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Old 06-04-2006, 11:52 PM   #1
brackbrew
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Default Brewing for My Wedding 2

After a lot of helpful advice from all of you, I have decided to brew a recipe from each of the following three styles:

Pale Ale/IPA/APA
Belgian Wit
Brown/Nut Brown Ale

My new question is this: does anybody have any knockout recipes for a good wit or brown/nut brown? I tried the hoegaarden clone from BC, and it didn't turn out how I had hoped. I'm set up for brewing partial mash extract brewing using a full wort boil (sabco keggles rule). Everybody's continuing help is appreciated. I'm going to try and brew at least two, if not all three this weekend, so send those recipes along!

Thanks again and...
BREW ON

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Old 06-05-2006, 01:12 AM   #2
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I made this and everyone really enjoys it so far. I was thinking that it would turn out a stout color, but did not. Nice brown color. Did not turn out very high on the alcohol... which might be good for your situation. The chocolate just gets hinted to.. you swallow and wait a sec and lip your lips and the chocolate comes out real nice.

A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.75
Anticipated OG: 1.069 Plato: 16.73
Anticipated SRM: 26.2
Anticipated IBU: 12.4
Wort Boil Time: 60 Minutes
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: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.7 0.50 lbs. Black Patent Malt America 1.028 525
5.7 0.50 lbs. Crystal 30L America 1.035 30
11.4 1.00 lbs. Flaked Oats America 1.033 2
65.7 5.75 lbs. Generic DME - Light Generic 1.046 8
11.4 1.00 lbs. Milk Sugar Generic 1.030 0
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 3.00 9.0 60 min.
1.00 oz. Tettnanger Pellet 4.50 3.4 20 min.
1.00 oz. Saazer Pellet 3.00 0.0 5 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
6.00 Oz Semi-Sweet Chocolate Other 15 Min.(boil)

Yeast
-----
White Labs WLP004 Irish Stout



My notes put the OG at 1.055 and for some reason the FG was 1.032. I steeped the Oats along with the specialty grain which was the reason why I thought I had such high FG (I thought I read somewhere after that your supposed to cook them first). Another thing that happened is I forgot to strain the hops and they all got dumped in the fermentor. Real nice hop taste came out in this one.

Here is a thread of it... you can definatly see its not stout color.
http://www.homebrewtalk.com/showthread.php?t=9411

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Last edited by Beer Snob; 06-05-2006 at 01:21 AM.
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Old 06-05-2006, 02:54 PM   #3
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Thanks for the recipe Beer Snob, I'll definitely check it out. I've been searching and searching the posts for other brown ale recipes, nut brown recipes, and belgian wit recipes, but so far, to no avail. I've also been reading through all my books and magazines for recipes, with some success. The one book I have, I'm kind of loathe to use since two recipes I've used from that book have been less than stellar (one was for a braggot that said it would be done fermenting in 14 days...haha). I've gotta get my grain bill together within the next day or two so I can get to the store and brew this weekend.

Any help or recipes would be appreciated! I don't even have general guidelines for either style, so I can't put together a basic recipe to build on.

Thanks and BREW ON

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Old 06-05-2006, 03:00 PM   #4
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Church of Chocolate Brown

5 lb pale LME
1/2 lb Chocolate Malt
1/2 lb Victory
1/2 lb biscuit

1/2 oz Columbus pellets 60
1/2 oz Fuggles 15
1/2 oz. East kent 15 min.

I don't use actual chocolate in mine, it's never worked out very well.

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Old 06-05-2006, 03:06 PM   #5
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Quote:
Originally Posted by david_42
1/2 lb biscuit
Sorry for my lack of knowledge, but is biscuit a type of malt?

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Old 06-05-2006, 03:59 PM   #6
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How about a late hop addition Amarillo Pale Ale. It seems odd to add the hops late in the boil and I made this one a few weeks ago.This was my first taste of Amarillo hops and this recipe is very good. To substitute LME for base malt multiply the pounds of grain by .75.

Amarillo APA

A ProMash Recipe Report

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

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 13.00
Anticipated OG: 1.052 Plato: 12.75
Anticipated SRM: 9.2
Anticipated IBU: 42.8
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 8.00 Gal
Pre-Boil Gravity: 1.042 SG 10.44 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: Tinseth
Tinseth Concentration Factor: 1.30

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


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 10.00 lbs. Maris Otter (2-row) Great Britain 1.038 3
7.7 1.00 lbs. Munich Malt Germany 1.037 8
3.8 0.50 lbs. Aromatic Malt Belgium 1.036 25
3.8 0.50 lbs. Crystal 20L America 1.035 20
3.8 0.50 lbs. Crystal 60L America 1.034 60
3.8 0.50 lbs. Flaked Barley America 1.032 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Amarillo Gold Pellet 10.00 27.9 15 min.
1.00 oz. Amarillo Gold Pellet 9.40 10.9 10 min.
0.50 oz. Amarillo Gold Pellet 9.40 3.0 5 min.
0.75 oz. Amarillo Gold Pellet 9.40 1.0 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale


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

Mash Type: Single Step

Grain Lbs: 13.00
Water Qts: 14.82 - Before Additional Infusions
Water Gal: 3.70 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 4.74 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

From Mark (mjgarw) on the B3 forum.

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Old 06-05-2006, 04:16 PM   #7
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Anybody that posted an AG recipe, can you convert to extract with grains (partial mash)? I wouldn't even know where to start.

Sorry.

BREW ON

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Old 06-05-2006, 04:32 PM   #8
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Quote:
Originally Posted by david_42
Church of Chocolate Brown

5 lb pale LME
1/2 lb Chocolate Malt
1/2 lb Victory
1/2 lb biscuit

1/2 oz Columbus pellets 60
1/2 oz Fuggles 15
1/2 oz. East kent 15 min.

I don't use actual chocolate in mine, it's never worked out very well.
What's the conversion if I want to use DME instead of LME?

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Old 06-05-2006, 04:39 PM   #9
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Quote:
Originally Posted by brackbrew
Anybody that posted an AG recipe, can you convert to extract with grains (partial mash)? I wouldn't even know where to start.

Sorry.

BREW ON
To convert grain to extract just multilply the base grains by .75 for LME or .6 for DME. In the recipe I posted 10 lbs. of Marris Otter is 7.5 lbs of LME and you can then just steep the speciality grains at about 155 degrees.
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Old 06-05-2006, 11:40 PM   #10
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Quote:
Originally Posted by brackbrew
Sorry for my lack of knowledge, but is biscuit a type of malt?

BREW ON
Yup, its a malt. Very common too.
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