Merlin Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.064 |
1.021 |
5.62 |
25.49 |
42.1 °L
|
698 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 3.5oz |
Creation
Date: 9/6/2021 8:49 PM |
Notes: Recipe from Craft and Brewer magazine Oct-Nov 2021 Page 67, from Firestone Walker brewer Matt Bryildson |
|
Devil's Path Belgian Ale
|
Belgian Pale Ale
|
5.5 Gallons |
1.043 |
1.008 |
4.63 |
14.78 |
5.94 °L
|
698 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
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: 9/25/2019 8:31 PM |
Notes: Single infusion mash - 1 hour at 150 degrees. I considered a step mash, but there was some conflicting information about that, so I skipped it.
Other additives:
1 tsp Irish moss
1/2 tsp calcium chloride
2 tsp Fermax yeast nutrient
It came out darker and with a lower ABV, but it tasted A-OK.
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Cara IPA
|
American IPA
|
5.25 Gallons |
1.049 |
1.009 |
5.18 |
51.26 |
4.17 °L
|
698 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2017 12:18 AM |
Notes: |
|
Banana Split Hazy Milkshake IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.084 |
1.025 |
7.63 |
30.15 |
8.06 °L
|
697 |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 62 |
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: 2/23/2021 5:47 AM |
Notes: |
|
Tall, Dark, And Handsome
|
American Stout
|
5 Gallons |
1.063 |
1.017 |
6.06 |
26.08 |
35.89 °L
|
697 |
0 |
|
Author:
|
|
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 53 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 4 oz |
Creation
Date: 3/7/2016 5:18 PM |
Notes: Will be brewing this later this week. |
|
Altbier
|
No Profile Selected |
5.5 Gallons |
1.062 |
1.02 |
5.47 |
15.06 |
22.7 °L
|
697 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 80 |
Boil Gravity: 1.113 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2016 2:15 PM |
Notes: |
|
Haunter's Kölsch Beer (Canberra, Australia)
|
Kölsch
|
24 Litres |
1.043 |
1.007 |
4.72 |
11.15 |
4.63 °L
|
697 |
1 |
|
|
Boil
Size: 6 Litres |
Boil Time: 90 |
Boil Gravity: 1.172 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 8:35 AM |
Notes: |
|
Spam Drool
|
No Profile Selected |
5 Gallons |
1.064 |
1.016 |
6.3 |
22.81 |
22.07 °L
|
697 |
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: 12/4/2013 7:11 PM |
Notes: |
|
Burgy Bitter 2019
|
Standard/Ordinary Bitter
|
10 Gallons |
1.039 |
1.013 |
3.41 |
31.07 |
8.24 °L
|
696 |
0 |
|
|
Boil
Size: 10.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/12/2017 7:03 PM |
Notes: 22gr Abbey yeast |
|
Imperial Pastry Stout Base
|
Imperial Stout
|
30 Litres |
1.122 |
1.037 |
11.15 |
46.55 |
43.03 °L
|
696 |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 80 |
Boil Gravity: 1.122 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2020 8:25 AM |
Notes: |
|
Awesome Recipe
|
American Pale Ale
|
10 Litres |
1.056 |
1.013 |
5.58 |
51.93 |
8.96 °L
|
696 |
0 |
|
|
Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 6/14/2020 9:42 AM |
Notes: |
|
Mosaic Pale
|
American Pale Ale
|
23 Litres |
1.056 |
1.009 |
6.17 |
40.7 |
9.28 °L
|
696 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2019 9:03 PM |
Notes: |
|
Dis Storter
|
American Stout
|
5.5 Gallons |
1.066 |
1.012 |
7.17 |
21.94 |
37.74 °L
|
696 |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 2:24 AM |
Notes: |
|
Drink Your Oatmeal
|
Oatmeal Stout
|
5.5 Gallons |
1.045 |
1.013 |
4.19 |
20.89 |
28.46 °L
|
696 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 5:10 PM |
Notes: |
|
Robust Porter (PM)
|
Robust Porter
|
19 Litres |
1.062 |
1.015 |
6.15 |
36.44 |
30.18 °L
|
696 |
1 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2015 12:46 PM |
Notes: |
|
Saison Season
|
Saison
|
5 Gallons |
1.06 |
1.003 |
7.48 |
31.94 |
6.72 °L
|
696 |
0 |
|
Author:
|
|
Chainsaw Mechanic
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2015 8:39 PM |
Notes: |
|
GF Belgian Ale
|
Belgian Pale Ale
|
5 Gallons |
1.062 |
1.019 |
5.71 |
30.85 |
3.66 °L
|
695 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Bottle |
Priming Amount: 3 Oz |
Creation
Date: 11/20/2016 9:58 PM |
Notes: Belgain style blonde / pale ale made with sorghum, rice and sugar cane
Ingredients:
3 lbs White Sorghum Syrup (prior to boil)
3 lbs Rice Extract Syrup (prior to boil)
2 lbs 6 oz Table Sugar (prior to boil)
0.75 oz Belgian Dark Candi Sugar (prior to boil)
0.75 oz Perle Hops (60 min)
1 tsp Gypsum (60 min)
0.25 oz Perle Hops (30 min)
1 tsp Diammonium Phosphate (30 min)
1 oz Saaz Hops (15 min)
1 tsp Irish Moss (15min)
1 pkg Safbrew S-33 Dry Yeast
Additional Instructions
Primary Ferment: 14 days at 68 degrees
Beer Profile
Original Gravity: 1.064
Final Gravity: 1.017
Recipe Type: extract
Yield: 5.0 Gallons
printer icon
Procedure:
Bring water to boil, and primary ferment-able sugars, return to boil and achieve hot break.
Add hops, finings and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast. |
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Wood Stove Barley Wine
|
American Barleywine
|
2.75 Gallons |
1.116 |
1.029 |
11.44 |
144.74 |
20.51 °L
|
694 |
0 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 60 |
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: 3/4/2018 8:20 PM |
Notes: |
|
Imperial Stout Braggot
|
Imperial Stout
|
5 Gallons |
1.102 |
1.012 |
11.8 |
38.66 |
38.36 °L
|
694 |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
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: 3/25/2018 12:08 AM |
Notes: |
|
Blonde Stout
|
Experimental Beer
|
5.5 Gallons |
1.076 |
1.021 |
7.24 |
37.33 |
7.25 °L
|
694 |
1 |
|
Author:
|
|
Lancks
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/27/2018 5:27 PM |
Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.
After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.
I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.
Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")
Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.
Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout. |
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