Archive for the ‘Beer Recipes’ Category

Brewed: Watash

Sunday, May 15th, 2016
Damaged cell phone that finally died.  Nicknamed the terminator since the face/skin was falling off.

Damaged cell phone that finally died. Nicknamed the terminator since the face/skin was falling off. And the reason I didn’t have brewing photos for this home brew day.

Nearly two months has passed since my last home brewing attempt. Finally my schedule opened up, providing me the window I needed to test my craft.

This beer is continuing my emphasis on American pale ales and India pale ales. A year or so I brewed an IPA with 20+ ounces of a combination of Huell Melon and Mandarina Bavaria. The beer was cloudy from the amount of hop trub. I still had three quarters of a pound of hops sitting that needed to be used.

How to use them?

Mandarina Bavaria is the star of the two hops, that’s why there is more left; I used more Huell Melon to balance the first time around. This means that I should get a big kick of tangerine from the Mandarina Bavaria, especially since it is used all late in the boil, whirlpool and dry hop. Chinook was chosen for the dank, pine that it will add. A bit of contrast. Hopefully it works out as planned.

The name: My father affectionately referred to my Mom as “Watash”. My Dad served in the army in the early 50s, around the time of the Korean War, but never officially during the war. My understanding is that Watash was what military used to call each other to mean best buddy during that time. Here’s to my Dad and Mom, best buds. Enjoy!

Watash

General Information:
Brew Date: Sunday, May 15th, 2016
Recipe Type: All Grain
Yeast: S05
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.062
Final Gravity: ?
IBU: N/A
Color: 6.2 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.6%
Primary Fermentation: 2 days @63*F, 9 days @68*F

Grain Bill:
12.00# 2-row
1.00# Red Wheat
8.0oz Oats
8.0oz CaraPils
8.0oz Caramel 60L

Mash:
Saccharification @154.9*F

Hop Bill:
1.00 ounce Chinook 1st wort
1.85 ounce Huell Melon @10 minutes
1.90 ounce Mandarina Bavaria @5 minutes
1.00 ounce Chinook @whirlpool 20 minutes @160*
1.00 ounce Huell Melon @whirlpool 20 minutes @160*
1.00 ounce Mandarina Bavaria @whirlpool 20 minutes @160*
1.00 ounce Huell Melon @dry hop 6 days
2.00 ounce Mandarina Bavaria @dry hop 6 days
1.00 ounce Huell Melon @dry hop 3 days
2.00 ounce Mandarina Bavaria @dry hop 3 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-05-16: @62*F, slowly fermenting. on heat as temperature dropped to 61*F.
  • 2016-05-17: @62*F, fermentation stronger but sluggish, adding heat @68*F.
  • 2016-05-23: @67*F, fermentation done, took off heat.
  • 2016-05-29: dry hopped: 2.00 ounces Mandarina Bavaria, 1.00 ounces Huell Melon.
  • 2016-06-02: dry hopped: 2.00 ounces Mandarina Bavaria, 1.00 ounces Huell Melon.
  • 2016-06-05: bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 24, 22 ounce bottles. Bottle crown label: WAT.

Useless Fact: The sound of E.T. walking was made by someone squishing her hands in jelly.

Brewed: Three Tooth Joe

Friday, March 18th, 2016

three_tooth_joe_hops

Another home brew day, another India pale ale (or American pale ale, depending on interpretation of the recipe).

This recipe came from the need to use Mosiac hops in a home brew for the first time. It also comes on the heels of a new series of beers I have been brewing: the 8s – Equinox and Eureka. In preliminary tastings of the two aforementioned home brews, I haven’t been stunned by either of the hops. Nice hops, definitely no where near great or above average.

Time for a hop bill with some gusto; one with old favorites (Citra and Galaxy) and new comer, Mosiac, that I have tasted in many commercial craft beers.

I decided to switch my naming convention with beers, starting with Three Tooth Joe. Inspiration comes from craft breweries that name their beers after family members. Now the task was to match the profile of this beer with a family member.

