Well, we have had a rough start to the month; several social and work obligations have gotten us off track for the blog. Hopefully we can catch ourselves up and get back with the program. Although we are a little late, here is the recipe for what we hope will be an interesting brew just in time for Halloween. With any luck it’ll be perfect for that holiday as well. We’re both a little nervous gven how our S’mores beer turned out, but the uncertainty makes it all the more fun!
3 lbs Light DME
5 oz. Crystal Malt
¼ oz. Chocolate Malt
¼ oz. Cascade Hops (7.3% aa) – 60 minutes
¼ oz. US Northern Brewer Hops (10.3% aa) – 30 minutes
¼ oz. Cascade Hops – 15 minutes
American Ale Yeast – washed and woken
1 bag of bite size Snickers candy
Mash the crystal malt and chocolate malt at 145 degrees F for 30 minutes. After the mash, sparge the grains, then bring the wort to a boil. Add in the light DME, stir to dissolve, and bring to a boil again. Once it boils, add in the first hop addition and begin timing the boil. After 30 minutes, add in the second hop addition. After a total of 45 minutes, add in the final hop addition and boil for another ten minutes. With five minutes remaining, add in the Snickers candies, and stir to dissolve, boiling for a further 5 minutes. Once the boil is done, turn off the heat. Chill the wort, and then add it to the fermenter. Once it equates to room temperature, add in the American Ale yeast and allow to ferment.
We will taste this one at the end of the month and let you know how it comes out. As the last couple homebrews haven’t been quite exemplary, we are really hoping for a difference this time around.