Scully Summer SunSessionAle!

This beer was brewed for our annual summer party. It was designed to be easy to brew, and at 4%, easy to drink over a long day.

  • 5 lbs. Marris Otter (UK) 2-row malt
  • 2.5 lbs Organic (CAN) 2-row malt

Ideally I would have preferred to use all of one malt rather than mixing the UK and the North American, but the guru was on holiday and so there wasn’t as much in stock — and I really needed to brew today in order to have the beer ready for the party on 16 August.

A low-temperature mash of 149° or so used to create a thin mash using 1.2 quarts per pound of grain (10.8 qts = 2.7 gallons) for 75 minutes maximum to ensure a light color.

Sparged with 15 quarts (3.37 gallons) of water based on 2 quarts per pound of grain.

Boil was 60 minute boil exactly to avoid darkening the beer. 1 oz. of Bramling Cross (all 7.8% AAU) hops were added at the beginning of the boil, 1 oz of Bramling Cross was added at 30 mins from completetion of the boil, 1 oz of Bramling Cross was added at 15 mins from end, and 1 oz of Bramling Cross was added as the pot was removed from the stove. I said it was an easy recipe, didn’t I?

I used the SO-5 dry yeast for a more neutral yeast profile. The beer was left in the primary for 1 week and then racked to a keg.

Winter Bear Stout

This stout is my take on Scott Russell‘s clone recipe in his excellent book, North American Clone Brews. Not being a huge fan of Fuggles hops I opted for Styrian Golding, Kent Golding, and Bramling Cross.

Winter Bear Stout

5 gallons, all-grain

Ingredients:
7lbs Pale Malt
8oz Roasted Barley
8oz Dark (90ºL) Crystal Malt
4oz Chocolate Malt
1oz Styrian Golding
1oz UK Kent Golding
1oz Bramling Cross

Procedure:
Crush grains. Heat 3 gallons of water to 165°F. Dough in grains and hold 90 minutes at 152°F. Heat 3.75 gallons water to 167°F. Begin runoff and sparge. Bring to a boil, add Styrian Golding. Boil 30 minutes and then add Kent Golding. Boil another 30 minutes and Bramling Cross. Chill to 80°F and take a hydrometer reading. Pour into a sanitized fermenter, splashing well to aerate. Pitch Irish ale yeast, seal and ferment at 65 – 68°F for 2 weeks. Rack to secondary, condition 3 to 4 weeks. I transferred this to a clean keg and pressurized to 15 PSI for about 5 days before tapping.

OG: 1048