BeerSmith™ Recipes and Web Editor

Notes

Når 2/3 ferdig, overføre 20ish liter til annet gjæringskar, tilsette Cholaca og røstet organisk kokos, samt 5dl laktose Cholaca Dosage rates • For home brewers: add 18-32oz per 5-gallon batch, depending on how flavor forward you want your chocolate to be. Cholaca brewing guidelines for the home brewer When you’re transferring the beer into your secondary process your beer will be at an average temperature between 55-65 degrees, introduce Cholaca cold into this secondary process and then let it sit for a couple hours to a few days. Then crash, the beer and whatever particulates are left seem to drop out of suspension at that time. Some use filters, centrifuges etc., most don’t. In general, this process should result in a clean pour and easy clean up due to minimal residue left by Cholaca’s pure liquid cacao. “The best way to incorporate the Cholaca would be to shake the bottle well to ensure it is all mixed well and then pour your measured volume into a clean and sanitized fermenter and then rack (Transfer) the beer on top of the Cholaca and let it continue in secondary for 2 – 3 days and then cold crash. If your hose is long enough just allow the beer to whirlpool slightly as it is racking and this will help to mix it all together without too much risk of oxidation.