Erie Homebrew ClubErie, PA
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Erie Homebrew Club
Erie, PA
Members' Recipes
O.G. 1.045
F.G. 1.012
Hop IBU's 40-60
Alcohol by volume: 4.5% - 5%
Bottled: 5 oz. of Corn SugarMethod
Put 1/3 cup of bleach in the 5 gallon plastic fermentor (2-tablespoons per gallon). Boil the Grain Steeping Bags for 10 minutes.
Put 5 gallons of water into my 6.5 gallon aluminum brew pot and added the 12 oz of crushed crystal grain (the grains were in a Steeping Bag). Reached 155 degrees! Steeped the grains for 30 minutes.
Brought the water to a boil before adding the extract, reached the second boil and add the 1 1/2 oz of Bittering hops.
Added the Finishing hops 5 minutes before end of 60 minute boil. Cool the wort, added the yeast slurry. Put the fermentor away in the closet which had a temperature of 65 degrees.Taste
Would lower the hop flavor from 1 1/2 oz to only 1 oz.
Bavarian Wheat Beer
Ingredients
O.G. 1.055
F.G. 1.011
Bottled: 3/4 cups of Corn Sugar
Beforehand, boil 3 gallons of water and let it sit (covered) to cool down.
Put boiling hops into a bag. Add the bag, malt extracts and honey to 3 gallons of water, and boil for 1 hour.
3 minutes before the end of the boil, toss in the finishing hops. After the 3 minutes are up, remove from heat and extract the sparging bag.
Empty the wort from the brewpot into the fermentor, and fill the rest of the way up with water (about 2 1/2 gallons).
Pitch the yeast starter and stir well (at least 10 minutes).
Make a yeast starter by using 1/3 cup of DME ( Plain Malt Dried Extract) and 2 cups of water (instructions here) and boil for 15 minutes.
The fermentor was then put into the closet at 65 degrees. The next morning, it had a vigorous activity in the fermentor.
Transfer the wort into a secondary fermentor the following week. After two weeks activity was almost non-existent, so the brew was bottled.
Temperature was a nice cool 65-68 degrees F the whole time.
O.G. 1.042
F.G. 1.008
Bottled: 5 oz of Corn Sugar)
Beforehand, boiled 3 gallons of water and let it sit (covered) to cool down.
Poured three gallons of clean water into a 3 1/2 gallon brew pot. Heat the water to 155 degrees and place crushed grains and stepped for 35 minutes. Put the crushed grains into a steeping bag. Add the malt extracts syrup and dry malt extract and the Rice Syrup Solids to the water, and bring it to another boil. Put boiling hops into a bag and place it into the boiling water for 55 minutes. Then add finishing hops and continue boil for 5 more minutes. After the 5 minutes are up, remove from heat and extract the sparging bag.
Empty the wort from the brewpot into the fermentor, and fill the rest of the way up with water (about 2 1/2 gallons).
Pitch the yeast starter and stir well (at least 10 minutes).
Pitching
The instruction for this dried yeast: heat 2 oz (4 tablespoons) of water to 105 degrees and let the yeast sit in the warm water for 15 minutes. Then you stir it very well and pitch it into the fermentor.
Fermentation
The wort was pitched on Sunday morning. The fermentor was then put into the closet at 65 degrees. The next morning, it already had an activity in the fermentor.
Transferred the wort into a secondary fermentor the following week. After another week, activity was almost non-existent, so the brew was bottled. Open in 4 weeks.
Temperature was a nice cool 65-68 degrees F the whole time.
Notes about the 10 gallon batch: The O.G. was smaller than original batch. 1.030 and ended with a F.G. of 1.009. The taste during the racking was excellent. Very light-summer type of beer. Will bottle one 5 gallon batch and put the other 5 gallon batch into a soda keg.
O.G. 1.070
F.G. 1.010
Bottled: 5 oz of Corn Sugar and 1/3 cup of Corn Sugar into Keg
Add 6.5 gallons of water at 172 F. to heat mash to 152 F.
Sparge with 9 gallons of water to yield 11 gallons to primary.
Water Absorbed by Grain: 2.5 gallons; water absorbed during evaporation: 1.25
gallons (according to Suds)
Made starter out of a soda pop container. Worked real well.
Fermentation
When I woke up the next morning, both the Glass and Plastic fermentor were spewing wort out and connected a blow off tube. When it settled down after three days, replaced the blow off with a normal air lock.
Yield
Wanted to make 11 gallons but came up short, should added more water to the fermentor.
O.G. (?? Lost the details-Think it was around 1.040)
F.G. 1.014
Mashing Procedure:
Add 2.25 gallons of water at 182 to heat mash to 156F
Sparge with 4.98 gallons of water to yield 5.00 gallons to primary.
Water Absorbed by Grain: .90 gallons
Water Evaporated during boil: 1.00 gallons
(Only got about 3 gallons from the yield-most likely due to crushing of the grains-lack
of-don't rush the sparge)
Pitching
Used a 12 oz. beer bottle for a starter-worked well-followed the yeast starter recipe.
Fermentation
Put it in the frig at about 45F for about 5 weeks. Well worth it.
