Uncategorized

Racking Yooper’s Gingerbread Oatmeal Stout

Equipment for racking

Equipment for racking

Racking time for Yooper’s Gingerbread Oatmeal Stout. Because there is trub, grated ginger, spices and half a vanilla bean in the mix, I’m filtering out any bigger particles with a santized nylon mesh bag. I tied the bag onto the tip of the siphon’s tube.

Filter bag tied in place.

Filter bag tied in place.

The racking went smoothly. I was considering bottling today; however, I though I saw a bubble in the airlock after I finished racking and sealed the new container. I’m going to give it some more time, just because I don’t want to rush it.

I did take a hydrometer sample and the SG is actually below the regular stout that I already bottled. A little nervous about that, but there is more going on here that can account for it. The original version finished at 1.019 and the gingerbread version is at 1.016.

Hydrometer sample. 1.015 @ 70F=1.016

Hydrometer sample. 1.015 @ 70F=1.016

The color is a little light for the style, but not a problem for me…it’s not going into a competition. The clarity looks pretty good. Currently, the aroma is strong fresh ginger. The flavor is initially dominated by the fresh ginger, too. The flavor turns more gingerbread in the finish. It’s not sweet…which is good. I didn’t want to create a sweet beer. I believe there is potential for a nice brew here. I think the ginger will fall back with age and bottle conditioning and allow the vanilla and other spice notes to come through.

Sippin' sample!

Sippin’ sample!

A little more trub in the bucket than I expected…smell was amazing, though!

Trub, ginger, spices, vanilla bean half.

Trub, ginger, spices, vanilla bean half.

Standard
Uncategorized

Racking Yooper’s Oatmeal Stout

Racking between bottling buckets that I use for fermentation.

Racking between bottling buckets that I use for fermentation.

I racked my 3 .25 gallons of Yooper’s Oatmeal Stout today (the plain portion of the batch, not the gingerbread flavored portion). After racking, I have a little under 3 gallons…I’ll call it 2.9 gallons, for the sake of argument. I could have gotten 3 gallons, but I wanted to be safe and avoid any seditment. So, I wound up with enough for a good hydrometer sample to check the specific gravity and a nice glass to stick in the refrigerator to sample for evaluation.

Hydrometer reading.

Hydrometer reading.

Glass of uncarbed beer to evaluate.

Glass of uncarbed beer to evaluate.

The color seems like it may more of a very dark brown, rather than black. I think the aroma and flavor are good; however, I have a bit of a sinus problem at the moment and my senses of taste and smell are somewhat muted. The body seems good. What I can tell about the flavor seems pretty smooth.

The hydrometer is reading 1.020 and the thermometer is at 73F. Unfortunately, my digital thermometer stopped working recently.

Dial thermometer reading of the hydrometer sample.

Dial thermometer reading of the hydrometer sample.

According to this readng, the SG is 1.021, however, the last reading was 1.019 and I’m pretty sure it didn’t actually go up! I tested the thermometer accuracy using a glass of mostly ice and a little water and it looked like it was right on 33F, so it should be good. Maybe I just didn’t check it as carefully last time…or I might have used another dial thermometer that I didn’t test.

I’m thinking I will bottle this over the weekend. I think I will go a little under the recommended amount of corn sugar on this batch. I have had some batches that over carbed and I don’t want that to happen to my stout!  I’m planning to rack the gingerbread flavored portion then and letting it go for another week…maybe two. I’m not going to rush it, but I am looking forward to it! Because of the bits of ginger in the beer, I think I’ll put a little mesh bag on the end of the racking cane to filter the beer.

Standard
Uncategorized

Day 82 Working Out Details on Costa Cocoa Milk Stout

I got this kit for my birthday. I’ve never used a couple of the ingredients in this recipe before…Costa Rican cocoa husks & cocoa nibs, and lactose (milk sugar). Sounds good, though! While doing some reading, I came across information regarding hazelnut extract…I’m thinking Nutella Stout. After mulling it over a bit, I decided to skip the trip to the brew shop for the extract because I thought it might just get to be too sweet and might not taste natural.

After some more thought…and realizing that I had a bunch of whole bean coffee on hand that I got on sale…I started looking into using coffee as an additional ingredient. Natural, not adding more sweetness, adding caffeine and making this recipe a “mocha”. Yup. That’ll do! So, I sent a message to some local brewery people for advice. They suggested making a cold brew coffee concentrate and using about an 8% by volume at bottling. I never would have thought of that! I’m actually going to go about 4 cups of concentrate, rather than 6 cups…I can always add more, but I want the chocolate to still come through.

Everthing sanitized! Coarsely ground Kona blend coffee going into Culligan water for 15 hours.

Everthing sanitized! Coarsely ground Kona blend coffee going into Culligan water for 15 hours.

I found a cold brew coffee recipe online from Bon Apetite  (giving credit, where due!). I adapted it to brew in a gallon carboy with an airlock, instead of some other container covered with cheesecloth. I coarsely ground 12 oz of Kona blend coffee and added it to a sanitized carboy and capped it.

Ready to cap it and swirl it.

Ready to cap it and swirl it.

Shook it up and swirled to get as much of the grounds off of the bottle as I could and then replaced the cap with a sanitized  airlock. After 15 hours at room temperature, I’ll strain out the grounds and then filter the liquid through multiple layers of cheesecloth. (If I were concerned about it being crystal clear, I would filter it through a coffee filter…slowly. I think going through a sieve and then through thick cheesecloth will be fine.) I am going to use a teaspoon of Irish moss in the boil, just to help the beer clear a little, but I’m not expecting to see through it…it IS stout, after all.

Brewing...of a different kind!

Brewing…of a different kind!

So, what I’ll be brewing will be a “Costa Kona Mocha Milk Stout”. I’m sure I’ll be sampling it as soon as I can, but I think this one might need to age until next December-ish. I think the caps that came with the kit are the “oxygen absorbing” kind…good for longer storage. Brew Day tomorrow, if I can fit it in!

Standard