E
ender
I'm doing a sierra Nevada pale ale clone. My buddy gave me a half pound of fresh cascades from his garden.
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What are you brewing next? ...official brewing log thread
- Thread starter BeerSmith
- Start date
K
kebrown
This is one of my house ales. I am brewing 11 gallons this weekend. At a club brew last weekend a 5 gallon keg lasted about 2 hours. Everyone loved this beer.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Irish Black Ale
Brewer: Keith Brown
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (42.0)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.02 gal
Estimated OG: 1.048 SG
Estimated Color: 10.1 SRM
Estimated IBU: 16.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 80 Minutes
Ingredients:
------------
Amount Item Type % or IBU
17.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.67 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.00 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.33 %
1.40 oz Goldings, East Kent [5.00 %] (60 min) Hops 11.9 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 1.9 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 1.5 IBU
0.50 oz Fuggles [4.50 %] (5 min) Hops 0.8 IBU
1.00 items Immersion Chiller (Boil 15.0 min) Misc
2.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 18.75 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
70 min Mash In Add 5.81 gal of water at 167.9 F 154.0 F
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Irish Black Ale
Brewer: Keith Brown
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (42.0)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.02 gal
Estimated OG: 1.048 SG
Estimated Color: 10.1 SRM
Estimated IBU: 16.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 80 Minutes
Ingredients:
------------
Amount Item Type % or IBU
17.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.67 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.00 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.33 %
1.40 oz Goldings, East Kent [5.00 %] (60 min) Hops 11.9 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 1.9 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 1.5 IBU
0.50 oz Fuggles [4.50 %] (5 min) Hops 0.8 IBU
1.00 items Immersion Chiller (Boil 15.0 min) Misc
2.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 18.75 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
70 min Mash In Add 5.81 gal of water at 167.9 F 154.0 F
BrewWhat
Brewer
Something I'll be doing later this week
D's Big Sticke Alt
Altbier
Type: All Grain
Date: 9/15/2008
Batch Size: 5.25 gal
Brewer: Darrell
Boil Size: 6.73 gal
Boil Time: 60 min Equipment: 34 qt enamel pot and 10 gal cooler
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
8 lbs Munich Malt - 20L (20.0 SRM) Grain 53.33 %
7 lbs Pilsen Malt (1.0 SRM) Grain 46.67 %
1.00 oz Tettnang [3.50 %] (60 min) Hops 11.1 IBU
2.00 oz Saaz [3.20 %] (60 min) Hops 20.2 IBU
2.00 oz Saaz [3.20 %] (30 min) Hops 15.6 IBU
0.10 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) [Starter] Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.57 % Actual Alcohol by Vol: 0.65 %
Bitterness: 46.9 IBU Calories: 43 cal/pint
Est Color: 16.0 SRM Color: Color
D's Big Sticke Alt
Altbier
Type: All Grain
Date: 9/15/2008
Batch Size: 5.25 gal
Brewer: Darrell
Boil Size: 6.73 gal
Boil Time: 60 min Equipment: 34 qt enamel pot and 10 gal cooler
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
8 lbs Munich Malt - 20L (20.0 SRM) Grain 53.33 %
7 lbs Pilsen Malt (1.0 SRM) Grain 46.67 %
1.00 oz Tettnang [3.50 %] (60 min) Hops 11.1 IBU
2.00 oz Saaz [3.20 %] (60 min) Hops 20.2 IBU
2.00 oz Saaz [3.20 %] (30 min) Hops 15.6 IBU
0.10 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) [Starter] Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.57 % Actual Alcohol by Vol: 0.65 %
Bitterness: 46.9 IBU Calories: 43 cal/pint
Est Color: 16.0 SRM Color: Color
ml2brew
Brewer
Red Rye
Specialty Beer
Type: All Grain
Date: 9/27/2008
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
7.80 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.46 %
1.90 lb Rye Malt (4.7 SRM) Grain 15.70 %
0.80 lb Caramunich Malt (56.0 SRM) Grain 6.61 %
0.60 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.96 %
0.40 lb CaraPils (2.0 SRM) Grain 3.31 %
0.40 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.31 %
0.20 lb Aromatic Malt (26.0 SRM) Grain 1.65 %
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.90 oz Magnum [14.00 %] (55 min) Hops 40.7 IBU
1.00 oz Amarillo Gold [8.50 %] (20 min) Hops 17.0 IBU
1.00 oz Centennial [8.20 %] (10 min) Hops 9.8 IBU
0.70 oz Centennial [8.20 %] (1 min) Hops 0.8 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs California Ale V (White Labs #WLP051) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.017 SG Measured
Estimated Alcohol by Vol: 6.05 %
Bitterness: 68.4 IBU Calories: 43 cal/pint
Est Color: 15.2 SRM
Specialty Beer
Type: All Grain
Date: 9/27/2008
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
7.80 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.46 %
1.90 lb Rye Malt (4.7 SRM) Grain 15.70 %
0.80 lb Caramunich Malt (56.0 SRM) Grain 6.61 %
0.60 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.96 %
0.40 lb CaraPils (2.0 SRM) Grain 3.31 %
0.40 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.31 %
0.20 lb Aromatic Malt (26.0 SRM) Grain 1.65 %
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.90 oz Magnum [14.00 %] (55 min) Hops 40.7 IBU
1.00 oz Amarillo Gold [8.50 %] (20 min) Hops 17.0 IBU
1.00 oz Centennial [8.20 %] (10 min) Hops 9.8 IBU
0.70 oz Centennial [8.20 %] (1 min) Hops 0.8 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs California Ale V (White Labs #WLP051) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.017 SG Measured
Estimated Alcohol by Vol: 6.05 %
Bitterness: 68.4 IBU Calories: 43 cal/pint
Est Color: 15.2 SRM
- Joined
- Aug 25, 2008
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Next up will be 13E American Stout, and I want high hop flavor and aroma. I've had good results with first-wort hopping, which I'll do here with Centennial.
