Schwarz Out

Schwarz Out – By Justin A

This recipe won True Brewer 2017.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
14 gal 60 min 25.8 IBUs 28.2 SRM 1.049 1.011 5.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Schwarzbier 8 B 1.046 - 1.052 1.01 - 1.016 20 - 30 17 - 30 2.5 - 3 4.4 - 5.4 %

Fermentables

Name Amount %
Munich I (Weyermann) 11.89 lbs 45
Pilsner (Weyermann) 11.89 lbs 45
Chocolate Malt (Muntons) 1.06 lbs 4.01
Caramunich III (Weyermann) 12.64 oz 2.99
Roasted Barley (Muntons) 12.64 oz 2.99

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 60 min First Wort Pellet 13.3
Hallertau 4 oz 10 min Boil Pellet 2.5

Miscs

Name Amount Time Use Type
Fermcap-S 2.80 ml 60 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
Saflager Lager (W-34/70) DCL/Fermentis 75% 48°F - 59°F

Mash

Step Temperature Time
Mash Step 152°F 60 min

House Of Stout

House Of Stout – By Monte F

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 90 min 37.3 IBUs 44.7 SRM 1.049 1.009 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Irish Stout 15 B 1.036 - 1.044 1.007 - 1.011 25 - 45 25 - 40 2 - 2.6 4 - 4.5 %

Fermentables

Name Amount %
Golden Promise (Simpsons) 5.732 lbs 58.23
Barley, Flaked 1.378 lbs 14
Rye, Flaked 1.378 lbs 14
Roasted Barley (Thomas Fawcett) 1.102 lbs 11.2
Carafa I (Weyermann) 4.06 oz 2.58

Hops

Name Amount Time Use Form Alpha %
Wakatu (Hallertau Aroma) 1.48 oz 60 min Boil Pellet 6.5

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Deck the Hulls

Deck The Hulls – By Andrew A

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 68.8 6.19 1.057 1.014 5.7

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 0 - 0 5.5 - 7.5 %

Fermentables

Name Amount %
Pale 2-Row 4 lbs 61.54
Honey Malt 4 oz 3.85
Pale Wheat 12 oz 11.54
Golden Naked Oats 12 oz 11.54
Flaked Oats 12 oz 11.54

Hops

Name Amount Time Use Form Alpha %
Centennial 0.5 oz 0 min First Wort Pellet 5.5
Huell Melon 0.5 oz 10 min Boil Pellet 7.2
Mosaic 0.5 oz 0 min Aroma Pellet 12.5
Citra 0.5 oz 0 min Aroma Pellet 11
Citra 0.5 oz 20 min Aroma Pellet 11
Mosaic 0.5 oz 20 min Aroma Leaf 12.5
Huell Melon 0.5 oz 20 min Aroma Leaf 7.2
Mosaic 1 oz 5 days Dry Hop Leaf 12.5
Huell Melon 1 oz 5 days Dry Hop Pellet 7.2
Huell Melon 2 oz 3 days Dry Hop Pellet 7.2

Miscs

Name Amount Time Use Type
Elderberries 16 oz 5 days Secondary Other
Elderberries 16 oz 3 min Secondary Other

Yeast

Name Lab Attenuation Temperature
- - Default 75% 66°F - 72°F

Mash

Step Temperature Time
153°F 90 min

Notes

I don't take notes during brew day so this recipe is just from my calculations pre-brew day

The yeast used was escarpment Vermont Ale Yeast

Hot Lederhosen

Hot Lederhosen – By Ryan D

Discussion about this recipe can be found here.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 27.7 IBUs 16.7 SRM 1.080 1.023 7.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Doppelbock 9 A 1.072 - 1.112 1.016 - 1.024 16 - 26 6 - 25 2.4 - 3 7 - 10 %

Fermentables

Name Amount %
Munich I (Weyermann) 13.5 lbs 72
Pilsner (Weyermann) 2.75 lbs 14.67
Caramunich I (Weyermann) 2 lbs 10.67
Acidulated (Weyermann) 8 oz 2.67

