We will be brewing this beer as part of a Bourbon Barrel Brew at our Montgomeryville store on October 27. Everyone is welcome to attend! The primary fermentation will be conducted in bourbon barrels here at the store (optional), which will add complexity and complementary flavors. This recipe is for 5 gallons, but you can brew any volume you’d like – just send an email to info@keystonehomebrew.com letting us know how many gallons you’d like to brew.

Statistics
Original Gravity   1.102
Final Gravity   1.025
Alcohol Content   10.1%

Extract + Grains Ingredients

3.3 lb. Muntons Light LME

6.6 lb. Briess Unhopped Porter

1 lb. Briess Traditional Dark DME

0.75 lb. Briess 6-Row

1.5 lb. Golden Naked Oats

1 lb. Muntons Roasted Barley

0.25 lb. Hugh Baird 130L

0.25 lb. Hugh Baird 30L

0.25 lb. Thomas Fawcett Pale Chocolate

 

2 oz. Northern Brewer Hop Pellets (Bittering) with 60 minutes left in the boil.

2 oz. Kent Goldings Hop Pellets (Flavoring) with 10 minutes left in the boil.

2 oz. Fuggle Hop Pellets (Aroma) at the end of the boil.

 

American Ale Yeast (starter provided by Keystone Homebrew Supply)

 

14 Muslin Bags

 

* The malted grains are all crushed together in the clear plastic bag.

 

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Divide the cracked grains among 8 of the muslin bags (no more than ½ pound per bag) and add them to your brew kettle along with 1½ gallons of cold water. Heat slowly.

2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color — do not allow to boil. After about 30 minutes, remove the grain bags, top up to your desired boil volume (a full wort is desirable, if possible while avoiding boil-overs), and then bring the water to a boil.

3. Remove the pot from the heat and add the 2 cans and the 2 bags of malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.

4. Put the pot back on the burner and bring it to a boil. Once boiling, place the bittering hops into a muslin bag, add them to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.

5. After 45 minutes of boiling, you may add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify your beer (optional).

6. After 50 minutes of boiling, add the flavoring hops (in a muslin bag).

7. After 60 minutes of boiling, turn off the heat, and add the aroma hops (in a musling bag). Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.

8. Add the cooled wort (the stuff in your pot), and top up with additional water (as necessary) to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

9. Make sure the wort is below 80°F before you have your wort transferred into a barrel, but do not perform the transfer yourself. Instead, let a Keystone Homebrew employee know that you are ready.

10. Be prepared to drop off your sanitized and volume-calibrated fermenters at our Montgomeryville store by Sunday, November 18. Your beer will be ready for pick-up on Saturday, November 24. Please plan to retrieve your beer within 5 days of being contacted.

11. This beer will benefit from extended bulk aging in a keg or glass carboy. Using a hydrometer, confirm completion of fermentation prior to bottling. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

All Grain Ingredients

15 lb. Muntons Pale Malt

1.5 lb. Golden Naked Oats

1.25 lb. Muntons Roasted Barley

1 lb. Hugh Baird 130L

0.5 lb. Hugh Baird 30L

0.5 lb. Thomas Fawcett Chocolate

0.5 lb. Thomas Fawcett Pale Chocolate

 

2 oz. Northern Brewer Hop Pellets (Bittering) with 60 minutes left in the boil.

2 oz. Kent Goldings Hop Pellets (Flavoring) with 10 minutes left in the boil.

2 oz. Fuggle Hop Pellets (Aroma) at the end of the boil.

 

American Ale Yeast (starter provided by Keystone Homebrew Supply)

 

14 Muslin Bags

 

* The malted grains are all crushed together in the clear plastic bag.

 

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Follow standard all-grain practices and mash the grains at 154 for 1 hour. Grain quantities are assuming approximately 70 % efficiency, please see a Keystone employee if your efficiency is different.

2. Once boiling, place the bittering hops into a muslin bag, add them to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.

3. After 45 minutes of boiling, you may add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify your beer (optional).

4. After 50 minutes of boiling, add the flavoring hops (in a muslin bag).

5. After 60 minutes of boiling, turn off the heat, and add the aroma hops (in a musling bag). Put a lid on your pot and cool your wort as quickly as possible. Remove the hop bags from the kettle.

6. Make sure the wort is below 80°F before you have your wort transferred into a barrel, but do not perform the transfer yourself. Instead, let a Keystone Homebrew employee know that you are ready.

7. Be prepared to drop off your sanitized and volume-calibrated fermentors at our Montgomeryville store by Sunday, November 18. Your beer will be ready for pick-up on Saturday, November 24. Please plan to retrieve your beer within 5 days of being contacted.

8. This beer will benefit from extended bulk aging in a keg or glass carboy. Using a hydrometer, confirm completion of fermentation prior to bottling. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.