Saturday, September 18, 2010

Batch #5 - Blackberry Stout

Especially for Sith@Heart!

For this one, I took Charlie Papazian's recipe for Cherry Fever Stout (Joy of Home Brewing 3rd ed., p.2145) but substituted blackberries for cherries. I also had to use 3.3 lbs dark malt extract syrup and 3.3 lbs amber (the local home brew shop only had one can of dark, so I got one dark and one amber)

Here it is:

3.3 lbs Coopers dark malt extract syrup
3.3 lbs Coopers amber malt extract syrup
1 lb plain dark dried malt extract
1 lb crystal malt
1/2 lb roasted barley
1/2 lb black malt
1 1/2 oz Northern Brewer hops
1/2 oz Willamette hops
4 tsp gypsum
5 lbs fresh blackberries

- steeped the crystal malt, barley and black malt in 1.5 gallons water at 160 degrees for 30 minutes
- strained the malts. Added the extracts, Northern Brewer hops and gypsum and boiled for 60 minutes
- crushed and added the 5 lbs blackberries. Let steep for 15 minutes at 180 degrees
- added the Willamette hops
- added 10 oz pitched Coopers ale yeast

Wheat beer - note to self

While attending the Unibroue tasting at Willow Park the other night, the "beer sommelier" from Unbrioue was explaining how they use orange peels and coriander to flavour Blanche to Chambly. I will have to try that night time I make a wheat ale.

Wednesday, September 8, 2010

Batch 3 (Chocolate Porter) Tasting Notes

Deep brown in colour with a head that sadly dissipates perhaps a bit too quickly. Has a dry but smooth taste. A hint of the chocolate comes through in the after taste. All in all not bad, if I do say so myself!

Monday, September 6, 2010

The beer that eats like a meal!

Last night I tried Mikkeller "Beer Geek Brunch". An imperial stout from Denmark. This could easily be the heaviest beer I have ever had. One and you are full. A brunch indeed.