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Danado De Bom Oatmeal Stout
|
Oatmeal Stout
|
6 Gallons |
1.051 |
1.013 |
4.99 |
43.88 |
47.58 °L
|
972 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
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: 11/22/2018 7:43 AM |
Notes: Danado de Bom Oatmeal Stout (Damn Good Oatmeal Stout)
Russian Imperial Stout Homebrew Recipe
After hopping from brewery to brewery in Singapore in 2009, Charlie Papazian got inspired to make this damn good oatmeal stout based on his experience at Brewerkz Riverside Point. Charlie assures that any beer lover should make this spot a destination as soon as they hit the ground in Singapore. This version (created by Charlie himself) has a smooth, velvety texture and a creamy brown head. When you put this one up to your nose, you’ll get a light cocoa and coffee flavor with subtle enhancement of aroma hops. Just over 4% alcohol by volume, this beer is truly for all seasons and surprisingly refreshing, even in the warmth of summer.
This recipe was originally featured in the 2009 January/February issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the Zymurgy digital archive.
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week. |
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Marzipan Imperial Stout
|
Imperial Stout
|
17.5 Litres |
1.11 |
1.03 |
10.48 |
52.77 |
50 °L
|
972 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 70 |
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: 7/22/2022 3:42 PM |
Notes: The flaked oats were slightly toasted in the oven @ 150°C
Secondary (4 weeks):
First 2 weeks:
- 200g Almonds (chopped, 20 min @150°C in the oven) in a bag
- 2x vanilla beans (pre-soaked in vodka for 2 weeks) along with:
3 tonka beans (one of them grated)
Hungarian and American medium toasted oak cubes/chips (about 60g together, little bit more of the american)
- 20g cocoa nibs and 1 grated tonka bean (both toasted in the oven for about 10 minutes @ 150°C)
Second 2 weeks:
- Took out the almond bag and put another 200g in (chopped, 30-40 min @ 150°C in the oven)
My OG was 1.112 and the FG was 1.044 of which I am uncertain why that happened. 2 packs of yeast should have been enough, and I don't recall any problems with mashing. So the alc. was 9%
Before bottling I couldn't refuse to sample it a few times in secondary, it tasted and smelled SO GOOD I could drink it right away. It was really marzipany/almondy, desserty, chocolatey...
Bottled amount was 12 liters, 2.0 Co2/vol
At first I was a little bit let down because the aroma was not nearly as strong as it was in the secondary. There was no alcohol burn, it simply wasnt very strong in aromas and flavours as mch as I expected. I didn't get the 'marzipan' feel really... it was still delicious though.
After aging for 3-4 months is where it really started to taste as I anticipated... started to get more and more of the marzipan/almond, chocolate popped up a lot more too. Much much stronger in the aromas and flavours, just what I was missing in it's younger state.
Now it really is a marzipan beer! :)
This is my mastercraft! |
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Grandma's Secret Stash Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.063 |
1.017 |
6.03 |
20.8 |
40.13 °L
|
972 |
0 |
|
|
|
| Boil
Size: 6.91 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12.29 psi |
Creation
Date: 2/27/2022 3:59 AM |
| Notes: |
|
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Scottish 60L
|
Scottish Heavy
|
5.5 Gallons |
1.034 |
1.009 |
3.41 |
16.18 |
13.42 °L
|
972 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/29/2021 4:50 PM |
| Notes: |
|
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NEIPA Citra Simcoe Galaxy
|
Specialty IPA: New England IPA
|
6.5 Gallons |
1.064 |
1.015 |
6.48 |
34.94 |
5.12 °L
|
972 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 65 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/28/2020 8:54 PM |
| Notes: |
|
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Strawberry Alarm Clock
|
American IPA
|
5 Gallons |
1.062 |
1.015 |
6.14 |
32.24 |
3.87 °L
|
972 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 78 |
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: 1/31/2020 4:47 PM |
Notes: - Mecca Grade Pelton malt, Mecca Grade Shaniko wheat. Mecca Grade Lamonta (American Pale) Malt.
- Mash at 150° F for one hour.
