These are the beginnings of a delicious Black Cacao Stout.
Black Cacao Stout
OG: 1.059
TG: 1.013
ABV: 5.4
IBU: 35
SRM: 43
3.3 lbs Pilsen Light liquid malt extract
3.3 lbs Munich Light liquid malt extract
4 oz dark brown sugar
11 oz Chocolate malt
5 oz Roast Barley
2 oz Black Patent
6 oz Flaked Wheat
handful rice hulls
1/2 oz Chinook hops — 60 mins.
Irish moss — 15 mins.
6 oz cocoa powder — 5 mins.
1 lbs lactose — 5 mins.
1/4 oz Chinook hops — 60 mins.
1056 American Ale
4 oz Cacao nibs (dry hop)
Steep and sparge grains, boil 60 mins. and add hops and other ingredients at times listed. Ferment 5-10 days in primary. Dry hop cacao nibs in secondary for 2-3 weeks.
Pumpkin Ale
OG: 1.059
TG: 1.014
ABV: 6.3%
IBU: 20
SRM: Orange
6.6 lbs Pilsen Light liquid malt extract
1 lb Rice syrup
1 lb Melanoidin (mash)
10 oz Honey malt (mash)
10 oz 40L Crystal/
1/2 oz Perle hops — 60 mins.
1/2 oz Perle hops — 15 mins.
Irish moss
2 whole nutmeg — 7 mins.
1 cinnamon stick — 7 mins.
3 allspice pods — 7 mins.
1/2 tsp cloves — 7 mins.
2 cans pumpkin — 1 min.
3 slices fresh ginger — 1 min.
Wyeast 1056 American Ale
Steep grains, sparge with hot water, add extracts and rice syrup. Boil 60 mins, adding spices and pumpkin at times listed. Dump everything into primary fermenter and add water. 7-10 days in primary, 2-3 weeks in secondary.
Sam Adams Summer Ale
OG: 1.056
TG: 1.014
%ABV: 6.4%
IBU: 18.4
SRM: 9.1
This is a clone of Samuel Adams Summer Ale. Yeah, the one in the commercial where they talk about Grains of Paradise, that historic brewing spice. The recipe is from Doug at Just Brew It!, and I give credit to him for explaining the process of a mini-mash and sparging to me. This is a first attempt at a mini-mash, so I hope it turns out nicely.
3 lbs wheat dry malt extract
3.3 lbs light liquid malt extract
1 lb American 2-row Brewer’s malt
0.5 lbs Cara-Pils Dextrine
1 lb Flaked wheat
1/2 oz Hallertauer 3.5%, 60 minutes
0.5 oz Hallertauer 3.5%, 5 minutes
2 grams Grains of Paradise, 2 minutes
1 tbsp fresh lemon zest
Wyeast 3942 Wheat
This is a mini-mash recipe. To do that, you use lots more grains, and put less water in the pot and let it sit for a while to loosen the sugars in the grains. Then you pour hot water over the grain, collecting the water from underneath, and you pour that back over the grain a few times. After letting the water seep through the grains, getting all of the sugars dissolved into the liquid, you take that liquid and proceed as usual, adding the malt extract and hops and other ingredients, then boiling. Interesting process. I had a lot of fun learning this method, and I think I’ll keep using it.
Scottish 80 Shilling with Heather
OG: 1.050
TG: 1.013
%ABV: 4.9%
IBU: 19
SRM 13
A Scottish 80/-! It’s a traditional kind of Scottish ale. This recipe also came from Just Brew It! in Fayetteville. Even though this is Doug’s recipe, I’m sure it came out a little different from how he intended. I accidentally let the temperature get just a little high after adding the extract, so maybe it’ll end up with a little more caramelized flavor? I dunno. I understand that an 80/- should have a caramelized flavor, so maybe it’ll work out. I haven’t tried one yet, but it should be ready soon!
3.3 lbs Golden Light liquid extract
3.0 lbs Extra light dry malt extract
8.0 oz Special Roast malt
6.0 oz 90L Crystal malt
1.5 oz Roast barley
2.0 oz Smoked malt
1 oz WGV hops (“Whitbread Golden Variety”) 4.5%, 60 minutes
1/2 tsp Irish moss, 15 minutes
2 oz Heather tips, 15 minutes
Wyeast 1728 Scottish ale yeast
7 days in the primary, 21 days in the secondary. Primed for bottling with 5 oz of priming sugar.
Oops.
I kinda was too busy and/or forgot to post, well, anything for the past two batches of beer. So here comes a couple of my recipes. I currently have bottled a blonde, an amber, a cherry wheat, a peach wheat, and my newest beer in the bottle, a Scottish 80 Shilling with Heather. Currently in the secondary: a clone of Sam Adams Summer Ale. The summer ale is my first mini-mash, so I’m going to post the process and pictures when I can.
Also, anyone who has tasted my beer, I would be very happy if you would leave a comment about how it tasted or what you thought about it. Thanks!
Simple wheat beer
About a week ago I started another batch of beer. It’s a very basic wheat beer recipe, but I intend to split the batch up and then flavor them before bottling. So in about two weeks, I will be bottling cherry wheat and peach wheat.
Simple wheat beer
Grain
6.6 lbs Bavarian wheat LME
1.0 lb 10L US Crystal
4 oz Carafoam
Hops
1 oz Cascade hops, pellet, 60 mins
Yeast
Wyeast 1010 American yeast
Other
Wheat primer at bottling
cherry/peach extract at bottling
This beer will sit in the primary fermenter for three weeks before bottling, no time in a secondary fermenter.
