Batch #017 Honey Brown Ale

Recipe: Honey Brown Ale

Style: 10B-American Ale-American Amber Ale

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.025 SG

Expected OG: 1.043 SG

Expected FG: 1.011 SG

Expected ABV: 4.3 %

Expected ABW: 3.4 %

Expected IBU (using Tinseth): 30.5

Expected Color: 9.8 SRM

Apparent Attenuation: 74.9 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

US 2-Row Malt 2.00 lb (27.4 %) In Mash/Steeped

US Carapils Malt 1.00 lb (13.7 %) In Mash/Steeped

US Honey Malt 1.00 lb (13.7 %) In Mash/Steeped

Extract - Amber Liquid Malt Extract 3.30 lb (45.2 %) End Of Boil

Hops

US Magnum (13.0 % alpha) 0.50 oz Bagged Whole Hops used 60 Min From End

US Centennial (8.0 % alpha) 0.40 oz Bagged Pellet Hops used 15 Min From End

US Cascade (6.1 % alpha) 0.45 oz Bagged Pellet Hops used At turn off

Other Ingredients

Yeast: DCL US-05 (formerly US-56) SafAle

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (67C/152F)

Step: Rest at 153 degF for 60 mins

Batch #016 Pale Ale

Recipe: Pale Ale (Brewing Classic Styles)

Style: 10A-American Ale-American Pale Ale

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.025 SG

Expected OG: 1.055 SG

Expected FG: 1.013 SG

Expected ABV: 5.7 %

Expected ABW: 4.4 %

Expected IBU (using Tinseth): 40.9

Expected Color: 7.0 SRM

Apparent Attenuation: 76.4 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

US 2-Row Malt 2.00 lb (22.2 %) In Mash/Steeped

US Munich 10L Malt 0.75 lb (8.3 %) In Mash/Steeped

US Victory Malt 0.75 lb (8.3 %) In Mash/Steeped

UK Wheat Malt 0.50 lb (5.6 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 5.00 lb (55.6 %) End Of Boil

Hops

US Horizon (13.0 % alpha) 0.66 oz Bagged Pellet Hops used 60 Min From End

US Cascade (6.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End

US Centennial (9.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End

US Cascade (6.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

US Centennial (9.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

Other Ingredients

Yeast Nutrient 0.20 oz used In Mash

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP001-California Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name: No Chosen Schedule

Batch #015 Nutcastle - Northern Brown Ale

Recipe: Nutcastle (Brewing Classic Styles)

Style: 11C-English Brown Ale-Northern English Brown Ale

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.025 SG

Expected OG: 1.055 SG

Expected FG: 1.015 SG

Expected ABV: 5.2 %

Expected ABW: 4.1 %

Expected IBU (using Tinseth): 29.7

Expected Color: 14.5 SRM

Apparent Attenuation: 71.0 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 68 degF

Fermentables

UK Pale Ale Malt 2.00 lb (22.2 %) In Mash/Steeped

US Special Roast Malt 0.75 lb (8.3 %) In Mash/Steeped

US Victory Malt 0.50 lb (5.6 %) In Mash/Steeped

US Caramel 40L Malt 0.50 lb (5.6 %) In Mash/Steeped

UK Pale Chocolate Malt 0.25 lb (2.8 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 5.00 lb (55.6 %) End Of Boil

Hops

UK Golding (5.0 % alpha) 1.34 oz Bagged Pellet Hops used 60 Min From End

UK Golding (5.0 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients

Yeast Nutrient 0.20 oz used In Boil

Irish Moss 0.05 oz used In Boil

Yeast: White Labs WLP013-London Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name: No Chosen Schedule

Batch #014 Oatmeal Stout

Recipe: Oatmeal Stout (Brewing Classic Styles)

Style: 13C-Stout-Oatmeal Stout

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.50 US gals

Volume At Pitching: 5.50 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.034 SG

