This imperial stout won the "Best of Your Cellar" contest held by The MOB at the June meeting. Chris is one of five new members that signed up at the June meeting and he's already taking top honors. Excellent job Chris, keep up the good work!
For a 3.0 gallon yield for a 90 minute boil
O.G.: 1.134
F.G.: 1.029
IBU: 73.7
ABV%: 13.93%
Color 62.3 SRM
Fermentables
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 14.04 %
2.00 lb Amber Liquid Extract (12.5 SRM) Extract 14.04 %
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 49.12 %
1.00 lb Roasted Barley (300.0 SRM) Grain 7.02 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
0.50 lb Carafa II (412.0 SRM) Grain 3.51 %
0.50 lb Coffee Malt (150.0 SRM) Grain 3.51 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.51 %
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc
Hops and Adjuncts
1.50 oz Nugget [13.00 %] (60 min)Hops 61.2 IBU
2.00 oz Williamette [5.50 %] (10 min)Hops 12.5 IBU
Yeast
1 Pkg California Ale (White Labs #WLP001) Yeast-Ale; make an appropriate size yeast starter.
Directions for Partial Mash Recipe
Single infusion mash technique
The mash was a medium body single infusion at 154 for 60min.
Carbonation
Carb and conditioned with Safale's T58 belgian yeast on corn sugar.
Comments
Cut out the Malto dextrin if you want less body.
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Jeff "The Freezer" Winter's New Stout II - All Grain Recipe
This is an excellent stout that Jeff brought with him to the Big Brew Day to share with us. It has a very creamy mouthfeel and finishes quite nicley. We asked him to send in recipe so we could get it out to the other members. Thanks again Jeff and nice job!
For a 4.8 gallon (20 L) yield for a 60 minute boil
O.G.: 1.062
F.G.: 1.025
IBU: 45
ABV%: 4.9%
Color 82.1°L
Fermentables
9 lb Marris Otter 38ppg, 4°L (68.5%)
2 lb Roasted Barley 28ppg, 500°L (15.2%)
1 lb Chocolate 29ppg, 350°L (7.6%)
.5 lb Black Patent 27ppg, 500°L (3.8%)
.5 lb Crystal 40L 34ppg, 40°L (3.8%)
.13 lb Dry Candi-Clear 32ppg, °L (1.0%)
Hops and Adjuncts
2 oz Goldings (Kent) hops, 5% Alpha Acid pellet hops, for 60 minutes
1 oz Goldings (Kent) hops, 5% Alpha Acid pellet hops, for 30 minutes
Yeast
2 vials White Labs WLP004 Irish Ale yeast; or make an appropriate size yeast starter
Directions for All-Grain Recipe
Single infusion mash technique
Mash grains with 4.9 gallons of water at 166°F for a target temperature of 155°F. Sparge with 3.2 gallons of water at 167°F. Collect enough runoff to end up with 5.9 gallons before a 60-minute boil. Bring to a boil and add 2 ounces of the Goldings (Kent) hops. Boil for another 30 minutes and add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. After the 60-minute boil, chill and transfer to a fermenter, pitch the yeast and aerate well. Ferment at 65°F to 68°F for fifteen days. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F for two weeks minimum.
Carbonation
Force carbonate at approximately 2 to 2.5 volumes of CO2.
—or—
Bottle condition using 2.6 to 3.9 oz by weight (73 to 111 g) corn sugar
1 The all-grain recipes assume 67% efficiency unless otherwise stated. Adjust the grain bill to match your system.
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Rocket Rod's Positively Porter - All Grain Recipe
Big Brew 2011
In honor of Rocket Rod Romanak, who passed away February 4, 2011. Rocket Rod was a homebrewer in Kailua Kona, HI who was the Homebrewer of the Year in 2004 with this Robust Porter recipe. Rocket Rod owned and operated Rocket Suds Homebrewing Equipment & Supplies, and was an Air Force veteran. Rocket Rod attended over 25 AHA National Homebrewers Conferences in his lifetime, almost as many as Charlie Papazian. He will be missed at this year’s conference in San Diego, CA.
O.G.: 1.068
F.G.: 1.015
IBU: 73
ABV%: 7.3% ABW%: 5.8%
Fermentables
10 lb (4.5 kg) Pale Malt (2-Row)
1.75 lb (0.8 kg) Special B Malt (120 SRM)
1.1 lb (0.5 kg) Light Roasted Barley (300 SRM)
0.5 lb (227 g) Black Patent Malt (525 SRM)
0.5 lb (227 g) Chocolate Malt (350 SRM)
Hops and Adjuncts
0.9 oz (26 g) Nugget, 13% Alpha Acid whole hops, for 60 minutes
0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 30 minutes
0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 0 minutes (steep after flame out)
Hop Substitutions: If Nugget hops are unavailable, substitute with Columbus, Warrior, or Galena for 36 IBU. If Chinook hops are unavailable, substitute with BC Goldings or Simcoe for 29 IBU and 7 IBU.
