Maibock

Posted by Ben Evert | 7:10 AM | , | 0 comments »





Makes 5 Gallons




10 pounds amber malt extract

1 pound crystal 20L

1/2 pound German pale 2-row malt

1/2 pound choclate malt

1 ounce perle hops

1 ounce hallertauer hops

1 package yeast (Bavarian lager yeast preferred)



Place crushed grains in water and steep at 155 degrees for 30 minutes

Remove grains and add malt extract

Boil 1 hour, adding Perle hops after 15 minutes.

Add Hallertauer hops 45 minutes into the boil.

Cool wort and pitch yeast.

Ferment at 50 to 55 degrees for 5 days.

Transfer to secondary fermenter and lager for 3 to 4 weeks.

Bottle and age 1 week.

OG 1.072


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Saison

Posted by Ben Evert | 6:02 AM | , | 0 comments »





Ingredients:




8 lbs extra pale dry malt extract

13 oz. pale candi sugar (or white table sugar)

7 AAU's hop pellets - 70 minutes

½ oz hop pellets-5 minutes

Wyeast or white Labs Saison yeast (or culture your own from the dregs of a good

bottle-conditioned Saison).

Procedure:


Heat 6 gallons of brewing water (use two pots if necessary). Stir in malt
extract into the brewing water until dissolved and boil for 70 minutes,
adding hops and sugar as indicated. Cool to 80 degrees and pitch yeast
starter. Aerate thoroughly. Ferment at 80 degrees to 88 degrees. O.G. = 1.072.



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Victory Hop Devil

Posted by Ben Evert | 6:37 AM | , | 4 comments »









This recipe is a Promash recipe. Promash is one of the best software programs for brewing your beer. Well worth the money in my opinion.

Victory Hop Devil Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 26.50
Anticipated OG: 1.066 Plato: 16.09
Anticipated SRM: 11.5
Anticipated IBU: 60.2
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.84 Gal
Pre-Boil Gravity: 1.051 SG 12.62 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
18.9 5.00 lbs. Munich Malt Germany 1.037 8
64.2 17.00 lbs. Pale Malt(2-row) America 1.036 2
7.5 2.00 lbs. CaraMunich Malt Belgium 1.033 75
9.4 2.50 lbs. Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Centennial Whole 11.00 39.7 60 min.
0.50 oz. Centennial Whole 11.00 5.1 30 min.
0.50 oz. Cascade Whole 7.00 3.2 30 min.
2.00 oz. Tettnanger Plug 4.20 7.9 30 min.
0.50 oz. Cascade Whole 7.00 1.7 15 min.
0.50 oz. Centennial Whole 11.00 2.6 15 min.
3.00 oz. Cascade Whole 7.00 0.0 0 min.
3.00 oz. Centennial Whole 11.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Danstar Nottingham


Water Profile
-------------

Profile: Ideal Pale Ale
Profile known for: Pale Ale

Calcium(Ca): 110.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 17.0 ppm
Sulfate(SO4): 350.0 ppm
Chloride(Cl): 50.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 7.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 26.50
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 11.12 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.