Monster In The Mausoleum

Today is the final brew day before the new school year gets underway – which is this coming Tuesday, August 24. That is when the little monsters arrive. It’s also the sign that summer is winding down and will be gone too soon.

It has been a warm and dry summer here in SE WI. Grass cutting hasn’t entirely stopped although I did get one 2 week stretch of not having to push the mower. Otherwise I’m still at my once per week routine and this morning was it for the week. Despite the warmth, dryness and brown patches, the lawn still begs attention from the mower – and the mower requires my attention. Summer is still here with sunshine, 86°F and 75% humidity. Great day for a mow and a brew.

Today’s brew is a clone of a beer that Racine Brewing did a couple of years ago as a one and done (so far). They called it Ghost In The Graveyard and it was fantastic! Its baseline is an American Stout with oats, pumpkin and lactose added. I was disappointed that it was not on the tap list the following Fall as it sure was good. The second year it was a no show I asked Andy if he would share his recipe with me and he happily obliged. He even scaled it down for a 5 gallon batch for me. Thanks Andy! (Andy and Angie are the propriaters of Racine Brewing Company.)

So, after the grass cutting the brew gear was setup and the brew is in progress in the early stage as I type this – and there has already been a scare which may doom this batch to the dungeon of the waste water treatment facility.

The grain bill for the Monster is 17 lb – a bit much for my frail electric system – which I enjoy using. Since additional kettle space was needed, the old propane burner, which hadn’t been used for quite a long time, and the Blichmann BoilerMaker 10 gallon kettle with false bottom came out of hibernation from the crypt to see some action. This part of the equation was a good decision as the mash fit comfortably. So far – so good.

An online mash / strike water calculator was used to get the correct amount of water in the kettle. The first propane tank was empty but the second one still had contents and the old burner fired up just fine. Once the temp reached 125°F, according to the dial thermometer built into the kettle, the grains were added and stirred well. Heat was still being applied and the mash was stirred often on its way to 152°F. Once the temp rose to 140°F, it kind of just stayed there – for a while. There was a light breeze so I figured I was loosing too much heat to the wind so I turned up the flame on the burner. A little more time passed and still not much of an increase in the mash temp. As more time passed and the temp just stayed there I figured something was amiss. It sure seemed that the mash was getting warmer. Time to get another temperature instrument and check as to what is going on here.

My electric brew system has its own built in temperature sensor so I haven’t used my old dial or digital thermometers for about as long as the old brew system hasn’t been used. Now to locate them. I rummaged through a tote of brewing gear. Not there. Hmmmm… Tried another and found the digital thermometer. Pushed the “on” button and nothing. Crud. Where is that analog dial unit? More digging and it was finally located near the eye of newt and hair of toad. Went out to take the mash temp. Sadness and Disappointment ensued. Not just a little past the 154°F I was after – it was near mashout temp of 170°F. Lightning and Thunder! I cut the flame and stirred it desperately trying to get the heat to dissipate because I was out of cricket breath which lowers temperatures quickly. Don’t know if this brew is going to be a goner but I’m going through with it. Time will tell how this one turns out but I’m rather bummed at this point. Anyway, the hour mash is up so off I go to sparge the grain bed, filter through grasshopper wings and transfer to the cauldron.

I’m happy to report that the sparge went well. 1 lb of rice hulls was added out of concern for the oats and the canned pumpkin that were added to the mash. A stuck monster mash is not a graveyard smash. The wort certainly looks and smells like a stout. That is all that matters in the end, right? Dark and Foggy? The mash tasted somewhat sweet to me – or it was my mind wanting me to taste it as being sweet. There should be some fermentable in there – or at least some spider legs – or something. This may end up being a dark water based elixir enhanced with lactose.

The boil and hop additions went just fine. No boil over to make a mess of things. This is somewhat disappointing for sorcerers spell. (Not really.)

This is another no chill brew as the witches are on vacation. This saves a little time and water not having to cool the wort down to pitching temp. This is Ok since there was the extra time heating the mash extra hot. Arg! The session ended up being 8 hrs without the chill. I’m hungry enough to eat a fried salamander tail or two at this point.

Now the cleanup is done and the yeast starter is under way. The fermenter has sanitizer within – all awaiting the Monster tomorrow – which will probably not be too monsterous after today’s mishap.

Here is the makings of Monster In The Mausoleum:

Grains

• 10 lb – 2 Row Brewers Malt
• 2 lb – Black Patent
• 2 lb – Crystal 120
• 2 lb – Chocolate Rye Malt
• 1 lb – Flaked Oats

Other

• 2 lb – Canned Pumpkin
• 1 lb – Rice Hulls
• 1 lb – Lactose

Hops

• 1 oz – Fuggle (60 minutes)
• 1 oz – Fuggle (30 minutes)
• 1 oz – Fuggle (10 minutes)

Yeast

• Fermentis Safale S-04

Here’s hoping for good things to happen!