Also planning on mash hopping with Crystal. Any feedback on mash hopping? Thanks.
Style: American Stout
Recipe: 13E American Stout TYPE: All Grain
---RECIPE SPECIFICATIONS-------------------------------
Est SRM: 61.9 SRM SRM RANGE: 30.0-45.0 SRM
Est IBU: 66.0 IBU IBU RANGE: 35.0-75.0 IBU
Est OG: 1.070 SG OG RANGE: 1.050-1.075 SG
Est FG: 1.017 SG FG RANGE: 1.010-1.022 SG
Est BU:GU: 0.949 Calories: 314 cal/pint Est ABV: 6.84 %
Also planning on mash hopping with Crystal. Any feedback on mash hopping? Thanks.
Style: American Stout
Recipe: 13E American Stout TYPE: All Grain
---RECIPE SPECIFICATIONS-------------------------------
Est SRM: 61.9 SRM SRM RANGE: 30.0-45.0 SRM
Est IBU: 66.0 IBU IBU RANGE: 35.0-75.0 IBU
Est OG: 1.070 SG OG RANGE: 1.050-1.075 SG
Est FG: 1.017 SG FG RANGE: 1.010-1.022 SG
Est BU:GU: 0.949 Calories: 314 cal/pint Est ABV: 6.84 %
B
bareas
hello All today I am brewing what I call A BAREAS beach bum ALE I have made this one before but as a lager, vary good comes in about 6 % lighty sweet ,cheap to make and the gals like it
- Joined
- Aug 25, 2008
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To follow up on my earlier stout...the mash-hopping didn't blow me away and since they were plugs, they gummed up the lautering a bit. I also FWH'd so it's hard to tell, but the process hassle alone was not worth it. I would only try it again with pellets, if at all. I won a BOS this month with a FWH'd APA, so I stand by the positive results of FWH that some people have reported.
Belgian Pale ale tomorrow.
Style: Belgian Pale Ale
Recipe: 16B Belgian Pale Ale TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 11.9 SRM SRM RANGE: 8.0-14.0 SRM
Est IBU: 26.1 IBU IBU RANGE: 20.0-30.0 IBU
Est OG: 1.054 SG OG RANGE: 1.048-1.054 SG
Est FG: 1.013 SG FG RANGE: 1.010-1.014 SG
Est BU:GU: 0.484 Calories: 240 cal/pint Est ABV: 5.26 %
EE%: 72.00 % Batch: 3.65 gal Boil: 4.25 gal BT: 70 Mins
Amount Item Type % or IBU
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat
Belgian Pale ale tomorrow.
Style: Belgian Pale Ale
Recipe: 16B Belgian Pale Ale TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 11.9 SRM SRM RANGE: 8.0-14.0 SRM
Est IBU: 26.1 IBU IBU RANGE: 20.0-30.0 IBU
Est OG: 1.054 SG OG RANGE: 1.048-1.054 SG
Est FG: 1.013 SG FG RANGE: 1.010-1.014 SG
Est BU:GU: 0.484 Calories: 240 cal/pint Est ABV: 5.26 %
EE%: 72.00 % Batch: 3.65 gal Boil: 4.25 gal BT: 70 Mins
Amount Item Type % or IBU
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat
I have begun a series of all grain brewing sessions stimulated by Zainasheff & Palmer's, Brewing Classic Styles. Thus far I have brewed their, "Munich Madness, Hoppiness is an IPA and the Nutty Man Brown Ale."
