ABNORMAL STOUT
|
Wood-Aged Beer
|
5.5 Gallons |
1.107 |
1.029 |
10.18 |
60.38 |
50 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 64 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2017 7:03 PM |
Notes: 6 GALLONS STRIKE
3.85 SPARGE
|
|
Founders Curmudgeon Ale
|
Wood-Aged Beer
|
43 Litres |
1.081 |
1.012 |
9.06 |
45.09 |
19.97 °L
|
617 |
0 |
|
|
Boil
Size: 64.05 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: -151.5 g |
Creation
Date: 5/17/2021 8:20 AM |
Notes: Mash the grains at 156°F (69°C) for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 90 minutes, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 70°F (21°C). Aerate the wort and pitch the yeast.
Ferment at 70°F (21°C) until the completion of primary fermentation (about 9 days, depending on the temperature). Rack the beer into secondary and add the oak chips. Let the beer age with the wood. Use your palate to decide how long. Oak chips are pretty quick; a week or so can be plenty.
The brew has gone berserk on the fermentation side of thigs with krausen bubbling out through my air lock - never happened before. Beer is tasting OK though.
OG of my brew was 1.080 - well below my target.
Date SG
10/06/21 1.032
13/06/21 1.012
17/06/21 1.012
28/06/21 1.012
Primed with carbonation sugar drops
Bottled on the 28th June 21. Got 50 long necks. |
|
Night Train 2020
|
Wood-Aged Beer
|
5 Gallons |
1.087 |
1.01 |
10.11 |
89.01 |
13.91 °L
|
589 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.062 |
Efficiency: 65 |
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: 11/16/2020 4:12 AM |
Notes: ===========================
11/15/2020
about to rebrew this this week. this recipe is a snapshot of nighttrain 4 from 2019. making adjustments :
* changing millenium bittering addition back to chinook
* adding a little acid malt for mash ph
* changing to 120 minute boil to try to boost efficiency and maltiness. will collect full 7 gals wort, lose some in trub, and try to get down to 5 in fermenter (was tempted to go 7.5/5.5 but will have to add a lot more malt / DME to maintain below calculated numbers for that extra half gallon. if we are slightly under volume with target OG then that is ok for this being a big beer.
* currently im showing 65% efficiency and 89% attenuation for 10.3%. that seems like best case. im guessing it will end up at like 59% efficiency or worse, at which point we can add some DME. take gravity reading at preboil and flameout and make the adjustments then.
eff. -> DME -> OG -> abv
65 -> none -> 1087 -> 10.11
60 -> 0.75lb -> 1086 -> 10.06
55 -> 1.50lb -> 1086 -> 10.06
50 -> 2.00lb -> 1085 -> 9.98
===========================
11/13/2019
i did not take an OG reading on brew day smh. at 69% eff this calculator has it at 1.093, (which is likely what it was, but....with measured FG of 1.010 that makes this brew over 11% which is hard to believe. (especially since i just brewed the mona lisa stout aiming for a high OG with a ton of grain and came out only at 1.080 something at 65% eff). so for historical purposes (and because i have to present this beer to the homebrew club) i am going to heir on the side of plausibility and knock the recipe efficiency down to 65%, clocking it in at 1.088 and 10.3%abv. NEXT TIME i would brew it the exact same, just take better notes!
btw i just bottled the carbonated beer last night, only a couple days on the oak cubes (amounts below), it seems perfect!
===========================
11/6/2019
so i need to have this bottled and ready for distro in a week, so i wont be able to do the 18 days plan. i think i am just going to go heavy on the oak for 5ish days. according to below 1.5oz oak for 2.5 gallons so 3 oz for 5 gallons so lets go 6 oz for this batch (update - put it in plastic pitcher and added 6oz cognac to cover it). realistically i will put the cognac on right now and let it sit for 24 hours then move the oak cubes to the secondary (not the leftover cognac). hope this works. its going to the homebrew advent calendar.
