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BeerSmith 2 Recipe Printout – http://www.beersmith.com
Recipe: Baltic Porter July 2011
Brewer: John Aitchison, Chris Moon, Alex Samovitz
Asst Brewer:
Style: Baltic Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
————————–
Boil Size: 20.85 gal
Post Boil Volume: 18.72 gal
Batch Size (fermenter): 17.00 gal
Bottling Volume: 16.00 gal
Estimated OG: 1.085 SG
Estimated Color: 39.8 SRM
Estimated IBU: 34.5 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 90 Minutes

Ingredients:
————
Amt                   Name                                     Type          #        %/IBU
32 lbs                Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        61.2 %
12 lbs                Munich Malt (9.0 SRM)                    Grain         2        23.0 %
1 lbs 8.0 oz          Carafa II (412.0 SRM)                    Grain         3        2.9 %
1 lbs                 Melanoiden Malt (20.0 SRM)               Grain         4        1.9 %
12.0 oz               Roasted Barley (300.0 SRM)               Grain         5        1.4 %
8.0 oz                Aromatic Malt (26.0 SRM)                 Grain         6        1.0 %
8.0 oz                Caramel/Crystal Malt – 40L (40.0 SRM)    Grain         7        1.0 %
8.0 oz                Chocolate Malt (350.0 SRM)               Grain         8        1.0 %
8.0 oz                Special B Malt (180.0 SRM)               Grain         9        1.0 %
3 lbs                 Candi Sugar, Dark (275.0 SRM)            Sugar         10       5.7 %
3.50 oz               Brewer’s Gold [8.00 %] – Boil 60.0 min   Hop           11       23.9 IBUs
2.50 oz               Hallertauer Mittelfrueh [4.00 %] – Boil  Hop           12       8.5 IBUs
1.00 oz               Hallertauer Mittelfrueh [4.00 %] – Boil  Hop           13       2.1 IBUs
4.0 pkg               San Francisco Lager (White Labs #WLP810) Yeast         14       –

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 52 lbs 4.0 oz
—————————-
Name              Description                             Step Temperat Step Time
Mash In           Add 61.56 qt of water at 163.7 F        150.0 F       75 min

Sparge: Fly sparge with 12.37 gal water at 168.0 F
Notes:
——

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

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: American Wheat Beer
Brewer: Chris Moon
Asst Brewer: 
Style: American Wheat or Rye Beer
TYPE: Partial Mash
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 8.60 gal
Post Boil Volume: 8.06 gal
Batch Size (fermenter): 7.00 gal   
Bottling Volume: 6.60 gal
Estimated OG: 1.048 SG
Estimated Color: 5.6 SRM
Estimated IBU: 22.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 133.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1 lbs 8.0 oz          Wheat, Torrified (1.7 SRM)               Grain         1        17.6 %        
3 lbs 12.0 oz         Light Dry Extract (8.0 SRM)              Dry Extract   2        44.1 %        
2 lbs 8.0 oz          Wheat Dry Extract (8.0 SRM)              Dry Extract   3        29.4 %        
1.00 oz               Styrian Goldings [5.40 %] - Boil 60.0 mi Hop           4        14.4 IBUs     
1.00 oz               Saaz [4.00 %] - Boil 30.0 min            Hop           5        8.2 IBUs      
0.75 oz               Orange Peel, Bitter (Boil 5.0 mins)      Spice         6        -             
0.50 oz               Coriander Seed (Boil 5.0 mins)           Spice         7        -             
12.0 oz               Honey (1.0 SRM)                          Sugar         8        8.8 %         

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 1.88 qt of water at 164.9 F         150.0 F       75 min        

