Recipes

Please print the Beer Tasting Sheet and bring to the MASH meetings if you want your homebrew evaluated. Click on the link below to open the .pdf.

Beer Tasting Sheet.pdf

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20 responses to “Recipes

  1. Bryce Capodieci

    Honey Malt Pale Ale:

    8.0 lbs Vienna Malt
    2.0 lbs Honey Malt
    0.5 lbs Carapils
    1.0 oz Saaz 60 min
    1.0 oz Saaz 5 min
    6.0 oz Orange Blossom honey for priming
    WLP001 yeast
    Mashed at 153F for 40 minutes
    SG 1.050 (measured – 71% efficiency)
    FG 1.012
    Ferment (1 week) and bottle condition (two weeks) at 68F

  2. Bryce Capodieci

    Wedding Party Hefer

    6.0 lbs Pilsner Malt
    6.0 lbs Wheat Malt
    1.0 lb rice hulls
    1.0 oz Hallertau hops 3.7% AA @60 minutes
    White Labs WLP003 Hefeweizen
    Mashed at 152 F for 60 minutes
    SG 1.052 (72% efficiency)
    FG 1.012
    Ferment 1 week @ 64 F, secondary 1 week @ 64 F, bottle conditioned two weeks @ 64 F.

  3. Kate’s Kolsch 10 gal

    12 lbs Pilsner Malt
    5 lbs Wheat Malt
    1 oz Perle 7.5% AA @60 minutes
    .5 oz Perle 7.5 AA @30 minutes
    Irish Moss @15 minutes
    WL Kolsch yeast
    Mash at 150 for 60 minutes
    SG 1.049
    FG 1.010-1.012
    Ferment at low 60s for 2-3 weeks
    Keg and cold condition for at least a month.

  4. Horned Owl Helles (Partial Mash)

    3 lb Munich Light Malt

    4 lb Light Dried Malt Extract

    1/2 oz Hallertauer Hops (boiling)

    1/4 oz Czech Saaz Hops (boiling)

    1/2 oz Hallertauer Hops (flavor)

    1/2 oz Czech Saaz Hops (flavor)

    1/2 oz Tettnanger Hops (aroma)

    1/2 oz Hallertauer Hops (aroma)

    1/2 tsp Irish moss

    Wyeast #2112 California Lager or White Labs WLP 810 San Francisco Lager

    Mash Munich Malt with 3qt water at 175F. Stabilize at 155F-157F. Let set for 30 min.

    Add heat to 160F. Let set for 15 min.

    Test with iodine for conversion. If not converted, test every 15 min until conversion is done.

    Sparge with 1.5 gal of 170F water.

    Add malt extract and stir until dissolved, Bring to boil and add the boiling hops.

    Boil 30 min and then add 1/4 oz each of the Hallertauer and Saaz flavor hops.

    Then add another 1/4 oz each of the Hallertauer and Saaz flavor hops and the Irish moss and boil for 15 min.

    Add the aroma hops during the final 1-2 min of the boil.

    Sparge and add wort to fermenter. Top with water to 5 gal.

    Pitch yeast at about 75F.

    Ferment to completion at 58F-65F.

    If bottling, prime with 1.25 cups DME boiled in 2 cups water.

    Leave at basement temp for 1 week.

    Chill in refrigerator for 2 weeks.

    Enjoy!

    This is one of my favorite beers and goes down easy and smooth.

  5. Bryce Capodieci

    Bryce’s Auld Irish Dark Ale
    10.0 lbs Vienna Malt
    1.0 lb Pale Malt 2-row
    0.25 lbs (4 oz) Chocolate Malt
    0.5 lbs (8 oz) Crystal Malt 60
    0.0125 (2 oz) Carafa I Malt – 320L
    0.25 lbs (4 oz) Cara-Red
    1.0 oz Galena Hops (aged 3 years) – 60 minutes
    0.5 oz East Kent Goldings – 15 minutes
    White Labs WLP004 Irish Red Yeast
    Mash temp 150 deg F for 60 minutes / boiled for 60 minutes.
    Racked to the secondary for 1 week
    SG: 1.048 (efficiency was lower than normal, 58%)
    FG: 1.007

