Tag Archives: dark

Extract Brewing Revisited, Batch Two: Dark-Saison

Well I’m going through my drafts folder and publishing everything that I had forgotten about.  So this one is a bit out-dated but what the hey, let’s post it!


I just popped a test bottle of this one. it’s a bit odd, but it’s plenty drinkable and even qualifies as tasty beer.

I wanted to prove to myself that there’s nothing wrong with amber or dark or extra dark extracts, so I simply tried making beers using those extracts. I can’t see any reason NOT to use them (not that you’d need them all the time, of course). But if you just want some color and body, the amber and extra dark extracts (munton’s, FWIW) have not imparted excess sweetness, maltiness, or roasty/whatever flavors to these two beers, they seem to have provided more color than anything. So now that I’m not just regurgitating the old standard “use extra light extract, and add specialty grains for color and body” advice, well, what does that mean? Nothing, I suppose. There’s nothing wrong with the old standard advice, but it’s not the only way to make tasty beer. You can also use amber, dark, and even extra-dark extracts and still make fine beer. My new advice would be to consider what your goals are, and how to best accomplish those goals, and use the ingredients that best accomplish those goals.

The T-58 comes out quite a bit like 3711, but my impression is that 3711 comes out dryer. It’s hard to say exactly how much that’s true, because I haven’t brewed the same beer twice and varied only the yeast, but it’s fairly similar at least. Preliminary assessment of T-58 is that I’ll keep using it for these little two gallon extract batches that are brewed without temperature controls*.

*brewed in my room, temperature usually a bit higher than optimal for most yeasts, and fluctuations are higher than optimal for most yeasts too. The T-58 has handled these fluctutations well (admittedly they are fairly MILD fluctions, lol).

Stout: Another Experimental 2 gallon Extract Brew

Today I am trying a small 2 gallon batch of extract brew, an American stout. I’m using dark liquid extract from Briess, and a mini-mash. Here’s the recipe:

  • 3 lbs Briess dark liquid extract
  • 4 oz Caramel 20
  • 4 oz Caramel 60
  • 8 oz Maris Otter
  • 2 oz Carafa III
  • 2 oz Roasted Barley
  • 1/2 oz Special B


  • 1 oz Tettnanger at 60
  • 1 oz Willamette at 10
  • 1 oz Willamette at FO


  • Irish Ale Yeast, WLP004

Tasting notes: seems to be way heavy on the special-B and Carafa-III. Very heavy, very dark fruit forward. It’s quite nice when made into a black-and-tan with about 1/3 stout and the rest something lighter. Drinks like a heavy imperial stout. Not my favorite that I’ve made, but certainly drinkable.

Juniper Pale Ale

Special thanks to Barfdiggs on Beeradvocate.com for suggesting this hop schedule!


  • Briess Golden Light Dry Extract  5 lbs
  • Briess 2-Row Brewer’s Malt  8 oz
  • Crisp Maris Otter  8 oz
  • Briess 2 Row Caramel 10  4 oz
  • Briess 2 Row Caramel 20   4 oz
  • Briess 2 Row Caramel 40   4 oz
  • Briess 2 Row Caramel 60   4 oz
  • Dried Juniper Berries 1 oz
  • 1 oz Northern Brewer at 60
  • 0.5 oz Chinook at 15
  • 1 oz Chinook at Flame out
  • 1.5 oz Willamette at Flame out
  • 0.5 oz Chinook Dry Hop
  • 1 oz Willamette Dry Hop


  1. prepare checklist
  2. lay out ingredients and equipment
  3. bring 1.5 gallons spring water to 165 F
  4. add grains (in mesh bag)
  5. steep for 60 minutes at 155F
  6. In separate pot, pre-boil 2.5 gallons spring water
  7. when grains are finished steeping, remove grain bag, combine wort into boiling pot with pre-heated spring water and bring to boil
  8. add bittering hops, 1 oz NB at 60 minute mark
  9. add the DME and wort chiller at beginning of boil.  make sure wort chiller is pre-filled with hot water
  10. add 0.5 oz chinook at 15 minute mark
  11. add 1 oz juniper berries at the 15 minute mark
  12. add 1/4 tsp Irish moss powder at 15 minute mark
  13. add 0.5 oz chinook and 1.5 oz willamette  at flameout
  14. let stand 15 minutes before beginning cooling
  15. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  16. stir occasionally with sanitized stainless spoon during hop rest and during cooling
  17. while wort is cooling, add 1 gallon chilled spring water to sanitized primary fermenting bucket, allowing it to fall into bucket to increase aeration
  18. when wort gets to about 70F, add to fermentation bucket
  19. top to 5 gallons with chilled spring water
  20. take OG reading with sanitized wine thief
  21. thoroughly aerate wort with sanitized stainless steel spoon
  22. ensure wort is 70F or a little less before pitching yeast
  23. pitch yeast
  24. gently stir using sanitized stainless steel spoon
  25. install sanitized bucket lid and airlock
  26. ferment in closet for 7-9 days at 67F ambient air temp.
  27. after 7-9 days, add 0.5 oz chinook and 1 oz willamette for dry hopping
  28. take FG sample and bottle (after a minimum of 14 days)
  29. use 5 oz corn sugar at bottling

Targets: OG: 1.056    FG:  1.013     IBU: 40    SRM: 7.78    ABV: 5.63

Actual OG: 1.048

Actual FG: 1.016


Deschutes! Let’s try one now… Hop In The Dark CDA

I’ve been loving Deschutes recently!  They’ve had a bunch of them available here locally, and I’ve liked every one I’ve tried so far.  Definitely a brewery you’ll want to try yourself when you get the chance.  From their excellent black butte porter to their lovely inversion IPA, their regular offerings are quite delicious!  I also got to try the organic green lakes amber ale recently, a very darn tasty amber!

Today I’m going to try Hop In The Dark CDA.

Appearance: Good looking. very black with a light brown head, great lacing.

Smell: Really nice, so hoppy I was blasted with hops just when I popped the top! In the glass it’s nicely hoppy too, with plenty of roasty malts too.

Taste: amazing!  Great job on this one. The roasted malts are well accented with grapefruit and floral notes, and a blasting array of perfectly proportioned hop flavors. Seriously, they hit the nail on the head with this CDA.

Body: Rich and thick, feels like a bigger beer than it is.  Roasty aftertaste is perfect for a CDA/Black IPA.

Overall: Amazing. Definitely a must try for hop lovers, CDA lovers, and even IPA lovers.

I’ve also got a Hop Henge IPA in the fridge.  I’ve had that one before, and it’s damn good!  Both Hop Henge and Hop In The Dark are good values too, at under six bucks a bomber.

Truthfully though, the next Deschutes I’m going to buy is another sixer of the green lakes amber ale.  Such a drinkable amber!


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