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Need Recipe.........winner gets some
OK gang, i'm on the verge of getting snowed in as a major winter storm is going to pay a visit wednesday through friday here in minnesota. I want to get some supplies to brew while watching the stuff pile up. I've got some mack and jack still bottled, and a pumpkin ale. I wil lbe bottling a sweet stout this week also so I need some ideas. I really like Munich malt. I like malty beers, preferably ales so I can drink them sooner. What I want is for you to post a recipe you think I'd like. I'll pick one from them and the person who's recipe I pick will get some sent to them when it's ready. I need extract-specialty grain recipes. I don't have the equiptment yet for all grain.
I need ideas TONIGHT! I want ot get the stuff wednesday before the storm starts.
Thanks in advance
DC
Appropriate, eh!
Recipe: Snowbound Hobbit
Brewer: Brewski
Style: Northern English Brown Ale
TYPE: Partial Mash
Taste: Nice, mellow, nutty.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.50 gal
Estimated OG: 1.051 SG
Estimated Color: 21.2 SRM
Estimated IBU: 25.8 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.60 lb Pale Liquid Extract (8.0 SRM) Extract 81.11 %
0.54 lb Brown Malt (65.0 SRM) Grain 6.61 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 6.14 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 6.14 %
1.00 oz Glacier [6.00 %] (60 min) Hops 13.9 IBU
0.20 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 6.5 IBU
0.50 oz Glacier [6.00 %] (30 min) Hops 5.3 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 1.54 lb
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 1.92 qt of water at 129.3 F 122.0 F
45 min Saccharification Heat to 154.0 F over 15 min 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Or-
Recipe: GrizzlyBareBeer
Brewer: Brewski
Style: American Brown Ale
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.50 gal
Estimated OG: 1.051 SG
Estimated Color: 27.0 SRM
Estimated IBU: 31.3 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.60 lb Pale Liquid Extract (8.0 SRM) Extract 79.04 %
0.50 lb Caramel/Crystal Malt - 50/60L (60.0 SRM) Grain 5.99 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 5.99 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.99 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.99 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.99 %
1.00 oz Cascade [7.20 %] (60 min) Hops 16.6 IBU
0.50 oz Cascade [5.50 %] (30 min) Hops 4.9 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 9.8 IBU
1 Pkgs Munton Fison Ale (Munton-Fison #-) Yeast-Ale
Mash Schedule: Temperature Mash - 3 Step Papazian
Total Grain Weight: 1.75 lb
----------------------------
Temperature Mash - 3 Step Papazian
Step Time Name Description Step Temp
30 min Step 1 Add 2.63 qt of water at 125.8 F 120.0 F
30 min Step 2 Heat to 150.0 F over 15 min 150.0 F
30 min Step 3 Heat to 158.0 F over 15 min 158.0 F
10 min Step 4 Heat to 170.0 F over 5 min 170.0 F
Notes:
------
LME added at flameout.
We're just south of the blizzard, in KC, maybe
Good Luck, have fun.
Rogue Dead Guy Clone
5.0 gallons
OG: 1.064
7 lbs Extra Light DME
1 lb Munich
1 lb Caramunich
.50 lb Crystal 40
1.25 oz Perle - 60 min
.25 oz Perle - 20 min
.25 oz Perle - 5 min
.50 oz Saaz - 5 min
1st yeast choice: Pacman
2nd yeast choices: Wyeast 1056, US05, WLP001
Ferment cool in the low 60's
This isn't an exact clone but its close and its damn good. I brewed the AG version of this beer earlier this year . I used Pacman yeast and it fermented all the way down to 1.010 from 1.060 leaving the beer a little drier than the commercial version which I really liked. This beer ages well and tastes great even after it loses some of its hop bite. Next time I'm going to hop it up just a little bit more. By that point it probably won't be a clone anymore but I think it'll be much better.
OK, here's my recipe. I should tell you that I havent actually made this before, so I cant tell you how good it is. It's a best bitter.
