The dogs and I enjoy brewing beer. Their job is to clean up the spills. This is our Colonel Phartknocker beer label.
"Moot put the arse back into arsenal"
- Sean O’Leary
Simple creatures, we pretty much stick to American pale ales and a chocolate stout that has a hint of anise. We get a lot of help from George & Nancy at Home Sweet Homebrew.
Moot Pale Ale
Dry grains, steep for one hour
8 oz British crystal Malt 60* lovibond crushed
8 oz melanoidan toasted malt German/Weyermann ebc 60-90
8 oz melanoidan toasted malt German/Weyermann ebc 60-90
Remove from flame & add:
4 lbs Alexander's pale malt extract
2 lbs light dry malt extract
2 lbs light dry malt extract
Bring to boil & add:
1oz Horizon/US 11% (or anything with a high alpha acid)
Boil one hour & add:
1.5 oz fuggles pellets at end (or low acid)
Wyeast American Ale 1056
Wyeast American Ale 1056
Bottle with
5oz dextrose | OG: 1.056 | FG: 1.010
Stella Stout
Dry grains, steep for one hour
8oz chocolate malt
1lb rolled oats
8oz British whole roast barley
1lb British Amber malt, caramel flavor 20L
1.5lb US whole caramel malt 60L
1lb rolled oats
8oz British whole roast barley
1lb British Amber malt, caramel flavor 20L
1.5lb US whole caramel malt 60L
Remove from flame & add:
1lb lactose
3.3lb John Bull ambler malt extract
3.3lb John Bull dark malt extract
3.3lb John Bull ambler malt extract
3.3lb John Bull dark malt extract
Bring to boil & add:
1oz Horizon/US 11% alpha acid
Boil one hour & add:
1oz Horizon/US 11% alpha acid
2 oz star Anise (in some sort of netting)
Wyeast 1187 - Ringwood
2 oz star Anise (in some sort of netting)
Wyeast 1187 - Ringwood
Bottle with
5oz dextrose + 2 tablespoons
And a whole little thingy of vanilla | OG: 1.058 | FG: 1.026