Tag Archives: chocolate malt

Crazy Smoked Porter Recipe

It’s a good time of the year to start making bigger beers as well as darker beers.  If you decide to make a big beer it will be ready some time next year around this time.  So it’s one of those pay me now or pay me later  things.  Trust me when I say, a home brew that has aged for that long is extremely good and extremely rewarding to drink.  But not every one can wait for that long, so then it leads us to just darker beers.

If you were looking at making darker beers, they are perfect for this time of year as well.  Darker beers warm you up when it starts getting a bit colder outside. This one is a smoked porter, and it is really smokey. I’ve  found that people either love or hate them, there really is no middle ground.  In general though, when I drink them I’ll have one at the end of the beer session.  I can’t drink more than 2 or 3, while they are refreshing they just aren’t something I find myself sipping on all night long.  So this recipe is going to be smokey, dark and has robust flavors.  What’s nice about this one is that it has Chinook hops in it for the bittering, this will shine and won’t be washed out by the smoked malt. It really adds a nice balance to the beer.  If that sounds like something that you want to do or make try making this smokey porter.

smoke

Ingredients

1.5 lbs German Smoked Malt

12 oz 60L Crystal Malt

8 oz Chocolate Malt

7 oz Black Malt

4 lbs Light LME

4 lbs Light DME

1 oz Chinook Hops (60 min)

1/2 oz Willamette (15 min)

WLP 001

Specifications 

OG: 1.064

FG: 1.015

IBU: 42

SRM: 93

ABV: 6.2%

Directions

  • Heat 2.5 gallons of water up to 150 degrees
  • Steep grains for 30 minutes
  • Take grains out
  • Add malt extract and bring to boil
  • In beginning of boil add Chinook hops
  • Boil for 45 minutes
  • Add Willamette hops
  • Boil for 15 minutes
  • End boil, fill to 5 gallons pitch yeast

Primary for 2 weeks then bottle.

If you were thinking about doing an all-grain version of this, I would use M.O for a nice balance.  Also don’t forget to look at the beer calendar to try to stay on track!

 

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Saint Patrick’s Day Beer Recipes

If you are like me, the week before Saint Patrick’s  Day I’m making my beer because of bad planning.  Well not this year!  I’ve been planning out this one for a while.

This year is different.  I’ve marked this beer down for a while thanks to the brewing calendar.  If you want to know, Saint Patrick’s Day is March 17th this year, a Saturday.  Pretty much my favorite holiday along with Fat Tuesday (Feb 21st this year) but I digress.  Everyone is Irish on Saint Patrick’s Day, as seen in the picture below.

(Guy lost in woods with weird hat trying to be accepted as Irish on Saint Patrick’s Day)

So getting back to it, we need to be thinking about the beer that we are going to be making.  It really gets easy for this holiday, you either have and Irish Red, or a Dry Stout.

For the Dry Stout I already have a recipe up about this one.  Just don’t use the whiskey and it’s still going to be pretty stand up.  Or use Irish whiskey instead. Also if you are going all-grain, use the conversion chart and just convert the LME or the DME.

(Skills)

But what I can tell you is that I am going to be making this Irish Red.  I love this recipe.  It’s one of my classics that I make.  What I really like about this recipe is that in the stores, it’s really hard to get a good Irish Red.  This recipe makes the Sam Adams Irish look like it’s amateur hour.  A little cocky? Try the recipe and I’m sure you’ll agree.  If you don’t, well, I’m one man –  I can’t save the world…

Irish Red:

OG: 1.056

FG: 1.011

SRM: 16

IBU: 33

ABV: 5.9%

Ingredients

6.6 lbs LME Golden Light

1.0 lb Biscuit Malt

2 oz Chocolate Malt

8 oz CaraMunich

8 oz Cara Foam

1 oz Fuggle (60min)

1 oz Fuggle (30min)

.5 oz Kent Goldings (15min)

.5 oz Kent Goldings (5min)

WLP 004 or WLP 002 WLP023 Safale 04 – any of these work

Directions 

Take the grains and steep in 2.5 gallons of water at 150 degrees for 30min.  Take out after 30min.  Add malt extract and bring to a boil.  At the begining of the boil add 1 oz of Fuggle hops.  Boil for 30min then add 1 oz of Fuggle hops.  Boil for 15min then add .5 oz of EKG boil for 10 min then add .5 oz of EKG.  Boil for 5 min then kill the boil.

Cool down, pour into fermenter, fill up to 5 gallons and then pitch yeast.

Primary: 1-2 weeks

Bottles: 3-4 Week

Total Time: 6 weeks

Flavor Profile

The biscuit malt really is added to this recipe to mimic that of Maris Otter.  Maris Otter is a base malt that is English, super clean and has a bready flavor to it.  Has a great mouth feel.  Biscuit malt taste exactly as the name describes, like biscuits.

The chocolate malt is added for the color, this will make the beer, “red” in color.

Caramunich, again another bready and sweet type of specialty grain.  This will add some color to the beer.

Carafoam, this is for head retention.

