Comments for Mad Alchemist

Comment on Using Multiple Yeast Strains by Jason Ross

Jason Ross — Thu, 13 May 2010 17:03:17 +0000

interesting…..

on national brew day, my local micro brew hosted a brewday…

i asked the brewmaster if i should use two diff strains and he reccomended not to, for they would fight…..

Comment on Mashing the Perfect Sweet Stout by Mashing the Perfect Sweet Stout - Home Brew Forums

Mashing the Perfect Sweet Stout - Home Brew Forums — Thu, 15 Apr 2010 16:42:35 +0000

[...] the Perfect Sweet Stout Note: Also available over at Mad Alchemist Creating the perfect water profile and mash for a sweet stout is an exercise in contradiction. You [...]

Comment on Recipe: Hazelmocha Cream Stout (Dry) by Keith

Keith — Mon, 05 Apr 2010 21:01:06 +0000

Thanks
I really am going to enjoy trying your recipes.

Comment on Recipe: Hazelmocha Cream Stout (Dry) by Hop

Hop — Mon, 05 Apr 2010 13:28:32 +0000

You’re going to generally extract more bitterness if you add it at the end of the boil instead of in secondary. That said, it would probably still taste good if you did add it at the end of the boil.

One thing I’d probably suggest would be to replace the cacao nibs with unsweetened cocoa powder (because those get really bitter when boiled). For a subtle chocolate flavor, use 4 oz, and for less subtle, use 8 oz.

With the hazelnuts, I’m not sure you’d get much flavor by boiling for only a few minutes then taking them out. You might consider either grabbing hazelnut extract from a whole foods store or MoreBeer. Or, you could try them in the mash or steep them before the boil.

Comment on Recipe: Hazelmocha Cream Stout (Dry) by Keith Menefy

Keith Menefy — Sun, 04 Apr 2010 22:04:15 +0000

Is there any reason not to add the secondary ingredients to the main boil?
Just seems to me that there would more flavour extraction and easier to do.
I have got very leery about additions to the secondary. Infection is easy to get.
Thanks

Comment on Samuel Adams Boston Ale Clone by Mad Alchemist New England Stock Ale | Mad Alchemist

Mad Alchemist New England Stock Ale | Mad Alchemist — Sun, 04 Apr 2010 01:46:07 +0000

[...] I’ve written a new post entitled Samuel Adams Boston Ale Clone if you’re looking for a Boston Ale recipe. The process of figuring out the clone can still be [...]

Comment on Mad Alchemist New England Stock Ale by Samuel Adams Boston Ale Clone | Mad Alchemist

Samuel Adams Boston Ale Clone | Mad Alchemist — Sun, 04 Apr 2010 01:44:36 +0000

[...] attempted to pay homage to Sam Adams Boston Ale recently by brewing what I called New England Stock Ale. It tastes great with all the adjustments I had to make, and I’m taking it in my own [...]

Comment on Mad Alchemist New England Stock Ale by Hop

Hop — Sun, 04 Apr 2010 01:00:09 +0000

Bottled today. Tasted outstanding. It is reminiscent of Sam Adams Boston Ale, but the yeast I used (Wyeast London Ale) significantly changed the character. It’s at once malty and somewhat sweet like the Boston Ale, but has a dry and crisp finish thanks to the yeast. It’s a bit toasty, and the hop flavor and aroma is wonderful.

Truth be told, I’m going to stick with that London Ale yeast for future batches unless I want to truly clone Boston Ale.

If I really wanted to clone Boston ale, the first thing I’d change would be the yeast–I’d use the East Coast Ale yeast from White Labs.

I’d keep the percentage of English Crystal 60 at 15%, but I might look for something a bit more subdued in flavor than the Maris Otter as the base malt (I’m loving the character of my beer, but it’s a little more toasty than Boston Ale). Rahr Pale Ale is still a little toasty, but less so than Maris Otter (and not really nutty).

The bitterness is probably slightly low and the dry hopping might have run a little long (1 week), so those would need to be be adjusted as well.

So, as for a more accurate clone of Boston Ale:
- Replace Maris Otter with Rahr Pale Ale @ 85% of the grain bill
- Keep the British Crystal 60 @ 15% of the grain bill
- Dry hop for 3 days instead of 7
- Bring the bitterness up to 25 IBU instead of 20
- Use White Labs WLP008 East Coast Ale Yeast
- I’d also carbonate to 2.0 volumes instead of what I initially recommended
- The water profile that I used seems perfect to me

Comment on Mad Alchemist New England Stock Ale by Hop

Hop — Sat, 20 Mar 2010 16:27:46 +0000

Tomorrow is brew day. I had to make two substitutions based on what my LHBS had. First, I had to replace the yeast with London Ale #1028. Additionally, I replaced 0.5lb of the Maris Otter with American 2-Row Pale (Briess).

Comment on Mad Alchemist New England Stock Ale by Samuel Adams Boston Ale Homage - Home Brew Forums

Samuel Adams Boston Ale Homage - Home Brew Forums — Fri, 19 Mar 2010 04:34:34 +0000

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