Sparge: Fly sparge with 8.56 gal water at 168.0 F
Notes:
------

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Recipe: Hoppiness is an IPA Citra variant	TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.3 SRM		SRM RANGE: 6.0-15.0 SRM
IBU: 63.5 IBUs Tinseth	IBU RANGE: 40.0-70.0 IBUs
OG: 1.064 SG		OG RANGE: 1.056-1.075 SG
FG: 1.011 SG		FG RANGE: 1.010-1.018 SG
BU:GU: 0.998		Calories: 151.6 kcal/12oz	Est ABV: 7.0 %		
EE%: 75.00 %	Batch: 15.50 gal      Boil: 15.39 gal	BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Total Grain Weight: 35 lbs 12.6 oz	Total Hops: 13.86 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
15 lbs 4.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        42.6 %        
15 lbs 4.0 oz         Pale Malt, Maris Otter (3.0 SRM)         Grain         2        42.6 %        
2 lbs 5.6 oz          Crystal 15, 2-Row, (Great Western) (15.0 Grain         3        6.6 %         
2 lbs 5.6 oz          Munich Malt (9.0 SRM)                    Grain         4        6.6 %         
9.4 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         5        1.6 %         

Name              Description                             Step Temperat Step Time     
Mash In           Add 46.73 qt of water at 162.8 F        149.0 F       75 min        

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 8.50 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.064 SG	Est OG: 1.064 SG
Amt                   Name                                     Type          #        %/IBU         
3.39 oz               Warrior [15.00 %] - Boil 60.0 min        Hop           6        54.7 IBUs     
2.00 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        7        -             
2.26 oz               Centennial [10.00 %] - Boil 10.0 min     Hop           8        8.8 IBUs      

Amt                   Name                                     Type          #        %/IBU         
2.35 oz               Amarillo Gold [8.50 %] - Aroma Steep 20. Hop           9        0.0 IBUs      
2.35 oz               Citra [12.00 %] - Aroma Steep 20.0 min   Hop           10       0.0 IBUs      

---FERM PROCESS-----------------------------
Primary Start: 10/12/2013 - 4.00 Days at 67.0 F
Secondary Start: 10/16/2013 - 10.00 Days at 67.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 10/26/2013 with 2.3 Volumes CO2: 
-----------------------------------------------------------------------------

Blonde Ale

Date
Batch Size 5.744 gal Boil Size 6.994 gal
Boil Time 60.000 min Efficiency 75%
OG 1.043 FG 1.011
ABV 4.2% Bitterness 19.0 IBU (Tinseth)
Color 13.5 srm (Morey) Calories (per 12 oz.) 140

Fermentables

Total grain: 9.125 lb
Name Type Amount Mashed Late Yield Color
White Wheat Malt Grain 4.000 lb Yes No 86% 2.8 srm
Munich Malt Grain 2.000 lb Yes No 80% 15.5 srm
Pilsner (2 Row) Ger Grain 2.000 lb Yes No 81% 1.6 srm
Carawheat (GR) Grain 16.000 oz Yes No 68% 50.0 srm
Carafa II Grain 2.000 oz Yes No 70% 430.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Hallertau 5.0% 1.000 oz Boil 60.000 min Pellet 15.2
Hallertau 5.0% 0.500 oz Boil 15.000 min Pellet 3.8

Yeast

Name Type Form Amount Stage
Wyeast – Weihenstephan Weizen Ale Liquid 0.528 cup Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 3.438 gal 172.790 F 152.000 F 60.000 min
Final Batch Sparge Infusion 4.743 gal 179.917 F 165.200 F 15.000 min

Notes

Refreshing and easy-drinking beer, this blonde is mildly hopped and approachable.

Instructions

  1. Add 2.000 lb Munich Malt, 4.000 lb White Wheat Malt, 2.000 lb Pilsner (2 Row) Ger, 16.000 oz Carawheat (GR), 2.000 oz Carafa II to the mash tun.
  2. Bring 3.438 gal water to 172.790 F, 4.743 gal water to 179.917 F for upcoming infusions.
  3. Add 3.438 gal water at 172.790 F to mash to bring it to 152.000 F. Hold for 60.000 min.
  4. Add 4.743 gal water at 179.917 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 1.000 oz Hallertau into boil for 60.000 min.
  7. Put 0.500 oz Hallertau into boil for 15.000 min.
  8. Stop boiling the wort.
  9. You should have 6.244 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 5.744 gal.
  10. Cool wort and pitch Wyeast – Weihenstephan Weizen Ale yeast, to the primary.
  11. Let ferment until FG is 1.011.
  12. Transfer beer to secondary.