The hop profile makes me happy, makes me think of good times. My grandfather, Joe, the only grandfather I ever knew, was always happy, smiling and ready for a game of cards. His perceived jolliness was aided by his coke bottle glasses ,that made his eyes the size of watermelon, the three teeth that still were grasping onto his gums for dear life, and his desire to play cards that led him to deal almost every hand without fail or question. I always looked forward to seeing my grandfather. I would bring over my baseball cards to hear the stories he would share about each player. Good times. In order to honor my grandfather, I pay homage with my first family member beer being named after Joseph Brenner, the smiling guy that only had three teeth to his grin.

I do have one hesitation: this beer will live up to the lofty status that it is named. Enjoy!

Three Tooth Joe

General Information:
Brew Date: Friday, March 19th, 2016
Recipe Type: All Grain
Yeast: Nottingham Ale
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.051
Final Gravity: 1.008
IBU: N/A
Color: 5.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 2 days @63*F, 9 days @68*F

Grain Bill:
11.00# 2-row
1.00# Munich
8.0oz Oats
4.0oz Caramel 20L

Mash:
Saccharification @153.4*F

Hop Bill:
0.25 ounce Citra @20 minutes
0.25 ounce Mosiac @20 minutes
0.25 ounce Citra @15 minutes
0.25 ounce Galaxy @15 minutes
0.25 ounce Galaxy @10 minutes
0.25 ounce Mosiac @10 minutes
0.25 ounce Galaxy @5 minutes
0.25 ounce Mosiac @5 minutes
2.50 ounce Citra @whirlpool 30 minutes @180*
1.25 ounce Galaxy @whirlpool 30 minutes @180*
1.00 ounce Citra @dry hop 4 days
2.25 ounce Mosiac @dry hop 4 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-03-20: put on heat as temperature dropped to 61*F
  • 2016-03-24: fermentation ran crazy, blew off bubbler. Concerns over contamination since it took two days to catch.
  • 2016-04-06: dry hopped: 2.25 ounces Mosiac, 1.00 ounces Citra. Gravity: 1.005. Tasting gravity reading beer showed a lack of bitterness.
  • 2016-04-10: bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 29, 22 ounce bottles. Bottle crown label: TTJ.

Useless Fact: In a study of 200,000 ostriches over a period of 80 years, no one reported a single case where an ostrich buried its head in the sand.

Brewed: 8s – Eureka

Sunday, February 14th, 2016

grains bed for the 8s - eureka

A second beer in the 8s series of IPAs. Equinox was brewed a couple of weeks ago. Eureka is right on it’s heels.

Eureka is another new hop that needs investigation.

The 8s will be a series of beers that I will be home brewing as a single hop beer. The goal of the group of beers is to get more acquainted with a single hop, more specifically ones that I have never used, typically newer varietals. The second goal is to push the envelope of the base grains to be more in line with the latest grain bills that are being used in the best APAs and IPAs. Therefore the grain bill will not change from beer to beer, just the hops and possibly the yeast.

Eureka is described as

“Dank, Black Currant, dark fruit, strong herbal notes, Pine Tree, Mint, pungent, light grapefruit rind, citrus, Tangerine. Good oil content drives flavor. Simcoe on Steroids!”

I expecting some great things from this hop. If it lives up to the description, the last eight ounces will not last long. Enjoy!

The 8s – Euerka

General Information:
Brew Date: Sunday, February 14th, 2016
Recipe Type: All Grain
Yeast: S05
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.056
Final Gravity: 1.008
IBU:
Color: 6.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 5 days @63*F, 9 days @68*F

Grain Bill:
10.00# 2-row
8.0oz Oats
4.0oz Caramel 40L
4.0oz Melanodin

Mash:
Saccharification @152.6*F

Hop Bill:
0.50 ounce Eureka @20 minutes
0.50 ounce Eureka @15 minutes
1.00 ounce Eureka @10 minutes
0.50 ounce Eureka @5 minutes
2.50 ounce Eureka @whirlpool 30 minutes
3.00 ounce Eureka @dry hop 4 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-02-15: At 61*F. Fermenting slowly. Put on heat jacket at 68*F to finish out fermentation.
  • 2016-02-20: Took off heat jacket.
  • 2016-03-03: Dry hopped with 3.0 ounces of Eureka.
  • 2016-03-08: Bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 27, 22 ounce bottles. Bottle crown label: 8Eu.

