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Started By
Message
re: Homebrewing: Official Recipe Thread (All-Grain & Extract)
Posted on 12/13/13 at 6:46 pm to s14suspense
Posted on 12/13/13 at 6:46 pm to s14suspense
1-2 whole pineapples? That's a lot!
1
Posted on 12/14/13 at 7:57 am to LoneStarTiger
Yep. It sure is. The fruit ferments too.
Posted on 12/14/13 at 3:43 pm to s14suspense
Oh hell yeah we got a sticky
I'll upload another recipe sometime soon.
I'll upload another recipe sometime soon.
Posted on 12/14/13 at 3:55 pm to s14suspense
I'm still waiting for some recipes from bug and some of our other brewers...
Posted on 12/14/13 at 6:10 pm to SouthOfSouth
Ha! whoops. Definitely had that saison get cross contaminated with some brett when I sent it off for competition. I held a bottle back the same day they were doing judging. Knew it right when I popped the cap and smelled it. Oh well. Still a really drinkable beer, just the brett dinged me hard on style guidelines. Here is the scoresheet if anyone is interested. LINK
Posted on 12/14/13 at 6:33 pm to BottomlandBrew
quote:
Here is the scoresheet if anyone is interested. LINK
Ouch......he who does not compete, competes with no one.
Posted on 12/17/13 at 12:07 am to Zappas Stache
Posted on 12/17/13 at 6:09 pm to Tiger Ryno
Any recs on a recipie for a first time all grain brewer?
Posted on 12/17/13 at 8:09 pm to LSURoss
quote:
Any recs on a recipie for a first time all grain brewer?
Hell I don't know, an IPA? a Stout? Something you've already brewed before just in all grain form so you can tell if you did a good job?
Posted on 12/17/13 at 10:02 pm to s14suspense
My first AG batch was a basic amber ale I had brewed many times. Pretty simple malts and low hops.
Posted on 12/17/13 at 10:37 pm to BottomlandBrew
Our first was our grapefruit rye IPA. Had issues hitting temps and with grains getting under the false bottom. Aggravating.
Ross. Get some extra DME and make sure you can check your gravity. Also, lean on the high side when mashing in. Always seems like you don't account for something and temps can be screwed up.
Ross. Get some extra DME and make sure you can check your gravity. Also, lean on the high side when mashing in. Always seems like you don't account for something and temps can be screwed up.
Posted on 12/18/13 at 10:23 am to s14suspense
Imperial Chocolate Peanut Butter Stout (All Grain)
I brewed this recipe for Zapps last year. It was a fun beer and turned out really well.
Batch Size: 6 Gallons
Target OG: 1.080
Target SRM: 44
Target IBU: 44
Mash @ 152 for 60 minutes
Grains:
11.5 lbs US 2 Row
3 lbs Flaked Barley
12 oz Chocolate 350L
12 oz Pale Chocolate
8 oz Crystal 80L
8 oz Special B
8 oz Roasted Barley
6 oz Crystal 60L
Hops and Boil Additions
.75 oz Magnum 14.7aa @ 60 minutes = 39.4 IBU
1 oz Cascade 6.10 aa @ 10 minutes = 4.4 IBU
8 oz Cocoa Powder
8 oz Lactose
Secondary:
1 lb PB2
8 oz PB2-Chocolate
2 Vanilla Bean Scrapings
Yeast:
Wyeast 1028 London Ale
Notes:
I really wanted more peanut butter flavor in this beer than I ended up with. It was there, but it was faint behind the chocolate and roast flavors.
Since brewing this I've read some brewers who have had success in getting a more pronounced peanut flavor by adding between 1 and 1.5 lbs of crushed unsalted Valencia roasted peanuts to the secondary. I will probably try this next time.
I brewed this recipe for Zapps last year. It was a fun beer and turned out really well.
