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About to hit my one year brewing anniversary

It is first or second week of January. Was wanting to do a BIG beer, something that I can age for at least a year. I was kinda leaning towards denny’s old stoner. Does any one else have any suggestions?

And second question. It says from green bay rackers, that I need 10.6gal. The problem I have it I only have a 10gal cooler. What can I do, to be able to mash this beer? I calculated at 1.25qt/lb.

and used this recipe:

Old Stoner
Name Old Stoner
Description A Pacific Northwest style barleywine
Added by DConn
Date Submitted Fri, 18 Apr 2003 08:42 PM (GMT)
Ingredients

20.00 lbs. Pale Malt(2-row)
4.50 lbs. Munich Malt(2-row)
1.75 lbs. CaraMunich 80
0.75 lbs. Crystal 60L
2.00 oz. Columbus Whole 18.30%AA First Wort Hopping
3.00 oz. Chinook Whole 14.50%AA 60 min.
1.00 oz. Centennial Whole 7.80%AA 2 min.
1.00 Tsp Irish Moss Fining 15 Min.(boil)
WYeast 1056 Amercan Ale/Chico 

Preparation
Mash at 154F for 60 min. Boil 10 min., then start hop schedule
Specifics
Style Barley Wine
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.105
Final Gravity 1.024ish
Boiling Time 70 min.
Primary Fermentation 18 days in glass 65 F
Secondary Fermentation 2-3 months in glass
Other Specifics Est. 132 IBU, Approx. 12% ABV

me too…first batch was on new years eve. its funny to think how clueless i was then.

just brewed a huge american barleywine to celebrate, a bit early. original gravity 1.115, 100 ibu.

[quote=“broseph”]me too…first batch was on new years eve. its funny to think how clueless i was then.

just brewed a huge american barleywine to celebrate, a bit early. original gravity 1.115, 100 ibu.[/quote]

nice. extract or all grain?

What’s your batch count?

Saturday will be my 20th. 6 extract then all grain from then on.

About to hit my 1 year anniversary in the next 2 weeks. Started right before Christmas last year. Nothing special planned, but have been brewing like mad lately. The wife is pregnant with our first and I’m trying to get as much brewing in now as I can. In the last 3 weeks I’ve done a Festweise, Vienna Calypso IPA, Orange Cascade Pale Ale. I’m brewing an Oatmeal Stout this weekend, a Smoked Lager next weekend, Honeyweizen the following and a Black IPA sometime around christmas.

[quote=“muddywater_grant”]And second question. It says from green bay rackers, that I need 10.6gal. The problem I have it I only have a 10gal cooler. What can I do, to be able to mash this beer? I calculated at 1.25qt/lb.

and used this recipe:

Old Stoner
Name Old Stoner
Description A Pacific Northwest style barleywine
Added by DConn
Date Submitted Fri, 18 Apr 2003 08:42 PM (GMT)
Ingredients

20.00 lbs. Pale Malt(2-row)
4.50 lbs. Munich Malt(2-row)
1.75 lbs. CaraMunich 80
0.75 lbs. Crystal 60L
2.00 oz. Columbus Whole 18.30%AA First Wort Hopping
3.00 oz. Chinook Whole 14.50%AA 60 min.
1.00 oz. Centennial Whole 7.80%AA 2 min.
1.00 Tsp Irish Moss Fining 15 Min.(boil)
WYeast 1056 Amercan Ale/Chico 

Preparation
Mash at 154F for 60 min. Boil 10 min., then start hop schedule
Specifics
Style Barley Wine
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.105
Final Gravity 1.024ish
Boiling Time 70 min.
Primary Fermentation 18 days in glass 65 F
Secondary Fermentation 2-3 months in glass
Other Specifics Est. 132 IBU, Approx. 12% ABV[/quote]

You could always mash thicker than that. However, if you are batch sparging, I’m not sure you’ll be able to hit your boil volume with only doing one sparge. You may have to gently add additional hot water as you’re draining the mash tun. Not sure what kind of effect this will have on the OG though.

I actually fly sparge. So I could adjust the sacch rest volume and make up for it with sparge volume.

Where is denny when you need him?

[quote=“muddywater_grant”]I actually fly sparge. So I could adjust the sacch rest volume and make up for it with sparge volume.

Where is denny when you need him?[/quote]
Yes I do this frequently when fly sparging. Mash at 1.10 to 1.15qts per Lb. Then just fly sparge until you hit your preboil volume.

BTW here is the 2010 reiteration of the Old Stoner recipe I received from Denny.

[quote=“Denny”]No problem. Here is this year’s recipe. We do a 10 gal. batch and one of ferments 5 gal. with WY1450 and the other 5 gal. with WY1272. Then we blend at bottling.

