All Grain

American IPA, All-grain, 5.5 gal

GRAIN:
American 2-Row 12.75#
Crystal 10L 1#
Crystal 40L 0.25#
Light Munich 0.75#
HOPS:
Chinook (12.2 % AA), 1 oz., 1 st wort hop
Centennial (9.1% AA) 1 oz. 10 min
Columbus (14.2% AA) 1 oz. 5 min
Cascade (5 % AA) 1 oz. 1 min
Columbus 0.8 oz. dry hop
Simcoe 0.5 oz dry hop

YEAST:
WLP 001, 1 gal. starter

PROCESS:
Single infusion mash at 152F for 60 min.
1.5 qt/lb mash thickness

60 min. boil
Chill to 68F, decant starter and pitch
Ferment at 68F
Transferred to secondary after 7 days and added dry hops.

O.G.: 1.055
F.G.: 1.008

6.5% ABV

This recipe was created by Jim Chaney and served at the Pittsburgh Bottleshop club meeting in May of 2011.

Category / German Wheat and Rye Beer
Subcategory / Weizen/ Weissbeir

Recipe Type / All Grain

Batch Size / 5.5 gal
Volume Boiled / 7.5 gal
Total Grain / extract / 10.50 lbs.

Ingredients
- 4.75 lbs. German 2-row Pils
- 4.75 lbs. German Wheat Malt Light
- 0.5 oz. Hallertau [ Pellets, 5.00% aa] @ 60 min
- 2 oz Orange Marmalade, [ smuckers] @ 15 min
- 1 lbs. Orange Blossom Honey @ flameout
- 1 vil WLP300 Hefeweizen Ale, ( I made a starter)
- Zest of 1 1/2 oranges soaked in vodka for secondary.

Mash at 154* for 60 min

This recipe is adapted from the 'Frederick Brewing Co. ' 'Hempen Ale' as recorded in "North American Clone Brews" . The hemp seed was purchased through Amazon (I love this country!). The beer ended up with an interesting 'nutty' flavor that pairs well with brownies.

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 6.50
Anticipated OG: 1.035
Anticipated SRM: 12.8
Anticipated IBU: 21.7
Wort Boil Time: 90 Minutes
Mash Type: Single Step
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Ingredients
5.00 lbs. Mild Malt
1.00 lbs. Brown Malt
0.25 lbs. Crystal 40L
0.25 lbs. Crystal 60L
8.00 oz Sugar, Brown 0 Min.(boil)
16.00 oz Hemp Seed 0 Min.(mash)
8.00 oz Hemp Seed 60 Min.(mash)
1.00 oz. Cascade (pellet) 4.0 Alpha, 21.7ibu, 90 min.
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White Labs WLP002 English Ale, 1 liter starter
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Mash Type: Single Step
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 15

Toast 1-1/2 lb hemp at 350 for 30 minutes
(close windows and doors in kitchen and disable vent off for full effect) Add 8 oz Brown Sugar to runnings prior to boil. Bring to boil, add cascade hops Boil 30 minutes, add 1/2 lb hemp Boil 60 minutes Ferment @ 68 for 2 weeks Condition cool @ 55 for 3-4 weeks Prime with 1 cup pale DME if bottling

Brian Robbins, Brewer  
I call my brewery "Fast Dog Broo-ing" because we've had greyhounds and whippets as pets for years. "Brindle Brown" is named for Willow. She was our alpha female, with a brindle coat and a big bark, but no bite. Just like the brown ale. Lots of flavor but not bitter.

8 lbs UK 2 row1 lb crystal 60
0.5 lb honey malt0.5 lb special roast
6oz pale chocolate malt
4oz biscuit malt

Mash at 153 for 60 min in 3.5gallons, mashout at 168, batch sparge
First wort hopped with 1/2oz goldings and 1/2 oz fuggles
60 minute boil whirlfloc tablet at 15 min
Added 1/2oz goldings + 1/2oz fuggles at 5 minutes
Pitched a 1 liter starter of WLP005 white labs british ale at 68degrees.
Fermented 65-68 for 7 days.
Added one packet of dissolved gelatin, settle 1 day, transferred to keg, carbed aged for 4 weeks.
 

Andy Kwiatkowski's Black IPA Recipe

OG: 1.066
FG: 1.014
SRM: 37.1
IBU: 59
ABV: 6.9% ABV

Grain Bill:

12lbs American 2 Row
8oz of Crystal 60L
8oz of Carapils
12oz of Carafa II
4oz of Chocolate Malt

Mash the 2 row, Crystal, and Carapils for 60 minutes. After the vorlof and before the sparge add the Carafa and Chocolate Malt. This technique is meant to provide 90% color and 10% flavor. If you batch sparge you may want to add the dark malts for the full 60 minutes.

