Homebrewing: Official Recipe Thread (All-Grain & Extract)

Bayou Blitz Black Ale (All-Grain)

Grain:
10lbs - 2 row malt
0.5lbs - black patent malt
0.5lbs - Crystal 90L
14oz - Corn Sugar (Dextrose) Optional

Hops:
Magnum - 3/4oz 60 min
Magnum - 1/4oz 15 min
*can be exchanged for any high alpha hops*

Yeast:
Wyeast London ESB (1968)

Mash Profile:
14qt water 60 min at 153*
Sparge 17.75qt at 170*

Fermentation:
7 days primary
7 days secondary
14 days bottle/keg

Details:
Color: 25.6SRM
IBU: 41.5
Calories: 184
Est OG: 1.057
Est FG: 1.010

Characteristics:
A light bodied dark ale. Has deep dark flavors without the heavy feel of most dark ales. A very good craft beer for the less adventurous drinker looking to adventure into craft brews.

Bottomland Farmhouse #1

Recipe Type: All Grain
Yeast: WLP670 American Farmhouse Blend
Yeast Starter: 1.5L
Batch Size (Gallons): 5.00
Original Gravity: 1.067
Final Gravity: 1.006
IBU: 25
Boiling Time (Minutes): 90
Color: 5.9 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68 degrees F
Secondary Fermentation (# of Days & Temp): 3-6 months
Tasting Notes: Easy drinking pale farmhouse ale with a touch of funk.

7 lbs. Pils
5 lbs Vienna
0.25 lbs Amber Malt
8 oz. Corn Sugar

Mash at 150 F

18 IBU Hallertauer @ 60 mins
7 IBU East Kent @ 10 mins
4 oz. fresh satusma peel @ flameout (orange can be subbed)
6 g Coriander @ flamout

WLP670 American Farmhouse Blend @ 68 degrees. Don't go hot like some people are wont to do with saisons. It will stall out in the low teens, then the brett will kick in and take it down below 1.010.

***WARNING*** Yeast contains Brett. Be careful with cross contamination in your brewery.

The recipe was loosely based off of the Saison de Pipaix recipe in the book Farmhouse Ales by Phil Markowski.

I'd say two months is bare minimum when drinking this as that's when the gravity settles, but I'd go for at least 3-6 months. Could easily be taken longer, but I have never made it past 6 months as it's everything I want at that age.

Crosscut Brewing Single Hop Series Pale Ale (extract, 5 gallon batch)

This is a simple, easy to make and drink pale ale that really lets the hop characteristics come through. I started out with the Simcoe pale ale extract kit from AHS, then altered it to what I was looking for. I've made it twice now, once with Simcoe and once with Citra. The Simcoe was really nice. The Citra is fantastic, exactly what I want in a pale ale. The next in the series will be brewed shortly.

Steeping Grain:
8 oz. Carapils
8 oz. Crystal 60
8 oz. Munich
8 oz. 2 row

Fermentables:
7 lbs. Pale LME
4 oz. malto-dextrine

60 minute boil

The amount of hops will be adjusted based on their AA to keep the IBUs relatively the same. I'm not sure how to write it out, but here goes (The IBUs are rounded off).

Hop schedule:
60 minute: 24 IBUs
20 minute: 15 IBUs
10 minute: 10 IBUs
5 minute: 5 IBUs

Yeast: WLP051 California Ale V

Dry Hopping is where the experimenting is still in progress. The Simcoe was dry hopped with 2 oz for 14 days before I bottled it. The Citra was 2 oz for 7 days, then another 2 oz for 7 more. You can play with it a lot here, by changing the amount of hops or the number of days. My next is going back to one seven-day addition. maybe
I will go ahead and just use this for a general rule of thumb though:

After primary fermentation is complete (I give it about a week, then check) dry hop a minimum of 3 oz for a minimum for 5 days.


Beer Details:
OG: 1.052
ABV: 5.4%
Color: 11.1 SRM
IBUS: 52
Calories: 172.5 kcal/12oz

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Grapefruit RyePA (All-Grain)

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Big fan of RyePA's and this intrigues me. Can I ask how/why you decided to go with 80L in an IPA? I normally don't think to use a dark Crystal in an IPA, not that there's anything wrong with it, just curious. Was it a flovor, color, aroma you were looking for?

Im really looking to try and perfect my recipe creating so that's why I ask.

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are the grapefruits peeled?

also, can we make requests? Would be interested in your TropicAle

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They are not peeled.

I freeze them whole. Dunk in Starsan then cut them in half and chunk them in the bucket. Squeeze the juices out a little when I take them out before I keg. Have used the fresh squeezed juice from Whole foods and have used some Blood Oranges in there too.




I can work up the tropical similar to what I just did too but probably not today.
It's all on beersmith's site and public.



I didn't work up the grain bill on the Grapefruit Rye, I stole it from Northern Brewer but if I had to guess that little amount of Crystal 80 is for color only.

I don't use any crystal in our pale ales or IPAs.

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I can work up the tropical similar to what I just did too but probably not today. It's all on beersmith's site and public.

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I remember you telling me that before, now

thanks!

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Can vouch for. Very good.

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Thank you sir. I'm ready to brew it again.

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Maybe tweak some things.

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Cool. Keep us up to date with what you're doing. We make a Pineapple/Mango IPA/Pale ale as well. It's pretty dang good.

Bayou Blitz Pumpkin Man

Grains:
11 lbs 2 row
1 lb Caraamber
1 lb Red Wheat Malt
1 lb Melanoiden Malt

Hops:
1oz Hallertauer 60 min

Yeast:
S-04

Other Additions:
Ginger Root (.5oz) - 15 min
McCormicks Pumpkin Pie Spice (do not remember I think 1oz) - 15 min
Pumpkin - 6lbs
***Cut up pumpkin and baked on 300 for an hour. added some to Mash as well as some to boil***

Characteristics:
Color: 9.3SRM
IBU: 15
Calories: 215
OG: 1.061
FG: 1.010


Really nice flavor. Was probably the best (tied with the black ale). Unfortunately, the pumpkin pie spice left the beer after a month or so and left the beer lacking. However, at it's peak, this was my favorite I've done. Had a pretty nice full feel and the smell was A+++.

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We gonna keep the other thread going as well?

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sure, can keep the brewing suggestions and discussions, and this one just for recipies