¾ tsp (3 gm) Irish moss, for 20 minutes
Yeast
3 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast; or make an appropriate size yeast starter
Directions for All-Grain Recipe
Step mash method
Acid rest at 104 °F (40 °C) for 10 minutes
Protein rest at 122 °F (50 °C) for 30 minutes
Saccharification rest at 140 °F (60 °C) for 10 minutes
Saccharification rest at 158 °F (70 °C) for 60 minutes
Single infusion mash technique
Mash grains at 154 °F (68 °C). Sparge with 173 °F (78 °C) water. Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). Bring to a boil and boil for 30 minute before adding the Nugget hops. Boil for another 30 minutes and add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. Add the last hops after the heat is turned off. After the 90-minute boil, chill to 62-66 °F (17-19 °C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 66 °F (19 °C) for seven days and then transfer to a secondary fermenter for three weeks. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F (19-20 °C) for two weeks minimum.
Carbonation
Force carbonate at approximately 2 to 2.5 volumes of CO2.
—or—
Bottle condition using 2.6 to 3.9 oz by weight (73 to 111 g) corn sugar
1 The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.
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Must Be The Season of the Wit - All Grain Recipe
Big Brew 2011
This recipe is based on a witbier recipe from Jean-Francois Gravel, brewer at Dieu du Ciel! in Montreal. The recipe is found in “Brewing with Wheat: The ‘Wit’ and ‘Weizen’ of World Wheat Beer Styles” (click here) by Stan Hieronymus.
Gravel likes a coriander “punch” in his witbiers, so he uses an amount determined through trial and error to find the level of punch he’s looking for in his witbiers. In “Brewing with Wheat,” Gravel reminds us that the coriander “provides the citrusy aroma and flavor to wit, while orange peel lends a balancing herbal bitterness.” He also says he uses less coriander if he plans on adding other spices to the beer; which brings us to why the AHA chose this style for Big Brew 2011.
Charlie Papazian suggested we have a beer style to which homebrewers could add local, seasonal adjuncts such as flowers, herbs, spices, or fruit. The witbier style lends itself to this type of personalization, and we encourage you to consider adding your own local flare to this beer.
For a 5.3 gallon (20 L) yield for a 60 minute boil
O.G.: 1.053
F.G.: 1.013
IBU: 13
SRM: 4.5
Fermentables
5 lb (2.3 kg) 2-Row Pale Malt (50%), 3 SRM
2 lb (0.91 kg) Wheat Malt (20%), 2 SRM
3 lb (1.4 kg) Flaked Soft White Wheat (30%), 2 SRM
Hops
0.7 oz (20 g) Mt. Hood whole hop, (6.5% AA), @ 60 minutes
Extras
1.0 to 1.5 oz (28 to 43 g) fresh orange zest (1 or 2 oranges), added at 5 minutes left in boil
0.5 to 6.25 oz (14 to 184 g) fresh crushed/ground coriander seeds, added at 5 minutes left
Yeast
Two (2) packages Wyeast 3944 Belgian Witbier; or two (2) packages White Labs WLP400 Belgian Wit Ale yeast, or make an appropriate size yeast starter
Directions for All-Grain Recipe
Multi-Step Mash
Mash in using 1.6 qt/lb (3.1 L/kg) at 124° F (51° C) for 15 minutes. Slowly raise the mash temperature to 145° F (63° C) for 30 minutes, then raise to 154° F (68° C) for 15 minutes, and finally mash out at 169° to 172° F (76° to 78° C) water.
Single Step Mash
For single step, hold at 145° F (63° C) for 45 to 60 minutes. Sparge with very hot water, 176° to 180° F (80° to 82° C) to raise the mash temp to 158° to 169° F (70° to 76° C). Then run the sparge with 169° to 172° F (76° to 78° C) water until the end.
Collect enough runoff to end up with 5.3 gallons (20 L) after a 60-minute boil (approximately 6.25 gallons, or 23.7 L). Bring to a boil and add the hops. Boil for 55 minutes and add the orange zest, crushed coriander, and other extra ingredients. Boil for 5 more minutes and then turn off the heat. Next, chill to 70° F (21° C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 73° F (23° C) for 5 to 6 days. Rack to secondary and drop the temperature to 50° F (10° C) for 24 hours. Then drop the temperature to 32° F (0° C) and lager for 10 to 15 days. Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.
Carbonation
Force carbonate at 2.0 – 2.5 volumes of CO2
—or—
Bottle condition using 2.7 – 4.0 oz weight (77-113 g) corn sugar
1 The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.
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