Recipes

These are recipes provided by club members for beers brought to the club meetings.


George Bach (December 2013)

Recipe: George’s Adaptation of Jamil’s Pliny The Elder Clone
Brewer: Brew Club
Style: Imperial IPA
Type: All Grain

Note: This beer was the club Christmas Party beer for December 2013.

Recipe Specifications

Boil Size: 14.50 gal
Post Boil Volume: 13.00 gal
Batch Size (fermenter): 12.00 gal
Bottling Volume: 11.50 gal
Estimated OG: 1.104 SG
Estimated Color: 8.9 SRM
Estimated IBU: 89.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 90 Minutes

Ingredients: (Amt Name Type # %/IBU)

29 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.7 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.9 %
1 lbs Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 2.4 %
1 lbs White Wheat Malt (2.4 SRM) Grain 4 2.4 %
1.00 oz Centennial [10.00 %] – Boil 60.0 min Hop 5 13.3 IBUs
1.00 oz Centennial [10.00 %] – Boil 45.0 min Hop 6 12.2 IBUs
1.00 oz Simcoe [12.00 %] – Boil 45.0 min Hop 7 14.7 IBUs
0.50 oz Chinook [13.00 %] – Boil 45.0 min Hop 8 7.9 IBUs
1.00 oz Chinook [13.00 %] – Boil 30.0 min Hop 9 13.3 IBUs
0.50 oz Columbus (Tomahawk) [15.00 %] – Boil 30. Hop 10 7.7 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] – Boil 15. Hop 11 9.3 IBUs
1.00 oz Warrior [15.00 %] – Boil 15.0 min Hop 12 9.9 IBUs
1.00 oz Centennial [10.00 %] – Boil 1.0 min Hop 13 0.6 IBUs
1.00 oz Simcoe [13.00 %] – Boil 1.0 min Hop 14 0.7 IBUs
2.00 oz Cascade [5.50 %] – Aroma Steep 0.0 min Hop 15 0.0 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16
8 lbs Light Dry Extract (8.0 SRM) Dry Extract 17 19.5 %
4.00 oz Cascade [5.50 %] – Dry Hop 10.0 Days Hop 18 0.0 IBUs
2.00 oz Simcoe [13.00 %] – Dry Hop 10.0 Days Hop 19 0.0 IBUs
0.50 oz Chinook [13.00 %] – Dry Hop 10.0 Days Hop 20 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] – Dry Hop Hop 21 0.0 IBUs

Mash Schedule: Temperature Mash, 1 Step, Full Body

Total Grain Weight: 33 lbs

Name Description Step Temperat Step Time Saccharification
Add 50.25 qt of water at 162.7 F 153.0 F 60 min
SEE IMPORTANT NOTE BELOW
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 8.15 gal water at 168.0 F

Notes:

IMPORTANT: The volume of mash water specified here for the initial infusion is based on a system having a dead space of 9 quarts (which is somewhat high). Dead space includes the volume under the false bottom plus the amount needed to fill the recirculation pump and all associated plumbing. If the target system has a substantially different dead space, adjust the mash water accordingly. If an adjustment is made, the mash-in water temperature specified here will be incorrect. If the target system dead space is less than 9 quarts, then the mash-in temperature will be a little low, and some additional heating will be needed to bring the mash to the proper temperature.

ALSO NOTE that the dry extract is added near the end of the boil, and the hop bittering calculations are based on that.

DRY YEAST should be prepared as follows: Sprinkle the yeast in 12 ounces of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. A wide shallow container (large surface area) works best to avoid clumping during rehydration.


Larry Smith (March 2012)

Belgian Witbier (BJCP: 16A)

Batch:10.5 Gallons
Boil:60 Minutes

Grist:18.50 # total:

8.50 #Pilsner (Belgian)
5.50 #White Wheat
4.50 #Flaked Wheat

Hops:
Cascade 1 oz6.4 AA30 Minutes
Cascade 1 oz6.4 AA 5 Minutes

Other:
1 oz Bitter Orange Peel15 Minutes
1 Tab Whirlflock 15 Minutes
1 oz Coriander Seed – crushed and lightly toasted. 5 Minutes

Yeast: Wyeast 3944 Belgian Witbier1 smack-pack in 1800 ml starter

Mash:Single infusion @ 153F for 70 minutes.


