American Decadance 2.0
|
American Stout
|
5.5 Gallons |
1.063 |
1.012 |
6.75 |
69.07 |
50 °L
|
210 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2020 8:33 PM |
Notes: |
|
Imperial Stout
|
No Profile Selected |
5.5 Gallons |
1.069 |
1.018 |
6.74 |
99.19 |
50 °L
|
25 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 4/10/2024 1:47 PM |
Notes: |
|
Solstice American Stout
|
American Stout
|
5.5 Gallons |
1.067 |
1.016 |
6.74 |
33.97 |
50 °L
|
173 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 75 |
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: 10/27/2023 8:30 PM |
Notes: Mill the grains and mix with 4.2 gallons (16 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle.
Sparge the grains with 3 gallons (11.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, remove from the heat and wait 4–5 minutes, then stir to begin the whirlpool. Add the whirlpool hops, then wait 15 minutes, allowing time for the wort to slow and settle.
Chill the wort to 62°F (17°C). Aerate the wort and pitch the yeast. Ferment at 63°F (17°C) for the first 3 days, then allow the temperature to rise by a degree or two per day to 68°F (20°C). Hold at that temperature for at least a week, or until 2–3 days after fermentation has finished.
Cold crash, add dry hops and wait five days, then bottle or keg the beer and carbonate to 2.5 volumes of CO2.
TIPS FOR SUCCESS
The hopping regime is up to you, but I recommend pine-centric and earthy hops rather than the overly juicy citrus and tropical hops. The important thing is to give yourself a solid IBU base of about 60, then add your whirlpool hops after the wort temperature has come down a bit to help preserve the aroma- and flavor-producing oils! Dry hopping is not necessary, strictly speaking, but should increase the volume on the hops aroma in particular. |
|
Cuckoo For Coconut Porter
|
American Porter
|
3.5 Gallons |
1.065 |
1.013 |
6.74 |
32.01 |
50 °L
|
94 |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: -1.8 oz |
Creation
Date: 6/7/2023 8:26 PM |
Notes: |
|
Max’s Bearded Stout
|
American Stout
|
5 Gallons |
1.068 |
1.017 |
6.73 |
52.16 |
50 °L
|
162 |
0 |
|
|
Boil
Size: 5.91 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 5 oz |
Creation
Date: 5/31/2023 2:41 AM |
Notes: |
|
American Stout
|
American Stout
|
5.5 Gallons |
1.069 |
1.017 |
6.76 |
0 |
50 °L
|
100 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 12/20/2022 5:41 PM |
Notes: |
|
Macerado En Frio Stout V.2
|
No Profile Selected |
3.75 Litres |
1.068 |
1.017 |
6.73 |
0 |
50 °L
|
250 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 66 |
Mash Thickness: 3 |
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: 3/18/2022 8:10 PM |
Notes: |
|
Wolf Pack Guinness
|
Irish Extra Stout
|
45 Litres |
1.068 |
1.017 |
6.75 |
41.35 |
50 °L
|
509 |
0 |
|
|
Boil
Size: 65.03 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2022 11:17 PM |
Notes: https://shop.theelectricbrewery.com/pages/dry-irish-stout
Add the roasted barley (500L) after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over, stop the mash pump, add the roasted barley, and give it a good stir to mix it into the existing grain bed. You need to stir well as otherwise the fine layer of powdery roasted barley on top may stop the flow. Start the mash pump again and continue with your mashout. The wort will be cloudy again but it will clear as the grain bed rises to mashout temperature and you hold for ~10 minutes.
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal.
The flaked barley (1.4-1.5L) does not need to be milled as it has already been rolled flat and toasted. Add it to the mash as is.
While you can mill the roasted barley (500L) in your normal grain mill, to get the best colour and flavour use a good quality burr (not blade) coffee grinder to get an extremely fine grind, almost like dust.
1.5 qt/lb mash thickness.
Single infusion mash at 148F for 90-120 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature).
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F to quickly lock in hop flavour and aroma and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.
Pitch yeast and ferment at 66-68F (wort temperature).
