In
this thread I've outlined the way in which I've calculated wort densities for a parti-gyle/batch-sparge project I'm going to udnertake on Monday.
Here are the recipes. All that's missing is your thoughts on them
Wee Heavy15 liter
OG 1.090
60% Maris Otter
25% Munich 15L
11% lightly peated malt
4% roasted barley
This is the blend of
- wort 1 (MO, Munich & roasted barley): 10 liters à 1.108 SG
- wort 3 (peated malt): 5 liters à 1.055
Yields 15 liters à 1.090.
Boil for 90'
20 IBU of EKG @ t-60'
5 IBU of EKG @ t-15'
30 g of dried heather tips @ t-15'
.5 g of gale @ t-15'
2-3 bay leaves @ t-15'
then dilute back to 1.090.
Ferment cool (18°C - 64F) with Safale S-04
Possibly drygale in secondary.
I realise 11% of peated malt is polarising and maybe a stupid thing to do. As are the herbal additions. Convince me
Sour Defloweringupwards of 15 liter
OG 1.054
55% Maris Otter
22% Munich 15L
10% wheat malt
10% flaked oats
3% roasted barley
This is wort 2 from the batch sparge, but instead of just collecting second runnings, I'm remashing with an extra kilo of wheat malt and a kilo of flaked oats. This will bring my pre-boil OG from 1.054 to about 1.067, giving me ample armspace for dilution.
Boil for 70'
8 IBU of saaz @ t-60'
Depending on delivery of my [urlhttp://www.theyeastbay.com/wild-yeast-and-bacteria-products/melange]lacto-blend[/url], ferment etiher with safale S-33 first, then with lacto-blend, or skip the s-33 altogther.
Ferment at room temp either way.
Rack onto fruit as soon as I've decided on which fruit that might become.
Add oak cubes soaked in Pinot Noir.
Forget about it for a year or so.
Looking forward to this