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Belgo Paleo Moved to Secondary

BelgianPale

Tomorrow is a brewing event at my local homebrew shop (LHBS) and I’ve decided to participate and brew a saison with mostly North Carolina sourced ingredients.

North Carolina Water and Grain Bill. (A little harder to get NC yeaast and hops...this time.

North Carolina Water and Grain Bill. (A little harder to get NC yeast and hops…this time.)

So, I needed to rack the Belgo Paleo to secondary fermentation while I have an empty carboy. Then I needed to rack it back into the first carboy, so I could use the second one tomorrow. The reason is that the first carboy is glass and the second is plastic. The plastic one will be much easier to handle and transport.

Racking to plastic carboy. (Then back to glass, after cleaning.)

Racking to plastic carboy. (Then back to glass, after cleaning.)

I pulled a sample to check with the hydrometer and it looks like the same as my last sample: 1.017. I don’t think it’s going to go down anymore…1.009 is just not happening.

Hydrometer reading: 1.016? 1.017?

Hydrometer reading: 1.016? 1.017?

The taste is good, in my opinion, though. I will let it go a few days in secondary to see if fermenation kicks back up at all. Then I will go for the dry hop addition. Overall, I think we’re okay. The beer will be a bit lower ABV than projected, but that’s not a huge deal.

Update 5/3/15: Dry hop addition of 1 oz Saaz hop pellets are in. I sanitized a small muslin bag for the hops to go in and worked it into the carboy.

Update 5/7/15: Okay…so, the Belgo Paleo is in secondary and off the trub. Dry hops added 4 days ago…everything sanitized. Now, we have signs of additional fermentation. Bubbling in the airlock…not strong or frequent, but fairly regular. Signs also on the surface. Good thing I’m not in a hurry, but I have a lot going on over the next couple of weeks, including a nose surgery and recovery, so I guess this won’t get bottled until late May, if not sometime in June.*sigh*

Sanitized hops bag, surface action...what?

Sanitized hops bag, surface action…what?

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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!

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