Loch Ness Porter – Brian Ferullo

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Loch Ness Porter
Brewer: Brian Ferullo
Asst Brewer: 
Style: Robust Porter
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
Boil Size: 7.56 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.60 gal
Estimated OG: 1.064 SG
Estimated Color: 36.9 SRM
Estimated IBU: 45.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.4 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
7 lbs 10.5 oz         Maris Otter (Crisp) (4.0 SRM)            Grain         1        55.1 %        
2 lbs 3.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         2        15.7 %        
1 lbs 5.6 oz          Caramel Malt - 80L (Cargill) (80.0 SRM)  Grain         3        9.7 %         
1 lbs 1.3 oz          Brown Malt (Crisp) (65.0 SRM)            Grain         4        7.8 %         
13.0 oz               Oats, Flaked (Briess) (1.4 SRM)          Grain         5        5.9 %         
13.0 oz               Chocolate (Crisp) (630.0 SRM)            Grain         6        5.8 %         
1.00 oz               Warrior [13.70 %] - Boil 60.0 min        Hop           7        36.0 IBUs     
0.25 oz               Willamette [7.50 %] - Boil 30.0 min      Hop           8        3.8 IBUs      
0.54 oz               Willamette [7.50 %] - Boil 15.0 min      Hop           9        5.3 IBUs      
1.0 pkg               Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast         10       -             

Grain	                  13.91	lbs
Mash Ratio	1.2	qts/lb of grain
Absorption rate	0.2	gallons/lb grain
Boil Off Rate	1.25	gallons/hour
Boil Time	        60	minutes
Volume to primary	6	gallons

(below based off spreadsheet, not Beersmith)
	                 Gallons	           Quarts
Mash Water	         4.17	                   16.69
Water Absorbed	         2.78	                   11.13
Wort After Absorbtion    1.39	                   5.6
Sparge Water	          5.86	                   23.4
Boil Volume	          7.25	                   29.0

Mashed in at 168 which yielded final mash temp of 152 

1st sparge was 4 gallons resting 10 minutes followed by 2nd sparge with about 2 gallons with no rest

RINGWOOD (wyeast) yeast had a long lag time time (at least 72 hours)
Didn't use a starter, just pitched smack pack after a few hours
Bottled 10/5/12 with Coopers Carbonation Tabs ---> 1 per 12 oz bottle

Amounts calculated by Beersmith, rounded hop additions to nearest tenth.  

Created with BeerSmith 2 - http://www.beersmith.com

Roasted Sweet Stout Recipe from Jan 2013

Here is the recipe for my Roasted Sweet Stout, approximately 5 gallons:

Mash at 154:
10.00# British Munich
0.60# American Crystal 80
1.00# Belgian Chocolate
0.15# Belgian Roasted Barley
0.10# Debittered Black Malt (approx.)
0.25# Belgian Black Patent
0.50# Oats (flaked – head retention)

1oz of EK Goldings (6.6%) for 60 minutes

Add 1.00# Lactose for final 5 minutes

Used WLP005 British Ale Yeast, fermented at ~68F.
Added 4 oz of pre-Vodka-soaked cacao nibs in the secondary.
OG ~1.064
FG ~1.017

Bottle (or keg!) and enjoy.

Total Eclipse Chocolate Milk Stout

Here is the recipe for the chocolate milk stout that took first in the Nov 2012 meeting.

OG: 1.067 FG: 1.029 SRM: 40-deg IBU: 26 ABV: 5.1%
6 lbs 2-row Pale
2 lbs Munich Malt
1.25 lbs Chocolate Malt
1 lb Crystal 60
1 lb flaked oats
4 oz roasted barley
Mash at 156 for 60 minutes. Boil 60 minutes with 1 lb lactose and 2 oz fuggles. Pitch WLP013 London Ale Yeast. At the same time, soak 8 oz of roasted cacao nibs in enough vodka to cover. Rack beer to secondary on top of the nibs and vodka for 1-2 weeks, then carbonate. Pour, drink, repeat.

