IRON BREWER

Batch 2 Championship Round Recipe – Ace WeizenRyemer by Amy Gentry

ironbrewer — Fri, 09 Sep 2011 13:00:41 +0000

For the Championship round the winner of round 6, Amy, will be brewing a Weizen beer. Here is her recipe:

Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.069 SG
Estimated Color: 74.2 SRM
Estimated IBU: 91.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU
1 lbs         Rice Hulls (0.0 SRM)                      Adjunct      7.14 %
6 lbs         Pale Malt (2 Row) US (2.0 SRM)            Grain        42.86 %
2 lbs 8.0 oz  Chocolate Wheat Malt (550.0 SRM)          Grain        17.86 %
2 lbs 8.0 oz  White Wheat Malt (2.4 SRM)                Grain        17.86 %
1 lbs         Rye Malt (4.7 SRM)                        Grain        7.14 %
1 lbs         Rye, Crystal (90.0 SRM)                   Grain        7.14 %
1.00 oz       Warrior [15.00 %]  (60 min)               Hops         47.4 IBU
1.00 oz       Sorachi Ace  [15.10 %]  (30 min)          Hops         33.0 IBU
0.50 oz       Sorachi Ace  [15.10 %]  (15 min)          Hops         10.7 IBU
1.00 tbsp     PH 5.2 Stabilizer (Mash 60.0 min)         Misc
5.00 gal      Chesterton, IN                            Water
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)  Yeast-Wheat                

Mash Schedule: MASH
Total Grain Weight: 14.00 lb
----------------------------
MASH
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 4.34 gal of water at 166.0 F    154.0 F
10 min        Step               Add 2.50 gal of water at 180.9 F    163.0 F
10 min        Mash Out           Add 2.00 gal of water at 186.7 F    168.0 F

Batch 2 Championship Round Recipe – Ace WeizenRyemer by Amy Gentry is a post from: IRON BREWER

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Batch 2 Championship Recipe – Hopfen-Roggen-Weiss by Joseph Lemnah

ironbrewer — Fri, 09 Sep 2011 13:00:38 +0000

For the Championship Round, Batch 1 Winner and Defending Iron Brewer champion, Joseph will be brewing a hybrid Weizen beer. Check out his recipe below:

-grist-

9 lbs. American Two Row
5 lbs. Rye Malt
2 lbs. Aromatic Malt

mash 152*f

-hop bill-

0.6 oz. Sorachi Ace   :60   whole leaf
1 oz.   Sorachi Ace   :10   whole leaf
2.5 oz. Sorachi Ace    :0    whole leaf
1 oz.   Sorachi Ace   dry   pellet

-stats-

6 gal.
16.8*P (1.067sg)
6*  SRM
40  IBU

Wyeast 3068

Batch 2 Championship Recipe – Hopfen-Roggen-Weiss by Joseph Lemnah is a post from: IRON BREWER

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Batch 2 Championship Recipe – BS World Series by Bob Olson

ironbrewer — Fri, 09 Sep 2011 13:00:37 +0000

For Batch 2 Championship round Bob, winner of Round 3 will be brewing a Roggen style beer. Check out his recipe:

Batch Size: 5.5g
OG: 1.050
FG: 1.013
ABV: 4.9%

Grist:
7lbs 2-row
3lbs Rye

Mash at 150F

Boil 60m

.75oz Sorachi Ace @60m
.5oz Sorachi Ace @0m

Wyeast 3068

Batch 2 Championship Recipe – BS World Series by Bob Olson is a post from: IRON BREWER

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Batch 2 Championship Recipe – Roggy Road by Blake Jarolim

ironbrewer — Fri, 09 Sep 2011 13:00:32 +0000

For the Championship round Blake, winner of round 5 will be brewing a Roggen style beer. Here is his Recipe:

6 gallons

6.25 lbs Rye Malt
3.5  lbs Munich
3    lbs Pilz
1    lbs C-45
2     oz Chocolate 

1 oz Sorachi Ace 15 min
2 oz Sorachi Ace Dry Hop for 3 days

Wyeast 3068

Mash @ 154, 90min boil

Batch 2 Championship Recipe – Roggy Road by Blake Jarolim is a post from: IRON BREWER