——————————————————————————————–

Batch Size 28.000 gal Boil Size 28.000 gal
Boil Time 0.000 s Efficiency 75%
OG 1.049 FG 1.012
ABV 4.8% Bitterness 31.4 IBU (Tinseth)
Color 6.9 srm (Morey) Calories (per 12 oz.) 161

Fermentables

Total grain: 55.000 lb
Name Type Amount Mashed Late Yield Color
Pale Malt(2-row) Grain 50.000 lb Yes No 78% 1.8 srm
Crystal 40L Grain 3.000 lb Yes No 74% 40.0 srm
Munich Malt Grain 1.500 lb Yes No 80% 8.0 srm
Crystal 80L Grain 8.000 oz Yes No 72% 80.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Perle 8.2% 6.000 oz Boil 60.000 min Leaf 27.7
Cascade 5.4% 2.998 oz Boil 10.000 min Pellet 3.7
Cascade 5.8% 2.998 oz Dry Hop 0.000 s Leaf 0.0

Yeast

Name Type Form Amount Stage
WLP001 – California Ale Yeast Ale Liquid 2.367 tbsp Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 13.750 gal 167.286 F 152.600 F 60.000 min
Final Batch Sparge Infusion 21.401 gal 186.189 F 170.000 F 15.000 min

Instructions

  1. Add 1.500 lb Munich Malt, 3.000 lb Crystal 40L, 8.000 oz Crystal 80L, 50.000 lb Pale Malt(2-row) to the mash tun.
  2. Bring 13.750 gal water to 167.286 F, 21.401 gal water to 186.189 F for upcoming infusions.
  3. Add 13.750 gal water at 167.286 F to mash to bring it to 152.600 F. Hold for 60.000 min.
  4. Add 21.401 gal water at 186.189 F to mash to bring it to 170.000 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 0.000 s.
  6. Put 6.000 oz Perle into boil for 60.000 min.
  7. Put 2.998 oz Cascade into boil for 10.000 min.
  8. Stop boiling the wort.
  9. You should have 28.000 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 28.000 gal.
  10. Cool wort and pitch WLP001 – California Ale Yeast Ale yeast, to the primary.
  11. Let ferment until FG is 1.012.
  12. Transfer beer to secondary.
  13. Put 2.998 oz Cascade into fermenter for 0.000 s.

——————————————————————————————–

Batch Size 12.500 gal Boil Size 12.500 gal
Boil Time 0.000 s Efficiency 70%
OG 1.064 FG 1.021
ABV 5.6% Bitterness 46.6 IBU (Tinseth)
Color 38.7 srm (Morey) Calories (per 12 oz.) 214

Fermentables

Total grain: 28.750 lb
Name Type Amount Mashed Late Yield Color
Pilsener Grain 17.500 lb Yes No 83% 1.6 srm
Munich Malt Grain 7.000 lb Yes No 80% 8.0 srm
Carafa Chocolate Malt Grain 1.500 lb Yes No 65% 525.0 srm
Crystal 20L Grain 1.000 lb Yes No 76% 20.0 srm
Crystal 40L Grain 1.000 lb Yes No 74% 40.0 srm
Roasted Barley Grain 8.000 oz Yes No 61% 450.0 srm
Special B Malt Grain 4.000 oz Yes No 65% 220.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Northern Brewer 8.0% 3.499 oz Boil 60.000 min Leaf 40.1
Tettnanger Tettnang 4.2% 2.998 oz Boil 10.000 min Leaf 6.5

Yeast

Name Type Form Amount Stage
WLP810 – San Francisco Lager Yeast Lager Liquid 2.367 tbsp Primary

Mash

Name Type Amount Temp Target Temp Time
Mash In Infusion 7.188 gal 167.763 F 153.000 F 60.000 min
Final Batch Sparge Infusion 9.050 gal 190.010 F 170.000 F 15.000 min

Notes

Wort gravity from excess heles bock wort, baltic porter mash, and extract should be 26 gal. of 1.072