Expected OG: 1.052 SG

Expected FG: 1.017 SG

Expected ABV: 4.6 %

Expected ABW: 3.6 %

Expected IBU (using Tinseth): 36.4

Expected Color: 32.6 SRM

Apparent Attenuation: 66.5 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 68 degF

Fermentables

US 2-Row Malt 2.00 lb (21.1 %) In Mash/Steeped

US Flaked Oats 1.00 lb (10.5 %) In Mash/Steeped

US Chocolate Malt 0.75 lb (7.9 %) In Mash/Steeped

US Victory Malt 0.75 lb (7.9 %) In Mash/Steeped

US Caramel 80L Malt 0.50 lb (5.3 %) In Mash/Steeped

US Roasted Barley 0.50 lb (5.3 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 4.00 lb (42.1 %) End Of Boil

Hops

UK Golding (5.0 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients

Yeast Nutrient 0.20 oz used In Mash

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP002-English Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (67C/152F)

Step: Rest at 153 degF for 60 mins

Current Brewery Setup

Here is a list of my current brewery setup.   Due to space restrictions, this allows me to do partial mashes up to 4.5lbs in my apartment.  I only use a single vessel to ferment in at the advice of Jamil Zainasheff's book "Brewing Classic Styles".  I typically do a 8 to 15 day fermentation.  I only rack to a secondary 5 gallon glass carboy to dry hop or add fruit.  Using this setup, there is no need to use an auto-siphon or racking cane. 

Mashing

• 2 Gallon Rubbermaid Cooler retrofitted with 3/8" brass valve (to avoid having to hold the spout open during runoff)
  
• 9" Vegetable Steamer insert acting as false bottom (works great, easy to clean)
  
• 2 Gallon 18/10 Stainless Steel pot for strike water
  
• Taylor digital read probe thermometer
• Digital read scale for measuring grain, hops, irish moss, priming sugar, etc.

Boiling

• 22qt 18/10 Stainless Steel Brew Kettle (able to boil 4 gallons without worrying about boil over)
  
• 24" Brewer's Spoon (Plastic)
  
• 25' Wort Chiller with indoor faucet attachment
  

Fermentation

• 6 Gallon Better Bottle ported with valve
  
• 5/8" tubing connected to top of a 5 gallon water bottle as a blow off tube
  
• Traditional 3-Piece airlock to replace blow off tube
• 1/2" tubing used to rack from Primary to Bottling Bucket

Bottling

• 7 gallon plastic bucket with the hole for the spigot dropped 1" to allow more beer to be bottled without tilting
  
• Bottle filler attachment using 1" of 3/8" tubing to prevent having to hold the bottle filler
  
• 90 bottle bottle-tree (a must have!)
• Sanitizer Injector (makes sanitizing extremely simple)
• "Emily"style capper
  

Batch #012 Ditzy Blonde Ale

Recipe: Ditzy Blonde Ale

Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 2.75 US gals

Water Added: 2.00 US gals

Volume At Pitching: 4.75 US gals

Final Batch Volume: 4.50 US gals

Expected Pre-Boil Gravity: 1.022 SG

Expected OG: 1.039 SG

Expected FG: 1.009 SG

Expected ABV: 3.8 %

Expected ABW: 3.0 %

Expected IBU (using Tinseth): 15.6

Expected Color: 5.6 SRM

Apparent Attenuation: 74.9 %

Mash Efficiency: 44.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

German Pilsner Malt 4.50 lb (53.7 %) In Mash/Steeped

Belgian Aromatic Malt 0.87 lb (10.4 %) In Mash/Steeped

Extract - Wheat Liquid Malt Extract 3.00 lb (35.8 %) Start Of Boil

Hops

German Hallertauer Mittlefruh (5.0 % alpha) 0.90 oz Bagged Whole Hops used 60 Min From End