  6. Drew’s Irish Red
    A ProMash Recipe Report (pasted and edited)

    Recipe Specifics
    Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
    Total Grain (Lbs): 20.00
    Anticipated OG: 1.051 Plato: 12.72
    Anticipated SRM: 11.1
    Anticipated IBU: 22.4
    Brewhouse Efficiency: 80 %
    Wort Boil Time: 60 Minutes

    Pre-Boil Amounts
    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 12.94 Gal
    Pre-Boil Gravity: 1.044 SG 10.88 Plato

    Grain/Extract/Sugar
    % Amount Name Origin Potential SRM
    —————————————————————————–
    80.0 16.00 lbs. Pale Malt(2-row) America 1.036 2
    10.0 2.00 lbs. Crystal 10L America 1.035 10
    2.5 0.50 lbs. Special Roast Malt America 1.033 40
    1.3 0.25 lbs. Roasted Barley America 1.028 450
    6.3 1.25 lbs. Honey Malt Canada 1.030 18

    Hops
    Amount Name Form Alpha IBU Boil Time
    —————————————————————————–
    1.50 oz. Goldings – E.K. Pellet 5.70 19.0 60 min.
    1.00 oz. Goldings – E.K. Pellet 5.70 3.4 15 min.

    Yeast
    White Labs WLP004 Irish Stout

    Mash Schedule
    Mash Type: Single Step
    Grain Lbs: 20.00
    Water Qts: 26.00 – Before Additional Infusions
    Water Gal: 6.50 – Before Additional Infusions

    Qts Water Per Lbs Grain: 1.30 – Before Additional Infusions
    Saccharification Rest Temp : 152 Time: 60
    Mash-out Rest Temp : 168 Time: 15
    Sparge Temp : 165 Time: 45

    Irish moss at 15 mins

  7. Rocket Rod’s Positively Porter – All Grain Recipe
    In honor of Rocket Rod Romanak, who passed away February 4, 2011. Rocket Rod was a homebrewer in Kailua Kona, HI who was the Homebrewer of the Year in 2004 with this Robust Porter recipe. Rocket Rod owned and operated Rocket Suds Homebrewing Equipment & Supplies, and was an Air Force veteran. Rocket Rod attended over 25 AHA National Homebrewers Conferences in his lifetime, almost as many as Charlie Papazian. He will be missed at this year’s conference in San Diego, CA.
    For a 5.3 gallon (20 L) yield for a 90 minute boil
    O.G.: 1.068
    F.G.: 1.015
    IBU: 73
    ABV%: 7.3% ABW%: 5.8%
    Fermentables
    10 lb (4.5 kg) Pale Malt (2-Row)
    1.75 lb (0.8 kg) Special B Malt (120 SRM)
    1.1 lb (0.5 kg) Light Roasted Barley (300 SRM)
    0.5 lb (227 g) Black Patent Malt (525 SRM)
    0.5 lb (227 g) Chocolate Malt (350 SRM)
    Hops and Adjuncts
    0.9 oz (26 g) Nugget, 13% Alpha Acid whole hops, for 60 minutes
    0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 30 minutes
    0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 0 minutes (steep after flame out)
    Hop Substitutions: If Nugget hops are unavailable, substitute with Columbus, Warrior, or Galena for 36 IBU. If Chinook hops are unavailable, substitute with BC Goldings or Simcoe for 29 IBU and 7 IBU.
    ¾ tsp (3 gm) Irish moss, for 20 minutes
    Yeast
    3 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast; or make an appropriate size yeast starter
    Directions for All-Grain Recipe
    Step mash method:
    Acid rest at 104 °F (40 °C) for 10 minutes
    Protein rest at 122 °F (50 °C) for 30 minutes
    Saccharification rest at 140 °F (60 °C) for 10 minutes
    Saccharification rest at 158 °F (70 °C) for 60 minutes
    Single infusion mash technique: Mash grains at 154 °F (68 °C). Sparge with 173 °F (78 °C) water. Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). Bring to a boil and boil for 30 minute before adding the Nugget hops. Boil for another 30 minutes and add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. Add the last hops after the heat is turned off. After the 90-minute boil, chill to 62-66 °F (17-19 °C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 66 °F (19 °C) for seven days and then transfer to a secondary fermenter for three weeks. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F (19-20 °C) for two weeks minimum.
    Carbonation
    Force carbonate at approximately 2 to 2.5 volumes of CO2.
    —OR—
    Bottle condition using 2.6 to 3.9 oz by weight (73 to 111 g) corn sugar
    The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.

