Recipes

Amber Rye Ale

Hoppyness Amer IPA

Andy’s Oktoberfest

Garth’s Vanilla Porter

Mo’s Celebration Mead

Gregg’s Rye Pale Ale

Chris’s Black Rye IPA

Amber Rye Ale – Chuck Warner

Entered in specialty beer category. Base beer is American Amber ale.

Grain Bill (10 gallons):
14.5 lbs. Marris Otter pale malt
8 lbs. Rye malt
1 lb. CaraMunich 60
0.25 lbs. Chocolate malt

Mash – Single step infusion mash – approx 60 min at 148 deg F
1 lb. of rice hulls in mash
Sparge with 170 F water for approximately 1 hour

Hops – used my homegrown hops (whole) – combination of Chinook, Cascade and Willamette (not known what proportion of each or %AA)
3 oz. hops – 60 min. / 2 oz. hops – 30 min. / 2 oz. hops – 15 min. / 3 oz. hops – 5 min.

1 tsp Irish moss – last 15 min. of boil

Note: Only collected about 8 gallons of beer due to absorption by whole hops.

Yeast – Wyeast 1968
Fermentation ~ 3 weeks at temperature in low 60s
Kegged and force carbonated, stored at lagering temp (~33 F)

OG = 1.060 / FG = 1.012 / ABV = 6.6% / Target SRM was 12

 

Hoppyness – American IPA – Erick Hagmann (BOS Feb 2013 Club-only Competition)

Grain Bill (5 gallons):
8 oz medium crystal malt (English), steep at 155° for 30 min, strain
6.6 lb Briess Pilsen Light LME, unhopped
12 oz Briess Gold DME

1 oz Warrior pellets for 60
1 oz Amarillo pellets for 15
1 tsp Irish Moss for 15
1 oz Amarillo pellets for 0

Wort cooled to 115°, and then 65° when brought to 5 gal
Danstar Nottingham ale yeast (range 57-70°), proofed

2 oz Citra pellets (dry hop in secondary)
6 oz priming sugar and 1/2 tsp Muntons yeast in bottling bucket

Primary fermentation: 8 days
Secondary fermentation: 6 days
Add aroma hops after 3 days in secondary
Bottle condition: 5 weeks
Estimated IBU 55 SRM 7; OG 1.050 FG 1.017 ABV 4.33%

 

Wiesn’n (Oktoberfest lager) – Andy Souza

9.5 Lbs Pilsner malt
2 lbs munich malt
1/2 lb cara munich malt
1/2 oz hallertuer hops
1 oz Saaz

Bavarian lager yeast (You can use Southern German lager, Bohemian or German lager, one I wouldn’t use is Munich)

Dough in 100 – 15 minutes

Protein rest 122F for 30 minutes (With highly modified malt, which most is, this step is not really necessary) Beta rest 146F for 30 min Alpha rest 156F for 30 minutes. Mash out 170F for 5 minutes (You can do a one step between those two rest if you want). Lauter for 1 1/2 hrs. Boil for 1 1/2 hrs.

15 Min into boil add 1 oz hops
45 min add 1/2 oz flavor hops

Pitch yeast when wort cooled down below 60 F.  Primary ferment at 44 F (roughly) 2 weeks. Secondary at 41 F (roughly 2 weeks) and Lager 2-3 months at 32 F.  OG 1060.  Prost!  Tap and enjoy in your lederhosen with Hans!

 

Robust Vanilla Porter – Garth Russell

8 lbs Extra light DME
1 lb crystal 40
0.75 lbs. chocolate malt
0.5 lbs. black patent

1.6 oz Kent Goldings (5%) 60min

1 vanilla bean @ 5 mins (split and scraped)
1 vanilla bean in the secondary (split and scraped and tossed in vodka for a few mins for sanitation.)

