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Similar to #15, #21, #28, #36, #43, #53.

• Steeped Grains (30 min)
  • 1.0 lb Crystal 20L
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • 2x Safale S-04

OG: 1.080 @ 77F; FG: ; ABV: ; Calories:

Back to 9.0 lb of LME instead of 8.5.

I started by going to the brew store to get ingredients for Diplodocus. But they were out of some hops, LME, and the yeast I needed. So I decided to sub out all of those, which was really an entirely different recipe, rather than not brew at all.

• Steeped Grains (30 min)
  • 1.0 lb Crystal 20L
  • 0.5 lb Cara-Pils
• Sugars
  • 5.0 lb Pilsen Light Liquid Malt Extract
  • 3.5 lb Golden Light Liquid Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Amarillo
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • 2x Safale US-05

OG: 1.076 @ 75F; FG: 1.011 @ 72F; ABV: 8.5%; Calories: 249

It took a little over 45 min to hit 165F starting from cold tap water. Transferred from primary to secondary (5 gal carboy) for dry hopping at 6 days. Smell was great. Kegged after 17 days in secondary. I had carbonated water in the keg, so I didn't do a full keg clean. I left the locks in place and just ran sanitizer through to save some time.

This one was too fruity for me. I'm guessing the yeast substitution contributed to that. Don't need to do this one again.

• Steeped (30 min; flameout at ~168F)
  • 1.0 lb flaked oats
  • 1.5 lb Chocolate
  • 1.25 lb Black Patent
  • 0.5 lb Crystal 80L
  • 0.75 lb Roasted Barley
• Additions
  • 60 min: 11.0 lbs Golden LME
  • 10 min: Wirlfloc tablet
• Hops
  • 60 min: 1.5 oz Bravo
  • 10 min: 1.0 oz Colombus
  • 10 min: 1.0 oz Cascade
• Yeast
  • 2x Safale US-05

OG: 1.095 @ 75F; FG: 1.031 @ 73F; ABV: 8.4%; Calories: 321

I got the ingredients from Brewer's Edge instead of Siciliano's. They did not have bulk Dark LME so I used Golden LME instead and increased the amount of chocolate, black patent, and roasted barley grains. I did not crush up the flaked oats with the grains. I used my large grain bag and I lost a lot of water when removing the grains - probably close to a gallon. However, I had close to a gallon of LME so that brought it back up close to 5 gallons total again. It took over 45 minutes starting from cold water to get to 165F to steep. Lost maybe half a gallon during the boil. So the OG was higher than previous time but more like what I was going for with this recipe anyway.

I wanted to brew a session stout but decided to spice it up slightly.

• Steeped (30 min; started at 166F, ended at 152F)
  • 0.5 lb Carafa II
  • 0.5 lb Chocolate
  • 0.5 lb Flaked Naked Oats
• Fermentables
  • 8.0 lb Golden Light LME (60 min)
• Hops
  • 1.0 oz Willamette 4.2% (60 min)
  • 1.0 oz Golding 4.3% (30 min)
• Misc
  • 60 min: 1 lb lactose
  • 10 min: Irish Moss / Whirlfloc
  • 1 min: 1/2 t ground cinnamon
  • 1 min: 1/4 t ground ginger
  • 1 min: 1/8 t ground nutmeg
  • 1 min: 1/8 t ground all spice
• Yeast
  • Safale US-05

• OG: 1.064@75F
• FG: 1.022@72F
• ABV: 5.6%
• Calories: 228
• Cost: $36.20
• Cost/12oz: $0.724

A little over a week after kegging it tastes ok. It has a somewhat bad initial smell factor, not sure why.

• Steeped (30 min; started at 164F)
  • 1.25 lb Chocolate
  • 1.0 lb Crystal 120L
  • 0.5 lb Black Patent
  • 0.5 lb Roasted Barley
  • 1.0 lb Flaked Oats
• Fermentables
  • 10.0 lb Golden Light LME (60 min)
• Hops
  • 2.0 oz Summit (60 min)
  • 1.0 oz Willamette (15 min)
  • 1.0 oz East Kent Goldings (0 min)
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • 2x Safale US-05
• Secondary
  • 2 bourbon-soaked vanilla beans in secondary
  • 2.0 oz bourbon-soaked oak chips in secondary

• OG: 1.072 @ 73
• FG: 1.018 @ 71
• ABV: 7.2%
• Calories: 252
• Cost: $73.64
• Cost/12oz: $1.38

On 2019-08-12 I submersed 2 oz of oak chips in about 1 cup of Ezra Brooks bourbon in a 2 cup pyrex container. On 2019-08-16 I submersed 2 vanilla beans in about 3/4 cup of Ezra Brooks bourbon in a 4 cup pyrex container. Used the large nylon brew bag to steep the grains and oats. When removing it it removed so much water (about 2“ below rivets) that I added more to bring up to about 1” below rivets. On 2019-08-26 I transferred to secondary and racked onto the vanilla beans, bourbon, and oak chips. Gravity measured 1.020 at 72 before transferring and about 1.018 after transferring. Kegged on 2019-10-12. Gravity measured 1.018 at 71. It tasted great during kegging. This one tasted excellent. I could have used even more vanilla. The oak was plenty though. A couple weeks after kegging, this one is very good. Although it turned out excellent, it could have used more vanilla, and probably a little less aging on oak chips. Next time I would try maybe adding the oak chips later to the secondary.

• Steeped Grains (30 min)
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils
• Additions
  • 90 min: 2 large + 1 small cans (75 oz total) of Libby's 100% Pure Canned Pumpkin
  • 60 min: 7.75 lb Golden Light LME
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz UK East Kent Goldings
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • Safale US-05

OG: 1.064 @ 79; FG: 1.012 @ 73; ABV: 7.0%; Calories: 226

Similar to 48. The brew store no longer had U.K. W.G.V. hops so I used UK East Kent Goldings instead. Turned out great!

Similar to #15, #21, #28, #36, #43.

• Steeped Grains (30 min)
  • 1.0 lb Crystal 20L
  • 0.5 lb Cara-Pils
• Sugars
  • 8.5 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • 2x Safale S-04

OG: 1.073 @ 81; FG: 1.012 @ 72; ABV: 8.2%; Calories: 257

Turned out good.

Imperial IPA

• Steeped Grains (152-160F; 30 min)
  • 0.5 lb Crystal 10L
  • 0.4 lb Carapils
• Fermentables
  • 7.5 lb Pilsen Light LME (90 min)
  • 1.0 lb Dextrose (90 min)
• Hops
  • 3.5oz CTZ 13.90% @ 90min
  • 0.75oz CTZ 13.90% @ 45min
  • 1.0oz Simcoe 12.30% @ 30min
  • 1.0oz Centennial 8.00% @ 0min
  • 1.0oz Simcoe 12.30% @ 0min
  • 1.0oz CTZ 13.90% dry hop 18 days
  • 1.0oz Centennial 9.10% dry hop 18 days
  • 1.0oz Simcoe 12.30% dry hop 18 days
  • 0.25oz CTZ 13.90% dry hop 7 days
  • 0.25oz Centennial 9.10% dry hop 7 days
  • 0.25oz Simcoe 12.30% dry hop 7 days
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • 2x Safale US-05

OG: 1.060 @ 78; FG: 1.007 @ 72; ABV: 7.1%; Calories: 209

Similar to #47 but back to Safale US-05 yeast. I used the Pliny Hop Pack from Farmhouse Brewing. This time around I preferred diplodocus to Goldilocks.

