Monday, May 11, 2009

Tim Pohlhaus' Recipes

Can you share a recipe from ODBC with us?

Sure, I brewed a one-off robust porter that I called "Smell the Glove" that I can share.

Smell The Glove Robust Porter
(5 gallon recipe at 70% efficiency)

58% Pale Malt (9 lbs)
15% Munich I (2.25 lbs)
15% Caraamber (2.25 lbs)
4% Carafoam (10 oz)
4% Chocolate (10 oz)
4% Carafa II (10 oz)

Mash @ 154°F for 30 minutes

90 minute boil

Perle Addition @ 75 minutes to achieve approximately 35 IBU (1.25 oz pellets @ 8% AA)

Original Gravity – 19.0° Plato - (1.076)

Ferment @ 68 °F with American Ale Yeast – Wyeast 1056

Final Gravity – 5.0 ° Plato (1.020)

7.6% ABV

Do you have a dream recipe you'd like to share?

One thing that I think would be interesting to brew is a dark and pretty roasty lager, using roasted barley. I really like the bohemian lager strain that we use here at OD. I would ferment that in the mid 40’s, to produce the sulfury notes that I really like. You have the roastiness, the sulfur, 45 IBUs from Saaz or something noble, and about 5% abv.

'Round About Midnight
(5 gallon recipe at 70% efficiency)

92% Pilsener Malt (8.75 lbs)
2% Toasted Rye Flakes (3 oz)
3.0% Carafa II (4.5 oz)
3.0% Roasted Barley
(4.5 oz)
Mash at 149 for 45 minutes

90 minute boil

Hallertau Select Hop Addition @ 45 minutes to achieve approximately 35 IBU
(1.5 oz pellets @ 6.3% AA)

Saaz Hop Addition @ 15 minutes to contribute an additional 10 IBU
(1.5 oz pellets @ 3.4% AA)

Original Gravity - 12.2° Plato (1.049)

Ferment @ 49 °F with Bohemian Lager Yeast – Wyeast 2124

Final Gravity – Approx 3.1 ° Plato (1.012)

4.8% abv

Relatively low gravity, roasty, more IBU than anticipated, nice sulfur notes to complement.

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