 |
Special/Best/Premium Bitter |
6 Gal |
4.18% |
49.93 |
1.042 |
1.011 |
6.09°L |
Extract |
578 |
Beer
0 |
|
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Title: Challenger Bitter |
|
|
| Boil Size: 3 Gal |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: N/A |
Primary Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1/4 Cup |
Creation Date: 01/30/2015 05:31 PM |
Notes: Fill pot to approximately 3 gallons.
Steep grains at 170 for 30 minutes. Remove grains.
Bring to boil, add extract and 1st hop addition.
After 30 minutes, add second hop addition.
After a further 15 minutes, add tsp of Irish Moss.
With one minute remaining in boil, add 3rd hop addition.
Chill wort, add water to top up to 23L and pitch yeast at 75 degrees.
Add dry hops. Ferment at 68-70 degrees for 6-8 days, then rack to secondary. Age 10-14 days.
Bottle using 1/4 cup corn sugar, bottle condition 2 weeks. |
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Spice, Herb, or Vegetable Beer |
5.5 Gal |
3.91% |
18.89 |
1.042 |
1.012 |
13.86°L |
BIAB |
201 |
Beer
0 |
|
|
Title: Bugeater's Oatmeal Raisin Cookie Ale |
|
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| Boil Size: 7 Gal |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 0.35 |
Primary Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 10/05/2018 05:43 PM |
Notes: Forum Thread here: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=16493
Toast rolled oats in 325ºF/163ºC oven for approximately 1 hour. Some notes in thread about leaving them in a bag to cool down overnight, but some that skipped the cooling step in main forum thread.
Other threads suggest it's required: https://www.reddit.com/r/Homebrewing/comments/1s6qdi/can_i_get_help_converting_my_oatmeal_stout_recipe/
After starting fermentation, make up spice and raisin tincture. Split and scrap the vanilla bean and put all of it into the bourbon. Let soak for at least a week. Filter with coffee filter and pour into bottling bucket or keg.
Add tincture to taste. Some report that 4-5 oz is enough, others say not enough.
Added raisins to the tincture for more of a raisin kick. Cut raisins coarsely and add to bourbon with spices.
Substituted the inverted turbinado sugar for Belgian Candi Syrup D45 according to a comment that inverting didn't make a difference and someone else saying they made this sub. I think the point here is "brown" sugar that isn't molasses.
Yeast recommended WLP002, but WY1968, A09 Pub, Safale S-04, and Danstar Nottingham are all decent subs.
Don't usually pay attention to water |
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