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Batch 2 Championship Round Recipe – Joe Roggen by Chris Hillman

ironbrewer — Fri, 09 Sep 2011 13:00:26 +0000

For the championship round, Round 2 winner, Chris will be brewing a Roggen style beer. Check out his recipe:

Batch Size: 5.50 gal
Boil Size: 6.90 gal
Estimated OG: 1.057 SG
Estimated Color: 15.1 SRM
Estimated IBU: 16.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU
6.50 lb       Rye Malt (4.7 SRM)                        Grain        53.76 %
1.50 lb       Munich Malt (9.0 SRM)                     Grain        12.41 %
1.50 lb       Pale Malt, Maris Otter (3.0 SRM)          Grain        12.41 %
1.50 lb       Vienna Malt (3.5 SRM)                     Grain        12.41 %
0.50 lb       Caramel/Crystal Malt -120L (120.0 SRM)    Grain        4.14 %
0.50 lb       Melanoiden Malt (20.0 SRM)                Grain        4.14 %
1.50 oz       Carafa II (412.0 SRM)                     Grain        0.74 %
0.50 oz       Sorachi Ace [10.50 %]  (30 min)           Hops         13.2 IBU
1.00 oz       Sorachi Ace [10.50 %]  (2 min)            Hops         2.9 IBU
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)  Yeast        1L Starter                

Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 12.09 lb
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time     Name               Description                         Step Temp
20 min        Beta Glucan Rest   Add 15.11 qt of water at 119.0 F    113.0 F
20 min        Protein Rest       Heat to 122.0 F over 2 min          122.0 F
45 min        Saccharification   Heat to 156.0 F over 15 min         156.0 F
10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F       

Notes:
------
Recipe for Iron Brewer championship round. Required ingredients:
 * Rye Malt
 * Weihenstephan yeast
 * Sorachi Ace hops

Roggenbier seemed to be a good fit for the ingredients, and I've wanted to
brew one for some time. The Sorachi Ace will be a bit out of character for
the style, but I think it will be really tasty.

I'll be using rice hulls along with doing a complicated step mash. At over
50% rye the grist will be really gummy. I think the beta glucan rest,
and protein rest will help with lautering, and may improve body and head
retention. Going to do the saccharification rest high at 158F to improve
body in the finished beer. Rye has a tendency to really dry out.

Batch 2 Championship Round Recipe – Joe Roggen by Chris Hillman is a post from: IRON BREWER

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Batch 2 Championship Round Recipe – You’ll Shoot Your Rye Out by Jamey Barlow

ironbrewer — Fri, 09 Sep 2011 13:00:08 +0000

For the Championship Round Round 4 winner, Jamey, will be brewing a Dark Rye Pale Ale. Here is his recipe:

5.5g - Single Step, Batch Sparge

Grain (Mash 153F)
10.00 lbs. American 2-row
3.00 lbs.  Rye Malt
0.75 lbs.  Chocolate Rye
0.75 lbs.  Crystal 60L
0.50 lbs.  Roasted Barley
0.50 lbs   Wheat                

Hops (60 min boil)
1.00 oz.    Horizon         60 min.
1.00 oz.    Sorachi Ace  10 min.
1.00 oz.    Simcoe         10 min.
1.00 oz.    Sorachi Ace   1 min.
0.50 oz.    Willamette      1 min.
0.50 oz.    Simcoe           1 min.
2.00 oz.    Sorachi Ace   Dry Hop

Ferment (66F)
Wyeast 3068 Weihenstephan Weizen (Big Starter)

Batch 2 Championship Round Recipe – You’ll Shoot Your Rye Out by Jamey Barlow is a post from: IRON BREWER

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Batch 2 Championship Round Recipe – Occam’s Razor by Ryan Murphy

ironbrewer — Fri, 09 Sep 2011 13:00:00 +0000

For the Championship round Ryan, winner of round 1 will be brewing a Roggen style beer. Here is his recipe:

OG: 1.042
IBU: 20

Malts:
50% - Pilsner
25% - Vienna Malt
25% - Rye Malt

Mash:
Single Decoction
1.	Beta-Glucan Rest – 112F	(20 minutes)
2.	Saccrification I – 150F	(90 minutes)

