Courage Imperial Stout (1914)
|
Russian Imperial Stout
|
22 Litres |
1.103 |
1.023 |
10.55 |
56.36 |
50 °L
|
463 |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 120 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/9/2018 6:50 PM |
Notes: Dark blackish brown and syrupy. Madeira, rum raisins, port, black cherries, hints of treacle and cocoa. Pipe tobacco and a walnut tannic drying character. A deep and rich drying finish that lingers for ages. Words do not do this beer justice... |
|
RUM DAWG
|
No Profile Selected |
5.5 Gallons |
1.145 |
1.002 |
18.71 |
0 |
19.03 °L
|
211 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 10 |
Boil Gravity: 1.265 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2022 10:21 PM |
Notes: |
|
Sourwood Traditional
|
Sweet Mead
|
0.92 Gallons |
1.152 |
1.03 |
19.3 |
0 |
4.09 °L
|
755 |
1 |
|
Author:
|
|
Liquid Motivation
|
|
Boil
Size: 0.92 Gallons |
Boil Time: N/A |
Boil Gravity: 1.152 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/20/2021 7:51 PM |
Notes: |
|
Hood Rich
|
English Barleywine
|
5.5 Gallons |
1.151 |
1.018 |
17.48 |
40.21 |
15.97 °L
|
442 |
1 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 240 |
Boil Gravity: 1.083 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/1/2021 9:02 PM |
Notes: Use batch sparge method.
Mash at 148 for one hour, collect as much wort as you can. Bring to a boil as soon as possible.
Fill mash back up with 180 degree water, stir and collect as much as you can.
Target 10 gallons of wort at 1.078 to achieve 5.25 gallons at end of boil.
2 to 4 weeks primary.
Transfer to secondary with french oak chips soaked in cognac.
Age for 11 months on oak chips.
|
|
Barley Wine
|
English Barleywine
|
14 Litres |
1.136 |
1.019 |
15.35 |
296.38 |
11.33 °L
|
420 |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 240 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2020 8:47 AM |
Notes: Boil Time is 480min (8h) but BF max is 240 |
|
Mango Habbyneero IPA
|
Imperial IPA
|
6 Gallons |
1.096 |
1.024 |
10.47 |
83.29 |
9.74 °L
|
368 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2020 6:04 PM |
Notes: Mango Flavoring Extract used in lieu of fruit pulp to keep the clarity of the beer and avoid contamination that can occur when using fruit.
One week in primary
Two Weeks in secondary
|
|
Basic Cyser
|
Cyser (Apple Melomel)
|
1 Gallons |
1.172 |
1.017 |
20.24 |
0 |
3.86 °L
|
2.4K |
1 |
|
Author:
|
|
Majawat
|
|
Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.172 |
Efficiency: 100 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2019 3:23 AM |
Notes: |
|
Billiam Braggot
|
Braggot
|
4 Gallons |
1.083 |
1.002 |
10.62 |
30.55 |
4.61 °L
|
394 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2019 4:06 PM |
Notes: Really quick fermintaion . Lots of action first 2 days
Then on day 3 Krausen dropped day FG 1.000. Fermenting temp approx 22degC. |
|
Discordia
|
Imperial Stout
|
5 Gallons |
1.164 |
1.044 |
15.72 |
54.84 |
50 °L
|
466 |
1 |
|
|
Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.13 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2018 6:11 PM |
Notes: |
|
Léona Oscura
|
Imperial Stout
|
7 Gallons |
1.095 |
1.014 |
10.55 |
62.89 |
50 °L
|
299 |
1 |
|
|
Boil
Size: 7.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2018 3:09 AM |
Notes: |
|
Bohemian Barleywine
|
English Barleywine
|
20 Litres |
1.171 |
1.035 |
17.83 |
34.41 |
9.9 °L
|
4.2K |
1 |
|
Author:
|
|
zolakoma
|
|
Boil
Size: 39.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2012 9:42 PM |
Notes: |
|
Oaked Acerglyn (Maple Mead)
|
Dry Mead
|
5 Gallons |
1.108 |
1.001 |
15.38 |
0 |
16.08 °L
|
17.9K |
1 |
|
Author:
|
|
|
|
Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.108 |
Efficiency: 100 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: None |
Priming Amount: N/A |
Creation
Date: 9/9/2017 2:23 PM |
Notes: Oaked Acerglyn (Sparkling?)
(Maple Mead)
Ingredients
5 gal water
10 lbs Honey
2 packet Red Star Cote des Blancs Yeast
1 Medium Toast American Oak Spiral in secondary
2 x 32 oz Grade A Vermont Maple Syrup
Directions
In a large brew pot, simmer 3 gallons of water.
Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast warm water set aside
Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast when temperature is under 100F
Take OG reading. Mine was: 1.082 g/ml
Seal fermenter with airlock and store in a dark place at a temperature of about 70 degrees.
After 3 days, add 1 tsp yeast nutrient or not and aerate do this again after another 3 days.
