Nonbeliever

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: NonBeliever
Brewer: Silver
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 11.45 gal
Estimated OG: 1.065 SG
Estimated Color: 15.6 SRM
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
2.00 lb Carahell (Weyermann) (13.0 SRM) Grain 8.33 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 8.33 %
1.50 oz Goldings, B.C. [5.00 %] (60 min) Hops 12.2 IBU
1.50 oz Goldings, B.C. [5.00 %] (15 min) Hops 6.0 IBU
1.00 oz Goldings, B.C. [5.00 %] (0 min) Hops -
2 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 24.00 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 30.00 qt of water at 170.5 F 158.0 F
10 min Mash Out Add 12.00 qt of water at 196.6 F 168.0 F


Notes:
------
Ended up not adding the 15min hops until 5 minutes remaining. boil was extended another 10 minutes to compensate. waited 10 minutes post boil for whirlpool and sanitizing pump/chiller. pitched at 76 degrees to carboys. fermenting at 66 degrees currently.

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Dead Guy

Recipe: Dead Guy
Brewer: Silver
Style: Mailbock/Helles Bock
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.066 SG
Estimated Color: 10.8 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 15.38 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.69 %
1.00 oz Pearle [8.00 %] (60 min) Hops 25.8 IBU
1.00 oz Sterling [7.50 %] (0 min) (Aroma Hop-SteeHops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 13.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 15.00 qt of water at 171.5 F 150.0 F
10 min Step Add 15.00 qt of water at 183.9 F 165.0 F


Notes:
------


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Corkys Coffee Porter

Converted from Extract Recipe

Coffee Porter

Robust Porter

Type: All Grain	Date: 1/22/2009
Batch Size: 10.00 gal	Brewer: Silver
Boil Size: 11.45 gal	Asst Brewer: Rich
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 % 1.25 lb Honey Malt (25.0 SRM) Grain 6.25 % 1.25 lb Victory Malt (25.0 SRM) Grain 6.25 % 1.00 lb Carafa II (412.0 SRM) Grain 5.00 % 0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.50 % 1.50 oz Williamette [5.50 %] (60 min) Hops 15.0 IBU 2.00 oz Williamette [5.50 %] (30 min) Hops 15.4 IBU 2.00 oz Williamette [5.50 %] (10 min) Hops 7.3 IBU 128.00 oz Coffee (Boil 10.0 min) Misc 2 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG	Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.04 %	Actual Alcohol by Vol: %
Bitterness: 37.7 IBU	Calories: 43 cal/pint
Est Color: 29.0 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 20.00 lb
Sparge Water: 7.60 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
My Mash Step Time Name Description Step Temp 60 min Step Add 25.00 qt of water at 161.4 F 150.0 F

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
------------------------------

--------------------------------------------

General
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------


Vital Statistics
--------------------------------------------------------------------------
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 %

Abby on my Way Ale by Breiss Co.

Abby on my Way Ale:
Rich Toffee, Nut and Raisin notes are contributed by the combination of the specialty malts.

O.G. 1.075
F.G. 1.015
ABV 7.9%
Color(L) 27

5 lbs Light LME
1 lbs 2-row Brewers Malt
1 lb Munich Malt
1 lb Breiss Special Roast Malt
8 oz Breiss Extra Special Roast Malt
4 oz Cara-pils
2 lbs Cane Sugar
1 1/4 oz Styrain Goldings Hops (60 min)
1/2 oz Styrain Goldings Hops (1 min)
1/4 oz Star Anise (15 min)

Recommended Yeast: WLP530 (Abby Ale) or WLP 540 (Abby Ale IV)

Instructions:
Perform mini-mash with 4 gallons of water and grains, steep at 152-158 for 45 min. Remove from heat, add LME and bittering hops and bring to a boil for 45 mins. Add Irish Moss and boil for 15 min. Add finishing hops and anise. Cool to 70 degrees, oxygenate wort and add 2 vials of yeast.

Fermentation:

Primary:14 days at 70 degrees F.
Secondary: 14 days at 35 degrees F.
Bottle condition and age for 1 month.

Peach of a Weiss Beer by Briess Co.

Peach of a Weiss Beer:
The background esters and the inherent sweetness of this weiss beer base work well with many types of fruit

O.G. 1.058
F.G. 1.018
ABV 5.2%
IBU 15
Color(L) 8

8lbs Wheat LME
4oz. Cara-pils
1 tsp. Irish Mos at 15 min
1/2oz Perle Hops (pellet) at 45 min.
3 lbs Pureed De-pitted Ripe Peaches

Instructions:
1. Steep Cara-pils in 5 gallonsof 150-160 degree water for 15 to 20 min and then remove.
2. Remove from heat. Add Wheat LME and bittering hops, bring to boil for 30 min.
3. Add Irish mosss, boil for 15 min more.
4. Cool to 70 degrees, oxygenate wort, add yeast (recommended WLP300 Hefewiezen Yeast)
5. After 4 to 5 days of primary fermentation, pit, and puree peaches (skins and all) in a sanitized blender or food processor and add to fermenter. Use peaches that are fully ripe or slightly over ripe.
6. Transfer off fruit and age for 1-2 weeks to blend flavors.