  8. Rocket Rod’s Positively Porter – Extract Recipe
    In honor of Rocket Rod Romanak, who passed away February 4, 2011. Rocket Rod was a homebrewer in Kailua Kona, HI who was the Homebrewer of the Year in 2004 with this Robust Porter recipe. Rocket Rod owned and operated Rocket Suds Homebrewing Equipment & Supplies, and was an Air Force veteran. Rocket Rod attended over 25 AHA National Homebrewers Conferences in his lifetime, almost as many as Charlie Papazian. He will be missed at this year’s conference in San Diego, CA.
    5.3 gallons (20 L) yield with a 3.5-gallon (13.2 L) boil for 60 minutes
    O.G.: 1.068
    F.G.: 1.014
    IBU: 73
    Fermentables
    8.5 lb (3.9 kg) Light Liquid Malt Extract, or 6.8 lb (3.1 kg) Light Dry Malt Extract
    1.4 lb (635 g) Special B Malt (120 SRM)
    0.75 lb (340 g) Light Roasted Barley (300 SRM)
    0.3 lb (136 g) Black Patent Malt (525 SRM)
    0.3 lb (136 g) Chocolate Malt (350 SRM)
    Hops and Adjuncts
    1.13 oz (32 g) Nugget, 13% Alpha Acid whole hops, for 60 minutes
    1.13 oz (32 g) Chinook, 13% Alpha Acid whole hops, for 30 minutes
    1.13 oz (32 g) Chinook, 13% Alpha Acid whole hops, for 0 minutes (steep after flame out)
    Hop Substitutions: If Nugget hops are unavailable, substitute with Columbus, Warrior, or Galena for 36 IBU. If Chinook hops are unavailable, substitute with BC Goldings or Simcoe for 29 IBU and 7 IBU.
    ¾ tsp (3 gm) Irish moss, added at 20 minutes
    Yeast
    3 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale Yeast; or make an appropriate size yeast starter.
    Directions for Extract Recipe
    Start with 2.5 gallons (9.5 L) of filtered water. Place the 2.75 lb (1.25 kg) of specialty grains in a grain bag and steep the grains at 154 °F (68 °C) for 30 minutes. Remove the grains, strain the liquid from them, and sparge with 0.5 gallon (1.9 L) hot water. Stir in malt extract and add water if necessary for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil. At the beginning of the boil, add the Nugget bittering hops. Boil for 30 minutes then add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. Add the last hops after the heat is turned off. After the 60-minute boil, chill to 62-66 °F (17-19 °C), transfer to a fermenter and top-up to 5.25 gallons with pre-boiled and cooled water. Pitch the yeast and aerate well. Ferment at 66 °F (19 °C) for seven days and then transfer to a secondary fermenter for three weeks. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F (19-20 °C) for two weeks minimum.
    Carbonation
    Force carbonate at approximately 2 to 2.5 volumes of CO2.
    —OR—
    Bottle condition using 2 to 3.2 oz by weight (57 to 91 g) corn sugar

  9. AHA BIG BREW
    Bucksnort Brown Ale – All Grain
    American Brown Ale

    Recipe for 5.25 gallons (19.8 L)

    10 lb pale two-row malt (4.54 kg)
    8 oz 90˚ L crystal malt (227 g)
    8 oz 60˚ L crystal malt (227 g)
    6.5 oz chocolate malt (184 g)
    1 oz black patent malt (28 g)

    0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (80 min)
    0.75 oz Willamette whole hops, 5.7% a.a. (21g) (30 min)
    1.25 oz Mt Hood whole hops, 6.1% a.a. (35 g) (15 min)
    0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (5 min)

    1 tablet Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)

    2 pkgs Wyeast No. 1056 American ale yeast, Safeale US-05, or White Labs WLP001

    Brewers Specifics

    Mash grains at 154˚ F (68˚ C) for 1 hour. Sparge at 168˚ F (76˚ C). Bring to a boil. Add hops at specified intervals from end of boil. Chill to 65-67 °F (18-19 °C) and pitch yeast. Secure air lock or blow-off tube. Ferment at 66-68 ⁰F (20-21 ⁰C). Keg at 2.4 volumes of CO₂ or bottle carbonate with 3.7 oz (105 g) corn sugar.