After another week, add the remaining 32 oz of maple syrup and aerate.
Wait another week, then with a siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral at this point
After another 3 weeks, re-rack, then let age for 2 months, with sampling suggested
Bottle still – move totally fermented mead into a sanitized bottling bucket and bottle as you would beer but without the bottling sugar. Cap and store for 4 months in a temperature controlled place. Kitchen is ideal.
Sparkling - Dissolve the corn sugar in 2 cup warm water, add to carboy, and stir lightly.
Fill sanitized bottles and let age for 4 months, storing in the same manner.
Original Recipe: http://meadist.com/making-mead/mead-recipes/sparkling-oaked-acerglyn-maple-mead-recipe/
My Experience:
Heated 3 gallons of water on the stove to 140F added 10 lbs of honey and found that my pot was full and if I went to rapid boil I would have overflowed. I sanitized and poured the stock pots contents into the bucked, added 32 oz of Maple Syrup stirred and waited for cool down. At or around 92F I took a gravity reading which turned out to be 1.084 give or take a bit. Adjusting for temperature, I was not getting the gravity I was looking for I added enough water to make 5 gallons in the bucket and then waited. I pitched the waiting yeast, I used two yeast packets due to messing up with too warm water for the first starter, thought I may have killed some yeast in the too warm water of the flask. Turned out fine however. Bubbling started less than 24 hours later and bubbled strongly for 8 days. I checked gravity again and after 8 days of fermenting at 66-67 degrees the gravity was 1.100??? Obviously my OG was off by some points. I was supposed to be at 1.108 and I think that was probably more like the OG than I calculated it to be. Then I added yeast energizer 2.5 teaspoons and the rest of the maple syrup (another 32 oz) and stirred vigorously.
Pre-new-syrup 1 bubble/18-20 seconds, 24 hours after 1 bubble/6 seconds.
Back on track.
December 5th 1 bubble/5 seconds
Sniffer detects -- the butterscotch is less but a sweet maple smell is clearly there. :)
The Maple mead has been racked off into the secondary with a French Oak curl to continue fermentation. Rate of fermentation has slowed dramatically in the past week from 1 bubble/32 second to twice that now but still she ferments and will likely continue at temperatures of 62 -65F.
Original Gravity: 1.108 g/ml
Current gravity 1.010 at week 5 under fermentation (Dec 29th)
Calculated current gravity= 14.22%
(Projected 15.3 -15.8% ABV)
The rack off date 12/30/2917
I will let the Oak stay on the mead for 6 weeks, then check flavor on approximate date: 1/13/2018.
This is taking a lot longer than the recipe called for.
The third and final racking should happen on 1/13/18 into the glass 5 gallon carboy for clarifying. I have to be very careful and not push this last step. I am thinking maybe two weeks and and bottling the end of January. Allocating most of the batch for still mead and some for carbonation.
Sampled with new wine thief. Tastes of oak and and honey and a hint of maple. Slightly carbonated. Nice balance. Not too acidic as before. Mellowing is a good thing. Tastes like Chardonnay it really does and therefore I decided to halt the fermentation at 15.5% ABV and keep the residual sugars
5 Gallons plus a half gallon went into the carboy on 1/13/2018
FG 1.00
15.5% ABV
Added yeast stabilizer 1/2 teaspoon per gallon to arrest fermentation (Potassium Sorbate)
General color was foggy light yellow.
Waiting for the wine to clarify.
Projected bottling date 1/21/2018
Actual bottling day 2/10/18
"Assuming you are using classic corks, prepare them with a brief soaking in water before insertion if they have been stored for a long time, three months for example, in an open container. Opinions vary about the benefit of adding a bit of standard sulfite solution (two ounces potassium metabisulfite in a gallon of water). Diluting the standard solution to a ratio of about five to one with water softens the corks and eliminates the risk of contamination. In any case soak all corks, even those ordered directly from suppliers. Do not substitute chlorine for sulfite solution; it might lend itself to cork off-flavors. Soaking for an hour or less should suffice. Incidentally, use only new corks that are grade "extra first" or at least the equivalent. Extra first is considered medium grade. There are a lot of inferior corks out there, and these can ruin the wine’s flavor. It is worth the cost to use corks that will protect the wine and allow it to age under ideal conditions."
"After filling, leave the bottles standing cork up for three to five days. This allows the inside pressure to equalize down to normal, so wine won’t push or leak when placed on its side. It also lets the corks dry from the pre-bottling soak and breathe off any residual sulfite. Then store the bottles on their sides or upside down in the coolness of your cellar. After 30 days (okay, we all stretch that a little!), try one bottle to assure yourself all went well. After that, it is up to you when you drink the wine. Almost all wines benefit from three to six months in bottle, some for much longer.
Remember that wine ages in two ways: aerobically, while it is fermenting, being pressed, racked, and prepared for bottling, and anaerobically after bottling, when the myriad subtle chemical changes occur away from the air (other than what is dissolved in the wine at bottling) and produce true bouquet and complexities of flavor. When the wine is best is up to the winemaker, but a little patience is well worthwhile.
