Honey Orange Belgian Wheat. Clocks in around 10.5% (I got OG 1.089 FG 1.010). Make a big starter.

Recipe Specifications
––––––––––––––––––––––––––
Batch Size: 5.00 gal      
Boil Size: 6.41 gal
Estimated OG: 1.093 SG
Estimated Color: 9.1 SRM
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
––––––––––––
Amount        Item                                      Type         % or IBU      
6.00 lb       White Wheat Malt (2.4 SRM)                Grain        37.50 %      
5.00 lb       Pilsner (2 Row) Bel (2.0 SRM)             Grain        31.25 %      
2.00 lb       Munich Malt (9.0 SRM)                     Grain        12.50 %      
1.00 lb       Honey Malt (25.0 SRM)                     Grain        6.25 %        
1.00 oz       Hallertauer [4.80 %]  (60 min)            Hops         14.0 IBU      
1.00 oz       Saaz [4.00 %]  (20 min)                   Hops         7.1 IBU      
1.00 oz       Saaz [4.00 %]  (0 min)                    Hops          -            
1.00 oz       Coriander Seed (Boil 10.0 min)            Misc                      
1.00 oz       Orange Peel, Bitter (Boil 10.0 min)       Misc                      
1.00 oz       Orange Peel, Sweet (Boil 10.0 min)        Misc                      
2.00 lb       Honey (1.0 SRM)                           Sugar        12.50 %      
1 Pkgs        Belgian Wit Ale (White Labs #WLP400)      Yeast-Wheat                


Mash 90 minutes @ 150F.

ETA: I got an FG of 1.010 or 1.014 or something on this beer, but it still tastes sweet due to the honey malt. I'd scale it back to 1/4 - 1/2#, or I'd eliminate it altogether and add more honey. I would also double up the orange and coriander (at least), since these amounts are more appropriate for say a 1.050 OG beer. They fade with time, too.

This is a hopped-up version of EdWort's Haus Pale Ale. I made it as my first gluten free (but barley based!) beer for my celiac girlfriend. No starter needed if you use Safale US-05 (dry).

Recipe Specifications
––––––––––––––––––––––––––
Batch Size: 5.00 gal      
Boil Size: 6.41 gal
Estimated OG: 1.057 SG
Estimated Color: 4.9 SRM
Estimated IBU: 54.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
––––––––––––
Amount        Item                                      Type         % or IBU      
8.00 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        76.19 %      
2.00 lb       Vienna Malt (3.5 SRM)                     Grain        19.05 %      
0.50 lb       Caramel/Crystal Malt - 10L (10.0 SRM)     Grain        4.76 %        
1.00 oz       Cascade [7.50 %]  (60 min)                Hops         26.1 IBU      
2.00 oz       Cascade [5.50 %]  (Dry Hop 14 days)       Hops          -            
1.00 oz       Cascade [7.50 %]  (30 min)                Hops         20.1 IBU      
0.50 oz       Cascade [7.50 %]  (15 min)                Hops         6.5 IBU      
0.50 oz       Cascade [5.50 %]  (5 min)                 Hops         1.9 IBU      
5.00 ml       Clarity Ferm (Primary 5.0 min)            Misc                      
1 Pkgs        California Ale (White Labs #WLP001)       Yeast-Ale                  


Mash 60 min @ 152F.

American Amber Ale

















































































 
 
 

 

any good porter or milk stout recipes waldo?



ETA- thanks bee-man(tbk)

Easy Extract Belgian Wit.  I call it "Nit Wit"





6lbs Dry Wheat Malt Extract


1oz Gernam Hallertau Hops @ 60min


0.25oz German Hallertau Hops @ 10min


0.5oz Bitter Orange Peel @ 10min


0.5oz Lemon Peel @ 10min


1oz Cracked Coriander Seeds @ 10min





Brought 3 lbs of the DME to a boil and added first hops.


Rolled coriander seeds with rolling pin to crack and break up.


Added the rest of the ingredients at 10min left in the boil.





OG: 1.052





I'm going to play with adding 1 full oz of Bitter Orange Peel next time and completely leave out the lemon.  I also like mine spicy so I'm going to crack up those coriander seeds a lot more.  



ETA:  Yeast was the Wyeast belgian ale yeast.
 

