delinquent
New Member
So this beer(?) started off as an idea to use as many South American ingredients in a beer as my brew partners and myself could think of. This evolved into the idea to make fifteen gallons as there are three of us. We then decided to use an equal or greater amount of honey than malt in order to drive the gravity up to what we were looking for. As one of us had a huge amount (120+lbs) of honey stock-piled this would be a very cheap method of doing so.
We wanted to use quinoa, so I did some research on roasting grains and found it to be quite simple. I roasted my quinoa after thoroughly rinsing and then soaking it over night. I was going for an amber malt, though next time I would use only the red quinoa for this. The blend of red, black, and white quinoa was quite tasty after roasting though. I ended up with 2.55 lbs out of the three that I started with.
The yeast was primed for two days at 68 degrees in a solution of yeast nutrient and DME. I chose the WLP099 for this one, as I did not want to mess around with pitching champagne yeast in the secondary. That portion of the process is already going to be complicated enough.
So without further ado, here are the ingredients and recipe for this very experimental brew in the ****-You series of beers.(Inside joke, I apologize)
Ingredients for 15 gallons extract with honey added.
Specialty Grain
2.55lbs roasted red,black,and white quinoa
1lb roasted barley
.6lbs honey malted barley
.75lbs carapils
13.5 lbs amber LME
2lbs Briess Dark DME
20lbs Brazilian Wildflower Honey
Hops
4 oz Simcoe
3 oz Saaz
Adjuncts
Boil: 1.1 lbs freeze dried maca equivalent to 330 servings
8 oz of 91% cacao Theo chocolate bars
3/4 tsp Agar
In secondary:1/2 lb suave mate'
10 ozs cacao nibs
Three sticks of palo santo shavings
Passion Flower of an undetermined amount
And a top-secret ingredient in a very small amount
Yeast:WLP 099 Extreme High Gravity Ale yeast
Process
Steep Grains at 155 for 45 min in six and a half gallons of water.
Remove grain and sparge at 175 degrees with five gallons of water.
Bring to a boil(duh)
90 min: Add 4oz of Simcoe, and put the chocolate bars on the double boiler
75 min: Add 2lbs of Briess Dark DME, stir in
40 min: Add 13.5lbs of amber LME
25 min: Add 8 oz of melted chocolate
15min: Add 3/4 tsp Agar
10min: Add 3 oz Saaz and 1.1lbs maca, stir in maca thoroughly
0min: Remove from heat
Upon flame out I strained out as many of the hops as I could before cooling. It took about an hour to get the wort down to 67 degrees. We utilized an ice bath and a wort chiller to do so. I then pitched the previously primed yeast into three carboys.
O.G. was 1.160 with the honey.
Fermentation was rapid and violent. Now on day three, have yet to check progress.
Updates to come.
We wanted to use quinoa, so I did some research on roasting grains and found it to be quite simple. I roasted my quinoa after thoroughly rinsing and then soaking it over night. I was going for an amber malt, though next time I would use only the red quinoa for this. The blend of red, black, and white quinoa was quite tasty after roasting though. I ended up with 2.55 lbs out of the three that I started with.
The yeast was primed for two days at 68 degrees in a solution of yeast nutrient and DME. I chose the WLP099 for this one, as I did not want to mess around with pitching champagne yeast in the secondary. That portion of the process is already going to be complicated enough.
So without further ado, here are the ingredients and recipe for this very experimental brew in the ****-You series of beers.(Inside joke, I apologize)
Ingredients for 15 gallons extract with honey added.
Specialty Grain
2.55lbs roasted red,black,and white quinoa
1lb roasted barley
.6lbs honey malted barley
.75lbs carapils
13.5 lbs amber LME
2lbs Briess Dark DME
20lbs Brazilian Wildflower Honey
Hops
4 oz Simcoe
3 oz Saaz
Adjuncts
Boil: 1.1 lbs freeze dried maca equivalent to 330 servings
8 oz of 91% cacao Theo chocolate bars
3/4 tsp Agar
In secondary:1/2 lb suave mate'
10 ozs cacao nibs
Three sticks of palo santo shavings
Passion Flower of an undetermined amount
And a top-secret ingredient in a very small amount
Yeast:WLP 099 Extreme High Gravity Ale yeast
Process
Steep Grains at 155 for 45 min in six and a half gallons of water.
Remove grain and sparge at 175 degrees with five gallons of water.
Bring to a boil(duh)
90 min: Add 4oz of Simcoe, and put the chocolate bars on the double boiler
75 min: Add 2lbs of Briess Dark DME, stir in
40 min: Add 13.5lbs of amber LME
25 min: Add 8 oz of melted chocolate
15min: Add 3/4 tsp Agar
10min: Add 3 oz Saaz and 1.1lbs maca, stir in maca thoroughly
0min: Remove from heat
Upon flame out I strained out as many of the hops as I could before cooling. It took about an hour to get the wort down to 67 degrees. We utilized an ice bath and a wort chiller to do so. I then pitched the previously primed yeast into three carboys.
O.G. was 1.160 with the honey.
Fermentation was rapid and violent. Now on day three, have yet to check progress.
Updates to come.