Brew Dudes Homebrewing Blog

Instant Barrel-Aged Oatmeal Stout

On March 5, 2025

As homebrewers, we love the complexity that barrel aging brings to a beer, but not all of us have the space, time, or resources to maintain a proper barrel-aging program. That’s where this experiment comes in.

In our latest test, we took a classic Oatmeal Stout and infused it with a homemade bourbon and oak tincture, creating an instant barrel-aged effect.

There were no months of waiting or special storage conditions.

Instead, Mike figured out a quick way to add those deep, oaky bourbon notes to a beer. Along with the speed, he had full control over the final flavor. Learn more about his technique in this video!

The Quest for Barrel-Aged Flavor Without the Barrel

Making the “Jar of Darkness”

To create the bourbon barrel effect without the barrel, Mike soaked French oak cubes in not-so-great bourbon for nine months. This soak allowed the alcohol to extract intense wood characteristics.

After the nine month period, Mike had a super-concentrated infusion, darkened and enriched with vanilla, caramel, and toasted wood flavors. He joking called it the Jar of Darkness.

When it came time to test it, we started small with just a couple of milliliters of the tincture added to a few ounces of the Oatmeal Stout. From the first whiff, we could tell the transformation was immediate.

The beer took on layers of bourbon warmth, rich vanilla, and deep oak character. The stout’s original smooth roast and chocolate flavors were still present, but they now played a supporting role to the bold barrel-aged notes.

A Simple and Effective Barrel-Aging Hack

The best part about this technique is how customizable it is. By adjusting the amount of tincture added, you can dial in the perfect balance of bourbon and oak for your taste.

If you want just a hint of vanilla, add just a touch. If you’re looking for an over-the-top bourbon bomb, well, amp it up!

In addition, this method isn’t limited to stouts. You could experiment with Amber Ales, Porters, or even commercial beers to see how the flavors evolve. After tasting our results, we’re convinced that this is a homebrewing hack is worth trying out.

So, if you’re craving that barrel-aged experience without the hassle, it’s time to make your own “Jar of Darkness” and take your brews to the next level.

Maybe you can make your own instant barrel-aged Oatmeal Stout.

BREW ON!

HBC 1019 Hops SMaSH – Tasting and Review

By John Krochune

On February 26, 2025

In Hops, Videos

New varieties of hops are available for homebrewers every year and we’re here for it! This time, we got our hands on HBC 1019 hops, a new experimental variety from the Hop Breeding Company and Yakima Chief Ranches.

As part of our ongoing SMASH beer series, we brewed a simple one-hop, one-malt beer to really get a sense of what this hop brings to the table. We followed our usual small-batch method. We brew a one gallon batch made from American 2-row malt, a single ounce of hops, and US-05 yeast. So, what does this hop taste like? Let’s break it down.

Loaded with fruit flavors.

Our SMaSH Brewing Process

We followed our standard SMASH beer brewing process for HBC 1019 hops, sticking to a simple recipe to let the hops shine. The hop schedule was as follows:

7g at 60 minutes (bittering)
14g at the whirlpool (185°F for 10 minutes)
Dry-hopped with 7g for 24 hours after cold crashing

Fermentation took place at 75°F for one week, and we packaged it up shortly after. The result? A beer that put HBC 1019 front and center, giving us a clear picture of its aroma and flavor profile.

Our Thoughts About HBC 1019 Hops

Right away, the aroma hit us with a fresh and vibrant citrus zest—think lime and orange peel. The flavor followed suit, with a strong citrus presence accompanied by a subtle tropical character. There was also a surprising vanilla-like note. It’s possibly tying into the described Valencia orange and caramelized banana characteristics from the breeder’s description. We didn’t pick up much in the way of berry or stone fruit. The overall impression was a bright, punchy hop with a fresh, almost pithy citrus quality.

Given its bold aroma and flavor, we think HBC 1019 would be great in IPAs, American pale ales, or even wheat beers for a unique summer brew. It could also add some extra punch to classic hops like Amarillo or Citra, giving them an extra layer of complexity. Overall, this hop was a winner, and we’re excited to see if the variety gets an official name.

BREW ON!

Cambridge Brewing Company – American Amber Ale Clone

By John Krochune

On February 19, 2025

In Recipes, Style Profiles, Videos

When a legendary brewpub closes its doors, one way to keep its legacy alive is to brew a tribute beer. That’s exactly what we’re doing with this batch. It’s an attempt to clone Cambridge Brewing Company’s American Amber Ale.
CBC, a staple of the Massachusetts craft beer scene for over 30 years, recently closed as its founders retired, marking the end of an era. Their Amber Ale was a consistent presence on their tap list, a malty and balanced brew that always delivered.
Since this beer was a personal favorite of Mike’s, he set out to replicate it as best he could, relying on memory and a bit of creative problem-solving.

The Recipe – First Attempt

For a 3 gallon batch

Ingredients:

Malts
4 lbs Brewers Malt (Briess)
12 oz Pale Ale Malt (Crisp)
6 oz Victory Malt
5 oz Crystal 40
1 oz Roasted Barley (for color adjustment)

Hops
0.5 oz Nugget (60 min – bittering)
1 oz East Kent Goldings (flameout)

Yeast
Mangrove Jack’s Empire Ale Yeast (British strain, ~67% attenuation)

Water Adjustments
Lactic acid (for pH adjustment)
Calcium chloride
Calcium sulfate
Magnesium sulfate

Process:

145°F for 60 minutes (for fermentability)
156°F for 30 minutes
168°F for 10 minutes

Fermented for two weeks at 65°F

Results
OG: 1.052
FG: ~1.018
ABV: ~4.5%

Amber Ale Clone Thoughts

While the beer turned out enjoyable, it’s not quite there yet. The malt character is a little too dominant, likely due to the combination of Victory malt and the yeast strain’s lower attenuation. The beer could benefit from drying out more.

