Monday, May 25, 2015

Chocolate mead

2/13/16 - SG 0.997. Good, but very dry, a little bitter. Needs sweet. Added 5oz buckwheat honey with another 2oz cocoa powder (yes, more bitter...but hopefully also more cocoa aroma) in a little under a pint of water. See you in a few months...

Chocolate mead
2.5 gallon batch

~8lbs clover honey
8 oz cocoa powder

Spring water, no modifications, no boil

Lalvin 71B-1122 wine yeast

OG: 1.120

Dumped in the honey, shook up the cocoa with water, stirred and stirred and stirred. Go Ferm added with yeast, Fermaid K in a few days. Watch for it this winter at the earliest.


Taking advantage of a couple extra pairs of hands and brewing something light for summer.

Batch #90
Summer wheat beer
5 gallons
8 lbs California 2-row malt
2 lb Flaked Wheat
1 lb Flaked Oats
1 oz Cascade 5.8%aa (60 min)
1 oz Cascade (2 min)
1 oz Citra (2 min)

White Labs California Ale Yeast (WLP001), 1 L starter

Water: RO with 12 g chalk, ~2 g gypsum, 2.5g epsom, 0.5g CaCl2, and 0.5g NaCl (noticing that I may have shorted myself on one of the chloride salts...)

OG: 1.055
FG: 1.010
ABV: ~6%
IBU: ~30

Mash in to 152F, batch sparge, boil 1 hr.