Recipe Vault

IMAG0057 This page will contain recipes that I wish to share and notes about the tasting. If you don’t see as recipe that is a BrewDay feature post on the front, because it may not have turned out that good.

 

Remember though your equipment is different from mine and ingredients may need be adjusted to your brewing styles. And for god sakes don’t bloody worry about following the instructions to a bloody T, it will still turn out as good beer so RDWHAHB !

8 thoughts on “Recipe Vault

  1. Recipe: IRAmber Ale
    Brewer: JimmehBrew
    Asst Brewer:
    Style: American Amber Ale
    TYPE: All Grain
    Taste: (30.0) fruitie yes and excellent, taste + smell. I really am enjoying the 2 hops.

    Recipe Specifications
    ————————–
    Boil Size: 64.00 l
    Post Boil Volume: 56.00 l
    Batch Size (fermenter): 42.00 l
    Bottling Volume: 40.00 l
    Estimated OG: 1.054 SG
    Estimated Color: 13.3 SRM
    Estimated IBU: 32.5 IBUs
    Brewhouse Efficiency: 85.00 %
    Est Mash Efficiency: 101.2 %
    Boil Time: 60 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    16 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 1 83.7 %
    2 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 2 10.5 %
    10.0 oz Carafoam (2.0 SRM) Grain 3 3.3 %
    6.0 oz Special B Malt (180.0 SRM) Grain 4 2.0 %
    2.0 oz Roasted Barley (300.0 SRM) Grain 5 0.7 %
    0.90 oz Polaris [21.30 %] – Boil 60.0 min Hop 6 29.4 IBUs
    3.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 –
    1.00 oz Cascade [5.50 %] – Boil 10.0 min Hop 8 3.1 IBUs
    2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 –
    1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 10 –

    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 19 lbs 2.0 oz
    —————————-
    Name Description Step Temperat Step Time
    Mash In Add 22.62 l of water at 163.9 F 152.0 F 60 min

    Sparge: Batch sparge with 3 steps (12.40l, 26.33l, 26.33l) of 168.0 F water
    Notes:
    ——
    SG was 12.8 brix 1.0518
    OG 13.4 brix 1.0543
    Transfer to 2nd 1.006 or 6 brix

    Created with BeerSmith 2 – http://www.beersmith.com

  2. Basmati Pale Ale /Lager
    Recipe Specifications
    ————————–
    Recipe: Basmati Pale Lager/Ale
    Boil Size: 38.16 l
    Post Boil Volume: 30.16 l
    Batch Size (fermenter): 21.00 l
    Bottling Volume: 19.49 l
    Estimated OG: 1.050 SG
    Estimated Color: 3.8 SRM
    Estimated IBU: 25.7 IBUs
    Brewhouse Efficiency: 72.00 %
    Est Mash Efficiency: 99.4 %
    Boil Time: 60 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    8 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 1 76.2 %
    2 lbs Rice (1.0 SRM) Grain 2 19.0 %
    8.0 oz Carafoam (2.0 SRM) Grain 3 4.8 %
    1.00 oz Cascade [5.50 %] – Boil 60.0 min Hop 4 15.2 IBUs
    1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 –
    1.00 oz Cascade [5.50 %] – Boil 10.0 min Hop 6 5.5 IBUs
    0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 –
    1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 –

    Mash Schedule: Single Infusion, Light Body, Batch Sparge
    Total Grain Weight: 10 lbs 8.0 oz
    —————————-
    Name Description Step Temperat Step Time
    Mash In Add 13.42 l of water at 158.2 F 148.0 F 75 min

    Sparge: Batch sparge with 2 steps (10.93l, 19.58l) of 168.0 F water
    Notes:
    ——
    used less water because 2 gal added to rice mixture
    sparged with less than usually and mashed with 16 ltr to 18 ltrs
    mashed at 150 F for over 90 min

    used sparge till I reached 8 brix hot and 9 cooled down on refract =1.0359
    OG 13brix once finished =1.052

    Next time use a larger pot and make a soupier rice mixture, almost a rice soup, also reduce strike water by 10 deg, last time I made this I added the rice mixture first to my mashtun so that I could bring the Strike water to 160deg F before adding my grains. If I lager this again I’ll mash at 148°F for a dryer beer and do FWH instead of the 60 min addition, also use Lager hops when lagering like Hallertau but still fwh and keep the bitterness at 25 min.

