OK. I have had enough of this. Won't get out of the teens for another week here in Chi-town. Breaking down and doing an extract Dry irish Stout. Any good recipes out there?
Brewing Classic Styles is great for the AG recipe. I'd think some DME, flaked barley, a smidge of crystal, and some RB, and BP and you're in heaven.
Weather sucks but I brew indoors all year round, actually this time of year is best for my situation. AG in a small apartment just takes some skill storing objects vertically. If able to brew AG I had a good one with: 57% Maris Otter 22% Flaked Barley 14% Roasted Barley 7% Chocolate Malt Fuggles to 34 ibu at 60 WLP004 I assume you could replace that MO with some of that MO Extract that is out there.
If you can do a minimash, then you can do something with flaked barley (which is apparently used in three British examples, Murphy's, Beamish, and Guinness, and seems to be adopted as standard by US brewers and the BJCP): 1# 2 row and 1# of flaked barley in a minimash. 1# of black barley-- can be steeped or minimashed 3.3# LME Extract -- if possible, use the Maris Otter extract from NB or MW. If not available, a Light extract will do, or use 3 # of Muntons light DME (spray malt). 1 additional # of Muntons light DME. 2 oz fuggles for 60 min Your favorite British style ale yeast (I have used WLP007 and Nottingham in many of my stouts). I just made that up, but I think it is in the right ballpark/ If the minimash option were not available to me I would omit the 2row and flaked barley and sub in another pound of DME and a quarter lb of sugar. Or maybe another three quarters # DME and half # sugar. For sugar, I would use table sugar, turbinado, or demarara. If you wanted to get fancy, you could use some Lyles Black Treacle or Golden Treacle, or even a dark Belgian sugar syrup.
My problem garage-wise is its attached to the house. At about 18 degrees outside it would get really cold upstairs. I may just go for it anyway. We have done club brews around that temp.
Brewed a porter a couple weeks ago when it was 19 degrees at the start of my brew day, and my mash tun was on a table outdoors. Beer fermented well indoors at 60-65 degrees, and has been in the primary for the second week in 40 degree temps. Going to rack to secondary tomorrow,and then bring it back into 65 degree temps to condition before I bottle, and who knows when I'll get the chance to do that. lol.
6lbs light DME 1lb roast barley .5lb Chocolate .5lb 40L crystal 60 min bittering addition. I like 8-10% AA's for mine. Your choice of yeast. Good luck.
