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> Community and Group Brews, Contributed by just-cj
MtnBrewer
post Mar 19 2007, 09:21 PM
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From time to time members of this community will decide on a recipe and brew it at more or less the same time as a group. Sometimes this recipe is something that one person chooses or develops. Other times, the recipe creation is also a group process. Some of these recipes have been fantastic successes and the first one of these was added to HBA's repertoire of beer kits.

With much help from CJ, we'd like to present here the collected recipes for all of the group brews throughout the years. Where possible, extract, partial mash and all grain recipes are included. We think we have covered them all but if there are any we have missed, please help us fill in the blanks. Some of the original threads have been lost but where they exist, links to these threads are included in the recipe. In addition, at the end of each recipe there is a link to a ProMash recipe file. If someone wants to send me recipes in other brewing programs, I will be happy to host them as well.

Finally, I'd like to thank CJ for doing most of the heavy lifting. He took an idea someone came up with and ran with it. (IMG:style_emoticons/brewboard/cheers.gif) (IMG:style_emoticons/brewboard/ninja.gif)
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MtnBrewer
post Mar 19 2007, 09:55 PM
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21st Century Schizoid Ale (2003)
1st Community Beer Recipe
Schizoid Write-up
HBA's All-grain Kit
HBA's Extract Kit
Brewboard's 21st Century Schizoid Ale is a group effort involving several members of Homebrew Adventures' Brewboard Community from as far away as Japan. It began as an idea posted on the forums and rapidly turned into a Monster with dozens of members suggesting varied ingredients. Its original pedigree seems to have been very German, but then it drifted more towards Belgian. With the addition of maple syrup, it became firmly North American. Deep brown in color, medium to full body with a complex hop profile. The use of maple syrup in this recipe will add a woody finish to this beer. This is truly an ale with multiple personalities. [Note: Unfortunately the original thread on the development of this recipe is no longer available.]

==========

21st Century Schizoid Ale
Extract

5 gallons, OG = 1.073-1.077, FG = 1.014-1.018, IBU = 58-62, Alcohol = 6.5-7.2%

Grains
0.25 lbs Belgian Special B
0.25 lbs Chocolate Malt

Extract
4 lbs light DME
2 lbs amber DME
1 lb wheat DME

Other fermentables
1 quart Maple Syrup (end of boil)

Hops
1 oz Liberty (First Wort)
1 oz Northern Brewer (60 min)
1 oz Perle (45 min)
1 oz Styrian Golding (30 min)
1 oz Saaz (15 min)
1 oz Tettnang (end of boil or dry hop)

Yeast
Wyeast #1056 American Ale or White Labs WLP-001 or Fermentis US-05 dry

Other
Irish moss or whirlfloc (10 min)

Directions
Steep grains at 150-160F for 30 minutes in two quarts of water. Collect runnings and pour over grains once more (to filter out some of the husk material) and rinse twice with two quarts of water. Add amber DME and top up with as much water as possible. With 10 minutes left in the boil, remove several quarts of wort from the brewpot, dissolve remaining DME, and add back to brewpot. After boil, cool and top up with water to 5.25 gallons in the fermenter. Ferment at 65F for 7-10 days or until fermentation is complete. Transfer and condition cool for 1-2 months.

==========

21st Century Schizoid Ale
All-grain

5 gallons, OG = 1.073-1.077, FG = 1.014-1.018, IBU = 58-62, Alcohol = 6.5-7.2%

Grains
8 lbs Maris Otter
1 lb German Munich
1 lb German Vienna
0.5 lb Honey Malt
0.5 lb German Wheat
0.5 lb Belgian Aromatic
0.5 lb Belgian Biscuit
0.25 lb Chocolate
0.25 lb Special B

Other fermentables
1 quart Maple Syrup (end of boil)

Hops
1 oz Liberty (First Wort)
1 oz Northern Brewer (60 min)
1 oz Perle (45 min)
1 oz Styrian Golding (30 min)
1 oz Saaz (15 min)
1 oz Tettnang (end of boil or dry hop)

Yeast
Wyeast #1056 American Ale or White Labs WLP-001 or Fermentis US-05 dry

Other
Irish moss or whirlfloc (10 min)

Directions
Mash at 152-154F for 60 minutes. Ferment at 65F for 7-10 days or until fermentation is complete. Transfer and condition cool for 1-2 months.

==========

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MtnBrewer
post Mar 20 2007, 12:52 AM
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Imperial Irish Red (2004)
All-grain, with partial mash and extract options
5-gallons, OG = 1.075-1.076 (75% efficiency), FG = 1.018, SRM = 17-19, IBU = 50
Imperial Irish Red Community Brew Thread

AG Grain Bill
10 lbs Maris Otter (2 row British) 74.1%
0.5 lb Biscuit 3.7%
0.5 lb Melanoidin 3.7%
0.5 lb Crystal 40 3.7%
1 lb Flaked Oats 7.4%

Color addition options
Number 1 -- 0.25 Roasted plus 0.75 lb Maize
Number 2 -- 0.25 Black Patent plus 0.75 lb Maize
Number 3 -- 1.25 lbs Caramunich or Carared


Extract with partial mash
5 lbs LDME
2 lbs Maris Otter ( 2 row, British)
0.5 lb Biscuit
0.5 lb Melanoidin
0.5 lb Crystal40
1 lb Flaked Oats

Partial mash color addition options
Number 1 -- 0.25 lb Roasted barley
Number 2 -- 0.25 lb Black Patent
Number 3 -- 1.25 lbs Caramunich or Carared
If you want to use Maize in the mini-mash, drop the DME some, and add more base British 2 row malt.


