Saxe-Coburg-Gotha is the old name for the House of Windsor, the current royal family of Great Britain. I called it that 'cos of the Munich malt, the Mount Hood hops, and the Windsor yeast used for fermentation. It was just too clever to resist.
Batch size: 5 gallons
- 4 lb pale malt
- 2 lb Munich 30
- 8 oz organic Crystal 60
- 2 oz pale chocolate malt
- 1 lb Thai palm sugar
- 20 g homegrown Mount Hood @ 60
- 80 g homegrown Mount Hood @ 20
October 15, 2010: My usual overnight mashing. 7 gallons to 75C/167F (new floating thermometer gives temp in both; whee!), which dropped to 70C/158F. Perfect! 20 minutes later it was at 69C/156F, which is even better.
October 16, 2010: Settled to 56C/132F overnight. 6.25 gal yield. Boiled some of the first runnings to caramelize a bit...maybe 2 litres or so. Hydro sample says 1.032.
Changed the hop schedule to the above to try and duplicate the success of the Triumph Street IPA.
Final yield: 5.25 gallons at 1.042. Pitched the yeast with the help of my capable assistants. The wort is darker than I expected.
This finished quickly...which, now that I look at the info for the yeast, is to be expected. This was fermented in my 5 gallon glass carboy, so I lost a certain amount to the blowoff tube. Must get another Better Bottle at some point.
November 27, 2010: FG 1.007 -- so 4.8% ABV. 90 g of dextrose, and just about exactly 5 gallons yield. Sample tastes a little sour -- is it infected? The more I taste it, the more I think it is. I'll bottle this, but I don't have much hope. And I broke my hydrometer, dammit!
This turned out to be infected. Dammit! Tangy, almost over-carbed taste. Very foamy in the mouth. My wife said it's a mix of sweet and sour, and then the carb cuts through all that. Tried stirring it to get rid of the carbonation; now it's just sour.
Bleah. A write-off.