Spanky's Place

The kettles ranged in size from 1qt. all the way through 25 qt. I'll use the 25 qt one for brewing, and leave the rest for cooking.

I started with a Christmas Ale, and had so much fun with that batch that I ran down to Chuck's store as soon as I finished to pick up another 5 gallon fermenter to brew another batch.

I made the second batch an Irish Stout. I don't know if it will be fully aged in time for Christmas, but I can hope so. (Oh black and tan mistress, how you taunt me with your creamy flavor). For those who are interested, here are the ingredients for each recipe:

Christmas Ale

• 1) 3 1/2 lb. canned Plain Extra Light Malt Extract
• 2 lbs powdered Plain Light Dry Malt Extract
• 2 oz. Hallertau Hops (1 1/2 oz for bittering, and 1/2 oz for finishing)
• 1 oz. Live Beer yeast never use that "brewer's yeast" crap sold in grocery stores, only buy quality yeast from a brewing or winemaking shop

Irish Stout

• 2) 3 1/2 lb. canned Plain Dark Malt Extract.
• 12 oz. crushed Crystal Malt
• 4 oz. Crushed Black Patent Malt
• 4 oz Crushed Dark Roasted Barley
• 8 oz. Malto Dextrin
• 2 oz. Northern Brewer Hops (for bittering)
• 1/2 oz. Fuggle Hops (for finishing)

(the crushed malts and barley are put into cheesecloth bags and steeped in the water (no hotter than 170 degrees F) for 10 minutes prior to the boiling step.)

Both of these brews should both come in at about 4 1/2% alcohol. I'm hoping that they will be ready for Christmas, although the Stout might not make it. (Darker brews generally need a little extra aging time in the bottle to mature their flavors. I guess time will tell.

-Devin.