Last Minute Stout For Saint Patricks Day – Murphy’s Irish Stout Clone Recipe

Every year there is so much pressure to have a beer for Saint Patrick’s day (March 17th 2013) . If you are a homebrewer your friends are most likely looking for you to come up with something great.  If you are doing bottles, well you are flirting with disaster if you are making it now.  You can try to push it and get it done but there is a chance  it won’t carbonate right in the amount of time that you need it.  If you are doing kegs, you are fine.


saint pat


So to choose a beer that will be ready in the limited amount of time you have, you need to choose one that is going to have a low ABV.  Having a low ABV clues you in that there it is not going to gain  much complexity with age and also the fermentation process will be a bit shorter as well.  Now, what does that mean for recipe choice.  For me it’s simple – I’m going tried and true Irish Stouts.    The actual type of stout is called a, “Dry Stout”





It has an off white head, hints of coffee, mild bitterness and is pretty clean.   They really don’t last that long on the shelf (2-4 months) so make sure that you drink it up.  Surely that won’t be a problem though with it being Saint Patrick’s day.  This is a good dry stout to make, it’s Murphy’s Irish Red Stout



9 oz Roasted Barley

6 oz Chocolate Malt

4 oz 60L Crystal Malt

4 lbs Golden Light DME

8 oz Cane Sugar

1 oz Target Hops (60 min)

1/4 oz East Kent Golding Hops (15 min)

WLP 004 or Saf – 04



OG: 1.042

FG: 1.009

IBU: 35

SRM: 77

ABV: 4.2%




  1. Heat 2.5 gallons of water up to 150
  2. Steep grains for 30 minutes
  3. Take grains out
  4. Add DME and cane sugar
  5. Bring to boil
  6. Add Target hops
  7. Boil for 45 minutes
  8. Add East Kent Golding hops
  9. Boil for 15 minutes
  10. End boil
  11. Cool down, put in fermenter, fill to 5 gallons
  12. Pitch yeast
  13. Let ferment in primary for 1 week (that’s if you are rushing 2 weeks will be good if you are not rushing)
  14. Bottle and drink when carbonated



Related Post

Other Saint Patrick’s Day Beer Recipes

Dandelion Wine Recipe

How To Get Rubber Stopper Out Of Carboy

Blow Off Hose, How To Use


Jays Brewing Logo


Share Button

Old Speckled Hen Clone Recipe

This is one of my favorite beers. I love this beer when it is hot out, I like it when it is cold out – this beer is simply easy to drink.  It has a white head and an amber body.  For a while it was near impossible for me to ever make this beer because of the hop, “Challenger” was just so difficult to get, but now I have lots of it.  Over all this is an easy beer to make and easy one to drink.  If you make it soon it will be a good, “bridge” beer for the cooler months into the nicer days.  If you are looking to do it all-grain check out the conversion chart.






12 oz 60L

5.25 lbs Light DMe

8 oz cane sugar

4 oz wheat DME

1 oz Challenger (60min)

1/2 oz Kent Goldings (15min)

1/2 oz Challenger (15min)

1 oz Kent Goldings (1min)

WLP 013



OG: 1.052

FG: 1.010

IBU: 35

SRM: 12

ABV: 5.2%



  1. Heat 2.5 gallons of water up to 150 degrees, steep grains for 30 min
  2. After 30 min take the grains out and add DME cane sugar and 1 oz Challenger
  3. Bring to boil
  4. Boil for 45 minutes
  5. Add 1/2 oz East Kent Goldings and 1/2 oz Challenger
  6. Boil for 14 minutes
  7. Add 1 oz East Kent Goldings
  8. Boil for 1 minute
  9. End boil
  10. Cool down, put in fermenter, pitch yeast
  11. Ferment for 7 -14 days
  12. Bottle with 3/4 cup of corn sugar
  13. Let sit in bottles for 2-3 weeks
  14. Ready to drink when carbonated



Related Post

Inverting Sugar

ESB Recipe

How To Build Fermentation Chamber



Jays Brewing Logo

Share Button

English Pale Ale Recipe

A nice pale ale is always appreciated.  What I like about Pale Ale’s are that they are so easy to drink and most of the time you even non, “Craft beer lovers”, still like them.  This one isn’t too hoppy and just leaves you with something that is refreshing.  If you make this beer now, it will be ready to drink towards the end of March.  What that means is it is a perfect beer to gateway you into Spring.

