Mild/Porter (Cold Steeped Grains) Split Boil
This recipe was going to be a split batch of Mild that would have Cold Steeped grains added to it to become a Porter. With threatening rain one extra 4lb sack of MO was incorporated. It made for an interesting day with an extra thick mash and some great brews, a 5 gallon batch of Mild, a 3 gallon batch and a 5.5 gallon batch of Porter.
Partigyle total grist
12 lb Marris Otter (screwed up and actually grabbed 16 lbs)
1 lb 4 oz Brown Malt
1 lb 4 oz 75L British Crystal
6 oz Special B
Mash temp 153F
Mashout 168F
Mild 3 gallon
1.040, 1.018 – Edme dry yeast
Mild 5 gallon
1.038, 1.018 – 1318 London Ale III
1 oz Kent Goldings 5.5%AA, 60 min
Porter 5.5 gallons
1.044, 1.018 – Whitbread dry yeast
Cold Steep Overnight and add liquid late in boil
1 lb Chocolate
4 oz Black Malt (Briess)
4 oz Roasted Barley
1 ¼ oz Kent Goldings 5%AA, 60 min
½ oz Kent Goldings 5%AA, 10 min
½ oz Kent Goldings 5%AA, aroma
Tasting Notes:
The Edme yeast mild was more fruity than the 1318 which was more malty.
The Porter was took some time to age despite the low gravity. In time
it was very smooth, but soon after fermentation it was a little rough
in nature.
Ordinary Bitter – 5 gallons
3 lb British Pale (unknown malster)
2 lb Optic
1 lb Dark Munich
5 ½ oz 120 L Crystal
Mash temp 152F
Mashout 168F
1 oz Kent Goldings 5%AA 55 min
½ oz Kent Goldings 5%AA 10 min
Wyeast 1028 – 1.038 OG, FG 1.011
Tasting Notes:
This Ordinary Bitter was a great beer. The Dark Munich added a layer of
complexity that has become a new favorite in Bitters.
Red Mild - 11 gallons
6.5 lb Marris Otter
1.5 lb 75L British Crystal
0.5 lb Chocolate Malt
1.5 oz Torrified Wheat
6.5 oz Flaked Barley
Mash 152F
Mashout 168F
2.25 lb Cane Sugar added to boil
2 oz Kent Goldings (5%AA, 60 min)
0.5 oz Kent Goldings (5%AA, 15 min)
Wyeast 1318 - OG 1.035, FG 1.008
Tasting Notes:
A great mild. A keg of this one went to club night at the AHA NHC but
unfortunately did not get tapped till late in the evening so much of it
came back home. Lucky!
4 lb Marris Otter
1.5 lb Dark Munich
5 oz 75L British Crystal
Mash 153F
Mashout 168F
1 oz Kent Goldings (6%AA, 60 min)
0.5 oz Kent Goldings (aroma)
Wyeast 1028 - OG 1.033, FG 1.011, IBU 23
Tasting Notes:
This was one tasty Ordinary Bitter. The Dark Munich really makes for a
nice touch. Drained the keg in record time.
No Sparge Special Bitter (oops ESB)
No Sparge ESB - 11 gallons
This was a no-sparge recipe brewed with a friend and we used information found on the web for formulating the recipe. Unfortunately the information was pretty bad. It suggested that our efficiency was going to be awful when in reality we ended up with 64% just by adding all the water and draining the tun. We could not fit all the mash and water into the tun so we divided it and mixed half in a keg and half in the tun and added mash to the tun till it all fit never stopping the flow.
17 lb Marris Otter
6.5 lb Dark Munich
0.75 lb 40L Crystal
1 oz Carafa 2
Mash 153F
Mashout 168F
2 oz Kent Goldings (6.2%AA, 60 min)
1 oz Kent Goldings (6.2%AA, 15 min)
1 oz Kent Goldings (6.1%AA,15 min)
1 oz Kent Goldings (aroma)
Wyeast 1469 - OG 1.054 (was supposed to be 1.045), FG 1.012, IBU 31
Tasting Notes:
A great ESB after all was said and done. Our preboil SG was 1.044 and
so we did not boil long for this beer. Once again the Dark Munich stole
the show and the West Yorkshire yeast is a true top cropper and stayed
on top of the wort till the beer went into the secondary.
Berliner Weiss - no sparge - 6 gallons
I didn't feel like purchasing the bugs on this one, so I added yogurt and allowed that to sour the unfermented wort. After two days the lactic nature was very, very subtle. That tartness increased after fermentation and became quite nice. No FG was taken on this beer.
3 lb MFB Pale Malt
5 lb Wheat Malt
Add 1 oz Hallertauer (3.2%AA) to mash
122F 20 min
144F 10 min
147F 20 min
162F 20 min
168F 10 min
Boil for 5 minutes and then cool to 130F. Add 2 lb All Natural Nonfat Yogurt and allow to innoculate for 2 days. Cool to 65F and pitch K97 yeast.
OG 1.035, SG at kegging 1.010
Tasting Notes:
A pretty nice Berliner, but nowhere near as agressively sour and tart
as the commercial examples. This one drank very smooth and was a good
trial for yogurt in wort.
