Recipe: Boiling Greens Double IPA

The third (and as of now, final – unless I come up with some other recipes, and soon) in our Football Series 2010. This beer is for Michigan’s contest against Bowling Green this weekend, and as the pun in the name implies, there are a lot of hops in this bad boy.


  • 10lb Golden Promise
  • 1.5lb American Vienna
  • 0.5lb 10L Crystal Malt
  • 4lb Dry Light Malt Extract


  • 3oz 16% A.A. Columbus (60, 30, 15)
  • 1oz Fuggles (dry-hopped)


Wyeast 1272, American Ale II

Brewing Notes

This bad boy bubbled forever once it got going (pretty quickly – probably before the Beat the Irish Stout, which we brewed a couple days earlier), which I guess you’d expect from a high-gravity beer. Alas, with only 3 corny kegs, we didn’t have a place to put this beer once fermentation was complete, and didn’t even get to taste it prior to the football game for which it was brewed.

Tasting notes coming when the beer is ready.

Recipe: Beat the Irish Stout

Apologies for the lack of posting. We’ve been bad bloggers.

Second in the Football Series 2010, this Irish Stout serves as the theme beer for Notre Dame (The Fighting Irish) and UMass (the country’s largest Irish population per capita). It’s based on a modified version of the Sullivan Irish Stout, my 2010 birthday beer. It’s a little lower gravity, and hopefully a bit better balance.


  • 8lb Maris Otter
  • 1/2lb 120L Crystal Malt
  • 1lb Chocolate Malt
  • 1lb Black Patent
  • 1/4lb Roasted Barley

We had a long mash at about 170, lasting about an hour and a half. Coming out of the mashing tun, our runnings started jet black (and thick), eventually tailing off to dark brown.


We added hops in several additions, starting at 60 minutes with 2oz of Williamette, then 1/4oz at :45, :30, and :15. After the cold break, we added the final 1/4oz.


After cooling to about 90F, we transferred to our carboy, and added Wyeast 1084 (Irish Ale Yeast). After a few days, it seemed like it hadn’t started, so I bought White Labs WLP004 – which I didn’t have to use, because it finally got going on its own.

Tasting Notes

Standard stout. Not strong alcohol or hops flavors. Tastes like we maybe should have tried to ferment it down a little more (still a too-malty flavor). In all, a very good beer, but not our best effort.

Recipe: BREWConn Blueberry Wheat

The first in our Michigan Football 2010 series, BREWConn is a standard summer wheat ale, with 2 quarts of blueberries (about 4 pounds) added in secondary. This was our first extract brew in a while, though it did include some specialty grains.


  • 8lb Liquid Wheat Extract
  • .5lb Flaked Wheat (steeped)
  • .5lb Flaked Oats (steeped)


  • 1/4oz Columbus pellets, added at 60 and 15.


Wyeast 1056.


The beer ended up being much darker in color than we were expecting as we took it out of primary. We bought 2 quarts of locally-grown blueberries, pureed them in a blender, and added it to our secondary fermenter before siphoning the beer into secondary.

Tasting Notes

Decent. Originally had a yeast-y taste that has gone away the longer we’ve let it age. Of course, one of the reasons we made this beer for UConn was to hope for a blue color… and we ended up with a red/maroon by the time the blueberries were pureed. That’s life, I guess.