Post all recipes here for group reflection and criticism. Once you've settled post the recipe on the master page.
Fri, Jul 13, 2012 - 2:02pm
#1
(Blending Project 1)- Recipe Critique Page
all these sound great! Will, if you make that spotted cow you might want to wait a bit longer than everyone else to brew. I'm not sure if it will age well so it might be a good candidate for blending in freshly brewed beer.
Just brewed my Honey Brown yesterday. Made a fairly simple grain bill to let the honey shine.
10lbs Marris Otter
12oz Brown Malt
8oz Pale Chocolate Malt
2.5 lbs of dark wildflower honey I got from a local beekeeper. Tastes delicious (Added at high krausen)
5.4 oz Maltodextrin to account for the 100% fermentable honey
.75 oz Chinook hops (60 min)
.50 oz Kent Golding hops (5 min)
London Ale Yeast (2 liter starter)
OG = 1.072
Kevin Saberniak
Looking around at other things that are popular and cask-conditioned:
Spotted Cow Clone from http://www.homebrewtalk.com/f12/spotted-cow-extract-clone-help-challenge-will-donate-25-homebrewtalk-80344/index4.html#post2034010
Recipe Specifications
--------------------------
Batch Size: 4.00 gal
Boil Size: 5.02 gal
Estimated OG: 1.049 SG
Estimated Color: 4.2 SRM
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5 lbs 3.2 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 63.41 %
1 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 12.20 %
1 lbs Corn, Flaked (1.3 SRM) Grain 12.20 %
16.0 oz Munich 10L (Briess) (10.0 SRM) Grain 12.20 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 18.2 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 8.20 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Sacc rest Add 12.30 qt of water at 161.7 F 152.0 F
Dirty Bastard clone from http://www.homebrewtalk.com/f37/looking-founders-dirty-bastard-clone-170732/#post1974208
Extract + Grains method
5 gallons
60 min boil
Steeping Grains:
1 lb Dingmans Special B
8 oz Dingmans Cara-Munich
8 oz Dingmans Cara-Vienna
8 oz Dingmans Cara-Pils
2 oz Briess Black Patent
Wort Processing:
9.5 lbs Munton’s Light Malt Syrup
(60) 1 oz Kent Goldings (4 AAU), ½ oz Perle (9 AAU)
(40) ½ oz Perle
(20) ½ oz Kent Goldings, teaspoon Irish Moss
Wyeast 1056 American Ale (liquid) or,
Whitelabs 001 California Ale (liquid) or,
Safale American Ale (dry)
This recipe seems more compelling:
Traquair House Ale Clone from http://www.homebrewersassociation.org/forum/index.php?topic=8071.msg101163#subject_101163
OG = 1.075; FG = 1.019; IBU = 35; SRM = 13+; ABV = 7.2%
15 lbs/6.8kg pale malt
0.25 lb/110 g roasted barley 300*L
6 AAU Kent Goldings @ 90 mins = 1.5 oz/42g @ 4.4% α-acids
5 AAU Kent Goldings @ 30 mins = 1.25 oz/35g @ 4% α-acids
Wyeast 1728 @ 2.25qt/2.25L starter
0.75 cups corn sugar for priming
Heat 19 qts water to 163 F / 73 C; crush grains; mash in.
Hold at 152 F / 67 C for 60 minutes.
Put first gallon into heavy pot and boil it hard for 30 minutes, stirring often.
Collect a further 7 gallons of wort and start the boil, which will last about 2 hours.
When you have 6.5 gallons of wort and ±90 min left in the boil, add caramelized wort and first hop addition. Add remaining hops @ 30 mins. Cool to 68 F, aerate & pitch. Primary @ 8-10 days at 65 F, transfer to secondary and condition at 50 F for two weeks. Age in bottle for 8-10 weeks.
I will be doing a dark american wheat IPA or the Barelywine I brewed for the winter brewfest. Not sure yet...
did anyone else make or find a recipe?
Yeah its a 10gal recipe
The emperor is not as forgiving as i am
putting the maple syrup in the barrel would absolutely not hurt the barrel, although you should expect fermentation in the barrel in that case, so you should plan on putting a good air lock or blow off instead of a bung in the barrel. I'm not sure about the particulars of putting syrup straight into the beer/barrel as concerns infection but I imagine it's fine as syrup is created through a refining process that involves high heat.
In fact, I would suggest loaning your barrel for housing maple syrup from Mark Walters' contact. After a month or so he'd remove his syrup and give you the barrel back to put your beer into. That's just a suggestion for you though.
A question about your recipe, are you sure that you're numbers are lining up ok? Seems to me you should get a much higher SG using 11 lbs of pale? Edit: Just realized this is probably a 10 gallon recipe.
Amt
Beer Profile
Est Color: 30.2 SRM
Smoked Maple Porter.
Would putting the maple syrup the barrel hurt the barrel
The emperor is not as forgiving as i am