Notes

• Steeped (30 min)
  • 1.0 lb Chocolate
  • 2.0 lb Flaked Oats
  • 0.5 lb Roasted Barley
  • 0.25 lb Black
• Additions
  • 60 min: 11.0 lbs Golden Light LME
  • 60 min: 1.0 lb Maple Syrup (Meijer 100% Pure Maple Syrup 8.5 fl oz)
  • 15 min: 3.0 oz cacao nibs (100% cacao)
  • 15 min: 3.0 oz bittersweet chocolate (60% cacao)
  • 10 min: Wirlfloc tablet
  • 0 min: 3.0 oz coffee
  • secondary: 1 T natural maple flavor (Brewer's Best)
  • secondary: 2.0 oz oak chips
• Hops
  • 60 min: 1.0 oz German Magnum (AA 12.7)
  • 20 min: 1.75 oz Willamette (AA 4.2)
  • 5 min: 1.25 oz Willamette (AA 4.2)
• Yeast
  • 2x Safale US-05

OG: 1.091 @ 77; FG: 1.024 @ 69; ABV: 9.05%; Calories: 321

Somewhat based on https://www.brewersfriend.com/homebrew/recipe/view/322238/maple-imperial-breakfast-stout.

Instead of transferring to an actual secondary, I just added the oak chips and natural maple flavor to the primary bucket. I used the “tea” method for the oak chips because I did not start soaking them in liquor early enough. I boiled about 2 cups of water in a pot and then added the 2 oz of oak chips to the boiling water. I let it boil for 5 minutes then moved the pot to an ice bath in the sink for 5 minutes, and then poured the entire “tea” and most of the oak chips in to the wort. I am not sure how much of the natural maple flavor to use in addition to the maple syrup that was brewed with. I am probably going to have to taste it once it's kegged and see whether I need to add more then. I could not taste enough maple once it was kegged. I added close to 2 oz of the maple flavor extract in the keg to try it out. Unfortunately it did not mix in well so the next pour had way too much of it. The following pours were also too strong of the maple extract. Will see if it starts mellowing out. If I brew again I should use more of the maple extract in the secondary or at flameout perhaps.

• Steeped (30 min)
  • 1.0 lb flaked oats
  • 1.0 lb Chocolate
  • 1.0 lb Black
  • 0.5 lb Crystal 80L
  • 0.5 lb Roasted Barley
• Additions
  • 60 min: 11.4 lbs Dark LME
  • 10 min: Wirlfloc tablet
• Hops
  • 60 min: 1.5 oz Bravo
  • 10 min: 1.0 oz Colombus
  • 10 min: 1.0 oz Cascade
• Yeast
  • 2x Safale US-05

OG: 1.085 @ 77; FG: 1.031 @ 72; ABV: 7.3%; Calories: 304

I got the ingredients from Siciliano's instead of Brewers Edge this time. I crushed up the flaked oats with the grains. During kegging the final gravity was higher than I expected. Perhaps I didn't let it sit long enough. It tasted sweeter than I wanted while kegging, but tasted great. After letting it sit in the keg 1-2 weeks this one tasted great. It still is slightly sweeter than I wanted, and not as high of a gravity as I was going for. I probably could have done a lower volume of water. I think having the flaked oats crushed up with the grain made a difference. The mouthfeel was very smooth. Overall excellent, one of my best stouts. After a few weeks and several more pours, this remains a very good stout. I could try adding oak chips or more flaked oats.

• Steeped (30 min)
  • 1.0 lb flaked barley
  • 1.0 lb Crystal 60L
  • 1.0 lb Chocolate
  • 2.0 lb Pale 2-Row
  • 1.0 lb Black Patent
• Additions
  • 60 min: 6.6 lb Amber LME
  • 60 min: 3.3 lb Dark LME
  • 30 min: 0.5 lb Brown Sugar
  • 10 min: 24 oz Ghirardelli Bittersweet 60% Cacao
  • 10 min: 8 oz Hershey's Cocoa powder
  • Secondary: 1.0 lb Lactose
  • Secondary: 8 oz Unsweetened 100% Cacao
• Hops
  • 60 min: 0.5 oz Chinook
  • 30 min: 0.5 oz Willamette
  • 15 min: 0.5 oz Chinook
  • 15 min: 0.5 oz Willamette
• Yeast
  • 2x Safale US-05

OG: 1.100@75; FG: 1.037@66; ABV: 8.6%; Calories: 356

Originally based on https://www.brewersfriend.com/homebrew/recipe/view/1647/chocolate-imperial-stout. Mike and I brewed the same recipe in his garage. I used Safale US-05 while he used White Labs WLP004 Irish Ale liquid yeast. I used his aluminum turkey roaster pot on the burner. It turned out good enough.

• Steeped Grains (30 min)
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils
• Additions
  • 90 min: 2 large + 1 small cans (73 oz total) of Libby's 100% Pure Canned Pumpkin
  • 60 min: 7.8 lb Golden Light LME
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz U.K. W.G.V.
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • Safale US-05

OG: 1.064@74; FG: 1.011@67; ABV: 7.1%; Calories: 222

Same as 45.

Notes

Imperial IPA

• Steeped Grains (152-164F; 30 min)
  • 0.5 lb Crystal 10L
  • 0.4 lb Carapils
• Fermentables
  • 7.5 lb Pilsen Light LME (90 min)
  • 1.0 lb Dextrose (90 min)
• Hops
  • 3.5oz CTZ 13.90% @ 90min
  • 0.75oz CTZ 13.90% @ 45min
  • 1.0oz Simcoe 12.30% @ 30min
  • 1.0oz Centennial 8.00% @ 0min
  • 1.0oz Simcoe 12.30% @ 0min
  • 1.0oz CTZ 13.90% dry hop 15 days
  • 1.0oz Centennial 9.10% dry hop 14 days
  • 1.0oz Simcoe 12.30% dry hop 14 days
  • 0.25oz CTZ 13.90% dry hop 4 days
  • 0.25oz Centennial 9.10% dry hop 4 days
  • 0.25oz Simcoe 12.30% dry hop 4 days
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • White Labs San Diego Super Yeast WLP090

OG: 1.064 @ 77; FG: 1.010 @ 67; ABV: 7.3%; Calories: 223

Similar to #46. Decreased dextrose from 1.75 to 1.0 lb. Increased LME from 7.0 lb to 7.5 lb. Changed steeped grains slightly. Changed the yeast to experiment. I used the Pliny Hop Pack from Farmhouse Brewing.