Gotlandsdrika - 11 gallon split batch
This is a style from the an island off the coast of Sweden. It is
difficult to find an accurate recipe since it is not commercially
brewed so this version is a variation of several versions. The beer is
generally smoked malt, honey and juniper. A recipe is in the book The
Homebrewer's Garden and also in the book Sacred Herbs and
Healing Beers. The following links have quite a bit of information
as well:
http://www.beerhunter.com/documents/19133-000794.html
http://www.skotrat.com/skotrat/recipes/special/smoked/recipes/8.html
http://www.hogtownbrewers.org/news/2003feb/sweed.html
http://www.shbf.se/Hembryggning/old_recept/8d1.html
http://www.fuglebjerggaard.dk/Per/nordic%20beer/brewers.htm
http://www.beerhunter.com/documents/19133-000796.html
Preboil all water with two 8" Juniper tip branches with berries, after boiling allow to steep covered for 3 hours. (Couldn't see wasting the gas boiling this for an hour, so put the tips in water and brought them up to temp and then let it boil for 5 min, covered, turned off the burner and steeped.)
4.75 lb. Smoked Malt (2.75lb old inventory ~2002, 2lb new inventory)
4 lb. Munich
3 lb. Dark Munich
1 lb. Wheat malt
1 lb. Flaked rye
1 lb. CaraMunich
2 oz. British crystal 70-80L
Mash at 154F 75 min
Mashout 168F 10 min
1 oz Perle 7.7%AA - 60 min
2lb 2oz Honey mixed with some hot wort and stirred in after burner was turned off and just before chilling
Nottingham Dry Yeast
6 gallons - OG 1.051, FG 1.014, IBU 13 (this batch is for the Charlotte
Oktoberfest)
5 gallons at 1.051 with 1 gallon of water added - OG of 1.043, FG 1.010
Tasting Notes:
An interesting beer for sure. The smoke is restrained and the juniper
is as well adding a lemony citrus aspect to the brew. The wheat and rye
are very nice and all together it is a very easy to consume and tasty
beer. A bit piney, resinous and woodsy to boot.
Sticke Alt and Altbier - 10 gallon batch
The Sticke is for the club Oktoberfest and the Altbier is for drinking at home.
9lb MFB Pale Malt
3.5 lb Munich
3.5 lb Dark Munich
3 lb CaraMunich
1 oz Black Barley
122F 30 min
147F 15 min
156F 15 min
168F 10 min
1 oz Perle (7.7%AA, 60 min)
4 oz Mt. Hood leaf (5.1%AA, 60 min)
1 oz Perle (7.7%AA, 15 min)
1 oz Spalt (aroma)
1 oz Spalt (dry hop Sticke portion of batch)
US56/US05 at 60F
6 gallons - OG 1.016, FG 1.015, IBU 51
4 gallons + 2 gallons of water - OG 1.042, FG 1.010, IBU ~40
Tasting Notes:
A fantastic Altbier and Sticke. The Munich and CaraMunich work well
together and the cool ferment with the US05 yeast was perfect.
Tiny Saison - 6 gallons
This batch was fermented in the house covered in a wet towel. The temp rose to 72F but not above and the yeast was T58. I had planned to mash they way they do DuPont by striking at 113F and ramping up at 0.5F/min till mashout. Turns out my burner does not have a low enough heat input on this size batch and it was running 1.0F/min so about 120F I scrapped the idea and cooled back to 113F and mashed as below.
5.5 lb. Belgian pale
2 lb. Wheat malt
113F 30 min
131F 15 min
144F 30 min
154F 15 min
168F 10 min
0.5 lb. Cane sugar (added to boil)
1 oz. Kent Goldings (6.1% AA, 60 min.)
1 oz. Styrian Goldings (4.3% AA, 15 min.)
1 oz. Kent Goldings (aroma)
Black Peppercorns - 10 corns
Star Anise - 0.015 oz
Cinnamon chunk - 0.01 oz
Orange Peel - 0.1 oz ea (bitter and same amount of sweet)
Grind all in spice grinder, add just before flameout
T-58 72F - OG 1.044, FG 1.008, IBU 28
Tasting Notes:
Really strong in the spice department after kegging. This became a
fantastic beer and is one that may become my new house ale.
American Belgian Pale Ale / English Belgian Pale Ale - 12 gallons
total (6 gallons of each beer)
The grist for the batches was the same, but the wort was split into
two boil kettles and the hops were varied for each batch as indicated
below. Like the Saison, these batches were fermented in the house
covered in a wet towel. The temp rose to 72F but not above, the yeast
was T58 slurry from the Saison.
12 lb. MFB pale
1 lb. Dark Munich
1 lb. Belgian CaraMunich
2 lb. British crystal 75L
151F 60 min
168F 10 min
Tasting Notes:
Really nice BPAs. Both versions are quite tasty. The American is my
favorite, but others really like the English. The English variation
seems truer to older versions, while the American is in line with some
of the newer beers coming from Belgium.
Munich Dukel with Rogue PacMan yeast - 6 gallons
This is a Munich Dukel grist fermented with Rogue PacMan yeast at
58F.
3 lb. German Munich
4 lb. Dark Munich
0.75 lb. British crystal 75L
122F 30 min
153F 60 min
168F 10 min
Tasting Notes:
This beer was strong in diacetyl when it first came out of the
fermenter and was not that great. After some time lagering the diacetyl
dissapeared and it became a nice Dunkel to be fermented with ale yeast.
Not as clean as a true lager, but a pretty decent brew.