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Recipe: Shiprocked DIPA
Brewer: MD
Asst Brewer:
Style: Imperial IPA
TYPE: Extract
Taste: (35.0) Nice if hazy, copper color. Strong head.
Some citrusy floral hop aroma--I'd like more aroma.
Noticable but not harsh bitterness. Notably fruity esters (this should be more in check). No noticable taste of alcohol. (?)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 3.80 gal
Estimated OG: 1.077 SG
Estimated Color: 12.2 SRM
Estimated IBU: 144.7 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
1.00 lb Light Dry Extract (8.0 SRM) Dry Extract 8.70 %
8.00 lb Pale Liquid Extract (8.0 SRM) Extract 69.57 %
1.00 lb Honey Malt (25.0 SRM) Grain 8.70 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.35 %
1.00 oz Summit [18.50 %] (45 min) Hops 35.2 IBU
3.00 oz Magnum [14.00 %] (45 min) Hops 80.0 IBU
2.00 oz Summit [18.50 %] (Dry Hop 10 days) Hops -
1.00 oz Simcoe [13.00 %] (30 min) Hops 20.7 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 8.8 IBU
1.00 oz Summit [18.50 %] (0 min) (Aroma Hop-SteepHops -
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 8.70 %
2 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Mash Schedule: None
Total Grain Weight: 10.00 lb
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Steep grains as desired (30-60 minutes)
Notes:
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First batch ever. Recipe from Derek, "My LHBS Brewsleter"
Forgot to put in sugar until very end of boil.
About 1/2 hour or more to bring to pitching temp (used bags of ice in sink)
KB says bubbling once per second day after brewing; temp of fermenter up to 79 (ouch); no bubbles at end of second day?
KB using wet towel on fermenter to bring down temp--later reported it had little effect.
at four days, down to 1.024--yehaw! We're getting beer. Still a little raw and bitter, but not super sweet. Pretty boozy
At one week, transferred to secondary glass carboy. Gravity at 1.20, corrected for temp. Removed hop bag.
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Recipe: Northern Brewer English Pale
Brewer: MD
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: Extract
Taste: (35.0) Extremely melow, drinkable session-style beer. Very mild off flavor from malt or yeast that I associate with some commercial beers.
Underhopped.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.052 SG
Estimated Color: 7.1 SRM
Estimated IBU: 30.5 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Light Dry Extract (8.0 SRM) Dry Extract 13.33 %
6.00 lb Pilsner Liquid Extract (3.5 SRM) Extract 80.00 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
0.75 oz Target [11.00 %] (60 min) Hops 29.7 IBU
1.00 oz Goldings, East Kent [5.00 %] (1 min) Hops 0.8 IBU
1 Pkgs Whitbread Ale (Wyeast Labs #1099) [StarterYeast-Ale
Mash Schedule: None
Total Grain Weight: 10.00 lb
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Steep grains as desired (30-60 minutes)
Notes:
------
Made 1.5 liter starter one week early, let it ferment out, refridgerated, and decanted.
First use of wort chiller. Very effective. Reduced bittering hops by 25% for full wort boil
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Recipe: Toil & Trubbel
Brewer: MD
Asst Brewer:
Style: Belgian Dubbel
TYPE: Extract
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.063 SG
Estimated Color: 18.3 SRM
Estimated IBU: 18.5 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Light Dry Extract (8.0 SRM) Dry Extract 11.11 %
6.50 lb Pale Liquid Extract (8.0 SRM) Extract 72.22 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 2.78 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.78 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 17.9 IBU
1.00 oz Saaz [4.00 %] (1 min) Hops 0.6 IBU
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 11.11 %
Mash Schedule: None
Total Grain Weight: 10.00 lb
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Steep grains as desired (30-60 minutes)
Notes:
------
Made a 1.5 liter starter, one week early. Let starter ferment out, put in fridge to flocculate and decanted off most of the beer before pitching.
OG was under by a few points, so we added 5.3 ounces of DME, boiled in a cup of water. Did not seem to change (?) Maybe first reading was off.
Forgot to reduce bittering hops to compensate for full boil.
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Recipe: Oatmeal Foreign Stout
Brewer: MD
Asst Brewer:
Style: Foreign Extra Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.073 SG
Estimated Color: 35.9 SRM
Estimated IBU: 61.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 80.00 %
1.50 lb Roasted Barley (300.0 SRM) Grain 10.00 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 6.67 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.33 %
2.50 oz Northern Brewer [8.00 %] (45 min) Hops 50.7 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 3.8 IBU
0.50 oz Goldings, B.C. [5.20 %] (15 min) Hops 4.0 IBU
0.50 oz Williamette [5.50 %] (5 min) Hops 1.5 IBU
0.50 oz Goldings, B.C. [5.20 %] (5 min) Hops 1.6 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15.00 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.75 qt of water at 164.8 F 153.0 F
Notes:
------
First all grain. Profoundly stuck sparge, but numbers all looked great.
Only boiled for a total of 45 minutes.
Cooled to 100* and let sit for several hours to go eat dinner. Keith pitched.
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