M.O.B.A.T. (My own black and tan)

Description:

This looks like it's going to be a challenge brewing but it's really not. You have to brew two beers(stout and ale)and then combine them at fermentation. It wasn't that bad to do and if the results are good I'll do it again.Well here it goes.If you make this let me know how you like it.This came out bitter as well but mellowed with time.Next time I would cut back on the Kent Golds to about 1/4 oz.

Size:

• 1 gallon

Ingredients:

These are the grains for the Ale:

• 1lb. American 2 row
• 2 oz Dextrine Malt
• 2 1/2 oz Caraviena Malt 21 L
• 1/4 oz German Hallertau pellets(H.B.U. .75)bittering
• 1/2 oz Kent Golds (fresh leaf)(H.B.U.2.8)bittering
• 1/4 oz Fuggles (fresh leaf)(H.B.U.1) aroma

These are the grains for the Stout:

• 1/2 lb. American 2 row
• 2 oz Dextrine Malt
• 1 oz Roasted
• 1 oz Chocolate
• 1 1/2 oz Crystal 80L
• 1 cinnamon stick
• 1/4 oz Northern Brewers (fresh leaf)(H.B.U.2.8)bittering
• 1/4 oz Fuggles (fresh leaf)(H.B.U.1) aroma

Finishing stuff:

• 1/4 tsp. Irish moss
• 1 tsp.Polyclar(dissolved)
• 1 pack Nottinghams yest(Rehydrated)
• 2 1/2 Tbs.Dextrous(dissolved in cooled boiled water)

Brewing Instructions

Mash Ale and stout grains in a seperate pot at 158F for 1 hour.Sparge each with 168F water into seperate kettles untill you get 3/4 to 1 gallon of liquor.At the beggining of the boil add bittering hops and boil each for 1 hr. and 15 min.At the beggining of the stout boil add cinnamon. With 15 min. left add Fuggles and Irish moss to both.After the boil is done combine Ale and Stout liquor and cool with wort immersion cooler to 80F. Pitch yeast,ferment,and bottle as normal.

Fermentation:

• Primary:1 week @ 68F.
• Sendary:1 week @ 68F with polyclar

• O.G.-1.040
• F.G.-1.010
• Alcohol-4%>