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Brewers United for Real Potables
Dark Mild Recipe
1st place Session beer Monthly contest 8/2012
By Trevor Rose
Specifications
Batch Size: 11.00 gal
Boil Size: 13.79 gal Estimated
Color: 17.6 SRM Estimated
IBU: 16.6 IBU Brewhouse
Efficiency: 74.00 %
Boil Time: 60 Minutes
OG: 1.040
FG: 1.013
Ingredients:
Amount Item Type % or IBU
12 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 74.67 %
1 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 5.97 %
1 lbs Pale Chocolate Malt (200.0 SRM) Grain 5.97 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 5.97 %
11.8 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.42 %
8.0 oz Victory Malt (25.0 SRM) Grain 2.99 %
1.70 oz Williamette hops [4.80 %] (60 min) 16.6 IBU
4.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
6.00 gm Chalk (Mash 60.0 min) Misc
12.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs London Ale (White Labs #WLP013) Yeast-Ale
Mash Schedule:
Total Grain Weight: 16.74 lb
Single Infusion Add 25.11 qt of water at 166.2 F 154.0
Length: 45 min Batch Sparge
Notes: —— No starter – direct pitch from vial. Started fermentation at 66F and let rise to 70F. No secondary – kegged after 2 weeks.
RecipesBJCP 13: Brown British Ales
1st place at the National Homebrew Competition First Round
Brewer: Mark Ehret Asst Brewer: Mark Girard, John Gosselin, Greg McCullough and Heath Ehret
Specification
Batch Size (fermenter): 18.00 gal
Boil Size: 23.01 gal
Boil Time: 90 min
Equipment: 25 Gallon Kettle / 30 Gallon Mash Tun Final Bottling Volume: 17.50 gal
Brewhouse Efficiency: 68.00
Added 4 grams of gypsum to the mash;
Brewed 2/18 Fermented 17 days in primary (3/6) then cold crashed Cold crashed for 4 days (3/10) then kegged
Prepare for Brewing Clean and Prepare Brewing Equipment
Total Water Needed: 29.39 gal Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
25 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 68.5 %
6 lbs Munich Malt (9.0 SRM) Grain 16.4 %
3 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 8.2 %
1 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 2.7 %
1 lbs White Wheat Malt (2.4 SRM) Grain 2.7 %
8.0 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 1.4 %
Mash In: Add 53.63 qt of water at 160.8 F 151.0 F 75 min Batch sparge with 2 steps (3.48gal, 12.50gal) of 168.0 F water
Boil Wort: Add water to achieve boil volume of 23.01 gal Estimated pre-boil gravity is 1.044 SG Boil Ingredients
Amt Name Type # %/IBU
2.00 oz Tettnang [4.50 %] – Boil 60.0 min Hop 9.0 IBUs
2.00 oz Tettnang [4.50 %] – Boil 30.0 min Hop 6.9 IBUs
4.00 oz Saaz [4.00 %] – Boil 20.0 min Hop 9.7 IBUs
4.00 oz Saaz [4.00 %] – Boil 15.0 min Hop 7.9 IBUs
4.00 oz Tettnang [4.50 %] – Boil 15.0 min Hop 8.9 IBUs
Estimated Post Boil Vol: 20.80 gal and Est Post Boil Gravity: 1.051 SG
Cool and Prepare Fermentation Cool wort to fermentation temperature. Transfer wort to fermenter. Add water to achieve final volume of 18.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Dusseldorf Alt Yeast (White Labs #WLP036) [35.49 ml] Yeast
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 ml] Yeast
Did a one step starter
Measure Actual Original Gravity _______ (Target: 1.051 SG)
Measure Actual Batch Volume _______ (Target: 18.00 gal)
Fermentation
2/18/2012 – Primary Fermentation (17.00 days at 66.0 F ending at 66.0 F)
3/6/2012 – Secondary Fermentation (4.00 days at 34.0 F ending at 34.0 F) Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.014 SG) Date Bottled/Kegged: 3/10/2012 – Carbonation: Keg with 12.54 PSI Age beer for 0.00 days at 65.0 F
Fermentation: Ale,
Two Stage Taste Rating(out of 50): 30.0 Taste Notes: with a combo of one package of Dusseldorf Alt Yeast (White Labs #WLP036) and one package of German Ale (Wyeast Labs #1007)
RecipesBJCP 7 Amber Bitter European Beers
Brewer: Mel Thompson Assistant Brewer: Larry Koch
Batch Size: 11.25 gal
Boil Volume: 12.88 gal Boil Time: 60 min
Beer Profile
Measured Original Gravity:1.054 SG
Measured Final Gravity:1.005 SG
Estimated Color: 11 SRM
(11-18 SRM) Color [Color] Bitterness: 42.1 IBU (20.0-40.0 IBU)
Alpha Acid Units: 2.5 AAU
Actual Alcohol by Volume:6.4 %
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0 SRM) Adjunct 4.1 %
9.00 lb Pale Malt, Maris Otter (3 SRM) Grain 36.7 %
7.00 lb Munich Malt – 10L (10 SRM) Grain 28.6 %
5.00 lb Rye Malt (5 SRM) Grain 20.4 %
1.00 lb Cara-Pils/Dextrine (2 SRM) Grain 4.1 %
0.50 lb Caramel/Crystal Malt – 40L (40 SRM) Grain 2.0 %
0.50 lb Melanoiden Malt (20 SRM) Grain 2.0 %
0.25 lb Caramel/Crystal Malt – 60L (60 SRM) grain 1.0 %
0.25 lb Caramel/Crystal Malt -120L (120 SRM) Grain 1.0 %
1.00 oz Magnum [14.0%] (60 min) Hops 21.9 IBU
1.00 oz Columbus [14.0%] (30 min) Hops 16.8 IBU
1.00 oz Cascade [5.5%] (10 min) Hops 3.1 IBU
1.00 oz Cascade [5.5%] (1 min) Hops 0.4 IBU
0.75 oz Cascade [5.5%] (Dry Hop 3 days) Hops
0.55 tsp Irish Moss (Boil 10.0 min) Misc
1.10 tsp Gelatin (Secondary) Misc
1 Pkgs DLC (Safale #US-05) [Starter 1200 ml] [Cultured]Yeast-Ale
Directions
Mash temp: 152 F
RecipesBJCP:19 Amber and Brown American