[tommymorris]

My Dry Irish Stout is ready to drink. Smooth, roasty, and malty. Head retention is good also.

Looks great!

[Big_Eight]

Brown Porter’s on me tonight. Come and get it!

Yours looks great too!

[fredthecat]

My Dry Irish Stout is ready to drink. Smooth, roasty, and malty. Head retention is good also.

That looks great, I feel like DIS is not hot anymore, but it's one I try to make a regular around here.

What was the recipe if you don't mind?

[Big_Eight]

My Dry Irish Stout is ready to drink. Smooth, roasty, and malty. Head retention is good also.

That looks great, I feel like DIS is not hot anymore, but it's one I try to make a regular around here.

What was the recipe if you don't mind?

No problem. This is a recipe I found in a magazine a few years ago and it is one of my favorites.

Irish Stout

OG = 1.050 FG = 1.012
IBU = 40 SRM = 38 ABV = 5%

Volume = 5 Gallons

74.42%   Pale Malt (Maris Otter)
6.98%     Flaked Barley
4.65%     Roasted Barley (300°L)
4.65%     Chocolate Malt ((350°L)
4.65%     Black Malt (500°L) I used Black Prinz
4.65%     Crystal Malt (15°L) I would think 20°L would work if you couldn't find 15°L

10 AAU    EKG Hops @ 60 Minutes
1.4 AAU   Willamette Hops @ 15 Minutes

Yeast = Wyeast 1084 (Irish Ale)

Mash in at 151°F for 60 minutes and sparge with 168°F water. Boil wort for 90 minutes (I just did 60).

[fredthecat]

My Dry Irish Stout is ready to drink. Smooth, roasty, and malty. Head retention is good also.

That looks great, I feel like DIS is not hot anymore, but it's one I try to make a regular around here.

What was the recipe if you don't mind?

No problem. This is a recipe I found in a magazine a few years ago and it is one of my favorites.

Irish Stout

OG = 1.050 FG = 1.012
IBU = 40 SRM = 38 ABV = 5%

Volume = 5 Gallons

74.42%   Pale Malt (Maris Otter)
6.98%     Flaked Barley
4.65%     Roasted Barley (300°L)
4.65%     Chocolate Malt ((350°L)
4.65%     Black Malt (500°L) I used Black Prinz
4.65%     Crystal Malt (15°L) I would think 20°L would work if you couldn't find 15°L

10 AAU    EKG Hops @ 60 Minutes
1.4 AAU   Willamette Hops @ 15 Minutes

Yeast = Wyeast 1084 (Irish Ale)

Mash in at 151°F for 60 minutes and sparge with 168°F water. Boil wort for 90 minutes (I just did 60).

looks good, i made one that was similar (~85% GP, 10% Black Malt, 5% flaked barley) and the black malt didnt provide enough roasted grain bitterness/astringency. i would definitely bump it up to that 14 or 15% you have there in my future brews. i think i might go for a bottle of one of those right now though

[Big_Eight]

Another of my Irish Stout but in a different glass. Brew on everybody!

[purduekenn]

BRY-97 yeast used for an Amber Ale. I suspect adding 1 pound of Kentucky dark honey had an impact on the fermentation. I top cropped it several times before installing the blowoff tube.

[Iliff Ave]

New recipe for my yearly red rye. Not quite as red as prior batches but acceptable I suppose.


Sent from my iPhone using Tapatalk

[dannyjed]

New recipe for my yearly red rye. Not quite as red as prior batches but acceptable I suppose.


Sent from my iPhone using Tapatalk

Looks red to me and nice foam!


Sent from my iPhone using Tapatalk

[dannyjed]

Amarillo Rye Pale Ale


Sent from my iPhone using Tapatalk

[beerphilmcd]

Very happy with this schwarzbier. Rides the line between classic reserved roast character and more modern intense variations of the style.


Sent from my iPhone using Tapatalk

[beerphilmcd]

2.8% smoked lager with bbq sandwich.


Sent from my iPhone using Tapatalk

[tommymorris]

2.8% smoked lager with bbq sandwich.


Sent from my iPhone using Tapatalk

Looks good. How do they pair? Sounds like a good pairing.

[beerphilmcd]

2.8% smoked lager with bbq sandwich.


Sent from my iPhone using Tapatalk

Looks good. How do they pair? Sounds like a good pairing.

For me beer/food pairings, which I spend a fair amount of time on, fall into one of 4 categories:
Contrast/enhance
Contrast/clash
Compliment/enhance
Compliment/disappear
This is rather obviously a compliment/enhance pairing. It’s honestly not a big deal as the homemade bbq is quite smoky and the lager is medium smoke at 43% cherry smoked malt. It’s a very different smoke from traditional rauch malt but not bacon as so many describe it.


Sent from my iPhone using Tapatalk

[tommymorris]

This is my Christmas Ale.



It’s an English IPA. I really didn’t know how to make an English IPA. I found a presentation from Mitch Steele about all IPA styles on the AHA website. The presentation said English IPA has 0-10% caramel malt, 0-10% Munich malt, and 0-15% sugars. So, I went with C40, Munich 1, and honey at 10% each.  Hops were Willamette and Cascade.  Yeast Verdant IPA.

This beer is awesome and dare I say, it tastes like an English IPA to me and the pine is definitely Christmas!

Cheers!