Brewed Last Night

Jeff and I brewed last night. We did a Coffee Porter (probably more a stout) and a Jalapeno Ale. They are loosely based on Gary's (or Homer's) Coffee Porter and Sparky's After-Burner Brew. Barry from Barry's Homebrew Outlet, helped tweak the recipes based on what he had in stock and a couple of recommendations to improve the taste. So far everything is looking good. The jalapeno had a nice hint of heat but not overwhelming, we decided to use 6 peppers instead of the 10 that were called for.

Update on the Bitter we brewed last time: it has really come together well. Nice and bitter, the unpleasant taste is pretty much gone and the flavor is a bit more subtle. This really seemed to be closer to an IPA, maybe without the higher alcohol content, so it makes sense that it would need more than 3 weeks to come together.

Recipes and Procedures:

Coffee Stout

Ingredients:

• 3.3 pounds, Mutons dark malt extract syrup
• 3.5 pounds, Bierkeller light malt extract syrup
• 2 pounds, dry dark malt extract
• 1 cup, malto dextrin
• 1 pound, chocolate malt
• 2 ounces, drip ground Sumatra coffee
• 2 ounces, Northern Brewer hops
• 2 ounces, Kent Goldings hops
• 1 tsp Irish moss
• Irish Porter yeast starter

Procedure:

Add the chocolate malt in the grain bag. When the water hit 180 F turn off heat and let grains steep for about 15 minutes. Remove the grains, turn heat back, and after wort comes to a boiling add the malt extract, dry malt, and malto dextrin.
Boil for 15 minutes, add the Northern Brewer hops, boil for 20 minutes, and add the Kent Goldings and Irish Moss, boil 15 minutes more.
Cool wort to about 180 F, add the coffee in grain bag and steep for 7 or 8 minutes. Then continue chilling. Pitch yeast when wort is between 75 and 80 F.

Jalapeno Ale

Ingredients:

4 pounds, Mountmellick amber malt extract
1/2 pound, crystal malt
1/2 pound, dark dry malt
10, fresh Jalapeno peppers
2 ounces, Cascade hops
Munton & Fison ale yeast

Procedure:

Add crystal malt to cold water, raise to 180 F turn off heat and steep for 15 minutes. Chop up Jalapeno peppers. After steeping the malt, turn on heat; after wort comes to a boil add extracts and jalapenos. Boil for 15 minutes, add hops, and boil for 15 minutes more. Strain when pouring wort into primary. Pitch yeast when wort is between 75 and 80 F.