As I did the last time I Malted My Face Off, I did a 2nd runnings beer. This time, I srike/sparged with 3 gallons of hot water in the spent grain, boiled, cooled, and pitched some yeast (London ESB). I ended up with 4 growlers full to ferment.
19 lbs GW 2-row
1.2 lbs Weyermanns Carafa III (de-husked)
0.5 Gambrinus Honey Malt
0.5 Maltextro Dark Chocolate 500L
0.5 Briess Roasted Barley
1 oz Zeus/Columbus/Tomohawk @ 60
0.5 oz Sterling @ 30
1 oz Mount Hood @ 10
1968 London ESB slurry
5-30-2011--Gravity was around 1.054, should be a perfect session stout. I filled 5 growlers.
6-4-2011--Krausen brew all over a couple of the growlers. I think it's finished.
6-6-2011--Transfered to bottling bucket and bottled with 4.8 table spoons of sugar.
6-26-2011--Good. Carmel, malt, smoke, and smooth. A really nice stout.