|
Chocolate Stout 1 Gal
|
American Stout
|
1 Gallons |
1.066 |
1.016 |
6.49 |
35.26 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 3:55 PM |
| Notes: |
|
|
Going Red In The Green
|
Specialty IPA: Red IPA
|
51 Litres |
1.064 |
1.016 |
6.59 |
80.76 |
12.31 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2024 9:22 AM |
| Notes: |
|
|
Dino Smores Stout
|
American Stout
|
5.5 Gallons |
1.097 |
1.03 |
8.76 |
39.17 |
50 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: dextrose |
Priming Amount: 2.5 oz |
Creation
Date: 11/1/2019 5:24 PM |
Notes: Calls for Breiss Extra Special in recipe.
Added .3 choc chips and .3 cacao |
|
|
You're Malabarred! Coffee Stout
|
American Porter
|
20 Litres |
1.067 |
1.014 |
6.97 |
39.58 |
38.21 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 6.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2018 9:35 PM |
| Notes: |
|
|
Amaretto Raspberry Oatmeal Stout
|
Oatmeal Stout
|
12 Gallons |
1.075 |
1.014 |
7.91 |
25.66 |
31.19 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2017 6:53 PM |
| Notes: |
|
|
Grapefruit Beer
|
Fruit Beer
|
5.5 Gallons |
1.069 |
1.012 |
7.52 |
0 |
19.89 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2017 2:00 PM |
| Notes: |
|
|
Yeti's Little Bro
|
Imperial Stout
|
5 Gallons |
1.075 |
1.013 |
8.11 |
66.9 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2017 4:01 AM |
| Notes: |
|
|
Slowhand Stout
|
Imperial Stout
|
30 Litres |
1.104 |
1.013 |
11.91 |
63.72 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2017 8:12 PM |
Notes: 1 vanilla bean 10 min boil
Fermentation: 2 weeks primary, 2 weeks secondary.
1 vanilla bean 3 days in rum - 7 days secondary
10g Oak chips 3 days in rum - 7 days secondary
50g Cacao nibs 3 days in rum - 7 days secondary
50g Coffee beans coarsely ground 3 days in rum - 7 days secondary
Add ingredients to a cup of rum of your choice (i.e. Havana club). Make sure the rum covers the ingredients and Let it soak for some days.
When ready, pour into secondary fermentor. |
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|
Dark Double BriPA
|
Russian Imperial Stout
|
6 Gallons |
1.084 |
1.021 |
8.29 |
123.13 |
40 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2013 3:15 AM |
| Notes: A stout that will definitely keep you warm in the winter. This beer hit 10% ABV. I pitched 2 pouches of Wyeast 1056 the second after initial fermentation slowed. The wort puckered your mouth with acidity like I had never tasted in a beer. I worried that it wouldn’t mellow, but it did. Final taste notes are chocolate and coffee with a warming alcohol presents. Hops balance out nicely with the high alcohol and large grain bill and seem to complement the malts perfectly. Cheers to long rainy NW winters. |
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|
Wee Heavy
|
Wee Heavy
|
5 Gallons |
1.097 |
1.027 |
9.2 |
28.02 |
18.6 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 12/10/2016 4:19 PM |
Notes: RVA 141 Scotch Ale (McEwans): Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.
Flocculation: Medium
Attenuation: 70-75%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: High (11%)
og - 1.092
fg - 1.018
ABV - 9.71%
12/25/16 - mash only. collected 6.5 gallons. kept sealed in fridge until brew day.