Extract with steeping grains
8 lbs LDME
0.5 lb Crystal 60

Extract color addition options
Number 1 -- 0.25 lb Roasted barley
Number 2 -- 0.25 lb Black Patent
Number 3 -- 1.25 lbs Caramunich or Carared


Hop Schedules
British Version
1.5 oz Challenger (60 min) 31.4 IBU
1 oz Brambling Cross (or EKG) (30 min) 14.9 IBU
0.5 oz EKG (15 min) 3.8 IBU
0.5 oz Willamette (end of boil)

"Other" Version
1 oz Centennial (60 min) 33 IBU
1 oz Santiam or Tettnanger (30 min) 13 IBU
0.5 oz Crystal (15 min) 2.9 IBU
0.5 oz Crystal (end of boil)

Yeast
White Labs WLP 004 Irish Ale or Wyeast 1084 Irish Ale

British Version
ProMash Recipe
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Other Version
ProMash Recipe
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MtnBrewer
post Mar 21 2007, 09:53 AM
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Community Imperial Stout (2004)
[Note: Original thread unavailable]

Community Imperial Stout
All-grain, with partial-mash option

5.5 gallons, OG = 1.085 (70% efficiency), FG = 1.020, SRM = 37.7, IBU = 71.8

Grains
13 lbs Maris Otter pale malt
2 lbs Munich malt
0.5 lbs crystal 55L
1.5 lbs flaked oats
0.75 lbs chocolate wheat
0.5 lbs roasted barley

Partial-Mash Option
Replace Maris Otter with 8 lbs extra light DME. Mash all other grains in 1.5-2 gallons of water at 148-150F for 45 minutes. Collect runnings and pour over grains once more to filter out husk particles. Then rinse grains twice with 1-1.5 gallons of 170F water each time. Proceed with boil as usual. Note: If doing a partial-boil, add 1/3 of the extract at the beginning of the boil and the other 2/3 with 10 minutes left in boil.

Hops
1 oz Whitbread Golding Variety whole (6.5% alpha) (first wort)
1.5 oz Wye Target whole (11.0%) (90 min)
0.5 oz East Kent Golding whole (4.75%) (30 min)
0.5 oz East Kent Golding whole (4.75%) (5 min)

Yeast
White Labs WLP007 Dry English Ale

Mash grains in 20-21 quarts of water at 152F for 90 minutes. Sparge with enough 170F water to get 7.8 gallons before boil with a pre-boil gravity of 1.060. Ferment at 65-68F until finished.

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MtnBrewer
post Mar 22 2007, 12:01 AM
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Hop Burst JPA (2005)
All-grain with option for extract
5.5 gallons, 75% efficiency, OG = 1.062, FG = 1.015, IBU = 60-65
Overloading the Flavor Hops (note: recipe is on page 2 of the thread)

Grains
10.25 lbs Crisp Maris Otter (or any good pale 2-row)
5 oz Weyermann CaraFoam (or other dextrin malt)
5 oz Weyermann CaraHell (or other very light crystal ~10L)
5 oz Dingemans CaraVienna (or other kind-of light crystal ~25L)
5 oz Dingemans CaraMunich (or other medium crystal ~60L)
10 oz Dingemans Aromatic (or melanoidin)
[Note: For extract, substitute 7.5 lbs Muntons extra light DME for Maris Otter. Steep grains at 150F for 30 min in 3 gallons water. Rinse with 1.5 gallons 170F water.]

Hops
Blend = 3 oz each of Ahtanum (7.2%), Amarillo (6.4%), Cascade (5.6%) and Centennial (9.4%) whole hops (alpha of hops I have on hand right now). Mix in large bucket and weigh out as needed. Note, this recipe has no bittering hops. Note again, if your hops are much higher in alpha than mine, reduce amount to 2.75 or or 2.5 oz each, but use the same amount of each hop in the blend.
1.5 oz Hop Blend for 30 min.
1.5 oz Hop Blend for 25 min.
1.5 oz Hop Blend for 20 min.
1.5 oz Hop Blend for 15 min.
1.5 oz Hop Blend for 10 min.
1.75 oz Hop Blend for 5 min.
remainder of Hop Blend (~2-3 oz) at end of boil.

Other
1/2 oz gypsum or Burton salts (mash)
1/4 tsp Wyeast nutrient (15 min)
1 whirlfloc tablet (15 min)
1 large starter of English ale yeast (ie, Wyeast 1028, Wyeast 1968, White Labs 002)
4 oz corn sugar for carbonation

Mash at 150F for 60 minutes, mash out at 170F. Lauter and sparge to collect 7.5 gallons (or enough to allow for a 60-minute boil leaving 6 gallons at end of boil). Boil is 60 minutes. After 30 minutes, start adding hops. After shutdown, steep hops for 10 minutes with lid on, then chill to 60-65F. Pitch yeast cold after transfer to fermenter and aeration/oxygenation. Ferment at 65-68F for 5-7 days, transfer to secondary. Hold at 65-69F for 5-7 days. Prime and bottle. Alternatively, keg with 3 oz of corn sugar. Beer is ready to drink 1-3 weeks after packaging.

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MtnBrewer
post Mar 22 2007, 12:29 AM
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Doc's "Das IPA" (2005)
Das IPA original thread

All-grain
OG = 1.071, FG = 1.017; ABV = 7.0%, Bitterness = 66.4 IBUs, Color = 8.2 SRM

Grains
12 lb Vienna Malt (3.5 SRM) Grain 85.7%
2 lb Munich Malt (9.0 SRM) Grain 14.3%

Hops
2 oz Pearle (8.0%) (60 min) 49.6 IBU
1 oz Hallertauer (4.8%) (30 min) 11.4 IBU
1 oz Hallertauer (4.80%) (10 min) 5.4 IBU
1 oz Hallertauer (4.80%) (0 min)

Yeast
German Ale/Kolsch -- White Labs #WLP029

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MtnBrewer
post Mar 25 2007, 12:01 AM
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Memoriale Daye Cream Ale (2005)
All-grain with extract options

OG = 1.043 (75% efficiency), IBUs = 29.5
Another May Community Brew Thread

Grains
9 lbs American 2-Row (or your base malt of choice)
0.5 lbs Cara-Pils Dextrine Malt

Hops
1 oz Whole Saaz (3.0% alpha) 60 minute boil (9.9 IBUs)
1.25 oz Whole Cascade (6.0%) 30 minute boil (19.9 IBUs)

Yeast
Wyeast 1272 American Ale II (or similar)

Partial Mash Modifications
Follow your normal partial mash procedures, mashing the following:

3 lbs American 2-row
0.5 lbs Cara-Pils

To the resulting wort, add 4.5 lbs Extra Light DME and continue as normal. Increase the hops 10% if doing a concentrated boil.

