I am quite excited about this one; I have not yet made a beer of this magnitude. I plan on bottling my Scottish Export 90 tomorrow and then I'll pour the chilled stout onto the yeast cake. This is going to be some nice, healthy yeast which will produce a hopefully awesome stout.
This is a typical bin-end beer in the sense that I am using all the leftover dark grains and bin ends that was sitting in my grain drawer. A compilation of some roasted, chocolate, caraaroma, and black malt with a touch of brown (because that's what I had)to give the beer a smorgasbord of flavour. Of course, it's not going to reach it's peak for about a year which is the sad part.
This dude is going to probably reach an OG of 1.093 and FG of 1.024 resulting in a 9% ABV beer. Well, here's the recipe:
5.346 Kg Domestic 2-Row
2.255 Kg Maris Otter
.500 Kg Munich 10L
.674 Kg Flaked Barley
.331 Kg Roasted Barley
.250 Kg Chocolate Malt
.160 Kg Black Patent
.150 Kg Caraaroma
.100 Kg Brown Malt
38 grams Magnum @60 min
29 grams Golding @20 min
I will let it sit on the yeast cake for about 3 weeks and then bottle with about 4 oz dextrose (maybe less) and let it stew for several months.
UPDATE: I made this beast of a beer today and due to a little panic on my part and determination to not have poor efficiency, I ended up with an OG of 1.099. Pre-boil, it was sitting at 1.064 and from my experience, the post boil gravity is only about.010 above the pre-boil gravity. I took about 3 liters of wort from the boil kettle and boiled that on the stove top for 15 minutes. I also added 200 Grams of sucrose and 100 Grams of lactose for safety. I opted to boil for about 1 hour 40 minutes. I ended up with less wort than usual due to my antics so I am adding some water raise the level. That ended up dropping my OG to about 1.088. I think I should have left the quantity alone but I wanted more beer, but that's the way it goes.
Here's a picture of my mashtun brimming with 21 pounds of grain and 30 liters of water.
