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Batch #4 Bottle and Recipe Forms

The Bottle entry form:  Bottle Form.pdf

The Iron Brewer Recipe Form: Recipe Form.docx

 

Posted in Batch 4.

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By ironbrewer – May 30, 2013

Batch #4 Registration!

Finally after much debate on the rule changes, Batch #4 is here!  There are 60 open spots for the preliminary round. Unlike previous Batches, there will only be 1 preliminary round so act now.

The Timeline:

  • Registration will be from 5pm April 25th to 5pm April 30th (see belowPay Pal button to Register)
  • Brewing timeline officially begins May 1st, entrants may start after signup
  • Entries will be accepted June 26th thru July 3rd, 2013 
  • Winners Announced July 8th for Championship Round (Championship Round will start the following week)

Required Ingredients:

Register for Batch #4:

To sign up for Batch #4, pay the $10 registration fee through the Pay Pal “Pay Now” link below. The fee guarantees your entry into Iron Brewer and  is non refundable.



Please refer to the rules regarding shipping, costs, quantities, and other questions.  If you still have questions please email Peter (at) ironbrewer dot com.

Good Luck Homebrewers, I can’t wait to taste your creations!

Posted in Batch 4, Preliminary Round.

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By ironbrewer – April 25, 2013

Iron Brewer® Batch 4 Coming Soon with Big Changes

Not to worry the next batch of Iron Brewer® is coming soon.  We are making some big changes to increase the number of brewers and decrease the cost of the competition.  Keep checking back or follow @Iron_brewer on twitter or Ironbrewer on Facebook.

Posted in Batch 4.

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By ironbrewer – March 15, 2013

Batch 3 Championship Round Lime Cream Ale by Robert French

OG	(expected)	1.063
FG	(expected)	1.021
ABV	 (expected)	5.45%
SRM	(expected)	12
IBU	(expected)	31

Recipe is based on 80% mash efficiency
60 minute boil
All Grain

Fermentables
Maris Otter		8lbs	78%
Honey Malt		1lbs	9.7%
Milk Sugar		1lbs	9.7%
Chocolate Malt		.25lbs	2.6%

Hops/Additions
Centennial	10AA		.50oz	60min
Cascade	6.2AA		.50oz	30min
Lime Zest			.30oz	15min
Lime Peel			.50oz	15min
Cascade	6.2AA		1oz	Flame out
Cascade	6.2AA		.50oz	Dry hop
Lime Zest			.20oz	w/Dry hop
Lime Peel			.50oz	w/Dry hop

Yeast
White labs	Cream Ale Blend WLP080

Water Additions
5.2 Mash

Mash Schedule
Full Mash
152 degrees for 70 minutes, 1.25 qt/grain ratio

Posted in Batch 3, Championship, Robert French.

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By ironbrewer – November 26, 2012

Batch 3 Championship Round – Dancing About Architecture by Chris Lehault


40% White Wheat Malt
35% Belgian Pilsner Malt
17% Acidulated Malt
5% Honey Malt
3% Cara-Pils

20 IBUs German Magnum Hops (boil, 90min)
.75 oz Indian Coriander Seed, 10min
1 oz Lime Zest, 5 min
1 oz Cascade Hops at Flame
1 oz Cacade Hops (dry hop, 7 days)

Yeast: WPL 550

OG: 1.048
FG (est): 1.007

Notes: Mash in without acidulated malt for 45min, then add acid malt
and mash for additional 45 min.

Posted in Batch 3, Championship, Chris Lehault.

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By ironbrewer – November 25, 2012

Batch 3 Championship Round – Key Lime Pie by Steve Cook

Title: Key Lime Pie
Author: Steve Cook

Brew Method: All Grain
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.071
Final Gravity: 1.018
ABV (standard): 6.85%
IBU (tinseth): 39.93
SRM (morey): 11.26

FERMENTABLES:
7 lb - Maris Otter Pale (53.8%)
2 lb - Honey Malt (15.4%)
2 lb - Flaked Oats (15.4%)
1 lb - Biscuit (7.7%)
1 lb - Milk Sugar (7.7%)

HOPS:
1 oz - Cascade (AA 5.7) for 60 min, Type: Leaf/Whole, Use: Boil
1 oz - Cascade (AA 5.7) for 30 min, Type: Leaf/Whole, Use: Boil
1 oz - Cascade (AA 5.7) for 15 min, Type: Leaf/Whole, Use: Boil
5 oz - Cascade (AA 5.7) for 14 days, Type: Leaf/Whole, Use: Dry Hop

MASH STEPS:
1) Infusion, Temp: 154 F, Time: 90 min, Amount: 14.5 qt, Dough-in
2) Infusion, Temp: 168 F, Time: 20 min, Amount: 4 qt, Mash-out
3) Sparge, Temp: 165 F, Time: 90 min, Amount: 20 qt, Sparge

OTHER INGREDIENTS:
0.5 oz - Lime Zest, Time: 5 min, Type: Flavor, Use: Boil
0.5 oz - Lime Zest, Type: Flavor, Use: Secondary

YEAST:
Wyeast - American Ale II 1272
Starter: Yes
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temperature: 60 F - 72 F

PRIMING:
Method: Corn sugar
Amount: .5 cup

Posted in Batch 3, Championship, Steve Cook.

