11.12.2011
abomin-al3
we brewed up the 3rd version of abomin-ale. hit an og of 1.074 just over the estimate. mashed spot on at 152.2 for 75 mins, while only opening the valves half-way and making sure we didn't stir it. cracked the spices and tossed them in during the last few minutes of the 75 min boil. we ended up racking mandrill over to some kegs, dry hopped it, and then tossed the abomin-al3 onto the yeast cake. hopefully it starts fermenting here pretty quick, the cake was smaller than anticipated. also 3 lbs of whole hops (cascade, willamette, and columbus) showed up, just need to get them broken down into smaller vacuum packed bags.
11.03.2011
abomin-ale
ordered up the goods for this years take on the abomin-ale. we have a hidden gem of a yeast cake sitting under the mandrill, so we'll pitch right on top of it.
Batch Size: 10.00 gal
Estimated OG: 1.072 SG
Estimated FG: 1.013 SG
Estimated ABV: 7.9%
Estimated Color: 16.5 SRM
Estimated IBU: 39.7 IBUs
Ingredients:
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23.00 lbs Pale Malt, Maris Otter (3.0 SRM)
2.00 lbs Caramel/Crystal Malt - 60L (60.0 SRM
8.00 oz Chocolate Malt (350.0 SRM)
4.00 oz Willamette [5.50 %] - Boil 60.0 min
2.00 oz Willamette [5.50 %] - Boil 10.0 min
1.00 oz Cinnamon Stick (Boil 5.0 mins)
0.25 oz Anise, Star (Boil 5.0 mins)
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.00 lbs Candi Sugar, Clear (0.5 SRM, Boil 5.0 mins)
2.00 pkg American Ale (Wyeast Labs #1056)
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