Ruination IPA

Stone Brewing Clone
Ruination IPA

14lbs 2-row Pale Malt
1lb Crystal 40L
1lb Munich Malt 10L
1lb Carapils

1.75 oz Magnum Whole 60min
1 oz Centennial 30min
1 oz Centennial 10min
1 oz Centennial 1 min
2oz Centennial (Dry hop)

Yeast: California Ale WLP001
Mash 150-152 degree for 60min
Ferment at 66-68 degrees
*We used Perle instead of Centennial
*Using Irish Ale yeast starter instead of CalAle
*One batch made with dry hops put in at flame-out, the other will be dry hopped for a week in secondary.
*Used 2.0 oz of Magnum for 60min.
*Fermenting at 70 degrees

From BYO.com

Replicator: Flying Fish Brewery's Farmhouse Summer Ale by Steve Bader The replicator comes up with a homebrew clone recipe for a refreshing commercial summer ale.

Dear Replicator,
Our favorite ale is Flying Fish’s seasonal Farmhouse Summer Ale. We enjoy this beer all summer long at our local pubs and are sad to see that it is out of season. We’ve tried a number of Belgian white ale recipes, but can’t seem to replicate the crisp and refreshing aroma and taste of this brew. Can you help?
Gene and Sharon Zak
Sewell, New Jersey

Replicator replies: I spoke to head brewer Jonathan Zangwill at Flying Fish about this seasonal beer. Jonathan describes Farmhouse Summer ale as a beer that does not fit into a traditionally recognized beer style. It is light in color with low hop bitterness. Jonathan says “what makes this beer so delicious is its crisp, slightly sour and citrusy finish. The beer drinks so easy on hot days, you don’t even realize you are drinking beer.”
The crisp, slightly sour flavor comes from a “sour mash” with a small portion of the grain used to make this beer. If this malt gets so stinky you could never imagine putting it anywhere but the trash can, it’s perfect! For more information visit www.flyingfish.com or call 856-489-0061.

Flying Fish Brewery – Farmhouse Summer Ale
(5 gallon/19 L, extract with grains)
OG = 1.045–1.048 FG = 1.010–1.011
IBU = 18 SRM = 3+ ABV = 4.3–4.6%

Ingredients
3.3 lbs. (1.5 kg) Coopers light malt extract syrup
2.2 lbs. (1.0 kg) Briess wheat dry malt extract
0.5 lbs. (0.2 kg) wheat malt
3 oz. (85 g) Carapils (dextrin) malt
3 oz. (85 g) pale 2-row malt (for sour mash)
1.0 AAU Styrian Golding hops
(0.25 oz./7g of 4.0% alpha acid)
3.5 AAU Magnum
(0.25 oz./1.8 g of 14.0% alpha acid)
2.1 AAU Styrian Golding hops
(0.53 oz./15 g of 4.0% alpha acid)
1.4 AAU Styrian Golding hops
(0.35 oz./10 g of 4.0% alpha acid)
White Labs WLP005 (British Ale) or
Wyeast 1098 (British Ale) yeast
0.75 cup of corn sugar (for priming)

Step by Step
For the sour mash, start 2–3 days in advance. Steep 3 oz. (85 g) 2-row pale malt in a pint of 150 ºF (66 ºC) water, then cover and let sit for 2–3 days. On brew day, steep the sour mash along with the wheat and dextrin malt grains in 3 gallons (11.4 L) of water at 152 ºF (67 ºC) for 30 mins. Remove grains from wort, add the first wort addition of Styrian Golding hops, malt syrup and dry malt extract, tnen bring to a boil. Add the Magnum hops and boil for 60 mins. Add the second addition of Styrian Golding hops for the last 30 mins. of the boil and add the last addition of Styrian Golding hops for the last 2 mins. of the boil. Now add wort to 2 gallons cool water in a sanitary fermenter and top off with cool water to 5.5 gallons (20.9 L). Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC) and hold at this temperature until the yeast has finished fermentation. Bottle and enjoy!

All-grain option:
This is a single infusion mash. Do the sour mash the same as above. On brew day, add 8.7 lbs. (3.9 kg) of 2 row, 0.5 lbs. (0.2 kg) wheat malt and 3 oz. (85 g) of dextrin malt to complete the grain bill. Mash grains and sour mash at 152 ºF (67 ºC) for 60 mins. Collect enough wort to boil for 90 mins. and have a 5.5-gallon (20.9-L) yield (about 7 gallons or 26 L). Lower the Styrian Golding hops in the 30-min. boil to 0.5 oz. (14 g) to account for higher extraction ratio of a full boil. The rest of the recipe is the same as above.

Begani Imperial Stout

Thx be to Corky for converting this one for me.