Notes

Imperial IPA

• Steeped Grains (152-164F; 30 min)
  • 6.0 oz Crystal 10L
  • 12.0 oz Carapils
• Fermentables
  • 7.0 lb Pilsen Light LME (90 min)
  • 1.75 lb Dextrose (90 min)
• Hops
  • 3.5oz CTZ 13.90% @ 90min
  • 0.75oz CTZ 13.90% @ 45min
  • 1.0oz Simcoe 12.30% @ 30min
  • 1.0oz Centennial 8.00% @ 0min
  • 1.0oz Simcoe 12.30% @ 0min
  • 1.0oz CTZ 13.90% dry hop 15 days
  • 1.0oz Centennial 9.10% dry hop 14 days
  • 1.0oz Simcoe 12.30% dry hop 14 days
  • 0.25oz CTZ 13.90% dry hop 4 days
  • 0.25oz Centennial 9.10% dry hop 4 days
  • 0.25oz Simcoe 12.30% dry hop 4 days
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • Safale US-05

OG: 1.069 @ 74; FG: 1.006 @ 71; ABV: 8.35%; Calories: 237

Similar to #44. Increased dextrose from 1.25 to 1.75 lb. I used less Crystal 10 and more Carapils in the hope to make the color lighter and make the taste slightly less malty. The brew store only had one Safale US-05 in stock so I only used one. I used the Pliny Hop Pack from Farmhouse Brewing.

Notes

• Steeped Grains (30 min)
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils
• Additions
  • 2 large + 1 small cans (73 oz total) of Meijer 100% Pure Canned Pumpkin (90 min)
  • 7.7 lb Golden Light LME (60 min)
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz U.K. W.G.V.
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • Safale US-05

OG: 1.058 @ 82; FG: 1.012 @ 71; ABV: 6.3%; Calories: 207

Imperial IPA

• Steeped Grains (152-164F; 30 min)
  • 9.0 oz Crystal 10L
  • 9.0 oz Carapils
• Fermentables
  • 7.0 lb Pilsen Light LME (90 min)
  • 1.25 lb Dextrose (90 min)
• Hops
  • 3.5oz CTZ 13.90% @ 90min
  • 0.75oz CTZ 13.90% @ 45min
  • 1.0oz Simcoe 12.30% @ 30min
  • 1.0oz Centennial 8.00% @ 0min
  • 1.0oz Simcoe 12.30% @ 0min
  • 1.0oz CTZ 13.90% dry hop 15 days
  • 1.0oz Centennial 9.10% dry hop 14 days
  • 1.0oz Simcoe 12.30% dry hop 14 days
  • 0.25oz CTZ 13.90% dry hop 5 days
  • 0.25oz Centennial 9.10% dry hop 5 days
  • 0.25oz Simcoe 12.30% dry hop 5 days
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • 2x Safale US-05

OG: 1.063 @ 79; FG: 1.008 @ 76; ABV: 7.3%; Calories: 220

Similar to #42. Decreased pilsen light LME down by another 1 lb. Decreased dextrose from 1.5 to 1.25 lb. I used the Pliny Hop Pack from Farmhouse Brewing.

Similar to #15, #21, #28, #36.

• Steeped Grains
  • 1.0 lb Crystal 20L
  • 0.5 lb Cara-Pils
• Sugars
  • 8.5 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • Safale S-04

OG: 1.079 @ 76; FG: 1.012 @ 73; ABV: 8.9%; Calories: 275

This one turned out great. Probably the best for this recipe. It is a bit malty. Perhaps next time reduce LME.

Imperial IPA

• Steeped Grains (152-164F; 30 min)
  • 9.0 oz Crystal 10L
  • 9.0 oz Carapils
• Fermentables
  • 8.0 lb Pilsen Light LME (90 min)
  • 1.5 lb Dextrose (90 min)
• Hops
  • 3.5oz CTZ 13.90% @ 90min
  • 0.75oz CTZ 13.90% @ 45min
  • 1.0oz Simcoe 12.30% @ 30min
  • 1.0oz Centennial 8.00% @ 0min
  • 1.0oz Simcoe 12.30% @ 0min
  • 1.0oz CTZ 13.90% dry hop 15 days
  • 1.0oz Centennial 9.10% dry hop 14 days
  • 1.0oz Simcoe 12.30% dry hop 14 days
  • 0.25oz CTZ 13.90% dry hop 5 days
  • 0.25oz Centennial 9.10% dry hop 5 days
  • 0.25oz Simcoe 12.30% dry hop 5 days
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • 2x Safale US-05

OG: 1.070 @ 77; FG: 1.010 @ 64; ABV: 8.1%; Calories: 243

Similar to #38. I increased the amount of dextrose quite a bit and brought the pilsen light LME content down by 1 lb. I used the Pliny Hop Pack from Farmhouse Brewing.

This is mainly based on the recipe at http://www.seriouseats.com/recipes/2011/10/homebrewing-how-to-brew-american-black-ale-cascadian-dark-black-ipa-recipe.html.

• Steeped Grains (40 min)
  • 20.0 oz Chocolate Malt
  • 12.0 oz Crystal 40L
  • 12.0 oz Crystal 80L
  • 8.0 oz Carafa II
  • 2.0 oz Black Patent Malt
• Fermentables
  • 7.0 lbs Pale Ale LME
• Hops
  • 1.0 oz Centennial @ 60 min
  • 1.0 oz Centennial @ 30 min
  • 1.0 oz Cascade @ 15 min
  • 1.0 oz Cascade @ 5 min
  • 2.0 oz Cascade Dry Hopped
• Yeast
  • 2x Safale US-05

OG: 1.056 @ 76; FG: 1.013 @ 64; ABV: 5.8%; Calories: 197

This one turned out to be fairly decent. I wouldn't say it's great, but very drinkable. Very dark color with a bitter initial bite. Mouthfeel and aftertaste are meh.

A Breakfast Stout clone; mostly the same as 26.

• Steeped (35 min)
  • 22 oz Flaked Oats
  • 1.0 lb Chocolate Malt
  • 12 oz Roasted Barley Malt
  • 9 oz Debittered Black Malt
  • 7 oz Crystal Malt 120L
  • 1.8 oz coarsely ground Sumatra Coffee
  • 1.8 oz coarsely ground Kona Coffee
• Additions
  • 90 min: 2.5 oz Dark, Bittersweet Baker's Chocolate
  • 90 min: 1.5 oz Unsweetened Chocolate Baking Squares
  • 60 min: 1.7 lb Light DME
  • 30 min: 6.6 lb Light LME
  • 0 min: 0.5 oz Dark, Bittersweet Baker's Chocolate
  • 0 min: 0.5 oz Unsweetened Chocolate Baking Squares
• Hops
  • 60 min: 1.0 oz Nugget (Alpha 14.0%)
  • 30 min: 0.5 oz Willamette (Alpha 5.1%)
  • 0 min: 0.5 oz Willamette (Alpha 5.1%)
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • Danstar London ESB Yeast

OG: 1.082 @ 78; FG: 1.032 @ 68; ABV: 6.8%; Calories: 295

Changes from previous:

• Different Yeast
• Slightly more coffee
• Steeped 35 min.
• Extra 0.5 oz of each chocolate at flame-out

At first this one tasted too sweet like it didn't fully ferment. After several days of sitting in the keg and turning up the CO2 it was a little better. Next time, use 2 yeast packets for this high of an OG. Also transfer to secondary. Also let it sit longer. I think I kegged it too early.

