Batch #028 Indian Brown Ale (Extreme Brewing)

Recipe: Indian Brown Ale (Extreme Brewing)

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: 2.50 US gals

Volume At Pitching: 5.50 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.027 SG

Expected OG: 1.069 SG

Expected FG: 1.018 SG

Expected ABV: 6.8 %

Expected ABW: 5.3 %

Expected IBU (using Tinseth): 47.1

Expected Color: 22.9 SRM

Apparent Attenuation: 73.2 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

US 2-Row Malt 2.50 lb (22.0 %) In Mash/Steeped

UK Amber Malt 0.63 lb (5.5 %) In Mash/Steeped

US Caramel 60L Malt 0.63 lb (5.5 %) In Mash/Steeped

US Chocolate Malt 0.50 lb (4.4 %) In Mash/Steeped

US Roasted Barley 0.13 lb (1.1 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 3.00 lb (26.4 %) Start Of Boil

Extract - Light Liquid Malt Extract 3.50 lb (30.8 %) End Of Boil

Sugar - Turbinado 0.50 lb (4.4 %) End Of Boil

Hops

US Warrior (15.8 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

US Vanguard (4.4 % alpha) 1.00 oz Bagged Pellet Hops used At turn off

Other Ingredients

Yeast: Wyeast 1187-Ringwood Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infuction (153F)

Step: Rest at 153 degF for 60 mins

Recipe Notes

Batch #027 Harvest Funk

Recipe: Harvest Funk

Style: 0- No Style Chosen

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: 1.00 US gals

Volume At Pitching: 4.00 US gals

Final Batch Volume: 4.00 US gals

Expected Pre-Boil Gravity: 1.025 SG

Expected OG: 1.082 SG

Expected FG: 1.019 SG

Expected ABV: 8.4 %

Expected ABW: 6.5 %

Expected IBU (using Tinseth): 41.8

Expected Color: 5.6 SRM

Apparent Attenuation: 75.0 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

US 2-Row Malt 2.00 lb (20.0 %) In Mash/Steeped

US Red Wheat Malt 1.00 lb (10.0 %) In Mash/Steeped

US Flaked Rice 0.50 lb (5.0 %) In Mash/Steeped

US Flaked Corn/Maize 0.50 lb (5.0 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 6.00 lb (60.0 %) End Of Boil

Hops

US Warrior (15.5 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End

US Vanguard (5.0 % alpha) 0.50 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 Infuction (153F)

Step: Rest at 153 degF for 60 mins

Recipe Notes

Batch #026 Raison D'Etre (Extreme Brewing)

Recipe: Raison D'etre (Extreme Brewing)

Style: 0- No Style Chosen

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: 1.027 SG

Expected OG: 1.078 SG

Expected FG: 1.012 SG

Expected ABV: 8.8 %

Expected ABW: 6.9 %

Expected IBU (using Tinseth): 21.7

Expected Color: 19.0 SRM

Apparent Attenuation: 83.3 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

US 2-Row Malt 3.50 lb (27.5 %) In Mash/Steeped

US Chocolate Malt 0.50 lb (3.9 %) In Mash/Steeped

US Caramel 60L Malt 0.25 lb (2.0 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) Start Of Boil

Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) End Of Boil

Sugar - Candi Sugar Pale 0.50 lb (3.9 %) End Of Boil

Hops

US Warrior (15.8 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End

US Vanguard (4.4 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

Other Ingredients

Raisins 6.00 oz used In Boil

Yeast: White Labs WLP550-Belgian Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infuction (153F)

Step: Rest at 153 degF for 60 mins

Recipe Notes

Take 2 cups of liquid from preboil kettle and combine with the 6oz of raisins. Blend until smooth. Add raisins and candi sugar with 10 minutes left in the boil. Ferment for either 3 to 4 weeks in primary or ferment primary for 7 to 10 days and then rack to secondary for 14 to 20 days. Prime with 5oz of priming sugar.

Batch #025 Strict Observance Tripel

Recipe: Strict Observance Tripel (Brewing Classic Styles) w/ Belgian Candy Sugar

Style: 18C-Belgian Strong Ale-Belgian Tripel

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: 2.75 US gals

Expected Pre-Boil Gravity: 1.031 SG

Expected OG: 1.082 SG

Expected FG: 1.012 SG

Expected ABV: 9.3 %

Expected ABW: 7.3 %

Expected IBU (using Tinseth): 23.3

Expected Color: 5.2 SRM

Apparent Attenuation: 84.0 %

Mash Efficiency: 75.0 %

Boil Duration: 90.0 mins

Fermentation Temperature: 64 degF

Fermentables

Belgian Pilsen Malt 4.00 lb (49.2 %) In Mash/Steeped

Belgian Aromatic Malt 0.12 lb (1.5 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 3.00 lb (36.9 %) End Of Boil

Sugar - Candi Sugar Pale 1.00 lb (12.3 %) End 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 Pellet 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.

Batch #024 Belgian Blonde

Recipe: Belgian Pale

Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview

Wort Volume Before Boil: 3.00 US gals

Wort Volume After Boil: 2.25 US gals

Volume Transferred: 2.00 US gals

Water Added: 0.50 US gals

Volume At Pitching: 2.50 US gals

Final Batch Volume: 2.25 US gals

Expected Pre-Boil Gravity: 1.043 SG

Expected OG: 1.045 SG

Expected FG: 1.010 SG

Expected ABV: 4.7 %

Expected ABW: 3.7 %

Expected IBU (using Tinseth): 24.3

Expected Color: 7.3 SRM

Apparent Attenuation: 77.4 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

Belgian Pilsen Malt 4.00 lb (80.0 %) In Mash/Steeped

Belgian Biscuit Malt 1.00 lb (20.0 %) In Mash/Steeped

Hops

UK Golding (5.0 % alpha) 0.40 oz Bagged Pellet Hops used 60 Min From End

Czech Saaz (3.7 % alpha) 0.60 oz Bagged Pellet Hops used 30 Min From End

Other Ingredients

Yeast: White Labs WLP530-Abbey Ale

Mash Schedule

Mash Type: Full Mash

Schedule Name: No Chosen Schedule

Recipe Notes

Batch #023 Lazy Summer Ale II

Recipe: Lazy Summer Ale II (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: 3.25 US gals

Volume Transferred: 3.25 US gals

Water Added: 2.00 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.010 SG

Expected OG: 1.054 SG

Expected FG: 1.014 SG

Expected ABV: 5.3 %

Expected ABW: 4.1 %

Expected IBU (using Tinseth): 24.8

Expected Color: 4.8 SRM

Apparent Attenuation: 72.5 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

US White Wheat Malt 1.00 lb (12.5 %) In Mash/Steeped

German Caramel Pils 0.50 lb (6.3 %) In Mash/Steeped

Extract - Wheat Liquid Malt Extract 3.25 lb (40.6 %) Start Of Boil

Extract - Light Liquid Malt Extract 3.25 lb (40.6 %) End Of Boil

Hops

German Tettnang (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

German Tettnang (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 30 Min From End

German Tettnang (4.5 % alpha) 0.40 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients

Lemon Zest 1.00 oz used In Boil

Yeast Nutrient 0.20 oz used In Boil

Irish Moss 0.05 oz used In Boil (Last 5 Minutes)

Seeds of Paradise 2 grams used In Boil (Last 5 Minutes)

Yeast: White Labs WLP320-American Hefeweizen Ale

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name:Single Step Infusion (68C/154F)

Step: Rest at 154 degF for 60 mins

Recipe Notes

Used zest from 3 lemons. Cracked Grains of Paradise using peppermill.

Batch #022 Dry Irish Stout (Guinness Clone)

Recipe: Guiness Dry Stout Extract

Style: 13A-Stout-Dry 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: 1.005 SG

Expected OG: 1.042 SG

Expected FG: 1.010 SG

Expected ABV: 4.2 %

Expected ABW: 3.3 %

Expected IBU (using Tinseth): 24.6

Expected Color: 36.5 SRM

Apparent Attenuation: 75.8 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

UK Roasted Barley 0.88 lb (13.8 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 5.50 lb (86.2 %) Start Of Boil

Hops

UK Golding (5.0 % alpha) 1.67 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients

Irish Moss 0.20 oz used In Mash

Yeast: White Labs WLP004-Irish Ale

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name:Single Step Infuction (153F)

Step: Rest at 153 degF for 60 mins

Batch #021 Rye Pale Ale

Recipe: Risque Rye Pale Ale

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

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.25 US gals

Volume Transferred: 3.20 US gals

Water Added: 2.30 US gals

Volume At Pitching: 5.50 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.031 SG

Expected OG: 1.066 SG

Expected FG: 1.016 SG

Expected ABV: 6.7 %

Expected ABW: 5.2 %

Expected IBU (using Tinseth): 47.3

Expected Color: 7.4 SRM

Apparent Attenuation: 75.0 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

US 2-Row Malt 2.00 lb (17.2 %) In Mash/Steeped

US Rye Malt 2.00 lb (17.2 %) In Mash/Steeped

US Caramel 20L Malt 1.00 lb (8.6 %) In Mash/Steeped

Extract - Golden Light Liquid Extract 3.30 lb (28.4 %) End Of Boil

Extract - Golden Light Liquid Extract 3.30 lb (28.4 %) End Of Boil

Hops

US Magnum (16.0 % alpha) 0.65 oz Bagged Whole Hops used 60 Min From End

US Cascade (6.1 % alpha) 0.70 oz Bagged Pellet Hops used 30 Min From End

Czech Saaz (6.1 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End

Czech Saaz (6.1 % alpha) 1.00 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients

Yeast Nutrient 0.20 oz used In Boil

Irish Moss 0.05 oz used In Boil

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

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (64C/147F)

Step: Rest at 147 degF for 60 mins

Batch #020 Imperial Belgian Wit

Recipe: Imperial Belgian White Beer (Austin Home Brew)

Style: 16A-Belgian And French Ale-Witbier

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.75 US gals

Volume Transferred: 3.75 US gals

Water Added: 0.00 US gals

Volume At Pitching: 3.75 US gals

Final Batch Volume: 3.25 US gals

Expected Pre-Boil Gravity: 1.018 SG

Expected OG: 1.075 SG

Expected FG: 1.014 SG

Expected ABV: 8.2 %

Expected ABW: 6.4 %

Expected IBU (using Tinseth): 16.1

Expected Color: 5.5 SRM

Apparent Attenuation: 79.9 %

Mash Efficiency: 70.0 %

Boil Duration: 30.0 mins

Fermentation Temperature: 72 degF

Fermentables

Belgian Pilsen Malt 1.25 lb (15.2 %) In Mash/Steeped

US White Wheat Malt 1.00 lb (12.1 %) In Mash/Steeped

US Flaked Wheat 0.50 lb (6.1 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 3.00 lb (36.4 %) End Of Boil

Extract - Wheat Liquid Malt Extract 2.00 lb (24.2 %) End Of Boil

Sugar - White Sugar/Sucrose 0.50 lb (6.1 %) End Of Boil

Hops

US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 30 Min From End

US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients

Coriander Seed 0.50 oz used In Boil

Orange Peel, Bitter 0.50 oz used In Boil

Yeast: White Labs WLP400-Belgian Wit 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

Add coriander and orange peel with 15 minutes remaining in the boil.

Batch #019 Peanut Butter Robust Porter

Recipe: Robust Peanut Butter Porter (Austin Home Brew)

Style: 12B-Porter-Robust Porter

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: 1.023 SG

Expected OG: 1.051 SG

Expected FG: 1.014 SG

Expected ABV: 4.9 %

Expected ABW: 3.9 %

Expected IBU (using Tinseth): 37.1

Expected Color: 32.4 SRM

Apparent Attenuation: 72.0 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

US 2-Row Malt 2.00 lb (22.9 %) In Mash/Steeped

US Caramel 60L Malt 0.50 lb (5.7 %) In Mash/Steeped

Belgian Special B 0.50 lb (5.7 %) In Mash/Steeped

US Chocolate Malt 0.50 lb (5.7 %) In Mash/Steeped

US Black Malt 0.25 lb (2.9 %) In Mash/Steeped

Extract - Amber Liquid Malt Extract 5.00 lb (57.1 %) End Of Boil

Hops

US Centennial (7.7 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

US Willamette (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 15 Min From End

US Willamette (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients

Powered Peanut Butter 12.00 oz used In Boil

Irish Moss 0.20 oz used In Boil

Yeast: White Labs WLP023-Burton 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

Add the peanut butter during the last 15 minutes

Batch #018 Dunkelweizen

Recipe: Bavarian Dunkelweizen (Austin Home Brew)

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: 2.50 US gals

Volume At Pitching: 5.50 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.023 SG

Expected OG: 1.051 SG

Expected FG: 1.013 SG

Expected ABV: 5.0 %

Expected ABW: 4.0 %

Expected IBU (using Tinseth): 10.4

Expected Color: 13.5 SRM

Apparent Attenuation: 73.9 %

Mash Efficiency: 70.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 72 degF

Fermentables

German Munich Malt 1.25 lb (14.5 %) In Mash/Steeped

German Pilsner Malt 1.25 lb (14.5 %) In Mash/Steeped

German CaraMunich I 0.50 lb (5.8 %) In Mash/Steeped

Belgian Special B 0.25 lb (2.9 %) In Mash/Steeped

German Caramel Wheat Malt 0.25 lb (2.9 %) In Mash/Steeped

Belgian Chocolate Malt 0.12 lb (1.4 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 3.00 lb (34.8 %) End Of Boil

Extract - Wheat Liquid Malt Extract 2.00 lb (23.2 %) End Of Boil

Hops

German Spalt Select (2.6 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients

Irish Moss 0.20 oz used In Boil

Yeast: White Labs WLP300-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