fermentables (intended):

  • 3 lb. maris otter
  • 8 oz. crystal 40L
  • 8 oz. biscuit 20L
  • 3 oz. special b
  • 2.5 oz. chocolate 350L

fermentables (actual):

  • above, but unmilled
  • 40 oz. malt syrup from whole earth market

hops:

  • 10g willamette pellets (60 minutes)

yeast:

  • lallemand nottingham

stats:

  • pbg: 1.008 (unmilled grain) -> 1.048 (with syrup)
  • og: 1.075
  • fg:
  • abv:

12/23/24 brewday notes:

  • this batch was trouble right away, when i realized i didn’t have a mash tun that was the right size. so i went with 3 gallons of mash water (instead of 1.25 per the recipe), and hoped that a slow extraction and/or boiling down would make up for it (accepting i’d probably not get anywhere near the target gravity).
  • this was also my first batch trying to scale down for the pinter, so i wasn’t quite sure exactly what i was doing.
  • and i couldn’t even print my checklist because my laptop didn’t recognize my printer (it thought it was only a scanner). i eventually was able to print it from my phone after much swearing.
  • the wort was way worse than i expected, with readings between 1.004 and 1.008, so i put a lid on the collecting pot and went to whole earth market because i rememebered seeing malt syrup there. they did have it, but it was $10 for a 20 oz. jar. so i got two and added them, which brought the gravity up to a decent level (1.048).
  • boil went well, though it set off the smoke alarm several times — still not sure what that was about. got a lot of boil off because it’s so dry (one of the reasons i brewed today was that it was 10% RH in our kitchen this morning).
  • chilling and filtering was a mess because the filter kept getting clogged. but we eventually got it filtered and chilled to room temp, and pitched the yeast in the pinter.
  • as i was cleaning up, i noticed the grain wasn’t soggy, and upon closer inspection, it clearly wasn’t milled. so it was just a really expensive tea.