Tungsint
|
American Porter
|
19 Litres |
1.139 |
1.031 |
14.09 |
112.35 |
50 °L
|
923 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.105 |
Efficiency: 37.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2016 7:16 PM |
Notes: |
|
Petit-Beurre Imperial Stout
|
Imperial Stout
|
10 Litres |
1.116 |
1.027 |
11.73 |
53.15 |
50 °L
|
915 |
0 |
|
|
Boil
Size: 15.7 Litres |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2022 10:55 AM |
Notes: Soak vanilla for 7 days, add cocoa and coffee and soak for another 4 days, strain bourbon and add to fermenter
Use enough bourbon to cover the cocoa nibs
No idea how to cookies will effect the gravity
about 80% of the coffe-cocoa-vanilla burbon has spilled
-maybe create another mix of 80g cocoa 20g coffe and 3 tsp vanilla extract to cover it up
There was too much coffee, next time I should use a 4:1 ratio of cocoa to coffee (80:20)
Notes for next time:
Use less coffee and less cocoa
Use more vanilla
Bottle slightly sooner - after about 6 weeks
A bit less roasted malt - only 300g
Replace the cookies for base malt + slightly caramel malt like biscuit malt + caramel 30 |
|
Black Is Beautiful V2.0 (KIT146)
|
Imperial Stout
|
5.5 Gallons |
1.078 |
1.014 |
8.47 |
72.78 |
50 °L
|
883 |
2 |
|
|
Boil
Size: 8.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12 |
Creation
Date: 8/7/2021 10:14 PM |
Notes: Optional add-ons:
Cacao Nibs - Roast 9 oz. in oven for 125-20 mins @ 225-275F. Soak in vodka. Add to fermenter
Vanilla Beans - Split, spread, scrape 2 beans into vial with vodka for 2 weeks. Add to keg.
Oak Staves - Soak in bourbon during fermentation, add to keg.
Coffee - Grind 8 oz. dark roast. Soak in 4 cups cold water for 24 hrs. Strain and add to keg. |
|
Avery Uncle Jacob's Stout
|
Imperial Stout
|
5.5 Gallons |
1.135 |
1.024 |
14.61 |
50.18 |
50 °L
|
868 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 66.2 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2019 12:24 PM |
Notes: Grains in the grain bill are based on what Avery has stated is in the mash. The actual proportions are estimates. Same for the hops.
IBU target is based on what is quoted on Untapped and Beer Exchange.
Start fermentation at 19°C and then turn up to 25°C @ 1.074 SG |
|
050-Monky's Breakfast Bourbon Stout
|
Imperial Stout
|
6 Gallons |
1.113 |
1.033 |
10.5 |
59.14 |
50 °L
|
869 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: 10 PSI |
Creation
Date: 11/9/2018 3:55 PM |
Notes: In j |
|
BIAB Imperial Stout V3
|
Imperial Stout
|
9.5 Litres |
1.11 |
1.029 |
10.63 |
58.41 |
50 °L
|
876 |
1 |
|
|
Boil
Size: 14 Litres |
Boil Time: 75 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2018 10:57 AM |
Notes: |
|
AHoy Imperial Stout
|
Dry Stout
|
5 Gallons |
1.101 |
1.03 |
9.31 |
23.3 |
50 °L
|
903 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2018 12:48 AM |
Notes: |
|
Porter
|
American Porter
|
1 Gallons |
1.055 |
1.029 |
3.5 |
52.58 |
50 °L
|
925 |
0 |
|
|
Boil
Size: 1.1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2017 1:05 PM |
Notes: MO toasted in 350 degree oven for 20 minutes
OG: 14 brix
Getting closer on this. Still getting some burnt toast flavors. Next time decrease midnight wheat a bit and substitute brown malt for chocolate malt. The special b is a nice addition. |
|
Dry Irish Stout
|
Irish Stout
|
3 Gallons |
1.05 |
1.014 |
4.69 |
35.44 |
50 °L
|
874 |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2017 12:07 AM |
Notes: |
|
Hackman Squad III
|
Belgian Dark Strong Ale
|
8 Litres |
1.099 |
1.024 |
9.85 |
24.25 |
50 °L
|
895 |
1 |
|
|
Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2016 10:19 AM |
Notes: Add roasted barley to give a stout-ish edge.
Add more base malt and candi syrup to up the %.
Changed yeast to Trappist High Gravity (Westmalle). |
|
He-Man Stout - BIAB
|
Russian Imperial Stout
|
5.25 Gallons |
1.089 |
1.022 |
8.79 |
40.48 |
50 °L
|
918 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2014 11:44 PM |
Notes: Steep: 150 degrees |
|
Imperial Stout 2016 Jul
|
Russian Imperial Stout
|
10 Litres |
1.094 |
1.026 |
8.95 |
52.32 |
50 °L
|
875 |
0 |
|
|
Boil
Size: 17.5 Litres |
Boil Time: 120 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2016 10:35 AM |
Notes: |
|
Dunkelweizen
|
Dunkles Weissbier
|
5.5 Gallons |
1.069 |
1.016 |
6.98 |
26.3 |
50 °L
|
910 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2016 5:06 PM |
Notes: |
|
Imperial Stout 2018
|
Russian Imperial Stout
|
4 Gallons |
1.113 |
1.025 |
11.57 |
59.81 |
50 °L
|
924 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 120 |
Boil Gravity: 1.069 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2016 1:17 AM |
Notes: |
|
Winter 2015 Imperial Stout
|
Russian Imperial Stout
|
4.5 Gallons |
1.123 |
1.025 |
12.86 |
62.73 |
50 °L
|
871 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2015 7:06 AM |
Notes: |
|
Monocacy Breakfast Stout
|
American Stout
|
5.5 Gallons |
1.073 |
1.022 |
6.68 |
52.7 |
50 °L
|
906 |
2 |
|
Author:
|
|
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2015 1:47 PM |
Notes: Add the hops and Irish moss as per the schedule. Add the first coffee and two chocolate varieties at the end of the boil. Allow the beer to cool to 68 ºF (20 ºC). Aerate aggressively transferring to primary. Hold at that temperature until fermentation is complete. Add the remaining coffee and condition for one week, then bottle or keg.
To improve mouthfeel, raising Mash to 158 from 155. Rounded up some fermentable quantities to simplify/add a little more fermentable sugars. |
|
Breakfast (L)Stout 2016
|
Baltic Porter
|
4 Gallons |
1.103 |
1.016 |
11.47 |
50.22 |
50 °L
|
872 |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2015 7:21 PM |
Notes: |
|
Ferret And Trouser Leg
|
Russian Imperial Stout
|
4.5 Gallons |
1.084 |
1.023 |
8 |
75.99 |
50 °L
|
875 |
0 |
|
|
Boil
Size: 5.15 Gallons |
Boil Time: 75 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2015 7:16 PM |
Notes: |
|
Russian Imperial Stout
|
Russian Imperial Stout
|
15 Litres |
1.093 |
1.015 |
10.26 |
62.78 |
50 °L
|
878 |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2015 1:43 PM |
Notes: |
|
Wookey Jack
|
American IPA
|
24 Litres |
1.078 |
1.014 |
8.48 |
105.33 |
50 °L
|
887 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2015 6:40 AM |
Notes: |
|
|
|