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Dandelion Cream Ale


Dandelion Cream Ale


Dandelion cream ale

Grain
7.5 lbs   Pale Malt (2 Row)
8.0 oz   Cara-Pils/Dextrine
4.0 oz   Flaked Barley
4.0 oz   Flaked Corn (Maize)

Hops (and other stuff)
1.0 lbs   Dandelion Flowers - Boil 60 mins
0.5 oz   Cluster (7.20%) - Boil 45 mins
0.5 oz   Cluster (7.20%) - Boil 15 mins

Yeast
1 pkg     Safale US-05 or Wyeast 1056
 
Vol: 5 gal  
Mash at 152 for 60 min
90 min Boil
OG 1.044
FG 1.010

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Lucky Girl Hefeweizen


Lucky Girl Hefeweizen


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Lucky girl hefeweizen

Grain
5 lbs   Rahr Red Wheat
5 lbs   Avangard Pils

Hops
0.5 oz    Hallertau (4.5%) - Boil 60 mins
0.5 oz    Hallertau (4.5%) - Boil 15 mins

Yeast
1 pkg     White Labs #WLP300
 
Vol: 5 gal  
Triple Decoction
60 min Boil
OG 1.050
FG 1.015

 

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APA3


APA3


APA3

Brewer - Dan Sullivan
Notable - 1st Place Nov. 14 MASH Competition

Grain
6.0 lbs   Pilsner (US)
3.0 lbs Pale Malt (Maris Otter)
2.0 lbs Munich Malt (10L)
1.4 oz     English Roasted Barley (500.0 SRM)

Hops
0.3 oz   Chinook - First wort 90 mins
0.5 oz   Simcoe - Boil 30 mins
0.33 oz Citra - Boil 15 mins
0.33 oz Mosaic - Boil 15 mins
0.33 oz Citra - Boil 0 mins
0.33 oz Mosaic - Boil 15 mins
1.0 oz    Citra - Dry hop 5 days
0.5 oz   Simcoe - Dry hop 5 days
0.14 oz  Chinook - Dry hop 5 days

Yeast
1 pkg     Safale US-05
 

Some additional info
Single infusion mash. Mash in at 152 for 60 min.

Water adjustment: added 9.6 grams of calcium chloride and 7.2 g of gypsum (to bring SO4/Cl to 1.3) to 12 gallons, then dusted surface with chalk to help nucleate precipitation. Heated to boiling and splashed water around with mash paddle. Covered and allowed to settle out for about four hours. Theoretically, the pre-boil concentration for Ca/HCO3 should be 143/331 and post boil should be 58/63 and TA=51. Decanted 10 gal to separate container and allowed to cool overnight. Then added 1.2 g 88% lactic acid in the mash water to neutralize carbonate and added 2 g to the sparge water. Fermented at 72 F with carboy in water.

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APA5


APA5


APA5

Brewer - Dan Sullivan
Notable - 1st Place May 2016 MASH Competition

10 gallons

Grain
21.0 lbs   Pale Ale Malt (US)
2.0 lbs    White Wheat Malt
3.2 oz     Roasted Barley (500 SRM)

Hops
1.0 oz Belma - First wort 90 min
1.5 oz Chinook - Boil 15 min
1.5 oz Citra - Boil 15 min
1.5 oz Chinook - Dry hop 5 days
1.5 oz Citra - Dry hop 5 days

Yeast
1 pkg     Safale US-05

Some additional info

Single infusion mash.  Mash in at 152 for 75 min.

Whirlpool for 15 minutes after cooling to 170 F, so I set the steep time at 0 minutes in the recipe so that IBUs were not added. 

The water was collected from a RO/DI system then adjusted using calculations from Bru'n Water. The target ion concentrations are:

Ca 48.6, Mg 18.2, Na 26.0
SO4 167.9, Cl 55.4, SO4/Cl = 3.0

7.5 gal mash water:
CaSO4 4.9g, MgSO4 5.3g, NaCl 1.9g, CaCl 0.9g, 2.5g Lactic Acid

11.1 gal mash water:
CaSO4 7.2g, MgSO4 7.8g, NaCl 2.8g, CaCl 1.3g

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Doppelbock


Doppelbock


Doppelbock

Brewer - Dan Sullivan
Notable - 1st Place Aug. 2016 MASH Competition

5 gallons

Grain
12.0 lbs   Munich II
5.0 lbs    Pilsner
4.0 oz     Chocolate

Hops (and other stuff)
1.5 oz Hallertauer Mittelfrueh - Boil 60 min
1.5 oz Hallertauer Mittelfrueh - Boil 30 min
0.5    Whirfloc Tablet

Yeast
2 pkgs  Bavarian Lager (Wyeast 2206)

Some additional info

Mash in at 155 for 60 min.

Decoction Mash Out- Decoct 1.74 gal of mash and boil.