Vienna IPA

I got a lot of Positive feedback for the Vienna IPA at the July meeting.  So here it is.

I don’t use Beersmith or similar program.  I use the web based application below. Almost anything can be adjusted with in the fields provided.   It doesn’t need to be downloaded so I can whip up a recipe even if I’m not at my home computer.


I use this link to calculate mash/sparge volumes:


For the late hops I don’t worry too much about alpha acid percent. I just use the same amount of late hops and make IBU adjustments with the 60 min hop addition.

For the 60 min hops I usually just use whatever suitable hop I have left over.  This time I had .45oz of magnum and just filled the rest of the bittering requirements with Chinook. 

I think I fermented in the 65-67* range.  I don’t do a secondary just a long three to four week primary.  I dry hop in the keg.  If you don’t keg use your normal dry hop procedure.  If you don’t have a normal dry hop procedure maybe someone here can help.

Name   Vienna IPA  
Grain 14lbs Vienna  
IBU’s   69  
60 Min .45/.75 oz Magnum(17%)/Chinook(10%) 42 IBU’s
20 Min 1 oz Amarillo(11%) 17
10 Min 1 oz Amarillo(11%) 10
Flame Out .5/.5 oz Amarillo(11%)/Citra(14%)  ?
Dry Hop .5/.5 oz Amarillo(11%)/Citra(14%)  ?
Yeast   SafAle S-05  
Attenuation   79.10  
True FG   1.02  
Real Attenuation   64.80  
Mash   152*  
Ratio   1.21  
Pre Boil Volume   6.5  
SG   1.057  
OG   1.067  
FG   1.014  
Percent Alcohol   6.89  

If you have any questions let me know. 


Brent’s Dopethrone Smoked Black IPA Recipe

Dopethrone Album CoverAfter reading about a Smoked Black IPA that the guys at RebelBrewer.com had made, I was intrigued.  I love smoked beers and I love IPAs, but I wasn’t sure how the two would go together.  I rolled the dice though and decided to make a batch.  Boy was I happy.  For the most part I used the same recipe that the guys at RebelBrewer.com used, except I cut way back on the smoked malts.  I believe their recipe called for 2 lbs on a 10-gallon batch.

When thinking of a name for this beer, I didn’t have to think very long.  The beer was pitch black, smoky, tasty, and looked friggin evil!  The only thing I could name it was Dopethrone.  Dopethrone is the name of an epic Electric Wizard album released in 2000.  It is considered a true masterpiece by those in the stoner metal scene.  One sip of the Dopethrone Smoked Black IPA while listening to the Dopethrone album and you’ll know exactly what I was thinking here.

Below you will find a text version of my recipe.

BeerSmith Recipe Printout – http://www.beersmith.com
Recipe: Dopethrone Smoked Black IPA
Brewer: Brenton MacAloney
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.067 SG
Estimated Color: 42.5 SRM
Estimated IBU: 54.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU
15.00 lb      American 2 Row (MDHB) (1.8 SRM)           Grain        56.60 %
2.50 lb       Black (Patent) Malt (500.0 SRM)           Grain        9.43 %
2.00 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        7.55 %
2.00 lb       Caramel/Crystal Malt – 20L (20.0 SRM)     Grain        7.55 %
2.00 lb       Caramel/Crystal Malt – 60L (60.0 SRM)     Grain        7.55 %
1.00 lb       Smoked Malt (9.0 SRM)                     Grain        3.77 %
1.00 oz       Amarillo Gold [8.50 %]  (Dry Hop 4 days)  Hops          –
2.00 oz       Amarillo Gold [8.50 %]  (60 min)          Hops         24.6 IBU
2.00 oz       Cascade [5.50 %]  (60 min)                Hops         15.9 IBU
1.00 oz       Cascade [5.50 %]  (Dry Hop 4 days)        Hops          –
1.00 oz       Centennial [10.00 %]  (Dry Hop 4 days)    Hops          –
1.00 oz       Centennial [10.00 %]  (10 min)            Hops         5.2 IBU
1.00 oz       Amarillo Gold [8.50 %]  (10 min)          Hops         4.5 IBU
1.00 oz       Cascade [5.50 %]  (10 min)                Hops         2.9 IBU
1.00 oz       Amarillo Gold [8.50 %]  (1 min)           Hops         0.5 IBU
1.00 oz       Cascade [5.50 %]  (1 min)                 Hops         0.3 IBU
1.00 oz       Centennial [10.00 %]  (1 min)             Hops         0.6 IBU
2.00 lb       Corn Sugar (Dextrose) (0.0 SRM)           Sugar        7.55 %
2 Pkgs        California Ale (White Labs #WLP001)       Yeast-Ale

