# ZBATCHES

ZBATCHFOLDER: Pers.
ZBATCHNAME: Lugtread Clone/Kolsch
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Kolsch
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Kolsch/Lugtread 

  Pre boil 1035 at 160 = 1.057  11.5 gal

  Added .5 gal:  1.025 at 196 = 1.059
  Added 1 gal:   1.022 at 196 = 1.056

  1.030 at 178 = 1.058

  Og 1032 at 90.5 = 1.036

  Calc fg: 1011
  Kolsch fg: 1014
  Lugtread fg: 1016


ZBATCHFOLDER: Pers.
ZBATCHNAME: Garage Czech
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Bohemian Pilsener
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Boil kettle volume 11.5 gal
  Pre boil Og: 1072
  Post boil OG: 1070
  Calc fg: 1021

  7 days sg: 1030
  14 days sg: 1020


ZBATCHFOLDER: Pers.
ZBATCHNAME: Czech Delight (All Grain)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: German Pilsner (Pils)
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Czech delight
  Boil kettle volume 11.5 gal
  Pre boil OG: 1054 @ 68f
  Post boil OG: 1052 @65f
  Calc fg: 1012

  6 days sg: 1020
  13 days sg: 1015
  14 days sg: 1014


ZBATCHFOLDER: Pers.
ZBATCHNAME: Lugtread Clone/Kolsch
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Kolsch
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Mashed with 5.5 gals
  Topped up to 13 gal in boil kettle

  Pre boil sg:         1040
  13 gallons

  Post boil: (in fermentor)
  11.25 gal
  IG: 1043


  IG: 1044
  Fg: 1012 WL
  Fg:  1011 Wyeast 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Eggnog Milk Stout
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Christmas / Winter Specialty Spiced Beer
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Notes
  4 cinnamon sticks
  2 vanilla bean, split
  10 cloves
  20 blades of mace
  1tsp nutmeg
  Steeped separately and added at end of boil

  Pre boil OG: 1052 6 gal @84f (bad)
  Post boil OG: 1066 5.5 gal @ 70f
  Fg: 1022


ZBATCHFOLDER: Pers.
ZBATCHNAME: Petite Blonde
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Blonde Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Per boil sg: 1046
  Post boil sg: 1052
  8days sg:1010

  Gilded Blond
  Lycisca
  Valeria Messalina
  Wolf girl


ZBATCHFOLDER: Pers.
ZBATCHNAME: Bohemian Pilsner (Jamil)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Bohemian Pilsener
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Pre boil SG: 1044 @84F. = 1047
  Pre boil SG: 1047 @69F

  Green zip tie=s-23

  OG(s-23): 1060
  OG(Wyeast): 1058

  Sg(s-23) day 4: 1042
  Sg(Wyeast) day 4: 1054

  Sg(s-23) day 12: 1020
  Sg(Wyeast) day 12: 1030

  Sg(s-23) day 20: 1018
  Sg(Wyeast) day 20: 1018


ZBATCHFOLDER: Pers.
ZBATCHNAME: Festa Czech Pilsner
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Bohemian Pilsener
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Top (w-34/70)
  Bottom (s-23)

  Day4:
  W-34/70: 1020-1022
  S-23: 1026

  Day 10: 
  W-34/70: 1017
  S-23: 1018

  Day 18:
  W-34/70: 1013
  S-23: 1012

  Day 24:
  W-34/70: 1011
  S-23: 1011


ZBATCHFOLDER: Pers.
ZBATCHNAME: Ahhh PA
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Started with hot water
  11:10 mash in
  4:00 finished. 
  Hop stopper clogged. Auto siphoned to carboys. Only got 10 gallons in carboys. 

  Pre boil sg: 1060
  Post boil sg: 1066

  Diluted with .5gallons 
  New volume: 11 gallons across 2 carboys

  OG: 1060

  Day after diluting, carboys blew off 

  Cold crashed on day: 11

  Kegged day: 14

  Fg: 1010


ZBATCHFOLDER: Pers.
ZBATCHNAME: Kolsch (Lugtread Clone)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: German Pilsner (Pils)
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  First runnings: 1066
  Pre boil sg(refract): 1037
  Pre boil sg: 1040

  Post boil sg(refract): 1041
  Post boil sg: 1044

  Danby fridge set to 4

  6 weeks after brew it tastes great!
  Laggered under pressure for 2+ weeks. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Garage Czech (extract)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Lite American Lager
ZBATCHTYPE: Partial Mash
ZBATCHNOTES:
  Inventory adjusted. 

  Used 6x 1.3 kg Muntons plain malt extract. Weight was 2lbs per container. 

  Preboil volume was 13.25 gal
  (forgot to compensate for volume of extract which was 1.25 gal)

  Pre boil SG: 1055 (refract)
  Pre boil SG: 1052 (hydrometer)

  Post boil SG: 1060


      


ZBATCHFOLDER: Pers.
ZBATCHNAME: Helles Yeah
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Munich Helles
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Refract 1054

  Og: 1056

  Diluting to 1050 with tap water

  Added 3 packets of s23 to one carboy and 4 packets of w34 to the other. 

  Don't know why I put so much yeast. Wasn't thinking. 

  S23 - 2 weeks: 1016

  S23 - 3 weeks: 1015
  W34 - 3 weeks: 1016

  Swirled batches at 3 weeks

  Cold crashed a day later - 3C

  Fg(S23):   
  Fg(W34):  


ZBATCHFOLDER: Pers.
ZBATCHNAME: Ahhh PA
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Dry hoped 1/2 with 3 oz Amerillo 
  Other half with crystal and citra. 

  The Amerillo dry hoped wasn't as good as the crystal/citra dry hop. 


  Use 3oz of citra and crystal for 10gal. 

  Mashed this one at 150. Would be better at 154 or higher. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Bitter Winter
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Ore boil sg 44
  Post boil sg 45
  Volume 13.75 gal
  Ore boil volume 14.25 gal

  Too much water. 
  Boil off calc wrong
  Fixed to 1ga/h boil off

  1012 on May 16. Day 6. Fast!
  1012 on May 22. 

  Very good!!


ZBATCHFOLDER: All
ZBATCHNAME: Come On Honey
ZBATCHSTAGE: Primary
ZBATCHSTYLE: California Common Beer
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Pre boil sg 1044 (refract)
  Pre boil sg  10?? (hydrometer)

  At 45% power level during boil of 13.25 gal

  Post boil sg 1049 (refract)
  Post boil sg 1050 (hydrometer)


ZBATCHFOLDER: Pers.
ZBATCHNAME: East Enders (All Grain)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Classic American Pilsner
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Pre boil sg: 1042
  Post boil sg: 1044

  Initial taste is sour!! We will let this lager for a while. 

  Bad. Dumped it. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Come On Honey
ZBATCHSTAGE: Primary
ZBATCHSTYLE: California Common Beer
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Somehow deleted this. 

  Sg was bang on or so. 

  1010 fg on May 30. 

  Not bad. Came out a bit spicy. Infection??


ZBATCHFOLDER: Pers.
ZBATCHNAME: Bitter Get Two
ZBATCHSTAGE: Cold Crash
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  91.8% marris otter
  5.5% caramunich I
  2.6% carabihemian

  Hops:

  Fuggles
  Goldings 
  Legacy

  Ibu: 32


  Could try S04 as it is an English ale yeast



  Mashed at 158


ZBATCHFOLDER: Pers.
ZBATCHNAME: Zywiec Clone
ZBATCHSTAGE: Primary
ZBATCHSTYLE: German Pilsner (Pils)
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Tested after 3 weeks. Needs more time. 

  On Nov 16th. Taste great! 2
  Months from brew day. 

  Drinking the last keg on New Years. Taste great. A bit sweet but good. 3 months of lagering. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Ahhh PA (Lite) pils (Batch Copy)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Dry hopped 5g with 3oz Centenial
  Dry hopped 5g with 3oz Simcoe

  After 8 days

  Centenial hoped version is very smooth with great smell as opposed to the simco which is a bit harsh.  Centenial rocks!


ZBATCHFOLDER: Pers.
ZBATCHNAME: Smashing Pumpkin Ale (LH)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Spice, Herb, or Vegetable Beer
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Add 2 cans pumpkin to mash and 2 cans to boil.  1 can = 796ml pure pumpkin. 

  Add pumpkin pie spice to flavor when serving or when kegging. 

  Add 1tsp of pumpkin spice per 5 gallon. 

  For 2 tsp of pumpkin spice use:

  1 tsp cinnamon
  1/4 tsp nutmeg
  1/4 tsp ginger
  1/8 tsp cloves


  Perfect pumpkin ale. 2 thumbs up. 

  I personally would maybe add some more hops to bitter it a bit.  

  Maybe a bit maltier would be better.  Mash higher. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: DUSSELDORF ALTBIER
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Dusseldorf Altbier
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Has a bit of a twang to it. Sour? Maybe?

  Don't remember that from last nights sampling. Might be from the small keg.  Hmmm

  K, something is wrong with this brew. Not good. Aging not helping.  

  Might have fermented a bit on the hot side? Was just left in my basement.  


ZBATCHFOLDER: Pers.
ZBATCHNAME: BrainBerry Ale
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Dusseldorf Altbier
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Has a bit of a twang to it. Sour? Maybe?

  Don't remember that from last nights sampling. Might be from the small keg.  Hmmm

  Nope, it all has a spicy taste. 

  Added juice from 1 pomegranate to 1/2 keg.  Need to double that.  So, juice from 4 pomegranates per keg.  


ZBATCHFOLDER: Pers.
ZBATCHNAME: Ahhh PA (Lite)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Hallertau in one carboy and crystal in the other.  

  Put 1 oz chinook in the small carboy. 

  Hallertau batch is awesome!


ZBATCHFOLDER: Pers.
ZBATCHNAME: Kal's Kolsch
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Kolsch
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  2 oz of 2011 hallertau. Unknown AA

  Pre boil sg: 1036
  Post boil sg: 1044


  Jan  25, 2015 - delicious. Almost 2 months lagering. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Bitter Get Two (Bitter Mutt)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  11 lb 6 oz marris
  Up to 17 lbs 12 oz pilsner 
  Rest bohemian pilsner


  Possible Beer Names

  Mix Mash
  Bitter Mutt

  1018 on Sunday Nov 30. 9 days
  Too cold?


ZBATCHFOLDER: Pers.
ZBATCHNAME: Wood's Winter Warmer (Winter Wood)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Specialty Beer
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Notes:

  Allspice berries added without crushing
  Cloves added without crushing
  Orange peals were grated. Just the peel, not the rine. 

  Water was adjusted to balanced. 
  Ca: 50 Mg: 10 Na: 18 Cl: 70 SO4: 70

  Added 150 ml molasses at 25 min. 

  Possible Name: Winter Wood

  1024 after 8 days


ZBATCHFOLDER: Pers.
ZBATCHNAME: Ahhh PA (Lite) pils (Batch Copy)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Subbed cascade for centennial.  We shall see. 

  Using Hana ph meter, we want. Ph of 5.2-5.4(145-165)  instead of 5.4-5.6 (room temp)

  A higher ph (more basic) -> sweater beer
  A lower ph (more acidic) -> drier beer

  Measure ph. Add 1/2 ml of 88%lactic acid 
  Stir and remeasure. 
  It usually takes 1 or 2 ml at most for a mash of this size. 

  Sparge water should be 5.6 to 5.8

  Pre boil ph should be around 5.0-5.5. 



  Mash ph was 5.38 with no adjustments. 
  Mash 5.35 after 0.5 ml
  Sparge water at 5.83

  Pre boil sg: 1054
  Expecting post boil sg: 1058-1061
  Need to see what boil off is. 
  How many gallons per hour. 

  Was 1g/hour

  May dilute to get more. 

  Diluted to 1053 from 1058. Made an extra 3.5 gallons or so  

  Efficiency was close to 90%. 

  New Vol = (OG x Vol)/targetSG

  15.87 = (58 x 14.5)/53

  Dry hopping at day 9
  Carboy 1 - 1.5 hallertau, 2 cascade
  Carboy 2 - 1.5 hallertau, 1.65 Centenial 
  Carboy 3 (small) - 1 hallertau, 1 mosaic 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Ahhh PA (Lite)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Using Hana ph meter, we want. Ph of 5.2-5.4(145-165)  instead of 5.4-5.6 (room temp)

  A higher ph (more basic) -> sweater beer
  A lower ph (more acidic) -> drier beer

  Measure ph. Add 1/2 ml of 88%lactic acid 
  Stir and remeasure. 
  It usually takes 1 or 2 ml at most for a mash of this size. 

  Sparge water should be 5.6 to 5.8

  Pre boil ph should be around 5.0-5.5. 



  Mash ph was 5.41 with no adjustments. 

  Original sparge water ph was 7.1 or so

  Can't seem to get an accurate reading with the ph meter.  Arggg!

  Pre boil sg: 1054
  Post boil SG: 1060

  At day 9:sg=1012


ZBATCHFOLDER: All
ZBATCHNAME: EdWort's Haus Pale Ale - Sure Thing
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American Pale Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Taken from popular mechanics 

  EdWort's Haus Pale Ale

  This recipe was provided by Ed Wort from Bee Cave, Tx. Ed Wort is a moderator of homebrewtalk. 

  Wort describes this as "a beer that everyone likes. It's light, crisp, dry, and very tasty."

  Original recipe has Nottingham dry yeast. 

  Pre boil sg: 1042

  Boiling: 240 at 65% power. 
  Setting initially at 212. Then 213. 
  Boiling at 212.9-213.4 for 14.5 gallons. 
  At 70% it wants to boil over. 

  Post boil og: 1053

  Took 2.5 h to do boil to carboy. 


  Tasted excellent on March 4th.  So 2-3 weeks of lagering after kegging. 

  I still detect a bit of souring. Hmmm. No sweetness to this brew at all. 


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA (Lite)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments. 

  Did this brew over 2 days. 
  Added grain with mash temp at 158. Took 20+ minutes to get back to temp. 

  Next time, need to have temp higher and adjust it down just after adding the grain. 


ZBATCHFOLDER: All
ZBATCHNAME: Lakefront ESB - Bitter Winter
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Added the hops after chilling directly to the carboy. Hoping for no infection.  Time will tell. 

  This beer is the winner!
  Loved it. 


ZBATCHFOLDER: All
ZBATCHNAME: Golden Rails (original) - Honey Bunny
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American Amber Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Put too much in the Bk. 
  Have 15.25 gals with a pre boil OG of 1044. 

  Pretty good. Not my favorite but people like it. 

  3 weeks later it is a really good beer. Nothing bad to say about this beer. Great beer. 


ZBATCHFOLDER: All
ZBATCHNAME: Guiness - Dark Matter
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Dry Stout
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Grind the toasted barley in. Burr grinder and add it to the mash after it has competed. Then stir the mash well and start mash out. 

  To get the sour twang, add a drop of lactic acid to a pint and then pour your pint. 
  ---

  My notes: 

  Recipe called for Marris Otter but I was out so I subbed some bohemian Pilsner and some Melanoiden(biscuit). We shall see. 

  I used whole hops from 2011. 

  Also, I just ground up the toasted barley normally and added it to the mash at mash out. 

  1015 after 5 days. 

  I cold crashed 1 carboy after 6 days. Kegged at 7 days. Tastes great. Very much like Guinness. No twang but could play with the lactic acid to see. 

  Cold crashed another carboy at 7 days. Need to check fg to see. 


  -- tasting notes--  

  Turned out great! Maybe less roasted barley or special b next time. Would think this would be creamy with nitrogen and a stout faucet. 

  Mixed this with some of my honey ale (1/4-1/3 stout to honey) tasted amazing. 


ZBATCHFOLDER: Fav. 1
ZBATCHNAME: Ahhh PA (Lite)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments. 

  Did this brew over 2 days. 

  Added grain with mash temp at 172. (Hlt at 178) Mash temp dropped to 157 after adding grain and then slowly went up to 162 and then back down to temp. The Recirc into the herms caused the temp to raise up. Need to take this into consideration next time. About 30 mins was spent at 162-158. 

  Next time, add grain to mash at about 170. 


  Subbing Columbus(Tomahawk) for warrior. 

  Dry hopped at day 7. 


ZBATCHFOLDER: All
ZBATCHNAME: Deer John
ZBATCHSTAGE: Secondary
ZBATCHSTYLE: Standard American Lager
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Lagering technique taken from:

  Http://brulosophy.com/methods/lager-method/

  Step 1: Primary Fermentation
  Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. 

  Step 2: The Ramp Up
  Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

  Step 3: The Ramp Down
  When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear.

  ---

  I started at 50F/10C with the probe on the side of the carboy. 

  Need to start changing temp when it gets to 1034. 

  Day 5 - sg: 1042 at 66F
  Day 7 - sg: 1042 at 50F. Corrected 1040
  Day 12 - sg: 1026 at 50F. Corrected to 1024

  Day 12 - Set ferm temp to 12.8F or 55F

  Removed heater from fridge as it seemed to cause it to heat up to quickly. 

  Day 14 - set it to 15.5C or 60F
  Day 15 - set to 18.3C or 65F


ZBATCHFOLDER: Fav. 1
ZBATCHNAME: Ahhh PA (Lite)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments. 

  Did this brew over 2 days. 

  Subbing Columbus(Tomahawk) for warrior. 
  Used 8oz centennial because I was out of Amarillo. 

  Dry hopped at day 7. 
  Cold crashed at day 13. Sg was 1012. 
  So dry hopped for 6 days before cold crashing. 


ZBATCHFOLDER: All
ZBATCHNAME: Kolsch (New)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Kolsch
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Og: 1050

  All new recipe. Ad hoc. A little bit of Melanoiden to give it a biscuit taste. 

  Chilled to 76

  Then added yeast and setup in fridge. Fridge set to 50 with probe attached to carboy. 

  Now just wait, and wait and wait.....

  Day 14: Sg: 1022
  Day  18: Raised temp to 55
  Day 19:  Raised temp to 60
  Day 22:  Raised to 65
  Day 25: Sg: 1011 - Cold crashed - temp 37

  Had a twang but 11 months later it was good. Darker than it should be. Didn't like it for a long time. 


      
   


ZBATCHFOLDER: All
ZBATCHNAME: Bitter Winter 2
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Changed this up a bit. Different ingredients and no dry hop. Moved dry hops to 0 minute and added more 60 min hop. 

  Also change boil to 60 mins and added changed grain bill. Essentially a totally different brew. 

  Day 11: Sg: 1012
  Day 14: cold crashed
  Day  22: kegged

  Tasting notes after force carbing:
  - taste good. Not very bitter. Bit of a malty flavor. Maybe a bit light but quite enjoyable. 
  Maybe a bit more bitter next time. 
  - did use hops from Joel's hop buy which could be questionable. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Smashing Pumpkin Ale (LH)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Spice, Herb, or Vegetable Beer
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Batch Notes

  Tweaked this recipe. Change malt bill. 
  Also, didn't use any rice hulls although I should have. Probably should have used 2 lbs. got a low flow and somewhat stuck sparse. Curious to see what my pre boil Sg is. 

  Og: 1044. Not adding rice hills was a bad idea. 
  Day 2: Vigorous fermentation. Added blow off tube. 

  Day 14: 1015 Odd. Figured it would be all done. 

  Day 18: 1012 cold crashing now. 



  --
  Recipe Notes

  Add 2 cans pumpkin to mash and 2 cans to boil.  1 can = 796ml pure pumpkin. 

  Add pumpkin pie spice to flavor when serving or when kegging. 

  Add 1tsp of pumpkin spice per 5 gallon. 

  For 2 tsp of pumpkin spice use:

  1 tsp cinnamon
  1/4 tsp nutmeg
  1/4 tsp ginger
  1/8 tsp cloves


  Perfect pumpkin ale. 2 thumbs up. 

  I personally would maybe add some more hops to bitter it a bit.  

  Maybe a bit maltier would be better.  Mash higher. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Ahhh PA (Lite)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments. 

  Did this brew over 2 days

  Changed a few things. 

  - Added a lb of carafoam to the mash. 

  - used Amarillo for the 60min hop
  - accidentally added the 5 min hop at 10

  Somehow I ended up with an OG: 1052
  Maybe I shorted the mash by 5lbs of 2 row
  Weird. 

  1/2 batch dry hopping with 3oz Amarillo 
  1/2 with 1.5 oz citra and 1.5 oz crystal


ZBATCHFOLDER: All
ZBATCHNAME: Guiness - Dark Matter
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Dry Stout
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  My notes: 
  Tweaked from last time. Used Maris and Melanoiden. 

  Also, I just ground up the toasted barley normally and added it to the mash at mash out. 
  Once mash out temp was reached. 


ZBATCHFOLDER: All
ZBATCHNAME: Palisade Bitter (Mass Dilution)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Mass dilution. 
  Added grain to mash tun then added 
  10 gal water at 168

  Mash temp seemed to go down to 132F
  Took a while for it to get to 150. 
  Need to investigate mash temp probe. 

  Going to boil for 10 gal batch and dilute when going into carboys with previously boiled water. 

  Aiming for:
  Boil size: 10.8Gal
  Pre boil OG: 1089
  OG:  1094

  Something wrong

  OG: 1074
  Vol: 4gal

  Ok. Split batch and diluted to 8gal. 
  OG (9 hours after pitch): 1045

  Dry hopped one carboy with 1 oz palisade

  ---

  Tasting notes:

  Good. Kinda watery. Maybe cuz of the dilution. 
  Interesting taste. No complaints. 


ZBATCHFOLDER: All
ZBATCHNAME: Centennial Blond
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Blonde Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Forgot to take a gravity reading as it was really late. Will take one this morning.  

  OG (9 hours after pitching): 1050

  Dry hoped one carboy with 1 oz centennial 

  ---
  Tasting notes:

  Pretty good. Both versions (hoped vs not) are very good. 

  I think I like the hopped one a bit more. So drinkable.  Yum! 


  Final gravity seems to be 1016. Weird. 

  Better dry hopped. 


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA (Low IBU)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American Pale Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Mass dilution

  Doing 24gal

  Expected og: 1.119 after boil
  Dilute to 1062

  Ok. So that was stupid!

  Too much malt. Couldn't even get it all in the Keggle.  Had to scoop half a bucket out just to get it to flow. Even then this was a shit show. 

  Temp was everywhere. Sparge was stuck or flowing slow.   52 lbs of grain does not work in a Keggle. A ratio less then 1.5 is a bad idea. 

  So, ended up with 15gal at 1052


ZBATCHFOLDER: All
ZBATCHNAME: Bitter Winter 3
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Changed this up a bit. 

  Different ingredients. 

  Carafoam and crystal 20 from 2012

  Pre boil Sg: 1048
  Post boil Sg: 1054
  Post boil sg2(fermentor): 1052

  Next time, less Crystal and more bittering. 


ZBATCHFOLDER: All
ZBATCHNAME: Cream Ale
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Cream Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Added the 2nd batch of cascade at 15. Adjusted recipe. 

  Accidentally stopped the brew 5 minutes early.  Oh well. 


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA (Low IBU)
ZBATCHSTAGE: Planned
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Mash

  Ph(Hannah): 5.38
  Ph(cheap): 5.50

  HLT 
  Ph(Hannah): 7.10
  Ph(cheap): 7.55

  Dry Hopped at day 4. 
  Cold crashed 1 carboy at day 9 I order to have some for New Years. 

  Fg at day 9: 1016


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA (Low IBU)
ZBATCHSTAGE: Bottle/Keg
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Mash

  Ph(Hannah): 5.35 with no adjustment. 
  Pre boil Sg: 1056
  Post boil Sg: 1060 or 1062

  So, apparently I didn't swirl the immersion chiller and the first 5gal was around 70f and the second 5g was about 90f. So, I chilled the second carboy in cold water until it got to 70f or so. 


ZBATCHFOLDER: All
ZBATCHNAME: Centennial Blond
ZBATCHSTAGE: Planned
ZBATCHSTYLE: Blonde Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Did water adjustments to balanced and mash ph was 5.4 without adjustment. So nothing added. 

  Set HLT to 160. Then mashed in and set it to 152. Mash temp equalized at 149. Perfect. 
  Apparent issue with micro controller has caused no logging. Sucks cuz it seemed pretty good. 

  Hit my numbers. Made almost 12 gallons. 

  After 2 weeks it's at 1012. Cold crashed started. 
  Kinda a buttery taste to it. Diacetyl. Hmmm
  Hope that disappears. We shall see. Could also be the centennial dry hops.  Still very drinkable. 
  These comments are all from the sample jar. 


ZBATCHFOLDER: All
ZBATCHNAME: Munich Helles
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Munich Helles
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Double batch. Diluting to 24 gal. 

  Water balanced to
  Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

  Mashed with 12 gal instead of 13. 

  Set HLT to 160.  Mashed in and set HLT to 152. Pretty much perfect. 

  Ph Mash: 5.4-5.5 
  Water PH: 7.5

  No mash adjustment done. 

  Ended up using 3 oz hallertau 2011 ?AA and 3 oz hallertau 2012 5.6%AA


  K, so massive boil over. Lost a lot. 
  Ended up with 15g at 1054. Before boil. 
  Only used 4 oz of hops. Rest was wet and garbage. 

  Going to dilute with 4 extra gal to get 3 kegs. 

  Ended up diluting with enough water to get 1048 some how.  Weird. So, probably diluted with an extra 5-6 gal and ended up with about 18 gal in the carboys. All good considering. 

  I'm curious about my efficiency. Might have been pretty high. 

  Took about 48 hours to show any good sign of fermentation.  After the morning of the third day it had a heathy crosen.(sp?)


ZBATCHFOLDER: All
ZBATCHNAME: Bitter Winter 4
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Balanced to 
  Ca: 50, Mg: 11, Na: 19, Cl: 72, SO4: 73

  Pre boil Sg: 1042

  Post boil at 66f is 1044. 


ZBATCHFOLDER: All
ZBATCHNAME: Columbus Blonde
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Blonde Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Substituted Columbus for centennial. 
  Also added flaked barley. A mix of my cream ale and blonde. 

  Mashed in around 153. Had to add ice to get it to there.  

  Ph about 5.6


ZBATCHFOLDER: All
ZBATCHNAME: Centennial Blond
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Blonde Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Did water chemistry for 15gal and 8gal

  Mashed with 8 gal water

  Milled the grain a week or so ago. 

  Mashed in with hot at 160 (162 in HLT). Addition of grain brought mash temp down to 151.3 or so. Could have mashed in with mash water at 158 to get slightly better. But all good. 

  After 5 mins of mash, temp rose to 152.8. 
  After 10 mins, rose to 155. 

  Preboil sg: 1047

  Day 15 fg: 1012. Started cold crashing. 


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA (Low IBU)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Did water adjustments

  Mashed in with mt temp at 162. Dropped to 153. 
  Set HLT to 160. 

  Looks like it hit 158 in the mash. 

  Pre boil SG: 1060

  1015 on day 15 so letting it sit a little while longer. 


ZBATCHFOLDER: All
ZBATCHNAME: Bitter Winter 5
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Changed this up a bit. 

  Different ingredients. 

  Day 15: sg 1016
  Tastes delicious. Should just keg it now but I'll leave it for a couple more days. 


ZBATCHFOLDER: All
ZBATCHNAME: Mass Dilution Ale (MDA)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Munich Helles
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Double batch. Diluting to 24 gal. 

  Water balanced to
  Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

  Mashed with 12 gal instead of 13. 

  Set HLT to 160.  Mashed in and set HLT to 152. Pretty much perfect. 

  Pre boil sg: 1074

  Boiled over again maybe 20 min into boil. 

  Dons carboys at 5g at 1040

  My carboys at 6g and 1038

  Jan 19 - Delicious.  So at least 3 weeks lagering. 


ZBATCHFOLDER: All
ZBATCHNAME: Mass Dilution Ale (Lite)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Munich Helles
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Second runnings from previous batch. Had 5gal and added 1 gal city water. 

  Pre boil sg 1020. 

  Trying to do 5gal is hard with my setup. The element is so high it's hard to chill. Min size is 5gal. 6gal is better which is what I did. Temp prob is too high and doesn't register. I used 50% power which made for a vigorous boil. 


ZBATCHFOLDER: All
ZBATCHNAME: Helles Ale (MDA)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Munich Helles
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Double batch. Diluting to 24 gal. 

  Water balanced to
  Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

  Mashed with 12 gal

  Set HLT to 160.  Mashed in and set HLT to 152. 

  Pre boil sg: 1060 , hmmm
  Og: 1068

  Diluted to 5.5 gal. 
  Og: 1042

  Fg (14 days): 1010
  Taste good. Ready to keg but we will leave that till tomorrow. Tired!

  Cold crashed at about day 18. Keggged 1 keg 2 days later. Tastes great but still a bit green. 


ZBATCHFOLDER: All
ZBATCHNAME: Bitter Winter 5 MD
ZBATCHSTAGE: Planned
ZBATCHSTYLE: Extra Special/Strong Bitter
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Used 24g S04 in each carboy. Noticed temp dropped to 16c when it should have stayed at around 20c. Looks like it cut out early. 


  Day 15: sg 1018
  Clear and tasty with a bit of a charcoal/burnt taste to it. I recon it would be delicious cold and carbed. 

  Gonna swirl it and leave it for now. 
  Temp in fermentor is now 20c


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA (Lower IBU Original)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments.
  Used hot water. 
  Did this brew over 2 days. 

  Mash temp was a bit all over the place since I was running on 1 pump. 

  Using 5 hop socks. 
  65% power on element for first 30 the down to 60%. 
  Good vigorous boil - temp 213.6

  Missed adding the 5 min hops until 2 min left so extended the boil by 3 min. 

  Amarillo was hop pellets - brand VGXP01 AA 7.0 Beta 5.6 Lot P92-YLUAMA5145

  Dry hoped day 7 with hop union crystal and citra. 

  Can't wait!

  Cold crashed 1 carboy after 15 days. FG: 1016
  Needed it for a party. 


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA (Lower IBU Original)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments.

  15g hlt/8g Mash

  Gypsum: 1.5/0.8g
  Calc Chloride: 9.6/5.1g
  Epson Salt: 6.2/3.3g
  Baking Soda: 0.8/0.4g

  HLT set to 162

  Mashed in and set hlt to 158. 

  Pre boil og 1060
  Og: 1058


ZBATCHFOLDER: All
ZBATCHNAME: Helles Ale (MDA)
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Munich Helles
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Double batch. Diluting to 20 gal. 

  Water balanced to
  Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

  Mashed with 12 gal

  Set HLT to 160.  Mashed in and set HLT to 152. 

  Pre boil sg: 1064, should have been 1071
  Og: 1066

  Diluted to 5.0gal. Added 2g water to 3g wort
  Og: 1040

  SG (19 days): 1006
  Tasted a bit green but great color
  Cold crashed 


  Not my favorite. Seems a bit on the sour side. 


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments.

  15g hlt/8g Mash

  Gypsum: 1.5/0.8g
  Calc Chloride: 9.6/5.1g
  Epson Salt: 6.2/3.3g
  Baking Soda: 0.8/0.4g

  Recipe changed slightly. 
  Added 1/4 lb of Carafoam 
  and 1/4 lb of caramunich

  HLT set to 168

  Mashed in and set hlt to 158. Hit desired mash temp in 7 minutes. 

  Pre boil og 1048
  Og: 1055

  Hops:
  Mosaic 2014 11.6%
  Centennial 2017 7.8%
  Cascade 2016 7.6%


  Fermented in fridge with no temp control. Stayed at 70 for a few days while active. 

  At 7 days I went to dry hop and noticed it was at 60. So I added heating belts and assumed it would get too hot. 

  A few days later, I checked on it and it was at 90f. Unplugged everything and left it. 

  We shall see. 

  OG (day 13): 1012
  Cold crashed. Tasted a bit more bitter than expected. 

  Kegged on May 13th (day 29) Tasted great. A lot like Jopen surprisingly! Very good. 

  I had one carboy that sucked in water/sanitizer from the blowoff. Probably an extra 1/2 gallon into 1 carboy. Haven’t tasted or kegged that one yet. 

  The carboy that sucked in water kinda sucks. Not hoppy at all and kinda bland. 


ZBATCHFOLDER: All
ZBATCHNAME: Kal’s Electric Pale Ale
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American Pale Ale
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Did water adjustments 

  Pre Boil SG: 1075!

  Accidentally ran cold water through immersion chiller at 15min. RealiZed immediately but it took the temp down to 207. Then issues with the bcs turning off! Got it back to a rolling boil at 0 mins. 

  Post Boil SG: 1050! (WTF?)

  K, need to fix my volumes. Had a fair amount left in the brew kettle. 

  Need to revert back to batch sparging. 

  Todo: record volumes on sight gauges. 


  Day 7: Dry hoped 1g/carboy
  Day 11: sg = 1007
  Day 12: Cold crash


ZBATCHFOLDER: Fav. 1
ZBATCHNAME: Ahhh PA
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments.

  15g hlt/8g Mash

  Gypsum: 1.5/0.8g
  Calc Chloride: 9.6/5.1g
  Epson Salt: 6.2/3.3g
  Baking Soda: 0.8/0.4g


  HLT set to 168

  Mashed in and set hlt to 156. Mashed at 154. 

  Did batch sparge. Got 4-5 gallons initially and then added 9 gal to mash tun. Recirculated for 10 mins before sparring to kettle. Got 13.5 gallons in boil kettle. 

  Pre boil og 1051

  Boiled at 65% power. 

  Og: 1058

  Amarillo hops were assumed to be 7% at the time. They were from a group buy in Nov 2018 from 2017 growing season. Stored in zip locks in the freezer. 

  Threw hops in the kettle without hop sock. 

  Accidentally added 5 min hops at 15. Revised recipe for batch. Will be a 40 ibus higher.  

  Fermented in fridge at 67F. 

  Dry Hoped at day 7

  Amarillo hops were from 2017 with 9.1% AA


  Day 14: SG 1012. Cold crashing to 2C
  Taste: citrus comes through in taste. Not overall nosey. Would be nice if it had more nose. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Kal's Kolsch
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Kolsch
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  — last time—
  2 oz of 2011 hallertau. Unknown AA

  Pre boil sg: 1036
  Post boil sg: 1044


  Jan  25, 2015 - delicious. Almost 2 months lagering. 

  — this time —

  Ended up with 14.5 gallons in the boil kettle. 
  Pre Boil OG: 1043


  Fermented at 65F for 36 hours or so. 
  Changed temp to 55F. 

  June 2nd (4 weeks, 2 days) 
  - FG 1012
  - cold crashed to 2C


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Didn't do ph adjustments
  Did  water adjustments.

  15g hlt/8g Mash

  Gypsum: 1.5/0.8g
  Calc Chloride: 9.6/5.1g
  Epson Salt: 6.2/3.3g
  Baking Soda: 0.8/0.4g

  Recipe changed slightly. 
  Added 1/4 lb of Carafoam 
  and 1/4 lb of caramunich
  Mashing at 154

  HLT set to 162

  Mashed in and set hlt to 154. Hit desired mash temp in 7 minutes. 

  Pre boil og 1048
  Og: 1055

  Hops:
  Mosaic 2014 11.6%
  Centennial 2017 7.8%
  Cascade 2016 7.6%


  Fermented at 70

  Day8:
  Add dry hops

  1- mosaic 2oz, cascade 2oz
  2- citra 2oz, crystal 1.5 oz

  Day 15: cold crash


ZBATCHFOLDER: All
ZBATCHNAME: Ahhh PA
ZBATCHSTAGE: Primary
ZBATCHSTYLE: American IPA
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Subbed Maris Otter(Simpson’s) for Can2Row


  Didn't do ph adjustments
  Did  water adjustments.

  15g hlt/8g Mash

  Gypsum: 1.5/0.8g
  Calc Chloride: 9.6/5.1g
  Epson Salt: 6.2/3.3g
  Baking Soda: 0.8/0.4g

  Mashing at 154

  HLT set to 162

  Mashed in and set hlt to 154. Hit desired mash temp in 7 minutes. 

  Pre boil og 1060
  Og: 1060

  Fermented at 68

  Day8:
  Add dry hops

  1- mosaic 1.5oz, 1.5oz citra 
  2- citra 1.5oz, crystal 1.5 oz

  Day 15: cold crash

  The citra/crystal combination is better than the mosaic/citra. The mosaic/citra is a bit more bitter. 


ZBATCHFOLDER: Pers.
ZBATCHNAME: Kal's Kolsch
ZBATCHSTAGE: Primary
ZBATCHSTYLE: Kolsch
ZBATCHTYPE: All Grain
ZBATCHNOTES:
  Reduced hops to 2oz

  Didn't do ph adjustments
  Did  water adjustments.

  15g hlt/8g Mash

  Gypsum: 1.5/0.8g
  Calc Chloride: 9.6/5.1g
  Epson Salt: 6.2/3.3g
  Baking Soda: 0.8/0.4g


  Mashed in at 160. Set hlt to 150. 

  One carboy got more trub (with prob)

  After 2 weeks it had fermented out to 1014

  April 26 - finally good



  — 2 times back —
  2 oz of 2011 hallertau. Unknown AA

  Pre boil sg: 1036
  Post boil sg: 1044


  Jan  25, 2015 - delicious. Almost 2 months lagering. 

  — last time —

  Ended up with 14.5 gallons in the boil kettle. 
  Pre Boil OG: 1043


  Fermented at 65F for 36 hours or so. 
  Changed temp to 55F. 

  June 2nd (4 weeks, 2 days) 
  - FG 1012
  - cold crashed to 2C


# ZRECIPES

ZRECIPEFOLDER: iBM2
ZRECIPENAME: Gelber Weizen
ZRECIPESTYLE: Weizen/Weissbier
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep the Munich Malt in 1/2 gallon water for 20 minutes.  Sparge the grains with 1 1/2 gallons of water and add to the brewpot.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: British Bitter
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep the crystal malt grains in hot water for 15 minutes.  Lift the grain bag in and out of the water as if it were a tea bag.  After soaking the grains, remove the grain bag, allowing all the water to drip out.  Discard the grains and return to heat until boiling.  Add extract upon full boil, stir well and avoid a boil over.  Once stable, continue with adding the cascade hops for 60 minutes.  During the last 2 minutes, add the remaining cascade hops.  Chill and pitch the yeast. 


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Steam Beer
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep crystal malt grains for 30 minutes, sparge, add to pot and bring to boil.  Add extract and hops and boil for 60 minutes.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Blueberry Ale
ZRECIPESTYLE: Fruit Lambic
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep crystal malt grains for 30 mins.  Bring to boil, add hops, boil for 60 mins.  Remove from heat, cool, add yeast.  At peak of fermentation, add blueberries, ferment an additional week and rack to secondary for 2 weeks.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Bock
ZRECIPESTYLE: Traditional Bock
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Roast pale malt grain in over at 350 degrees for 10 minutes.  Bring grains to boil in 2 cups water, strain grain water into brewpot and add water to 1 1/2 gallons.  Add malt extract and Hallertauer hops.  Boil 60 miutes.  Add Tettnang hops during last inute.  Add water to 5 gallons, cool, and pitch yeast.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Brewhaus Golden Lager
ZRECIPESTYLE: Premium American Lager
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Allow wort to boil for 15 minutes before adding the boiling hops, then continue to boil for 1 1/2 hours.  Add the Irish Moss and continue boil for 30 minutes.  Add Hallertau hops and let rest for 15 minutes.  force coo wort and pitch yeast.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Brewhaus Porter
ZRECIPESTYLE: Robust Porter
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Bring wort to a full boil and let boil for 15 minutes before adding Northern Brewer hops.  Boil for 1 hour.  Add Irish Moss and continue boil for 30 minutes.  Remove from heat, add Fuggle hops and cool.  Fine with geletin when fermentation is complete.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Quaker Stout
ZRECIPESTYLE: Oatmeal Stout
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Add crystal malt, roasted barley and oats in two gallons of water and bring to boil.  Sparge with 1 gallon of hot water.  Add dry malt extract and boil.  Add Eroica hops and boil for 45 minutes.  Add Kent hops during last 5 minutes of boil.  Cool and pitch yeast.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Cherry Wheat
ZRECIPESTYLE: Fruit Lambic
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep the crushed crystal malt in 3 gallons of 160 F water for 45 minutes.  Bring to boil, add extract and hops, boil for 1 hour.  Remove from heat and add crushed cherries to hot wort and steep for 10 minutes.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Christmas Cranberry Ale
ZRECIPESTYLE: Fruit Lambic
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep crystal malt for 15 minutes.  Add amber malt and boil for 45 minutes.  Add 1 oz. Hallertauer hops and continue boil.  Add 1 oz. Hallertauer with 2 minutes remaining.  Remove from heat, add 3 cups fresh cranberries and cool.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Dark Cherry Lager
ZRECIPESTYLE: Fruit Lambic
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep black patent grains while bringing to a boil.  Add malt extract, cascade hope, gypsum and salt.  boil for 60 minutes, remove from heat.  Add Hallertauer hops and cherries.  Steep for 30 minutes.  Strain into fermenter, cool, pitch yeast.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Green Chili Amber
ZRECIPESTYLE: Special/Best/Premium Bitter
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep crystal malt with standard specialty grain procedure.  Pasturize 1 lb roasted green chilies by par-boiling.  Add to fermenter prior to chilling, cool, pitch yeast and ferment.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Harvey's Blue Beer
ZRECIPESTYLE: Fruit Lambic
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Mash berries with corn sugar.  Add to hot wort when it has cooled to 180 F, cover and let sit 20 minutes.  Chill, pitch yeast, and ferment.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Honey Ginger Beer
ZRECIPESTYLE: Special/Best/Premium Bitter
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Use diced ginger.  Add honey to fermentor.  Add hot wort to fermentor to disolve honey.  Add water to make 5 gallons if necessary.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: India Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Boil the oak chips for 10 minutes and strain the liquid into the boiling kettle.  Dry hop in the secondary.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Merry Christmas Ale
ZRECIPESTYLE: Special/Best/Premium Bitter
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep specialty grains for 15 minutes.  Add LME, brown sugar and Northern Brewer hops.  At 30 minutes, add honey, cinnamon, cardamom, and ginger.  At 15 minutes, add Irish Moss, flavoring hops, honey, and zest from rind of 4 large oranges.  Cool, aerate, and pitch yeast.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Wee Heavy / Old Ale
ZRECIPESTYLE: Strong Scotch Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Boil wort and brown sugar for 60 minutes before beginning with Northern Brewer hop addition.  Dry hop 3 days after pitching.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Kolsch
ZRECIPESTYLE: Kolsch
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep cracked Caramunich Malt in 150 F water for 30 minutes.  Sparge with 1 gallon 170 F water, discard grains and add wort to boil.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Day After 1040A Wheat
ZRECIPESTYLE: Weizen/Weissbier
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Bring 2 1/2 gallons water to 180 F.  Add specialty grains and steep for 30 minutes. Sparge with 2 gallons 170 F water, discard grains and add wort to brew kettle.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Dark Moon Cream Stout
ZRECIPESTYLE: American Stout
ZRECIPETYPE: Partial Mash
ZRECIPENOTES:
  Make a starter 3 days before pitching.  Steep grains in 1/2 gallon 160 F water for 30 minutes.  Sparge grains with 2 1/2 gallons 170 F water, discard grains, and add wort to kettle.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Red Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Steep grains in 1/2 gallon of 170 F water for 15 minutes, sparge with 1/2 gallon water, discard grains and add wort to brew kettle.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: English Strong Spice Ale
ZRECIPESTYLE: Southern English Brown Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Before racking to secondary, create spiced tea with Chocolate, Cinnamon Stick, Orange Peel, Nutmeg and Cloves by combining with 1 cup boiling water and steeping for 3 minutes.  Add spiced tea to secondary fermenter.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Lager
ZRECIPESTYLE: Standard American Lager
ZRECIPETYPE: Partial Mash
ZRECIPENOTES:
  Steep grains in 2 1/2 gallons of 170 water for two hours.  Sparge, discard grains and add to brew kettle.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Peach Wheat Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: Extract
ZRECIPENOTES:
  On 2nd day of fermentation, skin, de-pit, and chop peaches.  Add to fermenter.  Three days later, rack to secondary.


ZRECIPEFOLDER: iBM2
ZRECIPENAME: Pumpkin Weizen
ZRECIPESTYLE: Witbier
ZRECIPETYPE: Extract
ZRECIPENOTES:
  Cut pumpkin in half, seed, and roast in over at 375 for 1 1/2 hours.  Peel away skin and food process to a pulp.  Add grains to 3 qts. water and bring to a boil.  strain grains, add 5 qts water and bring to a boil.  Add LME, pumpkin mush, and Perle in hop-bag.  boil for 20 minutes and add Tettnang in hop-bag.  Boil another 15 minutes.  Remove hop bags and strain wort.  Add strained pumpkin to 2 qts water and boil.  Strain back into wort, allow to cool and pitch yeast.


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBBUYLINK: www.northernbrewer.com/shop/ak47-pale-mild-extract-kit-1.html
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/AK47PaleMild.pdf
ZRECIPENAME: AK47 Pale Mild
ZRECIPESTYLE: American Wheat or Rye Beer
ZRECIPETYPE: Extract
ZRECIPENOTES:
  For specialty grains: Pour crushed grain into supplied mesh bag and tie the open end in a knot.  Steep for 20 minutes or until water reaches 170F.  Remove bag and discard.  See full Northern Brewer recipe instructions.


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBBUYLINK: www.northernbrewer.com/shop/chocolate-milk-stout-extract-kit.html
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/ChocolateMilkStout.pdf
ZRECIPENAME: Chocolate Milk Stout
ZRECIPESTYLE: Spice, Herb, or Vegetable Beer
ZRECIPETYPE: Extract
ZRECIPENOTES:
  For specialty grains: Pour crushed grain into supplied mesh bag and tie the open end in a knot.  Steep for 20 minutes or until water reaches 170F.  Remove bag and discard.  

  Add Chocolate Extract to taste at bottling time.

  See full Northern Brewer recipe instructions.


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBBUYLINK: www.northernbrewer.com/shop/dark-cherry-stout-extract-kit.html
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/DarkCherryStout.pdf
ZRECIPENAME: Dark Cherry Stout
ZRECIPESTYLE: Fruit Beer
ZRECIPETYPE: Extract
ZRECIPENOTES:
  For specialty grains: Pour crushed grain into supplied mesh bag and tie the open end in a knot.  Steep for 20 minutes or until water reaches 170F.  Remove bag and discard.  

  Add cherry extract to taste at bottling.

  See full Northern Brewer recipe instructions.


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-CarmeliteTripel.pdf
ZRECIPENAME: Carmelite Triple-Grain Tripel
ZRECIPENOTES: See full Northern Brewer recipe instructions.
ZRECIPESTYLE: Belgian Tripel
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/partial-mash-kits/carmelite-triple-grain-tripel-kit.html


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-MidnightWheatenPorter.pdf
ZRECIPENAME: Midnight Beatdown Wheaten Porter
ZRECIPENOTES: See full Northern Brewer recipe instructions.
ZRECIPESTYLE: Robust Porter
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/partial-mash-kits/midnight-beatdown-wheaten-porter-partial-mash-kit.html


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-OatmealStout.pdf
ZRECIPENAME: Oatmeal Stout
ZRECIPESTYLE: Oatmeal Stout
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/partial-mash-kits/oatmeal-stout-partial-mash-kit.html

ZRECIPENOTES:
[cell repeats an earlier one in this file: 218 characters]


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-SmokedAmber.pdf
ZRECIPENAME: Speckled Heifer
ZRECIPESTYLE: Cream Ale
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/partial-mash-kits/speckled-heifer-partial-mash-kit.html

ZRECIPENOTES:
[cell repeats an earlier one in this file: 218 characters]


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-1800IPA_Pro_TH.pdf
ZRECIPENAME: 1800 Historic IPA
ZRECIPENOTES: See full Northern Brewer recipe instructions.
ZRECIPESTYLE: English IPA
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/1800-historic-english-ipa-pro-series-all-grain-kit.html


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-BourbonBarrelPorter.pdf
ZRECIPENAME: Bourbon Barrel Porter
ZRECIPENOTES: See full Northern Brewer recipe instructions.
ZRECIPESTYLE: Wood-Aged Beer
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/all-grain-kits/bourbon-barrel-porter-all-grain-kit.html


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-ChocolateMilkStout.pdf
ZRECIPENAME: Chocolate Milk Stout
ZRECIPENOTES: See full Northern Brewer recipe instructions.
ZRECIPESTYLE: Spice, Herb, or Vegetable Beer
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/all-grain-kits/chocolate-milk-stout-all-grain-kit.html


ZRECIPENBDATE: 01/01/2011
ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-Cynic_Pro_Surly.pdf
ZRECIPENAME: Surly Cynic
ZRECIPENOTES: See full Northern Brewer recipe instructions.
ZRECIPESTYLE: Saison
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/surly-cynic-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/Furious_Pro_Surly.pdf
ZRECIPENAME: Surly Furious
ZRECIPESTYLE: American IPA
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/surly-brewing-furious-pro-series-extract-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-Bender_Pro_Surly.pdf
ZRECIPENAME: Surly Bender
ZRECIPESTYLE: American Brown Ale
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/surly-bender-pro-series-partial-mash-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/HopeandKing_Pro_TH.pdf
ZRECIPENAME: Hope & King Scotch Ale
ZRECIPESTYLE: Strong Scotch Ale
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/town-hall-hope-and-king-scotch-ale-pro-series-extract-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-IBA_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront IBA
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-iba-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-OrganicESB_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront Organic ESB
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-organic-esb-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-BridgeBurner_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront Bridge Burner
ZRECIPESTYLE: Old Ale
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-bridge-burner-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/FixedGear_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront Fixed Gear American Red Ale
ZRECIPESTYLE: American Amber Ale
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-fixed-gear-pro-series-extract-kit-w-specialty-grains.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/ParagonApricotBlonde_Pro_DryDock.pdf
ZRECIPENAME: Paragon Apricot Blonde
ZRECIPESTYLE: Fruit Beer
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-paragon-apricot-blonde-pro-series-extract-kit-w-specialty-grains.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-UrcaVanillaPorter_Pro_DryDock.pdf
ZRECIPENAME: Urca Vanilla Porter
ZRECIPESTYLE: Baltic Porter
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-urca-vanilla-porter-pro-series-partial-mash-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/BreakwaterPaleAle_Pro_DryDock.pdf
ZRECIPENAME: Breakwater Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-breakwater-pale-ale-pro-series-extract-kit-w-specialty-grains.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/SSMinnowMild_Pro_DryDock.pdf
ZRECIPENAME: SS Minnow Mild
ZRECIPESTYLE: American Brown Ale
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-ss-minnow-mild-pro-series-extract-kit-w-specialty-grains.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-Furious_Pro_Surly.pdf
ZRECIPENAME: Surly Furious
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/surly-furious-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-Bender_Pro_Surly.pdf
ZRECIPENAME: Surly Bender
ZRECIPESTYLE: American Brown Ale
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/surly-bender-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-BitterBrewer_Pro_Surly.pdf
ZRECIPENAME: Surly Bitter Brewer
ZRECIPESTYLE: Standard/Ordinary Bitter
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/surly-bitter-brewer-pro-series-partial-mash-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-Cynic_Pro_Surly.pdf
ZRECIPENAME: Surly Cynic
ZRECIPESTYLE: Belgian Golden Strong Ale
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/surly-cynic-pro-series-partial-mash-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-FixedGear_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront Fixed Gear American Red Ale
ZRECIPESTYLE: American Amber Ale
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-fixed-gear-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/OrganicESB_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront Organic ESB
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-organic-esb-pro-series-extract-kit-w-specialty-grains.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/IBA_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront IBA
ZRECIPESTYLE: American IPA
ZRECIPETYPE: Extract
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-iba-pro-series-extract-kit-w-specialty-grains.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/beerkits/PM-BridgeBurner_Pro_Lakefront.pdf
ZRECIPENAME: Lakefront Bridge Burner
ZRECIPESTYLE: Old Ale
ZRECIPETYPE: Partial Mash
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/lakefront-brewery-bridge-burner-pro-series-partial-mash-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-BreakwaterPaleAle_Pro_DryDock.pdf
ZRECIPENAME: Dry Dock Breakwater Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-breakwater-pale-ale-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-ParagonApricotBlonde_Pro_DryDock.pdf
ZRECIPENAME: Dry Dock Paragon Apricot Blonde
ZRECIPENOTES: Add 1 can vintners harvest apricot purée to primary 2-3 days after start of fermentation.
ZRECIPESTYLE: Fruit Beer
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-paragon-apricot-blonde-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-UrcaVanillaPorter_Pro_DryDock.pdf
ZRECIPENAME: Dry Dock Urca Vanilla Porter
ZRECIPENOTES: Urca vanilla bean blend - cut into 1/2 inch pieces and add to secondary one week before bottling
ZRECIPESTYLE: Baltic Porter
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-urca-vanilla-porter-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-SSMinnowMild_Pro_DryDock.pdf
ZRECIPENAME: Dry Dock SS Minnow Mild
ZRECIPESTYLE: American Brown Ale
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/dry-dock-ss-minnow-mild-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-VelvetRooster_Pro_TG.pdf
ZRECIPENAME: Tallgrass Brewing Velvet Rooster
ZRECIPESTYLE: Belgian Golden Strong Ale
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/tallgrass-velvet-rooster-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-Oasis_Pro_TG.pdf
ZRECIPENAME: Tallgrass Brewing Oasis
ZRECIPESTYLE: Old Ale
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/tallgrass-oasis-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-BuffaloSweatStout_Pro_TG.pdf
ZRECIPENAME: Tallgrass Brewing Buffalo Sweat Stout
ZRECIPESTYLE: Sweet Stout
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/tallgrass-buffalo-sweat-stout-pro-series-all-grain-kit.html


ZRECIPEFOLDER: iBM2
ZRECIPENBPDF: www.northernbrewer.com/documentation/allgrain/AG-HalcyonUnfilteredWheat_Pro_TG.pdf
ZRECIPENAME: Tallgrass Brewing Halcyon Unfiltered Wheat
ZRECIPESTYLE: American Wheat or Rye Beer
ZRECIPETYPE: All Grain
ZRECIPENBBUYLINK:
  www.northernbrewer.com/shop/brewing/recipe-kits/pro-series/tallgrass-halcyon-unfiltered-wheat-pro-series-all-grain-kit.html


ZRECIPEFOLDER: Fav. 1
ZRECIPENAME: Ahhh PA
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Kal's AIPA

  One of my favourite beers styles is the American IPA with lots of citrusy/piney/fruity/resiny hop flavour. 

  I've been playing around for some time with various hop combinations trying to hone in on one combination that I can call my house "Electric IPA" the same way I have my house "Electric APA" (a beer that I've brewed numerous times and always like to have on tap). 

  This recipe purposely keeps the standard 60 minute bittering hops somewhat restrained for a total of 37 IBUs at the 60 minute mark. The rest of the bitterness comes from late additions. Most of the flavour hops are done at 5 minutes before flame-out to give the beer a massive hop flavour. The beer is then also heavily dry-hopped for additional aroma. This is way I like my American IPAs: Bitter enough to be an IPA but not over the top mouth-puckering, with enormous hop flavour/aroma. 

  Because of the higher gravity I'm mashing fairly low (150F) to produce a more fermentable wort to ultimately produce a drier beer. 

  My brewhouse efficiency is 95% so scale as required to suite your setup. 

  The Electric IPA (batch #135) 

  Size: 12.0 gal (post-boil) 
  Efficiency: 95.0% 
  Attenuation: 80.0% 
  Calories: 214.0 kcal per 12.0 fl oz 
  Original Gravity: 1.065 (1.056 - 1.075) 
  Terminal Gravity: 1.013 (1.010 - 1.018) 
  Color: 8.57 (6.0 - 15.0) 
  Alcohol: 6.8% (5.5% - 7.5%) 
  Bitterness: 57.8 (40.0 - 70.0) 

  Ingredients: 
  21.5 lb Domestic 2-Row (95%) 
  1.12 lb Crystal 55L (5%) 
  1.5 oz Warrior (15.8%) - added during boil, boiled 60 min (37 IBU) 
  1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min 
  4 oz Centennial (9.2%) - added during boil, boiled 5 min (11.5 IBU) 
  4 oz Amarillo (7.5%) - added during boil, boiled 5 min (9.4 IBU) 
  36 g Fermentis US-05 Safale US-05 
  3 oz Crystal (3.3%) - added dry to secondary fermenter 
  3 oz Citra (11.1%) - added dry to secondary fermenter 

  Notes: 
  Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279 
  (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). 
  1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F. 
  60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle. 
  Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately. 
  Cool wort to 66F and aerate well. Ferment at 66-68F until complete. 
  Dry hop for 7-10 days. 

  Kal


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Alexander Keith Clone
ZRECIPESTYLE: Premium American Lager
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  From homebrewtalk.com

  I would brew a cream ale with some flavour hops and a light/medium body. As Cheyco said it's nothing like a normal IPA. Something like this would take you close I reckon. In fact, this would taste better...

  5 US gallons

  8Lb Pale Malt 2-row
  10oz Carapils
  1Lb Flaked Corn
  --
  0.75oz Hallertau Hersbrucker 60min
  0.75oz Hallertau Hersbrucker 15min
  --
  Yeast : WLP001 cali ale, or WL german ale/kolsch, fermented on the low end of the range.


  Web site says it uses nugget and Zeus hops. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Amerillo IPA
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Dwayne Walker's Amarillo IPA

  Malts:
  95% Pale
  5% Crystal 110

  Hops:
  20g Warrior 60 min 
  50g Amarillo 10 min
  30g Centennial 5 min
  58g Amarillo 0 min
  60g Amarillo Dry

  IBU: 60
  ABV: 6.7%
  SRM: 7.8


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Bitter - Clocktower Clone
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  91.8% marris otter
  5.5% caramunich I
  2.6% carabihemian

  Hops:

  Fuggles
  Goldings 
  Legacy

  Ibu: 32


  Could try S04 as it is an English ale yeast


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Bohemian Pilsner (Jamil)
ZRECIPESTYLE: Bohemian Pilsener
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Use soft water
  1/2 city water and 1/2 ro or deionized water. 

  90 min boil. 

  Use white labs Czech pilsner yeast or Wyeast pilsner yeast. 

  Cold pitch at 44F, ferment at 44F for 12-24 hours and raise temp to 50F by 2 days. 




  Type: All Grain
  Date: 4/23/2007
  Batch Size: 6.00 gal
  Brewer: Jamil
  Boil Size: 8.08 gal	Asst Brewer:
  Boil Time: 90 min	Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
  Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
  Taste Notes:
   
  Ingredients

  Amount	Item	Type	% or IBU
  12 lbs	Pilsner (2 Row) German (1.7 SRM)	Grain	94.12 %
  12.0 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	5.88 %
  1.65 oz	Saaz [3.50 %] (60 min)	Hops	17.4 IBU
  2.00 oz	Saaz [3.50 %] (30 min)	Hops	16.2 IBU
  1.00 oz	Saaz [3.50 %] (10 min)	Hops	3.8 IBU
  1.00 oz	Saaz [3.50 %] (0 min)	Hops	 -
   
  Beer Profile

  Est Original Gravity: 1.055 SG
  Measured Original Gravity: 1.056 SG
  Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.017 SG
  Estimated Alcohol by Vol: 5.32 %	Actual Alcohol by Vol: 5.09 %
  Bitterness: 37.5 IBU	Calories: 252 cal/pint
  Est Color: 3.6 SRM	Color:
  Color
   
  Mash Profile

  Mash Name: Infusion 154	Total Grain Weight: 12.75 lb
  Sparge Water: 5.88 gal	Grain Temperature: 72.0 F
  Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
  Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
   
  Infusion 154
  Step Time	Name	Description	Step Temp
  60 min	Step	Add 15.94 qt of water at 165.9 F	154.0 F
   
  Mash Notes:
  Carbonation and Storage

  Carbonation Type: Corn Sugar	Volumes of CO2: 2.5
  Pressure/Weight: 4.9 oz	Carbonation Used: -
  Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
  Storage Temperature: 52.0 F	 
   
  Notes

  3 yeast choices are given, Choose one. 
  Recipe from TBN Jamil Show 3/12/07


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Boneshaker Clone
ZRECIPESTYLE: Unassigned
ZRECIPENOTES:
  Boneshaker Clone
   Selected Style and BJCP Guidelines  14B-India Pale Ale(IPA)-American IPA

   Minimum OG:  1.056 SG  Maximum OG:  1.075 SG   Minimum FG:  1.010 SG
  Maximum FG: 1.018 SG  Minimum IBU: 40 IBU Maximum IBU: 70 IBU  Minimum
  Color: 6.0 SRM Maximum Color: 15.0 SRM

   Recipe Overview    Wort Volume Before Boil:  26.00 l  Wort Volume After
  Boil:  21.00 l   Volume Transferred:  20.00 l  Water Added To
  Fermenter: 0.00 l  Volume At Pitching: 20.00 l Volume Of Finished
  Beer: 19.00 l  Expected Pre-Boil Gravity: 1.053 SG Expected OG: 1.066
  SG  Expected FG: 1.016 SG Apparent Attenuation: 75.0 %  Expected ABV:
  6.7 % Expected ABW: 5.2 %  Expected IBU (using Tinseth): 65.8 IBU
  Expected Color (using Morey): 12.0 SRM  BU:GU ratio: 1.00

   Mash Efficiency:  75.0 %

   Boil Duration:  60.0 mins

   Fermentation Temperature:  18 degC



   Fermentables    *Ingredient*  *Amount*  *%*  *MCU*  *When*   UK Pale Ale
  Malt  8lb 0oz  60.8 %  4.3  In Mash/Steeped   US 2-Row Malt  3lb 0oz  22.8
  %  1.0  In Mash/Steeped   German CaraMunich III  1lb 8oz  11.4 %  15.4  In
  Mash/Steeped   UK Wheat Malt  10.50 oz  5.0 %  0.2  In Mash/Steeped

   Hops    *Variety*  *Alpha*  *Amount*  *IBU*  *Form*  *When*   US
  Chinook 10.5 % 26 g 29.2 Loose Pellet Hops 60 Min From End  US Chinook
  10.5 % 10 g 10.7 Loose Pellet Hops 50 Min From End  US Chinook 10.5 %
  10 g 9.9 Loose Pellet Hops 40 Min From End  US Chinook 10.5 % 10 g 8.6
  Loose Pellet Hops 30 Min From End  US Amarillo 5.0 % 28 g 7.4 Loose
  Pellet Hops 15 Min From End  US Amarillo 5.0 % 28 g 0.0 Loose Pellet
  Hops At turn off

   Other Ingredients    *Ingredient*  *Amount*  *When*   Whirlfloc Tablet  3
  g  In Boil

   Yeast  DCL US-56 SafAle American Ale


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Efes Clone
ZRECIPESTYLE: Premium American Lager
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  6 oz 10L German light crystal malt (cara-hell)
  5 oz German Dark Munich malt
  2.75 lbs rice
  7.25 lbs American 6-row pale malt
  1 lb rice hulls

  Grind  2.75 lbs rice, then cook it for 20 minutes until soft. Mash 7.25 lbs American 6-row pale malt,  the rice, 1 lb rice hulls and the specialty grains at 122F for 30 minutes and at 151F for 60 minutes. 


  Add bittering hops for the 60 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes and the aroma hops for the last 3 minutes. 

  60 min: 
    0.8 oz Tettnanget @ 5.5 AA
   
  15 min:
    0.25 oz Tettnanget @ 5.5 AA
    1 tsp Irish moss

  3 min:
    0.25 oz Tettnanget @ 5.5 AA

  Yeast: 
    Wyeast 2278 Czech pils or 
    Wyeast 2124 Bohemian lager yeast 
    


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Eggnog Milk Stout
ZRECIPESTYLE: Christmas / Winter Specialty Spiced Beer
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Keep in mind this is a work in progress. I’ve not tried this before so I don’t know how it will turn out. Obviously, the main issue at hand here is to make a Milk Stout that is drinkable and not bogged down by an heavy handed spice character. So, what I’m going to do to hopefully keep this drink conservative, is to use the spice volume called for for a 2 gallon batch of Egg Nog in my 5 gallon batch of Egg Nog Milk Stout. I’ll steep the spices in a separate kettle of a half-gallon of water and add it to my wort just before cooling. When I rack to the secondary I’ll check the flavor profile and, if necessary, add some more spiced water in the same pre-seeped manner. If I add more water to the secondary this will clearly effect my final gravity, but I can boil it down enough to keep the effect minimal so I’m not terribly torn up about it.

  Here’s the recipe, if you have any input I’d love to hear it. Dr. Shoebocks suggested on Facebook that I age this in a brandy barrel. That’s a great idea, unfortunately, I’m not going to have time to do this for this year, but if I can get the recipe nailed down I may make a batch shortly after and let that bugger age until next holiday season.

  Batch Size: 5 Gallons
  Original Gravity: 1.072 (1.050 – 1.075)
  Terminal Gravity: 1.018 (1.010 – 1.022)
  Color: 32.28 (30.0 – 40.0)
  Alcohol: 7.15% (5.0% – 7.0%)
  Bitterness: 35.7 (35.0 – 75.0)

  Ingredients:
  7.75 lb 2-Row Brewers Malt
  2.5 lb Munich 20L Malt
  1.25 lb Crystal 60
  1.25 lb Oat Flakes
  1 lb Barley Flaked
  1 lb Roasted Barley
  1 lb Chocolate Malt
  1 lb Lactose Sugar

  1.5 oz Goldings (5.0%) – added during boil, boiled 60 min
  1.5 oz Goldings (5.0%) – added during boil, boiled 10 min

  WYeast 1056 American Ale

  Notes
  4 cinnamon sticks
  2 vanilla bean, split
  10 cloves
  20 blades of mace
  1tsp nutmeg
  Steeped separately and added at end of boil


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Electric Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Size: 12 Gal (post boil)
  Efficiency: 95%
  Attenuation: 82.0% 

  Original Gravity: 1.056 
  Terminal Gravity: 1.010 
  Color: 5.86 SRM 
  Alcohol: 6.0% 
  Bitterness: 37 IBU 

  Ingredients: 
  15.5 lb Domestic 2-Row (78.5%) 
  3.5 lb Vienna Malt (17.7%) 
  0.75 lb Crystal Malt 40°L (3.8%) 
  1 oz Centennial (9.2%) - added during boil, boiled 20 min [8 IBU] 
  1 oz Amarillo (8.2%) - added during boil, boiled 20 min [7.2 IBU] 
  1 Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min 
  2 oz Centennial (9.2%) - added during boil, boiled 10 min [11.5 IBU] 
  2 oz Amarillo (8.2%) - added during boil, boiled 10 min [10.2 IBU] 
  2 oz Centennial (9.2%) - added during boil, boiled 0 min 
  2 oz Amarillo (8.2%) - added during boil, boiled 0 min 
  24 g Fermentis Safale US-05 dry yeast 
  2 oz Citra (11.1%) - added dry to secondary fermenter 

  Notes: 
  Add 500mg potassium metabisulphite to 10 gallons water to remove chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=275 
  (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). 
  1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F. 
  60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle. 
  Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately. 
  Cool wort to 66F and aerate well. Ferment at 66-68F until complete. 
  Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total. 
  Rack to brite tank (secondary), crash chill to near freezing (if possible), add gelatine & let clear for 2-3 days. 
  Package as you would normally. I keg and carb on the low side (6-8 PSI). 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Electric West Cost IPA
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
   
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  Green Flash West Coast IPA @ The Ginger Man. Photo (c) Matt Jones at Foodspotting.com 

  While not an official BJCP style, a West Coast IPA is an American style IPA that has been agressively hopped, almost to the point of being overwhelming and usually beyond what the BJCP style guidelines call for in a typical American IPA (40-70 IBU). My example sits at the upper limit of that threshold without going over as I prefer hop flavour and aroma over bitterness. (If you prefer a more 'classic' West Coast IPA, bump up both of the 60 minute hop additions to 1.25 oz each to increase the IBU's to about 100). 

  Originally created by various breweries on the US west coast, varieties can now be found across the US and even in other countries. American hops are used throughout, often double the levels of what you'd see in a 'normal' American IPA. 

  I like a lot of Columbus hops in my West Coast style IPAs. It provides a strong earthy character with a unique pungent and dank hop-aroma. Some describe the aroma as being very similar to marijuana. It pairs extremely well with Simcoe hops which add piney qualities with a bit of fruitiness. The combination is intense, for hop lovers only. 

  Columbus is one of the three "C" hops, including Centennial and Cascade. It's a dual-purpose hop that can be used for both bittering and flavour/aroma. It goes by other names including CTZ, which stands for Columbus, Tomahawk, and Zeus. Tomahawk is the exact same variety sold by a different producer, while Zeus is very close that it gets lumped in. 

  Beers which feature the Columbus hop prominently include: Pako’s IPA by Snake River Brewing, Bear Republic Racer 5, and Green Flash Hop Head Red and West Coast IPA. 

  I've made this beer 3 times now and it always gets rave reviews from IPA lovers. Brew up a batch and let me


  West Coast IPA 

  Size: 12.0 gal (post-boil) 
  Efficiency: 95.0% 
  Attenuation: 81.2% 
  Calories: 145.5 kcal per 12.0 fl oz 

  Original Gravity: 1.070 (1.056 - 1.075) 
  Terminal Gravity: 1.013 (1.010 - 1.018) 
  Color: 6.86 (6.0 - 15.0) 
  Alcohol: 7.48% (5.5% - 7.5%) 
  Bitterness: 70.2 (40.0 - 70.0) 

   

  Ingredients: 
  20.75 lb Domestic 2-Row (83.8%) 
  3.0 lb Vienna Malt (12.1%) 
  1.0 lb Crystal Malt 40°L (4.0%) 
  0.5 oz Columbus (12.3%) - added during boil, boiled 60 min (9.6 IBU) 
  0.5 oz Simcoe (12.2%) - added during boil, boiled 60 min (9.52 IBU) 
  0.5 oz Columbus (12.3%) - added during boil, boiled 30 min (6.91 IBU) 
  0.5 oz Simcoe (12.2%) - added during boil, boiled 30 min (6.85 IBU) 
  1.5 oz Columbus (12.3%) - added during boil, boiled 15 min (13.92 IBU) 
  1.5 oz Simcoe (12.2%) - added during boil, boiled 15 min (13.71 IBU) 
  1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min 
  2.0 oz Cascade (6.0%) - added during boil, boiled 10 min (7.49 IBU) 
  1.5 oz Columbus (12.3%) - added during boil, boiled 1 min (1.15 IBU) 
  1.5 oz Simcoe (12.2%) - added during boil, boiled 1 min (1.14 IBU) 
  36 g Fermentis Safale US-05 dry yeast 
  1.0 oz Columbus (12.3%) - added dry to secondary fermenter 
  1.0 oz Simcoe (12.2%) - added dry to secondary fermenter 
  1 oz Centennial (9.2%) - added dry to secondary fermenter 
  1 oz Amarillo (8.2%) - added dry to secondary fermenter 

  Notes: 
  Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279 
  (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). 
  1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F. 
  60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle. 
  Boil for 60 minutes. Lid on at flameout, start chilling immediately. 
  Cool wort to 66F and aerate well. Ferment at 66-68F until complete. 
  Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total. 
  Rack to brite tank (secondary), crash chill to near freezing (if possible), add gelatine & let clear for 2-3 days. 
  Package as you would normally. I keg and carb on the low side (6-8 PSI). 

  If you prefer to use liquid yeast, Wyeast 1056 American Ale or White Labs WLP-001 California Ale are excellent choices. You'll need to use 4 packs or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Garage Czech (extract)
ZRECIPESTYLE: Lite American Lager
ZRECIPETYPE: Partial Mash
ZRECIPENOTES:
  Calls for 7 lbs light liquid malt per 5 gal. 



  1.  Place the grains in the bag and set them into the kettle and bring the water to 160 degrees and let it set for 30 minutes. Unless your recipe calls for it DO NOT BOIL YOUR GRAINS. When you are ready to boil remove
  the grains and sparge by placing the grain bag into a strainer. Keep an eye on how
  full your kettle is as you still need to add the malt extract.

  2. Adding the extract. When the water is boiling remove the kettle from the heat and
  add your malt extract (and any other sugars you may be adding). Stir thoroughly and
  return the kettle to the heat when the sugar has dissolved. Adding gypsum at this
  point is not a bad idea. It will improve fermentation and efficiency. When the wort
  starts to boil this is the time to start adding the hops, either loose or in hop bags. Boil
  the wort for 60 minutes. Can malt kits only need about 10-15 minutes of boiling. The
  last 15 minutes is the time to add the finishing hops and 1 tsp. of Irish moss. Irish
      


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Guiness
ZRECIPESTYLE: Dry Stout
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Grind the toasted barley in. Burr grinder and add it to the mash after it has competed. Then stir the mash well and start mash out. 

  To get the sour twang, add a drop of lactic acid to a pint and then pour your pint. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Hacker-Pschorr Hell Clone
ZRECIPESTYLE: Munich Helles
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  This is a receipe for Hacker-Pschorr Hell(light in colour) which most munichers will prefer over Loewenbraeu. Very similar though and the same style in beer (Helles) 

  OG 1046 

  ingredients for 23L 

  Lager Malt(Pilsen) 4,700 gm 

  Temperature stepped infusion or single decoction mash. 
  Mash schedule 
  50C-30min 
  66C-60min 

  90min boil 
  Start of Boil 
  Hallertau 7.5%AA 10gm 
  Tettnang 5%AA 30gm 


  Apprx 4.8% alco/Vol 
  Biterness 20 IBU 

  I would use bavarian or Munich liquid yeast but Saflager would be good too. Ferment 9-12C. 
  Racking Gravity 1010 

  Lager for one month at 2C 

  Or if you must have the Loewenbraeu brand then try this one. 



  OR malt extract brewers replace the pale malt with 3,900 gm of liquid pale malt extract and follow the rest of the receipe.


ZRECIPEFOLDER: Fav. 1
ZRECIPENAME: Helles Yeah
ZRECIPESTYLE: Munich Helles
ZRECIPETYPE: All Grain
ZRECIPENOTES:
   
   Munich Helles is a clean, malt-focused German lager with a gentle, bready malt character. It's a smooth, easy-drinking beer that is often consumed by the liter. 

  When the golden and clean lagers of Pilzen became all the rage in the mid-1800's, Munich brewers feared that Germans would start drinking the Czech beer instead of their own. This Helles style is essentially Germany’s answer to meet the demand ("Helles" is German for "bright"). While a bit more malty, it shares the same spicy hop characters of Czech Pils, but at a slightly more subdued level that is more in balance with the malts. 

  Since the 1970s the most common beer served at Oktoberfest in Germany is not actually an Oktoberfest beer, but Munich Helles. Its lower alcohol level, less malty flavour, and lighter colour makes it more approachable. 

   Munich Helles 

  Size: 12.0 gal (post-boil) 
  Efficiency: 95.0% 
  Attenuation: 78.2% 
  Calories: 166.63 kcal per 12.0 fl oz 

  Original Gravity: 1.050 (1.046 - 1.056) 
  Terminal Gravity: 1.011 (1.008 - 1.012) 
  Color: 4.81 (2.0 - 6.0) 
  Alcohol: 5.16% (4.6% - 6.0%) 
  Bitterness: 18.7 (15.0 - 25.0) 

   

  Ingredients: 
  18.0 lb Weyermann German Pilsner Malt (91%) 
  1.28 lb Weyermann German Munich Malt (6.8%) 
  0.42 lb Weyermann Melanoidin Malt (2.2%) 
  3.0 oz Hallertau (4.0%) - added during boil, boiled 60 min (18.72 IBU) 
  1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min 
  48 g Fermentis Saflager W-34/70 dry lager yeast 

  Notes: 
  Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=50, Mg=10, Na=16, Cl=71, S04=70 
  (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and balanced). 
  1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F. 
  60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in boil kettle. 
  Boil for 90 minutes. Lid on at flameout, start chilling immediately. 
  Cool wort to 53F and aerate well. Ferment at 53F until complete. Lager for 1 month. 

  If you prefer to use liquid yeast, Wyeast 2308 Munich Lager White Labs WLP838 Southern German Lager are excellent choices. You'll need to use 8 packs or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. 

  For complete brewing instructions, see our Brew Day: Step by Step guide. 

  Brew yourself a batch today and let us know how you like it! Enjoy! 

  Kal 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Kal's Fullers ESB Clone
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Fuller's ESB (Extra Special Bitter) is one my favourite beers and recreating it was one of the reasons I wanted to go to all-grain brewing after 20+ years of doing extract and other variations. I just couldn't get this one right. I brewed it for the first time using all-grain on January 10, 2010 (and many times since then). The recipe below is the one I use now after lots of tweaking over the years. While I would not call it a 100% clone, the recipe is exactly how I like it. 

  To quote Fullers own website: 

  Quote:
  First brewed in 1971, ESB is unrivaled in flavor and balance. A robust 5.5% alcohol by volume in cask (5.9% alcohol by volume in bottles and kegs), it is brewed from Pale Ale and Crystal malts and from Target, Challenger, Northdown and Goldings hops. 

  Andrew Jefford, the respected UK drinks critic, sums up ESB's flavor thus: "An ample, grainy-nutty aroma and a broad, authoritative flavor, with lashings of dry marmalade-like bitters". Renowned beer connoisseur Roger Protz describes "an enormous attack of rich malt, tangy fruit and spicy hops in the mouth, with a profound Goldings peppery note in the long finish and hints of orange, lemon and gooseberry fruit". 

  Awards: 

  ESB's reputation as the best British beer around is borne out by the amazing number of awards it has won. The US Beverage Tasting Institute named ESB "World Champion Bitter" in 1997 and 1998. ESB received the Gold Medal in the Premium Ales category at the 2003 International Beer Competition and a Silver medal in the same event in 2004. In addition, ESB won another Silver in the Strong Bitter category at the 2002 Great British Beer Festival. And no beer has won more CAMRA awards, including Best Strong Ale in 1978, 1979, 1981, 1983, 1985, 1987 and 1991, and Champion Beer of Britain in 1978, 1981 and 1985.

  If you don't like hoppy/bitter beers, don't let the word 'bitter' in 'Extra Special Bitter' throw you off. English bitters are nowhere near as bitter as American styles. In fact, this ESB (like most English style beers) is all about balance. It's only bitter enough to balance the malt backbone. 

  Some recipes for this beer will call for flaked maize (corn). Fullers moved away from using that many years ago and now only use British pale malt and crystal malt. If you want do an 'old school' version of this beer, replace approximately 15% of the fermentables with flaked maize. I've never tried it myself and have always found the results to be very close to the kegged version of the beer. One of these days I'd love to get across the ocean however and taste what a FRESH pint of Fuller's ESB actually tastes like. 

  You may have troubles finding all of the hops needed as some are hard to find. Some hop substitutions will still give you an enjoyable ESB, just try and stick with English hops if possible. You can (for example) make a very nice variant with only East Kent Goldings (EKG) hops as they're much easier to find. 

  Yeast substituations should be avoided however. I've tried it with others (including the readily available Safale S-04 dry yeast) and it just isn't the same. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP-002 English Ale liquid yeast. This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon. 

  Serve this beer with fairly low carbonation (the lower the better in my humble opinion, or even better, as a cask ale). If you have the means to serve it through a beer engine with no extra carbonation at all other than residuals left over from fermentation, do it! I think you'll really enjoy the difference. I serve mine on a stout faucet pushed by 30/70 C02/Nitrogen blend to get a nice creamy head and close to flat beer. One cheap and inexpensive way way to sort of mimic this is to use a syringe. Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the C02 out of solution leaving a nearly flat beer with a creamy head. Over carbonation destroys a lot of the subtleties of this beer. Don't over carbonate! 

  Brew up a batch and let me know how you like it! 

  Purchasing through our links helps support our site at no extra cost to you. We thank you! 


  Fullers ESB (batch #109) 

  Size: 12.0 gal (post-boil) 
  Efficiency: 95% 
  Attenuation: 75.9% 
  Calories: 190.21 kcal per 12.0 fl oz 
  Original Gravity: 1.058 (1.048 - 1.060) 
  Terminal Gravity: 1.014 (1.010 - 1.016) 
  Color: 13.14 (6.0 - 18.0) 
  Alcohol: 5.82% (4.6% - 6.2%) 
  Bitterness: 34.2 (30.0 - 50.0) 

   

  Ingredients: 
  19.0 lb British Maris Otter Malt (92.7%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  1.5 lb British Crystal 90L Malt (7.3%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  1.0 oz Target Hops (UK) (10.0%) - added during boil, boiled 60 min [15.6 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  1.0 oz Challenger Hops (UK) (7.0%) - added during boil, boiled 60 min [10.92 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  0.5 oz Northdown Hops (UK) (9.6%) - added during boil, boiled 15 min [3.59 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  1.0 oz British/East Kent Goldings (UK) Hops (5.4%) - added during boil, boiled 15 min [4.04 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter*) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  - OR - 
  4 vials White Labs WLP-002 English Ale liquid yeast (or an appropriate starter*) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  1.0 oz British/East Kent Goldings (UK) Hops (5.4%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 

  Notes: 
  Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). 
  chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, S04=92 
  (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:S04 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness). 
  1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F. 
  60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle. 
  Boil for 60 minutes. Lid on at flameout, start chilling immediately. 
  Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days. 
  This yeast drops brilliantly clear without need of any clarifiers. 
  See above for recommendations on carbonation/packaging. 

  *For hints on how to make a starter see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Kolsch (Jamil)
ZRECIPESTYLE: Kolsch
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  The munich malt gives a little bit of depth to the malt character. It can be a bit too one dimensional without it. 
  I would say the beer should be "crisp", but not really "dry". 
  The most important part is yeast selection and ferementation. 
  I like my kolsch a bit more malty. The munich really helps set it appart, while not being overwhelming. Vienna is OK too, though it is a different character. 
  The recipe I posted has won plenty of first place awards, if that means anything. 
  In either case, it is the fermentation that is critical in making a kolsch. I wouldn't sweat the grainbill so much. 
  Mash temp doesn't have anything to do with maltiness. It just controls the dextrines in the beer. Malty flavors and aromas need to come from other sources. 
  I've tried Wyeast, Whitelabs, and brewtek strains. All three make really good beer, but the brewtek strain just seemed "better". Perhaps a touch crisper, perhaps a slightly different ester profile. It is one of only a handful of strains I bother to keep, because in most cases the White Labs and the Wyeast strains are superior to everything else you can get your hands on. 
  Kolsch 

  A ProMash Recipe Report 

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

  08-A Koelsch & Altbier, Koelsch-Style Ale 

  Min OG: 1.040 Max OG: 1.048 
  Min IBU: 16 Max IBU: 30 
  Min Clr: 4 Max Clr: 5 Color in SRM, Lovibond 

  Recipe Specifics 
  ---------------- 

  Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 
  Total Grain (Lbs): 10.50 
  Anticipated OG: 1.046 Plato: 11.55 
  Anticipated SRM: 3.8 
  Anticipated IBU: 22.2 
  Brewhouse Efficiency: 70 % 
  Wort Boil Time: 90 Minutes 

  Pre-Boil Amounts 
  ---------------- 

  Evaporation Rate: 15.00 Percent Per Hour 
  Pre-Boil Wort Size: 7.74 Gal 
  Pre-Boil Gravity: 1.036 SG 9.03 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: Rager 

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


  Grain/Extract/Sugar 

  % Amount Name Origin Potential SRM 
  ----------------------------------------------------------------------------- 
  85.7 9.00 lbs. Pilsener Germany 1.038 2 
  9.5 1.00 lbs. Munich Malt Germany 1.037 8 
  4.8 0.50 lbs. Wheat Malt Germany 1.039 2 

  Potential represented as SG per pound per gallon. 


  Hops 

  Amount Name Form Alpha IBU Boil Time 
  ----------------------------------------------------------------------------- 
  0.90 oz. Tettnanger Pellet 5.60 20.7 60 min. 
  0.40 oz. Tettnanger Pellet 5.60 1.5 5 min. 


  Extras 

  Amount Name Type Time 
  -------------------------------------------------------------------------- 
  1.00 Unit(s)Whirlfloc Fining 20 Min.(boil) 


  Yeast 
  ----- 

  BrewTek CL-450 Kolsch 


  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: 7.00 


  Mash Schedule 
  ------------- 

  Mash Type: Single Step 

  Grain Lbs: 10.50 
  Water Qts: 15.60 - Before Additional Infusions 
  Water Gal: 3.90 - Before Additional Infusions 

  Qts Water Per Lbs Grain: 1.49 - Before Additional Infusions 

  Saccharification Rest Temp : 150 Time: 70 
  Mash-out Rest Temp : 168 Time: 10 
  Sparge Temp : 170 Time: 60 


  Total Mash Volume Gal: 4.74 - Dough-In Infusion Only 

  All temperature measurements are degrees Fahrenheit.


ZRECIPEFOLDER: Fav. 1
ZRECIPENAME: Kolsch (Lugtread Clone)
ZRECIPESTYLE: Kolsch
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Hey Guys, the "clone" is based on the recipe's Steve

  OG of 1.048
  93% 2-row
  5% Munich
  2% Flaked wheat

  IBU of about 25.
  Perle at 60 minute
  Hallertauer at 15 mintute 10g per 5 gallons
  Hallertauer at 0 minute 10g per 5G

  The only difference is that I use a koelsch yeast while Beau's and Steve use
  an ale yeast. I found most people actually prefer this since it imparts a
  slight fruity flavour/armoma and isn't as bitter as lugtread can be.  I
  guess I should say it's a Koelsch and not a lugtread clone to this group. I
  only started calling it a lugtread clone so my non-beer friends know what I
  am talking about, lol.

  ---

  I just came up with this recipe based on information in this thread and on
  the Beau's website. What do you guys think?

  Batch Size (fermenter): 5.00 gal
  Estimated OG: 1.048SG
  Estimated Color: 3.6 SRM
  Estimated IBU: 21.2 IBUs
  Brewhouse Efficiency: 72.00 %
  Est Mash Efficiency: 72.0 %

  Boil Time: 60 Minutes
  Ingredients: ------------
  8 lbs 10.7 oz Pilsner (2 Row) Ger (2.0 SRM) 96.8 %
  4.6 oz Wheat, Flaked (1.6 SRM) 3.2%

  15.00 g Perle [8.00 %] - Boil 60.0 min 17.2 IBUs
  14.00 g Hallertauer Hersbrucker [4.00 %] - Boil 15 min 4.0 IBUs
  28.00 g Hallertauer Hersbrucker [4.00 %] - Flame out

  Yeast: German Ale/Kolsch (White Labs #WLP029)

  Mash: 149F


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Kolsh - Northern Brewer
ZRECIPESTYLE: Kolsch
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  All Grain Recipe - Kolsch ::: 1.048/1.012 (5 Gal)
  Grain Bill

  9 lbs. - Pilsner Malt (German if you have it)
  1/2 lb. - Munich Malt (Light, 10L)
  1/2 lb. - Wheat Malt
  Hop Schedule (14 IBU)

  3/4 oz - Northern Brewer (60 Min.)
  1/4 oz - Northern Brewer (30 Min.)
  - OR - 
  1.75 oz - Hallertauer (60 Min.)

  Yeast

  White Labs German Ale / Kolsch (WLP029) - 1800 ml starter

  Mash/Sparge/Boil

  Mash at 152° for 30 min.
  Sparge as usual
  Boil for 60 minutes
  Cool and ferment at 65° to 69°


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Lowenbrau Clone
ZRECIPESTYLE: Munich Helles
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  23L 

  OG 1052 

  Pale malt 5,060 gm 
  Carapils 265 gm 

  Temp stepped infusion or double decoction 
  50C-30mins 
  62C-40mins 
  72C-40mins 

  Boil 90mins 
  start of boil 
  Northern brewer 7.6%AA 10gm 
  Hallertau 7.5%AA 15gm 
  Tettnang 5%AA 15gm 

  Same yeasts and ferment temps as above 
  Racking Gravity 1012 

  5.4% Alco/Vol 
  Bitterness 24 IBU 

  Lager for 5 weeks at 2C 


ZRECIPEFOLDER: Fav. 2
ZRECIPENAME: Lugtread clone 2
ZRECIPESTYLE: Kolsch
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  You can brew a nice kolsch as follows:-

  4.5kgs Wyermann Pilsner malt
  0.5kgs OiO wheat malt ( or bulk barn hard wheat)

  mash 90 mins @ 152F (single infusion isn't traditional but it works just
  fine)

  Hop additions
  40grms tettnanger 60mins
  30grms tettnanger 10mins

  Yeast is key for flavour (there is not much else other than hop choice), so
  go to Defalcos for a wyeast 2565 liquid yeast (~$8).