Begani Imperial Stout
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General
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Category: Stout
Subcategory: Russian Imperial Stout
Recipe Type: Extract
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 15.00 lbs.
Total Hops: 2.0 oz.
Calories (12 fl. oz.): 383.4
Cost to Brew: $49.50 (USD)
Cost per Bottle (12 fl. oz.): $0.93 (USD)

Ingredients
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0.5 lbs. Belgian Special B
0.5 lbs. Belgian Caramunich®
1.5 lbs. Roasted Barley
0.5 lbs. American Chocolate Malt
12 lbs. Liquid Light Extract
1.0 oz. Warrior (whole, 16.00 %AA) boiled 60 minutes.
0.50 oz. East Kent Goldings (whole, 5.00 %AA) boiled 15 minutes.
0.50 oz. East Kent Goldings (whole, 5.00 %AA) boiled 1 minutes.
Yeast: WYeast 1056 American Ale

Notes
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Vital Statistics
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Original Gravity: 1.096
Terminal Gravity: 1.025
Color: 34.30 SRM
Bitterness: 68.6 IBU
Alcohol (%volume): 9.3 %

van Buuren Hazelnut

7lbs Dark Liquid Malt
1 oz Whole Perle Hops (boil)
1 oz whole Willamette Hops (aroma)
1/2 tsp Yeast Nutrient
1 oz Gypsum
1/2 tsp Irish Moss
1/2 lb Carapils
1/2 lb Crystal 20l
Irish Ale Yeast

boil 60min
15min Aroma
cool to 75 deg
pitch yeast

OG 1.052

Begani IPA

7# Light Malt Extract
1/2# British Crystal Malt
1/4# Rolled Oats
1/2tsp Irish Moss
1 tsp Gypsum
2 oz whole Fuggles Hops 4.7%AA
2 oz whole Northern Brewer Hops 8.5% AA
1 oz Columbus (dry)
1 oz Willamette (dry)
1 tsp Wyeast Yeast Nutrient (10 min)
Wyeast Irish Ale Yeast


6gal boil
Bring grains to 155 Deg
Hold 30 minutes
remove Grain bag
Bring to boil

Add 1oz NB hops and Adjuncts
continually hop with remaining NB and Fuggles during 60 minute boil
drop temperature to 75 degrees and put into fermenter
aerate with O2, pitch Yeast

OG 1.050

Primary: 7 days
Secondary: 14 days (with dry hops)
Bottle with 3/4 cup Corn Sugar
10-14 days later drink!

Jamil's Belgian Pale Ale

A moderately malty, fruity, somewhat spicy, easy drinking, copper-colored ale.

Boil Volume: 7 gallons
Final Volume: 5.5 gallons
O.G. 1.054
F.G. 1.011
IBU: 25
ABV: 5.5%
60 min boil

Light LME 8.3 lbs
CaraMunich Malt 0.75 lb
Biscut Malt 0.25 lb

Kent Goldings 5%AA, 60min 1.3oz
Kent Goldings 5% AA, 0 min 0.3 oz

Wyeast 3655 Belgian Schelde, ferment at 66 degrees F.

Amber Ale

Amber Ale
Category American Ale
Subcategory American Amber Ale
Recipe Type Extract
Batch Size 5 gal.
Vol Boiled 6 gal.
Mash Eff 72 %
Total Grain/Extract 7.28 lbs.
Total Hops 0.9 oz.
Calories (12 fl. oz.) 199.3
Cost to Brew $27.48 (USD)
Cost per Bottle (12 fl. oz.) $0.52 (USD)
0.25 lbs. American Caramel 10°L info
0.25 lbs. Honey Malt info
0.25 lbs. Belgian Special B info
6.12 lbs. Liquid Amber Extract info
0.5 lbs. Lactose
0.5 oz. Chinook (Pellets, 13.00 %AA) boiled 60 min. info
0.5 oz. Simcoe (Pellets, 13.00 %AA) boiled 15 min. info
Yeast : White Labs WLP051 California Ale V info
Predicted American Amber Ale
Original Gravity 1.050 1.045 - 1.060
Terminal Gravity 1.012 1.010 - 1.015
Color 14.17 °SRM 10.00 - 17.00 °SRM
Bitterness 32.5 IBU 25.00 - 40.00 IBU
Alcohol (%volume) 5.1 % 4.50 - 6.00 %

Apparent Real
Original Extract 12.47 °Plato 12.47 °Plato
Attenuation 76.2 % 61.8 %
Extract 2.97 °Plato 4.76 °Plato

% Weight % Volume
Alcohol 4.0 % 5.1 %

The First All Grain

10 lbs American 2 row
1 lb American 6 row
1 lb American caramel 80
3 lb raw rice
1.5 oz Amarillo
2 oz Cascade
2 oz Sterling
Hopped continuously
Irish moss

Wyeast 1098 British Ale

1 oz Goldings for dry hopping.