We will be moving on May 15 2012 to The Habor House at 147 Front street in downtown Swansboro. The new location is larger and will be better to serve all your Homebrew, Winemaking, coffee and ice cream needs.
Need to come up with an entry for next year and have my beer sold nationally.
Bake Bottle and Brew received our first order of white labs liquid yeasts to better serve your homebrew needs. WLP001 California Ale yeast, WLP 002 Engish Ale yeast, WLP029 German Kolsch yeast, WLP060 American Ale Yeast, WLP568 Belgian Stlye Saison yeast, WLP575 Beligian Stlye Ale Yeast. We also recieve some new beer ingrediate kits, American Cream Ale, Milk Stout, Beligian Trippel, Witbier and Kolsch.
For the next few months Bake Bottle & Brew will be open till 6pm Tuesday thru Saturday and Sundays 11 to 4 to better serve your Homebrew and wine making needs. We also have locally roasted coffee and Byers ice cream.
Just receive a few hop rhizomes for sale. Very limited quantity please let me know if you are interest. They are only available the next few weeks.I have cascade, nugget, williamette and cenntennial
Homebrew Club in Jacksonville NC
Next Sunday, 4 March we will gather for Scottish and Irish Ale (BJCP Category: 9) Month. This gathering will be two years since we started, and it has been a great two years of homebrewing. I have added 3 more e-mails to the string so this is the most updated list that I have. If you know of someone who wants to be added, send me their info which I compile and update each month. If you wish to be removed, let me know also.
Big congrats to Eric who took first place at the Front Street Brewery Competition down in Wilmington for his Black IPA. As the winner, they are going to brew his beer on their commercial system to serve to the public. Great job Eric! Eric has done some great work on our group page on the Beer Army web site. WWW.beerarmy.com, I encourage everyone to sign up.
Also, the Cape Fear beer festival in Wilmington is next Saturday, and I know a few of us are going. http://www.capefearbeerfest.com/ This is going to be one beer filled weekend.I look forward to seeing everyone next Sunday.
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.
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