Safale 05

 

Mo’s Celebration Mead – Seth Levy

 Ingredients:

5 gallons sanitary water
3 lbs light raw honey
1 sachet champagne yeast (if dry, rehydrate 1 day prior to make a 1/2 liter starter.  Use 1.5 cups honey, and a pinch of yeast energizer to make the starter)
yeast energizer (Saccharomyces, or equivalent)
1 tsp vitamin c (Anhydrous ascorbic acid)
1-3 lbs raspberries

Into a sterile 6 gallon carboy, pour 1 gallon cold sanitary water (spring water works well).
In a large stockpot, boil the 1-3 lbs raspberries in enough water to cover.  After a brief boil, strain the solution into another stockpot, leaving clear “raspberry tea” in the second stockpot.  Transfer the raspberry mush back to the first pot, and reboil with another liter of water.  Repeat as many times as needed until all the color is extracted from the raspberries.  Discard the now pale raspberry mush.

Using both stockpots, heat the raspberry extract, diluted with water, and dissolve the honey, stirring often to prevent burning or foaming.  Bring to a light boil and maintain for 3 minutes.  Cool and add to sterile carboy, topping up with cold sanitary water as needed to avoid stressing the carboy.  Add yeast starter, energizer and vitamin c.

After fermentation, wait at least 1 week for settling and maturation.  Bottle with 3/4 cup honey for natural carbonation and bottle conditioning, or keg and force carbonate.

This light, sparkling raspberry mead ferments clean and clear, with very little body, sessionable alcohol, almost no residual sweetness and a lovely pure raspberry aroma.  Cranberries, cherries, peaches, and other fruits work well too – but the aroma of raspberries is durable and recognizable.  This mead also benefits from dry-hopping and the addition of spices.

 

Rye Pale – Gregg Carine

Batch size 5.5 gallons / Boil size 6.7 gallons / Boil time 60 minutes / Grain weight 11.5 pounds / Efficiency 81%

Original gravity 1.052 / Final gravity 1.006 / Alcohol (by volume) 6.0% / Bitterness (IBU) 44 / Color (SRM) 8.1°L

Grains/Extracts/Sugars – 11.5 pounds total
2 Row Base 37ppg, 1.5°L 6 pounds 52.2%
Munich (Light) 34ppg, 10°L 3 pounds 26.1%
Rye 30ppg, 4°L 1 pound 8.7%
Wheat 38ppg, 2°L 1 pound 8.7%
Crystal 40L 34ppg, 40°L 0.5 pounds 4.3%

Hops – 3 ounces total:  Willamette hops 5.2%, Pellet 1 ounce / Cascade hops 7.2%, Pellet 1 ounce / Willamette hops 5%, Pellet 1 ounce

Infusion Mash – 60 minutes, 8.7 gallons
Strike Target 153°F – 3.3 gallons 168°F 60 minutes (+0) / Mashout Target 170°F – 6 quarts 212°F / Sparge Target 170°F – 3.8 gallons 170°F

Boil – 60 minutes, 6.7 gallons

Willamette hops 5.2%, Pellet 1 ounce 60 minutes (+0)
Willamette hops 5%, Pellet 1 ounce 40 minutes (+20)
Cascade hops 7.2%, Pellet 0.25 ounces 20 minutes (+40)
Wort chiller 15 minutes (+45)
Cascade hops 7.2%, Pellet 0.75 ounces 0 minutes (+60)

Yeast – 10 dry grams Dry Fermentis Safale US-05 / Ferment 14 days @ 59-75°F

 

Black Rye IPA – Chris Falk

Grain Bill for 5 gallon batch, 1.080 OG
11.25 lb 2-Row Malt
2.25 lb Rye Malt
1 lb Crystal 40L
1/2 lb Cara-Pils
1/2 lb Light Wheat
3/8 lb Carafa Special III
3/8 lb Chocolate

Hops (63 IBU)
1 oz Mt Hood (First Wort Hops – in collection vessel pre-boil)
1 oz Columbus (60 min)
1 oz Mt Hood (30 min)
1 oz Mt Hood (0 min)
1 oz Columbus (dry hop)

Yeast – Wyeast 1056 American Ale in a big starter