  3. Recipe: Dry Irish Stout
    Brewer: JimmehBrew
    Asst Brewer:
    Style: Dry Stout
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    ————————–
    Boil Size: 38.16 l
    Post Boil Volume: 30.16 l
    Batch Size (fermenter): 21.00 l
    Bottling Volume: 19.00 l
    Estimated OG: 1.049 SG
    Estimated Color: 19.4 SRM
    Estimated IBU: 35.8 IBUs
    Brewhouse Efficiency: 85.00 %
    Est Mash Efficiency: 117.4 %
    Boil Time: 60 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    6 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 1 66.7 %
    2 lbs Barley, Flaked (1.7 SRM) Grain 2 22.2 %
    1 lbs Roasted Barley (300.0 SRM) Grain 3 11.1 %
    0.70 oz Warrior [16.70 %] – First Wort 60.0 min Hop 4 35.8 IBUs
    1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 5 –

    Mash Schedule: Single Infusion, Light Body, Batch Sparge
    Total Grain Weight: 9 lbs
    —————————-
    Name Description Step Temperat Step Time
    Mash In Add 10.65 l of water at 159.1 F 148.0 F 75 min

    Sparge: Batch sparge with 3 steps (9.50l, 16.05l, 16.05l) of 168.0 F water
    Notes:
    ——
    Now with a dry Irish Stout aka a Guinness clone, the bittering is all you want and i found that 35IBU's was a good amount to shoot for with any bittering hop. GWH is better though.
    Remember to adjust your efficiancy toyour own equipment as mine is 85%

    Created with BeerSmith 2 – http://www.beersmith.com

  4. Recipe: Pumpkin Poop Ale
    Brewer: JimmehBrew
    Asst Brewer:
    Style: Fruit Beer
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    ————————–
    Boil Size: 64.00 l
    Post Boil Volume: 52.00 l
    Batch Size (fermenter): 42.00 l
    Bottling Volume: 40.00 l
    Estimated OG: 1.067 SG
    Estimated Color: 12.8 SRM
    Estimated IBU: 25.1 IBUs
    Brewhouse Efficiency: 85.00 %
    Est Mash Efficiency: 103.5 %
    Boil Time: 90 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    51.17 oz pumpkin Canned (Mash 60.0 mins) Flavor 1 –
    17 lbs Munton's Pale Malt (6.3 SRM) Grain 2 69.7 %
    5 lbs Victory Malt (25.0 SRM) Grain 3 20.5 %
    6.0 oz Special B (Castle Malting) (152.3 SRM) Grain 4 1.5 %
    2 lbs Brown Sugar, Light (8.0 SRM) Sugar 5 8.2 %
    1.07 oz Warrior [16.70 %] – Boil 60.0 min Hop 6 25.1 IBUs
    1.50 tsp Pumpkin Spice (Boil 5.0 mins) Spice 7 –
    3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 –

    Mash Schedule: Single Infusion, Light Body, Batch Sparge
    Total Grain Weight: 24 lbs 6.0 oz
    —————————-
    Name Description Step Temperat Step Time
    Mash In Add 26.47 l of water at 159.1 F 148.0 F 75 min

    Sparge: Batch sparge with 3 steps (10.03l, 26.33l, 26.33l) of 168.0 F water
    Notes:
    ——

    Created with BeerSmith 2 – http://www.beersmith.com

  5. Bass Pale Ale Clone

    Recipe: Bass Original
    Brewer: JimmyBrew
    Asst Brewer:
    Style: Extra Special/Strong Bitter (English Pale Ale)
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    ————————–
    Boil Size: 64.00 l
    Post Boil Volume: 52.00 l
    Batch Size (fermenter): 42.00 l
    Bottling Volume: 40.00 l
    Estimated OG: 1.055 SG
    Estimated Color: 9.0 SRM
    Estimated IBU: 33.0 IBUs
    Brewhouse Efficiency: 85.00 %
    Est Mash Efficiency: 101.2 %
    Boil Time: 90 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    13 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 1 68.1 %
    4 lbs Corn, Flaked (1.3 SRM) Grain 2 20.9 %
    1 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 5.2 %
    1 lbs Honey Malt (25.0 SRM) Grain 4 5.2 %
    1.5 oz Roasted Barley (300.0 SRM) Grain 5 0.5 %
    0.72 oz Polaris [21.30 %] – First Wort 90.0 min Hop 6 27.6 IBUs
    0.50 oz Cascade [5.50 %] – Boil 30.0 min Hop 7 3.2 IBUs
    1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 –
    0.50 oz Cascade [5.50 %] – Boil 15.0 min Hop 9 2.1 IBUs
    2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 –

    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 19 lbs 1.5 oz
    —————————-
    Name Description Step Temperat Step Time
    Mash In Add 22.59 l of water at 163.7 F 152.0 F 60 min

