Hop Therapy #3

Here’s another entry in my Hop Therapy series.  I ran out of Pilsen malt so I had to change supplement with some Golden Promise:

  • Golden Promise – 46%
  • Pislen – 40%
  • Flaked Oats – 7%
  • Golden Naked Oats – 7%

Again no hops in the boil but plenty in the whirlpool:

  • Southern Cross – 1oz
  • Motueka – 1oz
  • Galaxy – 1oz

I fermented this under pressure with Verdant IPA yeast and at high krausen I added:

  • Cashmere – 2oz
  • Galaxy – 2oz
Hop Therapy #3

I love the aroma and appearance of this one.    The flavor is pretty good as well.   I would like more of a hop punch, but it’s pretty good as is.   Can’t wait to start work on Hop Therapy #4 🙂

Oatmeal Stout 2.0

Oatmeal Stout with Madagascar Vanilla Beans.   Conditioned on Belgian Dark Candi Syrup


  • Pale Ale – 67%
  • Flaked Oats – 13%
  • Crystal 40L – 8%
  • Pale Chocolate Malt – 4%
  • Roasted Barley – 4%
  • Chocolate Malt – 4%

After primary fermentation I added two Madagascar Vanilla beans I had soaking in a wee bit of vodka since brew day.   I let it sit another week or so before transferring to keg.

This time I decided I would try natural conditioning vs forced carbonation.   I had some Belgian Dark Candi Syrup laying around so I added about 4oz of that into the keg before transferring from the fermenter.  Conditioning took approximately two more weeks at cellar temperature.

In all it took 5 weeks for this brew to be ready to drink.   I get hints of Vanilla but it’s not over powering.  I think the Candi Syrup is adding a little bit of a vinous character.  It could use more body and I’m not fond of the dry finish.   It’s a decent beer.   I’ll definitely drink it, but I’ll be changing the recipe when I brew my next Oatmeal Stout.