ddrrseio

Recipes 

Just_Mike

Recipes 

So SWMBO has been after me to do a porter. I have settled on this one with a small twist.

Start by saying that if it contains alcohol I make it. Right now I have a chocolate raspberry port that I just moved into a new American oak barrel. The plan is to move this port into that barrel, 2.5 gallons of it. The other 3 gallons will be finished as per recipe.

I figure about a month due to the small volume of the barrel. What I plan on ending up with is a raspberry port porter. Once that comes out, I have a couple of gallons of clear liquid that we refer to as motorcycle fuel,wink wink, that I will leave in the barrel for a undetermined amount of time.

Next comes a couple of whisky barrel beers until the oak is gone. Then the barrel will get some bugs and be used for sours.

That's the plan anyway.

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Haputanlas

Recipes 

Brewed this 3 times with US-05. Turns out fantastic!

However, I've never had the chance to try the original yeast for a comparison. Either way, this is always going to be a beer that I brew regularly. It's that good.

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"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Hoppy Wheat, Porter
Kegged: Reaper's English Mild (OO), BBK Jr., Lagunitas IPA, Fireman's #4
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: The Titan BW, Ale of Olympus

dsmith1279

Recipes 

I'm drinking my batch right now. If it only gets better from here then I'd say this is quite possibly my favorite recipe........ thus far My OG wasn't great, 1.068 but I got it down to a 1.014 and it isn't to "warm" with alcohol. I did a big starter of US-05 and was really impressed with the fermentation. I about maxed out my 72qt cooler for the 10G batch. I think I'm going to have to up the size the mashtun for the next batch. Cheers to a phenomenal recipe. Brew it, take your time and enjoy! Here's of a pic of the "vanilla" slick that the Madagascar Vanilla Beans, that I ordered from Amazon, left. They were AWESOME!

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jtkratzer

Recipes 

What's the expected preboil volume for an 11 gallon batch? I'm marginally optimistic that I can get 34 lbs of grain and 1.25 qts/lbs of mash water into a half barrel mash tun. Claims have been made that it's been done successfully. What's the preboil volume needed to get 11 gallons of 1.078 wort into fermentors at the end of the day?

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Dual Stage Fermentation Chamber Build

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Haputanlas

Recipes 

...... Deleted ...... Missed the point

__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Hoppy Wheat, Porter
Kegged: Reaper's English Mild (OO), BBK Jr., Lagunitas IPA, Fireman's #4
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: The Titan BW, Ale of Olympus

jtkratzer

Recipes 

Bueller? Anybody?

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Dual Stage Fermentation Chamber Build

My e-Brew Magic HERMS build

Hanso

Recipes 

The expected preboil volume is 11 gallons plus whatever your boil off rate is. Have no idea what/why you are asking regarding preboil volume.

34 lbs of grain at 1.25 takes up a little less than 14 gallons of space so there's no need to be optimistic when you have math on your side. (34*1.25/4)+(34/11)=13.7ish, assuming 11 lbs of grain takes up a gallon of volume. If the volume inside your mash tun for mashing is truly a half barrel you should be fine.

jtkratzer

Recipes 

I'm seeing a lot of talk about 90 minute boils and higher sparge volume to keep the gravity up with a longer boil and wanted to make sure the preboil isn't any higher than 14 gallons to give room for boiling. I want 11 gallons of finished wort to go into my fermenters and that's going to mean about 11.5 gallons post boil or so.

Maybe I'm over thinking it, but I got two full 5 gallon kegs and 18 12oz bottles out of my last "10 gallon" batch of another recipe and nailed the OG. I'm getting better than 70% efficiency, but haven't bothered to do the math yet.

Just didn't want to drop $80 on ingredients and find out it doesn't fit my system.

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Dual Stage Fermentation Chamber Build

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jclark1299

Recipes 

Has a Breckenridge Vanilla Porter tonight and thought it was too vanilla-ey. I already bought the grain bill and have been wanting to make a pecan porter down the road. Since I am not feeling the Vanilla, I am going to go for it. Researching tells me to roast them several times at 350 and soak the oils up with paper bags between each roast. My question is, would this be a good idea? Additionally how much pecans would I use?

I also plan on adding bourbon to half the bottles, how much per bottle should I add?