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Tony
04-12-2005, 09:31 PM
Alright you home brewers and beer drinkers out there, lets see some of those recipes for your favorite homebrews. Lets see a killer recipe each month and see what kind of recipes we can get posted in here. Pls, we will be able to each collect some kick ass recipes and see what the other guy likes to drink!

So, to start off this month, how about...Recipe Of The Month for:

Pale Ale Recipes



My entry is my favorite high hopped American Double IPA!
Whats a Double IPA you ask? Well I'll tell you. Take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name.

Without further adieu...

Bear Republic's "Hop Rod Rye"

5 gallons/19L, all-grain
OG=1.072 FG=1.017
IBU=84 SRM=17 ABV=7.2%

Ingredients:
8.75 lbs. 2-row pale malt
2.5 lbs. rye malt
1.25 lbs. flaked rye
1.15 lbs. Munich malt
0.625 lbs. wheat malt
0.625 lbs. CaraPils malt
1.75 oz. black malt

10.4 AAU Tomahawk hops (60 mins)
(0.74 oz/21 g of 14% Alpha acids)
4.73 AAU Centennial hops (30 mins)
(0.43 oz/12 g of 11% alpha acids)
24.3 AAU Tomahawk hops (0 mins)
(1.7 oz/49 g of 14% alpha acids)
0.75 oz Amarillo hops (dry hop)
1.0 oz Centennial hops (dry hop)

1 tsp Irish moss (15 mins)

Wyeast 1272 (American Ale II) or White Labs WLP051 (California V)

0.75 cups corn sugar for priming)

Step by Step:
Mash in at 145 F then ramp temperature to 152 F for conversion.
Mash out to 170 F.
Boil for 90 minutes, adding hops at the times indicated in the ingredients list.
Whirlpool the wort and let it sit for 15 minutes prior to cooling. Ferment @ 68 F.


*Extract Option:
Replace the 2-row pale malt w/ 4.25 lbs. dried malt extract and 1 lb. 2-row pale malt. Steep crushed grains in 2.25 gallons of water at 152 F for 45 minutes.

Rusty
04-12-2005, 09:46 PM
Great Idea Tony. I'll be posting my IPA recipe when I get home from work this eve...............

I think this would be a great addition to the brewing forum. drunks

Rusty
04-13-2005, 01:12 AM
OK, here is my favorite Pale Ale Recipe.........Arrogant Bastard Clone.

It's an extract beer.
California style pale ale
OG = 1.050 - 1.060
FG = 1.008 - 1.016
ABV = 5.5 - 6.3%
IBU's = 80 - 100
5-gallons

6.6 lbs of Amber LME
2.0 lbs of Amber DME
1.0 lbs Crystal malt 120L (specialty grains crushed)
2.0 oz Chinook (55 min's)
1.0 oz Chinook (15 min's)
1.0 oz Chinook (5 min's)
1.0 oz Cascade (dry hop)

Yeast - Nottinghams Dry.

Steep specialty grains in 2 gallons of water at 158 deg. F. for 45 min's.
Rinse grains with one gallon of water, then start your boil. When wort comes to a boil, remove from heat and add extract malts. Return to boil for 55 min's adding hops at the times left in the boil. This recipe requires dry hopping in a secondary ferminter.

Slice
04-13-2005, 01:43 AM
Rusty,

I'm a little confused on one point.
When you say rinse grains in one gallon water what is the actual procedure? What do you mean by that?

Thanks!

Rusty
04-13-2005, 03:22 AM
Rusty,

I'm a little confused on one point.
When you say rinse grains in one gallon water what is the actual procedure? What do you mean by that?

Thanks!

Take one additional gallon of water and rinse your grain bag. Thus making your wort boil 3 total gallons.

Slice
04-13-2005, 04:16 AM
Rusty,

I'm a little confused on one point.
When you say rinse grains in one gallon water what is the actual procedure? What do you mean by that?

Thanks!

Take one additional gallon of water and rinse your grain bag. Thus making your wort boil 3 total gallons.

Ahhh, light bulb now on!

Thanks.

That sounds like a good recipe and I will eventually get to it.

Wide
04-13-2005, 04:57 AM
Recipe Of The Month

I like they way you guys think :D

Rusty
04-14-2005, 07:05 PM
Recipe Of The Month

I like they way you guys think :D

Wide it is never too late to take the plunge into the WIDE world of brewing........... freakin

Rusty
04-29-2005, 03:09 PM
You guys start thinking bout what you would like for a Recipe for the month of MAY.

Rusty
05-03-2005, 02:21 PM
Alright you home brewers and beer drinkers out there, lets see some of those recipes for your favorite homebrews. Lets see a killer recipe each month and see what kind of recipes we can get posted in here. Pls, we will be able to each collect some kick ass recipes and see what the other guy likes to drink!

So, to start off this month, how about...Recipe Of The Month for:

Pale Ale Recipes



My entry is my favorite high hopped American Double IPA!
Whats a Double IPA you ask? Well I'll tell you. Take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name.

Without further adieu...

Bear Republic's "Hop Rod Rye"

5 gallons/19L, all-grain
OG=1.072 FG=1.017
IBU=84 SRM=17 ABV=7.2%

Ingredients:
8.75 lbs. 2-row pale malt
2.5 lbs. rye malt
1.25 lbs. flaked rye
1.15 lbs. Munich malt
0.625 lbs. wheat malt
0.625 lbs. CaraPils malt
1.75 oz. black malt

10.4 AAU Tomahawk hops (60 mins)
(0.74 oz/21 g of 14% Alpha acids)
4.73 AAU Centennial hops (30 mins)
(0.43 oz/12 g of 11% alpha acids)
24.3 AAU Tomahawk hops (0 mins)
(1.7 oz/49 g of 14% alpha acids)
0.75 oz Amarillo hops (dry hop)
1.0 oz Centennial hops (dry hop)

1 tsp Irish moss (15 mins)

Wyeast 1272 (American Ale II) or White Labs WLP051 (California V)

0.75 cups corn sugar for priming)

Step by Step:
Mash in at 145 F then ramp temperature to 152 F for conversion.
Mash out to 170 F.
Boil for 90 minutes, adding hops at the times indicated in the ingredients list.
Whirlpool the wort and let it sit for 15 minutes prior to cooling. Ferment @ 68 F.


*Extract Option:
Replace the 2-row pale malt w/ 4.25 lbs. dried malt extract and 1 lb. 2-row pale malt. Steep crushed grains in 2.25 gallons of water at 152 F for 45 minutes.