Tomorrow I will stop at Northern Brewery and pick up supplies for their, "Weed, Feed and Mow Cream Ale, and the Irish Red Ale."
I would recommend the recipes to all.
Tomorrow I will stop at Northern Brewery and pick up supplies for their, "Weed, Feed and Mow Cream Ale, and the Irish Red Ale."
I would recommend the recipes to all.
- Joined
- Aug 25, 2008
- Messages
- 2,004
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- 0
Ditto on Brewing Classic Styles. A friend and I have brewed and entered several of our variations on Jamil's recipes and won ribbons, including a Nut Brown Ale. If you haven't seen it, Palmer covers the core extract brewing process, and Jamil offers tested, award-winning recipes for almost every style, first in extract and then an AG option. He offers insight into why a certain mash-temp is best, or why certain ingredients make the style. Great book.
G
goose on fire
I'm stopping at Home Brew Mart on my way home from work today to pick up ingredients for a double IPA, with thoughts of Stone Ruination in mind. It's not easy spending $25 on hops alone, but I'm getting tired of brewing kolschs, dry stouts, and low-hopped beers in general. Trying to decide if I have time to make a starter, or if I'm just going to buy two vials of WLP001.
My little brother's in town after spending the summer working in Mexico, and he wants to make a gigantic Belgian-style triple to put away until Christmas of '09.
We're going to try and brew both of them this (long) weekend, but it may just be the Ruination. We'll see.
(That book looks good, by the way, I think it's going on my Amazon wish list...)
My little brother's in town after spending the summer working in Mexico, and he wants to make a gigantic Belgian-style triple to put away until Christmas of '09.
We're going to try and brew both of them this (long) weekend, but it may just be the Ruination. We'll see.
(That book looks good, by the way, I think it's going on my Amazon wish list...)
MaltLicker said:
I brewed that Nut Brown Ale about a month ago. It has been in the bottle about 2-3 weeks. I will pop one and check its progress in a couple of minutes.
The Jamil/Palmer is a great resource.
- Joined
- Aug 25, 2008
- Messages
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Pumpkin Ale with a friend. He brews a good pumpkin himself, and I like the sound of the pumpkin recipe in Zymurgy this month so we'll each bring something to it. He uses the same "neck pumpkin" called for in the magazine.
SOGOAK
Grandmaster Brewer
I have a dark Amber I stole from another guy "JMO" called Fat Kid. I have the fixinz for batch 3.
I also have the everything for a repeat APA but subbing simcoe for NB hop -That'll be changed to all grain.
Then I'd like to get a couple more lagers down for the cool months. A Bock and Marzen are what I'm thinking of.
I was skeptical of pumpkin beer until I had a couple. A friends was very light flavored, nice spiced brown. The O'Fallon commercial version was sort of like that. Then at the annual brew club party, a known good brewer with stacks of awards had one with pronounced pumpkin and spice that was actually amazing.
My focus is still on doing more mainstream beer better and moving to all grain, then to 10 gallon batches.
I also have the everything for a repeat APA but subbing simcoe for NB hop -That'll be changed to all grain.
Then I'd like to get a couple more lagers down for the cool months. A Bock and Marzen are what I'm thinking of.
I was skeptical of pumpkin beer until I had a couple. A friends was very light flavored, nice spiced brown. The O'Fallon commercial version was sort of like that. Then at the annual brew club party, a known good brewer with stacks of awards had one with pronounced pumpkin and spice that was actually amazing.
My focus is still on doing more mainstream beer better and moving to all grain, then to 10 gallon batches.
- Joined
- Aug 25, 2008
- Messages
- 2,004
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The pumpkin went well yesterday. Decided today to brew the ESB tomorrow that I was supposed to brew in December. Hey, all the equipment is out and clean, right?
