Originally posted by bushwack Sounds Good
Nice to see a 2.5 G. recipe. I wonder if I could steal.. uhm.. borrow my wifes 2.5 carboy she uses for smallbatches of wine.
What do you use for a primary when you make a 2.5 G. batch?That is alot of head space in a 6.5 G. pail.
I actually brew all 3.25 gallon batches now. I primary in a 5 gallon carboy and the rack to a 3 gallon carboy. This allows me to leave almost all of the trub at the bottom and fill up the 3 gallon carboy to the bottom of the neck.
Here's a revised Black Bart Stout recipe I rebrewed in the late winter:
Black Bart Stout v2.0
Style: American Stout
TYPE: Extract
Taste: (45.0) 03.24.06 - Excellent "roasty" stout flavor with a hint of a blackberry finish. Definitely one to repeat every winter.
Recipe Specifications
--------------------------
Batch Size: 3.25 gal
Boil Size: 2.00 gal
Estimated OG: 1.070 SG
Estimated Color: 57.5 SRM
Estimated IBU: 52.9 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
5.00 lb Extra Light Dry Extract (3.0 SRM)
0.75 lb Roasted Barley (300.0 SRM)
0.50 lb Black (Patent) Malt (500.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
1.00 oz Northern Brewer [6.80%] (60 min)
1.00 oz Goldings, East Kent [6.20%] (60 min)
1.00 oz Fuggles [4.20%] (30 min)
1.00 oz Fuggles [4.20%] (10 min)
0.50 tsp Irish Moss (Boil 15.0 min)
3.00 lb Oregon Fruit Puree (Blackberry) (Secondary)
1 Pkgs English Ale (White Labs #WLP002)
__________________
Primary: empty
Secondary/Tertiary: Outlaw ESB, Summer Citrus Ale
Just Bottled: Barnyard Black Ale
Next up: Summer Unnamed Saison
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.94 Gal
Pre-Boil Gravity: 1.057 SG 13.94 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
67.4 16.00 lbs. Maris Otter Great Britain 1.038 3
10.5 2.50 lbs. Flaked Oats America 1.033 2
8.4 2.00 lbs. Piloncillo Sugar Genaric 1.046 50
6.3 1.50 lbs. Roasted Barley Great Britain 1.029 575
4.2 1.00 lbs. Crystal 90L America 1.033 90
2.1 0.50 lbs. Chocolate Malt Great Britain 1.034 475
1.1 0.25 lbs. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Nugget Whole 13.00 24.4 60 min.
1.00 oz. Centennial Whole 10.50 10.1 30 min.
1.00 oz. Chinook Whole 13.00 4.1 5 min.
1.00 oz. Cascade Whole 5.75 1.8 5 min.
I'm pretty proud of this beer. It is not an overly aggressive stout (v1.0 of this recipe certainly was, though). It's gotten good reviews from both beer geeks and a tied-in-the-wool Miller Lite drinking co-worker of mine. The range of beer drinkers that like this beer has surprised me, frankly.
07-16-2006 Baby Seal Brewery Vanilla Chocolate Stout #2
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday July 16, 2006
Head Brewer: Tim "Timmmahhhhh" Hayes
Recipe: Baby Seal Brewery Vanilla Chocolate Stout version 2.0
Actual OG: 1.061 Plato: 15.00
Actual FG: 1.016 Plato: 4.08
Alc by Weight: 4.64 by Volume: 5.96 From Measured Gravities.
ADF: 72.8 RDF 60.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 61.46
Actual Points From Mash: 61.11
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
67.1 13.00 lbs. Maris Otter England 1.037 3
12.9 2.50 lbs. Chocolate Malt America 1.029 350
6.5 1.25 lbs. Crystal 60L America 1.034 60
5.8 1.13 lbs. Roasted Barley America 1.028 450
5.2 1.00 lbs. Victory Malt America 1.034 25
2.6 0.50 lbs. Wheat Malt America 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Pellet 15.60 46.9 60 min.
0.15 oz. Magnum Pellet 14.40 5.8 45 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
3.00 Unit(s)Vanilla Bean Spice 18 Days(fermenter)
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
Yeast
-----
WYeast 1028 London Ale
I threw three split vanilla beans into the secondary fermenter, and allowed it to soak for a couple weeks before I kegged this. Head retention is no where NEAR what it should be, but that seems to be due to the oils found in the vanilla beans. The hops amounts and times are somewhat unusual, but they are there to contribute on the amount of bitterness I was looking for... no hop flavor or aroma. This beer has a very big chocolate nose, but the vanilla pulls through in the flavor. I'm really happy with it.
