Jamil's Scottish 60/-

http://beerdujour.com/Recipes/Jamil/JamilsScottish60.htm

Scottish ale brewers have two schools of thought. One camp brews using pale ale malt, a touch of black malt or roast barley for color, and heavy kettle caramelization. The other uses specialty malts, such as crystal, honey, and Munich to provide the characteristic malty, caramel flavors of Scottish ale. Smoked malt is not appropriate for this style and should not be included.

Scottish 60/- (Specialty Grains)

This basic formula, brewed to varying strengths, has won two golds and two silvers in the final round of the NHC over the past three years.

Ingredients for 5 U.S. gallons (19 liters)

4 lb (1.81 kg) English Pale Malt (Golden Promise or Crisp Maris Otter is ideal)
0.5 lb. (0.23 kg) Munich Malt
0.5 lb. (0.23 kg) Honey Malt
1 lb. (0.45 kg) Crystal 40L
0.5 lb (0.23 kg) Crystal 120L
2 oz. (57 g) Pale Chocolate Malt 200L
0.53 oz. (15 g) East Kent Goldings hops,
5% alpha acid (60 min.)

White Labs WLP001 California Ale

Target Original Gravity: 1.034 (8.45 Plato)
Approximate Final Gravity: 1.012 (2.99 Plato)
Anticipated SRM: 15.4
Anticipated IBU: 13.1
Wort Boil Time: 90 minutes

Directions: Single infusion mash at 158F (70C). Ferment at 65F (18C) until yeast drops clear. Transfer to keg or cask, carbonate to 1.5 volumes, and serve at 50 to 55F (10 to 13C).

Extract Brewing: Replace English Pale Malt with 2.8 lbs (1.27 kg) Maris Otter liquid malt extract.

Jamil's Flanders Red Ale

http://beerdujour.com/Recipes/Jamil/JamilsFlandersRedAle.htm

2005 Mayfaire - First Runnerup - Pasquale Nardone: Flander's Red

As requested, here is the recipe for my Flanders Red Ale. Make sure you read the fermentation notes at the end.

Flanders Red Ale (BOS) A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
20-E Lambic & Belgian Sour Ale, Flanders Red Ale

Min OG: 1.042 Max OG: 1.060
Min IBU: 14 Max IBU: 25
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 14.00
Anticipated OG: 1.059 Plato: 14.58
Anticipated SRM: 14.2
Anticipated IBU: 15.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.046 SG 11.43 Plato

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential SRM
32.1	4.50 lbs.	Pilsener	Germany	1.038 2
32.1	4.50 lbs.	Vienna Malt	America	1.035 4
3.6	0.50 lbs.	Aromatic Malt	Belgium	1.036 25
21.4	3.00 lbs.	Munich Malt	Germany	1.037 8
3.6	0.50 lbs.	CaraMunich Malt	Belgium	1.033 75
3.6	0.50 lbs.	Special B Malt	Belgian	1.030 120
3.6	0.50 lbs.	Wheat Malt	Germany	1.039 2

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form A	lpha	IBU	Boil Time
0.70 oz.	Goldings - E.K.	Pellet	5.70	15.6	60 min.

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 14.00
Water Qts: 18.20 - Before Additional Infusions
Water Gal: 4.55 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.67 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Notice that the yeast is CA ale? How in the world then do you get the funky, sour flavors of this style?

1) Ferment the beer cold, around 65F, trying to leave some residual sugar, around 1.015 to 1.020.

2) Rack the beer off the yeast into a clean, plastic bucket with lid and airlock. Pitch Wyeast Roselare (just smack it and toss it, don't wait for it to swell).

3) Keep it around 65F to70F for six months, until the pellicle forms and drops.

Patty’s Chili Beer

OG:1.039 FG:1.007 IBUs:23 SRM:4 ABV:4.2

Ingredients:

300 g	3.3 lbs. (1.5 kg)	Coopers light unhopped malt extract syrup
140 g	1.5 lbs. (.68kg)	light dry malt extract powder
1 oz.	5 oz. (.14 kg)	flaked oats
1 oz.	5 oz. (.14kg)	Munich malt
1 mL	1 teaspoon. (5 mL)	Irish moss (60 min.)
9 g	5.25 AAU	Saaz hop pellets (60 min.) (1.5 oz./43 g of 3.5%AA)
3 g	1.75 AAU	Saaz hop pellets (10 min.) (.5 oz /14 g of 3.5%AA)
56 g (2 oz.)	10 oz. (.28 kg)	Anaheim peppers (end of boil)
1/10	½ of a medium sized	roasted Ancho pepper (end of boil)
		White Labs WLP 002 (English Ale) or Wyeast 1098 (British Ale) yeast
30 g (2.5tsp)	.75 cup (150g)	corn sugar for priming

Step by Step
Steep the crushed grain and flaked oats in 3 gallons (11.4L) of water at 160º F (71ºC) for 30 minutes. Remove grains from the wort, add the liquid and dry malt extracts and bring to a boil. Add the first addition of Saaz hops and Irish moss and boil for 60 minutes. During the boil, use this time to de-seed the Anaheim peppers and chop them into ¼ inch (6mm) pieces. Roast the ½ Ancho pepper over an open flame (gas stove or barbeque) until it is lightly charred. Chop it into ¼ inch (6mm) pieces also. Add the second addition of Saaz hops for the last 10 minutes of the boil. Add the chopped peppers at the end of the boil, cover the boil kettle, and allow them to steep for 15 minutes. Now add the wort to 2 gallons (7.6L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (22.7L).

Cool the wort to 75º F (24º C), aerate the wort heavily and pitch your yeast. Allow the beer to cool over the next few hours to 68º F (20º C) and hold at this temperature until the beer has finished fermenting. Condition for 1 week then bottle or keg your chili beer and enjoy!

Notes: When transferring the wort from your boil kettle to the fermenter pour it through a strainer to eliminate the pepper pieces

All grain option:
This is a single step infusion mash. Replace the malt syrup and dry malt powder with 7 lbs. (3.4kg) 2 row pale malt. Mash the 2 crushed grains and flaked oats together at 160º F (71º C) for 60 minutes and sparge with 175º F (79º C) water. Collect approximately 6 gallons (27.3L) of wort runoff to boil for 60 minutes. Reduce the first addition (60 minute) of Saaz hops to 4.4 AAU (1.25 oz./ 35 g) due to the higher utilization factor for a full wort boil. The remainder of this recipe is the same as the extract recipe.

Patty’s Chili Beer (5 Gallons/ 19L. extract with grain)

Unicer Super Bock clone Batch003

CloneBrews

Dark Mild Ale Batch002

Partial mash

Extra Special Bitter Batch001

Keystone kit

Bourbon Vanilla Imperial Porter

• Bourbon Vanilla Imperial Porter (forum) (extract)

asdf


No.264 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
0.8 oz.	Magnum-Domestic	Whole	15.00	29.2	60 min.
0.5 oz.	Goldings - E.K.	Whole	6.00	2.6	10 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 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.
_
Life begins at 60....1.060, that is.

Mine usually finishes in the mid 20s. I doubt pitching more yeast will make any difference.
_
Life begins at 60....1.060, that is.

7d Primary
14d Secondary with vanilla beans
4-6w Bottle conditioning

---

Use 1 quart of water for each pound of grain: 17 quarts strike water (4.25 gallons). Your grain will absorb close to 2 gallons and you want to boil about 7.5 gallons so your sparge water will be the difference. 7.5-(4.25-2)=5.25
Do the batch sparge twice. i.e. at the end of the mash, add 1.5 gallons 200F water, vorlauf and collect about 3.75 gallons wort. Then add 3.75 gallons water 180F to collect another 3.75 gallons.

Total wort collected is about 7.5 gallons, boil down to about 5.5 or 6 and ferment. You should end up with 5+ gallons after the secondary.
_
Greg Muller

I know I saw this in 1 of the many pages, so sorry for asking, but what is the best amount of Corn Sugar to use at bottling for this recipe?
1 oz. per gallon

> 5oz for 5 gallons

---

---

---

Recipe : Bourbon Vanilla Imperial Porter Recipe Specifics
----------------
Batch Size (GAL): 5.00
Wort Size (GAL): 5.00
Total Grain (LBS): 17.00
Anticipated OG: 1.087
Plato: 20.9 Anticipated
SRM: 33.4
Anticipated IBU: 34.4
Brewhouse Efficiency: 73 % Wort
Boil Time: 75 Minutes

%	Amount	Grain/Extract/Sugar	Origin	Potential SRM
64.7	11.00 lbs.	Pale Malt(2-row)	America	1.036 2
8.8	1.50 lbs.	Brown Malt	Great Britain	1.032 70
14.7	2.50 lbs.	Munich Malt(2-row)	America	1.035 10
5.9	1.00 lbs.	Crystal 120L	America	1.034 120
2.9	0.50 lbs.	Crystal 40L	America	1.034 40
2.9	0.50 lbs.	Chocolate Malt	America	1.029 350 Potential represented as SG per pound per gallon.

