New site, good brew
Originally published at GeekBeer. Please leave any comments there.
I think the transition to geekbeer.com rather than geek-beer.com is complete (in all honesty, I just changed a WordPress setting and pointed the nameservers at the right place). If you notice any glitches, please post on the blog or send me email (see the “contact” link, above).
I haven’t reported on a homebrew for a while because… well… I haven’t made anything really awesome. This Breakfast Stout, however, turned out bloody amazing as far as I’m concerned.
My 5-gallon recipe, from extract, adapted from a recipe sent to me by Dan the Brew Master, which he in turn adapted from BYO Magazine:
- 1lb Chocolate malt (7.5%)
- 12oz roasted barley (5.7%)
- 9oz black malt (4.2%)
- 7oz caramel 120L (3.3%)
- 6.6lbs Muntons pale liquid malt extract
- 2lb 8oz dry malt extract (golden)
- .75oz of Alchemy hops (15.4%) for bittering
- 0.5oz Chinook (8.1%) at 20 minutes left in boil, and another 0.5oz at 5 minutes left in the boil. Target IBU was somewhere around 50 if I recall, though I didn’t write it down.
- I pitched 2 smack packs of Wyeast 1056, American Ale.
- During the boil, I added 71g of bittersweet Godiva chocolate and 43g of unsweetened Baker’s (brand) chocolate. I also added 57g of dark roast coffee with 2 minutes left in the boil.
- I “dry hopped” the secondary with another 57g of coffee.
The original gravity was 1.074. The final gravity after a week in the primary was 1.019 (AA 73%, ABV 7.2%).
The timeline is important here: This beer fermented in the primary for a week and sat in the secondary with more coffee for another 2 weeks. I primed and bottled (without extra yeast additions) with brewer’s sugar. I was going for a lighter carbonation, so I used only 3oz of sugar for 5 gallons of beer.
I started cracking open bottles after 2 weeks to see if they were carbonated. They weren’t. The third bottle I opened was finally carbonated. It was pretty green — the hop citrus was apparent and it had a sour flavor like stale coffee. I kept cracking bottles, though, because I wanted to see how it aged. The result? That one bottle was the only carbonated bottle that I found for another 4 weeks.
That’s right, this batch took nearly 6 weeks to fully carbonate, and now every bottle I open is perfect. The sour coffee flavor is gone, the hops are nice in the background, the chocolate and dark malts work well together, the mellanoiden (sp?) bitterness is subdued… it’s just delicious. But it took a long time to get here.
And I’d like to present this idea I’ve been working on, based on a thing I saw from Michelob on their line of pseudo-craft beers. I’m trying to improve on it. Let me know what you think: