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