2024 3rd Quarter Recipe

[Josh Hughes]

@Minbari you were pulled from the jar by Sophie

 

[Minbari]

@Minbari you were pulled from the jar by Sophie

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

 

[Josh Hughes]

Looks tasty

 

[Megary]

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

 

[Minbari]

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

I usually try to get 5.3-5.4

 

[Craigerrr]

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

 

[Minbari]

did anyone ever try this? would have loved feedback

 

[Megary]

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.

 

[Megary]

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.

 

[Minbari]

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.

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.

 

[Donoroto]

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.

 

[Minbari]

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.

Tried that, not good. Tastes like you would think it would.

I want to try some dark, bitter bakers chocolate grated in at flame out