Extract with Steeping Grains Modification

For the extract version, use 6.5 pounds of Extra Light or Light DME, and 1/2 pound of Cara-Pils. (Note: Technically carapils needs to be mashed, so proceed at your own risk.) Increase the hops 10% if doing a concentrated boil.

Fruit Option
This would be a good recipe to add some fruit, vanilla, etc -- or, as some have suggested, the addition of Flaked Maize would be very appropriate for a cream ale. Any time before Memorial Day (or so) is perfect for brewing, so we can all be drinking this by July 4th!

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MtnBrewer
post Mar 25 2007, 12:09 AM
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Community Summer Ale (2006)
&
Community Imperial Summer Ale (2006)

Original Community Summer Ale Recipe Thread

BB Community Summer Ale
all-grain, 5.5 gallons, 75% efficiency
OG = 1.055, FG = 1.013, IBU = 41, SRM = 14, 5-5.5% alcohol

Grains
8 lbs pale 2-row (Crisp Maris Otter)
2 lbs Munich (Weyermann light Munich) [alternative: Vienna]
0.5 lbs medium crystal 60 (Dingemans caramunich)
0.5 lbs aromatic (Dingemans aromatic)
2 oz chocolate malt (Weyermann chocolate wheat) [alternatives: carafa II/debittered black]

Hops
1 oz Willamette (5.5%) -- first wort hop [alternative: Fuggle]
1.25 oz Northern Brewer (8.5%) -- 60 min
0.5 oz Saaz (4.0%) -- 10 min [alternative: Sterling]
0.5 oz Saaz (4.0%) -- end of boil/hopback [alternative: Sterling]

Yeast
British ale yeast (Wyeast 1028 London Ale, White Labs WLP-002 English Ale, or Wyeast 1968 ESB) [alternatives: German ale yeast or Belgian yeast]

Other
gypsum or calcium chloride, as needed
yeast nutrient
Irish moss or Whirlfloc

Mash at 150-152F. For those worried about roasted flavors from the chocolate, add finely crushed chocolate malt to the top of the mash just before starting recirculation.

ProMash Recipe
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==========

BB Community Summer Ale
extract + partial mash, 5.5 gallons, 60% efficiency
OG = 1.055, FG = 1.013, IBU = 41, SRM = 14, 5-5.5% alcohol

Grains
5 lbs light/extra light DME
2 lbs Munich (Weyermann light Munich) [alternative: Vienna]
0.75 lbs medium crystal 60 (Dingemans caramunich)
0.75 lbs aromatic (Dingemans aromatic)
3 oz chocolate malt (Weyermann chocolate wheat) [alternatives: carafa II/debittered black]

Hops
1 oz Willamette (5.5%) -- first wort hop [alternative: Fuggle]
1.25 oz Northern Brewer (8.5%) -- 60 min [1.5 oz for partial boil]
0.5 oz Saaz (4.0%) -- 10 min [alternative: Sterling]
0.5 oz Saaz (4.0%) -- end of boil/hopback [alternative: Sterling]

Yeast
British ale yeast (Wyeast 1028 London Ale, White Labs WLP-002 English Ale, or Wyeast 1968 ESB) [alternatives: German ale yeast or Belgian yeast]

Other
yeast nutrient
Irish moss or Whirlfloc

Mash grains in 1.5 gallons water at 150-152F for 30-45 min. [Note: A spaghetti pot with a strainer or colander works great. Preheat oven to the lowest temp it will handle. Once preheated, turn off oven and put spaghetti pot w/mash in for 30-45 minutes.] Strain runnings into pot, then pour runnings over grains one more time to filter out grain pieces. Rinse/sparge grains with 1.5 gallons of 170F water. Do not squeeze grains, just let them drip into brewpot. Top off brewpot to desired volume, add first wort hops, and slowly heat to boiling (should take 30+ minutes in order to get benefit from first wort hops). Add DME using your normal method (all at beginning, half at beginning half near end, etc), and follow hopping schedule above.

==========

BB Imperial Summer Ale
all-grain, 5.5 gallons, 75% efficiency
OG = 1.085, FG = 1.020, IBU = 85, SRM = 15, 8-9% alcohol

Grains
14 lbs pale 2-row (Crisp Maris Otter)
2 lbs Munich (Weyermann light Munich) [alternative: Vienna]
0.75 lbs medium crystal 60 (Dingemans caramunich)
0.75 lbs aromatic (Dingemans aromatic)
2 oz chocolate malt (Weyermann chocolate wheat) [alternatives: carafa II/debittered black]

Hops
1.5 oz Willamette (5.5%) -- first wort hop [alternative: Fuggle]
2.25 oz Magnum (14.0%) -- 60 min
1 oz Saaz (4.0%) -- 10 min [alternative: Sterling]
1 oz Saaz (4.0%) -- end of boil/hopback [alternative: Sterling]

Yeast
British ale yeast (Wyeast 1028 London Ale, White Labs WLP-002 English Ale, or Wyeast 1968 ESB) [alternatives: German ale yeast or Belgian yeast]

Other
gypsum or calcium chloride, as needed
yeast nutrient
Irish moss or Whirlfloc

Mash at 148-150F. For those worried about roasted flavors from the chocolate, add finely crushed chocolate malt to the top of the mash just before starting recirculation.

