Waldoshi
Avant-guard Sophomoric Brewer
5 gallon Black IPA boiled with dark chocolate and french pressed through Kenyan AA coffee, then dry hopped in secondary with 6 oz of Kenyan AA whole beans. Primed with Molasses. Grains were de-bittered Belgian Black, UK Chocolate Malt, Dark DME and Amber Extract. (redonkulous hop load including US Magnum, Sorachi, Cascade and whole cone cascade.) This could be interesting. It's in bottles and should be ready by Halloween. Code Name: Sexual Chocolate.
1 gallon Double Chocolate Oatmeal Coffee Stout made with leftover Chocolate Malts from above, rice and oatmeal to finish the grain bill, coffee pressed and then floated with Kenyan AA when it went to secondary.) This left a LOT of trub and I re-filtered it after racking to secondary. Only finished with about 3/4 gallon. Bottled it with Molasses too. Should also be ready by Halloween. Code Name: Sloppy Seconds.
1 gallon OMGale. Sadly, I did not mean to use net-speak as a name, but when I shortened Orange, Mint, Golden Ale on the bottle cap...this is what I got. Light Golden Ale made from a partial grain kit with orange zest for seasoning, I added young, whole mint leaves from the garden to the wort through a hop-back jury rig. Then, after racking to secondary (yes...even in a 1 gal bottle) floated fresh organic orange zest (peels with a carrot scraper, folks) and whole mint leaves for a few days. Finished with local made, disolved granular sugar. Bottled and ready next week. Code Name: OMGale
Plans for tonight (feedback appreciated) a Thanksgiving Wheat code-named 'Bacchanalia Cornucopia' that is looking a little something like this: Starts with a 5 gal Summer Wheat Recipe from Brooklyn Brew Shop's 52 Seasonal Beers (I recommend it by the way.) then peels off part of the grain bill and adds in the "harvest" ingredients, then some subtle spice.
60 min mash at 152-154
2.5 Gallons Water + 5 gallons for sparging. (thinking of pouring first wort back through once here to bump things a bit.)
5 lbs Pale Ale Malt
3.5 lbs Pale Wheat Malt
1 lb Munich Malt (mainly for color.)
(question for tonight is really here: what % of above grains should I pull when adding the following.)
Roasted Sweet potato shavings (no skins to avoid tannins, 375 degrees for 1 hour sprinkled with Cinnamon.) about 1 lb
Roasted Pumpkin, fresh from the gord then roasted as above with cinnamon. about 1-2 lbs
Wild Rice -- 1 cup cooked.
Craisins! (nice subtle cranberry flavor minus fruit issues with wild/unknown yeast.) 1lb mash, 1lb secondary float.
Spice:
Cinnamon sticks at 60 mins (2 small, going easy here) plus one for the secondary "dry hop" float.
Vanilla (one whole dry stick...yep, stick.) at 60 mins.
Cloves at 5-10 mins (about 5 whole cloves)
Mix of nutmeg & all spice (about 1 tbs) at 5 mins (edit: 1/2 tbs each)
Dry hop in secondary with about a quarter to half ounce Cascade whole hops and 1 lb craisins.
Bottle with molasses or dark corn syrup.
Going to plug all this into BeerSmith 2.0, but I don't think it will help with wild rice, sweet potato and pumpkin.
Edit: Homebrew Society friend of mine said that leaving a lot of grain in is a good idea to create the enzymes that will help eat up the starchy nature of the potato and pumpkin. Agreement from the forums?
1 gallon Double Chocolate Oatmeal Coffee Stout made with leftover Chocolate Malts from above, rice and oatmeal to finish the grain bill, coffee pressed and then floated with Kenyan AA when it went to secondary.) This left a LOT of trub and I re-filtered it after racking to secondary. Only finished with about 3/4 gallon. Bottled it with Molasses too. Should also be ready by Halloween. Code Name: Sloppy Seconds.
1 gallon OMGale. Sadly, I did not mean to use net-speak as a name, but when I shortened Orange, Mint, Golden Ale on the bottle cap...this is what I got. Light Golden Ale made from a partial grain kit with orange zest for seasoning, I added young, whole mint leaves from the garden to the wort through a hop-back jury rig. Then, after racking to secondary (yes...even in a 1 gal bottle) floated fresh organic orange zest (peels with a carrot scraper, folks) and whole mint leaves for a few days. Finished with local made, disolved granular sugar. Bottled and ready next week. Code Name: OMGale
Plans for tonight (feedback appreciated) a Thanksgiving Wheat code-named 'Bacchanalia Cornucopia' that is looking a little something like this: Starts with a 5 gal Summer Wheat Recipe from Brooklyn Brew Shop's 52 Seasonal Beers (I recommend it by the way.) then peels off part of the grain bill and adds in the "harvest" ingredients, then some subtle spice.
60 min mash at 152-154
2.5 Gallons Water + 5 gallons for sparging. (thinking of pouring first wort back through once here to bump things a bit.)
5 lbs Pale Ale Malt
3.5 lbs Pale Wheat Malt
1 lb Munich Malt (mainly for color.)
(question for tonight is really here: what % of above grains should I pull when adding the following.)
Roasted Sweet potato shavings (no skins to avoid tannins, 375 degrees for 1 hour sprinkled with Cinnamon.) about 1 lb
Roasted Pumpkin, fresh from the gord then roasted as above with cinnamon. about 1-2 lbs
Wild Rice -- 1 cup cooked.
Craisins! (nice subtle cranberry flavor minus fruit issues with wild/unknown yeast.) 1lb mash, 1lb secondary float.
Spice:
Cinnamon sticks at 60 mins (2 small, going easy here) plus one for the secondary "dry hop" float.
Vanilla (one whole dry stick...yep, stick.) at 60 mins.
Cloves at 5-10 mins (about 5 whole cloves)
Mix of nutmeg & all spice (about 1 tbs) at 5 mins (edit: 1/2 tbs each)
Dry hop in secondary with about a quarter to half ounce Cascade whole hops and 1 lb craisins.
Bottle with molasses or dark corn syrup.
Going to plug all this into BeerSmith 2.0, but I don't think it will help with wild rice, sweet potato and pumpkin.
Edit: Homebrew Society friend of mine said that leaving a lot of grain in is a good idea to create the enzymes that will help eat up the starchy nature of the potato and pumpkin. Agreement from the forums?
