Batch 12

Time for a nice winter stout. I'm going to call it the Dizzy Lizard Big Black Stout. We'll see how it goes.

• 2 cans (6.6 lbs) Light LME
• 1 can (3.3 lbs) Dark LME
• 1 lbs Chocolate malt
• 8 oz Roasted barley
• 8 oz Coffee Malt
• 8 oz Crystal 90 malt
• 12 oz Dextrine malt
• 1 oz spalt hops
• 1 oz golding hops
• 1 tube white labs WLP 037 Yorkshire Square Ale Yeast
• 5 oz priming sugar

Brought ~2 gallons of water to 160F. Added grains and soaked for 45 minutes. Added about a half gallon of water to adjust volume. Returned to heat and brought to 180F. Added LME and brought to 190F. Added golding hops and started 1 hour timer. At 10 minutes, added spalt hops. Cooled in a sink of cold water to 98F. Added cold water to 5 gallons, pitched at 75F.

IG: 1.082 @ 75F = 1.084 @ 68F

Racked to secondary. Thick and rich and already noticeably alcoholic. I think this one is going to get to 8% easily. There is a subtle off flavor that's probably from the old primary bucket, but this is the last "normal" batch I'm running in that primary anyway. Hopefully the time in secondary will get that flavor out. It's a little lighter brown than I was hoping for, but we'll see how it is once it's done in the secondary. -Morrigu 21 December, 2010

Bottled. Very rich and somewhat sweet. Nice mouthfeel. Wish it was ready now, rather than needing another 4-6 weeks in the bottle. -Morrigu 10 February, 2010

FSG: 1.018 @ 68F = 8.6% ABV

Started and bottled with Anne