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Old 11-02-2012, 06:46 PM   #41
dbrewski
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Oct 2011
Indeterminate
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This is close to RMikeVT's hefe in grain bill but swap out the pils for munich and add some crystal/chocolate malt.

Dunkelweizen

6 lb white wheat
4 lb munich malt
.5 lb Crystal 60
.5 lb Chocolate wheat
rice hulls as needed to avoid stuck sparge

1 oz noble hop @ 60 minutes (I am currently using Mt. Hood @ 5.3AA's). Pitch with Wyeast 3068. Ferment at 67-ish.

I make this as a break from the typical american ale yeasts I use. It is very, very mellow, smooth and drinkable. People often remark about the difference in color and taste, as they expect something more roasty or bold. This recipe gets a lot of positive comments from people and I think that switch-up is what they like. And it's easier to make than all these hoppy ales with crazy hop schedules.



 
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Old 11-02-2012, 07:19 PM   #42
cfonnes
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Jun 2010
Utah
Posts: 929
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APA

Enough 2 row for 1.055 - 1.060 SG

High alpha hops at 60 min for around 35 IBU

Choice of flavor hops at 30 min for around 15 IBU

Choice of Aroma hops and amount at 3 min

US-05 ferment between 62 - 65 F



 
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Old 11-03-2012, 12:57 PM   #43
RmikeVT
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Apr 2012
Baltimore, MD
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Oops

 
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Old 11-03-2012, 01:08 PM   #44
RmikeVT
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Apr 2012
Baltimore, MD
Posts: 872
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Quote:
Originally Posted by dbrewski View Post
Wyeast 3068? 3638? I didn't see a yeast. I will post a repeat dunkel I've made with 3068.
WLP531 Bavarian Hefe. Im sure any hefe yeast would do.

 
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Old 11-04-2012, 01:04 AM   #45
dbrewski
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Oct 2011
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Bump. Let's hear it people, some great recipes here, where's yours? Indulge my laziness, posts your go to's!

 
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Old 11-04-2012, 01:32 AM   #46
SpacemanSpiff
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Dec 2009
Chicagoland
Posts: 193
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My Gumballhead clone is my go to. Made it 6-7 times from extract to all-grain. I've been tweaking in the specialty grains, but its always on the request list.
If I can duplicate it again, my most recent hoppy red will likely become another regular.

 
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Old 11-04-2012, 01:55 AM   #47
dbrewski
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Oct 2011
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Quote:
Originally Posted by SpacemanSpiff
My Gumballhead clone is my go to. Made it 6-7 times from extract to all-grain. I've been tweaking in the specialty grains, but its always on the request list.
If I can duplicate it again, my most recent hoppy red will likely become another regular.
Is your gumballhead all amarillo? Recipe please.

 
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Old 11-04-2012, 02:10 AM   #48
chumpsteak
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May 2011
Meridian, ID
Posts: 853
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My house oatmeal stout based on the Rogue Shakespeare Oatmeal Stout

Referred to around here as "Oats and Hos"

I'm not a huge stout guy, but this one is very smooth and roasty with a nice chocolate finish. It's easy drinking for a stout and it's definitely a crowd pleaser.

Made it with both the Pacman and 1056 yeasts. Pacman is cleaner, 1056 is more bitter and citrusy but still awesome.

Recipe Specifications
--------------------------
Boil Size: 13.31 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.061 SG
Estimated Color: 43.3 SRM
Estimated IBU: 54.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU

17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 64.4 %
3 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 11.4 %
3 lbs Chocolate Malt (350.0 SRM) Grain 6 11.4 %
3 lbs Oats, Flaked (1.0 SRM) Grain 7 11.4 %
6.0 oz Roasted Barley (300.0 SRM) Grain 8 1.4 %
176.46 g Cascade [5.50 %] - Boil 60.0 min Hop 9 54.9 IBUs
2.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 10 -
62.00 g Cascade [5.50 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
2.0 pkg Pacman Yeast (Wyeast #1764) Yeast 12 -


Mash Schedule: Our Mash w/ Batch Sparge
Total Grain Weight: 26 lbs 6.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 8.49 gal of water at 168.7 F 152.0 F 60 min
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Old 11-04-2012, 02:15 AM   #49
lumpher
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Jul 2009
texas
Posts: 5,063
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10 g APA

16 lbs Pale 2 row US (2.0 SRM) Grain 72.7 %
4 lbs Vienna (3.0 SRM) Grain 18.2 %
2 lbs Crystal 20 (20.0 SRM) Grain 9.1 %
1.50 oz Perle [8.60%] (60 min) Hops 22.1 IBU
1.00 oz Cascade [6.40%] (20 min) Hops 6.6 IBU
1.00 oz Willamette [4.00%] (20 min) Hops 4.1 IBU
1.00 oz Cascade [6.40%] (5 min) Hops 2.2 IBU
1.00 oz Cascade [5.40%] (Dry Hop 7 days) Hops -
2 Pkgs US-05 Yeast-Ale
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Old 11-04-2012, 06:37 PM   #50
SpacemanSpiff
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Dec 2009
Chicagoland
Posts: 193
Liked 19 Times on 13 Posts


Quote:
Originally Posted by dbrewski

Is your gumballhead all amarillo? Recipe please.
Yes, all Amarillo. I'm away from my computer but if you search my posts I think I've put a few of my versions up. Off the top of my head its 2 row and wheat. My last few batches I've used Aromatic malt as that's supposed to be in the real GH. I've also used Caravienne which you find in one of the common clone recipes posted on here. Ive kind of liked the Caravienne version better but I'm still experimenting with the amount of the Aromatic in that version. Real GH uses red wheat but I've used red and white and haven't been able to tell a difference.

For hopping I use 4-4.5 oz per batch depending on the AA of my Amarillo. I think additions are at 60, 15, 5, 0 and a big 2 oz. dry hop. I use US-05 to ferment which is not what 3F uses as their house yeast, but its what I keep around and use for almost all my batches so its convenient.



 
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