Oatmeal Raisin Cookie Imperial Stout
|
Oatmeal Stout
|
10 Litres |
1.124 |
1.048 |
10.05 |
26.16 |
50 °L
|
1.1K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 30 |
Boil Gravity: 1.071 |
Efficiency: 68 |
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: 4/22/2017 10:48 AM |
Notes: Toast oats 2-3 days before brewing. Leave in paper bag at room temperature to allow bitter compounds to dissipate.
Add lactose with 10 minutes left in boil. Puree golden raisins with two cups of wort in a food processor and add with 10 minutes left in boil.
Split vanilla beans with a knife and scrape out the pods. Soak the beans, pods, and cinnamon sticks in ~30ml of Maker's Mark (or similar bourbon) for one week. Add to secondary and rack beer on top.
|
|
Mango Milkshake Imperial Sour IPA
|
Specialty IPA: New England IPA
|
50 Litres |
1.07 |
1.009 |
8.05 |
25.12 |
4.71 °L
|
1.1K |
2 |
|
|
Boil
Size: 56.53 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.6 bar |
Creation
Date: 12/26/2021 12:31 AM |
Notes: We brew this as 100 litres but only have capacity to boil 50lts at a time hence some of the odd numbers.
The dry hops are done in two 7day additions.
For the full 100lts: First addition is motueka (130g) and citra (70g). This is after full fermentation (approx 7days after pitching). Dry hop for 7 days then stir things up with C02 and add second dry hop addition for a further 7days. Second addition is: El Dorado (115g) and citra (70g).
This brew was built around our leftovers. We simply chucked as much of everything in we could to make room for fresh ingredients. |
|
Dixie’s Belly Rub Revenge
|
Imperial IPA
|
5.5 Gallons |
1.079 |
1.021 |
7.72 |
87.21 |
11.7 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 12/8/2021 12:18 AM |
Notes: |
|
Leffe Abbey Blond Ale - All Grain
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.071 |
1.009 |
8.12 |
24.33 |
5.93 °L
|
1.1K |
1 |
|
|
Boil
Size: 4.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 3.9 oz |
Creation
Date: 5/13/2021 5:38 AM |
Notes: |
|
Bell's Smitten Golden Rye Ale Clone II
|
American Amber Ale
|
5 Gallons |
1.061 |
1.011 |
6.63 |
44.57 |
5.94 °L
|
1.1K |
3 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2021 1:19 AM |
Notes: Found a recipe for this online but for 11 gallons. I re-entered it and scaled it, plus modified it for the Cascade I have. I would really like to brew this one up. Also, I tried swapping Special B for the Munich 10L...that gets me really in the Amber Ale color suite.
Note - DAMN THIS IS GOOD BEER!
I recall that I had volume issues...e.g. I made like 4.5 gallons instead of 5.5 gallons. Trust me, you'll be wanting that last gallon. Even with elderly cascade hops and all that - t'was very nice. I wonder if the grain adsorption is higher for Golden Promise and Rye? I raised the water requirements to compensate.
-- REVIEW for the REAL THING --
Faint thick sweet aroma. Immediate nice good malt flavor with minor hints of hops. Finishes very cleanly with a bit of lingering maltiness, but overall very refreshing. Leaves your mouth watering immediately wanting more.
