|
Conan The Destroyer
|
Imperial IPA
|
5 Gallons |
1.075 |
1.015 |
7.9 |
101.35 |
7.69 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/24/2015 2:28 AM |
Notes: getting recipe from oct 2013 byo vermont cult clones article. this is the recipe for lawsons double sunshine. will be using conan yeast reused from another batch but originally from a can of heady topper.
UPDATE! Won 1st place in the Hop category in the 2015 DC State Fair Homebrew Contest!
July 2016 update - don't know why the warrior is split up, combining them. forgot to add the corn sugar but will wait for 2 or 3 days. Cbnb suggests cold crashing to 55 after a week then adding dry hop. Need to look up the original byo article and include details here.
https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe
|
|
|
Vanilla Bourbon Stout
|
American Stout
|
5 Gallons |
1.048 |
1.006 |
5.47 |
44.92 |
34.47 °L
|
2.2K |
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: 2/27/2011 10:19 AM |
| Notes: |
|
|
Vanilla Porter
|
Robust Porter
|
5 Gallons |
1.062 |
1.02 |
5.41 |
33.39 |
32.94 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 65 |
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: 1/22/2015 1:36 AM |
| Notes: |
|
|
Bryan Buono's Recipe 2
|
Russian Imperial Stout
|
4.5 Gallons |
1.155 |
1.039 |
15.23 |
145.96 |
87.37 °L
|
2.2K |
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 |
|
|
Berrr
|
Standard American Lager
|
5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
2.2K |
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: 2/8/2011 4:09 AM |
| Notes: |
|
|
Scottish Ale
|
Strong Scotch Ale
|
23 Litres |
1.091 |
1.026 |
8.49 |
28 |
14.94 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.191 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 11:48 AM |
| Notes: |
|
|
Roundtripper Raspberry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.059 |
1.018 |
5.33 |
17.63 |
9.38 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2014 12:09 AM |
Notes: Steep malts and oats for 30 min @ 150 degrees in 2-3 gallons of water. Remove grains from wort and bring to boil.
Cool to around 75 degrees and place into fermenter.
Pitch yeast and allow to ferment for 7 days.
Add 6 pounds (96 oz) of raspberry puree Let ferment/flavor for an additional 7 days. Rack to another carboy to separate the berry solids. |
|
|
Amber Rye Ale
|
Specialty Beer
|
5.5 Gallons |
1.056 |
1.016 |
5.3 |
57.8 |
13.95 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 11/10/2014 1:34 PM |
Notes: Ferment for 7 days at 70 degrees.
Transfer to secondary and leave until fermentation stops.
Dry hop with 1 oz. Citra for 5 days.
Cold crash 3 days with 1 tsp. Gelatin mixture (optional)
Remove from fridge, warm overnight, prime, bottle, and condition for 21 days.
This recipe is a mash-up of two excellent beer styles: Amber Ale and Rye Ale. The Amber Ale brings a malty flavor, medium to medium-full body, and a rich amber color, while the Rye brings a distinctive spicy grain note. The hop flavor on this beer is noticeable with a spicy hop character, with a noticeable hop bitterness. Definitely a beer to enjoy throughout the fall season.
Enjoy!
HG~ |
|
|
90 Minute Clone
|
Imperial IPA
|
5.5 Gallons |
1.076 |
1.019 |
7.49 |
6.07 |
8.03 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 1.1 Gallons |
Boil Time: 105 |
Boil Gravity: 1.38 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2013 5:14 PM |
Notes: Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over 0.25 oz of hops every 7.5 minutes.)
Start fermentation at 71 °F (22 °C) and let raise to 74 °F (23 °C). Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C).
https://byo.com/stories/issue/item/153-attack-of-the-hop-clones
http://www.homebrewtalk.com/f69/dogfish-head-90-minute-clone-260675/ |
|
|
AIPA
|
American IPA
|
18 Litres |
1.06 |
1.011 |
6.36 |
53.09 |
6.92 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 6:45 PM |
| Notes: |
|
|
West Coast Double IPA
|
American IPA
|
5.25 Gallons |
1.062 |
1.015 |
6.22 |
222.68 |
6.31 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2013 6:11 PM |
Notes: Adapated from original Pliny the Elder recipe by Vinnie Cilurzo, https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf
|
|
|
Pbr Piab (piss In A Bottle) Editon
|
Light American Lager
|
5 Gallons |
1.041 |
1.008 |
4.3 |
11.45 |
2.93 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: dextros |
Priming Amount: 500 ml |
Creation
Date: 4/18/2016 12:15 AM |
| Notes: this beer is taribable in every which way but i just wanted to make it for fun |
|
|
Kolsch/Schwarzbier
|
Schwarzbier
|
3 Gallons |
1.047 |
1.011 |
4.74 |
23.81 |
29.3 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2017 5:32 PM |
| Notes: |
|
|
Panama Red IPA
|
American IPA
|
5 Gallons |
1.073 |
1.018 |
7.2 |
80.48 |
15.47 °L
|
2.1K |
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: 1/23/2014 2:01 AM |
| Notes: |
|
|
Caramel Vanilla Porter
|
Robust Porter
|
2 Gallons |
1.063 |
1.014 |
6.37 |
35.4 |
42.48 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 4/6/2015 6:23 PM |
| Notes: |
|
|
Viking Punk Ipa
|
Traditional Bock
|
25 Litres |
1.056 |
1.012 |
5.75 |
40.53 |
5.67 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2014 10:10 PM |
| Notes: |
|
|
Citrus IPA
|
American IPA
|
5 Gallons |
1.074 |
1.018 |
7.24 |
56.09 |
12.38 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 70 |
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: 5/14/2015 2:05 AM |
| Notes: |
|
|
Saint Nicholas Russian Imperial Stout (Batch #1)
|
Imperial Stout
|
6.5 Gallons |
1.098 |
1.028 |
10.2 |
57.29 |
44.05 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2015 9:02 PM |
Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis
Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15
Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.
Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.
Dec 10, 2015
Split batch into two kegs (2.75 Gal each)
1) Added 1.5 oz Cranberry extract / 1.25 oz Chocolate extract
2) Added 2 oz Cherry extract / 1 oz Vanilla extract
Will add 1 cup of cold brewed coffee to each for bitterness and balance.
Perfect for Christmas!
https://www.facebook.com/groups/OklahomaCraftBeerLovers/permalink/932385630188360/?notif_t=group_post_mention
Fr. Bryan Ketterer review on Facebook: 1/1/2016
Home brew review for Kenneth Henderson's RIS. This is the cherry cafe vanilla version from his split batch. Second part to follow later.
The nose is a delightful cross between a gussied up Starbucks mocha and a chocolate covered cherry in cream candy. Coffee, chocolate, sweetness, cherry.
The taste follows the nose almost exactly. Coffee, chocolate, and caramel right up front and mid palate, transitioning to a light cherry finish. Maraschino cherries I believe?? The vanilla keeps me thinking of the filling in those chocolate covered cherry candies. Mouthfeel is silky smooth with very fine carbonation bubbles. If you told me this were brewed with lactose, I could believe it, though I don't think it was.
Overall, very impressed. Incredibly easy drinking imperial stout with a great balance of coffee, caramel and chocolate sweetness, and cherry. Each sip yields a slightly different flavor experience. I love the label and keep up the great work!
Kenneth Henderson stout part 2: Cranberry Cafe Mocha.
Cranberry dominates the nose along with some chocolate and just a hint of coffee.
On the tongue, cranberry takes the lead role right up front, and lingers to the very end. Some chocolate on the middle as it warms and maybe just a trace of coffee. Very nice mouthfeel once again. Incredibly smooth and soft, pretty light on the tongue for such a big and fairly thick stout.
In short, I think the cranberries take over the flavor profile too much. Chocolate is great and coffee a little weak, though it may just be outshone by the berries. Back off the cranberry by about half and the brew will be excellent. Still a delicious beer, especially if you love cranberries. |
|
|
Misty Mountain Hop IPA
|
American IPA
|
24 Litres |
1.07 |
1.016 |
7.07 |
59.29 |
10.38 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2014 1:34 PM |
| Notes: |
|
|
Philsner - Pilsner Ale
|
Belgian Blond Ale
|
5 Gallons |
1.068 |
1.016 |
6.79 |
18.19 |
5.51 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: secondary fermentation |
Priming Amount: 3/4 cup |
Creation
Date: 2/22/2013 10:59 PM |
| Notes: requires two vials of WLP830 or a starter to achieve target of 314 billion cell count. |
|
|
|
|