Style: Extra Special/Strong Bitter (English Pale Ale)
Recipe: 08C English Pale Ale v2 TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 13.2 SRM SRM RANGE: 6.0-18.0 SRM
Est IBU: 55.8 IBU IBU RANGE: 30.0-50.0 IBU
Est OG: 1.058 SG OG RANGE: 1.048-1.060 SG
Est FG: 1.015 SG FG RANGE: 1.010-1.016 SG
Est BU:GU: 0.968 Calories: 260 cal/pint Est ABV: 5.57 %
EE%: 70.00 % Batch: 3.70 gal Boil: 4.24 gal BT: 60 Mins
Style: Extra Special/Strong Bitter (English Pale Ale)
Recipe: 08C English Pale Ale v2 TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 13.2 SRM SRM RANGE: 6.0-18.0 SRM
Est IBU: 55.8 IBU IBU RANGE: 30.0-50.0 IBU
Est OG: 1.058 SG OG RANGE: 1.048-1.060 SG
Est FG: 1.015 SG FG RANGE: 1.010-1.016 SG
Est BU:GU: 0.968 Calories: 260 cal/pint Est ABV: 5.57 %
EE%: 70.00 % Batch: 3.70 gal Boil: 4.24 gal BT: 60 Mins
I have the ingredients to brew a Mild Brown. I may be going into St. Paul on Sunday and if so would like to stop at Northern Brewery to pick up supplies for an American Amber. That style mey become my second house beer. We shall see.
SOGOAK
Grandmaster Brewer
APA. I'm converting a Partial-Mash to a AG. I still need to tweak it in THE program.
Different hops, probably different yeast, And I might try to raise the ABV.
Different hops, probably different yeast, And I might try to raise the ABV.
dkadonh
Apprentice
- Joined
- Dec 24, 2007
- Messages
- 27
- Reaction score
- 1
BeerSmith Recipe Printout - www.beersmith.com
Recipe: New Old Ale #42
Brewer:
Style: Old Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.5 gal
Boil Size: 8 gal
OG: 1.076 SG
Color: 26.9 SRM
IBU: 30.0 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12 lbs 8.0 ozPale Malt, Maris Otter (2.8 SRM) Grain 86.21 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.45 %
8.0 oz Simpsons Golden Naked Oats (10.0 SRM) Grain 3.45 %
1.00 oz Pearle [8.20 %] (60 min) Hops 24.6 IBU
0.75 oz Fuggles [4.50 %] (15 min) Hops 5.0 IBU
0.75 oz Fuggles [4.50 %] (1 min) Hops 0.4 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 6.90 %
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 2 pt]Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 13.50 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 16.88 qt of water at 170.8 F 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Notes:
------
1st brew using RIMS and second trying Fly-sparge
Recipe: New Old Ale #42
Brewer:
Style: Old Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.5 gal
Boil Size: 8 gal
OG: 1.076 SG
Color: 26.9 SRM
IBU: 30.0 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12 lbs 8.0 ozPale Malt, Maris Otter (2.8 SRM) Grain 86.21 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.45 %
8.0 oz Simpsons Golden Naked Oats (10.0 SRM) Grain 3.45 %
1.00 oz Pearle [8.20 %] (60 min) Hops 24.6 IBU
0.75 oz Fuggles [4.50 %] (15 min) Hops 5.0 IBU
0.75 oz Fuggles [4.50 %] (1 min) Hops 0.4 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 6.90 %
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 2 pt]Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 13.50 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 16.88 qt of water at 170.8 F 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Notes:
------
1st brew using RIMS and second trying Fly-sparge
I have not posted here in a while so I felt I would share a Favorite of mine. I have made this one on two other occasions. The first one was so good I did not change the recipe and still wont! I will be brewing this again this weekend, its too good not to share. If you like malt's this one is for you!
To brew this one I made an old ale using a scaled down version of the following recipe two weeks ago. Why? Its simple, you need a HUGE starter for this one. What better starter than a yeast cake right? One thing I have not tried that I am going to try is adding an extra 7.3G water as a second Sparge and make another Old ale with the grist. Granted it will be a much lighter, hopefully it will come in around 1.035, If not I have some DME I will add to bring it up. If i add any DME I will bring it up around 1.045.
So I envision it going like this: Grind the grains, add water for mash in, drain, One sparge round, drain light the kettle for first boil. Add second sparge round (3.5G), take a gravity reading, add third Sparge round, take a gravity reading, adjust Gravity with DME, second Boil.
Things to consider: Not recommended for new brewers. The FG has consistently come in above 1.103. DON'T RUSH THIS ONE, it will be well worth the time and trouble IF you let it age!
Enough Rambling, on to the recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: To Don a Kilt
Brewer: Preston Brown
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (45.0) Smooth warming beer with thick mouth feel. Its a meal in a glass! Clean, intense malt flavors, slight bitterness finish.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Alcohol by Vol Est: 9.99%
Estimated OG: 1.104 SG
Estimated FG: 1.028 SG
Estimated Color: 18.3 SRM
Estimated IBU: 18.7 IBU
Brewhouse Efficiency: 74.50 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
17 lbs Golden Promise (2.0 SRM) Grain 82.93 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.88 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.88 %
1 lbs Munich Malt (9.0 SRM) Grain 4.88 %
8.0 oz Barley, Roasted (140.0 SRM) Grain 2.44 %
2.00 oz Goldings, East Kent [4.10 %] (60 min) Hops 18.7 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 20.50 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 25.63 qt of water at 172.6 F 158.0 F
Notes:
------
MONSTER Starter, Pitch on a yeast cake if you have one, your going to need it! Frequent agitation of yeast through primary fermentation (Twice a day if possible). Aging should be completed prior to tasting this one. Otherwise it will be to sweet. No fining agents necessary, Time does all the work.