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.
This beer is best served on a stout faucet pushed by a nitrogen/CO2 blend to get a nice creamy head and close to flat beer, exactly how Guinness is served on tap. One inexpensive way to mimic this is to use a syringe (without needle). Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the CO2 out of solution leaving a nearly flat beer with a creamy head. Not quite the same texture, but similar to a nitro pour. |
|
Triple X Stout
|
Sweet Stout
|
4.5 Gallons |
1.076 |
1.025 |
6.74 |
37.34 |
50 °L
|
256 |
2 |
|
|
Boil
Size: 6.92 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 57 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 3 oz |
Creation
Date: 1/25/2022 11:25 PM |
Notes: |
|
FOREING EXTRA STOUT
|
Foreign Extra Stout
|
30 Litres |
1.071 |
1.02 |
6.76 |
35.12 |
50 °L
|
197 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 11:21 PM |
Notes: ph macerado 5,4
ph agua lavado 5,3 |
|
Hopped Up Santa Stout
|
American Stout
|
5 Gallons |
1.067 |
1.016 |
6.74 |
117.36 |
50 °L
|
995 |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2014 8:55 PM |
Notes: Make 2 cups of coffee with 2 oz coffee bean and pour into boil kettle. |
|
Chocolate Milk Stout (adjusted)
|
Sweet Stout
|
25 Litres |
1.071 |
1.02 |
6.76 |
15.69 |
50 °L
|
275 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/7/2020 10:09 AM |
Notes: |
|
Brandon's Basic Porter
|
Baltic Porter
|
5 Gallons |
1.069 |
1.017 |
6.77 |
33.48 |
50 °L
|
293 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 3/14/2019 1:26 AM |
Notes: |
|
Coffee Stout
|
American Stout
|
5 Gallons |
1.066 |
1.015 |
6.77 |
81.44 |
50 °L
|
539 |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/22/2019 9:37 PM |
Notes: |
|
St - 1
|
Sweet Stout
|
12 Gallons |
1.082 |
1.03 |
6.76 |
18.64 |
50 °L
|
195 |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 120 |
Boil Gravity: 1.065 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/6/2019 5:04 PM |
Notes: 24 hours - 1.046
48 Hours - 1.036
72 Hours - 1.032
4 Days - 1.030
5 gal Cold Brew 4oz of coffee in 16oz of Water for 24 hours stay refrigerated for 48 hours then add to keg.
5 gal 195deg pour over 2oz of coffee for 16 oz of water the refrigerate for 72 hours |
|
Riverpaw Stout
|
Oatmeal Stout
|
60 Litres |
1.072 |
1.021 |
6.76 |
20.47 |
50 °L
|
174 |
0 |
|
|
Boil
Size: 65 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2018 1:55 PM |
Notes: Alltså en oatmeal stout med 3 vaniljstänger och två liter mörk sirap. |
|
Cofveve
|
Specialty IPA: Brown IPA
|
22.4 Litres |
1.064 |
1.013 |
6.77 |
53.71 |
50 °L
|
364 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2018 9:51 PM |
Notes: |
|
Choco-Licious Stout Cascade 2/8/17
|
Dry Stout
|
20 Litres |
1.068 |
1.016 |
6.76 |
42.09 |
50 °L
|
270 |
1 |
|
|
Boil
Size: 43 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
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: 8/2/2017 8:15 AM |
Notes: This receipt is recipe 3.
Recipe 2 Stout Cascade
roast barley - 600
Choco - 300
Black - 150 |
|
Duroca Milk Stout
|
American Stout
|
22.5 Litres |
1.062 |
1.01 |
6.74 |
49.56 |
50 °L
|
378 |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: Batch |
Priming Amount: N/A |
Creation
Date: 1/19/2017 11:37 AM |
Notes: |
|
Pumpelstiltskin
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.069 |
1.017 |
6.75 |
31.5 |
50 °L
|
714 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
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: 3/19/2016 11:24 PM |
Notes: Using Libby's Canned Pumpkin |
|
|
|