Favorite Recipe

What is your favorite recipe that you have brewed, what are the ingredients?

Ogre's Extra Red Ale American Amber Ale
Type: All Grain
Date: 6/28/2008
Batch Size: 5.40 gal
Brewer: Ogre
Boil Size: 6.86 gal
Boil Time: 60 min
Equipment: Brew Pot (10 gal) and Rubbermaid Cooler (10 Gal)
Brewhouse Efficiency: 74.6
Ingredients
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.11 %
1.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.01 %
0.10 lb Black (Patent) Malt (560.0 SRM) Grain 0.88 %
0.50 oz Fuggles - Leaf [4.00 %] (60 min) Hops 6.0 IBU
0.87 oz Williamette 5.0 AAU [5.00 %] (60 min) Hops 13.1 IBU
0.50 oz Fuggles - Leaf [4.00 %] (10 min) Hops 2.2 IBU
0.75 oz Williamette 5.0 AAU [5.00 %] (5 min) Hops 2.3 IBU
1.00 items Gelatin (Secondary 5.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG Est Final Gravity: 1.014 SG Measured Final Gravity: 1.013 SG Estimated Alcohol by Vol: 5.59 % Actual Alcohol by Vol: 5.61 % Bitterness: 23.6 IBU Calories: 250 cal/pint Est Color: 14.7 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body
Total Grain Weight: 11.35 lb
Sparge Water: 3.41 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Single Infusion, Full Body Step Time Name Description Step Temp 60 min Mash In Add 14.25 qt of water at 167.0 F 155.0 F 10 min Mash Out Add 6.00 qt of water at 203.4 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Keg/Bottling Temperature: 40.0 F
Age for: 7.0 days
Storage Temperature: 40.0 F

My true favorite is still out there waiting to be discovered

Of the ones I've brewed so far, the one I liked best (and my girlfriend agrees) was a Belgian Wit. The recipe is in my pulldown.

Dunkelweizen Partial Mash 5 Gallons:

2 lbs Munich Malt
3 lbs Wheat Malt
3 lbs Wheat DME
0.25 lbs Chocolate Malt
0.75 oz Tettnanger @ 60 minutes
WLP380 Hefeweizen IV ale yeast
Mash @ 152°F
Ferment in the low 60s

ready to keg/bottle in 2-3 weeks. bam.

70% Maris Otter Pale Malt
20% Flaked Barley
10% Roasted Barley
Mash at 150*F
32 IBU of Willamette @60
Nottingham Dry yeast at 65*F for 28 days

Easy, tasty, traditional Dry Stout

DeathBrewer said:

Dunkelweizen Partial Mash 5 Gallons:

2 lbs Munich Malt
3 lbs Wheat Malt
3 lbs Wheat DME
0.25 lbs Chocolate Malt
0.75 oz Tettnanger @ 60 minutes
WLP380 Hefeweizen IV ale yeast
Mash @ 152°F
Ferment in the low 60s

ready to keg/bottle in 2-3 weeks. bam.

Click to expand...

Interesting.

I LOVE a good dunkelweiss. Usually, I see Hallertau used.

What kind of finish do you get from that yeast? I like a good tart finish.

While I'll have to brew it at least one more time before I add it to my recipes, my latest brew is an American version of SSOS
Sister Star of the Sun


OG 1.076
FG 1.016
IBU 80-90

11lb 2-row
.33lb 120
.25lb wheat

.75 Galena FWH
.75 Galena 60
1.5 Horizon 15
1 Cascade 0
1 Cascade DH

My IPA (close to Bells Two Hearted)

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2 lbs Vienna Malt (3.5 SRM) Grain 15.38 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 %

*mash at 150 F

1.00 oz Centennial [9.50 %] (60 min) Hops 30.3 IBU
0.50 oz Centennial [9.50 %] (Dry Hop 5 days) Hops -
1.00 oz Centennial [9.50 %] (15 min) Hops 15.0 IBU
1.00 oz Centennial [9.50 %] (5 min) Hops 6.0 IBU
1.00 oz Centennial [9.50 %] (1 min) Hops 1.3 IBU

Nottingham Ale Yeast Dry

Cpt_Kirks said:

Interesting.

I LOVE a good dunkelweiss. Usually, I see Hallertau used.

What kind of finish do you get from that yeast? I like a good tart finish.

Click to expand...

Hallertau, Tettnang, Saaz, Styrian Goldings, German Select, whatever. I've made some AWESOME german wheat beers with fuggle

Tett is definitely my favorite wheat beer hop, tho.

Hmm...tart, tart...I don't think this would leave it as tart as WLP300.

It has a nice clove and somewhat of an apricot flavor, much less banana than WLP300. Compliments the dark malt better IMO (unless you want banana bread ale...which is some good stuff, too)