Perfect for the chilly seasons upon us... Sunday, Nov 23rd was brew day.
I published the recipe on fattymattybrewing.com here:
http://www.fattymattybrewing.com/homebrew_recipes/
This batch was a combination of two beer ingredient kits. A partial mash Scottish 80/- Kit from Northern Brewer and 90 Shilling Scottish Ale Mash-Extract from Seven Bridges Cooperative.
The two beer kits were brewed up like one 5 gallon kit and water was used to top off the batch to 10 gallons in two fermenters.
The 90 Shilling Scottish Ale is a full bodied strong dark amber ale with a mellow hop aroma and bitterness. The Scottish 80/- Kit is Scotland's answer to the English ESB, but with emphasis on malt instead of hops. Satisfying without being too rich, a Scottish 80/- is still potent enough to make you hear bagpipes if you overindulge. Even though it's not a bitter beer, the use of quality hops is key; our kit uses a judicious dose of Target hops. British Crystal lends a caramelly and slightly fruity edge to the clean maltiness of this dark-amber ale. Enjoy at cellar temperature in a pint glass.
I split up the large 10 gal batch into a 6.5 gal carboy and a 10 gal. corny keg. One of the keg posts was removed on the corny keg and fitted with a 3-peice air lock into the post hole. The carboy was fixed with a blowoff tube.
This whole batch was divided up into 2 different kegs. In one of the kegs I added a hemp tea bag containing a dried hobinaro pepper. This batch I titled as the Spicy Stout. The other keg was left as is. Both were beautiful beers to share and enjoy anytime!
This spicy batch was brewed in February of 2007. The original ingredient kit was purchased from Midwest Homebrew Supplies of Minnesota and modified with our own quanities and mixture of cinnamon, ginger and nutmeg. This one will be entered into the Sam Adams 2007 Long Shot Homebrew Competition.
I decided to use a liquid yeast which I purchased from Northern Brewer with this Brewers Best ingredient kit. This beer was brewed after all of the Octoberfests were over here in Wisconsin. Why not brew up two batches of craftbrew at the same time so this German Stlye Octoberfest Ale was created at the same time as the Fatty Matty Brewing Cherry Chocolate Night Cap Stout.
Cherries have been saved up for this recipe all summer long. I spotted this ingredient kit from Midwest Homebrew Supplies and had to try it! The kit actually comes with cherry extract but I have made cherry style beer before and found that using real cherries tastes wonderful. I will have to let this batch age a bit longer because I am using real cherries but I know it will be worth the wait.
These photos include all the batches of Fatty Irish Red brewed up through out the years inlcuing the first batch from Late April of 2006 which was bottled in early June of 2006. And the most recent batch of irish red which was brewed for kegging in early April of 2007.
photos of American Premium Amber partial mash, ingredient kit brewing session from Late December 2005. This batch was brewed at the same time as the Fatty's Irish Stout and uses a Wyeast California Lager Activator liquid yeast. This kit was purchase from Hearts homebrew in Orlando, FL and was aged for 4 months at 60 degrees F.
Pictures taken in Mount Horeb, WI of a racking session- syphoning the belgian triple from one of my fermenting buckets to a 5 gal. carboy and 2 - 1/2 gal. growlers. This belgian triple was started at the beginning of 2005 and after a year of aging it, this 9% brew is like drinking wine but tastes much better.
photos of Irish Stout Ale partial mash, ingredient kit brewed and bottled by Fatty Matty Brewing. This batch was brewed at the same time as the American Premium Amber. This kit was purchased fresh from Midwest homebrew.
This Kolsch was made for my buddy Mike whos is a big fan of good craft brews. Brewed in March of 2005 and bottled specifically in 1/2 gal. growlers and corked in 1.75 liter wine bottles. Unfortunately most of the wine bottles didn't turn out well because of suspicous sanitazation of some of the large wine bottles used. I personally dumped a few of the bottles of this Kolsch and let me tell you, I can only hope that most homebrewers don't have to go through that experience.
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