• Steeped Grains (30 min)
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils
• Additions
  • 2 large + 1 small cans (73 oz total) of Meijer 100% Pure Canned Pumpkin (90 min)
  • 7.9 lb Golden Light LME (60 min)
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz U.K. W.G.V.
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • Safale US-05

OG: 1.060 @ 80; FG: 1.013 @ 70; ABV: 6.4% Calories: 213

Used cold tap water instead of hot water from the water heater.

This one is good, but not as good as it has been in the past. The spice taste is good but the pumpkin is lacking. I did not get around to transferring this to a secondary fermenter, which might make a difference. And it only fermented for 28 days before kegging. Perhaps I need to let this one sit for a couple months before kegging again next time.

Imperial IPA

• Fermentables
  • 9.0 lb Pilsen Light LME (90 min)
  • 11.0 oz Dextrose (90 min)
• Steeped Grains (152-164F; 30 min)
  • 9.0 oz Crystal 10L
  • 9.0 oz Carapils
• Hops
  • 3.5oz CTZ 13.90% @ 90min
  • 0.75oz CTZ 13.90% @ 45min
  • 1.0oz Simcoe 12.30% @ 30min
  • 1.0oz Centennial 8.00% @ 0min
  • 1.0oz Simcoe 12.30% @ 0min
  • 1.0oz CTZ 13.90% dry hop 15 days
  • 1.0oz Centennial 9.10% dry hop 15 days
  • 1.0oz Simcoe 12.30% dry hop 15 days
  • 0.25oz CTZ 13.90% dry hop 5? days
  • 0.25oz Centennial 9.10% dry hop 5? days
  • 0.25oz Simcoe 12.30% dry hop 5? days
• Yeast
  • Safale US-05

OG: 1.071 @ 80; FG: 1.012 @ 74; ABV: 7.9%; Calories: 250

Similar to #32. I used Pilsen Light LME instead of Golden Light LME and Crystal 10 instead of Crystal 40 in hopes of lightening the color a little. I used the Pliny Hop Pack from Farmhouse Brewing. I also used cold tap water instead of hot water from the water heater.

It turned out alright. Definitely drinkable. The hop profile was good. It was very malty and had a thicker mouth feel than I would prefer. I need to figure out how to make it crisper. Phil suggests increasing the portion of simple sugar (dextrose).

Letting this one sit a couple weeks in the keg seemed to do it well, it is very tasty. I still think I'll try a higher portion of simple sugar to try to lighten the body a bit.

From http://www.eckraus.com/blog/centennial-blonde-ale-recipe-all-grain-extract.

• Steeped Grains
  • 0.75 lb Carapils/Dextrine
  • 0.5 lb Crystal 10L
  • 0.5 lb Vienna
• Sugars
  • 6.25 lb Pilsen Light LME
• Hops
  • 55 min: 0.75 oz Centennial
  • 35 min: 0.25 oz Centennial
  • 20 min: 0.50 oz Cascade
  • 5 min: 0.50 oz Cascade
• Yeast
  • Danstar Nottingham Ale Yeast

OG: 1.045 @ 84; FG: 1.010 @ 74; ABV: 4.8%; Calories: 164

This one was meh. Drinkable but not great. I think I should have let it ferment longer. It didn't taste complete enough.

Similar to #15, #21, #28.

• Steeped Grains
  • 1.0 lb Crystal 20L (changed from previous)
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • Safale S-04

OG: 1.080 @ 78; FG: 1.012 @ 66; ABV: 9.2%; Calories: 278

Same hop schedule as 17 but a totally different grain bill.

• Steeped Grains (30 min)
  • 16.0 oz Blackprinz (550.0 SRM)
  • 12.0 oz Crystal 40L (40.0 SRM)
• Fermentables
  • 7.0 lbs Golden Light LME
• Hops
  • 1.0 oz Centennial @ 60 min
  • 1.0 oz Centennial @ 30 min
  • 1.0 oz Cascade @ 15 min
  • 1.0 oz Cascade @ 5 min
  • 2.0 oz Cascade Dry Hopped
• Yeast
  • Safale US-05
• Other
  • Wirlfloc @ 10 min

OG: 1.050 @ 76; FG: ?; ABV: ?

I re-hydrated the US-05 yeast for this brew. This one must have gotten infected or something. It tasted bad and needs to be dumped. It did sit for a long time (2 months?) in the fermenter while I had two other kegs going.

Similar to #28 but without Table Sugar.

• Steeped Grains
  • 1.0 lb Crystal 30L
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • Safale S-04

OG: 1.064 @ 77; FG: 1.008 @ 64; ABV: 7.6%

Forgot to put in table sugar. Drinkable, but not great.

Converted Expedition Stout clone recipe from https://www.homebrewersassociation.org/forum/index.php?topic=10220.0

• Fermentables
  • 9 lb Golden Light LME
  • 4 lb Pilsen Light LME
• Steeped Grains
  • 1.0 lb flaked barley
  • 1.5 lb roasted barley
  • 1.0 lb black patent
  • 1.0 lb crystal 80
  • 0.5 lb chocolate malt
• Hops
  • 2.5 oz Centennial 10% @ 45 min
  • 1.5 oz Centennial 10% @ 30 min
  • 1.0 oz Centennial 10% @ 0 min
• Yeast
  • Safale US-05 (2 packets)

OG: 1.104 @ 77; FG: 1.033 @ 65; ABV: 9.7%

Notes:

• I only put 4-4.5 gallons of water in since I had over 1 gallon of LME. I should have put the full 5 gallons of water in since I lost a lot while steeping.
• Gravity was lower than the estimated 1.110. Perhaps use closer to 14 lb of LME.
• I used 1.0 oz of Centennial at 0 minutes instead of the called-for 0.5 oz.
• I forgot to use a Wirlfloc tablet.

I kegged this one after 14 days and tried it after 4 days in the keg. It is pretty good, but I think I needed to let it age a bit longer. The sweetness level is good. The roast character is good. It is not as thick and creamy as I'd like. Maybe use more flaked barley?

After a couple weeks in the keg this one developed a bad aftertaste. It is not great.

