Posts Tagged ‘Bombay CPB’

Because I’m Lazy, That’s Why

Monday, April 27th, 2009

I know I said I’d post the rest of the story from the festival yesterday, but as you can see it didn’t happen. Most of my day was divided between a meeting, and corralling about 20+ three year olds. This means I didn’t write diddly yesterday. You’d think that would mean I’d hammer out the rest of the story last night and post it today, Well you’d be wrong. I spent last night bottling my Bombay CPB Porter (I can change it from stout to porter if I like).

So why not write it today and toss it up? Well today looks busy too. I have several friends currently attending Corban College, and their time there is almost up. This means we will celebrate the coming of summer with a day of cards, Frisbee, and soda (dry campus). So today I’m posting a video that somebody showed me. Personally I think it’s rubbish. Then again the video didn’t go the way I expected and I now am in a blood feud with it. Check it out and let me know your thoughts.

I Am A Craft Brewer from I Am A Craft Brewer on Vimeo.

Bombay CPB Stout

Wednesday, April 15th, 2009

peanut_singleNormally I don’t like sharing recipes until after I have tested them. But since I have a video up about it, I figured I’d get the recipe for the CPB up before tasting. Just realize I have no idea if this will turn out.



Bombay CPB Stout

.25 lbs. Black Roasted Barley
.5 lbs. Chocolate Malt
.25 lbs. Black Patent 
7 lbs. Light Malt Extract
.75 lbs. Lactose
.75 oz. Chinook Pellets
5 oz DeOiled Peanut Butter
3 oz Coco Powder
Nottingham Ale Yeast

Steep the grains as normal. Add malt to wort, and bring to a boil. Next add the hops at let boil for an hour. At flame out add the peanut butter, coco powder, and lactose. Cook till dissolved. Cool the wort, put in fermentor, oxegenate your wort, and pitch yeast.