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Started By
Message
re: Homebrewing: Official Recipe Thread (All-Grain & Extract)
Posted on 1/3/14 at 9:38 am to LoneStarTiger
Posted on 1/3/14 at 9:38 am to LoneStarTiger
Leopold's Darkness
Sour stout similar to Tart of Darkness from the Bruery.
Recipe base on 70% Mash Efficiency
OG: 1.057
ABV: 5.6%
SRM: 38
IBU: 4
Mash @ 158 F
Grain
10 lbs Two Row
1 lb Crystal 60L
1 lb Flaked Oats
8 oz Black Roasted Barley
6 oz Chocolate Malt
Hops
0.5 oz Czech Saaz @ 60
Yeast
1 package wyeast roeselare
Do not make a starter when using sour blend packs
Allow beer to ferment until desired level of sourness is reached, for me this was about 6 months.
Once you are satisfied with the level of sourness in the beer add 3 oz of medium toast oak cubes soaked in bourbon. Leave on oak until desired level of oak character has been reached.
The Wyeast Roeselare blend contains two strains of Brettanomyces , Lactobacillus, and Pediococcus. Be careful if you are planning on bottling this one since the Brett will keep working on the sugars long after you think it's 'finished.'
Sour stout similar to Tart of Darkness from the Bruery.
Recipe base on 70% Mash Efficiency
OG: 1.057
ABV: 5.6%
SRM: 38
IBU: 4
Mash @ 158 F
Grain
10 lbs Two Row
1 lb Crystal 60L
1 lb Flaked Oats
8 oz Black Roasted Barley
6 oz Chocolate Malt
Hops
0.5 oz Czech Saaz @ 60
Yeast
1 package wyeast roeselare
Do not make a starter when using sour blend packs
Allow beer to ferment until desired level of sourness is reached, for me this was about 6 months.
Once you are satisfied with the level of sourness in the beer add 3 oz of medium toast oak cubes soaked in bourbon. Leave on oak until desired level of oak character has been reached.
The Wyeast Roeselare blend contains two strains of Brettanomyces , Lactobacillus, and Pediococcus. Be careful if you are planning on bottling this one since the Brett will keep working on the sugars long after you think it's 'finished.'
2
Posted on 1/3/14 at 10:27 am to LSUGrad00
quote:
Sour stout similar to Tart of Darkness from the Bruery.
Very cool. May be time to brew another stout for us.
Can't believe we only have one or two IPAs in this list so far though.
Posted on 1/3/14 at 10:43 am to s14suspense
quote:
Can't believe we only have one or two IPAs in this list so far though.
I'm thinking it's because honestly, there doesn't seem much variation to an IPA than hops used. And most of these recipes bring something special to the mix. Just a possible observation.
Posted on 1/3/14 at 10:51 am to SouthOfSouth
quote:
I'm thinking it's because honestly, there doesn't seem much variation to an IPA than hops used. And most of these recipes bring something special to the mix. Just a possible observation.
True. and it's not hard to google "two hearted clone" and get what you want.
Zappas' zombie dust recipes would be good to have on here though.
Posted on 1/6/14 at 12:36 pm to s14suspense
Here is the Belgian IPA that I had on cask at WYES Private VIP Tasting this past year. Liked the outcome. Sorry for the lack of OG information, if you ever brew at my house with me you would notice that I have trouble writing anything down at all. Lucky I get the recipe sometimes.
Belgian IPA (no cute name for this one)
5 gallons
4 lbs Pilsner Malt
4 lbs Munich
1 lb Wheat
1 lb C60L
Mash at 151
28 g Nugget 60
28 g Amarillo 10
28 g Cascade 10
84 g Willamette 1
48 g Willamette Dry (7 Days)
28 g Cascade Dry (7 Days)
Safbrew S-33 dry yeast
Once fermentation starts add:
1 lb Sugar
.5 lb Brown Sugar
For WYES I put the beer in a cask with 4 oz Cacao Nibs.
