Stillwater Single

Brian's version of a Belgian single has a solid malt bill with a solid amount of hops.  Not sure if this recipe will ever be released as part of his commercial Stillwater Artisinal Ales, but it certainly looks like it would make a great summer seasonal to me.

Stillwater Single

Recipe Specifics
-----------------
Batch Size (Gal): 5.25
Total Grain (Lbs): 9.13
Anticipated OG: 1.048
Anticipated SRM: 3.6
Anticipated IBU: 24.8
Brewhouse Efficiency: 74 %
Wort Boil Time: 90 Minutes

Grain
------
85.0% - 7.75 lbs. Pilsener
11.0% - 1.00 lbs. Wheat Malt
4.0% - 0.38 lbs. Munich Malt

Hops
------
0.50 oz. Czech Saaz (Whole, 3.40% AA) First Wort Hop
1.00 oz. Hallertauer Mittelfruh (Whole, 4.10% AA) 60 min.
1.00 oz. Czech Saaz (Whole, 3.40% AA) 10 min.
0.25 oz. Czech Saaz (Whole, 3.40% AA) 0 min.
0.25 oz. Hallertauer Mittelfruh (Whole, 4.10% AA) 0 min.

Yeast
------
White Labs WLP575 Belgian Style Ale Yeast Blend

Water Profile
--------------
Profile: Baltimore

Mash Schedule
----------------
Saccharification Rest Temp : 45 min @ 149

Notes
------
Sparge with 170 degree water

Mike Hiller Dunkelweizen Recipe

Mike was nice enough to give us the recipe for the Bavarian Barbarian recipe that he has been the most pleased with so far (sadly it was long gone when we visited with him), Square Feet Wheat (his fall seasonal Dunkelweizen). I've included a good chunk of the text from his email followed by a distillation of the recipe from it because I think it is more interesting to hear why a brewer chooses to brew something in a specific way.

Malt Bill:
Pale Ale malt (keep it simple; it should just be a base grain and not a big deal in the flavor profile)

28% Wheat flakes or wheat malt (whatever you can get your hands on; kick it up to a full 1/3 of the malt bill if you're somehow anal about wheat beers HAVING to be 1/3 wheat)

19% Honey malt (the honey malt adds a nice, sweet, honey-like character that goes well with the clove esters you'll get from the yeast)

13% Caramel Munich 60L (backs up the sweetness of the honey malt and works with the Caramel Munich 120 for "dunkelness")

10% Munich light

2% Caramel Munich 120 (gives the beer the "dunkel" coloring without going overboard)

Hops:
"You can do whatever you want here, keeping in mind that the hops are absolutely not the dominant characteristic of this beer style. I like to stick to German noble hops for a level of authenticity."
Bittering: 1 oz. Tettnang
Flavoring: 1 oz. Hallertau
Aroma: 1 oz. Tettnang (10 minutes before end of boil)

"Again, lot's of variations you can do with the hops. Keep it floral and/or spicy and you'll be fine. And keep it simple. There's no need for a complex hop character in this beer style."

Yeast:
"If you can get your hands on a yeast strain originating from the Andechs Brewery in Germany, I highly recommend it. If not, try to find the best German or Bavarian Wheat or Weizen yeast you can get. You won't be sorry. The fermentation temperature should be kept on the lower end to produce more spicy characters like clove - between maybe 66 degrees and 68 degrees. You might actually produce some apple andpear esters, too. Banana might come out, but it'll be rather subtle - as it should be. Higher temps (between 68 and 72 degrees) will yield the fruitier esters like bananas and bubble gum which are better for hefeweizens. You're certainly welcome to do that - it's your fuckin' beer, do whatever you want."

"I hope this is the kind of thing you're looking for. I think I covered everything, but if there are any questions, don't hesitate to contact me. I strongly encourage experimentation in brewing - especially on the homebrew level, so please take this recipe as merely suggestion. Play with the damn thing. Use a Special B in place of the Caramel Munich 120 for example. Maybe punch up the caramel flavors and toss in a biscuit malt to make a more bready dunkelweizen. How about some chocolate malt? Whatever. Dunkelweizens have always been one of my favorite beer styles and it's wide open for various interpretations. Dunkelweizen means dark wheat, right? So as long as it's dark and has some wheat in it, you're pretty well able to do whatever the hell you want. Enjoy!"