Instructions

  1. Add 1.500 lb Carafa Chocolate Malt, 7.000 lb Munich Malt, 4.000 oz Special B Malt, 1.000 lb Crystal 40L, 1.000 lb Crystal 20L, 17.500 lb Pilsener, 8.000 oz Roasted Barley to the mash tun.
  2. Bring 7.188 gal water to 167.763 F, 8.050 gal water to 192.496 F for upcoming infusions.
  3. Add 7.188 gal water at 167.763 F to mash to bring it to 153.000 F. Hold for 60.000 min.
  4. Add 8.050 gal water at 192.496 F to mash to bring it to 170.000 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 0.000 s.
  6. Put 3.499 oz Northern Brewer into boil for 60.000 min.
  7. Put 2.998 oz Tettnanger Tettnang into boil for 10.000 min.
  8. Stop boiling the wort.
  9. You should have 11.500 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 11.500 gal.
  10. Cool wort and pitch WLP810 – San Francisco Lager Yeast Lager yeast, to the primary.
  11. Let ferment until FG is 1.021.
  12. Transfer beer to secondary.

——————————————————————————————–

Batch Size 12.151 gal Boil Size 12.151 gal
Boil Time 0.000 s Efficiency 75%
OG 1.088 FG 1.020
ABV 8.8% Bitterness 41.8 IBU (Tinseth)
Color 22.6 srm (Morey) Calories (per 12 oz.) 293

Fermentables

Total grain: 44.000 lb
Name Type Amount Mashed Late Yield Color
Pilsener Grain 22.000 lb Yes No 80% 1.8 srm
Wheat Malt Grain 8.000 lb Yes No 85% 1.8 srm
Aromatic Malt Grain 4.000 lb Yes No 78% 25.0 srm
Munich Malt Grain 4.000 lb Yes No 83% 7.8 srm
Candy Sugar Sugar 2.000 lb No No 0% 0.0 srm
Flaked Barley Adjunct 2.000 lb Yes No 70% 2.2 srm
Special B Malt Grain 2.000 lb Yes No 65% 220.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Tettnanger Tettnang 4.5% 8.000 oz Boil 60.000 min Leaf 33.1
Saaz 3.2% 2.998 oz Boil 30.000 min Leaf 6.9
Saaz 3.2% 2.998 oz Boil 5.000 min Leaf 1.8

Yeast

Name Type Form Amount Stage
WLP530 – Abbey Ale Yeast Ale Liquid 2.367 tbsp Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 10.000 gal 167.286 F 152.600 F 60.000 min
Final Batch Sparge Infusion 7.200 gal 180.000 F 170.000 F 15.000 min

Instructions

  1. Add 2.000 lb Flaked Barley, 4.000 lb Munich Malt, 4.000 lb Aromatic Malt, 2.000 lb Special B Malt, 22.000 lb Pilsener, 8.000 lb Wheat Malt to the mash tun.
  2. Bring 10.000 gal water to 167.286 F, 7.200 gal water to 180.000 F for upcoming infusions.
  3. Add 10.000 gal water at 167.286 F to mash to bring it to 152.600 F. Hold for 60.000 min.
  4. Add 7.200 gal water at 180.000 F to mash to bring it to 170.000 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 0.000 s.
  6. Put 8.000 oz Tettnanger Tettnang into boil for 60.000 min.
  7. Put 2.998 oz Saaz into boil for 30.000 min.
  8. Put 2.998 oz Saaz into boil for 5.000 min.
  9. Boil or steep 2.000 lb Candy Sugar, .
  10. Stop boiling the wort.
  11. You should have 12.000 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 12.000 gal.
  12. Cool wort and pitch WLP530 – Abbey Ale Yeast Ale yeast, to the primary.
  13. Let ferment until FG is 1.020.
  14. Transfer beer to secondary.

——————————————————————————————-

Batch Size 25.000 gal Boil Size 26.500 gal
Boil Time 60.000 min Efficiency 70%
OG 1.055 FG 1.015
ABV 5.2% Bitterness 24.6 IBU (Tinseth)
Color 8.6 srm (Morey) Calories (per 12 oz.) 183

Fermentables

Total grain: 60.000 lb
Name Type Amount Mashed Late Yield Color
Munich Malt Grain 35.000 lb Yes No 80% 8.0 srm
Pilsener Grain 20.000 lb Yes No 83% 1.6 srm
Vienna Malt Grain 5.000 lb Yes No 80% 3.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Tettnanger Tettnang 4.5% 8.000 oz Boil 60.000 min Leaf 18.9
Tettnanger 4.5% 4.000 oz Boil 20.000 min Leaf 5.7

