Belated Homebrew Recipes - Brews 62 - 64

I'm brewing today for the first time since I moved back to Westmeath. In fact, for the first time since April. The reason it has been so long is that when I was living in the tiny house in Blanchardstown, there was nowhere I could ferment with temperature control. Even in the winter it was hit and miss as room temperature was often far too high and in the summer, the room would often be 30c or more. This resulted in a couple of highly phenolic beers.

I have two things going for me back in Westmeath. First is the spare room which never gets direct sunlight and stays cool almost all year round. Unless it gets very hot outside. It is usually cellar temperature and easy to warm with a low power heater.

The second is that I'm building a brew shed and gym out the back. You might have read my last article which mentioned it. I suppose I can add a third thing to the list. The water is much more beneficial to brewing.

There are 3 recipes below. One is my standard stout, Dark Stranger. The 5th version of that name, although the 6th version of my original Cloaked Stranger recipe. As a recap, Dark Stranger is my award winning dry stout. It doesn't quite fit in to the normal BJCP definition of a dry stout because it purposely finishes at a quite high gravity. This is down to the stupid levels of dark malts in the beer. Version 5 wasn't the best version but this might be down to the high fermenting temperature rather than the tweaked recipe.

Mildly Nuts was a bog standard British Mild, a lovely sessionable beer.

The beer I brewed today (Sunday) was another version of Hopping Mad, an American Amber with a stupid amount of hops. It is dry hopped as per the recipe but will be dry hopped again when kegged. My hope is that it will be the the last beer brewed on this kit in my kitchen and the next beer will be brewed in my brew shed, preferably on a larger scale kit that I'm in the process of putting together.

If you are keeping count, there's a brew missing. That was the international homebrew project beer for 2014. You can read more about IHP2014 here.

So, below are the recipes which bring me up to date as of today. I'll try my best to post my homebrew recipes in a more up to date fashion. I suspect that will be easier from now on,

Dark Stranger Stout 5

13-E American Stout
Author: Reuben Gray (Saruman)
Date: 26/01/2014

Size: 22.08 L @ 20 °C
Efficiency: 74.57%
Attenuation: 60.7%
Calories: 194.29 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.050 - 1.075)
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Terminal Gravity: 1.022 (1.010 - 1.022)
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Color: 83.78 (59.1 - 78.8)
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Alcohol: 4.55% (5.0% - 7.0%)
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Bitterness: 47.3 (35.0 - 75.0)
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Ingredients:

3590 g (60.2%) Maris Otter Pale Ale Malt - added during mash
1063 g (17.8%) Brown Malt - added during mash
230 g (3.9%) Amber Malt - added during mash
500 g (8.4%) Black Malt - added during mash
582 g (9.8%) Roasted Barley - added during mash
16 g (19.5%) Brambling Cross (7.3%) - added during boil, boiled 60 m
40 g (48.8%) Perle (7.3%) - added during boil, boiled 30 m
26 g (31.7%) Perle (7.3%) - added during boil, boiled 15 m
1 ea Danstar 3767 Nottingham

Mildly Nuts

11-A Mild
Author: Hilary Gray
Date: 20/04/2014

Size: 23.04 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 125.94 kcal per 12.0 fl oz

Original Gravity: 1.038 (1.030 - 1.038)
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Terminal Gravity: 1.010 (1.008 - 1.013)
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Color: 44.59 (23.64 - 49.25)
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Alcohol: 3.73% (2.8% - 4.5%)
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Bitterness: 17.4 (10.0 - 25.0)
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Ingredients:

2800 g (69.1%) Maris Otter Pale Ale Malt - added during mash
500 g (12.3%) Crystal Malt 250 - added during mash
250 g (6.2%) Amber Malt - added during mash
100 g (2.5%) Belgian Biscuit - added during mash
100 g (2.5%) Munich Malt - added during mash
100 g (2.5%) Vienna Malt - added during mash
100 g (2.5%) Black Malt - added during mash
100 g (2.5%) Chocolate Malt (pale) - added during mash
20 g (66.7%) Brambling Cross (7.3%) - added during boil, boiled 60 m
10 g (33.3%) Brambling Cross (7.3%) - added during boil, boiled 5 m
1 ea Danstar Nottingham

Hopping Mad 2

10-B American Amber Ale
Author: Reuben Gray (Saruman)
Date: 12/10/2014

Size: 23.43 L @ 20 °C
Efficiency: 75.0%
Attenuation: 70.4%
Calories: 229.59 kcal per 12.0 fl oz

Original Gravity: 1.068 (1.045 - 1.060)
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Terminal Gravity: 1.020 (1.010 - 1.015)
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Color: 24.22 (19.7 - 33.49)
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Alcohol: 6.32% (4.5% - 6.0%)
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Bitterness: 111.9 (25.0 - 40.0)
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Ingredients:

6500 g (90.3%) Maris Otter Pale Ale Malt - added during mash
500 g (6.9%) Amber Malt - added during mash
200 g (2.8%) Wheat Malt - added during mash
39 g (18.4%) Nelson Sauvin (12.6%) - added during boil, boiled 90 m
40 g (18.9%) Cascade (7.0%) - added during boil, boiled 60 m
27 g (12.7%) Cascade (7.0%) - added during boil, boiled 30 m
27 g (12.7%) Cascade (7.0%) - added during boil, boiled 15 m
20 g (9.4%) Nelson Sauvin (12.6%) - added during boil, boiled 5 m
29 g (13.7%) Nelson Sauvin (12.6%) - steeped after boil
30 g (14.2%) Nelson Sauvin (12.6%) - added dry to primary fermenter
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m
1 ea Fermentis US-05 Safale US-05