    Sparge: Batch sparge with 3 steps (12.42l, 26.33l, 26.33l) of 168.0 F water
    Notes:
    ——

  6. Recipe: Steam Beer Anchor Clone
    Brewer: JimmehBrew
    Asst Brewer:
    Style: California Common Beer
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    ————————–
    Boil Size: 60.00 l
    Post Boil Volume: 52.00 l
    Batch Size (fermenter): 42.00 l
    Bottling Volume: 40.00 l
    Estimated OG: 1.052 SG
    Estimated Color: 10.5 SRM
    Estimated IBU: 38.1 IBUs
    Brewhouse Efficiency: 85.00 %
    Est Mash Efficiency: 101.2 %
    Boil Time: 60 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 –
    17 lbs Munton's Pale Malt (6.3 SRM) Grain 2 85.0 %
    2 lbs Caramel Malt – 60L (Cargill) (60.0 SRM) Grain 3 10.0 %
    1 lbs Carafoam (2.0 SRM) Grain 4 5.0 %
    0.90 oz Polaris [21.30 %] – First Wort 90.0 min Hop 5 34.2 IBUs
    2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 –
    0.20 oz Polaris [21.30 %] – Boil 15.0 min Hop 7 3.2 IBUs
    0.50 oz Polaris [21.30 %] – Boil 1.0 min Hop 8 0.7 IBUs
    2.0 pkg San Francisco Lager (White Labs #WLP810) Yeast 9 –

    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 20 lbs
    —————————-
    Name Description Step Temperat Step Time
    Mash In Add 23.66 l of water at 163.7 F 152.0 F 60 min

    Sparge: Batch sparge with 3 steps (10.43l, 25.00l, 25.00l) of 168.0 F water
    Notes:
    ——
    As usual the mashtun even though I heated my strike water to 170° and not the 165° bs called for it still dropped down to 148°. Boiled 4ltr of water to add at 60 min to bring the temp up. Starting to wonder if the thermometer in the mashtun is correct.

    Mash 30 min at 148°
    mash Boiling water added at 60min brought temps to 154°

    came in at 12.2 brix for OG =1.049 so close, but didn't boil off as much as I normally would, trying to get a slow boil technic down

    Wow an absolute fav right up with Bass. Turned out refreshing and dank bitter which I love.

  7. Belgian Special B Partial

    Recipe Specifications
    ————————–
    Boil Size: 3 gal
    Post Boil Volume: 14.08 l
    Batch Size (fermenter): 23.00 l
    Bottling Volume: 21.49 l
    Estimated OG: 1.037 SG
    Estimated Color: 12.4 SRM
    Estimated IBU: 9.3 IBUs
    Brewhouse Efficiency: 72.00 %
    Est Mash Efficiency: 0.0 %
    Boil Time: 45 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    8.0 oz Special B Malt (180.0 SRM) Grain 1 6.9 %
    6 lbs 11.2 oz Pale Liquid Extract (8.0 SRM) Extract 2 93.1 %
    0.75 oz Cascade [5.50 %] – Boil 45.0 min Hop 3 9.3 IBUs
    4.00 oz Cascade [5.50 %] – Steep/Whirlpool 0.0 Hop 4 0.0 IBUs

    Mash Schedule: Single Infusion, Light Body, No Mash Out
    Total Grain Weight: 7 lbs 3.2 oz
    —————————-

    Sparge: If steeping, remove grains, and prepare to boil wort
    Notes:

  8. This is essentially my Ex Clone recipe, but I call a Lawnmower beer

    Recipe Specifications
    ————————–
    Boil Size: 6.34 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal
    Bottling Volume: 4.50 gal
    Estimated OG: 1.050 SG
    Estimated Color: 3.2 SRM
    Estimated IBU: 28.2 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.5 %
    Boil Time: 75 Minutes

    Ingredients:
    ————
    Amt Name Type # %/IBU
    1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 –
    9 lbs G&P Premium Canadian Two-Row Malt (1.9 S Grain 2 100.0 %
    2.00 oz Goldings, East Kent [5.00 %] – Boil 30.0 Hop 3 28.2 IBUs
    1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 –
    1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 5 –

    Mash Schedule: BIAB, Medium Body
    Total Grain Weight: 9 lbs
    —————————-
    Name Description Step Temperat Step Time
    Saccharification Add 7.00 gal of water at 158.4 F 152.1 F 75 min
    Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

    Sparge: If steeping, remove grains, and prepare to boil wort
    Notes:
    ——

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