So this blog is new and I missed the official debut of The Session, but coincidentally here’s a stout-like thing I brewed on the following Sunday. Kitchen-sink/leftover kinda beer, and certainly doesn’t fit a BJCP or GABF stout, but the sweet wort tasted oh-so-good: a rich, coffee-like, chewy/spicy-sweet conglomeration. The fermenter is throwing a wonderful mix of hop aromas. Maybe I’ll be drinking it while I brew a abbey-inspired ale for the next session (a 6 and 12 are long on my to-do list anyways).
Russian Ryeperial Stout Porter
8# Gambrinus organic pale
2# Weyermann organic munich I
0.25# Briess organic carapils
0.25# W.O. caramunich
0.25# Crisp crystal 40L
0.25# B.O. caramel 120L
0.25# B.O. Extra Special 140L
0.5# Dingemanns biscuit
2# Briess rye malt
1# Weyermann chocolate rye malt
6oz home-roasted organic rye grain
6oz organic flaked rye
3oz Wey. acid malt
13oz rice hulls
1# organic corn sugar
0.75# Briess organic dry malt extract
1t CaCl2, 1t CaCO3, 1t Na2CO3
mash 148-146F/60min
Hops:
1oz Cascade pellets 6.4% First Wort Hop
0.5oz Simcoe whole 13% 70min
1oz Centennial pellets 9.5% 70min
0.25oz Centennial pellets 20min
0.5oz Cascade pellets 1min
0.5oz Simcoe whole 1min
Boulder Beer yeast slurry (1272)
OG 1.095 / 5 US gallons
[...] work I hustled over to the Avery Strong Ale Festival, returning home sorely in need of sleep. I did plan ahead a bit, and sampled some homebrewed abbey-inspired 6 and an Easter beer on Thursday. Then quads and [...]