Hops:

1.0oz of Amarillo @ 7.2% AA First Wort Hop Addition
.5oz of Warrior @ 15.8% AA @ 60 minute addition
1.0oz of Simcoe @ 12.4%AA @ 5 minutes
1.0oz of Citra @ 11.1% @ Flame Out
1.0oz of Amarillo Dry Hop
1.0oz of Citra Dry Hop

Yeast:

White Labs California Ale WLP001
Wyeast 1056 American Ale
Fermentis Safale US-05

Boil for 60 minutes and cool to 63°F- 64°F if possible and slowly raise to 67°F over 36 hours if possible and hold steady. Carbonate beer approximately to 2 - 2.5 volumes.

Molasses-Kissed Vanilla Porter
by James Spencer of Basic Brewing

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.020
IBU = 24 SRM = 43 ABV 5.8%

A sweet porter accentuated with the aroma and flavor of vanilla. The chocolate and vanilla aroma is very enticing and the caramel sweetness complements the chocolate and vanilla flavor. A well-balanced porter, with vanilla character at the forefront. Recipe from James Spencer from Basic Brewing Radio and Video (www.basicbrewing.com).
Ingredients

* 11.75 lbs. (5.3 kg) 2-row pale malt
* 1.0 lb. (0.45 kg) crystal malt (90 °L)
* 1.0 lb. (0.45 kg) chocolate malt
* 2 tbsp. molasses (10 min)
* 5 AAU Kent Goldings hops (60 min)
* (1.0 oz./28 g of 5% alpha acids)
* 0.5 oz. (14 g) Hallertau hops (15 min)
* 0.5 oz. (14 g) Hallertau hops (5 min)
* 5 whole vanilla beans (secondary)
* splash of bourbon (or your favorite substitution)
* Safale S-04 dried yeast

Step by Step

Infusion mash at 153 °F (67 °C) for 60 minutes. Raise to 168 °F (76 °C) for 15-minute mashout. Boil for 60 minutes, adding molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.
Molasses-Kissed Vanilla Porter
by James Spencer

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.020
IBU = 24 SRM = 44 ABV 5.9%
Ingredients

* 1.0 lb. (0.45 kg) crystal malt (90 °L)
* 1.0 lb. (0.45 kg) chocolate malt
* 3.0 lbs. (yy kg) Munton’s Light dried malt extract
* 4.5 lbs. (yy kg) Munton’s Light liquid malt extract (late addition)
* 2 tbsp. molasses (10 min)
* 5 AAU Kent Goldings hops (60 min)
* (1.0 oz./28 g of 5% alpha acids)
* 0.5 oz. (14 g) Hallertau hops (15 min)
* 0.5 oz. (14 g) Hallertau hops (5 min)
* 5 whole vanilla beans (secondary)
* splash of bourbon (or your favorite substitution)
* Safale S-04 dried yeast

Step by Step

In a kitchen pot, steep crushed grains at 153 °F (67 °C) for 45 minutes in 3.0 qts. (2.8 L) of water. Bring 2.5 gallons (9.5 L) of water to a boil in your brewpot. After steeping, rinse grains with 1.0 qt. (~1 L) of 170 °F (77 °C) water. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Boil for 60 minutes, adding hops at times indicated and molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.

10 pounds Durst Pilsner malt
1 pound weyermann wheat
0.25 acidulated malt

Mash at 150F for 75 minutes. Cut your tap water 50% with distilled water.

1.0 oz Saaz whole leaf hops added for first wort hopping and left in pot for all 90 minutes of boiling
0.5 oz saaz 30 minutes
1.0 oz saaz 15 minutes

OG should be around the 1.065 range depending on your efficiency

*here is the secret*
You are going to have to make a starter with Wyeast 5526 (Brettanomyces Lambicus) at least one week before brewing. The yeast suppliers (both white labs and wyeast) do not supply you with enough yeast (yes! brettanomyces is a yeast, not a bacteria!) to ferment an entire batch. They think that you are adding it to a batch of beer that has already been fermented with Brett's cousin, Saccharomyces.

To make that starter: Add 100g of DME to 1L of water. Boil. cool. add yeast nutrient. add yeast and let it go for 7-10 days....7 days with a stir plate, 10 days if you are occasionally mixing it by agitation.

Fermentation: Once you pitch your starter into your cooled wort, let it ferment like you would a 'normal' beer. It will krausen and bubble away for the first couple of weeks. After three weeks, transfer to a sanitized glass carboy. Let it ferment in there until it forms a thick pellicule. Do not disturb the carboy once the pellicule forms. You'll know its time to bottle when that pellicule falls back into the beer. The longer you let it sit with the pellicule intact, the better (sour-like) it will be. That pellicule is important to this beer and all sour beers. It protects the beer under it from oxygen. Oxygen + alcohol + acetobacter = vinegar.

12lbs 2-row malt
1lb crystal-40 malt
0.5lb Carapils malt
0.5lb flaked wheat

1oz Chinook 11%AAU pellets (60)
1.15oz Cascade 7.4%AAU leaf (30)
1 Whirlfloc tab (15)
1lb honey (10)
1oz Cascade leaf (5)

I fermented with Safale 05 American Ale yeast

After 1 week, rack to 2ndary and dry-hop with 2/3oz each of Cascade & Centennial leaf hops.
Mine came out at around 6.8%ABV, your mileage may vary...Enjoy!

