Oktoberfest Recipe

 

5 Gallon Batch

OG 1.053

FG 1.015

5lbs Light Munich Malt

4lbs Pilsner Malt

1lb Caramunich Malt

1oz Challenger Hops

1oz Hallertau Hops

Wyeast Munich Lager 2308 (4L Starter)

Mash at 150f and sparge at 150f.

Boil collected wort for 60 minutes, with 1oz Challenger at 60 min and 1oz Hallertau at 15 min.

Cool, aerate and pitch the yeast slurry.

Ferment cool until the krausen starts falling and then bring it up to room temp for a diacetyl rest for 24hrs.

Transfer to a sterilized carboy and lager for as long as you can handle.

Bottle with 1/2 cup sugar solution and bottle carbonate at room temp.

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Smashed Sorachi Pils

This is a nice and simple Pilsner, Turned out great. I fermented in my closet and lagered it in the attic, both are extremely cold in the winter. I'll be making it again when it warms up with some Kolsch yeast.

5 Gallon Batch
OG 1.056 (actual 1.052)
FG  1.016 (actual 1.010)

10lbs Pilsner Malt
2oz Sorachi Hops
Wyeast Munich 2308 (4L Starter)

Mash at 150f and sparge at 150f.

Boil collected wort for 90 minutes, spread out the hops in three additions.

Cool, aerate and pitch the yeast slurry.

Ferment cool until the krausen starts falling and then bring it up to room temp for a diacetyl rest for 24hrs.

Transfer to a sterilzed carboy and lager for as long as you can handle.

Bottle with 1/2 cup sugar solution and bottle carbonate at room temp.

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BarleyWine Recipe

Decided to try my hand at making a Barley Wine. I based this recipe on Mill Streets 2010 Barley Wine.

 

3 Gallon Batch
OG 1.122 (actual was 1.110)
FG 1.033 (actual was 1.010)

8lbs Marris Otter Malt
1lb Caramel 120L Malt
2 oz Debittered Black Malt
1lb Brown Sugar
2lbs Pale DME
5 oz Fuggels Hops
2 packs Safale US-05 yeast

Mash grain at 150f for 60 minutes, sparge at 150f. These temps will help dry out this big beer.

Bring collected wort to the the boil and add the hops in 5 additions. It takes awhile to boil down to 3 gallons so just space the hops evenly.

Cool, aerate and pitch both packs of yeast.

Primary ferment at room temp for 1-2 weeks until fermentation is finished.

Rack to secondary onto a clarifying solution, I used gelatin. Allow the barley wine to clear out.

Once cleared rack onto 2/3 cup of sugar solution and bottle. It will take a while for this one to carb-up, it could be spend along by adding some EC-1118 with the priming solution.

Allow to bottle age for at least a few months to mellow it out.

Westmalle Tripel Clone

 

This recipe was modified from byo's clone recipe, the original recipe is available here.

5g batch

OG 1.082

FG 1.012 

8lbs pale malt

3lbs pilsener DME

1lb clear candi syrup

1oz Styrian Goldings hops

0.75oz Tettnang hops

0.50oz Fuggle hops

0.50oz Saaz hops

Wyeast 3787 (4L starter)

Mash grain at 150f for 90 minutes, sparge at 170f.

Bring collected wort to a boil. Boil 60 minutes with the following hop additions: Goldings & Tettnang @ :60, Fuggles @ :25 and Saaz @ :05. I also mixed in the DME & syrup @ :15 so it didn't caramalize, watch for a second boil over when doing this.

Cool, aerate and pitch the slurry from your 4L starter.

Primary for two weeks.

Secondary untill is settles out 1-2 weeks.

Bottle carbonate with 3/4 cup sucrose dissolved in 2 cups of water. 

This one is best when it has bottle aged at least a few months but it will be carbonated in a couple weeks.

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Unibroue Quelque Chose Clone

This is a modified recipe from North American Clone Brews:

5 gallon
OG 1.085
FG 1.022

7lbs Pale Malt
3lbs Wheat Malt
4lbs Pilsen DME
1/2lb Carastan Malt
1 oz Northern Brewers Hops
2 Cinnamon Sticks (broken up)
6 Cloves
6lbs Sour Cherries 
Wyeast 3787 (4L starter)

Mash grain at 150f for 60 minutes. Sparge at 168f.

Transfer wort to your brew pot, mix in DME and bring to a rolling boil.

Once boiling add 1oz northern brewer hops and boil for 60 minutes.

Cool, transfer to your carboy and pitch the yeast slurry from your 4L starter.

Primary ferment for 2 weeks.

Rack to secondary onto 6lbs sour cherries, cinnamon and clove and secondary for 3-4 weeks on the cool side (50-55f)

Then rack off the cherries to a clean carboy and allow to clarify for 2 weeks.

Bottle carbonate with 3/4 cup sucrose dissolved in 2 cups of water.

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Finally got around to making this one after coming across the recipe a few years ago. I bottled it yesterday and I am looking forward to trying it carbonated. Smells amazing! Here are a bunch of shots I took along the way:

Belgian Dubbel Recipe

 

Here goes my first stab at brewing a Belgian ale. This recipe is an attempt to clone an ale similar to Westmalle Dubbel. This is what I came up with from various sources:

5 gallon batch
OG 1.072
FG 1.016
ABV 7.3%

3lbs Pilsner DME
5lbs Pale Malt
1lb Belgian Aromatic Malt
1lb Belgian Special B
2oz Debittered Black Malt
1lb D-90 Candi Syrup
1oz Tettnang Hops
1oz Styrian Goldings Hops
0.5oz Saaz Hops
Wyeast 3787 (4L Starter)

Mash grain at 150f for 60 minutes, sparge at 165f. Add DME & Candi Syrup to collected wort.

Boil wort for 60 minutes with Tettnang @ :60, Goldings @ :15 & Saaz @  :10

Cool wort, aerate and pitch yeast slurry.

Primary up to 82f until fermentation is finished, approx 1 week.

Secondary at 68f for another 7 days.

Lager at 50f for 1-2 weeks.

Prime ale with 3/4 cup sugar dissolved in 2 cups of water and bottle.

Bottle age for 1-4 months.

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Brewed this batch Nov 15 and fermentation went well. It is tasting great right out of the carboy, can't wait to see how it progresses in the bottle. Here is a series of shots of the process:

Dark IPA

3lbs Pale DME
3lbs Pale Malt
1lb Wheat Malt
1lb Carastan
4oz Debittered Black Malt
8oz Sugar
2oz Northern Brewers Hops
4oz Cascade Hops
Safbrew S-33 Yeast

OG 1.060 (Actual OG was 1.059)
FG 1.016 (Actual FG was 1.020)

Mash all grain at 150f for 60 Minutes, collect wort and bring to a boil.

Boil for 60 minutes with 2oz Northern Brewers @ :60 and 2oz Cascade @ :10

Cool wort, aerate, add to carboy and pitch yeast.

Primary until final gravity is reached.

Transfer to secondary onto 2oz of cascade and dry hop for 1 week.

After dry-hopping transfer to bottling bucket onto 1/2 cup sugar dissolved in 2 cups of water.

Bottle and allow to bottle condition for 1-2 weeks.

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With that out of the way, I brewed this beer Oct 31. Fermentation went well for 2 days and from that point forward it was stuck at 1.030. Safbrew S-33 sucks! I repitched with EC-1118 yeast and it brought it down to 1.020 at which point I just bottled it. Here are some photos I took along the way:

 Ingredients

Mashing in

Hot break

 Fermentation on day two

Before bottling, it is not nearly as dark as it appears

 The end result, 12 750ml and 19 500ml bottles

I'll add a glass shot once it carbs up