|
NEIPA All Grain
|
American IPA
|
5 Gallons |
1.084 |
1.02 |
8.41 |
35.47 |
5.13 °L
|
865 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
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: 2/11/2018 10:18 PM |
| Notes: |
|
|
Fruit Bazooka
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.067 |
1.004 |
8.26 |
36.07 |
4.18 °L
|
865 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 9/20/2024 10:12 PM |
| Notes: |
|
|
Belgian Dark Strong
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.076 |
1.006 |
9.6 |
25.06 |
15.89 °L
|
865 |
0 |
|
|
|
| Boil
Size: 8.38 Gallons |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 13.06 psi |
Creation
Date: 4/18/2022 11:17 AM |
Notes: Source water, salts, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.
Ferment at 70F for 21 days (3 wks), rack to secondary for around 60 days (9 wks)
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|
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Serpents Stout
|
Imperial Stout
|
22.67 Litres |
1.101 |
1.024 |
10.15 |
85.95 |
50 °L
|
865 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 73 |
Mash Thickness: 2.6 |
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: 1/1/2022 10:20 AM |
Notes: Hey Dennis,
My name is Matt Webster and I am the Lead Brewer at The Lost Abbey. Our Director of Production asked me to respond to your questions about Serpent Stout. This is one of my favorite beers that we brew, here is a quick run down on what goes into the brew.
OG: 24 Plato
FG: 4 Plato
60% 2-Row
6.5% Roasted Barley
6.5% Chocolate Malt
6.5% Crystal 120L
3.5% Extra Dark Crystal 165L
4% Flaked Barley
13% Dextrose (added to the boil)
We use Centennial as the bittering hop and some Magnum half way through the boil. We ferment it with our house yeast strain (similar to a British Ale yeast) at 67 degrees. One of the unique parts about this beer is we barrel ferment 10% in used bourbon barrels, to get the really charcoal and smoky notes.
Glad you enjoy the beer and happy brewing.
Cheers,
Matthew Webster
Lead Brewer
Port Brewing & The Lost Abbey
So I went ahead and plugged into beersmith for a 5.5 gallon batch
Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.100 SG
Estimated Color: 65.3 SRM
Estimated IBU: 86.1 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 70.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 58.6 %
1.50 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2 6.8 %
1.50 lb Chocolate Malt (Thomas Fawcett) (508.0 S Grain 3 6.8 %
1.50 lb Roasted Barley (Briess) (300.0 SRM) Grain 4 6.8 %
0.90 lb Barley, Flaked (1.7 SRM) Grain 5 4.1 %
0.80 lb *130L Crystal (Hugh Baird) (130.0 SRM) Grain 6 3.6 %
3.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 13.5 %
2.00 oz Centennial [8.70 %] - Boil 60.0 min Hop 8 60.2 IBUs
1.00 oz Magnum [14.70 %] - Boil 30.0 min Hop 9 25.9 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 10 -
* This is the darkest crystal my LHS carries. This should be ok to substitute with, right?
Mash @ 67C for 60 minutes
I haven't had any experience with WLP005 and was wondering if WLP007 could be a possible substitute. I'm worried about under attenuation. I was planning on throwing about an ounce or so of dark toast oak chips in to the fermenter to mimic their 10% barrel fermentation. I was also wondering if anyone could recommend a good fermentation schedule for this (how long to leave in primary, whether or not the oak affects primary, do I also rack the oak to secondary, etc.)
