Random thoughts from a guy you probably don't know
American Pale, category 18B
5.5 gallons
Est OG: 1.055
Est FG: 1.011
Est IBU: 42
Est Color: 7.1 SRM
Est ABV: 5.8%
11 lb (93.6%) Maris Otter
12 oz (6.4%) Crystal 40
Mash at 152F for 45 minutes, mash out at 167F
17g (23 IBU) Magnum 13.3% @ 60 minutes
43g (18.7 IBU) Amarillo 8.6% @ 15 minutes
.5 tab Whirlfloc @ 5 minutes
30g Amarillo 8.6% @ 0 minutes
Fermentis US-05
Water: Pale Ale profile (Bru’un Water)
Wee Heavy, category 17C
10 gallon batch, 11 gallons into the fermentor
Est OG: 1.099
Est FG: 1.030
Est IBU: 26.7
Est Color: 15.2 SRM
Est ABV: 9.2%
33 lb (88.6%) Maris Otter
1 lb 12 oz (4.7%) Crystal 40
12 oz (2.0%) Honey Malt
12 oz (2.0%) Munich Malt
8 oz (1.3%) Crystal 120
8 oz (1.3%) Pale Chocolate Malt
4.55 oz (25.2 IBU) East Kent Goldings 5.0% @ 60 minutes
0.75 oz (1.5 IBU) East Kent Goldings 5.0% @ 10 minutes
Imperial Yeast #A31 – Tartan
Mash at 152F for 60 minutes
This recipe came about by a surprise brew day efficiency boost. It’s here more for posterity than anything. I will follow up with tasting notes when it’s ready.
Dr. Mark’s Kryptonite v1.5
Double IPA (west coast style)
10 gallon batch, 11 gallons into the fermenter
OG: 1.078
FG: 1.018
IBU: 97.4
Color: 11.3 SRM
Est ABV: 7.9%
I stumbled across Weyerbacher’s Imperial Pumpkin Ale several years ago, and loved it. After quite a bit of digging I found a clone recipe, supposedly based off of information given from the brewmaster himself. Take that with a grain of salt. I’ve been wanting to brew this ever since, and I finally got the chance a couple weeks ago. I had to substitute for a couple equivalent grains due to availability, and while I doubt this is going to be a clone, the sample tasted very promising as I stared the crash cooling.