World Series Stout

Double, double toil and trouble;
Fire burn, and caldron bubble.

I fired up the burner today and brewed a batch. I call it WORLD SERIES STOUT in honor of the 2012 San Francisco Giants, the World Series champions.

I used eight pounds of dark extract but steeped a half pound of roast barley in the liquor while it was heating. One ounce of whole Ivanhoe hops boiled for one hour completed the formulation. I got 13 ºP on the refractometer and pitched two sachets of Safale-05 in the carboy. It was a fun and easy brew, and we had just enough sun and relative warmth (40 ºF) to make it a pleasant day on the patio.

Doesn't that look yummy? The last batch fermented out in less than a week. Add a week, maybe ten days of conditioning and then to the keg for at least two weeks, maybe even a month. The beer is always better when I'm patient. It should be perfect by St. Patrick's Day.

MacBeth: Act IV, Scene I