  Trev

  22.5 litre batch I should have added.

  you want WLP029 for a Koelsch. this is what Beaus uses.

  John, This assumes 4%AA  and calculates to the low 20s for IBU


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Moosehead Clone
ZRECIPESTYLE: Standard American Lager
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Moosehead Breweries Ltd.,
  St. John, New Brunswick;
  Dartmouth, Nova Scotia
  Moosehead is a grainy-sweet
  golden lager from Canada's
  oldest independent brewery.
  Mild, German-style hopping
  gives this brew a crisp flavor
  with low bitterness and a clean
  aftertaste.

  Original gravity: 1045
  Final gravity: 1010
  4.5% abv
  30 IBU


  Heat 1 3/4 gallons (6.6 L) water to 164°F (73°C). 
  Crush:
  3 lb. (1.4 kg) lager malt
  1 lb. (454 g) flaked maize
  12 oz. (340 g) carapils malt
  Add to liquor and steep at 152°F (67°C) for 90 minutes. Sparge with
  2 1/2 gallons (9.5 L) water at 168°F (76°C). Add to runnings:
  2 lb. (907 g) unhopped, extra-light dry malt extract (DME)
  Bring to a boil, then add:
  4 AAUs Tettnang hops
  Boil 30 minutes, then add:
  3 AAUs Tettnang hops
  3 AAUs Hallertau hops

  Boil 30 minutes, then remove from heat. Cool, then top up to SlA gallons
  (20 L) with chilled, preboiled water. Cool to 62°F (17°C), then pitch:
  American lager yeast (Wyeast 2305 or equivalent)
  Ferment at 50°F (10°C) for 2 weeks, then transfer to secondary fermencer
  and condition cold (35°F [2°C5 for 5 to 6 weeks. Prime with:
  7/3 cup (202 ml) corn sugar
  Bottle and age at 45°F (7°C) for 6 weeks.

  Alternate Methods
  All-grain: Mash 6 lb.
  (2.7 kg) lager malt and the
  maize and carapils malt as
  in main recipe in 2 1/2 gallons  (9.5 L) water at 152°F
  (67°C). Sparge with 3 gal-
  lons (11 L) water. Omit
  DME and proceed as in
  main recipe, reducing wort
  volume to 5]A gallons
  (20 L) or less.


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Munich Hells (Jamil)
ZRECIPESTYLE: Munich Helles
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Malty Lager - not too sweet

  The Jamil Show - Munich Helles

  A ProMash Recipe Report 


  BJCP Style and Style Guidelines
  02-D European Pale Lager, Munich Helles

  Min OG:	 1.045	 Max OG:	 1.055	   
  Min IBU:	 18	 Max IBU:	 25	   
  Min Clr:	 3	 Max Clr:	 5	  Color in SRM, Lovibond


  Recipe Specifics
  Batch Size (Gal):	 11.00	 Wort Size (Gal):	 11.00
  Total Grain (Lbs):	 20.75	   	   
  Anticipated OG:	 1.050	 Plato:	 12.39
  Anticipated SRM:	 4.1	     	   
  Anticipated IBU:	 18.1	   	   
  Brewhouse Efficiency:	 70	  %	   
  Wort Boil Time:	 60	  Minutes	   


  Grain/Extract/Sugar
  %	 Amount	 Name	 Origin	 Extract	 SRM
  94.0	 19.50 lbs. 	 Pilsener	 Germany	 1.047	 2
  4.8	 1.00 lbs. 	 Munich Malt	 Germany	 1.002	 8
  1.2	 0.25 lbs. 	 Melanoidin Malt	   	 1.001	 35

  Exract represented as SG.

  Hops
  Amount	 Name	 Form	 Alpha	 IBU	 Boil Time
  0.60 oz. 	 Magnum	 Pellet	 13.50	 18.1	 60 min


  Yeast
  White Labs WLP830 German Lager


  Mash Schedule
  Mash Type:	 Single Step	   
  Grain Lbs:	 20.75	   
  Water Qts:	 26.97	 Before Additional Infusions
  Water Gal:	 6.74	 Before Additional Infusions
  Qts Water Per Lbs Grain:	 1.30	 Before Additional Infusions

  Rest	 Temp	 Time
  Saccharification Rest:	 150	 60 Min
  Mash-out Rest:	 168	 10 Min
  Sparge:	 170	 60 Min

  Total Mash Volume Gal: 8.47 - Dough-In Infusion Only
  All temperature measurements are degrees Fahrenheit.


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Muskoka Harvest Ale Clone
ZRECIPESTYLE: Unassigned
ZRECIPENOTES:
  Grain Bill
  1. 2 row malt
  2. Crystal/Caramel malt 120-150 L
  3. brewing sugar (optional)

  Hops
  1. Columbus @ 60 min (20 IBU)
  2. Cascade @ 20 min
  2. "Seasonal hop" @ 20 min
  3. Cascade @ 0 min
  3. "Seasonal hop" @ 0 min
  4. Cascade - dry hop for 1 week
  4. "Seasonal hop" - dry hop for 1 week

  30% in second addition
  25% in third addition
  45% in dry hopping

  Seasonal hops used this year should be able to found on our bottle.

  O.G. - 1.066
  F.G. - 1.016
  IBU - 42-45
  Colour - 12 L

  Mash process
  Conversion at 62 C and 66 C, 20 min of each then mash off at 78 C

  Cellaring process
  Ferment at 20 C for 7 days or until no activities with American Ale yeast.	


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Organic premium lager (Kal)
ZRECIPESTYLE: Premium American Lager
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Batch Size: 12.0 gallons (post-boil)
  Brewhouse Efficiency: 95% (how well our system converts grain starches to sugars)
  Attenuation: 80% (percentage of sugar converted to alcohol by our yeast)
  Original Gravity: 1.048 (before fermentation)
  Final Gravity: 1.010 (after fermentation)
  Color: 3.07 SRM (very light)
  Alcohol: 5.08% ABV
  Bitterness: 19.0 IBU (not very bitter)

  Ingredients:
  18 lbs Weyermann Organic Pilsner Malt
  2.7 oz Hallertau Organic Whole Leaf Hops (4.5%) - added during boil, boiled 60.0 min
  1 Whirlfloc Tablet (clarifier) - added during boil, boiled 15.0 min
  48 g Fermentis Saflager W-34/70 dry lager yeast

  Notes:
  Use 1.5 quarts of water per pound of grain for mash thickness.
  Mash at 149F for 90 minutes (single infusion mash).
  Raise mash to 168F (mash-out).
  Rinse grain slowly for 60-90 minutes collecting 14.9 gallons (fly sparge).
  Boil for 90 minutes adding hops and clarifier per schedule. Final volume is 12 gallons.
  Chill to 53F.
  Ferment at 53F.

  If you are unable to ferment at 53F consider replacing the 48g of W-34/70 dry lager yeast with 24 grams of Fermentis Safale US-05 dry ale yeast and fermenting at 68F instead. You'll be making an Organic Blonde Ale instead of a lager. Still very tasty! It will be very similar but with slight fruity/estery notes typical of most ales. Lagers tend to be cleaner tasting with less yeast-derived character.

  If you prefer to use liquid yeasts, Wyeast 2007 Pilsen Lager is an excellent choice. You'll need to use 8 packs or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.

  Can't find organic ingredients? No worries! Regular Weyermann Pilsner Malt and German Hallertau pellet hops may be substituted.


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Pilsner-Urquel!!! (Cat's Meow)
ZRECIPESTYLE: Bohemian Pilsener
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Pilsner-Urquel!!!

  Classification: lager, pilsner, Pilsner Urquell, all-grain
  Source: John Wyllie COYOTE (slk6p@cc.usu.edu), HBD Issue #1320, 1/10/94

  Pilsner- Urquel!!! Just bottled after a months lagering. And twice dry-hopped with....what else...Saaaaaaaaaaaaz it all! Yuuuuuum. It is light, clean, fairly malty, and slightly sweet, but crisp. And this baby just screams saaaaaaz. But without being bitter. Too bad it's a little late for the bay area brewoff. I think it would fair well. (pat on back....smack lips once more)
  Ingredients: (for 8 gallons)

  10 # Pilsner Malt. (german)
  1 # aromatic munich (belgian)
  1 # 40L Crystal
  0.5 # Biscuit (belgian)
  1 oz N. Brewer (boil)
  1 oz Saaz (boil)
  3/4 oz Saaz (flavor)
  3/4 oz saaz (finish)
  1/2 ounce Saaz (dry hop, primary)
  1/2 ounce Saaz (dry hop, secondary)
  Wyeast Bohemian Lager yeast
  Procedure:

  Dry hopped after primary ferment subsided. Then secondary also. .5 oz/ea.
  Fermented at 52 deg F for 1 month.

  Specifics:

  O.G.: 1.032 (a bit low)


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Pumpkin Ale
ZRECIPESTYLE: Spice, Herb, or Vegetable Beer
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Pumpkin Ale

  Classification: pumpkin ale, spiced beer, all-grain
  Source: Mike Uchima (uchima@mcs.net), r.c.b., 10/21/96

  This stuff smelled really weird in primary. Stinky. The bad smell eventually went away, and by bottling time it actually tasted OK, though the spice flavor was nearly gone (that's why I added more spice at bottling time). IMO it came out pretty good, though it could have used more pumpkin flavor.
  The sparge got stuck 3 times; I had to cut the grain bed and recirculate to get it going again. Next time I plan to use some rice hulls (and *more* pumpkin).

  Ingredients: (for 3 gallons)

  4 lbs 6-row pale malt
  1 lb 2-row malt
  8 oz "Biscuit" malt
  4 oz "Special B" malt
  1 can (29 oz) pumpkin
  6 oz brown sugar
  1 oz Northern Brewer 7%AA (60 minutes)
  2 tsp McCormick pumpkin pie spice
  Wyeast #1056 (American ale, 1 pint starter)
  3.5 oz brown sugar (priming)
  1/2 tsp pumpkin pie spice (at bottling)
  Procedure:

  Mash-in at 122F; hold for 50 minutes. Boil pumpkin for 30 minutes in about 2 qts water; add to mash, and raise to 156F; hold for 45 minutes. Mash-out 168F. Boil for 60 minutes, adding spice 10 minutes before end. Pitched/fermented at 64F.
  Specifics:

  OG: 1.054
  FG: 1.012


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Quitter Bitter
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  From: John Pinck <john@pinck.ca>
  Date: Wed, Mar 13, 2013 at 2:27 PM
  Subject: [MoB] John's Leaving Bitter
  To: brewers <brewers@lists.barleyment.ca>


  Here's the final and best iteration of my ESB that I thought I'd leave here
  with you guys before taking off:

  John's Leaving Bitter
  5.5 Gallons / 1.053 OG / 47 IBU

  10lbs Munton's MO
  1lb Munton's Crystal 110 EBC
  4oz Briess Victory
  4oz Briess Special Roast

  Mash 152F, Fly sparge enough to net 5.5 gallons after 90 minute boil

  Boil 90 minutes

  60 min 1.25oz UK Challenger 7.2AA
  10 min 2oz UK Target 8.9AA

  Ferment with WLP007 for 2 weeks at 17C


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Red Racer Clone
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Here's what I got so far:

  Boil Size: 31.19 l
  Post Boil Volume: 21.84 l
  Batch Size (fermenter): 19.00 l
  Bottling Volume: 19.00 l
  Estimated OG: 1.063 SG
  Estimated Color: 8.3 SRM
  Estimated IBU: 70.2 IBUs
  Brewhouse Efficiency: 73.00 %
  Est Mash Efficiency: 80.7 %
  Boil Time: 60 Minutes
  Mash temp: 150F

  Ingredients:
  ------------
  Amt                   Name                                     Type
        #        %/IBU
  4.15 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain
        1        79.7 %
  0.60 kg               Vienna Malt (Weyermann) (3.0 SRM)        Grain
        2        11.5 %
  0.21 kg               Caramel/Crystal Malt - 60L (60.0 SRM)    Grain
        3        4.0 %
  0.15 kg               Victory Malt (25.0 SRM)                  Grain
        4        2.9 %
  0.10 kg               Acid Malt (3.0 SRM)                      Grain
        5        1.9 %

  8.00 g                Magnum [14.00 %] - Boil 60.0 min         Hop
        6        14.5 IBUs
  8.00 g                Centennial [10.00 %] - Boil 30.0 min     Hop
        7        7.9 IBUs
  8.00 g                Simcoe [13.00 %] - Boil 30.0 min         Hop
        8        10.3 IBUs
  20.00 g               Centennial [10.00 %] - Boil 15.0 min     Hop
        9        12.8 IBUs
  20.00 g               Simcoe [13.00 %] - Boil 15.0 min         Hop
        10       16.7 IBUs
  20.00 g               Amarillo[8.50 %] - Boil 10.0 min   Hop
  11       8.0 IBUs
  20.00 g               Centennial [10.00 %] - Boil 0.0 min      Hop
        12       0.0 IBUs
  20.00 g               Simcoe [13.00 %] - Boil 0.0 min          Hop
        13       0.0 IBUs

  15.00 g               Amarillo [8.50 %] - Dry Hop 7.0 Day Hop
   15       0.0 IBUs
  15.00 g               Simcoe [13.00 %] - Dry Hop 0.0 Days      Hop
        16       0.0 IBUs

  Yeast: WLP001 @ 65F


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Simcoe Amerillo IPA
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Recipe Specifications
  --------------------------
  Boil Size: 25.44 l
  Post Boil Volume: 22.77 l
  Batch Size (fermenter): 20.00 l   
  Bottling Volume: 20.00 l
  Estimated OG: 1.069 SG
  Estimated Color: 8.3 SRM
  Estimated IBU: 100.9 IBUs
  Brewhouse Efficiency: 75.00 %
  Est Mash Efficiency: 82.1 %
  Boil Time: 60 Minutes

  Ingredients:
  ------------
  Amt                   Name                                     Type          #        %/IBU         
  10 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        74.1 %        
  2 lbs                 Carared (20.0 SRM)                       Grain         2        14.8 %        
  1 lbs                 Munich Malt (9.0 SRM)                    Grain         3        7.4 %         
  8.0 oz                Carafoam (2.0 SRM)                       Grain         4        3.7 %         
  1.00 oz               Simcoe [13.00 %] - First Wort 60.0 min   Hop           5        43.0 IBUs     
  1.00 oz               Simcoe [13.00 %] - Boil 60.0 min         Hop           6        39.1 IBUs    
  1.00 oz               Amarillo Gold [8.50 %] - Boil 15.0 min   Hop           7        12.7 IBUs     
  1.00 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        8        -             
  1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           9        6.0 IBUs     
  1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -             
  1.00 oz               Simcoe [13.00 %] - Dry Hop 3.0 Days      Hop           11       0.0 IBUs      


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Smash Bomb IPA clone
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Hoptomology's Smashbomb Atomic IPA clone
  American IPA
  Type: All Grain
  Brewer: Hoptomology
  Equipment: 7.5 Gallon Stainless Steel Pot + 5 Gallon Coleman Cooler Mash Tun
  Est Original Gravity: 1.061 SG
  Measured Original Gravity:
  Est Final Gravity: 1.016 SG
  Measured Final Gravity:
  Estimated Alcohol by Vol: 6.0 %
  Actual Alcohol by Vol:
  Bitterness: 70.0 IBUs
  Bitterness Ratio: 1.148
  Est Color: 12.2 SRM
  Calories: 0.0 kcal/12oz
  Ingredients
  Ingredients
  Amt	 Name	 Type	 #	 %/IBU
  9 lbs 4.0 oz	 Pale Malt (2 Row) Cdn (3.0 SRM)	 Grain	 1	 87.6 %
  11.0 oz	 Caramel/Crystal Malt - 57L (57.0 SRM)	 Grain	 2	 6.5 %
  9.0 oz	 Victory Malt (25.0 SRM)	 Grain	 3	 5.3 %
  1.0 oz	 Black (Patent) Malt (500.0 SRM)	 Grain	 4	 0.6 %
  0.450 oz	 Citra [14.00 %] - First Wort 60.0 min	 Hop	 5	 32.1 IBUs
  1.500 oz	 Citra [14.00 %] - Boil 10.0 min	 Hop	 6	 19.4 IBUs
  1.000 oz	 Centennial [10.00 %] - Boil 5.0 min	 Hop	 7	 7.7 IBUs
  1.000 oz	 Citra [14.00 %] - Boil 5.0 min	 Hop	 8	 10.8 IBUs
  1.0 pkg	 Safale American (DCL/Fermentis #US-05) [1.70 oz]	 Yeast	 9	 -
  0.500 oz	 Centennial [10.00 %] - Dry Hop 7.0 Days	 Hop	 10	 0.0 IBUs
  0.500 oz	 Citra [11.10 %] - Dry Hop 7.0 Days	 Hop	 11	 0.0 IBUs
  Total Grains Used: 10 lbs 9.0 oz
  Total Hops Used: 4.950 oz
  Mash Profile
  Mash Style: Single Infusion, Full Body
  Brewhouse Efficiency: 84.00 %
  Mash Steps
  Name	 Description	 Step Temperature	 Step Time
  Mash In	 Add 3.55 gal of water at 172.4 F	 156.0 F	 45 min
  Mash Out	 Add 1.32 gal of water at 207.0 F	 168.0 F	 10 min
  Sparging: Fly sparge with 2.83 gal water at 168.0 F to achieve 6.18 gal
  Boil Profile
  Boil Size: 6.18 gal
  Boil Time: 60 min
  End of Boil Volume: 5.48 gal
  Estimated pre-boil gravity: 1.052 SG
  Batch Size (into fermenter): 5.00 gal
  Measured pre-boil Gravity:
  Final Bottling Volume: 4.75 gal

  Fermentation Profile
  Fermentation: Ale, Single Stage
  Primary Fermentation: 10.00 days at 68.0 F
  Secondary Fermentation: 0.00 days at 0.0 F
  Carbonation and Storage
  Carbonation Type: Keg
  Volumes of CO2: 2.3
  Pressure/Weight: 10.10 PSI
  Age Beer for: 3.00 days
  Keg/Bottling Temperature: 40.0 F
  Storage Temperature: 40.0 F
  Notes
  Taste Rating: 0.0 / 50
  Taste Notes:
  Other:

  www.hoptomology.com - A little about life, a lot about beer.


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Yeast Starter
ZRECIPESTYLE: Unassigned
ZRECIPENOTES:
  Making a Starter:
  You want to get a starter going the day before you brew, so it is best to plan ahead. 

  If you're using the Wyeast slap-packs, hit one two days before you brew, and plan to make the starter the next day. 

  If you use the big Wyeast tubes or the White Labs tubes, you don't need to get the yeast ready ahead of time. 

  This procedure is the minimum recommended for a five- gallon batch. You can make a bigger starter if you like. Scale it up accordingly if you're making a bigger batch.

  1. Put a pint of water in a saucepan and start it heating. 

  2. Measure out an ounce of dry malt extract, or a fluid ounce of extract syrup.

   3. Mix it into the hot water. I prefer to use dry malt extract, so that is dissolves quickly. If you use liquid extract, turn off the heat until it dissolves. 

  4. Once dissolved, bring it up to boiling. Turn the heat down to simmer and cover. 

  5. Let it simmer 5 to 10 minutes. 

  6. Shut off the heat. Leave the pan covered while it cools. You can either let is sit for an hour or so, or chill it by placing in the sink with cold water. You should get an original gravity of about 1.020. It's better not to check, though, since the extra handling could result in contamination. 

  7. While the wort is cooling, you need to sterilize a container, an airlock, and a stopper to fit. A 22 oz bottle works well, but just about any glass container that is big enough will do. Some people use an Erlenmeyer flask. That way you can boil the wort in the same container. Whatever you pick, make sure you have enough headroom for fermentation. 

  8. Rinse out the container and pour in the cool wort. 

  9. Give the yeast package a quick external dunk in sterilant and open it up. 

  10. Pour the yeast into the bottle and shake well to aerate. 

  11. Put on the airlock and let it sit at about 70oF overnight. You should see gentle foaming and a thick yeast layer on the bottom. 

  12. When you're ready to pitch the starter into the main batch, make sure you swirl the container vigorously so that is all stirred in.


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Zywiec Clone
ZRECIPESTYLE: German Pilsner (Pils)
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  German Pilsner from Zywiec, Poland.

  Style: German Pilsner
  OG: 1.052-1.053
  FG: 1.012-1.013
  IBU: 32
  SRM: 4-5
  ABV: 5%
  Yield: 5 Gallons

  9.33 lbs German 2-row Pilsner Malt
  6 oz 10 L German Light Crystal Malt (Cara-Hell)
  6 oz German Dark Munich Malt

  6.8 HBU Polnischer Lublin @4.5%AA 60 min
  1/4 oz Hallertau Hersbrucker 15 min
  1/4 oz Hallertau Hersbrucker 5 min

  Yeast: Wyeast 2278 Czech Pils (ferment at 40-52F) or Wyeast 2007 Pilsen Lager (ferment at 40-52).

  When final gravity has been reached, lager for 1 month at 45F and slowly decrease temp to 34F over 2 weeks. Bring beer to 60F for 3 days before bottling to ensure fermentation is complete. Carbonate at room temperature for 2 weeks. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Sopporo Clone
ZRECIPESTYLE: Lite American Lager
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  80% 2-row, 20% rice, bitter to about 10 IBU with your favourite noble hop
  at 60 mins. Ferment at 50F with a clean lager yeast like WLP-840 until a
  few points from target gravity, raise temp by 10-15F and hold for a week.
  Chill to freezing, hold a month, filter or use gelatine, package.

  Making a good clean/dry lager is more about process than the recipe.
  Changes to the process will have a much larger impact on the final product
  than the actual recipe.


ZRECIPEFOLDER: Fav. 1
ZRECIPENAME: Ahhh PA (Lite)
ZRECIPESTYLE: American IPA
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Using Hana ph meter, we want. Ph of 5.2-5.4(145-165)  instead of 5.4-5.6 (room temp)

  A higher ph (more basic) -> sweater beer
  A lower ph (more acidic) -> drier beer

  Measure ph. Add 1/2 ml of 88%lactic acid 
  Stir and remeasure. 
  It usually takes 1 or 2 ml at most for a mash of this size. 

  Sparge water should be 5.6 to 5.8

  Pre boil ph should be around 5.0-5.5. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: EdWort's Haus Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Taken from popular mechanics 

  EdWort's Haus Pale Ale

  This recipe was provided by Ed Wort from Bee Cave, Tx. Ed Wort is a moderator of homebrewtalk. 

  Wort describes this as "a beer that everyone likes. It's light, crisp, dry, and very tasty."

  Original recipe has Nottingham dry yeast. 

  ---

  A very quaffable beer that is very easy to make using basic ingredients and a dry yeast.

  Grain Bill
  8 lbs. 2-Row Pale Malt
  2 lbs. Vienna Malt
  0.5 lb. Crystal 10L Malt

  Mash
  Single Infusion mash for 60 minutes at 152 degrees. You should then get 6.5 gallons to your kettle for the boil.

  Boil & Hops
  1.0 oz Cascade 6.6% at 60 min.
  0.5 oz. Cascade 6.6% at 30 min.
  0.25 oz. Cascade 6.6% at 15 min.
  0.25 oz. Cascade 6.6% at 5 min.

  Chill to 70 to 75 degrees

  Pitch with Nottingham Dry Yeast. No starter or hydration.  Update! With the Nottingham shortage, Safale -05 is a great substitute and will make a great beer too. Very similar.

  This ferments out very fast, so I will crash cool and keg after 1 week to 10 days. This recipe is calculated at 75% efficiency. 


ZRECIPEFOLDER: Fav. 1
ZRECIPENAME: Smashing Pumpkin Ale (LH)
ZRECIPESTYLE: Spice, Herb, or Vegetable Beer
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Add 2 cans pumpkin to mash and 2 cans to boil. 

  Add pumpkin pie spice to flavor when serving or when kegging. 1 tsp per 5 gallon keg. 

  For 2 tsp of pumpkin spice use:

  1 tsp cinnamon
  1/4 tsp nutmeg
  1/4 tsp ginger
  1/8 tsp cloves

  Started with northern brewers recipe and tweaked. 


ZRECIPEFOLDER: All
ZRECIPENAME: Mad Tom Clone
ZRECIPENOTES:
  Well almost.  It might need a touch of CaraPils, a small middle hop
  addition, a bump in gravity (1.060), but this is real close!  We did a side
  by side last night at my son's birthday and my FIL (a frequent Mad Tom
  drinker), called it cloned.

  https://drive.google.com/file/d/0B51UVJo6w7GFdGcwWW9zY0ZMbm8/edit?usp=sharing

  40 Litres
  50/50 Domestic 2Row/Pale Ale Malt,  10% Munich II
  Columbus @ 60' for 28 IBU
  30' flame out hop stand w/ 190g Chinook and 150g Centennial
  14g Chinook and 28g Centennial dry hop per carboy for 3 days.
  _______________________________________________
  I was in Catholic school for 8yrs which explains why I'm an asshole ...
              - Dennis Baril

  Brewers mailing list
  Brewers@lists.barleyment.ca
  http://lists.barleyment.ca/mailman/listinfo/brewers
  http://carboy.barleyment.ca/mob mob:barleyment


ZRECIPEFOLDER: All
ZRECIPENAME: Si-Ann's Christmas Beer
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Here is my award winning (tm) recipe:
  60% pale ale malt
  8% Munich malt
  15% Crystal 60 malt
  10% Crystal 120 malt
  7% Vienna malt
  200g Special B malt
  120ml molasses

  20g Columbus hops at 60 minutes

  At 10 minutes:
  1/4 tsp nutmeg
  6 allspice berries
  3 cinnamon sticks
  5 cloves
  2 orange peels

  O.G.: 1.065
  F.G.: 1.018
  Wyeast 1056 American Ale yeast


ZRECIPEFOLDER: Pers.
ZRECIPENAME: BrainBerry Ale
ZRECIPENOTES:
  Add juice from 4 pomegranate to each 5gal keg. 

  Tested with alt bier which came out spicy or alcoholic.  Juice from 1 pomegranate in 1/2 keg wasn't enough. Still better than the original altbier. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Kal's Kolsch
ZRECIPESTYLE: Kolsch
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Kölsch 

  Size: 12.0 gal (post-boil) 
  Efficiency: 95.0% 
  Attenuation: 82.0% 
  Calories: 149 kcal per 12.0 fl oz 

  Original Gravity: 1.045 (1.044 - 1.050) 
  Terminal Gravity: 1.008 (1.007 - 1.011) 
  Color: 3.0 (3.5 - 5.0) 
  Alcohol: 4.9% (4.4% - 5.2%) 
  Bitterness: 21 (20.0 - 30.0) 

  Ingredients: 
  16.0 lb Weyermann Pilsner malt (95%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  0.85 lb Weyermann Vienna Malt (5.0%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  2.0 oz Hallertau Hops (6.7%) - added during boil, boiled 60 min (20.9 IBU) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  6 packs Wyeast 2565 Kölsch liquid yeast (or an appropriate starter*) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 
  - OR - 
  6 vials White Labs WLP-029 German Ale/Kölsch liquid yeast (or an appropriate starter*) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) 

  Notes: 
  Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=50, Mg=10, Na=18, Cl=70, S04=70 
  (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and balanced). 
  1.5 qt/lb mash thickness. Single infusion mash at 149F for 90 mins. Mashout to 168F. 
  If your system allows it (such as ours), consider mashing in in the low 120's for a short protein rest and immediately start ramping up to the starch conversion/saccharification rest of 149F. 
  60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle. 
  Boil for 90 minutes. Lid on at flameout, start chilling immediately. 
  Cool wort to 60F and aerate well. Ferment at 60F until approximately 2-5 points from final gravity, then raise the temperature to 68F keep it there for 2-4 days to reduce diacetyl (a buttery flavour produced by some yeasts). It's preferrable to lager for 1-2 months at near freezing before packaging. 
  Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days. 
  Package as you would normally. I keg and carbonate at around 2.5 volumes of C02. The beer will improve greatly if kept near freezing for 1-2 months before serving. I use a lagering/conditioning fridge that holds 6 kegs, set to just above freezing that holds a small 5 pound CO2 tank so that the kegs can condition and carbonate at the same time. 

   

  Enjoy! 



  Kal


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Wood's Winter Warmer
ZRECIPESTYLE: Specialty Beer
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Here is my award winning (tm) recipe:

  5gal batch

  60% pale ale malt
  8% Munich malt
  15% Crystal 60 malt
  10% Crystal 120 malt
  7% Vienna malt
  200g Special B malt
  120ml molasses

  20g Columbus hops at 60 minutes

  At 10 minutes:
  1/4 tsp nutmeg
  6 allspice berries
  3 cinnamon sticks
  5 cloves
  2 orange peels

  O.G.: 1.065
  F.G.: 1.018
  Wyeast 1056 American Ale yeast


  Best of luck!


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Rhym or Reason Clone
ZRECIPENOTES:
  Steve Little
  to brewers
  Oct 22Details


  3.00 kg Pale Malt 2Row (2.0 SRM)  60.0 %
  1.50 kg Vienna Malt (Weyermann) (3.0 SRM) 30.0 %
  0.25 kg Barley, Flaked (1.7 SRM) 5.0 %
  0.25 kg Caramunich I (Weyermann) (34.0 SRM) 5.0 %

  10.00 g Magnum [15.00 %] - Boil 60.0 min - 16.9 IBUs

  20.00 g Centennial [11.20 %] - Boil 20.0 min - 15.3 IBUs
  20.00 g Citra [14.40 %] - Boil 20.0 min - 19.7 IBUs

  45.00 g Chinook [12.90 %] - Boil 0.0 min
  30.00 g Centennial [11.20 %] - Boil 0.0 min
  30.00 g Citra [14.40 %] - Boil 0.0 min
  30.00 g Simcoe (Mario) [9.90 %] - Boil 0.0 min

  1.0 pkg Pacman (Rogue #Craig's Bottle Harvest)

  30.00 g Citra [14.40 %] - Dry Hop 4.0 Days
  15.00 g Centennial [11.20 %] - Dry Hop 4.0  Days
  15.00 g Chinook [12.90 %] - Dry Hop 4.0  Days
  15.00 g Simcoe (Mario) [9.90 %] - Dry Hop 4.0 Days

  OG was 1.049 in mine, which resulted in about 5.2%ABV, Rhyme or Reason is
  5.7% I think.  So you would have to bump the OG to get closer to it.

  Another thing I would change would be the flavour hop additions.  Might
  drop the 20 minute addition down to 15 minutes and even cut it down to 15g
  instead of 20g.

  I would also maybe drop the Chinook/Centennial down as well.  I found mine
  much more spicier/piney than the original.  Maybe drop the chinook to 20g
  or 15g for the flameout addition.  I know simcoe is supposed to be piney as
  well, but I find it doesn't have the sharpness of chinook.

  Also, I would use a high attenuating yeast like US-05.  I wouldn't use
  WLP041 as it is low attenuating.  You could also use WLP007 or Sandiego
  Super as well.


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Golden Rails (original)
ZRECIPESTYLE: American Brown Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Date: Mon, 28 Sep 2009 21:31:30 -0400
  From: Mario Bourgeois <simplemedia.ca@gmail.com>
  Subject: [MoB] That Honey Ale

  Is a success!

  It ain't a distinctive honey taste but the softness/velvety and taste is
  awesome! It was very good flat now that I carb it up it's amazing! It also
  has a slight, very slight sweet aftertaste. This one is sure to please a lot
  of people, including my wife who is now unable let me finish my first glass
  ;-p
  Here is what I had :

  Honey Pale Ale


  2.25 lb Honey Malt
  9 lb Maris Otter
  .75 lb Carapils®/Carafoam®
  .75 oz Czech Saaz (3.2%) - added during boil, boiled 60 min
  .75 oz Mt. Hood (5.2%) - added during boil, boiled 45 min
  .5 oz Mt. Hood (5.2%) - added during boil, boiled 15 min
  1.0 ea Fermentis US-05 Safale US-05

  That is the kind of brew I set aside and won't be modifying it.

  Cheers!
  --
  Mario


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Golden Rails Clone
ZRECIPESTYLE: American Brown Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Mario's original 
  --------

  Date: Mon, 28 Sep 2009 21:31:30 -0400
  From: Mario Bourgeois <simplemedia.ca@gmail.com>
  Subject: [MoB] That Honey Ale

  Is a success!

  It ain't a distinctive honey taste but the softness/velvety and taste is
  awesome! It was very good flat now that I carb it up it's amazing! It also
  has a slight, very slight sweet aftertaste. This one is sure to please a lot
  of people, including my wife who is now unable let me finish my first glass
  ;-p
  Here is what I had :

  Honey Pale Ale


  2.25 lb Honey Malt
  9 lb Maris Otter
  .75 lb Carapils®/Carafoam®
  .75 oz Czech Saaz (3.2%) - added during boil, boiled 60 min
  .75 oz Mt. Hood (5.2%) - added during boil, boiled 45 min
  .5 oz Mt. Hood (5.2%) - added during boil, boiled 15 min
  1.0 ea Fermentis US-05 Safale US-05

  That is the kind of brew I set aside and won't be modifying it.

  Cheers!
  --
  Mario


  --------
  Nick's recipe 
  ---------

  Assuming the colour is coming from the honey malt here's my best guess:

  Recipe Specifications --------------------------
  Batch Size (fermenter): 12.00 gal
  Estimated OG: 1.047
  SG Estimated Color: 13.9 SRM
  Estimated IBU: 22.2 IBUs

  Ingredients: ------------
  11.73 lb   Honey Malt (25.0 SRM)                    65.0 %
  5.23 lb     Pale Malt (2 Row) UK (3.0 SRM)    29.0 %
  1.08 lb     Carafoam (2.0 SRM)                        6.0 %
  3.00 oz    Saaz [4.00 %] - Boil 60.0 min          20.6 IBUs
  1.00 oz    Fuggle [4.50 %] - Boil 5.0 min         1.5 IBUs
  2.0 pkg    US-05


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Stone Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  http://blog.stonebrewing.com/index.php/stone-pale-ale-recipe

  Stone Pale Ale (Advanced)

  Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)

  87.0% crushed North American two-row pale malt
  10.5% crushed 60L crystal malt
  2.5% crushed 75L crystal malt
  Conversion temperature 156°F
  Mash out 165°F
  0.171 lb/bbl Columbus hops (12.9% alpha acid)
  [90 minutes]

  0.30 lb/bbl Ahtanum hops (6.0% alpha acid)
  [10 minutes]

  0.46 lb/bbl Ahtanum hops (6.0% alpha acid)
  [0 minutes]

  For 12 gal

  1.05 oz Columbus hop (90 min)
  1.86 oz Ahtanum hop (10 min)
  2.85 oz Ahtanum hop (0 min)



  White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
  Pitch rate 16 to 18
  Starting gravity 1.057 (14 Plato)
  Final gravity 1.014 (3.5 Plato)
  Ferment at 72°F


  1 lb/bbl = 0.516129032 oz/gal

  1 pound per US Beer Barrel = 0.516129032 ounces per US gallon. 


