St. Patty’s Day Beer pt. 2

Well, the Red is currently cooling on the counter, waiting for the addition of the yeast which will make it (eventaully) into a delicious ale that I will drink on, and after, St. Patrick’s day.

The Stout is still very delicious and I am looking forward to not only making an Imperial version of it, but also brewing a peppercorn stout (or porter) later on. This will be different from my pepper-infused red that I will also be making, but I expect both to be popular in their own circles.

No gravity readings yet, the sample is still cooling down, but I will give it once I have it.

Don’t worry, have a home brew!

It had to begin sometime…

This is the first of possibly many entries in the world of Stark Stout, my quest for a dark and bitter beer that will keep my whistle wet and my belly warm and full.

On the 17th of October I began my first batch of home brew. Using a kit that was included with the equipment I purchased from the Home Fermenter Center. Sadly, my first few batches are more about learning the process than creating my delicious drink, though I imagine I will make plenty of good beer in their making. I am fortunate enough to have friends who can offer help with brewing processes and techniques and many more who will gladly be my test subjects.

In addition to the high-gravity,dark, hoppy creation that will be Stark Stout, I will also develop recipes for Sunspear Rye (a rye in the style of a hefe) and Targaryan Amber (I need to find a way to make it spicy but not overpowering). A Kraken Pale Ale would be interesting as well as an Old Town Barley Wine. Any noticing a pattern gets a free sample of each brew as it’s finished. =)

Also, one or more of these may end up as a gruit beer. I have a friend who is allergic to hops and I am toying with the idea of creating a hop-free beer that she could enjoy with us.