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

Batch #002 - IPA - Hammersmith Homebrew Kit

Recipe: Hennessy India Pale Ale

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

Recipe Overview

 

Wort Volume Before Boil: 1.50 US gals

Wort Volume After Boil: 1.00 US gals

Volume Transferred: 1.00 US gals

Water Added: 4.00 US gals

Volume At Pitching: 5.00 US gals

Final Batch Volume: 5.02 US gals

Expected Pre-Boil Gravity: 1.025 SG

Expected OG: 1.057 SG

Expected FG: 1.015 SG

Expected ABV: 5.6 %

Expected ABW: 4.4 %

Expected IBU (using Tinseth): 19.5

Expected Color: 24.6 SRM

Apparent Attenuation: 73.0 %

Mash Efficiency: 75.0 %

Boil Duration: 90.0 mins

Fermentation Temperature: 64 degF

Fermentables

US Caramel 40L Malt 1.00 lb (12.3 %) In Mash/Steeped

US Roasted Barley 0.50 lb (6.2 %) In Mash/Steeped

Extract - Amber Liquid Malt Extract 6.60 lb (81.5 %) Start Of Boil

Hops

German Northern Brewer (8.7 % alpha) 1.50 oz Bagged Pellet Hops used 45 Min From End

German Hallertauer Hersbrucker (4.8 % alpha) 1.00 oz Bagged Pellet Hops used 30 Min From End

German Hallertauer Hersbrucker (4.8 % alpha) 1.00 oz Bagged Pellet Hops used 15 Min From End

US Cascade (5.6 % alpha) 0.75 oz Bagged Pellet Hops used 15 Min From End

Other Ingredients

Yeast: Danstar-Windsor

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

Recipe Notes

Batch #001 - Nut Brown Ale - True Brew

Recipe: True Brew Nut Brown Ale

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

Recipe Overview

 

Wort Volume Before Boil: 1.50 US gals

Wort Volume After Boil: 1.00 US gals

Volume Transferred: 1.00 US gals

Water Added: 4.00 US gals

Volume At Pitching: 5.00 US gals

Final Batch Volume: 4.50 US gals

Expected Pre-Boil Gravity: 1.010 SG

Expected OG: 1.059 SG

Expected FG: 1.010 SG

Expected ABV: 6.5 %

Expected ABW: 5.1 %

Expected IBU (using Tinseth): 0.2

Expected Color: 17.0 SRM

Apparent Attenuation: 82.4 %

Mash Efficiency: 75.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

US Chocolate Malt 0.20 lb (2.9 %) In Mash/Steeped

US Caramel 90L Malt 0.20 lb (2.9 %) In Mash/Steeped

US Roasted Barley 0.20 lb (2.9 %) In Mash/Steeped

Extract - Light Dried Malt Extract 3.30 lb (47.8 %) Start Of Boil

Sugar - Demerara 1.00 lb (14.5 %) Start Of Boil

Extract - Sparkling Amber Dried Extract 1.00 lb (14.5 %) Start Of Boil

Extract - Light Dried Malt Extract 1.00 lb (14.5 %) Start Of Boil

Hops

UK Fuggle (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End

Other Ingredients

Yeast: Danstar-Nottingham

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

Recipe Notes

After initially pitching the yeast, it was found that the yeast was dead. After 45 hours of no activity, I visited Hennessy Home Brew again where the guy behind the counter gave me an 11g packet of Nottingham yeast. After pitching this, the wort started fermentation in almost 2 hours. I was concerned that too much contact with the air would spoil the beer. However, I was delighted to find that during bottling, the sample produced the quality I expected, with a rich malty flavor, a mild hop aroma, and a great nutty finish. I utilized a two stage fermentation which involved transferring the beer from the primary plastic fermentor into my glass carboy. Through each transfer, some beer was left behind, in an attempt to separate out all of the settled yeast and other inactive ingredients. I was able to produce 41 bottles out of this batch.