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Old 01-24-2011, 05:20 AM   #1
rhoadsrage's Avatar
Mar 2010
Posts: 306
Liked 19 Times on 12 Posts

Recipe Type: Partial Mash   
Yeast: White Labs WLP099 Super High Gravity Ale   
Yeast Starter: yes   
Additional Yeast or Yeast Starter: Lalvin EC-1118   
Batch Size (Gallons): 6   
Original Gravity: 1.234   
Final Gravity: 1.015   
IBU: 28.8   
Boiling Time (Minutes): 90   
Color: SRM 27.5   
Primary Fermentation (# of Days & Temp): 30   
Secondary Fermentation (# of Days & Temp): 335   
Tasting Notes: I will keep this updated. Currently it taste like super sweet sugar water with some   

This is my partial mash version of the beer that was created by PaulTheNurse and Wayne Brady etal. here

23.50 lbs. Briess DME- Gold America
3.00 lbs. Lager Malt(6-row) Canada
1.50 lbs. Crystal 60L America
1.50 lbs. Victory Malt America
0.50 lbs. Melanoidin Malt
2.00 lbs. Munich Malt(light) America
1.00 lbs. Smoked(Bamberg) Germany
2.00 lbs. Maple Syrup Generic

soak grains in 1:1 ration ( lbs:qrt) 145F water for 90 min.
raise temp to 169 F sparge
top of to 7.49 gal
boil 90 min.
Hops (house blend = back yard grown Cascade/Wilmette/Fuggles)
2.00 oz. House Blend Whole 5.00 19.3 60 min.
1.00 oz. House Blend Whole 5.00 4.9 30 min.
1.00 oz. House Blend Whole 5.00 2.6 15 min.
1.00 oz. House Blend Whole 5.00 1.9 10 min.
1 drop olive oil at 10 min.
Chill to 98.6 F add 6 Beano tabs (crushed)
Chill to 70 F add 099 yeast.
add 02 every 2 hours for 1st 6 hours.
when fermentation slows add 2 lbs maple syrup.
add to satchels of EC-118 (properly hydrated in 1/2 work, 1/2 water) AKA: Dead Hooker Yeast as Saccharomyces said
let ferment for 30 days.
rack to secondary on 2 oz. medium toasted American oak.
Bottle neat.

Day 5: added new batch of 099 yeast that was stirring in 1:1.5 ration of wort to water, add blast of oxygen and all the maple syrup.
My candle burns at both ends; it will not last the night; but ah, my foes and oh, my friends it gives a lovely light. Edna st. Vincent

Reason: corrections

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