|
Ozark BDCS (Barrel-Aged Double Cream Stout)
|
Imperial Stout
|
19 Litres |
1.103 |
1.029 |
9.74 |
88.83 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 120 |
Boil Gravity: 1.077 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.36 bar |
Creation
Date: 2/13/2022 6:23 AM |
Notes: https://beerandbrewing.com/recipe-ozark-bdcs-barrel-aged-double-cream-stout/
Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.
Mill grains and mash at 154°F (68°C) for 60 minutes.
Vorlauf until the runnings are clear of particles, then switch on the burner and run off into the kettle. Sparge at 170°F (77°C), topping up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate.
(If dividing the grist to conduct two mashes, begin boiling the first batch while mashing the second.) Boil for about 2 hours—or longer if necessary to get near the target starting gravity—adding hops and lactose according to the schedule.
After the boil, chill to 66°F (19°C), aerate well, and add plenty of healthy yeast. Ferment at 68°F (20°C) until fermentation is complete and gravity has stabilized.
Rack the beer into a bourbon barrel—or a sanitized fermentor with about 3 oz (85 g) of bourbon-soaked oak cubes—and age patiently. |
|
|
Chocolate Peanut Butter Imperial Stout
|
American Porter
|
5.5 Gallons |
1.089 |
1.024 |
8.51 |
83.27 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 70 |
Mash Thickness: 1.76 |
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: 9/24/2020 8:11 PM |
| Notes: |
|
|
Smell Of NEIPA In The Evening
|
Specialty IPA: New England IPA
|
50 Litres |
1.066 |
1.015 |
6.66 |
34.32 |
4.72 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 58.35 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 71 |
Mash Thickness: 3.5 |
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: 8/12/2020 8:32 PM |
Notes:
Meskevann før malt 55:
6.6 g kalsiumsulfat (CaSO4)
16g kalsiumklorid (CaCl2)
Spylevann 20:
2.4 g kalsiumsulfat (CaSO4)
6 g kalsiumklorid (CaCl2)
I meskevann etter malt:
2g magnesiumsulfat (MgSO4) |
|
|
Nivid Hasstie Barrel Aged Rye Stout
|
Imperial Stout
|
10.5 Gallons |
1.115 |
1.028 |
11.39 |
62.33 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 9/26/2015 2:09 AM |
| Notes: |
|
|
Citrus Summer Day IPA
|
American IPA
|
5 Gallons |
1.075 |
1.019 |
7.39 |
42.73 |
10.54 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.125 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.23oz |
Creation
Date: 4/3/2016 12:39 AM |
| Notes: |
|
|
Biere De Garde
|
Bière de Garde
|
6.5 Gallons |
1.074 |
1.022 |
7.31 |
26.27 |
16.79 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
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: 4/15/2016 6:55 AM |
| Notes: |
|
|
This Charming Man
|
American IPA
|
23 Litres |
1.069 |
1.013 |
7.46 |
76.96 |
7.88 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 5 grams/litre |
Creation
Date: 7/30/2016 2:44 PM |
| Notes: |
|
|
Chocolate PB Stout
|
American Stout
|
5.5 Gallons |
1.078 |
1.024 |
7.04 |
27.93 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2017 2:30 AM |
Notes:
|
|
|
17B - Old Ale
|
Old Ale
|
24 Litres |
19.374 |
5.093 |
7.89 |
37.48 |
17.57 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 18 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2018 5:46 PM |
| Notes: |
|
|
India Piper Ale
|
Specialty IPA: New England IPA
|
3.28 Gallons |
1.066 |
1.012 |
7.08 |
36.14 |
4.58 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 45 |
Boil Gravity: 1.057 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 27.96 psi |
Creation
Date: 7/13/2017 6:09 PM |
| Notes: |
|
|
Hale’s Pride
|
American Brown Ale
|
5 Gallons |
1.06 |
1.012 |
6.31 |
28.62 |
21.76 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 7/16/2018 3:07 PM |
| Notes: Boil off an extra gallon in fall for a strong dark brown ale |
|
|
Vanilla Cream Ale
|
Cream Ale
|
38 Litres |
1.047 |
1.011 |
4.73 |
17.16 |
5.01 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: corn sugar |
Priming Amount: 4.5 oz |
Creation
Date: 2/2/2017 10:51 PM |
Notes: 1600 ml. starter at 1.04
Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05
attenuation better than expected
finished at 1.011 about 5.3 ABV
carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing
tasty summer beer,easy drinking.
A great beer for the female in your life.
I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.
Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).
Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.
I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-
12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.
Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.
batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.
-Cheers-
|
|
|
Shiner Glock
|
International Dark Lager
|
5.75 Gallons |
1.048 |
1.011 |
4.79 |
14.5403 |
26.49 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8.54 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 3/22/2021 1:04 PM |
| Notes: May Iron Brewly Winner for International Dark Lagers |
|
|
VB
|
International Pale Lager
|
21 Litres |
1.039 |
1.003 |
4.71 |
25.78 |
3.38 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/3/2019 5:28 AM |
| Notes: |
|
|
B&W's Kölsch
|
German Pilsner (Pils)
|
42 Litres |
1.047 |
1.011 |
4.72 |
19.89 |
3.63 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2017 10:20 PM |
| Notes: |
|
|
Mark's Best Bitter(Bass)
|
Special/Best/Premium Bitter
|
20 Litres |
1.042 |
1.01 |
4.24 |
29.92 |
8.31 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 73 |
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: 11/25/2013 1:40 PM |
| Notes: Fruity and malty with a subtle bitter finish. |
|
|
All Day IPA #8
|
American IPA
|
12.8 Litres |
1.045 |
1.01 |
4.53 |
85.83 |
10.18 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 65 |
Boil Gravity: 1.032 |
Efficiency: 85 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: corn sugar |
Priming Amount: 55g |
Creation
Date: 3/16/2015 1:18 PM |
Notes: fermentation primaire: 3j à 16-17C
1j à 19C
fermentation secondaire: 1j à 16C
6j à 20-22C
cold crash: 8j à 4C
embouteillage: 9L de bière
|
|
|
Belgian-Style Maple Pale Ale
|
Belgian Pale Ale
|
3 Gallons |
1.053 |
1.016 |
4.88 |
23.96 |
11.58 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2015 5:00 PM |
| Notes: |
|
|
Frothy Chimichangas
|
Oktoberfest/Märzen
|
5.2 Gallons |
1 |
1 |
0.03 |
144.16 |
0.11 °L
|
1.2K |
0 |
|
|
Author:
|
|
ninevolt
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1 |
Efficiency: 59 |
Mash Thickness: N/A |
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: 1/2/2015 5:28 PM |
| Notes: THIS RECIPE WAS TELEPATHICALLY GIVEN TO ME BY ALIENS. |
|
|
Golden Spike Vanilla Cream Ale
|
No Profile Selected |
5.8 Gallons |
1.043 |
1.011 |
4.18 |
21.09 |
4.33 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 83 |
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: 5/22/2013 8:10 PM |
| Notes: |
|
|
|
|