Extract Cream Ale "Mower Man"



4lbs of Pilsen or Extra Light DME

1lb of Dry Rice Extract

0.75 oz Willamette @ 60 min

0.25 oz Willamette @ 20 min

0.25 oz Willamette @ 10 min

0.25 oz Willamette @ 5 min

0.25 oz Willamette @ 1 min

0.25 oz Willamette @ flame out



Yeast: Wyeast American Ale (1056)



Added half the 3 lb bag of DME plus the 1 lb bag of rice extract.  Boil.  Do the hop thing...  Add the remaining DME at 5 minutes left.



This is a guzzler for sure.  Easy to make.  You MUST get your fermentation temps right with this one.  If not you will taste every flaw as it is very light.



OG 1.044

A classic (not my recipe)

Denny’s Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

Recipe Specifics
––––––––––––––––

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 45.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
––––––––––––––––

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.063 SG 15.52 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––-
62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.5 1.50 lbs. Brown Malt Great Britain 1.032 70
2.8 0.50 lbs. Crystal 40L America 1.034 40
14.1 2.50 lbs. Munich Malt (Durst) Germany 1.037 10
5.6 1.00 lbs. Crystal 120L America 1.033 120
7.0 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––-
0.65 oz. Magnum-Domestic Whole 15.00 29.2 60 min.
0.40 oz. Goldings - E.K. Whole 6.00 2.6 10 min.


Extras

Amount Name Type Time
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
––––-

DCL Yeast US-56 Fermentis American Ale


Mash Schedule
––––––––––––-

Mash Name:

Total Grain Lbs: 17.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––-
sacc 0 60 155 155 Infuse 172 23.00 1.30


Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.17 - After Additional Infusions

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

Another classic. At four months it comes into its own.

Breakfast Of Champions Oatmeal Stout


Recipe for 5 gallon/All- Grain

OG 1.056 FG1.016

Grain Bill at 77% effeiency

7lb.5oz. British Pale
1lb. Acidulated Malt
1lb.4oz. Breiss Extra Special
6oz. Belgian Chocolate
2oz. British Black Patent
2oz. Black Roasted Barley
8oz. Flaked Barley
1lb. Flaked Oats
8oz. Dextrine Malt{Cara-Pils}

Single infusion mash at 153 degrees for 45 minutes
Sparge and collect 7 gal. total

Boil 60 minutes after hot break drops

Hop additions:
.8oz Chinook{12.5% AA} at beginning of boil
.5oz Fuggles{5% AA}last 20 minutes of boil

1 tsp. Irish Moss last 20 minutes of boil

Total collected to primary 5.5 gallons

Wyeast#1084 Irish Ale Yeast in starter of your choice or slurry

Fermented @68 degrees

You better use a blow-off tube,trust me

Bottled with 3.5oz corn sugar

This stuff has a bad side effect!!!! it goes way too fast...second batch fermenting 1/23/2012

Northwest Style IPA...from my local supplier, more below too

Extract or all grain.....very good beer
BTW - I do extract....

NW Style IPA
Source: Jeremy Morton-Maxson...
Extract:
OG:1.062 FG:~1.018
8 lbs light LME
8 oz. British Crystal Malt
8 oz. Dextrin Malt
2oz Amarillo Hops (Bittering)
2oz Cascade Hops (Flavor)
2oz Willamette Hops (Aroma)
1 Whirlfloc tablet
Wyeast 1056 or Safe-ale S-05 yeast
· Heat 2-5 gallons of water to 165°F
· Place grains in a steeping bag and steep at 160°F to 170°F for 30 min. Remove grains.
· Turn off heat and add malt extract, stirring until fully dissolved.
· Return to Heat, bring to boil for 5 min. then add hops according to the following schedule.
2oz Amarillo @ 60min (beginning of boil)
1oz Cascade @ 30 min
1oz Cascade and Whirlfloc tablet @ 15 min
1oz Willamette @ 1 min
1 oz Willamette – dry hop in secondary fermenter (optional)
· Turn off heat and cool mixture by placing kettle in an ice bath or using a wort chiller.
· Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
· Aerate unfermented wort (shaking works well)
· Pitch yeast and ferment at 68F to 70F.