    Boil Time: 80 min

    Original Gravity: 1.058
    Final Gravity: 1.014

    SRM: 22
    IBU: 38

    Brewhouse Efficiency: 75%

  10. AHA Big Brew

    Bucksnort Brown Ale – Extract
    American Brown Ale

    Recipe for 5.25 gallons (19.8 L)

    7.25 lb pale malt extract syrup (3.29 kg)
    8 oz 90˚ L crystal malt (227 g)
    8 oz 60˚ L crystal malt (227 g)
    6.5 oz chocolate malt (184 g)
    1 oz black patent malt (28 g)

    0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (80 min)
    0.75 oz Willamette whole hops, 5.7% a.a. (21g) (30 min)
    1.25 oz Mt Hood whole hops, 6.1% a.a. (35 g) (15 min)
    0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (5 min)

    1 tablet Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)

    2 pkgs Wyeast No. 1056 American ale yeast, Safeale US-05, or White Labs WLP001

    Brewers Specifics

    Steep grains in 2.5 gallons (11.4 L) of water at 160-170 °F (71-77 °C) for 30 minutes. While removing grains, rinse with 0.5 gallon of hot water, then add extract, dissolving completely. Bring to a boil. Add hops at specified intervals from end of boil. Chill wort, remove hops and transfer to sanitized fermenter. Add 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5.25 gallons (19.8 L). Pitch the yeast when wort reaches 65-67 °F (18-19 °C). Secure air lock or blow-off tube. Ferment at 66-68 ⁰F (20-21 ⁰C). Keg at 2.4 volumes of CO₂ or bottle carbonate with 3.7 oz (105 g) corn sugar.

    Boil Time: 80 min

    Original Gravity: 1.058
    Final Gravity: 1.014

    SRM: 22
    IBU: 38

    Brewhouse Efficiency: 75%

  11. AHA Big Brew

    Ardley Brown Ale – All Grain
    Northern English Brown Ale

    Recipe for 5.25 gallons (19.8 liters)

    76 oz Maris Otter pale malt (2.15 kg)
    45 oz Munich I malt (1.28 kg)
    19 oz amber malt (539 g)
    5 oz wheat malt (142 g)
    2.5 oz chocolate malt (71 g)
    1.5 oz roast barley (43 g)

    1 oz E.K. Golding whole hops, 4.7% a.a. (28 g) (60 min)
    0.75 oz Fuggles pellet hops, 5.7% a.a. (21 g) (15 min)
    2 oz E.K. Golding pellet hops, 4.7% a.a. (57 g) (knockout)

    1 tablet Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)

    2 pkgs Danstar Nottingham ale yeast

    Brewers Specifics

    Mash grains at 150˚ F (65˚ C) for 1 hour. Sparge at 168˚ F (76˚ C). Bring to a boil. Add hops at specified intervals from end of boil. Chill to 67 °F (19 °C) and pitch yeast. Secure air lock or blow-off tube. Ferment at 67 ⁰F (19 ⁰C). Keg at 2.4 volumes of CO₂ or bottle carbonate with 3.7 oz (105 g) corn sugar.

