Before I begin – yes, this brew is named after a spell from Castlevania: Symphony of the Night because I don’t have a better name for it.
In any event, I just pitched the yeast on this brew about half an hour ago and though there were a few snafus, things went pretty smooth.
This brew is closer to a braggot in style, as it’s about 55% malt (7.5 pounds), 35% honey (5.25 pounds), and 10% adjunct sugars (8 oz. of brown sugar, 8 oz. of turbinado, 4 oz. of agave syrup & 4 oz. of molasses).
Using six pounds of pale malt extract as a base, I implemented a dark metamorphosis by adding a pound of chocolate malt (and a half-pound of carapils for head retention) as well as twelve-ounce bottles of the Porter, Honey Stout, Thai Chili Stout, and a bomber of the Russian Imperial Stout. It’s also got two ounces of Tettnanger pellets, two ounces of ginseng, half a Whirlfloc tablet and water chemistry elements.
The water chemistry elements used were half a Campden tablet, 1 tsp. of gypsum, 1/4 tsp. of Epsom salt, 1/4 tsp. of kosher salt, 3/4 tsp. of calcium chloride, and 1/4 tsp. of baking soda. I wanted more crispness (more sulfates), since there will be lots of sweetness in this brew.
How much? Well, the projected ABV is around 15%, but this time I’m prepared for that as I’m using the Dry Mead yeast from Wyeast, which has an 18% alcohol tolerance.
The project original gravity for the beer was listed at 1.120, but the actual original gravity turned out to be 1.117, which is pretty darn close. If I can get it to attenuate down to 1.006 like it’s supposed to, I’m looking at a 14.57% brew. Jawohl!
It also didn’t metamorphose as dark as I would have liked, but it’s still probably in the 30-35 SRM range, which is plenty dark.
As for the flavor, boy howdy is it sweet! I get a lot of honey, but a bit of astringency from the hops, malts, and molasses. It should turn out pretty nice.
One more time for posterity – DARK METAMORPHOSIS!