As experienced homebrewers, we want to be known for certain standard beers that we brew all the time. There is something special about the idea of having 3 or 4 beers that your friends, family, and acquaintances know you brew and brew well. Mike has been a champion stout brewer since the start of his homebrewing tenure. Here’s his video explaining his process and first stab at a recipe for his House Stout.
Why Have House Beers?
If you are homebrewers like us with over a decade of homebrewing experience and have the equipment to showcase 3 or more beers at any time, then having house beers is for you. Mike has been working on some “go-to” styles recently. One that I would suggest that he always have on tap is his Cream Ale with Liberty hops. That beer is very good.
Mike has always been a stout man and as the calendar shifts to winter, his mind is focused on dialing in a stout he can have on tap whenever anybody wants it. Here’s his first try at a recipe:
House Stout Recipe
5 pounds of Maris Otter Pale Malt
5 pounds of American Pale Malt
1 pound of English Chocolate – 450°L
1 pound of Roasted Barley – 500°L
1 pound of Briess Caramel – 60°L
1.5 pound of Flaked Oats (Quaker)
2 oz East Kent Goldings hops – 60 mins to go in the boil
1 oz East Kent Goldings hops – 15 mins to go in the boil
1 oz East Kent Goldings – at Flameout
2 Packs of Nottingham Ale Yeast
Overall, this was a good beer. Mike’s going to take the Roasted Barley and the Chocolate down a bit in the next go round.