Fermentables:
11.5lbs Crisp Maris Otter
1lb Simpson's CaraMalt
----------------------------------
Mash:
153'F (60)
170'F (10)

Hops:
1oz Yakima Magnum (60min)
0.5oz Kent Goldings (30)
1oz Kent Goldings (15)
0.5oz Kent Goldings (1)

British ale yeast:
I used Wyeast #1026 British Cask Ale

Post-boil Volume: 11 gal
Boil Time: 60 min

Target O.G.: 1.054
Target IBU: 40

Mash Details:
Temperature: 152F
Time: 60 min
Thickness: 1 qt H2O/ lb grain

O.G.: 1.050
F.G.: 1.015
Alcohol by Volume: ~4.75%

Grain:
22# Maris Otter Pale Malt
1.25# Biscuit Malt
0.5# Crystal 120L

Hops:
2oz Challenger (7.5% AA) - 60 min
0.4oz Challenger (7% AA) - 60 min
2oz Kent Goldings (5% AA) - 0 min

Yeast:
Wyeast 1968 London ESB - 2L starter

Fermentation:
7 days in primary at ~72F
7 days in secondary before kegging

Post-boil Volume: 11 gal
Boil Time: 60 min

Target O.G.: 1.062
Target IBU: 42

Mash Details:
Temperature: 151F
Time: 60 min
Thickness: 1 qt H2O/ lb grain

O.G.: 1.064
F.G.: 1.011
Alcohol by Volume: ~7.25%

Grain:
19.6# American 2-row
2.4# Light Munich (6.5L)
2.5# Crystal 40L
1# Black (500L)
1.4# Chocolate (338L)

Hops:
1oz Yakima Magnum (13% AA) - 60 min
1oz Cascade (6.3% AA) - 60 min
2 oz Cascade (6.3% AA) - 1 min
0.2 oz Centennial (9.1% AA) - 1 min (I had an extra pinch of Centennial in the freezer for some reason so I chucked it in)
1oz Cascade (6.3% AA) for dry-hop

Yeast:
White Labs 001 - 2L starter

Fermentation:
10 days in primary at ~67F
Rack to secondary and add 1 oz Cascade (I only dry-hopped half of it)
Keg after 1 week

I was thinking of brewing something for the new presidency. Depending upon your political persuasion, you will either be celebrating or drowning your sorrows with this beer. The base recipe was adapted from a fruit beer recipe in Palmer & Zainasheff's "Brewing Classic Styles," but it could be classified as a flavored robust porter. "White House Cherry" is a classic ice cream flavor of vanilla ice cream with bits of marachino cherries in it. I couldn't find any 'cherry vanilla porter' recipes online or in books, yet because of the polical winds of change, this one seems like a natural....."one for the books," as they say....

OG-1064
FG-? (still fermenting)
Boil-60min

Fermentables-
11.75lbs American 2-row malt
1.5lbs Munich malt
1lb Crystal (40L)
0.75lbs choc malt
0.5lbs black patent malt

Mash for 1 hour at 154'F
-----------------------------------------------------------
Hops- Kent Goldings 4.8%AA, 1.6oz (60min)
Yeast- White Labs WLP001 California Ale (make a starter)
1 Whirlfloc tablet (15min)
-----------------------------------------------------------
Extras- Sweet cherry puree, 3lb can
Five vanilla beans, sliced lengthwise then cut into 1/2" pieces and covered in bourbon for 2-3 days.
------------------------------------------------------------
Ferment at around 65-67'F. When primary fermentation winds down, rack to secondary fermenter on top of the Extras. Give about 2-3 more weeks in the secondary. I'll update the recipe after it's finished and tasted!!

Nice Christmas time beer. Used plain Giant Eagle sugar. Love the WYeast 3787. Little more brew-house efficiency would have put the gravity where it belonged, but it fermented down to 1.012 with problems.

La Fin Du Ingram

BJCP Style and Style Guidelines
-------------------------------

18-D Belgian Strong Ale, Belgian Golden Strong Ale

Min OG: 1.070 Max OG: 1.095
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond

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

Batch Size (Gal): 27.00 Wort Size (Gal): 27.00
Total Grain (Lbs): 73.00
Anticipated OG: 1.064 Plato: 15.70
Anticipated SRM: 5.6
Anticipated IBU: 21.6
Brewhouse Efficiency: 58 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.5 50.00 lbs. Pilsener Germany 1.038 2
5.5 4.00 lbs. CaraVienna France 1.035 20
5.5 4.00 lbs. Carahell Light Malt Germany 1.037 3
13.7 10.00 lbs. Classic Wheat Malt France 1.040 2
6.8 5.00 lbs. Cane Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.11 oz. Perle Plug 7.70 18.9 60 min.
3.80 oz. Styrian Goldings Pellet 4.20 2.7 10 min.

Yeast
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WYeast 3787 Trappist High Gravity