|
Dragon's Milk
|
Imperial Stout
|
5.25 Gallons |
1.098 |
1.023 |
9.89 |
44.07 |
50 °L
|
911 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 5/30/2021 11:11 PM |
Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days.
While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4 to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips.
You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high. |
|
|
ToK's Belgian Dark Strong Ale 18l
|
Belgian Dark Strong Ale
|
18 Litres |
1.096 |
1.015 |
10.6 |
34.34 |
22.41 °L
|
911 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 1:07 PM |
Notes: Adapted from "Bakke Brykk Belgian Dark Strong Ale 20l":
- 18 l batch size
- All grain, sparge
- No secondary yeast
- Fuggles main bitter hops
- Brown sugar replaces dark candi syrup (color more consistent with type)
|
|
|
To Clone A God (DeuS Clone)
|
Belgian Specialty Ale
|
5 Gallons |
1.101 |
1.016 |
11.16 |
14.05 |
6.33 °L
|
911 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.072 |
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: 9/25/2020 12:45 AM |
| Notes: |
|
|
Sahfal Tripel
|
Belgian Tripel
|
21 Litres |
1.084 |
1.015 |
9.01 |
32.64 |
6.14 °L
|
911 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2016 9:37 PM |
| Notes: |
|
|
Mishka - RIS AG
|
Imperial Stout
|
5.5 Gallons |
1.11 |
1.021 |
11.67 |
89.84 |
38.48 °L
|
911 |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2016 2:22 AM |
| Notes: |
|
|
Rye Barleywine
|
English Barleywine
|
21 Litres |
1.09 |
1.018 |
9.46 |
39.86 |
24.5 °L
|
911 |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2017 6:59 PM |
Notes: Big rye barleywine, colour from invert 3.
Partigyled to a raw rye ale with simonaitis. |
|
|
Saison Noir
|
Mixed-Style Beer
|
4.5 Gallons |
1.096 |
1.016 |
10.57 |
35.3 |
27.9 °L
|
911 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2017 7:49 PM |
| Notes: |
|
|
Kingman's Sweet RIS
|
Sweet Stout
|
5 Gallons |
1.109 |
1.031 |
10.23 |
21.55 |
50 °L
|
911 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/8/2019 4:10 PM |
Notes: 15ml Vanilla Ex, 1.5oz Oak cubes soaked in buffalo trace x1-2weeks before adding...
Future notes... tastes good but I would eliminate lactose, use real vanilla, add more oak and maybe let sit longer, and longer boil to get higher OG and more body. |
|
|
Meg And Landi's Sparkling Oaked Acerglyn (Maple Mead)n
|
Semi-Sweet Mead
|
5 Gallons |
1.108 |
1.001 |
14.04 |
0 |
16.08 °L
|
911 |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.108 |
Efficiency: 35 |
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: 11/23/2018 6:47 PM |
Notes: 11/24/18: 5 tsp yeast nutrient (3 tsp at pitch, 1 tsp @ 3 days, 1 tsp @ 6 days)
In a large brew pot, simmer 3 gallons of water.
Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast (1/4 cup @ 95 to 100 F for 20 min) in a sanitized cup, and cover.
Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast.
Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
11/27: After 3 days, add 1 tsp yeast nutrient and aerate do this again after another 3 days (11/29).
(12/16) After another week, add the remaining 32 oz of maple syrup and aerate. weeks add 32 oz (2nd) maple syrup.
(1/20) 3 weeks siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral.
(2/17)After another 3 weeks, re-rack, then let age for 2 months.
(3/30) Dissolve the 3/4 cup in 2 cup warm water, add to carboy, and stir lightly.
Fill sanitized bottles and let age for 4 months or more until your big celebration!
Target SG: 1.12 (15.54 %ABV) Actual: 1.086 @ 5 gal.
12/16/18 Added 32 oz MI Maple Syrup and Transferred to secondary
|
|
|
Scottish Heavy 70
|
Scottish Heavy
|
33 Litres |
1.043 |
1.01 |
4.2 |
14.58 |
13.69 °L
|
910 |
2 |
|
|
|
| Boil
Size: 40.51 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 1/13/2018 11:15 AM |
| Notes: |
|
|
Kreator
|
Irish Red Ale
|
27 Litres |
1.044 |
1.01 |
4.46 |
24.59 |
12.1 °L
|
910 |
0 |
|
|
|
| Boil
Size: 32.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 3.334 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.99 bar |
Creation
Date: 2/2/2022 5:36 PM |
Notes: Brasagem 06/01/2024
OG atingida 1.049 - 12,25°P
FG atingida 1.010 - 2,5ºP
Pouca retenção de espuma, adiciona % de aveia.
|
|
|
Dry Irish Stout - Deja Igliashon
|
Irish Stout
|
5 Gallons |
1.044 |
1.011 |
4.34 |
30.3 |
28.03 °L
|
910 |
0 |
|
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 95 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2022 11:10 PM |
| Notes: Deja Igliashon (Mutantis Brewing in Portland, OR) came up with this recipe in response to the Zero Tolerance GF Brewing Group's style guidelines series. Deja's advice, "Eckert's dark biscuit (18L) is possibly a key ingredient for this style. Not really for color, but to give the beer a bit of that savory "bite" that I think of with Guinness. A very (VERY) small addition of Barbados molasses could also be useful to give a touch of metallic bite. Perhaps some flaked quinoa would be a good inclusion as well; I find quinoa lends a bit of dryness to every beer I've used it in." |
|
|
Blonde Ale
|
Blonde Ale
|
23 Litres |
1.041 |
1.007 |
4.5 |
19.43 |
4.81 °L
|
910 |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2018 4:27 PM |
| Notes: |
|
|
WIT
|
No Profile Selected |
28 Litres |
1.039 |
1.009 |
3.96 |
10.84 |
4.19 °L
|
910 |
0 |
|
|
|
| Boil
Size: 34.11 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 50 |
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: 5/31/2018 11:13 AM |
| Notes: |
|
|
DD ESB
|
Best Bitter
|
6.5 Gallons |
1.041 |
1.009 |
4.23 |
30.09 |
12.14 °L
|
910 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/4/2018 11:13 PM |
| Notes: |
|
|
Colinet Irish Red
|
Irish Red Ale
|
5 Gallons |
1.045 |
1.012 |
4.21 |
18.26 |
14.29 °L
|
910 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 40 |
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: 12/10/2014 6:54 PM |
| Notes: |
|
|
Special Bitter 1 Gal
|
British Golden Ale
|
1 Gallons |
1.045 |
1.011 |
4.39 |
28.29 |
12.7 °L
|
910 |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2016 6:30 PM |
| Notes: |
|
|
Down With The Brown.
|
Northern English Brown
|
6 Gallons |
1.05 |
1.016 |
4.5 |
27.45 |
14.73 °L
|
910 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2015 12:47 PM |
| Notes: |
|
|
Oakey Dokey Ale
|
Specialty Beer
|
5.5 Gallons |
1.038 |
1.008 |
4 |
21.6 |
27.79 °L
|
910 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 5/8/2015 7:53 PM |
| Notes: |
|
|
American Fare
|
Standard American Lager
|
25 Litres |
1.041 |
1.008 |
4.24 |
28.98 |
3.46 °L
|
910 |
0 |
|
|
Author:
|
|
Bears cave brewing
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2015 9:52 PM |
| Notes: |
|
|
|
|