Probably Due To Network Congestion

It goes like this:
Hop Back Entire Stout – 5-Litres

• Dried Malt Extract Pale: 725 grams (Actually used 500g Light DME and 225g Medium DME)
• Crystal Malt: 32 grams
• Chocolate Malt: 32 grams
• Roasted Barley: 32 grams
• Black Malt: 18 grams (not called for but I needed to up the colour with something)
• Challenger: 90 mins – 10 grams
• East Kent Golding: 15 mins – 4 grams

The Ingredients:

The Spray Malt Dissolved:

The Colour Change after Grains and Hops added, nice boil going on:

Used So4 yeast

Final Volume: 5 Litres (actually got abot 4.5 L)
Original Gravity: 1.055 (actual OG in picture below)
Final Gravity: 1.015
Alcohol Content: 5.3% ABV
Bitterness: 41 EBU
Colour: 171 EBC

Got a bit less than I wanted and nearly 10 points higher gravity, wonder if it will go off like rocket through the bubbler!
Pics:


🙂
Thanks to:
http://www.hopandgrain.com – for the AG recipe.
Graham Wheeler’s book and Beer Engine software – for helping me work out a small batch.
http://www.barleybottom.com for the Hops and Grain malts.

*A few hours later*

*The morning after*

*Bottled today, 18th April 2009*
Original Gravity (OG): 1066
Final Gravity (FG): 1020
Alcohol Content ABV: 6.04%
After a sneaky little taste while bottling it tastes quite sweet, looks like a different yeast might have chewed through the malt a bit better, but 6.04% is pretty fair. I just hope my 1/3 Tsp priming sugar has enough viable yeast to carbonate.