Chop & Brew celebrates National Homebrew Day with a Big Brew Day at Summit Brewing Company. Hang out with homebrewers as they brew extract, brew-in-a-bag and all-grain batches of beer in Summit’s parking lot. [Original postdate: May 19, 2015]
Recipes for some of the homebrews seen brewed in Chop & Brew – Episode 36: Big Brew Day at Summit Brewing Company. Thanks to all the homebrewers for sharing their recipes. And thanks to Brew Your Own Magazine for including Summit head brewer Damian McConn in their article “Learning Lessons from Pilot Brewing Systems: How the Pros Perfect Their Recipes” (October 2014 issue) and publishing Damo’s Foreign Extra Stout recipe.
Recipe from homebrewer Dave Kneeland (Rum River Wort Hogs homebrew club – Anoka, MN) as seen brewed in Chop & Brew – Episode 36: Big Brew Day at Summit Brewing Company. Thanks to Dave for sharing this unique recipe with us! All notes are Dave’s.
For five gallons
Treat 3.5 gallons mash water with 1 Camden Tablet and 2 oz Gypsum
8.0 lb UK Pale Ale Malt
1.0 lb Carafa II
0.5 lb Caramel/Crystal 80L
0.5 lb Flaked Oats
0.5 lb Flaked Wheat
0.25 lb Roasted Barley
Strike water 170-180F to acheive mash temp of 154F
Rest 60 min
Sparge with 4 gallons 168F water until 6 gallons of wort is collected in kettle
Boil 60 min
1.0 oz East Kent Goldings @ 60 min
0.5 oz UK Fuggles @ 15 min
At 10 min left in boil add:
2 oz Beer Nutrient Blend
1 Whirlfloc Tablet
1.5 lbs Lactose
At 5 min left in boil add:
1/2 lb Dunn Bros Dark Roast Coffee (in steeping/muslin bag)
Ferment in mid-60s with Wyeast 1099 Whitbread Ale or 1318 London Ale III
Dave says the plan he mentioned in the episode to carmelize the lactose at home in a bit of water and add to beer in secondary didn’t work out very well.
So he decided to try something completely different and add 2 cups of Butterscotch Schnapps in secondary.