Beer-lovers are faced with twin concerns this winter: Worsening weather pushes many people toward dark, full-bodied beers that can fortify their hearts against the cold, while a worsening economy can make for a painful bar tab. But have hope -homebrewing may be your solution! A bit of effort can lead to lots of savings, not to mention lots of tasty beer. Valley Vintner & Brewer is a brewstore near campus that is keen to help budding brewers. Here’s its suggestion for a great seasonal beer:
Starcat Stout Ingredients:
3/4 pound crystal malt (120L)
1/2 pound roasted barley
1/2 pound black patent malt
6 1/2 pounds malt extract syrup
1 pound dark dry malt extract
1 ounce brewer’s licorice
2 ounces Perle hops (60 min)
1 ounce Chinook hops (20 min)
1 ounce Cascade hops (5 min)
White Labs Irish Ale Yeast
3/4 cup corn sugar
Procedure:
1. Bring two gallons of water to about
165 degrees Fahrenheit and remove from heat. Add grains and allow to steep for 20 minutes.
2. Remove the grains and set in a wire mesh strainer held above stock pot. Pour hot water through the grains until the run-off clears.
3. Turn the heat under the brew kettle to medium and add in the malt extract, stirring occasionally to prevent scorching, and gradually bring to a boil.
4. When the brew (wort) reaches a rolling boil, put in the licorice and add two ounces Perle hops. Boil for 40 minutes, then add one ounce Chinook hops. Boil for 15 minutes, then add one ounce Cascade hops. Boil five minutes.
5. Fill sink with cold water and ice and set covered kettle in it to cool. Fill carboy with one gallon of water.
6. Add the cooled mixture to the fermenter. Top off up to five gallons with cold water. When the temperature drops below 75 degrees Fahrenheit, aerate well, add yeast, and attach the blow-off bucket.
7. Allow to ferment for about five days or until the foam has receded. Siphon the beer into a secondary fermenter.
8. After fermentation, siphon beer out of the carboy. Mix corn sugar into wort. Bottle and cap. Makes five gallons.