Part 2 of the Chocolate Brew

Eventbrite (Register at this link, or at MeetUp for cash donations)

January 27th, 7 to 9:30 come ask questions about any of the recipes or methods used in this post.

Two extremely skilled fermenters, and cutting edge brewers, Chris Cuzme and Mary Izett will present and answer questions. They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at their menu!

Try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented.

The following recipes demonstrate methods that are useful across the board for anything you brew. Yeast is involved, as are bacteria.

We measure the starting SG (specific gravity) and PH of everything. We count on bacteria to create lactic acid to lower the PH in some brews, but not this one.

We could easily just add some lactic acid up front to lower the PH quickly to protect the yeast from infection in any brew, but that does not avoid the need to always be sanitary. Even when you have an open brewing system like with sake.

Once the yeast takes hold it will be able to control the environment of the brew, but in many cases unless the lactic acid producing bacteria are prevented from infecting the moromi or mash, the yeast may not stand a chance.

Utensils hanging out in Star-san. You can even save it for bottle washing weeks later.

We’ll talk about sanitation in future posts. For now wash everything, use gloves, and boil everything that could come in contact with your brew.

Everything always follows strict rules of sanitation. Get some Star-san and use it. You could also use bleach, but that’s a lot more tricky.

Rice sugar extract, similar to a liquid malt extract.

We wanted to introduce people to the concept of mashing, as well as adding house made or store made malt extracts in powder or liquid form.

Obviously introducing people to some basic principles of yeast starter building and maintenance for everything from sake to shoyu to beer if they haven’t been introduced is always a good thing.

We’ll discuss all these things at the event, and in future posts after the event.

Chocolate Koji Kvass (濁酒)- continued
  • 3785 grams (1 gallon) water
  • 1400 grams rice koji syrup (warm)
  • 445 grams barley koji syrup (warm)
  • 240 grams dried powdered barley malt extract

After straining the liquid we realized we had lots of liquid koji extracts in the refrigerator. We also had lots of sourdough bread that had some flavoring components in them. So we set the liquid we made in the previous post – our sweet little wort – and decided to make a more refined base for our Chocolate Koji Doboroku.

We boiled these together in a sanitized pot being careful not to scorch or burn the bottom.

  • 85 grams bittersweet chocolate

We added the chocolate right near the end of the boil of 60 minutes and mixed it well with a sanitized whisk. At the 50 minute mark is fine.

The cooling down wort waiting for it’s yeast.

When the boil got down to 90 F we added the yeast and stirred. You can use an ice bath and cold water to get the temperature down.

Proofed S.bayanus yeast ready to go.

After that, we put a sanitized lock top lid on top. We waited a week or so until we sampled it. Keep it at 72F or below if you can.

We may add some additional chocolate at this point similar to an infused sake. If you plan on doing that hold back some chocolate and let it steep in a small amount of alcohol or water in the fridge. Come try some.

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