So a year ago yesterday I brewed my first beer. Pretty exciting! But since then, the hobby has taken hold of me. I've brewed 11 extract batches, and learned so much about the process.
Now I'm a teacher and summer break is coming up, so I'm planning a pretty big brew week for my first week off of summer. I'm planning on brewing three beers. One fruit beer recipe off this forum so I can experience making a fruit beer. The other two are my first two recipes. I think after this I will slowly start moving into all grain brewing once equipment and space allows. But anyways, I wanted to post my recipes here and see what you guys think. This was my first time working with BeerSmith 2. It was very easy to put a recipe together, and I'll definitely be checking out the other features soon.
Brown Ale
This one was a request from a friend, but I do enjoy a good brown ale as well! I stayed with in the style guidelines for both these brews. With this one let me know what you think about the specialty grains and hops (and hop timings). Also I didn't know if I should use amber extracts or just stick with light extracts.
Style: Northern English Brown Ale
TYPE: Extract
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 20.8 SRM
Estimated IBU: 22.6 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type %/IBU
3.3 lbs Amber Liquid Extract (1 Extract 41.0 %
2.5 lbs Amber Dry Extract (12.5 Dry Extract 31.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.4 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 6.2 %
8.0 oz Special Roast (50.0 SRM) Grain 6.2 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3.1 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 11.3 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 4.8 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 0.6 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast
ESB
Again, I stayed within the style guidelines (I'm not sure if that's what most people do when they make a recipe). Kinda the same thing, any comments on the specialty grains, hops used, and hop timing is welcome!
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: Extract
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 13.0 SRM
Estimated IBU: 39.3 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 4 75.0 %
1 lbs Victory Malt (25.0 SRM) Grain 1 12.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.3 %
8.0 oz Special Roast (50.0 SRM) Grain 3 6.3 %
3.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 27.7 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 6 7.9 IBUs
0.75 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 7 3.8 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Aroma Ste Hop 8 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -
I'm still very new and learning a lot. I tried to keep the hops the same for ease of purchase as well as a chance to learn more about them. But i wasn't too sure about the timing or the amount. Same goes with the specialty grains. It's my first time using some of them, but I read up on them before I threw them in my recipe. Any who, have at it and let me know what you think!
Now I'm a teacher and summer break is coming up, so I'm planning a pretty big brew week for my first week off of summer. I'm planning on brewing three beers. One fruit beer recipe off this forum so I can experience making a fruit beer. The other two are my first two recipes. I think after this I will slowly start moving into all grain brewing once equipment and space allows. But anyways, I wanted to post my recipes here and see what you guys think. This was my first time working with BeerSmith 2. It was very easy to put a recipe together, and I'll definitely be checking out the other features soon.
Brown Ale
This one was a request from a friend, but I do enjoy a good brown ale as well! I stayed with in the style guidelines for both these brews. With this one let me know what you think about the specialty grains and hops (and hop timings). Also I didn't know if I should use amber extracts or just stick with light extracts.
Style: Northern English Brown Ale
TYPE: Extract
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 20.8 SRM
Estimated IBU: 22.6 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type %/IBU
3.3 lbs Amber Liquid Extract (1 Extract 41.0 %
2.5 lbs Amber Dry Extract (12.5 Dry Extract 31.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.4 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 6.2 %
8.0 oz Special Roast (50.0 SRM) Grain 6.2 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3.1 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 11.3 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 4.8 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 0.6 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast
ESB
Again, I stayed within the style guidelines (I'm not sure if that's what most people do when they make a recipe). Kinda the same thing, any comments on the specialty grains, hops used, and hop timing is welcome!
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: Extract
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 13.0 SRM
Estimated IBU: 39.3 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 4 75.0 %
1 lbs Victory Malt (25.0 SRM) Grain 1 12.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.3 %
8.0 oz Special Roast (50.0 SRM) Grain 3 6.3 %
3.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 27.7 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 6 7.9 IBUs
0.75 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 7 3.8 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Aroma Ste Hop 8 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -
I'm still very new and learning a lot. I tried to keep the hops the same for ease of purchase as well as a chance to learn more about them. But i wasn't too sure about the timing or the amount. Same goes with the specialty grains. It's my first time using some of them, but I read up on them before I threw them in my recipe. Any who, have at it and let me know what you think!