Having some aromatic malt in it is going to give a malty nose to the beer.  The crystal malt is of course going to give it some sweetness as well as some color.  The hop profile is is well balanced giving you bittering, flavor, and aroma.  All around it’s a well balanced beer.



9 oz 60L crystal Malt

6 oz Belgium Aromatic

7 lbs Extra Light Liquid Malt Extract

8 oz Malto Dextrin

1 oz Fuggles (60min)

1 oz Willamette (60min)

1/3 oz Perle (15 min)

1/3 oz Hallertau (15min)

1/3 Cascade (1min)

1/3 Fuggle (1min)

WLP 013



OG: 1.055

FG: 1.015

IBU: 32

SRM: 11

ABV: 5%


  • Heat 2.5 gallons of water up to 150
  • Turn off heat, and steep grains for 30 min
  • Take grains out
  • Add in malt extract and malto dextrin
  • Bring to boil
  • Add 1 oz Fuggles, and 1 oz Willamette
  • Boil for 45 minutues
  • Add Perle and Hallertau hops
  • Boil for 14 minutes
  • Add Cascade and Fuggles
  • Boil for 1 minute
  • End boil
  • Cool down, put in fermenter, fill up to 5 gallons
  • Pitch yeast
  • Ferment for 7 days
  • Then bottle with .75 cup of corn sugar
  • Drink after 3 weeks in the bottle.

Related Post

Robust Porter Recipe

Extra Stout Recipe

How To Make Your Own Recipe

Lagering Guide

Jays Brewing Logo

Share Button

The World Of ESB – An Easy Recipe

A great beer to have on tap is an ESB. So what is an ESB?  ESB stands for Extra Special Bitter.  It’s a British style beer and one that is very much like our Pale Ale.  A normal Bitter is about 3.8%, the extra special ones are  above 4.8%.  This particular one is 5.7%.  ESB are pretty easy beers to drink.

Notes On This Beer Recipe

This beer is going to have a caramel undertone to it.  This is because it has crystal malt in the recipe.  Being that it has 60L it is going to give it bit of color.   The malt extract is six pounds of dry malt extract, it’s pretty standard for most pale ales.  Being that it is six pounds, it will give a nice malt back bone and also give the beer a higher ABV compared to a standard bitter. The hops in this beer are not too high in alpha acid, this allows for a well-rounded hop flavor and aroma (again, very much like a Pale Ale). The after taste is one that is going to be malt forward but well-balanced.   This is just a beer that is easy to drink no matter what time of year it is, and one that is pretty easy to share with friends and family. Really at the end this isn’t fancy beer, but there is beauty in simplicity

Chilling Hard


13 oz 60L crystal Malt

6 lbs Malt Extract Light (DME)

2 oz Tettnanger (60min)

1/2 oz Willamette (15min)

1 oz Tettnanger (10min)

WLP 001


OG:  1.056

FG: 1.013

IBU: 37

SRM: 13

ABV: 5.4%

Yield 5 Gallons


  • Heat 2.5 gallons of water to 150
  • Steep grains for 30 minutes
  • Take grains out
  • Add malt extract in
  • Bring to boil
  • Add 2 oz Tettnanger Hops
  • Boil for 45 minutes
  • Add Willamette Hops
  • Boil for 5 minutes
  • Add 1 ounce of Tettnanger hips
  • Boil for 10 minutes
  • End boil
  • Cool down, put in fermenter and pitch yeast
  • Let it ferment for 7 days
  • Put in bottles with 3/4 cup of corn sugar
  • Let it sit for 21 days

If you are looking to do it all grain, I would use the M.O for the base malt.  It will give it a bit more flavor.  Then again, if you wanted to just make a cheap beer for the summer time, you can use just regular 2-Row and it would work as well


Related Post

Colonial Beer

Conversion Chart

Base Malt Guide

Robust Porter

Apple Jack

Grow Your Own Hops

St. Pat’s Beer Recipe

Jays Brewing Logo

Share Button

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.



