Batch #005: (untitled bochet)
- Batch Size
- 5 gal
- Starting Gravity
- 1.076
Still working on a cool name for this one!
My first attempt at a bochet, aiming for a flavor profile I landed on by accident while making some arepas, and also an experiment with toasting honey using an immersion circulator.
- bulk clover honey, toasted
- medium toast frech oak chips
- morita chile peppers
- cinnamon
- vanilla
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Pitched yeast
- 11.5g Fermentis SafAle US-05 ale yeast
- 1¼ tsp LD Carlson Yeast Energizer (DAP)
- 3 tsp LD Carlson Yeast Nutrient
Measured the initial gravity at 1.076 (potential ABV of ~10%).
I noticed that even before picthing the yeast, the must already smelled like a dark beer.
Full Log
Toasted honey
- 10 lbs bulk clover honey
Measured 2 lbs of honey into each of 5 mason jars, leaving a generous headroom in each and lids just loose enough to allow air to escape. Held those jars in a 200ºF water bath for 20 hours.
I was happy enough with the change in the honey—it developed some nice toasty and almost molasses-y notes—that I’d like to do a side-by-side comparison between sous vide honey and directly heated honey. The former is definitely easier and safer, but the latter is much faster and probably produces a deeper flavor.
Mixed must
- 4 gal bottled spring water
- 5 campden tablets
Mixed the now-toasted honey with water and sanitized the must with campden tablets.
Pitched yeast
- 11.5g Fermentis SafAle US-05 ale yeast
- 1¼ tsp LD Carlson Yeast Energizer (DAP)
- 3 tsp LD Carlson Yeast Nutrient
Measured the initial gravity at 1.076 (potential ABV of ~10%).
I noticed that even before picthing the yeast, the must already smelled like a dark beer.