BIG BREW RECIPE - KOELSCH
  85 gallons post-boil

GRAIN
  153 lb Best Malz PILSNER 90.0%
   17 lb Vienna 10.0%
     Grain Bill Total  = 170 lbs.

HOPS -- 24.5 IBU Total
  7 OZ Magnum  60 min.  12.5%AA  - 60 min.

  8 OZ. Hallertauer Hersbrucker 2.8%AA - 10 min.
 
 
Mash - Single Step - 149F. Water - 100% RO
  1.9 qt/lb grain - thin mash  -- 17 qts. strike water for 5 Gal pre-boil wort **

Mash Water Adjustment - salts / acid (per 17 qts mash RO water)
  Gypsum  1.7gr
, NaCL  1.0gr,  Epsom salt  2.0gr,  Calcium Chloride 1.5gr,  Baking soda 1.5gr  : 1.5ml 88% Lactic Acid.
  RO Water Profile Estimate   : Ca 1 :  Mg 0 :  Na  8 :  Sulfate 1 :   Cl 4 :   CaC03 16 :    Alk 13 : RA 13 (per Martin Brungard)
  Final Water Profile Estimate: Ca 50 : Mg 12 : Na  55 : Sulfate 110 : Cl 88 : CaC03  0 :  Alk 0.5 : RA -43
  K
ÖLN Water Profile Target:                Mg 15 : Na  52 : Sulfate 109 : CL 86 :

ACTUAL OG 1.049 POST BOIL

Approx. 85 Gallons post-boil
% ABV dependant on yeast.
60% efficiency (more or less)

** NOTES:  mash grain/strike water-ratio based on Eric Warners book on Koelsch:
  "When mashing is carried out ....3.4-4 hectoliters per100 kg of malt is normally used."

 

BIG BREW RECIPE 2013 FALL

Oatmeal Porter:

2 row pale ale malt 175 lb 78.5%
Munich 4 lbs 1.8%
Aromatic 7 lb 3.1%
Brit Crrystal 65% 11 lb. 4.9%
Brit chocolate 11 lb.  4.9%
Flaked oats 13 lb. 5.8 %
Special B 2 Lb.s 0.9%


HOPS

Challenger  4 oz  30 min
Challenger  4 oz. 15 min

38.3 IBU

Mash Single Step at 152.

OG 1.064

 

Approx. 85 Gallons post-boil

% ABV dependant on yeast.
65% efficiency (more or less)

RECIPE - Dimitri Revenge - JOHN FAHER

Dmitri's Revenge. This recipe yielded 6 gallons at 1.101.  77 IBUs

10.0 lbs domestic 2-row malt
0.5 lb German CaraMunich
1.0 lb 120L Crystal Malt
1.5 lbs Roast Barley
1.0 lb Chocolate malt
0.25 lb German Carawheat
8.0 lbs (2 cans) Alexanders Pale Malt Extract

Hops:
1 oz 11.2% Nugget pellets 60 min
1 oz 12.4% Simcoe pellets 60 min
0.25 oz 16.9% Warrior pellets 30 min
1.5 oz 7.1% Challenger pellets @ knockout

I did a 90 minute rest at 147, followed by 15 minutes at 162 then a mash-out at 170

Critical to pitch LOTS of yeast. Fermentation could take up to 30 days - be patient.

It is important to let this beer stay on the yeast as long as possible. I would recommend bottle-conditioning this beer, and to lay it down for at least six months.

"You will be rewarded." - JOHN F.

 

RECIPE - COF Old English Ale

OG=1.067 at 60% eff

225 lbs GW 2 row pale malt

7 lbs. crystal 90 LOV
7 lbs. Chocolate malt
2.5 lb roasted Barley
10 lb Demerra sugar
Hops
60 minutes 20 OZ. Challenger 7.5%
IBU= 30.2
 

 

 

 

 

RECIPE - Big Brew Milk Stout

 Mash Temp 152F  60Min, single-step, no mash-out

70.8% Great western 2- row malt
6.4% Brit crystal 65 Lov
8.4% Brit chocolate malt
4.2% Carrafa III special roast malt
4.3% flaked oats
2.1% aromatic malt

Challenger hops. 7.5% 60 minutes
IBU @30.5
OG of 1.064 @65%
4.3% lactose 10 minutes before flameout

5 gal finished wort to boil pot used 12# 2-row