Post by John C on Feb 12, 2008 2:00:11 GMT -5
Anybody got any time tested recipes? I found the following for starters but would really like some seasoned input that I can trust.
Comments?
CHEERS
RECIPES
Coffee Imperial Stout
(5 gal/19L, all-grain)
OG: 1.067 FG: 1.016
IBU: 70 SRM: 35
by Doug McNair, Redhook Breweries
Ingredients
8.0 lbs. (3.9 kg) 2-row pale malt
2.25 lbs. (1 kg) crystal (60ö80¡ L)
1.5 lbs. (0.7 kg) wheat malt
1.25 lbs. (0.6 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
0.5 lb. (0.2 kg) black patent malt
18.75 AAU Northern Brewer hops (bittering)
(2.5 oz./71 g of 7.5% alpha acids)
1.5 oz. (42 g) finishing hops
(Northern Brewer or Cascade)
15 oz. (445 mL) of espresso
Ale yeast (your choice)
Step by Step
Mash in all grains at 149¡ F (65¡ C). Hold until converted, about 1 hour. Mash off at 170¼ F (77¡ C) and begin lautering. Sparge to achieve eight gallons (30 L) of wort. Bring to a boil and add 2.5 oz. (71 g) boiling hops. Total boil is 70 minutes. After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops for five minutes. Cool to 70¼ F (21¡ C) and ferment with ale yeast. Original gravity goal is 17.5¡ Plato (1.069 SG). Terminal gravity will be pretty high, approximately 1.016. Add espresso at end of primary fermentation, bottle and enjoy!
Buzzâard Double Chocolate Espresso Stout
(5 gal/19L, extract with grain)
OG: 1.072 FG: 1.020
IBU: 56 SRM: 35
by John Arthur and Glenn BurnSilver
Ingredients
8 lbs. (3.6 kg) Alexanderâs dark malt extract syrup
0.5 lb. (0.2 kg) crystal malt (120 ¡L)
0.5 lb. (0.2 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
1 lb. (0.45 kg) Ghirardelli Select Brown chocolate powder
15 AAU Northern Brewer hops
(2 oz./57 g of 7.5% alpha acids)
0.5 lb. (0.2 kg) espresso beans, fine ground, brewed to 1 gallon
(3.8 L) of coffee
Wyeast 1056 (American Ale) yeast
Step by Step
Place grains in 2.5 gallons (9.5 L) of water, heat to 170¼ F (77¡ C), let sit for 25 minutes. Return to boil, dissolve extract. Return to boil. Add 1-1/2 oz. (43 g) hops and chocolate (add slowly and stir constantly so it doesnât stick and burn on the bottom). At 45 minutes add 1/2 oz. (14 g) hops. At 60 minutes, turn off the boil. Chill to 88¡ F (31¡ C) and add to carboy with 1-1/2 gallons (5.7 L) water. Pitch yeast (built up as a one-quart starter with DME) at 78¼ F (26¡ C). After primary is complete, rack to secondary, store in cool place (below 60¼ F or 16¡ C) for 45 days. Rack to bottling bucket, add one gallon (3.8 L) room temperature coffee and 3/4 cup bottling sugar. Stir well to mix and then bottle.
Mudhouse Stout
(5 gal/19L, all-grain)
OG: 1.052 FG: 1.014
IBU: 25 SRM: 35
by Ashton Lewis, Springfield (Missouri)
Brewing Company
Ingredients
8 lbs. (3.6 kg) 2-row pale malt
0.25 lbs. (0.11 kg) Hugh Baird crystal malt (50 ¡L)
0.25 lbs. (0.11 kg) Hugh Baird chocolate malt
0.50 lbs. (0.23 kg) Hugh Baird roasted barley
0.50 lbs. (0.23 kg) Weyermann Carafa III
4.1 AAU Nugget hops (bittering)
(0.33 oz./10 g of 12.5% AA)
0.50 oz. (15 g) Cascade hops (flavor)
1.0 oz. (27 g) Cascade hops (aroma)
21 oz. (620 ml) fresh brewed coffee
White Labs WLP001 (California Ale)
Step by Step
Mash grains at 155ö158¼ F (69ö70¡ C) for 60 minutes. Sparge with water at 168¼ F (76¡ C) and collect enough wort so that you end up with 5 gallons (19 L) after boiling. Total boil is 90 minutes. Bring to boil, add Nugget hops for 70 minutes, and remove. At 60 minutes, add first Cascade hops. Turn off heat. Add second Cascade hops. Ferment at 64¼ F (18¡ C). Primary takes three days. Do a two-day rest at 64¼ F (18¡ C) after primary is complete, cool to 52¼ F (11¡ C) and then hold for four days. Then chill to 32¼ F (0¡ C) and hold for at least one week. Coffee is added when the beer is down to 32¼ F (0¡ C). Add 21 oz. (620 mL) of fresh hot coffee, brewed from 1-1/4 oz. (35 g) espresso roast, to the cold stout. After a week, bottle.
