Schlenkerla

Recipes 

Here's my stab at it.... I have this in the primary now.

House Amber Ale - AG

A ProMash Recipe Report

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

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.050 Plato: 12.45
Anticipated SRM: 11.9
Anticipated IBU: 35.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.9 7.00 lbs. Pale Malt(2-row) America 1.036 2
17.4 2.00 lbs. Munich Malt(dark) America 1.033 20
6.5 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
15.2 1.75 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Cascade Pellet 5.90 30.2 60 min.
1.00 oz. Cascade Pellet 5.90 4.8 10 min.
1.75 oz. Cascade Whole 5.90 0.0 0 min.


Yeast
-----

Danstar Nottingham


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

Mash Type: Single Step

Grain Lbs: 11.50
Water Qts: 14.69 - Before Additional Infusions
Water Gal: 3.67 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15


Total Mash Volume Gal: 4.59 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Easy Awesome Amber Ale

Awards
------

Extract Version - Pella Home Brew Club - Best Beer 2008 @ Gene Schmitz's

__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

|Myeast 50327|Easy Hop Oast|

B-Dub

Recipes 

Sounds like it will be a great brew.

I was just up in the PNW last month and stopped by one of my favorite Mc Spots: The Fulton. Nice Hammer Head, but I thought it was a little light on the hops. Then we went to the Bagdad and the Hammer Head there was very poor. For me this was a great disappointment because I used to brew at the Edgefield who supplies the Bagdad.

Does any else find the Hammer Head is not the robust hoppy monster that it used to be?

I still really liked the Fulton!

Cheers

mew

Recipes 

I think it depends on where you go. In Eugene it definitely still is. It may also depend on the batch; they are small breweries, after all.

stevefarns

Recipes 

Anyone have any reports on how these turned out yet? I'm brewing a Hammerhead Clone recipe from a local shop this weekend.

Supplies:
6.6 LBS Light Malt Syrup
1 1/2 LBS 80L Chrystal
1 TSP Burton Water Salts
1 1/2 oz Cascade (60 Min)
1 1/2 oz Cascade (30 Min)
1 oz Cascade (5 Min)
3/4 Cup Corn Sugar (Bottling)

Details:
Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 1½ oz boiling hops and brewing salts and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add 1½ oz hops for last 30 minutes of boil. Add finishing hops for last 5 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.

__________________
On draft: Deception Cream Stout 12/14/2012
On draft: Late Night Citra IPA 2/10/2012
Primary: Chinook Blonde (adapted from centennial blonde)
Aging in the cellar: Westvleteren 12

mew

Recipes 

My recipe turned out to be very very tasty and reminiscent of the Hammerhead, but it was definitely not a clone. If I were to do it again, I'd move the 20 min. hops to 30 min. and mash at a lower temperature, maybe 152 F instead of 154 F.

To make it more like the hammerhead, I'd stick to base malt and crystal 80 L. Stevefarns, your recipe looks great.

stevefarns

Recipes 

We'll see how it turns out. I can't take credit for the recipe though, I got it from a local home brew shop.
I got brave today and brewed two batches at the same time, Hammerhead and Centennial Blonde). Something I've never tried before... Needless to say my day was full of boil overs and mistakes.
Oh, did I mention that I bottled a batch today as well? Haha, I'm going to officially recommend that nobody try to multi task like that (at least not durring football season).
The Hammerhead smelled great though. I'll post back in a while to let people know how it turned out.

__________________
On draft: Deception Cream Stout 12/14/2012
On draft: Late Night Citra IPA 2/10/2012
Primary: Chinook Blonde (adapted from centennial blonde)
Aging in the cellar: Westvleteren 12

BEER_4_BREAKFAST

Recipes 

Steve, You better share your Hammerhead with your favorite rookie home brewer!
I cant wait to brew a batch myself. Hammerhead is without a doubt my favorite beer.

__________________
"The beer I had for breakfast wasn't bad, so I had one more for dessert"... Johnny Cash

mew

Recipes 

Be sure to let us know how it turns out!

Farwalker

Recipes 

I made a clone, 1.5 lbs of 80l for 30 minutes @150deg and then 6lbs of light dme then cascade 1.5oz cascade hops @60 minutes 1.5oz's @ 30 minutes and 1.o oz's @ 55minutes, 1 tsp of burton water salts @ begining of boil and 1/2 tsp irish moss at 45 minutes and then find a california ale yeast for it and your good,I used a dried american cali ale 005 yeast and it cam out EXACTLY LIKE A HAMMERHEAD!! I was so stoked when it came out I almost fell to my knees hehehe