ZRECIPEFOLDER: Fav. 2
ZRECIPENAME: Anchor Steam Clone
ZRECIPESTYLE: California Common Beer
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Taken from

  https://www.homebrewersassociation.org/homebrew-recipe/anchor-steam-clone/

  --


  Original Gravity: 1.050
  Final Gravity: 1.014
  ABV: 4.7%
  IBU: ~35
  SRM: 9
  Boil Time: 60 minutes

  --


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Bitter Winter 2 (Batch Copy)
ZRECIPESTYLE: Extra Special/Strong Bitter
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Changed this up a bit. Different ingredients and no dry hop. Moved dry hops to 0 minute and added more 60 min hop. 

  Also change boil to 60 mins and added changed grain bill. Essentially a totally different brew. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Centennial Blond
ZRECIPESTYLE: Blonde Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  	
  BierMuncher
  Feedback Score: 0 reviews
  I’ve been tweaking a house ale recipe for a few months now and this is it. This is the recipe that will be a permanent fixture at my house. I’ve brewed it twice, served the first 10 gallons to friends, families and “curious on-lookers”, and just finished the second 10 gallon batch with identical results. 

  Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. This reminds me of what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill, but was just a bit on the tart side for this lighter grain bill. 

  Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened.

  This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Due to the lighter grain bill…this is easily a beer that can go from grain to glass in 2 weeks (if you keg).

  Click image for larger version

  Name:	Centennial_Hops_Ratio.jpg
  Views:	91685
  Size:	43.3 KB
  ID:	3114


  ****10-Gallon Batch****
  Batch Size: 11.00 gal 
  Boil Size: 13.69 gal
  Estimated OG: 1.039 SG
  Estimated Color: 3.9 SRM
  Estimated IBU: 21.6 IBU
  Brewhouse Efficiency: 70.0 %
  Boil Time: 60 Minutes

  Ingredients:
  ------------
  14.00 lb Pale Malt (2 Row) US (2.0 SRM)
  1.25 lb Cara-Pils/Dextrine (2.0 SRM)
  1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM)
  1.00 lb Vienna Malt (3.5 SRM)
  0.50 oz Centennial [9.50%] (55 min)
  0.50 oz Centennial [9.50%] (35 min)
  0.50 oz Cascade [7.80%] (20 min)
  0.50 oz Cascade [7.80%] (5 min)
  1 Pkgs Nottingham (Danstar #-) (Hydrated)



  ****5 Gallon Batch****

  Batch Size: 5.50 gal 
  Boil Size: 6.57 gal
  Estimated OG: 1.040 SG
  Estimated Color: 3.9 SRM
  Estimated IBU: 21.5 IBU
  Brewhouse Efficiency: 70.0 %
  Boil Time: 60 Minutes

  Ingredients:
  ------------
  Amount 
  7.00 lb Pale Malt (2 Row) US (2.0 SRM)
  0.75 lb Cara-Pils/Dextrine (2.0 SRM)
  0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
  0.50 lb Vienna Malt (3.5 SRM)
  0.25 oz Centennial [9.50%] (55 min)
  0.25 oz Centennial [9.50%] (35 min)
  0.25 oz Cascade [7.80%] (20 min)
  0.25 oz Cascade [7.80%] (5 min)
  1 Pkgs Nottingham (Danstar #-) (Hydrated)


  Mash at 150 degrees for 60 minutes.


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Janet's Brown Ale
ZRECIPESTYLE: American Brown Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  This is a recipe by well known home brewer Mike McDole (aka 'Tasty' on the forums he frequents). 

  It's a recipe that got some great publicity when it took gold at the 2004 National Homebrew Competition (NHC) - it was entered under category 23 Specialty Ale. 

  Some may want to call it an American Brown Ale but is a bit outside the numbers for that style because it has slightly too much hops and alcohol. You could call it an Imperial American Brown Ale I suppose (if that category existed). UPDATE: The new 2014 BJCP Guidelines include a category 21B called "Specialty IPA" which covers White, Black, Belgian and other varieties, as well as allowing, like all categories, strength variations (Session, double, Imperial, etc). According to both Gordon Strong (BJCP President) and Tasty, under the new Guidelines this beer would be "Category 21B - Specialty IPA - American Brown Session IPA". 

  It's a beer that I had heard about for years but never got around to making... I finally brewed it last weekend. I couldn't resist and sampled a bit yesterday and it's coming along wonderfully! 

  If you like hoppy American style ales, this is one you definitely have to try. A nice fall beer. 

  JANUARY 2013 UPDATE: I've brewed this beer numerous times now and it's one of my favourites to keep on tap. The malt and hop flavours work perfectly together. 

  FEBRUARY 2014 UPDATE: I brewed this beer again in the fall of 2013 but but this time I'm serving it using a beer gas blend (70% nitro / 30% CO2) instead of straight CO2, pushed through one of my stout faucets to get a nice creamy head and close to flat beer. Absolutely wonderful. I enjoy it a lot more than on regular CO2 so this one's always going to be served this way from now on. 

  It's also available in extract and all-grain kit form with everything you need from More Beer: 

   

  Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you! 


  Janet's Brown Ale (134) 

  Size: 12.0 gal (post-boil) 
  Efficiency: 95% 
  Attenuation: 76.8% 
  Calories: 225 kcal per 12.0 fl oz 
  Original Gravity: 1.068 (1.045 - 1.060) 
  Terminal Gravity: 1.016 (1.010 - 1.016) 
  Color: 18.3 (18.0 - 35.0) 
  Alcohol: 6.8% (4.3% - 6.2%) 
  Bitterness: 64 (20.0 - 40.0) 

  Ingredients: 
  19.15 lb Domestic 2-Row Malt (75%) 
  1.6 lb Pale (or White) Wheat Malt (6.3%) 
  2.0 lb Carapils®/Carafoam® (7.8%) 
  2.0 lb Crystal Malt 40L (7.8%) 
  0.8 lb Chocolate Malt (3.1%) 
  2 oz US Northern Brewer Hops (8.5%) - added during mash* 
  3 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 60 min 
  2 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 15 min 
  1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min 
  3.0 oz Cascade Hops (6.0%) - added during boil, boiled 10 min 
  4.0 oz Cascade Hops (6.0%) - added during boil, boiled 0 min 
  36 g Fermentis Safale US-05 dry yeast 
  4 oz Centennial Hops (9.2%) - added dry to secondary fermenter 

  *If using pellet hops break them up into a powder before adding them to the mash, otherwise they will clump up and you won't get much out of them. 

  Notes: 
  Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279 
  (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). 
  1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F. 
  60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle. 
  Boil for 90 minutes. Lid on at flameout with 0 minute hops, start chilling immediately. 
  Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days. 
  Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days. 
  Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through. 

  If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05: 

  Wyeast 1056 American Ale 
  White Labs WLP-001 California Ale 

  You'll need to use 5 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. 


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Cranberry Cream Ale
ZRECIPESTYLE: Cream Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Cranberry Cream Ale

  Author:  Scott Russell	Issue: November 1996
  Cranberry Cream Ale

  5 gallons, extract with specialty grains and fruit

  Ingredients:

  0.5 lb. cara-pils (dextrin malt)
  0.5 lb. light crystal malt, about 20° Lovibond
  5 lbs. extra light dry malt extract
  1 lb. rice syrup (or 0.75 lb. rice syrup solids)
  1 oz. Liberty hop pellets, for 45 min.
  1 oz. Cascade pellets, for 15 min.
  7 g. dry ale yeast
  7 g. dry lager yeast
  4 lbs. fresh, whole cranberries
  7/8 cup dextrose for priming
  Step by Step:

  In 2 gals. of cold water, steep cara-pils and light crystal malt. Raise temperature slowly to 170° F, then remove grains. Add to kettle dry malt extract and rice syrup (or rice syrup solids). Bring to a boil. Add Liberty hops and boil 30 minutes. Add Cascade hops and boil 15 minutes. Remove from heat, chill, and add to primary fermenter with enough pre-boiled cold water to make up 5.25 gals.

  At 75° F, pitch a slurry of neutral ale yeast and lager yeast. (Alternatively, pitch a 7-gram packet of dry ale yeast and a 7-gram packet of dry lager yeast. If you have two three-gallon fermenters, you may ferment this as two separate batches, one as an ale, one as a lager, recombining them in the secondary.) Ferment on the cooler side of ale temperatures (60° to 65° F).

  After initial fermentation has slowed down, rack into a secondary onto fresh whole cranberries (freeze them for a week, microwave them for three minutes to thaw and, if necessary, bruise them to break skins before placing them in the fermenter). Some new fermentation will probably begin, so you may find you need to use a blow-off setup for a day or so. Condition at fermentation temperature for about two weeks, then rack into a third vessel to allow better clearing for a week or so. Bottle, priming with dextrose. Bottle condition three weeks and serve chilled.

  Notes and Alternatives:

  All-grain brewers:

  This is a standard light, golden ale recipe, somewhere in the neighborhood of 7 or 8 lbs. 6-row brewers' malt with the addition as above of 0.5 lb. cara-pils and 0.5 lb. light crystal. Keep it light.

  Cranberries:

  If you really get stuck and can't find cranberries, do not use a bottled cranberry juice cocktail or similar juice as a substitute. Most of them are blends of cranberry, apple, and white grape juice and will not produce the desired tartness. Pure (preferably organic) cranberry juice may be used in a pinch, but it is almost as hard to find sometimes as the berries themselves. Some of the wine-making trade suppliers sell a cranberry flavoring essence. Ask your homebrew supply store if it carries an essence or can find one. I have used one of them and was pleased with the results, although the fresh fruit will always be a better choice, to my mind.

  Yeast:

  As noted above, there are really three possibilities. I prefer to ferment this as two separate small batches, and generally I use Wyeast 1056 in one and Wyeast 2035 in the other. I have also done this with Edme (dry) ale yeast and Yeast Labs European Lager (dry) yeast with good results. If you cannot do it as two batches, combine the yeasts in one fermenter, or use one or the other. Especially if you are going to add a strong-flavored fruit, the yeast profile is less important than it would be for the beer on its own.

  Fining:

  If you decide that the fruit treatment described above is not sanitary enough for you and you decide to pasteurize the fruit, be careful not to boil it because cranberries contain pectin and will turn your beer hazy given the opportunity. But if this happens, you can certainly use whatever finings you would normally use in the secondary.




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ZRECIPEFOLDER: Pers.
ZRECIPENAME: Nickel Brook Headstock Recipe
ZRECIPENOTES:
  I had to dig back to 2011 to find the old Nugget-heavy Headstock recipe.
  The beer was a lot darker and looking at the recipe I think we were a bit
  crazy with the malts back then.  Here's the recipe for the 800L recipe we
  made in August 2011.

  68c mash until conversion

  3.25%/8.33kg Carafoam
  10%/25kg Caramunich
  5%/12.5kg Dark Crystal 75
  5%/12.5kg Flaked Barley
  73.5%/185kg Maris Otter
  3.25%/8.33kg Wheat Malt

  The hopping:

  31 IBU Nugget @ start of boil
  25 IBU Nugget @ 30 minutes
  10 IBU Nugget @ 50 minutes
  5 IBU Centennial @ 80 minutes
  6 IBU Nugget @ 85 minutes
  3 IBU Cascade @ 90 minutes

  Gravity post boil was 17P and fermented down to 3.7P

  We then dry hopped 2400L after fermentation with 6kg of Nugget (2.5g/L) &
  2kg of Cascade (0.83g/L) after fermentation

  Happy brewing, brother.

  Mark


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Lake Walk Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Lake Walk Pale Ale
  10-A American Pale Ale

  Size: 5.5 gal
  Efficiency: 80.0%
  Attenuation: 75.0%
  Calories: 182.74 per 12.0 fl oz
  Original Gravity: 1.055 (1.045 - 1.060)
  |==================#=============|
  Terminal Gravity: 1.014 (1.010 - 1.015)
  |===================#============|
  Color: 8.8 (5.0 - 14.0)
  |==============#=================|
  Alcohol: 5.4% (4.5% - 6.0%)
  |=================#==============|
  Bitterness: 44 (30.0 - 45.0)
  |================================|
  Ingredients:
  8.0 lbs 2-Row Brewers Malt
  2.0 lbs Toasted Pale Malt
  0.5 lbs Crystal Malt 60°L
  0.5 lbs Wheat Flakes
  .75 oz Amarillo (8.5%) - added during boil, boiled 60.0 min
  .75 oz Simcoe (13.0%) - added during boil, boiled 20.0 min
  1.0 oz Amarillo (8.5%) - added during boil, boiled 5.0 min
  1.0 oz Simcoe (13.0%) - added during boil, boiled 5.0 min
  1.0 ea Irish Moss - added during boil, boiled 5.0 min
  1.0 ea Fermentis US-56 Safale US-56
  1.0 oz Amarillo (8.5%) - added dry to secondary fermenter
  1.0 oz Simcoe (13.0%) - added dry to secondary fermenter
  Schedule:
  Mash @ 153 60 mins


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Citra'ss Down Blonde(Joe Rancort)
ZRECIPENOTES:
  Citra'ss Down Blonde (not really a blonde, but...)

  Based on 5 gallons

  45% 2 Row
  45% Vienna
  10% Carahell

  45 - Citra (14g/17 IBU)
  10 - Citra (14g/6.8 IBU)
  2 - Citra (14g/1.6 IBU)
  DH - Citra (14g/7 days)

  Mash in at 156F

  US-05

  OG 1.051
  FG 1.013
  ABV 5.0%
  IBU 25.8
  Colour 5.1


ZRECIPEFOLDER: Pers.
ZRECIPENAME: Pink Fuzz Clone
ZRECIPENOTES:
  Here's what I did, turned out great.

  Dec 22nd 2015

  strike water 158
  2 pounds flaked Rye from bulk barn
  18 pounds Canadian two row
  wyeast ale
  zest 6 grapefruits

  Boil zest 5 minutes

  @ flameout...
  .5 oz centennial
  2 oz citra
  1 oz falconers flight

  tastes great!  fastest ever finished a keg.  could add more grapefruit zest
  or perhaps boil zest longer.. it wasn't prominent

  -- my notes. 
  Maybe use flaked wheat instead of rye


ZRECIPEFOLDER: Fav. 1
ZRECIPENAME: Kal’s Electric Pale Ale
ZRECIPESTYLE: American Pale Ale
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  The Electric Pale Ale 


  Size: 12.0 US gal (post boil) 
  Mash Efficiency: 95% 
  Attenuation: 82.0% 

  Original Gravity: 1.056 (style range: 1.045 - 1.060) 
  Terminal Gravity: 1.010 (style range: 1.010 - 1.015) 
  Colour: 5.9 SRM (style range: 5.0 - 10.0) 
  Alcohol: 6.0% ABV (style range: 4.5% - 6.2%) 
  Bitterness: 37 IBU (style range: 30.0 - 50.0) 

  Ingredients: 
  15.5 lb Domestic 2-Row Malt (78.5%) 
  3.5 lb Weyermann Vienna Malt (17.7%) 
  0.75 lb Crystal Malt 40L (3.8%) 
  1 oz Centennial Hops (9.2%) - added during boil, boiled 20 min [8 IBU] 
  1 oz Amarillo Hops (8.2%) - added during boil, boiled 20 min [7.2 IBU] 
  1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min 
  2 oz Centennial Hops (9.2%) - added during boil, boiled 10 min [11.5 IBU] 
  2 oz Amarillo Hops (8.2%) - added during boil, boiled 10 min [10.2 IBU] 
  2 oz Centennial Hops (9.2%) - added during boil, boiled 0 min 
  2 oz Amarillo Hops (8.2%) - added during boil, boiled 0 min 
  24 g Fermentis Safale US-05 dry yeast 
  2 oz Citra Hops (11.1%) - added dry to secondary fermenter 

  Notes: 
  Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). 
  Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=275 
  (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate) 
  For complete details on how to adjust your water, refer to our step by step Water Adjustments guide. 
  1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F. 
  60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle. 
  Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately. 
  Cool wort to 66F and aerate well. Ferment at 66-68F until complete. 
  Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 5-7 days total. 
  Rack to CO2 purged brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days. 
  Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through. 

  If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05: 


ZRECIPEFOLDER: Fav. 1
ZRECIPENAME: Bitter Git'r Dun
ZRECIPESTYLE: Special/Best/Premium Bitter
ZRECIPETYPE: All Grain
ZRECIPENOTES:
  Recipes
  Bitter Git'r Dun
  Size: 5.55 gal
  Efficiency: 65%
  OG: 1.043 SG (1.040 - 1.048)
  FG: 1.010 SG (1.008 - 1.012)
  Color: 12.6 SRM (5 - 16)
  Alcohol: 4.33% (3.8 - 4.6)
  Bitterness: 29.3 IBU (25 - 40)
  Last modified: 2017-05-22
  Ingredients
  Amt	Name	Type	%/IBU
  1	8.5 lb	ESB Malt (4 SRM)	Grain	82.0%
  2	0.6 lb	Barley, Flaked (2 SRM)	Grain	6.0%
  3	0.6 lb	Dark Crystal - Bairds (100 SRM)	Grain	6.0%
  4	0.6 lb	Special Roast (Briess) (50 SRM)	Grain	6.0%
  5	0.9 oz	EKG - CY2015 [4.9 %] - Boil 45 min	Hop	13.1 IBU
  6	0.9 oz	EKG - CY2015 [4.9 %] - Boil 25 min	Hop	9.9 IBU
  7	1.1 oz	EKG - CY2015 [4.9 %] - Boil 10 min	Hop	6.2 IBU
  8	1.11 Items	Whirlfloc Tablet - Boil 5 mins	Fining	-
  9	1.0 Items	Wyeast Labs West Yorkshire Ale (1469)	Yeast	-
  Steps
  Name	Type	Description	Step Temperature	Step Time
  Mash In	Infusion	Add 3.23 gal to 166.4 F	154.4 F	45 min
  Batch sparge with 2 steps (1.4 gal, 3.39 gal) of 168.0 F water. Boil for 45 min.


