|
Black Coffee Stout
|
American Porter
|
5.5 Gallons |
1.027 |
1.008 |
2.53 |
24.5 |
42.53 °L
|
921 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
Mash Thickness: 1.5 |
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: 11/12/2017 1:46 AM |
| Notes: |
|
|
The Plinian Progeny
|
Double IPA
|
6 Gallons |
1.093 |
1.015 |
10.2 |
251.09 |
7.41 °L
|
921 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.73 psi |
Creation
Date: 12/9/2023 2:33 PM |
Notes: 2023-12-09 Copied and added water profile (light and hoppy)
Full-bodied with extreme hop character, the explosive citrus, pine and grapefruit resins are barely balanced by a huge 10% ABV.
Featuring three hop shots and 19oz of hops from nearly every iconic American favorite; Amarillo, Columbus, Cascade, Simcoe and Centennial...impressionable palates beware!
Brewing Notes:
- A yeast starter and 2-stage fermentation is highly recommended.
- 6 gallon batch size, to accommodate the wort losses due to the ridiculous amount of hops
- 90 minute boil
- 6 lbs Pilsen malt syrup (15 min late addition)
- 1.6 lbs Corn Suger (0 min late addition) |
|
|
WBB Strawberry Milkshake
|
American IPA
|
11 Gallons |
1.055 |
1.01 |
5.96 |
50.8 |
4.54 °L
|
921 |
0 |
|
|
|
| Boil
Size: 13.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/10/2022 4:10 PM |
| Notes: |
|
|
Skittlebräu
|
American IPA
|
5.5 Gallons |
1.069 |
1.01 |
7.7 |
66.81 |
5.19 °L
|
921 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 77 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2022 10:25 PM |
| Notes: |
|
|
Serpents Stout
|
Imperial Stout
|
22.67 Litres |
1.101 |
1.024 |
10.15 |
85.95 |
50 °L
|
921 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 73 |
Mash Thickness: 2.6 |
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: 1/1/2022 10:20 AM |
Notes: Hey Dennis,
My name is Matt Webster and I am the Lead Brewer at The Lost Abbey. Our Director of Production asked me to respond to your questions about Serpent Stout. This is one of my favorite beers that we brew, here is a quick run down on what goes into the brew.
OG: 24 Plato
FG: 4 Plato
60% 2-Row
6.5% Roasted Barley
6.5% Chocolate Malt
6.5% Crystal 120L
3.5% Extra Dark Crystal 165L
4% Flaked Barley
13% Dextrose (added to the boil)
We use Centennial as the bittering hop and some Magnum half way through the boil. We ferment it with our house yeast strain (similar to a British Ale yeast) at 67 degrees. One of the unique parts about this beer is we barrel ferment 10% in used bourbon barrels, to get the really charcoal and smoky notes.
Glad you enjoy the beer and happy brewing.
Cheers,
Matthew Webster
Lead Brewer
Port Brewing & The Lost Abbey
So I went ahead and plugged into beersmith for a 5.5 gallon batch
Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.100 SG
Estimated Color: 65.3 SRM
Estimated IBU: 86.1 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 70.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 58.6 %
1.50 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2 6.8 %
1.50 lb Chocolate Malt (Thomas Fawcett) (508.0 S Grain 3 6.8 %
1.50 lb Roasted Barley (Briess) (300.0 SRM) Grain 4 6.8 %
0.90 lb Barley, Flaked (1.7 SRM) Grain 5 4.1 %
0.80 lb *130L Crystal (Hugh Baird) (130.0 SRM) Grain 6 3.6 %
3.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 13.5 %
2.00 oz Centennial [8.70 %] - Boil 60.0 min Hop 8 60.2 IBUs
1.00 oz Magnum [14.70 %] - Boil 30.0 min Hop 9 25.9 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 10 -
* This is the darkest crystal my LHS carries. This should be ok to substitute with, right?
Mash @ 67C for 60 minutes
I haven't had any experience with WLP005 and was wondering if WLP007 could be a possible substitute. I'm worried about under attenuation. I was planning on throwing about an ounce or so of dark toast oak chips in to the fermenter to mimic their 10% barrel fermentation. I was also wondering if anyone could recommend a good fermentation schedule for this (how long to leave in primary, whether or not the oak affects primary, do I also rack the oak to secondary, etc.)
I probably won't be able to try this recipe for a little bit, I just brewed my first imperial stout and now don't have any open fermenters. Just figured I'd share the wealth and get a discussion going on brewing this great beer! |
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|
Anniversary Barleywine
|
American Barleywine
|
1100 Litres |
30.055 |
8.141 |
12.75 |
70.01 |
15.73 °L
|
921 |
0 |
|
|
|
| Boil
Size: 1300 Litres |
Boil Time: 90 |
Boil Gravity: 28 |
Efficiency: 76 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2021 11:19 AM |
| Notes: |
|
|
Brew It Bru Amber Ale Small Batch
|
American Amber Ale
|
6 Litres |
1.046 |
1.009 |
4.93 |
36.35 |
16.49 °L
|
921 |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 43.2 g |
Creation
Date: 6/19/2021 8:02 AM |
| Notes: |
|
|
Forresty Fruit
|
American Pale Ale
|
13 Litres |
1.058 |
1.015 |
5.62 |
0 |
6.65 °L
|
921 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 10 |
Boil Gravity: 1.049 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 37 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2020 11:23 PM |
Notes: Trying to make a very citrusy pale ale (hence the pun on the Frosty Fruit)
Hopefully the piles of Lemondrop and the Kveik yeast (along with the other citrusy hops) should make it very lemon/orange but if not it should be tasty anyway.
