User Panel
Posted: 1/4/2012 11:58:49 PM EDT
[Last Edit: thebeekeeper1]
Anyone have a good recipe to share with your fellow site members??
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All Grain
Better than Yuengling Amber Lager. (This is mine, so I'll give no credits like I would if I copied it from somewhere else.) 6 lb Pale Malt (6 Row) US (2.0 SRM) Grain 61.54 % 2.00 lb Corn, Flaked (1.3 SRM) Grain 20.51 % 1.00 lb Munich Malt - 10L (10.0 SRM) Grain 10.26 % 0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.69 % 0.75 oz Cluster [7.00 %] (60 min) Hops 18.5 IBU 0.25 oz Cascade [5.50 %] (5 min) Hops 1.0 IBU 1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager (I use 34/70) (Cali lager yeast in summer.) 75-90 minute mash@ 152-4* (or until conversion). 60 minute boil. (You can pretty much add 1/4 lb but not more than 1/2 lb of carapils/dextrine malt for head retention to all of these recipes if you wish) |
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Those who ignore history are doomed to repeat it.. |
Bohemian Pilsner
All Grain 10.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 100.00 % 1.50 oz Saaz [4.00 %] (60 min) Hops 21.4 IBU 1.50 oz Saaz [4.00 %] (30 min) Hops 16.4 IBU 0.50 oz Saaz [4.00 %] (5 min) Hops 1.4 IBU Mash 75 minutes @ 150. 90 minute boil. Yeast 34/70 |
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Those who ignore history are doomed to repeat it.. |
Kolsch.
All Grain (Pretty much the same as Pils, different yeast) 10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 95.24 % 0.50 lb Munich Malt (9.0 SRM) Grain 4.76 % 1.75 oz Saaz [4.00 %] (60 min) Hops 24.0 IBU Mash 150* 90 minutes, boil 90 minutes. Kolsch yeast. (You can sub other Noble hops as long as you keep the IBU's close) |
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Those who ignore history are doomed to repeat it.. |
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. |
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If you can actually use all of the power you have, you don't have enough.
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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. |
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If you can actually use all of the power you have, you don't have enough.
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PLEASE TO REMOVE STUPID SHIT OF BULL FROM RIFLE
NC, USA
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American Amber Ale
This recipe is based on a NB recipe called WaldoLakeAmber using ingredients available at BMW. I hope to have this in the carboy tonight. I will update this post when I pull my first pint. My Custom Recipe
Recipe stats OG - 1.066 FG - 1.017 IBU - 58.4 SRM - 11.08 ABV - 6.42 |
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Imagination is more important than knowledge. For knowledge is limited to all we now know and understand, while imagination embraces the entire world, and all there ever will be to know and understand.
AE |
any good porter or milk stout recipes waldo?
ETA- thanks bee-man(tbk) |
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Coyote with 40 people crammed into a minivan gets into a chase with DPS, Paco over estimates his driving abilities and *whmmo!* the Astrovan of Immigration becomes a Pinata of Pain, hurling broken bodies like so many tasty pieces of cheap candy...
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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. |
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Don't miss the first time and you won't miss the second.
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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 |
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Don't miss the first time and you won't miss the second.
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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. |
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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 |
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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 |
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Be Prepared!
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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.
I am getting ready to try this recipe so I'll probably come back with a review. ETA: Pitched the two packs of yeast and this thing was blowing out for 24 hours straight. It's still bubbling today and we're coming up on a week. The OG wound up being 1.074!!! |
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Don't miss the first time and you won't miss the second.
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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 |
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Coyote with 40 people crammed into a minivan gets into a chase with DPS, Paco over estimates his driving abilities and *whmmo!* the Astrovan of Immigration becomes a Pinata of Pain, hurling broken bodies like so many tasty pieces of cheap candy...
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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 |
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This is my current favorite. I took a simple Pale Ale recipe and tweaked it.
Simcoe Orange Pale Ale 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. |
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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 |
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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! |
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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! |
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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) |
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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 |
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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. |
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If you can actually use all of the power you have, you don't have enough.
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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
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. |
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"Some people spend an entire lifetime wondering
if they've made a difference. The Marines don't have that problem." ~Ronald Reagan - 1985~ |
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. |
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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 |
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Stop whining, run for office & change it yourself!
USA
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Originally Posted By Marmike600: Strawberry Skeeter Pee *snip* 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). |
<div align=right>(© Gaspain 2002 - ∞)</div id=right>
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Originally Posted By gaspain:
Originally Posted By Marmike600:
Strawberry Skeeter Pee *snip* 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. |
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"Some people spend an entire lifetime wondering
if they've made a difference. The Marines don't have that problem." ~Ronald Reagan - 1985~ |
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 |
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Write your reps and join the NRA.... NOW!!
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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 |
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Write your reps and join the NRA.... NOW!!
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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. |
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Write your reps and join the NRA.... NOW!!
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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. |
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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?. |
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Originally Posted By AR-Josh:
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. View Quote 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. |
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Nothing ventured, nothing gained. Some die and leave their mark, some just a stain. - Les Claypool
Thanks for the homoerotic vision to start this thread. - elcope |
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) |
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Originally Posted By phurba: 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. View Quote View All Quotes View All Quotes Originally Posted By phurba: Originally Posted By AR-Josh: 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. 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. |
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Beer is therapeutic, beer is good, beer gives me something else to focus on.
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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. |
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Any Pyramid Outburst clones out there?
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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. |
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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. |
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I LOVE THE SMELL OF JET FUEL IN THE MORNING
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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! |
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I LOVE THE SMELL OF JET FUEL IN THE MORNING
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