Tasted great-malty when transferring it to the bottles. Let the bottles store in closet for two weeks and will return back to frig before drinking.
Notes:
Ferment at 63F until done. I've found that there is little difference from lagering this beer. OG: 1.050-1.053. FG: 1.011-1.012. You will have a little hop flavor and touch of hop aroma despite the fact that all the hops are added at T-90 minutes. With that many hops, you simply have spillover of aroma and flavor. Note this recipe presumes that you don't have any blowoff. If you anticipate blowoff, use 3.5 oz. of spalt. I used the aromatic or melanoidinmalt becuase I'm doing a single-temp infusion mash and not a decoction mash. I believe these malts add some of the melanoidins that you would get if you did a decoction.
Mashed too high of a temperature and caused yield to go way down. Total yield was about 3.5 gallons.
O.G. 1.054
F.G. ??
Bottled: 2/3 cup of Corn Sugar
Mashing Procedure:
Add 3.54 gallons of water at 171F to heat mash to 154F
Sparge with 3.8 gallons of water to yield 5.00 gallons to primary
Water Absorbed by Grain: 1.01 gallons
Water Evaporated during boil: 1.00 gallons
Notes:
Add Gypsum to the COOL water (added 4 teaspoons for 7.84 gallons) and stir it well.
Heat water (7.84 gallons) to 175F and warm up the mash tun.
Empty 3.54 gallons to mash tun at 154F
Rest for 90 minutes
Sparge with 175F of 3.8 gallons of water. Stop when mash gets below 1.008.
Add 3 oz of bittering hops after a 5 minute boil and kept it in for 60 minutes.
Cool down and add yeast starter - don't forget to swirl yeast before putting into wort.
Fermentation the next day. Transfer to secondary in a week and bottle it two weeks
after that.
Fermentation
Put into closet at about 65-68 degrees. One week rack it to carboy and let it set in closet for another two weeks before bottling it.
6 lbs Wheat, German Malt
3 lbs Pale, American
1 lb Cara-Pils, American
1 1/2 oz of Hallertauer Hops
4 teaspoon Gypsum
1 teaspoon Irish Moss
Weihenstephan Wheat Wyeast 3068
O.G. 1.039
F.G. 1.008
Kegged: 1/3 cup of Corn Sugar
Mash in 3 gallons of water at 104 degrees and heat in 10 minutes to 122
degrees.
Rest at this temperture for 25 minutes and then pull the first decoction, which should
constitute roughly 40 percent of the mash volume.
While maintaining the rest mash temperture, heat the docoction in 15 minutes to 160
degrees and pause here for 15 minutes for a saccharification rest.
Heat in 15 minutes to boiling and hold for 20 minutes.
Mix the two mashes over the course of 10 minutes. Adjust the temperture to 147
degrees if it is not already at this temperture.
Rest here for 20 minutes and then heat in seven minutes to the same saccharification
temperture (162) given above or slightly higher.
Rest here until the iodine reaction is negative.
Heat to 170 degrees in 5 minutes, hold there for 5 minutes, then transfer to the
lauter-tun (use 5 gallons to lauter and add gypsum).
Lauter slowly and carefully to avoid a set mash. Boil for 2 hours. Add the
hops 120-60-15. Irish Moss at 15 minutes.
Ferment at 65 degrees until fully attenuated (one-week). Rack the young beer off the
sediment into the mixing vessel, add priming sugar (1/3 cup into keg) and condition warm
at 68 degrees for five days. Store cold for three-four weeks before serving at 45
degrees with sediment in a Weissbier glass.
Fermentation
Put into closet at about 65-68 degrees. One week rack it to keg and let it set in closet for another week before putting it into the fridge.
Yield
5 gallon keg plus 4 12-oz. bottles
Next time:
I had the correct mix of Grain. Watch the temp. and the boil off.
Durst Munich Malt (GR36) 4.5lbs
Durst Pils Malt (GR38) 10.5lbs
DWC Caramunich (GR56) 1 lb
DWC Caravienne (GR61) 1 lb
DWC Dark Malt (GR44) .5 lb
Tettnanger 4.2%
1.35 oz
Styrian Goldings 4.7%
.58 oz
Hallertauer Mittleifrch 3.8% .66 oz
1 pkg of Wyeast 2206 Bavarian Lager
O.G. 1.060
F.G.
Mash in 4.12 gallons of water 1t 104 degrees (heat water to about 113) and heat in 10 minutes to 122 degrees (heat water to about 136).
Rest at this temperture for 25 minutes and then pull the first decoction, which sould constitute roughly 40 percent of the mash volume.
While maintaining the rest mash temperture, heat the docoction in 15 minutes to 154 degrees and pause here for 30 minutes for a saccharification rest.
Heat in 15 minutes to boiling and hold for 20 minutes.
Mix the two mashes over the course of 10 minutes.
Adjust the temperture to 147 degrees if it is not already at this temperture.
Rest here for 20 minutes and then heat in seven minutes to the same saccharification temperture 154F or slightly higher.
Rest here until the iodine reaction is negative.
Heat to 168 degrees in 5 minutes, hold there for 5 minutes, then transfer to the lauter-tun.