ProMash Recipe
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==========

BB Imperial Summer Ale
extract + partial mash, 5.5 gallons, 60% efficiency
OG = 1.085, FG = 1.020, IBU = 85, SRM = 15, 8-9% alcohol

Grains
9 lbs light/extra light DME
2 lbs Munich (Weyermann light Munich) [alternative: Vienna]
0.75 lbs medium crystal 60 (Dingemans caramunich)
0.75 lbs aromatic (Dingemans aromatic)
2 oz chocolate malt (Weyermann chocolate wheat) [alternatives: carafa II/debittered black]

Hops
1.5 oz Willamette (5.5%) -- first wort hop
2.25 oz Magnum (14.0%) -- 60 min [2.75 oz for partial boil]
1 oz Saaz (4.0%) -- 10 min [alternative: Sterling]
1 oz Saaz (4.0%) -- end of boil/hopback [alternative: Sterling]

Yeast
British ale yeast (Wyeast 1028 London Ale, White Labs WLP-002 English Ale, or Wyeast 1968 ESB) [alternatives: German ale yeast or Belgian yeast]

Other
yeast nutrient
Irish moss or Whirlfloc

Mash grains in 1.5 gallons water at 148-150F for 30-45 min. [Note: A spaghetti pot with a strainer or colander works great. Preheat oven to the lowest temp it will handle. Once preheated, turn off oven and put spaghetti pot w/mash in for 30-45 minutes.] Strain runnings into pot, then pour runnings over grains one more time to filter out grain pieces. Rinse/sparge grains with 1.5 gallons of 170F water. Do not squeeze grains, just let them drip into brewpot. Top off brewpot to desired volume, add first wort hops, and slowly heat to boiling (should take 30+ minutes in order to get benefit from first wort hops). Add DME using your normal method (all at beginning, half at beginning half near end, etc), and follow hopping schedule above.
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MtnBrewer
post Apr 5 2007, 11:12 PM
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Community Autumn Ale (2006)
Original Community Autumn Ale Recipe Thread

Community Autumn Ale, all-grain
75% efficiency, 5.5 gallons, OG = 1.055, FG = 1.014, IBUs = 30, SRM = 20

Grain Bill
3.75 pounds Wheat malt [alternative: half light wheat and half dark wheat]
3.75 pounds Vienna malt
1.75 pounds Maris Otter [alternative: another pale 2-row malt]
1 pound toasted oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.5 pounds Special B [alternative: CaraAroma or dark crystal]
0.5 pounds Aromatic [alternative: Melanoidin]
0.25 pounds chocolate wheat [alternative: regular chocolate malt or Carafa II]

Hop Bill
1.5 oz Spalt (4.5% alpha) for 30 minutes [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
1.5 oz Mt Hood (5.0% alpha) for 30 minutes [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Basic Directions
Mash grains in 3.5 gallons of water @150F for 60 minutes. Sparge with enough 170F water to allow for 5.5 gallons of wort after a 60-minute boil. Boil for 30 minutes, add hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete.

ProMash Recipe
HTML Recipe

=============

Community Autumn Ale, partial mash
50% efficiency, 5.5 gallons, OG = 1.055, FG = 1.014, IBUs = 30, SRM = 20

Grain Bill
5.5 pounds wheat DME
1 pound Vienna
1 pound Toasted Oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.75 pounds Special B [alternative: CaraAroma or dark crystal]
0.75 pounds Aromatic [alternative: Melanoidin]
6 ounces chocolate wheat [alternative: regular chocolate malt or Carafa II]

Hop Bill
1.5 oz Spalt (4.5% alpha) for 30 minutes [increase to 1.75 oz if doing a partial boil] [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
1.5 oz Mt Hood (5.0% alpha) for 30 minutes [increase to 1.75 oz if doing a partial boil] [alternative Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed in partial mash
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Basic Directions
Mash grains in 1.5 gallons of water @150F for 60 minutes. Collect runnings and pour over grains one time. Then rinse grains with 1.5 gallons of water @170F. (If doing a full boil, top up with enough water to allow for 5.5 gallons of wort after a 60-minute boil.) Boil for 30 minutes and add hops. Boil for 15 minutes, turn off burner, add DME, mix well, and bring back to a boil. Add whirlfloc and yeast nutrient and boil for final 15 minutes. Chill to <75F, topping up to 5.5 gallons if necessary. Ferment at 65-68F for one week or until fermentation is complete.

=============

And here's a version for those of you who want to make something with pumpkins.

=============

Community Autumn Pumpkin Ale, all-grain
75% efficiency, 5.5 gallons, OG = 1.055, FG = 1.014, IBUs = 30, SRM = 20 or maybe a bit darker

Grain Bill
3.75 pounds Wheat malt [alternative: half light wheat and half dark wheat]
3.75 pounds Vienna malt
3 pounds pumpkin (bake meat from pumpkins until soft) [option: add pumpkin pie spices to secondary]
1 pound toasted oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.5 pounds Special B [alternative: CaraAroma or dark crystal]
0.5 pounds Aromatic [alternative: Melanoidin]
0.25 pounds chocolate wheat [alternative: regular chocolate malt or Carafa II]

Hop Bill
1.5 oz Spalt (4.5% alpha) for 30 minutes [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
1.5 oz Mt Hood (5.0% alpha) for 30 minutes [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Basic Directions
Mash grains in 3.5 gallons of water @150F for 60 minutes, adding meat from baked pumpkins to the mash after about 20 mins. Sparge with enough 170F water to allow for 5.5 gallons of wort after a 60-minute boil. Boil for 30 minutes, add hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete
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MtnBrewer
post Apr 9 2007, 11:12 PM
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Community Winter Ale (2006)
Original Community Autumn and Winter Ales Recipes Thread

Community Winter Ale, all-grain
70% efficiency, 5.5 gallons, OG = 1.090, FG = 1.020, IBUs = 60, SRM = 30

Grain Bill
6 pounds Wheat malt [alternative: half light wheat and half dark wheat]
6 pounds Vienna malt
3 pounds Maris Otter [alternative: another pale 2-row malt]
1.5 pounds toasted oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.75 pounds of Biscuit malt]
0.75 pounds Special B [alternative: CaraAroma or dark crystal]
0.75 pounds Aromatic [alternative: Melanoidin]
6 ounces chocolate wheat malt [alternative: regular chocolate malt or Carafa II]
1 pound DME (mix in one gallon water and boil down to 1-2 pints; add resulting syrup with 15 min left in boil) [option: boil down first gallon of runnings instead] [alternative: 2 quarts of maple syrup -- NOT pancake syrup, but pure maple syrup]

Hop Bill
1 oz Magnum (14.5% alpha) for 60 min [alternative: your favorite bitterning hop]
2 oz Spalt (4.5% alpha) for 30 minutes [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
2 oz Mt Hood (5.0% alpha) for 30 minutes [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Spice Option
Add appropriate amounts of: nutmeg, star anise, clove, pepper and/or cinnamon in secondary.