All Grain:
10 lb Golden Promise Malt
1 lb British Crystal Malt
2oz Amarillo Hops
2oz Cascade Hops
2oz Willamette Hops
1 Whirlfloc tablet
Wyeast 1056 or Safe-ale S-05 yeast

Infusion mash at 155F for 1 hour. Fly or batch sparge until 6-6.5 gal sweet wort has been
obtained. Boil for 1 hour, following hopping schedule listed above. Cool wort, pitch yeast
and proceed with your normal fermentation procedure. Gravity may vary depending on
system efficiency.

Credit to FH Stienbart...lots more recipes here: FH Stienbart recipes

Belgian Blonde





Fermentables:


7 lbs. of Extra Light DME


2 oz. Malto Dextrin


8 oz. of clear belgian candy sugar


4 oz. Belgian Biscuit malt



4 oz. Belgian Aromatic malt



4 oz. German Munich malt



2 oz. Honey malt





Hops:


2 oz. Styrian Goldings Hops





Yeast:


2 packs of Wyeast 1762 Belgian Abbey II or a starter from 1 pack.  





Directions:


Full volume boil is always preferred but lower the volume as needed then just top up.  

1. Put water in boil kettle along with steeping grains in a strainer bag.
   
   
   



2. Bring the temp of the water up to 170 then remove grains.  You can sparge them, dunk them, or squeeze them if it makes you happy.  



3. Stir in the malto dextrin and 3lbs of the DME.
   
   
   



4. Bring to boil.



5. At 60 minutes left add 1.5 oz of the hops.
   
   
   



6. At 15 minutes left turn off heat, stop the clock, and add the rest of the fermentalbes so they're good and dissolved.



7. Bring back to a boil.



8. As soon as the boil is reached start the clock.
   
   
   



9. At 10 minutes add the rest of the hops



10. (OPTIONAL) At 10 minutes add your whirlfloc tablet and immersion chiller.



11. After 60 minutes kill the heat and cool that puppy down.



12. Pitch yeast at 65 - 70 degrees and ferment around 65.

 

some sort of porter thingy for the NOOBS





19.4 oz Black Tower Porter HME




19.4 oz Creamy Brown UME




6 oz Muntons 60L (for steeping)




6 oz Chocolate or Pale Chocolate (for steeping)




.5 oz Fuggles for 25 minutes




.3 oz UK Goldings for 5 minutes



the rest of each oz at flameout
ill edit when i finally brew it and have the rest of the portions


 

Simple 5 gal All-Grain
Stock Ale;

10lbs Pale Ale
2lbs 60L (or 1#60L & 1# 80L)
1.25oz Fuggles (.75 Northdown) 60min
1oz EKG at 5min
London ESB, London III or Thames Valley Yeast
Wirlfloc or Irish Moss
Gypsum or Calcium Carbonate if desired.

No-sparge method:
5gal Water - Strike temp 166.5oF
Mash out 3.5 - 4 gal boiling water. Mash out temp 176oF (10-15min)

S. G. 1.058

This is my current favorite.  I took a simple Pale Ale recipe and tweaked it.















Recipe Type:
All Grain


Yeast: US-05


Yeast Starter: Nope


Additional Yeast or Yeast Starter: Nope


Batch Size (Gallons): 6.0


Original Gravity: 1.051


Final Gravity: 1.011


Boiling Time (Minutes): 60


Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Grain Bill


8 lbs. 6oz 2-Row Pale Malt


2 lbs. Vienna Malt


0.5 lb. Crystal 10L Malt





Mash


Single Infusion mash for 60 minutes at 152 degrees.


175 Mash Out





Boil & Hops


1.0 oz Cascade at 60 min.


0.5 oz. Cascade , 0.5 oz. Simcoe at 30 min.


0.25 oz. Cascade, 0.25 oz. Simcoe & 1oz Orange Zest at 15 min.


0.25 oz. Cascade, 0.25 oz. Simcoe at 5 min.








 

Rye American Ale with a bit of British.

