Not going into too much detail about this brew. Basically it was thrown together last moment as a brewing opportunity presented itself. I used up some bits of malt here and there, a closet cleaner of sorts.
Base malt was mainly Domestic 2-Row (2kg) with some Light Munich (1.5kg) and Maris Otter (1kg) thrown in. Special grains were Flaked Barley (1kg), Crystal 60 (600g), Chocolate (500g) and Roast Barley (100g). I had planed for the gravity to be in the 1.060 range but over sparged and ended with 1.050 after the boil.
Hops were Challenger @ 60m (40g) and Target at flame-out (40g). Supposedly ~45 IBU.
A thin 500ml slurry of BRY-97 pitched @ 17c, fermenting at 18c now.
Update Sept. 14th
Recipe Brewed
Update Sept. 15th
Yeast Pitched @ 9am
Update Sept. 17th
High Krausen last evening, 36hrs from pitch. Temperatures hitting 18c.
As of 4pm this evening, the Krausen has started to fall (55hrs from pitch), increased the controller temperature to 20c.
Update Sept. 22nd
FG measuring 1.020 @ 68F, primary moved to ambient.
Update Oct. 10th
Kegged and sampled my first pint. Very nice! Can use more conditioning time to mellow out the Chocolate malt a touch.
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