Yeast

Name Type Form Amount Stage
WLP833 – German Bock Lager Yeast Lager Liquid 1.000 gal Primary

Mash

Name Type Amount Temp Target Temp Time
Protein rest Infusion 21.000 gal 126.847 F 120.000 F 20.000 min
Decoction Decoction 9.282 gal 150.000 F 20.000 min
Sacc rest Temperature 152.000 F 40.000 min
Final Batch Sparge Infusion 13.550 gal 188.952 F 165.000 F 15.000 min

Instructions

  1. Add 35.000 lb Munich Malt, 20.000 lb Pilsener, 5.000 lb Vienna Malt to the mash tun.
  2. Bring 21.000 gal water to 126.847 F, 13.550 gal water to 188.952 F for upcoming infusions.
  3. Add 21.000 gal water at 126.847 F to mash to bring it to 120.000 F. Hold for 20.000 min.
  4. Bring 9.282 gal of the mash to a boil and return to the mash tun to bring it to 150.000 F. Hold for 20.000 min.
  5. Heat mash to 152.000 F. Hold for 40.000 min.
  6. Add 13.550 gal water at 188.952 F to mash to bring it to 165.000 F. Hold for 15.000 min.
  7. Bring the wort to a boil and hold for 60.000 min.
  8. Put 8.000 oz Tettnanger Tettnang into boil for 60.000 min.
  9. Put 4.000 oz Tettnanger into boil for 20.000 min.
  10. Stop boiling the wort.
  11. You should have 25.500 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 25.000 gal.
  12. Cool wort and pitch WLP833 – German Bock Lager Yeast Lager yeast, to the primary.
  13. Let ferment until FG is 1.015.
  14. Transfer beer to secondary.

——————————————————————————————-

Batch Size 5.500 gal Boil Size 6.250 gal
Boil Time 60.000 min Efficiency 70%
OG 1.074 FG 1.024
ABV 6.5% Bitterness 43.7 IBU (Tinseth)
Color 35.4 srm (Morey) Calories (per 12 oz.) 249

Fermentables

Total grain: 18.000 lb
Name Type Amount Mashed Late Yield Color
Munich Malt Grain 9.000 lb Yes No 80% 8.0 srm
Pilsener Malt(2-Row) Grain 6.000 lb Yes No 76% 1.2 srm
Melanoidin Malt Grain 1.000 lb Yes No 72% 35.0 srm
Peated Malt Grain 1.000 lb Yes No 83% 5.0 srm
Black Patent Malt Grain 8.000 oz Yes No 61% 525.0 srm
Chocolate Malt Grain 8.000 oz Yes No 63% 350.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Northern Brewer 9.0% 1.750 oz Boil 60.000 min Leaf 37.3
Tettnanger 4.5% 0.998 oz Boil 20.000 min Leaf 6.4

Yeast

Name Type Form Amount Stage
WLP036 – Dusseldorf Alt Yeast Ale Liquid 2.367 tbsp Primary

Mash

Name Type Amount Temp Target Temp Time
Sacc Rest Infusion 6.300 gal 164.366 F 153.000 F 60.000 min
Final Batch Sparge Infusion 2.290 gal 207.516 F 165.000 F 15.000 min

Instructions

  1. Add 6.000 lb Pilsener Malt(2-Row), 9.000 lb Munich Malt, 1.000 lb Melanoidin Malt, 8.000 oz Chocolate Malt, 8.000 oz Black Patent Malt, 1.000 lb Peated Malt to the mash tun.
  2. Bring 6.300 gal water to 164.366 F, 2.290 gal water to 207.516 F for upcoming infusions.
  3. Add 6.300 gal water at 164.366 F to mash to bring it to 153.000 F. Hold for 60.000 min.
  4. Add 2.290 gal water at 207.516 F to mash to bring it to 165.000 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 1.750 oz Northern Brewer into boil for 60.000 min.
  7. Put 0.998 oz Tettnanger into boil for 20.000 min.
  8. Stop boiling the wort.
  9. You should have 5.500 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 5.500 gal.
  10. Cool wort and pitch WLP036 – Dusseldorf Alt Yeast Ale yeast, to the primary.
  11. Let ferment until FG is 1.024.
  12. Transfer beer to secondary.

