Fine Line Barleywine Beer Recipe
Category Barleywine
Recipe Type Extract
Fermentables
5.3 lbs Edme dark SFX
1.5 lbs Briess crystal malt (60L)
1/3 lbs Briess chocolate malt
1/3 lbs Briess black patent malt
.5 cup corn sugar (priming)
Hops
2 oz Cluster pellets (90 minute boil)
1.5 oz Northern Brewer pellets (90 minute boil)
Other
6 lbs Briess Amber DMX
1 tsp dry rosemary (30 minute boil)
3 tbsp roasted chicory root (30 minute boil)
Yeast champagne yeast (secondary ferment)
Procedure I used the standard "bring specialty malts to a boil" method, and boiled only about 3 gallons of wort in my crappy ceramic coated pot which is about to become a bath chiller.
Finster's Finest Chocolate Raspberry Stout
Category Stout
Recipe Type Extract
Fermentables
3.3 lbs John Bull plain dark extract syrup
3 lbs plain dry malt extract
1 lbs crystal malt
.5 lbs roasted barley
.5 lbs black patent malt
3 lbs frozen raspberries
1-1/4 cups dry malt extract
Hops
1.5 oz Northern Brewer hops pellets
.5 oz Willamette hops pellets
Other
gypsum to create hard water
8 oz baker's chocolate
Yeast 2 packages Edme dry ale yeast
Procedure Heat 1.5 gal water to 170F. Add grains, cover, and let sit for 30 min. stirring occasionally. Remove grains. Bring to boil. Add gypsum, malt extracts, NB hops, chocolate, and boil for 60 min. Turn off heat. Add raspberries to hot wort (be careful of splashing). Cover, and let sit for 13 min. Add Willamette hops. Cover, and let sit for 2 min. Cool wort. Dump entire mess into primary, aerate, and pitch yeast (I rehydrated it while waiting for the rasp. to steep in wort).
4-5 days in primary. Rack *very carefully* into secondary, to avoid racking fruit particles. 10-14 days in secondary (I went 14).
First All Grain
Category Pale Ale
Recipe Type All Grain
Fermentables
6 lbs Klages [I would boost this to 8+. --Ed.]
1 lb Crystal malt
1 lb light DME (due to low extraction rate) [...and drop this.]
1 oz Chocolate malt
Hops
1 oz Hallertauer 8.5% for boiling
1 oz Cascade 3% last 10 min of boil
Other
1 tsp Irish Moss (last 15 min.. Didn't re-hydrate)
Yeast 20 oz of starter. Wyeast #1028 (pack was over a year old and took 6 days
Procedure I used about 3 gallons of mash water making for a soupy mash. Boosted the temperature of the mash to 155 without any protein rest. I had used about 3 teaspoons of gypsum to get the mash down to a PH of about 5.0.
Put in insulated box for 2 1/2 hours. Ending temp was 145. The requirement was for two hours, but getting the sparge water ready took longer than I wanted. Then I boosted to 168 degrees for mash-out. (iodine test showed complete conversion).
For the sparge water, I used an 8% Phosporic acid solution to acidify 6 gallons of hot tap water. After 2 tsps, my PH strips looked like they were still above 6.0. Then, on the 3rd teaspoon, the PH abruptly changed, and the test strips remained yellow, indicating that it was now very acidic. I had to add about 3 more gallons of water before it got back up to about 5.0.
I was expecting just a slow trickle for the sparge, but once I opened the spigot on my lauter tun, the wort hissed out. (Used the cylindrical cooler with sparge bag on SS vegetable strainer) It never did slow to a trickle as I was expecting. I slowed the flow of the output and input so that the sparge would take about an hour. (The water was 168 degrees, Re-circulated 1st runnings until clear) NOTE: I don't think the water was leaking thru the sides of the sparge bag, and it looked like it *was* filtering through the grain bed OK, which was always held in suspension.
Collected about 8 gallons of wort (ph of the runnings never dropped below 5.8 even though the gravity dropped to about 1.010) and boiled for 90 minutes. A gravity reading before the boil showed only about 1.020 (granted, it was 8 gallons) prompting me to add 1 lb DME. I thought I had boiled down to 5 gallons, but was actually 6. (Haven't put any sort of volume markings in my Sankey keg boiler yet). Used a CF chiller, shook the 6 1/2 gal car-boy for about 5 minutes to oxygenate and pitched yeast. FG was only 1.032 at 60 deg F.
First All-Grain
Category Pale Ale
Recipe Type All Grain
Fermentables
9 lbs. Munton & Fison Lager (purchased precrushed, don't have a mill)
.5 lbs. same grain toasted for 10 min at 350 in oven
.5 lbs. Munton & Fison Crystal Malt (No idea about L. rating)
Hops
1 oz. Kent Goldings 60 min boil
.5 oz. Hersbrucker Hallertau 30 min boil
.5 oz. Hersh. Hall. 10 min boil
Other
1/4 tsp Irish Moss 10 min boil
Yeast 1 pk Edme dry yeast
Procedure I used a step mash ala THCOHB. Lauter-tun got filled up to the top with grain so there was no way to keep sparge water above the grain bed, still seemed to go smooth. I only have small pots so I had to use 4 of them to hold and boil all of the wort. I also split up the hops between the pots so they all got some. I chilled with my new immersion chiller thanks to a none brewer friend that found a copper coil in his travels and gave it to me. Boy it sure beats the cold bath tub bit. It is now fermenting as we speak.
First Ames Brew American Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
7 lbs bs pale malt
1 lb lb Munich malt
1 lb lb special roast malt (45L)
.25 lb crystal malt (40L)
.5 lb wheat malt
.25 lb dextrine malt
1/8 lb black patent
.5 cup corn sugar priming
Hops
1 oz cascade hops 5.5% AA (1 hour)
1 oz tettnang hops 3.8% AA (1 hour)
.75 oz hallertauer 2.6% AA (1/2 hour)
.75 oz hallertauer 2.6% AA (10 minutes)
Yeast Wyeast American Ale #1056
Procedure This was the first beer I brewed when I moved back to Ames, IA hence its name. But enough of that. Crush all grains and add to hot tap water (approximately 2.5 gallons). Let mash set for 15 minutes. Raise temperature to 122 F for protein rest and hold for 35 minutes. Add 3/4 gallon of boiling water to bring mash to 140 F, hold for 30 minutes. Add additional 3/4 gallon of boiling water to bring temperature up to 155 F. Hold at this temperature for 1 hour. Sparge till your hearts content and begin boil. Boil hops for indicated times (I put the hops in boiling bags). After 1 hour, stop boil and chill wort and siphon into primary fermenter. Pitch yeast from starter.
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