Man, seriously, I’ve never had crack before but this has to be the sensation. I really just want to gulp this down until it’s all gone. |
|
Peach Mango Marshmallow Milkshake IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.083 |
1.029 |
6.99 |
23.18 |
7.43 °L
|
1.1K |
1 |
|
|
Boil
Size: 6.67 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 1/30/2021 10:00 PM |
Notes: 1.25lb Lactose and 4oz Maltodextrin at Flameout
3 cut and scraped Vanilla Beans soaked in 4oz of Bourbon added at Kegging
Froze 6lbs of Mangos, brought to room temp and pureed then added to fermenter in strainer bag for 7 days after completion of fermentation
4 oz of Peach Extract added at Kegging
Small Dram (5 to 15ml) of Marshmallow Extract at Kegging
Dry hopped after completion of fermentation for 4 days
0.5oz of Amarillo will be Keg Hopped
|
|
Jimmy's Doppelbock
|
Doppelbock
|
10 Gallons |
1.073 |
1.019 |
7.14 |
21.59 |
15.94 °L
|
1.1K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 49 ° F |
Priming Method: dextrose |
Priming Amount: 6.5 oz |
Creation
Date: 2/16/2020 3:27 PM |
Notes: |
|
Mark's Standard Cider
|
American Light Lager
|
2 Gallons |
1.081 |
1.012 |
9.04 |
0 |
6.19 °L
|
1.1K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: N/A |
Boil Gravity: 1.081 |
Efficiency: N/A |
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: 8/8/2018 9:09 PM |
Notes: Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack to secondary fermenter, and add pectic enzyme. Condition/clear in secondary fermenter for 4-6 weeks. Bottle condition with 6.25 ounces (175 g) corn sugar or force carbonate to 3.0-3.5 volumes CO2. Cellar for at least six months before serving.
Note: The final alcohol by volume (ABV) will vary depending on the original gravity of the yeast.
Specialty option (8-10% abv):
Add 1 lb (454 g) adjunct(s) (brown sugar, molasses, honey, dark corn syrup or sorghum) during fermentation. Add any desired spices in teaspoon increments while in secondary fermenter. Rack to tertiary fermenter for conditioning/clearing and bottle.
Karol's Krapple option:
Add 2 lbs (907 g) cranberries for a two-week secondary fermentation. Rack to tertiary fermenter for conditioning/clearing and bottle.
New England Style option (11% abv):
Add 2.5 lb (1.13 kg) brown sugar and 1 lb (454 g) molasses during fermentation. Add 1.6 lb (680 g) raisins, 2 tsp Saigon cinnamon, 1 tsp fresh ground nutmeg and agefor two weeks. Rack to tertiary fermenter for conditioning/clearing. Bottle condition with 3.5 oz (100 g) corn sugar (with half-pack Safale US-05 yeast) or force carbonate to 2.0-2.5 volumes CO2. Cellar for at least one year before serving. |
|
NEIPA Peach 50l
|
Specialty IPA: New England IPA
|
44 Litres |
1.069 |
1.017 |
6.84 |
59.58 |
10.99 °L
|
1.1K |
0 |
|
Author:
|
|
KevBeer
|
|
Boil
Size: 48 Litres |
Boil Time: 45 |
Boil Gravity: 1.063 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2018 7:28 PM |
Notes: All grain method for Braumeister 20l, efficiency 73/75 %
Total Water: 38l
Ontario Peaches, well mashed (liquide) added after boilling st 80c.
Aerate the wort with pure oxygen 90 sec.
Résultats:
Smal problème with hops dust Still un the botom if the keg... Will try to let hops inflate in a bit of cold boiled water before dry hops... |
|
Left Hand Milk Stout Clone
|
Sweet Stout
|
5 Gallons |
1.072 |
1.02 |
6.84 |
23.88 |
41.88 °L
|
1.1K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
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: 12/8/2017 3:25 AM |
Notes: https://www.homebrewtalk.com/forum/threads/left-hand-milk-stout-clone.139820/
Add lactose with 10 min left in the boil.
I crushed the nibs a little with a cooking mallet in a plastic baggie (you could use a rolling pin), and then I put them in a pot. I just used enough water to cover the nibs. I boiled the nibs in the water for about a minute and a half. I then poured the nibs and entire contents into the fermenter (there is a good soupy extract that's made when boiled and you want to use that also) and I let it sit in the fermenter for two weeks.
Priceless BIAB: 5,11.38,1.35,0,60,153,70,168,0.00,0.07,0.04,1.1,9,13.75,0,0.5,0,95,imperial,2.43,Left Hand Stout Clone,Stout,1.072,3-13,36,100,0.00,1.000,1.000 |
|
REDUXII Stout
|
Russian Imperial Stout
|
1 Gallons |
1.081 |
1.02 |
7.99 |
61.76 |
38.69 °L
|
1.1K |
1 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 12/6/2013 11:38 PM |
Notes: Added Hershey's 2 oz Cocoa Powder - 1.5 oz at 60 and 0.5 oz at 15 min.
