A Disreputable recipe – this is something akin to a black lager style beer using English hops (because that’s what grows in my garden). This is a basic black lager – somewhat alone the lines of Asahi black taste wise. The recipe is heavily based upon the Briess Schwarzbier recipe.
For 1 Gallon:
14 oz Czech Pilsner Malt
13 oz Lager Malt
1.5 oz black malt
1 oz chocolate malt
0.8 oz Roast barley
0.2 oz Early bird – main boil
0.2 oz Early bird – last 30 minutes
0.2 oz Early bird – last 10 minutes
Saf-lager S23 yeast
Being lazy I did my normal 72°c mash for 2 hours, then sparged around 80°, fermented at a bit below 18° (The house is kept at 18°c I put the bucket in the porch in winter).
This isn’t so much a beer recipe as a modification I’ve made to several beers both kits and extract brews. It produces a rich dark spiced coffee treacle stout, which I normally finish off with a dash/bottle of something strong and interesting. I refer to it as pirate porter due to the ingredients used and the random names they seemed to acquire. All of the recipes start off with a fairly normal stout/dark ale recipe which is tweaked “slightly”, the method which I seem to have arrived at after seven iterations is as follows.
Follow the method/recipe for the beer you’re brewing as normal except:
- Replace 1/3rd of the water required with good strong coffee (1/2 oz (15g) ground coffee per gallon)
- Add 7oz (200g) of black treacle per gallon
- Add muscavado sugar (instead of any white or brewing sugar) as required to get the O.G. to around 1.075
- Add a lot of spices (to taste) I typically add:
Cinnamon, Cloves, ginger, mace, nutmeg, star anise
These should be left in during fermentation
- When fermentation has finished just prior to bottling add 1/2 fluid ounce (14 cl) per gallon of Rum, Brandy or other spirit to taste.
Typical O.G. 1.075
Typical A.B.V 10%
I’ve made this successfully using the Blackrock miners stout kit, the coopers Irish stout kit and Everards Daredevil (from Brew your own British Real Ale)
I’d recommend aging this beer for at least 6 months before drinking as the flavours really blend and develop over that time. The addition of a good dash of spirits at just prior to bottling does tend to reduce the amount of secondary fermentation that takes place once bottled.
Needless to say this isn’t exactly a session beer.