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--- recipes:boo-hoo [2015/01/02 07:32] – 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 13: / Line 13: @@
 **Strike hit:** 69C \\
 **OG:** 1.073 \\
-**FG:**  \\
+**FG:** 1.030 \\
-**ABV:** \\
+**ABV:** 5.64% \\
 **BrewTarget Recipe:**
@@ Line 116: / Line 116: @@
 Measured OG before yeast: 1.073. (~86% efficiency) \\
 Blow-off tube bubbling after 6 hours @ 22C. \\
-Steady 2 bubbles per second @ 24 hours, no large krausen.  22.5C in 18C ambient. \\
+Steady 2 bubbles per second @ 16 hours, no large krausen.  22.5C in 18C ambient. \\
-Machine gun bubbling @ 48 hours, no large krausen.  23C 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. \\