ChillStout
|
Russian Imperial Stout
|
70 Litres |
1.092 |
1.02 |
9.39 |
57.81 |
42.82 °L
|
861 |
0 |
|
|
Boil
Size: 85 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 82 |
Mash Thickness: 2.72 |
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: 10/18/2017 10:50 AM |
Notes: |
|
Smashed Pumpkin 2024
|
German Leichtbier
|
6.5 Gallons |
1.076 |
1.02 |
7.79 |
22.44 |
8.21 °L
|
861 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 72 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 10 psi |
Creation
Date: 8/7/2024 4:09 PM |
Notes: |
|
Mango Tango Smoothie Ale
|
Specialty Fruit Beer
|
4.75 Gallons |
1.087 |
1.012 |
9.84 |
11.29 |
6.48 °L
|
861 |
1 |
|
|
Boil
Size: 5.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/15/2022 8:23 PM |
Notes: My attempt at a smoothie ale/pastry sour. Thanks to Hops and Gnarly's youtube channel and Oakshire brewing's guide to help me with this recipe.
-Mash around 150-152F
-60 min boil. Add marshmallow fluff (aka the dextrose in the fermentables) at flameout. Motueka seem like it could add to the fruity flavor. I have seen people use Cascade for this recipe. Really only 1/2 or 1 oz is plenty but I got a good deal.
-Pitch Philly Sour first. After 2-3 days, add whatever California Ale yeast you got and let it chill for probably up to 14 days total.
-Cold crash and add to keg with the puree. remember, this will dilute the overall ABV by quite a bit. 11lbs of puree = 1.2 gallons of volume. If I start at 9.77% with 4ish gallons of beer, I end at about 7.5% after adding the puree.
-Consider adding 2-3 sliced vanilla beans at day 7ish of fermentation
Notes: consider any puree from Fierce Fruit. I wanted to try peach, but it was out of stock. I think banana, guava or berry could be interesting. Also, Oakshire uses a more complex grain bill, almost like a NEIPA bill including white wheat. May consider next time, but I wanted to keep it simple like Hops and Gnarly for my first go. He also used Imperial's Voss Kveik, but at 68F which is interesting.
After first brew: My efficiency was pretty low. I think you need the alcohol content to help with overall mixture of the puree and beer. Final beer ended at 5.7%. Secondly, 4.75 gal post boil was too much. I maybe only lost .2 gal trub in the bucket so I bottled about 5 x 16 oz of just the remaining sour beer.
References:
https://web.brewfather.app/share/Tz7ms2FUgHFafB
https://newschoolbeer.com/home/2021/3/oakshire-brewing-guide-to-smoothie-sours |
|
Barleywine Scratch
|
English Barleywine
|
6 Gallons |
1.105 |
1.028 |
10.2 |
17.05 |
21.1 °L
|
861 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/11/2021 3:51 AM |
Notes: |
|
Vanilla & Peach Seltzer
|
Experimental Beer
|
5 Gallons |
1.054 |
1.001 |
6.9 |
0 |
1.69 °L
|
861 |
0 |
|
Author:
|
|
|
|
Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/10/2020 12:08 AM |
Notes: Added 1 tbsp yeast nutrient and 1 tsp yeast energizer now
Add again in 2-3 days
Added 2ysp pectin enzyme |
|
FBI Hop Driver
|
Double IPA
|
6 Gallons |
1.073 |
1.013 |
7.88 |
69.47 |
6.67 °L
|
861 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/12/2020 5:04 PM |
Notes: |
|
Awesome Recipe
|
English Porter
|
5 Gallons |
1.084 |
1.023 |
8.05 |
67.52 |
24.28 °L
|
861 |
0 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2019 3:55 PM |
Notes: |
|
Best Baltic Porter
|
Baltic Porter
|
5.5 Gallons |
1.086 |
1.016 |
9.2 |
34.64 |
34.74 °L
|
861 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: 1.38 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2017 12:22 PM |
Notes: This recipe is based on the article "Make Your Best Baltic Porter"
by Josh Weikert (https://beerandbrewing.com/make-your-best-baltic-porter/) in the Craft Beer & Brewing Magazine, June 5, 2016.
If you can't get Fawcett Crystal 65, then substitute with an equal amount of United Kingdom - Crystal 60L or Briess Caramel 40L. (As per the article, we're looking for toffee flavor.)
Ferment starting at 48°F. Once you see activity in the air lock (about 36 hours), increase by 1°F per day for 10 days. On day 12, or when you're convinced that primary fermentation is complete, set the temperature to 60°F for an additional 2 weeks.
