Salt City Brew Club Beer Recipes
Major Recipe Styles: Pale Ale, India Pale Ale, Imperial India Pale Ale, Barley Wine, Brown Ale, Stout, Porter, Wheat, Belgian, Pilsner, Marzen/Oktoberfest, Bock.India Pale Ale
Bill Benz's IPA
Recipe provided on April 3rd, 2005 by Bill Benz
Recipe Specifics:- 6.5 gallon batch OG 1.056
- 10# Pale
- 1# Crystal 40
- 1# Munich
- 1# Victory
- Mash for 60 mins. at 152F
- Sparge for 60 min. to get 7.5 gallons wort.
- 1 hr. boil
- 1 oz. Centennial @ 60 Min.
- 2 oz. Centennial @ 30 Min.
- 2 oz. Centennial @ 5 Min.
- 2 oz. Centennial @ Flameout
- 2 oz. Centennial Dry hop in secondary
Ferment with 1056 or 1272 American Ale Yeast
Pete's Pale Ale (5 Gallons)
Recipe provided 2006 by Pete Kirkgasser
Recipe Specifics:- 5.0 gallon batch OG ??
- 10# 2-Row Pale Malt
- 1# Crystal 40
- 1# Munich Malt
- Heat 3 gals water to 168°F
- Mix grain in to heated water
- Mash temp should be approx. 152°F
- After 45 min. drain 1 qt. of wort and gently pour it back on top of the mash. Repeat until clear.
- After mashing for 60 min. start to sparge with 170°F water. You should need about 3 gallons of water.
- Sparging should take approx. 60 min. to collect 6.5 gallons of wort in the brewpot. Adjust runoff speed accordingly.
- Bring brewpot to a boil.
- Boil for 60 min. following the hop schedule.
- Chill to 68°F and add a large yeast starter of 1056 (Chico) or 1272 (American Ale Yeast II).
- 1 oz. Centennial: Add at beginning of boil
- 1 oz. Cascade @ 45 Min.
- 1 oz. Cascade @ final Min.
- 2 oz. Cascade: Dry hop.
Ferment with 1056 (Chico) or 1272 (American Ale Yeast II).
Imperial India Pale Ale
Pete's Imperial India Pale Ale (5 Gallons)
Recipe provided 2006 by Pete Kirkgasser
Recipe Specifics:- 5.0 gallon batch OG ??
- 14# 2-Row Pale Malt
- 1# Crystal 40
- 1# Victory Malt
- 1# Munich Malt
- 1# Wheat Malt
- Heat 4.5 gals water to 168°F
- Mix grain in to heated water
- Mash temp should be approx. 152°F
- After 45 min. drain 1 qt. of wort and gently pour it back on top of the mash. Repeat until clear.
- After mashing for 60 min. start to sparge with 170°F water. You should need about 4.5 gallons of water.
- Sparging should take approx. 60 min. to collect 6.5 gallons of wort in the brewpot. Adjust runoff speed accordingly.
- Bring brewpot to a boil.
- Boil for 60 min. following the hop schedule.
- Chill to 68°F and add a large yeast starter of 1056 (Chico) or 1272 (American Ale Yeast II).
- 1 oz. Columbus: Add at beginning of boil
- 1 oz. Centennial @ 45 Min.
- 1 oz. Centennial @ last 5 Min.
- 1 oz. Columbus: Dry hop.
- 1 oz. Centennial: Dry hop.
- 1 oz. Cascade: Dry hop.
Ferment with 1056 (Chico) or 1272 (American Ale Yeast II).
Brown Ale
Pete's American Brown Ale (5 Gallons)
Recipe provided 2006 by Pete Kirkgasser
Recipe Specifics:- 5.0 gallon batch OG ??
- 10# 2-Row Pale Malt
- 1# Crystal 40
- 1# Munich Malt
- 6 oz. Chocolate Malt
- Heat 3 gals water to 168°F
- Mix grain in to heated water
- Mash temp should be approx. 152°F
- After 45 min. drain 1 qt. of wort and gently pour it back on top of the mash. Repeat until clear.
- After mashing for 60 min. start to sparge with 170°F water. You should need about 3 gallons of water.
- Sparging should take approx. 60 min. to collect 6.5 gallons of wort in the brewpot. Adjust runoff speed accordingly.
- Bring brewpot to a boil.
- Boil for 60 min. following the hop schedule.
- Chill to 68°F and add a large yeast starter of 1056 (Chico) or 1272 (American Ale Yeast II).
- 1 oz. Centennial: Add at beginning of boil
- 1 oz. Cascade @ 45 Min.
- 1 oz. Cascade @ final Min.
- 2 oz. Cascade: Dry hop.
Ferment with 1056 (Chico) or 1272 (American Ale Yeast II).
Wheat Beers
Maple Wheat Beer
Recipe provided by Loren G. Sigman II from the June 2005 Brewsletter
Recipe Specifics:- 5.5 gallon batch OG 1.062 FG 1.012
- 6.6 pounds Ireks Wheat Malt Extract
- 2 pounds light dried malt extract
- 2 pounds dark maple syrup
- 4 ounces malto-dextrin
- 1 ounce Hallertauer hops
- 2 packages #3056 Bavarian Wheat Yeast (Wyeast)
- 2 tsp Irish Moss
- Priming: 1 cup dark maple syrup, 1/4 cup brown sugar
- Bring 2 gallons of water to a boil. Add the 6.6 lbs of wheat malt extract and bring to a rolling boil.
- Add 1 pound dark maple syrup, 4 ounces of malto-dextrin and 2 pounds light dried malt extract. Boil 15 minutes while stirring constantly.
- Add 1 ounce Hallertauer hops and boil an additional 15 minutes.
- Add 1 pound dark maple syrup and 2 teaspoons of Irish Moss during the last 5 minutes of the boil.
- Add 3 gallons of cold, "sterile" water into carboy. Add wort into the cold 3 gallons of water.
- Pitch yeast when wort is at room temperature.
- Prime for kegging with 1 cup dark maple syrup, 1/4 cup brown sugar.
