2024 3rd Quarter Recipe

Josh Hughes said:
@Minbari you were pulled from the jar by Sophie
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Sweet! Well, this is a recipe i spent a Couple years getting right. Has been the base of many different experiments. it is a favorite of mine and I brew it several times a year.

if you dont like liquid yeast, then S-04 works well too.

water additions are for RO water, so adjust accordingly.

https://share.brewfather.app/rTugpQVW1edUqR


Claw Hammer stout​


Batch Volume: 5 gal
Boil Time: 60 min
Mash Water: 6.56 gal
Total Water: 6.56 gal
Boil Volume: 5.87 gal
Pre-Boil Gravity: 1.051

Vitals​

Original Gravity: 1.060
Final Gravity: 1.018
IBU (Tinseth): 29
BU/GU: 0.48
Color: 33.5 SRM

Mash​

Strike Temp — 126 °F
Protien Rest — 122 °F — 15 min
Sac Rest — 148 °F — 60 min

Malts (10 lb 5.4 oz)​

6 lb (55.1%) — Briess Pale Ale Malt 2-Row — Grain — 3.5 °L
12 oz (6.9%) — Proximity Malt Crystal 120L — Grain — 89.1 °L
12 oz (6.9%) — Avangard Munich Malt, Germany — Grain — 7.6 °L
12 oz (6.9%) — Briess Chocolate — Grain — 258.9 °L
9 oz (5.2%) — Briess Barley, Flaked — Grain — 1.8 °L
9 oz (5.2%) — Weyermann Carared — Grain — 18.3 °L
9 oz (5.2%) — Briess Oats, Flaked — Grain — 1.6 °L
6.4 oz (3.7%) — Briess Black Malt 2-Row — Grain — 500 °L

Other (9 oz)​

9 oz (5.2%) — Milk Sugar (Lactose) — Sugar — 0 °L

Hops (1.75 oz)​

1 oz (18 IBU) — East Kent Goldings (EKG) 5% — Boil — 60 min
0.75 oz (10 IBU) — East Kent Goldings (EKG) 5% — Boil — 30 min

Miscs​

3 g — Calcium Chloride (CaCl2) — Mash
1.7 g — Epsom Salt (MgSO4) — Mash
1 g — Gypsum (CaSO4) — Mash
1 g — Slaked Lime (Ca(OH)2) — Mash
1 items — Whirlfloc — Boil — 15 min
4 oz — Cacao Nibs — Primary

Yeast​

1 pkg — Wyeast Labs 1098 British Ale Yeast 75%
1.5 L starter

Fermentation​

Primary — 68 °F — 14 days
Cold Crash — 40 °F — 2 days
 
Last edited:
Ooooooo! I’m always up for a Stout and that looks great. I do have a run of Summer beers that I need to brew first, but I think I will brew this in September. Looks like a perfect beer for the Fall.

I copied the target water levels from the link you provided. Are you aiming for any particular mash pH?

Water Profile​

Ca2 - 65
Mg2 - 7
Na - 8
Cl - 62
SO4 - 50
HCO3 - 82
 
Megary said:
Ooooooo! I’m always up for a Stout and that looks great. I do have a run of Summer beers that I need to brew first, but I think I will brew this in September. Looks like a perfect beer for the Fall.

I copied the target water levels from the link you provided. Are you aiming for any particular mash pH?

Water Profile​

Ca2 - 65
Mg2 - 7
Na - 8
Cl - 62
SO4 - 50
HCO3 - 82
Click to expand...
I usually try to get 5.3-5.4
 
Thos looks delish!
I still have to brew Jason's q2 recipe, so this will follow that, whenever that might be...
I am brewing the next two weekends, but those batches are for my daughters wedding
 
did anyone ever try this? would have loved feedback
 
I haven't brewed it yet, but it's on my to-do list. I already have most of the ingredients. I need to brew a Marzen next that I won't get to until the end of September (just to show you how far behind I am!) then it's your beer and then Yooper's.
 
If all goes well, I intend to brew Claw Hammer this Sunday and drink it with my turkey on Thanksgiving. :)

@Minbari...how do you deal with the nibs? You mention "Primary", and I'm assuming that's not for the entire fermentation, but rather more like a dry hop addition - for a few days before packaging. But maybe not?? Any particular brand? Do you roast them first? Do you crush them? Do you add them loose or bag them? Lots of questions.