• Fermentables
  • 9.0 lb Golden Light LME (90 min)
  • 11.0 oz Dextrose (90 min)
• Steeped Grains (152-164F; 30 min)
  • 9.0 oz Crystal 40L
  • 9.0 oz Carapils
• Hops
  • 3.5oz CTZ 13.90% @ 90min
  • 0.75oz CTZ 13.90% @ 45min
  • 1.0oz Simcoe 12.30% @ 30min
  • 1.0oz Centennial 8.00% @ 0min
  • 1.0oz Simcoe 12.30% @ 0min
  • 1.0oz CTZ 13.90% dry hop 15 days
  • 1.0oz Centennial 9.10% dry hop 15 days
  • 1.0oz Simcoe 12.30% dry hop 15 days
  • 0.25oz CTZ 13.90% dry hop 5? days
  • 0.25oz Centennial 9.10% dry hop 5? days
  • 0.25oz Simcoe 12.30% dry hop 5? days
• Yeast
  • Safale US-05

OG: 1.072 @ 67; FG: 1.012 @ 67; ABV: 7.9%

This started out as a Pliny the Elder clone recipe. It was converted to extract. The brew store was out of Pilsen Light LME so I used Golden Light LME instead. I also used Safale US-05 dry yeast instead of the White Labs WLP001 California Ale Yeast. I used the Pliny Hop Pack from Farmhouse Brewing. It came out darker than Pliny so next time I'd like to lighten the color. It also came out feeling thicker and maltier. Pliny feels lighter which I like.

Similar to #15, #21, #28.

• Steeped Grains
  • 1.0 lb Crystal 20L (changed from previous)
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • Safale S-04

OG: 1.078 @ 81; FG: @; ABV: ?

Forgot to measure FG for this one when kegging. Oh well.

This Chocolate Milk Stout was a Brewer's Best kit.

• Steeped Grains
  • 1.0 lb Chocolate
  • 0.5 lb Caramel 120L
• Additions
  • 3.3 lb Special Dark LME
  • 2.0 lb Sparkling Amber DME
  • 1.0 lb Lactose
• Hops
  • 60 min: 0.5 oz Magnum
  • 10 min: 0.5 oz Cluster
• Yeast
  • Safale S-04
• Secondary Additions
  • 4.0 oz Organic Cocoa Nibs

OG: 1.053 @ 77; FG: 1.025 @ 70; ABV: 3.8%

This pumpkin spice ale was pretty much the same as #14.

• Steeped Grains
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils/Dextrin
• Additions
  • 2 large + 1 small cans (73 oz total) of Libby's 100% Pure Canned Pumpkin (60 min)
  • 7.8 lb Light LME (60 min)
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz U.K. W.G.V.
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • Safale US-05

OG: 1.054 @ 81; FG: 1.010 @ 69; ABV: 6.0%

Similar to #15 and #21.

• Steeped Grains
  • 1.0 lb Crystal 30L
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • Safale S-04

OG: 1.078 @ 78; FG: 1.017 @ 66; ABV: 8.27%

From http://castlerockhomebrew.com/portfolio-posts/milk-stout-left-hand-clone/.

• Steeped (30 min)
  • 1 lb Roasted Barley
  • 12 oz Crystal 60
  • 12 oz Munich II
  • 12 oz Chocolate Malt
  • 10 oz Flaked Barley
  • 8 oz Flaked Oats
• Additions
  • 6 lbs Gold LME
  • 1 lb lactose (10 minutes)
• Hops
  • 1.0 oz US Golding (60 min)
  • 1.0 oz US Golding (10 Min)
• Yeast
  • Safale US-05

OG: 1.065 @ 75 FG: 1.027 @ 65 ABV: 5.2%

A Founders Breakfast Stout clone mostly based on the recipe at BYO

• Steeped (40 min)
  • 22 oz Flaked Oats
  • 1.0 lb Chocolate Malt
  • 12 oz Roasted Barley Malt
  • 9 oz Debittered Black Malt
  • 7 oz Crystal Malt 120L
  • 1.7 oz coarsely ground Sumatra Coffee
  • 1.7 oz coarsely ground Kona Coffee
• Additions
  • 90 min: 2.5 oz Dark, Bittersweet Baker's Chocolate
  • 90 min: 1.5 oz Unsweetened Chocolate Baking Squares
  • 60 min: 6.6 lb Light LME
  • 60 min: 1.7 lb Light DME
• Hops
  • 60 min: 1.0 oz Nugget (Alpha 13.3%)
  • 30 min: 0.5 oz Willamette (Alpha 4.5%)
  • 0 min: 0.5 oz Willamette (Alpha 4.5%)
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • Safale S-04 English Ale Yeast

OG: 1.066 @ 74; FG: 1.020 @ 64; ABV: 6.2%

Mostly the same as 22. Notes:

• This is the first time I did this recipe with the original called-for Willamette hops.
• This is the first time that I used both Kona and Sumatra coffee, and closer to the originally called-for amount of each.
• Added an extra 1“ of water before steeping to offset loss during steeping oats. Filled water to just cover rivets. Don't go higher than this because with the grain bags in place water was 1/4” from the top.

Mostly the same as 18. I used baker's chocolate instead of PB2 with chocolate, and 10oz of plain PB2. I also used a different yeast.

• Steeped Grains (30 min)
  • 14.0 oz Crystal 80L
  • 8.0 oz Munich
  • 7.0 oz Roasted Barley
  • 6.0 oz Chocolate
  • 4.0 oz Flaked Oats
  • 4.0 oz Flaked Barley
• Fermentables
  • 7.2 lb Pilsen LME
• Additions
  • 4.0 oz Unsweetened Baker's Chocolate Bar @ 90 min.
  • 1.0 lb Milk Sugar (Lactose) @ 60 min
  • 10.0 oz Bell Plantation PB2 @ 60 min.
• Hops
  • 0.5 oz Magnum (DE) @ 60 min.
  • 0.25 oz Fuggle (UK) @ 15 min.
• Yeast
  • Safale S-04 English Ale Yeast (dry yeast)

OG: 1.070 @ 76F; FG: 1.030 @ 63F; ABV: 5.5%

A Founders Breakfast Stout clone mostly based on the recipe at BYO

• Steeped (35 min)
  • 22 oz Flaked Oats
  • 1.0 lb Chocolate Malt
  • 12 oz Roasted Barley Malt
  • 9 oz Debittered Black Malt
  • 7 oz Crystal Malt 120L
  • 1.6 oz coarsely ground Sumatra Coffee
• Additions
  • 90 min: 4.0 oz Dark, Bittersweet Baker's Chocolate
  • 90 min: 3.0 oz Unsweetened Chocolate Baking Squares
  • 60 min: 1.0 lb Light DME
  • 30 min: 7.0 lb Light LME
• Hops
  • 60 min: 1.0 oz Nugget (Alpha 13.3%)
  • 30 min: 0.5 oz Tettnang (Alpha 4.5%)
  • 0 min: 0.5 oz Tettnang (Alpha 4.5%)
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • Safale US-05 American Ale Yeast

OG: 1.058 @ 77; FG: 1.014 @ 68; ABV: 5.9%

Based on 13 and 22.