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 24.50 lb
Single Infusion, Full Body
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 30.63 qt of water at 175.0 F    158.0 F
10 min        Mash Out           Add 12.25 qt of water at 198.4 F    168.0 F

Chewie’s Coconut Porter Recipe

Chewie brought an exceptional Coconut Porter to the May 2011 meeting that took 2nd place in the Non-Theme competition. He very kindly shared this recipe with the club.

Chewie's Photo

BeerSmith Recipe Printout – http://www.beersmith.com
Recipe: Coconut Porter
Brewer: Julian Davis
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 10.00 gal
Boil Size: 11.45 gal
Estimated OG: 1.057 SG
Estimated Color: 40.3 SRM
Estimated IBU: 44.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
16.92 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
3.08 lb Chocolate Malt (350.0 SRM) Grain 14.55 %
1.15 lb Caramel/Crystal Malt – 80L (80.0 SRM) Grain 5.45 %
2.76 oz Northern Brewer [8.50 %] (60 min) Hops 40.3 IBU
1.38 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.3 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
28.00 oz Coconut Toasted (Secondary 14.0 days) Misc
1 Pkgs English Ale Yeast (White Labs WLP002) Yeast-Ale
Yeast pitched from large starter

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 21.15 lb
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 26.45 qt of water at 163.7 F 152.0 F

Used whole foods organic flaked cocunut. toasted cocunut in oven at 325 degrees for 20-25 min. Till golden brown
added lose to secondary for 14 days.

Lost 1.5- 2 gallons of beer to trub in secondary next time maybe use bag to be able to drain coconut out before racking

Oliver’s 3 Lions: Adventures in Open Fermentation

Last weekend, I brewed my version of Oliver’s 3 Lions Ale for the CRABS clone wars competition.  Steve Jones, head brewer at the Pratt Street Ale House, provided us with his recipe for a 7 barrel batch (available here) and it was left to us to scale it down for our systems.  I talked to Steve about his brewing process, which is definitely as important as the recipe itself, and decided that I wanted to do two things I’d never done before that go hand-in-hand at traditional English breweries: use Ringwood yeast, and conduct an open fermentation.  Ringwood is a yeast that some people seem to loathe due to its propensity to throw diacetyl when handled improperly, but anyone who has had a beer at Pratt Street knows that it can ferment clean, delicious ales.

The Pratt Street brewhouse, for those of you who haven’t seen it before, is “rustic” at best.  It’s shoehorned into the basement of a century old building with little room for walking or even standing up straight.  Their beers are brewed on a Peter Austin system — named for the founder of the Ringwood Brewery and popularized in America by Alan Pugsley of Shipyard — the likes of which have been installed across the country and are known for using open fermenters with Ringwood yeast.  I had previously experimented with fermenting in a wide, square container (the HDPE Vittles Vault pet food container) to evaluate the effects of shallow fermenter geometry on ester production in some of my Belgian beers.  I hadn’t done a truly open fermentation, though, and I figured that this would be the right fermenter to use.  Just to be safe, I got an elastic strainer bag to put over the top to keep dust out. As you’ll see in the pictures below, this probably wasn’t necessary due to the large rocky head that formed.

Below is what I came up with in Promash by scaling down the original recipe.