Hops Amount	Name	Form	Alpha	IBU	Boil Time
0.80 oz.	Magnum	Whole	14.60	32.0	60 min.
0.50 oz.	Goldings - E.K.	Whole	4.75	2.4	10 min.
0.25 oz.	Cascade	Pellet	5.75	0.0	0 min.

Extras Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast ----- WYeast 1056 Amercan Ale/Chico Mash Schedule
-------------
Mash Name : WYeast 1056 Amercan Ale/Chico
Total Grain LBS : 17.00
Grain Temp : 63.00 F
Total Water QTS : 23.00 - Before Additional Infusions
Total Water GAL : 5.75
Tun Thermal Mass : 0.00

Step Rest Start Stop Direct/ Infuse Infuse Infuse Step Name Time Time Temp Temp Infuse Temp Amount Ratio ---------------------------------------------------------------------------------
sacc 0 60 154 154 Infuse 167 23.00 1.35

Total Water QTS : 23.00 - After Additional Infusions
Total Water GAL : 5.75 - After Additional Infusions All temperature measurements are degrees Fahrenheit. All infusion amounts are in quarts. Notes ----- After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. I left the beer in secondary for 11 days. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon (or to your taste). Bottle, enjoy!
*Add Bourbon to half of the batch

Cleansing and Sanitation

'''Cleaner or Santizer?''' By: Mike Dixon mpdixon@ipass.net, taken from http://hbd.org/carboy/newslet/ferm1001.htm

Cleaning employs chemicals and scrubbing to remove deposits.
Sanitizing employs chemicals to kill organisms, which remain after cleaning.

Many that are commonly used by homebrewers are listed below, along with their concentrations, applications, and whether or not they are a cleaner or a sanitizer.

Bleach – Sanitizer – 1 tablespoon per gallon water (200 ppm) – 10 minute contact time – Rinse – Corrosive to stainless steel, copper, and aluminum.

Iodophor – Sanitizer – 1 teaspoon per gallon water (25 ppm) – 60 second contact time – Rinse recommended at 25 ppm. At 12.5 ppm (1/2 tsp/gal), 5 minute contact time, no rinse required – Non corrosive, but will stain most plastics.

TSP (Trisodium Phosphate) – Cleaner – 1 teaspoon per gallon – Rinse required – Wear protective gloves. – Good for cleaning glass

Baking Soda – Cleaner - 1 teaspoon per gallon – Rinse – Mild and slow acting cleaner.

B-Brite – Cleaner - 1 tablespoon per gallon – Rinse – Good for metal items (has corrosion inhibitor), limited sanitizing ability

C-Brite – Cleaner and Sanitizer – 1 package (0.8 oz) per 2 gallons - No rinse

Straight-A – Cleaner - 1 tablespoon per gallon – Rinse – Biodegradeable, has corrosive inhibitor

PBW (Powdered Brewers Wash) – Cleaner – 2 oz per 5 gallons - Rinse – Biodegradeable, good for soaking

Ethyl alcohol (Vodka or Grain Alcohol) – Sanitizer - Use undiluted without rinse – Expensive

Star San – Sanitizer – 2 tablespoons per 5 gallons- No rinse - 2 minute contact time – Foams into crevices

One-Step – Cleaner (Sanitizer?) - 1 tablespoon per gallon – No rinse – Biodegradeable, non-staining

CMC – Cleaner – 1 oz per gallon – Rinse – Biodegradeable, can be used on stainless


http://www.stoutbillys.com/stout/infonsf/Library/CBA9A900.htm
http://brewiki.org/CleaningAndSanitation

Schultz's Brewery Wash (CAMF Wash)

The ingredients are:
2 parts Sodium Metasilicate (28.5%)
2 parts Sodium Percarbonate (28.5%)
3 parts Sodium Carbonate (43%)

Combine the above ingredients, mix well. Keep dry, well sealed, away from heat.