• Forgot a separate grain sock for oats and coffee, so everything was in one big sock.
• Increased chocolate, decreased coffee.
• Different yeast.
• Different sugar amounts based on what was available at the brew store.
• Steeped for 35 minutes.
• Added an extra ~1“ of water before steeping since a lot is absorbed by the oats.

Based on #14 but with a few small changes.

• Steeped Grains
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils/Dextrin
• Additions
  • 2 large + 1 small cans (73 oz total) of Canned Pumpkin (60 min)
    • The 2 large cans were Meijer Brand, and the small can was Libby's
  • 7.8 lb Light LME (60 min)
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz US Goldings
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • Safale US-05 Dry Ale Yeast

OG: 1.052 @ 78; FG: 1.013 @ 69; ABV: 5.3%

I added a little more water before steeping so I would not lose as much volume as last time. But, I also had Krissy pour a little hot water over the steeped grains after steeping. Unfortunately after adding the pumpkin and sugar the volume was too high to safely boil so I removed a little bit off the top before beginning the boil. This probably contributed to the lower original gravity. The brew store did not have U.K. W.G.V. hops so I am trying US Goldings instead. I also used a different yeast.

A Founders Breakfast Stout clone mostly based on the recipe at BYO

• Steeped (40 min)
  • 22 oz Flaked Oats
  • 1.0 lb Chocolate Malt
  • 12 oz Roasted Barley Malt
  • 9 oz Debittered Black Malt
  • 7 oz Crystal Malt 120L
  • 2.0 oz coarsely ground Sumatra Coffee
• Additions
  • 90 min: 2.5 oz Dark, Bittersweet Baker's Chocolate
  • 90 min: 1.5 oz Unsweetened Chocolate Baking Squares
  • 60 min: 1.7 lb Light DME
  • 30 min: 6.6 lb Light LME
• Hops
  • 60 min: 1.0 oz Nugget (Alpha 13.3%)
  • 30 min: 1.0 oz Tettnang (Alpha 4.5%)
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • Safale S-04 English Ale Yeast

OG: 1.073 @ 77; FG: 1.020 @ 69; ABV: 7.14%

Mostly the same as 13.

• Steeped coffee grounds in a grain sock by themselves instead of adding them at flame-out.
• Boiled baker's chocolate for 90 minutes instead of adding at flameout.
• Added full 1.0 oz of Tettnang at 30 minutes by accident
• Different yeast
• Steeped for 40 minutes instead of 30

Notes for next time:

• Get a separate grain bag for the oats; the combined grains and oats in one bag was too large.
• Add an extra 1”-1.5“ or so of water before steeping because so much is absorbed by the oats.

This one was extremely tasty. A very good recipe that Krissy likes as well.

Mostly the same as #15 but with no Cara-Pils steeped grains and a different yeast.

• Steeped Grains
  • 1.0 lb Crystal 30L
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • Safale S-04 Dry Ale Yeast

OG: 1.078 @ 75; FG: 1.013 @ 68; ABV: 8.7%

Use the larger primary bucket with this once since it always makes a lot of foam during fermentation. After ~17 hours this baby was fermenting very quickly. I had just over 5.5 gallons in my bucket and there must not have been enough head room since foam started leaking out through the airlock. I split it up into two separate buckets to complete primary fermentation.

Based on http://www.reddit.com/r/Homebrewing/comments/1ee9fn/.

• Steeped Grains (30 min)
  • 1.0 lb Crystal 40
• Fermentables
  • 6.0 lb Light LME
• Hops
  • 1.0 oz Warrior @ 60 min
  • 0.5 oz Amarillo @ 15 min
  • 0.5 oz Amarillo @ 5 min
  • 0.5 oz Amarillo @ flameout
  • 1.5 oz Amarillo @ dry hopped
• Yeast
  • White Labs Liquid London Ale Yeast WLP013

OG: 1.046 @ 68; FG: 1.008 @ 67; ABV: 4.9%

This is the first beer that I kegged in my new keezer. I set the regulator to 12 PSI and plan on slow force carbonating for a week or so.

Based on https://brewersconnection.com/recipes/cactus-milk-stout.html.

• Steeped Grains (30 min)
  • 12.0 oz 6-Row
  • 8.0 oz Chocolate
  • 4.0 oz US Wheat
  • 4.0 oz Crystal 90L
  • 4.0 oz Carapils
  • 4.0 oz Roasted Barley
  • 4.0 oz Special B
  • 4.0 oz Black Patent
  • 8.0 oz Flaked Oats
  • 8.0 oz Flaked Barley
• Fermentables
  • 5.6 lb Amber LME
  • 1.0 lb Dark LME
• Additions
  • 1.0 lb Milk Sugar (Lactose)
• Hops
  • 0.5 oz First Gold @ 60 min
  • 0.5 oz First Gold @ 30 min
  • 1.0 oz Willamette @ 5 min
• Misc
  • 10 min: Irish Moss
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

OG: 1.059 @ 74; FG: 1.024 @ 67; ABV: 4.7%

Mostly based on http://www.brewtoad.com/recipes/peanut-butter-cup-porter-2.

• Steeped Grains (45 min)
  • 14.0 oz Crystal 80L
  • 8.0 oz Munich
  • 7.0 oz Roasted Barley
  • 6.0 oz Chocolate
  • 4.0 oz Flaked Oats
  • 4.0 oz Flaked Barley
• Fermentables
  • 7.2 lb Pilsen LME
• Additions
  • 1.0 lb Milk Sugar (Lactose)
  • 8.0 oz Bell Plantation PB2 with Premium Chocolate @ 60 min.
  • 8.0 oz Bell Plantation PB2 with Premium Chocolate @ 30 min.
• Hops
  • 0.5 oz Magnum (DE) @ 60 min
  • 0.25 oz Fuggle (UK) @ 15 min
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

OG: 1.076 @ 73; FG: 1.030 @ 59; ABV: 4.15%

During transfer to secondary I tasted a small portion and could not pick up the peanut butter / chocolate. Hopefully it will come through in the finished product. If not, I might not want to boil it and instead add it at flameout.

When bottling the peanut flavor was very apparent, but it wasn't much of a “peanut butter” flavor. I also did not pick up on much chocolate. We'll see how it is after a few weeks of bottle conditioning.

Well, after several weeks the taste is about the same. There is a very strong peanut taste, not very peanut buttery though, and I do not pick up on any chocolate. This beer was also under-carbonated. If I try this one again I should use separate baker's chocolate and not the PB2 with chocolate included. I might use a different solution for the peanut butter as well. There was very little head. I'm not sure if the PB2 killed the head retention or if this is purely because it was undercarbed.

This is mainly based on the recipe at http://www.seriouseats.com/recipes/2011/10/homebrewing-how-to-brew-american-black-ale-cascadian-dark-black-ipa-recipe.html. The homebrew store was out of the German Carafa II grain. I decided to just omit it instead of substituting since the grain bill seemed rather large to me anyway.

