top of page
  • Ed Godek

Seasonal Brewing

Since the weather outside is frightful (!), I have decided to concentrate on simple extract batches, while looking at yeasts and specialty grains.  First up is a Belgian Chocolate Dubbel for Christmas, followed by a Cherry Stout for New Year's, and finally an Irish red for Nick's Birthday. 


The Dubbel has a lot of specialty grains, like German Munich, Chocolate Malt and Caravienne.  I ended up a little light on hops, because I ordered Hallertau Select instead of regular Hallertau.  The difference is 1.5% Alpha Acids vs. 5%.  Therefore, the sweetnes may overpower any bitterness or hoppy flavors.... We'll see.  I am also using a White Labs Belgian Ale yeast I have never used before.


For the Stout, I added some flaked barley, which should add to the body and create a creamier head.


The Irish Red is pretty standard.  I have changed the amounts of roastd barley, and I am hoping to get the right red color and good malty tones.  I will of course update my progress....

0 views0 comments

Recent Posts

See All

It's been awhile...

I hven't been keeping up with this site very much.  Really because I have been very busy at home, renovating the kitchen, and at work, travelling like crazy.  I finally taught another beer class yeste

The Latest

I did 3 classes with the Green Growler this fall.  Taking a break for the winter and contemplating an intermediate all-grain class for the spring.  Problem is, it takes 4 - 6 hours to do an all-grain

Enjoyed the Class

I did my first brew class last month and had a really great time.  We had 12 people...strangely enough 2 couples, and a family of 3 amongst the ranks.  One of the wonen was a Chemical Engineer.  Appae

bottom of page