Steep:.25 lbs Simpson’s Chocolate
.25 lbs Dingemans Special B
.25 lbs Dingemans Biscuit
.25 lbs Briess Special Roast
3 cups Quaker Oats
Smelled great, got really dark - at least a 35L.
6 lbs Gold malt syrup
1 oz Cluster @ 7.5%, all at beginning of boil.
1 lb nondescript Honey late addition after 60 mins
... skimmed off the impurities, then cooled.
Not much to report, except that I hope I didn't make any other mistakes than to neglect getting an OG reading when pitching the yeast (Safale dry). We were draining the Deuce Juice corney, and the combination of a CF workout and that 8.5% imperial on an empty stomach made me a bit stoopid. I used a turkey baster and pulled it the next morning: .1052.
Day 5.5: Stopped fermentation at .1022. 4% alcohol, nice and easy. In 6 weeks, we'll have a party day and drink this alongside the second 5 gals of Deuce Juice. Maybe try a 50/50 Brown and Brown mix of the two and see what happens.
Day 13: Racked, a bit roughly. Been meaning to for the last 4 days, but finally made time. FG: 1016.
Three months: Carbonated for a day at 30#. Word has it from the taste-testers that it's good, with lots of coffee overtones. Me, I just took a swig post-carbonation and only noticed the metallic carbon bite.
Five months: Did we brew an IPA? A little more time in the tank, and this became a heavily hops-forward brown IPA. Not bad, but sharp. Any carbon bite isn't there now though.
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