4440

[VonMessa]

As promised, here are a bunch of recipies from the archives.  Some of these will be considered for our flagship brews when I get things rolling on a bigger scale.  Some are 5 gallon, some are for 10 gallons so you can scale accordingly.  I've also included the Alpha acid %'s for the hops I used, so in case your varies, you can also adjust for that.  I use Beer Smith, but any beer repice program should work if you plug the ingredients in.  

I have a single tier system with a March pump (as I have a basement with very low headspace.  I use a 1/2 keg (7.5) gal for the Hot Liquor tank (I have a full keg to replace it, but I'm not finished the sanitary welds, yet) and a full keg for the boil kettle.  I also have 2 rubbermaid coolers I use as mash tuns.  A 12 gallon for 5 gallon batches and a 30 gallon for everything else.  I also have a plate chiller for cooling (a stainless oil cooler that I purchased from DudaDiesel.com) a biodiesel website.  It was half the price for the same damn thing you can get from a homebrew site.

The stand I made is 1-1/2" Cold Rolled tube (1/8" wall thickness)  Welded (and I use the term loosely) by me in my cousin's garage.


http://www.youtube.com/watch?v=uDB-tPbsP5k

[VonMessa]

Recipe: Boot in Your Ass
Brewer: Daniel A. Messa
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal     
Boil Size: 11.45 gal
Estimated OG: 1.060 SG
Estimated Color: 7.1 SRM
Estimated IBU: 44.7 IBU
Brewhouse Efficiency: 57.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
27.00 lb      Pale Malt (6 Row) US (2.0 SRM)            Grain        90.00 %       
2.00 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        6.67 %       
1.00 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        3.33 %       
1.00 oz       Cascade [5.50 %]  (Dry Hop 3 days)        Hops          -           
1.00 oz       Nugget [13.00 %]  (60 min)                Hops         19.8 IBU     
1.50 oz       Cascade [5.50 %]  (60 min)                Hops         12.6 IBU     
1.00 oz       Mt. Hood [6.00 %]  (30 min)               Hops         7.8 IBU       
1.00 oz       Williamette [5.50 %]  (15 min)            Hops         4.6 IBU       
2.00 items    Whirlfloc Tablet (Boil 10.0 min)          Misc                       
1 Pkgs        American Ale (Wyeast Labs #1056) [Starter Yeast-Ale                 


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 30.00 lb
----------------------------
Double Infusion, Light Body
Step Time     Name               Description                         Step Temp     
30 min        Protein Rest       Add 6.75 gal of water at 134.3 F    122.0 F       
30 min        Saccrification     Add 6.00 gal of water at 190.2 F    150.0 F       


Notes:
------
Highly hopped, slightly copper colored American Pale Ale using only american grains, hops and yeast.
Not quite an IPA, but we're not shipping it to India, so who cares?

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[VonMessa]

Recipe: Damn Porter
Brewer: Daniel A. Messa
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (40.0) Smooth tasting complex porter.  Dark, Chocolaty full. A bit on the "robust" side.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal     
Boil Size: 5.72 gal
Estimated OG: 1.066 SG
Estimated Color: 60.0 SRM
Estimated IBU: 28.8 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
8.00 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        59.26 %       
3.00 lb       Chocolate Malt (350.0 SRM)                Grain        22.22 %       
1.50 lb       Munich Malt - 10L (10.0 SRM)              Grain        11.11 %       
1.00 lb       Caramel/Crystal Malt - 10L (10.0 SRM)     Grain        7.41 %       
2.00 oz       Fuggles [4.50 %]  (60 min)                Hops         28.8 IBU     
0.25 tsp      Irish Moss (Boil 10.0 min)                Misc                       
1 Pkgs        Irish Ale (Wyeast Labs #1084)             Yeast-Ale                 


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.50 lb
----------------------------
Single Infusion, Medium Body
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 4.22 gal of water at 168.9 F    154.0 F       
10 min        Mash Out           Add 2.70 gal of water at 194.3 F    168.0 F       


Notes:
------
If you want to get wild, add about a cup or two of your favorite coffee to the boil kettle with about 5 minutes or less left in the boil  (steeping after flame out works well, also)  for an whole other dimension to this brew

