Young’s Double Chocolate Stout

2xchocolate

19 litres / 5 US gallons

6 lb. 14 oz. / 3.1 kg 2-row pale ale malt
11 oz. /0.31 kg 60L crystal malt
13 oz. / 0.37 kg chocolate malt
12 oz. / 0.34 kg lactose
8.0 oz. / 0.23 kg invert sugar
4.0 oz. / 0.11 kg cane sugar
6.0 oz. / 0.17 kg cocoa powder
0.33 oz. / 9.4 g liquid chocolate extract

1.4 oz./40 g Fuggles (5% aa) – 60 mins
0.25 oz./7 g East Kent Goldings (5% aa)- 15 mins

1 tsp. Irish moss – 15 mins

White Labs WLP002 English Ale or Wyeast 1318 London Ale III

Mash 60 mins @ 153F. Add sugars and Irish moss with 15 minutes remaining in the boil. Dissolve cocoa in hot water and also add with 15 minutes remaining. Add chocolate essence in secondary.

OG: 1.053
FG: 1.013
ABV: 5.2%
IBU: 28
SRM: 35

 

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Ruddles County Premium Ale

ruddles

19 litres / 5 US gallons

8.5 lbs/3.9 kg Maris Otter
1 lb / 545 g table sugar (caramelized)
0.5 lb 227 g Crystal 60L

0.5 oz/14 g Challenger hops (6.2% aa) – 90 mins
0.5 oz/14 g Northdown hops (7.7% aa) – 90 mins
0.4 oz East Kent Goldings (6% aa) – 10 mins
0.4 oz Bramling Cross (6.8% aa) – 10 mins
0.3 oz East Kent Goldings (6% aa) – 0 mins

Caramelized sugar is added with 5 minutes remaining in the boil.

White Labs WLP002 English Ale or Windsor dry yeast

Mash 90 mins @ 154F

OG: 1.050
FG: 1.016
ABV: 4.5%
IBU: 32
SRM: 22

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Sarah Hughes Dark Ruby Mild

dark-ruby

11.25 lbs/5.1 kg English pale malt
2 lbs/900 g Crystal 60L

34 g Goldings hops (4.5% aa) – 90 mins
40 g Fuggles hops (5.5% aa) – 30 mins

Nottingham dry yeast or WYeast 1098

Mash 90 mins @ 151F – 0.86 qt/lb

OG: 1.058
FG: 1.014
ABV: 5.6%
IBU: 30
SRM: 27

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McMullen Original AK

mcmullen-ak

6 US gallons / 23 litres

6 lbs / 2.75 kg Maris Otter
2 oz / 56 g chocolate malt
6 oz / 165 g flaked maize
10 oz / 325 g maltose syrup

42 g Whitbread Goldings hops (5% aa) – 60 mins

1 tsp Irish moss

Windsor ale yeast

Mash 90 mins @ 151F

OG = 1.033
FG = 1.008
ABV = 3.5%
IBU = 22
SRM = 12

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St. Rogue Red Ale

roguestale_large

5 US gallons / 19 litres

7 lbs / 3.2 kg domestic two-row pale malt
1.0 lb / 0.45 kg Munich malt
1.0 lb / 0.45 kg Crystal 15L
1.25 lb / 0.56 kg Crystal 40L
1.0 lb / 0.45 kg Crystal 75L

28 g Chinook @ 11% aa – 90 mins
28 g Centennial @ 9.5% aa – whirlpool or hopback

1 tsp Irish moss

Wyeast 1056 or US-05 dry yeast

Mash @ 155 F for 60 mins

OG = 1.052
FG = 1.015
ABV = 4.8%
IBU = 42
SRM = 26

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Summer Solstice Cerveza Crema

summer-solstice

5 US gallons / 19 litres

7 lbs 14 oz / 3.6 kg Maris Otter
13 oz / 380 g Crystal 40L
11 oz / 300 g Crystal 80L

14 g Cascade @ 5% aa – 15 mins

1 tsp Irish moss

Wyeast 2112 California Lager or Lallemand BRY-97 American West Coast dry yeast

Mash @ 150 F for 90 mins

OG = 1.053
FG = 1.011
ABV = 5.6%
IBU = 5
SRM = 19

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Gale’s Prize Old Ale

poa

5 US gallons / 19 litres

14.5 lbs / 6.6 kg Maris Otter
0.33 lb / 0.15 kg English black patent
2.0 lbs / 0.91 kg Lyle’s Golden Syrup

57 g Challenger @ 7.5% aa – 60 mins
14 g Fuggles @ 5.25% aa – 10 mins
14 g EKG @ 5% aa – 10 mins

1 tsp Irish moss

Wyeast 1099 Whitbread Ale

Mash @ 154 F for 60 mins

OG = 1.090
FG = ~1.020
ABV = +9.0%
IBU = 53
SRM = 21

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Black Douglas Ale

blackdouglasale

5 US gallons / 19 litres

10 lbs / 4.5 kg Maris Otter
0.85 lb / 0.34 kg English black patent malt
0.33 lb / 0.15 kg English crystal 150L

21 g Challenger @ 7% aa – 60 mins
14 g First Gold @ 9% aa – 20 mins

1 tsp Irish moss

Wyeast 1728 Scottish Ale

Mash @ 153 F for 60 mins

OG = 1.053
FG = 1.012
ABV = 5.2%
IBU = 30
SRM = 32

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Hop Boiling Times in Minutes

hopboilingtimes

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Clearing beer with gelatin

I’ve never really cared for cloudy/hazy beer. Oh sure, it still tastes good, but if given the choice between crystal clear beer and hazy, I’ll take clear every single time. Unless it’s a hefeweizen or a witbier, of course.

I’ve used Whirlfloc tabs and Irish moss for as long as I can remember. But even then I don’t always get the clarity I’m looking for. So recently I came across a post on Brulosophy about  using gelatin to clear your beer.

Basic steps:

  • Add 1 tsp of gelatin to 1 cup of cool water
  • Let it ‘bloom’ – whatever the hell that means (could take up to 30 minutes)
  • Heat in short bursts in microwave until clear (15 seconds at a time – do NOT boil)
  • Mixture should be about 120 to 150 degrees F (49 to 65 C)
  • Add to beer

Supposedly this works best with cold beer (cold crashing), but I may try it with room temperature beer in the secondary. Or maybe I’ll add it to the keg and then carbonate/cold crash.

Anyhow, here is a video of Don Osborn (looking hung over, as always) showing us how it’s done.

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