Recipes

***Feel free to ask if there are any questions on these recipes I hold no secrets! All recipes are for 5 gallons. Some of the brewhouse efficiency numbers are more than likely different from your own so adjust accordingly. I have included the amount in weight but remember the important thing about these recipes are the percentages. I have many other recipes near the bottom of the articles in the blog…all you have to do is read some! Listed are some of my “staple” recipes, lagers and ales. Happy Brewing and enjoy.

  • Ales: Ferment these at 65 +/- degrees F according to the directions of the ale yeast used.

Beacon’s Best Brown: This recipe took 1st place in its category at the U.S. Open Homebrew Competition in Charlotte,NC in May 2011

Estimated OG: 1.057 SG

Estimated Color: 18.7 SRM

Estimated IBU: 28.9 IBU

Brewhouse Efficiency: 80.00 %

Boil Time: 90 Minutes

Ingredients:

————

Amount        Item                                      Type         % or IBU

10 lbs 4.0 oz Pale Malt (2 Row) UK (3.0 SRM)            Grain        78.85 %

1 lbs         Special Roast (Briess) (50.0 SRM)         Grain        7.69 %

12.0 oz       Caramel Malt – 60L (Briess) (60.0 SRM)    Grain        5.77 %

12.0 oz       Victory Malt (biscuit) (Briess) (28.0 SRM)Grain        5.77 %

4.0 oz        Chocolate Malt (450.0 SRM)                Grain        1.92 %

0.11 oz       Centennial [8.70 %]  (70 min)             Hops         2.7 IBU

1.02 oz       Target [8.60 %]  (70 min)                 Hops         26.1 IBU

1 Pkgs        London Ale (Wyeast Labs #1028)

* you can sub the hops for any Brittish hop. Just as long as the IBUs match. Single temp mash conversion is employed at 152 degrees F.

 

None The Weizen: This is a simple wheat beer recipe that is 60% wheat malt.

You can use pale malt or pilsner malt for the remaining 40%.

The pilsner is more traditional but the pale malt will a more toasty profile to the malt.

Also the decoction/step infusions are as not nessecary but more tradtional.

Recipe Specifications

————————–

Estimated OG: 1.051 SG

Estimated Color: 3.6 SRM

Estimated IBU: 13.1 IBU

Brewhouse Efficiency: 74.00 %

Boil Time: 60 Minutes

Ingredients:

————

Amount        Item                                      Type         % or IBU

6 lbs         Pilsner (2 Row) Ger (2.0 SRM)             Grain        60.00 %

4 lbs         Wheat Malt, Ger (2.0 SRM)                 Grain        40.00 %

1.25 oz       Tettnang [3.20 %]  (50 min)               Hops         13.1 IBU

1 Pkgs        American Hefeweizen Ale (White Labs #WLP32)

Mash Schedule: Decoction Mash, Single

Total Grain Weight: 10.00 lb

—————————-

Decoction Mash, Single

Step Time     Name               Description                         Step Temp

35 min        Protein Rest       Add 5.00 gal of water at 126.6 F    122.0 F

45 min        Saccharification   Decoct 2.12 gal of mash and boil it 155.0 F

10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F

 

 

 

 

Used-Motor Oil Stout: Sounds appetizing right!? It is! The oats in this recipe are actually “quick oats” from your local breakfast cereal isle.

Recipe Specifications

————————–

Estimated OG: 1.060 SG

Estimated Color: 43.7 SRM

Estimated IBU: 28.6 IBU

Brewhouse Efficiency: 80.00 %

Boil Time: 60 Minutes

Ingredients:

————

Amount        Item                                      Type         % or IBU

11 lbs        Pale Malt (2 Row) UK (3.0 SRM)            Grain        81.49 %

1 lbs         Oats, Flaked (Briess) (1.4 SRM)           Grain        7.41 %

12.0 oz       Chocolate Malt (450.0 SRM)                Grain        5.55 %

12.0 oz       Roasted Barley (Crisp) (695.0 SRM)        Grain        5.55 %

1.21 oz       Centennial [8.70 %]  (60 min)             Hops         28.6 IBU

1 Pkgs        London Ale (Wyeast Labs #1028)

The Perfect Pale Ale: I was on a mission to brew the best american pale ale that I could make.  As written about here: https://beaconhillsbrewhouse.wordpress.com/2011/12/10/building-the-perfect-american-pale-ale/ .  I don’t know if YOU think its the perfect pale, but its a balanced brew that’s quite drinkable so make 10 gallons!…it wont last I assure you. The trick with this brew is to use whole hops for the finishing hops and to dry hop in a muslin bag in the keg(if you keg, or in secondary to your own taste). This recipe was written specifically with Citra hops in mind, but any good strong American aroma hops with work substituted.

Batch Size: 6.50 gal

Boil Size: 8.30 gal

Estimated OG: 1.062 SG

Estimated Color: 7.1 SRM

Estimated IBU: 35.6 IBU

Brewhouse Efficiency: 86.00 %

Boil Time: 60 Minutes

Ingredients:

————

Amount        Item                                                                        Type         % or IBU

12 lbs        Pale Malt (2 Row) US (2.0 SRM)                       Grain        92.31 %

8.0 oz        Special Roast (50.0 SRM)                                   Grain        3.85 %

8.0 oz        Victory Malt (biscuit) (28.0 SRM)                  Grain        3.85 %

1.00 oz       Citra [11.10 %]  (Dry Hop 7 days)                  Hops          –

0.65 oz       Warrior [17.00 %]  (60 min)                            Hops         29.6 IBU

1.00 oz       Citra [11.10 %]  (*5 min)                                    Hops         5.9 IBU

1 Pkgs        California Lager (Wyeast Labs #2112)

Total Grain Weight: 13.00 lb

*Add the finishing hops not just at 5 minutes, but over the last five minutes continuously.

