Posts Tagged ‘pot licker milk stout’

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.

Bottled: Pot Licker Milk Stout 5 Ways

Monday, May 11th, 2015

pot licker milk stout

When I home brewed Pot Licker Milk Stout this last time, I made several changes over previous batches. I have been excited to bottle this batch in order to experience how the beer would change.

Bottling day was four days after splitting up the 6.0 gallon batch into six, 1-gallon experiments (used loosely).

Split:

  • 1.0 gallon on 1.20 ounces of cocoa nibs.
  • 1.0 gallon on 1.20 ounces of cocoa nibs and 0.4 ounces of a ground coffee blend *.
  • 1.0 gallon on 0.50 ounces of a ground coffee blend *.
  • 1.0 gallon on 0.75 ounces of a ground coffee blend *.
  • 1.0 gallon on 1.00 ounce of a ground coffee blend *.
  • 0.5 gallons left over with nothing added: the control.

* Coffee had been ground, steeped in cold water for 12 hours. The water was added to the gallon jug by pouring through another coffee filter inside of a funnel, attempting to keep the grounds out of the gallon jug.

I tasted each blend as bottle size left me a good 8 ounces of each beer blend at the end. The straight beer seemed to have too much residual sweetness. Thinking it could be the new yeast and/or the higher mash temperature. Carbonation and time might change my perception. The cocoa infused versions definitely were lacking cocoa. Lastly, the more coffee the version had, the happier the senses.

Three weeks should be a good time to do a side-by-side. Looking forward to the tasting. Enjoy!

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.

Brewed: Pot Licker Milk Stout

Saturday, March 30th, 2013

pot licker milk stout

I have been attempting to brew a quality milk stout since I was extract brewing. That first version used Hershey’s powdered chocolate in the boil. It basically fell out during the fermentation process (typical four weeks). Once I began all-grain brewing I tried my hand at version two of Pot Licker. I used cocoa nibs in secondary. This seemed to work well for me. Chuck, Rich and I decided that the beer wasn’t creamy enough; I vowed to thicken it up the next time around.

In the second version I only used a half a pound of lactose (milk sugar) while aging a gallon of the beer on cocoa nibs and roasted jalapenos (fresh from Rich’s garden). I decided to up the lactose to one pound for this brewing of Pot Licker and, since I don’t have fresh jalapenos to use, I will bypass.

Pot Licker is the first non-sour I have brewed in while. I am looking forward to a quick turn around yielding a brew I can drink in a month. Enjoy!

General Information:
Brew Date: Sunday, March 31, 2013
Recipe Type: All Grain
Yeast: S-05
Yeast Starter: None
Batch Size (Gallons): 5.50
Original Gravity: 1.061
IBU: 26.8
Color: 37.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 68%
Alcohol by Volume: 6.2%
Primary Fermentation: 28 days @68*F
Secondary Fermentation: 7 days on cocoa nibs

Grain Bill:
9.00# 2-Row
1.00# Chocolate
0.75# Crystal 60L
0.50# Roasted Barley
0.25# Black Malt

Mash:
Saccharification Rest @ 152.0*F for 60 minutes.

Hop Bill:
2.00 ounces Fuggles (4.5%) @60 minutes

Extras:
1.0 tsp Irish Moss @ 15 min.
1.0 tsp Yeast Nutrient @ 15 min.

Useless Fact: The phrase “rule of thumb” is derived from an old English law which stated that you couldn’t beat your wife with anything wider than your thumb.

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