===========================
10/3/2019
Planning to rebrew this soon, with better notes :-)
original clone recipe : https://www.homebrewtalk.com/forum/threads/arrogant-bastard-clone.71867/
for this revised recipe, axing the DME and pumping the base malt to get to 8%. night train 2 recipe was also missing aromatic malt.
i have from homebrew journal that in 2017 i planned for 1 oz cognac per gallon (that batch i oaked only half the batch so it was a total of 2-2 ½ ounces and 1 or 1.5 oz oak cubes). Version 1 oaked for 18 days so ideally i would try for at least that long
===========================
Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used previously. if that not available can use 1056.
anticipating getting a giant sack of grain so we'll try truly all grain. this will probably be the most grain ive used, hope it works/fits. otherwise DME substitute is fine.... |
|
English Amber - Wood Aged Ale
|
Wood-Aged Beer
|
18 Litres |
1.09 |
1.022 |
9.01 |
20.33 |
14.33 °L
|
471 |
0 |
|
|
Boil
Size: 24.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 118 g |
Creation
Date: 6/29/2020 11:05 PM |
Notes: |
|
B.O.C.K Imperial Red 2020
|
Wood-Aged Beer
|
5 Gallons |
1.096 |
1.018 |
10.24 |
111.96 |
14.72 °L
|
387 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
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: 5/1/2020 6:22 PM |
Notes: Aged in a used Bourbon barrel |
|
Black German Lager
|
Wood-Aged Beer
|
5 Gallons |
1.087 |
1.014 |
9.68 |
35.32 |
35.89 °L
|
620 |
0 |
|
|
Boil
Size: 5.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 77 |
Mash Thickness: 2.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/5/2019 10:42 PM |
Notes: This recipe was originally a kit called 'Black F-Rye-Day Pale Ale' from Adventures in Homebrewing. However, I changed it quite a bit.
I set my mill gap as tight as possible to mill the grain (except the malted rye) as close to flour as I could to ensure optimal extraction.
First wort hopped with .75 ounce Magnum and 1-ounce Spalt Select at 5 minutes.
Pulled 1 liter or wort from mash and diluted to 2 liters to make a starter. When I pitched the yeast I added all the wort back into fermentor, bringing gravity down to 1.073. Will add half a pound brown sugar to increase gravity by 4 points.
Will age on .75 ounce of medium toast oak chips that have been soaked in rye whiskey after fermentation is complete. |
|
Night Train 2019
|
Wood-Aged Beer
|
5 Gallons |
1.088 |
1.01 |
10.31 |
89.25 |
14.21 °L
|
452 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
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: 10/3/2019 5:02 PM |
Notes: ===========================
11/13/2019
i did not take an OG reading on brew day smh. at 69% eff this calculator has it at 1.093, (which is likely what it was, but....with measured FG of 1.010 that makes this brew over 11% which is hard to believe. (especially since i just brewed the mona lisa stout aiming for a high OG with a ton of grain and came out only at 1.080 something at 65% eff). so for historical purposes (and because i have to present this beer to the homebrew club) i am going to heir on the side of plausibility and knock the recipe efficiency down to 65%, clocking it in at 1.088 and 10.3%abv. NEXT TIME i would brew it the exact same, just take better notes!
btw i just bottled the carbonated beer last night, only a couple days on the oak cubes (amounts below), it seems perfect!
===========================
11/6/2019
so i need to have this bottled and ready for distro in a week, so i wont be able to do the 18 days plan. i think i am just going to go heavy on the oak for 5ish days. according to below 1.5oz oak for 2.5 gallons so 3 oz for 5 gallons so lets go 6 oz for this batch (update - put it in plastic pitcher and added 6oz cognac to cover it). realistically i will put the cognac on right now and let it sit for 24 hours then move the oak cubes to the secondary (not the leftover cognac). hope this works. its going to the homebrew advent calendar.
===========================
10/3/2019
Planning to rebrew this soon, with better notes :-)
original clone recipe : https://www.homebrewtalk.com/forum/threads/arrogant-bastard-clone.71867/
for this revised recipe, axing the DME and pumping the base malt to get to 8%. night train 2 recipe was also missing aromatic malt.
i have from homebrew journal that in 2017 i planned for 1 oz cognac per gallon (that batch i oaked only half the batch so it was a total of 2-2 ½ ounces and 1 or 1.5 oz oak cubes). Version 1 oaked for 18 days so ideally i would try for at least that long
===========================
Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used previously. if that not available can use 1056.
anticipating getting a giant sack of grain so we'll try truly all grain. this will probably be the most grain ive used, hope it works/fits. otherwise DME substitute is fine.... |
|
Forced Liberty Porter
|
Wood-Aged Beer
|
25 Litres |
1.103 |
1.026 |
10.14 |
38.76 |
47.58 °L
|
497 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 65 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2019 8:23 AM |
Notes: |
|
Dubhshláine Strong Dark Ale
|
Wood-Aged Beer
|
5.5 Gallons |
1.092 |
1.015 |
10.1 |
52.29 |
29.79 °L
|
562 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 45 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2018 3:33 PM |
Notes: RoboBrew and a Pot on Induction Burner
Double Mash
Mash Pale, Flaked barley, carafoam @152F (~12lbs)
Mash Special B, Smoked and Choc. @ 172F (2.6lbs)
Combine mash-outs and LME to boil
Secondary
1/2 American Oak Stick
1 Star Anise
8oz dried Figs or prunes?