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[VonMessa]

Recipe: Helles in a Bucket
Brewer: Daniel A. Messa
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal     
Boil Size: 11.45 gal
Estimated OG: 1.049 SG
Estimated Color: 5.2 SRM
Estimated IBU: 20.7 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
17.00 lb      Pilsner (2 Row) Ger (2.0 SRM)             Grain        77.27 %       
2.00 lb       Munich Malt (9.0 SRM)                     Grain        9.09 %       
2.00 lb       Vienna Malt (3.5 SRM)                     Grain        9.09 %       
1.00 lb       Carafoam (2.0 SRM)                        Grain        4.55 %       
0.50 oz       Cascade [5.50 %]  (60 min) (First Wort HopHops         5.6 IBU       
1.25 oz       Tettnang [5.50 %]  (60 min)               Hops         12.7 IBU     
0.50 oz       Cascade [5.50 %]  (15 min)                Hops         2.5 IBU       
0.50 oz       Cascade [5.50 %]  (1 min) (Aroma Hop-SteepHops          -           
1.00 tsp      Irish Moss (Boil 10.0 min)                Misc                       
1.00 tsp      Yeast Nutrient (Boil 15.0 min)            Misc                       
2.00 items    Whirlfloc Tablet (Boil 10.0 min)          Misc                       


Mash Schedule: Decoction Mash, Triple, Lager
Total Grain Weight: 22.00 lb
----------------------------
Decoction Mash, Triple, Lager
Step Time     Name               Description                         Step Temp     
15 min        Dough-In           Add 4.95 gal of water at 70.0 F     70.0 F       
20 min        Acid Rest          Add 3.44 gal of water at 169.0 F    105.0 F       
10 min        Protein Rest       Decoct 1.66 gal of mash and boil it 122.0 F       
20 min        Dextrinization RestDecoct 3.84 gal of mash and boil it 155.0 F       
5 min         Mash Out           Decoct 2.75 gal of mash and boil it 170.0 F       


Notes:
------
Traditional Helles (Light) beer.  Just like the Hofbrauhaus.  (OK maybe not EXACTLY like it but a damn good quaffing beer, best tasted out of a 1 liter stein)

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[VonMessa]

Recipe: My bellybutton Bass Clone
Brewer: Daniel A. Messa
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal     
Boil Size: 6.82 gal
Estimated OG: 1.056 SG
Estimated Color: 10.8 SRM
Estimated IBU: 41.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
9.00 lb       Pale Malt (2 Row) UK (3.0 SRM)            Grain        81.82 %       
1.00 lb       Caramel/Crystal Malt - 60L (60.0 SRM)     Grain        9.09 %       
1.00 oz       Northern Brewer [8.50 %]  (60 min)        Hops         29.5 IBU     
1.00 oz       Fuggles [4.50 %]  (30 min)                Hops         12.0 IBU     
0.50 oz       Fuggles [4.50 %]  (15 min) (Aroma Hop-SteeHops          -           
0.25 tsp      Irish Moss (Boil 10.0 min)                Misc                       
1.00 lb       Dememera Sugar (2.0 SRM)                  Sugar        9.09 %       
1 Pkgs        London Ale (Wyeast Labs #1028)            Yeast-Ale                 


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 10.00 lb
----------------------------
Double Infusion, Medium Body
Step Time     Name               Description                         Step Temp     
30 min        Protein Rest       Add 2.25 gal of water at 132.1 F    122.0 F       
30 min        Saccrification     Add 2.00 gal of water at 197.3 F    154.0 F       
10 min        Mash Out           Add 1.75 gal of water at 205.6 F    168.0 F       


Notes:
------


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[VonMessa]