Hops:
FWH – 15 IBU Sorachi Ace
10 Minute – 5 IBU Sorachi Ace 	

Yeast:
Weihenstephan Weizen

Batch 2 Championship Round Recipe – Occam’s Razor by Ryan Murphy is a post from: IRON BREWER

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Batch 2 Championship Round Required Ingredients

ironbrewer — Thu, 08 Sep 2011 20:57:22 +0000

The Championship round of BATCH #2 of IRON BREWER! The 7 participants in this round will have 3 ingredients they must use to complete a beer. There is no predefined style or method, only that it must be an Ale or Lager (no Braggots, Gruits, Meads, or Wine), completed in 8 weeks and incorporate the 3 ingredients listed below. The winner will be the brewer who best incorporates the 3 ingredients in a quality Homebrew. The winner from this round will be the IRON BREWER

IRON BREWER is sponsored by:

Midwest Homebrewing Supplies

Wyeast Labratories

Micro Matic	Farmhouse Brewing Supply
Brew Your Own

The idea of IRON BREWER is to let the brewers be creative. We are not going to dictate the quantity, method, or how the ingredient is used in the recipe. It is also not meant to be easy and will require thought by the homebrewer how to craft a recipe with these 3 ingredients.

The Ingredients in the Batch #2 Championship Round of IRON BREWER will be:

Timeline:

Podcast Tasting/recording on Oct 21st 2011 8pm EST

The Round winners:

Joseph Lemnah (Batch 1 winner)
Ryan Murphy (Round 1 winner)
Chris Hillman (Round 2 winner)
Bob Olson (Round 3 winner)
Jamey Barlow (Round 4 winner)
Blake Jarolim (Round 5 winner)
Amy Gentry (Round 6 winner)

Batch 2 Championship Round Required Ingredients is a post from: IRON BREWER

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Iron Brewer Batch 1 Champion does Delaware Proud

ironbrewer — Tue, 16 Aug 2011 13:00:51 +0000

A big congratulation goes out to Joseph Lemnah! Joseph won Batch 1 of Iron Brewer with his Loco Roja IPA. He also entered this IPA into the Delaware State Fair homebrew competition, it took home best in style for Category 21 (Spiced/Herb/Vegetable) with a score of 37/50. I know Iron Brewer strives to buck the homogenized columns of BJCP, but it’s awesome to see how great beers can find a home anywhere!

Also be sure to check out his blog for tons of homebrewing tips and recipes. hopfentreader.blogspot.com

Cheers Joseph!

Iron Brewer Batch 1 Champion does Delaware Proud is a post from: IRON BREWER

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Batch 2 Round 6 Recipe – Amy Gentry, It Must Have Been The Roses

ironbrewer — Wed, 27 Jul 2011 14:53:10 +0000

For round 6 Amy will be brewing a Belgian Specialty Ale, It Must Have Been The Roses. Check out her recipe below:

Batch Size: 5.00g
Boil Size:  6.41g
Boil Time:  60 min

Ingredients
Amount  Item
12 lbs  Pale Malt (2 Row) US Briess (2.0 SRM)
2 lbs   Melanoiden Malt (20.0 SRM)
1 lbs   Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc

1.50 oz  Warrior [15.00 %]  (60 min) Hops 64.7 IBU
1.50 oz  Nugget [13.00 %]   (30 min) Hops 43.1 IBU
1.00     Whirlfloc Tablet   (15 min) Misc
2.00 oz  Galena [13.00 %]    (5 min) Hops 14.9 IBU
1.00 tsp Ginger, candied     (5 min) Misc

1.00 oz Rose Hips (Secondary 7.0 days) Misc

5.00 gal Chesterton, IN Water

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.023 SG
Actual Alcohol by Vol: 6.41 %
Bitterness: 122.8 IBU
Est Color: 13.5 SRM

MASH
Total Grain Weight: 15.00 lb
1)Mash in 4.65 gal water temp 161, mash temp 150 for 60 min rest
2)Intermediate addition 2.5 gal water temp 182, mash temp 160 for 10 min rest
3)Mash out 2.5 gal water temp 193, mash temp 168 for 10 min rest
Sparge Temperature: 168.0 F

Batch 2 Round 6 Recipe – Amy Gentry, It Must Have Been The Roses is a post from: IRON BREWER

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