Hellllllllooooo!!! I"m asking for any feedback on my chocolate bochet recipe. Let me know what you think!
Started 18 SEP 2016 5 Gallon target product (5.5 Gallon primary must volume) Primary - SS brew tech bucket with blow off tube - two months Secondary - glass carboy - oak chips and vanilla for two-four months Ageing - Keg with not more than 5psi co2 - for 18-24 months Honey - Various varietals from Texas, wild flower and Huajillo (total 240oz) Chocolate - Dutch Processed powder - (16 OZ) Brand: Equal Exchange from Whole Foods Water - Home tap filtered
Yeast - Clos Wine - 16 grams Fermentation temp - 75 - primary vessel put into a refrigerator with temp controller
Cooking Honey - boiled 176 OZ of honey for caramelization (90 mins). Reserved 64 oz of unboiled Huajillo Honey for a range of tastes in final product. Added - five drops anti foam, 5 tsp real lemon juice, 1 tsp springcell/dap
Transfer honey to fermenter with cool water to bring to pitching temp
Step Feeding and SNAs 100% First step - honey plus one chocolate (SNA 1 + Aerate +kco3 buffering) 60% Second - huajillo plus one chocolate (SNA 2 + Aerate)
SNA is - fermaid O - 4 grams x 2
Submitted September 19, 2016 at 06:32AM by christmasbarf77 http://ift.tt/2d9iRVq mead
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