Differences

This shows you the differences between two versions of the page.

--- recipes:boo-hoo [2014/12/31 17:04] – [Partial Mash BIAB] mrmekon
+++ recipes:boo-hoo [2017/09/11 12:10] (current) – external edit 127.0.0.1
@@ Line 4: / Line 4: @@
 Bentleybrau Brewery's Boo-Hoo \\
-A milk stout fermented on ghost chiles and cocoa nibs.
+A milk stout fermented on ghost chiles and cocoa nibs.  Based on a clone of Terrapin Moo-Hoo.
 Based on this: http://www.homebrewtalk.com/f12/moo-hoo-clone-459159/
@@ Line 12: / Line 12: @@
 **Target OG:** 1.066 \\
 **Strike hit:** 69C \\
-**OG:**  \\
+**OG:** 1.073 \\
-**FG:**  \\
+**FG:** 1.030 \\
-**ABV:** \\
+**ABV:** 5.64% \\
 **BrewTarget Recipe:**
@@ Line 105: / Line 105: @@
 **Brewday Notes:** \\
+Soaked cocoa nibs in vodka (lightly covered) in ziplock bag for 48 hours. \\
+Made 2L starter 36 hours in advance.\\
 Crushed grain extremely finely with Corona mill.  Very floury.\\
 Brought 9.150L to 81C.\\
 Strike hit 69C after dough balls removed.  Raised to 71C. Dropped to 68C over the hour.\\
 Squeezed the living hell out of it, got 6L wort.  "Sparged" bag with hot water bringing it up to 11L.\\
+All according to plan for the boil.\\
+Cooled to 25C, then topped up to 25L.  Pitched yeast and nibs and ghost chile at 22C.\\
+Sanitized raw chiles and sliced in half before tossing in.  No boil. \\
+Measured OG before yeast: 1.073. (~86% efficiency) \\
+Blow-off tube bubbling after 6 hours @ 22C. \\
+Steady 2 bubbles per second @ 16 hours, no large krausen.  22.5C in 18C ambient. \\
+Machine gun bubbling @ 30 hours, no large krausen.  23C in 18C ambient. \\
+Slowed to 1 bubble per second @ 48 hours.  22C in 18C ambient. \\
+Still bubbling at 96 hours.  1 every 5-10 seconds.\\
+Bottled 25.2L 2014-02-28 w/ 118g table sugar.  FG 1.030 @ 20C. \\
 **Tasting Notes:** \\
+===== Partial Mash BIAB 2014-02-28 =====
+**Brewed:**  2014-02-28 \\
+**Target OG:** 1.073 \\
+**Strike hit:** 74C \\
+**OG:** 1.069 \\
+**FG:** 1.020 \\
+**ABV:** 6.4% \\
+**Brewday Notes:** \\
+Soaked cocoa nibs in vodka & brandy (lightly covered) in ziplock bag for 5 hours. \\
+Pitched onto yeast cake of previous batch. \\
+.150L to 84C, stirred 3 minutes, strike ~74C.  60 mins. \\
+Squeezed 6L from bag (spin-unspin-spin-unspin works great! \\
+Batch sparged in 4L hot water, extracted 4L to total of 10L. \\
+Boil as expected. Cooled in sink in ~2 hours to ~35C.\\
+Didn't measure post-boil volume.  Pitched onto 1-2L old yeast cake, topped to ~27L. \\
+Added cocoa nibs and one ghost chile (old nibs and ghost chiles are still in yeast cake) \\
+Shook bucket for 5 minutes. \\
+Measured OG a tad bit low at 1.069 (@17-18C) \\
+Alive at 24 hours.  Slow bubbling. \\
+Insane bubbles at 36 hours.  23C. \\
+Slower 1-per-second at 48 hours.  23C. \\
+\\
+-05-09: Still bubbling (once every 2 minutes)!  Gravity 1.021. \\
+Two months of fermentation?  Maybe infected, but gravity is still high. \\
+Forgot about it... 2015-10-17 (8 months): Gravity 1.020, hasn't bubbled in a long time.  Bottling. \\
+L in fermenter, tons of trub.  22L in the bottling bucket.  Primed with 100g of table sugar. \\