5 Gallon Batch:

9# of 2 row
1# 6oz of Munich
1# 6 oz of Rye (Malted)
11oz of Victory
9oz Honey
8oz Caraphil  

60 minutes left of boil - 1.25 oz of Cluster
20 minutes left .75 phoenix
10 min left  .75 phoenix
Stove off  .5 phoenix

Add wyeast nut - 1/2 tsp and 1 tsp of DAP at 10 minutes left of boil
1 tsp of irish moss at 15 minutes left of boil

Safale - 04

ARCTIC WIT - by ds762

ALL GRAIN
Mash efficiency 78%
Mash temp 152

10 gal batch

8 lbs 2-row
8 lbs white wheat

2 oz of Hallertau 3.9% AAU at 60

WB-06 dry wheat yeast

ferment at 62 degrees for 14 days, keg and serve!  

English Bitter - by ds762

ALL GRAIN
Mash efficiency - 78%
Mash temp - 153

10 gal batch

11.5 lbs Maris Otter
1 lb White Wheat
4 oz crystal 120
1 oz debittered black

2 oz East Kent Goldings 4.8% AAU - 60
2 oz East Kent Goldings 4.8% AAU - 5

Fermentis S-04 dry yeast

Ferment at 62 for 14 days, keg and serve!  

All Grain ESB
ESBs are one of my all time favorite go to beers. I usually try to have some in the bottle at all times.  This is on its fourth or fifth revision.  It is staying as is

Here is my recipe for a 6 gallon batch. Mash at 150-152*.  SG is 1.058, 30 IBU

10# 2 row
1# wheat malt (I think mine is white wheat)
1/2# Carapils
1/2# 20L British Crystal Malt
1/2# 40L British Crystal Malt
1/2# Brown Malt

1oz East Kent Goldings 60min
1/2oz Fuggles 15 min
1/2oz EKG 15min
1/2oz Fuggles 5min
1/2oz EKG 5 min

Yeast is Fermentis S04 English Ale yeast (you can use any english ale yeast, I just like this one)

Munich Helles
Its subtle. Malty, earthy and easily quaffing beer. This is what you pour by the liter not the pint. If you are not familiar
with it, its the most popular beer they drink in Munich. Similar to Euro
Pilsener, but with more body due to the protein rest.  Tastes damn close to Augustiner Bräu Helles, and comparable to Paulaner Original Münchner Hell. NOT like American pilseners.
I made this recipe card so that you can print it out and check the boxes as you go
---------------------------------------------
Recipe Type: All Grain, Basic Helles
Batch Size (Gallons): 5
ABV: 4.6%
IBU: 18
ATTENUATION: 78%
SRM: 2.6-2.9
[]  1 vial (White Labs WLP835 Lager-X, limited edition). Make Starter overnight with 1L of 55f wort or 10gram DME per 100ml. Or Wyeast 2308 Munich Lager
[]  8 lb German Pils Malt, 2-Row (milled to 75-80% efficiency)


[] OPTIONAL addition: .5 lb Munich Malt (milled to 75-80% efficiency)  


[] OPTIONAL addition: .5 lb Carapils aka Dextrine Malt (milled to 75-80% efficiency) increases OG to 1.054
Dual stage infusion:






[] 1/2 teaspoon sea salt added to mash(to adjust my water to Munich, your water is different)






[]  30min @122f protein rest (add 2 gal boiling water to mash to get to 122f)






[]  30min @154f +/-4f saccrification rest (add 2 gal boiling water to mash to get to 154f)






[]  Mash pH 5.8'ish






[]  Mashout 168-170f (sparge with 2 gal boiling water to mash to get to 170f)
Boil: 90min. Skim scum off top. No lid






[]  At 15min: [0.04/%AA OZ.] bitter: 1/2 oz Hallertauer or Mt Hood or Tettanager, Spalt, Perle, Northern Brewer






[]  At 50min: [AA %] flavor: .3 oz  Hallertauer mittelfruh or Mt Hood or Tettanager, Spalt, Perle, Northern Brewer






[]  At 80min: [AA %] aroma: .6 oz  Hallertauer mittelfruh or Mt Hood or Tettanager, Spalt, Perle, Northern Brewer
[] Near end of boil place cooler into boiling pot
[]  Sanitize fermenter with Starsan
[]  Cool wort to 55f
[]  Check OG: 1.046, add water if necessary
[]  Aerate wort or add 1 drop of olive oil
[]  Pitch yeast at 55f. Primary Fermentation: 11 days at 48-55f         DATE________________