Larry Smith (March 2012)

Irish Red Ale (BJCP: 9D)

Grains:
10 lb British Pale
1 lb Aromatic
1 lb Melanoidin
.5 lb Torrified Wheat
.5 lb Caramunich 60L
4 oz Special B
2 oz Roasted Barley

Hops:
Northern Brewer .75 oz(60 minutes)
Fuggle .50 oz (15 minutes)

Yeast:
WLP004 (Irish Ale Yeast)


Various Club Members (March 2011)

This recipe was part of the clubs second barrel (bourbon/brandy) aged brew experiment. The style is American Imperial Stout. Several members brewed this beer and the batches were blended together in the barrel. The end result was 55 gallons going into the barrel.

Style: Imperial Stout
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
————————–
Batch Size: 10.50 gal
Boil Size: 12.93 gal
Estimated OG: 1.088 SG
Estimated Color: 29.2 SRM
Estimated IBU: 72.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
————
Amount Item Type % or IBU
27.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.26 %
2.00 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 5.80 %
2.00 lb Caramel/Crystal Malt – 80L (80.0 SRM) Grain 5.80 %
2.00 lb Vienna Malt (3.5 SRM) Grain 5.80 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 2.90 %
0.50 lb Roasted Barley (300.0 SRM) Grain 1.45 %
2.50 oz Brewer’s Gold [8.50 %] (60 min) Hops 27.9 IBU
2.50 oz Nugget [12.00 %] (45 min) Hops 36.2 IBU
1.50 oz Northern Brewer [8.50 %] (15 min) Hops 8.3 IBU

Yeast – Safale 05, or Chico

Mash Schedule: Temperature Mash, 1 Step, Full Body Total Grain Weight: 34.50 lb
—————————-
Temperature Mash, 1 Step, Full Body
Step
Time Name Description Step Temp
40 min Saccharification Add 10.78 gal of water at 170.5 F 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F


Larry Smith (June 2010 Open Competition Recipe)

Holy Molé Preakness Porter
12B – Robust Porter, with Chocolate and Chili’s added
OG FG IBUs SRM ABV
1.048 – 1.065
Act: 1.073 1.012 – 1.016
Act: 1.017 25 – 50+
Est: 22.3 22 – 35+
Est: 26 4.8 – 6%
Act: 7.3

05/15/2010 Warm, sunny, slightly breezy

Batch Size: 5 Gallons
Grain Bill:
2 Row Pale 7.50#
CaraRed 1.50#
Steel Cut Oatmeal 1.00# (Chopped in blender and added on top of grain bed)
Victory .50#
Chocolate .50#
Melanoidin .50#
Black Patent .13#
Other Fermentables:
Light Brown Sugar 1.00#
Spices:
Ancho Chili Powder 1 Tbps – Added on top of grain bed
1 Dried Cayenne Pepper – Added on top of grain bed
1/8 Tsp Cinnamon – Added to boil
Hops:
Northern Brewer 8 AA .7 Oz 45 minutes.
*Note: IBU’s left light to allow for bitterness from Cacao.
Yeast:
Wyeast 1098 “British Ale” from starter
Other:
2.5 oz. Cacao Nibs – Added to secondary


Kevin Presson (April 2010 Open Competition Recipe)
Fride splatter tripel

A ProMash Recipe Report:

BJCP Style and Style Guidelines
——————————-

18-C Belgian Strong Ale, Belgian Tripel

Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 45 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
—————-

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 29.48
Anticipated OG: 1.088 Plato: 21.07
Anticipated SRM: 5.6
Anticipated IBU: 31.0
Brewhouse Efficiency: 85 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
—————-

Evaporation Rate: 1.18 Gallons Per Hour
Pre-Boil Wort Size: 12.18 Gal
Pre-Boil Gravity: 1.079 SG 19.17 Plato

Formulas Used
————-

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
82.3 24.26 lbs. Pilsener Belgium 1.037 2
3.4 1.00 lbs. Flaked Barley America 1.032 2
2.5 0.73 lbs. Aromatic Malt Belgium 1.036 25
1.6 0.49 lbs. Biscuit Malt Belgium 1.035 24
10.2 3.00 lbs. Cane Sugar 1.047 0

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
1.54 oz. Horizon Pellet 13.00 29.5 60 min.
0.66 oz. Strisselspalt Pellet 4.00 1.4 10 min.

