|
Danado De Bom Oatmeal Stout
|
Oatmeal Stout
|
6 Gallons |
1.051 |
1.013 |
4.99 |
43.88 |
47.58 °L
|
986 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
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: 11/22/2018 7:43 AM |
Notes: Danado de Bom Oatmeal Stout (Damn Good Oatmeal Stout)
Russian Imperial Stout Homebrew Recipe
After hopping from brewery to brewery in Singapore in 2009, Charlie Papazian got inspired to make this damn good oatmeal stout based on his experience at Brewerkz Riverside Point. Charlie assures that any beer lover should make this spot a destination as soon as they hit the ground in Singapore. This version (created by Charlie himself) has a smooth, velvety texture and a creamy brown head. When you put this one up to your nose, you’ll get a light cocoa and coffee flavor with subtle enhancement of aroma hops. Just over 4% alcohol by volume, this beer is truly for all seasons and surprisingly refreshing, even in the warmth of summer.
This recipe was originally featured in the 2009 January/February issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the Zymurgy digital archive.
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week. |
|
|
Keg King - Hazy IPA
|
American IPA
|
23 Litres |
1.043 |
1.01 |
4.29 |
19.21 |
6.05 °L
|
986 |
0 |
|
|
|
| Boil
Size: 30.05 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 50 |
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: 4/13/2023 6:04 AM |
| Notes: |
|
|
BLACK BEAR
|
Russian Imperial Stout
|
20 Litres |
1.092 |
1.018 |
9.76 |
72.08 |
42.79 °L
|
986 |
0 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 6/2/2022 8:27 PM |
| Notes: |
|
|
It's Dark In Here
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.064 |
1.011 |
6.96 |
39.22 |
34.07 °L
|
986 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2021 1:07 PM |
| Notes: |
|
|
IMPIPA
|
American IPA
|
25 Litres |
1.046 |
1.01 |
4.79 |
26.04 |
4.94 °L
|
986 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
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: 6/9/2021 8:29 AM |
| Notes: |
|
|
Mill Run Stout
|
Sweet Stout
|
11.4 Litres |
1.044 |
1.015 |
3.88 |
26.37 |
48.71 °L
|
986 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 4/5/2021 6:38 AM |
| Notes: |
|
|
Raspberry Wheat W/ Hint Of Honey
|
Fruit Beer
|
5.5 Gallons |
1.089 |
1.022 |
8.83 |
17.16 |
9.93 °L
|
986 |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: turbinado |
Priming Amount: 4.2 oz |
Creation
Date: 11/18/2020 11:28 PM |
Notes: Fantastic raspberry wheat ale with a hint of honey. I tweaked this recipe from another online to match my tastes. Your final gravity may be as low as 1.022, which will give you an incredibly strong beer, but easy to drink.
My recipe was for a 5.5 gallon batch.
Steps (Using the Conical):
1. Add the wort directly from the boil to the fermenter and turn on the chiller to 68 degrees.
2. Wait 1 hr and drain trub from the fermenter. (A few quick twists of the valve handle should do it.)
***REMEMBER TO REMOVE THE AIRLOCK/BLOWOFF BEFORE DOING THIS***
3. Measure initial Specific Gravity.
4. Pitch yeast.
5. (Primary) Ferment 7 days at 68 degrees.
6. Drain trub.
7. Add raspberries.
8. (Secondary/Condition) Ferment 13 days at 68 degrees.
9. Cold crash for 24 hours at 38 degrees then warm back to 68 degrees.
10. Drain trub.
11. Measure final Specific Gravity and calculate your %ABV.
12. Add priming sugar (4.2 oz Turbinado for 2.3 volumes of CO2) to top of Fermenter and gently stir.
***DO NOT AERATE/SPLASH THE BREW***
13. (Optional) Wait 1/2 hour to allow brew to settle.
14. Bottle and condition at room temperature (72 - 78 degrees) for 2 weeks.
15. Chill bottle for 48 hours.
16. Enjoy! |
|
|
GA 20L
|
British Golden Ale
|
20 Litres |
1.053 |
1.01 |
5.58 |
38.91 |
5.1 °L
|
986 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 70 |
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: 6/20/2020 1:03 AM |
| Notes: |
|
|
Oktoberfest
|
Märzen
|
5.5 Gallons |
1.058 |
1.015 |
5.59 |
17.33 |
10.93 °L
|
986 |
4 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 11.75 psi |
Creation
Date: 7/9/2019 7:21 PM |
| Notes: |
|
|
MOA SMaSH 3 (12)
|
American Pale Ale
|
9.5 Litres |
1.05 |
1.009 |
5.38 |
27.42 |
7.18 °L
|
986 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 50 |
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: 7/8/2019 7:42 AM |
| Notes: |
|
|
Brittingham Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.05 |
1.012 |
5.03 |
33.27 |
19.29 °L
|
986 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2015 4:47 AM |
| Notes: |
|
|
Amarillo NEIPA
|
Specialty IPA: New England IPA
|
10 Litres |
1.055 |
1.01 |
5.8 |
45.51 |
4.75 °L
|
986 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 55 |
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: 8/11/2018 1:22 PM |
| Notes: |
|
|
10 Gal Hefe
|
Weissbier
|
10 Gallons |
1.051 |
1.014 |
4.85 |
17.67 |
3.59 °L
|
986 |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2018 2:32 PM |
| Notes: |
|
|
SchuBrew Cream Ale 2018 - Mahones
|
Cream Ale
|
5.5 Gallons |
14.074 |
3.039 |
5.94 |
25.4 |
3.33 °L
|
986 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2017 8:18 PM |
| Notes: |
|
|
Another Funking Beer
|
Experimental Beer
|
5.5 Gallons |
1.061 |
1.008 |
6.92 |
10.87 |
5.08 °L
|
986 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2017 2:05 PM |
| Notes: |
|
|
Bribie Boom! Coffee Porter (CP)
|
American Porter
|
20.5 Litres |
1.055 |
1.01 |
5.89 |
29.36 |
28.02 °L
|
986 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 35 |
Boil Gravity: 1.038 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2017 10:43 AM |
Notes: 6/7/17
- Gladfields; Ale Malt, Light Crystal, Light Chocolate Malt used
- 120g coarse ground light roasted coffee steeped in 900ml of cold water for 2 days then strained into fermenter after primary fermentation.
- Boil time reduced to 35 from 90, Mash time reduced to 45 min from 60.
- Dark grains added for last 15 min of mash.
- "Rich Brown Sugar" used.
- Didn't use Whirlfloc tab this brew.
- Dry pitched x2 packs of yeast at 23C, set fermenter to 22C
- Very poor efficiency, mash??? Brewtan B???
15/7/17
- SG: 1015
- 650ml Coffee (Zaraffas Columbian, coarsest grind) added, cold steeped in 1L of water for 2 days then strained through tea strainer
17/7/17
- SG: 1015 (even after coffee addition), coffee flavour has come through with minimal acrid flavours
19/717
Cold crashed
21/7/17
Bottled using drops, smelled amazing of coffee and chocolate, no bitter roasted flavours.
4/8/17
Smells of delicious sweet coffee and chocolate, mild roasted flavour, very happy.
13/8/17
Tasted by people while camping, aroma and lack of bitter flavours was praised, good body.
|
|
|
Belgian Singel
|
Trappist Single
|
5.5 Gallons |
1.05 |
1.011 |
5.03 |
45.55 |
4.9 °L
|
986 |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 20.36 psi |
Creation
Date: 8/1/2016 4:12 PM |
| Notes: |
|
|
59 - THE THINGS UNSEEN - 06-08-16
|
American IPA
|
22.5 Litres |
1.052 |
1.011 |
5.27 |
78.03 |
4.82 °L
|
986 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 1:27 AM |
| Notes: |
|
|
Pug Pug Pale Ale
|
American Pale Ale
|
5 Gallons |
1.054 |
1.013 |
5.36 |
45.09 |
4.25 °L
|
986 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2016 6:20 PM |
| Notes: |
|
|
Irish Red Ale
|
Irish Red Ale
|
21 Litres |
1.054 |
1.011 |
5.64 |
28.23 |
13.58 °L
|
986 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2015 7:59 PM |
| Notes: |
|
|
|
|