    Boil Time: 60 min

    Original Gravity: 1.049
    Final Gravity: 1.012

    SRM: 16.2
    IBU: 24.9

    Brewhouse Efficiency: 75%

  12. AHA Big Brew
    Ardley Brown Ale – Extract
    Northern English Brown Ale

    Recipe for 5.25 gallons (19.8 liters)

    6.5 lb pale malt extract syrup (2.95 kg)
    7 oz 80˚ L Cara Munich malt (198 g)
    3 oz chocolate malt (85 g)
    2 oz roast barley (57 g)

    1 oz E.K. Golding whole hops, 4.7% a.a. (28 g) (60 min)
    0.75 oz Fuggles pellet hops, 5.7% a.a. (21 g) (15 min)
    2 oz E.K. Golding pellet hops, 4.7% a.a. (57 g) (knockout)

    1 tablet Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)

    2 pkgs Danstar Nottingham ale yeast

    Brewers Specifics

    Steep grains in 2.5 gallons (11.4 L) of water at 160-170 °F (71-77 °C) for 30 minutes. While removing grains, rinse with 0.5 gallon of hot water, then add extract, dissolving completely. Bring to a boil. Add hops at specified intervals from end of boil. Chill wort, remove hops and transfer to sanitized fermenter. Add 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5.25 gallons (19.8 L). Pitch the yeast when wort reaches 67 °F (19 °C). Secure air lock or blow-off tube. Ferment at 67 ⁰F (19 ⁰C). Keg at 2.4 volumes of CO₂ or bottle carbonate with 3.7 oz (105 g) corn sugar.

    Boil Time: 60 min

    Original Gravity: 1.049
    Final Gravity: 1.012

    SRM: 16.3
    IBU: 24.9

    Brewhouse Efficiency: 75%

  13. Saw Whet Hefeweizen

    Grain Bill (Assumes 70% Efficiency)
    6 lbs. – Pilsner Malt
    6 lb. – Wheat Malt

    Hop Schedule (12 IBU)
    1 oz – Hallertau (60 Min.)
    ** OR Use Liberty (1oz) instead **

    Yeast
    Wyeast Weihenstephan Weizen (3068) – 800 ml starter

    Mash/Sparge/Boil
    Mash at about 152 F. Sparge as usual
    Boil for 60 minutes
    Cool and ferment at about 64F

  14. White Labs WLP 300 gives a good result, also.

  15. More Fun Blonde – All Grain
    Belgian Pale Ale

    Recipe for 5 gallons (18.9 L)
    Fermentables
    8.5 lb (3.86 kg) German Pils malt
    2.0 lb (0.9 kg) American pale malt
    13.0 oz (369 g) dextrose (corn sugar)
    Hops
    0.5 oz (14 g) Northern Brewer hops, 9% a.a. (60 min)
    0.6 oz (17 g) Northern Brewer hops, 9% a.a. (20 min)
    0.7 oz (20 g) Willamette hops, 5% a.a. (20 min)
    0.5 oz (14 g) Willamette hops, 5% a.a. (0 min)
    Yeast
    White Labs WLP530 Abbey Ale yeast, Wyeast No. 3787 Trappist High Gravity yeast
    Brewers Specifics
    • Mash grains at 152° F (67°C) for 60 minutes
    • Batch sparge at 168° F (76° C)
    • Bring to a rolling boil and add 13.0 oz (369 g) dextrose
    • Boil 90 minutes and add hops at specified intervals from end of boil
    • Chill wort to 65° F (18° C) and pitch yeast
    • Ramp temperature to 75° F (24° C) over 36 hours
    • Finish fermentation at 75° F (24° C)
    • Keg at 2.5 volumes of CO₂ or bottle condition with 4 oz (113 g) corn sugar
    Boil Time: 90 minutes
    Original Gravity: 1.065 (15.9° P)
    Final Gravity: 1.015 (3.8° P)
    SRM: 4°
    IBU: 42
    ABV: 6.7%
    Brewhouse Efficiency: 75%

