From the HBD Archive
From: (Douglas DeMers)
Subject: Recipe: Really Bitter Dregs(tm)
Date: 1992-07-08 20:42:00 GMT

Here's a recipe for a brew I've particularly liked. It's somewhat in
the style of a Brown Porter, although really a little too hoppy for
that style. The origins of this brew are somewhat amusing (IMO) -
Martin Lodahl and I were lamenting (electronically) about our
respective jobs; the condition of the world, etc., and I recalled the
phrase "Oh, bitter dregs..." from the song. Some electronic musing over
"bitter dregs" ensued, and the rest, as they say, is history. The
recipe is toned down from the original hopping rate, but I believe even
a hop-head will enjoy this brew. Tasty stuff, that!

Really Bitter Dregs(tm)
by invitation only.
send your resume to the Really Bitter Dregs selection committee ;-)

Ingredients -
6 lbs 2-row pale malt
3 lbs Munich Malt
16 oz black patent malt
4 oz Crystal Malt (80L)
12 AAU (~1.0 oz @11.6) Centennial hops (bittering) (Oops!)
9.5 AAU (~0.75 oz @12.6) Chinook hops (bittering) (Oops!)
1/2 oz Cascades (steep)
1 oz Kent Goldings (dry hop at rack to secondary)
Wyeast 1084 (Irish Ale)
1.5 qt gyle (or 1/2 cup corn sugar) (priming)

Process -
All brewing water pre-boiled and decanted from sediment.
Mash water: 11 qts @ 140F
Mash-in: 3 min @ 135F, pH 5.0
Protein rest: none
Conversion: 30 minutes @ 145F (step infusion) (See Notes)
45 minutes @ 155F (step infusion)
Mash-out: 5 min @ 170F (See Notes)
Sparge: 6 gal, pH ???, 170F (Increased from 5 gallons)
Boil: 90 min. Centennial addition @ 30 minutes into boil,
Chinook @60 minutes; Cascades added and steeped 45 minutes at
end of boil (while chilling).
Dry hop at rack to secondary.

Initial runnings 070 - final runnings 020.
OG: ~046. FG: ~015.

I overshot temperature on initial conversion ("cajun cookers" have
their disadvantages!) but dropped back into range with a couple minutes
in a water bath. No doubt affected extraction efficiency. Next time,
I'll use the vernier rocket (hot plate) instead of the main thrusters!

Forgot to raise to Mash-out temp - had to dump back from lauten tun
into the boiler. Grrrrrr.....

Additional 1 gallon of sparge was prepared when gravity of runnings was
so high. Even after an addition gallon of sparge, the runnings were
high, IMO. The little red worms in the compost heap were happy,
though! Next time, I'll use more gypsum to bring the ph down to 5.7!

About the hops. When it came time to add bittering hops, I went to the
freezer, and grabbed Centennial instead of Chinook. (What can I say?
They both start with `C'. Honest, I only had consumed about 3/4 of a
homebrew!) I realized my mistake later when rooting around for the
Cascades. So, with still 30 minutes left in the boil, I added some
Chinook for the last 30 minutes.

The Cascades were steeped longer than intended. The boil ended just at
dinner time, so I put the hops in and left them while we ate. Midway
through dinner, I realized that I hadn't sterilized the chiller, so
that added another 30 minutes to the steep.

Chilled to pitch temperature, strained into the primary carboy,
aerated, and pitched the yeast (which was at high krausen). I checked
an hour later, and there was positive outflow through the blowoff

Racked to secondary a week later, with the Golding dry-hopped at that
time. (Put the hops into the secondary and racked onto them.) Bottled
3.5 weeks later primed with 1.5 quarts of gyle.

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