Recipes

HomeGrown IPA

Recipe Type: All Grain

Batch Size: 10.00 gal Style: Indian Pale Ale
Boil Size: 12.57 gal
Color: 11.0 SRM Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 65 IBUs Boil Time: 60 min
Est OG: 1.058 (14.7° P) Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Single Stage
ABV: 6.1% Taste Rating: 30.0

16 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs Munich 10L (Briess) (10.0 SRM)
3 lbs Vienna Malt (Briess) (3.5 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Caraaroma (130.0 SRM)
3.5 oz Cascade [6.0%] - Boil 60 min
2.5 oz Cascade [6.0%] - Boil 30 min
3.0 oz Willamette [4.5%] - Boil 20 min
2.0 oz Willamette - [4.5%] Boil 10 min
1.0 oz Cascade [6.0%] - Boil 5 min
2 pkgs Safale American (DCL/Fermentis #US-05)


Hoppy as Hell (IPA)

Batch Size: 5.00 gal Style: American Pale Ale ( 6A)
Boil Size: 8.12 gal Style Guide: BJCP 1999
Color: 9.4 SRM Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 38.0 IBUs Boil Time: 90 min
Est OG: 1.055 (13.4° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.7° P) Fermentation: Ale, Two Stage
ABV: 5.2% Taste Rating: 35.0

Recipe Type: All Grain

13.89 g Gypsum (Calcium Sulfate) (Mash 60 min)
9 lbs 12.6 oz Pale Malt (2 Row) US (2.0 SRM)
13.6 oz Caramel/Crystal Malt - 80L (80.0 SRM)
2.7 oz Cara-Pils/Dextrine (2.0 SRM)
1.0 oz Cascade [5.5%] - Boil 85 min
1.0 oz Cascade [5.5%] - Boil 10 min
1.0 oz Cascade [5.5%] - Boil 5 min
0.8 oz Galaxy [14.0%] - Boil 5 min
1.0 oz Cascade [5.5%] - Boil 0 min
1 pkgs English Ale (White Labs #WLP002)
1.5 oz Galaxy [14.0%] - Dry Hop 3 days


Hoppy as Hell2 (IPA)

Recipe Type: All Grain

Yeast: Safale US-05
Yeast Starter: NO
Batch Size (Gallons): 5
Original Gravity: 1.074
Final Gravity: 1.011
IBU: 140
Boiling Time (Minutes): 90
Color: 8 SRM
Primary Fermentation (# of Days & Temp): 21 days @ 68F
Tasting Notes: Mash 152F for 60min

13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.67 %
1.00 lb Munich Malt (7.0 SRM) Grain 6.67 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.33 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 3.33 %
2.00 oz Warrior [15.00 %] (60 min) Hops 95.5 IBU
0.50 oz Centennial [10.00 %] (20 min) Hops 9.6 IBU
0.50 oz Simcoe [13.00 %] (20 min) Hops 12.5 IBU
0.50 oz Centennial [10.00 %] (10 min) Hops 5.8 IBU
0.50 oz Simcoe [13.00 %] (10 min) Hops 7.5 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 10 days) Hops -
2.00 oz Centennial [10.00 %] (Dry Hop 10 days) Hops -




Imperial Pilsner Recipe

Recipe Type: All Grain

Yeast: White Labs #WLP802 and Saflager W- 34/70
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.084
Final Gravity: TBD
IBU: TBD
Boiling Time (Minutes): 90
Color: TBD
Primary Fermentation (# of Days & Temp): 14 @ 54
Secondary Fermentation (# of Days & Temp): 90 @ 36

German Pilsner
Boil Size: 7.38 gal
Boil Time: 90 min

Ingredients
20.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 95.24 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
1.75 oz Sterling [6.00 %] (75 min) Hops 28.2 IBU
1.75 oz Sterling [6.00 %] (30 min) Hops 20.8 IBU
1.75 oz Sterling [6.00 %] (20 min) Hops 13.4 IBU
1.75 oz Sterling [6.00 %] (5 min) Hops -
1.00 items Irish Moss (Boil 15.0 min)
2L White Labs #WLP802

Mash Profile
Single Infusion, Light Body, Batch Sparge
Mash In: Add 21.00 qt of water at 168 F
75 min - Hold mash at 150.0 F for 75 min
-- Batch Sparge: Sparge with 4.83 gal of 168.0 F water.
-- Add water to achieve boil volume of 7.30 gal
-- Estimated Pre-boil Gravity is: 1.084 SG with all grains/extracts added
(Pre-Boil was 1.096!)

