Sunday, January 27, 2013

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



SIR said...

Is it in the frig yet? SPD is getting close!

M.C. O'Connor said...

Yes! Went in last night.

SIR said...

St. Patrick's Day has come and gone so how was the beer?!

M.C. O'Connor said...

I thought it was pretty damn good!