Nut Brown Ale Partial Mash
|
American Brown Ale
|
5 Gallons |
1.003 |
1.001 |
0.3 |
25.15 |
108.65 °L
|
2.8K |
3 |
|
Author:
|
|
Felipe Lobón DomÃnguez
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 6/5/2011 5:39 PM |
Notes: |
|
Bryan Buono's Recipe 2
|
Russian Imperial Stout
|
4.5 Gallons |
1.155 |
1.039 |
15.23 |
145.96 |
87.37 °L
|
1.9K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/26/2011 12:09 AM |
Notes: Kiss Destroyer Stout... Getting better as it ages... Thought it was a little stronger.. but it's good... Will post previous recipe later |
|
Texas Tea
|
Russian Imperial Stout
|
5.5 Gallons |
1.1 |
1.025 |
9.84 |
37.02 |
83.96 °L
|
2.1K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 7/12/2012 2:55 PM |
Notes: Black gold, Texas Tea - from the Beverly Hillbillies - this thing poured like oil from the brew kettle. Will see in 6 months how it goes. |
|
Razzberry Stout
|
Sweet Stout
|
5 Gallons |
1.073 |
1.018 |
7.19 |
45.05 |
83.43 °L
|
1.5K |
0 |
|
Author:
|
|
Mark Knickerbocker
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/6/2011 11:57 PM |
Notes: |
|
Sarah Cynthia Silvia Russian Imperial Stout
|
No Profile Selected |
12 Gallons |
1.115 |
1.02 |
12.45 |
201.63 |
63.12 °L
|
1.6K |
0 |
|
|
Boil
Size: 14.7489 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/27/2011 1:38 AM |
Notes: Pitch onto yeast cake from Blind Eye Dry Stout |
|
Harry Henderson's Oak Aged Stout
|
No Profile Selected |
3.01 Gallons |
1.119 |
1.027 |
12.3 |
51.4 |
63 °L
|
1.6K |
0 |
|
|
Boil
Size: 3.01156 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
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: 12/2/2011 4:41 AM |
Notes: My first russian imperial stout. |
|
Bryan Buono's Recipe 4
|
Doppelbock
|
5 Gallons |
1.106 |
1.026 |
10.41 |
48.06 |
57.03 °L
|
1.6K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/26/2011 9:23 AM |
Notes: American Dopplebock using Trappist High Gravity wyeast |
|
William Newborg's Recipe
|
Russian Imperial Stout
|
5 Gallons |
1.114 |
1.029 |
11.21 |
140.28 |
53.8 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/23/2011 4:49 AM |
Notes: this is my extract version of an imperial stout. it was pretty tasty. |
|
Dead Mans Ale
|
American IPA
|
5.5 Gallons |
1.164 |
1.036 |
16.85 |
86.4 |
50 °L
|
661 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.139 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dme |
Priming Amount: 6 oz |
Creation
Date: 6/14/2020 3:20 PM |
Notes: |
|
Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.112 |
1.029 |
10.92 |
51.53 |
50 °L
|
666 |
0 |
|
|
Boil
Size: 7.9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.078 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2020 6:32 AM |
Notes: |
|
Popcorn 4 Barley 1 Peach
|
American Stout
|
13 Gallons |
1.1 |
1.006 |
12.43 |
0 |
50 °L
|
721 |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2019 7:06 PM |
Notes: 12 Gallons of Water
7 for boil = 2@3.5gal per 10lbs barley
3 Cook Sugar
2 = 1 was grain 1 top off mash for cooling
10 lbs sugar note maybe substitue Molasses
20 lbs barley = 5 chocolate, 5 Sour, 5 sixrow, 5 120 caramel
48 tsp distillers nutrients
1 packet Glucoamylase
Vanilla
Cacao powder 1/2 cup
Molasses 16oz
Blood Orange 3lbs
Didn’t add vanilla, cinnamon or cacao powerder on 3rd run
Plum 6lbs
|
|
#21 Ginger Mead
|
Sweet Mead
|
4.5 Litres |
1.15 |
1.004 |
19.22 |
0 |
50 °L
|
708 |
0 |
|
|
Boil
Size: 3 Litres |
Boil Time: 60 |
