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Thespian Stout (low Alcohol Version)
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Oatmeal Stout
|
5.5 Gallons |
1.062 |
1.017 |
5.98 |
55.42 |
30.92 °L
|
1.4K |
0 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/6/2013 8:42 PM |
| Notes: |
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Jacob's Oat Stout
|
Oatmeal Stout
|
5.25 Gallons |
1.051 |
1.013 |
4.93 |
26.91 |
38.12 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 2/23/2015 7:20 PM |
| Notes: |
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Light Citrus Wheat Ale
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American Wheat or Rye Beer
|
10 Litres |
1.044 |
1.008 |
4.72 |
20.6 |
4.77 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 12:15 PM |
| Notes: |
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Hyper Wolf
|
American Brown Ale
|
5.5 Gallons |
1.056 |
1.011 |
5.96 |
26.12 |
21.1 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: Forced Carb. |
Priming Amount: (1.5-2.5vols) |
Creation
Date: 9/2/2015 2:24 PM |
Notes: Aroma: Malty, slightly sweet, with chocolate, toasty, spicy qualities. Balanced spicy, floral with reminiscent lemony, citrus hop aroma. Low ester fruitiness.
Appearance: Light to Medium Brown (Nothern English Brown.) Clear with off white head.
Flavor: Caramel, Chocolate with slight spicy, toasty malt balanced with medium bitterness. The hops will be moderately present with floral, citrus character. Medium finish delivers both malt and hop flavors. Low esteric fruitiness.
Mouthfeel: Medium bodied with slight resinous impression. Moderately high carbonation. Low alcohol warmth.
Overall Impression: Quaffable, flavorful hoppy brown beer that will appease the hop headed and malt minded alike. Opens the fall season with a beer light enough to session, yet bodied enough to have character. This beer may be for gulping, but the depth of flavor is worthy of sipping.
**History: An American style from the modern craft beer era.Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations.
**Characteristic Ingredients: Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.
**Straight from the 2015 BJCP Guidelines
~~~~~THE GRAIN GANG:~~~~~
Special Guest Brewmaster: Don of Saison, House of "Pickle" Spiers
BrewDay Original/Brewmaster 2.0: Luke "The H is for Habromania and Hakenkreuz" Starr
BrewDay Original: Chevy "Likes His Beer Like His Women, Stout" Christopher
BrewDay Original: Mike "Resident Dick" "Wine and Dine" Stearns
Residential Affiliate: Fairoze "Wear a Goddamn Helmet" #IronFooze Azfar
Roaming Affiliate: Ted "Where the fuck did Ted go?" Cotter
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Pumpkin Ale
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American Brown Ale
|
5 Gallons |
1.049 |
1.009 |
5.26 |
37.8 |
11.18 °L
|
1.4K |
0 |
|
|
Author:
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stevesic88@gmail.com
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2015 4:54 PM |
Notes: OG = 1.064
FG = 1.006
ABV = 7.61%
Spread the pumpkin on a cookie sheet and bake for 60 minutes at 350F degrees before adding to the mash - cool before adding to mash
Toast 2-row for 30 minutes @ 350F degrees and then crush grains before adding them to the mash.
Cut 1 whole pumpkin into cubes (no skin or guts) and bake for 40 minutes at 350F degrees or until golden brown and caramelizing. Add to secondary for 7 days. |
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Rob's Doppelbock
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Doppelbock
|
5.5 Gallons |
1.089 |
1.021 |
8.95 |
27.59 |
15.96 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 46 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 11:00 PM |
| Notes: |
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Coconut Porter
|
Robust Porter
|
5.5 Gallons |
1.06 |
1.011 |
6.42 |
32.73 |
36.32 °L
|
1.4K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 4/28/2016 1:39 AM |
| Notes: |
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Mango Wheat Beer
|
Weissbier
|
76 Gallons |
13.631 |
3.395 |
5.66 |
25.71 |
4.37 °L
|
1.3K |
1 |
|
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| Boil
Size: 80 Gallons |
Boil Time: 60 |
Boil Gravity: 13 |
Efficiency: 81 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2023 5:16 PM |
| Notes: |
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Mango Tango Smoothie Ale
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Specialty Fruit Beer
|
4.75 Gallons |
1.087 |
1.012 |
9.84 |
11.29 |
6.48 °L
|
1.3K |
1 |
|
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| Boil
Size: 5.66 Gallons |
Boil Time: 60 |
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: co2 |
Priming Amount: N/A |
Creation
Date: 8/15/2022 8:23 PM |
Notes: My attempt at a smoothie ale/pastry sour. Thanks to Hops and Gnarly's youtube channel and Oakshire brewing's guide to help me with this recipe.
