Bourbon Oak Aged Imperial Stout

 15 lb 2 row barley - 9.71% ABV  (increased by 1/2 lb)  About $45 at Jaspers

1 lb Flaked Oats (decreased from 2)
10 oz Special B 150 or double roasted crystal 115 (same thing)  (decreased from 1)
10 oz Dark Chocolate malt (decreased from 1)
16 oz Roasted Barley (increased from 12)  have a couple oz
8 oz CaraMunich 60 Malt (same)  have about 4 oz
4 oz carafa II (decreased from 8 oz)  already have

1 tsp gypsum 10 min (mash water and sparge water)
1/2 tsp Calcium Chloride 10 min (mash water and sparge water)
1 oz cacao nibs (secondary) 1-2 weeks  - when to add?
2 oz cold steeped coffee secondary 1 week  (decreased from 4)  do I need this?
2 oz Oak cubes (medium toasted oak) soaked in 12 oz bourbon for 1-2 weeks add all to secondary for 2-3 weeks
1-2 oz per 5 gallons. 1-2+ weeks with chips. 1-2+ months with cubes

Mash at 153 deg for 60-90 min
Safale 04 and 33(cool wort to 70 F before pitching yeast)
  (start with 6.5-7 gallons pre boil) (started with just under 7 gal and ended up with 5)

1 oz chinook 60 minutes

1/2 oz something lighter for 30

1/2 oz something lighter for 5

Spring IPA - Citra and Summit?

 5 (3+) gallons (calculated ____%)  Maybe use eldorado?

70% base malt and 30% adjuncts

7 lbs (5 lbs) Golden Promise Malt
1 lb (0.5 lb ) White Wheat  

1 lb (1 lb) Flaked Oats (from grocery store)
1 lb (1 lb) Flaked Wheat
6 (4 oz) carapils (already have)
6 oz  (3 oz) honey malt (already have)

Try mashing at 156 F to get a sweeter more full body like TH or Bissell Swish.
Expect some volume loss from hops.  I think it is best to use muslin bag.

15-20 min boil (will only need to start with 3.75 gal. wort, since boil off rate is 2 gal/hr)
1 oz (0.50 oz) Mosaic 15-20 min
3 oz (1 oz) Mosaic (1) oz Rakau 20 min (whirlpool at 160 deg for 25 min)
pitch yeast at 70 deg

Cool to 70 F before pitching yeast
Safale S-33

should have about 1.5 oz of hops/gallon
Dry Hop (dryhop after about 3 days when active fermentation is still occurring)
(1.5 oz) Mosaic Dryhop - day 3 of fermentation (maybe use hop bag for half of the hops
(1 oz) Mosaic and (1 oz Rakau) Dryhop - day 6 of fermentation
Just add the first hops on day 3 of fermentation, then the second round on day 7, then keg on day 10 or 11

English Dark Mild Ale (Worthington)

4% ABV

6 lb Marris Otter Malt
(4 oz) British Crystal 40
(4 oz) British Crystal 90
(2 oz) Victory malt
(3 oz) pale chocolate 200
(1 oz) roasted barley (not used)
1 oz East Kent Goldings Hops 0.75 oz for 60 min. 0.25 oz for 20 min
irish moss (add 1 teaspoon to a little water to hydrate it, then add to boil last 15 min.)
steep some black tea at flame out (5 english breakfast tea bags)
SAfale 04

Add some gypsum to water
Aim for a solid 4.5 gallon yield.  That will get me 4%.  4.75 would be OK too.
Start with 6.25 gal wort boil and down to 4.5 gallons
Started with 6.1 gallons boiled for 50 minutes, Yield 4.65 gallons
 

Initial Gravity reading
11 brix 
42 sp. gravity
Potential alcohol 5.1%

Final Gravity

3 brix

11 sp. gravity

Potential alcohol 1.1%

Transferred to secondary on fourth day after it fermented out nice.

First impression is that it is not dark enough.  Could have added 1 more oz of chocolate, maybe 1 oz of special B 150 or oz of crystal 120

Kegged on Day 12.  Tastes good at kegging.  Added a splash of Slubberdegullion for color.

