Reduce Holiday Stress with These Beer Recipes

As I write this, the day before Thanksgiving, I realize that while I love the holiday season, I often find it stressful. Managing expectations of extended families, families who live hundreds if not thousands of miles away, and even more intense pressure from the family members who live nearby can be build up to mountainous heights. Just remember, it’s going to be OK, you have homebrew!

Save yourself the fear of getting your teeth knocked out Friday to save $100 on a new TV, and instead take the day for yourself — Brew a beer.  Jay’s Brewing will be open on Black Friday, normal business hours as well as Saturday for Small Business Saturday. Stop in and pick up either of these two delicious recipes to help ease those holiday anxieties.

Up first is the Black F-Rye-day IPA, a Black IPA that is bursting with citrus forward hops and a heavy hand of spicy Rye malt.

Black F-Rye-day IPA

OG: 1.077
FG: 1.014
ABV: 8.4%
IBU: 64.8
SRM: 38.4
Boil Length: 90 Minutes
Batch Size: 5.5 Gallons
Mash:
Single Temp. Infusion – 148°F for 60 min.

Grain Bill
13.5 lb. – 2-Row Malt
1.66 lb. – Rye Malt
0.5 lb. – Carafa III
0.5 lb. – Midnight Wheat
0.25 lb. – Chocolate Rye

Hops
0.5 oz – Magnum (13% AA) @ 90 min.
1.00 oz – Amarillo (9.2% AA) @ 25 min.
1.00 oz – Citra (12.4% AA) @ 25 min.
1.75 oz – Amarillo (9.2% AA) @ 0 min.
1.75 oz – Citra (12.4% AA) @ 0 min.
1.00 oz – Amarillo (9.2% AA) @ Dry Hop 4 Days
1.00 oz – Citra (12.4% AA) @ Dry Hop 4 Days
1.00 oz – Amarillo (9.2% AA) @ Dry Hop 3 Days
1.00 oz – Citra (12.4% AA) @ Dry Hop 3 Days

Yeast
Dry English Ale Yeast (WLP007)
* Starter or two packs recommended

Water Chemistry: 
Calcium: 80.5 ppm
Sodium: 20.0 ppm
Chloride: 64.4 ppm
Magnesium: 16.2 ppm
Sulfate: 154.4 ppm
Bicarbonate: 58.0 ppm
*This is the profile I used, if you have you have your own hoppy profile, feel free to use that. If you aren’t comfortable with changing water, don’t feel you need to.

Partial Extract Changes:
Replace 11.5 lbs. of 2-row with 7 lbs. of Extra Light Dry Extract, leaving 2 lbs. of 2-Row to include in your steep. Steep remaining 2-Row with other ingredients.

Next is our SBSS or Small Business Saturday Stout, this stout is small, but it is all business! Designed originally as an Imperial Stout, and then halved to produce the same rich flavors, in a lighter more quaffable package. This beer doesn’t fit into a specific style.

SBS Stout

OG: 1.057
FG: 1.016
ABV: 5.5%
IBU: 43
SRM: 33.6
Boil Length: 75 Minutes
Batch Size: 5.5 Gallons
Mash:
Single Temp. Infusion – 152°F for 60 min.

Grain Bill
6 lb. – Maris Otter
3 lb. – Munich Malt
6 oz – Chocolate Malt
6 oz – Midnight Wheat
5 oz – Caramel 120L
5 oz – Caramel 60L
5 oz – CaraMunich Malt
4 oz – Roasted Barley
4 oz – Special Roast

Hops
0.4 oz – Summit (18.5% AA) @ 75 min.
0.4 oz – East Kent Golding – EKG (5% AA) @ 45 min.
0.4 oz – East Kent Golding – EKG (5% AA) @ 30 min.
0.4 oz – East Kent Golding – EKG (5% AA) @ 15 min.
0.4 oz – East Kent Golding – EKG (5% AA) @ 5 min.

Yeast
British Ale (WLP005)

Water Chemistry: 
Due to the water in my area, I do not generally change the water for my stouts. Focus on getting your mash pH over 5.4 for this beer by adding some Chalk (CaCO3) if necessary.

Partial Extract Changes:
Replace all of the Maris Otter with 4 lbs. of either Extra Light Dry Extract or 5 lbs. of Maris Liquid Malt Extract. Steep remaining grains.

 Until next time, happy brewing!

Stephen Boyajian has been an avid homebrewer for 4 years. A fan of many styles, with a particular love for IPA’s and Stouts. He lives in Gainesville, VA with his wife, 3 kids and dog. When not brewing, he enjoys playing golf or playing guitar.