  16. Pointon’s Proper – All Grain
    English Style Dark Mild

    Recipe for 5 gallons (18.9 L)
    Malts
    6.0 lb (2.72 kg) Maris Otter malt
    8.0 oz (227 g) Golden Promise malt
    9.0 oz (255 g) English crystal malt 65° L
    7.0 oz (198 g) English dark crystal malt 121° L
    4.0 oz (113 g) dextrin malt
    4.0 oz (113 g) pale chocolate malt 200° L
    1.0 oz (28 g) English black patent malt 550° L (used during sparge)
    Hops
    1.0 oz (28 g) Fuggles hops, 4.2% a.a. (60 min)
    0.2 oz (5.6 g) Challenger hops, 7% a.a. (50 min)
    Yeast
    Wyeast 1768 English Special Bitter ale yeast
    Misc.
    1 tablet Whirlfloc (2 minutes)
    Brewers Specifics
    • Use 100% reverse osmosis-filtered water
    • Mash grains at 152° F (67° C) for 60 minutes
    • Mash out at 162° F (72° C) for 10 minutes
    • Add 1.0 oz (28g) of English black patent malt
    • Acidify sparge water with 0.25 tsp acid blend
    • Fly sparge with 175° F (79° C) water
    • Collect 6.25 gallons of wort
    • Bring to a rolling boil for 70 minutes
    • Add hops at specified intervals throughout boil
    • Chill to 65° F (18° C)
    • Aerate wort with pure oxygen for 45 seconds
    • Pitch one fresh packet of Wyeast 1768
    • Ferment at 68° F (20° C)
    • Keg at 2.5 volumes of CO₂ or bottle condition with 4 oz (113 g) corn sugar

    Boil Time: 70 minutes
    Original Gravity: 1.041 (10.2° P)
    Final Gravity: 1.011 (2.8° P)
    SRM: 18°
    IBU: 24
    ABV: 4.0%
    Brewhouse Efficiency: 70%

  17. Classic American Pilsner – All Grain
    Recipe for 5.5 gallons (20.82 L)

    Malts
    9.0 lbs (4.08 kg) 6-row malt
    2.0 lbs (0.9 kg) flaked corn
    7.05 oz (200 g) acidulated/sauermalz malt
    Hops
    1.0 oz (30 g) Sterling hops, 7.5% a.a. (60 min)
    0.35 oz (10 g) Sterling hops, 7.5% a.a. (30 min)
    0.35 oz (10 g) Sterling hops, 7.5% a.a. (20 min)
    1.0 oz (30 g) Sterling hops, 7.5% a.a. (0 min)
    *If Sterling hops are unavailable, Czech Saaz hops are a viable substitute
    Yeast
    White Labs WLP840 American Lager yeast or Wyeast 2035 American Lager yeast
    Misc.
    0.5 t Wyeast Brewer’s Yeast Nutrient
    0.25 t 5 Star SuperMoss HB
    Brewers Specifics
    • Single-infusion mash with no mash-out
    • 75 minute mash using 5.5 gallons (20.82 L) of 150° F (66° C) water at profile listed below
    • Target pH: 5.2 (room temperature)
    • Using 4 gallons (15.14 L) of water acidified with lactic acid to pH of 5.5, batch sparge at 168° F (76° C)
    • Collect 7.5 gallons (28.39 L) of wort and boil for 60 minutes
    • Add hops at specified intervals from end of boil
    • Cool wort and oxygenate for one minute
    • Ferment at 48° F (9° C) until activity slows
    • Ramp 2° F per day until you reach 65° F (18° C) and hold for 2-3 days
    • Crash cool to 30° F (-1° C) and lager for 1-3 months
    • Keg at 2.5-3.0 volumes of CO₂ or bottle condition with 5 oz (142 g) corn sugar

    Water Profile (in ppm)
    Calcium: 100
    Magnesium: 20
    Sodium: 20
    Sulfate: 150
    Chloride: 115
    Bicarbonate: 60
    Residual Alkalinity: -30
    Sulfate:Chloride: 1:3 (balanced)

    Boil Time: 60 minutes
    Original Gravity: 1.055 (13.6° P)
    Final Gravity: 1.014 (3.6° P)
    SRM: 4°
    IBU: 39
    ABV: 5.5%
    Brewhouse Efficiency: 75%

  18. 1) Regal Pale Ale – Partial Mash

    Fermentables
    3.0 lb Pale 2-Row Malt
    10.0 oz 20° L crystal malt
    5.0 oz 80° L crystal malt
    5.0 oz CaraVienne malt
    7.0 oz wheat malt
    3.5 lb Light DME