• Steeped Grains (60 min)
  • 20.0 oz Chocolate Malt
  • 12.0 oz Crystal 40L
  • 12.0 oz Crystal 80L
  • 2.0 oz Black Patent Malt
• Fermentables
  • 7.0 lbs Pale Ale LME
• Hops
  • 1.0 oz Centennial @ 60 min
  • 1.0 oz Centennial @ 30 min
  • 1.0 oz Cascade @ 15 min
  • 1.0 oz Cascade @ 5 min
  • 2.0 oz Cascade Dry Hopped
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

OG: 1.061 @ 71; FG: 1.020 @ 58; ABV: 5.57%

This one turned out great. It was carbonated well. It had a great combination of hop aroma and bitter hop taste.

Having a 2-year old and a 3-month old means not too much free time, so I haven't brewed in a while. I picked up a Muntons Nut Brown Ale kit to have something quick to do. It's just hopped malt extract with a dry yeast packet. I boiled the hopped malt extract for an hour in about 4.5 gal. I did not add the additional sugar that the kit recipe called for, thinking I would use less water instead. But I ended up with quite a lower original gravity than their recipe called out with the sugar added.

OG: 1.030 @ 78; FG: 1.008 @ 64; ABV: 3.1%

This one had an oily residue on top when I transferred from the fermenter to the bottling bucket. It probably did not help that it sat in the fermenter for 40 days. It did not taste that great either. Hopefully it will at least carbonate so it is not all wasted.

Carbonated but doesn't taste great. Don't need to do again.

This is the same base recipe as my #6, #9, and #11, but this is the first time that I'm actually using the originally-called-for Summit and Simcoe hops instead of their substitutes. I also used a different yeast since the brew store was out of the WLP090.

• Steeped Grains
  • 1.0 lb European Bulk Crystal Malt
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Summit
  • 20 min: 1.0 oz Simcoe
  • 10 min: 1.0 oz Summit
  • 5 min: 1.0 oz Simcoe
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
• Misc
  • 10 min: Irish Moss
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

OG: 1.080 @ 76; FG: 1.018 @ 66; ABV: 8.4%

Use the larger primary bucket with this once since it always makes a lot of foam during fermentation.

This pumpkin spice ale was pretty much the same as #12 with a little more pumpkin.

• Steeped Grains
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils/Dextrin
• Additions
  • 2 large + 1 small cans (73 oz total) of Libby's 100% Pure Canned Pumpkin (60 min)
  • 7.8 lb Light LME (60 min)
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz U.K. W.G.V.
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

OG: 1.062 @ 70; FG: 1.012 @ 66; ABV: 6.6%

A Founders Breakfast Stout clone mostly based on the recipe at BYO

• Steeped (30 min)
  • 22 oz Flaked Oats
  • 1.0 lb Chocolate Malt
  • 12 oz Roasted Barley Malt
  • 9 oz Debittered Black Malt
  • 7 oz Crystal Malt 120L
• Additions
  • 60 min: 6.6 lb Light LME
  • 60 min: 1.7 lb Light DME
  • 0 min: 2.0 oz coarsely ground Sumatra Coffee
  • 0 min: 2.5 oz Dark, Bittersweet Baker's Chocolate
  • 0 min: 1.5 oz Unsweetened Chocolate Baking Squares
• Hops
  • 60 min: 1.0 oz Nugget (Alpha 13.3%)
  • 30 min: 0.5 oz Tettnang (Alpha 4.5%)
  • 0 min: 0.5 oz Tettnang (Alpha 4.5%)
• Misc
  • 10 min: Wirlfloc Tablet
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

OG: 1.052* @ 74

FG: 1.020 @ 63

I did a 4 gallon boil and ended up with only about 3 gallons after boiling and leaving trub (transferred from pot to primary with a siphon to leave behind the coffee grounds). I topped off with tap water to 5 gallons but my gravity was quite lower than the recipe (1.078).

*I measured the original gravity immediately after topping off the 3 gallons from the boil without stirring it up much, so I think that the original gravity that I measured is lower than it should have been.

This pumpkin spice ale was pretty much the same as #7 with a little less allspice.

• Steeped Grains
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils/Dextrin
• Additions
  • 2 cans (58 oz total) of Libby's 100% Pure Canned Pumpkin (90 min)
  • 7.8 lb Light LME (60 min)
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.25 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz U.K. W.G.V.
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

OG: 1.068 @ 77 FG: 1.014 @ 70

Lost about a gallon due to trub. Yield: 40 bottles

I redid my #6 again without the changes that I made in #9. The only difference was I used a full 1.0 oz of Northern Brewer at 5 minutes instead of 0.5 oz.

• Steeped Grains
  • 1.0 lb European Bulk Crystal Malt
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Warrior (Summit subst.)
  • 20 min: 1.0 oz Northern Brewer (Simcoe subst.)
  • 10 min: 1.0 oz Warrior
  • 5 min: 1.0 oz Northern Brewer
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in 2ndary: 2.0 oz Warrior, 2.0 oz Northern Brewer
• Misc
  • 10 min: Irish Moss
• Yeast
  • White Labs Liquid San Diego Super Yeast WLP090

OG: 1.082 @ 76. FG: 1.020 @ 64.

This one foamed up the airlock and started bulging up the top of my primary bucket after 36 hours. I transferred to a glass carbon to complete primary fermentation.

• Steeped Grains
  • 8 oz Crushed Chocolate Malt
• Additions
  • 3.4 lb Amber LME
  • 1.6 lb Dark LME
  • 4 oz Nestle Tollhouse Cocoa
• Hops
  • 45 min: 1 oz U.K. Challenger (Perle substitute)
  • 5 min: 1 oz Cascade
• Yeast
  • White Labs California Ale Yeast WLP001

OG: 1.040 @ 72. FG: 1.012 @ 66.

Mostly the same as my #6.

• Steeped Grains
  • 1.0 lb European Bulk Crystal Malt
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 1.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Warrior (Summit subst.)
  • 20 min: 1.0 oz Northern Brewer (Simcoe subst.)
  • 10 min: 1.0 oz Warrior
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in 2ndary: 2.0 oz Warrior, 2.0 oz Northern Brewer
• Misc
  • 10 min: Irish Moss
• Yeast
  • White Labs Liquid San Diego Super Yeast WLP090

OG: 1.064 @ 68. FG: 1.016 @ 58.

I think the original gravity was lower firstly because I only used 1 lb of table sugar instead of 2 lbs, and secondly because I added about 0.6 gallons of water after the boil to bring the volume up since I know I will lose some due to trub like I did last time.

So, adding water to make it around 5.6 gal in the primary caused foam to leak out into the air lock and I had to transfer to a second primary after a couple days. The rest of primary fermentation completed fine and I dry hopped and transferred to secondary after six days.

Yield was 46 bottles because I added some water. The ABV was lower than before though at 6.5%.

This one was using the base Brewer's Best Russian Imperial Stout kit.