4 lbs amber dry extract
4 oz caramel 40
4 oz honey malt
4 oz amber malt
4 oz caramel 120
1.5 oz brambling cross pellet hops @ 60 min
.5 oz brambling cross @ 30 min
Nottingham ale yeast
og 1.041 fg 1.010 IBU 38.9 srm 10.77 abv 4.06
You'll need to mash the malts, I was planning on doing a mini mash in the oven when I do get around to making this beer.
Don't know if I am too late, but I cast my vote for a dunkelweizen.
Down and Dirty Dunkel
6 gallon batch
OG 1.056
FG 1.014
IBUs 16
7# wheat LME
2# munich LME
6 oz special B
6 oz crystal 40
2 oz carafa special II
1 oz hallertau 60
Wyeast 3068 or WLP300
Ferment 62-64, should be a brew to bottle pretty quickly, so you can quench that malt crave quickly!
which one did you pick?
Hogarthe wrote:
which one did you pick?
I'm brewing Brewskis GrizzlyBareBeer. But I'm using columbus hops for bittering and crystal for 30 min addition.
Noticed he had two additions of Cascade for 30 minutes but thought that was a misprint. I'm also using all DME and Safale 04 yeast and upping the munich to 1 pound. My OG is going to be in 1.058 range according to recipe I entered in Beertools (6 pds DME, rest are same except for 1 pd of munich).
So I'll be brewing it this coming weekend and when it's bottled Brewski is getting a 6 pak.
DC
Thank you sir. 
Been gone for a week, with limited internet access.
You are correct about the 2 - 30min hop additions, it should have been 1oz @ 30min, .5 oz @ 10min.
I like the additonal Munich, probably try that next batch. I don't seem to be able to brew anything the same way twice. The yeast was just what I had at the time, Safale S-04 should be great.
Actually I'm making the beer today. It's boiling away as I type. I found out I didn't have the .4 oz columbus so I'm on the computer trying to find a sub for columbus and the only on that would work that I have is centennial but I on;y had .1 oz of that and it's lower AA so I upped the boild time to 65 minutes and increased the crystal addition to an ounce from half an ounce and got it up to 27 IBU. So that'll work. LOL.
The Oatmeal Sweet Stout I made turned out great. Opened on after a week and didn't care for the flavor at all. couldn't put a finger on it but seemed to me it was from the flaked oats. But after 3 weeks it is really good. the weird flavor is gone and it has a nice chocolate aftertaste from the pound of chocolate malt.
On another note, I'm possibly buying 48 oz of hops this weekend. someone is getting a bulk shipment of 5 or 6 kinds and is splitting it up so it would be 48 oz total in equal amounts of the different kinds. AA will be written on the bags and I'm getting them for $50 total.
Should keep my busy for a years worth of beer making. Kinds will be:
Cascade
Amarillo
Cluster
Willamette
Fuggle
Target
DC
Sounds like a deal. I'm sure you can figure out what to do with them.
I've been getting the 1/2 & 1# deals at Midwest. Half a pound of 12.2% Columbus goes a long way.
thats a pretty good deal on that much hops. I wouldnt need that much at one time, but if you can brew that much it would be a good cash saver
I'll be freezing it and if I decide to sell some a there's a local homebrew club I'm sure I can see some to. I thought of selling half of it. Maybe.
DC
DC, 48oz is only 16 - 5-1/2gal batches, w/ 3oz/batch.
At $1/oz, I'd put them in the freezer.
Or, in your case, just put 'em in a steel box & leave them on the deck until, oh say, June. 
Well Day two of fermentation of grizzly ale resulted in aorlock getting blown off of carboy, beer filling bottom of fridge and actually dripping into puddle onto floor. I used fermcap or whatever it's called but it didn't keep the krausen down. looked at airlock and nice layer of trub plugged botton hole. Beer was all over the side wall of fridge. Most likely it is ruined now. It happened overnight and no action when I found it like that. Replace airlock and it is still fermenting but I expect it to be a dumped batch. Will make again if needed but only a 4 gallon batch. Pissed me off as I was really looking forward to this one.
Those of you who have used fermcap, when did you add it? I used it on a stout and it worked fine. only difference this time is I added it before krausen had formed while in stout I added it when krausen had already formed. Does adding it too soon negate the fermcap?
I used 2 drops per gallon.
DC
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