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Old 05-31-2006, 04:28 PM   #1
Gabe
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Default All time favorite recipe

If you could only pick 1 recipe to brew what would it be? I know it's hard to pick but dig deep.

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Old 06-01-2006, 03:15 PM   #2
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Well, with my current beer palate I'd have to say a nice, crispy, clean, ultra-hoppy ale. Maybe a Double IPA or something. The aromatic, citrusy and spicy, the better.

Sorry, no actually recipe, just daydreaming....

BREW ON

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Old 06-01-2006, 03:33 PM   #3
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That changes all the time, doesn't it? Right now, probably a nice malty Munich Lager. It is really dry here in New Mexico and windy, so a real drinking beer sounds mighty fine.

One of my favorite recipes is my Gafer's Homebrew:

The Gaffer's Homebrew

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-A Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond

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

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 36.75
Anticipated OG: 1.11394 Plato: 26.764
Anticipated SRM: 14.9
Anticipated IBU: 59.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 10.53 Gal
Pre-Boil Gravity: 1.10824 SG 25.54 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
40.8 15.00 lbs. Pilsener Germany 1.03800 2
16.3 6.00 lbs. Wheat Malt Germany 1.03900 2
13.6 5.00 lbs. Briess DME- Gold America 1.04600 8
10.9 4.00 lbs. Clover Honey Generic 1.03500 0
8.2 3.00 lbs. Rye Malt America 1.03000 4
5.4 2.00 lbs. Flaked Oats America 1.03300 2
2.7 1.00 lbs. Maple Syrup Generic 1.03100 35
1.4 0.50 lbs. Crystal 75L Great Britian 1.03400 75
0.7 0.25 lbs. Chocolate Malt Belgium 1.03000 500

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 oz. Goldings - E.K. Pellet 4.75 44.3 60 min.
5.00 oz. Goldings - E.K. Pellet 4.75 14.9 20 min.
5.00 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.


Yeast
-----

WYeast 1968 London Extra Special Bitter


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


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

Mash Type: Single Step

Grain Lbs: 26.75
Water Qts: 33.44 - Before Additional Infusions
Water Gal: 8.36 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 10.50 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Add the honey and maple syrup after the boil.

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Old 06-01-2006, 04:16 PM   #4
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probably a red ale or amber, the recipe for which has n ot been perfecteed. or an esb.

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next: saison, wit, american wheat, hefe, kolsch, blonde

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Old 06-01-2006, 10:08 PM   #5
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I've been brewing AG for a couple of years now, but my favorite recipe is still an extract one-for Bock. Unfortunately, I can't make it anymore, because one of the ingredients is Morgan's Master Blend Dark Crystal. It's made in Australia and is no longer exported the U.S. I've been trying to replicate it, but haven't quite gotten there yet...........

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Old 06-02-2006, 02:49 AM   #6
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I made this about nine or ten years ago for a friend who retired. He is the one who got me into home brewing. If memory serves me correct, I used dry yeast in it. I can't remember why. I submitted the recipe to BYO and it was published in the August 1997 issue in the recipe exchange section. I got a free T-shirt!
This is still the best beer I've ever made.

EDIT: If I make it again I think I would use Crystal 60L instead of the 40 and I might increase the hop schedule slightly. But then again it was the best beer I ever made...

Paul's Picnic Table Porter

A ProMash Recipe Report

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.41
Anticipated OG: 1.068 Plato: 16.57
Anticipated SRM: 27.7
Anticipated IBU: 24.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.5 9.00 lbs. American 2-row America 1.038 2
8.1 1.00 lbs. Brown Sugar (dark) Generic 1.046 60
6.0 0.75 lbs. Honey 1.042 0
4.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.0 0.50 lbs. Crystal 40L America 1.034 40
2.7 0.33 lbs. Black Patent Malt America 1.028 525
2.7 0.33 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. Willamette Whole 5.00 18.7 60 min.
0.50 oz. Willamette Whole 5.00 4.8 30 min.
0.50 oz. Fuggle Whole 4.75 1.5 2 min.


Yeast
-----

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Last edited by RichBrewer; 06-02-2006 at 02:52 AM.
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