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:
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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

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 %

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.