6/17/2018 2:17 PM over 6 years ago
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+0 |
Sample |
1.058
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2/20/2021 3:43 AM over 3 years ago
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pH is 3 but there are a lot of particles in the sample |
6/17/2018 2:54 PM over 6 years ago
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+0 |
Mash Complete |
1.074
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17 Liters |
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2/20/2021 3:43 AM over 3 years ago
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pH is 4.5 |
6/17/2018 3:45 PM over 6 years ago
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+0 |
Pre-Boil Gravity |
1.044
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28 Liters |
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2/20/2021 3:43 AM over 3 years ago
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pH is 4.4 |
6/17/2018 6:01 PM over 6 years ago
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+0 |
Brew Day Complete |
1.057
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22 Liters |
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2/20/2021 3:43 AM over 3 years ago
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pH 3.8 |
6/21/2018 7:52 AM over 6 years ago
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+4 |
Sample |
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2/20/2021 3:43 AM over 3 years ago
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Appearance is thick, black and hazy.
Aroma of fruits.d quite pleasant. Maybe a whiff something acidic or medicinal behind.
Initial taste is a note of bitterness, sweet and malty. Maltiness develops on the palette. Toast and biscuit. Thick gull bodied feel, almost viscous but not silly smooth.
If there is diacetyl it is not do perceptible yet.
Quite tasty already. |
6/21/2018 7:54 AM over 6 years ago
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+4 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Trub dump. Thick lots of sediment. Perhaps protein |
7/6/2018 4:05 PM over 6 years ago
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+19 |
Sample |
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2/20/2021 3:43 AM over 3 years ago
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Clear dark appearance. Strong brown-black colour.
Aroma of roasted nuts and spices, almost a touch of charcoal. Nose is long and complex.
Taste is malty and bitter in good balance. Currently trying this at only 2C so likely to cold. Roasted coffee and burnt notes, burnt notes fit but it feels like something cooked on a fire. Close to being to much charcoal and burn. Body is thinner than expected given the gravity, it almost has a touch of dryness and a silky smoothness that is good on the mouthfeel.
A strong note that feels like alcohol on first tasting, perhaps acetyl or some other off note. Lingering charcoal roasted note means that this should have been steeped instead of mashed.
This is ready for bottling. Bottling will be complex as multiple batches will be made using different additives. |
7/6/2018 6:51 PM over 6 years ago
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+19 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Irish cream Still Spirits.
0.04ml per ml of fluid is what is used in spirits.
100 ml sample with 0.1ml of hazelnut, 0.1ml of cappuccino and 0.2 ml of Irish cream does not give a dominant flavour.
Added an additional 0.2ml of hazelnut. Becomes more apparent on the aroma. Adds a too sweet aftertaste. So this was too much.
So for a 5 Liter amount which will go into 10 bottles, this would be 5ml of hazelnut and cappuccino and 10ml of Irish cream.
5 litre could include 20 ml of Irish cream as a different version.
For one 500ml bottle, this would be 0.5ml by 2 and 1ml. Some individual bottle experiments can be attempted following these guidelines. 2ml total.
Note that for a 500ml bottle, 3ml feels too much. |
7/7/2018 8:10 PM over 6 years ago
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+20 |
Fermentation Complete |
1.024
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2/20/2021 3:43 AM over 3 years ago
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7/7/2018 8:35 PM over 6 years ago
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+20 |
Packaged |
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20 Liters |
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2/20/2021 3:43 AM over 3 years ago
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11L into carboy for conditioning.
5L with 5ml Hazelnut, 5ml Cappucino, 10ml Baileys
4L with 15ml Baileys |
9/16/2018 2:27 PM over 6 years ago
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+91 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Packaging the 11L into a keg. Aiming to add sea salt and spirit essences with a focus on hazelnut and cappucino. |