New Year's Eve Stout

It was New Year's Eve and I felt the need to bring in the new year with a brew session.  I had been sampling a lot of stouts in the fall and wanted to brew a dry stout.  I used my CB20 system and had great results with my efficiency, hitting all of my numbers.  Most likely this was due to a longer mash with a protein rest and a mashout.  I always do a mashout, but I think the protein rest really helps with the CB20 system.  I kegged this beer and it was really good.  I wouldn't hesitate to make it again.  Perfect to style.

Grains:

7# 2-row

2# flaked barley

1# black roasted barley - crushed to dust

Mash at 120.0 F 15 min

150.0 F 60 min

170.0 F 10 min

Additions:

60 min boil

2 oz EKG at 60 min

Wyeast 1084 Irish Ale Yeast 1.5L starter

Ferment at 65 for first 1/3 raise to 71 last 1/3

OG 1050

Mosher’s Ideal Stout Water Profile

Belgian Wit

I originally brewed this beer for my father after he won the national championship as a keepsake and was very pleased with the way it turned out.  I typically try to brew for the season but wanted to have something lighter on tap come January.  I used my CB20 system and had to bump my grain bill a little bit to hit my target numbers.  I am still getting used to the ins and outs of my setup.  The beer was very good on tap and I enjoy the wit yeast a lot.  I will definitely make this recipe again and again.

Grains:

5# pils

3# flaked wheat

1# flaked oats

1# wheat

Mash at 122 for 30 mins

154 for 30 mins

168 for 10 mins

Additions:

60 min boil

0.50 oz Cascade at 45 mins

0.18 oz Orange Peel, Bitter at 15 mins

0.18 oz Orange Peel, Sweet at 15 mins

0.35 oz Coriander Seed at 15 mins

0.50 oz Cascade at 10 mins

WLP400 Belgian Wit Ale raised on 1.5L starter

Ferment at 66

OG 1048

Water Adjustments (tsp)

.6 Epsom Salt

.102 Chalk

Ca=36

SO4=61

Mg=17

Na=27

Cl=70

Carb=67

Hard=162

Alk=59