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

Dusseldorf Alt recipe

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

Rye American Amber Ale- Monthly Competition 1st place

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