46.0 lbs Domestic 2-Row
2.0 lbs Hugh Baird Caramel 37L
2.0 lbs Hugh Baird Caramel 90L
2.0 lbs Caramel 120L
3.0 lbs Hugh Baird Roast Barley
4.0 oz Black Patent
1.25 lbs Chocolate Malt
1.25 lbs Weyermann Carafa II
Mash In at 153F for 60 minutes
2 Tablespoons CaCO3 Water Addition
Wyeast 1056
Cake made from Doug's birthday cake. This was the cake at the first annual birthday tasting. (Notes available here)
6.5lbs Chocolate Cake (stripped of frosting) mixed with 2 gallon boiling water. Boil for 5-10 minutes, cool to 155F and add grain. Stir into mash.
First Running Beer Only - Collect 12 Gallons to Boil to 10.5
Pitched Wyeast 1056 Slurry (Provided by BJ's)
Yeast pitched at 78F. Cooled to 50F. Fermented at 58-60 for 4 days. Increased to 65F after 7 days. Increased 68F after 10 days