Time For Some Chocolate

As mentioned previously, it is time to use a slightly different format for the brewing posts.  Until my brewing equipment and methods evolve significantly I think that more of a recipe format with images will be just fine for sharing my brewing adventures.  My earlier batches (see “Brewing” page above) cover some of the process in more depth and I will include any changes to those methods if they occur.  I will also be trying more video posts in the future, so eventually there will be a pretty thorough library of home brewing stuff to reference (for me and you).  Now we move along to what I hope will be a very good Blueberry Chocolate Stout!

Taking for granted that I have done my very best to ensure that everything used for my brewing has been sanitized to the best of my ability, I again brought 2.5 gallons of water to about 160 degrees and put the following into the grain bag:

• .5 lb Crystal 40L Malt
• 2 lb Pale Ale Malt
• .25 lb De-Bittered Black Malt
• 2 oz Black Patent Malt
• ¾ lb Chocolate Malt
• 1 lb Flaked Oats (that I toasted at 325 degrees for 15 minutes)

We now have toasted oats

After the nice warm bath

The grains were then soaked for 45 minutes while maintaining the temperature at about 155 degrees.  The grain bag was then pulled out and I poured 2 quarts of 170 degree water over it to ensure all of the grainy goodness was not lost. I removed the pot from the heat and then added:

• 2 lb Amber Extract
• 3 lb Dark Extract

Once the malt extract was stirred in, the pot went back on the heat until there was a good rolling (controlled) boil.  I set the timer for 60 minutes and then it was time for:

• Bittering hops – 1 oz Target
• Flavoring hops – None this time
• Aroma – 1 oz Belgian Cocoa (for the last 5 minutes)

Time to add the hops

Belgian Cocoa

After the 60 minutes of boiling I was able to get everything pretty quickly down to below 80 degrees with the help of my (very quickly approaching ice cold) pool.  Until I build myself a proper wort chiller I am going to take advantage of what I have on hand during the winter months.  That is part of the fun for me.

Chillin' in the pool

The hops have to go

When the temperature was at 78-79 degrees I pitched in the Muntons Premiums Gold dry yeast that I was using.  For the first time I just threw it in and gave it a stir as the package directed rather than blooming the yeast before pitching it.  It seems to have worked because active fermentation was evident pretty quickly.

Bring on the beasties

The original specific gravity came in at approximately 1.0609, which was actually higher than expected for once.  I have a good feeling that the beer will turn out quite well.

Stay tuned . . .