Brew 06: Lord Fatbottom
I brewed my sixth brew, the infamous Lord Fatbottom, on February 21st. It a kit from Northern Brewer, that includes 14 lbs of dry malt extract and 7 oz of hops, including 1 oz goes towards a dry hop in the secondary. The full ingredients list is:
Specialty Grains
* 0.25 lbs. Briess Carapils
* 0.25 lbs. Briess Crystal 40
* 0.25 lbs. Dingemans Caramunich
* 0.25 lbs. Simpsons Medium Crystal
Fermentables
* 8 lbs. Golden Light DME (late addition)
* 6 lbs. Amber Dry Malt Extact
Boil Additions
* 2 oz. Summit Hops (60 min)
* 2 oz. Centennial Hops (30 min)
* 2 oz. Cascade Hops (5 min)
Special Ingredients
* 1 oz. Columbus Hops (dry hop)
Yeast
* Wyeast #1056 American Ale Yeast.
This was by far the most challenging brew I have done to date. The instructions call for putting in a second addition of 8 lbs of dry malt extract before the end of the boil. It ended up taking me over an hour to finally get all the dry malt mixed in. The major problem was that I started with 2.5 gallons of water instead of the recommended 1.5 gallons. It made it very difficult to bring it all to a full boil without boiling over.
Once I was done with the boil, the wort was so thick that I couldn’t even siphon it, I had to use the auto siphon as a pump instead. It did start fermenting right away, and still is fermenting as we speak, which is with in the 1-2 weeks usual primary fermentation time. The original gravity was 1.110, which is pretty low compared to the 1.123, but still close enough.