I know Citra has citrus in its name so I should probably use more of that but I'm trying to accentuate the citrus rather tropical fruit
|
|
|
Priest Pale Ale
|
American Pale Ale
|
15 Litres |
1.045 |
1.011 |
4.5 |
35.56 |
6.04 °L
|
921 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 55 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2019 3:47 AM |
| Notes: |
|
|
Ms Makenzie Blonde
|
Belgian Blond Ale
|
62 Litres |
1.066 |
1.017 |
6.46 |
13.13 |
4.86 °L
|
921 |
0 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2017 9:18 AM |
| Notes: |
|
|
Centennial IPA
|
American IPA
|
1.2 Gallons |
1.056 |
1.01 |
6.03 |
70.4 |
4.66 °L
|
921 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 3/6/2016 4:36 PM |
| Notes: |
|
|
Mermaid
|
American Pale Ale
|
21 Litres |
1.044 |
1.011 |
4.35 |
12.37 |
6.25 °L
|
921 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 58 |
Mash Thickness: 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: 5/27/2017 2:54 AM |
| Notes: |
|
|
After The Woods
|
American Stout
|
20 Litres |
1.062 |
1.014 |
6.29 |
56.07 |
35.31 °L
|
921 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2017 12:10 AM |
Notes: Add Northern brewer. Turn up the hops a bit.
US05 should be fine. Something clean. Even 002 or similar would be nice. Brew for winter: maybe in Jan, ready late feb. |
|
|
Lambic
|
Lambic
|
5.5 Gallons |
1.042 |
1.006 |
4.67 |
14.73 |
6.08 °L
|
921 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.031 |
Efficiency: 75 |
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: 5/9/2017 9:01 PM |
Notes: Adding cold box highland park and drie fontain yeast.
the sour blend
88% percetn efficiency
down to 1.012 on 10/1/17
great nose, sour though haha
still 1.012 at bottling 4/15/2018
added papaya passionfruit, mango & pears to secondary
spontaneous
6.5 pilsner,
1.5 white wheat
.5 aromatics
1 lb oats, 3 oz sour grains
.5 spelt
mashed at 151 & 161,
ibu of 20ish??
forgot the "particles"
1.056 sg brewed 2/19/18
brewed May 5, mess of a brew day, only 3 oz of acidualted, unsure of malt bill from homebrew store. added .5lbs of 10 munich, 1lb of spelt. oh base is spontaneous malt bill times 1.3. Came out to just under 8.8 gallons of beer.
added 1.5 oz citra, 1 mosaic,
house blend, plus drei fonetinin stuff to one batch, havent decided yet. s.g. 1.060
6/21/18
mash 3.38
sparge 6.25
hit sparge temp of 155
S.G 1.055 ibu of 21
6/28/18
same mash & sparge same as above sparge started hot at 165, down to 153 at the end. forgot a pound of flaked wheat but otherwise the same
|
|
|
IPA/APA First Brew
|
American Pale Ale
|
1000 Litres |
1.053 |
1.013 |
5.18 |
57.46 |
3.64 °L
|
921 |
0 |
|
|
|
| Boil
Size: 1020 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 8.3 |
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: 5/8/2017 10:23 PM |
| Notes: |
|
|
Limbo
|
Double IPA
|
5.5 Gallons |
1.075 |
1.014 |
7.93 |
82.65 |
6.76 °L
|
921 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2017 4:33 PM |
| Notes: |
|
|
Triple C IPA
|
American IPA
|
28 Litres |
1.048 |
1.009 |
5.14 |
48.02 |
6.69 °L
|
921 |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Soft brown sugar |
Priming Amount: 160g |
Creation
Date: 4/19/2017 6:45 PM |
| Notes: After 8 days I dry hopped 50g of Citra for another 8 days. The beer was fantastic. Lovely hop nose with plenty of citrus flavour, nice body and finished with a neat bitterness. This is one I have made a few times now and is my favourite right now. I primed with soft brown sugar as I had nothing else. Worked well, and may have contributed. |
|
|
CHOCOLATE PEANUT STOUT
|
Imperial Stout
|
5.5 Gallons |
1.092 |
1.027 |
8.53 |
39.15 |
45.4 °L
|
921 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 58 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2017 3:58 PM |
Notes: 4.6 mash
3.5 sparge
|
|
|
Cocnut Porter
|
American Porter
|
11 Gallons |
1.09 |
1.025 |
8.54 |
30.98 |
40 °L
|
921 |
1 |
|
|
|
| Boil
Size: 13.31 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Force carbonation |
Priming Amount: 30 psi |
Creation
Date: 12/7/2016 8:27 PM |
| Notes: |
|
|
Kött-Trysch (NEPA)
|
American IPA
|
20 Litres |
1.065 |
1.018 |
6.19 |
93.76 |
6.03 °L
|
921 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2016 8:42 AM |
Notes: 30 min hop stand @ 9
Start first DH addition during primary fermentation. Pitch onto krauzen.
|
|
|
|
|