| Author |
Message |
    
Chad Dickinson (198.26.120.13)
| | Posted on Thursday, April 10, 2003 - 03:18 am: | 
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Could someone be so kind as to, yet again, post Skotrats B52 recipe? Extract version please. I really wish we could search the archives, and I've googled and yahood all over the net to no avail. I think I might've found it on Skotrats site, but my puter is saving the file as a real one file. What the heck is that about? I can't open it. Thanks all... |
Dan Mourglea (67.30.218.246)
| | Posted on Thursday, April 10, 2003 - 03:40 am: |
|
(Had the site bookmarked, so no prob.)
Here goes:
Brewing Method: All Grain
Yeast: Whitbread Dry Ale Yeast
Yeast Starter: 1 US Quart
Batch Size: 5 US Gallons
Original Gravity: 1.060
Final Gravity: 1.004
Alcohol Content: 7.2 %
Total Grains: 10 US pounds dry grains plus 2 pounds clover honey
Color: 8.6
Extract Efficiency: 80 %
Hop IBU's: 12.4
Boiling Time: 90 minutes
Primary Fermentation: 7 days @ 62f
Secondary Fermentation: 10 days @ 58f
Additional Fermentation: 30 days cold lagering in brite tank @ 35f
Grain Bill:
5 pounds of Briess 6 Row
4 pounds of Wheat Malt
2 pounds of Clover honey
1/2 pound of Crystal 60L
1/2 pound of Dextrin Malt
Hop Bill:
1 ounce of US Hallertau (4.7%) for 40 minutes in the boil
1 ounce of US Tettnanger (3.8%) for 20 minutes in the boil
1 ounce of US Hallertau (4.7%) for 10 minutes in the boil
Mash Schedule:
Step Mash:
30 minutes @ 122f
15 minutes @ 134f
90 minutes @ 154f
10 minutes @ 164f
Brewers Notes:
Add 1 teaspoon of Irish Moss in the Boil 10 minutes before chilling...
What can I say... this is my favorite beer that I have ever brewed... even people who don't like beer tend to like this beer...
It has never won a medal... it probably never will. It always is a club favorite but still doesn't win...
I could drink this beer forever and be happy...
I have many recipes for this brew but this is the one that started it all when I was still brewing in my kitchen...
I hope you love it as much as I do! |
Chad Dickinson (198.26.120.13)
| | Posted on Thursday, April 10, 2003 - 03:44 am: |
|
Thanks Dan, but do you have an extract version? I assume something like 2.5 lbs wheat DME and like 3lbs of light DME? Anyone got an extract version? |
Denny Conn (140.211.82.4)
| | Posted on Thursday, April 10, 2003 - 03:48 am: |
|
Since wheat DME is more like 60% barley and 40% wheat, I'd say you could use all wheat DME. That would be pretty close to the proportions of the all grain recipe. Use as much as you need to get to target gravity. |
Chad Dickinson (198.26.120.12)
| | Posted on Thursday, April 10, 2003 - 04:05 am: |
|
Cool, thanks again... would that clear up ok though? (cuz of all the wheat) Or is B52 usually cloudy anyway? |
Denny Conn (140.211.82.4)
| | Posted on Thursday, April 10, 2003 - 04:10 am: |
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Don't know...I don't care for wheat beers, so I've never tried it! ;) |
ERich (66.212.194.119)
| | Posted on Thursday, April 10, 2003 - 08:58 am: |
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Hey Chad,
my puter gets confused by them files too. It's a .rec file that Real One will not open...
also is a Promash file and WILL open directly in that...
good luck
erich |
Rob F (12.154.254.158)
| | Posted on Thursday, April 10, 2003 - 12:17 pm: |
|
This one was posted here a while back. I've had good luck with it, except for the foam all over the floor.
4.5lbs Wheat DME
1.25lbs Light DME
2lbs Honey
0.75lbs Crystal 60
5oz Malto-Dextrin powder
0.5oz Hallertauer (5.6%) @ 40min
1.0oz Saaz @ 20min
0.5oz Hallertauer @ 10min
Wyeast 1056 or equiv, BIG starter |
Doug Pescatore (141.232.1.10)
| | Posted on Thursday, April 10, 2003 - 01:12 pm: |
|
Chad, Go with Rob's recipe. It is very similar to the one I use. The Wheat DME I had was 45% wheat and 55% barely, so I used 5.5 pounds of wheat DME. I like Rob's use of Saaz for the 20 minute addition. I would bump up the 40 minute addition to 0.75 oz. like I did in my recipe.
The beer will come out nice and clear.
-Doug |
Vic Neptune (208.191.145.217)
| | Posted on Thursday, April 10, 2003 - 03:52 pm: |
|
Hey Chad -
Hope this is not too late. I posted the same question a couple of weeks ago - here are two recipes:
Response from Ken Dependent:
(Quote)
5.5lbs Wheat DME
2lbs Honey
0.75lbs Crystal 60
3oz Malto-Dextrin powder
60 min boil
40min. Hallertauer 0.75 oz.
20min. Tettnanger 0.75 oz.
10min. Hallertauer 0.5 oz.
Wyeast 1056 or equiv.
I added the honey and malto-dextrin a few minutes before flameout. I bottled after a 2wk primary, but 1wk/4wk schedule would probably be better. My OG was 1.067
(End Quote)
Another one I found -
(Quote)
Brewing Method: Extract with steeped specialty grains
Yeast: 2 packages Danstar Nottingham Ale dry
Batch Size: 5 US Gallons
Original Gravity: 1.060
Final Gravity: 1.004
Alcohol Content: 7.2 %
Total Fermentables: 5.5 lbs. dry malt extract, 1 lb. specialty grains, plus 2 pounds clover honey
Color: 9
Hop IBU's: 18 (adjusted for concentrated wort boil)
Boiling Time: 60 minutes
Primary Fermentation: 7 days @ 65F
Secondary Fermentation: 10 days @ 65F
Additional Fermentation: 30 days cold conditioning in bottle or keg @ 35F
Fermentables:
5.5 lbs. Munton's Wheat dry malt extract
0.5 lbs. DeWolf-Cosyns Caramel Pils malt (6 L)
0.5 lbs. Briess Crystal malt (60L)
2 lbs. Clover honey
Hop Bill:
0.75 ounce of US Hallertau (4.0%) for 40 minutes in the boil
1 ounce of US Tettnanger (4.0%) for 20 minutes in the boil
0.75 ounce of US Hallertau (4.0%) for 10 minutes in the boil
Bitterning calculations are inexact at best, but I'd reduce the 40 and 20 minute hop additions by about 20 percent if I were doing a full wort boil.
(End Quote)
I just bottled the first (top) recipe yesterday. Did not know about the addition of Irish Moss - it was rather cloudy but tasted great!
Hope this helps? |
Brews and Views Archive 2003