Basic Directions
Mash grains in 6 gallons of water @150F for 60 minutes. Sparge with enough 170F water to allow for 5.5 gallons of wort after a 90-minute boil. Boil for 30 minutes, add Magnum bittering hops, boil for 30 minutes, add Spalt and Mt Hood flavor hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete.

ProMash Recipe
HTML Recipe

=============

Community Winter Ale, partial mash
50% efficiency, 5.5 gallons, OG = 1.090, FG = 1.020, IBUs = 60, SRM = 30

Grain Bill
6 pounds wheat DME
4 pounds light or extra light DME
1 pound Vienna
1 pound Toasted Oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.75 pounds Special B [alternative: CaraAroma or dark crystal]
0.75 pounds Aromatic [alternative: Melanoidin]
6 ounces chocolate wheat [alternative: regular chocolate malt or Carafa II]
1 pound DME (mix in one gallon water and boil down to 1-2 pints; add resulting syrup with 15 min left in boil) [alternative: 2 quarts of maple syrup -- NOT pancake syrup, but pure maple syrup]

Hop Bill
1 oz Magnum (14.5% alpha) for 60 min [increase to 1.5 oz if doing a partial boil] [alternative: your favorite bitterning hop]
2 oz Spalt (4.5% alpha) for 30 minutes [increase to 2.5 oz if doing a partial boil] [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
2 oz Mt Hood (5.0% alpha) for 30 minutes [increase to 2.5 oz if doing a partial boil] [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Spice Option
Add appropriate amounts of: nutmeg, star anise, clove, pepper and/or cinnamon in secondary.

Basic Directions:
Mash grains in 1.5 gallons of water @150F for 60 minutes. Collect runnings and pour over grains one time. Then rinse grains with 1.5 gallons of water @170F. (If doing a full boil, top up with enough water to allow for 5.5 gallons of wort after a 60-minute boil.) Boil for 30 minutes, add Magnum bittering hops, boil for 30 minutes, add Spalt and Mt Hood flavor hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete.
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MtnBrewer
post Apr 9 2007, 11:33 PM
Post #11


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Community Spring Beer (2007)
Original Community Spring Beer Recipe Thread

Community Spring Beer, all-grain
5.5 gallons
OG = 1.055 (@75% efficiency)
IBUs = 40 (but with emphasis on hop flavor and aroma)
Color = Golden (~7-8 SRM)

Grains
2.0 pounds Maris Otter Pale Malt [sub: Golden Promise]
2.0 pounds Vienna Malt
3.5 pounds Munich Malt
2.0 pounds Pilsner Malt
2.0 pounds Light Wheat Malt [sub: Rye Malt -or- Oat Malt]

Hops, Super HopBurst
1.5 oz Amarillo (8.5%) first wort hops (calculates as 20 min addition) [sub: Centennial, Cascade, Chinook, Columbus]
1.25 oz East Kent Golding (5.0%) 15 min [sub: US Golding]
1.25 oz East Kent Golding (5.0%) 10 min [sub: US Golding]
0.75 oz Saaz (5.0%) 5 min [sub: Sterling]
0.75 oz Saaz (5.0%) end of boil [sub: Sterling]

Yeast
White Labs 029 German Ale/Kolsch -or- Wyeast 2565 Kolsch

Mash grains at 150-155F (lower for more fermentable drier beer, higher for less fermentable malty beer) for 60 minutes, sparge to collect enough wort to allow for 5.5 gallons after a 60-minute boil. Add first wort hops as soon as runoff begins and follow other hopping as above. Chill to 60F after boil, oxygenate, and pitch a large yeast slurry. Ferment at ~65F for 7-10 days (FG ~1.013), transfer and cold condition for ~4 weeks.

ProMash Recipe
HTML Recipe

==========

Community Spring Ale, partial-mash
5.5 gallons
OG = 1.055 (@60% efficiency)
IBUs = 40 (but with emphasis on hop flavor and aroma)
Color = Golden (~7-8 SRM)

Grains for partial-mash
1.0 pounds Vienna Malt
2.0 pounds Munich Malt

Extract
3 pounds light DME
1 pounds amber DME
2 pounds wheat DME [option: add 1 pound Rye Malt to partial-mash, reduce wheat to 1.5 pounds]

Hops, Super HopBurst
1.5 oz Amarillo (8.5%) first wort hops (calculates as 20 min addition) [sub: Centennial, Cascade, Chinook, Columbus]
[Note: After doing partial mash, add first wort hops to brewpot and steep at ~150-160F for 30 min. Don't remove hops before boiling.]
1.5 oz East Kent Golding (5.0%) 15 min [sub: US Golding]
1.5 oz East Kent Golding (5.0%) 10 min [sub: US Golding]
0.75 oz Saaz (5.0%) 5 min [sub: Sterling]
0.75 oz Saaz (5.0%) end of boil [sub: Sterling]
[Note: Partial-mash hopping assumes a partial boil; if doing a full boil, use hopping amounts from all-grain recipe]

Yeast
White Labs 029 German Ale/Kolsch -or- Wyeast 2565 Kolsch

Mash grains in 1 gallon of water and hold at 150-155F for 60 minutes. Recirculate runoff through grains one or two times until most grain particles are filtered out of runoff. Rinse grains with around 1 gallon of 170F water. In brewpot, add first wort hops and steep for ~30 minutes, then add wheat DME, top off, and bring to a boil. Do not remove the first wort hops, they should remain in the brewpot throughout the boil. With 10 minutes left in the boil, add remaining DME. After boil, chill and top off to 5.5 gallons. Ferment as in all-grain recipe.
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MtnBrewer
post Apr 7 2008, 01:59 PM
Post #12


