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.
Stouts Bottled
February 28th, 2010 § 0 comments § permalink
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