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Taste Notes

This is the new recipe closer to the old. I got rid otf the aroma and flavor hops as they are out of style and as I also think the aroma from the cascade mixed with these malts may have been giving it that unusual sour smell. Also upping to 90 minute boil to drive off DMS as we are now doing a plate chiller and there is some rest time. Hopefully, the additional boil time does not cause too much melanoiden formation, but the melanoiden is in character for this style. The grain bill percentages are very close to the same as last time with caraaroma being only about 1% more (10% rather than 9%) and melanoiden being about 2% more (6.6% rather than 4.4).

Notes

1-14-17 - brew went well. Look at brew sheet 1-15 thru 1-17 fermented at 64. As of 1-19-17, ticked up to 66-67 and gravity was 1.026 1-23-17 @68 and gravity 1.013. Clean on Forced Diacetyl. 8-16-14 - This went well. Basicaly followed the brew board. Look at Brewboard picture for further detail. OG was approximately 1.054. 60 minute mash at 154 (sat at 149 for approximately 10-20 minute prior to getting up to 154 and starting mash; will see how this affects the mouthfeel and gravity and lacing. 35 minute recirc sparge at 165 (no mash out); 90 minute boil; added whirfloc at 10 minutes. Used WLP001 instead of Wyeast 1056 this time. Got it down to mid 70s to chil, then put it in the draft cooler for about an hour or so and ptiched at approximately 65. Turned draft cooler down later and it was at 60 the next morning (12 hours later) and bubbling well, then increased temp in the cooler to 60 (from 50) and then to 65 and it got up 62-63 by evening (24 hours later). Yeast was within 10-15 degrees of wort temp at time of pitching. For sanitizing the cold side, do it during the mash, by heating 7.5 gallons of sanitizer to about 180-200 in the BK and then flush through cold side and PC (PC boiled before), half back flush and have right way on PC and directly into Fermenter, then cap off with tin foil and do not re sanitize for second batch. (milk stout was second and red was first. Fermentation - 2 days out 65 bubbling; 3 days out at 68, 4 days out at 68, 5 days out at 68, 7 days out at 65, 8 days out at 68. 7 days out, gravity is at 1.010 January 2016 brew. Was delicious red. As good as or better than ever. Put 1/2 after fermentation at 1.011 in a 6.5 gallon carboy filled up to where it starts to curve up to the neck and pitched 1 vial of Amalgamation Brett in there. First week it sat at 70 degrees. No bubbling but some bubbles at top and brown stuff floating. By 2/22/17 gravity was 1.008, and there was a little funk/tartness to it. I think it will get better w some age. On 3/11/17, it was still at 1.008. I say add priming sugar and bottle it, and maybe get another amalgamation.