Revised from original recipe. |
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Dragons Milk Clone
|
Wood-Aged Beer
|
5.5 Gallons |
1.1 |
1.031 |
9.07 |
29.59 |
50 °L
|
577 |
1 |
|
Author:
|
|
thunderwagn
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2018 11:47 PM |
Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month.
Primary for 3-4 weeks
Secondary on oak 2-3 weeks
Transfer off oak and Bulk age 4-6 months |
|
Imperial Porter
|
Wood-Aged Beer
|
7.5 Gallons |
1.1 |
1.022 |
10.25 |
62 |
36.71 °L
|
4.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 5/10/2012 10:49 PM |
Notes: Heated the strike water to 173. Drained half through the tube into the tun and then doughed in. I hit 150 without having to add anything. Temp dropped 1.5 degrees over the hour. I drained off about 2.5 gal and brought, brought it to a boil, and added it back in while sturring for a mashout. I sparged slowly until I hit 7.5 gal. When I took the reading it was the OG that I needed/wanted without adding the Turbinado. I figured with boil down and top off it would be enough to not need to further sparge and use that to top off. I did top off to 7.5gal at 15min in the boil. I also forgot to add yeast nutrient so I boiled and added some while cooling. I ended up collecting 6.5gal of wort from the boil. |
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Boyd's 40 Word Bourbon Barrel Ale SB
|
Wood-Aged Beer
|
1 Gallons |
1.094 |
1.025 |
9 |
73.55 |
12.26 °L
|
1.3K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
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: 5/3/2016 7:42 PM |
Notes: |
|
The Chocolate Dragon
|
Wood-Aged Beer
|
5.5 Gallons |
1.084 |
1.016 |
9.03 |
39.73 |
36.8 °L
|
4.3K |
0 |
|
Author:
|
|
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 3:07 PM |
Notes: Brewed on 6/17/2017 at Hanover Cottage |
|
Dragons Milk Clone
|
Wood-Aged Beer
|
5.5 Gallons |
1.103 |
1.032 |
9.36 |
22.82 |
50 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2015 8:25 PM |
Notes: |
|
Kentucky Bourbon Barrel Ale
|
Wood-Aged Beer
|
5 Gallons |
1.096 |
1.018 |
10.22 |
8.62 |
10.74 °L
|
2.1K |
9 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
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: 10/26/2015 10:19 PM |
Notes: will be adding 4 oz of toasted oak and 6 oz of moonshine bourbon to secondary. age 6 weeks.Use a blow tube for 48 hours. |
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Smokey Maple?
|
Wood-Aged Beer
|
10 Gallons |
1.084 |
1.016 |
8.94 |
30.9 |
11.82 °L
|
893 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 80 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2015 1:28 AM |
Notes: |
|
Bourbon Stout
|
Wood-Aged Beer
|
21 Litres |
1.099 |
1.028 |
9.25 |
23.53 |
40 °L
|
2.1K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2015 6:16 PM |
Notes: |
|
15-1-16 South Of The Boarder Imperial Stout
|
Wood-Aged Beer
|
15.6 Gallons |
1.082 |
1.008 |
9.7 |
40.96 |
40 °L
|
1.7K |
2 |
|
|
Boil
Size: 22 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Keg |
Priming Amount: 12psi at 40F |
Creation
Date: 1/16/2015 3:18 PM |
Notes: Adding 3oz of medium roast French oak chips soaked over night in 1oz of silver tequila and 1oz of medium roast French oak chips (dry) into secondary fermentation
3 different fermenters - to age 30 days,
90 days and 183 days) |
|
Winter Is Coming...
|
Wood-Aged Beer
|
5.5 Gallons |
1.091 |
1.022 |
9.12 |
30.31 |
36.91 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.168 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 5 oz |
Creation
Date: 10/23/2014 3:30 PM |
Notes: |
|
Peat & Oak
|
Wood-Aged Beer
|
4.5 Litres |
1.086 |
1.017 |
9.04 |
38.98 |
13.86 °L
|
3.8K |
1 |
|
|
Boil
Size: 7 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 3/6/2013 12:28 PM |
Notes: Some caramelisation occurs during the boil.
Three weeks in primary and four weeks in secondary with the oak. Condition in bottle for months. |
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