Mashed on the lower side - 143-145 deg
1 gm gypsum added to mash |
|
Citra IPA
|
American Pale Ale
|
20 Litres |
1.059 |
1.011 |
6.24 |
67.92 |
9.97 °L
|
1.1K |
0 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2017 10:03 AM |
Notes: METHOD:
1. Steep grains at 65-70 c for 30 mins in full boil volume (8 Ltrs bottled water)
2. First wort hops: remove grains and add hops, add 1.5kg of malt extract, mix well and bring to boil. Follow hop schedule as normal with these hops left in.
3. Add remaining 1.5 kg malt after flameout when wort has dropped to 80c.
4. Top up fermenter to 20L with bottled water.
5. Pitch Yeast at 20c.
Control fermentation temp with water bath / inkbird at 19c. |
|
Honey Ale
|
Standard/Ordinary Bitter
|
29 Litres |
1.059 |
1.011 |
6.29 |
12.66 |
8.47 °L
|
1.1K |
0 |
|
|
Boil
Size: 37 Litres |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3.4 |
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: 12/26/2016 9:04 AM |
Notes: |
|
Nice Azacca IPA - AG
|
Imperial IPA
|
5.5 Gallons |
1.083 |
1.011 |
9.52 |
100 |
8.64 °L
|
1.1K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/19/2016 11:39 AM |
Notes: |
|
PopsIPA
|
American IPA
|
22 Litres |
1.069 |
1.013 |
7.41 |
65.75 |
9.82 °L
|
1.1K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.08 bar |
Creation
Date: 5/17/2016 11:06 PM |
Notes: Primary Fermentation for 7 days at 18 ° C.
Keep the secondary fermentation for 2 weeks at 8°C and 2 days at 1ºC.
|
|
Rye IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.013 |
6.41 |
81.01 |
9.8 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 3/22/2016 6:27 AM |
Notes: |
|
Country Brunch
|
American Porter
|
11.5 Gallons |
1.102 |
1.018 |
11 |
44.59 |
50 °L
|
1.1K |
0 |
|
|
Boil
Size: 16 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 12/3/2015 6:32 PM |
Notes: Maple Syrup extract (2-3oz) per 5 gallon Bucket – Added in end of Secondary/ready to bottle.
2 Cups cold steeped coffee per 5 gallon bucket – 1 Cup added in beginning of Secondary, 1 Cup added at Keg/Bottle
1lb Bacon per 5 gallon bucket?
1 5 gallon bucket aged in bourbon barrel for 2 months.
1 5 gallon bucket to contain 2oz of Bourbon soaked oak cubes + bourbon. Add oak cubes and bourbon at beginning of secondary. Removed oak cubes after 7 days. Add heat (spicy pepper) at end of secondary?
Primary – age 10 days
Secondary – age 60 days
Target temp of 65-68 for primary and secondary
|
|
Holidaze Ale
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.104 |
1.031 |
9.56 |
24.77 |
22.19 °L
|
1.1K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 11/2/2015 12:16 PM |
Notes: |
|
Rye Saision
|
Saison
|
2 Gallons |
1.068 |
1.019 |
6.34 |
22.24 |
8.34 °L
|
1.1K |
0 |
|
|
Boil
Size: 3.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 6/17/2015 4:19 PM |
Notes: Brewed 6-21-15
O.G. - 1.060
Bottled 7-19-15 |
|
Winter's Pale Hand
|
American Pale Ale
|
18 Litres |
1.057 |
1.009 |
6.31 |
43.47 |
11.79 °L
|
1.1K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 12:05 AM |
Notes: Lost some efficiency, but the good old 1056 chomped it down to 1.009 , so swings and roundabouts. Nice finish, decent hop character, but could use some more on aroma addition, or dry hopping.
Note on yeast: pitched about 150ml of yeast cake slurry from previous batch. Fermented out in four days. 6 more days at 18C, then cold crashed for 5 days at 2C |
|
|
|