Son of the Sea Hound

Discussion in 'Recipes for Feedback' started by jmcnamara, Feb 11, 2016.

  1. jmcnamara

    jmcnamara Well-Known Member

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    for whatever reason, i recently found out this is what my last name means. so naturally, i want to make a beer called that.
    i was thinking something with some peated malt, maybe a nice saltiness to it. maybe something like a baltic porter.
    ideally, i'd be able to imperial-ize it to get just Sea Hound.

    any thoughts on particularly Irish ingredients or any other ideas?
     
  2. Nosybear

    Nosybear Well-Known Member

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    Peated malt, unless you want your beer tasting of bog water, is generally not considered a good ingredient for beer.
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    some regular smoked malt then?
     
  4. Nosybear

    Nosybear Well-Known Member

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    That just might work.
     
  5. oliver

    oliver Well-Known Member

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    i googled son of the sea hound to also get an idea, just exploring some ideas, are you sold on making a Porter??
     
  6. jmcnamara

    jmcnamara Well-Known Member

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    Absolutely not. I figured it'll be a darker beer, but other than that I'm open
     
  7. oliver

    oliver Well-Known Member

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    from what i read, they were of Viking decent, who went to Ireland with the prefix MAC, and some went to Scotland where it was shortened to MC. my two cents, an English Old Ale, and really darken it up with some good roasted malts.
     
  8. Ozarks Mountain Brew

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  9. jmcnamara

    jmcnamara Well-Known Member

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    nice, thanks guys.

    old ale..hmmm, sounds interesting. i wonder how a slightly sour, slightly smoky, slightly salty, very malty beer would taste? i'll have to think about the recipe for a bit

    also, i was looking up using salt for this recipe and a pretzel wheat, and i saw a few times that iodized salt should be avoided. but i couldn't find a reason. i assume it messes with the yeast in some way?
     
  10. jmcnamara

    jmcnamara Well-Known Member

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    ok, initial stab

    http://www.brewersfriend.com/homebrew/r ... -sea-hound

    i just read that vikings had access to coriander and rye, so that's why they're there. oysters, i don't know. when it was going to be a stout / porter, it made a bit more sense. i could always sub that and just use salt.
    I was also thinking of doing a sour mash on the side of about 4 lbs or so of my base malt to add to the boil. get a bit closer to the ABV range for the style
     
  11. Ozarks Mountain Brew

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  12. jmcnamara

    jmcnamara Well-Known Member

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    Title: Son of the Sea Hound

    Brew Method: BIAB
    Style Name: Old Ale
    Boil Time: 60 min
    Batch Size: 5.5 gallons (fermentor volume)
    Boil Size: 4 gallons
    Boil Gravity: 1.090
    Efficiency: 80% (brew house)

    STATS:
    Original Gravity: 1.065
    Final Gravity: 1.022
    ABV (standard): 5.71%
    IBU (tinseth): 32.52
    SRM (morey): 18.87

    FERMENTABLES:
    9.5 lb - United Kingdom - Maris Otter Pale (79.2%)
    8 oz - American - Roasted Barley (4.2%)
    0.5 lb - American - Munich - 60L (4.2%)
    1 lb - American - Smoked Malt (8.3%)
    0.5 lb - American - Rye (4.2%)

    HOPS:
    0.75 oz - Columbus 60 min, IBU: 27.13
    1 oz - Fuggles 15 min, IBU: 5.39

    OTHER INGREDIENTS:
    12 each - oysters, Time: 10 min
    0.5 oz - Coriander, Time: 10 min

    YEAST:
    White Labs - English Ale Yeast WLP002
     
  13. Ozarks Mountain Brew

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    that looks good, already brewed one close to that so you'll be happy
     

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