Lauter slowly and carefully to avoid a set mash!!!
Boil for 1 hour. Add the hops 60-30-15.
Yeast Starter:
Brew beer and cool batch to 45-55F. Put fermenting or fermented yeast starter in 45-55F. Once yeast and batch have achieved lager temperatures, pitch.
Ferment at 46F 2 weeks. 2nd ferment at 46F 1 week. Force Carbonate / Bottle and lager at 32F for up to 4 monhts.
Yield
7.5 Gallons
10 lbs Pale Ale Malt (Mash)
.5 lbs Crystal 60L (Mash)
.5 lbs Cara-Pils Dextrine (Mash)
Kent-Goldings 5.3%
1.00 oz 75 minutes
Willamette 4.8%
1.00
oz 30 minutes
Cascade 5.8%
1.00 oz 15 minutes
Hallertauer 3.8%
.50 oz 5
minutes
Boil Time 75 minutes
1 pkg of Wyeast 1968 Special London
O.G. 1.046
F.G. 1.012
Method:
Sparge with 5.43 gallons of water to yield 5.50 gallons to primary. Water Absrbed by
grain: 1.10 gallons. Water Evaporated during boil: 1.25 gallons.
153F until it's ready.
Add 4 1/2 teaspoons of Gypsum. Raise temperture to 176F and mash in with temperture to 155F (It was Very Close--added a touch of cold water).
Mash for 2 hours and begin Sparge at 175F of water.
Yeast Starter:
Brew beer and cool batch.
Yield
5.5 gallons
This is one of the best. It took about 3 weeks for carbonation to take effect.
MILK
STOUT
(COLLABORATOR-BIG BREW '99)
STOUT (Posted: 01/20/01)
Ingredients
All grain 5 gallons:
6 lbs DWC Pale Ale Malt (Mash) (color: 3.6)
1 lb Durst Wheat Malt (Mash) (color: 1.5)
1.5 lbs Muntons Crystal Malt (Mash) (color: 60L)
1 lb Briess CaraPils (Dextrine) (color: 1.5)
5 oz Briess Black Patent Malt (color: 500)
12 oz. Briess Roasted Barley Malt (color: 300)
12 oz. Flaked Oats (Adjunct)
1 lb Flaked Barley (Adjunct)
1 lb. Lactose (added to kettle)
Hops:
3/4 oz. Centenial (10.5% AA) 75 min.
1/2 oz. Willamette (4.5% AA) 5 min.
Yeast: 1084 Irish Ale
Wyeast XL w/ Starter
Method:
Ingredients for 6 gallons:
Grains:
8 lbs American 6 Row (Mash)
2 lbs Crystal 40L (Mash)
3.5 lbs Rice
1 lb Corn
Hops:
1 oz Saaz (3.7%) Boil 60 minutes (we used 1.5 oz with 2.29%)
1 oz Cluster (6.8%) Boil 60 minutes (we used 1 oz 5.98%)
1.5 oz Hallertauer (3.4%) Boil 15 minutes (we used 2 oz 2.25%)
Other Ingredients:
1 tsp. Irish Moss
5 tsp Gypsum
1 pkg XLWyeast 2007 Pilsen Lager (no starter)
Prepare: 12
gallons of water and added 5 teaspoon of gypsum
(2
grams of gypsum per gallon w/ 1 teaspoon = 5 grams)
Mashing Procedure:
Mash Efficiency: 70%
Add 3.63 gallons of water at 181F to heat mash to 158F
Add 1.29 gallons of boiling water to heat mash to 170F.
Sparge with 3.86 gallons of water to yield 6.00 gallons to primary.
Water Absorbed by Grain: 1.45 gallons
Water Evaporated during boil: 1.00 gallons
Notes:
With a kitchen pot, mash (cereal mash) corn-rice and 20.5 oz (5 oz of malt per pound of
rice-corn) with 16 pints (1.5 qt. of water per pound of corn and 2 qt. for rice) of water
at 153F for 20 minutes.
Bring the cereal mash to a boil in ten minutes and boil for 35 minutes.
Bring main mash (10 pounds of 6 row and crystal malt) into another pot with 10 to 15 qt.
(20-30 pints) of water at 104F for 20 minutes (we added 26 pints).
Bring main mash to 145F for 30 minutes.
Add cereal mash to the main mash, adjust temperture to 158F for 30 minutes.
Go to 170F for 10 minutes then sparge-lauter.
Mash between 148F - 157F.
As soon as kettle bottom is covered add first wort hops and maintain wort temperature at
approx. 170F during lautering.
Collect enough wort to yield 6 gallons of finished wort.
Boil uncovered at least 60 min.; longer to reduce DMS
Chill to 48F, areate well, pitch yeast from large starter.
Ferment at 48F until fermentation nearly stops, about 10 to 14 days, rack to secondary and
reduce temperature by 4F per day to 32F. Lager six to seven weeks. (which we
did and then bottled with 1 cup of priming sugar, stored at 65F for two weeks before
returning to 32F freezer)
Stats:
O.G. 1.061
T.G. 1.015
Alc% 5.9
IBU 44.4
SRM 15.8