Extras

Amount Name Type Time
————————————————————————–
1.10 Oz Corriander Seed Spice 5 Min.(boil)

Yeast
—–

White Labs WLP550 Belgian Ale

Water Profile
————-

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00

Mash Schedule
————-

Mash Type: Single Step

Grain Lbs: 26.48
Water Qts: 30.00 – Before Additional Infusions
Water Gal: 7.50 – Before Additional Infusions

Qts Water Per Lbs Grain: 1.13 – Before Additional Infusions

Saccharification Rest Temp : 150 Time: 40
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 168 Time: 40

Total Mash Volume Gal: 9.62 – Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Rich Place (July 2009 Competition Winner)
Out of time CAP

A ProMash Recipe Report

BJCP Style and Style Guidelines
——————————-

02-C Pilsner, Classic American Pilsner

Min OG: 1.044 Max OG: 1.060
Min IBU: 25 Max IBU: 40
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
—————-

Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 18.00
Anticipated OG: 1.053 Plato: 13.09
Anticipated SRM: 3.5
Anticipated IBU: 30.5
Brewhouse Efficiency: 60 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
—————-

Evaporation Rate: 1.18 Gallons Per Hour
Pre-Boil Wort Size: 9.48 Gal
Pre-Boil Gravity: 1.045 SG 11.12 Plato

Formulas Used
————-

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
77.8 14.00 lbs. Pilsen (2 Row) France 1.039 2
22.2 4.00 lbs. Flaked Corn (Maize) America 1.040 1

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
0.33 oz. Chinook Whole 14.30 11.1 60 min.
0.75 oz. Saaz Whole 3.20 5.6 60 min.
0.50 oz. Hallertauer Organic Whole 8.60 7.8 30 min.
0.60 oz. Hallertauer Organic Whole 8.60 6.0 15 min.
1.00 oz. Liberty Whole 4.40 0.0 0 min.

Yeast
—–

Water Profile
————-

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00

Mash Schedule
————-

Mash Name:

Total Grain Lbs: 18.00
Total Water Qts: 27.00 – Before Additional Infusions
Total Water Gal: 6.75 – Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
———————————————————————————
sac rest 5 30 148 148 Infuse 157 27.00 1.50

Total Water Qts: 27.00 – After Additional Infusions
Total Water Gal: 6.75 – After Additional Infusions
Total Mash Volume Gal: 8.19 – After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Rich Place (June 2009 Style Competition Winner)
PitPorter

A ProMash Recipe Report

BJCP Style and Style Guidelines
——————————-

12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

Recipe Specifics
—————-

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.66
Anticipated OG: 1.061 Plato: 14.86
Anticipated SRM: 27.8
Anticipated IBU: 48.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
—————-

Evaporation Rate: 1.18 Gallons Per Hour
Pre-Boil Wort Size: 12.18 Gal
Pre-Boil Gravity: 1.055 SG 13.49 Plato

Formulas Used
————-

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
81.8 21.00 lbs. Maris Otter Pale Malt(2-row) Great Britain 1.038 3
7.8 2.00 lbs. CaraMunich 60 France 1.034 60
4.9 1.25 lbs. Pale Chocolate Malt Great Britain 1.031 200
2.9 0.75 lbs. Wheat Malt Belgium 1.038 2
2.6 0.66 lbs. Black Patent Malt Great Britain 1.027 525

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
2.50 oz. Northern Brewer Whole 8.70 35.2 60 min.
2.00 oz. Willamette Whole 5.40 13.4 30 min.
1.00 oz. Willamette Whole 5.40 0.0 0 min.

