- Biscuit Malt 0.11kg
- Munich Malt 0.11kg
- Vienna Malt 0.11kg
- Extra Light DME 0.65kg (start of boil)
- Extra Light DME 3.2kg (late addition)
- Hallertauer 40g (90 mins)
- Saaz 20g (15 mins) 20g
- Irish Moss (15 mins) tsp
- Light brown soft sugar (late addition) 0.23kg
- Water to 23L
At this point I had a bit of an interlude drilling holes in logs and hammering in mushroom-spawn impregnated dowels.
The timer beeped and in went the Saaz. After the 15 minutes were up I took the hop bags out and again 'sparged' each with half a kettle of water. At this point I added the rest of the extract and the sugar, which was replacing Belgian candi sugar as I couldn't source any. I turned the gas on again and let the wort come back up to the boil to help dissolve all the clumped bits of extract. The addition of more volume of water, of course, meant that I couldn't cool to pitching temperature simply by chucking in the rest of the water. Not having any other way of cooling I had to just leave it for a couple of hours and start tidying up a bit. And had lunch which I'd totally forgotten about. I'd taken a hydrometer reading which was bang on Beersmith's estimate of 1.068. I had, however, forgotten that the wort was hot and when I looked later after it had cooled in the sample jar it was at 1.072. Beersmith reckons this is 7.45%. Oops. I hope the yeast is sufficient without being cooked up into a starter. It went straight in as soon as the temperature looked OK.
Have I created a monster?