About to hit my one year brewing anniversary

[dadslackey]

I brewed a 3 gallonbatch of Old Stoner last July. I haven’t sampled one drop and can’t wait until July to taste the first drop. OG was 1.124 with 124 IBU’s, smelled phenomenal!! That being said, the breakfast stout looks really good too! Decisions, decisions

[muddywater_grant]

@Dadslackey

I brewed a 3 gallonbatch of Old Stoner last July. I haven’t sampled one drop and can’t wait until July to taste the first drop. OG was 1.124 with 124 IBU’s, smelled phenomenal!! That being said, the breakfast stout looks really good too! Decisions, decisions

I really need to do old stoner at some point. 3 or four gal batch may just be what I have to do. Need to do a few bigger beers. The only big one I have done so far is a belgian tripple.

[n8young]

I’ve often wondered at the origins of the beer name “Old Stoner”??? I recall a recipe for barleywine that included dry hopping with a lb of the “green” hops…wink wink, nudge nudge, say no more…brainmelter or something like that.

[masheriff]

I started last January myself, I just brewed my 11th batch. Happy Brewthday to us!

MaSheriff

[muddywater_grant]

[quote=“MaSheriff”]I started last January myself, I just brewed my 11th batch. Happy Brewthday to us!

MaSheriff[/quote]

Tomorrow will be my 23rd.

Had to change my grain bill up just a tad. One to keep weights easier. And two, I didn’t have as much black malt as I had thought. Had to sub some carafa III. Which from the description seems like it will be a nice addition.

490-560° L. Dehusked Carafa III intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.

I used 1.45%.

So here is the new grain bill with changes:

Breakfast Stout
Imperial Stout

Recipe Specs

Batch Size (G): 5.5
Total Grain (lb): 17.250
Total Hops (oz): 2.50
Original Gravity (OG): 1.085 (°P): 20.4
Final Gravity (FG): 1.021 (°P): 5.3
Alcohol by Volume (ABV): 8.35 %
Colour (SRM): 53.5 (EBC): 105.4
Bitterness (IBU): 56.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill

13.250 lb American 2-Row (76.81%)
1.500 lb Flaked Oats (8.7%)
1.000 lb Chocolate (5.8%)
0.750 lb Black Malt (4.35%)
0.500 lb Crystal 120 (2.9%)
0.250 lb Carafa III malt (1.45%)

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 153°F for 75 Minutes.
Fermented at 65°F with Safale US-05

Notes

At flameout:

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

In Secondary:
2.0 oz. (57 g) ground Kona coffee

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