Steve was in England last week, so my plan to get some of the house yeast from him didn’t work out.  I instead used White Labs 005, which is the Ringwood strain that Oliver’s house yeast originated from many years ago.  It’s always important to pitch the proper amount of healthy yeast, and it seemed even more critical in this case.  Under-pitching leads to stressed yeast cells and incomplete fermentation, both of which can contribute diacetyl.  A fast start also seemed important to build a protective krausen layer on top of the open fermenter.

I used Jamil’s Mr. Malty yeast calculator, as always, to determine how large a starter I needed.  For 10 gallons of 1.075 ale wort, this came out to be about 3L with 2 vials of yeast added.  The starter went on the stirplate a few days before I planned on brewing.  The day before brewing, I crash cooled it in the fridge so I could decant the stale wort off of the yeast.

3 Liter yeast starter on stirplate

For the grain bill, I used all Maris Otter for the base malt instead of a combination of Halcyon and American 2-row .  The recipe also called for adding 5-star pH 5.2 stabilizer, which I don’t use.  I was concerned that the salt additions for burtonizing the water in combination with the acidic dark malts might bring the mash pH down too much.  After checking the mash pH, I added a bit of chalk to bring the pH up to 5.3, within the ideal range of 5.3 – 5.6 (measured at room temperature — this is often quoted as 5.1 – 5.4 due to the pH shift at mash temp).

Grains ready for dough in

Mashing at 152

Vorlauf (recirculation) before runoff to the kettle

First runnings

The hops used for the recipe were all classic English hops — Challenger at 90 minute, First Gold at 60, and EKG and Bramling Cross at flameout.  I waited 45 minutes before chilling as Steve does in his recipe for an aroma hop stand.

Hop bill for 3 Lions

When it was time to chill, I started pumping from the kettle through my Therminator plate chiller and adjusted the flow until it was coming out at 65F.  Steve’s recipe called for pitching at about 70-72 degrees, but I didn’t have the guts to do it, as pitching cool and fermentation temperature control have been the biggest keys to improving the quality of my beer.  Instead, I decided to pitch about 5 degrees below my fermentation temperature as I always do.  Most off-flavors and unwanted esters are generated in the first 48 hours of fermentation, so this still leaves plenty of time to let it warm up and ferment vigorously to completion.

One hernia-inducing flight of stairs later, the vittles vault and 10 gallons of wort were upstairs in a 68 degree room.  I aerated the wort with my aquarium pump, pitched the yeast, and covered the opening with the mesh strainer bag.

Open fermenter, with hair net

12 hours later, the temperature strip on the side of the fermenter read 72, and the beer had the wildest looking krausen that I’d ever seen.

An alien life form grows

After 24 hours, it had almost reached the top.  This was definitely a vigorous fermentation.  I took this opportunity to skim the bitter brown hop sludge from the top and then stir to introduce oxygen as Steve does.  I did this each night for the first 3 days.

This would have been a major blowoff in a carboy

On day 3, fermentation was still active according to the sound of CO2 bubbles escaping from the surface.  The fermentation temperature reached a max of 75 or so before slowly cooling down.

Day 3

Steve says that he crash cools after 4 days, but on a homebrew scale I’ve never been able to replicate the aggressive schedules that commercial brewers use.  Whether it’s because of the size of the batch, the fact that the yeast from a previous batch ferments faster than a new generation, or some other unknown factor, I give every beer at least a week in the primary, often more.  I checked the gravity on day 4 and it was down to 1.020, so I decided that the time for oxygenation and CO2 release was over and put the lid on.  By day 7, it was down to 1.016, and I kegged and crash cooled since I still had a deadline of March 11 for the competition

Half of this batch is currently carbonating in the keg, and by Friday I’ll have some bottles filled and ready to bring over to Pratt Street.  According to Steve, a 12 day turnaround is no problem for this beer; so far, he was definitely right about the virgorous fermentation and good attenuation.  Initial taste tests are promising, but I’ll have to wait for the carbonated version to see if I really think that this turned out to be a good clone of 3 Lions.

The other half?  I’m trying something different.  It’s sitting in secondary with 2 ounces of EKG pellets added.  I hope to end up with a nice floral, malty English IPA.  We’ll see how it turns out.