Ruta 666 - Triple IPA
|
Double IPA
|
19 Litres |
1.091 |
1.006 |
11.17 |
45.29 |
9.3 °L
|
229 |
1 |
|
|
Boil
Size: 21 Litres |
Boil Time: 75 |
Boil Gravity: 1.083 |
Efficiency: 66 |
Mash Thickness: 2.8 |
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: 9/9/2020 2:38 AM |
Notes: |
|
Reese's PB Stout
|
American Stout
|
6 Gallons |
1.105 |
1.027 |
10.36 |
39.41 |
50 °L
|
229 |
1 |
|
Author:
|
|
|
|
Boil
Size: 7.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 31.57 psi |
Creation
Date: 7/24/2023 10:23 AM |
Notes: This is an idea I have for a higher abv Reeses cup. stout. The idea is to keg and I'm going with a 6 gallon batch to account for losses |
|
Sanba’s Pumpkin Imperial Stout
|
American Stout
|
20.8 Litres |
1.103 |
1.019 |
11.07 |
36.83 |
34.34 °L
|
229 |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 11/19/2022 7:49 PM |
Notes: |
|
Barley Wine
|
English Barleywine
|
16.67 Litres |
1.093 |
1.014 |
10.41 |
32.6 |
9.88 °L
|
229 |
0 |
|
|
Boil
Size: 22.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2021 2:46 AM |
Notes: |
|
Miscellaneous Grain Stout
|
Imperial Stout
|
5.5 Gallons |
1.105 |
1.025 |
10.53 |
55.79 |
50 °L
|
229 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.079 |
Efficiency: 66 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/18/2021 6:14 PM |
Notes: |
|
Barleywine Iz Lyfe
|
American Barleywine
|
5.5 Gallons |
1.114 |
1.02 |
12.27 |
79.5 |
17.36 °L
|
229 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
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: 2/17/2021 7:55 PM |
Notes: |
|
Dark English Barleywine
|
English Barleywine
|
6 Gallons |
1.128 |
1.039 |
11.68 |
38.46 |
30.15 °L
|
229 |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.106 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2021 9:51 PM |
Notes: |
|
Lights Out Stout
|
American Porter
|
21 Litres |
1.12 |
1.032 |
11.53 |
40.58 |
50 °L
|
229 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 62 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2020 1:44 PM |
Notes: Protein rest for flaked barley, torr. wheat and oats at 130f/55c (30 mins) before heating to strike temp.
Stir extremely well from top, middle and bottom after dough in (10 mins or so). Then stop pump every 20 mins of mash to do the same for a few minutes.
Keep chocolate malt and roasted barley out until last 15-20 of the mash (add after second stir break) |
|
Awesome Recipe
|
No Profile Selected |
150 Litres |
1.098 |
1.004 |
12.34 |
0 |
4.5 °L
|
229 |
0 |
|
|
Boil
Size: 165 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
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: 10/15/2020 10:37 PM |
Notes: |
|
English Barleywine HBC 472
|
English Barleywine
|
2.5 Gallons |
1.106 |
1.024 |
10.67 |
51.39 |
11.51 °L
|
229 |
0 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
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: 9/21/2020 5:31 PM |
Notes: |
|
Barley Wine
|
English Barleywine
|
42 Litres |
1.111 |
1.025 |
11.26 |
26.47 |
19.73 °L
|
229 |
0 |
|
|
Boil
Size: 49.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 80 |
Mash Thickness: 2.9 |
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: 10/12/2017 3:06 PM |
Notes: |
|
The Czar's Revenge
|
Imperial Stout
|
6 Gallons |
1.1 |
1.021 |
10.42 |
53.22 |
50 °L
|
229 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2020 1:47 AM |
Notes: |
|
Pastry Stout
|
Sweet Stout
|
2.5 Gallons |
1.147 |
1.068 |
10.29 |
27.72 |
50 °L
|
229 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 180 |
Boil Gravity: 1.073 |
Efficiency: 35 |
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: 3/14/2020 6:32 PM |
Notes: |
|
Chocolate Starfish
|
Imperial Stout
|
5.5 Gallons |
1.096 |
1.017 |
10.37 |
81.41 |
49.05 °L
|
229 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
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: 11/6/2019 10:45 PM |
Notes: Coffee:
Use fresh ground Sumatra coffee. The flavor profile of this bean is ideal for this recipe.
Fermentation instructions:
Ferment at 68F until within 2-3 points of FG.
Raise temp to 70F and add coffee for two days.
Rerack to secondary, careful to filter as much coffee out of the transfer as possible. Add 4.0oz of cacoa nibs. Reduce temperature back to 60F for 5 days.
Rerack off of cacoa nibs and cold crash/condition at 34-36F for at least four weeks before carbonating. |
|
Quad
|
Belgian Dark Strong Ale
|
19 Litres |
1.091 |
1.012 |
10.29 |
23.85 |
18.42 °L
|
229 |
0 |
|
|
Boil
Size: 11.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.151 |
Efficiency: 65 |
Mash Thickness: 3.14 |
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: 11/3/2019 6:50 AM |
Notes: |
|
Triple IPA
|
Double IPA
|
6.5 Gallons |
1.107 |
1.016 |
11.88 |
137.16 |
6.61 °L
|
229 |
0 |
|
|
Boil
Size: 8.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 3/6/2019 9:26 PM |
Notes: |
|
Belgian Strong Dark 10%
|
Belgian Dark Strong Ale
|
3 Gallons |
1.094 |
1.015 |
10.26 |
25.56 |
19.37 °L
|
229 |
3 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: sucrose |
Priming Amount: 2.7 oz |
Creation
Date: 2/13/2019 10:33 PM |
Notes: |
|
Oil Spill Spiced Rum Stout 2.0
|
Foreign Extra Stout
|
7 Gallons |
1.102 |
1.023 |
10.31 |
38.37 |
50 °L
|
229 |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: 1.5 ounces each |
Creation
Date: 2/9/2019 4:36 AM |
Notes: After brewing 1.0, I modified this one. It needed a lot more depth so I played around with the roasted malts. It needed more substance and roastiness to it. I hope this achieves that goal. |
|
Coffee Fox Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.11 |
1.029 |
10.67 |
27.1 |
47 °L
|
229 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.081 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: D-90 Candi Syrup |
Priming Amount: 5.75 |
Creation
Date: 3/20/2018 3:18 AM |
Notes: |
|
Bjørgvin
|
English Barleywine
|
22 Litres |
1.101 |
1.018 |
10.85 |
48.35 |
20.65 °L
|
229 |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.148 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2018 1:52 PM |
Notes: Transfer to secondary after a couple weeks, and let it sit for another 3-4 weeks.
I bottled at 1.024 after a whole month in secondary.
Leave to mature for at least 9 months. I'll pop a bottle every few months to check in.
Oxygenated wort for about 5mins with shaking the bucket. |
|
|
|