Recipes


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

DRE BIG BATCH SWEET STOUT

HOMEGROWN IPA

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

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RAUCHBIER

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

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SORACHI ACE 15 MIN

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

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EARL WIT

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.

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FOREIGN STOUT

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

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DRE’S BIG BREW SWEET STOUT

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

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