Monthly Archives: December 2010

Last Brew Session of 2010

With what I believe will be my last brew session of 2010, I have decided to make it a double session. I will be brewing a beer from Jamil Zainasheff‘s book “Brewing Classic Styles” and a House Specialty the Big Wheel Amber Ale. This beer is a clone of Fat Tire from New Belgium Brewing Company.

The Big Wheel Amber Recipe

Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
————————–
Batch Size: 5.50 gal
Boil Size: 7.67 gal
Estimated OG: 1.059 SG
Estimated Color: 12.7 SRM
Estimated IBU: 27.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
————
Amount        Item                                      Type         % or IBU
9.00 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        75.00 %
1.50 lb       Munich Malt – 10L (10.0 SRM)              Grain        12.50 %
1.00 lb       Caramel/Crystal Malt – 80L (80.0 SRM)     Grain        8.33 %
0.50 lb       Victory Malt (25.0 SRM)                   Grain        4.17 %
1.50 oz       Williamette 5.4 [5.40 %]  (60 min)        Hops         22.5 IBU
1.00 oz       Goldings, East Kent [4.50 %]  (10 min)    Hops         5.0 IBU
1 Pkgs        American Ale II (Wyeast Labs #1272) [StartYeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.00 lb
—————————-
Single Infusion, Full Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 18.00 qt of water at 167 F      154.0 F

Style: American Amber AleTYPE: All GrainTaste: (35.0)
Recipe Specifications————————–Batch Size: 5.50 gal      Boil Size: 7.67 galEstimated OG: 1.059 SGEstimated Color: 12.7 SRMEstimated IBU: 27.5 IBUBrewhouse Efficiency: 75.00 %Boil Time: 90 Minutes
Ingredients:————Amount        Item                                      Type         % or IBU      9.00 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        75.00 %       1.50 lb       Munich Malt – 10L (10.0 SRM)              Grain        12.50 %       1.00 lb       Caramel/Crystal Malt – 80L (80.0 SRM)     Grain        8.33 %        0.50 lb       Victory Malt (25.0 SRM)                   Grain        4.17 %        1.50 oz       Williamette 5.4 [5.40 %]  (60 min)        Hops         22.5 IBU      1.00 oz       Goldings, East Kent [4.50 %]  (10 min)    Hops         5.0 IBU       1 Pkgs        American Ale II (Wyeast Labs #1272) [StartYeast-Ale

Mash Schedule: Single Infusion, Full Body, Batch SpargeTotal Grain Weight: 12.00 lb—————————-Single Infusion, Full Body, Batch SpargeStep Time     Name               Description                         Step Temp     60 min        Mash In            Add 18.00 qt of water at 167 F      154.0 F

Oatmeal Stout Recipe

Style: Oatmeal Stout

TYPE: All Grain

Taste: (35.0)

Recipe Specifications

————————–

Batch Size: 5.50 gal

Boil Size: 7.42 gal

Estimated OG: 1.062 SG

Estimated Color: 32.5 SRM

Estimated IBU: 26.5 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes

Ingredients:

————

Amount        Item                                      Type         % or IBU

9.50 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        73.08 %

1.00 lb       Oats, Flaked (1.0 SRM)                    Grain        7.69 %

0.75 lb       Chocolate Malt (350.0 SRM)                Grain        5.77 %

0.75 lb       Victory Malt (25.0 SRM)                   Grain        5.77 %

0.50 lb       Caramel/Crystal Malt – 80L (80.0 SRM)     Grain        3.85 %

0.50 lb       Roasted Barley (300.0 SRM)                Grain        3.85 %

2.00 oz       Goldings, East Kent [4.50 %]  (60 min)    Hops         26.5 IBU

Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 13.00 lb

—————————-

Single Infusion, Medium Body, Batch Sparge

Step Time     Name               Description                         Step Temp

90 min        Mash In            Add 19.50 qt of water at 164  F     154.0 F