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


OG: 1.064

FG: 1.015

IBU: 42

SRM: 93

ABV: 6.2%


  • 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!


Related Post:

Creating Your Own Recipe

7 Ways To Clear Your Beer

How To Lager

Home Brew Emergency Kit



Jays Brewing Logo

Share Button

Great IPA Recipe For Those That Don’t Like IPA’s

There are many reasons why you might want to try this recipe, if you are a hop head though, you might as well as go back to browsing other post on this blog because you’re not going to like this one.  Maybe that’s a bit harsh, I should say that this is child’s play for you.

This is really for those that aren’t big IPA fans and are either making an IPA for someone and you know you are going to be drinking some of it, or if you are just trying to get your feet wet in the IPA world, but you’ve had bad experiences so far.   Well, don’t give up!  This is a recipe that you should try if you fall into either of those categories or some where close to it.   I do have some suggestions at the end of it as well as a break down as well.

I’m Going For Round 2 – IPA


1 lbs Munich Malt

.75 lbs Biscuit Malt (or Victory)

.5 lbs Carapils

6 lbs Pilsen Light Malt Extract (Dry)

.5 oz Columbus Hops (60 min 7.5 AAU)

.5 oz Magnum Hops (15 min 7.25 AAU)

1 oz Amarillo Hops (Dry hop 12 AAU)

2 oz Crystal Hops (Dry Hop 7 AAU)

WLP 001 or WYeast 1056


OG: 1.064

FG: 1.013

SRM: 8

IBU: 45

ABV: 6.7


  1. Heat 2.5 gallons of water up to 150 degrees
  2. Steep grains for 30min, then take out
  3. Add malt extract
  4. Bring wort to boil
  5. Add Columbus hops
  6. Boil for 45 min
  7. Add Magnum Hops
  8. Boil for 15 min
  9. End boil
  10. Cool down, put in fermenter, pitch yeast
  11. Ferment for 7 days
  12. Either rack to secondary or not depending on your equipment
  13. Add Amarillo hops and crystal hops
  14. Let sit for 14 days
  15. Then bottle with 5 oz or .75 cup of corn sugar
  16. Drink it 3 weeks

Analysis of the recipe

This recipe is aimed at people who don’t really like hoppy beers, want to make an IPA but don’t want something that is going to burn off their taste buds after one beer.  So with that said, does this even count as an IPA?  Yes it does, this beer actually makes the mark 100% for style comparison.  What that means is, if you were going to send this into a beer competition, you would be brewing to style for the American IPA.   The IBU’s are low, yes very low for an IPA, just about as low as I could get them actually.  Even with that said though, you are brewing to style (IPA IBU’s 40-60).

The malt bill is really easy.  I chose the Munich malt, and biscuit malt because this is going to give a nice balance.  Both of these malts have this bready flavor to it.  Very appealing to balance out the beer and won’t be overly sweet.  We were staying to Rule #1 for this.  The carapils is really just there for head retention.  It doesn’t change the color, doesn’t add any flavor but will help your beer in appearance.

If you are wondering why Pils was added instead of Golden light, it’s because it gives the beer a bit lighter of a color.  Maybe my taste buds are off but in the past I really haven’t tasted to big of a difference when specialty grains are added. Adding lighter malt extract does make the beer, “Pop” in the glass.  If you are looking at a way to make sure it stays light check out one of our post on how to keep beers light.  Keeping beers light is something I like to do for American style beers, just ascetically pleasing I guess.

When doing the hops, I chose it this way for a very specific reason.  Magnum as well as Columbus are extremely clean hops.  If you go with something like Chinook, it tends to linger a bit giving a grassy like flavor, and cascade taste like a grapefruit.  But the hops we are using are going to come and go pretty quick.  For this particular IPA we are going to dry hop it.  Dry hopping will not impact the flavor, just give it a lot of aroma.  Amarillo paired with crystal hops are becoming a favorite pairing of mine for dry hopping.  Crystal hops have this very flowery smell to them, love it.  Amarillo hops are known to have a little spice and a bit of melon in there.  Now picture this, you get this big smell of floral hops, with some melon and a bit of citrusy aroma going, then take your sip and it’s clean… so legit.