#367 Old Stoner 10

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 61.50
Anticipated OG: 1.111 Plato: 26.11
Anticipated SRM: 20.7
Anticipated IBU: 114.9
Brewhouse Efficiency: 56 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 12.75 Gal
Pre-Boil Gravity: 1.096 SG 22.80 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

66.7 41.00 lbs. Pale Ale Malt (2 Row) France 1.039 2
24.4 15.00 lbs. Munich Malt Great Western (2- America 1.035 10
4.9 3.00 lbs. CaraMunich 80 France 1.034 40
4.1 2.50 lbs. Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

5.00 oz. Zeus 2008 Whole 16.40 33.9 First WH
7.00 oz. Centennial Pellet 8.30 73.1 60 min.
2.00 oz. Amarillo 2008 Whole 9.50 7.9 10 min.
2.00 oz. Centennial Pellet 8.30 0.0 Dry Hop

Extras

Amount Name Type Time

1.00 Tsp Yeast Nutrient Other 10 Min.(boil)
2.00 Tsp Gypsum Other 60 Min.(boil)
1.00 Unit(s)Whirlfolc Fining 15 Min.(boil)

Yeast

Wyeast 1450 Denny’s Favorite and WY1272 Am. Ale II

Mash Schedule

Mash Name:

Total Grain Lbs: 61.50
Total Water Qts: 88.00 - Before Additional Infusions
Total Water Gal: 22.00 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 62.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio

sacc 0 60 152 152 Infuse 168 88.00 1.43

Total Water Qts: 88.00 - After Additional Infusions
Total Water Gal: 22.00 - After Additional Infusions
Total Mash Volume Gal: 26.92 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Life begins at 60…1.060, that is.

http://www.dennybrew.com

[/quote]

[quote=“muddywater_grant”]nice. extract or all grain?

What’s your batch count?

Saturday will be my 20th. 6 extract then all grain from then on.[/quote]

that was my 17th batch. i started all grain brewing a few months after i started…way more fun.

[quote=“broseph”][quote=“muddywater_grant”]nice. extract or all grain?

What’s your batch count?

Saturday will be my 20th. 6 extract then all grain from then on.[/quote]

that was my 17th batch. i started all grain brewing a few months after i started…way more fun.[/quote]

haha. yes it is. It is great to have so much control of every part of your beer.

I think you will have a serious problem mashing with only a 40 quart cooler. I made Old Stoner in a 56 quart and I was still pushing it, Never did get the mash temp even across the tun, although the beer is still mighty tasty. Of course 26 lbs of grain and 6 oz of hops can cover up a lot of mistakes.

P.S. you might also consider brewing a belgian trippel or some such, where you will certianly get a big beer but you use less grain because a decent chunk of your fermentables comes from sugar.

I have already done a trippel. It’s a couple months south of a year old.

I may do a 4 or 4.5 gal batch of old stoner.

Think I changed my mind on anniversary beer.

Think about do a loose version on founders breakfast stout. What do you think?

Breakfast Stout
Imperial Stout

Recipe Specs

Batch Size (G): 5.5
Total Grain (lb): 17.013
Total Hops (oz): 2.50
Original Gravity (OG): 1.084 (°P): 20.2
Final Gravity (FG): 1.021 (°P): 5.3
Alcohol by Volume (ABV): 8.25 %
Colour (SRM): 53.9 (EBC): 106.2
Bitterness (IBU): 56.4 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill

13.200 lb American 2-Row (77.59%)
1.375 lb Flaked Oats (8.08%)
1.000 lb Black Malt (5.88%)
1.000 lb Chocolate (5.88%)
0.438 lb Crystal 120 (2.57%)

Hop Bill

1.25 oz Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.75 oz Fuggles Pellet (5.7% Alpha) @ 30 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Fuggles Pellet (5.7% Alpha) @ 0 Minutes (Boil) (0.1 oz/Gal)

Misc Bill

1.00 oz Irish Moss @ 15 Minutes (Boil)
1.00 oz Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with Safale US-05

Notes

At End of boil:

2.0 oz. (57 g) ground coffee
2.5 oz. (71 g) dark, bittersweet baker’s chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs

Week prior to bottling:

2.0 oz. (57 g) ground coffee

Recipe Generated with BrewMate
http://www.brewmate.net

This month makes 5 years for me. Thank you bob, bob, and tim. :cheers:

awesome. Have never had a hobby that I enjoy this much. I hope four years from now, I will be talking about my 100th batch.

finally picked up the last ingredients for my imperial breakfast stout. Is it Saturday yet?

this will be a few first. first time brewing with chocolate, cocoa nibs, coffee, and will be the first imperial anything I have brewed.

Hoping I will have enough yeast grown by saturday and can get enough o2 before pitching.

You’ve got plenty of time for the yeast. Have fun and good luck.

Why dont you just do two mashes? I mean its a longer brew day, but its not often that you brew an amazing barleywine. I would do half of the mash for 90 and make myself end up with about 4 gallons. Turn on the boil half way through the second mash and add the runnings to the boiling pot. If you could make it so that you end up with nearly 7 gallons of wort then you could just proceed like normal right? Is that a lame idea?

Mmm that stout recipe looks tasty too…

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