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.

Hot Pants Dobbelt Recipe

Hot Pants Dobbelt – By True Grist

Homebrew recipe for the beer True Grist brewed for Cask Days 2017 with Escarpment Labs and Barncat Artisan Ales. This beer is a traditional Belgian dubbel fermented with a fruity, heat-loving kveik blend from Norway. Dobbelt is Norwegian for double.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
14 gal 60 min 21.6 IBUs 18.1 SRM 1.063 1.012 6.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Dubbel 26 B 1.062 - 1.075 1.008 - 1.018 15 - 25 10 - 17 2.5 - 3.2 6 - 7.6 %

Fermentables

Name Amount %
Pilsner (Weyermann) 21.2 lbs 72.6
Caramunich I (Weyermann) 2 lbs 6.85
Munich I (Weyermann) 2 lbs 6.85
Aromatic Malt 1 lbs 3.42
Special B Malt 1 lbs 3.42
Candi Syrup, D-90 2 lbs 6.85

Hops

Name Amount Time Use Form Alpha %
Tettnang (Tettnang Tettnager) 5 oz 60 min First Wort Pellet 3.1

Miscs

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

Yeast

Name Lab Attenuation Temperature
Arset Kveik Escarpment Labs 79% 68°F - 98°F

Mash

Step Temperature Time
Mash Step 152°F 60 min

Notes

-Conversion efficiency of 86% (first runnings gravity of 19.1 brix vs. 21.5 brix max theoretical)
-Some volume loss to Justin’s pant leg
-Effectively a 90minute boil due to complicated wort chiller plumbing set up
-Fermented at ambient temperatures at Barncat Artisan Ales

Brownian Motion

Brownian Motion – By Ryan D

This recipe won Silver for category 13. British Brown Beer at the Royal Finger Homebrew Competition 2017.

Discussion about this recipe can be found here.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 27.1 IBUs 29.1 SRM 1.054 1.017 4.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Porter 13 C 1.04 - 1.052 1.008 - 1.014 18 - 35 20 - 30 1.8 - 2.6 4 - 5.4 %

Fermentables

Name Amount %
Maris Otter (Crisp) 8.687 lbs 76.37
Brown Malt (Simpsons) 15 oz 8.24
Caramel/Crystal Malt - 40L 15 oz 8.24
Chocolate Malt (Simpsons) 9 oz 4.95
Acidulated (Weyermann) 4 oz 2.2

Hops

Name Amount Time Use Form Alpha %
Fuggle, U.S. 1.5 oz 60 min Boil Pellet 4.9
Fuggle, U.S. 0.5 oz 10 min Boil Pellet 4.9

Yeast

Name Lab Attenuation Temperature
English Ale I Escarpment Labs 67% 65°F - 69°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes


- Used 2:1 Guelph:RO Water

- Fermented at 19 C

- Six days in to fermentation, bumped temp up to 20 C before bed since fermentation seemed to be slowing.