To use, mix it with hot tap water. What I do is add 1-gallon water to a bucket or carboy, add the CAMF wash, and then add the rest of the water, which is usually enough agitation to assure it dissolves completely. I use 1 Tbsp per gallon, but that is much more than needed. 2 Tbsp is enough for cleaning a 6.8-gallon carboy. When using this stuff on carboys used as a primary fermenter, more than once I found myself laughing at how it strips the hop residue off. You can easily hear the bubbling sound.

The only reason I use it at the 1 Tbsp per gallon rate is I want to be sure the levels of Percarbonate are high enough to produce enough oxygen to sanitize. I always rinse, and haven't noticed any off flavors associated with poor rinsing.

At 1 Tbsp per gallon the pH is 11.5.

I have considered changing this formula by adding a small amount of Sodium Sulfate - maybe lowering the Sodium Carbonate to 35% and using 8% Sodium Sulfate.

Another blend I use is 80% Sodium Percarbonate and 20% Sodium Sulfate. It doesn't clean as well, but I'm confident the Sodium Percarbonate is strong enough to sanitize, and the Sodium Sulfate is a wetting agent, which helps get the stuff into nooks and crannies. One Step is approximately a 50/50 blend - I just use less than their recommended 1 Tbsp per gallon since I know the Percarbonate is in a higher concentration.

http://www.jschultz.net/text/CAMF.html

B-Brite

A 30 minute soak in B-Brite removes fermentation residues and organic deposits. Contains no chlorine. A very popular percarbonate sanitizer. Use 1 tablespoon per gallon of water.

B-Brite is very effective in cleaning and sanitizing, but costs more than TSP and bleach. B-Brite has the active ingredient Sodium Percarbonate. This is a mixture of sodium carbonate and hydrogen peroxide. The sodium carbonate is for cleaning and the hydrogen peroxide (H2O2) provides the sanitization. The sanitizing time for B-Brite is 15 minutes. B-Brite is also very effective at reducing odors and is not environmentally damaging. Use as directed.

Iodophor

Iodophor

Powdered Brewers Wash (PBW)

The most active ingredient is Sodium Metasilicate, the other ingredients are phosphates and sulfates - they don't list the specifics of those two but Trisodium Phosphate and Sodium Sulfate are my guesses. While John Palmer states in his book that Percarbonate is an ingredient, I don' see anything in the MSDS that suggests it so I'm going to call it that Palmer was misinformed.

the MSDS for it - it states clearly that there is 30% Sodium Metasilicate.

Their patent claims PBW is:
1. A cleaning composition comprising:
(a.) a peroxygen compound;
(b.) no less than about 10% by weight of a silicate selected from the
group consisting of an anhydrous metasilicate, an anhydrous
sesquisilicate, and mixtures thereof; and
(c.) no less than about 3% by weight of a chelate selected from the group
consisting of a carboxylic acid and salts thereof, a phosphonic acid and
salts thereof, and mixtures thereof.

Sodium Metasilicate

Na2SiO3
nasty stuff to handle. I ordered some for testing and poured it into buckets. Every time someone opens a bucket everyone around starts coughing. A respirator is recommended if you are going to handle it – not a dust mask. It will etch glass. It cleans very well! Strips labels and completely dissolves the adhesives. It’s what makes PBW work so much better than Oxiclean, One Step, etc… . Some powders list Sodium Silicate as an ingredient. From what I have seen, Sodium Silicate is always a liquid. The name Sodium Silicate is a synonym, which is also used for Sodium Metasilicate, and a couple other variations. Liquid Sodium Silicate has another use in brewing, it is the Kieselsol in K.C. Finings.
Hazmat fees apply to amounts over 2 lbs

Oxiclean

General Description: White granular mixture, with minor blue
inclusions.
Hazardous Ingredients: Ingredients not precisely identified are
proprietary or nonhazardous
CAS # Chemical name % range
15630-89-4 Sodium percarbonate 50-70%
497-19-8 Sodium carbonate (soda ash) 30-50%

OxyClean is 60% sodium percarbonate, 40% soda ash (washing soda). It's a
fine bleaching agent and an acceptable hard surface cleanser.

