Have you guys seen this site? Very cool recipe builder that you can tweak and save, then place an order for the ingredients.
Brewmaster’s Warehouse
Reply
Rogue Dead Guy Ale Clone – DG1
This recipe comes from the American Homebrewers Association web site. It’s a pretty good candidate for the next brew. Rogue calls it a Maibock. This would be my first try at that style. Wyeast does produce the Pacman yeast, so it should be pretty straight forward. Yum!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 90 min | 37.4 IBUs | 8.7 SRM | 1.061 SG | 1.012 SG | 6.5 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Mailbock/Helles Bock | 5 A | 1.064 - 1.072 | 1.011 - 1.018 | 23 - 35 | 6 - 11 | 2.2 - 2.7 | 6.3 - 7.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 9.747 lbs | 80 |
| Caramel/Crystal Malt - 20L | 1.218 lbs | 10 |
| Munich Malt - 20L | 1.218 lbs | 10 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Perle | 1.08 oz | 90 min | Boil | Pellet | 8 |
| Saaz | 0.54 oz | 10 min | Boil | Pellet | 4 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 5 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Pacman - 1764 | Wyeast | 75% | 60°F - 72°F |
Notes
| All Grain Directions: Mash at 150° F (65° C) for 60 minutes. Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort. Boil 90 minutes, adding hops and Whirlfloc when indicated. Cool to 60° F (16° C) and pitch yeast. Ferment at 60° F (16° C) until fermentation is complete, then siphon into secondary. Allow to remain at cold storage temperatures 40-50° F (9-10° C) for two to four weeks, then package and condition. |
Download
| Download this recipe's BeerXML file |
Hop Yard
I planted my first hop rhizomes yesterday. One Northern Brewer and one Willamette. I attached 10′ 1/2″ EMT to 3 fence posts with saddle brackets. On the top, I drilled small holes and inserted bits of baling wire, to which I clipped stainless steel carabiners. I led jute-like twine from low on the fence, up through the carabiners, and out to stakes in the ground right behind the planted rhizomes. When the vines (bines) sprout, I’ll choose 2 from each plant and train them up the twine. That’s the plan, anyway.
Hops in Ground
Hop Yard
Hop Yard Trellis
Cascadian Dark Ale – CDA1
Hail Cascadia!
We bottled this last night. The taste was not what I expected…I’m not sure if I like it or not. I dry-hopped per the recipe, but only for 2-3 days. If I would have been thinking, I would have halved the amount, due to the poor efficiency of my mash. So the hops were VERY forward, but not unpleasant. The bitterness was strong, but not objectionable. There was a bitter after-taste, though. And smoke. I have no idea where that taste comes from! I didn’t use the Polyclar, because it was pretty darn clear. I had the fermentation chamber in the low 60s for the secondary.
Oh, well…we’ll see what a couple of weeks and some carbonation does for it.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 60 min | 64.6 IBUs | 26.1 SRM | 1.061 | 1.014 | 6.2 % |
| Actuals | 1.061 | 1.013 | 6.3 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American IPA | 14 B | 1.056 - 1.075 | 1.01 - 1.018 | 40 - 70 | 6 - 15 | 2.2 - 2.7 | 5.5 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 12 lbs | 85.47 |
| Carafa Special II (Weyermann) | 13.44 oz | 5.98 |
| Caramel/Crystal Malt - 10L | 13.44 oz | 5.98 |
| Special Roast | 5.76 oz | 2.56 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Centennial | 1.22 oz | 60 min | Boil | Pellet | 10 |
| Cascade | 1.22 oz | 45 min | Boil | Pellet | 5.5 |
| Willamette | 1.22 oz | 15 min | Boil | Pellet | 5.5 |
| Cascade | 1.2 oz | 0 min | Boil | Pellet | 5.5 |
| Cascade | 1.2 oz | 7 days | Dry Hop | Pellet | 5.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.20 Items | 5 min | Boil | Fining |
| Polyclar | 0.30 oz | 1 day | Secondary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| American Ale II (1272) | Wyeast Labs | 74% | 60°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Saccharification | 152°F | 75 min |
| Mash Out | 168°F | 10 min |
Download
| Download this recipe's BeerXML file |
BJCP Guidelines:Specialty Beer
Dang…I missed the OG by a mile on this, my first all-grain brew session. I don’t have a proper mash tun, but I’ve been doing my partial mashes with the grain in a bag in my bottling bucket. So, I used the same method for this recipe, but put all the grain in. I’m thinking I may have sparged (rinsed, really) too quickly. I harvested a good 5 gallons of sweet wort, and it looked good:
but my gravity reading at end of boil showed 1.036. I also topped up the batch volume to 7 gallons in the primary. I was kind of hoping for a session beer, but I hope it isn’t hopelessly weak. We’ll just have to wait and see…
All the hop additions went well, though. Using Beersmith Lite on my android phone worked really well. I separated all the boil additions onto individual plates, then just dumped them in when the alarm told me to. Pretty slick! All in all, a glorious brew day on Easter.
