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Old 07-19-2012, 05:53 PM   #1
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Default Multiple - Slim's Graham Cracker Ale 2.0

Recipe Type: All Grain
Yeast: Safale S-04
Batch Size (Gallons): 5
Original Gravity: 1.097
Final Gravity: 1.02
IBU: 37.6
Boiling Time (Minutes): 60
Color: 24.7
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Great graham cracker flavor and an ever day kinda beer

All Grain
  • 9lbs Pale Malt, Maris Otter
  • 8 Ounces Crystal Malt 80
  • 4 Ounces of Chocolate Malt
  • 2 box's of Nabisco Honey Maid Graham Crackers (14.4oz each)
  • 1lb Rice Hulls
  • ----Mash 156 for 45 Minutes
  • -----Mash Out 168 for 10 minutes
  • Bring Wort to Boil
  • 1lb Brown Sugar
  • 5 Ounces of Bakers Chocolate (Unsweetened)
  • 0.75 Ounces of Goldings, East Kent (5.0%) 60 Minutes
  • 0.75 Ounces of Fuggles (4.5%) 60 minutes
  • 0.25 Ounces of Goldings, East Kent (5.0%) for 7 Minutes
  • 0.25 Ounces of Fuggles (4.5%) for 7 Minutes
  • -----Pitch Safale S-04 Yeast
  • Ferment for 1 week
  • Add 2 vanilla beans to primary

Fermentation should be as follows, 1 week in primary, add vanilla beans to primary during week two, rack to a secondary during week three...after three weeks keg or bottle.

This recipe is a revision of my original recipe, I have been working on modifications for the past year and believe this is a great final product!
cracker.jpg  
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Last edited by SD-SLIM; 07-19-2012 at 10:46 PM. Reason: Put ingredients in order of execution
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Old 07-19-2012, 05:55 PM   #2
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Note...Graham Crackers were invented to curb masturbation and thats why I have the label I do....I also know the ABV is well above 10%, I just never modified my template when I created this label.

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Old 07-19-2012, 06:12 PM   #3
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First off, that label is excellent!
Secondly, have you done this before or just experimenting? First thoughts are that that is a ton of graham crackers but what do I know, I've never mashed them before. Next thing that comes to mind are the hops. I don't know what exactly you are shooting for but 37 IBUs for a beer that big seems way to low to me. Third thing, I've used vanilla beans once and they are super potent so I'd put them in the secondary and take periodic tastings rather than just pick a set time before taking them out.

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Old 07-19-2012, 06:14 PM   #4
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Edit: I see you've been working on this for the last year now so maybe I'm wrong in my observations if this is a more refined product that you've tested a few times.

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Old 07-19-2012, 06:35 PM   #5
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Might be a dumb question, but when do you add the brown sugar and bakers chocolate? Secondary? End of boil?

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Old 07-19-2012, 09:19 PM   #6
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Quote:
Originally Posted by cmybeer View Post
First off, that label is excellent!
Secondly, have you done this before or just experimenting? First thoughts are that that is a ton of graham crackers but what do I know, I've never mashed them before. Next thing that comes to mind are the hops. I don't know what exactly you are shooting for but 37 IBUs for a beer that big seems way to low to me. Third thing, I've used vanilla beans once and they are super potent so I'd put them in the secondary and take periodic tastings rather than just pick a set time before taking them out.
I have brewed this beer and versions of it 30+ times at this point, my original recipe was good but a little on the weaker side of things when it came to the prominence of the graham crackers so I spent a good 6 months coming up with an improved recipe.
The hops are low and feel free to increase the quantities in the recipe to suit your needs, however for me the hops almost interfered with the rest of the ingredients, so thats why in this version the hops have been reduced.
As for the Vanilla bean, they are very potent and should only have a small role in the flavor profile so thats why I only use them for a week.

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Originally Posted by SuburbanBrewer View Post
Might be a dumb question, but when do you add the brown sugar and bakers chocolate? Secondary? End of boil?
Brown Sugar and Bakers Chocolate are added at the beginning of the boil...make sure your Bakers Chocolate is unsweetened or you will get a horrible off flavor.
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Old 07-19-2012, 10:52 PM   #7
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Thanks for getting this back up. Had to wing it today at LHBS. Got a wlp022 Essex ale yeast that I found in another recipe like this. Guess it won't be the same but looking forward to get this one going this weekend. Did you soak your vanilla beans in vodka for any amount of time? Also what was your water amount for mash and sparge? One more thing do you melt that baker chocolate before you add to boil?

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Old 07-19-2012, 11:41 PM   #8
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Quote:
Originally Posted by sparky701 View Post
Thanks for getting this back up. Had to wing it today at LHBS. Got a wlp022 Essex ale yeast that I found in another recipe like this. Guess it won't be the same but looking forward to get this one going this weekend. Did you soak your vanilla beans in vodka for any amount of time? Also what was your water amount for mash and sparge? One more thing do you melt that baker chocolate before you add to boil?
Essex Ale is a great yeast, so you wont be disappointed...as for the vanilla beans, slice them down the middle and submerse in vodka at the same time you brew beer, add to wort 1 week later (vodka and all).....as for the bakers chocolate, I get the powdered form, however bar or powder it all goes in to boiling water so no need to melt it prior.
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Old 07-20-2012, 12:40 PM   #9
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Quote:
Originally Posted by SD-SLIM

Essex Ale is a great yeast, so you wont be disappointed...as for the vanilla beans, slice them down the middle and submerse in vodka at the same time you brew beer, add to wort 1 week later (vodka and all).....as for the bakers chocolate, I get the powdered form, however bar or powder it all goes in to boiling water so no need to melt it prior.
Funny never thought of powder bakers always see the blocks of that stuff. What where your water amounts for mash and sparge?
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Old 07-20-2012, 01:06 PM   #10
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Funny never thought of powder bakers always see the blocks of that stuff. What where your water amounts for mash and sparge?
That would vary based on your equipment and past results you have received with your equipment....in general a generic estimation is between 1.5 to 2 quarts per pound of grain, however other calculations such as how much liquid burns off during your boil, how much liquid is left in your false bottom, etc...
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