Caribou Slobber

This is a kit from Northern Brewer. Their description: This American brown ale features dense layers of malt, caramel, baking chocolate, and a hint of light-roast coffee that gives way to reveal a surprising hop character. The finish is complex but balanced, and the gravity is not so high as to keep you from having another.
 
Brew Date: Nov 26, 2010
 
Caribou Slobber
 
Ingredients:
  • Drinking water
  • 4 ounces Briess Caramel 80L
  • 4 ounces Fawcett Pale Chocolate
  • 2 ounces Black Malt
  • 6 pounds Amber Malt Syrup
  • 1 pound Amber Dry Malt Extract (DME)
  • 1 oz US Goldings hop pellets
  • 1 oz Liberty hop pellets
  • 1 oz Williamette hop pellets
  • Wyeast 1332 Northwest Ale Yeast

Day 1

Removed yeast pack from refrigerator and smacked the packet to activate it. Put 3 gallon jugs of water in freezer. Heated 3 gallons of bottled water in pot. While heating, added the muslin bag containing the caramel, pale chocolate, and black malt specialty grains. Left grains steeping until tempaerature reached 170 degrees, about 20-30 minutes. Removed the the grain bag and added malt syrup and extract just before boil was attained. Once boiling, added U.S. Goldings hops (in boiling bag) and started timer for 60 minutes. Added Liberty hops (in boiling bag) with 45 minutes left in the boil. Added Williamette hops (in boiling bag) with 15 minutes left in the boil. When 60 minute boil was complete, removed hop bags. Covered pot and set it in ice bath. While wort was cooling, added 2 gallons of the cold water from freezer to the 6-gallon carboy. Added 80 degree wort to carboy and top off to about 5.5 gallon with more cold water. Temperature read about 60 degrees, meaning it was too cold to pitch yeast. Warmed the wort by running warm water over the carboy for a few minutes and covering with a warm, wet towel. Once temp was near 70 degrees, pitched yeast. Inserted air lock and moved to the closet. After all of this, I realized I neglected to measure the starting gravity of the wort. Since my recipe for the kit was followed closely, I'll assume the starting gravity was 1.052 as the kit instructions indicate it should be.

Day 3

Noticed around noon that the airlock had blown off and we have an overflow! Quickly sanitized my blowoff tube and attached it with a pot of Star-San solution.

Day 6

Fermentation slowed to where I can replace the blow-off tube with an airlock.

Day 9

Racked beer into secondary fermenter, a 5-gallon glass carboy, and attached the airlock.

Day 35

Cleaned and sanitized bottles, bottling bucket, stainless steel spoon, bottle filler, tubing, and auto-siphon. Took final gravity reading. It was 1.010 at about 73 degrees (equates to 1.011 @ 60 degrees). Based on the specific gravity, this brew should be about 5.32% ABV. Using the microwave, I boiled 16 oz. of bottled drinking water with priming sugar (corn sugar) in 4-cup Pyrex measuring cup. Poured priming sugar mixture into bottling bucket. Siphoned beer into bottling bucket and stirred it. Filled 12 new 1/2 liter swing-top bottles first and sealed them. Then filled 36 12-oz. bottles and one larger bottle.


 
Back to top
 
This page was last updated on Sunday, March 2nd, 2014