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. Let's see what a little
time does for this one. It could be consumed right now, but the pepper is strong!