- After fermentation slows add freeze dried strawberrys and vanilla bean, (optional), after fermentation completes dry hop for 1 week.
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Blueberry Blunder
|
Fruit Beer
|
5 Gallons |
1.063 |
1.012 |
6.59 |
14.86 |
6.6 °L
|
972 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 6/26/2019 1:30 PM |
| Notes: Aim for 4 gallons of wort after boil, add 1 gallon of juice to secondary (Fermentable entry is for 1/2 gallon container). |
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Full Moon Pale Ale
|
American Pale Ale
|
1 Gallons |
1.053 |
1.013 |
5.22 |
57 |
8.5 °L
|
972 |
1 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 4/6/2019 3:49 PM |
| Notes: |
|
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Spiedel Mandarina Kit
|
No Profile Selected |
23 Litres |
1.053 |
1.009 |
5.71 |
44.84 |
7.25 °L
|
972 |
7 |
|
|
Author:
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Tinydancer
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: Keg carbing |
Priming Amount: At day 6( grav 1012) |
Creation
Date: 1/7/2013 7:52 PM |
| Notes: |
|
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Gummy Shark Attack (GSA)
|
American Amber Ale
|
21 Litres |
1.064 |
1.017 |
6.17 |
44.43 |
12.83 °L
|
972 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2017 1:23 AM |
Notes: 30/12/17 - pitched only one yeast, aerated the shit out of it to try and help with that.
14/1/18 - FG: 1018, cold crashed.
16/1/18 - Cold crashed and kegged |
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Legally Blonde
|
Blonde Ale
|
4.5 Gallons |
1.049 |
1.009 |
5.32 |
22.33 |
5.07 °L
|
972 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2017 6:17 PM |
| Notes: |
|
|
Clear To Close
|
Blonde Ale
|
10.5 Gallons |
1.042 |
1.007 |
4.56 |
20.48 |
4.53 °L
|
972 |
16 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: N/A |
Creation
Date: 6/24/2017 4:08 PM |
Notes:
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Bitter Sweet Kiss
|
Strong Bitter
|
23.5 Litres |
1.049 |
1.012 |
4.89 |
77.35 |
8.42 °L
|
972 |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2016 8:27 AM |
| Notes: |
|
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Norseman Ragol
|
Roggenbier
|
6 Gallons |
1.055 |
1.014 |
5.33 |
18.39 |
17.19 °L
|
972 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2016 12:43 PM |
| Notes: ferment 3 weeks or longer as the heffe yeast works a little slower in colder temps. carb to 3 vol. |
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Triple Hopper
|
American IPA
|
19 Litres |
1.055 |
1.009 |
6.07 |
50.21 |
8.24 °L
|
972 |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2016 6:20 PM |
| Notes: |
|
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Smitty's No.9 "Weizenbock"
|
Weizenbock
|
10 Gallons |
1.064 |
1.009 |
7.2 |
29.44 |
12.14 °L
|
971 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 71 |
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: 5/8/2017 5:05 PM |
| Notes: |
|
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Make America Amber Again 3
|
American Amber Ale
|
12 Gallons |
1.055 |
1.011 |
5.71 |
52.52 |
17.99 °L
|
971 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: Force carb |
Priming Amount: N/A |
Creation
Date: 2/21/2017 3:17 AM |
| Notes: |
|
|
JZ - No Short Measure
|
Ordinary Bitter
|
23 Litres |
1.038 |
1.012 |
3.38 |
37.74 |
12.03 °L
|
971 |
0 |
|
|
|
| Boil
Size: 33.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 11/22/2016 3:14 AM |
Notes: Yeast description:
http://www.whitelabs.com/yeast-bank/wlp002-english-ale-yeast |
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Gourdicus Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.071 |
1.017 |
7.19 |
13.33 |
12.65 °L
|
971 |
0 |
|
|
|
| Boil
Size: 6.01 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
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: 9/20/2021 4:03 PM |
| Notes: |
|
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Prvenac APA
|
American Pale Ale
|
18.5 Litres |
1.061 |
1.011 |
6.61 |
43.7509 |
5.36 °L
|
971 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/7/2021 1:53 PM |
| Notes: |
|
|
|
|