Next time, Mike will opt for a more attenuative yeast—maybe a clean American strain or something like WLP007 to keep it crisp. The hop bill also needs adjusting; Willamette would be a better fit for authenticity.

Despite these tweaks, this batch does evoke the nostalgic flavors of turn-of-the-21st century brewpub Ambers—bready, malty, and smooth. With a few refinements, we think we’ll be able to nail the true character of Cambridge Brewing Company’s classic Amber Ale. Stay tuned for round two!

BREW ON!

Zumo Hops SMaSH Beer Tasting & Review

By John Krochune

On February 12, 2025

In Hops, Videos

Hey, we’re back with another SMaSH beer experiment. This time, we are featuring Zumo hops. This variety made a recent “hops to watch” list from a popular homebrew magazine, so we had to give it a try. Our goal, as always, is to brew a simple one-gallon batch with a clean malt bill and yeast profile to learn more about the hop character. So, what’s our take on Zumo hops? Let’s dive in.

It’s Zumo hops!

The SMaSH Beer Technique

For this experiment, we stuck to our usual SMaSH beer approach: 2 pounds of American two-row malt, two gallons of spring water with a touch of gypsum, and 3 grams of US-05 yeast. The hopping schedule was straightforward—7 grams at the start of a 60-minute boil, 14 grams in a whirlpool at 185°F for 10 minutes, and a 7-gram dry hop post-fermentation, held at a cold temperature for 24 hours to limit hop creep and boost aroma. Fermentation was warmer than usual, around 75°F (24°C), which might have impacted how the flavors came through.

Our Zumo Hops Thoughts

Zumo hops bring an interesting blend of flavors. Right away, we picked up a strong lime zest note, reminiscent of key lime rather than traditional lime. There were also hints of under-ripe honeydew melon, white grape, and even some lychee. The hop profile leaned more toward a tropical nectar quality rather than a juicy or overly citrus-forward experience. Unlike classic American citrus hops, Zumo lacked that sharp, pithy bitterness—making it smooth and approachable. Given its character, we think it would be fantastic in a Mexican-style lager, where it could naturally provide a lime-like essence without needing an actual lime wedge. It could also serve as a great supporting hop in hazy IPAs or pale ales, adding complexity without overpowering other tropical or citrus-forward varieties.

Overall, Zumo hops bring a unique take on citrus, with an emphasis on lime and sweet tropical fruit rather than the bright bitterness of grapefruit or orange. It’s a smooth, intriguing hop that we’ll definitely be experimenting with again. If you get a chance to brew with Zumo, let us know what you think.

Brew ON!

Classic Oatmeal Stout – Recipe and Tasting

By John Krochune

On February 5, 2025

In Recipes, Style Profiles, Videos

Every now and then, it’s good to revisit an old favorite, and this week, that’s exactly what we did. Mike took a step back in time to brew a classic oatmeal stout that has been a cornerstone of his brewing journey.

After years of tweaking and experimenting for the sake of our audience, he decided to go back to an old recipe. This time around, there were no adjustments or tweaks. He brewed his oatmeal stout that he perfected in the early 2000s. Let’s see if his memory served him well for this brew.

Revisiting an old standby!

Classic Oatmeal Stout Recipe

This recipe is a culmination of 25 plus years of brewing well-balanced, flavorful oatmeal stouts.

Ingredients

Grain Bill:
76% Brewers malt (Briess)
9% Flaked oats
4% Roasted barley (575L)
4% Carastan (35L)
3% Crystal 60
4% English chocolate malt (450L)

Hops:
58 grams of East Kent Goldings (4.2% AA) – 60-minute addition

Yeast:
Wyeast 1084 Irish Ale yeast (repitched)

Water Chemistry:
Spring water
1 grams of magnesium chloride
3 grams of calcium chloride

Brewing Process

Mash Schedule:
Mash in at 150°F for 45 minutes
Ramp up to 156°F for 25 minutes
Mash out at 168°F

Boil:
60-minute boil with a single hop addition

Fermentation:
Pitch Wyeast 1084 Irish Ale yeast
Ferment at a suitable temperature for the yeast strain

Stats

Starting Gravity (OG): 1.066
Final Gravity (FG): 1.015
ABV: 6.5%

Tasting Notes & Final Thoughts

Pouring this stout, it had the deep, opaque color you expect. We saw brown highlights and a tan head that left some nice lacing. The aroma was a balanced mix of caramel, toffee, and subtle roastiness, with just a touch of milk chocolate.

On the palate, the caramel and toffee notes really stood out, giving the beer a smooth, rich flavor. The roastiness provided a great backbone without being overwhelming, and the EKG hops did their job balancing the caramel malt.

The finish was moderately dry, with lingering caramel and roast flavors. Overall, tasting this beer again felt like a homecoming. Mike wondered aloud why he stopped brewing this recipe to the letter.

It’s one for the “locked recipes” folder!

If you’re looking for a flavorful oatmeal stout with smooth caramel, toffee, and roasted malt notes, this is a recipe worth trying.

BREW ON!