I probably won't be able to try this recipe for a little bit, I just brewed my first imperial stout and now don't have any open fermenters. Just figured I'd share the wealth and get a discussion going on brewing this great beer! |
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All Grain NEIPA 2021
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.074 |
1.014 |
8.4 |
47.53 |
5.09 °L
|
865 |
1 |
|
|
Author:
|
|
peterj
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 2.25 |
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: 1/8/2021 9:33 PM |
| Notes: |
|
|
Bass Ale No.1 Extract Clone
|
English Barleywine
|
5 Gallons |
1.089 |
1.016 |
9.59 |
79.02 |
6.89 °L
|
865 |
1 |
|
|
Author:
|
|
GreenFuzz
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 71 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/9/2019 6:37 PM |
| Notes: |
|
|
Imperial Oatmeal Stout Partigyle
|
Imperial Stout
|
4 Gallons |
1.111 |
1.025 |
11.2 |
80.58 |
50 °L
|
865 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.063 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2019 3:18 AM |
| Notes: |
|
|
Cooper's - Russian Imperial Stout
|
Imperial Stout
|
5 Gallons |
1.099 |
1.022 |
10.1 |
0 |
21.3 °L
|
865 |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.5 |
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: 5/31/2019 4:20 PM |
| Notes: |
|
|
Belgian Quad
|
Belgian Dark Strong Ale
|
6 Gallons |
1.11 |
1.029 |
10.59 |
29.15 |
27.51 °L
|
865 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2018 12:35 AM |
Notes: 4L starter with 16oz DME
Mash guidelines assume split mash of two 11.5 lbs mash tuns
- Initial strike 6 gallons @ 157
- Step mash 3.5 gallons @ 212
- Mash out 5. gallons @ 180 |
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|
Awesome Recipe
|
American IPA
|
651 Gallons |
27.032 |
5.762 |
12.13 |
143.22 |
8.71 °L
|
865 |
0 |
|
|
|
| Boil
Size: 840 Gallons |
Boil Time: 60 |
Boil Gravity: 20.1 |
Efficiency: 90 |
Mash Thickness: 1.35 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2018 7:24 AM |
| Notes: |
|
|
Blaze With Me DIPA
|
Imperial IPA
|
5 Gallons |
1.085 |
1.025 |
8.48 |
80.25 |
15.87 °L
|
865 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 70 |
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: 8/10/2015 7:55 PM |
| Notes: |
|
|
Etruscan Kitchen
|
Experimental Beer
|
3.8 Litres |
18.426 |
2.1 |
8.9 |
25.3 |
11.56 °L
|
865 |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 90 |
Boil Gravity: 3.2 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 23 ° C |
Priming Method: Honey |
Priming Amount: 40 |
Creation
Date: 2/9/2018 10:17 PM |
Notes: Adapted from Ancient Brews by Patrick McGovern
Transformed recipe to whole grain and modified down to small batch. Don't keep myrrh and gentain root handy, so just popping up the hops a bit to mimic at least the bittering quality I'm missing out. A bit of a fridge beer, in that I'm tossing in some leftover hops. Adding some dried thyme to get some sort of herbacious note in lieu of the original ingredients. |
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|
Snowflake IPA
|
Imperial IPA
|
5.25 Gallons |
1.079 |
1.012 |
9.34 |
101.56 |
4.47 °L
|
865 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2017 11:51 AM |
| Notes: So bitter it'll make you cry and protest ! |
|
|
Butt Stuff Brown
|
British Brown Ale
|
5.5 Gallons |
1.123 |
1.029 |
12.33 |
60.57 |
30.51 °L
|
865 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 80 |
Mash Thickness: 1.2 |
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: 12/21/2017 1:35 PM |
| Notes: |
|
|
Clementine Belgium Tripel
|
Belgian Golden Strong Ale
|
10 Litres |
1.081 |
1.008 |
9.53 |
30.32 |
5.16 °L
|
865 |
1 |
|
|
|
| Boil
Size: 12.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2017 2:06 PM |
Notes: 4 nr clementines added to primary fermentation.
3 nr boiled and reduced, pitch liquid only
1nr added to fermenter, cut up and added
no skins in fermeter for 5 days after krausen dropped.
beer has quite high ester notes and banana comes out after some weeks after bottling. see mangrove jacks description for the yeast, this is normal and the beer matures well. |
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|
Old Collusion
|
Imperial Stout
|
5.5 Gallons |
1.087 |
1.022 |
8.52 |
51.74 |
33.61 °L
|
865 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.16 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: corn sugar |
Priming Amount: 3/4c |
Creation
Date: 10/4/2017 9:02 PM |
Notes: Used as guide: Old Rasputin Clone recipe found at https://www.homebrewersassociation.org/homebrew-recipe/north-coast-old-rasputin-clone/
(10-6-2017) Activate smack-pack yeast ~3hr. Add yeast to cooled starter culture media (~iL water + 0.25 lb brown sugar + 0.25 DME; boiled and simmered 30min) in sterile 4L flask. Had ~7hr growth with occasional swirling before addition to cooled wort.
