Burton Ale 1 All Grain Brad Smith 18.92716800 20.81988500 60 72.0 Goldings, East Kent 1 United Kingdom 5.50 0.0283500 Boil Used For: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale Aroma
Pellet
3.50 35.0 1.00 oz 1.00 oz 60 min Northern Brewer 1 Germany 7.50 0.0141750 Boil Also called Hallertauer Northern Brewers Use for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitute: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, Both
Pellet
4.00 35.0 0.50 oz 0.50 oz 60 min Fuggles 1 United Kingdom 5.00 0.0141750 Boil Used For: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale Aroma
Pellet
2.00 35.0 0.50 oz 0.50 oz 2 min Fuggles 1 United Kingdom 4.50 0.0212620 Dry Hop Used For: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale Aroma
Pellet
2.00 35.0 0.75 oz 0.75 oz 3 days Pale Malt (2 Row) UK 1 Grain 3.628736 78.0 2.5 FALSE United Kingdom Base malt for all English beer styles Lower diastatic power than American 2 Row Pale Malt 1.5 4.0 45.0 10.1 100.0 FALSE 0.000 8.00 lb 8.00 lb 1.036 2.5 SRM Caramel/Crystal Malt - 20L 1 Grain 0.453592 75.0 20.0 FALSE US Adds body, color and improves head retention. Also called "Crystal" malt. 1.5 4.0 0.0 13.2 20.0 FALSE 0.000 1.00 lb 1.00 lb 1.035 20.0 SRM Brown Sugar, Light 1 Sugar 0.453592 100.0 8.0 FALSE US Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. - - - - 10.0 FALSE 0.000 1.00 lb 1.00 lb 1.046 8.0 SRM Irish Moss 1 Fining Boil 0.001232 FALSE Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.25 tsp 0.00 tsp 10.0 min 5.00 gal Polyclar 1 Fining Secondary 0.007393 FALSE Chill Haze Plastic powder that reduces chill haze by removing tannins and proteins. Add to secondary after yeast has settled. Amounts vary by manufacturer -- check instructions before adding. Do not boil. 0.25 oz 0.00 oz 1.0 days 5.00 gal Burton Ale 1 Ale
Liquid
0.0350130 FALSE White Labs WLP023 20.0000 22.7778 Medium 72.0 Burton-on-trent yeast produces a complex character. Flavors include apple, pear, and clover honey. All English styles including Pale Ale, IPA, Porter, Stout and Bitters. 5 0 FALSE 35 ml 68.0 F 73.0 F 0 Pkgs 7/6/2003 Burton On Trent, UK 1 18.927168 295.0 300.0 725.0 25.0 55.0 45.0 8.0 Distinctive pale ales strongly hopped. Very hard water accentuates the hops flavor. Example: Bass Ale 5.00 gal Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) 1 22.70566900 18.927168 18.92716800 1.814368 0.300 0.00000000 0.94635800 9.0 60.0 FALSE 0.94635800 0.00000000 100.0 Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes. 6.00 gal 5.00 gal 5.00 gal 4.00 lb 0.00 gal 0.25 gal 0.25 gal 0.00 gal Single Infusion, Full Body 1 22.22222200 22.22222200 75.55555600 5.4 1.81436800 0.30000000 FALSE 72.0 F 72.0 168.0 F 4.00 lb Mash In 1 Infusion 10.646532 45 70.00000000 2 70.00000000 Add 11.25 qt of water at 170.5 F 1.25 0.00 qt 170.5 F DISPLAY_STEP_TEMP 11.25 qt Mash Out 1 Infusion 6.813780 10 75.55555600 2 75.55555600 Add 7.20 qt of water at 185.9 F 2.05 0.00 qt 185.9 F DISPLAY_STEP_TEMP 7.20 qt A smooth tasting pale ale -- full in body and a great long lasting head. Another great beer to stock -- favorite with guests. Make's a great black and tan when combined with light bodied Irish stout. 