Yeast
—–

WYeast 1968 London Extra Special Bitter

Water Profile
————-

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00

Mash Schedule
————-

Mash Type: Single Step

Grain Lbs: 25.66
Water Qts: 0.00 – Before Additional Infusions
Water Gal: 0.00 – Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 – Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 0.00 – Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Larry Smith (June 2009)
10-A: American Pale Ale
(Flying Dog “Doggy Style” Clone)

OG FG IBUs SRM ABV
1.045 – 1.060
Actual: 1.058 1.010 – 1.015
Actual: 1.009 30 – 45+
Est: 49.1 5 – 14
Est:: 15.5 4.5 – 6%
Act: 6.6%

Date: Wednesday, June 3, 2009

Recipe:
Size: 7.5 Gallons
Boil: 100 Minutes
Grist: 18 lbs total.
16.5 # 2-Row Pale (90%)
1.65 # Crystal 80L (9%) – Recipe called for 90L, but was unavailable.
.183 # Chocolate Malt (1%)
Hops:
Northern Brewer 1.5 oz – 90 Minutes
Cascade 1.0 oz – 5 Minutes
Cascade 1.0 oz – Dry Hop, added to secondary.
Yeast: WLP001 (DuClaw House yeast – donated by Jim Wagner)
Water:
Used 1.25 qts / Lb grist, or 5.75 gallons at dough in.
Process:
1) Mash: Roughly 1 hour
Strike at 143F
Gradually step up to 158F over 1 hour (using HERMS)
Mash Out at 168
2) Sparge: Roughly 1 hour
Slow and steady to yield ~10 gallons of wort.
3) Boil: 100 minutes to yield ~8 gallons.
Once boil is reached, allow 10 minutes for hot break to form.
Add first hops at T–90 minutes.
Add aroma hops at T-5 minutes.
4) Other:
Dry hop in secondary for 2 weeks before bottling/kegging.


Bob Spencer (March 2009 Open Competition Winner)
Bob’s Doppelbock

Size:5 gal
OG: 1.140
FG: 1.031
IBU: 29.2
ABV: 14.74%
Boil Time: 60 min
Grain/Extract: 17.25 lb Weyermanns Pilsner
1.75 lb Crystal 40L
.75 lb Chocolate malt
Hops: 1 oz Halertau Northern Brewer 2 min 8.5%
1.5 oz Magnum 30 min 14%
Yeast: WLP920


Unlisted Brewer (February 2009 Style Competition Winner)
Blue Eyed Belgian Bikini Blonde

A ProMash Recipe Report

BJCP Style and Style Guidelines
——————————-

18-A Belgian Strong Ale, Belgian Blond Ale

Min OG: 1.062 Max OG: 1.075
Min IBU: 20 Max IBU: 30
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
—————-

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 23.00
Anticipated OG: 1.077 Plato: 18.73
Anticipated SRM: 5.8
Anticipated IBU: 30.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
—————-

Evaporation Rate: 1.18 Gallons Per Hour
Pre-Boil Wort Size: 11.18 Gal
Pre-Boil Gravity: 1.069 SG 16.87 Plato

Formulas Used
————-

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
78.3 18.00 lbs. Pilsen (2 Row) France 1.039 2
4.3 1.00 lbs. Crystal 40L America 1.034 40
17.4 4.00 lbs. Candy Sugar 1.047 0

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
2.00 oz. Goldings – E.K. Pellet 5.00 16.6 50 min.
2.00 oz. Goldings – E.K. Pellet 5.00 10.6 20 min.
2.00 oz. Goldings – E.K. Pellet 5.00 3.5 5 min.

Yeast
—–

White Labs WLP500 Trappist Ale

Water Profile
————-

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00

Mash Schedule
————-

Mash Type: Multi Step

Grain Lbs: 19.00
Water Qts: 26.25 – Before Additional Infusions
Water Gal: 6.56 – Before Additional Infusions

Qts Water Per Lbs Grain: 1.38 – Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 150 Time: 30
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 168 Time: 45

Total Mash Volume Gal: 8.08 – Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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