My favourite winter homebrew is Machair Mor, a Foreign Extra Stout with a very healthy dose of chocolate malt. The full recipe is as follows, for an original gravity of 1.058 and 37 IBUs:
- 71% Golden Promise Pale Malt
- 11% Turbinado Sugar
- 7% Caramel 80
- 7% Chocolate Malt
- 4% Roasted Barley
- 17 IBU of Goldings for 90 minutes
- 14 IBU of Goldings for 30 minutes
- 6 IBU of Goldings for 15 minutes
- Danstar Nottingham Yeast
I brewed the latest batch of this sweet, smooth delight on Saturday, just as the temperatures crashed here in Charlottesville and I had to bring it back into the warm a bit to rouse the yeast into life. For the first time, I will be entering it into a competition, the Palmetto State Brewers Open in Columbia, SC at the beginning of December. Hopefully it will end up looking and tasting similar to the original version....
Slainte!