White labs Cali yeast is the go to for IPA’s.  It’s just one that people do so much for them it’s almost becoming the standard protocol.  If you wanted fruitier flavors think about While Labs 051, or if you wanted to dry it out even more it’s not a stretch to think of WLP 007.  It really is all up to you, play around with it.  But if you are just dipping your toes in the water, try out WLP001 – it’s a safe bet every time.


One thing that you might want to do is try adding some oak chips in with it when you are doing secondary fermentation.  1 oz is what I would recommend.  Just add them in when you’re dry hopping.  What this will do is add an oak flavor to your beer, I know I’m captain obvious.  But the reason why this is nice is, it will help mellow out the hops.  I know 45 IBU’s is not crazy hoppy, but it’s a lot for some – adding oak chips will help mellow out that flavor, and ultimately it will turn out pretty well.

Note: Adding oak chips to beer is a trick that I do if I mess up or don’t get results I like.  I learned early on with making red pasta sauce from scratch that if it’s too acidic, add some grated carrots and it cleans it up every time.  That’s how I use the oak chips.  If it’s too hoppy for me, I just add in some oak chips.  My mess up gets cleaned up and all of a sudden your friends have that, “Ohhhhhhhh”, reaction when you tell them, “Ya I just added some oak chips to make the beer a bit different, it’s an oak aged IPA”.  Little did they know you couldn’t take the heat.  So keep that card close to you.


This is not a recipe for those that are hop heads.  If you are a hop head, you probably are going to view this beer as a weird pale ale.  But it is brewing an IPA to style.  I know a lot of people don’t like brewing to style and normally I don’t make to big of an effort to either.  But if you want to taste what an IPA taste like when brewed to style, this is a good one.  Not for hop heads, but for people who want to get their feet a little wet into the IPA world.  If you are making this beer for someone who can not get enough of the IPA’s, hopefully at least with the dry hopping they will appreciate a nice bouquet of hops.  The bitter aspect of this beer will be clean, it will not taste like you’re eating a grapefruit or munching on alpha in a field.  Also add oak chips if you are still a bit nervous about making an IPA.  Just be careful, you are always 1 oz away from your beer tasting like mulch when it comes to oak chips, so a little goes a long ways.

Hope you enjoy and good luck!

Let me know if you have any great tips for people that are starting off with the IPA’s!  


Related Post:

Too Many IPA’s

Build Your Own Stir Plate

It’s Time To Move Away From Kits

How To Keep The Passion Of Homebrewing



Share Button

Adding Grains To Your Beer Making It More Complex

When making a brew there are a couple things that you can do to make a beer a bit more complex.  I recommend using specialty grains.  When using specialty grains and extract you are pretty much making a tea by soaking grains in a pot of water.  In order to use specialty grains in your beer you need to do a couple things, or at least understand a few things.

The first thing that you need to do is crush the grains. At Jay’s Brewing we have a mill and also there are mills at most home brew shops.  But if that doesn’t work for you for what ever reason there are ways around it: rolling pin, food processor, coffee grinder, hammer, two cookie sheets.

When using manual methods, make sure to crush it a lot.  With that said, don’t go crazy on it just crush it.  When using motorized devices, just try not to turn the grain to dust.

After you have your crushed grains, stick the grains into a grain bag or muslin “socks” and your finally ready to make your tea!

Time and temperature of “steeping” the grains can vary slightly for different grains and different beers but here’s a steeping schedule that will be fine for anything an extract brewer is making: 150 degrees for 30 minutes. You may put the grains into the water cold and bring the temperature up  to 150 (then hold for 30 minutes). That should get you a little more out of the grains.

No matter which way you go with steeping your grains, be careful not to burn your rain bag on the bottom of the pot.  To get the most out of your grains, you should rinse them out after the steeping is done.  This technique may sound a bit elaborate but it really will help get the most out of your grains.

