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2-Year Club Anniversary Smoked Honey Stout

Black IPA by Brian Barrows

Old Ale by Martin Doczkat

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2-Year Club Anniversary Smoked Honey Stout

Recipe Specifics
————————-
Batch Size (Gal):         5.25
Total Grain (Lbs):       14.75
Anticipated OG:          1.074 (estimated w/honey)
Anticipated SRM:          34.0
Anticipated IBU:          49.9
Brewhouse Efficiency:    72 %
Wort Boil Time:          90 min.

Grain/Sugar
——————
61.0% – 9.00 lbs. Canadian Pale Malt
16.9% – 2.50 lbs. Wasmund’s Smoked Malt
6.8% – 1.00 lbs. Flaked Barley
1.7% – 0.25 lbs. Carafa Special II
1.7% – 0.25 lbs. Belgian Chocolate Malt
1.7% – 0.25 lbs. Simpson’s Extra Dark Crystal
1.7% – 0.25 lbs. English Roasted Barley
0.8% – 0.13 lbs. English Black Patent Malt
0.8% – 0.13 lbs. Coffee Malt

6.8%- 1.00 lbs. Honey – To be added

Hops
——–
3.50 oz. Cascade (Pellet 4.50% AA) 60 min.

Extras
——–
1.00 Unit Whirlfloc @ 15 min.(boil)
0.25 Tsp Yeast Nutrient @ 15 min.(boil)

Yeast
———
White Labs WLP028 Edinburgh Ale – 20th Generation

Water Profile
—————-
Profile: Washington DC – Carbon filtered

Mash Schedule
——————-
Sacch Rest – 60 min @ 152

Notes
—–

Brewed 2/21/10 With a big group from DCHB.

Smoked malt was from Wasmund’s.  Didn’t look like it took a very good crush.
No water adjustments.
Hops 1.25 oz of whole homegrown, 2.25 oz of year old pellets.
Yeast was a cup of slurry from District ChopHouse, 20th generation.

OG: ~1.074 after honey is added

Black IPA

5 Gallons

Ingredients:

Specialty grains
  • 0.25 lbs dehusked carafa III
  • 0.25 lbs chocolate malt
  • 0.5 lbs Briess caramel 80
Fermentables
  • 3.15 lbs dark liquid malt extract (60 min)
  • 6.0 lbs dark liquid malt extract (15 min)
  • 1.5 lbs corn sugar (0 min)  (Note: 0.5 lbs more than NB recipe)
Hops (pellet)
  • 1 oz summit (60 min)
  • 1 oz simcoe (15 min)
  • 1 oz centennial (10 min)
  • 1 oz cascade (5 min)
  • 1 oz amarillo (0 min)
  • 1 oz ahtanum (dry hop)
Yeast
  • SafAle US-05  (Note: I transferred wort onto a yeast cake of US-05)
Procedure
Heat 2.5 gal water
Crush specialty grain, place in mesh bag, steep grain for 20 min while water is heating (up to 170deg F)
Discard grain.
Bring to a boil and add 3.15 lb dark LME
Return to boil and add:
at 60 min: 1 oz summit hops
at 15 min: 6 lbs dark LME, while stirring; will require several minutes to return to boil
after return to boil: 1 oz simcoe
at 10 min: 1 oz centennial
at 5 min: 1 oz cascade
at 0 min: 1 oz amarillo and 1.5 lbs corn sugar
Cool wart to 80 deg F
Notes:
- Due to the late addition of LME, the wort required ~7 min to return to boil
- The 15 min hop addition was added after boil resumed, resulting in a 67 min boil time
- Added 2 gal of boiled-and-cooled tap water and cooled wort to 6-gal carboy containing a yeast cake of US-05 built up from two previous batches; topped up to 5 gal with additional boiled-and-cooled tap water
- Aerated wort by rocking and sloshing carboy for ~2 min
- Fermented at 64 deg for two weeks; vigorous fermentation for first 4 days
- Transferred to keg, dry hopped in keg for 10 days (grain bag used to hold hops, removed after 10d)
- Carbonated at 10psi at 42deg F for one week (~2.2 volumes CO2)
- OG: 1.084
- FG: 1.023
- ABV: 8.1%
- IBU: 78 (calculated using Brew Pal)

English Olde Ale
“It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.

5 Gallons

Ingredients:
2 cans Muntons Old Ale
2 pounds Muntons Extra Light DME
1 pound corn sugar (dextrose)
4 ounces Briess Smoked Malt
1 ounce U.K. East Kent Goldings Hops

I added the 2 pounds of DME and 1 pound of corn sugar for three reasons:
1) I had an objective of producing an OG of at least 1.070 (OG ended up being 1.072),
2) I was told that the Muntons Old Ale kit was sufficiently bitter to handle such unbalancing in favor of maltiness, and
3) I was also told that all malt at this gravity may be a bit “chewy” in the body, hence the corn sugar.

Instructions:
Steep the Briess Smoked Malt in a small amount of water at approximately 150º F for 20-30 minutes.  Remove grains and rinse well.
Add sufficient water and bring to a boil, then add Muntons Old Ale kits, DME, and dextrose.  Since the Old Ale already contains the bittering hops, there is only a need to boil for 20-30 minutes.
Five minutes before the end of the boil, add the ounce of Kent Goldings hops for aroma.
Cool and ferment as usual.  The Muntons Old Ale kits each come with a dry yeast packet.  Sufficient time for bottle/keg conditioning is recommended on all higher gravity beers.

Enjoy!