Welcome to Colorado Kitchen Brew. This site is inspired by my quest to brew great beers economically, using simple setups that anyone with a little time on their hands can duplicate. Over time, I will cover brewing all-grain and partial mash beers on the stove-top, growing hops, making your own specialty grains, culturing yeast and anything else I, or my friends come up with. "In the Fermentor" articles will chronicle the fruits of my kitchen adventures. "Out of the Bottle" provides tasting notes on the finished products. Reviews of commercial brews will pop up from time to time as well. I hope anyone who stumbles upon this site enjoys what I have to offer.
The Leftovers It's time for a cleanup of leftover grains and partially used packets of hops from 2012. With the exception of the 2-Row base malt, everything in the recipe below has been sitting on the shelf, or in the fridge waiting to be used. I had several open hop packages, some leftover toasted malts and a half-full bottle of malt extract too. I also had yeast cultured from my White House Honey Porter . My decision was to use almost all of my leftovers and make a partial-mash Barleywine. The finished beer will be quite strong and quite bitter. A toasted malt backbone should nicely complement pine, spice and citrus hop flavors. Because of the beer's strength, it will not be ready for at least three months and should improve with age. The recipe has been scaled up to five gallons from the 2.5 gallons I actually brewed: Grains: 9 lbs Rahr 2-Row 8.5 oz Victory 7.5 oz Brown Hops: Bittering: 0.75 oz Chinook (11.1% a.a.): 60 min 0.5 oz Colum...
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