Baumerator

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Beer Style:	dopplebock
Recipe Type:	all-grain
Description: I’ve had great luck with this one. This is one of those brews that gets better with age. It is also best cold lagered for 3+ months (if you can stand it). You also want to be sure to pitch tuns of yeast (i.e. use at least a 1 qt. starter, preferably 2 qts.)
Ingredients: 10 pounds 2 row malt 3 pounds munich malt 1/2 pound toasted malt 1/2 pound chocolate malt 1/4 pound roasted barley 1/4 pound black patent malt 1/2 crystal malt 90L 4 ounces Tettenger boiling hops (60 min) 1/2 ounce Tettenger finishing hops (10 min) Yeast Labs Bavarian Lager Yeast
OG: 1084 FG: 1020
Procedure: Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min). Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.

Dunkelweizen

 

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Beer Style:	wheat beer, weizen, dunkelweizen,
Recipe Type:	all-grain
Description: I just made a dunkelweizen this weekend. I would say, from reading Warner’s book, that the best way to add color is with dark munich malt. I don’t think (from memory) that he used crystal or chocolate malt in any of his recipes. Since I could not find any dark munich malt, however, I “cheated” with crystal and chocolate malt.
Ingredients: 5 lbs wheat malt 3 lbs light munich 1.25 lbs Briess 2-row 8 oz light crystal (20L) 2 oz medium crystal (40L) 2 oz chocolate malt (400L) 1 ounce Hallertauer hops (4.9% alpha, boil) wheat yeast (Wyeast Bavarian wheat or Yeast Labs W51)
Procedure: This, along with a 90-minute boil, gave me the medium-amber color I was looking for. Time will tell if the crystal and chocolate will give the beer an undesirable harshness. I think you’d want a fairly soft finish in any weizen. I’ve tried this year’s SA Summer Wheat (Dunkelweizen) and I think it’s too harsh, as well as under-carbonated. The color’s right, though.

Black Coffee Wheat Dark

       Black Coffee Wheat

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Beer Style:	Dunkelweizen
Recipe Type:	extract
Description: I called this one black coffee wheat because of the almost coffee like flavor. Most of my friends love it as do I. This one is keeper. It did seem to improve with age (if you can keep your hands off it). I have been tempted to add more roasted barley for a stronger roasted flavor but have not done it yet, maybe next time I brew this one.
Ingredients: 8lbs Wheat LME 3lbs Light LME 1/4lb Chocolate malt 1/4lb Black Patent 1/4lb Crystal 80 1/4lb Roasted Barley 1oz of Hallertauer 60min 1/2 oz Hallertauer 30min 1/2 oz Hallertauer 5min Heifeweizen ale Yeast
Primary Ferment: 1 week Secondary Ferment: 2 week
Procedure: Soak all grains at 150 degrees for 30mins. Remove grains and add LME and bring to a boil. Boil for 60 mins adding hops as listed. Cool and pitch yeast. Ferment until done and rack to secondary. I left in secondary for 2 weeks and then tried to age for awhile, but it tasted so good ended up drinking it all.

Amys Stout

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Beer Style:	stout, oatmeal stout
Recipe Type:	all-grain
Description: My wife really liked Sam Adams Cream Stout when we had some last summer. I thought I’d try to make a beer with that nice creamy, roasty flavor, but lower gravity, for her graduation party last weekend. Tasting notes (after 1 week in bottle/keg): Yum! Initial roasty-malty aroma with a hint of hop flower-spice. Fills your mouth, smooth, silky and medium-full body. Sweet but not too much, balanced with hops but towards the sweet side. Really right-on with what I was aiming for. Too bad I didn’t make this in time for the Nationals. Amy loves it, the party guests liked it, once they got past the intimidating (to a beer neophyte) blackness. If you really love the roasted coffee flavor of roasted barley, the beer could easily take more of it, or maybe 1/4lb chocolate malt to “sharpen up” the flavor a bit. But it’s darn good as it is, and tastes a lot “bigger” than you might expect from its OG.
Ingredients: 5.5 lb Hugh Baird Pale Ale malt 0.5 lb Carapils malt (Hugh Baird) 0.5 lb Hugh Baird 50L crystal 1.0 lb flaked oats (McCann’s Irish Quick Oats) 0.7 lb roasted barley 30g BC Kent Goldings flowers (5%) (60 min) 15g Kent Goldings (15 min) 15g Kent Goldings (5 min) Yeast Lab Irish Ale yeast
OG: 1.046 FG: 1.012
Procedure: Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse 2qts boiling water). Sparged 5.8 gallons at 1.038. Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil). Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012. Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles.

