USS Stout - All Grain Recipe

Another GREAT beer from Dry Dock. Mix it with a Vanilla Porter for a great treat.

USS Stout - Malt Extract Recipe

From Dry Dock Brewery in Aurora, CO

• 0.26 lbs. American Black Roast info
• 0.84 lbs. English Amber Malt info
• 3.92 lbs. Liquid Amber Extract info
• 3.75 lbs. Liquid Light Extract info
• 1.1 oz. Cascade (Pellets, 5.5 %AA) boiled 60 min. info
• Yeast : WYeast 1338 European Ale info

Mountain Brew. This was a mix I came up with many years ago. It was interesting. It didn't do much for me but some of my friends loved it. I just wanted to try something different. My biggest problem with it was after a few I would be up all night.

• 4.0 lbs. Dry Light Extract info
• .5 oz. Northern Brewer (Pellets, 9 %AA) boiled 45 min. info
• .5 oz. Cascade (Pellets, 5.50 %AA) boiled 15 min. info
• 288 oz. Mountain Dew - 24 - 12 oz Cans (not included in calculations)
• 1/2 tsp. Irish moss (not included in calculations)
• 1/4 tsp. yeast nutrients (not included in calculations)
• Yeast : Munton-Fison WLP400 Active Brewing Yeast info

A brew with Mtn Dew.

OG = 1.046 FG = 1.006 IBU = 19 SRM = 4 ABV = 5.2%

The beer turns out light and crisp, with some aroma, but not much flavor from the Mountain Dew. And, in case you’re wondering, neither the preservatives or the caffeine seem to bother the yeast. Mountain Brew is also a very easy to make. So, to mangle a phrase from their ads — just brew it!

Pour Mountain Dew into a clean, sanitized brew bucket. (The soda should not have anything growing in it, so there’s no need to boil. You may want to wipe the lips of the cans with a paper towel soaked in sanitizing solution, though. Let it sit in the bucket (covered) as you boil the wort so the level of carbonation will decrease.) Bring 2.5 gallons (9.5 L) of water to a boil and stir in malt extract. Boil for 60 minutes, adding hops at the times indicated in the recipe. Add Irish moss with 15 minutes left in the boil. Cool wort and pour into Mountain Brew. (Watch for excessive foaming.) Top up to 5 gallons (19 L) with water. Aerate (again, watching for excessive foaming) and pitch yeast. Ferment at 68 °F (20 °C) for 1 week. Rack to secondary and age for 2 weeks, Bottle with corn sugar.

HMS Victory ESB - Malt Extract Recipe

From Dry Dock Brewery, Aurora Colorado.