A partial mash brew done with a broken leg. Ended up spending too long on Oak, and was good for cooking but not for drinking.

Brewer’s Notes

First brew since moving any my injury. Easy recipe, made during the superbowl. Mash was simple, stayed 165-170F so should have good conversion. Agitated, no O2 added.

Quite a lot of particulate matter in the final wort, likely raising the OG above target. Malt is fairly balanced with hops, nutty, not getting the citrus or biscuit we have with previous batches. Strong caramel notes, hops are forward and earthy. No pine or resin. Blue cheese? Chilled sample was very strong, amber / red with large amount of settled solids, hops, and cold-break. Will ferment on first floor with no temperature control, but house is occupied, so should be close to 68F

OG: 1.090 @ 80F, target 1.066
FG: 1.020 @ 73F, target 1.015

Fermenting Notes

Primary

2.16.16 – 1.020 @ 73F – Racked to secondary. Hazy dark straw color. Sampled after racking, but beer was very cloudy even before. Heavy yeast texture, some bitterness, higher alcohols giving heat / bitterness not from hops. Still strong malt flavor and creamy mouthfeel. Need additional time to clean up and hopefully burn off the higher alcohols. Very light aroma of alcohol, maybe some phenols? Added just shy of 1oz year-old oak chips to secondary. Has been warm over last 2 days, ~74F max in house 67min. Good krausen on carboy ~2in thick, so had a strong fermentation. Already loer than last 2 times brewed, so expected to be strong.

Secondary

No further notes taken during fermentation.

Tasting Notes

The chips were left in for 3 days, but it was too long. Oak flavor was overwhelming, and carbonation and age was not able to help. Beer sat on floor in bottles for months, eventually threw most of it away, saving 6 bottles for cooking.

Recipe