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.
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
Batch Size: 5.00 gal)
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
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:
Steep grains at 152° for 30 min.
Coffee is very coarse grind. Add coffee at 10. min left.