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Monday, January 23, 2012

Founders Breakfast Stout

I've never been too big into stouts but this particular recipe looked pretty yummy to me. I adjusted the ABV down to about 7%, it is originally about 8.5% but that's just too strong for my tastes. I know it isn't 'true to the recipe', but it's my beer so I think I will do it this way and see what I think. Yes it has Chocolate grains in the mash for that coffee taste but it also includes a liter of cold-pressed coffee made from 4oz of Kona beans and 2oz of cocoa powder added right to the keg before serving. Might take some conditioning time too. I don't know about 'breakfast' but it should be yummy.

Founder's Brealfast Stout Clone
American Stout
Type: All Grain Date: 9/18/2011
Batch Size (fermenter): 5.50 gal Brewer: MikeRoBrew1
Boil Size: 6.95 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:


Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.8 %
1 lbs 5.9 oz Oats, Flaked (1.0 SRM) Grain 2 9.1 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 6.6 %
12.0 oz Roasted Barley (300.0 SRM) Grain 4 5.0 %
9.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.7 %
7.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.9 %
0.80 oz Magnum [9.50 %] - Boil 60.0 min Hop7 22.0 IBUs
1.00 oz Hallertauer Mittelfrueh [3.40 %] - Boil 30.0 min Hop 8 7.6 IBUs
1.00 oz Hallertauer Mittelfrueh [3.40 %] - Boil 2.0 min Hop 9 0.8 IBUs
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.069 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 % Actual Alcohol by Vol: 4.7 %
Bitterness: 30.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 47.5 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 15 lbs 1.9 oz
Sparge Water: 4.29 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps

Name Description Step Temperature Step Time
Mash In Add 18.90 qt of water at 165.3 F 150.0 F 75 min
Sparge Step: Fly sparge with 4.29 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F

-Misc Final Additions-
-4oz of coffee, cold-pressed into one liter of boiled and cooled water. Add at bottling/kegging.
-2-2.5oz cocoa powder. Add at bottling/kegging.

Flaked Oats can be Quaker Oatmeal if needed

Friday, January 20, 2012

Surly Five Sour and Surly Darkness Russian Imperial Stout

I got my hands on some Surly Five Sour and Surly Darkness Russian Imperial Stout and wanted to post some pictures. The RIS was one of the richest beers I have ever tasted. Massive waves of raisins, prunes, dark spices, hints of many other flavors. Very complex taste and every sip gave hints of different tastes. I still have one bottle of RIS I have been saving, and I haven't tasted the Sour yet!

Yeast Washing

I've been washing yeast for a while now, it's fun and easy and saves money. More pics to follow.

Scottish Light Oaked Ale

Here is recipe I did for a Light Ale using Scottish grains and yeast. It was oaked with American Oak chips, medium toasted.

This unique recipe offers a heavy malt taste but has a clean tasting finish. A lightly hopped beer that is surprisingly full bodied. Our 60/- recipe is a nice introduction to IPAs and Strong Ales. 60/- = 60 shillings.
Ingredients: 7 lbs. Domestic 2-Row barley, 2 oz. Caramel 10L, 4 oz. Chocolate, 1 oz. Golding, maltodextrin, brown sugar, hops, 1 oz. oak chips, priming sugar, and yeast.