HOMEGROWN IPA– a pale ale brewed with Galaxy hops and homegrown Nugget. Tasting
RAUCHBIER – great smoked beer cloned after the GABF winner from 2011. Tasting
SORACHI ACE 15 MIN – A 15 min IPA with only Sorachi Ace hops. Tasting
EARL WIT
A Belgian wit that is infused with Earl grey Tea in the secondary. First place at the 2011 Brooklyn Wort Festival Sept 2011
FOREIGN EXTRA STOUT
A big full bodied stout with lots of chocolate and coffee flavors. Tasting
Recipe Overview
- 5 gallon batch
- OG: 1.060 SG
- FG: 1.015 SG
- ABV: 6.5 %
- ABW: 5.1 %
- Expected Color: 8.5 SRM
- Boil Duration: 60.0 mins
- Fermentation Temperature: 68 degF
Fermentables
German Bohemian Pilsner Malt 8.00 lb (67.3 %) In Mash/Steeped
Belgian Pale Malt 2.00 lb (16.8 %) In Mash/Steeped
US Caramel 40L Malt 1.00 lb (8.4 %) In Mash/Steeped
Belgian Vienna Malt 0.30 lb (2.5 %) In Mash/Steeped
US Aromatic Malt 0.30 lb (2.5 %) In Mash/Steeped
Canadian Honey Malt (Gambrinus) 0.29 lb (2.5 %) In Mash/Steeped
Hops
US Galena (13.0 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End
US Nugget (? % alpha) 3 oz WET HOMEGROWN NUGGET Hops used 15 Min From End
Yeast: White Labs WLP004-Irish Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins
Recipe Overview
- Expected OG: 1.042 SG
- Expected FG: 1.012 SG
- Expected ABV: 4.0 %
- Expected ABW: 3.1 %
- Expected IBU (using Tinseth): 31.3
- Boil Duration: 60.0 mins
- Fermentation Temperature: 64 degF
Fermentables
German Smoked Malt 7.00 lb (71.4 %) In Mash/Steeped
German Pilsner Malt 1.00 lb (10.2 %) In Mash/Steeped
German CaraMunich II 1.00 lb (10.2 %) In Mash/Steeped
Belgian Caramel Vienna Malt 0.70 lb (7.1 %) In Mash/Steeped
German Carafa II 0.10 lb (1.0 %) In Mash/Steeped
Hops
German Tettnang (4.5 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End
German Tettnang (4.5 % alpha) 0.30 oz Bagged Pellet Hops used LAST 15 MIN
Other Ingredients
Yeast: Wyeast 1728-Scottish Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins
Recipe Overview
- Wort Volume Before Boil: 4.00 US gals
- Wort Volume After Boil: 3.50 US gals
- OG: 1.070 SG
- FG: 1.014 SG
- ABV: 7.5 %
- ABW: 5.9 %
- Expected IBU (using Tinseth): 44.1
- Expected Color: 3.5 SRM
- Boil Duration: 60.0 mins
- Fermentation Temperature: 68 degF
Fermentables
Extract – Light Dried Malt Extract 4.00 lb (88.9 %) Start Of Boil
Sugar – White Sugar/Sucrose 0.50 lb (11.1 %) End Of Boil
Hops
SORACHI ACE 0.50 oz Bagged Pellet Hops used 15 Min From End
SORACHI ACE 0.50 oz Bagged Pellet Hops used 10 Min From End
SORACHI ACE 0.50 oz Bagged Pellet Hops used 5 Min From End
SORACHI ACE 0.50 oz Bagged Pellet Hops used At turn off
Other Ingredients
Yeast: Wyeast 1728-Scottish Ale
Recipe Overview
- Final Batch Volume: 5.02 US gals
- Starting Gavity: 1.045
- Final Gravity: 1.010
- ABV: 4.5 %
- Expected IBU (using Tinseth): 22.6
- Expected Color: 3.2 SRM
- Mash Schedule
- Mash Type: Full Mash
- Schedule Name:Single Step Infusion (66C/151F)
- Step: Rest at 151 degF for 60 mins
- Boil Duration: 60.0 mins
- Fermentation Temperature: 66 degF
Fermentables
US 2-Row Malt 6.00 lb (66.7 %) In Mash/Steeped
US White Wheat Malt 3.00 lb (33.3 %) In Mash/Steeped
Hops
NZ Willamette (7.0 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End
OTHER INGREDIENTS:
1 Lemon Zest at flame out
Yeast – Wyeast Belgian Wit, kept at 66
Post Fermentation
2 tea bags of earl grey tea for 8 days.
Style: 13D-Stout-Foreign Extra Stout
Recipe Overview
- Final Batch Volume: 5.02 US gals
- OG: 1.073 SG
- FG: 1.013 SG
- ABV: 8.0 %
- Expected IBU (using Tinseth): 28.8
- Expected Color: 29.8 SRM
- Boil Duration: 60.0 mins
- Fermentation Temperature: 68 degF
Fermentables
US 2-Row Malt 14.00 lb (82.4 %) In Mash/Steeped
UK Wheat Malt 1.00 lb (5.9 %) In Mash/Steeped
UK Medium Crystal 1.00 lb (5.9 %) In Mash/Steeped
US Chocolate Malt 0.50 lb (2.9 %) In Mash/Steeped
German Roasted Barley 0.50 lb (2.9 %) In Mash/Steeped
Hops
Slovenian Styrian Goldings (4.5 % alpha) 1.50 oz Bagged Pellet Hops used 60 Min From End
UK Fuggle (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End
Slovenian Styrian Goldings (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End
OTHER INGREDIENTS
Yeast – Wyeast 1768-English Special Bitter
Recipe: Sweet Stout
Style: 13B-Stout-Sweet Stout
Recipe Overview
- Final Batch Volume: 5.02 US gals
- Expected OG: 1.054 SG
- Expected FG: 1.015 SG
- Expected ABV: 5.2 %
- Expected ABW: 4.0 %
- Expected IBU (using Tinseth): 23.5
- Expected Color: 30.7 SRM
- Boil Duration: 60.0 mins
- Fermentation Temperature: room temp
Fermentables
US 2-Row Malt 10.00 lb (77.8 %) In Mash/Steeped
UK Flaked Barley 0.55 lb (4.3 %) In Mash/Steeped
US Carapils Malt 0.55 lb (4.3 %) In Mash/Steeped
UK Dark Crystal 0.50 lb (3.9 %) In Mash/Steeped
Belgian Chocolate Malt 0.50 lb (3.9 %) In Mash/Steeped
UK Black Malt 0.50 lb (3.9 %) In Mash/Steeped
Sugar – Lactose 0.25 lb (1.9 %) Start Of Boil
Hops
UK Golding (5.5 % alpha) 1.50 oz Bagged Pellet Hops used 60 Min From End
OTHER INGREDIENTS
Yeast – Wyeast 1084-Irish Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 153 degF for 60 mins