Black Friday Stout

I will not shop on Black Friday. EVAR! I figure the time I spend in line totally negates the savings, and would rather spend that at home, warm, with my family, and brewing.  The last Black Friday brews have been oatmeal stouts, so I changed it up this year and attempted a Foreign Extra Stout.

Mash the following at 153°F for an hour (I misplaced my thermometer, and found an old centigrade thermo.  So I had to go all metric today.)

  • 20 pounds Maris Otter 2 Row Pale Malt
  • 2.5 pounds Roast Malt
  • 2 pounds 55L British Crystal Malt
  • 1 pound Flaked Barley

After mash, bring to boil. Boil time is 60 minutes.  For this recipe I used first wort hops.

Add bittering hops before boil for 60 minutes of the boil:

  • 3 oz. Cascade pellet hops 5% alpha
  • 1.5 oz. Northern Brewer pellet hops 9.4% alpha

After 45 minutes, add the following for 15 minutes:

  • 1 oz Northern Brewer pellet hops 9.4% alpha

After 55 minutes, add the following for 5 minutes:

  • 1 oz East Kent Goldings pellet hops 5.9% alpha

Remove from heat, cool wort below 80°F and transfer to carboys.  Pitch yeast:

  • White Labs #WLP004 Irish Ale Yeast

The beer is currently fermenting.

Specs:

OG 1.068
FG 1.018 estimated
IBU 62.6
ABV 6.4% estimates
Yield 10 gallons

My Stout is just too stout.

 

Wonderful Winter Ale

Winter time is upon us, and keep the cockles of our hearts warm, I brewed a new winter ale. If timing was right, this beer will be a fantastic Christmas ale ready on Christmas Day. Here are the details for the Wonderful Winter Ale:

Mash the following for 60 minutes at 156°F:

  • 23 pounds Marris Otter 2 Row Pale Malt
  • 3 pounds 60L Crystal Malt
  • 1 pound Special B Malt
  • 8 oz. Cara-Pils
  • 4 oz. Black Patent Malt

While wort is boiling add the following:

  • 1 pound Dark Candi sugar

After Mash, bring to boil.  Boil time is 60 minutes 

Add bittering hops for 60 minutes of the boil:

  • 1.5 oz. Northern Brewer pellet hops 9.4% alpha
  • 1 oz. Perle pellet hops 9.5% alpha

After 50 minutes add the following for 10 minutes:

  • 1 oz. East Kent Goldings pellet hops 5.9% alpha
  • .5 oz. Cascade pellet hops 8.6% alpha
  • 1 oz. Sweet Orange Peel
  • In a separate fine mesh hop sack (very important to separate the spices so you can remove them at the end of the boil)
    • 1 tsp Cardamon
    • 1 tsp Coriander

When 60 minutes is up, promptly remove the spice sack.

Remove from heat, cool wort below 80°F and transfer to carboys.  Pitch yeast:

  • Wyeast #1098 British Ale Yeast 
  • I originally wanted to use Wyeast #1099 Whitbread Ale, but the LHBS was out

This beer fermented out in about 5 days at a temperature aroun 68°F.

Final Specs:

OG: 1.077
FG: 1.031 (I think i may have had the mash higher than i specified)
IBU:  41.4
ABV: 6.1%
Yield: 10 gallons

Termination Porter Homebrew

It’s been a while since I last brewed for myself, and since it is fall, it’s time for some dark beer. I brought out all my brew gerar, cleaned it up since I was a lame brewer last brew day and didn’t do a good job cleaning. I upgraded to BeerSmith 2, now on OS X, and made me a new Porter recipe. This was also Chase’s first time as assistant brewer along with my friend Ryan. Here is how we made the Termination Porter.

It’s been a while since I last brewed for myself, and since it is fall, it’s time for some dark beer.  I brought out all my brew gerar, cleaned it up since I was a lame brewer last brew day and didn’t do a good job cleaning.  I upgraded to BeerSmith 2, now on OS X, and made me a new Porter recipe.  This was also Chase’s first time as assistant brewer along with my friend Ryan.  Here is how we made the Termination Porter. (For Haloween, I named it the Hairy Porter)

Mash the following for 60 minutes at 152°F

  • 12 pounds Maris Otter 2 Row Pale Malt
  • 8 pounds Belgian 2 row pilsner malt.
  • 2 pounds 20°L Crystal Malt
  • 1.5 punds British Chocolate Malt
  • 12 oz  Cara-Pils/Dextrine
  • 8 oz Black Patent Malt

After mash, bring to boil.  Boil time is 60 minutes
Add bittering hops for 60 minutes of the boil:

  •  1.5 oz Northern Brewer pellet hops 9.4% alpha
  • 1 oz  East Kent Goldings pellet hops 5.9% alpha

After 45 minutes, add the following hops for the remaining 15 minutes of the boil:

  • 2 oz Cascade loose leaf hops 8.6% alpha

Remove from heat, cool wort below 80°F and transfer to primary carboys.  Pitch yeast:

  • Wyeast #1028 London Ale Yeast

This beer fermented out in 4 days, at an ambient temperature of 70°F, but the fermenting temperature was around 76°F.

OG: 1.062
FG: 1.013
IBU: 46.4
ABV: 6.5%
Yield 10 Gallons

Update:

This beer takes about 1 – 2 months to mature, and boy does it taste good.  My only change would be to halve the amount of Black Patent Malt that I used.