Today I’m brewing a Chocolate Milk Stout. Pale malt, caramel malt and three black malts (pale chocolate, chocolate and black malt). I’m using chocolate nibs (10 min boil), and will be adding lactose at the bottling. Everything else is the same as usual.
Don’t worry about the noodles, it’s not going in to the beer. Noodles t is a quick perfect meal when the oven is occupied. I got use for the rice cooker to, it will cover the boil off from the big kettle.
I think I will do like the last time, at the second fermentation pour 10 liter in one and the rest in the the second and add water so I get a lower ABV beer.
It was 26C warm in my apartment, and it rained this morning so it’s not getting cooler than that. So I wrapped the fermentation tank in wet blanket and put the fan on it. The temp meter said 20C (pretty good).
Edit 2013-06-17: I put 12 liters in first (second fermentation) tank. Estimated 7%ABV.
I put 7.5 liters plus 4.5 liters water in the second (second fermentation) tank. Estimated 4.2%ABV.
Edit 2013-06-26: Bottled the Main batch and got 31 bottles (37cl). I added 5gr Lactose per bottle.
This is the first time I’m water adjusting the beer. To get really hoppy and crisp beers I realized I need to adjust the water. The water I have is pretty good so it was no big problem, it’s actually really good for dark beers because the PH 8.5 is quite high. But I never got a hoppy beer as crisp and hoppy as I wanted. I hope the water adjustment will make the beer a lot better.
But being me I just had to make it even more complicated, it’s Gung-ho style whenever I brew. There is a twist. I wanted the beer to be really red so I added beetroot, I see it got pretty much calcium and magnesium in it so it must be good for the hops. I’ll boil it with the brew for 20 minutes, I don’t think it will add much taste, or it might add some interesting notes to it. But it doesn’t look like it added any more colour.
I’m mashing in at 62C for 15 minutes, then decoct and step up to 71C for 45 minutes, so it should be medium well done body. While mashing in I’m drinking the #56 Voodoo Juice, this one turned out extremely well I don’t think it will last to August. It’s the perfect Witbier, much better than Hoegarden or any other one I had.
For the hops I will use Belma for bittering and taste, and Centennial for aroma, maybe I’ll dry hop it also?
Edit 2013-05-29: Second fermentation time. Good or bad idea, I don’t know but I think it was good. At least I can’t see anything wrong. I need more uRination Ale, it might be a warm summer and I’m out of it. So this is what I did… After the yeast cake and stuff I got 15 liters, so I put 10 liters in one vessel. The OG was 1078 and the FG was 1015 ( a little lower than expected), estimated 8.2% ABV.
Here’s what I did with the remaining 5 Liters. I added 5 liters of water. After my calculations the ABV will be around 3.5%ABV and 60 IBU. That’s an uRination Ale by my standards. If I dry hop it I think it will be good, and I need a low ABV beer for the summer anyway. If this works out well I will do this more often.
Today I’m making a Barleywine, I gotta use the WLP099 High gravity yeast before it gets too old. So I’m making the most out of it to make a really strong one. I sparged out the first 8 liters of wort and cooked it for an hour to caramelize it. Then I sparged out the rest and got 20 liters boiling volume, and boiled it for another hour before adding the bittering hops. So in all I boiled this wort for three hours. Boiled away 5 liters from SG 1075 to ~1100. When the yeast have done most of the work I’ll add muscovado sugar to push it up towards ~15%ABV.
Idag är det hembryggarnas SM, jag ska tävla mot 90 andra hembrygda öl i folkets val. Jag har bara med mig 10 liter så jag har nog ingen chans att få nåt pris enligt SHBF styrelsen, eftersom den kommer att ta slut innan de flesta huunnit prova den. Men jag satsar på att bli mytisk istället, ölen man sååå gärna hade velat smaka ;-). Ahh, det är första gången jag ställer upp, och det är faktiskt min “jubileums brygd”, när jag tänker efter var det nästan på dagen för ett år sedan jag gjorde min första öl.
Eftersom man måste lämna ut receptet till SHBF, så kan jag lika gärna göra det här också…
N.I.B.A. (Ninja Imperial Black Ale)
Name of Brew: Ninja IBA Imperial 2011
Entry Category: IBA (India Black Ale) / CDA
Type: All Grain
Starting Gravity: 1,093 SG
Batch Size: 12,80 L
Final Gravity: 1,022 SG
Mash Profile: Decoction Mash, Single
% or IBU
Pale Malt (2 Row) UK (5,9 EBC)
Amber Malt (95,0 EBC)
Crystal 100 (100,0 EBC)
Carafa III (1400,0 EBC)
Wheat, Torrified (3,3 EBC)
Rörsocker Ekologiskt (50,0 EBC)
% or IBU
Sorachi Ace [10,90 %] (60 min)
Sorachi Ace [10,90 %] (60 min) (Mash Hop)
Sorachi Ace [10,90 %] (30 min)
Nelson Sauvin [13,00 %] (15 min)
Nelson Sauvin [13,00 %] (3 min)
Centennial [10,00 %] (1 min)
Edit: I competed in the “misc class” with 20 other beers from low alcohol to strange or strong beers. I came on 6’th place. In retrospect my 10 liters did last for more than 4 hours. I think that many people who would have liked it didn’t want to try because it was black. Many people said that they wanted to try it just because of the name, and they looked surprised and pleased after they tasted it. I should have signed it up as an IPA instead, then the keg would have been finished much sooner (I think), and maybe made a better place.
I just kegged the nine liters batch of snaggleTööth. The FG was 1021, dryer than I expected, but it tasted awesome! After this I poured myself a Brew Dog Punk IPA, and it tasted like Stella. 40 minutes later it still tastes shit! Apparently the snaggleTööth will fuck up all other beers you drink after it. Well it is 135 IBU and 12% ABV, whiskey infused and oak aged SOAB.
Edit 2011-01-12: Actually today the Punk IPA tasted delicious (as expected). Hmm, I wonder if there is something I could eat or drink to reboot the tastebuds? Like you do when you eat gari in sushi meals.