One way to do it is, use a separate, smaller pot with warm water in it. Pot #1 is the pot you steep in and will put extract into.  Pot #2 is your dunking pot. Have pot #2 at around 160 degrees when your steeping is done. Actually, 168  would be perfect, but it’s far better to be a little low than a little high.

Take out your grain bag from pot #1 and dunk it into pot #2. Swish it around, dunk it, whatever gets the water flowing through the grains. It’s even OK to squeeze the grain bag, but do it very gently. A hard squeeze is bad.  Once you’ve rinsed out the grains in pot #2, throw them away and add the water from pot #2 into pot #1. Bring up to a boil and proceed with extract and hop additions.

And that’s how to do it!

Share Button

9 Off Flavors and Solutions

Sometimes you just don’t nail your brew when it comes to the tasting part.  To your defense, there’s a lot of things that could have happened. It’s best not to have a camera around when tasting a bad batch of beer because your face will make some very odd expressions.  Regardless there are off flavors that can be produced and it’s best to learn what happened so you don’t repeat it later down the road.

I’ve taken 9 of the most common off flavors that you will find in your home brew and created a guide so at least you can start to trouble shoot.

1) Actaldehyde – Taste like green apples

Cause: It could be because of contamination or because you didn’t let the beer mature to the full capabilities

Solution: Clean better next time, don’t remove the beer prematurely.

2) Astringency – Taste Like Tea

Cause: This is caused from steeping the grains at too high of a temp.  This could also happen when your grain has been over crushed.

Solution: Just pay attention to what temp your steeping your grains at (shoot for around 150 degrees).  Don’t steep grains that are pulverized into almost a flower looking powder.

3) Diacetyl – Taste like butterscotch of buttery flavor

Cause: Removing your beer before fermentation is complete or a bacterial infection.

Solution: Make sure that you are letting your beer ferment for the full amount of time. If you are lagering, allow a diacetyl rest at 50-55 degrees for a few days.

4) Dimethyl Sulfide – Taste Like Cabbage or taste like seafood

Cause: This is caused from a bacterial infection.  Another way that this is caused is covering up your brew pot during the boil.

Solution: Don’t cover your brew pot during the boil.  DMS is boiled off during the boil, so keeping the brew pot on naturally will exploit this flavor.

5) Esters – Fruity flavors such as banana or cherry

Cause: Fruity esters can be tasted in your beer when you ferment at a high temp.  Certain yeast strains are exceptionally more prone to producing these flavors.

Solutions: Ferment at proper temp and also do some research before you pick out your yeast strand.

6) Phenols – Taste like band-aids (assuming you know what band-aids taste like)

Cause: If you use bleach to sanitize, this is a sign that you did not rinse it completely. This flavor can arise when you over crush your grains as well.

Solutions: Make sure that you properly rinse your equipment when using bleach or bleach like products.  Also make sure that your grains are not over crushed.

7) Skunky Beer – Smells like a skunk is in your bottle

Cause: This is usually caused by oxidation or UV light being introduced to your beer. The UV reactions with the hops and will cause this flavor.

Solutions: Do not use green bottles or clear bottles, stick with brown/amber.

8) Sour Beer – Taste just very sour, puckering experience

Cause: Bacterial infection.

Solutions: Better sanitation practices.

9) Sulfur – smells/taste like rotten eggs

Cause: Yeast cannibalism, or a bacterial infection

Solutions: Good sanitation usually helps with this, also do not let your beer sit in the primary for too long.  If you plan on making brew with a secondary fermentation make sure to keep yeast from primary separate.


It’s not the end of the world when your beer gets ruined from off flavors, when you end up getting a trouble some batch it’s best to step back and view it as a learning experience.  I can tell you that if you know what happened to make that batch go bad, or a least have an idea of what happened to make that batch go bad, you’ll do what you can to not let that happen again.  Just view everything with brewing as a learning experience and a lot of the times it may seem your learning on your own, but know every brewer has had some weird batches – make sure to get back on the horse as soon as possible. Past that I hope it helps.  I’ll leave it with you, has anyone had any really weird batches of beers?



* I used as a reference 

Share Button