Archive for November, 2012

Recipe: Opus 12, The Dubliners Stout

Posted: November 21, 2012 in Recipes

It’s Thanksgiving Break, so I have time to brew! Since this one will finish up right after the holidays, I wanted something that would be great in the dead of winter. So why not try my first Stout? This dry stout should be Guinness-like, and comes from this recipe on A traditional Irish stout for the masses named after a traditional Irish band for the masses! I had to make a few substitutions because my LHBS didn’t have everything I needed, but I think it will turn out pretty well. I also lowered the boil time to 40 minutes because of the AA of the Golding hops.

Opus 12: Dubliners Stout
Recipe Opus 12: Dubliners Stout Style Dry Stout
Brewer Bandmaster’s Brewing Batch 2.40 gal
All Grain

Recipe Characteristics

Recipe Gravity 1.033 OG Estimated FG 1.011 FG
Recipe Bitterness 40 IBU Alcohol by Volume 4.2%
Recipe Color 31° SRM Alcohol by Weight 3.3%


Quantity Grain Type Use
0.50 lb Black Patent (British) Grain Mashed
1.00 lb Flaked Barley [Briess] Adjunct Mashed
2.50 lb Two-row (US) Grain Mashed
Quantity Hop Type Time
1.00 oz Kent Goldings (U.K.) Pellet 40 minutes
Quantity Misc Notes
1.00 unit Safale S-05 Dry Ale Yeast Yeast American: Temperature Range: 59°-75° F 11.5 GRAMS


I used the same BiaB method as on my first all-grain attempt, with a few alterations. I used 3 gallons of water for the mash, heating to 158. It was 156 when I put it in the pre-warmed oven for the mash.

I also used 1 gallon of water heated to 170 for a sparge in a separate pot instead of a mash out. I sparged for 10 minutes, then combined the water for the boil. This was a lot easier than trying to mash out in the same pot, since it gives me room to stir the grain.

After this, I followed the normal routine: boil and ice bath to cool. Once cooled, I put the wort in the LBK, and placed that in the beer fridge. I checked it 1 hour later or so, and pitched the rehydrated yeast at 64 degrees.

My efficiency is hard to say. According to tastybrew, it’s about 49%. But, according to Brewer’s Friend, it’s closer to 80%! Guess I’ll need to figure out how to do that later. Seems lower with the sparge, so maybe the mashout is the way to go!


Just a quick note to say that I bottled this one up yesterday. It had a nice hop smell, and the hydrometer sample was quite tasty! A bit darker than I expected, so we’ll see how that conditions in the bottle.

The FG was 1.010, right on with qbrew. I used 2.3 oz of corn sugar to batch prime, trying to get a little more carbonation, but still in the style.

I’m really looking forward to this one!

Opus 11: WC Handy APA

Posted: November 3, 2012 in Recipes

It’s brew day! For this one, I wanted something that I could make quickly, easily, and drink anytime during the cold winter months. It’s been a while since I did a straight APA, and that was so early in my experience, I’m not sure it counted! Plus, that was a Mr. Beer recipe and I’ve moved on since then.

Even through my first all-grain batch seemed to go pretty well, I’m still awaiting the results. This one is back to extract. I wanted a faster brew day, so there you go!

I based this recipe off of the Schlafly Dry-hopped APA. There are several clone recipes out there, but all of them, strangely, use a different hop from those listed at Schlafly. I aimed for the same OG, ABV, and IBUs, and figured a good beer would result. I planned on using some Ahtanum hops, as listed on the description I received from a Schlafly rep (not the website, however). Turns out that hop is a commercial only hop, but is close to Cascade. I added Citra as a substitute and to give it a different flavor. We’ll see how that goes.

This one is out of style for an APA, and almost hits IPA range with the balance. But, I like hoppy, and even Schlafly is out of style on theirs, so I think I’m okay.

The name: Schlafly is based in St. Louis, Missouri. W.C. Handy (although from Alabama) penned “The St. Louis Blues,” a great American standard.

Recipe Opus 11: WC Handy APA Style American Pale Ale
Brewer Bandmaster’s Brewing Batch 2.40 gal

Recipe Characteristics

Recipe Gravity 1.061 OG Estimated FG 1.016 FG
Recipe Bitterness 48 IBU Alcohol by Volume 6.3%
Recipe Color 14° SRM Alcohol by Weight 5.0%


Quantity Grain Type Use
1.30 lb Crystal 40L Grain Steeped
3.00 lb Muntons DME – Light Extract Extract
Quantity Hop Type Time
0.50 oz Chinook Pellet 35 minutes
0.50 oz Cascade Pellet 15 minutes
0.50 oz Citra Pellet 5 minutes
0.25 oz Cascade Pellet 5 minutes
0.25 oz Citra Pellet 0 minutes
0.50 oz Chinook Pellet 0 minutes
0.50 oz Cascade Pellet 0 minutes
Quantity Misc Notes
1.00 unit Safale S-05 Dry Ale Yeast Yeast


Steeped CL40 with 2 gallons of water at 170, placed in a warmed oven to keep temp for 30 minutes, stirring at 15 minutes. I used the bag in the same manner as the BiaB instead of tying it up. I dissolved the DME in 1 gallon of water in a separate pot, then combined the two pots for the boil. Everything else was standard ice bath, rehydrate yeast, pour into LBK and pitched around 68 degrees. I also left the LBK in the fridge for the first couple hours to get it down to around 62 before putting it in the closet.

I plan to dry hop with all three hops in 1 week, per the schedule above. This way, I get a bit of the Chinook for both bittering and aroma.