|
Cascade IPA
|
American IPA
|
5.5 Gallons |
1.068 |
1.017 |
6.69 |
49.43 |
9.2 °L
|
1.1K |
1 |
|
|
|
| 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2016 6:54 PM |
| Notes: |
|
|
Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
2.25 Gallons |
1.063 |
1.016 |
6.2 |
23.41 |
26.41 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 1.8 oz |
Creation
Date: 11/15/2021 3:46 PM |
Notes: Taste beer 3 days after adding cranberries. If it tastes tart, add some brown sugar to secondary to round it out.
Ginger: Use fresh |
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Orange Juice IPA
|
Specialty IPA: New England IPA
|
3 Gallons |
1.069 |
1.018 |
6.73 |
39.86 |
4.76 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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 5:05 PM |
| Notes: |
|
|
Rye-sillyence
|
American Amber Ale
|
5.25 Gallons |
1.064 |
1.012 |
6.82 |
41.81 |
10.68 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2019 11:12 PM |
| Notes: |
|
|
F & G (DIPA)
|
American IPA
|
10 Gallons |
1.066 |
1.012 |
7.13 |
71.98 |
5.62 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 78 |
Mash Thickness: 1.35 |
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: 3/31/2019 8:34 PM |
| Notes: |
|
|
Son Of A Bastard Stout - [Master]
|
Imperial Stout
|
27 Litres |
1.081 |
1.028 |
6.89 |
20.5 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 55 |
Mash Thickness: 2.5 |
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: 12/10/2018 8:08 PM |
Notes: Son of a Bastard
I love the Bastard series of stouts from Nickelbrook in Hamilton, Ontario, so this is my tribute to it. However, I've never quite fallen in love with this recipe. I need to make it creamier-feeling. Do I need to become nitro-capable?
Malt
Basic idea here is a healthy helping of dark/black malts and dark crystal malts. Feel free to vary the actual specific malts.
It's a lot of malt! Do not overgrind the malt. I had a seriously stuck mash for STOUT03. Also, make sure the mash filter is properly clamped on. Don't fuck around!
I've set brewhouse efficiency to 55% for this recipe. That reflects results to date. It's still quite possible that the yield will be lower than expected. Have on hand at least a kilo each of DME and dextrose.
Mash
The mash pH that is calculated for this recipe is way too low. Ignore it! Stout03 came in consistently at 5.5. Eventually it dropped to 5.2. Don't leave out the acid malt!
Dough in 33L @ 168F ==> 153F strike temperature //set to 2.5L/Kg grist ratio to avoid troubles with overly thick mash Stout03
Add 10L to HLT after dough-in and fit HERMS
Let sit 60-90 minutes at 153F (with a gently drop over time)
Use HERMS to raise temp to 158F, hold 10 minutes
Use HERMS to raise temp to 170F and start to run off
Be gentle with the HERMS recirc to avoid a stuck mash
Consider using rice hulls for same reason.
Chocolate
Use cacao nibs roasted according to this schedule:
- 350 °F (177 °C) for 10 minutes
- 325 °F (163 °C) for 5 minutes
- 300 °F (150 °C) for 5 minutes
- 275 °F (135 °C) for 5-10 minutes or until done.
When the roasting is right, there will an aroma of brownies. You could go longer too for deeper more complex flavors. I did not do that with STOUT02.
Cacao nibs are added to the mash.
Yeast
I'm going to go with SAFALE S-04, my new favorite. No need to rehydrate it. Sprinkle two packs on the wort and stand back.
Hops
Not a lot of hops. Most straight-up stout recipes use a bunch more, but I want little noticeable hop flavor, so the chocolate and coffee flavors can shine.
- 240 alpha pts 60 minutes
- 75 alpha pts 30 minutes
- 75 alpha pts 0 minutes (stay close to 1/2 ounce)
Coffee
Prepare cold-brew coffee at a rate of 60g coarse coffee per cup. (Make at least 6 cups. You won't need that much, but anything left over makes nice iced coffee.)
Default rate is STOUT 4 (equivalent) 3/8 cup to a glass carboy. Go with that or perform taste tests with the cold brew coffee.
