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.

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

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

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!

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!

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.

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

Summer Ale

Summer Ale (Lawn Mower Beer/Session Ale)

1lb Crystal Grains (10 to 40 L)
6 lbs Light LME
1 oz Cascade hops(60 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (5 min)

Yeast: Wyeast #1028 American Ale

Lizard Lips Pale Ale, Herman's Homebrew Shop

Lizard Lips Pale Ale

1/2 lb Crystal Malt, 40L
1/2 lb Cara-pils
7 lbs Light LME
1 oz Perle Hops (60 min)
1 pkt Irish Moss (20 min)
1 1/2 oz Cascade hops (5 min)

Recommend Yeast: Windsor Ale Dry yeast or Wyeast #1028 American Ale

London Brown, Herman's Homebrew shop

1/2 lb Crystal malt, 40L
1/2 lb Victory Malt
1/4 lb Chocolate Malt

4 lbs Amber LME
2 1/2 lbs Dark LME

1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)

Recommended Yeast: Wyeast #1028 London Ale

O.G. 1.054

Procedure:

Steep cracked grains in grain bag at 148 degrees F for 30 min. Raise water temp to 178 degrees F and remove grain bag. Let bag drip but do not squeeze. Once grains have drained add malt extracts, bring wort to boil and follow hopping and adjunct schedule:
1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)
Remove heat and chill to below to 80 degrees F. Aerate and pitch yeast. Ferment at 70 degrees for 10 to 14 days.

FH Steinbart Pale Ale

7# Light Malt Extract
1/2# British Crystal Malt
1/4# Rolled Barley (Flaked Barley)
1 oz. Bullion OR Northern Brewer Hops (Boil)
1 oz Fuggles Hops (Aroma)
Wyeast 1098 (British) Ale Yeast

Place Rolled Barley in Cold water
Bring Temp to 165 Degrees
Add Remaining Grain, steep 30-45 minutes
Remove both Grain Bags
Add malt Syrup, Bring to boil
Add Boil Hops, boil for 90 minutes
Add Aroma hops
turn off heat, let rest 15 minutes
Remove Hops
Chill to 80 degrees (or pitching temp for your yeast)
pour to fermentor, use sterile water to bring to 5 gallons.
Aerate the Wort and pitch your Yeast.
5 Days primary
5 Days Secondary
Add priming sugar and bottle
10-14 Days Conditioning

Bitter Boy ESB

Bitter Boy ESB
.50lb Cara-pils/Dextrine
.50lb Crystal 20L
6lbs light dry extract
2 oz Target hops (60 min)
1 oz East Kent Golding hops (15 min)
1 tsp Irish moss (10min)
1 oz East Kent Golding hops (15 min aroma hop steep)
1 pkg Wyeast London ESB ale (use starter)

Steep Dextrine and Crystal at 150-170F for 30 min
Boil extract and Target hops for 60 min
When there are 15 min remaining in the boil, add 1 oz Kent Golding hops
When there are 10 min remaining in the boil, add 1tsp Irish Moss
After the Boil add 1oz Kent Goldings and let steep for 15 min
Cool Wort to fermentation Temperature
Pour into fermentor and pitch yeast

Ferment in primary for 5 days at 65F
Ferment in secondary for 7 days at 55F
Prime and Bottle

Townsin Vanilla Porter

Towns Inn Vanilla Porter - Batch 13
Ingredients:
6.5 # Dark Malt Extract
1 # 120L Crystal Malt (120 lavi)
1/4 # Black Patent
1/4 # Chocolate Malt
1/4 # Wheat
2 oz Domestic Whole Willamette Hops (1oz Boiling)
1 SmackPak Irish Ale yeast
8 oz Lactose (Unfermentable Milk Sugar)
3 Whole Madagasgar/Mexican High Quality Whole Vanilla Beans
3/4 Cup Corn (Priming) Sugar
Procedure:
Steep grain bill of malts tied in a socky in 3 gallons of water
after bringing up to 155 degrees. Remove grains after 30 minutes and bring to a boil.
Add dark Malt Extract, and boiling hops and boil for 55 minutes.
Now add the lactose and boil for 5 more minutes. And add the last 1oz of hops (finishing).
Before racking to primary fermenter lengthwise slice and scrape out 1 Vanilla Bean
and add to a TableSpoon of Vodka in a shot glass, slice the remains into 1/2 inch
strips and add at the very end. Add 2 gallons of cold/previously boiled water Filter/Strain the cooled to 75 degree wort into fermenter and pitch the yeast and add the vanilla shot.
Primary Fermentation: 9 days O.G. 1.060
Secondary Fermentation: 14 days M.G. 1.014
Before racking to secondary fermenter lengthwise slice and scrape out 2 Vanilla Beans
and add to a TableSpoon of Vodka in a shot glass, slice the remains into 1/2 inch strips
Add 3/4 cup corn sugar to 1 cup of boiling water and cool to 75 degrees and add
to the beer bottling bucket at bottling. F.G. 1.016
Age: about 14 - 21 days 5.7% Alc Est

Guinness Clone

Towns Inn Guinness Stout Knockoff
Ingredients:
7 # Dark Malt Extract
1 # Dark Cane Sugar
1/3 # Roasted Barley
1/3 # Black Patent Malt
1 # Crystal Malt (80 lov)
2 oz Willamette Hops (Boiling)
1 pkg Wyeast Irish Ale yeast
Procedure:
Steep roasted barley, black patent and crystal malts in 2
1/2 gallons of water while bringing to a boil. Remove grains at boil.
Add dark cane sugar and extract, and boiling hops and boil for
60 minutes. Before racking to primary fermenter, Pitch yeast when cooled
below 90 degrees F.
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Add 3/4 cup corn sugar to 1 cup of boiling water and cool to 75 degrees and at to the beer bottling bucket at bottling.
Age: about 6-8 days