12/26/16 - completed boil. collected just under 5 gallons
1/08/17 - cold crash at 35F
1/13/17 - Kegged 15 PSI
|
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|
Amarook
|
American IPA
|
23 Litres |
1.062 |
1.014 |
6.3 |
51.83 |
10.82 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 7:14 AM |
| Notes: |
|
|
Yacht Rock
|
Weizen/Weissbier
|
5.1 Gallons |
1.07 |
1.018 |
6.91 |
13.52 |
4.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.1 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2014 2:59 AM |
| Notes: |
|
|
There Will Be Blood Orange Hefe
|
Weizen/Weissbier
|
5 Gallons |
1.075 |
1.019 |
7.34 |
18.54 |
9.3 °L
|
1.3K |
1 |
|
|
|
| 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: 1/27/2012 11:55 PM |
| Notes: Saw this and had to try it with our hefe. Blood oranges are such a great add and the tast before fermentation was pretty incredible. Can't wait to try |
|
|
AG Scotch Ale
|
Scottish Export 80/-
|
10 Gallons |
1.054 |
1.017 |
4.9 |
28.03 |
15.81 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2016 2:38 PM |
| Notes: Brought back from first AG brew #38. |
|
|
Kuytus Interruptus
|
Gose
|
5.5 Gallons |
1.039 |
1.01 |
3.86 |
30.84 |
3.39 °L
|
1.3K |
0 |
|
|
Author:
|
|
Professor Zymie
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2016 11:44 PM |
| Notes: |
|
|
Galaxy Far Far Away
|
American IPA
|
5.5 Gallons |
1.035 |
1.009 |
3.44 |
19.68 |
4.19 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 1:35 PM |
| Notes: |
|
|
Chocolate Raisin
|
Fruit Beer
|
18 Gallons |
1.042 |
1.008 |
4.51 |
20.77 |
41.97 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2015 1:56 AM |
| Notes: |
|
|
Gose
|
California Common Beer
|
1.5 Gallons |
1.038 |
1.01 |
3.74 |
5.86 |
2.72 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1.6 Gallons |
Boil Time: 1 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 12:57 PM |
Notes: Pull off 1/3 of wort after mash for a 24 hour kettle sour, pre-boil, with home-made sour starter.
Add hops to un-soured portion, bring to a boil, then turn off heat immediately.
Once cooled, rack onto chopped/peeled cucumber in fermenter.
Next day, bring soured portion to a boil, chill and add into fermenter. |
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Bastardised Gose Clone Raspberry Milkshake
|
Gose
|
21 Litres |
1.049 |
1.012 |
4.79 |
39.65 |
4 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2019 10:08 PM |
| Notes: |
|
|
Strawberry Cream Ale
|
Cream Ale
|
1.75 Gallons |
1.047 |
1.009 |
4.99 |
18.53 |
4.94 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 40 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: sucrose |
Priming Amount: 1.3 oz |
Creation
Date: 1/22/2023 11:32 PM |
Notes: Hi, all!
I brewed this recipe on January 28th and it has been steadily fermenting since then. I gave a quick sniff of the airlock and got a Sulphur-like aroma. This is not surprising since it is still fermenting, and also considering that it was derived from a Belgian. I did a little bit of digging online and found some forum discussions on this subject. User jnick from "homebrew talk" contacted the owner of Omega about this and received this "Sundew can definitely kick off a ton of sulfur during fermentation (its parent strain, Belgian A, does the same thing). Give it a little more time and that should condition out. Everything else sounds on point. Let me know if you have any other questions".
I normally leave my homebrews to ferment for about 2.5 - 3 weeks before cold crashing or transferring to secondary. So, in the meantime I will wait for this to finish fermenting. Expect an update by the end of next week.
Best Regards!
- Dennis (02/06/23)
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Update!
Fermentation has almost finished, and the sulphury smell is no longer apparent. I will be waiting a couple more days before racking into a secondary along with a fining agent. I plan on bottling this in about a week.
Best Regards!
- Dennis (2/15/23)
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Update!
Bottled about 2 weeks ago, I'm going to let the bottles condition for another week before transferring to the refrigerator. I opened a bottle to check the carbonation and give it a quick taste. The strawberry characteristic is very subtle, really all of the flavors are subtle. I didn't take an OG or FG recording, so I don't know exactly where issues would have arisen. I have since procured some instruments that will help with recording these variables, so all future recipes posted to brewer's friend will have better data. I'll provide a final update after conditioning is finished.
Best Regards,
- Dennis Gifford (3/9/2023)
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Final Update!
Bottle conditioning has finished, and I pulled one out of the refrigerator last night to try. The first and most obvious thing I noticed was the very apparent Belgian-like character which is most likely due to the yeast strain being derived from a Belgian strain. Overall, the beer turned out okay, definitely not a cream ale (more like a strawberry Belgian ale). If I were to brew this again I would adjust the grain bill a little bit, use more strawberry puree, and a yeast like California ale from white labs. I definitely want to use Sundew for a different recipe in the future.
Best Regards,
-Dennis Gifford |
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