Useless Fact: There are more plastic flamingos in the U.S that there are real ones.

Brewed: 8s – Equinox

Friday, February 5th, 2016

equinox hops

The past six months or so has been all about creating a better IPA/APA from my home brewing efforts. Little Mon’ Down Under, Rye IPA and Sip of Sunshine have been my attempts at upping my hopped up beer game.

Modernizing the grain bill, trying different yeasts, and trying new hop varieties are a few of the keys to bringing it strong. I have yet to play around with water profile (although I have plenty of interest), oxygenating wort (I still shake the carboy), and monitoring the pH are some techniques I have yet to employ but hope to hit sometime during 2016.

I am always looking for new knock hops. Something eventually has to be the next Citra. Equinox is a new hop to me. It is relatively new hop that has enjoyed some spotlight by craft brewers in single hop IPAs (and APAs). The hop is described as

“A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.”

I had one hesitation purchasing a pound of this hop: green pepper. I hope that, if I find green pepper, that it is subtle. Unless ranch dressing accompanies green peppers or they are stuffed with meat, I am not a fan. Based on the description, there should be plenty of tropical goodness to outweigh this one bug. Optimistic. Enjoy!

The 8s – Equinox

General Information:
Brew Date: Friday, February 5th, 2016
Recipe Type: All Grain
Yeast: Vermont Ale
Yeast Starter: 2 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.055
IBU:
Color: 6.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 5 days @63*F, 9 days @68*F

Grain Bill:
10.00# 2-row
8.0oz Oats
4.0oz Caramel 40L
4.0oz Melanodin

Mash:
Saccharification @152.1*F

Hop Bill:
0.50 ounce Equinox @20 minutes
0.50 ounce Equinox @15 minutes
1.00 ounce Equinox @10 minutes
0.50 ounce Equinox @5 minutes
2.50 ounce Equinox @whirlpool 30 minutes
3.00 ounce Equinox @dry hop 4 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-02-07: At 63*F. Wrapped in blanket to keep heat from fermentation in. Fermenting well.
  • 2016-02-08: At 67*F. Put on heat jacket at 68*F to finish out fermentation.
  • 2016-02-13: Took off heat jacket.
  • 2016-02-21: Dry hopped with 3.0 ounces of Equinox.
  • 2016-02-26: Bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 28, 22 ounce bottles. Bottle crown label: 8Eq.

Useless Fact: Chewing gum while peeling onions will keep you from crying.

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.

Brewed: Rye IPA

Tuesday, December 29th, 2015

rye ipa

Rye IPA

General Information:
Brew Date: Tuesday, December 29th, 2015
Recipe Type: All Grain
Yeast: Danstar BRY-97
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.064
IBU: 60.2
Color: 9.1 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.3%
Primary Fermentation: 5 days @63*F, 9 days @68*F

Grain Bill:
10.00# 2-row
2.00# Rye Malt
8.0oz Caramel 40L
8.0oz Caramel 60L
8.0oz oats

Mash:
Saccharification @151.9*F

Hop Bill:
1.00 ounce Centennial @20 minutes
1.00 ounce Citra @20 minutes
1.00 ounce Amarillo @10 minutes
1.00 ounce Cascade @10 minutes
1.00 ounce Centennial @5 minutes
2.00 ounce Amarillo @whirlpool 30 minutes
1.00 ounce Centennial @whirlpool 30 minutes
1.00 ounce Amarillo @dry hop 3 days
1.00 ounce Cascade @dry hop 3 days
1.00 ounce Centennial @dry hop 3 days
1.00 ounce Citra @dry hop 3 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2015-12-29: Added yeast once the temperature was down to 63.5*F.
  • 2016-01-03: Bumped up temperature to 68.0*F to finish out fermentation.
  • 2016-01-17: Dry hopped with 1 ounce each of Amarillo, Cascade, Centennial and Citra.
  • 2016-01-21: Bottled, 28, 22 ounce bottles. Bottle crown label: Rye.
  • 2016-02-23: Down to last bottle, reviewed today!

