xxsn0blindxx
02-08-2010, 10:28 PM
My foray into brewing started with a hard cider made from the apples in my back yard this past fall, which is just now starting to condition out into some pretty good stuff. I just started my first beer a few weeks ago. I started out with a Robust Porter that is in the secondary right now and will be ready to bottle this weekend. This past weekend I started an Oatmeal Stout that is fermenting as I type this.
Robust Porter
7.5 pounds liquid pale malt extract
1/2 pound Chocolate malt
1/2 pound Caramel malt
1/2 ounce Fuggles hops (bittering)
1/2 ounce Vaguard hops (aromatic)
1/2 ounce Vangaurd hops (flavoring)
Wyeast 1028 London Ale Yeast
Steeped the grains for 40 minutes in 4 gallons of water and heated up to 170 degrees. Removed the grain bag and transferred to second kettle with 2 gallons of water and heated up to 170 degrees. Added liquid malt extract and Fuggles hops to first kettle, boiled for 60 minutes and added Vanguard hops at 15 and 5 minutes before end of boil. Starting gravity was at 1.060 and final gravity is at 1.016 for an ABV of 5.9%.
Oatmeal Stout
6.5 Pounds liquid light malt extract
1.5 pounds American 2-row mlat
1 pound rolled oats
1/2 pound Wheat malt
3/4 pound Roasted Barley
1/4 pound Chocolate malt
3/4 pound Crystal malt
1 ounce Norhtern Brewer hops
4 ounces maltodextrin
1/2 teaspoon Irish Moss flakes
Wyeast 1084 Irish Ale Yeast
This one a I did a mini-mash. Steeped grain in 4.5 gallons of water at 158 degrees for 45 minutes and transferred grain bag to 2.5 gallons of sparge water also at 158 degrees. Used sparge water to top off main kettle to make 5.5 gallons. Added liquid malt extract and hops and boiled for 60 minutes. Maltodextrin and Irish Moss flakes added 15 minutes before end of boil. The starting gravity on this one was 1.076.
The porter in secondary
http://i335.photobucket.com/albums/m451/xxsn0blindxx/porter.jpg?t=1265689366
The stout on its first day of fermentation
http://i335.photobucket.com/albums/m451/xxsn0blindxx/oatmealstout.jpg
Robust Porter
7.5 pounds liquid pale malt extract
1/2 pound Chocolate malt
1/2 pound Caramel malt
1/2 ounce Fuggles hops (bittering)
1/2 ounce Vaguard hops (aromatic)
1/2 ounce Vangaurd hops (flavoring)
Wyeast 1028 London Ale Yeast
Steeped the grains for 40 minutes in 4 gallons of water and heated up to 170 degrees. Removed the grain bag and transferred to second kettle with 2 gallons of water and heated up to 170 degrees. Added liquid malt extract and Fuggles hops to first kettle, boiled for 60 minutes and added Vanguard hops at 15 and 5 minutes before end of boil. Starting gravity was at 1.060 and final gravity is at 1.016 for an ABV of 5.9%.
Oatmeal Stout
6.5 Pounds liquid light malt extract
1.5 pounds American 2-row mlat
1 pound rolled oats
1/2 pound Wheat malt
3/4 pound Roasted Barley
1/4 pound Chocolate malt
3/4 pound Crystal malt
1 ounce Norhtern Brewer hops
4 ounces maltodextrin
1/2 teaspoon Irish Moss flakes
Wyeast 1084 Irish Ale Yeast
This one a I did a mini-mash. Steeped grain in 4.5 gallons of water at 158 degrees for 45 minutes and transferred grain bag to 2.5 gallons of sparge water also at 158 degrees. Used sparge water to top off main kettle to make 5.5 gallons. Added liquid malt extract and hops and boiled for 60 minutes. Maltodextrin and Irish Moss flakes added 15 minutes before end of boil. The starting gravity on this one was 1.076.
The porter in secondary
http://i335.photobucket.com/albums/m451/xxsn0blindxx/porter.jpg?t=1265689366
The stout on its first day of fermentation
http://i335.photobucket.com/albums/m451/xxsn0blindxx/oatmealstout.jpg