Batch Size: 6 Gallons
Target OG: 1.080
Target SRM: 44
Target IBU: 44
Mash @ 152 for 60 minutes
Grains:
11.5 lbs US 2 Row
3 lbs Flaked Barley
12 oz Chocolate 350L
12 oz Pale Chocolate
8 oz Crystal 80L
8 oz Special B
8 oz Roasted Barley
6 oz Crystal 60L
Hops and Boil Additions
.75 oz Magnum 14.7aa @ 60 minutes = 39.4 IBU
1 oz Cascade 6.10 aa @ 10 minutes = 4.4 IBU
8 oz Cocoa Powder
8 oz Lactose
Secondary:
1 lb PB2
8 oz PB2-Chocolate
2 Vanilla Bean Scrapings
Yeast:
Wyeast 1028 London Ale
Notes:
I really wanted more peanut butter flavor in this beer than I ended up with. It was there, but it was faint behind the chocolate and roast flavors.
Since brewing this I've read some brewers who have had success in getting a more pronounced peanut flavor by adding between 1 and 1.5 lbs of crushed unsalted Valencia roasted peanuts to the secondary. I will probably try this next time.
This post was edited on 12/19/13 at 11:00 am
Posted on 12/19/13 at 10:20 am to LSUGrad00
Jolly Klaus Christmas IPA
Target OG = 1.075
Target FG = 1.014
ABV = 8.02%
IBU = 75.9
Simple Infusion Mash = 151 (75 minutes)
Fly Sparge = 170
90 minute boil
Grain Bill (14.125 Lbs)
80% Maris Otter
10.2% Caramel 60L
6.2% Caraamber
4% Rye Malt
Hops
.33 oz Mosaic (first wort)
.25 oz Chinook (First Wort)
.25 oz Simcoe - 75
.25 oz Chinook - 60
.25 oz Mosaic - 60
.75 oz Mosaic - 15
.5 oz Cascade - 15
.33 oz Simcoe - 10
.67 oz Mosaic - Whirlpool
.46 oz Cascade - Whirlpool
.45 oz Simcoe - whirlpool
.43 oz Chinook - whirlpool
1 oz Cascade - Dry Hop 5 days
1 oz Mosaic - Dry Hop 5 Days
1 oz Simcoe - Dry Hop 5 Days
Yeast
WLP001 - California Ale w/ Starter
Characteristics:
Deep red IPA with an aroma of Pine and citrus, with a wonderful berry/citrus/slightly piney taste.
Target OG = 1.075
Target FG = 1.014
ABV = 8.02%
IBU = 75.9
Simple Infusion Mash = 151 (75 minutes)
Fly Sparge = 170
90 minute boil
Grain Bill (14.125 Lbs)
80% Maris Otter
10.2% Caramel 60L
6.2% Caraamber
4% Rye Malt
Hops
.33 oz Mosaic (first wort)
.25 oz Chinook (First Wort)
.25 oz Simcoe - 75
.25 oz Chinook - 60
.25 oz Mosaic - 60
.75 oz Mosaic - 15
.5 oz Cascade - 15
.33 oz Simcoe - 10
.67 oz Mosaic - Whirlpool
.46 oz Cascade - Whirlpool
.45 oz Simcoe - whirlpool
.43 oz Chinook - whirlpool
1 oz Cascade - Dry Hop 5 days
1 oz Mosaic - Dry Hop 5 Days
1 oz Simcoe - Dry Hop 5 Days
Yeast
WLP001 - California Ale w/ Starter
Characteristics:
Deep red IPA with an aroma of Pine and citrus, with a wonderful berry/citrus/slightly piney taste.
This post was edited on 1/15/14 at 12:46 pm
Posted on 12/19/13 at 10:26 am to BugAC
'Til Death Belgian Saison
Target OG = 1.055
Target FG = 1.006
ABV = 6.6%
IBU = 26.3
Simple Infusion Mash = 148 @ 60 min.
Fly Sparge = 170
60 minute boil
Grains
11 lbs 1.9 oz
76% Pilsner Malt
9% Rye Malt
4.5% Munich
4.5% White Wheat
1.1% Special B
Hops
1.5 oz Hallertauer - 60
.5 oz. Saaz - 10
Adjuncts
8 oz. Turbinado Sugar - 10 minutes
.5 oz Tangelo Peel - 5 minutes
Yeast
WLP566 Belgian Saison 2
Ferment starting at 70, raise to 80 to finish.