[]  Check for stuck ferment. Aerate if necessary






[]  Check FG: 1.010
[]  Additional Fermentation: Diacetal rest. 3 days 60-70f        DATE________________

[] Lagering, leave on the trub the whole time: 35-40 days at 39f        DATE________________






[]  Harvest, wash and label yeast, good for 4 months
[]  Sanitize serving keg and racking cane with Starsan






[]  Keg @ 42f / 12psi, 3+ days
-------------------
Notes:
12/16/12 used haller, hood, Perle.
1/18/13 racked and
kegged
1/20 tasted young with slight diacetal
1/27 tasted very good, slight
grass, no diacetal...its dissipated into the trub
1/30 too salty, adjusted recipe from 1.5tsp to .5tsp
3/10 tasting awesome the last month, super clear straw color and the subtle malt flavor is perfect
 

This is my favorite beer that I've made thus far. It's an American style barleywine (hoppy), but made with Marris Otter as the base malt. So it's sort of a hybrid barleywine.

American MO Barleywine
Style: American Barleywine
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal      
Estimated OG: 1.122 SG
Actual OG: 1.110
Actual FG: 1.021
Actual ABV: 11.7%
Estimated Color: 18.2 SRM
Estimated IBU: 164.0 IBU
Boil Time: 60 Minutes

Ingredients:
------------  
18.33 lb      Pale Malt, Maris Otter (3.0 SRM)
1.00 lb       Cara-Pils/Dextrine (2.0 SRM)
0.75 lb       Caramel/Crystal Malt -120L (120.0 SRM)
0.25 lb       Special B Malt (180.0 SRM)
0.56 lb       Candi Sugar, Clear (0.5 SRM)  
0.44 lb       Corn Sugar (Dextrose) (0.0 SRM)    

Mash 90m @ 149F.

3.00 oz       Nugget [13.00 %]  (60 min)                140.8 IBU
   
1.00 oz       Centennial [10.00 %]  (15 min)              9.6 IBU      
1.00 oz       Amarillo Gold [8.50 %]  (15 min)            8.2 IBU      
1.00 oz       Cascade [5.50 %]  (15 min)                   5.3 IBU
     
1.00 oz       Centennial [10.00 %]  (0 min)          
1.00 oz       Amarillo Gold [8.50 %]  (0 min)        
1.00 oz       Cascade [5.50 %]  (0 min)  

1.00 oz       Centennial [10.00 %]  (Dry Hop 10 days)  
1.00 oz       Cascade [5.50 %]  (Dry Hop 10 days)    

3x 11g packets of properly rehydrated US-05, pure O2 for 120s in fermenter                

When I do this recipe again, I'll mash a little higher. Probably 152-153F. 1.021 is a little dry for a barleywine. Delicious nonetheless.

Strawberry Skeeter Pee

So about two months ago, I made Raspberry/Blackberry skeeter pee. It was a huge hit. Last night I brewed up a batch of Strawberry SP.

For a 5 gallon batch

• 3 bottles of 32 oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent)


• 6 lbs light brown sugar & 1 lb white sugar to ferment


• 3/4 tsp tannin


• 6 tsp. yeast nutrient (3 now, 3 later)


• 2 tsp. yeast energizer (1 now, 1 later)


• Approx, 4 1/2 gallons water


• Lavalin 1118 rehydrated in warm water


• Sparkolloid


• Back sweeten with non-fermentable sugar as I do not use the Kmeta or sorbate to stop fermentation

I used 6lbs of light brown sugar and 1lb of regular white sugar. I rehydrated my Lavalin 1118 yeast in warm water and added the nutrient, tannin, and energizer. I let that sit while I heated the sugar water mixture in one pot and the strawberries (3lbs frozen) in another. I blended the strawberries and poured them into the better bottle, poured in the sugar water, strawberry water and lemon juice. I then topped it off with cold water to bring the temp down to 70deg and poured my yeast mixture in. I capped it off and hauled it to my fermentation room (spare office room) and went to dinner. When I came back (2 hours later) it was doing infrequent bubbles. This morning, it was rocking that airlock. I use a heat belt to keep it a little warmer than the beer that I am brewing but ymmv.

I ferment dry, then sweeten and add the 4 oz of corn sugar to carbonate. I then stove top pasteurize (Though sniper wolf has since questioned if I need to. Not sure. Gonna experiment with the next batch.)