__________________
Primary: Mead
Secondary: Dry Irish Stout
Bottle/Keg Conditioning: Weizenbock, Dunkleweizen, Cider, Mead, Porter, IPA
Drinking: Drunk Santa Ale, Chocolate Vanilla Stout, Ginger "Day-walker" Ale, Owen's Brown Pinkie Ale
Up Next: Irish Stout, Blackwine, Witbier
Originally posted by mookow I'm pretty proud of this beer. It is not an overly aggressive stout.
You used almost 20% chocolate/roasted barley, yet it's not overly aggressive? I'm not doubting you, I've just read to never go above 10% roasted grains... Personally, I've been having nothing but problems coming up with a good stout recipe... I'm starting to think my water might be no good with roasted grains.
__________________
Primary: Belgian Dark Strong
Secondary: Flanders Red 10, Flanders Red 08/09
Bottle Conditioning: Cyser
Kegged: DIPA
Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine
Originally posted by markaberrant You used almost 20% chocolate/roasted barley, yet it's not overly aggressive? I'm not doubting you, I've just read to never go above 10% roasted grains... Personally, I've been having nothing but problems coming up with a good stout recipe... I'm starting to think my water might be no good with roasted grains.
Try RO water and add Burton water salts back to it. We have the worst water on earth here next to the sun. Super hard and tons of chlorine. I now charcoal filter rather than using RO water. It removes the chlorine but leaves most of the other needed minerals.
This produces a very dark but smooth stout. For better lautering and saccarification, I recommend making oatmeal of the whole oatmeal carton in a gallon-and-a-half of water, then adding an equal volume of water to the oatmeal to make the strike water. Since I direct-fire the mash-tun, it's no problem for me to adjust the dough-in temp for the rest of the grain.
3 pound oatmeal stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.049 SG 12.10 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
27.0 3.00 lbs. Flaked Oats America 33.00 2
54.0 6.00 lbs. Pale Malt(2-row) America 36.00 2
4.5 0.50 lbs. Roasted Barley Great Britain 29.00 575
4.5 0.50 lbs. Black Patent Malt America 28.00 525
10.1 1.12 lbs. Crystal 30L America 35.00 30
Potential represented as Points per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Nugget Whole 14.00 30.2 60 min.
0.50 oz. Nugget Whole 14.00 15.4 30 min.
0.50 oz. Willamette Whole 4.00 2.3 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
Starter: WLP-004 Irish Ale Yeast
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.12
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions
I brewed a Sweet Cherry stout this morning. My buddy was home on leave from the Pacific Fleet and got his first lesson in homebrewing.
* 0.5 lbs. Dingemans Debitter Black
* 0.5 lbs. Simpson's Chocolate
* 6 lbs. Munich Malt Syrup
* 1 lbs. Lactose
* 1 oz. Target (60 min)
* Wyeast #1028 London Ale Yeast.
At kegging time this will get cherry extract added. Or maybe raspberry, I have both on hand. Hell, maybe I'll split it and do half and half.
My last Cherry Stout had more specialty grains but had a roastier bite than I liked, you could barely taste the cherry. I did just tap my last TAD container of it though (bottled in April) and it has mellowed considerably. So I went with a Sweet Stout base this time just to experiment.
Knocked my hydrometer off the counter and smashed it, so pretty much have to wing it on the OG this time. Oh well - maybe I'll buy myself a refractometer for Christmas!
__________________
They say you must take the bitter with the sweet - I say I'll take my bitter by the pint!
On tap: Blue & Gray Classic Lager
On tap: Sweet Cherry Stout
On tap: Hard Cider
In Secondary: More Cider!
In Primary: Mead (Raspberry)
Last edited by zoom6zoom : 12-17-2006 at 09:27 PM.
Any favorite Imperial Stout recipes?
I am probably going to brew up the following in the enxt few days (now that previous batch it is secondary and my primary is available again), let me know what you guys/girls think of this recipe:
Grains:
7 lbs. of light syrup
3 lbs. dark DME
3 lbs. amber DME
3/4 lb. crystal (recipe suggests boiling specialty grains for 10 minutes in 1/4 gal. of water)
1/2 lb. chocolate
1/4 lb. roast
1/4 lb. black patent
Hops:
2 oz. chinook(boiled for 70 min.)
2 oz. cluster (boiled for 70 min.)
1 oz. cascade (added for 15 min.)
not claiming authorship of this recipe...and will certainly require months of aging.
think it needs time in secondary in order to settle the sludge? or could I rack directly to bottle after fermenting is finished (recipe notes said 3 weeks in primary, but i figure I would just monitor fermentation activity).
And never, never boil grains unless you're doing a decoction mash.
BB's right about those hops. My 10 gallon Imperial stout recipe use 6 oz of low AA Fuggles and BKG for 60 minutes but it's got a much bigger grain bill-probably 36 pounds base malt for ten gallons so I need more hops to balance it out.
i thought the hops looked a little strong. I tried to email the author of the recipe but the email address might have been old. Do you recommend using less hops? or just adding them later?
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