Over the course of the past few brews I’ve been building up a stock of unused ingredients. Sometimes I either buy too much of one ingredient or the wrong type, or I just don’t follow through with a planned recipe. I decided to use up all of my unused hops and yeast in one brew in which I would thrown in everything except – the “Kitchen Sink”.
In gathering my malted grains for the brew, I decided to make this an Amber with some pretty strong flavors, mostly to make up for the fact that the yeasts and hops were old; hence the Chocolate and Carred malts. To add even more flavor, I decided to throw in the molasses and Juniper berries. The honey adds a little bit more kick at the end.
Surprisingly, this turned out to be quite a flavored concoction, with a crisp, malty finish that is accentuated both by pine-like notes from the Juniper berries and a bit of sweetness from the molasses. I’d like to say that this is the second-best beer that I’ve made after the Plum Lambic.
Here’s the recipe:
Steep (30 min)
1 TB Gypsum
1 Lb Amber Malt
.5 Lb Chocolate Malt
.5 Lb Carred
1 oz Nugget – 60 mins
2 lb Dark DME - 60 mins
1 lb Honey – 60 mins
1 cup molassas – 60 mins
1/4 cup crushed juniper berries – 30 mins
.5 tsp. Irish Moss – 15 mins
1 oz Brewers Gold – 10 mins
1 oz Cascade – 10 mins
1/4 cup grade B Maple syrup – 10 mins
1 pack Wyeast Leuven Pale (out of date)
1 vial White Labs Champange Yeast (out of date)