Squeak the Bacon Mosaic/Rakau NEIPA

5 (3+) gallons (calculated 6.8%)  Maybe use/rakau/motueka/idaho 7

60% base malt and 40% adjuncts
7 lbs (5 lbs) Golden Promise Malt
1 lb (0.5 lb ) White Wheat  

1 lb (1 lb) Flaked Oats (from grocery store)
1 lb (1 lb) Flaked Wheat
6 (4 oz) carapils (already have)
6 oz  (3 oz) honey malt (already have)

1 oz caramunich 60

Mash at 151-153 F
Expect some volume loss from hops.  I think it is best to use muslin bag.

15-20 min boil (will only need to start with 3.75 gal. wort, since boil off rate is 2 gal/hr)
1 oz (0.50 oz) Mosaic 15-20 min
3 oz (1 oz) Mosaic (1) oz Rakau 20 min (whirlpool at 160 deg for 25 min)
pitch yeast at 70 deg

Cool to 70 F before pitching yeast
Safale S-33

should have about 1.5 oz of hops/gallon
Dry Hop (dryhop after about 3 days when active fermentation is still occurring)
(1.5 oz) Mosaic Dryhop - day 3 of fermentation (maybe use hop bag for half of the hops
(1 oz) Mosaic and (1 oz Rakau) Dryhop - day 6 of fermentation
Just add the first hops on day 3 of fermentation, then the second round on day 7, then keg on day 10 or 11

Notes:

That freaking "stuck mash" happened again, even though I put the flaked grains on top.  

The mosac hops smell more powerful than the Rakau

Mash seemed to hit right temp, but had to unstick it with questionable results

Seemed to ferment out really quick in 36 hours, then slowed.  I shook it and moved from about 65 deg to 70 deg.  Did'nt seem to help much.

Added first round of dry hops directly on day 3.

Added second round on day 6 in muslin bag

Kegged on day 10. Smells and looks fantastic.

Potential Alc + 1.5??

Very nice aroma.  Holds a very good head.  Very tasty. This got very good ratings from friends.

 It looked appealing early on, but after I moved the keg it got very cloudy and ugly with a lot of suspended hops.  Next time it is best to dry hop everything in muslin bag.  This is a good base recipe.  Replace Munich 60 with something.  Not sure if Golden Promise Made any difference. 

 

Slubberdegullion - (Imperial Stout - Year 3)

14.5 lb 2 row barley - 9-9.5% ABV
2 lb Flaked Oats
1 lb Special B 150 or double roasted crystal 115 (same thing)
1 lb Dark Chocolate malt
12 oz Roasted Barley
8 oz CaraMunich 60 Malt
8 oz carafa II

1 tsp gypsum 10 min (mash water and sparge water)
1/2 tsp Calcium Chloride 10 min (mash water and sparge water)
2.5 oz Lactose 10 min
2 oz cacao nibs (secondary) 1-2 weeks  - when to add?
4 oz cold steeped coffee secondary 1 week  (increased from 2)
2 oz Oak cubes (medium toasted oak) soaked in bourbon for 4 weeks add to secondary for 4-5 weeks
1-2 oz per 5 gallons. 1-2+ weeks with chips. 1-2+ months with cubes
or cherries (RW Knudzen tart Cherry Juice Concentrate for one gallon
or cinnimon or coconut
Mash at 153 deg for 60-90 min
Safale 04 (cool wort to 70 F before pitching yeast) 2 packets!!
0.6 oz Apollo 60 min  (start with 6.5-7 gallons pre boil) (started with just under 7 gal and ended up with 5)

0.4 oz Citra hops 10 min

DONT FORGET THE HOT SCOTCHIE!!  1:1 or 2:1

Cocoa Nibs and Coffee in 5 gal for 10 days

Divide into 3 fermenters for final week

more cocoa nibs 3.5 gal
coconut 1 gal - 
cherry 1 gal - 

Brewing notes:
Mash temp was a little low at 143 so added a gallon of boiling water to raise it to 153. (if brewing in cold weather, start mash water temp at 180 deg.)
Used 5 gal mash water and 5 gal sparge water.  Probably only needed 4 gal sparge water.
Mash got stuck so had to take out of mash tun, clear issue and replace back into mash tun.
Collected too much wort.  One gallon extra. ooops.