Ingredients:

• Steeped Grains
  • 0.5 lb Caramel 60L
  • 0.5 lb Roasted Barley
  • 0.5 lb Black Patent
• Additions
  • 6.6 lb Dark LME
  • 2.0 lb Dark DME
  • 0.5 lb Maltodextrin
• Hops
  • 1 oz Columbus 10.9% (bittering)
  • 0.5 oz Cascade 6.4% (aroma)
• Yeast
  • 1 pkg Safale S-04 Dry Ale Yeast

OG: 1.076 @ 68F. FG: 1.032 @ ~60F. Transferred to secondary and added 1.5 oz Oak chips. Plan to age for 8 weeks.

I brewed a pumpkin ale for Krissy.

• Steeped Grains
  • 1.0 lb Munich
  • 0.5 lb Crystal 80L
  • 0.5 lb Carapils/Dextrin
• Additions
  • 2 cans (60 oz.) 100% Pure Canned Pumpkin (90 min)
  • 7.8 lb Light LME (60 min)
  • 10 min: 2.5 tsp Cinnamon
  • 10 min: 1.5 tsp Nutmeg
  • 10 min: 1.5 tsp Allspice
• Hops
  • 60 min: 1 oz Northern Brewer
  • 30 min: 1 oz U.K. W.G.V.
• Misc
  • 10 min: Irish Moss / Whirlfloc
• Yeast
  • White Labs Liquid California Ale Yeast WLP001

Wow, this one turned out really good. I'd like to do it again, perhaps with a little more pumpkin and a little less allspice.

This Double IPA is based on the recipe at http://www.homebrewtalk.com/f12/founders-double-trouble-clone-165615/index2.html

• Steeped Grains
  • 1.0 lb European Bulk Crystal Malt
  • 0.5 lb Cara-Pils
• Sugars
  • 9.0 lb Extra Pale (Pilsen) Malt Extract
  • 2.0 lb Table Sugar (Sucrose)
• Hops
  • 75 min: 1.0 oz Warrior (Summit subst.)
  • 20 min: 1.0 oz Northern Brewer (Simcoe subst.)
  • 10 min: 1.0 oz Warrior
  • 5 min: 0.5 oz Northern Brewer
  • 5 min: 1.0 oz Amarillo
  • Dry hopped in 2ndary: 2.0 oz Warrior, 2.0 oz Northern Brewer
• Misc
  • 10 min: Irish Moss
• Yeast
  • White Labs Liquid San Diego Super Yeast WLP090

OG: 1.094 @ 76. FG: 1.030 @ 66.

The homebrew shop recommended the San Diego Super Yeast as being similar to the called-for American Ale #1056 yeast by Wyeast labs.

Transferred to secondary and dry hopped after 6 days. There was so much trub in the bottom of the primary that I only got about 4 gallons worth into the secondary :( If I do this one again I should do a 6 gallon boil instead of 5.

Transferred to third and lost almost another gallon. Ended up with ~3.2 gallons (33 bottles). Definitely need to do a bigger boil if I do this again. But, it was very sweet and tasted great. I can't taste much of the hop but perhaps after carbonating I will.

I brewed an IPA based on a recipe from my friend Mike Zwagerman. It is my highest-gravity beer so far, especially since his recipe was based on 6 gallons but I only did a 5 gallon batch.

• Fermentables
  • 4.0 lb Amber LME
  • 9.0 lb Light LME
• Steeped Grains
  • 1/2 lb Chocolate
  • 1/2 lb Crystal 40L
  • 1/2 lb Crystal 60L
• Hops
  • 45 min: 1.0 oz Centennial
  • 40 min: 1.0 oz Chinook
  • 30 min: 1.0 oz Columbus
• Yeast
  • 2 pkts of Safale US-05 Dry Ale Yeast E491

OG: 1.092 @ ~78; FG: 1.028 @ ~69

Lots of activity after 12 hours; very little at 4 days so I transferred to the secondary. Gravity was about 1.030 @ ~72.

This beer was based on the recipe at http://www.brew-monkey.com/recipes/html/bigheadirishred.htm.

• Fermentables
  • 3.3 lb Briess CBW Pilsen LME (SRM 2)
  • 3.3 lb Briess CBW Golden LME (SRM 4)
  • 1.2 lb Pure Clover Honey
• Steeped Grains
  • 1.1 lb Crystal Malt 10L
  • 0.20 lb Caramel/Crystal Malt 80L
  • 0.20 lb Roasted Barley (SRM 300)
• Hops
  • 1.5 oz Kent Goldings (5%) for 60 min
  • 0.5 oz Kent Goldings (5%) for 15 min
• Misc
  • Whirlfloc Tablet (Irish Moss) for 10 min
• Yeast
  • White Labs British Ale Yeast WLP005 (liquid)

I tried one at two weeks but it was not very carbonated yet. I think it needs another two weeks. At four weeks it was a little more carbonated, but has a bad finish and doesn't taste great. Don't need to do this one again.

This one was a Brewer's Best Baltic Porter kit. I took my eye off the boil for 10 seconds and it boiled over so I lost a little sugar. I put in less water to compensate - around 4.5 gal total.

I've noticed with this Baltic Porter that letting it warm up slightly brings out more of the flavor.

Kit Ingredients:

• Fermentables
  • 6.6 lb Briess CBW Porter Dark LME
  • 2.0 lb Amber Spray - Dried Malt
• Steeped Grains
  • 8 oz Chocolate
  • 8 oz Caramel 80L
  • 8 oz Caramel 120L
  • 12 oz Munich 10L
• Hops
  • 2 oz Kent Bittering (AA 4.9%)
  • 0.75 oz Tettnang Flavoring (AA 4.8%)
• Yeast
  • Fermentis 11.5g Safale US-05

My second beer is a Brewer's Best Robust Porter kit. I am fermenting this one in the 6.5gal plastic bucket. I am planning to do secondary fermentation in the glass carboy.

UPDATE: Well, life happened and I didn't get around to putting it in a secondary fermenter. But, it smelled and tasted good while bottling after only being in a primary, but for 17 days. I could definitely taste the caramel and chocolate grains used. Hope it turns out good!

My first beer was a True Brew Pale Ale kit. I fermented it in the 5 gal. glass carboy with airlock on top, but some foam leaked out through the airlock. I may use a hose into an overflow pail for my next one. I may also use the plastic fermenter as I do not have good equipment to measure the gravity in the carboy.

• vanilla porter (perhaps http://www.homebrewtalk.com/f126/bourbon-vanilla-porter-ag-30185/ or ton180's at http://forum.northernbrewer.com/viewtopic.php?p=401962&sid=7885d8ffb007f95463db5155785aff22)
• Christmas Ale
  • https://www.brewtoad.com/recipes/gingerbread-ale-14
• CBS clone

• Turn off stove while adding sugar, chocolate, etc… until dissolved
• Use pot cover while increasing water temperature to speed it up
• Maybe stop transferring to secondary and use 6.5 gal carboy for the entire fermentation?
• When adding coffee, try adding in a bag in the keg for just a day.
• Do not need to wait for StarSan solution to completely dry before racking on.