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All Steamed Up, all grain (Spring 2007)
5.5 gallons, OG = 1.050-1.052 (75% efficiency), FG = 1.014-1.016, IBU = 30-31, SRM = 15-16
Original Thread on All Steamed Up

Grains
5 pounds Crisp Maris Otter
5 pounds Weyermann Munich I
8 ounces Dingemans Aromatic (or Weyermann Melanoidin)
6 ounces Dingemans Special B (or Weyermann CaraAroma)
1 ounce Fawcett Roasted Barley

Hops
1 ounce Willamette whole (5.0%) for 60 minutes
0.5 ounces Willamette whole (5.0%) for 30 minutes
0.5 ounces Mt Hood/Liberty/Crystal/Hallertauer (5.0%) for 30 minutes
1 ounce Mt Hood/Liberty/Crystal/Hallertauer (5.0%) at end of boil

Yeast
Wyeast 2112 California Lager or White Labs 810 San Francisco Lager

Directions
Mash low (148-150F) for 60 minutes. Sparge with enough hot water (170-175F) to allow for 5.5 gallons in fermenter after 80 minute boil. Boil for 20 minutes before adding first hops (total boil time = 80 minutes). Ferment at 58-60F until terminal gravity is reached -- you may want to swirl the fermenter several times a day after fermentation slows down to encourage the yeast. Condition cold for ~1 month and then enjoy!

Option
For Imperial version (OG = 1.075-1.077, FG = 1.021-1.023, IBU = 46-47, SRM = 16-17), make the following changes:
-- increase Maris Otter to 10 pounds (other grains stay the same)
-- 2 oz Willamette for 60 min, 0.75 oz each Willamette and Mt Hood for 30 min, 1 oz Mt Hood at end of boil

==========

All Steamed Up, extract with steeping grain (Spring 2007)
5.5 gallons, OG = 1.050-1.052 (65% efficiency), FG = 1.014-1.016, IBU = 30-31, SRM = 15-16

Extract
6 pounds More Beer Munich LME*
1.5 pounds Muntons extra light DME
* Note: Other suppliers also have Munich extract. However, check the percentage of Munich malt used -- some are as low as 20% Munich!

Grains
8 ounces Dingemans Aromatic (or Weyermann Melanoidin)
6 ounces Dingemans Special B (or Weyermann CaraAroma)
1 ounce Fawcett Roasted Barley

Hops
1 ounce Willamette whole (5.0%) for 60 minutes
0.5 ounces Willamette whole (5.0%) for 30 minutes
0.5 ounces Mt Hood/Liberty/Crystal/Hallertauer (5.0%) for 30 minutes
1 ounce Mt Hood/Liberty/Crystal/Hallertauer (5.0%) at end of boil

Yeast
Wyeast 2112 California Lager or White Labs 810 San Francisco Lager

Directions
Steep grains in 3-4 quarts of water at 145-155F for 30 minutes. Collect runnings and then rinse with 3-4 quarts of hot water (~170F). If doing a partial boil, add half the Munich extract at beginning of boil (doing this means you don't need to adjust the amount of hops), then fill brewpot to normal level with dechlorinated water. Add the rest of the Munich extract and the DME with ~10 minutes left in the boil. Boil for 20 minutes before adding first hops (total boil time = 80 minutes). Ferment at 58-60F until terminal gravity is reached -- you may want to swirl the fermenter several times a day after fermentation slows down to encourage the yeast. Condition cold for ~1 month and then enjoy!

Option
For Imperial version (OG = 1.075-1.077, FG = 1.021-1.023, IBU = 46-47, SRM = 16-17), make the following changes:
-- increase DME to 4.5 pounds (other grains stay the same)
-- 2 oz Willamette for 60 min, 0.75 oz each Willamette and Mt Hood for 30 min, 1 oz Mt Hood at end of boil

==========

All Steamed Up, partial-mash (Spring 2007) (for those who can't get Munich extract)
5.5 gallons, OG = 1.050-1.052 (65% efficiency), FG = 1.014-1.016, IBU = 30-31, SRM = 15-16

Extract
4.5 pounds Muntons extra light DME

Grains
3 pounds Weyermann Munich I
8 ounces Dingemans Aromatic (or Weyermann Melanoidin)
6 ounces Dingemans Special B (or Weyermann CaraAroma)
1 ounce Fawcett Roasted Barley

Hops
1 ounce Willamette whole (5.0%) for 60 minutes
0.5 ounces Willamette whole (5.0%) for 30 minutes
0.5 ounces Mt Hood/Liberty/Crystal/Hallertauer (5.0%) for 30 minutes
1 ounce Mt Hood/Liberty/Crystal/Hallertauer (5.0%) at end of boil

Yeast
Wyeast 2112 California Lager or White Labs 810 San Francisco Lager

Directions
Mash grains in 6 quarts of water at 148-150F for 60 minutes. Collect runnings and then rinse grains twice with 4 quarts of hot water (~170F). Fill brewpot to normal level with dechlorinated water. If doing a partial boil, add 2 pounds DME at beginning of boil (doing this means you don't need to adjust the amount of hops). Add the rest of the DME with ~10 minutes left in the boil. Boil for 20 minutes before adding first hops (total boil time = 80 minutes). Ferment at 58-60F until terminal gravity is reached -- you may want to swirl the fermenter several times a day after fermentation slows down to encourage the yeast. Condition cold for ~1 month and then enjoy!

Option
For Imperial version (OG = 1.075-1.077, FG = 1.021-1.023, IBU = 46-47, SRM = 16-17), make the following changes:
-- increase DME to 8 pounds (other grains stay the same)
-- 2 oz Willamette for 60 min, 0.75 oz each Willamette and Mt Hood for 30 min, 1 oz Mt Hood at end of boil
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MtnBrewer
post Apr 7 2008, 02:01 PM
Post #13


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Group: banned
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Joined: 26-July 03
Member No.: 937



Hop Recession Community Brew (January 2008)
Original Thread on Hop Recession Community Brew

2008 will go down in homebrew history as "The Year Of The Hop Shortage" We agreed on the theme to be a HOP RECESSION Community Brew. No variety of hop is specified. Everybody has a different selection of hops on hand and every LHBS has a different selection hops for you to purchase.

