Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption
Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption: (BTW, all through this story are hyperlinks that are NOT underlined and some may be hard to find. If I knew how to make them more obvious I'...
Weizenbock beer recipe
Weizenbock
"Style Profile"
(5 gallons/19 L, all-grain)
OG = 1.082 FG = 1.021
OG = 1.082 FG = 1.021
IBU = 23 SRM = 19 ABV = 8.1%
Ingredients
8.8 lb. (4 kg) Best Malz dark wheat malt (8 °L)
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).
Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.062 (15.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS in the finished beer and increases melanoidin formation. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is three packages of liquid yeast or one package of liquid yeast in an appropriate starter.
Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.
Brown Ale recipe (All Grain)
All-Grain - Brown Ale
Recipe Type: All Grain
Yeast: Wyeast 1099
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.013
IBU: 32
Boiling Time (Minutes): 120
Color: Brown
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Let you know in 20 days
Brown Ale Clone 6.6 ABV
9.0 lbs British 2-row pale ale malt
2.0 lbs 8 oz Flaked maize
1.0 lbs 5 oz Crystal malt
5.0 oz Chocolate malt
.75 oz Roasted barley
1 tsp Irish mose (15 min)
8.25 Fuggles hops (60 min)
1.25 Kent Golding hops (15 min)
Wyeast 1099 or White Labs WLP017
Mahs grain at 152 for 60 minutes. Collect 7 gallon of wort boil for 120 minutes. Ferment at 71.
Yeast: Wyeast 1099
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.013
IBU: 32
Boiling Time (Minutes): 120
Color: Brown
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Let you know in 20 days
Brown Ale Clone 6.6 ABV
9.0 lbs British 2-row pale ale malt
2.0 lbs 8 oz Flaked maize
1.0 lbs 5 oz Crystal malt
5.0 oz Chocolate malt
.75 oz Roasted barley
1 tsp Irish mose (15 min)
8.25 Fuggles hops (60 min)
1.25 Kent Golding hops (15 min)
Wyeast 1099 or White Labs WLP017
Mahs grain at 152 for 60 minutes. Collect 7 gallon of wort boil for 120 minutes. Ferment at 71.
newcastle clone
7 lb pale malt extract
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
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