Czech Saaz (3.0 % alpha) 0.65 oz Bagged Whole Hops used 10 Min From End

Other Ingredients

Yeast Nutrient 0.50 oz used In Mash

Irish Moss 0.20 oz used In Mash

Yeast: DCL US-05 (formerly US-56) SafAle

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out

Step: Rest at 154 degF for 60 mins

Step: Raise to and Mash out at 171 degF for 10 mins

Batch #013 Unlucky Number 13 - Double IPA

My Stone Ruination Clone from Zymurgy:

Recipe: Stone Ruination Clone

Style: 14C-India Pale Ale(IPA)-Imperial IPA

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.67 US gals

Volume At Pitching: 5.67 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.018 SG

Expected OG: 1.083 SG

Expected FG: 1.020 SG

Expected ABV: 8.6 %

Expected ABW: 6.7 %

Expected IBU (using Tinseth): 110.7

Expected Color: 9.6 SRM

Apparent Attenuation: 75.0 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

US Caramel 40L Malt 1.00 lb (7.5 %) In Mash/Steeped

US Munich 10L Malt 1.00 lb (7.5 %) In Mash/Steeped

US Carapils Malt 1.00 lb (7.5 %) In Mash/Steeped

Extract - Light Dried Malt Extract 2.25 lb (17.0 %) Start Of Boil

Extract - Light Liquid Malt Extract 8.00 lb (60.4 %) End Of Boil

Hops

US Chinook (11.2 % alpha) 2.20 oz Bagged Pellet Hops used 60 Min From End

US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 30 Min From End

US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 10 Min From End

US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End

US Centennial (8.0 % alpha) 2.00 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients

Irish Moss 0.20 oz used In Boil

Yeast Nutrient 0.20 oz used In Boil

Yeast: DCL US-05 (formerly US-56) SafAle

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name: No Chosen Schedule

Recipe Notes

Source:  (Zymurgy 07/2008-08/2008)

Sunset Grill, Boston, MA - 8.30.2008

Visited Sunset Grill (www.allstonsfinest.com) with Emily and her roommate Dyan. I was able to try the following beers:

Ommegang Rouge (Flanders Style Sour Ale)

This immediately reminded me of Rodenbach Grand Cru both in taste and appearance.  It was served in a tulip glass and had no head whatsoever.  When held up to the light, there was a deep red color shining through.  The taste was definitely tart with a mild horse blanket flavor.  

Sierra Nevada Tourpedo (Pale Ale)

I asked a clerk at a local beverage store about this one as they had it available for growler's.   He said that he hadn't had it but thinks it was "hoppy".  This wouldn't surprise me coming from Sierra Nevada.  The taste reminded me of a less bitter version of their traditional Pale Ale.  I wish they made this available in bottles.

Hacker Pschorr Dunkel Weizen

I could barely detect any clove or banana type flavors in this one.  Huge amounts of malt.  Very drinkable.

Afterword, we visited a local beverage store and Emily picked me up a bottle of Southampton's Abbot 12 (750 Series).  This tasted like liquid raison juice.  It was overly sweet although I don't believe I've had many Quadrupels.  I would not get it again but it was worth trying.

Batch #011 - Muniched Me in the Dunkel! Weizen

Recipe: Imperial Dunkel Weizen

Style: 15B-German Wheat/Rye Beer-Dunkelweizen

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.026 SG

Expected OG: 1.070 SG

Expected FG: 1.017 SG

Expected ABV: 7.0 %

Expected ABW: 5.5 %

Expected IBU (using Tinseth): 9.6

Expected Color: 17.1 SRM

Apparent Attenuation: 74.0 %

Mash Efficiency: 75.0 %

Boil Duration: 90.0 mins

Fermentation Temperature: 64 degF

Fermentables

German Munich Malt 3.00 lb (27.6 %) In Mash/Steeped

Belgian Special B 0.38 lb (3.4 %) In Mash/Steeped

US Caramel 40L Malt 0.38 lb (3.4 %) In Mash/Steeped

German Carafa III 0.12 lb (1.1 %) In Mash/Steeped

Extract - Wheat Liquid Malt Extract 7.00 lb (64.4 %) Start Of Boil

Hops

German Hallertauer Mittlefruh (4.4 % alpha) 1.00 oz Bagged Whole Hops used First Wort Hopped