Amarillo Stout

 

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Beer Style:	Stout
Recipe Type:	extract
Description: While I enjoy the taste of a good stout, I find that it can sometimes be overwhelming, especially if the beer is not particularly fresh. For this recipe I used Amarillo hops to put a fruity exhale for the back-burner, while staying orthodox to standard stout flavors and appeal. Dark color, and an initially robust taste, that is supplemented with citrus scents and hints of the hops.
Ingredients: 1.5 lbs 2 row .5 lbs chocolate malt .25 lbs roast barley .5 crystal 37 5 lbs malt extract 2-3 (to taste) oz. Amarillo hops english ale style yeast
Primary Ferment: 7 days Secondary Ferment: 10 days in secondary & 12-14 in bottles (to taste,
Procedure: steep mashed grains @ 155 degrees F for 45min For boil: +.5 oz @ 60min +.5 oz @ 30min +.5 oz @ 15min +.5 oz @ end of boil

 

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All-Grain Stout

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Beer Style:	stout
Recipe Type:	all-grain
Description: I had 374 out of 450 pt * gals of possible extraction, so an efficiency of about 85%.
Ingredients: 3 pounds, Klages 3 pounds, pale malt (darker) 2 pounds, pale malt (very light) 2 pounds, Vienna malt 2 pounds, barley flakes 1 pound, untyped malted barley 8 ounces, roasted barley 8 ounces, black patent 8 ounces, chocolate 24 grams, Buillion hops 30 grams, Cascade hops 4 grams, Hallertauer hops Wyeast German ale
OG: 1.068
Procedure: The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4″ of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068 wort.

Medium Dry Stout

Al’s Medium-dry Stout

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Beer Style:	stout, dry stout, Irish stout
Recipe Type:	extract
Description: There was a time that I thought this was a dead-ringer for Guinness, but that was a long time ago and I’ve switched to brewing sweet stouts since then.
Ingredients: 6.6 lbs John Bull Unhopped Dark Malt Extract 0.5 lb Roasted Un-malted Barley 0.5 lb Black Patent Malt 1/3 oz Wines Inc. Burton Water Salts 3 oz Cluster Pellets (60 min boil) 6 gal Soft Tapwater in brewkettle 1 pkg Wyeast #1084 Irish Ale yeast 1/2 cup Corn Sugar for priming
Procedure: I just strongly suggest using the blowoff method, because if you don’t I feel this beer will be much too astringent.

Lambic

hopville homebrew recipe	print share Twitter Facebook Delicous Stumble Digg   favorite clone
ECY Pale boiled 1oz of medium toast oak cubes for 20 minutes, added 2-25-12. tasting notes checked gravity 1-27-12, 1.011. nice tartness too it, could be bottled as is for an easy drinking sour.	Brewer picklerust Beer Style Straight (Unblended) Lambic Recipe Type Partial Mash Brew Date Aug 19, 2011
i n g r e d i e n t s p r o c e s s	malt & fermentables
	% LB OZ Malt or Fermentable ppg °L 48% 4 0 Pilsner Malt info 38 2 ~ 36% 3 0 Light Dry Extract info 44 8 ~ 12% 1 0 Wheat Malt info 39 2 ~ 4% 0 6 Rice Hulls info 0 0 ~ Batch size: 5.0 gallons	Original Gravity 1.060measured (1.055 estimated) Final Gravity 1.006 / 1.5° Plato (1.004 to 1.006) Color 6° SRM / 11° EBC (Yellow to Gold) Mash Efficiency 75%
	hops
	use time oz variety form aa boil 60 mins 2.75 Aged / Debittered Hops (Lambic) info leaf 2.0 Boil: 3.0 avg gallons for 90 minutes	Bitterness 13.1 IBU / 5 HBU ƒ: Tinseth BU:GU 0.24
	yeast
	ECY01 BugFarm info ale yeast in liquid form with low flocculation and 90% attenuation	Alcohol 6.5% ABV / 5% ABW Calories 178 per 12 oz.
	misc
	use time amount ingredient boil 15 min 0.1 liquid ozs Yeast Nutrient (WYeast) info

