Strawberry Blonde Ale, secondary for clarification.
Yes, a busy day today! I had a class at my HBS today on BIAB–Brew in a Bag, all grain brewing. It’s like a partial mash extract brew, except the grain steep is MUCH bigger and there’s no liquid or powdered extract. A little more to it than that, but that’s the basic idea. I got a recipe kit for brewing a batch of pale ale using the BIAB method and bought the bag accessory. Also bought some Safale s-04 to use with ciders.
Tony from Atlantic Brew Supply: Lautering? Vaulof?
Back at home, I set to bottle the strawberry blonde. I siphoned it from the 6 gallon carboy into a bottling bucket to clear for a few more hours. My siphon did not reach, so I need to look into another solution for that, but I managed the old fashioned way today…risky, but I sanitized the hose, put one end in the carboy and sanitized my mouth (!) and sucked on the other end to start the flow and drop that end of the hose into the bottling bucket. Went out to dinner and gave it a couple of hours. Then I realized that I was going to have to stir to evenly distribute the priming sugar anyway! Oh well. As it turns out, the racking was very successful in clearing the beer anyway! (I would have racked onto the priming sugar to mix it, but I wasn’t quite ready to bottle and I wasn’t sure how the siphoning was going to go.) Surprisingly, the pinkish color seems to have gone away.
A sample of the strawberry blonde ale. Remarkably, the pinkish tint disappeared!
The flavor is a little weak maybe, but the strawberries are there. Maybe I should have tried dry hopping for the first time! It will be drinkable though. The FG is 1.006@72F corrected to 1.007, resulting in an ABV of 4.46%.
Later, I finished getting ready and sanitizing everything for bottling. I mixed 3 oz corn sugar and 4 oz hot water to dissolve. I added that to the beer and stirred well. Note: my bottling instructions have all been calling for “3.93 oz” priming/corn sugar for bottling. I have done some research and discussed this with the HBS folks and found that I need to be taking charge of that particular specification and correcting it to style, thus the 3 oz for this batch. My stout will be bottled with 2 oz corn sugar. Back to business: Bottling went well. I had my younger daughter help with capping for the first time. It was nice to get her involved!
Camera shy, but a good helper!
The batch of strawberry blonde ale yielded 2 cases of 12 oz bottles plus one 22 oz bomber. I’m considering naming it “Amy Adams Ale”…my favorite strawberry blonde.
After we got the strawberry blonde cases dated and stored, I showed my daughter how I do the 1/2 gallon carboy of Murray’s Cider.
Two Cases of strawberry blonde and a 1/2 gal. Murray’s Super Easy Cider.
I call it Murray’s Super Easy Cider. Basically, it’s rehydrating 3 grams of Safale s-04 yeast in a couple ounces of 75F water, sanitizing around the cap and pitching the yeast. Shake the jug for a minute or two and then replace the cap with an airlock. Boom! Done! The refractometer put the OG at 1.053 @ 72F. (The refractometer is supposed to compensate for temperature.)
The next project is to rack the Costa Kona Mocha Latte Stout onto the Costa Rican cocoa nibs in secondary for a week or so.
Costa Kona Mocha Latte Stout…about done with primary fermentation.
I need to do a little more research on the treatment of the nibs for sanitizing and drawing out the flavors. Ideally, I could soak them for a few days in a little vodka, but I don’t have any and tomorrow is Sunday…maybe I can borrow a little from the in-laws and push the racking back a day. I’ve heard that heating the nibs in the oven briefly might bring out the flavor a little more…like toasting spices. more research!