The first thing I needed to do was get the old recipes out, revamp them for my newer equipment. Pretty easy, since I haven’t really changed much since day one. I just have better data on losses. And by losses, I mean boil off, mashtun loss, fermenter loss…

First to get brewed was the Dry stout. This was the reason I started brewing in the first place. You could not find stouts around here. If you wanted one, you made it yourself.

As with most of my recipes, this is as basic as basic can get. I did change the hops and the yeast. I’ve changed the hops a few times before and never noticed a difference as they are all bittering. But the yeast,, this is another story. Used to be US05 but that yeast seems to be going thru a change right now, and not for the good. This time I used BRY-97.
  

Betazoid Dry Stout. 5 gallon
6 lbs-  2 row
1 lb roast barley
2 lbs Flaked barley
5.5 oz chocolate malt (450L)
.70 oz magnum @60
BRY-97 yeast.  Mashed at 152.

I have toyed around with body of this beer before. I just cannot decide if I like it thinner or thicker. So this time I went right in the middle and mashed at 152. There should be enough flaked barley to give a decent body.

This is in the fermenter, so we can move to the next one.

About 2 days later I brewed up the Oatmeal stout.
I think the last time I brewed this one was 2010. It was a spur of the moment idea at the LHS. And it was great. 
The only thing I did differently this time is scale it down to my 3 gallon mini batch.
Black Knight Oatmeal stout 3 gallon
4.5 lbs 2 row
1 lb oatmeal
5 oz chocolate malt
6 oz roast barley
5 oz crystal 80L
1.25 fuggles @60
Good ol’ Nottingham yeast.. Mashed at 156 fermented at 19c

I cant wait for this one to come out. 

And by the miracle of internet,, the Betazoid was kegged a few days ago and is ready for the first taste reviews. 
Next time.

 

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