——————————————————————————————-

Batch Size 15.000 gal Boil Size 16.750 gal
Boil Time 90.000 min Efficiency 73%
OG 1.057 FG 1.016
ABV 5.4% Bitterness 28.2 IBU (Tinseth)
Color 3.0 srm (Morey) Calories (per 12 oz.) 191

Fermentables

Total grain: 35.000 lb
Name Type Amount Mashed Late Yield Color
Pilsener Malt(2-Row) Grain 35.000 lb Yes No 76% 1.2 srm

Hops

Name Alpha Amount Use Time Form IBU
Czech Saaz 3.5% 8.501 oz Boil 60.000 min Leaf 25.9
Czech Saaz 3.5% 1.499 oz Boil 15.000 min Leaf 2.3
Czech Saaz 3.5% 1.750 oz Aroma 0.000 s Leaf 0.0

Yeast

Name Type Form Amount Stage
Czech Pils Lager Liquid 1.057 qt Primary

Mash

Name Type Amount Temp Target Temp Time
Acid Rest Infusion 12.250 gal 101.834 F 98.000 F 20.000 min
1st Decoction Decoction 3.204 gal 120.000 F 20.000 min
Protein Rest Temperature 120.000 F 20.000 min
2nd Decoction Decoction 3.473 gal 138.000 F 20.000 min
Sacc Beta rest Temperature 138.000 F 20.000 min
3rd Decoction Decoction 3.509 gal 152.000 F 20.000 min
Sacc Alpah Rest Temperature 152.000 F 30.000 min
Final Batch Sparge Infusion 9.550 gal 184.824 F 165.000 F 15.000 min

Instructions

  1. Add 35.000 lb Pilsener Malt(2-Row) to the mash tun.
  2. Bring 12.250 gal water to 101.834 F, 9.550 gal water to 184.824 F for upcoming infusions.
  3. Add 12.250 gal water at 101.834 F to mash to bring it to 98.000 F. Hold for 20.000 min.
  4. Bring 3.204 gal of the mash to a boil and return to the mash tun to bring it to 120.000 F. Hold for 20.000 min.
  5. Heat mash to 120.000 F. Hold for 20.000 min.
  6. Bring 3.473 gal of the mash to a boil and return to the mash tun to bring it to 138.000 F. Hold for 20.000 min.
  7. Heat mash to 138.000 F. Hold for 20.000 min.
  8. Bring 3.509 gal of the mash to a boil and return to the mash tun to bring it to 152.000 F. Hold for 20.000 min.
  9. Heat mash to 152.000 F. Hold for 30.000 min.
  10. Add 9.550 gal water at 184.824 F to mash to bring it to 165.000 F. Hold for 15.000 min.
  11. Bring the wort to a boil and hold for 90.000 min.
  12. Put 8.501 oz Czech Saaz into boil for 60.000 min.
  13. Put 1.499 oz Czech Saaz into boil for 15.000 min.
  14. Stop boiling the wort.
  15. Steep 1.750 oz Czech Saaz in wort for 0.000 s.
  16. You should have 15.250 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. The final volume in the primary is 15.000 gal.
  17. Cool wort and pitch Czech Pils Lager yeast, to the primary.
  18. Let ferment until FG is 1.016.
  19. Transfer beer to secondary.

