41 bottles of stouts on the wall…

I’m beat to death. We drove all day long to pick up the two newest members of the house hold.

Meet Bean (on the left) and Moose. Tommy (the dog) loves them.

Okay now to the point of this blog. Last weekend we made a stout from a recipe I found in one of my books. We changed it up a little and made it our own. yesterday we bottled up forty 12oz bottles and one 22oz bottle. The OG was 1.052. Final gravity 1.020, ABV 5%. about 4 or 5 weeks and we get to taste!

6oz British Crystal Malt
6oz roasted barley
6oz British Chocolate Malt
6# Muntons light Malt Extract
8oz maltodextrin
1oz East Kent Goldings hop pellets
1oz Fuggles hop pellets
1 packet of Wyeast 1084 Irish Ale yeast

Our first attempt at sausage today was great. we started it last night. The recipe called for 3 TBL salt to 5 lbs of pork butt, unfortunately I didn’t pay attention to the fact that I only put 2 1/2 lbs in so it was pretty damn salty. We went ahead and added more butt and it turned out good. still a bit too salty but now we know for next time. I think next time I will also add some extra fat. we had about a 1/4 cup of duck fat in the fridge I added but still not enough. Here is the recipe we used, I’ll use parenthesis for what I will change.

5 lb fatty pork butt
(1 lb fat back)
1 Tbl black pepper
3 Tbl salt
(2 1/4 Tbl salt)
1/2 Tbl cayenne pepper
(2 Tbl cayenne pepper)
3 Tbl minced garlic


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Filed under Home Brews, Sausage

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