This is a recipe that lets you use what ever hops you can get you hands on.


HOPS:

Hopping schedules are expressed in HBU.

To calculate HBUs.
HBUs = weight in ounces x alpha acid percent
Example: 2 ounces of 10% alpha hops = 20 HBUs

To calculate ounces of hops.
Ounces = HBUs / alpha acid percent
Example: 10 HBUs of 4% alpha hops = 2.5 ounces]

+++++++++++++++++++++++

Standard Schedule
Bittering (60 minutes) = 10 HBUs
Flavor (15 minutes) = 5 HBUs
Aroma (5 minutes) = 5 HBUs

Example:
Bittering = 2 oz Willamette (5%) = 10 HBUs = 32 IBUs
Flavor = 1.25 oz Goldings (4%) = 5 HBUs = 7.5 IBUs
Aroma = 1.25 oz Goldings (4%) = 5 HBUs = 3 IBUs
Total hops = 4.5 oz
Total IBUs = 42.5


HopBurst Schedule
First Wort (steep before boiling) = 5 HBUs
Flavor (15 minutes) = 5 HBUs
Aroma (5 minutes) = 5 HBUs
Aroma (end of boil) = 5 HBUs

Example:
First Wort = 0.5 oz Chinook (10%) = 5 HBUs = 9.5 IBUs
Flavor = 0.5 oz Simcoe (10%) = 5 HBUs = 7.5 IBUs
Aroma = 0.5 oz Columbus (10%) = 5 HBUs = 3 IBUs
Aroma = 0.5 oz Chinook (10%) = 5 HBUs = 0 IBUs
Total hops = 2 oz
Total IBUs = 20


Simple Schedule
Bittering (60 minutes) = 16 HBUs
Dry Hop (in secondary for 1-2 weeks) = 4 HBUs

Example:
Bittering = 2 oz Amarillo (8%) = 16 HBUs = 51 IBUs
Dry Hop = 1 oz Mt Hood (4%) = 4 HBUs = 0 IBUs
Total hops = 3 oz
Total IBUs = 51


GRAIN BILL:

All Grain
Assumes 75% Efficiency
1.048 OG @ 5.5 Gallons
Single Infusion @ 152 Deg F

8.50 lb Maris Otter Pale Malt (3.0 SRM) 89.5%
0.50 lb Caramel/Crystal Malt 30L (30 SRM) 5.3%
0.25 lb Special B Malt (180 SRM) 2.6%
0.25 lb Chocolate Wheat Malt (400 SRM) 2.6%

Burton Ale/Thames Valley Yeast
White Labs WLP023
Wyeast 1275


Partial Mash
Assumes 75% Efficiency
Adjust extract & base malt to suit your equipment
~1.048 OG @ 5.5 Gallons
Single Infusion @ 152 Deg F

4.00 lb Maris Otter LME or 3.50 lb Light DME
3.00 lb Maris Otter Pale Malt (3.0 SRM) 89.5%
0.50 lb Caramel/Crystal Malt 30L (30 SRM) 5.3%
0.25 lb Special B Malt (180 SRM) 2.6%
0.25 lb Chocolate Wheat Malt (400 SRM) 2.6%

Burton Ale/Thames Valley Yeast
White Labs WLP023
Wyeast 1275


Extract
1.048 OG @ 5.5 Gallons

6.50 lb Maris Otter LME or 5.25 lb Light DME
0.50 lb Caramel/Crystal Malt 30L (30 SRM) 5.3%
0.25 lb Special B Malt (180 SRM) 2.6%
0.25 lb Chocolate Wheat Malt (400 SRM) 2.6%

Burton Ale/Thames Valley Yeast
White Labs WLP023
Wyeast 1275


As always; It's your beer. Substitute as you see fit.

Possible substitutions:

For the Chocolate wheat Substitute
Crystal Wheat
Chocolate Rye
Crystal Rye
Caramunich
Caravienna
Biscuit Malt (as appropriate)

It is a New Year's recipe, I suggest you substitute a malt you have never used before. A new malt for the new year.

Yeast: The WLP001/1056/US-05 Chico yeast did well in the voting. I chose to steal the election and declare Burton Ale/Thames Valley the winner. If you want to go with the same old yeast WPL001/1056 - go ahead.
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MtnBrewer
post Apr 7 2008, 02:02 PM
Post #14


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Spring 2008 Community Brew
T-58 Belgian-ish Rye PA
Original Thread on T-58 Belgian-ish Rye PA

All-Grain Option

Grain Bill
% Weight Weight (lbs) Grain Gravity Points Color
33.3 % 3.50 American Two-row Pale 19.4 1.3
14.3 % 1.50 American Six-row Pale 7.9 0.5
14.3 % 1.50 Rye 6.8 1.1
9.5 % 1.00 Flaked Corn 6.0 0.1
4.8 % 0.50 Belgian Aromatic 2.3 2.5
4.8 % 0.50 Belgian Caravienne 2.3 2.2
19.0 % 2.00 Honey 10.5 0.6 (Added at end of primary fermentation)

Hops
60 Min. Bittering Addition
Approximately 20-22 IBUs from one hop from the Fuggle family
Examples:
- 1.12oz Fuggles (5.1%AA) = 20.5 IBU
- 1.12oz Willamette (5.3%AA) = 21.3 IBU
- 1.12oz Styrian Goldings (5.5%AA) = 22.1 IBU
- 1.25oz Tettnanger (4.5%AA) = 20.2 IBU
- 1.00oz Progress (6.3%AA) = 22.4 IBU

