So back in October, I had the opprotunity to brew one of my recipes at Chattanooga Brewing Company by virtue of winning their Pro-Am Brewing Competition that they hold twice a year with The Barley Mob, Chattanooga’s Homebrew Club. CBC is a great supporter of homebrewing and craft beer, and they open their brewhouse to a local homebrewer twice a year. For their fall Pro-Am, they asked for Porter recipes and I was both surprised and excited to have my brew chosen out of 13 entries.
Special thanks to Mark, Jonathan, Rivers, and the whole CBC crew for a great brew day. It was a blast to brew a production sized batch on their awesome brewhouse. My entry was a fairly traditional Robust Porter recipe with just a touch of Cascade hops to give it a nice chocolate and citrus blend:
Scott’s Barley Mob Porter
10 lbs 6 oz 2 Row Malt
1 lb Munich Malt
12 oz Crystal 40
4 oz English Chocolate Malt
6 oz Carafa III Special Dehusked Malt
1 oz East Kent Goldings @ 60 minutes
.4 oz Cascade @ 60 minutes
1 oz Fuggles @ 15 minutes
.2 oz Cascade @ 15 minutes
1 oz Willamette @ Flameout
.2 oz Cascade @ Flameout
34.6 IBU 33.8 SRM 1.063 OG Mash @ 152
I believe this batch is history. There may be a keg or two remaining around town. There is a Wild Turkey barrel aged version that will be part of CBC’s Groundhog Day Tap Takeover extravaganza that begins next week. Get you some. When it’s gone, it’s gone.
This Dry Irish Stout was one of a trio of beers I brewed for our St. Patrick’s Day party, which unfortunately had to be cancelled due to unforseen circumstances. On the bright side, the stout turned out nicely, so here’s the recipe for those who have asked for it.
This recipe sticks very close to both the BJCP style guidelines and Guinness’s example of the style, and while I haven’t done a back-to-back taste test with against the old Vitamin G, this recipe definitely evokes the classic Irish stout.
Dry Irish Stout
70% Pale Malt
20% Flaked Barley
10% Roasted Barley
40 IBU US Northern Brewer Hops
I did employ one extra step to get a bit of that Guinness “twang.” After cooling my wort, I reserved two quarts and left it out (covered with a napkin) at room temperature for three days until it soured slightly. Then I boiled it to kill anything that might cause an infection, let it cool to room temperature, and then added it to the fermenter with the rest of the wort.
I’m a big fan of Saisons, and have been wanting to brew one for a while. Traditionally Saisons are brewed for consumption during the summer months, but I didn’t want to wait that long, so I came up with this recipe for a dark Saison for the winter. Originally, I intended this to be a black Saison, but had to make a few last-minute changes based on ingredient availability and my brewing schedule.
The result is a dark, but not quite black, beer with just a touch of garnet color. Wyeast’s 3711 French Saison yeast gives it a touch of the spicy, Belgian flavor, but overall resulted in a very mild brew despite being over 7% ABV. The dehusked Carafa III and chocolate rye malt add a good bit of color, a bit of flavor, but not a lot of roastiness.
I may make a few small changes, but I’ll definitely brew this one again. Also, as this is the first recipe I’ve posted here, I’m not sure if the recipe format I’ve used here is the best choice and I’m open to suggestions.
Nearly Noir Saison
78.8% Pilsner Malt
3.9% Aromatic Malt
2% Carafa III Dehusked
1.5% Chocolate Rye Malt
5.9% Amber Candi Sugar
5.9% Turbinado Sugar
26.4 IBU Tettang Hops
Wyeast 3711 French Saison Yeast