Steep grains at 66C for 30min, sparge with 77C water. Add Briess Golden Light DME (10.25 LB), bring to boil, add hops and gypsum at appropriate times. Cool wort, add to primary with remaining water, aerate, add yeast, and check with refractometer. Use one beer.net to convert Brix to OG.
Brix=17.5
OG=1.073 (lower than expected) =volume is may be closer to 6 gal than 5.5. Also not as black as I was shooting for. Next time don't steep in grain bag.
(10-11-17) Transfer to secondary. Brix = 11.8
(11-6-17) Brix =11.8 still. FG @ 1.031. ABV 5.5%. Fermentation stalled or original Brix not accurate due to insufficient mixing wort and remaining water. If OG was 1.087 (Brix of 20.6), then FG=1.023 and 8.4% ABV.
Bottled with ~1/2c corn sugar. Not enough room in carboy to fit all sugar solution I had planned (3/4c).
(1/14/18) ~9 weeks after bottling, it is now nicely carbonated with tan head. |
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|
Stace Fell Hard Cider
|
Fruit Cider
|
5.25 Gallons |
1.293 |
1.032 |
34.23 |
0 |
12.35 °L
|
865 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.5 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2017 4:06 PM |
Notes: 480 oz of apple juice
Added .9 lb of Turbinado.
Made a 2 step starter of WLP001
Brought apple juice to build and mixed in honey, brown sugar, and turbinado.
Original Instructions
This brew is an iteration of a few ciders using different grain bills (juice to honey ratios) with various yeasts.
Notes:
5lbs = 5 Gal. Apple Juice (if this is your first cider, use organic juice without potassium sorbate; it will kill the yeast and not ferment). Don't think I used maltodextrin here.
The rest of the grain bill is accurate. If a little less kick is needed, try one of the alternates below. I'm using WLP001 this time because of its tolerance for high alcohol, higher fermenting temp and because it finishes sweater (personally I prefer the dryness of the EC-1118 but then it's closer to Cyser territory).
I'm thinking ABV should be close to 10%. Also, because OG will be relatively high I'm using a starter. One could also double pitch with decent results. I've pitched one yeast pack before and still not had any problems.
Basic steps: Boil 2 gal. apple juice and add honey stirring constantly. (Honey is heavy and will sink to the bottom. It burns easily like candi syrup.) Boil juice, honey and sugar together for at least 20 minutes. Combine wort with remaining juice once temps drop to pitching levels.
HISTORIC
YEAST / OG / FG
WLP775 / 1.073 / 1.012 -5 gal. juice to 3 lbs honey
WLP005 / 1.087 / 1.030 -6 gal. juice to 6 lbs honey(4 gal. split)
EC-1118 / 1.087 / 1.011 -6 gal. juice to 6 lbs honey (2 gal. split)
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|
|
Topped With Hops Double IPA (mb)
|
American IPA
|
5.25 Gallons |
1.083 |
1.013 |
9.11 |
203.89 |
6.26 °L
|
865 |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
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: 7/22/2017 1:11 AM |
| Notes: |
|
|
La Gargouille Dubbel
|
Belgian Dubbel
|
23 Litres |
1.073 |
1.008 |
8.55 |
23.51 |
33.33 °L
|
865 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2017 8:40 PM |
| Notes: vergisting starten op 20 en laten rijzen naar 23 |
|
|
Double Black
|
Imperial Stout
|
5 Gallons |
1.088 |
1.024 |
8.37 |
50.54 |
40.11 °L
|
865 |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 72 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2016 7:50 PM |
| Notes: Add the .75 lbs of lactose with 10 min left in your boil |
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