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Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2024 1:03 AM

Notes:

Author:

Andrew Lehmann

Boil Size: 6.97 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2025 10:23 PM

Notes: Adapted from a Founders Porter clone recipe found on Homebrew Talk: https://homebrewtalk.com/threads/any-founders-porter-clone-recipes-or-info.160119/post-2063514

- Reduced Chocolate Malt from 1.25 to 1 lb

- Swapped out 6 oz Crystal Malt (120L) for 6 oz English Dark Crystal Malt (80L)

- MISTAKE: Munich Malt is a base malt, so I should not have steeped it as a specialty grain, at least not a whole pound of it. I'll see how the beer comes out with it steeped, but next time I will use 6 lbs of Gold LME and 2 lbs of Munich LME, without steeping any Munich Malt (OR do a partial mash, but I don't have the equipment for that yet). I might also reduce the amount of Carapils since there is a small amount of that in Briess Gold LME.

Brewing, Finishing, and Packaging Notes:

Brewed: Sunday, November 22nd, 2025
- OG: 1.057

Tested (first sample): Friday, December 5th, 2025

- FG: 1.013 or 1.014 (75% attenuation; 5.64% ABV)
- Raised temperature of primary fermnenter to 70 degrees

Tested (second sample): Sunday, December 7th, 2025
- FG: 1.012 (78% attenuation; 5.91% ABV)

Bottled (without hazelnut or vanilla additions): Sunday, December 7th, 2025
- 11 12-ounce bottles with fizzy drops

Hazelnut Addition: Sunday, December 7th, 2025
- Roasted 13 ounces of raw hazelnuts for 25 minutes at 325 degrees
- Blanched roasted hazelnuts in 190 degree water for 5 minutes, then transferred to bowl of ice water and rubbed off the skins as much as possible
- Added hazelnuts to “Depth Charge” stainless steel mesh filter infuser and dropped into primary fermenter

Tested (third sample) on Sunday, December 14th, 2025 (7 days of hazelnut infusion)
- Hazelnut aroma and flavor was subtle but present
- I considered leaving them in for a few more days, but I want to see how the subtler nuttiness works with the vanilla addition

Prepared Vanilla Tincture: Sunday, December 14th, 2025
- Mixed 3.5 teaspoons of vanilla bean paste into 3 teaspoons (1 tbsp) of bourbon and placed in refrigerator
- Planning to add vanilla tincture when kegging

Added Vanilla-Bourbon Tincture and Kegged: Wednesday, December 17th, 2025
- Added entire tincture (3.5 tsp mixed in 1 tbsp of bourbon)
- Racked into keg and set CO2 to 20 psi

Tasting Notes:
- Body is a bit lighter than I expected, I wonder if it would be worth using more Carapils next time. This could also be attributed to steeping the Munich malt instead of mashing.
- Vanilla flavor is present while not being too dominant, which I was concerned about. I would also be willing to add 1 more teaspoon of vanilla bean paste, but I assume any more would be too much and even 1 more teaspoon might produce more vanilla flavor than I like.
- Hazelnut is subtle and mostly shows on the finish; Next time, I will let the hazelnuts rest in the fermenter for at least 10 days.
- Overall, I'm very happy with this beer. It would be interesting to try this again with a more stout-like grain bill or with smaller adjustments that give it a fuller body.

Pre-Brew Notes:
- Will add detail for the hazelnut and vanilla additions for secondary after more research.
- I plan to add ~6-12 ounces of roasted, chopped hazelnuts for up to a week after primary fermentation is completed.
- I plan to add 1-2 tablespoons of vanilla bean paste mixed into vodka or bourbon after removing the hazelnuts.

Author:

meathead

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2025 3:06 PM

Notes: 6/1/25-one cider packet added to sugar in 5.5 gallons no boil

Author:

Damo New Brew

Boil Size: 27.15 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2025 11:41 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 10/21/2024 6:46 PM

Notes:

Author:

Here2Braggot

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2024 5:43 PM

Notes: Obtained from https://denardbrewing.com/blog/post/Jadwiga/

Deviations from original Jadwiga recipe: RASPBERRY HONEY, Yeast, nutrients. Also going to juice the raspberries and add the pulp as the fruit takes a lot of space.

Post Ferment Plan
1. Once the gravity hits <1.025, add the following:
- dried rose hips.
-medium toast oak cubes, sterilize and remove harsh tannins by soaking 24 hours in vodka.
-frozen raspberries (in a sanitized muslin bag to facilitate removal)
2. Remove berries after 2 weeks to avoid excessive tannin addition. Allow oak and rose hips to remain in contact for 1 month.
3. Cold crash until clear. Protip: Cold crashing makes rose hips sink too!
4. Bottle. Enjoy immediately or age for 6 months to a year.

Author:

Boil Size: 5.5 Gallons

Boil Time: 20

Boil Gravity: 1.043

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2024 2:29 PM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/30/2024 9:30 PM

Notes: Steeping grains & lactose had no specifics/labels to them; i had to guess type and measurements

Author:

Britny06

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2022 10:57 PM

Notes:

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2024 8:29 AM

Notes:

Author:

Boil Size: 8.2 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2024 7:52 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2023 10:11 AM

Notes:

Author:

Boil Size: 1.15 Gallons

Boil Time: 2

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: -0.5 oz

Creation Date: 9/22/2023 2:35 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.093

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 6

Creation Date: 9/1/2023 3:00 AM

Notes:

Author:

2Saints

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.009

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2023 4:20 AM

Notes:

Author:

Boil Size: 3 Litres

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2022 10:52 AM

Notes:

Author:

The Miller Brewing Experience

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2022 4:01 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2024 7:55 PM

Notes:

Author:

Boil Size: 10.83 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: dme

Priming Amount: 40.8 g

Creation Date: 5/21/2025 9:49 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 3 Litres

Boil Time: N/A

Boil Gravity: 1.401

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/18/2025 8:31 AM

Notes: 15 liter Fresh Wort Kit by Arendal bryggeri.
Hopped with Mosaic and Citra (whirlpool).
Adding 5 liters of tap water for approx 1.060 original gravity.