#015 Boulevard Brewery Tank 7

#015 Tank 7

Saison

Type: All Grain	Date: 7/2/2011
Batch Size (fermenter): 5.00 gal	Brewer: Jeremiah
Boil Size: 4.57 gal	Asst Brewer: Boulevard Brewery - Steven Pauwels
Boil Time: 60 min	Equipment: J's Single Tier Keg Brewery
End of Boil Volume 3.22 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal	Est Mash Efficiency 73.4 %
Fermentation: Tank 7	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 9 lbs 7.2 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 69.7 % 2 lbs 11.2 oz Corn, Flaked (1.3 SRM) Grain 2 19.9 % 1 lbs 6.4 oz White Wheat Malt (2.4 SRM) Grain 3 10.3 % 0.94 oz Magnum [16.00 %] - Boil 60.0 min Hop 4 38.7 IBUs 1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.072 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.4 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 38.7 IBUs	Calories: 151.6 kcal/12oz
Est Color: 4.5 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 13 lbs 8.8 oz
Sparge Water: 0.09 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 16.94 qt of water at 163.7 F 152.0 F 60 min Mash Out Add 9.48 qt of water at 200.7 F 168.0 F 10 min
Sparge Step: Fly sparge with 0.09 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.6
Pressure/Weight: 16.06 PSI	Carbonation Used: Keg with 16.06 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 7.00 days
Fermentation: Tank 7	Storage Temperature: 65.0 F
Notes
Created with BeerSmith

STONE Levitation Ale Recipe

I am very impressed at how balanced this beer is.

A - Poured this beer into a glass, copper brown red ale. Held a nice head that hung in there till the end.

S - A hoppy aroma that carried a nice malt backbone.

T - The smell and taste are well matched with this beer. A great introduction to STONE 

M - Great body for a Red, I'm still impressed with how smooth and clean this beer is.

D - I would consider this a nice year around option. Big enough flavor for winter and light enough alcohol for summer (4.4% ABV).




I found this: Stone Levitation Ale Clone Recipe

Stone Arrogant Bastard Clone

Stone Arrogant Bastard Clone

It was a miss, but I would imagine it to be a good beer considering who brewed it (Tasty).

ROGUE HAZELNUT BROWN CLONE

From BYO Clones:

5GAL/ Partial Mash
OG=1.056 FG=1.014
IBUs=33 SRM=32 ABV=5.7

1.75 lbs Coopers Light DME
3.3 lbs. Coopers Light LME (late addition)
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz Crystal Malt (75)
5.6 oz Crystal Malt (120)
3.8 oz Pale Chocolate Malt

7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss

WLP001 or Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring

Steep Grains in 6.3 qts at 154 for 30 min Sparge at 170 with 3.2 qts. Add water to make 3 Gal stir in DME and boil

Add Perle at 60, Saaz at 30, LME and Irish Moss at 15 min

Ferment at 60 degrees for 1 week, add Hazelnut flavor to secondary.

AG Version

Mash 8.25 lbs Pale Malt with specialty malts in 15 qts of water at 153 for 45 min.
Sparge at 170 with enough to collect 6.5 gals. Boil for 90 min and use hopping and fermentation schedule above.

Hope that helps, this is next on my list after my Arrogant Bastard Clone this weekend!

Bells Two Hearted IPA clone

BrewGod
Brewing Apprentice

Just found this recipe and thought I would share it. I am thinking about making this my next brew and my first all grain brew.


All Grain Recipe - Bells Two Hearted IPA
::: 1.064/1.012 (5.5 Gal)
Grain Bill (75% Efficiency assumed)
10 lbs. - 2 Row Pale Malt
2 lb. - Vienna Malt
1/2 lb. - Caramel/Crystal Malt (15L)
1/2 lb. - CaraPils

Hop Schedule (47 IBU)
1/2 oz. - Centennial (60 min.)
1/2 oz. - Centennial (45 min.)
1/2 oz. - Centennial (30 min.)
1/2 oz. - Centennial (15 min.)
1/2 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)
*optional*
If you like a bit more hop, use 1/2 oz of Centennial as a First Wort Hop addition

Yeast
Wyeast American Ale II Yeast (#1272) - 1800 ml starter

Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°

Notes
Let this one clear nicely, drink fresh.

ROGUE HAZELNUT BROWN NECTAR CLONE

Hazelnut Brown Nectar Clone

8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001

1/8 oz. Northwestern Extract Hazelnut Flavoring

Mash at 154 F for 60 min.

Add extract at kegging.

