Fekete Mókus

posted by Jon

On December 19 we brewed our smoked porter. In honor of our Hungarian beer club members it will be called "Fekete Mókus" (pronounced FEH-kuh-tuh MOE-koosh). While the boys brewed, the girls and kids celebrated the season with the building of a gingerbread house.

As always, we partook of some beverages, this time brought all of the way from Hungary just for the occasion. We also enjoyed the last of the Y2K, a barleywine from NHBC brewed in 1999.

And now, the beer geek stuff:

7:00 Water heated

7:22 Water @ 155°, 1/2 lb black patent malt, 1 lb British chocolate malt, 1 lb Crystal 120°L and 1/2 lb smoked malt steeped

7:54 1/2 gallon sparge @ 150°

8:35 Boil started, 1oz Magnum hops added

9:20 1/2oz Willamette hops added

9:30 1/2oz Willamette hops added

9:35 Heat off

Sometime after 9:35 realized that we forgot to add the irish moss and yeast nutrient. 1 tsp each added.

10:08 English Ale WLP002 yeast added. This was 2nd generation, harvest from Gourdon.

Gravity = 1.050


The airlock started bubbling quite quickly and has stopped in the last week or so. I plan to rack off to the secondary tonight (1/3/11) and bottle in a week or so.