I want to start a program of testing hop flavors. My plan it to do 1oz of a single hop in 1gal beer batch. The first hop is Galaxy, a new and citra like hop that smells fantastic.
This is a partial mash, BIAB, I'm calling the recipe WIPA (wheat IPA).
7.7 oz Wheat Malt
6.9 oz Floor Malted Bohemian Pilz
3 oz Crystal 80L
Mash in 0.5 gal @150F.
Rinsed bag w/ 1 gal of room temp water, adding 0.8-1lb of Amber LME.
Hop Schedule:
8g @ 60 min
10g @ 10 min
8g @ flameout
10g saved for dry hoping.
Thursday, December 4, 2014
1Gal Chocolate Imperial Stout
I am again brewing something that I'm not sure I'm going to like, but this is why we brew 1gal batches, right? I want this to be chocolate, reincarnated as a beer.
The mash was:
4oz Roasted Barley
1oz Midnight Wheat
1lb 2Row
0.9 oz Crystal 120L
4oz Rolled Oats
Mash is BIAB in at 120F, then raised to 152F for 1hour in 1gal.
After mash, I pulled the bag, drained, and rinsed with another 1gal at room temp.
After the wort came to a boil, I took some wort for a pre-pitch at low SG, and after it cooled down I pitched a whole packet of US-05.
I boiled the remaining wort for 90 minutes, after adding 2 lbs of Amber LME.
The first chocolate infusion was by taking 3Tbs of dutch process coco powder and about 1cup of wort for a simmer. After simmering I added 2tsp vanilla extract and let it sit and cool for the duration of the boil.
At 60 minutes I added 0.2oz Magnum hops at 13.3%AA.
I tried to filter the chocolate mixture w/ a coffee filter, but it was a partial success, as the filter broke the first attempt, and clogged the second.
The fermentation has been slow but steady. I have been degassing it daily. For the secondary, I have 4oz of Coco nibs which I will put in after the fermentation is complete.
I expect about 7-9% ABV for this one, but as usual no SG readings (too lazy to be honest).
The mash was:
4oz Roasted Barley
1oz Midnight Wheat
1lb 2Row
0.9 oz Crystal 120L
4oz Rolled Oats
Mash is BIAB in at 120F, then raised to 152F for 1hour in 1gal.
After mash, I pulled the bag, drained, and rinsed with another 1gal at room temp.
After the wort came to a boil, I took some wort for a pre-pitch at low SG, and after it cooled down I pitched a whole packet of US-05.
I boiled the remaining wort for 90 minutes, after adding 2 lbs of Amber LME.
The first chocolate infusion was by taking 3Tbs of dutch process coco powder and about 1cup of wort for a simmer. After simmering I added 2tsp vanilla extract and let it sit and cool for the duration of the boil.
At 60 minutes I added 0.2oz Magnum hops at 13.3%AA.
I tried to filter the chocolate mixture w/ a coffee filter, but it was a partial success, as the filter broke the first attempt, and clogged the second.
The fermentation has been slow but steady. I have been degassing it daily. For the secondary, I have 4oz of Coco nibs which I will put in after the fermentation is complete.
I expect about 7-9% ABV for this one, but as usual no SG readings (too lazy to be honest).
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