I've used nibs at knockout a few times, like a hop stand, with less than spectacular results. That method doesn't seem to pull enough life out of them. I'm looking forward to trying your way.
 
Megary said:
If all goes well, I intend to brew Claw Hammer this Sunday and drink it with my turkey on Thanksgiving. :)

@Minbari...how do you deal with the nibs? You mention "Primary", and I'm assuming that's not for the entire fermentation, but rather more like a dry hop addition - for a few days before packaging. But maybe not?? Any particular brand? Do you roast them first? Do you crush them? Do you add them loose or bag them? Lots of questions.

I've used nibs at knockout a few times, like a hop stand, with less than spectacular results. That method doesn't seem to pull enough life out of them. I'm looking forward to trying your way.
Click to expand...
I have used hop socks or stainless hop filters. I have roasted them on occasion, it will give a bit more roasty taste, but you don't have to.

I put them in at primary and they live there the whole time, I don't crush them beyond how they are packaged. No particular brand as long as they are cacoa nibs.

The result is subtle, but with 2-3 weeks total in the fermenter, you can taste it if you delete it.
 
For a bigger chocolate flavor, an ounce or two of Hershey’s syrup per gallon at yeast pitch is less subtle, but not a wallop.
 
You know, I've made a lot of Stouts, but never a "sweet" stout. This recipe is great because it's out of my comfort zone and with the clock ticking, it is giving me a lot to think about.

So, here's a few more questions:

How did you arrive at the percentage of lactose? You mentioned that this recipe had been a work in progress before you finalized it, so I'm assuming a lot of (fun!) trial and error was involved.

When do you add the lactose? To the boil, say with about 15 minutes left or so? Or at packaging, to taste? Again, you have brewed this many times, so I'll assume you add it to the boil because it's easier and you now know exactly how much is needed to get what you are after. But I can see adding the lactose at packaging in a "How much sweetness does this batch need" kind of way. (I've been considering a bit of vanilla extract as well.)

Looking forward to this brew day.

Cheers!
 
Megary said:
You know, I've made a lot of Stouts, but never a "sweet" stout. This recipe is great because it's out of my comfort zone and with the clock ticking, it is giving me a lot to think about.

So, here's a few more questions:

How did you arrive at the percentage of lactose? You mentioned that this recipe had been a work in progress before you finalized it, so I'm assuming a lot of (fun!) trial and error was involved.

When do you add the lactose? To the boil, say with about 15 minutes left or so? Or at packaging, to taste? Again, you have brewed this many times, so I'll assume you add it to the boil because it's easier and you now know exactly how much is needed to get what you are after. But I can see adding the lactose at packaging in a "How much sweetness does this batch need" kind of way. (I've been considering a bit of vanilla extract as well.)

Looking forward to this brew day.

Cheers!
Click to expand...
It took like two years of fiddling to get the recipe right, everything was trial and error.

As for the lactose, it was a part of the recipe builder, I wanted the recipe to finish around 1.016-1.018. So added lactose until that was the result.

I do add it at the end of the boil. No worry about sanitation and it gets fully disolves. One tip, sprinkle it in slowly, don't dump it in. It will clump and scorch on your heating source.
 
Clawhammer, top of the boil.

IMG_2062.jpeg


Goal was 1.060. Right around the bullseye.

IMG_2063.jpeg
 
Putting this in my queue, it sounds delicious! First I am going to do @Josh Hughes Smidicks, then this, then will follow that with an English Pale (recipe from a local craft brewery).
 
A very fresh pouch of 1098. Pitched in the low 60’s and will keep it in the mid to upper 60’s for the duration.
 
Megary said:
A very fresh pouch of 1098. Pitched in the low 60’s and will keep it in the mid to upper 60’s for the duration.
Click to expand...
One of my favorites.

Was just making sure you didn't use notty. It doesn't work very well for this recipe
 
Yes, I have had success with 1098 before. And I tried to stay as close as possible to your recipe above.

I know it’s a popular yeast, but I am not a fan of Notty.
 
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