Method: dextrose
Amount: 4 oz
Temp: 68 °F
CO2 Level: 2.45 Volumes
Target Water Profile
Balanced Profile
Ca+2
Mg+2
Na+
Cl-
SO4-2
HCO3-
80
5
25
75
80
100
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity ResidAlk
68.2 0.0 34.3 52.3 118.9 18.3 -30.3
Notes
This is made with some ingredients that have passed expiration. Hop pellets are 1 year old. Grains are about 3 years old. Cocoa nibs have sitting in freezer for about a year.
Start on: 3/21/20
let pure pitch yeast warm to RT.
Steep grains and cocoa nibs 30min at 160F, sparge w/170F water.
Add water, gypsum and kosher salt. Add DME and bring to boil. Add cardemom, 2oz cascade. After 30' add 1oz hallertau. After 50' add 1oz cascade. After 60' of boiling turn off heat, chill.
Adjust carboy vol w/tap water. Aerate and check brix. Add yeast. aerate, ferment.
Brix = 14.8. OG ~1.061
3/22= Wort must have been to warm, because yeast is very slow to show signs of life. Add ~1/2 wy1056 today (~28hr after 1st pitch). Luckily Alison was brewing today.
3/31= Tfer to 2nd. Tastes a bit like ESB. I didn't think the small amount of nibs and cardemom would be very detectible.
Brix= ~9.8 (blurry), 1.025 grav, and 4.69% ABV.
4/2 = Brix=8.5, 1.017 FG, 5.76% ABV.
Bottle with 1/2c corn sugar.
bronze caps marked "Q"
4/9 = carbonated and tasty after 7 days. Very slight chocolate aroma. A bit hazy, but that may improve with time.
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Last Updated: 2020-04-09 21:19 UTC
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NEW Water Requirements:
Quarantined Ale
Equipment Profile Used
System Default
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Water Requirements:
Quarantined Ale
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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