Bru'n Water v.3.4 Water Adjustments
Name or ID

Profiles (ppm) Exist Mash Finished
Ca 59 50 50
Mg 38 5 5
Na 3 0 0
SO4 31 50 50
Cl 3 66 66
HCO3 321 0 NA
SO4/Cl Ratio 0.76

Batch Volume 6.00 Gallons
Total Mash 8.00 Gallons
Mash Dilution 8.00 Gallons
Total Sparge 3.00 Gallons
Sparge Dilution 3.00 Gallons

Mineral Additions (gm) Mash Sparge
Gypsum . 1.6 0.6
Calcium Chloride 4.2 1.6
Epsom Salt 1.6 0.6
Mag Chloride 0.0 0.0
Canning Salt 0.0 0.0
Baking Soda 0.0 Not Recommended
Chalk . 0.0 Not Recommended
Pickling Lime 0.0 Not Recommended

Mash Acid Additions
0.00 (ml)
0.00 (ml)
Sparge Acid Addtions
Lactic 88.00 % 0.00 (ml)
0.00 (ml)

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Oatmeal Imperial Stout


Oatmeal Imperial Stout


Oatmeal Imperial Stout

Brewer - Dan Sullivan
Notable - 1st Place Aug. 2014 MASH Tasters' Choice Competition

5 gallons

Grain
13.0 lbs   Pale Malt (Maris Otter)
2.0 lbs    Munich
2.0 lbs    Oats, Flaked
1.0 lbs     Chocolate
8.0 oz     Coffee Malt
8.0 oz     Roasted Barley (300 SRM)

Hops
4.2 oz Glacier - Boil 60 min

Yeast
1 pkg   Neobrittania Ale (Wyeast 1945)

Some additional info

Single infusion mash. Mash in at 155 for 60 min.

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Kolsch


Kolsch


Kolsch

Brewer - Dan Sullivan
Notable - 1st Place May 2016 MASH Competition

10 gallons

Grain
10.0 lbs  Kolsch Malt
9.0 lbs    Pilsner
1.0 lbs     Wheat-White Malt

Hops (and other stuff)
4.0 oz Hallertau Mittelfrueh - Boil 60 min
1 Whirlfloc Table - Boil 15 min

Yeast
2 pkgs   Kolsch Yeast (Wyeast 2565)

Some additional info

Single infusion mash. Mash in at 149 for 75 min.

Bru'n Water v.3.4 Water Adjustments
Kolsch

Profiles (ppm) Exist Mash Finished
Ca 59 49 49
Mg 38 5 5
Na 3 0 0
SO4 31 68 68
Cl 3 51 51
HCO3 321 0 NA
SO4/Cl Ratio 1.3

Batch Volume 12.00 Gallons
Total Mash 6.90 Gallons
Mash Dilution 6.90 Gallons
Total Sparge 12.60 Gallons
Sparge Dilution 12.60 Gallons

Mineral Additions (gm) Mash Sparge
Gypsum . 2.2 4.0
Calcium Chloride 2.8 5.0
Epsom Salt 1.4 2.5
Mag Chloride 0.0 0.0
Canning Salt 0.0 0.0
Baking Soda 0.0 Not Recommended
Chalk . 0.0 Not Recommended
Pickling Lime 0.0 Not Recommended

Mash Acid Additions
0.00 (ml)
0.00 (ml)
Sparge Acid Addtions
Lactic 88.00 % 0.00 (ml)
0.00 (ml)

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American IPA


American IPA


American IPA

Brewer - Mike Jolley
Notable - 1st Place Nov 2016 MASH Competition

5 gallons, partial extract

Grain
2.0 lbs    Munich Malt (20L)
2.0 lbs    Pale Malt (US)
3.3 lbs     Pilsner LME (4 SRM)
3.3 lbs     Pilsner LME (2 SRM)

Hops (and other stuff)
1.5 oz  Mosaic - Boil 60 min
0.5 oz Mosaic - Boil 15 min
1.0 oz  Citra - Boil 0 min
1.0 oz  Mosaic - Boil 0 min
1.0 oz  Cascade - Dry hop 7 days
1.0 oz  Citra - Dry hop 7 days

Yeast
Denny's Favorite (Wyeast 1450)

 
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Maibock


Maibock


Maibock

Brewer - Maciej Zawodniok
 

10 gallons

Grain
24.0 lbs  Pilsner (German)
12.0 lbs   Munich Malt

Hops (and other stuff)
8.0 oz Hallertau - Boil 60 min
4.0 oz Hallertau - Boil 30 min
1 Whirlfloc Table - Boil 5 min

Yeast
German Bock Lager Yeast (WLP833)

Some additional info

Dough in infusion - 15.38 gal - 145.412 F 129.0 F - 20 min

Conversion infusion - 5.0 gal - 200.0 F 129.0 F - 40 min

Conversion 2 decoction - 3.0 gal - 156.0 F - 20 min

Mash Out decoction - 5.0 gal - 178.0 F - 20 min

Sparge decoction - 20.0 gal - 168.0 F - 20 min

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1611 Belgium Tripple


1611 Belgium Tripple


1611 Belgium Tripple

Brewer - Maciej Zawodniok
Notable - 1st Place in Aug 2016 MASH Tasters' Choice
 

17.7 gallons

Grain
40.0 lbs  Pilsen Malt
6.0 lbs    Vienna Malt
6.0 lbs    Sugar (table)
3.0 lbs    White Wheat Malt

Hops (and other stuff)
5.3 oz Styrian Goldings - Boil 60 min
0.5 oz Citra - Boil 30 min
1.5 oz Styrian Goldings - Boil 3 min

Yeast
Abbey Ale Yeast (WLP530)

Some additional info

Conversion high infusion - 15.0 gal - 164.7 F 148.0 F -  45 min

Mash out infusion - 3.0 gal - 192.0 F 168.0 F - 15 min

Final batch sparge infusion - 14.4 gal - 191.8 F 168.2 F - 15 min