Lambic

Wild Tremor Oro de Calabaza Used forbidden fruit yeast in primary fermented @ 75* for 5 days. Transferred to secondary and added the dregs from 3 bottles of Oro de Calabaza. Gravity when transferred to secondary was 1.019 Let sit at 69* – 72* for ? months	Brewer DFreshhops Beer Style Straight (Unblended) Lambic Recipe Type All Grain Brew Date Aug 23, 2011
i n g r e d i e n t s p r o c e s s	malt & fermentables
	% LB OZ Malt or Fermentable ppg °L 88% 15 0 Weyermann Pilsner info 37 2 ~ 6% 1 0 German Acid/Acidulated/Sauer Malt info 33 2 ~ 6% 1 0 Wheat Malt, German info 39 2 ~   17 0 Batch size: 7.5 gallons	Original Gravity 1.054measured (1.063 estimated) Final Gravity 1.019measured (1.021 estimated) Color 4° SRM / 8° EBC (Yellow) Mash Efficiency 65% measured (75% used for O.G. estimate)
	hops
	use time oz variety form aa boil 60 mins 1.0 Styrian Goldings info pellet 4.5 boil 45 mins 0.5 Styrian Goldings info pellet 4.5 boil 10 mins 0.5 Styrian Goldings info pellet 4.5 Boil: 8.0 avg gallons for 60 minutes	Bitterness 17.3 IBU / 7 HBU ƒ: Tinseth BU:GU 0.28
	yeast
	Brettanomyces Bruxellensis info ale yeast in liquid form with medium flocculation and 67% attenuation Lactobacillus Delbrueckii info ale yeast in liquid form with medium flocculation Pediococcus info ale yeast in liquid form with medium flocculation Wyeast Forbidden Fruit (3463) info ale yeast in liquid form with low flocculation	Alcohol 4.7% ABV / 4% ABW (5.6% est. ABV / 4% est. ABW) Calories 210 per 12 oz.
	misc
	use time amount ingredient boil 15 min 1 tsp Irish Moss info boil 15 min 1 ea Whirlfloc Tablet info boil 15 min 1 tsp Yeast Nutrient info

Golden Sour

hopville homebrew recipe	print share Twitter Facebook Delicous Stumble Digg   favorite clone
golden sour 2.0 100′ mash @ 152F. pitching dregs from Sanctification + Brise-Bonbons. racked 11/2 – 1.000 brilliant clariry – lacks body, dry and nice funk, not sour enough to taste yet. bottled 12/3 – 1.000, fair pellicle. adding 8oz blackberries to one gal.	Brewer pitasoup Beer Style Straight (Unblended) Lambic Recipe Type All Grain Brew Date Aug 27, 2011
i n g r e d i e n t s p r o c e s s	malt & fermentables
	% LB OZ Malt or Fermentable ppg °L 78% 7 0 Belgian Pils info 37 2 ~ 11% 1 0 White Wheat Malt info 40 2 ~ 11% 1 0 Rye Malt info 29 4 ~   9 0 Batch size: 5.5 gallons	Original Gravity 1.047measured (1.045 estimated) Final Gravity 1.000measured (1.008 estimated) Color 4° SRM / 7° EBC (Yellow) Mash Efficiency 79% measured (75% used for O.G. estimate)
	hops
	use time oz variety form aa boil 60 mins 0.25 Motueka info pellet 7.1 boil 30 mins 0.25 Motueka info pellet 7.1 boil 15 mins 0.25 Motueka info pellet 7.1 Boil: 4.0 avg gallons for 60 minutes	Bitterness 12.5 IBU / 2 HBU ƒ: Tinseth BU:GU 0.28
	yeast
	Wyeast Roselare Blend (3763) info ale yeast in liquid form with medium to high flocculation and 82% attenuation	Alcohol 6.3% ABV / 5% ABW (4.9% est. ABV / 4% est. ABW) Calories 147 per 12 oz.
	misc
	use time amount ingredient boil 10 min 1 ea Whirlfloc Tablet info boil 10 min 1 tbsp Yeast Nutrient info