Recipes

Rye Eye P.A. (5 gallon all-grain) recipe by Denny Conn

1st Place - 2006 Michigan State Fair - Category 14B - American IPA

A very well hopped, full bodied, rye India pale ale.

Fermentables
12.5 lbs. Breiss 2-Row Pale
3 lbs. Rye Malt
1.25 lbs. Crystal 60L
0.50 lbs. Cara-Pils Dextrine Malt
0.50 lbs. Wheat Malt

Mash Schedule
154° F for 60 minutes

Boil Additions
1 oz. Mount Hood (FWB) 
1 oz. Columbus (60 min)
0.50 oz. Mount Hood (30 min)
1.50 oz. Mount Hood (0 min)
1 oz. Columbus (Dry)

Yeast
1272 American Ale Yeast II. Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates hop character at warmer fermentation temperatures with intense fruitiness. Flocculation - high; apparent attenuation 72-76%. (60-72° F, 15-22° C)

7.5 gal pre-boil volume
pre-boil SG=1.060

Original gravity: 1.073
Final gravity: 1.018
Alcohol: 7.2%
Lag time: 3 hours
Primary fermentation 7d @68°F
Secondary fermentation 21d @ 70°F
Bottled on: 9/28/2005
IBU:75
Comments: A house favorite made monthly

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BVIP - Bourbon Vanilla Imperial Porter (11 gallon All-Grain) (recipe by Denny Conn)

Honorable Mention - 2006 Michigan State Fair - Category 23A - Specialty Beer

1st Place - 2007 Michigan State Fair - Category 23A - Specialty Beer

Fermentables
22 lbs. Briess 2-Row Pale
2 lbs. Crisp Brown Malt
5 lbs. Briess Munich Malt
2 lbs. Crystal 120L
1 lbs. Crystal 40L
2.5 lbs. Briess Chocolate Malt

Mash Schedule
156° F for 60 minutes

Boil Additions
1.6 oz. Magnum 14.6AA substituted Northern Brewer 6.5AA (60 min)
1 oz. Kent Goldings 6.0AA(10 min) hop pellets
Yeast: US-56 Dry Ale Yeast 2 packs

17 gal pre-boil volume
pre-boil SG=1.055 90m boil
11 g post boil SG=1.079
5.5 g to each primary
Efficiency: 75%
Original gravity: 1.079
Final gravity: 1.026
Alcohol 8.0% with bourbon
Lag time: 2 hours
Primary fermentation 10d @70°F

Secondary fermentation 2 weeks
add 2 Madagascar Vanilla Beans to secondary fermentation (split lengthwise and scrape out insides and add all)
Added 750ml Jim Beam Black Bourbon at bottling (for 11 gallons finished beer)
 

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Two Hearted Ale (5.5 gallon All Grain)

India Pale Ale style well suited for Hemingway-esque trips to the Upper Peninsula. American malts and enormous hop additions give this beer a crisp finish and incredible floral hop aroma.

Fermentables
11.25 lbs. Briess 2-Row Pale malt
2.25 lbs. Vienna Malt 
0.50 lbs. Dingeman's Carapils
0.625 lbs. Crystal 10L

Mash Schedule
152° F for 60 minutes

Boil Additions
1/2 oz. Centennial (60 min)
1/2 oz. Centennial (45 min)
1/2 oz. Centennial (30 min)
1/2 oz. Centennial (15 min)
1/2 oz. Centennial (dry hop) 

Yeast
1272 American Ale Yeast II. Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates hop character at warmer fermentation temperatures with intense fruitiness. Flocculation - high; apparent attenuation 72-76%. (60-72° F, 15-22° C)


Efficiency: 63%
Original gravity: 1.055
Final gravity: 1.0XX
Alcohol: 5.XX%
Lag time: 2 hours
Primary fermentation 8d @ 65°F
Bottled on: X/XX/05
Yield: XX - XX oz. bottles
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Nut Brown Ale (5.5 gallon All Grain)

Styled after southern English brown ales, our Nut Brown kit is a great all-around beer: it's easy to brew (its dark color and rich flavor make it forgiving of mistakes), it's mild enough for light beer drinkers, but characterful enough for more experienced brewers and beer lovers. The finished product exhibits a deep copper color, fruity/caramelly flavor and aroma with toasty, chocolatey notes; and it tastes great after just a few weeks.

Fermentables
9 lbs. Crisp Maris Otter 
0.25 lbs. Crisp Chocolate 
0.25 lbs. Dingemans Special B 
0.25 lbs. Dingemans Biscuit 
0.25 lbs. Briess Special Roast 

Mash Schedule
153° F for 60 minutes

Boil Additions
1 oz. Challenger (60 min) 
1 oz. Fuggle (1 min) 

Yeast
Wyeast #1028 London Ale Yeast. Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 60-72. 

Efficiency: 63%
Original gravity: 1.047
Final gravity: 1.013
Alcohol: 4.5%
Lag time: 3 hours
Primary fermentation 8d @ 62°F
Bottled on: 4/16/05
Yield: 27 - 22 oz. bottles
First tasting: 
Comments: Tastes really good after two weeks in the bottle.  Non-homebrew people really like this.