Recipes

Sister Star of the Sun
A legendary IPA by David Brockington.  This is Dave's second, most popular version, with his notes.
 

This is the current incarnation of my IPA. This is probably my favorite beer, and I make sure that I have some of it on tap or in bottles at my house at all
times. Every batch that I have entered has won at least a second place ribbon at competition. The changes between this beer and the older version of Sister
Star are minor but important. The 135 crystal adds a coppery hue and some caramel notes to the maltiness. The wheat merely aids in head retention. The base
malt was changed from M&F to HB because the Hugh Baird is what I get in bulk; I do prefer it to most pale ale malts but M&F works well enough in this
recipe. Stay away from domestic 2-row for this beer, or DeWolf-Cosyns Pale Ale malt. Marris Otter- based malts, such as that offered by Crisp Malting, is a
stunning malt in this beer.

The conversion temperature had been reduced to 151, more in line with what a pale ale ought to be mashed at. The finishing hop has been doubled, and I
now add that while chilling -- I do not boil the hop at that stage. When I keg this beer, (which I will be doing today, in fact) I add a quarter-ounce of fresh
imported Fuggles to the keg as a dry-hop. This beer does have an impressive hop profile. In the words of Alan Marshall, this beer is "not for the hop virgin."
Marshall rated this beer **** on his four-star scale.

Ingredients for Five Gallons:

     13# Hugh Baird English Pale malted barley
     1/4# Hugh Baird 135L crystal malt
     1/4# Great Western malted wheat
     3 oz Chinook hops (60 minutes)
     2 oz East Kent Golding hops (15 minutes)
     2 oz imported Fuggle hops (while chilling)
     1 tsp. Irish Moss (@30 minute mark)
     Wyeast 1028 (London Ale), pint starter.

Procedure:

Mash in a single infusion at 151F for 60 minutes. The hops were, and always are, whole flower. Fermented in a controlled environment at 65F for two weeks. My
system is somewhat inefficient, so your extraction may be higher than my reported gravities. As I generally realize 26 points/pound, you should adjust the grain bill
accordingly.

Specifics:

     O.G.: 1.060-65
     F.G.: 1.012

Milo's Alt
From Denny Conn - 3rd place German ale, Oregon Homebrew Festival, Corvallis OR - 2000,2001, 2002

To download a Promash recipe file of Milo's alt, right click here and select "Save Link As..."

Recipe Specifics
----------------

Batch Size (GAL):         5.00    Wort Size (GAL):    5.00
Total Grain (LBS):       11.56
Anticipated OG:          1.056    Plato:              13.9
Anticipated SRM:          11.9
Anticipated IBU:          54.9
Brewhouse Efficiency:       73 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.75    Gal
Pre-Boil Gravity:      1.042    SG          10.40  Plato
 

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 25.9     3.00 lbs. Pilsener                      Belgium        1.037      2
 69.2     8.00 lbs. Munich Malt(2-row)            America        1.035      6
  4.3     0.50 lbs. Crystal 55L                   Great Britian  1.034     55
  0.5     0.06 lbs. Chocolate Malt                America        1.029    350

Potential represented as SG per pound per gallon.
 

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Spalt                             Whole    5.50   6.9  First WH
  2.50 oz.    Spalt                             Whole    5.50  48.0  60 min.
 

Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil)
 

Yeast
-----

WYeast 1007 German Ale Yeast

Mash Schedule
-------------

Mash Name :
WYeast 1007 German Ale Yeast

Total Grain LBS : 11.56
Grain Temp :      63.00 F
Total Water QTS : 15.00 - Before Additional Infusions
Total Water GAL :  3.75
Tun Thermal Mass : 0.11
 

                     Step   Rest   Start   Stop  Direct/  Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Infuse   Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    150     150   Infuse   166       15.00   1.30
 

Total Water QTS :  15.00 - After Additional Infusions
Total Water GAL :   3.75 - After Additional Infusions
 

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.
 

Notes
-----

Fermentation temp. 62F

condition at 35-40F 2 weeks-2 months

Awards
------

3rd place German ales Oregon Homebrew Festival 2000, 2001,2002
 

Denny Conn's Rye IPA -1st place Pale ales, Lane County Fair 2001

To download a Promash recipe file of Denny's Rye IPA, right click here and select "Save Link As..."

Recipe : Rye IPA

Recipe Specifics
----------------

Batch Size (GAL):         5.00    Wort Size (GAL):    5.00
Total Grain (LBS):       16.25
Anticipated OG:          1.073    Plato:              17.8
Anticipated SRM:          12.2
Anticipated IBU:          75.1
Brewhouse Efficiency:       65 %
Wort Boil Time:             70    Minutes
 

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 67.7    11.00 lbs. Pale Malt(2-row)              America        1.036      2
 18.5     3.00 lbs. Rye Malt                      America        1.030      4
  7.7     1.25 lbs. Crystal 60L                   America        1.034     60
  3.1     0.50 lbs. Cara-Pils Dextrine Malt                      1.033      2
  3.1     0.50 lbs. Wheat Malt                    America        1.038      2

Potential represented as SG per pound per gallon.
 

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Mt. Hood                          Whole    4.90  15.0  FWH
  1.00 oz.    Columbus                          Whole   17.80  54.4  60 min.
  0.50 oz.    Mt. Hood                          Whole    4.90   5.7  30 min.
  1.50 oz.    Mt. Hood                          Whole    4.90   0.0  0 min.
  1.00 oz.    Columbus                          Whole   15.00   0.0  Dry Hop
 

Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil)
  1.00 Tsp    Gypsum                         Other     60 Min.(boil)
 

Yeast
-----

BrewTek CL-50 California Pub Brewery Ale or Wyeast 1272 Am. ale II

Mash Schedule
-------------

Mash Name :
BrewTek CL-50 California Pub Brewery Ale

Total Grain LBS : 16.25
Grain Temp :      63.00 F
Total Water QTS : 21.61 - Before Additional Infusions
Total Water GAL :  5.40
Tun Thermal Mass : 0.00
 

                     Step   Rest   Start   Stop  Direct/  Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Infuse   Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    153     153   Infuse   166       21.61   1.33
 

Total Water QTS :  21.61 - After Additional Infusions
Total Water GAL :   5.40 - After Additional Infusions
 

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.
 

From Matt Jarvis - right click on recipe name and select "Save link As.."

Big Town Brown-Promash file
Dunkelweizen-Promash file
Summer Wheat-Promash file