| 'Tis the season for Stout. Our Oatmeal Stout style profile [Free] includes a classic recipe. You may have been told that Dry Stout is one of the easiest beers styles to make. In reality, there are several difficulties to making even a passable dry stout. Get it right with our Dropkick Murphy's Dry Stout recipe [Digital Members] | | | Mr. Wizard takes on bottling nitro beers [Digital Members] for homebrewers and has recommended reading for unitank users [Free]. | | | Three brewers who won medals at the Great American Beer Festival give us the inside scoop to competing in—and winning—homebrew competitions [Digital Members]. | | | This week, we're featuring project plans for a bottle filling station [Free] and an outdoor ventilation fan [Digital Members]. | | | Finally, these three tips will help you successfully brew Junkyard Brewing Co.'s Peanut Bandit clone [Free]. | | | Reminder: on December 17, Allagash Brewing's longtime Brewmaster Jason Perkins will be answering your brewing questions in this special Live Chat exclusively for Digital Members. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Junkyard Brewing Co.'s Peanut Bandit clone One of the largest concerns with adding peanuts to a beer centers on the slick and unpleasant mouthfeel contributions and impedance of head formation/retention due to peanuts' significant oil content. When compared to other eating nuts (almonds, walnuts, cashews, pine nuts, etc.), peanuts share a similar profile to another nut used commonly in brewing, the hazelnut.
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.017
IBU = 23 SRM = 42 ABV = 7%
Ingredients
10 lbs. (4.54 kg) Maris Otter pale ale malt
2 lbs. (0.91 kg) dark Munich malt (20 °L)
1.5 lbs. (0.68 kg) crystal malt (120 °L)
0.75 lb. (0.34 kg) pale chocolate malt
Read more | | Article
Oatmeal Stout Close your eyes for a moment and think oatmeal. Chances are you're imagining Mom, or somebody's mom, with a piping hot bowl of stick-to-your ribs breakfast nutrition. A flashback to the Old Days when you, or whoever else you're picturing, was a kid. Maybe that imagery explains, at least in part, why oatmeal stout is becoming so popular among homebrewers and other beer aficionados. After all, what do you see when you close your eyes and think about brown ale?
Read more | | Ask Mr Wizard
Tips for Unitank Users Q I've recently completed a major homebrewery upgrade, including two unitanks and a glycol chiller. It seems that most of the books and online resources have yet to catch up to the Equipment advancements in homebrewing. Are there good sources of information for best practices for unitanks and other advanced equipment?
A The best treatise I have read about the development and use of unitank fermenters is in the textbook Brewing Yeast and Fermentation by Boulton and Quain. Although the subject is covered in other brewing texts intended for the commercial brewer, for example Technology Brewing and Malting by Wolfgang Kunze, Boulton and Quain cover many of the practical challenges of unitank fermentation, such as temperature stratification upon cooling, in great detail and discuss solutions to these very real challenges.
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Don't miss six upcoming live and interactive online workshops on All-Grain Brewing, Yeast Lab Skills, Brewing Water, Recipe Formulations, Brewery Financials, and Homebrew Experiments. | | | Project
Bottle Filling Station Ever since my brother Brenton and I moved from bottle conditioning to kegging, bottling has become associated with foam volcanos and sticky floors. Since the beer is carbonated it made bottling a little tricky. With the recent expansion to 20-gallon (75.7-L) batches something had to change if we wanted to continue bottling our homebrew. One of our goals in this upgrade was to make as many aspects of our brewhouse semi-automated and more efficient.
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Dropkick Murphy's Dry Stout You may have been told that it is one of the easiest beers styles to make. In reality, there are several difficulties to making even a passable dry stout. The first is that there is a narrow window of acceptable roast flavors in a stout. The second difficulty is getting a dry beer. The third difficulty is that the large amount of dark roasted grains can make for an overly acidic beer.
(5 gallons/19 L, partial mash)
OG = 1.040 FG = 1.007
IBU = 33 SRM = 38 ABV = 4.2%
Ingredients
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
0.5 lbs. (0.23 kg) Crisp Maris Otter pale ale malt
1.5 oz. (43 g) crystal malt (60 °L)
Read more | | Article
Winning Competitions: Tips from the Pros The Great American Beer Festival has 30-something categories. We make beer the way we want to. When it comes time to do the festival, we taste our beers, pick the ones we like the best, and try to find categories that our beers will fit into. The two categories in which we won golds didn't have a strict style requirement. They were simply for different beer.
Read more | | Ask Mr. Wizard
Bottling Nitro Beers Q My brew club recently brewed a dry stout (Guinness clone), while using the recipe in the May–June 2005 issue of BYO. It came out very close to target and is now on tap with "beer mix" gas (C02/N2) and a proper stout faucet. In fact, it came out well enough that we would like to enter this in a local competition, but we're not sure how best to bottle this without losing the nitrogen generated smoothness. Since the little Guinness "draught" bottle and can widgets are not available to homebrewers, is it possible to achieve the same effect another way? We have a counter-pressure filler, but do we use straight CO2 to fill, or should we use the beer mix gas? If it's not possible to achieve the nitrogen effect, how do people properly enter a dry stout such as this in a competition? Thanks for the help!
A I have never shied away from taking pot shots at competitions. I brew beer to please myself and if by chance I get lucky and win a medal in a competition, great! If not, I don't get too upset. The problem with competitions, in my opinion, is that their very nature forces beer to conform to something.
Read more | | Project
Outdoor Ventilation Fan Adequate and dependable ventilation is an essential part of an indoor brewery. Installing a ventilation system that takes the least amount of space, has quiet operation, and can be activated with the flip of a switch requires a manageable amount of planning and the proper materials. Any kind of operation requiring thousands of watts of power or tens of thousands BTUs of heat will need considerable ventilation to prevent moisture buildup. Industrial units used in professional kitchens are large and expensive.
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