Batch size: 5 gallons
Boil Volume: 3.5 gallons
Calculated OG: 1.095
Measured FG: 1.030
Calculated ABV: 8.4
Calculated IBUs (Tinseth): 54
Yeast: Nottingham (two 11 gram packets)
Fermentation vessel: AHB Bucket
Days in primary: 19
10 lbs Extra Light DME
1.5 lbs Roasted Barley
1 lb Chocolate Malt
0.25 lbs Black Patent
2 oz. Horizon 9.1% AA at 60 minutes
1 oz. Kent Goldings 7.2% AA at 15 minutes
4/4/11: This thing is fermenting so hard its blow off needed a blow off. It's the first time we've had a bucket blow off; I think the lid may now be permanently convex. I guess with the amount of yeast and fermentable sugar we put into that bucket I shouldn't be that surprised, but it's quite dramatic.
4/14/11: Fermentation stuck at 1.030. Tried rousing the yeast by swirling the fermenter slightly, but a few days later, no change in specific gravity. Re-pitched with dry champagne yeast.
Bottled 4/22/11: Gravity still 1.030. Not as attenuated as we were aiming for, but this should still be a very good beer.