The Royal Wee
|
Wood-Aged Beer
|
5 Gallons |
1.128 |
1.031 |
12.74 |
56.02 |
50 °L
|
307 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 5 |
Creation
Date: 11/3/2019 3:56 PM |
Notes: |
|
Holy Schnikes
|
Wood-Aged Beer
|
155 Gallons |
27.497 |
5.205 |
12.71 |
34.98 |
43.66 °L
|
110 |
0 |
|
|
Boil
Size: 170 Gallons |
Boil Time: 180 |
Boil Gravity: 25.3 |
Efficiency: 100 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2023 7:53 PM |
Notes: |
|
Coconut Barrel RIS
|
Wood-Aged Beer
|
5.5 Gallons |
1.1 |
1.017 |
10.95 |
51.92 |
50 °L
|
123 |
0 |
|
|
Boil
Size: 8.11 Gallons |
Boil Time: 120 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2023 9:09 PM |
Notes: SG 1.097
FG 1.024
fermented at room temperature (65F)
moved off yeast into secondary left at room temperature (65F)
added hungarian oak cubes that were boiled in water and then dried. left for 30 days
on day 30, added vanilla beans, giaradelli 70% cocoa and 2 3" long mexican cinnamon sticks that had been sous vide at 148F for 1 hour. left for 14 days
on day 44, racked to new vessel and added vanilla beans back into beer. left for 14 more days.
on day 58, added toasted coconut to vessel. left for 14 days
racked to keg and carbonated at 10psi at 40F. |
|
Bourbon Barrel Aged Ukrainian Stout
|
Wood-Aged Beer
|
5.5 Gallons |
1.097 |
1.012 |
11.09 |
94.31 |
39.22 °L
|
115 |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.059 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/30/2023 7:08 PM |
Notes: |
|
Goose Island Bourbon County Stout
|
Wood-Aged Beer
|
11 Gallons |
1.145 |
1.031 |
15.08 |
100.15 |
50 °L
|
717 |
0 |
|
|
Boil
Size: 22 Gallons |
Boil Time: 120 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/3/2022 10:30 PM |
Notes: |
|
Helldordo Clone
|
Wood-Aged Beer
|
2.5 Gallons |
1.109 |
1.006 |
14.87 |
28.17 |
7.92 °L
|
475 |
0 |
|
|
Boil
Size: 3.28 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: 12/31/2021 6:21 PM |
Notes: |
|
GIBCS 014
|
Wood-Aged Beer
|
3.5 Gallons |
1.125 |
1.027 |
12.87 |
54.29 |
50 °L
|
524 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 240 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 7:25 PM |
Notes: 3 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Install Blowoff tube on fermenter...DO NOT SKIP THIS STEP OR YOU WILL BE CLEANING UP A MESS.
Ferment at 62 for the first 4-5 days and then let free rise to 70.
Let it sit on the yeast cake for about 2 weeks before racking to secondary.
Transfer to secondary and add whiskey soaked #3 char oak spirals.
