Imperial Breakfast Stout

Grains & Fermentables
10.00 lb. Dark DME
1.00 lb Flaked Oats
0.75 lb Belgian Biscuit
0.50 lb Black Patent
1.00 lb Special B
1.00 lb Chocolate Malt


Hops
2.00 oz. Mt. Hood, pellet, 60 min
1.00 oz. Amarillo, pellet, 15 min
1.00 oz. Cascade, pellet, 15 min


Yeast
White Labs Irish Ale


Additives:
~12 cups coffee added to the secondary - 15 Tbsp Colombian blend
1tsp Irish Moss
1.00 lb Sugar

S.G 1.093

Espresso Stout

Finally getting around to posting these recipes after being lazy about it for quite some time. My parents got me a book of recipes for christmas so I figured I'd try one of them out. Espresso Stout sounded delicious so I went for that.

Here's the ingredients:

Grains and Fermentables:
2 Cans of Alexanders Dark malt extract
0.75 lbs crystal malt
.25 lbs black patent

Hops:
0.50 oz Mt Hood hops - boil 65 minutes
0.50 oz Mt Hood hops - boil 20 minutes

Additives:
7 teaspoons Maydelle d'Oro Instant Espresso
1 teaspoon Irish Moss

Yeast:
WLP001 California Ale yeast

S.G. 1.050

Bottled 3/23

Mint Chocolate Oatmeal Stout

Decided to try another new type of beer I've been wanting to brew for quite some time now. Only made 2.5 gallons of it just in case the mint is a bit too much.

Here's the ingredients:


Grains and Fermentables:
3.00 lb Dark DME
0.50 lb Flaked Oats
0.50 lb Belgian Biscuit
0.25 lb Black Patent
0.50 lb Special B
0.25 lb Chocolate Malt

Hops:
0.25 oz Amarillo (bittering)
0.25 oz Cascade (bittering)
0.50 oz Mt Hood (Aroma)

Yeast:
WLP001 California Ale yeast

2.00 oz Bakers chocolate in the boil
4.00 oz Cocoa powder in primary
~0.60 oz. Spearmint, fresh, sliced, post boil
~0.05 oz. Peppermint, dried, post boil
1tsp Irish Moss
2tsp Gypsum
0.50 lb Belgian Candy Sugar Dark


This beer has become my favorite beer made so far. Very delicious with just the right amount of mint. Definitly making this one again

Turban Squash Ale

Time for another attempt at a new kind of beer. Liz has been really into cooking lately and trying new foods and she came across a Turban Squash. After she researched it she found out it was sweeter than pumpkin and said we should try to make a beer out of it. Sounded like a good plan to me so we created a recipe and brewed it. Below are the ingredients:

12 lbs of turban squash
1 lb of Vienna malt, 4L
½ lb crystal malt, 40L
½ lb malted wheat
6 lbs light or amber malt extract
1 lb Amber crystal sugar
1 ounce Cascade hops (boiling)
½ ounce Hallertauer hops (finishing)
Wyeast 1056, American Ale

S.G. 1.070
F.G. 1.016
Racked to secondary 11/30
1 Tbsp cinnamon added to secondary
Bottled 12/7

Oatmeal Pumpkin Stout

Trying something a little different this time. After having Fishermans Pumpkin Stout I thought it would be great to brew my own Pumpkin Stout. Think this one will probably go into the keg so we can drink it as soon as possible. I did a little research and found there were a lot of people out there who referred to oatmeal pumpkin stouts so I took my recipe from my breakfast stout and swapped out the coffee for pumpkin.

Here's the ingredients:


Grains and Fermentables:
6.00 lb Extra Dark DME
1.00 lb Flaked Oats
0.75 lb Belgian Biscuit
0.50 lb Black Patent
1.00 lb Special B
0.50 lb Chocolate Malt

Hops:
0.40 oz Amarillo (bittering)
0.40 oz Cascade (bittering)
1.00 oz Mt Hood (Aroma)

Yeast:
WLP001 California Ale yeast

3 Sugar Pumpkins
Pumpkin Pie Spice

Split the pumpkins in half and baked them in the oven for about an hour and a half at 350 degrees. Scooped all the meat off the skin and added it to the boil after the malt extract and bittering hops. Have high hopes for this one hope it turns out good.


S.G. 1.044
F.G. 1.020


Primary: 9/25/2009
Secondary: 10/01/09
Kegged: 10/14/09

Arrogant Dowzers IPA

After seeing a clone of my favorite beer, Stones Arrogant Bastard, in one of the AHA TechTalk emails I knew I had to create my own copy of it. I took the hop bill from the email and changed it to my IPA recipe. Below is the recipe I created for my Arrogant Dowzers IPA.


Fermentables:
6.00 lbs Light DME
1.00 lbs Crystal 40L
0.50 lbs Cara-Pils Dextrine
0.50 lbs Victory Malt

Hops:
1.00 oz Chinook - 60 min
1.00 oz Chinook - 45 min
1.00 oz Chinook - 10 min

Yeast:
White Labs California Ale

Additives:
1 tsp Irish Moss
2 tsp Gypsum

S.G. 1.040
F.G. 1.020

This one also had a pretty violent fermentation with it blowing its way up through the air lock just like the PAle Ale, hopefully it won't affect the flavor, tried a little bit of it and it tasted pretty good so hopefully this one will be a success.

Pale Ale

Since we're having a party in a few weeks I figured I'd brew up a new beer for the keg. Figured a Pale Ale would be the safest bet so I took my IPA recipe and made some adjustments to the hops, I'll be using basically the same recipe again here shortly to make an IPA with a hop bill based on Stone's Arrogant Bastard.

Fermentables:
6.00 lbs Light DME
1.00 lbs Crystal 40L
0.50 lbs Cara-Pils Dextrine
0.50 lbs Victory Malt

Hops:
0.50 oz Mt. Hood - 60 min
1.00 oz Chinook - 30 min
1.00 oz Cascade - 10 min

Yeast:
White Labs California Ale

Additives:
1 tsp Irish Moss
2 tsp Gypsum

O.G. 1.040
F.G. 1.010

Had a very violent fermentation period where it actually blasted up through my air lock. Put this one in the keg for our party and noticed it seemed to have a smokey flavor which is absolutely not what I want, hopefully the taste will change a bit after being in the keg for a bit and I definitly need to try this again before having other beers, had quite a few before I noticed the taste hehe.