38.0 1.05400000 1.01500000 2.4 2 4 20.000 7 20.000 0 14.0 11.111 12 PSI 4/6/2003 1.056 SG 1.015 SG 7.0 SRM 32.4 IBU Tinseth 5.3 % 5.1 % 69.7 % 242 cal/pint 5.00 gal 5.50 gal 1.054 SG 1.015 SG 68.0 F 68.0 F 68.0 F 52.0 F Dry Stout 1 All Grain Brad Smith 18.92716800 20.81988500 60 72.0 Goldings, East Kent 1 United Kingdom 5.00 0.0637860 Boil Used For: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale Aroma
Pellet
3.50 35.0 2.25 oz 2.25 oz 60 min Pale Malt (2 Row) UK 1 Grain 2.267960 78.0 2.5 FALSE United Kingdom Base malt for all English beer styles Lower diastatic power than American 2 Row Pale Malt 1.5 4.0 45.0 10.1 100.0 FALSE 0.000 5.00 lb 5.00 lb 1.036 2.5 SRM Barley, Flaked 1 Grain 0.907184 70.0 1.7 FALSE US Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. 1.5 9.0 0.0 13.5 20.0 TRUE 0.000 2.00 lb 2.00 lb 1.032 1.7 SRM Black Barley (Stout) 1 Grain 0.453592 55.0 500.0 FALSE US Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley 1.5 5.0 0.0 13.2 10.0 FALSE 0.000 1.00 lb 1.00 lb 1.025 500.0 SRM Irish Moss 1 Fining Boil 0.001232 FALSE Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.25 tsp 0.00 tsp 10.0 min 5.00 gal Gypsum (Calcium Sulfate) 1 Water Agent Mash 0.010000 TRUE Water Agent Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 10.00 gm 0.00 gm 60.0 min 5.00 gal Irish Ale 1 Ale
Liquid
0.1250480 FALSE Wyeast Labs 1084 16.6667 22.2222 Medium 73.0 Dry diacetyl, fruity flavor characteristic of stouts. Full bodied, dry, clean flavor. Irish Dry Stouts, Porter, Scottish Ale, Brown Ale, Imperial Stout, Barley Wine 5 0 FALSE 125 ml 62.0 F 72.0 F 0 Pkgs 7/6/2003 Dublin, Ireland 1 18.927168 115.0 200.0 55.0 19.0 12.0 4.0 8.0 Irish ale water - used for dark, malty strong ales with medium bitterness. Famous for dry stouts. 5.00 gal Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) 1 22.70566900 18.927168 18.92716800 1.814368 0.300 0.00000000 0.94635800 9.0 60.0 FALSE 0.94635800 0.00000000 100.0 Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes. 6.00 gal 5.00 gal 5.00 gal 4.00 lb 0.00 gal 0.25 gal 0.25 gal 0.00 gal Single Infusion, Medium Body 1 22.22222200 22.22222200 75.55555600 5.4 1.81436800 0.30000000 FALSE 72.0 F 72.0 168.0 F 4.00 lb Mash In 1 Infusion 9.463584 60 67.77777800 2 67.77777800 Add 10.00 qt of water at 165.9 F 1.25 0.00 qt 165.9 F DISPLAY_STEP_TEMP 10.00 qt Mash Out 1 Infusion 6.056694 10 75.55555600 2 75.55555600 Add 6.40 qt of water at 193.1 F 2.05 0.00 qt 193.1 F DISPLAY_STEP_TEMP 6.40 qt A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass. One of my favorite stock beers - I always keep a keg on hand. Rich flavored dry Irish Stout that is very simple to make. Perfect every time! 44.0 1.03800000 1.01200000 2.3 2 4 20.000 7 20.000 0 7.0 5.000 - 4/1/2003 1.039 SG 1.010 SG 35.9 SRM 44.2 IBU Tinseth 3.7 % 3.4 % 70.6 % 168 cal/pint 5.00 gal 5.50 gal 1.038 SG 1.012 SG 68.0 F 68.0 F 68.0 F 41.0 F Porter 1 All Grain Brad Smith 18.92716800 18.92716800 60 72.0 Fuggles 1 United Kingdom 4.50 0.0566990 Boil Used For: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale Aroma