Lagers:  Start fermentation at 50 F. Maintain this temp until fermentation starts to slow significantly and begin to raise temps to 60-62 F  a few degrees each day until the temp is reached and maintain until fermentation is complete. The next step is to drop the temps down to 34 F a few degrees each day until the temp is reached. I leave it at this low temp a few days to settle out most of the yeast and then transfer to secondary or the serving keg. Proceed with your normal carbonation schedule. Allow the beer to lager for 3-4 weeks. This step is not entirely necessary, however the beer with mellow during this time. If you decide to bottle, re-yeast in the bottling bucket as the long lagering can weaken the yeast and may cause carbonation problems.

 

 

Pub Lager: Easy drinking gold lager.

Serve this one to your Bud-Miller-Coors drinking buddies and watch their expression change!

Estimated OG: 1.061 SG

Estimated Color: 5.0 SRM

Estimated IBU: 30.4 IBU

Brewhouse Efficiency: 84.00 %

Boil Time: 60 Minutes

Ingredients:

————

Amount        Item                                      Type         % or IBU

12 lbs        Pale Malt (2 Row) UK (3.0 SRM)            Grain        90.57 %

12.0 oz       Acidulated (Weyermann) (1.8 SRM)          Grain        5.66 %

8.0 oz        Wheat Malt, Pale (Weyermann) (2.0 SRM)    Grain        3.77 %

1.50 oz       Mt. Hood [5.20 %]  (60 min) (First Wort HoHops         23.2 IBU

0.10 oz       Magnum [12.10 %]  (60 min)                Hops         3.3 IBU

0.50 oz       Mt. Hood [5.20 %]  (10 min)               Hops         2.5 IBU

1.00 oz       Saaz [2.60 %]  (5 min)                    Hops         1.4 IBU

Mash at 152 degrees F for 60 mins or until conversion is complete with iodine test.

Munich Dunkel: One of my favorite German styles. The decoction and long 90 min boil will help this beer tremendously. Again, it can be brewed without these steps but you will be missing out on those great melanoidens (caramelization). Not only will the decoction steps make it more rich it is the traditional way to brew this style in Bavaria. The mash conversion rest may take longer than 60 mins due to the high amount of munich malt in this recipe.  Munich malt is low in starch converting enzymes and tends to take longer to convert. Check for conversion with the iodine test.

Estimated OG: 1.057 SG

Estimated Color: 15.6 SRM

Estimated IBU: 23.9 IBU

Brewhouse Efficiency: 74.00 %

Boil Time: 90 Minutes

Ingredients:

————

Amount        Item                                      Type         % or IBU

11 lbs        Munich II (Weyermann) (9.0 SRM)           Grain        82.71 %

2 lbs         Pilsner (2 Row) Ger (2.0 SRM)             Grain        15.04 %

4.8 oz        Carafa I (Weyermann) (320.0 SRM)          Grain        2.26 %

2.43 oz       Tettnang [3.20 %]  (90 min)               Hops         23.9 IBU

1 Pkgs        Bohemian Lager (Wyeast Labs #2124)

Mash Schedule: Decoction Mash, Double

Total Grain Weight: 13.30 lb

—————————-

Decoction Mash, Double

Step Time     Name               Description                         Step Temp

35 min        Protein Rest       Add 6.65 gal of water at 126.6 F    122.0 F

20 min        Saccharification   Decoct 2.14 gal of mash and boil it 147.0 F

20 min        Saccharification   Decoct 1.30 gal of mash and boil it 158.0 F

10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F

Double Bock (Dopplebock) : This a great beer and when brewed carefully can be the richest malt bomb you have ever tasted. This style will test you wits and brewing skill! Not only is this a lager but it is a lager that is pretty high in gravity which means lots of oxygen before fermentation and a huge yeast starter. ALSO…temp control is essential to getting this one right. Fusel alcohols can rear their ugly head because of the high gravity and the stress on the yeast. Keep it tight! You will get some alcohol “warmth” but you WILL need to let this one sit in secondary for while. The “warmth” will dissipate quite a bit after a good cold lagering. I won 3rd place best of show and 1st place in dark lagers with this recipe, it’s a good one! I remember leaving it in primary 1 1/2 months – 2 months just to get the gravity down close to terminal gravity. Above all BE PATIENT! After all…whats the rush? Cheers!

Estimated OG: 1.088 SG

Estimated Color: 18.5 SRM

Estimated IBU: 20.2 IBU

Brewhouse Efficiency: 74.00 %

Boil Time: 60 MinutesIngredients:

————

Amount        Item                                      Type         % or IBU

11 lbs 1.7 oz Munich Malt (9.0 SRM)                     Grain        62.69 %

5 lbs 4.6 oz  Pilsner (2 Row) Ger (2.0 SRM)             Grain        29.85 %

8.5 oz        Smoked Malt (9.0 SRM)                     Grain        2.99 %

8.5 oz        Special B Malt (180.0 SRM)                Grain        2.99 %

4.2 oz        Melanoiden Malt (20.0 SRM)                Grain        1.49 %

0.50 oz       Magnum [14.40 %]  (75 min)                Hops         20.2 IBU

1 Pkgs        Bavarian Lager (Wyeast Labs #2206)

*I used a single infusion mash at 154 degrees F for simplicity. A triple decoction mash is traditional as always with the rich lagers.

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