If you can creatively bend the rules and develop a method you can live with, by all means do it. Cleanliness is next to Dionysusness!"
I used a carboy siphon for the first time ever and wow this is the total way to go. I have been making beer since 2003 and avoided due to cost and stubbornness this device. Man!
I had to buy corks a case of empty wine bottles, and a corker.
Yield in bottles
17 Wine bottles
3 1/2 Wine bottles
6 Grolsch bottles
1 Bombardier 32 oz
1 12 oz beer bottle full
Wine makers cut maybe 12-14 oz
Usually I go for the stats but here I want to focus on how it tastes.
Being the first Acerglyn and the second ever wine making experiment, I want to savor the flavor and pat myself on the back for making THE oldest beverage in the world, plus a bit of Adirondack Maple Syrup.
Tasting notes:
Color: Light Amber
Clarity: Clear as a bell
Mouthfeel: Good body with ever so slightly effervescence.
Taste: Semi-sweet to dry with Maple and Honey flavors and a bit of tannin.
Finish: Clean, crisp not cloying and with a hint of citrus.
Final ABV: 15%
A new record for me.
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|
Guy's St Bernardus 12
|
Belgian Dark Strong Ale
|
23 Litres |
1.092 |
1.012 |
10.51 |
21.15 |
25.86 °L
|
2.1K |
1 |
|
|
Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.106 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2017 10:39 AM |
Notes: 90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 78F through 7 days. At 1.014 rack off primary yeast to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.013 is reached. Dump yeast a second time, lower temp to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Golden Candi Syrup and re-pitch 500ml Westvleteren strain stir-plate. Bottle re-ferment for 14 days at 76F. Cellar for 12 months. |
|
Mallorca Imperial Stout
|
Imperial Stout
|
28 Litres |
1.097 |
1.017 |
10.53 |
70.28 |
38.89 °L
|
2K |
3 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 15 ° C |
Priming Method: Dextrin |
Priming Amount: 7g/l |
Creation
Date: 3/13/2017 2:13 PM |
Notes: |
|
Duck Lord III
|
Imperial Stout
|
22 Litres |
1.181 |
1.047 |
17.57 |
78.46 |
50 °L
|
1.9K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 240 |
Boil Gravity: 1.105 |
Efficiency: 70 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2017 8:51 AM |
Notes: On brew day...
Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.
Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.
Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L
Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).
Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.
age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary
1. Intelligentsia black cat (pre-2014 Dark Lord)
or
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)
age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling
When kegging, shoot for 2-2.25 volumes CO2
Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees
Once carbonated condition at cellar temperature for several months |
|
Russian Imperial Sweet Stout
|
Russian Imperial Stout
|
11.5 Gallons |
1.133 |
1.053 |
10.61 |
45.16 |
50 °L
|
2.9K |
3 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2016 4:53 PM |
Notes: First Place in Russian Imperial Hill City Home Brew Lynchburg VA |
|
Kümmel (Caraway Liqueur) "Brewers"
|
Alternative Sugar Beer
|
0.75 Gallons |
1.184 |
1.035 |
19.56 |
0 |
0 °L
|
2.8K |
1 |
|
|
Boil
Size: 0.75 Gallons |
Boil Time: N/A |
Boil Gravity: 1.184 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2015 7:51 PM |
Notes: Bring 2 quarts water to a boil remove from heat stir in
3 lbs. Beet sugar stirring to dissolve.
cool to 95 deg. transfer to gallon fermenter.
Add Spice seeds Caraway,Cumin,Fennel,Anise can be used.
Yeast cake of your choice from last completed Beer fermentation
Pitch 1 quart of beer settlings from carboy.
"Settlings" - (prepare yeast slurry from prior batch of beer decant into 1/2 gallon jar let settle and then decant 1 quart into fermenter)
Ferment 1 month. |
|
Matt The Mediocre
|
Russian Imperial Stout
|
8.5 Gallons |
1.097 |
1.016 |
10.55 |
56.86 |
50 °L
|
1K |
2 |
|
Author:
|
|
MFer Brewery
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 2:19 AM |
Notes: 2 weeks in primary
5 months in secondary
Add 1 oz of oak cubes soaked in Port, 2 weeks prior to bottling |
|
American Stout
|
Russian Imperial Stout
|
16.5 Gallons |
1.104 |
1.025 |
10.45 |
106.54 |
42.81 °L
|
1.1K |
0 |
|
|
Boil
Size: 20 Gallons |
Boil Time: 120 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: Forced |
Creation
Date: 12/10/2014 5:22 AM |
Notes: |
|
CHEESE SNACK
|
Specialty Beer
|
5.5 Gallons |
1.5 |
1.125 |
49.22 |
0 |
40 °L
|
2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 100 |
Boil Gravity: 1.5 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2014 4:13 PM |
Notes: |
|
|
|