Note: The following ingredient amounts are for a 5-gallon brew size.
IPA
OG: 1.058
AE: 1.009
Grist:
Pale 2-Row – 94%
Munich – 4%
C-120 – 2%
Hops:
60 min – Columbus (13.9% AA) – 0.24oz
30 min – Columbus (13.9% AA) – 0.27oz
0 min – Cascade (6.9% AA) – 1.64oz
0 min – Centennial (9.5% AA) – 1.64oz
0 min – Chinook (11.4% AA) – 1.64oz
Yeast – California
Ferm Temp – 68F
White Rascal Belgian Wheat
OG: 1.050
AE: 1.010
Grist:
Pale 2-Row – 50%
Pale Wheat – 50%
Hops:
60 min – Bravo (15.6% AA) – 0.4oz
30 min – Bravo (15.6% AA) – 0.07oz
0 min – Sterling (6.8% AA) – 0.27oz and Hersbrucker (T90) (4.5% AA) – 0.18oz
Spices (added at end of boil):
Coriander – 0.31 oz
Bitter Orange Peel – 0.06oz
Sweet Orange Peel – 0.25 oz
Yeast – Hoegardden
Ferm Temp – 66F for 75% of fermentation then let it climb as high as possible
Ellie’s Brown Ale
OG: 1.056
AE: 1.014
Grist:
Pale 2-Row – 81.6%
Munich – 8.2%
C-120 – 4.1%
Chocolate – 6.1%
Hops:
60 min – Bullion (7.6% AA) – 0.13oz
30 min – Sterling (5.1% AA) – 0.32oz
0 min – Sterling (5.1% AA) – 1.01 oz
Yeast – California
Ferm Temp – 68F
Out of Bounds Stout
OG: 1.065
AE: 1.015
Grist:
Pale 2-Row – 80.0%
Roasted Barley – 7.2%
Black Malt – 3.6%
Cara-Pils – 3.6%
C-120 – 3.6%
Pale Wheat – 2.0%
Hops:
60 min – Bullion (7.6% AA) – 1.66 oz
30 min – Bullion (7.6% AA) – 0.45 oz
0 min – Bullion (7.6% AA) – 0.26 oz
Yeast – California
Ferm Temp – 68F
Joe’s Pilsner
OG: 1.041
AE: 1.006
Grist:
Pale 2-Row – 100% or about 7 lbs
Hops:
60 min – Bravo (16.6% AA) – 0.5 oz
0 min – Hersbrucker (3.8% AA) – 3.5 oz
Yeast – Weihenstephan Lager
Fermentation temp – 50F through 75% of fermentation then temp off for diacetyl rest
Hog Heaven Dry-Hopped Barleywine Style Ale
OG: 1.085
AE: 1.016
Grist:
Pale 2-Row – 87.4%
C-75 – 12.6%
Hops:
60 min – Columbus (13.9% AA) – 0.93 oz
30 min – Columbus (13.9% AA) – 0.98 oz
0 min – Columbus (13.9% AA) – 3.28 oz
Dry-Hop – Columbus (13.9% AA) – 4.37 oz
Yeast – California
Ferm Temp – 68F
The Reverend Belgian Style Quadrupel Ale
OG: 1.093
AE: 1.018
Grist:
Pale 2-Row – 90.6%
Special B – 1.9%
Aromatic – 3.7%
Cara-45 – 1.9%
Cara-20 – 1.9%
17.81oz Dark Belgian Candy Sugar added at start of boil
Hops:
60 min – Sterling (6.0% AA) – 0.35 oz
30 min – Sterling (6.0% AA) – 0.28 oz
0 min – Sterling (6.0% AA) – 0.86 oz
Yeast – Westmalle
Ferm Temp – 68F for the first half of fermentation, then let it climb as high as possible
Salvation Belgian Golden Ale
OG: 1.080
AE: 1.013
Grist:
Pale 2-Row – 91.8%
Cara-8 – 4.1%
Cara-20 – 4.1%
14.62 oz Light Belgian Candy Sugar added at start of boil
Hops:
60 min – Sterling (6.0% AA) – 0.41 oz
30 min – Sterling (6.0% AA) – 0.41 oz
0 min – Sterling (6.0% AA) – 0.78 oz
0 min – Fuggles (4.5% AA) – 2.03 oz
Yeast – Westmalle
Ferm Temp – 68F for the first half of fermentation, then let it climb as high as possible
.
