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. Also, the winner from this round will advance into the Championship Round.
IRON BREWER™ Round 6 is sponsored by:
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 #3 round 6 of IRON BREWER™ will be:
- Smoked Malt
- Dark Belgian Candi Sugar
- Sterling Hops
Timeline:
- Participants notified via email by Aug 17th 2012
- Recipe and Bio sent submitted by Aug 23rd 2012
- Beer received by all participants by Oct 11th 2012
- Live Podcast Tasting/recording on WED Oct 17rd 2012 8:30-9:30pm EST
Posted in Batch 3, Recipes, Round 6.
By ironbrewer
– September 25, 2012
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 14.48 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.25 gal
Estimated OG: 1.060 SG
Estimated Color: 19.6 SRM
Estimated IBU: 59.8 IBUs
Brewhouse Efficiency: 86.00 %
Est Mash Efficiency: 94.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type %/IBU
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.2 %
3 lbs Smoked Malt (9.0 SRM) Grain 14.3 %
1 lbs Special B Malt (180.0 SRM) Grain 4.8 %
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 4.8 %
3.00 oz Sterling [7.50 %] - Boil 35.0 min Hop 29.6 IBUs
3.00 oz Sterling [7.50 %] - Boil 20.0 min Hop 21.6 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining
2.00 oz Sterling [7.50 %] - Boil 10.0 min Hop 8.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
3.00 oz cherry wood chips (Secondary 10.0 days) Flavor
1.00 oz Citra [12.00 %] - Dry Hop 10.0 Days Hop 0.0 IBUs
0.43 oz Saaz [4.00 %] - Dry Hop 10.0 Days Hop 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21 lbs
----------------------------
Name Description Temperat Step Time
Mash In Add 29.00 qt of water at 162.0 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (2.89gal, 7.74gal) of 168.0 F water
Posted in Batch 3, Mathieu Gascon, Recipes, Round 6.
By ironbrewer
– September 25, 2012
Post Boil Volume: 5.5 Gal
OG: 1.060
FG: 1.013
ABV: 6.1%
IBU: 24
SRM: 22
Fermentables:
8# Belgian Pilsner
1# Munich
1# Special B
1# Wheat malt
0.5# Belgian dark candy sugar
0.5# Palm Sugar
0.5# smoked malt
Hops
0.75oz Sterling pellets 5.7% (60min)
0.75oz Sterling pellets 5.7% (20min)
0.5oz Sterling pellets 5.7% (5min)
Single Infusion mash at 149F. Used WLP530 Belgian yeast
(1.5L Starter). Started fermentation at 64F and finished
at 75F.
Posted in Arturo Ruiz, Batch 3, Recipes, Round 6.
By ironbrewer
– September 25, 2012
Boil Size: 7.97 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.072 SG
Estimated Color: 16.4 SRM
Estimated IBU: 20.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type %/IBU
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 70.2 %
2 lbs Smoked Malt (9.0 SRM) Grain 14.0 %
12.0 oz Munich 10L (Briess) (10.0 SRM) Grain 5.3 %
12.0 oz Candi Sugar, Dark (180.0 SRM) Sugar 5.3 %
12.0 oz Cane (Beet) Sugar (0.0 SRM) Sugar 5.3 %
0.80 oz Sterling [7.50 %] - Boil 60.0 min Hop 20.7 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [1 Yeast
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 4.0 oz
----------------------------
Name
Description Step Temperat Step Time
Mash In Add 17.94 qt of water at 162.8 F 149.0 F 90 min
Sparge: Fly sparge with 5.52 gal water at 168.0 F
Posted in Batch 3, Corey Shoemaker, Recipes, Round 6.
By ironbrewer
– September 25, 2012
Polish-style Groziskie [7 gallons partial mash]
Adjust brewing liquor to Grodziskie water spec
3# Belgian Pilsner Malt (Home-smoked over cherrywood)
2# Weyermann Wheat Malt (Home-smoked over cherrywood)
3# Belgian Pilsner (Home-smoked over cherrywood)
8oz Flaked Red Wheat
30 min @ 100.4*F
60 min @ 125.6*F
30 min @ 150.0*F
30 min @ 167.0*F
4gal sparge @ 167*F
120 min boil
0.5oz Sterling hops @ 105 min remaining
4# Wheat Malt Extract @ 30 min remaining
0.6oz Sterling hops @ 20 min remaining
2 whirlfloc tablets @ 15 min remaining
0.2oz Sterling hops @ 5 min remaining
8oz Dark Candi Sugar @ 2 min remaining
Pitch SafAle US-05 in 1gal starter 3 days @ 58*F.