Comments?
CHEERS
RECIPES
Coffee Imperial Stout
(5 gal/19L, all-grain)
OG: 1.067 FG: 1.016
IBU: 70 SRM: 35
by Doug McNair, Redhook Breweries
Ingredients
8.0 lbs. (3.9 kg) 2-row pale malt
2.25 lbs. (1 kg) crystal (60ö80¡ L)
1.5 lbs. (0.7 kg) wheat malt
1.25 lbs. (0.6 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
0.5 lb. (0.2 kg) black patent malt
18.75 AAU Northern Brewer hops (bittering)
(2.5 oz./71 g of 7.5% alpha acids)
1.5 oz. (42 g) finishing hops
(Northern Brewer or Cascade)
15 oz. (445 mL) of espresso
Ale yeast (your choice)
Step by Step
Mash in all grains at 149¡ F (65¡ C). Hold until converted, about 1 hour. Mash off at 170¼ F (77¡ C) and begin lautering. Sparge to achieve eight gallons (30 L) of wort. Bring to a boil and add 2.5 oz. (71 g) boiling hops. Total boil is 70 minutes. After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops for five minutes. Cool to 70¼ F (21¡ C) and ferment with ale yeast. Original gravity goal is 17.5¡ Plato (1.069 SG). Terminal gravity will be pretty high, approximately 1.016. Add espresso at end of primary fermentation, bottle and enjoy!
Buzzâard Double Chocolate Espresso Stout
(5 gal/19L, extract with grain)
OG: 1.072 FG: 1.020
IBU: 56 SRM: 35
by John Arthur and Glenn BurnSilver
Ingredients
8 lbs. (3.6 kg) Alexanderâs dark malt extract syrup
0.5 lb. (0.2 kg) crystal malt (120 ¡L)
0.5 lb. (0.2 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
1 lb. (0.45 kg) Ghirardelli Select Brown chocolate powder
15 AAU Northern Brewer hops
(2 oz./57 g of 7.5% alpha acids)
0.5 lb. (0.2 kg) espresso beans, fine ground, brewed to 1 gallon
(3.8 L) of coffee
Wyeast 1056 (American Ale) yeast
Step by Step
Place grains in 2.5 gallons (9.5 L) of water, heat to 170¼ F (77¡ C), let sit for 25 minutes. Return to boil, dissolve extract. Return to boil. Add 1-1/2 oz. (43 g) hops and chocolate (add slowly and stir constantly so it doesnât stick and burn on the bottom). At 45 minutes add 1/2 oz. (14 g) hops. At 60 minutes, turn off the boil. Chill to 88¡ F (31¡ C) and add to carboy with 1-1/2 gallons (5.7 L) water. Pitch yeast (built up as a one-quart starter with DME) at 78¼ F (26¡ C). After primary is complete, rack to secondary, store in cool place (below 60¼ F or 16¡ C) for 45 days. Rack to bottling bucket, add one gallon (3.8 L) room temperature coffee and 3/4 cup bottling sugar. Stir well to mix and then bottle.
Mudhouse Stout
(5 gal/19L, all-grain)
OG: 1.052 FG: 1.014
IBU: 25 SRM: 35
by Ashton Lewis, Springfield (Missouri)
Brewing Company
Ingredients
8 lbs. (3.6 kg) 2-row pale malt
0.25 lbs. (0.11 kg) Hugh Baird crystal malt (50 ¡L)
0.25 lbs. (0.11 kg) Hugh Baird chocolate malt
0.50 lbs. (0.23 kg) Hugh Baird roasted barley
0.50 lbs. (0.23 kg) Weyermann Carafa III
4.1 AAU Nugget hops (bittering)
(0.33 oz./10 g of 12.5% AA)
0.50 oz. (15 g) Cascade hops (flavor)
1.0 oz. (27 g) Cascade hops (aroma)
21 oz. (620 ml) fresh brewed coffee
White Labs WLP001 (California Ale)
Step by Step
Mash grains at 155ö158¼ F (69ö70¡ C) for 60 minutes. Sparge with water at 168¼ F (76¡ C) and collect enough wort so that you end up with 5 gallons (19 L) after boiling. Total boil is 90 minutes. Bring to boil, add Nugget hops for 70 minutes, and remove. At 60 minutes, add first Cascade hops. Turn off heat. Add second Cascade hops. Ferment at 64¼ F (18¡ C). Primary takes three days. Do a two-day rest at 64¼ F (18¡ C) after primary is complete, cool to 52¼ F (11¡ C) and then hold for four days. Then chill to 32¼ F (0¡ C) and hold for at least one week. Coffee is added when the beer is down to 32¼ F (0¡ C). Add 21 oz. (620 mL) of fresh hot coffee, brewed from 1-1/4 oz. (35 g) espresso roast, to the cold stout. After a week, bottle.
