Moving Along

Today we are closing the Caralina Home and Garden location and moving to front street in Downtown Swansboro. If all goes well we will be open by this weekend! Wine, Beer and gifts came in yesterday. Today more wine and beer, ice cream and pepisi. All Homebrew and wine making supplies will be in transport today. Should be ready tomorrow in the front street location.

Beer Bottling day

Today I am bottling my latest homebrew. I have a Wheat beer, Red Ale, a Coffee Stout and a Chocolate Cherry Stout to bottle. They were all partial mashes and have fermented for 2 weeks.After bottling they should be carbonated  in a week and ready to drink but they will get better if I can wait untill they age for 2 weeks. I am thinking my next brews will be a Blue Moon clone, Oatmeal Stout and a Pilsner.Still working recipes.

Coffee Stout

  •                                               Coffee Stout
    Date: 1/15/2011
    Batch Size: 5.00 gal)
    Ingredients
    2 lbs Dark Dry Extract Dry
  • 1 lbs Amber Dry Extract
    3.3 lbs Dark Liquid Extract
    6 oz Crystal Malt –
  • 4 oz Roasted Barley Malt
    8.0 oz Chocolate Malt
    1.00 oz Nugget [13.00 %] (60 min) Hops
    1.00 oz Saaz [4.00 %] (15 min) Hops
    1.00 oz Goldings, East Kent [5.00 %] (0 min) Hops –
    6.00 oz Coffee – El Salvadoran (cold press 1 hour)10 min
    1 Pkgs Fermentis Safale 05 Dry ale yeast
  • 5 oz priming sugar
  • 1 Whirlfloc (Spanish moss) 15  mins

    Beer Profile
    Est Original Gravity: 1.066 SG
    Measured Original Gravity:
    Est Final Gravity: 1.016 SG
    Measured Final Gravity:
    Estimated Alcohol by Vol: 6.44 %
    Actual Alcohol by Vol:

    Notes
    Steep grains at 152° for 30 min.

Coffee is very coarse grind. Add coffee at 10. min left.

Red Ale recipe

Brewing up a Red Ale

The Do Red Ale

  • 1 can light Malt Extract
  • 1 can extra light Malt Extract
  • 4 oz Melanoidin Grain
  • 6 oz Cara red
  • 1 oz Nugget Hop pellets (bittering)
  • 1 oz U. K. Kent Golding hop pellets (half flavor & half aroma)
  • 1 tablet Whirlfloc (Irish Moss)
  • 1 pk Fermentis Safale 05 Dry ale yeast
  • 5 oz priming sugar
  • Steep grain in bag for 30 minutes @ 155 degrees
  • 1 ozNugget 60 minutes
  • ½ oz  Kent 30 minutes
  • ½ oz Kent 5 minutes
  • 7 days in bucket with yeast, 7 days in glass. Prime and bottle 7 days
  • EStT SG 1.054
  • EST FG 1.012