Recipe: Pot 'O Black Gold
Brewer: Daniel A. Messa
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal     
Boil Size: 5.72 gal
Estimated OG: 1.048 SG
Estimated Color: 26.2 SRM
Estimated IBU: 32.3 IBU
Brewhouse Efficiency: 67.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
8.00 lb       Pale Malt (2 Row) UK (3.0 SRM)            Grain        76.19 %       
1.50 lb       Barley, Flaked (1.7 SRM)                  Grain        14.29 %       
1.00 lb       Roasted Barley (300.0 SRM)                Grain        9.52 %       
1.75 oz       Goldings, East Kent [5.00 %]  (60 min)    Hops         32.3 IBU     
0.25 tsp      Irish Moss (Boil 10.0 min)                Misc                       
1 Pkgs        Irish Ale (Wyeast Labs #1084)             Yeast-Ale                 


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 10.50 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
45 min        Mash In            Add 3.28 gal of water at 173.7 F    158.0 F       


Notes:
------
Simple, no frills Stout

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[VonMessa]

Recipe: Pucker Up !
Brewer: Daniel A. Messa
Asst Brewer:
Style: Berliner Weiss
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal     
Boil Size: 10.66 gal
Estimated OG: 1.031 SG
Estimated Color: 2.7 SRM
Estimated IBU: 6.8 IBU
Brewhouse Efficiency: 67.00 %
Boil Time: 15 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
1.00 lb       Rice Hulls (0.0 SRM)                      Adjunct      7.69 %       
6.00 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        46.15 %       
6.00 lb       Wheat Malt, Ger (2.0 SRM)                 Grain        46.15 %       
1.50 oz       Saaz [4.00 %]  (15 min) (First Wort Hop)  Hops         6.8 IBU       


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 13.00 lb
----------------------------
Double Infusion, Light Body
Step Time     Name               Description                         Step Temp     
30 min        Protein Rest       Add 2.93 gal of water at 132.1 F    122.0 F       
30 min        Saccrification     Add 2.60 gal of water at 187.9 F    150.0 F       


Notes:
------
Lactobacillus Fermentation
Mash as usual, but do not sparge.  Once mash temp is between 90 - 100 deg. F., add about 1 pound of unmashed grain to mash tun and stir. Close lid to keep

heat in. Keep an eye out for lactic acid fermentation.  A white skin will form on top of mash and it will begin to smell horrible (this is good!)  Mash will have a distinct sour smell to it. TASE MASH EVERY FEW HOURS TIL DESIRED SOURNESS IS ACHIEVED! Do not let mash get to where "cotton balls" or "fuzz" forms on top.  Reheat mash to sparge temp (170 deg F.) and Sparge as normal.  Boil for 10 or 15 minutes only.  Pitch yeast as normal after fermentation temps are reached. Use a neutral (low ester production) Wheat yeast.
This is a traditional Berliner Weisse.

MAKING THIS BEER IS NOT FOR THE FAINT OF HEART !
 The mash stinks, looks disgusting and yes, you have to taste it along the way until it's as sour as you want it, but if you've ever had one before, you know the end result is completely worth it!


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[VonMessa]

Recipe: Rye Not
Brewer: Daniel A. Messa
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal     
Boil Size: 11.45 gal
Estimated OG: 1.055 SG
Estimated Color: 16.9 SRM
Estimated IBU: 14.9 IBU
Brewhouse Efficiency: 57.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
14.00 lb      Rye Malt (4.7 SRM)                        Grain        48.28 %       
6.00 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        20.69 %       
4.00 lb       Wheat Malt, Ger (2.0 SRM)                 Grain        13.79 %       
2.00 lb       Rye, Flaked (2.0 SRM)                     Grain        6.90 %       
2.00 lb       Wheat, Flaked (1.6 SRM)                   Grain        6.90 %       
1.00 lb       Chocolate Rye Malt (250.0 SRM)            Grain        3.45 %       
1.00 oz       Northern Brewer [8.50 %]  (60 min)        Hops         14.9 IBU     
1.00 oz       Cascade [5.50 %]  (60 min) (Aroma Hop-SteeHops          -           
1.00 oz       Cascade [5.50 %]  (15 min) (Aroma Hop-SteeHops          -           
2.00 lb       Rice Hulls (Mash 60.0 min)                Misc                       
2.00 tsp      Yeast Nutrient (Boil 15.0 min)            Misc                       
2 Pkgs        Bavarian Wheat (Wyeast Labs #3638)        Yeast-Wheat               


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 29.00 lb
----------------------------
Double Infusion, Light Body
Step Time     Name               Description                         Step Temp     
30 min        Protein Rest       Add 6.53 gal of water at 132.1 F    122.0 F       
30 min        Saccrification     Add 5.80 gal of water at 187.9 F    150.0 F       
10 min        Mash Out           Add 5.80 gal of water at 210.3 F    168.0 F       


Notes:
------
MUST USE THE RICE HULLS!
The Rye malt is very stick, and you will most certainly get a stuck  sparge if you do not use them.
A STUCK SPARGE SUCKS!