Ferment at 54F for 14 days
Rest at 60F for 3 days
Lager at 36F for 90 days




Oaked Bourbon Porter

Recipe Type: All Grain

Yeast: Safale S-04
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.065 - 1.063
Final Gravity: 1.016 - 1.018
IBU: 40 IBU
Boiling Time (Minutes): 75
Color: ~45 SRM
Primary Fermentation (# of Days & Temp): 21 @ 68
Bulk aging in secondary: 21 days @ 66. Add 1oz bourbon soaked oak chips with 6 days left to go. Age for 1-3 months in bottles.

Grain bill
9# 2 Row
1# Choc. Malt
1# Crystal 40L
8 oz. Flaked Barley
4 oz. Black Patent
2 oz. brown sugar
1 oz. Roasted Barley


Mash at 153 degrees for 60 minutes. Batch sparge to get 6.8 gallons for boil.

Add 2 ounces brown sugar to boil at 10 minutes.

Hops:

0.5 oz. Cascade (Whole leaf, 7.2AA) at 60 min.
0.75 oz. Chinook (pellet, 14.2AA) at 60 min.
0.75 oz Tettnang (pellet, 5.1AA) at 15 min.




Black Rye IPA Recipe

Recipe Type: All Grain

12 Lb Pale Malt (2 Row)US (2 SRM)
3 Lb Rye Malt (4.7 SRM)
.75 LB Cara-Pils/Dextrine (2 SRM)
.75 LB Caramunich Malt (56 SRM)
.75 LB Carvienne Malt (SRM 22)
.63 LB Carafa III (525 SRM)
.5 LB Barley Flaked (1.7 SRM)
.5 LB Special B Malt (180 SRM)
.38 LB Chocolate Malt (350 SRM)

Mashed 20qts at 154F-153F for 60 mins. Drank some Atomic Donkey Milk Stout and cleaned some things and explored the brewery grounds.

Batch sparged with 5.5 gallons at 168F. (10 mins)

60 Min Boil

60 Mins left in boil 2oz Amarillo Gold
15 Mins left in boil 1oz Chinook
10 Mins left in boil 1oz Centennial
5 Mins left in boil 1oz Cascade
0 Mins left in boil 3oz Cascade

Dry hopping for 8 days with 3oz Cascades

Yeast is one package White Labs WLP001 (California Ale)

Estimated OG: 1.082





Milk Stout

Recipe Type: All Grain

Yeast: DCL US-05
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.022
IBU: 25
Boiling Time (Minutes): 60
Color: 42
Primary Fermentation (# of Days & Temp): 21 days at 68F

Recipe Specifications

Batch Size: 5.00 gal
Boil Size: 6.35 gal
Estimated OG: 1.065 SG
Estimated Color: 42 SRM
Estimated IBU: 25 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (3.0 SRM) Grain 56.57 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.08 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.06 %
12.0 oz Munich Malt (9.0 SRM) Grain 6.06 %
10.0 oz Barley, Flaked (1.7 SRM) Grain 5.05 %
9.0 oz Oats, Flaked (1.0 SRM) Grain 4.04 %
0.35 oz Magnum [12.10 %] (60 min) Hops 18.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.3 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.08 %
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.38 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 14.20 qt of water at 168 F 151.0 F

Notes:

Added lactose with 10 minutes left in the boil.




Scotch Ale (with protein rest)

Recipe Type: All Grain

7.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.92 %
1.00 lb Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 11.19 %
0.38 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.20 %
0.06 lb Roasted Barley (300.0 SRM) Grain 0.70 %
1.00 oz Fuggles [4.30 %] (90 min) Hops 17.3 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale (liquid)

MASH
133 degrees - 15 minutes (Protein Rest)
155 degrees - 45 minutes (Saccharification)
170 degrees - 10 minutes (Mash Out)
Collect 2 gallons from sparge and caramelize (1 hour)

Boil Time: 80minutes

Measured OG: 1.052
target fg: 1.015, measured 1.013. :) Love it




Jackass IPA

Recipe Type: All Grain

Recipe Specifications

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.88
Anticipated OG: 1.055 Plato: 13.48
Anticipated SRM: 7.3
Anticipated IBU: 36.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes




94.3 10.25 lbs. Pale Malt(2-row) America 1.037 2
5.7 0.63 lbs. Crystal 60L America 1.034 60
19.84 g. Perle Whole 7.20 20.1 60 min.
5.10 g. Magnum Whole 13.10 9.4 60 min.
28.35 g. Cascade Pellet 6.30 7.4 15 min.
21.26 g. Cascade Pellet 6.30 0.0 0 min.
21.26 g. Cascade Whole 6.80 0.0 Dry Hop


Yeast
White Labs WLP001 California Ale

Mash Schedule
Mash Type: Single Step

Grain Lbs: 10.88
Water Qts: 13.59 - Before Additional Infusions
Water Gal: 3.40 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 5
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 4.27 - Dough-In Infusion