Hops

Name Amount Time Use Form Alpha %
Hallertau 1 oz 60 min Boil Pellet 2.5
Hallertau 1 oz 60 min Boil Pellet 4.5
Hallertau 0.5 oz 60 min Boil Pellet 3.8
Hallertau 0.5 oz 30 min Boil Pellet 2.5

Miscs

Name Amount Time Use Type
Irish Moss 1.00 tsp 10 min Boil Fining
Gelatin 0.50 tsp 3 days Primary Fining

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

Mash

Step Temperature Time
Mash In 155°F 60 min

Notes

Large decrease in mash efficiency due to huge amount of malt. Upped the boil time to 90 minutes to account for this, and bring in some extra melanoidins.

1.5 L starter followed by 4 L starter leaves something like 850 B cells.

Started mashing at 154.5.
Added 2 mL lactic to sparge water.

Pitched yeast into primary at 9 C, following 1 min of oxy at 9 pm.

Set temp to 10.5 for free rise.

Added another 1 min of oxygen at 10 am following morning. Very slow bubbling observed from the start of fermentation.

Following Monday (Oct 23 at 12 pm, gravity was measured to be 1.030 at 12.2 C -> 1.029. Way over 50% attenuated, temp was raised 3.0 C per day to 19 C and allowed to free-rise.

Saturday: beer gravity is stable. Attenuated more than expected, doen to 1.020. Start gentle ramp down of 4 C per day until -1.0 C.

Left like this for 2 weeks. Fined with gelatine 3 days prior to packaging.

Detour Clone

Detour Clone – By Josh V

Discussion about this recipe can be found here.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 31.4 IBUs 5.5 SRM 1.043 1.009 4.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt, 2 row (Gambrinus) 6.239 lbs 80.4
Caraamber 11.64 oz 9.38
Acidulated (Weyermann) 6.7 oz 5.4
Carafoam 6 oz 4.83

Hops

Name Amount Time Use Form Alpha %
Magnum 0.56 oz 60 min Boil Pellet 12
Citra 0.18 oz 5 min Boil Pellet 12
Sorachi Ace 0.18 oz 5 min Boil Pellet 13
Citra 0.88 oz 5 days Dry Hop Pellet 12
Sorachi Ace 0.88 oz 5 days Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid (Sparge) 5.00 ml 60 min Mash Water Agent
Propane 4.00 lb 120 min Boil Other
Irish Moss 0.25 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Saccharification 152.1°F 75 min
Mash Out 168°F 10 min

Dry Hopped Sour (Mandarina Bavaria)

Dry Hopped Sour (Mandarina Bavaria) – By Justin A

A discussion about this recipe can be found here.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
14 gal 60 min 4.0 IBUs 4.0 SRM 1.054 1.010 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mixed-Fermentation Sour Beer 28 B 1.02 - 1.09 1 - 1.016 5 - 50 2 - 50 2 - 3 2 - 10 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 20 lbs 66.67
Wheat Malt, Pale (Weyermann) 10 lbs 33.33

Hops

Name Amount Time Use Form Alpha %
Mandarina Bavaria 8 oz 1 min Boil Pellet 8.5
Mandarina Bavaria 8 oz 0 min Dry Hop Pellet 8.5

Miscs

Name Amount Time Use Type
Fermcap-S 2.80 ml 60 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
Cali Ale Escarpment Labs 77% 68°F - 73°F
Lactobacillus Blend Escarpment Labs 72% 68°F - 95°F

Mash

Step Temperature Time
Mash Step 150°F 60 min

Notes

Performed a 30min boil. Pre-soured to 4.8 pH. Pitched Lacto blend, and allowed to sour to 3.5 pH at 110F in CO2 purged boil kettle over approximately 24hrs. Followed with 30min boil to pasteurize. Chilled to 66F, oxygenated and pitched Cali Ale. The finished beer had a 3.6 pH and 1.003 SG.