Right on the heels of my upcoming 10th batch, the ginger saison, I am also planning the batch that will come after it….
Here is my draft recipe…
|grains…||lbs||ingredient details||potential SG||points|
|7.14%||1||chocolate malt uk||1.034||34|
|3.57%||0.5||briess black (patent) malt 500L||1.025||12.5|
|45 mins||4||cocoa solids (callebaut cocoa mass, 100%)||0.0||0|
|15 mins||1||east kent goldings hops|
|15 mins||1||add 1/2 whirlfloc tablet|
|15 mins||4||habanero peppers, de-seeded, de-veined, steamed|
|2 weeks out||4||cocoa nibs, raw|
|2 weeks out||4||habanero peppers, de-seeded, de-veined, steamed|
|1 package||1||WYeast 1098 British Ale|
|strike water||8.5||BIAB starting volume|
|ending volume||5.75||yeast pitching volume|
This will be my second chance to keg a batch of homebrew, after letting it fully ferment and condition in my “brew bucket”, I plan to transfer it to a keg, cold crash it to remove some sediment and then force carb it.
Preparing for brew day…
- Went to Kalustyans market to get a 16oz bag of “roasted cacao nibs”, and an 8oz block of Callebaut cocoa mass (100% cocoa). I’ll use some during my pilot batch to fine tune recipe amounts and then have more than enough for this and future batches.
- Will get fresh habaneros from Whole Foods later today or tomorrow.
My brew day notes…
- Brewed this beer on Sunday, October 16th 2016.
- Found my newish ThermaPen to be very helpful in actually hitting my desired mash temperatures, built-in would say 154 when grains were mostly at like 130-140. Kept heating/mixing until more evenly at desired temps. Hope to see positive improvement in the beer!
- I need a better way to measure the volumes, the spoon dip and measure is not working for me! I thought I was down to 5.5 gallons but after cooling and transfer had 5.75 in bucket and had to leave 1 gallon behind in the kettle. Lower OG than anticipated due to that – 1.060 instead of 1.071. Good news is, it seems i’m getting 80% brewhouse efficiency.
- I put 3 habanero peppers into the boil to get some flavor, will put more in as secondary as planned.
Secondary additions day notes…
- Wednesday, November 16 2016, I took 4 habanero peppers and 4 ounces cacao nibs, steamed them all together after deseeding/deveining the peppers for a few minutes, then pitched it all into the bucket.
Kegging day notes…
- Wednesday, November 23 2016, I took a sample of the beer and the habanero was definitely quite present. It was time to transfer before it got any stronger.
- The gravity reading read 1.020, resulting in a beer with 5.2% abv.
- Tuesday, November 29th, I connected the CO2 and put it at just shy of 30PSI at like 11pm.
Photos of this batch…
steamed the habaneros and cacao nibs before pitching into secondary
And I thought this was the krausen taking its sweet time. I think it actually is from the cacao mass from brew day. All good, transferred to keg from underneath the surface.