To brew this one I made an old ale using a scaled down version of the following recipe two weeks ago. Why? Its simple, you need a HUGE starter for this one. What better starter than a yeast cake right? One thing I have not tried that I am going to try is adding an extra 7.3G water as a second Sparge and make another Old ale with the grist. Granted it will be a much lighter, hopefully it will come in around 1.035, If not I have some DME I will add to bring it up. If i add any DME I will bring it up around 1.045.
So I envision it going like this: Grind the grains, add water for mash in, drain, One sparge round, drain light the kettle for first boil. Add second sparge round (3.5G), take a gravity reading, add third Sparge round, take a gravity reading, adjust Gravity with DME, second Boil.
Things to consider: Not recommended for new brewers. The FG has consistently come in above 1.103. DON'T RUSH THIS ONE, it will be well worth the time and trouble IF you let it age!
Enough Rambling, on to the recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: To Don a Kilt
Brewer: Preston Brown
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (45.0) Smooth warming beer with thick mouth feel. Its a meal in a glass! Clean, intense malt flavors, slight bitterness finish.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Alcohol by Vol Est: 9.99%
Estimated OG: 1.104 SG
Estimated FG: 1.028 SG
Estimated Color: 18.3 SRM
Estimated IBU: 18.7 IBU
Brewhouse Efficiency: 74.50 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
17 lbs Golden Promise (2.0 SRM) Grain 82.93 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.88 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.88 %
1 lbs Munich Malt (9.0 SRM) Grain 4.88 %
8.0 oz Barley, Roasted (140.0 SRM) Grain 2.44 %
2.00 oz Goldings, East Kent [4.10 %] (60 min) Hops 18.7 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 20.50 lb
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Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 25.63 qt of water at 172.6 F 158.0 F
Notes:
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MONSTER Starter, Pitch on a yeast cake if you have one, your going to need it! Frequent agitation of yeast through primary fermentation (Twice a day if possible). Aging should be completed prior to tasting this one. Otherwise it will be to sweet. No fining agents necessary, Time does all the work.
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If nothing sooner (too darn cold), then an English Barleywine with a friend for our club's brew session. Using Jamil's Thomas Hardy clone as a starting point: anyone got a good EBW recipe or tips to share?
Style: English Barleywine
Recipe: 19B English Barleywine TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 14.2 SRM SRM RANGE: 8.0-22.0 SRM
Est IBU: 68.4 IBU IBU RANGE: 35.0-70.0 IBU
Est OG: 1.102 SG OG RANGE: 1.080-1.125 SG
Est FG: 1.024 SG FG RANGE: 1.018-1.030 SG
Est BU:GU: 0.673 Calories: 480 cal/pint Est ABV: 10.25 %
EE%: 80.00 % Batch: 11.00 gal Boil: 14.58 gal BT: 120 Mins
Style: English Barleywine
Recipe: 19B English Barleywine TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 14.2 SRM SRM RANGE: 8.0-22.0 SRM
Est IBU: 68.4 IBU IBU RANGE: 35.0-70.0 IBU
Est OG: 1.102 SG OG RANGE: 1.080-1.125 SG
Est FG: 1.024 SG FG RANGE: 1.018-1.030 SG
Est BU:GU: 0.673 Calories: 480 cal/pint Est ABV: 10.25 %
EE%: 80.00 % Batch: 11.00 gal Boil: 14.58 gal BT: 120 Mins
B
BeerBatteredRob
i'll be doing my version of Papazian's Palilalia India Pale Ale (didn't have all of the right ingredients at northernbrewer so i made some subs)
5lb 8oz Amber Dry Extract
1lb Caramel/Crystal Malt - 60L
8oz Pale Malt (2 Row) US
2oz Styrian Aurora (60min)
.75oz Cascade (end of boil)
2 tsp Gypsum (60min)
White Labs Burton Ale Yeast
5lb 8oz Amber Dry Extract
1lb Caramel/Crystal Malt - 60L
8oz Pale Malt (2 Row) US
2oz Styrian Aurora (60min)
.75oz Cascade (end of boil)
2 tsp Gypsum (60min)
White Labs Burton Ale Yeast