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[VonMessa]

Recipe: Schmutziger Hund Bock
Brewer: Daniel A. Messa
Asst Brewer:
Style: Traditional Bock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal     
Boil Size: 11.45 gal
Estimated OG: 1.074 SG
Estimated Color: 22.0 SRM
Estimated IBU: 21.8 IBU
Brewhouse Efficiency: 57.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
27.00 lb      Munich Malt Dark (Weyerman) (10.0 SRM)    Grain        76.06 %       
5.00 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        14.08 %       
2.50 lb       Caramel/Crystal Malt - 20L (20.0 SRM)     Grain        7.04 %       
0.50 lb       Acid Malt (3.0 SRM)                       Grain        1.41 %       
0.50 lb       Chocolate Malt (350.0 SRM)                Grain        1.41 %       
3.00 oz       Hallertauer [4.80 %]  (60 min)            Hops         21.8 IBU     
1 Pkgs        Bavarian Lager (Wyeast Labs #2206) [StarteYeast-Lager               


Mash Schedule: Decoction Mash, Triple
Total Grain Weight: 35.50 lb
----------------------------
Decoction Mash, Triple
Step Time     Name               Description                         Step Temp     
45 min        Acid Rest          Add 17.75 gal of water at 97.2 F    95.0 F       
60 min        Protein Rest       Decoct 4.80 gal of mash and boil it 122.0 F       
15 min        Saccharification   Decoct 6.01 gal of mash and boil it 148.0 F       
15 min        Saccharification   Decoct 3.25 gal of mash and boil it 158.0 F       
10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F       


Notes:
------
A traditional Bock, with big teeth and a HUGE 35 pound grain bill
Our best offering for the big beer styles we create.
Traditional decoction mash to extract the full malt flavor and allow the gigantic malt profile to shine on center stage.
German Noble hops used sparingly as to not mask the sweet maltiness.

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[VonMessa]

Recipe: Spampfenführer Hefeweizen
Brewer: Daniel A. Messa
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal     
Boil Size: 11.45 gal
Estimated OG: 1.054 SG
Estimated Color: 4.3 SRM
Estimated IBU: 10.6 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
12.00 lb      Wheat Malt, Ger (2.0 SRM)                 Grain        50.00 %       
8.00 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        33.33 %       
2.00 lb       Barley, Flaked (1.7 SRM)                  Grain        8.33 %       
2.00 lb       Wheat, Flaked (1.6 SRM)                   Grain        8.33 %       
1.00 oz       Mt. Hood [6.00 %]  (60 min)               Hops         10.6 IBU     
2.00 lb       Rice Hulls (Mash 60.0 min)                Misc                       
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068) [Yeast-Wheat               


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 24.00 lb
----------------------------
Double Infusion, Light Body
Step Time     Name               Description                         Step Temp     
30 min        Protein Rest       Add 5.52 gal of water at 137.8 F    125.0 F       
30 min        Saccrification     Add 4.80 gal of water at 193.9 F    153.0 F       
10 min        Mash Out           Add 4.80 gal of water at 205.4 F    168.0 F       


Notes:
------
Our best and favorite summer beer to brew.  Decided to use an infusion mash instead of a traditional decoction because it was as hot as hell when we first created this brew. 
Best conditioned in bottles, and don't forget to roll the bottle first to get that last bit of yeast into the glass!
Lightly hopped, as to not mask the wonderful esters and yeast flavors.
Reccomend drinking by the liter für Gesundheit.
Ein Prosit!!!

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[4440]

Von,  Thank you very much

 

[Husky01]

Looks like race nights just got a little more exciting