-Mash around 150-152F
-60 min boil. Add marshmallow fluff (aka the dextrose in the fermentables) at flameout. Motueka seem like it could add to the fruity flavor. I have seen people use Cascade for this recipe. Really only 1/2 or 1 oz is plenty but I got a good deal.
-Pitch Philly Sour first. After 2-3 days, add whatever California Ale yeast you got and let it chill for probably up to 14 days total.
-Cold crash and add to keg with the puree. remember, this will dilute the overall ABV by quite a bit. 11lbs of puree = 1.2 gallons of volume. If I start at 9.77% with 4ish gallons of beer, I end at about 7.5% after adding the puree.
-Consider adding 2-3 sliced vanilla beans at day 7ish of fermentation
Notes: consider any puree from Fierce Fruit. I wanted to try peach, but it was out of stock. I think banana, guava or berry could be interesting. Also, Oakshire uses a more complex grain bill, almost like a NEIPA bill including white wheat. May consider next time, but I wanted to keep it simple like Hops and Gnarly for my first go. He also used Imperial's Voss Kveik, but at 68F which is interesting.
After first brew: My efficiency was pretty low. I think you need the alcohol content to help with overall mixture of the puree and beer. Final beer ended at 5.7%. Secondly, 4.75 gal post boil was too much. I maybe only lost .2 gal trub in the bucket so I bottled about 5 x 16 oz of just the remaining sour beer.
References:
https://web.brewfather.app/share/Tz7ms2FUgHFafB
https://newschoolbeer.com/home/2021/3/oakshire-brewing-guide-to-smoothie-sours |
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Backwoods Belgain
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Belgian Blond Ale
|
39 Gallons |
16.351 |
3.344 |
7.07 |
21.96 |
7.37 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 42 Gallons |
Boil Time: 60 |
Boil Gravity: 15.2 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2022 8:34 PM |
| Notes: |
|
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Barleywine Recipe For 2025
|
English Barleywine
|
10 Litres |
1.097 |
1.019 |
11.28 |
70 |
17.14 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: BelgianCandySugar |
Priming Amount: 30.4 g |
Creation
Date: 9/4/2020 9:08 PM |
| Notes: |
|
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Smoked Red Ale (250)
|
American Amber Ale
|
23 Litres |
1.055 |
1.014 |
5.39 |
30.95 |
27.18 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2017 11:33 PM |
| Notes: |
|
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Summer Shandy 2.0
|
American Wheat Beer
|
4.5 Gallons |
1.053 |
1.013 |
5.33 |
21.95 |
4.62 °L
|
1.3K |
1 |
|
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|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 7/8/2017 1:02 PM |
| Notes: |
|
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Dragon's Milk Mexican Spice Cake
|
Imperial Stout
|
6 Gallons |
1.1 |
1.027 |
9.55 |
31.68 |
35.78 °L
|
1.3K |
2 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2017 5:06 PM |
Notes: 2.6L starter with 10.5oz DME
Soak oak chips in bourbon
Soak vanilla beans, cinnamon, cacao nibs, and chiles in bourbon. |
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English IPA
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English IPA
|
20 Litres |
1.063 |
1.016 |
6.07 |
50.16 |
6.81 °L
|
1.3K |
1 |
|
|
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| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 5.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 8:58 AM |
| Notes: |
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Beam Me Up Scotty
|
Wee Heavy
|
5 Gallons |
1.109 |
1.03 |
10.41 |
36.51 |
22.96 °L
|
1.3K |
2 |
|
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| Boil
Size: 5.95 Gallons |
Boil Time: 90 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2017 11:14 PM |
| Notes: |
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RIP Prince
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Witbier
|
5.5 Gallons |
1.052 |
1.011 |
5.3 |
10.68 |
43.27 °L
|
1.3K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 4/25/2016 6:46 PM |
| Notes: |
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Sugar Calculator
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American Light Lager
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1 Gallons |
1.044 |
1.011 |
4.33 |
0 |
15.38 °L
|
1.3K |
0 |
|
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Author:
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Estproph
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| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/15/2016 12:50 PM |
| Notes: |
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Chance's Birthday Stout
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Oatmeal Stout
|
5.25 Gallons |
1.062 |
1.016 |
5.95 |
36.98 |
31.92 °L
|
1.3K |
1 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 3/5/2016 6:28 PM |
| Notes: |
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Sour Patch Bastard Child
|
Specialty Beer
|
6 Gallons |
1.058 |
1.014 |
5.85 |
4.67 |
4.18 °L
|
1.3K |
1 |
|
|
Author:
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HarpOSU
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| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2014 11:23 PM |
Notes: See photo notes
Get 0.5 unmilled pilser malt
3 grapefruits worth of zest for secondary (14 days) |
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