The stouts, Black Chocolate Stout and Black Chocolate Blueberry Stout, have been bottled. We had a decent yield, 47 12oz. bottles of each. They should be ready to drink around mid-April. If you ask nicely maybe we’ll share some with you.
Brew Day – 12 February 2010
February 17th, 2010 § 0 comments § permalink
I’ve been on a big Belgian kick lately, and since I’m not quite ready to jump into anything like a sour ale I decided to brew a witbier. I also wanted to try my hand at what I expected to be a much more complicated multi-step mash. Since the cooler I use for a mash/lauter tun holds the temperature so steady the two-step mash wasn’t really any more difficult than a single-step mash.
Brew Day Stats
Belgian Witbier
Pre-Boil SG: 1.037
OG: 1.043
Witbier
February 17th, 2010 § 1 comment § permalink
A Belgian Witbier kit from Northern Brewer.
Grains
3.5 lbs. Belgian Pale Wheat Malt
3.5 lb. Belgian Pilsen Malt
1 lb US Flaked Oats
Hops
2 oz. French Strisselspalter, 2.6%, pellet, 60 min.
Other Ingredients
1 oz. Crushed Coriander Seed
1 oz. Bitter Orange Peel
Yeast
Wyeast 3944 Belgian Witbier
Mash
| Step | Time | Rest | Infuse Temp. | Infuse Amount |
|---|---|---|---|---|
| Protein Rest | 1 | 20 | 133 | 7.20 qts. |
| Saccharification | 5 | 30 | 210 | 4.79 qts. |
| Mashout | 1 | 10 | 210 | 5.77 qts. |
Gravity
Target Pre-Boil SG: 1.036
Target OG: 1.040
Target FG: 1.010
Fermentation
Primary: 2 weeks at 65°F
Bottling
Prime with 1.3 ozs./gallon corn sugar
Bottle Age: 4 weeks
Brew Day – 6 December 2009
December 6th, 2009 § 0 comments § permalink
We brewed a batch of the Black Chocolate Stout and a batch of the Black Chocolate Blueberry Stout today. The secret is that we really brewed one 10 gallon batch of the Black Chocolate Stout and then added blueberry puree to half of it. After sampling the blueberry version, I think we’re going to add another 3 pounds of blueberry puree this week to get a little more flavor.
Brew Day Stats
Black Chocolate Stout
Pre-Boil SG: 1.067
OG: 1.078
FG: 1.020
Black Chocolate Blueberry Stout
Pre-Boil SG: 1.067
OG: 1.078
FG: 1.018
Black Chocolate Blueberry Stout
December 2nd, 2009 § 2 comments § permalink
A while back I had the chance to sample a blueberry stout at Goose Island on Clybourn. This is going to be my attempt to create something similar based on the Black Chocolate Stout we brewed last year.
Grains
12 lbs. UK Pale Ale Malt
1 lb. UK Roasted Barley
0.5 lb UK Chocolate Malt
0.5 lb UK Black Malt
0.5 lb Belgian Kiln Coffee Malt
0.5 lb UK Dark Crystal
Hops
1 oz. German Northern Brewer, 8.0%, pellet, 90 min.
1 oz. UK Fuggle, 4.0%, pellet, 30 min.
Yeast
Wyeast 1084 Irish Ale
Other
49 oz. Blueberry Puree added to primary fermenter
98 oz. Blueberry Puree added to primary fermenter
Mash
H2O/Grain Ratio: 0.96 qt/lb
Rest Temp/Time: 152°F/90 min.
Gravity
The actuals will probably be a bit higher with the addition of the blueberry puree.
Target Pre-Boil SG: 1.067
Target OG: 1.077
Target FG: 1.020
Fermentation
Primary: 2 weeks at 68°F
Cold Condition: 6 weeks at 50-55°F
Bottling
Prime with 1 cup pale DME
Bottle Age: 8 weeks at 55-60°F
BeerXML Recipe
BeerAlchemy Recipe
Update:
After the last brew day was over we decided we needed a little more blueberry flavor since it was almost nonexistent. We added another 49 ounces of blueberry puree, bringing the total up to 98 ounces. The recipe has been updated.
Black Chocolate Stout
December 1st, 2009 § 2 comments § permalink
A big dark, chocolaty stout. Perfect for those cold winter days.
Grains
12 lbs. UK Pale Ale Malt
1 lb. UK Roasted Barley
0.5 lb UK Chocolate Malt
0.5 lb UK Black Malt
0.5 lb Belgian Kiln Coffee Malt
0.5 lb UK Dark Crystal
Hops
1 oz. German Northern Brewer, 8.0%, pellet, 90 min.
1 oz. UK Fuggle, 4.0%, pellet, 30 min.
Yeast
Wyeast 1084 Irish Ale
Mash
H2O/Grain Ratio: 0.96 qt/lb
Rest Temp/Time: 152°F/90 min.
Gravity
Target Pre-Boil SG: 1.067
Target OG: 1.077
Target FG: 1.020
Fermentation
Primary: 2 weeks at 68°F
Cold Condition: 6 weeks at 50-55°F
Bottling
Prime with 1 cup pale DME
Bottle Age: 8 weeks at 55-60°F