| date | step | volume | temp | gravity (corrected) |
notes |
|---|---|---|---|---|---|
| 2010-01-03 12:30 EST | strike water | 5.00 gl | 169 f | ||
| 2010-01-03 12:45 EST | dough-in | 5.00 gl | 151 f | ||
| 2010-01-03 12:55 EST | strike water | 1.00 gl | 175 f | ||
| 2010-01-03 12:55 EST | dough-in | 1.00 gl | 153 f | ||
| 2010-01-03 13:25 EST | mash | 150 f | |||
| 2010-01-03 14:00 EST | 1st runnings, start | 1.072 | 17.5 brix = 1.068 | ||
| 2010-01-03 14:10 EST | 1st runnings, end | 3.50 gl | 1.064 | 15.6 brix = 1.064 | |
| 2010-01-03 14:11 EST | sparge | 3.50 gl | |||
| 2010-01-03 14:25 EST | 2nd runnings, start | 1.026 | 6.5 brix = 1.026 | ||
| 2010-01-03 14:40 EST | 2nd runnings, end | 3.25 gl | 1.026 | 6.5 brix | |
| 2010-01-03 15:10 EST | boil, start | 6.75 gl | 1.053 | 12 = 1.048, 11.75 = 1.047, 12.9 brix = 1.052 | |
| 2010-01-03 15:50 EST | boil, addition | 6.25 gl | Added lactose, cocoa and hops. | ||
| 2010-01-03 16:15 EST | boil, end | 6.25 gl | |||
| 2010-01-03 16:50 EST | pitch | 6.00 gl | 62 f | 1.072 | 16.5 brix = 1.068. Brew belt: set point 68°F, differential 1°. |
| 2010-01-10 11:30 EST | gravity sample | 67 f | 1.029 | ||
| 2010-01-17 | gravity sample | 68 f | 1.029 | Split into two batches: one 2.5g (in 3g carboy) got two Ancho peppers (approximately 30g/~1oz), de-seeded and cut into ~1/4-inch wide strips, collected together in nylon hose/stockings. Remaining 2.5g (in orig. 6g carboy) got 4oz PB Powder, mixed into a slurry with just enough filtered water. Chili fraction is at basement temps (~58), PB fraction is still on heater, at 68. | |
| 2010-01-23 18:30 EST | conditioning | 65 f | 1.026 | Gravity reading for the PB half. The PB smell is weak, and there's *barely* discernible flavor. Should add another 2-4 oz of PB powder. Gravity reading for the chili half is 1.028 @ 58. There's both a subtle smell and nice but not even substantial heat, at this point. The chocolate character seems to have reduced a bit. I removed the chilies as I'm travelling in the next few days, though I would probably have left them in and tested every other day. | |
| 2010-02-06 13:20 EST | conditioning | 1.029 | Added another 2.5oz dried pb; now 1.028 @ 66. Peanut flavor much improved. | ||
| 2010-02-06 18:00 EST | bottled | Ancho fraction (1.030 @ 56) into 12 12oz and 5 bombers. PB fraction into 12 12oz and 6 (7?) bombers. 87g corn sugar roughly dissolved into ~300ml distilled water, and 1/2 packet Munton's dry yeast into each half in bottling bucket. | |||
| 2010-05-01 | bottled | These went 1st (Ancho) and 2nd (PB) place in the 21-A (Spice/Herb/Veg) category of the Greg Noonan Memorial Homebrew Competition. The Ancho was in the last 5 for Best of Show consideration. Scores: Ancho: 38, 34 = 36. PB: 35, 34 = 35. |