Friday was the big day. Brewed the third batch of Dinty Moore. I'll be enjoying 5 gallons at the brewery and the second 5 gallons I'll take with me to share at Wasteland Weekend. It took a full seven and a half hours to brew it this year. Did a couple things different this batch.
First, I got a refractometer as part of my Christmas loot last year so I didn't need to just guess at gravity and hope I had hit the target I wanted. I think I was testing the wort when it was too hot. It tested at 1.110 so I thought it would be ok to stop the boil. When we tested before we pitched the yeast the gravity was at 1.085. My target gravity was 1.090. So I missed it by just a little.
Also since the gravity was high I changed the yeast to White Labs WLP 099 from White Labs American Ale Yeast Blend WL060. So it should be just a little more agrressive and be able to handle the sugars in the wort.
I changed the boil time as well as the hop veriety. The stout boiled for an hour and used Newport Hops mostly instead of Chinook.
The grains were the same grains I used for the first two batches. The only difference in the grains were that the spelt, the wheat and the rye were rolled. The last two times I was only able to get the whole grain and had to crush them in my grinder. Not the best way to do it. The rolled grains made the actual volume of the grains larger but it also created more surface area.
You can find the origanial post I wrote here.
This is what I did for this batch:
23 pounds 2 row
2 pounds rolled spelt
1 pound amaranth
1 pound quinoa
1¼ pounds rolled wheat berries
1¼ pounds rolled rye berries
1 pound old fashioned oatmeal
1 pound flaked barley
2 pounds roasted barley
1½ pounds Chrystal 170º
1 pound Black Patent Malt
2 pounds carapils
1½ pounds victory malt
2 Cups molasses
¾ pound of Rocket Java
2 Oz. Newport
2½ Oz. Chinook
White Labs Super High Gravity WLP 099
Step by step:
Coarsely crush all grains. For the amaranth and quinoa you'll need to employ a food processor.
Heat 10 gallons of water to 170º. Mash in. Stabilise at 155º. Hold for 90 minutes. Raise to 165º and mash out. First running should take about an hour to complete, be patient. Sparge to collect 15 gallons of runoff.
Bring to a boil. Allow the boil to continue until you have reduced the total volume to 13 gallons (may take awhile depending in how hot your burner gets.) You are aiming for a total end-boil volume of no more than 10 gallons of wort to reach your target gravity. Add the two cups of molasses at anytime during the boil. Use caution to avoid scorching it on the bottom of your boil kettle.
Hopping Schedule: 60 minute boil.
2 oz. Newport after initial 10 minute boil
1½ oz Chinook at 45 minutes
1 oz Chinook at flame out
¾ pound Rocket Java (beans broken in half. A frying pan and Ziploc bag work well.) at flame out
Cover and rest for 10 minutes. Chill and ferment. Primary ferment one week. Secondary for two weeks (Dry hop with ½ oz. Chinook per five gallons). Bottle/keg as normal.
Here's a photo of five gallons of this year's Dinty posing with my Chainsaw Bat: