Vanilla Porter
All Grain Recipe
Batch Size: 12.15 gal Style: Robust Porter (12B)
Boil Size: 15.97 gal Style Guide: BJCP 2008
Color: 26.6 SRM Equipment: My Double Batch Equipment
Bitterness: 18.5 IBUs Boil Time: 60 min
Est OG: 1.053 (13.0° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Two Stage
ABV: 5.3% Taste Rating: 30.0
Ingredients
Amount Name Type #
12.15 gal Distilled Water Water 1
15 lbs 13.27 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs 9.07 oz Munich Malt (9.0 SRM) Grain 3
2 lbs 1.16 oz Brown Malt (Simpsons) (150.0 SRM) Grain 4
1 lbs 6.19 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
10.90 oz Chocolate Malt (Joe White) (381.0 SRM) Grain 6
10.90 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 7
0.74 oz Magnum [13.0%] – Boil 60 min Hops 8
0.88 oz Challenger [6.5%] – Boil 10 min Hops 9
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
50.00 ml Vanilla Extract (Bottling 0 min) Misc 11
Ratings
Very popular, even with non dark beer drinkers.
I used good quality (expensive) Madagascan Vanilla extract.
The bitterness and the use of Chocolate malt is restrained to prevent competition with the Vanilla extract.
Black As Your Soul
All Grain Recipe
Batch Size: 6.00 gal Style: American Black IPA (14B)
Boil Size: 9.28 gal Style Guide: BJCP 2008
Color: 48.0 SRM Equipment: Nine Inch Ales Equipment
Bitterness: 136.2 IBUs Boil Time: 60 min
Est OG: 1.076 (18.3° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.9° P) Fermentation: Ale, Two Stage
ABV: 7.5% Taste Rating: 48.0
Ingredients
Amount Name Type #
12.04 gal San Jose, CA Water 1
8.00 oz Rice Hulls (0.0 SRM) Grain 2
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs 8.00 oz Rye Malt (4.7 SRM) Grain 4
1 lbs 8.00 oz Rye, Flaked (2.0 SRM) Grain 5
1 lbs 8.00 oz Wheat, Roasted (425.0 SRM) Grain 6
12.00 oz Carafa II (412.0 SRM) Grain 7
12.00 oz Caramel/Crystal Malt – 20L (20.0 SRM) Grain 8
12.00 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 9
12.00 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 10
1.00 oz Simcoe [13.7%] – Boil 60 min Hops 11
1.00 oz Simcoe [13.7%] – Boil 50 min Hops 12
1.00 oz Northern Brewer [10.6%] – Boil 40 min Hops 13
1.00 oz Northern Brewer [10.6%] – Boil 30 min Hops 14
1.00 oz Amarillo Gold [9.9%] – Boil 20 min Hops 15
1.00 oz Amarillo Gold [9.9%] – Boil 10 min Hops 16
1.00 oz Cascade [6.7%] – Steep 5 min Hops 17
1.00 oz Cascade [6.7%] – Steep 0 min Hops 18
1 pkgs California Ale (White Labs #WLP001) Yeast 19
1.00 oz Cascade [6.7%] – Dry Hop 14 days Hops 20
1.00 oz Centennial [9.2%] – Dry Hop 14 days Hops 21
1.30 Tequila Soaked Oak Spirals (Secondary 7 days) Misc 22
Taste Notes
Held the tequila oak out and experimented with just adding it to a couple of bottles. After 21 days, In the bottle we put the most wood (3 ~ 0.5 inch pieces), the wood started to add some interesting additional layers of flavor. In the couple of bottles we opened sooner than 21 days, the flavor contribution was negligable. Next time we brew this beer, the tequila oak is going into the secondary or keg. Without the tequila oak this is a beautiful beer. The hop bitterness and the roasted malt flavors are in perfect harmony. There is a hint of hop aroma, in a future batch in which the tequila oak is not used, I will increase the aroma additions.
Notes
Held the tequila oak out and experimented with just adding it to a couple of bottles. After 21 days, In the bottle we put the most wood (3 ~ 0.5 inch pieces), the wood started to add some interesting additional layers of flavor. In the couple of bottles we opened sooner than 21 days, the flavor contribution was negligable. Next time we brew this beer, the tequila oak is going into the secondary or keg. Without the tequila oak this is a beautiful beer. The hop bitterness and the roasted malt flavors are in perfect harmony. There is a hint of hop aroma, in a future batch in which the tequila oak is not used, I will increase the aroma additions.
Stone Sublimely Self-Righteous Ale Clone
All Grain Recipe
Batch Size: 5.00 gal Style: Imperial IPA (14C)
Boil Size: 6.97 gal Style Guide: BJCP 2008
Color: 32.8 SRM Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 122.2 IBUs Boil Time: 60 min
Est OG: 1.084 (20.1° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.6° P) Fermentation: Ale, Two Stage
ABV: 8.7% Taste Rating: 31.0
Ingredients
Amount Name Type #
14 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
12.80 oz Carafa III (Weyermann) (525.0 SRM) Grain 2
12.80 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3
2.50 oz Chinook [13.0%] – Boil 60 min Hops 4
2.00 oz Amarillo Gold [8.5%] – Boil 5 min Hops 5
2.00 oz Simcoe [13.0%] – Boil 5 min Hops 6
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 7
2.00 oz Amarillo Gold [8.5%] – Dry Hop 5 days Hops 8
2.00 oz Simcoe [13.0%] – Dry Hop 5 days Hops 9
Notes
Steeped hops after finish for 30 min. 5/20/13 -Fermentation stalled out at 1.020 – Out of fermenter tasted extremely hoppy from dry hops. Strong hop, citrus aroma.
Fuzz’s Old Ale
All Grain Recipe
Batch Size: 6.50 gal Style: Specialty Beer (23A)
Boil Size: 8.52 gal Style Guide: BJCP 2008
Color: 18.7 SRM Equipment: Phil’s Setup – 90 (5.5 Gallons)
Bitterness: 47.6 IBUs Boil Time: 120 min
Est OG: 1.095 (22.5° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.023 SG (5.8° P) Fermentation: My Aging Profile
ABV: 9.6% Taste Rating: 0.0
Ingredients
Amount Name Type #
21 lbs Maris Otter (4.0 SRM) Grain 1
1 lbs Simpsons Dark Crystal (75.0 SRM) Grain 2
0.96 oz Simpsons Black Malt (550.0 SRM) Grain 3
10.80 oz Treacle (100.0 SRM) Grain 4
1.60 oz Magnum (GR) Jan 2010 [12.5%] – Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 10 min) Misc 6
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 7
1 pkgs Old Ale Blend (Wyeast Labs #9097) Yeast 8
Notes
Two 1’st Place finishes so far in 2012 in Cat 23: – CARBOY in Raleigh, NC – Low Country Libations in Charleston, SC Note: The yeast used was a Wyeast Old Ale yeast blended with a Brett Strain
Ye Olde Ale
All Grain Recipe
Batch Size: 11.00 gal Style: Old Ale (19A)
Boil Size: 14.06 gal Style Guide: BJCP 2008
Color: 20.7 SRM Equipment: My Equipment II
Bitterness: 38.7 IBUs Boil Time: 75 min
Est OG: 1.077 (18.5° P) Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.8° P) Fermentation: My Aging Profile
ABV: 8.2% Taste Rating: 35.0
Ingredients
Amount Name Type #
24 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1
1 lbs Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 2
1 lbs Honey Malt (25.0 SRM) Grain 3
3 lbs Treacle (100.0 SRM) Grain 4
6.00 oz Fuggles [4.5%] – Boil 75 min Hops 5
1 pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast 6
Jamil’s Old Treacle Mine
All Grain Recipe
Batch Size: 5.00 gal Style: Old Ale (19A)
Boil Size: 5.70 gal Style Guide:
Color: 21.4 SRM Equipment: My Equipment
Bitterness: 49.4 IBUs Boil Time: 60 min
Est OG: 1.108 (25.3° P) Mash Profile: Single Step Infusion (67C/152F)
Est FG: 1.023 SG (5.8° P) Fermentation: My Aging Profile
ABV: 11.4% Taste Rating: 30.0
Ingredients
Amount Name Type #
9.46 gal The brewer’s water Water 1
19 lbs 8.00 oz UK Pale Ale Malt (3.0 SRM) Grain 2
12.00 oz US Caramel 80L Malt (80.0 SRM) Grain 3
4.00 oz US Black Malt (500.0 SRM) Grain 4
1.50 oz US Horizon [13.0%] – Boil 60 min Hops 5
4 pkgs Wyeast 1028-London Ale ( #) Yeast 6
Thunderhead Porter
All Grain Recipe
Batch Size: 5.00 gal Style: Brown Porter (12A)
Boil Size: 6.60 gal Style Guide: BJCP 2008
Color: 33.0 SRM Equipment: 48-Quart MLT and Keggle (5.0 gal)
Bitterness: 29.8 IBUs Boil Time: 80 min
Est OG: 1.050 (12.4° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.016 SG (4.1° P) Fermentation: Ale, Single Stage
ABV: 4.5% Taste Rating: 35.0
Ingredients
Amount Name Type #
5 lbs 8.00 oz Pale Malt (2 Row) UK (2.0 SRM) Grain 1
2 lbs 8.00 oz Wheat Malt, UK (2.0 SRM) Grain 2
8.00 oz Black (Patent) Malt (471.0 SRM) Grain 3
8.00 oz Carafa II (412.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt – 90L (90.0 SRM) Grain 5
1.00 oz Northern Brewer [7.1%] – First Wort Hops 6
0.50 oz Goldings, East Kent [5.9%] – Boil 30 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Goldings, East Kent [5.9%] – Steep 5 min Hops 9
1 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 10
Gordon’s Brown Porter
All Grain Recipe
Batch Size: 6.50 gal Style: Brown Porter (12A)
Boil Size: 9.80 gal Style Guide: BJCP 2008
Color: 29.3 SRM Equipment: Stainless Kegs (10 Gal/37.8 L) – All Grain
Bitterness: 17.6 IBUs Boil Time: 60 min
Est OG: 1.054 (13.2° P) Mash Profile: English 153
Est FG: 1.016 SG (4.0° P) Fermentation: English Ale
ABV: 5.0% Taste Rating: 30.0
Ingredients
Amount Name Type #
15.00 gal Distilled Water Water 1
1.00 tsp Calcium Chloride (Mash 60 min) Misc 2
0.75 tsp Phosphoric Acid (Mash 0 min) Misc 3
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4
1 lbs 12.00 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 5
1 lbs 8.00 oz Brown Malt (65.0 SRM) Grain 6
1 lbs Munich Malt (9.0 SRM) Grain 7
12.00 oz Chocolate Malt (450.0 SRM) Grain 8
1.50 oz Fuggles [4.0%] – Boil 60 min Hops 9
0.75 oz Fuggles [4.0%] – Boil 10 min Hops 10
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11
Mash Maris Otter and Munich malts Add Brown, Crystal and Chocolate malts during mash out (recirculation) NOT DURING MASH Use UK crystal not US I used Thos Fawcett Maris Otter Treat all water with phosphoric to hit about pH 5.2 Add 1 tsp CaCl2 to mash Add 1/2 tsp CaCl2 to boil Batch sparge 20 min whirlpool (turn off heat, stir, let settle)
Scottish Stoat
All Grain Recipe
Batch Size: 5.50 gal Style: Oatmeal Stout (13C)
Boil Size: 6.80 gal Style Guide: BJCP 2008
Color: 39.5 SRM Equipment: My Equipment
Bitterness: 46.7 IBUs Boil Time: 60 min
Est OG: 1.073 (17.6° P) Mash Profile: Scottish Stout
Est FG: 1.017 SG (4.3° P) Fermentation: Ale, Two Stage
ABV: 7.4% Taste Rating: 0.0
Ingredients
Amount Name Type #
5.50 gal Scottish Water 1
11 lbs Pale Malt, Golden Promise (2.4 SRM) Grain 2
3 lbs Oats, Toasted (10.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
8.00 oz Roasted Barley (300.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.25 oz Magnum [13.0%] – Boil 60 min Hops 7
1.25 oz Magnum [13.0%] – Boil 30 min Hops 8
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 10
Taste Notes
Nice body, roasty aroma. A bit of roasty sour in the taste (some phytase action in that long rest?), with a mellow grain and malt finish. Definitely a keeper.
Notes
Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days. Yes, that’s an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit.
Black Gold Stout
Extract Recipe
Batch Size: 5.00 gal Style: Dry Stout (Irish) (16A)
Boil Size: 3.91 gal Style Guide: BJCP 1999
Color: 29.4 SRM Equipment: Brew Pot (5 Gallon)
Bitterness: 30.0 IBUs Boil Time: 45 min
Est OG: 1.053 (13.1° P)
Est FG: 1.015 SG (3.9° P) Fermentation: My Aging Profile
ABV: 5.0% Taste Rating: 45.0
Ingredients
Amount Name Type #
1 lbs Roasted Barley (300.0 SRM) Grain 1
6 lbs Dark Dry Extract (17.5 SRM) Grain 2
1.00 oz Santiam [6.8%] – Boil 45 min Hops 3
1.00 oz Ultra [4.2%] – Boil 45 min Hops 4
1.00 tbsp Gypsum (Calcium Sulfate) (Boil 45 min) Misc 5
1.00 tsp Irish Moss (Boil 15 min) Misc 6
1 pkgs Dry Ale Yeast (Nottingham #) Yeast 7
Taste Notes
Smooth, clear (for a stout), beautiful. A bit hoppier than I’d have expected. Given I like hops and I like stout, I’m in business! I like it; Madge liked the previous stout better (less hops).
Notes
Forced with Nitrogen/CO2 mix at 32 psi. Not ready after 3 days (almost), so left another. Not ready until 5 days. Might be due to kegging in the 5gal. keg instead of the 2.5gal. like the last batch.
Midnight Stout
All Grain Recipe
Batch Size: 5.50 gal Style: Dry Stout (13A)
Boil Size: 7.00 gal Style Guide: BJCP 2008
Color: 68.8 SRM Equipment: Shakey Dog Brewery
Bitterness: 45.9 IBUs Boil Time: 60 min
Est OG: 1.070 (17.0° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.023 SG (5.8° P) Fermentation: Ale, Two Stage
ABV: 6.3% Taste Rating: 40.0
Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
2 lbs Chocolate Malt (450.0 SRM) Grain 2
2 lbs Roasted Barley (300.0 SRM) Grain 3
1 lbs White Wheat Malt (2.4 SRM) Grain 4
2.00 oz Goldings, East Kent [5.0%] – Boil 60 min Hops 5
2.00 oz Goldings, East Kent [5.0%] – Boil 15 min Hops 6
1 pkgs Irish Ale (White Labs #WLP004) Yeast 7
Taste Notes
Tasted on 8/30/04. The Roast Barley and Chocolate Malt come through really well. Very little hop going on. Next time add some Goldings at 5 min. Very creamy.
Notes
Brew #9 45 gal YTD. First running 1.092
Two Hearted IPA
All Grain Recipe
Batch Size: 6.00 gal Style: American IPA (14B)
Boil Size: 7.00 gal Style Guide: BJCP 2008
Color: 6.6 SRM Equipment: My Equipment 2
Bitterness: 59.4 IBUs Boil Time: 60 min
Est OG: 1.068 (16.4° P) Mash Profile: JJJ Batch Sparge Light
Est FG: 1.017 SG (4.2° P) Fermentation: Ale, Single Stage
ABV: 6.8% Taste Rating: 30.0
Ingredients
Amount Name Type #
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt – 20L (20.0 SRM) Grain 4
0.75 oz Centennial [10.3%] – Boil 60 min Hops 5
0.50 oz Centennial [10.3%] – Boil 45 min Hops 6
0.50 oz Centennial [10.3%] – Boil 30 min Hops 7
0.75 oz Centennial [10.3%] – Boil 15 min Hops 8
1.00 Whirlfloc Tablet (Boil 10 min) Misc 9
0.50 oz Centennial [10.3%] – Boil 0 min Hops 10
1 pkgs Denny’s Favorite 50 (Wyeast #WY1450) Yeast 11
1.00 oz Cascade [5.5%] – Dry Hop 14 days Hops 12
1.00 oz Centennial [10.0%] – Dry Hop 14 days Hops 13
Notes
Bottled 68 deg 5 gal 4 oz. corn sugar Mash at 153 deg. Single Stage
Vanilla Porter
All Grain Recipe
Batch Size: 12.15 gal Style: Robust Porter (12B)
Boil Size: 15.97 gal Style Guide: BJCP 2008
Color: 26.6 SRM Equipment: My Double Batch Equipment
Bitterness: 18.5 IBUs Boil Time: 60 min
Est OG: 1.053 (13.0° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Two Stage
ABV: 5.3% Taste Rating: 30.0
Ingredients
Amount Name Type #
12.15 gal Distilled Water Water 1
15 lbs 13.27 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs 9.07 oz Munich Malt (9.0 SRM) Grain 3
2 lbs 1.16 oz Brown Malt (Simpsons) (150.0 SRM) Grain 4
1 lbs 6.19 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
10.90 oz Chocolate Malt (Joe White) (381.0 SRM) Grain 6
10.90 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 7
0.74 oz Magnum [13.0%] – Boil 60 min Hops 8
0.88 oz Challenger [6.5%] – Boil 10 min Hops 9
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
50.00 ml Vanilla Extract (Bottling 0 min) Misc 11
Ratings
Very popular, even with non dark beer drinkers.
I used good quality (expensive) Madagascan Vanilla extract.
The bitterness and the use of Chocolate malt is restrained to prevent competition with the Vanilla extract.
Black As Your Soul
All Grain Recipe
Batch Size: 6.00 gal Style: American Black IPA (14B)
Boil Size: 9.28 gal Style Guide: BJCP 2008
Color: 48.0 SRM Equipment: Nine Inch Ales Equipment
Bitterness: 136.2 IBUs Boil Time: 60 min
Est OG: 1.076 (18.3° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.9° P) Fermentation: Ale, Two Stage
ABV: 7.5% Taste Rating: 48.0
Ingredients
Amount Name Type #
12.04 gal San Jose, CA Water 1
8.00 oz Rice Hulls (0.0 SRM) Grain 2
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs 8.00 oz Rye Malt (4.7 SRM) Grain 4
1 lbs 8.00 oz Rye, Flaked (2.0 SRM) Grain 5
1 lbs 8.00 oz Wheat, Roasted (425.0 SRM) Grain 6
12.00 oz Carafa II (412.0 SRM) Grain 7
12.00 oz Caramel/Crystal Malt – 20L (20.0 SRM) Grain 8
12.00 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 9
12.00 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 10
1.00 oz Simcoe [13.7%] – Boil 60 min Hops 11
1.00 oz Simcoe [13.7%] – Boil 50 min Hops 12
1.00 oz Northern Brewer [10.6%] – Boil 40 min Hops 13
1.00 oz Northern Brewer [10.6%] – Boil 30 min Hops 14
1.00 oz Amarillo Gold [9.9%] – Boil 20 min Hops 15
1.00 oz Amarillo Gold [9.9%] – Boil 10 min Hops 16
1.00 oz Cascade [6.7%] – Steep 5 min Hops 17
1.00 oz Cascade [6.7%] – Steep 0 min Hops 18
1 pkgs California Ale (White Labs #WLP001) Yeast 19
1.00 oz Cascade [6.7%] – Dry Hop 14 days Hops 20
1.00 oz Centennial [9.2%] – Dry Hop 14 days Hops 21
1.30 Tequila Soaked Oak Spirals (Secondary 7 days) Misc 22
Taste Notes
Held the tequila oak out and experimented with just adding it to a couple of bottles. After 21 days, In the bottle we put the most wood (3 ~ 0.5 inch pieces), the wood started to add some interesting additional layers of flavor. In the couple of bottles we opened sooner than 21 days, the flavor contribution was negligable. Next time we brew this beer, the tequila oak is going into the secondary or keg. Without the tequila oak this is a beautiful beer. The hop bitterness and the roasted malt flavors are in perfect harmony. There is a hint of hop aroma, in a future batch in which the tequila oak is not used, I will increase the aroma additions.
Notes
Held the tequila oak out and experimented with just adding it to a couple of bottles. After 21 days, In the bottle we put the most wood (3 ~ 0.5 inch pieces), the wood started to add some interesting additional layers of flavor. In the couple of bottles we opened sooner than 21 days, the flavor contribution was negligable. Next time we brew this beer, the tequila oak is going into the secondary or keg. Without the tequila oak this is a beautiful beer. The hop bitterness and the roasted malt flavors are in perfect harmony. There is a hint of hop aroma, in a future batch in which the tequila oak is not used, I will increase the aroma additions.
Stone Sublimely Self-Righteous Ale Clone
All Grain Recipe
Batch Size: 5.00 gal Style: Imperial IPA (14C)
Boil Size: 6.97 gal Style Guide: BJCP 2008
Color: 32.8 SRM Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 122.2 IBUs Boil Time: 60 min
Est OG: 1.084 (20.1° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.6° P) Fermentation: Ale, Two Stage
ABV: 8.7% Taste Rating: 31.0
Ingredients
Amount Name Type #
14 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
12.80 oz Carafa III (Weyermann) (525.0 SRM) Grain 2
12.80 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3
2.50 oz Chinook [13.0%] – Boil 60 min Hops 4
2.00 oz Amarillo Gold [8.5%] – Boil 5 min Hops 5
2.00 oz Simcoe [13.0%] – Boil 5 min Hops 6
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 7
2.00 oz Amarillo Gold [8.5%] – Dry Hop 5 days Hops 8
2.00 oz Simcoe [13.0%] – Dry Hop 5 days Hops 9
Notes
Steeped hops after finish for 30 min. 5/20/13 -Fermentation stalled out at 1.020 – Out of fermenter tasted extremely hoppy from dry hops. Strong hop, citrus aroma.
Yeti Clone Ver 2.0
All Grain Recipe
Batch Size: 5.00 gal Style: Russian Imperial Stout (12C)
Boil Size: 7.37 gal Style Guide: BJCP 1999
Color: 39.8 SRM Equipment: Pot and Cooler (10 Gal/37.8 L) – All Grain
Bitterness: 73.4 IBUs Boil Time: 60 min
Est OG: 1.090 (21.4° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.6° P) Fermentation: My Aging Profile
ABV: 9.5% Taste Rating: 35.0
Ingredients
Amount Name Type #
16 lbs 4.80 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
11.12 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
8.34 oz Black (Patent) Malt (500.0 SRM) Grain 3
8.34 oz Chocolate Malt (350.0 SRM) Grain 4
8.35 oz Roasted Barley (300.0 SRM) Grain 5
8.32 oz Rye, Flaked (Briess) (4.6 SRM) Grain 6
8.29 oz Wheat, Flaked (1.6 SRM) Grain 7
1.35 oz Chinook [13.0%] – Boil 60 min Hops 8
0.68 oz Chinook [13.0%] – Boil 30 min Hops 9
0.62 oz Centennial [10.0%] – Boil 15 min Hops 10
0.62 oz Centennial [10.0%] – Boil 5 min Hops 11
1 pkgs California Ale (White Labs #WLP001) Yeast 12
Notes
149F 90 min mash. 64F ferment. Let rise after 48 hours.
Sam Adams Octoberfest
All Grain Recipe
Batch Size: 5.50 gal Style: Oktoberfest/Märzen ( 3B)
Boil Size: 7.43 gal Style Guide: BJCP 2008
Color: 15.6 SRM Equipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
Bitterness: 16.2 IBUs Boil Time: 60 min
Est OG: 1.057 (13.9° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P) Fermentation: Ale, Three Stage
ABV: 5.4% Taste Rating: 30.0
Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3
1 lbs Munich Malt – 10L (10.0 SRM) Grain 4
1 lbs Vienna Malt (3.5 SRM) Grain 5
3.20 oz Carafa III (525.0 SRM) Grain 6
0.75 oz Tettnanger U S Whole Leaf [5.3%] – Boil 60 min Hops 7
1.00 oz Hallertauer Pellet Type 90 [3.9%] – Boil 15 min Hops 8
1 pkgs California Lager (Wyeast Labs #2112) Yeast 9
Pumpkin Ale
All Grain Recipe
Batch Size: 10.00 gal Style: Christmas/Winter Specialty Spice Beer (21B)
Boil Size: 12.87 gal Style Guide: BJCP 2008
Color: 12.6 SRM Equipment: Pot (13 Gal/50 L) – BIAB
Bitterness: 28.0 IBUs Boil Time: 60 min
Est OG: 1.063 (15.3° P) Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.5° P) Fermentation: Ale, Two Stage
ABV: 6.0% Taste Rating: 30.0
Ingredients
Amount Name Type #
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 2
1 lbs Oats, Flaked (1.0 SRM) Grain 3
4.00 oz Chocolate Malt (450.0 SRM) Grain 4
1.00 oz Magnum [15.2%] – Boil 60 min Hops 5
1.00 oz Fuggles [4.4%] – Boil 10 min Hops 6
32.00 oz Pumpkin – can puree (Boil 10 min) Misc 7
4.00 tsp pumpkin pie spice (Boil 10 min) Misc 8
1.00 tsp vanilla extract (Boil 0 min) Misc 9
2 pkgs English Ale (White Labs #WLP002) Yeast 10
Premium Lager
All Grain Recipe
Batch Size: 5.50 gal Style: Premium American Lager ( 1C)
Boil Size: 7.43 gal Style Guide: BJCP 2008
Color: 4.5 SRM Equipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
Bitterness: 23.7 IBUs Boil Time: 60 min
Est OG: 1.052 (12.8° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.7° P) Fermentation: Ale, Three Stage
ABV: 4.9% Taste Rating: 30.0
Ingredients
Amount Name Type #
6 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 1
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Rice, Flaked (1.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt – 20L (20.0 SRM) Grain 4
0.75 oz Cascade Pellet Type 90 [5.3%] – Boil 60 min Hops 5
0.75 oz Cascade Pellet Type 90 [5.3%] – Boil 30 min Hops 6
0.75 oz Cascade Pellet Type 90 [5.3%] – Boil 5 min Hops 7
1 pkgs California Lager (Wyeast Labs #2112) Yeast 8
American Darkie Delight
All Grain Recipe
Batch Size: 5.50 gal Style: Dark American Lager ( 4A)
Boil Size: 6.00 gal Style Guide: BJCP 2008
Color: 19.1 SRM Equipment: My Setup
Bitterness: 14.6 IBUs Boil Time: 60 min
Est OG: 1.048 (11.9° P) Mash Profile: Double Infusion, Light Body
Est FG: 1.007 SG (1.9° P) Fermentation: Lager, Single Stage
ABV: 5.4% Taste Rating: 30.0
Ingredients
Amount Name Type #
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 8.00 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2
8.00 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs Rice Syrup Solids (2.0 SRM) Grain 4
0.50 oz Tradition [6.0%] – Boil 60 min Hops 5
0.50 oz Tradition [6.0%] – Boil 20 min Hops 6
1 pkgs American Lager Yeast (White Labs #WLP840) Yeast 7
Cascadian Dark Lager
All Grain Recipe
Batch Size: 10.00 gal Style: Dark American Lager ( 4A)
Boil Size: 12.57 gal Style Guide: BJCP 2008
Color: 37.9 SRM Equipment: Pot and Cooler (10 Gal/37.8 L) – All Grain
Bitterness: 50.5 IBUs Boil Time: 60 min
Est OG: 1.053 (13.1° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.4° P) Fermentation: Lager, Single Stage
ABV: 5.2% Taste Rating: 30.0
Ingredients
Amount Name Type #
14 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
5 lbs Caramel Malt – 40L (Briess) (40.0 SRM) Grain 2
2 lbs Debittered Black Malt (500.0 SRM) Grain 3
1.00 oz Pacific Jade [14.2%] – Boil 60 min Hops 4
1.00 oz Simcoe [12.2%] – Boil 30 min Hops 5
1.00 oz Citra [13.4%] – Boil 10 min Hops 6
1 pkgs Staro Prague Lager Yeast (Wyeast #2782) Yeast 7
English Barley Wine
All Grain Recipe
Batch Size: 5.50 gal Style: English Barleywine (19B)
Boil Size: 7.76 gal Style Guide: BJCP 2008
Color: 22.8 SRM Equipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
Bitterness: 57.1 IBUs Boil Time: 90 min
Est OG: 1.093 (22.0° P) Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.5° P) Fermentation: Ale, Three Stage
ABV: 10.0% Taste Rating: 30.0
Ingredients
Amount Name Type #
18 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs 4.00 oz Amber Malt (22.0 SRM) Grain 2
1 lbs 4.00 oz Caramunich Malt (56.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
4.00 oz Roasted Barley (300.0 SRM) Grain 5
1.25 oz Bravo Pellet Type 90 [15.5%] – Boil 60 min Hops 6
1.00 oz Fuggles Pellet Type 90 [5.1%] – Boil 30 min Hops 7
1.00 oz Fuggles Pellet Type 90 [5.1%] – Boil 10 min Hops 8
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 9
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 10
Palmers Barley Wine english – downsized
Extract Recipe
Batch Size: 3.17 gal Style: English Barleywine (19B)
Boil Size: 3.17 gal Style Guide: BJCP 2008
Color: 18.5 SRM Equipment: Pot ( 3 Gal/11.4 L) – Extract
Bitterness: 56.8 IBUs Boil Time: 90 min
Est OG: 1.107 (25.0° P)
Est FG: 1.023 SG (5.8° P) Fermentation: Ale, Two Stage
ABV: 11.3% Taste Rating: 30.0
Ingredients
Amount Name Type #
3.17 gal Edinburg, Scotland Water 1
8.82 oz Caramel/Crystal Malt – 60L (50.8 SRM) Grain 2
1.76 oz Chocolate Malt (450.0 SRM) Grain 3
3 lbs 4.91 oz Pale Liquid Extract [Boil for 90 min] (8.0 SRM) Grain 4
0.71 oz Target [11.0%] – Boil 90 min Hops 5
0.53 oz Fuggles [4.5%] – Boil 30 min Hops 6
0.35 oz Fuggles [4.5%] – Boil 15 min Hops 7
0.16 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 9
4 lbs 15.37 oz Light Dry Extract (8.0 SRM) Grain 10
love that one
Fuzz’s Old Ale
All Grain Recipe
Batch Size: 6.50 gal Style: Specialty Beer (23A)
Boil Size: 8.52 gal Style Guide: BJCP 2008
Color: 18.7 SRM Equipment: Phil’s Setup – 90 (5.5 Gallons)
Bitterness: 47.6 IBUs Boil Time: 120 min
Est OG: 1.095 (22.5° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.023 SG (5.8° P) Fermentation: My Aging Profile
ABV: 9.6% Taste Rating: 0.0
Ingredients
Amount Name Type #
21 lbs Maris Otter (4.0 SRM) Grain 1
1 lbs Simpsons Dark Crystal (75.0 SRM) Grain 2
0.96 oz Simpsons Black Malt (550.0 SRM) Grain 3
10.80 oz Treacle (100.0 SRM) Grain 4
1.60 oz Magnum (GR) Jan 2010 [12.5%] – Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 10 min) Misc 6
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 7
1 pkgs Old Ale Blend (Wyeast Labs #9097) Yeast 8
Notes
Two 1’st Place finishes so far in 2012 in Cat 23: – CARBOY in Raleigh, NC – Low Country Libations in Charleston, SC Note: The yeast used was a Wyeast Old Ale yeast blended with a Brett Strain
Ye Olde Ale
All Grain Recipe
Batch Size: 11.00 gal Style: Old Ale (19A)
Boil Size: 14.06 gal Style Guide: BJCP 2008
Color: 20.7 SRM Equipment: My Equipment II
Bitterness: 38.7 IBUs Boil Time: 75 min
Est OG: 1.077 (18.5° P) Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.8° P) Fermentation: My Aging Profile
ABV: 8.2% Taste Rating: 35.0
Ingredients
Amount Name Type #
24 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1
1 lbs Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 2
1 lbs Honey Malt (25.0 SRM) Grain 3
3 lbs Treacle (100.0 SRM) Grain 4
6.00 oz Fuggles [4.5%] – Boil 75 min Hops 5
1 pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast 6
Jamil’s Old Treacle Mine
All Grain Recipe
Batch Size: 5.00 gal Style: Old Ale (19A)
Boil Size: 5.70 gal Style Guide:
Color: 21.4 SRM Equipment: My Equipment
Bitterness: 49.4 IBUs Boil Time: 60 min
Est OG: 1.108 (25.3° P) Mash Profile: Single Step Infusion (67C/152F)
Est FG: 1.023 SG (5.8° P) Fermentation: My Aging Profile
ABV: 11.4% Taste Rating: 30.0
Ingredients
Amount Name Type #
9.46 gal The brewer’s water Water 1
19 lbs 8.00 oz UK Pale Ale Malt (3.0 SRM) Grain 2
12.00 oz US Caramel 80L Malt (80.0 SRM) Grain 3
4.00 oz US Black Malt (500.0 SRM) Grain 4
1.50 oz US Horizon [13.0%] – Boil 60 min Hops 5
4 pkgs Wyeast 1028-London Ale ( #) Yeast 6
Nothing but Wheat Brown Porter
All Grain Recipe
Batch Size: 5.50 gal Style: Brown Porter (12A)
Boil Size: 6.57 gal Style Guide: BJCP 2008
Color: 18.8 SRM Equipment: Brew Pot (6 gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 49.2 IBUs Boil Time: 60 min
Est OG: 1.051 (12.6° P) Mash Profile: Triple Infusion, Medium body
Est FG: 1.011 SG (2.9° P) Fermentation: Ale, Two Stage
ABV: 5.2% Taste Rating: 40.0
Ingredients
Amount Name Type #
1.00 tbsp PH Stabilizer 5.2 (Mash 30 min) Misc 1
0.50 g Calcium Chloride (Mash 60 min) Misc 2
1 lbs 8.00 oz Rice Hulls (0.0 SRM) Grain 3
6 lbs 5.28 oz Wheat Malt, Ger (2.0 SRM) Grain 4
2 lbs 12.00 oz Wheat Malt, Dark (9.0 SRM) Grain 5
12.00 oz Caramel Wheat Malt (46.0 SRM) Grain 6
6.40 oz Chocolate Wheat Malt (400.0 SRM) Grain 7
1.00 oz Northern Brewer [7.1%] – Boil 60 min Hops 8
1.00 oz Amarillo Gold [7.3%] – Boil 30 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 oz Williamette [4.4%] – Boil 15 min Hops 11
0.50 oz Williamette [4.4%] – Boil 5 min Hops 12
0.50 oz Williamette [4.4%] – Boil 0 min Hops 13
1 pkgs British Cask Ale (Wyeast Labs #1026) Yeast 14
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 15
Thunderhead Porter
All Grain Recipe
Batch Size: 5.00 gal Style: Brown Porter (12A)
Boil Size: 6.60 gal Style Guide: BJCP 2008
Color: 33.0 SRM Equipment: 48-Quart MLT and Keggle (5.0 gal)
Bitterness: 29.8 IBUs Boil Time: 80 min
Est OG: 1.050 (12.4° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.016 SG (4.1° P) Fermentation: Ale, Single Stage
ABV: 4.5% Taste Rating: 35.0
Ingredients
Amount Name Type #
5 lbs 8.00 oz Pale Malt (2 Row) UK (2.0 SRM) Grain 1
2 lbs 8.00 oz Wheat Malt, UK (2.0 SRM) Grain 2
8.00 oz Black (Patent) Malt (471.0 SRM) Grain 3
8.00 oz Carafa II (412.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt – 90L (90.0 SRM) Grain 5
1.00 oz Northern Brewer [7.1%] – First Wort Hops 6
0.50 oz Goldings, East Kent [5.9%] – Boil 30 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Goldings, East Kent [5.9%] – Steep 5 min Hops 9
1 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 10
Oatmeal Cookie Monster Stout
Partial Mash Recipe
Batch Size: 5.50 gal Style: Oatmeal Stout (13C)
Boil Size: 6.29 gal Style Guide: BJCP 2008
Color: 24.8 SRM Equipment: 8-Quart Mini Masher and 7.5 Gallon SS Boil Kettle
Bitterness: 25.4 IBUs Boil Time: 60 min
Est OG: 1.051 (12.6° P) Mash Profile: My Mash
Est FG: 1.015 SG (3.7° P) Fermentation: Ale, Two Stage
ABV: 4.8% Taste Rating: 35.0
Ingredients
Amount Name Type #
1 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
8.00 oz Munich Malt – 10L (10.0 SRM) Grain 2
8.00 oz Oats, Flaked (1.0 SRM) Grain 3
8.00 oz Special B Malt (180.0 SRM) Grain 4
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
4.00 oz Roasted Barley (300.0 SRM) Grain 6
3 lbs Extra Light Dry Extract (3.0 SRM) Grain 7
3 lbs Light Dry Extract (8.0 SRM) Grain 8
1.50 oz Fuggles [4.4%] – Boil 60 min Hops 9
0.50 oz Fuggles [4.4%] – Boil 5 min Hops 10
1 pkgs British Ale (White Labs #WLP005) Yeast 11
Gordon’s Brown Porter
All Grain Recipe
Batch Size: 6.50 gal Style: Brown Porter (12A)
Boil Size: 9.80 gal Style Guide: BJCP 2008
Color: 29.3 SRM Equipment: Stainless Kegs (10 Gal/37.8 L) – All Grain
Bitterness: 17.6 IBUs Boil Time: 60 min
Est OG: 1.054 (13.2° P) Mash Profile: English 153
Est FG: 1.016 SG (4.0° P) Fermentation: English Ale
ABV: 5.0% Taste Rating: 30.0
Ingredients
Amount Name Type #
15.00 gal Distilled Water Water 1
1.00 tsp Calcium Chloride (Mash 60 min) Misc 2
0.75 tsp Phosphoric Acid (Mash 0 min) Misc 3
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4
1 lbs 12.00 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 5
1 lbs 8.00 oz Brown Malt (65.0 SRM) Grain 6
1 lbs Munich Malt (9.0 SRM) Grain 7
12.00 oz Chocolate Malt (450.0 SRM) Grain 8
1.50 oz Fuggles [4.0%] – Boil 60 min Hops 9
0.75 oz Fuggles [4.0%] – Boil 10 min Hops 10
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11
Mash Maris Otter and Munich malts Add Brown, Crystal and Chocolate malts during mash out (recirculation) NOT DURING MASH Use UK crystal not US I used Thos Fawcett Maris Otter Treat all water with phosphoric to hit about pH 5.2 Add 1 tsp CaCl2 to mash Add 1/2 tsp CaCl2 to boil Batch sparge 20 min whirlpool (turn off heat, stir, let settle)
Oatmeal Stout
All Grain Recipe
Batch Size: 5.68 gal Style: Oatmeal Stout (13C)
Boil Size: 6.22 gal Style Guide: BJCP 2008
Color: 40.0 SRM Equipment: Andrew’s Mash Equipment
Bitterness: 48.7 IBUs Boil Time: 60 min
Est OG: 1.058 (14.2° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.6° P) Fermentation: Ale, Two Stage
ABV: 5.8% Taste Rating: 35.0
Ingredients
Amount Name Type #
8 lbs 13.10 oz Pale Ale Malt Maris Otter (3.0 SRM) Grain 1
1 lbs 1.64 oz Oats, quick Flaked (1.0 SRM) Grain 2
15.87 oz Caramel/Crystal Malt Dark (116.8 SRM) Grain 3
10.58 oz Chocolate Malt (508.0 SRM) Grain 4
8.82 oz Cara-Pils (2.0 SRM) Grain 5
7.05 oz Roasted Malt (609.0 SRM) Grain 6
1.23 oz Target [10.0%] – Boil 60 min Hops 7
0.53 oz Pride of Ringwood [10.0%] – Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 10
Scottish Stoat
All Grain Recipe
Batch Size: 5.50 gal Style: Oatmeal Stout (13C)
Boil Size: 6.80 gal Style Guide: BJCP 2008
Color: 39.5 SRM Equipment: My Equipment
Bitterness: 46.7 IBUs Boil Time: 60 min
Est OG: 1.073 (17.6° P) Mash Profile: Scottish Stout
Est FG: 1.017 SG (4.3° P) Fermentation: Ale, Two Stage
ABV: 7.4% Taste Rating: 0.0
Ingredients
Amount Name Type #
5.50 gal Scottish Water 1
11 lbs Pale Malt, Golden Promise (2.4 SRM) Grain 2
3 lbs Oats, Toasted (10.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
8.00 oz Roasted Barley (300.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.25 oz Magnum [13.0%] – Boil 60 min Hops 7
1.25 oz Magnum [13.0%] – Boil 30 min Hops 8
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 10
Taste Notes
Nice body, roasty aroma. A bit of roasty sour in the taste (some phytase action in that long rest?), with a mellow grain and malt finish. Definitely a keeper.
Notes
Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days. Yes, that’s an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit.
Black Gold Stout
Extract Recipe
Batch Size: 5.00 gal Style: Dry Stout (Irish) (16A)
Boil Size: 3.91 gal Style Guide: BJCP 1999
Color: 29.4 SRM Equipment: Brew Pot (5 Gallon)
Bitterness: 30.0 IBUs Boil Time: 45 min
Est OG: 1.053 (13.1° P)
Est FG: 1.015 SG (3.9° P) Fermentation: My Aging Profile
ABV: 5.0% Taste Rating: 45.0
Ingredients
Amount Name Type #
1 lbs Roasted Barley (300.0 SRM) Grain 1
6 lbs Dark Dry Extract (17.5 SRM) Grain 2
1.00 oz Santiam [6.8%] – Boil 45 min Hops 3
1.00 oz Ultra [4.2%] – Boil 45 min Hops 4
1.00 tbsp Gypsum (Calcium Sulfate) (Boil 45 min) Misc 5
1.00 tsp Irish Moss (Boil 15 min) Misc 6
1 pkgs Dry Ale Yeast (Nottingham #) Yeast 7
Taste Notes
Smooth, clear (for a stout), beautiful. A bit hoppier than I’d have expected. Given I like hops and I like stout, I’m in business! I like it; Madge liked the previous stout better (less hops).
Notes
Forced with Nitrogen/CO2 mix at 32 psi. Not ready after 3 days (almost), so left another. Not ready until 5 days. Might be due to kegging in the 5gal. keg instead of the 2.5gal. like the last batch.
Midnight Stout
All Grain Recipe
Batch Size: 5.50 gal Style: Dry Stout (13A)
Boil Size: 7.00 gal Style Guide: BJCP 2008
Color: 68.8 SRM Equipment: Shakey Dog Brewery
Bitterness: 45.9 IBUs Boil Time: 60 min
Est OG: 1.070 (17.0° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.023 SG (5.8° P) Fermentation: Ale, Two Stage
ABV: 6.3% Taste Rating: 40.0
Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
2 lbs Chocolate Malt (450.0 SRM) Grain 2
2 lbs Roasted Barley (300.0 SRM) Grain 3
1 lbs White Wheat Malt (2.4 SRM) Grain 4
2.00 oz Goldings, East Kent [5.0%] – Boil 60 min Hops 5
2.00 oz Goldings, East Kent [5.0%] – Boil 15 min Hops 6
1 pkgs Irish Ale (White Labs #WLP004) Yeast 7
Taste Notes
Tasted on 8/30/04. The Roast Barley and Chocolate Malt come through really well. Very little hop going on. Next time add some Goldings at 5 min. Very creamy.
Notes
Brew #9 45 gal YTD. First running 1.092
Dry Stout
All Grain Recipe
Batch Size: 5.50 gal Style: American Stout (13E)
Boil Size: 7.43 gal Style Guide: BJCP 2008
Color: 39.6 SRM Equipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
Bitterness: 66.8 IBUs Boil Time: 60 min
Est OG: 1.068 (16.4° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.9° P) Fermentation: Ale, Three Stage
ABV: 6.4% Taste Rating: 35.0
Ingredients
Amount Name Type #
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 0.00 oz Barley, Flaked (1.7 SRM) Grain 2
1 lbs 0.00 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs 0.00 oz Roasted Barley (300.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
12.00 oz Munich Malt – 10L (10.0 SRM) Grain 6
1.25 oz Galena Pellet Type 90 [13.0%] – Boil 60 min Hops 7
2.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 8
1.00 oz Northern Brewer GR Type 90 [9.0%] – Boil 30 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
1.00 oz Williamette Pellet Type 90 [4.8%] – Boil 10 min Hops 11
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 12
Luck O’the Irish Stout
Extract Recipe
Batch Size: 5.00 gal Style: Dry Stout (13A)
Boil Size: 4.01 gal Style Guide: BJCP 2008
Color: 31.0 SRM Equipment: Brew Pot (5 Gallon)
Bitterness: 49.6 IBUs Boil Time: 60 min
Est OG: 1.053 (13.1° P)
Est FG: 1.014 SG (3.5° P) Fermentation: Ale, Two Stage
ABV: 5.2% Taste Rating: 42.0
Ingredients
Amount Name Type #
1 lbs Roasted Barley (300.0 SRM) Grain 1
8.00 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 2
1 lbs Extra Light Dry Extract (3.0 SRM) Grain 3
6 lbs Dark Liquid Extract (17.5 SRM) Grain 4
2.00 oz Pearle [7.8%] – Boil 60 min Hops 5
1.00 tsp Irish Moss (Boil 15 min) Misc 6
0.50 oz Pearle [7.8%] – Boil 5 min Hops 7
2.00 tbsp Malto-Dextrine (Boil 5 min) Misc 8
2.00 cup Oats (Boil 0 min) Misc 9
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 10
Taste Notes
Creamy head that lasts, hoppy roasty taste comes thru. Took longer than it does with dry ale yeast to be “complete”. The liquid Irish Yeast didn’t really add much, if anything.
LCB Doppelbock
All Grain Recipe
Batch Size: 5.55 gal Style: Doppelbock ( 5C)
Boil Size: 7.34 gal Style Guide: BJCP 2008
Color: 19.7 SRM Equipment: Meu Equipamento
Bitterness: 23.1 IBUs Boil Time: 90 min
Est OG: 1.093 (21.9° P) Mash Profile: Decoction Mash, Double
Est FG: 1.018 SG (4.7° P) Fermentation: Lager, Two Stage
ABV: 9.9% Taste Rating: 30.0
Ingredients
Amount Name Type #
6 lbs 2.77 oz WE Pilsen (1.8 SRM) Grain 1
5 lbs 11.71 oz Munich II (Weyermann) (8.5 SRM) Grain 2
5 lbs 4.66 oz Carafoam (Weyermann) (2.0 SRM) Grain 3
1 lbs 8.69 oz Melanoidin (Weyermann) (30.0 SRM) Grain 4
10.58 oz Caramunich II (Weyermann) (63.0 SRM) Grain 5
5.19 oz Carafa Special I (Weyermann) (320.0 SRM) Grain 6
0.53 oz Hallertau Taurus [15.0%] – Boil 60 min Hops 7
0.39 oz Tradition [6.0%] – Boil 15 min Hops 8
0.32 oz Hallertauer [4.8%] – Boil 5 min Hops 9
4 pkgs German Bock Lager (White Labs #WLP833) Yeast 10
Brun hvede
All Grain Recipe
Batch Size: 6.60 gal Style: Weizenbock (15C)
Boil Size: 7.93 gal Style Guide: BJCP 2008
Color: 21.8 SRM Equipment: Bryghus 2012
Bitterness: 20.2 IBUs Boil Time: 60 min
Est OG: 1.080 (19.1° P) Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.021 SG (5.3° P) Fermentation: Ale, Two Stage
ABV: 7.8% Taste Rating: 30.0
Ingredients
Amount Name Type #
8 lbs 13.10 oz Wheat Malt, Bel (2.0 SRM) Grain 1
2 lbs 12.09 oz Munich Malt (9.0 SRM) Grain 2
2 lbs 3.27 oz Munich Malt – 20L (20.0 SRM) Grain 3
2 lbs 3.27 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 4
2 lbs 3.27 oz Wheat Malt, Dark (9.0 SRM) Grain 5
8.82 oz Chocolate Wheat Malt (400.0 SRM) Grain 6
0.71 oz Fuggles [4.5%] – Boil 60 min Hops 7
0.42 oz Magnum [14.0%] – Boil 60 min Hops 8
1 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 9
Bockoberfest
All Grain Recipe
Batch Size: 16.50 gal Style: Doppelbock ( 5C)
Boil Size: 18.86 gal Style Guide: BJCP 2008
Color: 17.1 SRM Equipment: My Equipment – 15 gal
Bitterness: 23.8 IBUs Boil Time: 60 min
Est OG: 1.092 (21.9° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.024 SG (6.0° P) Fermentation: My Aging Profile
ABV: 9.1% Taste Rating: 35.0
Ingredients
Amount Name Type #
30 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
15 lbs Munich Malt – 20L (20.0 SRM) Grain 2
3 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3
5 lbs Light Dry Extract (8.0 SRM) Grain 4
2.00 oz Hallertauer [4.8%] – Boil 60 min Hops 5
1.00 oz Magnum [14.0%] – Boil 60 min Hops 6
1.00 oz Hallertauer [4.8%] – Boil 30 min Hops 7
British Pale
All Grain Recipe
Batch Size: 5.00 gal Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 6.00 gal Style Guide: BJCP 2008
Color: 11.0 SRM Equipment: Brew Pot (6 gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 33.8 IBUs Boil Time: 60 min
Est OG: 1.064 (15.5° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.024 SG (6.1° P) Fermentation: Ale, Two Stage
ABV: 5.2% Taste Rating: 35.0
Ingredients
Amount Name Type #
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Victory Malt (25.0 SRM) Grain 2
8.00 oz Caramel Malt – 40L (Briess) (40.0 SRM) Grain 3
2.00 oz Fuggles [4.5%] – Boil 55 min Hops 4
1.00 oz Styrian Goldings [5.4%] – Boil 5 min Hops 5
1 pkgs English Ale (White Labs #WLP002) Yeast 6