Fermentation:
Primary: 5 days at 70 degrees F
Primary (after fruit): 14 days at 70 degrees F
Secondary: 10 days at 35 degrees F
Bottle condition

Snow Plow Clone

5 gallons

6.6 lbs Coopers light unhopped Malt Syrup
1 lb. Light Dry Malt Extract
1 lb 60L Crystal Malt
1/2 lb White Wheat malt
1/2 lb Flaked Oats
1/2 lb Roasted Barley
2 oz Black Patent Malt
1/2 lb Lactose (non-fermentable milk sugar - boil last 5 minutes)
3/4 oz Centennial hops, (boiling hops boil 60 min)
1/2 oz Willamette hops (finishing hops, boil 5 minutes)
3/4 cup corn sugar for bottling
White labs WLP005 British Ale Yeast

Original gravity 1.066
Final gravity 1.022
Alcohol content 5.9%

Steep crushed specialty grains in about 3 gallons of water at 150� to 155� for 30 minutes. Remove grains, and bring wort to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 3/4 ounce Centennial hops and boil for 60 minutes. Add the Willamette hops and lactose for the last 5 minutes of the boil. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Add the wort to cool water to fill to the 5 1/2 gallon mark. Add your yeast when the wort is 75� to 80�, and aerate this beer heavily to get all the sugars fermented. Let the wort cool to about 70� over the next few hours and ferment at 68�-72� until complete. (normally 7 to 10 days) Bottle, and drink when you are thirsty!

Dead Guy Clone

Makes 5 gallons

6.6 Lbs. -Coopers Light malt extract syrup
1.0 -lb Coopers Light Dry Malt Extract
1/2 -lb Carastan malt
1 -lb Munich malt (10L)
1.5 -Oz. Perle hops (boil 60 minutes - bittering hop)
1 -Oz. Sterling hops (add at end of boil — aroma hop)
1 -tsp Irish moss for 60 min
¾ -cup of corn sugar for priming.
White Labs WLP001 California Ale yeast

Original Gravity = 1.065
Final Gravity = 1.016
IBU’S = 40
Alcohol 6.2% by volume

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 1.5 oz. Perle hops and Irish Moss, and boil for 60 minutes. Add 1 oz. Sterling hops at the end of the boil. Then add remainder of Malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual.

Bryan's Belgian Golden Strong

Belgian Golden Strong

8lbs Light LME
1 lb Belgian Cara-pils
2 lbs Extra Light DME
1 lb Candi Sugar
1oz Perle @ 60min
1.5oz Saaz @ 15min
.5oz Saaz @ 1min
Irish Moss

Yeast: Wyeast 1388 Belgian Golden Strong

Steep crushed grains in 155 deg water for 30 min. add Irish moss tab 20 min before end of boil. Make a large yeast starter and aerate wort thoroughly. Pitch and ferment at 70 deg.

Jamil's Belgian Golden Strong

*Taken from "Brewing Classic Styles"

Belgian Golden Strong

O.G. 1.072
F.G. 1.007
IBU:32
ABV: 8.5%
Boil: 90 min
Preboil Volume 7.7 gallons

Light LME 8.4 lbs
Cane Sugar 3 lbs

Czech Saaz 3.5%AA, 90min 2.25 oz.

Recommended Yeast: Wyeast 1388 Belgian Golden Strong or Whitelabs WLP570 Golden Strong

Use 3 yeast packets or make starter. Pitch at 64 degrees and let temp slowly raise of the course of 1 week to 82 degrees.

Jamil's Irish Red

Jamil's Irish Red Ale, from Brewing Classic Styles

O.G. 1.054
F.G. 1.014
IBU 27
ABV 5.2%

60 min boil
Boil Volume 7 gallons

8.1 lbs English Pale Ale LME
6 oz Crystal Grains (40L)
6 oz Crystal Grains (120L)
6 oz Roasted Barley
1.25 oz Kent Goldings 5%AA (60 min)

Yeast: Wyeast # 1084 Irish Ale

Process: Steep grains at 148 degrees for 30 min. Wash with water at 178 degrees (pour 1 qt. hot water over grain bag to extract final sugars). Add LME and bring to a boil. Add hops at beginning of boil. Cool rapidly. Ferment at 67 degrees for 10 to 14 days.

Corky's Belgian Golden Strong

Belgian Golden Strong

1/2 lb Honey Malt
1/2 lb Cara-pils
8.5 lbs Light LME
1 lb Clear Candi Sugar
1.5 oz Tettnanger hops (60 min)
1/2 oz Perle hops (15 min)
1/2 oz Perle hops (1 min)
1 pkt Irish Moss (20 min)

Recommend Yeast: I used Wyeast's Inglemunster VSS yeast but have since brewed this using the Wyeast #1388 Belgian Strong yeast.

Santa Monica Steam Ale

This recipe is for a "California Common" ale which is an ale fermented with lager yeast at lower ale temps.

Santa Monica Steam Ale

Boil Volume: 6 gallons
Final Volume 5 gallons

1 lb Crystal Grains (60L)
7 lbs Light LME
1 oz Nothern Brewers hops (60 min)
1 pkt Irish Moss (20 min)
1 oz Cascade hops (5 min)

Yeast: Wyeast #2112 California Lager yeast

Process: Steep grains at 148 for 30 mins. Increase temp to 178 and drain grain bag. Add LME and bring to a boil. Once rolling boil is established follow hopping schedule. After the 60 min chill rapidly to below 75 degrees and pitch yeast. Ferment at between 60 degrees and 65 degrees for 14 days, bottle with 4 oz. corn sugar, age another 2 weeks. Do Not Lager.

Corky's American Amber

Corky's American Amber

8lbs Light LME
1lb Crystal Grain (60L)
1/2 lb Cara-pils
1 oz Northern Brewer hops (60 min)
1/2 oz Northern Brewer hops (15 min)
1/2 oz Northern Brewer hops (2 min)
1 pkt Irish Moss (20 min)

Yeast: Wyeast #1028 American Ale