Brew Day: 12/10/14
Bottle Day: 12/31/14

Original Gravity: 1.060
Final Gravity: 1.024
Estimated ABV: 4.73%

Ingredients:

  • 6 lbs Dark Mart Extract Syrup
  • 1 lb Briess Caramel 80L Malt
  • 1 lb English Chocolate Malt
  • 1 lb English Roasted Barley Malt
  • ~5lbs Sweet Cherry Puree (About 1.75 cans)
  • 1 oz UK Fuggle Hop Pellets (alpha 5.1%)
  • 1 oz US Williamette Hop Pellets (alpha 4.7%)
  • 1 oz US Goldings Hop Pellets (alpha 4.5%)
  • 1 packet Safale S-04 Dry Ale Yeast
  • 1 tsp Irish Moss (for clarity)
  • Fizz Drops (carbonation tablets) – one per 12 oz/16 oz bottle, two per 22 oz/750 mL bottle, four per growler

 

Brew Day — 12/10/14

1. Sanitize all equipment

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2. Fill brew kettle with 1.5 gallons of water to begin the partial mash and heat to ~150 degrees.

3. Add all three pounds of malt into the mesh brew bag and let the partial mash sit for 35 minutes.

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4. Sparge the mash with 1.5 gallons of warm water.

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5. Add warm water through the brew bag (essentially keep sparging…) until 4 gallons of wort is in the brew kettle.

6. Put the brew kettle onto the propane burner and start the boil.

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7. When the wort is boiling, add liquid malt and boil for 60 minutes.

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8. Hop schedule:

  • 0:60 – Add Fuggle and Williamette hops
  • 0:05 – Add Goldings hops

9. Bring brew kettle inside to stovetop for ease of use.

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10. With 15 minutes left in the boil, add Irish Moss (for clarity).

11. With 5 minutes left in the boil, add all contents of cherry puree.

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12. After 60 minutes of boiling, cool the wort in a tupperware bin filled with cold water and snow. Add ~1 gallon of cool water to wort.

13. Once wort has chilled, transfer wort to big mouth bubbler and pitch yeast. Take gravity measure.

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Bottle Day — 12/31/14

1. Sanitize bottles, growlers, bottling bucket and all equipment.

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2. Transfer beer into bottling bucket.

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3. Add more cherry flavor.

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4. Fill growlers and bottles with beer, add carbonation tablets and cap.

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The cherry stout was a very overcarbonated, but tasty brew.

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Brew Day: 9/25/14
Bottle Day: 10/16/14

Original Gravity: 1.087
Final Gravity: 1.019
Estimated ABV: 8.93%

Ingredients:

  • 1 LB Chinook Hop Pellets
  • 12 LBS Gold Malt Extract Syrup
  • 1 Packet 1056 Wyeast American Ale Yeast
  • 1 Tbsp Irish Moss
  • 5 oz. priming sugar

Instructions:

Bottle Day — 9/25/14

1. Break yeast packet starter.

2. Boil 4 gallons of warm tap water.

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3. When the water is boiling, add all malt extract syrup.

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4. Add hops sporadically throughout the boil process.

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5. After one hour of boiling, remove from the burner and cool to ~90 degrees F.

6. Once the wort has cooled, pitch the yeast and fill the big mouth bubbler airlock.

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Bottle Day — 10/16/14

1. Boil around one cup of water and dissolve contents of priming sugar package.

2. Sanitize bottling bucket, siphon, and all bottles.

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3. Transfer beer into bottling bucket.

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4. Add priming sugar mixture.

5. Bottle into growlers and bottles.

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