One more exam to go and then I'm off for a single day. Wich will be used to brew delicious beer. But that will beer will not be delicious if I made stupid mistakes while creating my recipes. So I need your help.
First recipe:
St Nick Winter Warmer (Old Ale)
Type: Partial Mash
Batch Size: 4,00 gal
Boil Size: 4,50 gal
Boil Time: 60 min
Est Original Gravity: 1,074 SG
Est Final Gravity: 1,019 SG (73% apparent attenuation)
Estimated Alcohol by Vol: 7,18 %
Bitterness: 51 IBU
Est Color: 17,1 SRM
Ingredients
Amount Item Type % or IBU
3,00 lb Pale Liquid Extract [Boil for 15 min] Extract 17,94 %
6,50 lb Pale Malt (2 Row) US (2,0 SRM) Grain 62,79 %
0,80 lb Barley, Flaked (1,7 SRM) Grain 7,18 %
0,60 lb Caramel/Crystal Malt -135 (135,0 SRM) Grain 5,38 %
0,25 lb Special Roast (50,0 SRM) Grain 2,22 %
2,50 oz Goldings, East Kent [5,00 %] (60 min) Hops 46,8 IBU
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Mash at 152F for 60 minutes.
This I intend to bulk condition/age for a month after primary fermentation is complete and then bottle carb. I will probably drink a few this season if it is ready, but I intend to age at least 50% of the batch for a while. I want something big and warming with noticeable caramel, sweetness and dark fruits to sip by the fireplace and share with friends.
Now for the "Witbier" wich isn't one because it's a bastardization of the style.
Type: All Grain
Batch Size: 5,00 gal
Boil Size: 5,00 gal
Boil Time: 60 min
Est Original Gravity: 1,044 SG
Est Final Gravity: 1,012
Estimated Alcohol by Vol: 4,27 %
Bitterness: 13,8 IBU
Est Color: 3,4 SRM
Ingredients
4,70 lb Pale Malt (2 Row) US (2,0 SRM) Grain 49,47 %
4,40 lb Wheat, Flaked (1,6 SRM) Grain 46,32 %
0,40 lb Oats, Flaked (1,0 SRM) Grain 4,21 %
1,00 oz Hallertauer [3,90 %] (60 min) Hops 13,8 IBU
0,25 oz Coriander Seed (Boil 5,0 min)
Zest from two sweet oranges (Boil 5,0 min)
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale
Mash at 152F for 60 minutes
Girlfriend wanted something to drink during Christmas: easy, smooth, inobstrusive. She likes white beers and wanted citrus accents: I didn't add much coriander because I wanted to have some in there but I don't want to overspice.
I didn't want to buy pils just for a single recipe and be stuck with it afterward, so I decided to go for your basic Gambrinus 2-row pale malt. I'm also using dry yeast because I don't want to mess with liquid: she won't taste the difference (probably) and I'm brewing this solely for her and maybe her dad. This is an experiment to have something cheap on hand for guests, not an attempt at authenticity.
Flame away !
First recipe:
St Nick Winter Warmer (Old Ale)
Type: Partial Mash
Batch Size: 4,00 gal
Boil Size: 4,50 gal
Boil Time: 60 min
Est Original Gravity: 1,074 SG
Est Final Gravity: 1,019 SG (73% apparent attenuation)
Estimated Alcohol by Vol: 7,18 %
Bitterness: 51 IBU
Est Color: 17,1 SRM
Ingredients
Amount Item Type % or IBU
3,00 lb Pale Liquid Extract [Boil for 15 min] Extract 17,94 %
6,50 lb Pale Malt (2 Row) US (2,0 SRM) Grain 62,79 %
0,80 lb Barley, Flaked (1,7 SRM) Grain 7,18 %
0,60 lb Caramel/Crystal Malt -135 (135,0 SRM) Grain 5,38 %
0,25 lb Special Roast (50,0 SRM) Grain 2,22 %
2,50 oz Goldings, East Kent [5,00 %] (60 min) Hops 46,8 IBU
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Mash at 152F for 60 minutes.
This I intend to bulk condition/age for a month after primary fermentation is complete and then bottle carb. I will probably drink a few this season if it is ready, but I intend to age at least 50% of the batch for a while. I want something big and warming with noticeable caramel, sweetness and dark fruits to sip by the fireplace and share with friends.
Now for the "Witbier" wich isn't one because it's a bastardization of the style.
Type: All Grain
Batch Size: 5,00 gal
Boil Size: 5,00 gal
Boil Time: 60 min
Est Original Gravity: 1,044 SG
Est Final Gravity: 1,012
Estimated Alcohol by Vol: 4,27 %
Bitterness: 13,8 IBU
Est Color: 3,4 SRM
Ingredients
4,70 lb Pale Malt (2 Row) US (2,0 SRM) Grain 49,47 %
4,40 lb Wheat, Flaked (1,6 SRM) Grain 46,32 %
0,40 lb Oats, Flaked (1,0 SRM) Grain 4,21 %
1,00 oz Hallertauer [3,90 %] (60 min) Hops 13,8 IBU
0,25 oz Coriander Seed (Boil 5,0 min)
Zest from two sweet oranges (Boil 5,0 min)
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale
Mash at 152F for 60 minutes
Girlfriend wanted something to drink during Christmas: easy, smooth, inobstrusive. She likes white beers and wanted citrus accents: I didn't add much coriander because I wanted to have some in there but I don't want to overspice.
I didn't want to buy pils just for a single recipe and be stuck with it afterward, so I decided to go for your basic Gambrinus 2-row pale malt. I'm also using dry yeast because I don't want to mess with liquid: she won't taste the difference (probably) and I'm brewing this solely for her and maybe her dad. This is an experiment to have something cheap on hand for guests, not an attempt at authenticity.
Flame away !