Brewskey
Well-Known Member
How'd you like this one? And, which recipe did you use? I've seen a couple different ones. Thanks
How'd you like this one? And, which recipe did you use? I've seen a couple different ones. Thanks
Thank you sir! Looks great. I'll give this one a try once I hunt down some Brewer's Gold.My first attempt was a bit shy on the corn character, but the bigger problem was I had to sub all three hop strains most frequently associated with the original recipe I used Chinook, Galena and US Goldings in that first batch, which made for a tasty IPA with some correlation to my memory/imagination, but well away from where I think it needs to be.
For the second batch I bumped the corn up from 20% to 30%, and used the Cluster, Brewer's Gold and East Kent Goldings I wanted (as I found the most references to those three in my searching). The kegs should be ready to tap any day now - there's still a couple of pours left of the first batch but that keg will likely kick tonight. So, probably Wednesday I'll swap kegs, tap the second batch and see what's up.
Second recipe shown below. I picked up a few extra gravity points along the way
Cheers!
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Bullwinkle Brown, a Moose Drool clone.
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Moose Drool is still their best beer and since it was probably one of the first semi local beer for ND it has a place for me. will have to look into brewing next. The vague memories of 5$ pictures at local Vets Club will be tough to beat years ago.Bullwinkle Brown, a Moose Drool clone.
I brewed 12 litres from a recipe I found on Brewfather turned out really nice. I hopped with Chinook and Willamette and used US05 yeast.Bullwinkle Brown, a Moose Drool clone.
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I'm trying to dabble in a light stout. I wouldn't mind a chocolate stout. Working on getting beer gas to have to prepped in garage. Any good balanced stout recipe. Stout rookie drinker here. Ones actually have a chocolate aroma and taste?So quiet in here, I'm gonna post tonight's short pour of my imperial chocolate stout just to break the silence.
No big whoop...
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Cheers!
but you caught my attention i read a post you said non beer drinkers love it.. u always have it on tap. maybe you can help me with the recipe or A similar if its your secret. but maybe along line of 8% tops.. nothing CRAZY ill beg if I have too. it may be my only attempt as I am trying to get into stout myself as well.That one is pretty much the opposite of "light", given a 1.107 OG
why is my mouth watering and Im not even into stouts, YET dam alot goes into it. powder 2 lb honey.. and you said 1.107? and ends in upper 20s... crap thats like 12% lol that might scortch me.. lol breathe fire!\lol! It's all true - who doesn't like chocolate? Especially with the nitro pour it does attract attention and when folks taste it it's game ovah
Anyway, I've posted the recipe a few times but can never seem to find it when asked again, so here's another posting.
I brew ten gallons to the kegs but this is a five gallon version.
16 lb 2 row pale malt
1 lb flaked barley
1 lb chocolate malt
1/4 lb black barley malt
1/4 lb black patent malt (could combine both black malts into either one really)
1/4 lb roasted barley (got to have some roast!)
1/2 lb crystal/caramel malt 40-60L
1/2 lb caramalt
1/4 lb Gambrinus Honey Malt
2 oz Chinook pellets, 60 minutes
2 oz Cascade pellets, 15-20 minutes
2 lb honey, end of boil (TURN OFF THE BURNER BEFORE STIRRING IN!)
1/2 lb low fat cocoa powder, end of boil
Fermentis S04, 2 packs
1/2 lb cacao nibs and a pair of scraped, chopped and smushed vanilla beans, soaked in dark rum for a week, then add the whole thing at secondary
1 oz pure chocolate extract, add at kegging
I have been mashing this at 148°F to get the FG down in the mid-upper 20s.
Serve on nitro if possible! If so only carbonate to ~1.2 volumes to avoid a foamy chocolate mess.
Cheers!
That lighting is perfect
Is this a one pint and done because of the chocolatey sweetness or is it not that bad
Ok. Sounds delicious. Definitely gonna try it. Out of curiosity. Have you cut out the powder and extract for experimentation. Lol. Wondering if that will get a more drinkable. Like 2 pints. Or keep this. Call it dessert and try to find another. My co worker just said a couple hours ago. "Ok now your dabbling in the category that has been perfected and everything close falls short"It's definitely a sipper, not a quaffer, but it's not as sweet as one might expect.
I have a 6 ounce pour nitely about a half hour before I hit the rack - and sleep like the dead
Cheers!
HahaHeresy no doubt, but I've never considered Guinness to be a stout, because I've had stouts, and they make Guinness seem like a modest black lager, or at most a mild porter
Mine has always had the "triple chocolate" ingredients as that's what I based the whole concept upon...
Cheers!
Powder isn't added because not sure if anything it changes on this. Plus beersmith doesn't have it on list but I scaled it for my 7.25g post boil and 6-6.5g in unitank. Look good? Except it suggests 3 packages of yeast. At this amount and 1.104 SG I'm excited. Gonna start ordering ingredients from Amazon. And now forcing me to build my nitro kegerator in next 2-3 weeksHeresy no doubt, but I've never considered Guinness to be a stout, because I've had stouts, and they make Guinness seem like a modest black lager, or at most a mild porter
Mine has always had the "triple chocolate" ingredients as that's what I based the whole concept upon...
Cheers!
Is black barley malt (roasted) as well that's all I see in morebeer. Also cara malt? I don't see it on Morebeer unless they call it something else.lol! It's all true - who doesn't like chocolate? Especially with the nitro pour it does attract attention and when folks taste it it's game ovah
Anyway, I've posted the recipe a few times but can never seem to find it when asked again, so here's another posting.
I brew ten gallons to the kegs but this is a five gallon version.
16 lb 2 row pale malt
1 lb flaked barley
1 lb chocolate malt
1/4 lb black barley malt
1/4 lb black patent malt (could combine both black malts into either one really)
1/4 lb roasted barley (got to have some roast!)
1/2 lb crystal/caramel malt 40-60L
1/2 lb caramalt
1/4 lb Gambrinus Honey Malt
2 oz Chinook pellets, 60 minutes
2 oz Cascade pellets, 15-20 minutes
2 lb honey, end of boil (TURN OFF THE BURNER BEFORE STIRRING IN!)
1/2 lb low fat cocoa powder, end of boil
Fermentis S04, 2 packs
1/2 lb cacao nibs and a pair of scraped, chopped and smushed vanilla beans, soaked in dark rum for a week, then add the whole thing at secondary
1 oz pure chocolate extract, add at kegging
I have been mashing this at 148°F to get the FG down in the mid-upper 20s.
Serve on nitro if possible! If so only carbonate to ~1.2 volumes to avoid a foamy chocolate mess.
Cheers!
Thanks brother. I use biofine at 3ml/gal and have a floating diptube in that kegBrilliant! Did you use finings on that?
Cheers!
I found a lb Simpsons black malt at a different site so I have it all on stand by. Even bought 3 packages of s04 just in case. Or stash it.Black Barley /= Roasted Barley. They're distinctly different, and imo one needs both to make a legit stout.
I've used black patent which is simply black barley that did not have the same roasted flavor.
"Caramalt" is equivalent to Crystal/Caramel 20. I think it's just someone's trademarked name.
Cheers!
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