Homebrew Beer Recipes | Page 2835 | Browse 325,000+ at Brewer's Friend

Author:

Porksoda

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 1:22 AM

Notes:

Author:

Boil Size: 16.58 Gallons

Boil Time: 180

Boil Gravity: 1.112

Efficiency: 60

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: 8/17/2022 5:14 PM

Notes:

Author:

The Stronk Chonk

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2022 8:22 AM

Notes:

Author:

Steasa

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!

Author:

instafist

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 86

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: 6/3/2021 9:18 PM

Notes:

Author:

Worrywort

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2021 1:58 PM

Notes:

Author:

Gene Cornelius

Boil Size: 9.5 Gallons

Boil Time: 75

Boil Gravity: 1.066

Efficiency: 70

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: 1/24/2021 11:07 PM

Notes: Came out with too much wort, and only 1.082. I botched something somewhere (water calcs off?). Will still be good, I'm sure!

Author:

Fims

Boil Size: 16 Litres

Boil Time: 30

Boil Gravity: 1.074

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/20/2019 8:18 PM

Notes:

Author:

Genus Brewing

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.3

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: 9/13/2019 4:30 PM

Notes: Espresso beans are used whole in secondary for no more than 24 hrs.

Nibs are added to a "tea" of water being brought down from a boil, and the whole tea is added to secondary with the espresso beans.

Oak Tannin is in liquid form and added at the same time as beans and nibs.

Author:

BertusBeensteen

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 67

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: 9/9/2018 6:42 PM

Notes:

Author:

quercus67

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 80

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: 12/24/2012 7:17 PM

Notes:

Author:

Geof3010

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2017 1:13 AM

Notes:

Author:

Krautdog wowway

Boil Size: 7.49 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/10/2017 2:48 PM

Notes: Pre-boil gravity:

Pre-boil wort collected:

Hops / Kettle Addition @ time

Hops / Kettle Addition @ time

Hops / Kettle Addition @ time

Hops / Kettle Addition @ time

Original Gravity:

Wort Collected:

Final Gravity:

*soak chips in 6oz. bourbon for 2 weeks, add to secondary, age to taste.

SafAle S-33 Belgian: Fermentis 2.99
Prices updated 8/1/26@my brew supply

Author:

smrodman

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: 1.3

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: 5/10/2017 12:15 PM

Notes:

Author:

rodfon

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2017 12:10 AM

Notes: 5) Malte cara gold

Author:

Amapola Ales

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2015 11:51 PM

Notes: Indian yellow mustard mixes well with the peppery notes of the WLP656 yeast. Cherry Smoked malts give this Saison an uncommonly substantial flavor and mouth feel.

Author:

Itbrvilla

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

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: 9/28/2015 3:35 PM

Notes:

Author:

beerismysavior

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2015 11:32 PM

Notes:

Author:

snowdevil

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 5:47 PM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 10:58 PM

Notes: