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Redwood Chocolate Ale

Posted by Ron Goodhew, August 27th, 2011 | 0 Comments

In this new adventure I am going to make this new Redwood Chocolate Ale.  It is a really simple recipe so the steps are easy but the results are awesome!  Step one is to simmer the chocolate malt for 30 minutes, crushed malt and recipe are available in our store.  I activated the 1728 Scottish Ale liquid yeast now, I will add it to the primary 3 hours from now.  Using a hop sock I poured the liquid into a primary filled with ice, this shock cooling releases enzymes which will improve the flavour.  If you are doing this alone use a couple of binder clips to hold the hop sock to the handle on the primary.  I tied a knot in the hop sock and will allow it to float in the primary until I add the liquid yeast.


Simmered for 30 minutes, do not boil.  Used binder clips to secure the hop sock to the carboy and then added the hot grain mixture to the ice.


Yeast just after being activated.  3 hours later the liquid yeast package has expanded, I removed the hop sock from the primary,  sprinkled the yeast on the surface and added the hops.  Inital Specific Gravity (SG) was 1.050.



Day 1 -  after 24 hours the SG is 1.035, the temperature is 82F / 28C.  There is great surface activity.  Without the use of a heat belt the temperature woudlj be at 72F / 22C.  The end result is that it would take twice the lenghth of time to reach the correct SG



Day 2 -  the SG is 1.015, the temperature has dropped a little bit to 81F / 27C.  Now that the initial rementation has happened each day the temperature will drop until it levels off at 73F / 23C.  The initial fermentation produces heat.



Day 4 -  the SG remains at 1.015, the temperature continues to drop now at 70F / 21C.  I am going to rack the beer into the carboy tonight.  Sanitize the syphon rod and the Italian glass carboy.  Be careful to leave the yeast bed behind.  Since I am using an Italian carboy I transfer the heat belt to the carboy.  I have a stick on thermometer on the carboy so will be able to easily monitor the temperature.  Topped up the carboy with a little bit of water.

 Day 5 - small CO2 bubbles on the entire surface, the temperature is 72F / 22C.




Day 6 - the CO2 bubbles continue, the temperature is 73F / 23C




Day 7 - CO2 bubbles continue, the temperature has been rising, today it is 75F / 24C.  Checked the SG which is at 1.012.  Final SG for a Redwood is 1.011 - 1.018.  The lower the number the higher the alcohol.  I will allow the beer to continue to ferment until there is no surface activity.



Day 8 -  temperature is 77F / 25C with surface activity increasing.  90% of the fermentation happens in the primary producing  high temperatures in the beginning and then slowly dropping.  Once racked into the carboy the fermentation starts kicking in again, each day you can see the temperature rising with more surface activity.



Day 42 - there is no surface activity today, the SG is 1.012, according to the directions the final SG is 1.011 - 1.018, the temperature has remained at 73F / 23C for the last week.  In 3 days I plan on bottling my beer so I have racked it today into a sanitized carboy.  By taking the beer off the yeastbed and leaving the yeast dust on the sides behind the beer will continue to clarify until I bottle it.  There will be a new thinner yeast bed on the bottom of the carboy which I will be careful not to disturb when I rack it into the carboy. 

Initial SG was 1.050 - 1.012 = .038 divided by 7.36 = 5.2% alcohol.

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