Alcohol estimated at 8.9% from all grain ABV calculator

Original Gravity
(These taken preboil, so will be inaccurate)
brix - 20.5
Potential Alcohol - 11%
Sp. Gravity - 84

Rack base beer into all 3 fermenters
Add cocoa (2 oz) and coffee (3 oz) to 3.5 gallon for 10 days

One gallon Cherry version
Add cocoa (0.5 oz) and cherries (8 oz)to 1 gallon for 10 days (small mouth jug)used a bag of TJ's tart cherries.  Way too much cherry and sugar (bottles overcarbed) - reduce to 1/3 bag.

One gallon coconut version

Add cocoa (0.5 oz) and toasted coconut (3.5 oz) to 1 gallon for 10 days (large mouth jug) toasted the coconut in the oven, but used too much, regardless, it was quite good.

Removed cocoa and coffee in 3.5 gal batch after 4 days for fear of it getting too bitter.  Added 1 oz cocoa nibs to replace.


The regular version did not carb up well (neither did the coconut version)
On March 23, 2020 I dumped all regular version bottles and 3.5 bottle of cherry version into keg and carbonated.  This mixture turned out very good, with a nice cherry chocolate flavor.  Toned down the cherry flavor.

Use less cocoa nibs to reduce bitterness

Tarred and Feathered
Bombogenesis
Black Gold

Munich Helles

5 gallon batch

90% german pilsner malt
10% light munich malt
3-4 % acidulated malt
3 % carapils


90 min boil
Add bittering hops at 60 min
Add flavoring hops at 20 min
Add aroma hops at 2 min
find out what hops jacks abby uses

Regular Lager or Munich Lager Yeast (2 packets)

Russian Imperial Meddling (Imperial Stout - Year 2)

Russian Imperial Meddling Stout (8.5%)

14 lb 2 row barley
1 lb Special B 150 (subbed 10 oz double roasted crystal 115 and 6 oz patagonia caramel 190)
12 oz Roasted Barley(subbed 6 oz carafa II, 4 oz carafa I and 2 oz midnight wheat)
0.5 lb Munich 55 Malt (subbed regular munich)
1 lb Pale Chocolate malt
0.5 lb Black Patent malt
1.5 lb Flaked Oats
1 tsp gypsum 10 min (mash water and sparge water)
1/2 tsp Calcium Chloride 10 min (mash water and sparge water)
2 oz cacoa powder at flameout
3.7 oz cacao nibs (secondary) 1-2 weeks (reduced from 4 oz)
vanilla beans (secondary) 1-2 weeks (excluded because too expensive)
4 oz cold steeped coffee secondary 1 week  (increased from 2)
1 Oak Spiral (medium toasted oak)  add to secondary for 1-2 weeks (sterilize with vanilla vodka)
1-2 oz per 5 gallons. 1-2+ weeks with chips. 1-2+ months with cubes


Mash at 153 deg for 60-90 min (started at 175 deg and maintained mash temp at 152-153!!)
Safale 04 (cool wort to 70 F before pitching yeast)
1 oz Zeus cones, 0.5 oz Apollo 60 min  (start with 6.5-7 gallons pre boil) (started with just under 7 gal and ended up with 5) (increased from 0.5 oz)
1 oz Zeus cones, 0.5 oz Apollo hops 10 min (increased from 0.25 oz)

Primary 3 weeks (due to vacation)
Secondary 1 week on coffee and cacao nibs and oak
Oak for an additional week, then added 2 oz cacao nibs for final 2 days.
Bottled on January 6th 2019

Brewed on Dec. 1st
Transferred to Secondary on Dec. 23

Tasting Notes:
It's a bit bitter and astringent for a stout.  Not sure if the bitterness is coming from the oak, hops or nibs.  Fantastic and strong chocolate nose.
Next time I would use correct grain bill, even if I have to wait,  don't do second steep of cacao nibs,
maybe eliminate coffee, reduce hops.  Its just too much chocolate and hops, not enough grains.  Maybe add some lactose.

It should mellow with age.

After 6-8 months if smoothed out and got more body, a little less bitter.