Target OG = 1.055
Target FG = 1.006
ABV = 6.6%
IBU = 26.3
Simple Infusion Mash = 148 @ 60 min.
Fly Sparge = 170
60 minute boil
Grains
11 lbs 1.9 oz
76% Pilsner Malt
9% Rye Malt
4.5% Munich
4.5% White Wheat
1.1% Special B
Hops
1.5 oz Hallertauer - 60
.5 oz. Saaz - 10
Adjuncts
8 oz. Turbinado Sugar - 10 minutes
.5 oz Tangelo Peel - 5 minutes
Yeast
WLP566 Belgian Saison 2
Ferment starting at 70, raise to 80 to finish.
This post was edited on 12/19/13 at 10:44 am
Posted on 12/19/13 at 2:09 pm to BugAC
3rd Prime IPA
Target OG = 1.063
Target FG = 1.012
ABV 6.82%
IBU's = 50.6
Simple Infusion Mash = 152, 60 minutes
Fly Sparge 170
60 Minute Boil
Grains
13.05 lbs Grains
75% 2-Row
8.5% Crystal 20L
8.5% Munich
4.4% Caraamber
2.2% Cara-Pils/Dextrine
Hops
.55 oz Cascade (First Wort)
.55 oz Warrier - 60
.33 oz Chinook - 30
.27 oz Cascade - 15
1 oz Citra - Whirlpool
1 oz Citra - Dry Hop 5 Days
.66 oz Chinook - 5 Days
.2 oz Cascade - 5 Days
Yeast
WLP001 California Ale
This one was my first all-grain recipe i ever created. It came out fantastic. Version 2 will be hopped up more. More bitterness, more Dry Hops.
Target OG = 1.063
Target FG = 1.012
ABV 6.82%
IBU's = 50.6
Simple Infusion Mash = 152, 60 minutes
Fly Sparge 170
60 Minute Boil
Grains
13.05 lbs Grains
75% 2-Row
8.5% Crystal 20L
8.5% Munich
4.4% Caraamber
2.2% Cara-Pils/Dextrine
Hops
.55 oz Cascade (First Wort)
.55 oz Warrier - 60
.33 oz Chinook - 30
.27 oz Cascade - 15
1 oz Citra - Whirlpool
1 oz Citra - Dry Hop 5 Days
.66 oz Chinook - 5 Days
.2 oz Cascade - 5 Days
Yeast
WLP001 California Ale
This one was my first all-grain recipe i ever created. It came out fantastic. Version 2 will be hopped up more. More bitterness, more Dry Hops.
Posted on 12/19/13 at 8:50 pm to SouthOfSouth
Brasserie Maps - Sour Saison
Yeast: House Blend – at least 2 saison and 2 brett strands
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.055 down to 1.045 after sour worting
Final Gravity: 1.003
IBU: 20 (est. due to no chill)
Boiling Time (Minutes): 45
Color: 7
Primary Fermentation (# of Days & Temp): 3 - 5 days open fermentation @ 88 – 92 F
Secondary Fermentation (# of Days & Temp): 30 @ 72
Tasting Notes: Bretty nose with nice citra hop aroma, taste bright, tart, slightly bretty fruity with hint of yeast spiciness and dry finish. Brett comes through more in the nose than in the palate, certainly not the barnyard funk that most people associate with brett.
