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Tophat665 · 11-26-2004, 06:26 AM

So two things interesting next Wednesday: It looks like I am about to come in second in my homebrew club's Brewer of the Year competition, and it looks like I am getting (not unwillingly, but quite forcefully) dragooned into being the competition coordinator for next year. I have decided that I am going to win Brewer of the year next year, if at all possible (without cooking the books.) To that end, I have already started writing up my recipes, and I will share them here.

They will be:
Irish Red Ale, American Pale Ale, American Brown Ale, Dortmunder Export Lager, Berliner Weisse, Belgian Witbier, Bavarian Weizenbier, Mixed berry Honey Weizenbier (Four Wheat Beers in a row, that. Hrrm.), Hot Pepper Spiced Porter, Robust Porter, Ordinary Bitter, Vienna Lager (Como Dos Equis), A couple of Meads, and a Baltic Porter (aka Imperial Porter).

So, here's the Irish:
Erin Go Brew
Irish Red Ale
Target OG: 1.052
Target FG: 1.014 (1.012 with WLP 007)
Target IBU: 23

1 • Toast ¼ lb pale ale malt on a cookie sheet in the oven at 350°F for 10 to 15 minutes.
2 • Crack that, 1 ¼ lb untoasted pale ale malt, ¾ lb 40° Lov. Crystal Malt, ¼ lb 80° Lov. Crystal Malt, and 1/8 lb Roasted barley.
3 • Heat 1 gallon of water to 165°F in the mash kettle. Add cracked grains directly to water. Stabilize temperature at 154°F and hold for 30 minutes.
4 • Bring 6 quarts of water to 170°F for sparging liquor.
5 • At the end of the mash, pour the mash kettle through a sparging bag into the brew kettle, and slowly distribute the sparging liquor into the grain bed, taking 10 to 15 minutes.
6 • Add water to make 2 ½ gallons. Pull a half cup of wort and test gravity.
    • Gravity Should be about 1.022. (Shouldn’t be much more than 1.027, or less than 1.014.)
7 • The next step is to add sufficient Munton’s Extra Light DME to bring the Gravity in the brew kettle to 1.100.
    • For an after mash Gravity of 1.022, this should be 4 lbs, 3 oz. It’s about half an once for each point of gravity difference from that, up or down.
8 • Bring the wort to a boil, stirring constantly, and add 1 oz Fuggles hop pellets.
9 • Boil for 30 minutes, then add another ½ oz Fuggles pellets.
10 • Meanwhile boil half a gallon of water.
11 • Remove from heat and add ½ lb honey. Allow to sit covered for 30 minutes.
12 • Boil Wort another 15 minutes, then add ½ tsp Irish Moss.
13 • Boil another 15 minutes then remove from heat.
14 • Add 2 gallons cold water to a sanitized fermenting bucket.
15 • Add Honey solution to fermenter, then strain wort in through a sparging bag.
16 • Top off to 5 ½ gallons.
17 • Cool to 70°F and pitch with White Labs WLP0004 Irish Ale Yeast. (Consider WLP007 Dry English instead.)
18 • Aerate for 5 minutes either with a sanitized egg beater or by shaking. (Cap and Lock before or after as makes sense)
19 • Ferment for 5 to 10 days, then rack to glass for 2 weeks.
20 • Bottle with ¾ cup corn sugar.
21 • Allow bottles to mature for at least 2, preferably three weeks at room temp.

And Here's the American Pale:
Pride of Calaveras Pale Ale
American Pale Ale
Target OG: 1.055
Target FG: 1.013 (1.011 - 1.015 )
Target IBU: 40-41
1 • Bring 5 quarts Water to 155°F in the Mash Kettle.
2 • Crack:
     1 ½ lbs American Six Row Pale Ale Malt
     ¾ lb Biscuit Malt
     ½ lb Cara Foam
     ¼ lb 40° Lov. Crystal
3 • Add to mash kettle with ½ lb flaked barley. Stabilize heat at 150-152°F and hold for 45 minutes.
4 • Bring 5 quarts water to 170°F for sparge water.
5 • Pour Mash Kettle through sparging bag into Brew Kettle. Slowly distribute sparge water over the grains in the bag, taking about 10 minutes.
6 • Top off brew kettle to 2 ½ gallons and take a gravity reading.
    • This should be around 1.023.
7 • Bring brew kettle to a boil, then remove from heat.
8 • Add Malt Syrup and 2 lbs DME to brew kettle. This should bring the Gravity to 1.106.
9 • Adjust to 1.111 with DME at about ½ oz per point of gravity.
10 • Stirring constantly, bring to a vigorous boil and add ¾ oz Centennial and ¼ oz Cascade pellets. (Continue stirring until hot break.)
11 • Boil for 45 minutes, then add ¾ oz Cascade Pellets and ½ tsp irish moss
12 • Boil 13 more minutes and add ½ oz Cascade Flowers.
13 • Boil 2 more minutes and remove from heat.
14 • Add 2 gallons cold water to sanitized fermenter.
15 • Pour Wort through sparging bag into fermenter.
16 • Top off to 5 ½ gallons.
17 • Pitch with WLP 001 California Ale Yeast.
18 • Aerate for 5 minutes. Cap and Lock before or after as method dictates.
19 • Ferment for 5 to 10 days.
20 • Rack to glass, adding ½ oz Cascade Flowers and ferment an additional week.
21 • If gravity is in target range, bottle. Otherwise, rack again and ferment up to an additional week.
22 • Bottle with ¾ cup corn sugar and condition for three weeks.