I used the original recipe as a guide but like to take it to new places. Here is the Link so that you can check on specific steps.

Session Beer - Mild

I think I stole this recipe largely from Jamil, but I think it's one of my favorite daily drinkers.  The recipe is kind of boring, but I really like this beer.  

This is my version of a No-Sparge recipe.  I'm not sure if it is technically, but I do not run off before mash out.  My system is about 80% efficient doing batch sparging, so I "no-sparge" to cut that down to 70%.  

7.20 lbs Maris Otter
0.65 lbs Crystal 120
0.31 lbs Special Roast

1.00 oz Kent Goldings - 60 min
0.70 oz Kent Goldings - 30 min
0.70 oz Kent Goldings - 0 min
1.00 oz Kent Goldings - Dry Hop for 7 days

Yeast - I've had good luck with a few english yeasts.  Wyeast ESB was my favorite so far.  

Mash at 154 with usual water to grist ratio.  After 60 minutes, add the rest of the water necessary for mash out temp and pre-boil volume.  Don't run off first.  

It ends up being about 3.2%, which means you can drink a lot.  I like Goldings, but you can probably sub any complimentary english hop.  

Simple Milk Stout Recipe

8lbs 2row
1lb Black Patent
12oz Crystal 80

1lb Lactose - boil 60min
2oz Cascade - boil 60min
Whirlfloc Tablet - boil 15min

White Labs English Ale WLP002 yeast

Mash at 152° for 60 mins and boil for 60 minutes

This is so simple but I could drink the crap out of it.  Very delicious

made this, sans the strawberries...so just a regular Skeeter Pee. I like it , thanks for posting it.
also used Red Star Champagne yeast instead of Lavlin, worked fine with a corn sugar starter (its what I had on hand).
 

Its a really easy party starter/finisher. High enough alcohol to get you to a good place and easy to drink. We have had many a firepit party with my first batch.

Bourbon/oak aged porter

2lbs wheat DME (60 min boil)
6lbs dark LME (add at flameout)

1lbs English chocolate malt (steep 30 min)
8oz English dark crystal 80L (steep 30 min)
8oz American black malt 500L (steep 30 min)
4oz carapils (steep 30 min)

60min 1oz chinook 11.8aa
15min .5oz kent Golding 5.2aa
5min .5oz kent holding 5.2aa

Us05

3gal boil
1.060 OG
1.015 FG

Primary 2 weeks secondary 3 weeks

Ferment at 68 degrees

Soak 2oz medium toast oak chips in 16oz makers mark for 24 hours. Add to secondary 5 days before bottling

Award winning pale ale

6lbs light lme (60min boil)

12 oz Carmel 40 (steep 30 min)
8 oz carapils (steep 30 min)
8 oz rye malt (steep 30 min)

60min 1oz chinook 14.2aa
10min 1oz cascade 8aa
5min 1oz Amarillo 10.7aa
Dry 1oz cascade 8aa for 7 days

Us05

3 gal boil
OG: 1.048
FG: 1.011

1 week primary, 2 weeks secondary.

Ferment at 68 degrees

I know they say you cannot steep rye. I do in small amounts an it works great

Easy, awesome hefeweizen.

3 lbs wheat LME (45 min)
3 lbs wheat LME (flameout)

45min 1oz hallertau 4aa

Wyeast 3068

3 gal boil
OG: 1.043
FG: 1.011

2 weeks primary, no secondary.

Ferment at 68 degrees for more banana/clove or 63-65 for less.

This got me 2nd Place in IPA in a local competition

6 gallons
OG 1.060
FG 1.010-1.011
IBU (Rager) 72.5

6 lb American 2 Row
3.6 lb UK Maris Otter  (Can likely use standard 2 Row the whole way, I just had to use this Maris Otter up)
2 lb Light (10L) Munich (some breadiness)
1 lb Malted Rye (some spiciness)
1lb Malted Wheat (head retention)

Hops (pellet)
60min      0.75 Columbus    40.0 IBU  (14.2 AA)
15min      0.40 Cascade       2.2 IBU   (5.5 AA)
10min      0.50 Citra              6.0 IBU   (14.4 AA)
10min      1.00 Cascade       5.5 IBU    (6.7 AA)
 5min      1.00 Citra              8.8 IBU   (14.4 AA)
 3min      1.00 Columbus      5.2 IBU (14.2 AA)
 1min      1.50 Citra              1.8 IBU  (14.4 AA)
Dry Hop  1.50  Citra
Dry Hop  1.00  Mosiac

Notes:
This is a Citra-centric IPA, which can get sweet, which is why I used Columbus a little to offset it.
I imagine the Cascade additions would also do well with Centennial, but was using what I had left to use up on hand just to add some complexity.

