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

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.
https://www.homebrewtalk.com/showthread.php?t=9411

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

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.

david_42 said:

1/2 lb biscuit

Click to expand...

Sorry for my lack of knowledge, but is biscuit a type of malt?

BREW ON

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.

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

david_42 said:

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.

Click to expand...

What's the conversion if I want to use DME instead of LME?

BREW ON

brackbrew said:

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

Click to expand...

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.

brackbrew said:

Sorry for my lack of knowledge, but is biscuit a type of malt?

BREW ON

Click to expand...

Yup, its a malt. Very common too.

brackbrew said:

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

Click to expand...

This place is real cool....
http://www.skotrat.com/skotrat/index.html

Heres another one
It turned out really well... a real crowd pleaser


Nut Brown

A ProMash Recipe Report

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

10-C American Ale, American Brown Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 48
Min Clr: 18 Max Clr: 35 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 7.00
Anticipated OG: 1.047 Plato: 11.62
Anticipated SRM: 15.9
Anticipated IBU: 31.3
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 6.00 lbs. Briess LME- Gold America 1.035 4
3.6 0.25 lbs. Chocolate Malt America 1.029 350
3.6 0.25 lbs. Special B Malt Belgian 1.030 120
3.6 0.25 lbs. Biscuit Malt Belgium 1.035 24
3.6 0.25 lbs. Special Roast Malt America 1.033 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Whole 4.75 0.0 0 min.
1.00 oz. Northern Brewer Whole 7.00 31.3 60 min.


Yeast
-----

WYeast 1028 London Ale

Having problems finding a good belgian wit recipe. Brewed the Hoegaarden Clone from BC before and didn't turn out quite how I wanted. Found this from a thread from August 2005. Any thoughts on this recipe?

Target OG 1.050
Target FG 1.01
Target SRM 3
Tareget IBU 15

4oz Cara-Pils
4oz Raw Oats
4oz Flaked Wheat

51/2 lb Wheat Extract (I believe the Recipator assumes this is liquid, I’ll adjust if I use dry) (If I'm using DME instead of LME, how many lbs? 4 or 5)

12oz Candi Sugar (I didn't use this in the Hoegaarden, but I did use rice hulls that aren't called for in this recipe)

2oz Sass @ 3.75 (I'm assuming that means Saaz)

Tablespoon Irish Moss (Do you really want to use this in a wit?)

3/4oz Crushed Coriander
3/4oz Bitter Orange Peel
3/4oz Sweet Orange Peel

Belgian Ale or Wit Yeast

So, should I try this recipe, does anyone have a surefire one, or should I go with the Hoegaarden Clone one more time? As usual, so many questions. I'm sorry. You guys are always a BIG help.

Thanks, as always.

BREW ON

You'll want to use 4.6lb of DME, the conversion factor is 1.2.

Candi sugar is expensive, and is used in Belgian recipes to up the alcohol without impacting the flavour too much. Don't let anyone fool you into thinking table sugar will do the same job, try and use/make invert sugar if you don't want to buy candi sugar. Rice hulls help avoid a stuck mash if you're doing an all grain/partial mash, especially with wheat which has no hull of its own - It contributes nothing to the actual beer.

Irish moss probably won't make a difference, and Sass = Saaz

I've never brewed a wit and the consensus seems to be that they are pretty difficult... although a long time in the bottle helps, apparently. I.E. months (I think Cheesefood posted that about his hoegaarden clone - try a search) Maybe you should consider a hefeweizen which, by comparison, is quick, cheap and easy.

mysterio said:

I've never brewed a wit and the consensus seems to be that they are pretty difficult... although a long time in the bottle helps, apparently. I.E. months (I think Cheesefood posted that about his hoegaarden clone - try a search) Maybe you should consider a hefeweizen which, by comparison, is quick, cheap and easy.

Click to expand...

Thanks for the advice...I saw a recipe for a lemon Hefeweizen somewhere around here earlier. Maybe I will try that. I've gotta get my grain bill pulled together...I'm going to my LBHS after work today!

BREW ON

Most of my friends say 'tastes like hoegaarden' when they try my hefe anyway

Anyway an extract hefe recipe only requires a small amount of hallertau hops (less than an ounce) ontop of the extract and a good hefeweizen yeast. I personally wouldn't bother with lemon... you can always add it to the glass if need be.

Could you suggest a good extract recipe for me? I usually do partial mashes and specialty grains along with my extract. If I replace some of the DME for the partial mash, do I use some kind of wheat or just pale malt or both?

Sorry for all the questions. Just important I get this stuff right.

Thanks so much!

BREW ON

Found this at the site I mentioned.... http://www.skotrat.com/skotrat/index.html


The Belgianator
(Partial Mash) 5 U.S. Gallons [ Back to the Main Recipe Page ] [ Back to the Belgian Ale recipe Page ]
This Homebrew Recipe was added by Tray Thomason on April 05, 2005 at 18:35:24:
(Please contact them if you have questions about the Recipe)
Brewing Method: Partial Mash
Yeast: White Labs Trappist Ale
Yeast Starter: 2 liter
Batch Size: 5 U.S. Gallons
Original Gravity: 1.100
Final Gravity: 1.018
Alcohol Content: 10.76 %
Total Grains: 2 lbs.
Color: 13-17
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 min
Primary Fermentation: 7 days @ 75 degrees
Secondary Fermentation: 10 days @ 72
Additional Fermentation:
Grain Bill:
6.8 # amber malt extract
.25 # Belgian Pale malt
.5 # Belgian Wheat Malt
.5 # Belgian Cara Munich
.25 # Belgian Biscuit
.5 # Belgian Cara Vienne
Hop Bill:
1 oz Hallertaur (whole) 5.6%, bittering 60min
1 oz Fuggles (whole) 5.1%, bittering 60min
.5 oz Czech Saaz (pellet) 2.5% flavor, 20min
1 oz Fuggles (whole) 5.1% flavor, 20 min
.5 oz Czech Saaz (pellet) 2.5% aroma, 2 min
Mash Schedule:
Place crushed grains in 2.5 gallons of 158 degree water. Steep for 30 min @ 150.
Rinse with 1 gallon pre-boiled water.

Brewers Notes: Remove spent grains and add DME and bittering hops. Bring to boil.
Boil for 1 hour adding the flavor hops, 1# Belgian Candi Sugar (Dark), and .5 oz corriander 40 min into the boil. Stir wort until candi sugar is dissolved.
Add .25 tsp powdered Irish Moss when 5 min remain.
Add aroma hops when 2 min remain.
Cool wort to 78 degrees, add starter and aerate.