Totally stepping outside of my comfort zone on this one. Looking to leave in secondary for about 9 months. Then keg or keg+bottle and let it rest for at least a year until it's not so hot. Hoping for something very deceptive!
I have 14 C of prickly pear juice in my freezer, to use some or all.
I've been in primary since 12/12/2010. It's ready to move to secondary. My initial thoughts are two choices: 1) move it to secondary until next 12/2011, then keg it with the fruit and bottle with champagne corks; 2) move it to secondary with the x cups of prickly pear juice and some pectin enzyme. Should I re-pitch?
Prickly Pear Braggot
Brew Type: Partial
Mash Date: 12/12/2010
Batch Size: 5.00 gal
Boil Volume: 5.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Equipment: My Equipment
Actual Efficiency: 20.3 %
Taste Rating (50 possible points):
Dry w/ slight sweet astringency, IIPA hop style
Ingredients Amount Item Type % or IBU
4.00 lb Light Dry Extract (8.0 SRM) Dry Extract 19.0 %
3.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 16.7 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.8 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.4 %
2.00 oz Northern Brewer [9.80%] (60 min) Hops 65.2 IBU
1.50 oz Brewer's Gold [5.90%] (45 min) Hops 27.0 IBU
1.50 oz Styrian Goldings [2.00%] (15 min) Hops 4.9 IBU
0.50 oz Styrian Goldings [2.50%] (30 min) Hops 3.2 IBU
1.00 oz Styrian Goldings [2.00%] (5 min) Hops 1.3 IBU
6.00 oz Select Spalt [3.50%] (Dry Hop 7 days) Hops - in keg or at end of secondary
5.00 tsp Yeast Nutrient (Fermax) (Boil 15.0 min) Misc
64.00 oz Prickly Pear Juice (Bottling 12.0 weeks) Misc ?????????
12.00 lb Honey (1.0 SRM) Sugar 57.1 %
2 Pkgs Champagne Yeast (White Labs #WLP715) Yeast-Champagne
Beer Profile Estimated Original Gravity: 1.144 SG (1.060-1.130 SG)
Measured Original Gravity: 1.125 SG
Estimated Final Gravity: 1.033 SG (1.004-1.025 SG)
Measured Final Gravity:
Estimated Color: 8.4 SRM (3.0-16.0 SRM) Color [Color]
Bitterness: 101.6 IBU (0.0-50.0 IBU) Alpha Acid Units: 6.5 AAU
Estimated Alcohol by Volume: 14.8 % (6.5-14.0 %)
Actual Alcohol by Volume: 12.1 %
Actual Calories: 607 cal/pint
Mash Profile Name: My Mash Mash Tun Weight: 0.00 lb
Mash Grain Weight: lb
Mash PH: pH
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 6.32 gal
Adjust Temp for Equipment: FALSE
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)
Carbonation Volumes: 2.4 (1.8-2.8 vols)
Estimated Pressure: 21.6 PSI
Kegging Temperature: 60.0 F
Pressure Used: -
Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Mini-mash grains in cooler w/ 2.5 gallons H2O @ 163, shooting for 158 down to 146, for 1 hour.
Sparge w/ 0.5 gallon H2O at 180, rinsing 2x from spigot.
Add mash tun to kettle w/ small amount of boiling H2O.
60 minute boil (~20% loss).
Yeast nutrient at 15 minutes remaining.
4# DME + 12# honey @ flameout.
Honey from Singh (Dec 10th) at flameout, final draw of 2010.
Chill, aerate, pitch (2 vials)
Dry hop in secondary, or tertiary.
Kegged w/ juice???
Bottle after keg condition.