Other Ingredients

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP300-Hefeweizen Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (67C/152F)

Step: Rest at 153 degF for 60 mins

Batch #010 - Strict Observance Tripel (20 Pints Series)

Recipe: Strict Observance Tripel

Style: 18D-Belgian Strong Ale-Belgian Golden Strong Ale

Recipe Overview

 

Wort Volume Before Boil: 3.75 US gals

Wort Volume After Boil: 3.25 US gals

Volume Transferred: 3.00 US gals

Water Added: 0.00 US gals

Volume At Pitching: 3.00 US gals

Final Batch Volume: 2.50 US gals

Expected Pre-Boil Gravity: 1.023 SG

Expected OG: 1.082 SG

Expected FG: 1.010 SG

Expected ABV: 9.8 %

Expected ABW: 7.7 %

Expected IBU (using Tinseth): 16.1

Expected Color: 4.0 SRM

Apparent Attenuation: 87.6 %

Mash Efficiency: 75.0 %

Boil Duration: 90.0 mins

Fermentation Temperature: 64 degF

Fermentables

German Pilsner Malt 3.00 lb (39.1 %) In Mash/Steeped

Belgian Aromatic Malt 0.12 lb (1.6 %) In Mash/Steeped

Extract - Pilsen Light Liquid Extract 3.30 lb (43.0 %) Start Of Boil

Sugar - White Sugar/Sucrose 1.25 lb (16.3 %) Start Of Boil

Hops

Czech Saaz (3.0 % alpha) 1.14 oz Bagged Pellet Hops used 60 Min From End

Czech Saaz (3.0 % alpha) 0.25 oz Bagged Whole Hops used 10 Min From End

Other Ingredients

Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP530-Abbey Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (65C/149F)

Step: Rest at 149 degF for 60 mins

Recipe Notes

Slowly raise temp to 70F during fermentation.

This was my first 2.5 gallon trial and my first Belgian Tripel. Both of which were exciting and educational. I used my glass carboy for this one and placed it into a rubbermaid container. I filled this container with water and placed gallon bags of ice blocks into it to keep the temperature down. As the fermentation progressed, I waited longer and longer to replace the ice blocks. This kept the temperature fairly consistent and allowed it to rise from 64 to 70 F. After 8 days, I needed my Hydrometer which was still in the carboy. I tried fishing it out but instead racked the beer to my bottling bucket. The next day I decided to go ahead and bottle anyway.

Initially I was concerned that these bottles would blow up as I can see about a 1/4 inch layer of sediment. I am positive that fermentation was complete but we will see!

Batch #009 - Emily's Black Cherry Wheat

Recipe: Emily's Black Cherry Wheat

Style: 20-Fruit Beer

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.50 US gals

Volume Transferred: 3.50 US gals

Water Added: 1.78 US gals

Volume At Pitching: 5.28 US gals

Final Batch Volume: 5.02 US gals

Expected Pre-Boil Gravity: 1.023 SG

Expected OG: 1.052 SG

Expected FG: 1.014 SG

Expected ABV: 5.0 %

Expected ABW: 3.9 %

Expected IBU (using Tinseth): 12.6

Expected Color: 5.7 SRM

Apparent Attenuation: 72.5 %

Mash Efficiency: 75.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

US White Wheat Malt 1.75 lb (16.3 %) In Mash/Steeped

US 2-Row Malt 1.25 lb (11.6 %) In Mash/Steeped

US Caramel 40L Malt 0.25 lb (2.3 %) In Mash/Steeped

Extract - Wheat Liquid Malt Extract 4.50 lb (41.9 %) Start Of Boil

Cherry Puree 3.00 lb (27.9 %) End Of Boil

Hops

US Ahtanum (5.5 % alpha) 0.75 oz Bagged Pellet Hops used 60 Min From End

US Ahtanum (5.5 % alpha) 0.25 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients

Cherry Concentrate 48.00 oz used In Mash

Cherry Extract 1.00 oz used In Mash

Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP320-American Hefeweizen Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out

Step: Rest at 154 degF for 60 mins

Step: Raise to and Mash out at 171 degF for 10 mins

Recipe Notes

Transfer after initial 3 days to secondary.  Add fruit to secondary.  Add flavoring during bottling.