Single infusion mash at 152 @ 1 hour
Used a big pitch of Wyeast 1056 (a very clean re-pitch from a Pale Ale that I got going with 1L of starter wort, pitched while active)
Fermented at 66-67 for 4 days, ramped up to 72 to finish for a day, then back to 67 and dry hopped in a bag for 4 days before cold crashing and kegging.

I brewed this White House Honey Ale for my wife... she loved it.

WHITE HOUSE HONEY ALE
Ingredients

2 (3.3 lb) cans light malt extract
1 lb light dried malt extract
12 oz crushed amber crystal malt
8 oz Biscuit Malt
1 lb White House Honey
1 1/2 oz Kent Goldings Hop Pellets
1 1/2 oz Fuggles Hop pellets
2 tsp gypsum
1 pkg Windsor dry ale yeast
3/4 cup corn sugar for priming


Directions

In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
Add the 2 cans of the malt extract and the dried extract and bring to a boil.
For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
Add the honey and boil for 5 more minutes.
Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
Pitch yeast when wort temperature is between 70-80?. Fill airlock halfway with water.
Ferment at 68-72? for about seven days.
Rack to a secondary fermenter after five days and ferment for 14 more days.
To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75?.

I made a variation on this tonight. 5 lbs of dme and 2 cups of sugar at flame out. 1/2 oz of hops at 10 minutes. 1oz bitter orange peel, 1oz crushed coriander seeds. used wlp550. I'll let you know how it goes.

This is one of the best stouts that I have had. I suggest a healthy starter

Yield: 5 gallons
Starting Gravity: 1.089
Final Gravity: 1.022
Alcohol by Volume: 8.6%
Color SRM: 354L
Hop IBU’s: 54
Ingredients
8 lbs. Dark Dry Malt Extract 1 Grain Steeping Bag
¼ lb. Black patent (grain) 2 Hop Bag
½ lb. Chocolate ½ lb espresso beans - (crushed, not ground,
1½ lb. 80L crystal add at end of boil, (not included))
¾ lb. Roasted Barley
1 oz Galena Hops (Bittering)
1 oz. No. Brewer (Flavor)

Any word on the outcome?



 

This is one of the better beers that I've done in my short brewing career.  This is for a 10 gallon batch.  Hopfella is the name that was on the recipe.

20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 8.3 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 8.3 %

2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 30.6 IBUs
2.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 5 15.2 IBUs
2.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 6 6.1 IBUs

2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -
2.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 51.9 IBUs
Est Color: 7.5 SRM

No Secondary.  Primary for 3 weeks then keg and let sit for a week.

Any Pyramid Outburst clones out there?

I recently brewed this, it's the first recipe that I came up with from scratch that turned out decent.

Rye Stout   5 gallons

11 lbs Pale 2-row
1.25 lbs Malted Rye
0.75 lbs Flaked Rye
0.5 lbs Brittish Chocolate Malt
0.75 lbs Crystal 80
0.75 lbs Roasted Barley
Mash at @152 degrees for 60 min, mashout 168

0.75 oz Magnum @ 60 min
1.0 oz East Kent Goldings @ 30 min

Yeast: White Labs Brittish Ale WLP005
Ferment at 66-68 degrees

Optional: using an eyedropper, add 6 drops of Madagascar bourbon vanilla extract to each 12oz bottle at bottling.

I jumped on the New England IPA bandwagon.  This one came out the best for me and will be a go to.

