Double Digit Delight - Oh My
Home Brewing Recipes
Baker Street Ales Associate Brewer
Arny Lands
Beer Nexus
the crossroads of the beer world
Before I begin let me highly recommend that any of my readers who live
in the Manville NJ area get over to
Brooks Brewery in the Northside
Lounge.  Their award winning brewer Arty Hanneman is making some of
the best beer I've had.  If you go ask for Arty and tell him I sent you!

How about a two easy to make recipes for our extract using friends?

 Double Digit Delight - Oh My

This is a 10% big guy full of deep, flavorful chocolate notes.  Be careful
drinking it since that high ABV is very well hidden.
  • •6.6 lbs. gold unhopped malt extract
  • • 2 lbs. orange blossom honey
  • •1 lb. chocolate malt
  • •1 lb. pale chocolate malt
  • •1 lb. Vienna malt
  • •0.5 lb. cara-pils malt
  • •0.5 lb. crystal malt, 56° Lovibond
  • •1 lb. Munich malt
  • •2 oz. Perle hops (8% alpha acid), for 20 min.
  • •1 oz. crystal hops (3.2% alpha acid), for finishing
  • •Wyeast 1742 (Swedish ale)

Step by Step:

  • Steep grains in 2 gals. of 170° F water for 30 minutes.
  • Remove grains. Add malt and honey to the grain water. Bring to a
    boil. Add Perle hops and boil for 20 minutes. Remove from heat.
  • Stir in 1 oz. crystal hops. Add to fermenter. Add water to 5 gals.
  • When temperature is below 80° F, pitch yeast.
  • Ferment for seven to 10 days.
  • Place in secondary for seven to 10 days.
  • Prime with corn sugar. Bottle at 1.014. Let age three to four weeks.


  • •6.6 lbs—Briess CBW® Sparkling Amber LME—10 minute boil
  • •1 lb—Briess CBW® Pilsen Light DME—10 minute boil
  • •1 oz—Cascade (6.0% AA)—60 minute boil
  • •1 oz—Cascade (6.0% AA)—20 minute boil
  • •1 oz—Cascade (6.0% AA)—10 minute boil
  • •1 oz—Cascade (6.0% AA)—5 minute boil
  • •1 oz—Cascade (6.0% AA)—0 minute boil
  • •1 oz—Cascade (6.0% AA)—dry hop
  • •2 vials—WLP001 California Ale Yeast
  • •1 capsule Servomyces Yeast Nutrient—10 minute boil

  • Procedures
  • .Boil water with bittering hops for 40 minutes
  • Add second hop addition, boil 10 minutes
  • .Remove from heat. Add LME, DME, yeast nutrient and third hop
  • .Boil 5 minutes
  • .Add fourth hop addition, boil 5 minutes
  • .Add “0 minute” hop addition at boil knock out
  • Cool to 66ºF, oxygenate wort
  • .Pitch 1.5 vials WLP001 California Ale Yeast
  • Primary Fermentation: 1-2 weeks at 66ºF


And now let me answer one of the most common questions my readers
have sent in.  And please keep sending from beginner to advanced, I try
to answer each personally.

“Why isn’t my beer fermenting? It’s been xx hours so far!”
Unfortunately even the best of us me included sometime can lack
patience which is ultimately what it takes. The short answer is this:
Fermentation can take anywhere between 6-8 hours or even up to 72
hours to show any visible signs.

Yes 72 hours, if it hasn’t been that long yet then wait in 95% of cases
the fermentation will start after this amount of time. If nothing is
happening we can start looking at what’s causing the problem such as:
  • Is The Fermenting Vessel Airtight? Check lid, bucket, bung, etc.
  • What Temperature Is The Beer? Keep it in a place that's 17°C to  
If the above does nothing then re-pitch more yeast!

                         That's it for this month.  Hope to see you next time!

             Good Brewing and Cheers!

                Arny Lands
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