•February 27, 2011 •
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Oatmeal stouts and holiday spiced beers are two of my favourites, so I created this spiced oatmeal stout for Christmas a few years ago. Warning: I used a little too much black patent, it has a very strong burnt taste, you should cut back on that ingredient if you are not into heavily roasted stouts. I wasn’t too impressed with this beer early on, but I ended up inadvertently ageing a case for over a year, and it was phenomenal. Black pour with a dark brown head, cinnamon, spice and roasted coffee aroma and taste, great winter/holiday beer. Since I actually took measurements on this one (I tend to forget to take measurements) the O.G is 1.054, F.G is 1.020, and A.B.V. is 4.6.
5 Gallon Extract Recipe
Before steeping, soak 1 lb of instant oatmeal in a gallon or two of warm water for an hour, then remove oatmeal and wring out all the good oatmeal liquid into the pot. Steep using the oatmeal water.
Steep:
1 lb Black Patent Malt
1/2 lb Roasted Barley
1/2 lb Chocolate Malt
60 Minute Boil:
45 Minutes
4 1/2 lb Light DME
1 lb Light Brown Sugar
2 oz East Kent Goldings
13 Minutes
1 oz Willamette
2 Minutes
1 oz Willamette
1/2 oz Allspice Berries, Freshly Crushed
1 oz Cinnamon Sticks
1 oz Sweet Orange Peel
Pitch:
SAF Ale S-04
10 days primary, 10 days secondary fermentation
Bottle:
1 cup Corn Sugar boiled in 2 cups water.
Ready when carbonated, best aged for 1 year.
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•February 27, 2011 •
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This recipe takes a traditional Irish stout, bumps up the chocolate malt content and adds mint and cocoa to the mix. The end product comes out as a deep opaque black with a dark tan head. Roasted chocolate and coffee scent with a rich roasted chocolate flavor with a just a subtle mint note in the finish, if you did’nt know the mint was there you may not even notice. The recipe listed below is my first attempt at this, I will likely brew a second batch with more mint and a little less roasted barley and chocolate malt as they overpower the mint. I should have added more mint with 2 minutes left in the boil, but I didnt want the mint flavor to be too strong. This batch still produced an outstanding beer, though a little less minty than what I was hoping for.
5 Gallon Extract Recipe
Steep:
9 oz Roasted Barley
1 lb Chocolate Malt
4 oz 60L Crystal
60 Minute Boil:
45 Minutes
4 lb Mountmellick Light Malt Syrup (unhopped)
1 lb Light DME
8 oz Light Brown Sugar
1 oz Target Hops @ 9.5% AA
1 oz Mint Leaves
15 Minutes
1/4 oz East Kent Goldings @ 5.5% AA
1 tsp Irish Moss
Pitch:
Wyeast Irish Ale
1 Week Primary, Add 1 oz Mint leaves boiled in 2 cups water to secondary, 1 week secondary fermantion.
Bottle:
1 1/4 Cups Light DME
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•February 26, 2011 •
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This recipe is a hybrid between a traditional Scotch ale and a Fraoch ale. Fraoch ale originated in Scotland around 4000 years ago and, according to Williams Bros. Brewing Company who resurected the style, is probably one of the oldest ales in production [1]. This recipe provides a nice balance between the smokey flavor of peated malt and the sweet herbal essence of the “fraoch”, a.k.a heather tips, which smell somewhat like a berry fruit roll up, very pleasant. This beer has a nice golden color, slightly cloudy with a moderate white head. Mild smokey aroma with a nicely balanced smokey, sweet herbal taste. Slightly chewy in the mouth, goes down smooth.
5 Gallon Extract Recipe
Steep:
8 oz 60L Crystal Malt
1 oz Roasted Barley
3 oz Peated Malt
60 Minute Boil:
45 Minutes
5.5 lbs. Light DME
8 oz Light Brown Sugar
1/2 oz Target Hops @ 9.5% AA
1 oz Heather Tips
13 Minutes
3/4 oz East Kent Goldings @ 5.5 % AA
1 tsp Irish Moss
2 Minutes
1/2 oz East Kent Goldings @ 5.5% AA
Pitch:
Wyeast Scotish Ale @ 70 F
1 week primary, 1 week secondary fermentation.
Bottle:
1 1/4 Cup Light DME boiled in 2 cups water
[1] http://www.williamsbrosbrew.com/historicales.php
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•February 26, 2011 •
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DuffysBrewing.com is a blog website for posting unique and interesting homebrew recipes that I conjure up, typically Irish, Scotch and English ales. Duffy comes from the old Irish name Ó Dubhthaigh which translates to “descendant of the dark one”, with Dubh or Duff translating to mean “dark”. So, for you Simpsons fans out there, “Duff Beer” literally means “Dark Beer”, the kind I am most preferential to as can be seen by most of the recipes found on this site. If you are looking for interesting dark, burnt, bitter and/or esoteric beer recipes, you have come to the right place. Enjoy!
-Austen Duffy
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