Batch #008 - Peanut Butter Porter

Recipe: Peanut Putter Porter
Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer

Recipe Overview

Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.017 SG
Expected OG: 1.060 SG
Expected FG: 1.017 SG
Expected ABV: 5.7 %
Expected ABW: 4.5 %
Expected IBU (using Tinseth): 21.5
Expected Color: 35.5 SRM
Apparent Attenuation: 71.0 %
Mash Efficiency: 67.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US Chocolate Malt 1.00 lb (10.5 %) In Mash/Steeped
US Caramel 20L Malt 1.00 lb (10.5 %) In Mash/Steeped
UK Brown Malt 1.00 lb (10.5 %) In Mash/Steeped
Extract - Amber Liquid Malt Extract 6.50 lb (68.4 %) Start Of Boil

Hops
UK Fuggle (5.0 % alpha) 1.50 oz Bagged Pellet Hops used 60 Min From End
UK Fuggle (5.0 % alpha) 0.50 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients
Powdered Peanut Butter 5.00 oz used In Boil
Irish Moss 0.05 oz used In Boil

Yeast: White Labs WLP013-London Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: No Chosen Schedule

Recipe Notes

Batch #007 - Saison You Up!

Recipe: Saison You Up!
Style: 16C-Belgian And French Ale-Saison

Recipe Overview

Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.017 SG
Expected OG: 1.056 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 13.3
Expected Color: 7.7 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 67.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
Belgian Pale Malt 2.50 lb (28.4 %) In Mash/Steeped
Belgian Caramel Vienna Malt 0.25 lb (2.8 %) In Mash/Steeped
Belgian Chocolate Malt 0.06 lb (0.7 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.00 lb (56.7 %) Start Of Boil
Extract - Wheat Liquid Malt Extract 1.00 lb (11.3 %) Start Of Boil

Hops
French Strisselspalter (2.5 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Orange Zest 1.00 oz used In Mash
Grapefruit Zest 0.25 oz used In Mash
Irish Moss 0.05 oz used In Mash
Coriander Seed 0.50 oz used In Boil
Seeds of Paradise 0.02 oz used In Boil

Yeast: White Labs WLP568-Belgian Style Saison Ale Yeast Blend

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins

Batch #006 - Crisp Rye Ale - Austin Homebrew

Recipe: Crisp Rye Ale (Austin Home Brew)

Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.025 SG

Expected OG: 1.062 SG

Expected FG: 1.017 SG

Expected ABV: 6.1 %

Expected ABW: 4.8 %

Expected IBU (using Tinseth): 26.4

Expected Color: 5.1 SRM

Apparent Attenuation: 72.5 %

Mash Efficiency: 75.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

German Rye Malt 2.00 lb (21.1 %) In Mash/Steeped

US 2-Row Malt 1.00 lb (10.5 %) In Mash/Steeped

German Munich Malt 0.50 lb (5.3 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 6.00 lb (63.2 %) Start Of Boil

Hops

US Mount Hood (5.2 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

German Hallertauer Hersbrucker (1.5 % alpha) 1.00 oz Bagged Pellet Hops used 5 Min From End

UK Golding (5.0 % alpha) 1.75 oz Bagged Pellet Hops used Dry-Hopped

German Perle (8.2 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped

US Ahtanum (5.5 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP008-East Coast Ale

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

This is the Crisp Rye Ale kit from Austin Homebrew except I dry hopped it. The beer was really bitter during racking to the secondary and it made me nervous. I figured throwing in some hops for aroma would balance it out. It came out tasting amazing.