New World Porter
OG: 1.065
AE: 1.016
Grist:
Pale 2-Row – 66.3%
Black Malt – 3.0%
Cara-Pils – 4.0%
C-120 – 7.3%
Chocolate Malt – 3.8%
Munich Malt – 15.6%
Hops:
60 min – Columbus (12.0% AA) – 0.22 oz
30 min – Columbus (12.0% AA) – 0.22 oz
0 min – Columbus (12.0% AA) – 1.90 oz
0 min – Centennial (8.0% AA) – 1.90 oz
Yeast – California
Ferm Temp – 68F
Karma Belgian Pale Ale
OG: 1.048
AE: 1.007
Grist:
Pale 2-Row – 85.8%
Special B – 0.8%
Aromatic – 5.8%
Cara-45 – 7.6%
Hops:
60 min – Sterling (6.0% AA) – 0.06 oz
30 min – Sterling (6.0% AA) – 0.06 oz
0 min – Sterling (6.0% AA) – 0.86 oz
Yeast – Rochefort
Ferm Temp – 77F
.
Old Jubilation Ale
OG: 1.074
AE: 1.014
Grist:
Pale 2-Row – 88.3%
Black Malt – 0.7%
Special Roast – 4.7%
Victory – 4.7%
Chocolate Malt – 1.6%
Hops:
60 min – Bullion (7.6% AA) – 0.34 oz
30 min – Bullion (7.6% AA) – 0.52 oz
0 min – Bullion (7.6% AA) – 1.01 oz
Yeast – California
Ferm Temp – 68F
The Kaiser Imperial Oktoberfest
OG: 1.085
AE: 1.015
Grist:
Pale 2-Row – 64.7%
Vienna – 11.8%
Munich – 11.8%
Dark Munich – 7.9%
Aromatic – 3.8%
Hops:
60 min – Hallertau (2.7% AA) – 0.60 oz
60 min – Magnum (13.6% AA) – 0.20 oz
30 min – Sterling (6.0% AA) – 0.40 oz
0 min – Tettnang (2.4% AA) – 0.50 oz
0 min – Hersbrucker (2.7% AA) – 0.50 oz
Yeast – Weihenstephan
Ferm Temp – 55F start, 50F mid ferment, diacetyl rest at 1.030 till terminal
The Czar Imperial Stout
OG: 1.104
AE: 1.025
Grist:
Pale 2-Row – 86.8%
Cara-8 – 1.9%
Cara-45 – 3.7%
Debittered Black Malt – 1.2%
Chocolate – 1.2%
Carafa III – 1.5%
Honey Malt – 3.7%
Hops:
60 min – Magnum (13.6% AA) – 0.94 oz
30 min – Magnum (13.4% AA) – 0.89 oz
0 min – Sterling – 0.52 oz
0 min – Hallertau– 0.52 oz
Yeast – California
Ferm Temp – 66F for 75% of fermentation then 74 till terminal
The Maharaja Imperial IPA
OG: 1.090
AE: 1.012
Grist:
Pale 2-Row – 93.8%
Victory Malt – 3.1%
C-120 – 3.1%
Hops:
60 min – Columbus (13.9% AA) – 1.09 oz
30 min – Columbus (13.9% AA) – 1.09 oz
0 min – Centennial (13.9% AA) – 2.18 oz
0 min – Simcoe (11.4% AA) – 2.18 oz
Dry-Hop – Simcoe – 4.38 oz
Dry-Hop – Centennial – 2.18 oz
Dry-Hop – Chinook – 2.18 oz
Yeast – California
Ferm Temp – 68F