Bavarian Barbarian Square Feet Wheat

Recipe Specifics
----------------
Batch Size (Gal): 5.25
Total Grain (Lbs): 11.38
Anticipated OG: 1.053
Anticipated SRM: 17.0
Anticipated IBU: 24.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 min

Grain
------
28.6% 3.25 lbs. Pale Malt
28.6% 3.25 lbs. Wheat Malt (or flaked wheat)
17.6% 2.00 lbs. Honey Malt
13.2% 1.50 lbs. CaraMunich 60
9.9% 1.125 lbs. Light Munich Malt
2.2% 0.25 lbs. CaraMunich 120 (or Special B)

Hops
------
1.00 oz. Tettnanger Tettnang (Whole 3.50% AA) 60 min.
1.00 oz. Hallertau Hersbrucker (Whole 4.00% AA) 20 min.
1.00 oz. Tettnanger Tettnang (Whole 3.50% AA) 10 min.

Yeast
-----
Andechs Brewery Weizen Strain (alternate: WYeast 3068 Weihenstephan Weizen, my favorite)

Mash Schedule
---------------
Sacch Rest 60 min @ 148

Notes
-------
Ferment between 66 and 68 degrees

"Square Feet Wheat for Fall/Winter has been released to the masses. This is a dunkelweizen of distinction. Fermented with a weizen yeast strain from the Andechs Brewery in Germany, Square Feet Wheat Dunkelweizen bears a taste of clove along with some fruity esters that include apples and pears. Heartier than a mere hefeweizen, this dunkelweizen is the perfect match for the Fall and Winter seasons as it boasts a 5.5% ABV and flavors that will complement holiday meals and desserts."

Terry Hawbaker's Recipe

"I just had to do something different this year instead of the same old cinnamon/ginger/christmas spice crap... did I say crap I meant beer" - Terry Hawbaker

CHOCOLATE-CHILE-CHRISTMAS-THINGY

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 20.60
Anticipated OG: 1.103
Anticipated SRM: 27.2
Anticipated IBU: 21.4
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes

Grain/Sugar
------------
82.5% - 17.00 lbs. Pale Malt
4.9% - 1.00 lbs. Munich Malt
2.4% - 0.50 lbs. Crystal 90L
1.2% - 0.25 lbs. Carafa III
1.2% - 0.25 lbs. Crystal 60L
7.8% - 1.60 lbs. D2 Candi Syrup

Hops
------
1.50 oz. East Kent Goldings Pellet (5.00% AA) @ 90 min.

Extras
-------
0.25 Tsp Yeast Nutrient @ 15 min.
1-1.5 Diced Chocolate Habereros 7 days
8 oz French Cocoa Nibs 7 days

Yeast
-----
White Labs WLP510 Bastogne Belgian Ale Yeast

Mash Schedule
-------------
Sacch Rest 60 min @ 149

Notes
------
Place cocoa nibs and habeneros in a straining bag and leave them in contact with the beer for 1 week in secondary right before bottling/kegging.

David Wollner's Recipes

We suppiled the name and then asked David Wollner of Willimantic Brewing Co. to dream up a recipe for a no-holds-barred IPA named "Menschkeit", which is yiddish for the quality of being a Mensch or a good guy. Drink up and be Menschful.

"Menschkeit" ~ David Wollner's Dream Rye IPA

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 15.50
Anticipated OG: 1.074
Anticipated SRM: 8.3
Anticipated IBU: 144.2
Brewhouse Efficiency: 68 %
Wort Boil Time: 60 Minutes

Grain
------
10.00 lbs. Pale Malt
3.00 lbs. Rye Malt
1.50 lbs. Wheat Malt
1.00 lbs. Crystal 30L

Hops
-----
1.50 oz. Chinook (Pellet 13.00% AA) @ First Wort Hop
1.50 oz. Columbus (Pellet 12.00% AA) @ 40 min.
1.00 oz. Cascade (Pellet 5.75% AA) @ 25 min.
0.50 oz. Columbus (Pellet 12.00% AA) @ 20 min.
1.50 oz. Cascade (Pellet 5.75% AA) @ 10 min.
1.50 oz. Cascade (Pellet 5.75% AA) @ 0 min.
1.00 oz. Cascade (Pellet 5.75% AA) @ Dry Hop
1.00 oz. Columbus (Pellet 12.00% AA) @ Dry Hop

Yeast
-----
WYeast 1028 London Ale

Extras
-------
0.25 tsp Yeast Nutrient @ 15 min

1.00 Unit(s) Whirlfloc @ 10 min

Water Profile
-------------
Add gypsum to adjust water to ~100 ppm Sulfate

Mash Schedule
-------------
Sacch Rest 60 min @ 150

Notes
-----
FG 1.014

David was in a particularly rye mood, because he also supplied us with the recipe for "Rail Mail Rye", his favorite house beer.


