Brewing beer in one-gallon batches is a blast. I can brew as often as I like and the cleanup takes 10 minutes! What's more, this type of granularity in making beer unleashes my baker's frenzy for precision. I give special thanks to my friends, who answer my seemingly hundreds of questions regarding the particulars of small-batch brewing. For this American brown, I plan to use dried mission figs soaked in Bulleit Bourbon. Whenever I use Bourbon, I think of Gwen Conley of Port Brewing/The Lost Abbey, who is a huge influence in my beer adventures.
I remember the magic of walking with my sister through the Canadian forest in search of fresh berries when we were children. Now that we're grownups, she particularly likes red ales, so I'll bring this one along the next time I see her. The recipe includes dried black currants soaked in Bulleit Bourbon during secondary fermentation for berry action.
Yesterday was an excellent brew day -- cool and refreshing. On the menu: Hoary Puffleg Stout, a Foreign Extra Stout flavored with Bulleit Bourbon, orange peel harvested from my parents' yard, and cinnamon. This morning, the beer is fermenting with the regularity of a jogger's heartbeat. Can't wait to taste this big stout and share it with friends.
Gwen Conley at The Lost Abbey brewery in San Marcos, California, suggested I try making beers with citrus soaked in bourbon. In answer, I have a tincture of orange peel harvested from a tree in my parents' yard and a cinnamon stick basking in the goodness of Bulleit Bourbon. This particular bourbon has a crazy fan base in San Diego County and was suggested to me by a regular at The Lost Abbey, James Frost. I plan to use this tincture in a stout that I will brew this Wednesday. The name of the beer to be made: Hoary Puffleg Stout.
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