Recipe: Sullivan Birthday Stout

So, our goal was to create a really big, dark, rich stout. We probably achieved 2 of 3, but didn’t get the efficiency from our mash to get it as big as we would have liked it. After this ferments for a good long time, it will become our very first kegged beer, which is very exciting for us. We did this as a partial mash as our 5gal cooler is not big enough to hold enough grain to do a really high gravity beer.

Grain

  • 8lbs Maris Otter
  • .5lbs Crystal 120ºL
  • 1lb Chocolate Rye
  • 1lb Roasted Barley
  • .25lbs Black Patent

Extract

  • 3lbs Dark Dry Malt Extract

Hops

  • Williamette

Yeast

  • White Labs Bedford Ale Yeast (WLP006) [we think this died as we dried to make a starter... stupid broken thermometer]
  • White Labs Dry English Ale Yeast (WLP007)

We mashed the grain for an hour with about 2.75gal of 165ºF water and sparged with 170ºF water only up until about 3gal since it was getting stuck often and we’re impatient kids.

Barely Whining Barley Wine

Our most ambitious beer we’ve done, this beer also took us the longest to brew, and has involved the most maintenance while fermenting (no blowoff tube makes life hard…). As we can only fit about 12 lbs of grain in our mash tun, this was a partial mash, with some added liquid malt extract.

Grain

  • 10 lbs 2-Row
  • 1 lb 6-Row
  • .5 lb Flaked Barley
  • .5 lb Roasted Barley

Malt

  • 6 lbs Liquid Pale Malt Extract

Hops

  • 2 oz Northern Brewer (11.4% AA) 90 minutes
  • 1 oz Cascade (7.4% AA) 10 minutes

Yeast

  • Wyeast 1098 British Ale Yeast

We mashed for about 2 hours at 160ºF with 4.5 gal of water. We ran the mash through an additional time, then sparged with 170ºF water another 6-7 gallons. We ended up with about 10-11 gallons of liquid in the boil. As we only have a 5 gallon brewpot and 2 other medium sized pots, we spent about 3 hours boiling down the wort. Eventually (after slowly adding more and more of the runoff to the boil, along with the 6 lbs of malt extract) we got it down to right around 5 gallons.

  • OG: 1.119

After this yeast has run it’s course, we will add champagne yeast to dry out the beer to dry it out. As it stands, we’ll be lucky to get the beer to finish at 10% ABV, with a final gravity around 1.040 (for comparison, our Simple Bitter original gravity was around 1.048).

Recipe: Return of the Yeast Brown Ale

This was our first attempt to reuse the yeast cake in our carboy. This cake was from the Sullivan Stout (WLP007). Other than that, it was a fairly standard Brown Ale. As predicted, the beer started up very quickly and fermented in a couple days.

Grain

  • 8lbs Maris Otter
  • .75lbs Crystal 60ºL
  • 1lb American Victory
  • .5lb Belgian Special B

Extract

  • 1lbs Dark Malt Extract

Hops

  • .5 oz Kent Goldings (5% AA) 60 minutes
  • .25 oz Kent Goldings (5% AA) 30 minutes
  • .25 oz Kent Goldings (5% AA) 15 minutes

Yeast

  • White Labs Dry English Ale Yeast (WLP007)

We mashed the grain for an hour with about 3gal of 165ºF water and sparged with about 3 gallons of 170ºF water. The final boil volume was 4 gallons and we added another 1 gallon of purified water.