20 Min. Flavor Addition
Approximately 4-6 IBUs from one hop from the Hallertau family
Examples:
- 0.50oz Hallertau (4.0%AA) = 4.3 IBU
- 0.50oz Liberty (4.0%AA) = 4.3 IBU
- 0.50oz Ultra (4.5%AA) = 4.9 IBU
- 0.50oz Crystal (3.7%AA) = 4.0 IBU
- 0.50oz Strisselspalt (3.8%AA) = 4.1 IBU
- 0.50oz Vanguard (5.0%AA) = 5.4 IBU
- 0.50oz Mount Hood (5.0%AA) = 5.4 IBU
- 0.50oz Hersbrucker (4.0%AA) = 4.3 IBU

Yeast
Safbrew T-58

Specifics
OG 1.055
FG 1.014
IBU 24-28
ABV 5.3 %
SRM 6

Partial Mash Option (With Honey):

Grain Bill

% Weight Weight (lbs) Grain Gravity Points Color
26.3 % 2.50 Light Dry Malt Extract 16.9 1.0
15.8 % 1.50 American Six-row Pale 7.9 0.5
15.8 % 1.50 Rye 6.8 1.1
10.5 % 1.00 Flaked Corn 6.0 0.1
5.3 % 0.50 Belgian Aromatic 2.3 2.5
5.3 % 0.50 Belgian Caravienne 2.3 2.2
21.1 % 2.00 Honey 10.5 0.6 (Added at end of primary fermentation)

Hops

60 Min. Bittering Addition
Approximately 20-22 IBUs from one hop from the Fuggle family
Examples:
- 1.12oz Fuggles (5.1%AA) = 20.5 IBU
- 1.12oz Willamette (5.3%AA) = 21.3 IBU
- 1.12oz Styrian Goldings (5.5%AA) = 22.1 IBU
- 1.25oz Tettnanger (4.5%AA) = 20.2 IBU
- 1.00oz Progress (6.3%AA) = 22.4 IBU

20 Min. Flavor Addition
Approximately 4-6 IBUs from one hop from the Hallertau family
Examples:
- 0.50oz Hallertau (4.0%AA) = 4.3 IBU
- 0.50oz Liberty (4.0%AA) = 4.3 IBU
- 0.50oz Ultra (4.5%AA) = 4.9 IBU
- 0.50oz Crystal (3.7%AA) = 4.0 IBU
- 0.50oz Strisselspalt (3.8%AA) = 4.1 IBU
- 0.50oz Vanguard (5.0%AA) = 5.4 IBU
- 0.50oz Mount Hood (5.0%AA) = 5.4 IBU
- 0.50oz Hersbrucker (4.0%AA) = 4.3 IBU

Yeast
Safbrew T-58

Specifics
OG 1.053
FG 1.013
IBU 0
ABV 5.2 %
SRM 8

All-Grain Option (Sans Honey):

Grain Bill
41.7 % 5# Two-row Pale
12.5 % 1.5# Six-row Pale
12.5 % 1.5# Rye
8.3 % 1# Flaked Corn
4.2 % .5# Aromatic
4.2 % .5# Caravienne

Hops
60 Min. Bittering Addition
Approximately 20-22 IBUs from one hop from the Fuggle family
Examples:
- 1.12oz Fuggles (5.1%AA) = 20.5 IBU
- 1.12oz Willamette (5.3%AA) = 21.3 IBU
- 1.12oz Styrian Goldings (5.5%AA) = 22.1 IBU
- 1.25oz Tettnanger (4.5%AA) = 20.2 IBU
- 1.00oz Progress (6.3%AA) = 22.4 IBU

20 Min. Flavor Addition
Approximately 4-6 IBUs from one hop from the Hallertau family
Examples:
- 0.50oz Hallertau (4.0%AA) = 4.3 IBU
- 0.50oz Liberty (4.0%AA) = 4.3 IBU
- 0.50oz Ultra (4.5%AA) = 4.9 IBU
- 0.50oz Crystal (3.7%AA) = 4.0 IBU
- 0.50oz Strisselspalt (3.8%AA) = 4.1 IBU
- 0.50oz Vanguard (5.0%AA) = 5.4 IBU
- 0.50oz Mount Hood (5.0%AA) = 5.4 IBU
- 0.50oz Hersbrucker (4.0%AA) = 4.3 IBU

Yeast
Safbrew T-58

Specifics
OG- 1.053
FG- 1.013
SRM- 7
ABV-5.2%

Partial Mash Option (Sans Honey):

Grain Bill
39.1 % 4.5# Light Dry Malt Extract
12.5 % 1.5# Six-row Pale
12.5 % 1.5# Rye
8.3 % 1# Flaked Corn
4.2 % .5# Aromatic
4.2 % .5# Caravienne

Hops

60 Min. Bittering Addition
Approximately 20-22 IBUs from one hop from the Fuggle family
Examples:
- 1.12oz Fuggles (5.1%AA) = 20.5 IBU
- 1.12oz Willamette (5.3%AA) = 21.3 IBU
- 1.12oz Styrian Goldings (5.5%AA) = 22.1 IBU
- 1.25oz Tettnanger (4.5%AA) = 20.2 IBU
- 1.00oz Progress (6.3%AA) = 22.4 IBU

20 Min. Flavor Addition
Approximately 4-6 IBUs from one hop from the Hallertau family
Examples:
- 0.50oz Hallertau (4.0%AA) = 4.3 IBU
- 0.50oz Liberty (4.0%AA) = 4.3 IBU
- 0.50oz Ultra (4.5%AA) = 4.9 IBU
- 0.50oz Crystal (3.7%AA) = 4.0 IBU
- 0.50oz Strisselspalt (3.8%AA) = 4.1 IBU
- 0.50oz Vanguard (5.0%AA) = 5.4 IBU
- 0.50oz Mount Hood (5.0%AA) = 5.4 IBU
- 0.50oz Hersbrucker (4.0%AA) = 4.3 IBU

Yeast
Safbrew T-58

Specifics
OG- 1.055
FG- 1.014
SRM- 7
ABV-5.3%

Helpful links for people extract people doing their first partial mash:

BYO Stove and Counter top partial mashing with a mesh paint strainer bag - a how-to-guide
BYO partial mashing with the oven

I plan to do a single-step mash at 152F ... if anyone needs help with water volumes, how to partial mash, or any other reason let us know and we will be happy to walk you through it.
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