|
King Tuff
|
Russian Imperial Stout
|
10.5 Gallons |
1.094 |
1.025 |
9.01 |
62.3 |
40 °L
|
874 |
0 |
|
|
Author:
|
|
Vicarious Cynic
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
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: 10/11/2014 5:59 PM |
| Notes: |
|
|
Sweet Pomegranate Blueberry Mead
|
Semi-Sweet Mead
|
1 Gallons |
1.114 |
1.023 |
12 |
0 |
4.5 °L
|
874 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 3/5/2023 1:29 AM |
| Notes: |
|
|
Bell's Hopslam
|
Double IPA
|
5.25 Gallons |
1.079 |
1.014 |
8.53 |
44.77 |
25.95 °L
|
874 |
0 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: 1.26 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 10.04 psi |
Creation
Date: 4/8/2022 12:28 PM |
Notes: Mash: Added 5 g. Gypsum to mash; pH adjusted to 5.3 (4.33 gal.)
Sparge Water pH adjusted to 5.4 (4.25 gal sparge water)
Hop AA% from hops on hand
Single Step Igloo Cooler Infusion @ 150F
Mash Out at 168 - 170
Jamil Immersion Chiller used at knockout; whirlpool for 15 minutes afterwards
Recipe from Bell's General Store website (for the kit) |
|
|
Serpents Stout
|
Imperial Stout
|
22.67 Litres |
1.101 |
1.024 |
10.15 |
85.95 |
50 °L
|
874 |
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! |
|
|
Popcorn 4 Barley 1 Peach
|
American Stout
|
13 Gallons |
1.1 |
1.006 |
12.43 |
0 |
50 °L
|
874 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2019 7:06 PM |
Notes: 12 Gallons of Water
7 for boil = 2@3.5gal per 10lbs barley
3 Cook Sugar
2 = 1 was grain 1 top off mash for cooling
10 lbs sugar note maybe substitue Molasses
20 lbs barley = 5 chocolate, 5 Sour, 5 sixrow, 5 120 caramel
48 tsp distillers nutrients
1 packet Glucoamylase
Vanilla
Cacao powder 1/2 cup
Molasses 16oz
Blood Orange 3lbs
Didn’t add vanilla, cinnamon or cacao powerder on 3rd run
Plum 6lbs
|
|
|
Belgium Dubbel
|
Belgian Dubbel
|
5 Gallons |
1.09 |
1.014 |
10.05 |
17.33 |
31.37 °L
|
874 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 11/17/2018 8:13 PM |
| Notes: |
|
|
Sotoron Stout Pour Aging 3
|
American Stout
|
13 Litres |
1.078 |
1.014 |
8.39 |
55.92 |
50 °L
|
874 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 84g confirmer!! |
Creation
Date: 11/6/2018 11:59 AM |
Notes: densité pour calcul alcool -.004 lactose
TINCTURE BOURBON
|
|
|
Barleywine With Maple Syrup
|
American Barleywine
|
5 Gallons |
1.11 |
1.016 |
12.33 |
103.48 |
18.7 °L
|
874 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 2 oz |
Creation
Date: 9/5/2018 4:39 PM |
Notes: 2 weeks primary
rack to secondary for 8 weeks
2 weeks at 65
6 weeks at 34 for clarification
bottle condition for a minimum of three months before tasting
As with most high gravity beers, bottle in 12 oz bottles
Add Maple Syrup with 5 minutes to go in the boil |
|
|
San Antonio Imperial Stout
|
Russian Imperial Stout
|
21 Litres |
1.351 |
1.083 |
35.1 |
66.42 |
10.29 °L
|
874 |
0 |
|
|
|
| Boil
Size: 100 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2017 3:36 AM |
| Notes: |
|
|
My Old Flame Barley Wine
|
American Barleywine
|
5 Gallons |
1.082 |
1.015 |
8.86 |
121.91 |
11.92 °L
|
874 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 70 |
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: 3/9/2017 12:29 PM |
| Notes: |
|
|
Potrero Trippel 8
|
Belgian Tripel
|
5.5 Gallons |
1.085 |
1.015 |
9.28 |
25.96 |
6.36 °L
|
874 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: table sugar |
Priming Amount: 5 oz |
Creation
Date: 5/30/2016 2:31 AM |
| Notes: |
|
|
Simchincitrillo
|
Imperial IPA
|
3.25 Gallons |
1.094 |
1.016 |
10.27 |
78.17 |
10.16 °L
|
874 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2015 11:45 PM |
| Notes: |
|
|
Brande
|
Robust Porter
|
23 Litres |
1.087 |
1.022 |
8.6 |
57.11 |
42.07 °L
|
874 |
0 |
|
|
Author:
|
|
nordhagen
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 12:04 PM |
| Notes: |
|
|
London Porter
|
Brown Porter
|
25 Litres |
1.091 |
1.025 |
8.75 |
67.97 |
38.9 °L
|
874 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2015 7:08 AM |
| Notes: |
|
|
Tax Season IRS
|
Russian Imperial Stout
|
5.5 Gallons |
1.106 |
1.028 |
10.32 |
60.26 |
50 °L
|
874 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 4:13 PM |
Notes: I set the efficiency to 65% on this recipe, since I lose efficiency in my system with this much grain. If you can do better, the grain bill can be reduced.
When I brewed this, the FG settled to about 1.025 with WLP001, which was on target. The beer tastes mostly as expected, but I get a mild fruity taste. I think the cause is under-pitching/aerating, not the recipe. |
|
|
Thistle Dew Lake Wee Heavy
|
Strong Scotch Ale
|
5 Gallons |
1.097 |
1.031 |
8.6 |
20.61 |
21.45 °L
|
874 |
0 |
|
|
Author:
|
|
Old Philosopher
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2014 5:25 PM |
| Notes: |
|
|
Lemon-Lime Hefe Weizen
|
Weizen/Weissbier
|
6 Gallons |
1.025 |
1.007 |
2.34 |
20.76 |
4.13 °L
|
873 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 35 |
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: 4/21/2017 1:24 AM |
| Notes: |
|
|
Expeditious Kölsch
|
Weissbier
|
5.5 Gallons |
1.038 |
1.007 |
4.06 |
7.38 |
2.55 °L
|
873 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2016 7:05 PM |
| Notes: |
|
|
Table Beer
|
American Pale Ale
|
37.5 Litres |
1.037 |
1.008 |
3.79 |
36.35 |
9.42 °L
|
873 |
0 |
|
|
|
| Boil
Size: 42.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 85 |
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: 10/27/2016 9:33 AM |
| Notes: |
|
|
Session Citra
|
American IPA
|
21 Litres |
1.038 |
1.007 |
4 |
31.28 |
5.45 °L
|
873 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 3/27/2020 5:11 PM |
| Notes: |
|
|
|
|