![Easter Brew Day]](http://commanderdata.com/3Acres/wp-content/uploads/2013/03/AMT3698-1600x1200.jpg)
Irish Stout – IS1
From MoreBeer kit 310
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 54.2 IBUs | 34.4 SRM | 1.067 | 1.017 | 6.5 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Amber Ale | 6 B | 1.045 - 1.056 | 1.01 - 1.015 | 20 - 40 | 11 - 18 | 2.3 - 2.8 | 4.5 - 5.7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) UK | 3 lbs | 27.27 |
| Barley, Flaked | 1 lbs | 9.09 |
| Black Barley (Stout) | 1 lbs | 9.09 |
| Pale Liquid Extract | 6 lbs | 54.55 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 1 oz | 60 min | Boil | Pellet | 14 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 15 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Irish Ale (1084) | Wyeast Labs | 73% | 62°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 150°F | 75 min |
Download
| Download this recipe's BeerXML file |
IS-1 Body
IS-1 Head
RK1 – Red Kolsch Ale
In the glass
Head
This was my first full boil. Lots of fun!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 15.9 IBUs | 15.4 SRM | 1.051 | 1.012 | 5.1 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Amber Ale | 6 B | 1.045 - 1.056 | 1.01 - 1.015 | 20 - 40 | 11 - 18 | 2.3 - 2.8 | 4.5 - 5.7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Caramel/Crystal Malt -120L | 8 oz | 6.25 |
| Carafoam | 4 oz | 3.13 |
| Chocolate Malt | 4 oz | 3.13 |
| Pilsner Liquid Extract | 7 lbs | 87.5 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Cascade | 1 oz | 60 min | Boil | Pellet | 5.5 |
| Cascade | 1 oz | 1 min | Boil | Pellet | 5.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 15 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Kolsch Yeast (2565) | Wyeast Labs | 75% | 56°F - 64°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 150°F | 75 min |
Notes
| Brew date:12-28-12 First 6 gallon boil in new brew pot first use or wort chiller - boil to 78F in ~12 min Vigorous fermentation at ~ 14 hours. Switched airloack to blow-off tube Racked to secondary 1-27-13 Bottled 2-15-13 OG=1.055 FG=1.014 First 3 days in primary @ 72F Remainder of fermentation at 50-55F |
Download
| Download this recipe's BeerXML file |
Brew date:12-28-12
First 6 gallon boil in new brew pot
first use of wort chiller – boil to 78F in ~12 min
Vigorous fermentation at ~ 14 hours. Switched airlock to blow-off tube
Racked to secondary 1-27-13
Bottled 2-15-13
OG=1.055
FG=1.014
First 3 days in primary @ 72F
Remainder of fermentation at 50-55F
RK1 Original Notes
Let me know what you think!
BA1 – Burton Ale
This is the first set of ingredients I’ve ordered that are not from a kit. The recipe is from Beersmith 2. I hope to brew it this weekend!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 34.6 IBUs | 6.8 SRM | 1.055 | 1.010 | 5.9 % |
| Actuals | 1.055 | 1.013 | 5.5 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Extra Special/Strong Bitter (English Pale Ale) | 8 C | 1.048 - 1.06 | 1.01 - 1.016 | 30 - 50 | 6 - 18 | 1.5 - 2.4 | 4.6 - 6.2 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) UK | 6.127 lbs | 64.75 |
| Caramel/Crystal Malt - 20L | 7.9 oz | 5.22 |
| Pale Liquid Extract | 2.347 lbs | 24.81 |
| Brown Sugar, Light | 7.9 oz | 5.22 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Goldings, East Kent | 1 oz | 60 min | Boil | Pellet | 5.5 |
| Northern Brewer | 0.5 oz | 60 min | Boil | Pellet | 7.5 |
| Fuggles | 0.5 oz | 2 min | Boil | Pellet | 5 |
| Fuggles | 0.75 oz | 3 days | Dry Hop | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 5 min | Boil | Fining |
| Polyclar | 0.25 oz | 1 day | Secondary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Thames Valley Ale (1275) | Wyeast Labs | 77% | 62°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 148°F | 75 min |
Notes
| The Burton Ale yeast was perhaps the most interesting part - it had a very vigorous fermentation - even several days after pitching and foamed quite a bit. |
Download
| Download this recipe's BeerXML file |
BeerXML
—
I got to brew this on Sunday morning. It went well! I used dark brown sugar instead of the light brown called for. Brew volume started slightly over 6 gallons, but by the time I got it to the fermenter it was around 4.5 gallons (lots of trub and I left a fair amount of wort behind with it). So I added almost 2 gallons of cold water to the fermenter. I didn’t boil it first, which was dumb, but we’ll see how that turns out. The OG was just about perfect (although that was before adding the cold water), so I’m happy with how the (partial) mashing went. As of this morning, the primary is bubbling happily away.
Sweet wort from partial mash
BA1 Body
BA1 Head