Milk Stout

 This perennial crowd pleaser was brewed at the Sacred Stone's Baronial Brew Day.  A good time was had by all!

GRAIN	GRUIT
7# Maris Otter	1 oz Target
2# Flaked Barley
1.25# Roasted Barley	YEAST
	Wyeast 1084

PROCESS:

1.    CLEAN AND STERILIZE EVERYTHING.

2.    Heat 15 quarts water to 165 F and add to grain in mash tun (goal temp 150-152 F).

3.    Allow to sit (mash) for 60 minutes.

4.    Drain resulting liquid (wort) into kettle while showering with 170 F water (sparging).

5.    Boil wort.  WATCH FOR HOT BREAK.

6.    Set countdown timer for 60 minutes.  Add Target.

7.    At 10 minutes add Whirlfloc.

8.    At 0 minutes turn off heat and cool to 65 F.

9.    Check and record starting gravity.

10. Add yeast.  Place in primary fermentor and apply airlock.

11. Ferment at ~69 F for 2+ weeks.

12. Check final gravity, calculate %ABV.

13. Keg and pressurize to 10 PSI.

14. Share and Enjoy!

Red Ale

I brewed another batch of Red Ale at the Sacred Stone's Baronial Brew Day.  I tried to get clever with this one and added dry ice to cool it more quickly (and also for the cool fog effects!).  It wound up making kind of a mess and not really cooling the wort that much.  The beer was good though.

Crimson Maple

 

GRAIN	GRUIT
3# Munich I	1 oz Hallertau Mittelfruh
3# Munich II	1 oz Tettnang
4# Pilsner	1 oz Czech Saaz
1# Aromatic
0.75# Honey Malt	YEAST
0.25# Caramunich 60	Safale US-05

 

PROCESS:

1.    Clean and sanitize EVERYTHING.

2.    Heat 18 quarts of water to 165 degrees F.  Add to grain in mash tun.  Goal temp is ~151 F.

3.    Allow to sit (mash) for 60 minutes.

4.    Drain liquid (wort) from mash tun into kettle while showering additional hot water over over grains (sparging) until draining wort no longer tastes sweet.

5.    Bring wort to a boil.  WATCH FOR HOT BREAK and turn down heat when it begins to prevent boil-over.

6.    Immediately after hot break add Hallertau hops and set countdown timer for 60 minutes.

7.    At 20 minutes remaining add Tettnang.

8.    At 15 minutes add yeast nutrient.

9.    At 10 minutes add Whirlfloc.

10. At 5 minutes add Czech Saaz.

11. At 0 minutes turn off heat and cool to 65 degrees F.  Do NOT use dry ice.

12. Check and record starting gravity.

13. Place in primary fermentor, add yeast, close fermentor and apply airlock.

14. Ferment for 2+ weeks.

15. Check final gravity, calculate %ABV.

16. Keg, pressurize to 10 PSI.

17. Share and Enjoy!