Stout Bottling/ Mexican Style Ale Brewday!

This is a bit delayed as I forgot to bring my laptop to our bottling day yesterday!
    The stout, which has yet to be given a name (we only name brews if they are worthy of the time and effort it takes to come up with one) is coming along very nicely.   Upon first taste, we got a very interesting vanilla aroma that remained mostly in the nose, unlike the orange, coffee and chocolate, (in that order)  which sat very well on the tongue and had a really smooth mouth feel. I suspect it will be much chewier when all is said and done.  We plan to bottle condition for about 2 weeks and then cold condition for another 2.  If it turns out, we may even give a few bottles away.
We also predicted the ABV to be at about 6%. We ended up at about 4.8%

But enough with that, on to the good stuff : BREW DAY!

Today we decided to try and clone our wildly popular(wildly being used very loosely) El Cabrito Mexican Style Ale.  The first batch we had was made using a Mr. Beer HME.  This time we bought our own grains, corn, and a light malt extract to see how close we can get.

We used:
2 Lbs- 6 row malt
2Lbs- Flaked Corn
3.3 Lbs- Breiss Pilsen malt extract
2 oz. liberty hops
4 oz orange and lime peel mix (2oz added @ 30 min)
(1 oz for 60min, 1 oz @58 minutes)
1oz Amarillo hops (dry hopped)
WL California V Ale Yeast (WLP051)


Steeped grains for 30 min @160 degrees
Boiled for 60 minutes (adding 2 oz of lime and orange peel mix @ 30 min)
Transferred to primary fermentation bucket( added 2oz of lime/orange peel mix before transfer)
Pitched yeast at approximately 70 degrees
OG: 1.032
Predicted ABV: 4.2%

TO BE CONTINUED ON MAY 7TH!!

FIRST POST- STOUT

So today, we, the founders of MajesticBeast Brewing have embarked on an adventure with what we hope to be a decent Stout!

After the first, most important, and biggest pain-in-the-ass step that is sanitization, we began this recipe as follows:

Brew Date: 4-8-2013

1lb of each: Black and Chocolate malts
1oz of each: Cascade AA 7.3% and Liberty AA 3.4%
3.3lbs Munton's LME
1 Vial:WLP007
2.2 oz: orange zest( approx. 2 large oranges)
Unspecified amount: Vanilla extract.



Steeped malt at 160 for 30 minutes removed black malt at 15.
Brought malt mixture(including hop pellets in herb ball) to a boil for 60 minutes.
Removed hop pellets from herb ball at 30 minutes and continued with loose hops (will filter out in secondary fermentation)
Added LME at end of boil and brought to room temp.
Removed Wort from heat at 60 minutes and immersed in ice bath to decrease temp. to 70
OG:1.052
Predicted Abv: approx. 6%

To Be Continued on 4-22-2013!