    Hops
    0.4 oz Nugget pellet hops, 13.0% a.a. (60 min)
    1.0 oz Cascade pellet hops, 5.5% a.a. (5 min)
    0.4 oz Nelson Sauvin pellet hops, 12.5% a.a. (5 min)
    1.0 oz Cascade pellet hops, 5.5% a.a. (dry)
    1.0 oz Nelson Sauvin pellet hops, 12.5% a.a. (dry)

    Yeast
    White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97

    Brewers Specifics
    Mash grains at 154° F for 60 minutes
    Batch sparge at 168° F
    Bring to a rolling boil for 60 minutes, add hops at specified intervals from end of boil
    Chill wort to 67° F (19° C) and pitch yeast
    After 9 days, rack to secondary fermenter and dry hop
    Let rest another 9 days at 68° F
    Bottle condition with 4 oz corn sugar

    Boil Time: 60 minutes
    Original Gravity: 1.056
    Final Gravity: 1.014
    IBU: 26
    ABV: 5.5%

  19. Big Brew 2014 #2
    Split Open and Melt Imperial Stout – Partial Mash

    Fermentables
    5.0 lb Pale 2-Row malt
    1.5 lb Chocolate malt
    1.0 lb 120° L crystal malt
    1.0 lb CaraMunich® malt
    6.0 lb Light DME

    Hops
    0.5 oz (43 g) Chinook whole leaf hops, 12.5% a.a. (60 min)
    1.5 oz (42 g) Chinook whole leaf hops, 12.5% a.a. (30 min)
    0.5 oz (14 g) Chinook whole leaf hops, 12.5% a.a. (15 min)
    0.5 oz (14 g) East Kent Goldings whole leaf hops, 4.5% a.a. (15 min)
    1.0 oz (28 g) East Kent Goldings whole leaf hops, 4.5% a.a. (0 min)
    1.0 oz (28 g) East Kent Goldings whole leaf hops, 4.5% a.a. (dry)

    Yeast
    White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97

    Misc.
    1 tablet Whirlfloc (5 minutes)
    Yeast Nutrient

    Brewers Specifics
    Mash grains at 152° F for 60 minutes
    Batch sparge at 168° F
    Bring to a rolling boil for 90 minutes, and add hops at specified intervals from end of boil
    Chill wort to 67° F and pitch yeast
    Allow primary fermentation to continue for 4 weeks
    Keg at 2.5 volumes CO2 or bottle condition with 4 oz corn sugar

    Boil Time: 90 minutes
    Original Gravity: 1.100
    Final Gravity: 1.025
    SRM: 45°
    IBU: 86
    ABV: 9.8%

  20. Big Brew 2014 Partial Mash #3
    Black Dog Lager Schwarzbier – Partial Mash

    Fermentables
    2.5 lb Pilsner malt
    6.5 oz Carafa Special
    6.5 oz Munich malt
    6.5 oz Caramunich malt
    3.0 lb Light DME

    Hops
    1.0 oz (60 min) Tettnang pellet hops 4.5% a.a. 0.25 oz (15 min)
    Hallertauer pellet hops, 4.0% a.a. 0.25 oz (15 min)
    Tettenang pellet hops, 4.5% a.a. 0.25 oz (1 min)
    Hallertauer pellet hops, 4.0% a.a. 0.25 oz (1 min)
    Tettenang pellet hops, 4.5% a.a.

    Yeast
    Wyeast 2124 Bohemian Lager yeast or White Labs WLP830 German Lager yeast

    Misc.
    1 tablet Whirlfloc (5 minutes)
    Water profile should be 50% distilled water, 50% filtered tap water

    Brewers Specifics
    Mash in at 129° F for 5 minutes
    Ramp to 144° F and hold for 50 minutes
    Raise to 158° F and hold for 30 minutes
    Mash out at 165° F for 5 minutes
    Ferment in primary for 10 days at 47°-48° F
    Diacetyl rest for three days at 57°-59° F
    Gradually lower to 48° F and hold for 8 days
    Gradually lower to 33° F and hold another 16 days
    Keg at 2.5 volumes of CO2 or bottle condition with 4 oz corn sugar

    Boil Time: 90 minutes
    Original Gravity: 1.048
    Final Gravity: 1.012
    SRM: 22°
    IBU: 21
    ABV: 4.7%

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