Belgian IPA (no cute name for this one)
5 gallons
4 lbs Pilsner Malt
4 lbs Munich
1 lb Wheat
1 lb C60L
Mash at 151
28 g Nugget 60
28 g Amarillo 10
28 g Cascade 10
84 g Willamette 1
48 g Willamette Dry (7 Days)
28 g Cascade Dry (7 Days)
Safbrew S-33 dry yeast
Once fermentation starts add:
1 lb Sugar
.5 lb Brown Sugar
For WYES I put the beer in a cask with 4 oz Cacao Nibs.
Posted on 1/6/14 at 1:39 pm to Fratastic423
quote:
Once fermentation starts add:
1 lb Sugar
.5 lb Brown Sugar
Do you boil this at all or just throw it in?
Posted on 1/6/14 at 1:52 pm to SouthOfSouth
I believe I made a simple syrup out of it.
Posted on 1/9/14 at 6:57 pm to SouthOfSouth
Gonna brew a 5 gal batch of Chocolate Maple Porter.
6.5% abv
I just need to buy/drink another 4 cases of Grolsch.
..or I could just buy the empty bottles, but how much fun is that?
6.5% abv
I just need to buy/drink another 4 cases of Grolsch.
..or I could just buy the empty bottles, but how much fun is that?
Posted on 1/9/14 at 9:48 pm to LSUAlum2001
quote:
I just need to buy/drink another 4 cases of Grolsch.
Need an extra capper? I have two and would gladly give you one vs you drinking that much Grolsch.
Posted on 1/9/14 at 10:26 pm to s14suspense
Check that.. I only need 26 more bottles. I already have 20.
I'll probably brew it next weekend and bottle it 14 days later.
Need to get another 46 bottles so I can start a new batch every 14 days.
Anyone have a good recipe for a Vanilla Porter or Oatmeal Stout?
I'll probably brew it next weekend and bottle it 14 days later.
Need to get another 46 bottles so I can start a new batch every 14 days.
Anyone have a good recipe for a Vanilla Porter or Oatmeal Stout?
Posted on 1/10/14 at 4:56 pm to SouthOfSouth
quote:
I'm thinking it's because honestly, there doesn't seem much variation to an IPA than hops used. And most of these recipes bring something special to the mix. Just a possible observation.
I've posted 2 i've made and they are very different from each other. I also have ideas for 3 more IPA's to brew this year.
I find the variations in flavor you get from hops vary dramatically, and used in combination with the right malts, they can be outstanding.
My 3rd Prime, and Jolly Klaus, are very, very good, IMO.
Posted on 1/12/14 at 9:14 am to LSUAlum2001
Bourbon vanilla porter
Just brewed this one, still conditioning in the bottle but it was very good going in.
Just brewed this one, still conditioning in the bottle but it was very good going in.
Posted on 1/22/14 at 11:14 am to turbotiger
Almost 2 weeks since a recipe was posted, so time to change that. Tasted my first all-grain porter last night. Added cold steeped coffee and vanilla puree when I kegged it, so final verdict is still TBD. Here's the base recipe though.
6 lbs 2 Row
6 lbs Maris Otter
12 oz Carapils/Dextrine
12 oz Caramel/Crystal 40L
10 oz Chocolate Malt
6 oz Black Patent Malt
Mash for 60 minutes at 152.
Batch sparge with 4.25 gallons at 168.
1.5 oz Northern Brewer 60 minutes
0.5 oz Northern Brewer 0 minutes
White Labs London Ale (WLP013) with yeast starter.
Fermented for 20 days. Cold steeped 4 oz of dark roast coffee grounds in 1 quart of water for 24 hours. Added to keg along with 1.5 oz of vanilla puree before kegging.
