Friday, November 30, 2012

Chocolate Stout

I am typically not a big fan of adjuncts in beer, but I do love chocolate and I do love a good stout.  So I decided to combine the two and brew a chocolate stout for my winter beer.  I made a really great dry stout last winter.  I hit 83% efficiency again with a fly sparge but got a little too aggressive with a 7 gallon runoff and had to boil down an extra 15 minutes.  The 5 minute chocolate addition made the brewery smell wonderful.  I can't wait to sample this beer.


Grains                         Additions                                       Results
9# Marris Otter           1 oz Galena at 60 mins                 7 at 1046
12 oz choc malt          8 oz cocoa powder at 5 mins       5.5 at 1058
8 oz malto dextrin
4 oz C-40
2 oz roasted barley
2 oz black patent
 
mash at 150 for 1 hr
wyeast 1098-British Ale at 65 raised to 68

OG 1056, 5.6% ABV


Mosher's Ideal Stout

.172 Epsom Salt
Ca=57
.608 Baking Soda
SO4=44
.113 Canning Salt
Mg=13
.596 Calcium Chloride
Na=69
.025 Gypsum
Cl=128
RA=69
Carb=143
Cl/Sulfate 2.91
Hard=194
Very Malty
Alky=118

Sunday, November 11, 2012

HOPS

I like Dale's Pale Ale.  It has just the right amount of hops to let you know you are drinking a hoppy beer but not too much to make you shudder.  It has a decent amount of ABV but not too much to make your throat burn.  It may just be the SNPA of the 2010's.  I made a Dale inspired beer for the first time and am excited to sample the results.  I hit 83% efficiency again with a fly sparge.  Loving my new counter-flow wort chiller as well.  It cut down my chill time significantly.  






Grain              Additions                                 Results
9# MO            1 NB at 60                               6.5 at 1062
3# Munich      1 cascade at 30                        5.4 at 1075
.75 c-40           Yeast fuel at 15                      
                        1 Columbus at 10                                  
                        .5 centennial at 0                                  
                                     
mash at 150    .5 centennial dry hop
2 vials WL Cali V at 66-68   og 1071      

Update 11/30-dry hopped and finished at 1020, a little high, but expected for Cali V.  Crash cooled it for 5 days and kegged.  It is pretty tasty and should round into form nicely in a few weeks.                            

Vista, CA Water Profile

Water Adjustments (tsp)
Ca=57
.854 Epsom Salt
SO4=136
.825 Baking Soda
Mg=22
.155 Canning Salt
Na=71
1.254 Gypsum
Cl=88

Carb=147

Hard=233

Alk=122