Lager at least 2 months before drinking. |
|
The Cobbler's Pale Pickell
|
American Barleywine
|
6 Gallons |
1.108 |
1.026 |
10.68 |
64.61 |
10.79 °L
|
861 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.092 |
Efficiency: 72 |
Mash Thickness: 1.33 |
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: 11/24/2017 6:17 PM |
Notes: |
|
JEREMY "IMPERIAL STOUT"
|
American Stout
|
21 Litres |
1.073 |
1.011 |
8.16 |
13.81 |
41.57 °L
|
861 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/15/2017 8:15 PM |
Notes: |
|
Trappist Quadruple Ale
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.106 |
1.03 |
10.05 |
43.22 |
34.84 °L
|
861 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: Turbanado |
Priming Amount: 1.3 |
Creation
Date: 1/21/2014 9:31 PM |
Notes: I have brewed this recipe for 5 years. It is by far, one of the smoothest Belgian ales that I have brewed. When aged enough time, this ale is very smooth. (realistically, too smooth) It often finishes at 1.017-1.019. |
|
Bigfoot Barleywine
|
American Barleywine
|
5.5 Gallons |
1.113 |
1.023 |
11.72 |
70.72 |
19.79 °L
|
861 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2017 8:52 AM |
Notes: |
|
Not So Wicked Wheat Wine
|
Wheatwine
|
5 Gallons |
1.104 |
1.026 |
10.15 |
31.38 |
9.26 °L
|
861 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2017 4:48 AM |
Notes: |
|
Imperial Stout Rapadura
|
Imperial Stout
|
20 Litres |
1.092 |
1.017 |
9.84 |
55.9 |
50 °L
|
861 |
1 |
|
Author:
|
|
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2016 3:29 PM |
Notes: |
|
Jamil's Evil Twin (Bowler Version)
|
American IPA
|
5 Gallons |
1.067 |
1.013 |
7.08 |
56.28 |
15.73 °L
|
861 |
0 |
|
Author:
|
|
bowlersp
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.124 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2016 2:47 PM |
Notes: |
|
English Winter Barleywine
|
English Barleywine
|
3.8 Gallons |
1.084 |
1.011 |
9.62 |
45.5 |
8.13 °L
|
861 |
0 |
|
Author:
|
|
Tar and Feather'em
|
|
Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
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: 12/8/2015 1:22 PM |
Notes: 5/20/16 - mashed around 148 to 155 for 90min sparged with 2.7l of 175 degree. No yeast nutrient. Well first try so boil off was not as expected at 90 mins. 4 gals for .079OG the yeast want 70 to 75 for few days then drop it.
6/1/16 - FG .020 disappointing for 7.74% will put on oak and age anyway.
11/4/16 - OG after aging .012 for 8.79% tastes good too! |
|
Stangabogan Gullfaks Stout BB
|
Russian Imperial Stout
|
35 Litres |
1.111 |
1.031 |
10.47 |
73 |
50 °L
|
861 |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 120 |
Boil Gravity: 1.086 |
Efficiency: 72 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: 2.5oz |
Creation
Date: 10/12/2015 7:58 PM |
Notes: Nov 2016 ble ikke rug tilsatt.
Chilli etc ble tilsatt direkte i gjæringsdunker
Juli 2018: Rug tilsatt
Delt opp i 2 batcher, en med tilsatt brunsukker 1095-1023 - 9,5%, gjæret med Scottish Ale 1728. Ble ikke kullsyre
Batch 2: Uten tilsatt brunsukker, Safale 05. Kullsyre OK.
Chilli oppdelt før tilsetting, frøene tettet flaskefylleren.
Tillsatt etter stormgjæring, tappet 14 dager senere
Chillifordeling se vedlegg |
|
Shoot The Glass!
|
English Barleywine
|
8.3 Litres |
1.107 |
1.032 |
9.86 |
46.93 |
8.92 °L
|
861 |
0 |
|
|
Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 1:19 PM |
Notes: Probably won't be bitter enough, note to self; change the hop profile, add the hallertau later, use something else for bittering.
- As expected, hops were a little low in intensity.
- Early tastings were very banana, and alcohol, it really just tasted like some weird banana liquer or something. 5 months later the initial "I'm drinking straight alcohol" mellowed into a very smooth tasty beer. Banana flavours have also mellowed. It's become a favourite at parties, where I'll pour 1 600 ML bottle into 3 wine glasses. Carbonation also really only became apparent after about 4 months, my storage area is generally between 20-23C in summer. |
|
Reclaimation (of Pollinator) IPA
|
American IPA
|
12 Gallons |
1.076 |
1.022 |
7.1 |
79.25 |
6.5 °L
|
861 |
0 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.068 |
Efficiency: 67 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2014 10:02 PM |
Notes: |
|
Citra Special
|
American Pale Ale
|
5.5 Gallons |
1.022 |
1.005 |
2.16 |
71.09 |
3.71 °L
|
860 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.016 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2016 8:54 PM |
Notes: |
|
|
|