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Recipies

PostPosted: Tue Feb 12, 2008 10:27 pm
by triple-oh_six
I think we should have a post on recipies, not to say you should all post everything you have, but as a place for people to request, and to share if you've got something good.

Anyway, I will have my All Grain setup complete(ish) in about a week.
I want to do something with a pretty high gravity. I was thinking of a Belgian Golden Ale or Tripple, but at the meeting I was told that they don't keg well.
So, I was thinking of a double ipa. Does anyone have a good recipe. I'm asking now so that if Kevin doesn't have what I need I can internet it.
Thanks guys,
Prost

PostPosted: Wed Feb 13, 2008 2:10 pm
by aleguy
most of us have books full of recipes. More than we know what to do with. If you want a good IPA recipe ,I can post mine on Friday, but I think you should check out a book called Designing great beers. I haven't used anyone else's recipes since I got it. With the information in that book you can design a recipe for anything you can concieve. (I haven't had any complaints about my beers either. they all came out awesome. even won me the first-ever DYS competition.)

PostPosted: Thu Feb 14, 2008 12:34 pm
by aleguy
here's my IPA recipe. I got about a 7.5 ABV
3lb pale malt (toasted 10 min @ 350 degrees F.)
4 oz cara malt
3lb amber DME
6lb light DME
3 oz Perle hops (7%)
3 oz Cascade hops (5.1%)
1/2 oz toasted oak chips (steam sanitized)
1 Tbsp gypsum
Mash milled grain in bag for 60 min at 154 degrees F. Gypsum dissolved in mash water.
rinse grain with 170 water. Bring to boil and add DME and Perle hops return to boil. 60 min. total boil.
Add 1 oz Cascade (or Amarillo)ten minutes before end of boil. Add 1 oz cascade at end of boil and steep for ten min.
Chill wort. Aerate. Pitch yeast.
After 3-4 days rack to secondary. Add Oak chips and 1 oz cascade to secondary. Finish for one week then prime with 1 2/3 Cups DME and bottle or keg. Do not leave hops for more than one week in fermenter!

PostPosted: Wed Feb 20, 2008 1:05 pm
by redtail28
I would also like to make a Belgian Golden strong ale.Jamil has a good
show on this style. As far as kegging he says he kegs all his beers. Being that this beer has a very high carbination level that bottles may explode.
How do people that enter these beer in contest bottle them? Belgain
bottles?

PostPosted: Wed Feb 20, 2008 4:11 pm
by beouf
aleguy wrote:I think you should check out a book called Designing great beers.


does Marcello's carry this book in the beer section?

PostPosted: Wed Feb 20, 2008 8:52 pm
by redtail28
I dont think so. They care the basics " How to Brew " and so on.
But you can find it at the http://www.thebrewingnetwork.com/ in the the store for 24.95. Alot of fun stuff and podcast.
It may cost you a little more , but they get a small cut to keep
the shows going.

Oh that is a very good book by the way.

PostPosted: Wed Feb 20, 2008 9:17 pm
by triple-oh_six
Amazon has it for $16.47 and I think it's free shipping.
I have heard this book mentioned by every brewcaster on the BN. And the Sunday Session that I listened to today the discussion was based on the book.
I'll probably pick it up in a few weeks, I went waaaaay over my brew budget for the month.

PostPosted: Fri Feb 29, 2008 9:34 pm
by triple-oh_six
aleguy wrote:here's my IPA recipe. I got about a 7.5 ABV
3lb pale malt (toasted 10 min @ 350 degrees F.)
4 oz cara malt
3lb amber DME
6lb light DME
3 oz Perle hops (7%)
3 oz Cascade hops (5.1%)
1/2 oz toasted oak chips (steam sanitized)
1 Tbsp gypsum
Mash milled grain in bag for 60 min at 154 degrees F. Gypsum dissolved in mash water.
rinse grain with 170 water. Bring to boil and add DME and Perle hops return to boil. 60 min. total boil.
Add 1 oz Cascade (or Amarillo)ten minutes before end of boil. Add 1 oz cascade at end of boil and steep for ten min.
Chill wort. Aerate. Pitch yeast.
After 3-4 days rack to secondary. Add Oak chips and 1 oz cascade to secondary. Finish for one week then prime with 1 2/3 Cups DME and bottle or keg. Do not leave hops for more than one week in fermenter!


I kinda wanted to get an all-grain recipe, but I've decided to test my new system w/ a partial.
Anyway, i'm gonna try your recipe but maybe tweak it a bit to up the ABV :twisted:
Anyway, I just wanted to know how much water to sparge with.
Thanks

PostPosted: Sat Mar 01, 2008 4:33 pm
by aleguy
I use just enough water to make up 6.5 gallons in the brew kettle. I sparge by pulling the grain bag out and laying it in a stainless sink strainer over my kettle and just pour water slowly through it until I hit my target volume. Ilose about a half gallon or so in the 60 min. boil.
The grain is more for flavor than gravity. there's not very much of it so sparging efficiency is not as important as it otherwise would be.
You certainly won't hurt my feelings by changing the recipe, but if you boost the gravity too much more, you will most likely need to use a keg to get it to carbonate properly. My first batch I put in 12 lb. DME and it never fully conditioned in the bottle. also it tasted like syrup for the first six months after bottling.
Remember that if you do boost the gravity, you will also need to boost the hops. Higher gravity beers have much lower hops utilization rates. All the information you need to do the calculations is in Designing Great Beers.
Best of luck to you.
OH YEAH, the book also tells you everything you need to know to convert the recipe to all grain, though I suspect you'll need to do a reiterated mash to get the gravity high enough.

PostPosted: Mon Mar 03, 2008 10:43 pm
by triple-oh_six
I think I may have been a bit drunk when I read over your recipe. I was thinking all-grain. Don't ask.
Thanks though,
Prost