I guess they used to use extract from Stearns & Lehman but now use Northwestern. I don't know how dedicated you are to cloning it exactly but if you go the Northwestern website they will provide samples for $5 plus shipping unless you can convince them you're a commercial business and then they'll give it to you for free.

http://www.nwextract.com/
http://www.nwextract.com/ales.html#hazelnut

Thanks FirePitBrew

DOGFISH 60 MINUTE IPA CLONE

E-mail PM June 15, 2007, 11:17 am

Registered: Oct/26/06
Posts: 938

dartgod
Brewer

60 Minute IPA Clone
( Dogfish Head)
( 5 gallons/19L)
OG= 1.064 FG 1.019
IBU= 60 SRM= 6 ABV= 5.8%

Ingredients
12lb. 15 oz. ( 5.86kg) 2-Row Pale Malt
6.4 oz. (.18kg) Thomas Fawcett Amber Malt
.7 oz/20g Warrior Hops (60-35 minutes)
.28 oz./7g Simcoe Hops (35-25 minutes)
.7 oz./20g Palisade Hops (25-0 minutes)
1 tsp. Irish Moss (15 minutes)
.7 oz./20g Palisade Hops (whirlpool)
.59 oz./17g Amarillo Hops (dryhop)
.59 oz./17g Simcoe Hops (dryhop)
.59 oz./17g Glacier Hops (dryhop)
Wyeast 1187 (Ringwood Ale) or other English Yeast
1.5 qt. starter @ SG 1.030
7/8 cup corn sugar priming

Mash @152 for 60 minutes
Hop with a continuous stream of Warrior hops at a rate of .28 oz. per 10 minutes
you should run out with 35 minutes left
Simcoe till 25 minutes left
Palisade till flameout
Add whirlpool hops end of boil
Cool....aerate...pitch yeast
Ferment @71 and towards the end of fermentation and slowly raise to 74
Hold for 3 days
cool to 68 and add dry hops for 2 weeks
Bottle (I would say to condition for 4 weeks at 70 but I know you
won't be able to do this)
Extract version ( for hop utilization purpose you'll need to boil at least 3.5 gallons)
Steep 1.5 lbs Pale Malt and 6.4 oz.Thomas Fawcett Amber Malt
in 2.25 qts @152 for 45 minutes....rinse with 1 qt 170 water
Bring 4 gallons to a boil
4 lbs.Muntons Light DME ( Entire Boil)
3.3 lbs Muntons LME ( turn off heat and add with 15 minutes left, bring
back to a boil.).....add irish moss and after boil cool and add water to make
5 gallons.....ferment like the all-grain recipe

NOTES: I talked to Jonathan Plise from MoreBeer and he said Dogfish Head used
English Ale Yeast, not Ringwood.........
You will also have a really hard time trying to find Palisade Hops....I don't
even think that they are available to homebrewer's in pellet form (let me know if
you find them in pellets) You will have to order them in plug form which is also
hard to find......The Grape and Granary special ordered them for me and have them
in stock now...... the grape.net . Last year when I made mine I used Cascade in
place of the Palisade and it came out real good. This year I made it with Palisade
and there is not much difference. I also used plugs for all varieties. Remember you
will have to add about 10% more when using plugs.
If you make this beer right you will never be able to tell the difference between it and
the real thing......this is a very good recipe, just remember to keep the hopping rate
steady and even....a few plinks of hops at time is how I did it and make sure you
have everything ready because you will be busy during the entire boil........
If you want to buy the March/April 2006 back issue of Brew Your Own it has instructions
on how to make a continuous wort hopper....The Zopinator......and the recipes.

Thanks Dartgod!

FLOSSMOOR STATION PULLMAN BROWN CLONE

coming soon

Moose Drool CLONE Recipe

Big Sky Brewery

American Brown Ale Style

Mash 154^
70% eff.
15% evap. rate
7.27 pre-boil
70 min boil

87%_10.8 lbs_Dom. Pale 2 Row Pale
10%_1.25 lbs_Crystal 80 (gives Caramel Sweetness)
2.8%_5.5 oz_Chocolate (Too much could give a tannic)
.2%_14 grams_Black (pat?)

Fuller's Yeast Strain
WYEAST
WLP 002 (English Ale)

Starting Gravity 1.052

Ferment @ 60-66-67^ (you can move to a warmer temp during the last few days to get a
cleaner taste and move away from the diacetal sp?)

IBU 26
SRM 38
ABV 5.1%
60 min_1.4 oz_Kent Goldings - bittering hops = 27 ibu
10 min_0.6 oz / 17 grams_Willamette
00 min_0.6 oz / 17 grams_Liberty