Batch #005 - Sierra Nevada Clone - Austin Homebrew

Recipe: Sierra Nevada Pale Ale Clone (Austin Home Brew)

Style: 10A-American Ale-American Pale Ale

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.003 SG

Expected OG: 1.060 SG

Expected FG: 1.014 SG

Expected ABV: 6.2 %

Expected ABW: 4.8 %

Expected IBU (using Tinseth): 38.3

Expected Color: 4.7 SRM

Apparent Attenuation: 76.5 %

Mash Efficiency: 70.0 %

Boil Duration: 80.0 mins

Fermentation Temperature: 70 degF

Fermentables

US Carapils Malt 0.50 lb (5.9 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 8.00 lb (94.1 %) Start Of Boil

Hops

US Nugget (13.0 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

German Perle (8.2 % alpha) 0.50 oz Bagged Pellet Hops used 15 Min From End

US Ahtanum (5.5 % alpha) 1.00 oz Bagged Pellet Hops used At turn off

US Ahtanum (5.5 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP001-California Ale

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

Batch #004 - Lazy Summer Ale - Sam Adams Summer Ale Clone

Recipe: Lazy Summer Ale (Sam Adam's Summer Ale Clone)

Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.011 SG

Expected OG: 1.055 SG

Expected FG: 1.015 SG

Expected ABV: 5.4 %

Expected ABW: 4.2 %

Expected IBU (using Tinseth): 10.6

Expected Color: 4.9 SRM

Apparent Attenuation: 72.5 %

Mash Efficiency: 75.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

US White Wheat Malt 1.00 lb (12.3 %) In Mash/Steeped

German Caramel Pils 0.50 lb (6.2 %) In Mash/Steeped

Extract - Wheat Liquid Malt Extract 3.30 lb (40.7 %) Start Of Boil

Extract - Light Liquid Malt Extract 3.30 lb (40.7 %) Start Of Boil

Hops

German Tettnang (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 40 Min From End

German Tettnang (4.5 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

Other Ingredients

Lemon Zest 0.50 oz used In Boil

Irish Moss 0.05 oz used In Boil

Seeds of Paradise 0.02 oz used In Boil

Yeast: White Labs WLP320-American Hefeweizen Ale

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

Batch #003 - Liquid Dessert - Recipe from Hennessy Homebrew

Recipe: Liquid Dessert

Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.013 SG

Expected OG: 1.056 SG

Expected FG: 1.014 SG

Expected ABV: 5.7 %

Expected ABW: 4.4 %

Expected IBU (using Tinseth): 18.4

Expected Color: 40.2 SRM

Apparent Attenuation: 75.0 %

Mash Efficiency: 75.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 70 degF

Fermentables

German Carafa II 0.75 lb (8.7 %) In Mash/Steeped

US Caramel 60L Malt 0.50 lb (5.8 %) In Mash/Steeped

US Chocolate Malt 0.38 lb (4.4 %) In Mash/Steeped

German Chocolate Wheat Malt 0.38 lb (4.4 %) In Mash/Steeped

Extract - Pilsen Light Liquid Extract 6.60 lb (76.7 %) Start Of Boil

Hops

US Willamette (3.5 % alpha) 1.20 oz Bagged Pellet Hops used 60 Min From End

US Willamette (3.5 % alpha) 0.80 oz Bagged Pellet Hops used 35 Min From End

UK Golding (4.2 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients

Irish Moss 0.05 oz used In Mash

Cocoa Beans (Raw) 4.00 oz used In Fermenter

Vanilla Beans 1.00 oz used In Fermenter

Yeast: Danstar-Nottingham

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

Recipe Notes

Soak cocoa bean in water, roast @ 300F for 30-40 min, pulverize, soak in 100 Proof vodka for 3 hrs then dump into secondary during transfer.  The day before bottling, scrape and soak two vanilla beans in 100 Proof vodka for 3 hrs then dump into secondary