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By ironbrewer – November 25, 2012

Batch 3 Championship Round – Monterey Mess by Stan Hudson



OG 1.051

FG 1.013


67% Belgian pils

20% Belgian pale

13% Honey malt


1.0 oz Cascade 60 min

0.75 oz Cascade 15 min

0.75 oz Cascade 5 min

1.0 oz Lime Peel 5 min


0.5 oz Cascade secondary

1.0 oz Lime Peel secondary


WLP 530

Posted in Batch 3, Championship, Stan Hudson.

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By ironbrewer – November 25, 2012

Batch 3 Championship Round – Toro Loco by Bob Olson

Name:Toro Loco
Style: Cilantro Lime Honey Rye
Batch Size: 5.5g
OG: 1.045
FG: 1.011
ABV: 4.5%

Grist:

6.5# Pilsner
2# Rye
2# Wheat
12oz Honey Malt

Mash at 150F for 60m - Boil 90m

1oz Cascade 60m
.5oz Cascade 15m
2oz Cilantro 5m
5 units Lime Peel 0m
.5oz Cascade 0m

White Labs WLP001 Cal Ale

Secondary
1oz Cascade
1oz Cilantro
2 unit Lime Peel

Posted in Batch 3, Championship, Robert Olson.

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By ironbrewer – November 25, 2012

Batch 3 Championship Round – Summer Honey Wheat by Corey Shoemaker

Recipe: (Iron Brewer) Summer Honey Wheat
Brewer: Corey Shoemaker
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.97 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 8.5 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 70.20 %
Est Mash Efficiency: 70.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt        Name                                     Type      %/IBU        
4.0 oz     Rice Hulls (Briess) (0.0 SRM)            Adjunct   2.2 %        
5 lbs      White Wheat Malt (2.4 SRM)               Grain     44.4 %       
4 lbs      Pale Malt (2 Row) US (2.0 SRM)           Grain     35.6 %       
2 lbs      Honey Malt (25.0 SRM)                    Grain     17.8 %       
0.50 oz    Cascade [5.70 %] - Boil 90.0 min         Hop       11.8 IBUs    
0.50 oz    Cascade [5.70 %] - Boil 20.0 min         Hop       6.7 IBUs     
1.00 tsp   Irish Moss (Boil 15.0 mins)              Fining     -            
0.50 oz    Cascade [5.70 %] - Boil 10.0 min         Hop       4.0 IBUs     
4.00 oz    Lime Peel (Fresh) (Boil 5.0 mins)        Flavor    -            
1.00 oz    Cascade [5.70 %] - Boil 0.0 min          Hop       0.0 IBUs     
1.0 pkg    American Ale II (Wyeast Labs #1272) [124 Yeast     -            


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11 lbs 4.0 oz
----------------------------
Name              Description                 
Mash In           2# of 2-row with all of wheat and add 8 qt of 
                  water to mash at 149.0 F       75 min
Mash In (seperate container) 2# of 2-row with honey malt and add 
                  8 qt of water to mash at 155.0F         75 min
Mix both together and then
Mash Out          Add 9.00 qt of water at 208.7 F        
                  168.0 F       10 min       

Sparge: Fly sparge with 3.55 gal water at 168.0 F
Notes:
------
Mash 2# of 2-row with 2# of Honey malt at 155*F  for 75 minutes and 
mash 2# of 2-row with 5# of wheat malt at 149* F for 75 minutes. Mix 
both mashes together after 75 minutes and raise temp to 165* F for 10 
minutes and then mashout and sparge. Adding 4 oz of key lime zest last 
5 minutes of the boil.

Posted in Batch 3, Championship, Corey Shoemaker.

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By ironbrewer – November 25, 2012

Batch3 Championship Round – Wahoogaarden by Jamey Barlow

Wahoogaarden (White IPA)
Brewer: Jamey Barlow
Iron Brewer Championship Round 2012

Projected:
OG: 1.060
FG: 1.012

Mash: 154F 60 minutes
IBUs: 50
SRM: 5.3
ABV: 6.1%

Grain Bill:
6 lbs Pilsner Malt
3 lbs Wheat malt
2 lbs White Wheat
0.5 lbs Honey Malt

Boil (90 min):
60 min
1 oz Magnum

10 min
0.5 oz Centennial
0.5 oz Cascade

5 min
2 oz Fresh Key Lime Peel
0.4 oz Fresh Coriander
0.25 oz Fresh Chamomile
1 oz Coriander

Flame Out
0.5 oz Centennial
0.5 oz Cascade

Dry Hop
2.0 oz Cascade Dry hop

Ferment: 68F
WLP400 Wit Ale Yeast

Posted in Batch 3, Championship.

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By ironbrewer – November 25, 2012