Recipes

Award-winning homebrewing recipes from our members

Daniel Bryg's American IPA

This beer won the first place in the American IPA category of the NHC's 2016 first round in the New York judging center.

OG: 1.065 FG: 1.012

Mash

Mash at 149°F for 1 hour:

lbs Malt
132 row
0.6Caramel 60
0.6Carapils

Boil Schedule

Boil for 90 minutes with the following hopping schedule:

mins oz Hops
752.75Columbus
450.5Columbus
301Simcoe
51Centennial
22Simcoe

Fermentation

Pitch one liquid serving (200bil cells) of RVA 104 – Hoptopper Ale. Start fermentation at 65°F and increase to 70°F over 1 week. Add 4oz of sucrose after 12 days (1.017 SG). Finish at 1.012.

Dry hop at 70°F for 3 days with 1oz of each Columbus, Polaris, Simcoe, Mosaic.

Then more dryhopping for another 3 days with 1oz of each Amarillo, Simcoe, Mosaic, Centennial.

Water Chemistry

For those interested in mash water ion levels (ppm):

Ca+2 Mg+2 SO4-2 Na+ Cl– HCO3–
720.412742530

Matt Chan's NHC 3rd Place Berliner

Congratulations (again) to Brewser Matt Chan for taking third in the National Homebrew Competition sours category! Matt shared his prize-winning recipe.

OG: 1.031 IBUs: 1 pellet's worth

Grain Bill

  • 20% acidulated malt (or enough to drop wort pH to 4.5)
  • 40% Weyermann Pilsner
  • 40% Briess White Wheat Malt
  • 1 hop pellet of your choice

Yeast & Culture

1L of nancy's yogurt starter (1.020 wort + 1tbs of nancy's yogurt held at 120 F for 1 week)

WY2124/ SafLager 34/70

Mash Process

Mash Step 1

1.25 qt/lbs @ 143 for 133 degrees. Rest for 1 hour.

Mash Step 2

Infuse to 1.7 qt/lbs to get to 150 degrees. Rest for 15 minutes.

Pull a decoction and bring to boil (10-15 minutes). Decoct for 20 minutes. Add single pellet of hops to this stage.

Main Mash

Return decoction until main mash hits 166. Rest for 30 minutes.

Add in acidulated malt to cap the mash and begin sparging.

Fermentation

Hold wort for 2-3 days (or until completely soured) @ 120 in a container purged with CO2. I did it in a purged corny keg.

Ferment out with yeast around 58.

Sour Stout

Jeff's sour stout won the June 2015 in-club sours competition. He shares his recipe and some thoughts here.

A few years ago, I had The Bruery's Tart of Darkness a few times within a short period of time. I remember thinking how smooth and clean it was and how well the acidity paired with such a dark beer.

Last year, I finally got around to trying to create a beer in a similar vein. This was also the first time it had occurred to me to utilize a kettle sour, followed by a 100% Brett fermentation. This would allow for a more complex beer, yet still keeping it as a quick turnaround sour.

I'm calling this a sour stout, mostly for lack of a better descriptor. However, there isn't as much roast character as I would normally expect for a stout. While gathering the grains, I became worried about the level of roast and cut my dark malts in half. I am happy with the result and would brew it again as is. But if you would like the deeper roast character of a proper stout, this beer would definitely hold up to it.

Brewed: 9/30/14 Kegged: 10/29/14 5.9% ABV 14 IBU 37 SRM 13.0P – 2.9P 1.056 – 1.012

Grain Bill

  • 6 lbs 2 Row – Rahr
  • 2 lbs Flaked Oats
  • 1 lb C60 – Briess
  • 1 lb Golden Naked Oats – Simpsons
  • 8 oz Chocolate Wheat – Weyermann
  • 8 oz Carafa II

Mash

Mash @ 148°F for 60 mins

5g CaSo4 + 5g CaCl2 added to beginning of mash.

Kettle Sour

Kettle sour for 24 hours. Chill to 120°F, pitch a handful of uncrushed grain and hold between 100-120°F.

Boil

Boil 60 mins. 1 oz Styrian Goldings – 60 mins

Fermentation

100% Brett Trois pitched at ale pitching rates.

Ferment at 65°F for 2 days, then ambient (70-73°F) for remainder of fermentation.

*You could lower the pitching rate and/or raise fermentation temperature if you prefer more funk than fruit from your Brett.