With some time on my hands I decided to make two beers in one day using the sparge water from my primary brew - Strange Attractor - and some grains left over from previous brews plus my favourite recent discovery: date molasses.
Mash: 1 hour at 67°C throughout
500g pale rye malt EBC 5
500g pale crystal malt EBC 60
85g chocolate malt EBC 800
25g black malt EBC 1000
100g rauch malt - no colour information
Boil: 1 hour
The wort was added to the sparge water from my beer brewed a little earlier. The hop bag from this previous beer was placed in the boiling wort after around 30 mins, as some of the hops had only been in that wort for 10 mins.
The wort volume was made up to 16 litres along with the addition of 450g of date molasses.
The wort was then cooled using my wort chiller down to around 20°C. A starter of yeast was made from a bottle of Quorum Sensing containing a mixture of Mangrove Jack's French Saison & US-05 added to a little of the Saflager S-23 used in Strange Attractor earlier in the day.
The cooled wort was splashed through two colanders to aerate it & onto the yeast mixture. The OG was measured at 1.034 & FG 1.006, which should give me a beer of around 3.7% alcohol.
After 24 hours no pellicle had formed so a ladle of the foamy head on Strange Attractor was transferred into the fermenting vessel.
Bottled after 7 days at 15°C, 1 day at 19°C & 36 hours at 15°C.
Verdict on bottling: A sweetish, chocolatey, roasted flavour, decent bodied beer with a decent smoke flavour. Not bad for a beer with such a small amount of malt & large amount of adjuncts, made from leftovers in the brewing cupboard.