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.