SG 1.068
FG 1.014
ABV 7.1%
IBUs 36.5
6 lbs 2 Row
6 lbs Maris Otter
12 oz Carapils/Dextrine
12 oz Caramel/Crystal 40L
10 oz Chocolate Malt
6 oz Black Patent Malt
Mash for 60 minutes at 152.
Batch sparge with 4.25 gallons at 168.
1.5 oz Northern Brewer 60 minutes
0.5 oz Northern Brewer 0 minutes
White Labs London Ale (WLP013) with yeast starter.
Fermented for 20 days. Cold steeped 4 oz of dark roast coffee grounds in 1 quart of water for 24 hours. Added to keg along with 1.5 oz of vanilla puree before kegging.
SG 1.068
FG 1.014
ABV 7.1%
IBUs 36.5
Posted on 1/22/14 at 12:18 pm to BMoney
quote:
1.5 oz of vanilla puree
I've never used vanilla puree, is this similar to vanilla extract or pureed vanilla beans?
Posted on 1/22/14 at 1:31 pm to LSUGrad00
quote:
I've never used vanilla puree, is this similar to vanilla extract or pureed vanilla beans?
It's kind of a mix of both. Extract plus pureed vanilla beans. Much thicker than extract alone. If you use it to make something like ice cream, you'll see the "speckles."
Posted on 1/22/14 at 8:45 pm to BMoney
quote:
Tasted my first all-grain porter last night
Looks good! quote:
Almost 2 weeks since a recipe was posted
I've thought about posting my simple saison but it really is so simple that it probably isn't worthy of taking space in this thread. I want to tweak my 100% brett strawberry wheat / hoppy wheat (same base brew for each) before posting it and want to see how my 100% brett pale ale tastes after carbonation before posting it.
Posted on 1/22/14 at 9:33 pm to BMoney
quote:
Added cold steeped coffee and vanilla puree when I kegged it, so final verdict is still TBD.
Final verdict is
Best beer I've ever made. Perfect blend of coffee and vanilla, neither of which overpowers. The coffee is prevelant on the nose and on the front end, with the vanilla on the back. Very smooth. I will make this one again, and soon. Probably gonna brew it for Zapp's.
Posted on 1/23/14 at 9:48 am to BMoney
quote:
Probably gonna brew it for Zapp's
I've got to start thinking about that as well.
Posted on 1/23/14 at 10:05 am to Fratastic423
quote:
I've got to start thinking about that as well.
You and me both. I want to re-brew that Pilsner on yeast cake and brew an all galaxy IPA on the iron brewer yeast cake I've got right now. We'll see if I can get any of that done any time soon.
Posted on 1/23/14 at 11:11 am to s14suspense
French Benefits - French Saison (Brewing 1-25-14)
Target OG - 1.057
Target FG - 1.008
ABV - 6.4%
IBU's - 25.1
Simple Infusion Mash, 90 minutes
60 minute boil
2 stage fermentation
Grains/Fermentables (11 lbs)
60% Briess Pilsen Malt
30% 2-Row
5% White Wheat
5% Turbinado Sugar
Hops
.5 oz. Amarillo - First Wort
.5 oz. Amarillo - 30 min.
Yeast
Wyeast 3711 French Saison
Adjuncts
.5 oz Grapefruit Peel (10 min.)
.5 oz Medium Toast French Oak Chips soaked in White wine (Secondary)
Target OG - 1.057
Target FG - 1.008
ABV - 6.4%
IBU's - 25.1
Simple Infusion Mash, 90 minutes
60 minute boil
2 stage fermentation
Grains/Fermentables (11 lbs)
60% Briess Pilsen Malt
30% 2-Row
5% White Wheat
5% Turbinado Sugar
Hops
.5 oz. Amarillo - First Wort
.5 oz. Amarillo - 30 min.
Yeast
Wyeast 3711 French Saison
Adjuncts
.5 oz Grapefruit Peel (10 min.)
.5 oz Medium Toast French Oak Chips soaked in White wine (Secondary)
This post was edited on 2/26/14 at 11:16 am
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