Chocolate Coconut Stout
|
Sweet Stout
|
6 Gallons |
1.085 |
1.025 |
7.84 |
37.56 |
50 °L
|
12.8K |
4 |
|
Author:
|
|
Tradition Brewing
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 1/18/2017 4:50 AM |
Notes: Cold steeped black barley and dark chocolate over night in 4 quarts of water and added to boil at 10 minutes.
Vanilla beans were split and scraped. |
|
Flaros IPA
|
American IPA
|
24 Litres |
1.074 |
1.014 |
7.82 |
58.14 |
5.3 °L
|
140 |
4 |
|
|
Boil
Size: 32.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dme |
Priming Amount: 187.9 g |
Creation
Date: 2/25/2022 11:25 AM |
Notes: |
|
Hard Cider Kit
|
Common Cider
|
6 Gallons |
1.06 |
1.001 |
7.77 |
0 |
1.13 °L
|
1.2K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 2/23/2022 1:14 AM |
Notes: |
|
Honey Belgian Saison
|
Saison
|
5 Gallons |
1.087 |
1.023 |
8.39 |
23.43 |
5.52 °L
|
1.1K |
4 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Honey |
Priming Amount: 4.9 oz |
Creation
Date: 6/28/2020 5:39 PM |
Notes: |
|
(512) Brewing Co. Pecan Porter
|
American Porter
|
5 Gallons |
1.077 |
1.018 |
7.7 |
37.32 |
50 °L
|
2.7K |
4 |
|
Author:
|
|
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 11.25 psi |
Creation
Date: 10/30/2019 12:51 AM |
Notes: Place pecans in an oven preheated to 275˚. Toast for 45 minutes, stirring every 15 minutes to ensure even cooking. When done, place nuts on a cooling rack covered with paper towels. Coarse chop them in a food processor and add them to the mash grains.
Mash grains using a single-step infusion at 154°. Ferment at 68°. Carbonate to 2.5 vol. CO2 and package. |
|
Fat Old Butters Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.077 |
1.017 |
7.86 |
71.26 |
8.52 °L
|
369 |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 72 |
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: 12.49 psi |
Creation
Date: 5/20/2019 8:04 PM |
Notes: |
|
Foggy Otter
|
American IPA
|
11.5 Gallons |
1.074 |
1.014 |
7.86 |
50.49 |
6.79 °L
|
435 |
4 |
|
Author:
|
|
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2018 5:33 PM |
Notes: |
|
Celebration Clone
|
Imperial IPA
|
2.8 Gallons |
1.072 |
1.016 |
7.8 |
101.42 |
10.39 °L
|
359 |
4 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2018 10:35 PM |
Notes: |
|
Warranwood Chimay
|
Belgian Tripel
|
20.8 Litres |
1.073 |
1.014 |
7.79 |
33.85 |
4.49 °L
|
280 |
4 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 64 |
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: 2/19/2018 9:30 AM |
Notes: very good |
|
Mocharibbean Breakfast Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.081 |
1.021 |
7.82 |
39.45 |
39.37 °L
|
592 |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 8/13/2017 6:32 PM |
Notes: |
|
Hwt Cider 2
|
Common Cider
|
5 Gallons |
1.067 |
1.003 |
8.4 |
0 |
5.78 °L
|
2.3K |
4 |
|
|
Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.067 |
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: 3/12/2013 1:13 AM |
Notes: |
|
Northy 12 Belgian Quad Grainfather
|
Belgian Dark Strong Ale
|
5 Gallons |
1.073 |
1.014 |
7.68 |
35.2 |
24.64 °L
|
3.6K |
4 |
|
Author:
|
|
ABogh
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 7:34 PM |
Notes: |
|
Dark Lager No. 1
|
Specialty Beer
|
2 Gallons |
1.079 |
1.02 |
7.78 |
18.38 |
13.2 °L
|
931 |
4 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.158 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 5:12 PM |
Notes: |
|
Saison Bernice
|
Saison
|
5.5 Gallons |
1.084 |
1.025 |
7.73 |
17.88 |
4.79 °L
|
4.4K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2015 8:25 PM |
Notes: |
|
SMJ Double IPA
|
Imperial IPA
|
5.5 Gallons |
1.086 |
1.022 |
8.39 |
103.62 |
11.54 °L
|
2.6K |
4 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2015 7:34 PM |
Notes: |
|
Tripel
|
Belgian Tripel
|
5.25 Gallons |
1.078 |
1.014 |
8.4 |
31.71 |
6.44 °L
|
4.3K |
4 |
|
|
Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 74 |
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: 3/7/2015 9:11 PM |
Notes: |
|
Bourbon Barrel Ale
|
Wood-Aged Beer
|
5 Gallons |
1.076 |
1.017 |
7.67 |
20.79 |
18.72 °L
|
2.4K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2014 2:47 AM |
Notes: |
|
Blonde Stout
|
Experimental Beer
|
5.5 Gallons |
1.083 |
1.023 |
7.86 |
36.39 |
6.53 °L
|
12.7K |
4 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/28/2014 7:56 PM |
Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.
After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.
I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.
Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")
Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.
Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout. |
|
Ommegang Hennepin Ale Clone
|
Belgian Specialty Ale
|
5.5 Gallons |
1.072 |
1.013 |
7.74 |
23.09 |
5.41 °L
|
4.5K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/13/2013 4:25 PM |
Notes: |
|
Oatmeal Raisin Cookie Stout
|
Foreign Extra Stout
|
5 Gallons |
1.089 |
1.025 |
8.33 |
47.42 |
40 °L
|
9.7K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.45 |
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: 12/1/2013 1:59 AM |
Notes: 60 minute boil
8 oz Cocoa Powder at last 10 minutes.
**Toast 6-8 oz of oats during mash****
***Step mash grains at 121F for 20 minutes then raise to 130F for 15 minutes. Raise temp to 152F for 45 minutes.
Molasses 60 minute boil
7-10 primary
Soak raisins and cinnamon in whisky (makers mark or similar) for 48 hours prior to adding to secondary. **Rack onto Raisins and Cinnamon. |
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