Sodium carbonate (Soda ash)

Soda Ash: also known as Sodium Carbonate - used in many industrial-washing applications. It seems to act as a catalyst when mixed with Sodium Percarbonate and Sodium Metasilicate.

Sodium percarbonate

Sodium Percarbonate is the most expensive of the ingredients found in the powered cleaners homebrewers use. It also cleans very well, and is an approved sanitizer when used alone. It breaks down into Hydrogen Peroxide and Sodium Carbonate. Temperatures above 110 F help it dissolve faster. My chemical sales rep says this is what most of the wineries in the region use as their cleaner.
Hazmat fees apply to amounts over 2 lbs

http://www.chemistrystore.com/sodium_percarbonate.htm 2lb / $4.00
http://www.chemistrystore.com/Sodium_Percarbonate_Uses.htm

Santa's Helper

an all Munich uber-alt called Santa's Helper. Munich to OG of 1.075, 1 oz. Spalt FWH, enough more Spalt to hit 55 IBU. Ferment with 1007 at 60F, lager when complete.

---

Munich to an OG of 1.074 (I sometimes throw in 1/2 lb. of crystal 60 for 5 gal. if the mood strikes me). Mash at 150, FWH with 1 oz. Spalt (Mt. Hood is a good alternative), enough Spalt or Mt. Hood at 60 min. to hit 50-55 IBU., flameout addition if you feel like it. Ferment with WY1007 at 60-62F, cold condition for 2 months. YUMMY!

---

http://forum.northernbrewer.com/viewtopic.php?t=37508
8gal for this recipe:

No.232 Santa's Helper

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 24.75
Anticipated OG: 1.074 Plato: 18.04
Anticipated SRM: 17.9
Anticipated IBU: 52.7
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 9.75 Gal
Pre-Boil Gravity: 1.061 SG 14.97 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
97.0 24.00 lbs. Munich Malt Great Western (2- America 1.035 10
3.0 0.75 lbs. CaraMunich 80 France 1.034 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.60 oz. Mt. Hood Whole 4.50 5.3 First WH
5.20 oz. Mt. Hood Whole 4.50 47.4 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfolc Fining 15 Min.(boil)


Yeast
-----

WYeast 1007 German Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 24.75
Total Water Qts: 26.00 - Before Additional Infusions
Total Water Gal: 6.50 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Denny said the prefered hops are Spalt for this and to match IBU.

Cream Swill

http://www.tastybrew.com/newrcp/detail/31

Cream Swill Partial
OG 1.038
FG 1.010
IBU 26
ABV 3.60 %
SRM 1

BJCP Style
03C. Light Ale, Cream Ale
Description
An ale version of your typical NAIL, but with more flavor. A light, refreshing, easy to brew summer beer.
Submitted by Denny Conn on 10-Apr-2004
Recipe Details
Tasting Notes Clean, refreshing, with just a hint of corn flavor.
Awards
Boil Volume 6.50 gallons
Boil Time 45 minutes
Batch Size 5.00 gallons
Yeast WY 1056 Amreican ale (75% app. attenuation)
Primary Fermentation 7 days in glass at 65F
Secondary Fermentation 2 weeks in glass at 45F
Other Fermentation
Procedure Mash 6 row malt and flaked maize at 155F with 2 qts. water. Sparge with 2 qts. at 170F. Should yeild about 3 qts. Add to kettle, add extra water to 6.5 gal. and extracts. Hop to schedule. I used Horizon hops, but they're not on the list below, so I subbed Magnum. Use Horizon if possible. Actual OG was 1.048. 5% ABV for finished beer

Fermentables

% Weight	Weight (lbs)	Grain	Note	Gravity Points	Color
46.2 %	3.00	Rice Syrup	use dry rice extract instead of syrup	16.2	0.0
30.8 %	2.00	Light Dry Malt Extract		13.5	2.0
15.4 %	1.00	American Six-row Pale		5.3	1.8
7.7 %	0.50	Flaked Corn		3.0	0.5
	6.50			38.0

Hops

% Wt	Weight (oz)	Hop Note	Form	AA%	AAU	Boil Time	Utilization	IBU
62.5 %	0.50	Magnum	Whole/Plug	13.4	6.7	45	0.255	25.6
37.5 %	0.30	Magnum	Whole/Plug	13.4	4.0	0	0.000	0.0
	0.80							26.0

Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp. yeast nutrient due to the low amount of barley used, yeast nutrient is recommend for full fermentation

---

Denny, 2 qts mash and 2 qts sparge? Too small for a cooler, what do you do this in, a brew kettle with a grain bag?