——————————————————————————————-

Batch Size 6.244 gal Boil Size 6.994 gal
Boil Time 60.000 min Efficiency 75%
OG 1.046 FG 1.012
ABV 4.5% Bitterness 20.8 IBU (Tinseth)
Color 14.4 srm (Morey) Calories (per 12 oz.) 153

Fermentables

Total grain: 9.125 lb
Name Type Amount Mashed Late Yield Color
White Wheat Malt Grain 4.000 lb Yes No 86% 2.8 srm
Munich Malt Grain 2.000 lb Yes No 80% 15.5 srm
Pilsner (2 Row) Ger Grain 2.000 lb Yes No 81% 1.6 srm
Carawheat (GR) Grain 16.000 oz Yes No 68% 50.0 srm
Carafa II Grain 2.000 oz Yes No 70% 430.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Hallertau 5.0% 1.000 oz Boil 60.000 min Pellet 16.7
Hallertau 5.0% 0.500 oz Boil 15.000 min Pellet 4.1

Yeast

Name Type Form Amount Stage
Wyeast – Weihenstephan Weizen Ale Liquid 0.528 cup Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 3.438 gal 172.790 F 152.000 F 60.000 min
Final Batch Sparge Infusion 4.743 gal 179.917 F 165.200 F 15.000 min

Notes

Refreshing and easy-drinking beer, this blonde is mildly hopped and approachable.

Instructions

  1. Add 2.000 lb Munich Malt, 4.000 lb White Wheat Malt, 2.000 lb Pilsner (2 Row) Ger, 16.000 oz Carawheat (GR), 2.000 oz Carafa II to the mash tun.
  2. Bring 3.438 gal water to 172.790 F, 4.743 gal water to 179.917 F for upcoming infusions.
  3. Add 3.438 gal water at 172.790 F to mash to bring it to 152.000 F. Hold for 60.000 min.
  4. Add 4.743 gal water at 179.917 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 1.000 oz Hallertau into boil for 60.000 min.
  7. Put 0.500 oz Hallertau into boil for 15.000 min.
  8. Stop boiling the wort.
  9. You should have 6.244 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 6.244 gal.
  10. Cool wort and pitch Wyeast – Weihenstephan Weizen Ale yeast, to the primary.
  11. Let ferment until FG is 1.012.
  12. Transfer beer to secondary.

——————————————————————————————-

Batch Size 5.623 gal Boil Size 6.373 gal
Boil Time 60.000 min Efficiency 75%
OG 1.046 FG 1.009
ABV 0.0% Bitterness 41.3 IBU (Tinseth)
Color 27.3 srm (Morey) Calories (per 12 oz.) 170

Fermentables

Total grain: 10.450 lb
Name Type Amount Mashed Late Yield Color
Pilsener Grain 3.675 lb Yes No 83% 1.6 srm
Munich Malt Grain 2.100 lb Yes No 80% 8.0 srm
Vienna Malt Grain 1.225 lb Yes No 80% 3.0 srm
Light Dry Malt Extract Extract 1.000 lb No Yes 100% 7.0 srm
Black Patent Malt Grain 8.000 oz Yes No 61% 525.0 srm
Cane Sugar Sugar 8.000 oz No Yes 0% 0.0 srm
Crystal 40L Grain 8.000 oz Yes No 74% 40.0 srm
Aromatic Malt Grain 5.602 oz Yes No 78% 25.0 srm
Caramel Pils Malt Grain 5.602 oz Yes No 74% 1.8 srm
Special B Malt Grain 4.000 oz Yes No 65% 220.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Centennial 8.5% 0.998 oz Boil 60.000 min Pellet 30.0
Tettnanger Tettnang 4.5% 0.698 oz Boil 60.000 min Leaf 10.0
Tettnanger Tettnang 4.5% 0.176 oz Boil 15.000 min Leaf 1.3
Centennial 8.5% 0.998 oz Aroma 0.000 s Pellet 0.0

Yeast

Name Type Form Amount Stage
WLP090 – San Diego Super Yeast Ale Liquid 2.232 tsp Primary

Mash

Name Type Amount Temp Target Temp Time
Infusion 3.133 gal 163.090 F 152.600 F 60.000 min
Final Batch Sparge Infusion 4.281 gal 176.309 F 165.000 F 15.000 min