NENZ IPA (NEW ENGLAND NEW ZEALAND)

Type: All Grain BIAB
Batch Size: 5.5 gal
Boil Size: 7.75 gal
Boil Time: 60 min
End of Boil Vol: 5.5 gal
Final Bottling Vol: 5.0 gal
Fermentation: Ale, Three Stage

Mash Ingredients

8 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM)
3 lbs White Wheat (3.0 SRM)
2 lbs Oats, Flaked (1.0 SRM)

Mash Steps
Saccharification Add 34.68 qt of water at 161.8 F steep at 156.0 F for 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
If steeping, remove grains, and prepare to boil wort
Add water to achieve boil volume of 7.75 gal
Estimated pre-boil gravity is 1.045 SG

Steeped Hops
1.00 oz Wakatu (Hallertau Aroma) [5.60 %] - Steep/Whirlpool 20.0 min, 194.4 F
2.00 oz Rakau (Alpharoma) [11.00 %] - Steep/Whirlpool 10.0 min, 194.4 F
1.00 oz Waimea [13.90 %] - Steep/Whirlpool 10.0 min, 194.4 F
Estimated Post Boil Vol: 5.5 gal and Est Post Boil Gravity: 1.062 SG

2.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] or use 1 liter starter with 1 smack pack
Measure Actual Original Gravity _______

(Target: 1.062 SG)
Measure Actual Batch Volume _______

(Target: 5.5 gal)

Fermentation
Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Tertiary Fermentation (1.00 days at 70.0 F ending at 70.0 F)

First Dry Hop in muslin bag at high krausen (usually around 36 hours into fermentation for me)

2.00 oz Rakau (Alpharoma) [11.00 %] - Dry Hop 5.0 Days
1.00 oz Waimea [13.90 %] - Dry Hop 5.0 Days
1.00 oz Wakatu (Hallertau Aroma) [5.60 %] - Dry Hop 5.0 Days

Remove first dry hop bag on transfer to secondary fermentation, add 2nd dry hop muslin bag

2.00 oz Rakau (Alpharoma) [11.00 %] - Dry Hop 7.0 Days
1.00 oz Waimea [13.90 %] - Dry Hop 7.0 Days
1.00 oz Wakatu (Hallertau Aroma) [5.60 %] - Dry Hop 7.0 Days

Cold Crash at 36.0 F for 1 day

Measure Final Gravity: _________  (Estimate: 1.019 SG)

Bottle / Keg and enjoy!

If anyone wants to try this and needs a screenshot of my beersmith recipe shoot me a PM.

Redhead Stepchild
Irish Red Ale (15 A)

Type: All Grain BIAB
Batch Size: 5.50 gal
Boil Size: 7.48 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.26 gal
Fermentation: 7 gallon chronical 3 stage ale

◯ Create a yeast starter with 1.00 L of wort (3.38 oz dry malt extract)
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 8.32 gal
◯ Mash Water Acid: None

Water Prep
1.00 Items Campden Tablets (Mash)

Mash Ingredients
10 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 2 87.0 % 0.78 gal
1 lbs Caramel Rye (Weyermann) (66.0 SRM) Grain 3 8.7 % 0.08 gal
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.3 % 0.04 gal

Mash Steps
Saccharification Add 33.29 qt of water at 163.1 F  steep at 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
◯ If steeping, remove grains, and prepare to boil wort
◯ Add water to achieve boil volume of 7.48 gal
◯ Estimated pre-boil gravity is 1.040 SG

Boil Ingredients
1.00 oz Amarillo [9.20 %] - Boil 30.0 min Hop 5 21.8 IBUs -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 - -
◯ Estimated Post Boil Vol: 5.73 gal and Est Post Boil Gravity: 1.055 SG

Cool and Transfer Wort
◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter

Pitch Yeast and Measure Gravity and Volume

1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 7 - -
◯ Measure Actual Original Gravity _______

(Target: 1.055 SG)
◯ Measure Actual Batch Volume _______

(Target: 5.50 gal)

Fermentation
◯ 18 May 2019 - Primary Fermentation (7.00 days at 67.0 F ending at 67.0 F)
◯ 25 May 2019 - Secondary Fermentation (6.00 days at 67.0 F ending at 67.0 F)
◯ 31 May 2019 - Tertiary Fermentation (1.00 days at 70.0 F ending at 70.0 F)

Dry Hop and Bottle/Keg
◯ Measure Final Gravity: _________  (Estimate: 1.016 SG)
◯ Bottle/Keg

Drink and enjoy!