Rack off trub, ferment 2 weeks @ 58*F.
Bottle condition to max allowable per bottle (ideally 4 vols of CO2) for 5 weeks @ 58*F.
Posted in B. Gibson, Batch 3, Recipes, Round 6.
By ironbrewer
– September 25, 2012
Style: Robust Porter
TYPE: All Grain
Taste: (30.0) using 2 lbs of smoked pale malt. smoking it
with applewood from the back yard.
Recipe Specifications
--------------------------
Boil Size: 7.78 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 7.00 gal
Bottling Volume: 7.00 gal
Estimated OG: 1.070 SG
Estimated Color: 40.0 SRM
Estimated IBU: 28.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type %/IBU
12 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 64.9 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 10.8 %
1 lbs 4.0 oz Oats, Malted (1.0 SRM) Grain 6.8 %
1 lbs Special B Malt (180.0 SRM) Grain 5.4 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 4.1 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 2.7 %
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.4 %
0.75 oz Fuggles [4.50 %] - Boil 60.0 min Hop 8.1 IBUs
1.50 oz Sterling [7.50 %] - Boil 30.0 min Hop 20.8 IBUs
1.50 oz Mt. Hood [6.00 %] - Boil 0.0 min Hop 0.0 IBUs
1.0 pkg Abbey IV Ale Yeast (White Labs #WLP540) Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.88 qt of water at 163.7 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (0.52gal, 3.89gal) of 168.0 F water
Posted in Batch 3, Matt Hughes, Recipes, Round 6.
By ironbrewer
– September 25, 2012
5gls All grain
Target OG 1.064
8.5lbs Two Row malt
2.5 lbs cherrywood smoked malt
.5 lbs Aromatic
.5 lbs Caramunich
.5 lbs Special B
1.5oz Sterling Hops - 60 minutes
12oz Belgian Dark candy sugar 10minutes
WLP500 Trappist yeast
Ferment 7-10 days at 71 degrees
Secondary 14 days on 5lbs mission figs (roasted)
Posted in Batch 3, Recipes, Ross Macumber, Round 6.
By ironbrewer
– September 25, 2012
I am currently finishing my degree in chemistry at WVU and I have been brewing for nearly 3 years now. I started brewing when I was 19 years old, just a sophomore in college. Now, I am brewing all grain and even writing my final capstone on the chemistry of the boil. I started what I call “Thieu’s Brew” nearly 1 year ago with the help of my Fiancé, Heather. She supports and helps me every step of the way. With her studio art background, we are able to come up with designs and ideas for what will someday become my brewery. She bought me my first IPA and now supports my every expansion. Ever since my first batch, my life has revolved around my beer…did I say that wrong?
Posted in Batch 3, Brewers, Mathieu Gascon, Round 6.
By ironbrewer
– September 25, 2012
I started brewing 2 years ago, my first brew was an IPA kit that I acquired at my local shop. I was really just trying it out and in the back of my mind I was ready for a complete disaster. It turned out fine and since then I got hooked into brewing. I have brewed about 35 batches since and have slowly been taking over our garage. I tend to brew wits, IPAs, weizens mainly but I try to get out of my comfort zone at least every few brews. This is my first iron brewer, I heard about this a few months ago and thought it was a great idea. I am really looking forward to the whole experience.
Posted in Arturo Ruiz, Batch 3, Brewers, Round 6.
By ironbrewer
– September 25, 2012
My name is Corey Shoemaker and I live in the Pacific Northwest. I served in the Navy for 20 years and have since retired. I have been brewing since November 2007. I was introduced to home brewing by tasting an apricot amber from a friend of mine and I served with some friends that brewed. I started brewing with a kit, moved to partial mash and then finally to all-grain about a year and half ago. I grow my own hops and have entered a couple of other competitions and get pretty good reviews for what I have entered. I really do not have an all-time favorite type of beer, but if I like it; I try to create my own and brew it. I create almost all of my own recipes and have only brewed one clone. I belong to a couple of great brewclubs that not only enjoy the rewards of a great beer, but also provide some great advice for questions of budding brewer. With the support of friends and an awesome LHBS, I look forward to creating a great beer and trying some others.
Posted in Batch 3, Brewers, Corey Shoemaker, Round 6.
By ironbrewer
– September 25, 2012
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