"Rail Mail Rye"

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 10.63
Anticipated OG: 1.055
Anticipated SRM: 5.6
Anticipated IBU: 36.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 95 Minutes

Grain
------
7.50 lbs. American 2-row
2.50 lbs. German Rye Malt
0.63 lbs. Crystal 20L

Hops
-----
0.38 oz. Cascade Pellet (7.80% AA) @ 85 min.
0.50 oz. Cascade Pellet (7.80% AA) @ 55 min.
0.43 oz. Cascade Pellet (7.80% AA) @ 25 min.
0.50 oz. Cascade Pellet (7.80% AA) @ 0 min.
0.68 oz. Cascade Pellet (7.80% AA) @ Dry Hop

Extras
-------
0.25 tsp Yeast Nutrient @ 15 Min.(boil)
1.00 Unit(s) Whirlfloc @ 10 Min.(boil)

Yeast
-----
Willimantic House Strain Fermented in the mid 60s (WYeast 1028 London Ale is the closest commercial equivalent)

Water Profile
-------------
Profile: Unfiltered Willimantic tap water plus 1.68 tsp of gypsum added to the boil

Mash Schedule
-------------
Sacch Rest 60 min @ 153

Notes
-----
FG 1.008

Cold condition for 5 days after primary fermentation finishes.

Dann Paquette's Guidelines for a Proper Bitter

Dann Paquette brewed at the Daleside Brewery in Yorkshire prior to moving back to the States to start Pretty Things. He gave us this outline for producing a proper Yorkshire bitter.

"Diamond Geezer"

~a Proper Yorkshire Bitter

82% Maris Otter

10% Fawcett Pale Crystal
8% Torrified Wheat

OG 1.040 FG 1.008 ABV 4.2% 25 IBUs

mash at 150

Challenger for bittering (.75 oz of 8% AA pellets @ 60 min for 5 galllon batch)

Finish with Challenger, First Gold or "whatever you really like 'cause you're not going to use a lot of it."

Use a fruity English yeast and ferment up to 72 degrees.

Use isinglass to clarify.

If cask conditioning, top crop yeast at 1.010 and move to cask, where the oxygen rich environment with spark a secondary fermentation.

Drink by the Imperial Pint.

Matthew Steinberg's Recipes

Mayflower Porter

Taking its cues from “Three Threads”, a bartender’s blend of three distinct ales, Porter became the beer of choice for 18th-century Londoners. Mayflower Porter embraces this history. This complex brew is smooth and full-flavored with notes of roasted coffee beans and bittersweet chocolate that will warm the palate all year long.

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 11.86
Anticipated OG: 1.063
Anticipated SRM: 34.6
Anticipated IBU: 38.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain
-------
9.50 lbs. American Pale Malt(2-row)
1.00 lbs. Chocolate Malt America
0.75 lbs. CaraMunich 120
0.50 lbs. Brown Malt
0.15 lbs. Scottish Peated Malt

Hops
------
0.68 oz. Pilgrim @ 70 min.
0.77 oz. Glacier @ 20 min.

Extras
--------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)

Yeast
-----
S-04 SafAle English Ale

Water Profile
-------------
Profile: Plymouth

Mash Schedule
-------------
60 min @ 152

Notes
-----
Pitch at 73
Ferment at 66

FG 1.021
Crash chill to 32 after fermentation is finished for 1 week.

Hop Goddess

"The beer itself is a dedication to a girl...cunning and blatant, embodied among succulent notes of earth and spice. I wanted to make a really hoppy beer that was in the Belgian tradition. De Ranke XX Bitter happens to be one of my favorite beers in the world, not that I was trying to brew a beer specifically like that, but I used that beer as a stepping off point."

-Matthew Steinberg

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 11.06
Anticipated OG: 1.062
Anticipated SRM: 5.4
Anticipated IBU: 69.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain/Sugar
-------------
8.00 lbs. Belgian Pilsener
1.38 lbs. Munich Malt
0.81 lbs. Corn Sugar/Dextrose
0.63 lbs. Flaked Oats
0.25 lbs. Biscuit Malt

Hops
-----
0.50 oz. Chinook @ 60 min.
1.00 oz. Sterling @ 60 min.
1.00 oz. East Kent Goldings @ 30 min.
0.38 oz. Sterling @ 20 min.
1.00 oz. Sterling @ 5 min.
3.00 oz. Amarillo @ Dry Hop

Extras
-------
0.25 Tsp Yeast Nutrient @ 15 min.
1.00 Unit Whirlfloc @ 15 min.

Yeast
-----
White Labs WLP510 Bastogne Belgian Ale Yeast

Water Profile
-------------
Profile: Martha's Vineyard

Mash Schedule
---------------
90 min @ 146

Notes
-----
Begin ferment in the low 80's

Aim for high carbonation (~3 volumes)

If you're feeling randy spike with Brett B, but do not age for an extended period.

FG 1.010
84% AA
6.9% abv

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.