The hop choices are fuggles and east kent goldings.  Both of these are English style hops.  Having this recipe at 33 IBU really doesn’t over power the flavors that come with the beer.  I use these hops in some way in almost all of my beer recipes that are European ale’s.  Love, love, love these hops!

Conclusion:

This recipe is one of my favorties as well as one of the most requested ones that I do.  If you are looking at doing it all-grain, just use the conversion table that is in our blog.  

This is just a fantastic beer to make.  And if you start thinking about it now, you won’t be in a rush for Saint Patrick’s day.

Good luck and if you have any comments or suggestions leave them in the space provided below!

 

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The Ultimate Dry Irish Stout In 4 Easy Steps

So it’s time to start looking at the next step for the Dry Irish Stout.  I’ll put up pictures for it when I end up making it (this weekend hopefully) but I wanted to get the recipe out today so people can start working on it or at least have time to make some modifications if that’s your thing.

If your lost in what I’m talking about, this stout you can drink by it’s own if you wanted to but it’s going to be used for the whiskey/rum aged stout.  This is a stand up stout by itself though.   If you have ever tasted “Murphy’s Irish Stout” this is based off of that one.   You can find this recipe in the “Clone Brews”, it’s loosely based off of it.

Style: Dry Stout

OG: 1.042

FG: 1.009

IBU: 35

SRM: 77

AVB: 4.2%

Yield: 5 Gallons

Serving Notes:  This stout is ready to drink as soon as it is carbonated.  It will peak at 2-4 months and will keep at cellar temperatures for 5 months.

Food Pairing: Mussels, Clams, Scallops

Ingredients:

9 oz roasted barley

6 oz chocolate malt

4 oz 60L crystal malt

5 lbs Light DME

8 oz cane sugar

1 oz Kent Goldings Hop (60min Boil)

1/4 oz Kent Goldings Hops (15min boil)

Yeast: 004 Irish, 023 Burton, Safale – 04 (what ever your weapon of choice is)

Directions

1) Steep in 2.5 gallons of water: 9 oz roasted barley, 6 oz chocolate malt, 4 oz 60L crystal malt at 150 degree’s for 30min.

2) Strain the grains into your brew pot and 5 lbs of your malt extract, 8 oz of cane sugar and bring to boil.  At the beginning of the boil add 1 oz of Kent Golding hops.

3) Boil for 45min and then add 1/4 oz of East Kent Goldings hops and also irish moss if you want (1 tsp).

4) Boil for 15 more min and then turn off the heat and let it cool.  Fill up to 5 gallons and pitch yeast.

All grain method:

Mash 6.25 lbs of British 2-row pale mat with specialty grains at 152 degrees for 90min.  Add 20% less of the hops & cane sugar that you would for the extract recipe for 90 min boil.  Add the flavor hops and Irish moss for the last 15min of the boil. 

For the fermenation of this beer, you are going to let it ferment in the primiary fermenter for about a week, then rack it into the secondary.  In the secondary add the oak chips to your beer which have been soaking in rum or whiskey.  Let it sit in secondary for about 4 weeks – 6 if you would like.

Analysis:

Roasted Barley

This has an almost coffee like flavor that comes out.  Roasted barley is commonly seen in stouts and porters.

Chocolate Malt

This malt is much like the roasted barley in the sense that you will get coffee flavors out of it, but it is bit darker.  Also hints of chocolate… may seem obvious but that’s kinda my thing – I like to state the obvious.

Crystal Malt 60L

You’re going to get some sweeter flavors out of this malt.  0.25 lbs of crystal 60L is just enough for an accent in the brew and not much more.

WHY NO BLACK PAT?

Actually this is one of the reasons why I enjoy this brew.  Black pat to me if not used correctly can leave some very over powering flavors, I believe people refer to them as HARSH.  Black pat, is kinda like roasted barley but up to 600L depending on who makes it. It’s just a dark malt.  By not using it, your avoiding an over powering flavor that would take away from the oak if you chose to use it.  If you wanted to add black pat to make this beer a bit more, “Robust” then I would just add 1-3 oz of it.  Not any more then that.

5lbs DME

Just the body of the brew.  This brew is only getting up to 4.2%.  It’s a border line session beer.

8 oz cane sugar

Don’t worry it’s not going to make your beer taste, “cidery” as so many brewers have been told.  The reason that it would taste cidery was because of the pitch rate back in the day and poor nitrogen levels.  Adding cane sugar is going to be adding fermentable sugars to the wort.  Check it out.

Kent Golding Hops

Great hop for Irish Stouts.  Its just a great European hop.  If you wanted to choose 2 hops, for the last 15min you could always do, Fuggles or Styrian Goldings.  Either one would work fine.

Conclusion:

I’m a big stout guy.  I very much enjoy the stouts when it gets into colder temps.  One thing that I really enjoy about this recipe is how light of a brew it actually is.  While it’s dark it’s very easy to drink.  So like I said earlier, if you just want a solid dry stout recipe, this is the one to do.  If you want to spruce it up with the oak and whiskey thing, it can handle it as well.

Either way, it’s a pretty good dry stout to make.  One that has been a staple of my brewing for some time.

 

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