7 lbs. Two Row
1 lb Oats
0.50 Acid Malt
0.50 Table Sugar
0.25 Belgian CaraMunich
0.5 oz Citra @ 20
0.5 oz Citra @ 10
1 oz Citra @ Dry Hop 21 days
House Yeast Blend
BIAB & No-chill
Mashed at 149 F for 90 mins
Notes: Soured wort with 2 oz of uncrushed 2-row added to wort @ 100 F for 48 hrs, then proceed with normal brew day
Yeast: House Blend – at least 2 saison and 2 brett strands
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.055 down to 1.045 after sour worting
Final Gravity: 1.003
IBU: 20 (est. due to no chill)
Boiling Time (Minutes): 45
Color: 7
Primary Fermentation (# of Days & Temp): 3 - 5 days open fermentation @ 88 – 92 F
Secondary Fermentation (# of Days & Temp): 30 @ 72
Tasting Notes: Bretty nose with nice citra hop aroma, taste bright, tart, slightly bretty fruity with hint of yeast spiciness and dry finish. Brett comes through more in the nose than in the palate, certainly not the barnyard funk that most people associate with brett.
7 lbs. Two Row
1 lb Oats
0.50 Acid Malt
0.50 Table Sugar
0.25 Belgian CaraMunich
0.5 oz Citra @ 20
0.5 oz Citra @ 10
1 oz Citra @ Dry Hop 21 days
House Yeast Blend
BIAB & No-chill
Mashed at 149 F for 90 mins
Notes: Soured wort with 2 oz of uncrushed 2-row added to wort @ 100 F for 48 hrs, then proceed with normal brew day
This post was edited on 4/22/14 at 11:51 am
Posted on 12/20/13 at 3:15 pm to rds dc
I had no clue how many Saison brewers we had up in here... 3 recipes already. I may have to get on this. 
This post was edited on 12/20/13 at 3:16 pm
Posted on 12/20/13 at 3:28 pm to rds dc
quote:
Brasserie Sur Les Sentiers - Sour Saison
I can vouch for this one as well. Very good.
Posted on 12/20/13 at 3:56 pm to rds dc
quote:
Notes: Soured wort with 2 oz of uncrushed 2-row added to wort @ 100 F for 48 hrs
What do you mean by this? Im intrigued but I'm not completely sure what you mean by this.
Thanks!
Posted on 12/20/13 at 4:13 pm to SouthOfSouth
Time for an extract recipe.
Big Wooly Mammoth Espresso Imperial Stout
Steeping Grains:
12oz Crystal 40L
8oz Black Patent malt
8oz 2-row pale malt
2oz Chocolate malt
Steep for 30 minutes at 155
Fermentables:
14lbs Dark LME
9oz dextrose
Other Additions:
8oz Malto-dextrine for 15 minutes
1 whirlfloc tablet for 15 minutes
Hops:
2oz Nugget (13.0%) for 60 minutes
1oz Fuggles (4.5%) for 5 minutes
Yeast:
S-04 Dry English Ale dry yeast
Ferment for 4 weeks. Blow-off tube HIGHLY recommended. Add 2 vanilla beans (scraped) for final 7 days. Patience is key with this one.
Before kegging/bottling, cold steep 5oz ground espresso beans in a quart of water for 24 hours. Filter and add cold coffee to keg/bottling bucket.
OG: 1.101
FG: 1.030
Calories: 320/12oz
IBUs: 35
Color: 36.8 SRM
ABV: 9.3%
Big Wooly Mammoth Espresso Imperial Stout
Steeping Grains:
12oz Crystal 40L
8oz Black Patent malt
8oz 2-row pale malt
2oz Chocolate malt
Steep for 30 minutes at 155
Fermentables:
14lbs Dark LME
9oz dextrose
Other Additions:
8oz Malto-dextrine for 15 minutes
1 whirlfloc tablet for 15 minutes
Hops:
2oz Nugget (13.0%) for 60 minutes
1oz Fuggles (4.5%) for 5 minutes
Yeast:
S-04 Dry English Ale dry yeast
Ferment for 4 weeks. Blow-off tube HIGHLY recommended. Add 2 vanilla beans (scraped) for final 7 days. Patience is key with this one.
Before kegging/bottling, cold steep 5oz ground espresso beans in a quart of water for 24 hours. Filter and add cold coffee to keg/bottling bucket.
OG: 1.101
FG: 1.030
Calories: 320/12oz
IBUs: 35
Color: 36.8 SRM
ABV: 9.3%
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