This temp sticky (until we find a better home) will be for all our past club recipes that I could find from our old forum.

Please only post recipes here.  This thread is not for conversations.  Posts other than recipes will be deleted.



Make sure to post your recipe to the Recipe database. Let me know and I'll link to it here. Please help if you can fill in any missing spots or make corrections.

2016
Oatmeal Pale

2015
It'sh Scotishish
Double Session Imperial Black IPA
Bitter
Flaccid Baby Dicks
Jewlius
Oyster Stout
Josh's Cream
Alt
Hoppy Pale Off-brew

2014
It's Overfest
Take 2 Big Bananas
Am Brown Hop Hole
Weizenbock
RIS

2013
Hops a Lot RyePA
MC Brown Wet Run
Robbie's English Brown
Slutty Sister-in-law IPA
Ball Lick Porter

2012
Choc Oatmeal Stout
Holiday Ale
Double Dagger
Dry Stout

2011
Pale Ale
American Octoberfest
Jeff's A&P Ale

2010
Oktoberfest
Fridge IPA
Golden Promise Tripel

2009


2008
Schwarzweizen

2007
India Brown Ale
Multicultural Wheat
JD Dark Knight (Barrel)

2006
Liberty Lager
Tarnished Armor
Old Castle Brown



When? and "Other"
White Birches Steinbier
Big Banana
Pyramid Hefe
Knight Porter
Fomhoire Celtic Red
Double Dagger (original)
Coo Coo Knight Stout
Peasant Bitter
Double Vision
Poor Richard
Wheatnik (DoppelWiezen)
L'Eau De Chien (Hop Dogs)
Bruce Stott's Schwarzbeir (Hop Dogs)
Von's Ryewine (original)[/size

Jeez, I don't want to lose this from the previous forum!

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I was "talking" to this other homebrewer about dryhopping techniques and he said to look up the Firestone Walker guy.

So I'm posting a few links to articles:

http://www.mashtunjournal.org/2013/08/inte...restone-walker/

http://handsonbrewing.com/dry-hopping-the-proper-way/

https://byo.com/component/k2/item/2808-hop-stands

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credentials: After college Matt started working in the lab of the Kalamazoo Spice Extraction Company, and he was soon sent over to Chicago’s Siebel Institute, where he continued his education in organic chemistry.

(matt) described a process where the hops were introduced in the primary fermenter and allowed only a specific contact time before being racked off. He stated that the action of fermentation was needed to “scrub” some of the undesirable flavors from the hops and leave the fresh hop character that was desired.

As soon as the head of the primary fermentation starts to crash, this is the time to dry hop. (approx 3-4 into fermentation)

About twice a day, swirl the fermenter to mix up the hops and help submerge them.

After 3 full days, no more, no less, rack the beer into a secondary fermenter (or dump the trub)


Considerations from a different hop idustry slide:
Selection of best (new crop year) aroma varieties
–Blending hops for consistency and complexity

Yeast Activity
–Rousing with CO2 to help control DO and mix

Temperature Considerations (warm or cold?)
–Extraction better at elevated temperatures

Emphasis on low dissolved oxygen (DO)

Removal of yeast plug prior to dry hopping

Contact time
–Short contact time (3-4 days) vs. Long contact time (4-14days)

Sanitary technique


whirlpool: This allows the hops added at flameout a period to release their essential oils into the wort, while minimizing the vaporization of these essential oils.

Alpha acids will continue to isomerize after flameout until the temperature of the wort reaches about 175

For some reason, the old forum just quit working.  I tried my best to fix it, and it almost worked, but no such luck.

This is a new version of the old software, freshly installed.   And then customized a bit.   Let's see how this goes...