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Old 12-08-2010, 10:18 AM  
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OP, KS Brewers

What are you brewing this winter?

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Old 12-13-2010, 09:58 PM  
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Join Date: Dec 2010
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My first (ever) attempt was a honey porter. I didn't use a hydrometer and the SG must have been pretty high because it's got a seemingly high alcohol content and very very dark... But a good stout, truly! Attempt number two is bubbling in the basement right now... Used a hydrometer and didn't boil the honey very long so hopefully didn't convert it entirely into dextrose.

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Old 12-20-2010, 01:56 PM  
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Lawrence, Kansas
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Barleywine and Weeheavy
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Old 12-20-2010, 02:38 PM  
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Topeka, KS
Join Date: Dec 2010
Posts: 6 | Kudos: +10
Let's see, have a cream ale and northern english brown ready to drink, second batch of cream ale and fat tire clone bottled and conditioning, belgian golden strong just about ready to drink but I'd want to let it sit in the bottle at least a couple more weeks, looking at an APA and a Sam Adams Winter Lager clone for the next go...
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Old 12-21-2010, 01:17 PM  
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Overland Park, KS
Join Date: Dec 2010
Posts: 5 | Kudos: +10
I'm brewing my first ever home brew - irish red ale from a kit. Hope to try a stout as my next batch. Though, I think my wife will want me to make wheat or belgian. Not sure I want to try a belgian beer until I get more experience, though.
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Old 12-28-2010, 04:46 PM  
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Wichita, KS
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Brewing up a good'ol Oak bourbon porter. Hits the spot on those cold days.
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Old 12-29-2010, 10:40 AM  
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Join Date: Dec 2010
Posts: 8 | Kudos: +11
I concur,

Originally Posted by ks_medic View Post
Brewing up a good'ol Oak bourbon porter. Hits the spot on those cold days.
I decided to brew a KBS inspired RIS last yesterday. The brewnight ended at 1am and the stout was as dark as the night.

Tasted great...
OG 1.090...
5 oz bittersweet belgian chocolate for 10 gallons
I had no sumatra coffee on hand, forgot to get that, but the cold brewed kona, bb chips and bourbon will be on hand when the time comes during secondary.

#012 Zymurgy Kentucky Breakfast Stout
Imperial Stout

Type: All Grain
Date: 12/28/2010
Batch Size: 11.00 gal
Brewer: Jeremiah
Boil Size: 10.39 gal Asst Brewer: 2010 Zymurgy
Boil Time: 60 min Equipment: J's Single Tier Keg Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Maple Syrup?


Amount Item Type % or IBU
24.00 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 64.43 %
6.00 lb Pale Maris Otter (Crisp) (4.0 SRM) Grain 16.11 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 8.05 %
1.25 lb Chocolate Malt (Belgian) (350.0 SRM) Grain 3.36 %
1.25 lb Roasted Barley (450.0 SRM) Grain 3.36 %
1.00 lb Black Malt (Belgian Debittered) (500.0 SRM) Grain 2.68 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.01 %
85.00 gm Chinook - Niko - 2009 [10.20 %] (60 min) Hops 50.7 IBU
70.87 gm Willamette 2008 [5.30 %] (25 min) Hops 8.9 IBU
101.39 gm Willamette [5.00 %] (10 min) Hops 5.9 IBU
0.50 oz Oak French, Chips (Secondary 2.0 weeks) Misc
3.00 oz Cacao Nibs (Secondary 7.0 days) Misc
4.00 oz Coffee (Kona) Cold Brewed (Secondary 0.0 min) Misc
5.00 oz Chocolate Belgian Bittersweet (Boil 15.0 min) Misc
16.00 oz Bourbon (Secondary 2.0 weeks) Misc
12.00 gal Johnson County, KS Water
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile

Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 9.04 % Actual Alcohol by Vol: 9.31 %
Bitterness: 65.6 IBU Calories: 417 cal/pint
Est Color: 46.7 SRM Color:

Mash Profile

Mash Name: ** J's Mash ** Total Grain Weight: 37.25 lb
Sparge Water: 1.39 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

** J's Mash **
Step Time Name Description Step Temp
60 min Mash Add 55.88 qt of water at 165.1 F 155.0 F

Mash Notes:
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 57.0 F


I haver tried this one with not so great results. I was flipping through the new Zymurgy mag and came across the recipe given by Jeremy Kosmicki. While not the exact recipe, it should be close.

5 US Gallons

13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.50 lb 120L crystal malt


1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)

2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)

American or California Ale yeast

Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%

Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Created with BeerSmith
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Old 12-30-2010, 06:12 AM  
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Topeka, Kansas
Join Date: Dec 2010
Posts: 6 | Kudos: +10
Wow, sounds good KCHops!

I just finished bottling a Coopers Wheat extract batch for Christmas, I added 1gal maple syrup and and a smoke flavoring to top off. It was an interesting batch.

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