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|
|
Strawberry Blonde
|
Blonde Ale
|
5 Gallons |
1.067 |
1.017 |
6.48 |
27.07 |
6.62 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2017 10:04 PM |
| Notes: |
|
|
Big Black IPA
|
American Pale Ale
|
5 Gallons |
1.07 |
1.017 |
6.86 |
57.63 |
25.31 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2017 2:03 PM |
| Notes: A good BlackIPA is a sublime experience with the rich malt character balancing the hop bitterness to energize the body, and a lovely hop bouquet to clear the mind. Plunge into the depths and emerge totally refreshed. |
|
|
American Brown Ale
|
American Brown Ale
|
11.5 Gallons |
1.062 |
1.017 |
5.92 |
39.16 |
20.01 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 87 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2016 4:47 AM |
| Notes: |
|
|
White Chrismas
|
American Strong Ale
|
5 Gallons |
1.068 |
1.016 |
6.85 |
49.23 |
13.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
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: 12/4/2016 11:08 PM |
| Notes: |
|
|
Del Dragon Belgian Strong Ale
|
Belgian Dubbel
|
20 Litres |
1.072 |
1.02 |
6.8 |
26.16 |
11.32 °L
|
1.1K |
0 |
|
|
Author:
|
|
Del Dragon
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: White Sugar |
Priming Amount: 90 g |
Creation
Date: 4/11/2014 11:48 AM |
| Notes: Fermentation 7 days. Maturation 7 days with clearer.Creamy foam, small burbles. |
|
|
Juleøl 2016
|
British Strong Ale
|
58 Litres |
1.063 |
1.009 |
7.08 |
33.2 |
17.21 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2016 2:58 PM |
| Notes: Co-pitch 2-3 pakker W34/70 med 1 pakke s-04. Gjær på 16-17C eller lavere. |
|
|
Sarge's IPA
|
American IPA
|
5 Gallons |
1.067 |
1.016 |
6.71 |
71.96 |
11.37 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 7/1/2016 2:57 PM |
Notes: Used starter.
0-7 primary
8-12 secondary
Dry hop.8-10, 10-12.
Transferred to keg
Dry hop during secondary. at 0 days in dry hop citra for 7 days. 2 days in add simcoe for 4 days
Og 7.2 1070
Ferment at 70
Fg 1017 |
|
|
SMaSH Citra
|
American IPA
|
25 Litres |
1.072 |
1.021 |
6.73 |
17.36 |
6.74 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 11:55 AM |
| Notes: |
|
|
Malcolm's Blackbeard BIPA
|
Specialty IPA: Black IPA
|
11.5 Litres |
1.057 |
1.012 |
5.87 |
86.22 |
39.99 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 19.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2016 6:00 PM |
| Notes: |
|
|
Victory Stout
|
Imperial Stout
|
4.5 Litres |
1.06 |
1.012 |
6.32 |
109.27 |
34.93 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 9:37 AM |
Notes: IBU is too high on this beer - needs reducing to 70 ish. other wise a delicious beer that's powerful but not overwhelming.
lovely balance of malt, coffee and chocolate coming through but the bitterness that builds up from the hops is almost too much.
coffee aroma - luscious body, thick frothy brown head. Just needs either lower AA% using or reduced amount of hops in.
ages really well too. |
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|
Bourbon Barrel Porter
|
Baltic Porter
|
5 Gallons |
1.071 |
1.021 |
6.59 |
24.22 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.141 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2015 5:46 PM |
Notes: Using 2oz American Toast Plus oak cubes
16oz Makers Mark Bourbon
|
|
|
Welsh's Pale Ale
|
American Pale Ale
|
5 Gallons |
1.065 |
1.016 |
6.41 |
109.85 |
14.53 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/17/2011 5:12 PM |
| Notes: |
|
|
Slacking Off Ipa
|
American IPA
|
5.5 Gallons |
1.061 |
1.013 |
6.4 |
66.82 |
6.39 °L
|
1.1K |
1 |
|
|
Author:
|
|
mboman
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: N/A |
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: 9/3/2014 10:48 PM |
Notes: Add 1tbsp of ph stabilizer, 1tbsp of
Add half 60 minutes hops to mash.
Lets hops stand for 10 minutes after flameout prior to chilling.
– Chill to 64°F prior to pitching yeast starter
– Ferment at 66°F for 3-4 days then allow to free rise up to 72°F
|
|
|
Dunsinan IPA
|
American IPA
|
22 Litres |
1.063 |
1.016 |
6.11 |
83.94 |
8.63 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 80 |
Boil Gravity: 1.06 |
Efficiency: 74 |
Mash Thickness: 3.4 |
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: 4/22/2014 10:20 PM |
| Notes: 6 Day fermentation at 21 degrees adding dry hops day 3 Cold crash 48 hours at 6-8 degrees. Move to cornelius for further maturation or carbonation and bottling. |
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