Useless Fact: Spiral staircases in medieval castles are running clockwise. This is because all knights used to be right-handed. When the intruding army would climb the stairs they would not be able to use their right hand which was holding the sword because of the difficulties of climbing the stairs. Left-handed knights would have had no troubles, except left-handed people could never become knights because it was assumed that they were descendants of the devil.

Brewed: Bond, James Bond

Friday, November 27th, 2015

every james bond ever

A recent article in Brew Your Own magazine had what seemed to be a tasty British mild recipe. I don’t brew many British beers (only Handicap, an ESB) as the malt forward styles of the beers are not my favorite, I prefer the hops.

Reading the article, checking the recipe over and over convinced me that it was time to brew another British inspired beer. The low ABV of the beer intertwined with the promise of big malt flavors and aroma in a sessionable had be hooked. It was time to take the road not taken (I went there as it is my favorite poem).

Of course I changed the recipe ever so slightly as this isn’t my comfort zone for brewing styles.

Bond, James Bond

General Information:
Brew Date: Friday, November 27, 2015
Recipe Type: All Grain
Yeast: Wyeast 1098
Yeast Starter: 1 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.037
IBU: 25.5
Color: 17.3 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 3.5%
Primary Fermentation: 14 days @70*F

Grain Bill:
6.00# Maris Otter
8.0oz Caramel 60L
8.0oz Caramel 80L
3.0oz Caramel 120L
3.0oz Chocolate
3.0oz Chocolate Rye

Mash:
Saccharification @147.1*F

Hop Bill:
0.50 ounce Magnum @60 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2015-12-15: Bottled, 28, 22 ounce bottles. Final gravity: 1.008. Actual ABV: 3.8%. Bottle crown label: BJB

Useless Fact: A normal raindrop falls at about 7 miles per hour.

Brewed: Honey Pot Pale Ale

Wednesday, November 25th, 2015
Sun hitting the honey jars just right.

Sun hitting the honey jars just right.

A couple of first happened with this home brewing session of Honey Pot pale ale:

  • Used two different types of honey
  • used melonoidin malt instead of honey malt

You can see by the picture to the right that the honeys are not exactly the same. The one on the left is cheap store bought honey. The other is honey my wife picked up while on a visit to Michigan this summer. The Michigan honey is light in color but huge on aroma and flavor. Floral. This honey is by far has the biggest characteristics of any honey I have ever had the joy of using in home brewing. Curious as to how much will make the final bottled product.

The other change, malt, was minor. From my research, supposedly this malt is similar based on what the maltster reports.

I don’t think this change has as much a chance to impact the beer like the honey. Tasting notes by the end of December. Enjoy!

Updates:

  • 2015-11-26: Fermenting nicely at 68*F.

Useless Fact: Like fingerprints, everyone’s tongue print is different!

Brewed: Grass Cutter Wheat Ale

Monday, November 23rd, 2015

grass cutter wheat ale

Grass cutter wheat ale continues to be a staple. This time around it was the first brew of three during my week of vacation during Thanksgiving.

One minor change: used Danstar BRY-97 yeast.

This home brew will also serve as a good base while my cousin is visiting from California with his family at the end of December. Enjoy!

Updates:

  • 2015-11-23: Fermenting at 68*F

Useless Fact: A syzygy occurs when three atronomical bodies line up.

Brewed: Award Winner and Pot Licker (C)

Saturday, March 28th, 2015

omega yeast 052, wyeast 1968

It has been a while since I have brewed two batches of home brew in one day. It has been in even longer since I brewed two different beers in the same day. In both cases, Chuck brought over brewing gear (brew kettle, burner, chiller, etc). This extra gear allowed for the brew day to be smooth without interruption once the second beer was mashed. This time around I wasn’t as fortunate. No matter, the brew day must proceed for Award Winner DIPA and Pot Licker Milk Stout.