Exactly! I often do the minmash for this the day before and refrigerate the wort overnight. The next day, I add it to the kettle, add water to my boil volume along with the extract, and go!

---

Style Comparison
Low     High
OG  1.044  1.038  1.055
FG  1.007  1.010  1.010
IBU  10  26  22
SRM  2  1  4
ABV  4.4  3.60  5.7

Son of Dead Fish Ale

TastyBrew presents...
Son of Dead Fish Ale
Big malty ale
Submitted by Denny Conn on 15 Nov 2002 06:17 PM (GMT)
Ingredients

• 11 lb. light Munich (10L)
• 3 lb. 2 row pale
• 10 oz. 60L crystal
• 2.5 oz. chocolate malt
• .5 oz. Spalter Select -5.5%AA-FWH
• 1.5 oz. Spalter Select - 5.5%AA-60 min.
• 1 tsp. Irish Moss
• Wyeast 1056

Preparation
Mash at 152F for 60 min.

Make a starter for the yeast, even if the package says 'pitchable'..pitchables AREN'T, especially in a higher gravity beer like this

Specifics
Style Ale
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.071
Final Gravity 1.014
Boiling Time 75 min.
Primary Fermentation glass, 10 days at 68F
Secondary Fermentation glass, min. 2 weeks at 65-68F
Other Specifics 7.5% ABV

Comments
A take off on Rogue's Dead Guy Ale. A little stronger, but very close to the flavor profile of Dead Guy.
TastyBrew Recipe Location: http://www.tastybrew.com/brews/view/26

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Dead Guy is a German-style Maibock made with Rogue's proprietary "PacMan" ale yeast. It is deep honey in color with a malty aroma, rich hearty flavor and a well balanced finish.

Blue Moon Ale

http://www.tastybrew.com/brews/view/31

TastyBrew presents...
Blue Moon Ale
My version of Pyramid Snowcap
Submitted by Denny Conn on 18 Dec 2002 07:19 PM (GMT)
Ingredients

• 17 lb. 2 row pale malt
• 1.25 lb. Munich 10L
• 1.5 lb. crystal 60L
• .75 lb. chocolate malt
• .75 lb. roasted barley
• 1.5 oz. Magnum whole hops - 14.6% - 60 min.
• 1.5 oz. East Kent Goldings pellets-5.3%-15 min.
• 1.5 oz. EKG pellets-5.3%-2 min.
• 1 tsp. Irish moss
• Wyeast 1338

Preparation
mash at 153 for 60 min.boil 10 min., then start hop schedule

Specifics
Style Winter Beer
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.073
Final Gravity 1.017
Boiling Time 70 min.
Primary Fermentation 7-14 days in glass..whatever it takes
Secondary Fermentation 2 weeks in glass
Other Specifics 7.5% ABV est. 65 IBU

Comments
Tasted against the real Snowcap, this is darn close
TastyBrew Recipe Location: http://www.tastybrew.com/brews/view/31



Get Snowed In
A rich, full-bodied winter warmer crafted in the British tradition of holiday beers. This deep mahogany colored brew balances complex fruit flavors with a refreshingly smooth texture, making Snow Cap a highly drinkable and desirable cold weather companion.

Original Gravity: 17.3
Alcohol By Volume: 7.00%
Malts: 2-Row Barley, Caramel, Chocolate Malt
Hops: Willamette, East Kent Goldings
Availability: October - February
Best Paired With: Shellfish, rich game and even rich chocolatey desserts

Silver Medal, World Beer Championships, "Strong Ale", 1998

Old Stoner Barleywine

TastyBrew presents...
Old Stoner
A Pacific Northwest style barleywine
Submitted by Denny Conn on 18 Apr 2003 08:42 PM (GMT)
Ingredients

