I’m looking for something new to brew. It’s getting really cold here in KY and I’m craving malty, full-bodied beers (stouts/porters/old ales), but I also love the hops. My hoppy beers tend to turn out better, so I’m looking for something with a good bit of both.
Do you have any tried and true recipes that feature a plethora of both malty goodness and a decent amount of hoppiness?
Thanks!
Attempt at Stone Arrogant Bastard
Recipe: Danny Boy’s Ole Dirty Bastid
Brewer: Danny
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (30.0)
Boil Size: 6.75 gal
Post Boil Volume: 6.13 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.092 SG
Estimated Color: 22.5 SRM
Estimated IBU: 78.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 75 Minutes
Amt Name Type # %/IBU
13 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.4 %
1 lbs Caraamber (30.0 SRM) Grain 2 5.9 %
1 lbs Caramel Malt - 120L 6-Row (Briess) (120. Grain 3 5.9 %
8.0 oz Aromatic Malt (Briess) (20.0 SRM) Grain 4 2.9 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 5 2.9 %
8.0 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 6 2.9 %
1.25 oz Chinook [13.00 %] - First Wort 75.0 min Hop 7 55.3 IBUs
1.00 oz Chinook [13.00 %] - Boil 20.0 min Hop 8 23.3 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
1.00 oz Chinook [13.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
Mash at 152 5.4pH 60 mins
sparge to preboil volume.
boil 60 mins put 5.25gal in fermenter
rehydrate 2 pkgs 05 and pitch at 63 degrees, ramp to 68 after 3-4 days as krauesen starts to fall, allow to ambient 68-70 for 2-3 weeks, rack to keg and crash.
finished at 9.6abv.
Green Flash (San Diego) ‘Hop Head Red’ would fit that description. I really like the beer but don’t have a recipe. There might be a clone published somewhere. Good luck.
I went brain dead for a minute and forgot one of my favorite beers - Surly Furious. Northern Brewer sells a clone kit to this beer which is pretty much on the mark.
Simcoe SMASH with all munich malt…
Amt Name Type # %/IBU
12 lbs Munich Malt - Bonlander (10.0 SRM) Grain 1 100.0 %
0.25 oz Simcoe [13.50 %] - Boil 60.0 min Hop 2 13.2 IBUs
0.75 oz Simcoe [13.50 %] - Boil 30.0 min Hop 3 30.5 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 4 -
1.00 oz Simcoe [13.50 %] - Boil 10.0 min Hop 5 19.2 IBUs
0.50 oz Simcoe [13.50 %] - Boil 0.0 min Hop 6 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 7 -
3.00 oz Simcoe [13.50 %] - Dry Hop 8.0 Days Hop 8 0.0 IBUs
2.00 oz Simcoe [13.50 %] - Dry Hop 4.0 Days Hop 9 0.0 IBUs
Denny’s Waldo Lake Amber is pretty great- like a hoppy Irish Red. Nice balance of malty backbone and good American C-hops.And by gosh, our host has both an extract and AG version! And if you decide to get it, get the 1450 yeast, I think it makes the beer.
Thanks for the input, all. I ended up making NB’s Black IPA recipe. I’ve had the Waldo Amber on my to-do list for years, but have never made it. And the Surly Furious looks awesome too. I’ll keep these in mind.