Instructions

  1. Add 8.000 oz Black Patent Malt, 8.000 oz Crystal 40L, 4.000 oz Special B Malt, 3.675 lb Pilsener, 5.602 oz Caramel Pils Malt, 5.602 oz Aromatic Malt, 2.100 lb Munich Malt, 1.225 lb Vienna Malt to the mash tun.
  2. Bring 3.133 gal water to 163.090 F, 4.281 gal water to 176.309 F for upcoming infusions.
  3. Add 3.133 gal water at 163.090 F to mash to bring it to 152.600 F. Hold for 60.000 min.
  4. Add 4.281 gal water at 176.309 F to mash to bring it to 165.000 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 0.698 oz Tettnanger Tettnang into boil for 60.000 min.
  7. Put 0.998 oz Centennial into boil for 60.000 min.
  8. Raise water to boil and then remove from heat. Stir in 1.000 lb Light Dry Malt Extract , .
  9. Put 0.176 oz Tettnanger Tettnang into boil for 15.000 min.
  10. Stop boiling the wort.
  11. Steep 0.998 oz Centennial in wort for 0.000 s.
  12. You should have 5.500 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 5.500 gal.
  13. Cool wort and pitch WLP090 – San Diego Super Yeast Ale yeast, to the primary.
  14. Let ferment until FG is 1.009.
  15. Transfer beer to secondary.

——————————————————————————————-

Batch Size 10.057 gal Boil Size 11.307 gal
Boil Time 60.000 min Efficiency 75%
OG 1.053 FG 1.013
ABV 5.1% Bitterness 127.7 IBU (Tinseth)
Color 5.8 srm (Morey) Calories (per 12 oz.) 174

Fermentables

Total grain: 21.250 lb
Name Type Amount Mashed Late Yield Color
Pale Malt(2-row) Grain 9.000 lb Yes No 83% 3.0 srm
Pale Malt(2-row) Grain 9.000 lb Yes No 78% 1.8 srm
Caramel Pils Malt Grain 1.500 lb Yes No 74% 1.8 srm
Cane Sugar Sugar 12.000 oz No No 0% 0.0 srm
Crystal 55L Grain 8.000 oz Yes No 74% 55.0 srm
Wheat Malt Grain 8.000 oz Yes No 83% 2.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Warrior 17.4% 3.302 oz Boil 60.000 min Pellet 85.8
Chinook 13.0% 2.998 oz Boil 20.000 min Leaf 31.7
Centennial 10.5% 2.399 oz Boil 7.000 min Pellet 10.1
Columbus 15.0% 1.199 oz Aroma 0.000 s Pellet 0.0
Simcoe 13.7% 1.199 oz Aroma 0.000 s Pellet 0.0
Crystal 3.2% 0.600 oz Dry Hop 0.000 s Leaf 0.0
Fuggle 5.0% 0.600 oz Dry Hop 0.000 s Leaf 0.0

Yeast

Name Type Form Amount Stage
WLP001 – California Ale Yeast Ale Liquid 2.367 tbsp Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 7.175 gal 163.229 F 152.000 F 60.000 min
Final Batch Sparge Infusion 7.240 gal 180.316 F 165.000 F 15.000 min

Instructions

  1. Add 9.000 lb Pale Malt(2-row), 9.000 lb Pale Malt(2-row), 8.000 oz Crystal 55L, 1.500 lb Caramel Pils Malt, 8.000 oz Wheat Malt, to the mash tun.
  2. Bring 7.175 gal water to 163.229 F, 7.240 gal water to 180.316 F for upcoming infusions.
  3. Add 7.175 gal water at 163.229 F to mash to bring it to 152.000 F. Hold for 60.000 min.
  4. Add 7.240 gal water at 180.316 F to mash to bring it to 165.000 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Boil or steep 12.000 oz Cane Sugar, .
  7. Put 3.302 oz Warrior into boil for 60.000 min.
  8. Put 2.998 oz Chinook into boil for 20.000 min.
  9. Put 2.399 oz Centennial into boil for 7.000 min.
  10. Stop boiling the wort.
  11. Steep 1.199 oz Columbus in wort for 0.000 s.
  12. Steep 1.199 oz Simcoe in wort for 0.000 s.
  13. You should have 10.250 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. The final volume in the primary is 10.000 gal.
  14. Cool wort and pitch WLP001 – California Ale Yeast Ale yeast, to the primary.
  15. Let ferment until FG is 1.013.
  16. Transfer beer to secondary.

——————————————————————————————-

  1. Put 0.600 oz Crystal into fermenter for 0.000 s.
  2. Put 0.600 oz Fuggle into fermenter for 0.000 s.

 

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