Archive for January, 2016

Brewed: Morning Mud

Saturday, January 9th, 2016

morning mud oatmeal stout

Every winter I try to brew up at least one stout. I brewed a batch Pot Licker Milk Stout in November. It was my first experience with coffee in a home brew of my own. I liked it. Nothing like another go around.

Morning Mud, the name, is a play on breakfast, oatmeal, and coffee as it is an Oatmeal Stout with coffee. Thesaurus.com comes in handy in those situations. I am not a wordsmith. Morning is obviously a take on breakfast while mud is a slang synonym for coffee.

The make-up of the recipe is inspired by a clone recipe of Wake ‘N Bake by Terrapin Brewing Company that I found on HomeBrewTalk.com. If memory serves me, I believe I looked at Breakfast Stout by Founders Brewing Company clone recipes as well. No matter which or both of these recipes inspired me, I wanted coffee in the finished beer. I leaned more towards Wake ‘N Bake for inspiration as I didn’t want a huge beer but ample enough to hold up to the coffee and cocoa nibs.

Cold steeping coffee getting ready for secondary.

Cold steeping coffee getting ready for secondary.

Probably the biggest decision I had in the recipe formulation: use black patent malt or a de-bittered black malt. Since the final recipe called for coffee in the boil and in secondary, I thought that the coffee would lend enough bitterness. Also, black patent lends an ashy flavor and aroma that shows up late in the taste, something I don’t care for. Will the beer have enough balance without the black patent? I will know in six weeks or so.

The coffee is the same light and medium blend that I used in the aforementioned Pot Locker Milk Stout. I will be adding close to an ounce per gallon for two days prior to bottling. My mouth is watering. Enjoy!

Morning Mud Oatmeal Stout

General Information:
Brew Date: Saturday, January 09, 2016
Recipe Type: All Grain
Yeast: S05, .5 Danstar BRY-97
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.062
IBU: 61.9
Color: 45.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 7.5%
Primary Fermentation: 28 days @67*F, 2 days @67*F w/ 2 ounces of coffee

Grain Bill:
13.5# Maris Otter
1.5# Oats
1.0# Chocolate
12.0oz Roasted Barley
8.0oz Caramel 120L
8.0oz Debittered Black Malt III

Mash:
Saccharification @156.2*F

Hop Bill:
1.00 ounce Magnum @60 minutes
1.00 ounce Willamette @25 minutes
1.00 ounce Willamette @10 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes
2.5 ounces cocoa nibs @ 15 minutes
2.0 ounces coffee @ 0 minutes
2.0 ounces coffee @ 2 days

Updates:

  • 2016-01-10: Fermenting at ambient first floor temperature: 68*F.
  • 2016-02-19: Placed 3.0 ounces of coffee in muslin bag, steeping in cold water.
  • 2016-02-21: Racked to secondary on top of coffee infusion.
  • 2016-02-22: Bottled, 30, 22 ounce bottles. Bottle crown label: OS.
  • 2016-03-17: Tasting.

Useless Fact: The average North American will eat 35,000 cookies during their life span.

Tasted: Little Mon’ Down Under

Tuesday, January 5th, 2016

Bomber of Little Mon' Down Under home brew.

November was a busy month of home brewing for me. I ended with four batches totaling 22 gallons of delicious home brew.

Lil Mon’ Down Under is an American pale ale brewed with a heap of Galaxy hops (11 ounces), mostly late additions and copious amounts of dry hops.

I haven’t been that fond of many of my beers lately but this beer made me excited to home brew again. This beer was all gone, outside of two bottles, two weeks after it was ready in the bottle. Like lightening it was gone. I had a coworker ask me how much I would charge for six bottles as his friends really liked the beer. Confidence builder.

Look: Pours cloudy giving a dull, dark gold color. Very drab looking, almost ugly. Huge amounts of white, billowing foam fill the glass. Retention is solid while the foam thickens as it recedes. Lacing begins as the foam falls back, leaving sticky wisps. Whenever I use four or more ounces for dry hopping I end up with a dank looking beer.

Aroma: Lots of tropical fruit. Pineapple, passion fruit and mango. Great aroma.

Taste: Light sweet malt takes the rear seat as the hops come through. Tropical fruit. Touch of honey.

Drinkability: Medium body. Medium carbonation, maybe.

Overall: This is one of the better beers I have brewed lately. A nice pale ale with plenty of tropical hops to hold up and balance a basically base malt beer. The one fault: I think I need a 20ish minute hop addition to give it more hop flavor. The aroma trumps the flavor.

I would like to determine how other home brewers, without using filtration, are able to clear up large dry hoppings. I don’t mind the cloudy beer but its just not as sexy as a more clarified version. Needless to say, time to turn to Home Brew Talk. My next hopped up creation will include a bigger variety of hops and, quite possibly, some rye. Enjoy!

Useless fact: In the course of an average lifetime you will, while sleeping, eat 70 assorted insects and 10 spiders.

Related Posts Plugin for WordPress, Blogger...