Boil Gravity: 1.225 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: B |
Priming Amount: N/A |
Creation
Date: 4/18/2018 10:31 AM |
Notes: |
|
Chocolate Coffee Stout (Thunder)
|
Sweet Stout
|
5 Gallons |
1.071 |
1.018 |
7 |
43.3 |
50 °L
|
713 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 31.8 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2018 2:03 AM |
Notes: |
|
Imperial Irish Cream Stout
|
Sweet Stout
|
5.5 Gallons |
1.098 |
1.032 |
8.72 |
22.05 |
50 °L
|
711 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.18 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2017 2:10 PM |
Notes: Starter
0.5 lb DME in 600 mL @ 24 hours on aeration stir plate (high)
Partial mash instructions
Steep all grains @ 155° for 60 minutes in 4 gallons
Sparge grains with another 2 gallons @ 165°
Begin to raise temp slowly while adding 9.5 lbs DME and maltodextrin
Once dissolved thoroughly, bring to a boil add hop schedule and maintain boil for 60 minutes.
Add Whirl-floc tab during last 15 minutes.
Use wort chiller to cool immediately down to <68° and pitch.
Ferment in primary 14 days, then rack to secondary.
Ferment in secondary 7 days, then cold crash an additional 3 days.
Rack to bottling vessel and bottle or keg and carbonate accordingly. |
|
South Paw Stout TKO
|
Dry Stout
|
5.5 Gallons |
1.101 |
1.024 |
10.1 |
59.21 |
50 °L
|
644 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
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: 8/11/2017 4:55 PM |
Notes: 1.084 OG
Secondary:
-Marinate 8oz of Bourbon Cubes in 1 cup of Woodford Reserve Kentucky Derby 143 Bourbon for 36 hours.
-Cold brew 2tbl of coffee
-add in 2 oz of cacao nibs all into secondary and rack |
|
Percy Porter
|
Robust Porter
|
18 Litres |
1.054 |
1.014 |
5.36 |
33.47 |
50 °L
|
712 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2017 10:21 PM |
Notes: |
|
Scottish 80
|
Scottish Heavy
|
5.5 Gallons |
1.064 |
1.018 |
5.93 |
23.33 |
50 °L
|
621 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2017 1:52 AM |
Notes: |
|
Raseberry Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.087 |
1.017 |
9.3 |
21.54 |
50 °L
|
726 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 11/16/2016 12:02 AM |
Notes: 1. Aerate wort for 45 mins while pitching yeast.
2. Aerate wort 2 day in primary for 15 mins.
3. Primary Fermentation 2 weeks
4. Secondary Fermentation 2 weeks on 4 oz Cocoa nibs and 60 oz Raseberrys.
5. Transfer to the 3rd Carboy for clarity for 3 days.
6. Transfer to Bottling bucket over priming sugars 15 mins.
7. Bottle and store 7 to 10 days before consumption (have a test bottle to
check carbonation) |
|
Black Otter Ipa
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.052 |
1.01 |
5.47 |
94.26 |
50 °L
|
695 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 48 |
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: 9/24/2016 4:44 AM |
Notes: |
|
Awesome Recipe
|
American Light Lager
|
109 Litres |
1.086 |
1.022 |
8.48 |
39.21 |
50 °L
|
690 |
0 |
|
|
Boil
Size: 150 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
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: 3/28/2016 6:13 PM |
Notes: 328g Ground Sumatran coffee at flameout
328g Ground Kona coffee cold brewed, added at bottling
400g Dark bittersweet baker's chocolate at 15 mins.
250g Unsweetened chocolate baking nibs at 15 mins.
2:1 kettle coffee:secondary |
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