Give it a taste after a couple of months and if it's good, cold crash for 5 days and proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. just use a pinch into each bottle. Let bottles age at room temperature for at least 4 weeks before checking carbonation. If they are carbonated, move them over to the fridge. Otherwise, check every week or so to see where the carb level is at. |
|
GIBCS 013
|
Wood-Aged Beer
|
4 Gallons |
1.127 |
1.028 |
13.02 |
44.48 |
50 °L
|
660 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 240 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2021 2:16 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
|
GIBCS 012 (Blended With #11)
|
Wood-Aged Beer
|
3 Gallons |
1.135 |
1.029 |
13.89 |
50.88 |
50 °L
|
736 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 6 Gallons |
Boil Time: 240 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2020 6:25 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
|
GIBCS 11 (Blended With #12)
|
Wood-Aged Beer
|
3 Gallons |
1.146 |
1.032 |
14.99 |
49.47 |
50 °L
|
686 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 180 |
Boil Gravity: 1.071 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2020 9:13 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 500 mL starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
|
Bourbon County Vanilla Rye
|
Wood-Aged Beer
|
5.5 Gallons |
1.125 |
1.019 |
13.84 |
53.99 |
50 °L
|
7.2K |
6 |
|
|
Boil
Size: 9.25 Gallons |
Boil Time: 180 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: sucrose |
Priming Amount: 3.6 oz |
Creation
Date: 5/25/2012 7:37 PM |
Notes: 2 total Mexican and Madagascar Vanilla Beans
Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon)
Bottle with CBC-1 yeast for proper carbonation due to high ABV |
|
Bourbon County Stout Clone
|
Wood-Aged Beer
|
5.5 Gallons |
1.119 |
1.035 |
11.1 |
67.96 |
50 °L
|
538 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/2/2019 6:18 PM |
Notes: |
|
BrewDog - Homicidal Puppet Help Desk
|
Wood-Aged Beer
|
5.3 Gallons |
1.105 |
1.02 |
11.5 |
132 |
23 °L
|
435 |
0 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66.2 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/1970 12:00 AM |
Notes: First Brewed 2017
Indulgent, complex, and endlessly rewarding; packed with flavours of toffee, coconut, red berry, burnt sugar, marzipan, orange, cherry - American oak adds structure and depth to this chewy and warming barley wine brewed with rye and aged in rye whiskey cask. Be careful with brown malt. If you put too much in, it can very easily turn a fantastic tasting beer into a beer that tastes like someone has poured a pint into an ash tray, swirled it around and put it back into your pint.
https://www.brewdog.com/beers/diy-dog |
|
BrewDog - AB:23
|
Wood-Aged Beer
|
5.3 Gallons |
1.11 |
1.02 |
11.5 |
80 |
41 °L
|
361 |
0 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69.8 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/1970 12:00 AM |
Notes: First Brewed 2017
Our Abstrakt series showcases one-off beers, brewed or blended to the peak of our abilities. Each release is unique and never to be repeated. Never put honey into your beer without pasteurising it. It is full of wild yeasts that are waiting to spoil your hard work.
https://www.brewdog.com/beers/diy-dog |
|
BrewDog - AB:25
|
Wood-Aged Beer
|
5.3 Gallons |
1.113 |
1.02 |
13.3 |
35 |
46 °L
|
364 |
0 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66.2 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/1970 12:00 AM |
Notes: First Brewed 2018
A super-smooth, full-bodied chewy- as-hell barley wine. Our latest concept brew spent 6 months drawing flavour from bourbon barrels. Waxing the bottle/cap helps to exclude oxygen ingress through the cap if you are looking to cellar the beer for a long time.
https://www.brewdog.com/beers/diy-dog |
|
Burbon County Clone
|
Wood-Aged Beer
|
5.5 Gallons |
1.139 |
1.026 |
14.8 |
31.13 |
37.19 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.118 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 12:01 PM |
Notes: Aged in 5 gal Seven Stills Chocosmoke Whiskey Barrels
1 vanilla bean
.25lb toasted coconut |
|
Dark Star Lake
|
Wood-Aged Beer
|
5.5 Gallons |
1.113 |
1.028 |
11.12 |
37.43 |
50 °L
|
1.5K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 60 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 4:16 PM |
Notes: |
|
Rye Wine
|
Wood-Aged Beer
|
5 Gallons |
1.112 |
1.027 |
12.61 |
63.24 |
28.88 °L
|
3.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2015 6:31 AM |
Notes: |
|
Obama Brew
|
Wood-Aged Beer
|
7 Litres |
1.141 |
1.035 |
13.92 |
24.17 |
11.76 °L
|
2.1K |
0 |
|
|
Boil
Size: 5 Litres |
Boil Time: 45 |
Boil Gravity: 1.198 |
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: 3/23/2015 2:15 PM |
Notes: |
|
Smoke & Oakum IPA
|
Wood-Aged Beer
|
5 Gallons |
1.106 |
1.023 |
10.94 |
109.81 |
18.8 °L
|
3.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2015 3:08 PM |
Notes: |
|
|
|