Award winner is inspired by the IPA article in the March/April issue of BYO magazine. One recipe was using Header Topper yeast. It has been a while since I worked with the yeast. Fortunately this yeast is now available by multiple yeast companies. I used Omega Yeast 052, named DIPA Ale. Pot Licker is on its’ third version (thus the ‘c’ in the name). The first time I used too little lactose sugar, the second, I used a pound of lactose but the recipe was “American” centric: 2-row and yaest. I decided to use Maris Otter and English yeast: WYeast 1968 – London ESB Ale.

award winner hops

Both yeasts were over a month old, therefore I made a four liter starter for both yeasts. The four liter starter would allow me to have enough to keep for future brew days.

I figured the day would take close to eight hours (it did) if I had the grain ground, ready to go in the morning. A Friday night of grain grinding proved to be more exciting than expected. I brought the gap in the mill down to 0.30mm, which proved to be too tight for the drill that I use to run the mill. A third of the way through the first grind, the roller came to a halt. Dumped the grain, cleaned the mill and tried again with a gap of 0.32mm. Again, the mill bound up. Frustrated, I repeated the clean up of the mill, leaving the gap. I revved the drill up, ripping through the grain and made it; both grain bills.

The drill is heavy duty, therefore I still don’t understand why it stalled out. Also, the 0.32mm gap was only 0.01mm less than I used on my last batch, seems that that little change shouldn’t have caused a problem.

The resulting crush was powder. Too much crush. Quickly I remembered that Pat purchased 50# of rice hulls about two years ago that are sitting in my basement, I added 1.5# of rice hulls to each of the grain buckets. To add insult to injury, I realized that I only had one carboy ready for a double brew day. Time to dry hop Clash of Hops allowing for a second carboy. After three hours, I was ready for Saturday’s brew day.

The rice hulls saved my day. The most tumultuous part of the day was the transition from second batch finishing mashing while chilling the first batch. Getting two batches done at once was a challenge but a nice feeling of accomplishment while freeing up a few weekends before I have to brew again. Enjoy!

Award Winner DIPA

General Information:
Brew Date: Saturday, March 28, 2015
Recipe Type: All Grain
Yeast: OYL-052
Yeast Starter: 4 liter
Batch Size (Gallons): 6.00
Original Gravity: 1.071
IBU: 77.6
Color: 8.8 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.9%
Primary Fermentation: 14 days @68*F

Grain Bill:
15.0# 2 Row
1.00# Wheat
10.0 oz Caramel 20L
6.0 oz Caramel 120L

Mash:
Saccharification @154.0*F

Hop Bill:
0.50 ounce Magnum @60 minutes
0.50 ounce Galaxy @20 minutes
0.50 ounce Galaxy @10 minutes
1.00 ounce Galaxy @5 minutes
1.00 ounce Galaxy @whirlpool
1.00 ounce Simcoe @whirlpool
2.00 ounces El Dorado @whirlpool
1.00 ounce Galaxy @4 days dry hop
2.00 ounces Kohatu @4 days dry hop
2.00 ounce El Dorado @4 days dry hop

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes

Update(s):

  • 2015-04-19: Dry hopped: 2.0 ounces Kohatu, 2.0 ounces El Dorado, 1.0 ounce Galaxy.
  • 2015-04-18: Bottled with 4.2 ounces priming sugar and 2.0 cups of water. Gravity at 1.012.
  • 2015-05-01: Initial, non-carbonated tasting. Heaping helping of hops!

Pot Licker Mlik Stout (C)

General Information:
Brew Date: Saturday, March 28, 2015
Recipe Type: All Grain
Yeast: WYeast 1968
Yeast Starter: 4 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.065
IBU: 26.4
Color: 36.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.7%
Primary Fermentation: 14 days @68*F

Grain Bill:
7.00# Maris Otter
2.00# Munich
1.00# Chocolate
12.0 oz Caramel 60L
0.50# Roasted Barley
0.25# Black Patent

Mash:
Saccharification @155.0*F

Hop Bill:
1.00 ounce Amarillo @60 minutes
1.00 ounce Centennial @60 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.00# Lactose

Update(s):

  • 2015-05-06: Split the batch into six 1-gallon carboys.
  • 2015-05-10: Bottled each of the individual gallon carboys. A lot of work!

Useless Fact (one for each home brew):

  • Cuba is the only island in the Caribbean to have a railroad.
  • In the U.S, Frisbees outsell footballs, baseballs and basketballs combined.
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