• 20.00 lbs. Pale Malt(2-row)
• 4.50 lbs. Munich Malt(2-row)
• 1.75 lbs. CaraMunich 80
• 0.75 lbs. Crystal 60L
• 2.00 oz. Columbus Whole 18.30%AA First Wort Hopping
• 3.00 oz. Chinook Whole 14.50%AA 60 min.
• 1.00 oz. Centennial Whole 7.80%AA 2 min.
• 1.00 Tsp Irish Moss Fining 15 Min.(boil)
• WYeast 1056 Amercan Ale/Chico

Preparation
Mash at 154F for 60 min. Boil 10 min., then start hop schedule

Specifics
Style Barley Wine
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.105
Final Gravity 1.024ish
Boiling Time 70 min.
Primary Fermentation 18 days in glass 65 F
Secondary Fermentation 2-3 months in glass
Other Specifics Est. 132 IBU, Approx. 12% ABV

Comments
Don't rush this beer! Give it at least 2 weeks in primary and 2 months in secondary. Be careful of temp. increases in primary... there's a lot of fermentables here and it'll take off if you're not careful. Add 1 pkg. Danstar Nottingham dry yeast to the bottling bucket along with your priming sugar. The fermentation yeast is going to be pretty much useless by the time you bottle. Age well. I have bottles of this recipe that are 6 years old. In a recent tasting, a 4 year old bottle was great!
TastyBrew Recipe Location: http://www.tastybrew.com/brews/view/50

Milo's Altbier

also version at: http://hbd.org/clubs/cascade/public_html/recipes/recipes.html

TastyBrew presents...
Milo's Alt
German Altbier
Submitted by Denny Conn on 18 Jun 2002 07:55 PM (GMT)
Ingredients

• 2.00 lbs. Am Pale Malt (2-row)
• 11.00 lbs. Munich Malt (2-row)
• 0.50 lbs. Crystal 55L
• 0.06 lbs. Chocolate Malt
• 0.50 oz. Spalt (Whole hops) 5% AA - First wort hopping
• 3.00 oz. Spalt (Whole hops) 5% AA - 60 min
• BrewTek CL-400 Old German Ale Yeast

Preparation
For wort, hold sach rest at 152 for 60 minutes. For boil, boil 10 min. for hot break to form, then start hop schedule.

Calculations: Total Grain (lbs): 13.56
Anticipated OG: 1.069 Plato: 16.9
Anticipated SRM: 13.1
Anticipated IBU: 55.5
Brewhouse Efficiency: 73
Wort Boil Time: 60 Minutes

Spalt hops, first wort hopping, and cold conditioning are vital to this recipe.

Specifics
Style Ale
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.069 (big for style)
Final Gravity app. 1014-1.018
Boiling Time 70
Primary Fermentation glass, 7-14 days
Secondary Fermentation glass, 14-21 days
Other Specifics Cold condition at 35F for 4-8 weeks after secondary

Comments
This beer took 3rd place in German ales at the Oregon Homebrew Fest in 2000, 2001,2002
TastyBrew Recipe Location: http://www.tastybrew.com/brews/view/18

Jamil Zainasheff's Weizenbock

2002 Mayfaire - Best of Show
Style: Weizenbock
Brewed by: Jamil Zainasheff
Batch Size: 6.0 Gallons (US)
Boil Time: 90 minutes
Est. OG: 1.075
Actual OG: 1.072
Actual F.G. 1.027
Est. IBU: 21.9 IBUs
Est. Color 17.8 SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Wheat Malt American 10.0 lbs 58.8%
Pilsen French 3.50 lbs 20.6%
Munich Malt German 2.0 lbs 11.8%
Special B Malt Belgian 0.5 lbs 2.9%
Crystal 40L America 0.5 lbs 2.9%
Chocolate Malt - Light Great Britain 0.5 lbs 2.9%
Hops
Name Form Alpha Oz Time
Hallertauer Pellet 6.0% 1.0 60
Yeast
Man. Code Name Type
White Labs WLP380 Hefeweizen IV Liquid Ale
For this version 1/3 of a liter of the WLP380 strain from Sacramento Brewing Company was used.
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 154 F 60 minutes Infusion 5.7 gallons
Mash out 168 F 10 minutes Direct
Extras
Notes
Jamil was kind enough to share his Award Winning Weizenbock with us. This beer scored a 40 composite score and beat out all comers in the Best of Show flight.