11-26-2004, 06:26 AM	#21 (permalink)
Tophat665 Minion of the scaléd ones Location: Northeast Jesusland	So two things interesting next Wednesday: It looks like I am about to come in second in my homebrew club's Brewer of the Year competition, and it looks like I am getting (not unwillingly, but quite forcefully) dragooned into being the competition coordinator for next year. I have decided that I am going to win Brewer of the year next year, if at all possible (without cooking the books.) To that end, I have already started writing up my recipes, and I will share them here. They will be: Irish Red Ale, American Pale Ale, American Brown Ale, Dortmunder Export Lager, Berliner Weisse, Belgian Witbier, Bavarian Weizenbier, Mixed berry Honey Weizenbier (Four Wheat Beers in a row, that. Hrrm.), Hot Pepper Spiced Porter, Robust Porter, Ordinary Bitter, Vienna Lager (Como Dos Equis), A couple of Meads, and a Baltic Porter (aka Imperial Porter). So, here's the Irish: <u><b>Erin Go Brew</b></u> Irish Red Ale Target OG: 1.052 Target FG: 1.014 (1.012 with WLP 007) Target IBU: 23 1 • Toast ¼ lb pale ale malt on a cookie sheet in the oven at 350°F for 10 to 15 minutes. 2 • Crack that, 1 ¼ lb untoasted pale ale malt, ¾ lb 40° Lov. Crystal Malt, ¼ lb 80° Lov. Crystal Malt, and 1/8 lb Roasted barley. 3 • Heat 1 gallon of water to 165°F in the mash kettle. Add cracked grains directly to water. Stabilize temperature at 154°F and hold for 30 minutes. 4 • Bring 6 quarts of water to 170°F for sparging liquor. 5 • At the end of the mash, pour the mash kettle through a sparging bag into the brew kettle, and slowly distribute the sparging liquor into the grain bed, taking 10 to 15 minutes. 6 • Add water to make 2 ½ gallons. Pull a half cup of wort and test gravity.     • Gravity Should be about 1.022. (Shouldn’t be much more than 1.027, or less than 1.014.) 7 • The next step is to add sufficient Munton’s Extra Light DME to bring the Gravity in the brew kettle to 1.100.     • For an after mash Gravity of 1.022, this should be 4 lbs, 3 oz. It’s about half an once for each point of gravity difference from that, up or down. 8 • Bring the wort to a boil, stirring constantly, and add 1 oz Fuggles hop pellets. 9 • Boil for 30 minutes, then add another ½ oz Fuggles pellets. 10 • Meanwhile boil half a gallon of water. 11 • Remove from heat and add ½ lb honey. Allow to sit covered for 30 minutes. 12 • Boil Wort another 15 minutes, then add ½ tsp Irish Moss. 13 • Boil another 15 minutes then remove from heat. 14 • Add 2 gallons cold water to a sanitized fermenting bucket. 15 • Add Honey solution to fermenter, then strain wort in through a sparging bag. 16 • Top off to 5 ½ gallons. 17 • Cool to 70°F and pitch with White Labs WLP0004 Irish Ale Yeast. (Consider WLP007 Dry English instead.) 18 • Aerate for 5 minutes either with a sanitized egg beater or by shaking. (Cap and Lock before or after as makes sense) 19 • Ferment for 5 to 10 days, then rack to glass for 2 weeks. 20 • Bottle with ¾ cup corn sugar. 21 • Allow bottles to mature for at least 2, preferably three weeks at room temp. And Here's the American Pale: <u><b>Pride of Calaveras Pale Ale</b></u> American Pale Ale Target OG: 1.055 Target FG: 1.013 (1.011 - 1.015 ) Target IBU: 40-41 1 • Bring 5 quarts Water to 155°F in the Mash Kettle. 2 • Crack:      1 ½ lbs American Six Row Pale Ale Malt      ¾ lb Biscuit Malt      ½ lb Cara Foam      ¼ lb 40° Lov. Crystal 3 • Add to mash kettle with ½ lb flaked barley. Stabilize heat at 150-152°F and hold for 45 minutes. 4 • Bring 5 quarts water to 170°F for sparge water. 5 • Pour Mash Kettle through sparging bag into Brew Kettle. Slowly distribute sparge water over the grains in the bag, taking about 10 minutes. 6 • Top off brew kettle to 2 ½ gallons and take a gravity reading.     • This should be around 1.023. 7 • Bring brew kettle to a boil, then remove from heat. 8 • Add Malt Syrup and 2 lbs DME to brew kettle. This should bring the Gravity to 1.106. 9 • Adjust to 1.111 with DME at about ½ oz per point of gravity. 10 • Stirring constantly, bring to a vigorous boil and add ¾ oz Centennial and ¼ oz Cascade pellets. (Continue stirring until hot break.) 11 • Boil for 45 minutes, then add ¾ oz Cascade Pellets and ½ tsp irish moss 12 • Boil 13 more minutes and add ½ oz Cascade Flowers. 13 • Boil 2 more minutes and remove from heat. 14 • Add 2 gallons cold water to sanitized fermenter. 15 • Pour Wort through sparging bag into fermenter. 16 • Top off to 5 ½ gallons. 17 • Pitch with WLP 001 California Ale Yeast. 18 • Aerate for 5 minutes. Cap and Lock before or after as method dictates. 19 • Ferment for 5 to 10 days. 20 • Rack to glass, adding ½ oz Cascade Flowers and ferment an additional week. 21 • If gravity is in target range, bottle. Otherwise, rack again and ferment up to an additional week. 22 • Bottle with ¾ cup corn sugar and condition for three weeks. __________________ Light a man a fire, and he will be warm while it burns. Set a man on fire, and he will be warm for the rest of his life.