Batch 25 Beer Recipe

Category Barleywine
Recipe Type All Grain
 
 
Fermentables
 20 lbs lager malt
.5 lbs crystal malt
5 lbs munich malt
1 lbs roasted lager malt
 
Hops
 1 oz Goldings leaf hops (5.6% alpha)
1 oz Hallertauer
.5 oz Hallertauer
.5 oz Hallertauer
 
Other
 2 tsp gypsum
.75 tsp Irish moss in last 10 minutes of boil
 
Yeast Whitbread ale yeast 
Procedure 1 hour 15 minute protein rest at 132 --- 115F. Mash at 152F with 1/2 ounce amylase enzyme for 2--1/2 hours. Mash out at 165--172. Sparge with 168 water to make 11 gallons. Boil, adding hops as noted. Cool and pitch yeast. Rack after 1 week, bottle a week later priming with corn sugar.

Batch 29  

Category Barleywine
Recipe Type All Grain
 
Fermentables
 10 lbs Schreier 2--row malt
5 lbs munich malt
1 lbs wheat
.75 lbs crystal malt
 
Hops
 3 lbs Glenbrew hopped scotch bitter
2.5 oz Fuggles hops (plug)
1 oz Hallertauer hops (leaf)
 
Other
 1/5 tsp salt
.5 tsp epsom salt
1 tbsp gypsum
 
Yeast Belgian ale yeast 
Procedure Add salts and gypsum to 4--1/2 gallons 145 water to make mash at pH 5.3. Protein rest at 126--120 for 30 minutes. Mash at 153 for 2 hours 50 minutes. Mash out at 165--170. Sparge to make 8--1/2 to 9 gallons wort. Add Glenbrew extract and boil 90 minutes. Add 1/2 ounce Fuggles and 1/2 ounce Hallertauer 15 minutes into boil. Add another 1/2 ounce Hallertauer and 1 ounce Fuggles for the last 40 minutes. In the last 10- -15 minutes, add remaining hops. Chill and pitch yeast. Ferment at 65-- 70F for 6 weeks. Bottle, priming with corn sugar.

Baumerator  

Category Lager Bock
Recipe Type All Grain

Fermentables
 10 lbs s 2 row malt
3 lbs ds munich malt
.5 lbs toasted malt
.5 lbs chocolate malt
.25 lbs roasted barley
.25 lbs black patent malt
.5 crystal malt 90L
 
Hops
 4 oz Tettenger boiling hops (60 min)
.5 oz Tettenger finishing hops (10 min)
 
Yeast Yeast Labs Bavarian Lager Yeast 
Procedure Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min).
Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.
 

Bavarian Weiss  

Category Wheat Beer
Recipe Type Extract
 
Fermentables
 2 ea 3.3 pound cans, M&F wheat malt extract
.75 cup dry malt extract for bottling (turned out to be too
 
Hops
 1.5 oz Hallertauer hops (boiling)
.5 oz Hallertauer hops (Finishing)
 
Other
 .25 tsp Irish moss
 
Yeast Wyeast Bavarian wheat liquid yeast 
Procedure I brewed according to the standard procedures one finds in TCJoHB for an extract brew adding the Irish Moss in the last 10 minutes of boil.

BB IPA  

Category India Pale Ale
Recipe Type Extract
 
Fermentables
 3.7 kg Cooper Real Ale Extract
450.0 Grams Crystal malt
500.0 Grams dextrose
 
Hops
 52.0 Grams Hallertauer Hops
 
Other
 1.0 Tsp Irish Moss
 
Yeast Gervin ale
Procedure Steep grains at 65 degrees C for 30 mins and remove. Add extract and detrose and bring to the boil. Add 20g of the hops and boil for 30 mins. Add 20g of the hops and boil for another 25 mins. Add the Irish Moss and 12g of hops and boil for 5 mins. Pitch the yeast when under 25 degrees C. Leave in the fermenter for 12 - 14 days and bottle. Ready to drink after 10 days in the bottle