Recipes

Recipe Specifications --------------------------

Boil Size: 7.24 gal

Post Boil Volume: 6.24 gal

Batch Size (fermenter): 5.50 gal

Bottling Volume: 5.00 gal

Estimated OG: 1.071 SG

Estimated Color: 32.7 SRM

Estimated IBU: 117.8 IBUs

Brewhouse Efficiency: 70.00 %

Est Mash Efficiency: 76.4 %

Boil Time: 60 Minutes

Total Water Needed: 9.77 gallons

Ingredients: ------------

Amt Name Type # %/IBU

1 lbs Rice Hulls (0.0 SRM) Adjunct 1 5.9 %

12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 71.1 %

1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.9 %

1 lbs Rye Malt (4.7 SRM) Grain 4 5.9 %

1 lbs Rye, Flaked (2.0 SRM) Grain 5 5.9 %

8.0 oz Debittered Carafa III (last 10 min of ma Grain 6 3.0 %

6.0 oz Debittered Black (Patent) Malt (last 10 Grain 7 2.2 %

2.00 oz Columbus (Tomahawk) [13.90 %] - Boil 60. Hop 8 80.8 IBUs

1.00 oz Centennial [9.70 %] - Boil 30.0 min Hop 9 21.7 IBUs

2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -

1.50 oz Centennial [9.70 %] - Boil 10.0 min Hop 11 15.3 IBUs

1.50 oz Centennial [9.70 %] - Boil 0.0 min Hop 12 0.0 IBUs

2.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 13 -

1.00 oz Centennial [9.70 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs

1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs

(probably wouldn't hurt to use more hops here and for longer time for dry hopping. Any citrus type hops would do)

Mash Schedule:

Main Mash Profile - Batch Sparge

Total Grain Weight: 16 lbs 14.0 oz

Mash In with 25.99 qt of water at 161.7 F to reach mash temp of 152.0 F

Mash for 60 min then Sparge with remaining water at 170 F for mash out

Ferment for 3 weeks @ 65 F

Transfer to keg

dry hop for 3 - 7 days

force carb at around 14 PSI for 2 weeks

Grains:

Crystal 20l – 1.6oz

Black patent – 4.0oz

Munich – 5.5oz

Chocolate Malt – 8.0oz

Light Amber DME – 4.5lbs

Kent goldings (5.5%) – 2.0oz

Wyeast 1084 Irish Ale (smacked 24 hours prior)

Water: 5 gallon preboil

Steep grains at 160f for 30 minutes

Remove grain, bring to boil

Kill heat, add DME

60 minute boil.

1.5 oz hops @ 50 minutes

0.5 oz hops @5 minutes

Chilled to 60F, aerate well, pitched yeast

4gallon in carboy.

21 days in primary @65f

SG: 1.060, FG: 1.018 5.6% abv

Kegged at 2.0 volumes CO2

5 Gallon Batch

7 lbs 2 row malt (Breiss)

3 lbs Rauch malt (Weyermann)

1 lb Munich malt (Weyermann)

1 lb crystal (40L)

1 lb crystal (80L)

¾ lb chocolate malt

½ lb black malt

½ oz Magnum (60 min) 13.1%

½ oz Willamette (30 min) 5.7%

½ oz Willamette (15 min) 5.7%

Fermentis US-56 dry yeast

Mash @151F – 60 min

S.G. – 1.062

F.G. – 1.0

5 gallon batch size

4 lbs Wheat Malt

4 lbs American 2-Row

½ lb Chocolate Malt

½ lb 20L Crystal Malt

2 lb Munich Malt

½ lb Rice Hulls

1 oz Kent Goldings (5.3%) Boil – 60 minutes

Wyeast 2124 Bohemian Lager

Step mash with a protein rest for 30 minutes at 122F then Sacchrification rest at 150F-155F for 1 ½ hours. (could be overkill) Just check for conversion. Mash out to help prevent stuck runoff and sparge with 170F water.

Boil 1 hr, chill and pitch yeast.