Next recipe in the breech

ted | beer | Tuesday, October 17th, 2006

While in IRC this morning, Ed started pining away for a breakfast beer, one that would approximate his love for granola. Ed is a kindred spirit, a fully-functioning drunkard or self-medicating misanthrope, depending on your viewpoint. Of course, I started thinking about what makes it taste that way… oats, nutty flavors, a touch of sweetness. I immediately made the jump to thinking about beer ingredients. My buddy Chris (“hand me that 7/16ths spanner, will ya, Pal?”) is all over brewing, and has made some mighty fine beers, so I started to pick his brain to figure out what ingredients would make such a brew. Half an hour later, I think we’ve come up with a workable recipe. I gotta wait for the current Porter to get done before I can make another batch, but this one should be easy to do.

Roninspoon’s Granola Stout (Mk1)

  • 5 lbs amber malt extract (I prefer dry)
  • 12 oz Crushed Crystal Malt (60L)
  • 12 oz Crushed Chocolate Malt
  • 16 oz Roasted Barley
  • 16 oz Oats
  • 8 oz (1 cup) Honey (pref. orange blossom)
  • 1 oz Cluster Hops (bittering, 6.9 α acid)
  • 1 oz Willamette Hops (bittering, halfway thru boil, 4.2 α acid)
  • 1 oz Willamette Hops (flavoring, 4.2 α acid)
  • White Labs’ WLP004 Irish Ale Yeast, perhaps their WLP007 Dry English Ale Yeast

Recipe changes as I damn well see fit, instructions to follow when I get around to it, beer will get brewed up Real Soon Now.

Big props to Chris for his expertise in working up this recipe. In fact, he crunched some numbers and came up with this:
OG: 1.061
ABV: 6.1%
IBU: 30
Color: 43

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