Pellet
2.00 35.0 2.00 oz 2.00 oz 60 min Pale Malt (2 Row) Bel 1 Grain 3.628736 80.0 3.2 FALSE Belgium Base malt for all beer styles Higher potential yield than US, English equivalent pale ale malts 1.5 4.0 60.0 10.5 100.0 FALSE 0.000 8.00 lb 8.00 lb 1.037 3.2 SRM Black (Patent) Malt 1 Grain 0.453592 55.0 500.0 FALSE US Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts. 1.5 6.0 0.0 13.2 10.0 FALSE 0.000 1.00 lb 1.00 lb 1.025 500.0 SRM Caramel/Crystal Malt - 10L 1 Grain 0.453592 75.0 10.0 FALSE US Adds body, color and improves head retention. Also called "Crystal" malt. 1.5 4.0 0.0 13.2 20.0 FALSE 0.000 1.00 lb 1.00 lb 1.035 10.0 SRM Chocolate Malt 1 Grain 0.226796 60.0 350.0 FALSE US Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. 1.5 4.0 0.0 13.2 10.0 FALSE 0.000 0.50 lb 0.50 lb 1.028 350.0 SRM Munich Malt - 10L 1 Grain 0.226796 77.0 10.0 FALSE US Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 2.8 5.0 50.0 13.5 80.0 FALSE 0.000 0.50 lb 0.50 lb 1.035 10.0 SRM Irish Moss 1 Fining Boil 0.001232 FALSE Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.25 tsp 0.00 tsp 10.0 min 5.00 gal Gypsum (Calcium Sulfate) 1 Water Agent Mash 0.010000 TRUE Water Agent Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 10.00 gm 0.00 gm 60.0 min 5.00 gal English Ale 1 Ale
Liquid
0.0350130 FALSE White Labs WLP002 18.3333 20.0000 Very High 66.5 Classic ESB strain best for English style milds, bitters, porters and English style stouts. Leaves a clear beer with some residual sweetness. English Pale Ale, ESB, India Pale Ale, Brown Ale, Porter, Sweet Stouts and Strong Ales 5 0 FALSE 35 ml 65.0 F 68.0 F 0 Pkgs 7/6/2003 Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) 1 22.70566900 18.927168 18.92716800 1.814368 0.300 0.00000000 0.94635800 9.0 60.0 FALSE 0.94635800 0.00000000 100.0 Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes. 6.00 gal 5.00 gal 5.00 gal 4.00 lb 0.00 gal 0.25 gal 0.25 gal 0.00 gal Single Infusion, Medium Body 1 22.22222200 22.22222200 75.55555600 5.4 1.81436800 0.30000000 FALSE 72.0 F 72.0 168.0 F 4.00 lb Mash In 1 Infusion 13.012428 60 67.77777800 2 67.77777800 Add 13.75 qt of water at 165.9 F 1.25 0.00 qt 165.9 F DISPLAY_STEP_TEMP 13.75 qt Mash Out 1 Infusion 8.327954 10 75.55555600 2 75.55555600 Add 8.80 qt of water at 193.1 F 2.05 0.00 qt 193.1 F DISPLAY_STEP_TEMP 8.80 qt Smooth tasting complex English porter. A bit on the "robust" side. 40.0 1.05400000 1.01800000 2.3 2 4 20.000 7 20.000 0 28.0 11.111 - 4/16/2003 1.056 SG 1.018 SG 44.9 SRM 29.5 IBU Tinseth 4.9 % 4.7 % 70.0 % 244 cal/pint 5.00 gal 5.00 gal 1.054 SG 1.018 SG 68.0 F 68.0 F 68.0 F 52.0 F Wit 1 All Grain Brad Smith 19.68425500 19.68425500 60 75.0 Goldings, East Kent 1 United Kingdom 5.00 0.0283500 Boil Used For: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale Aroma
Pellet
3.50 35.0 1.00 oz 1.00 oz 60 min Pale Malt (2 Row) Bel 1 Grain 2.041164 80.0 3.2 FALSE Belgium Base malt for all beer styles Higher potential yield than US, English equivalent pale ale malts 1.5 4.0 60.0 10.5 100.0 FALSE 0.000 4.50 lb 4.50 lb 1.037 3.2 SRM Wheat, Flaked 1 Grain 2.041164 77.0 1.6 FALSE US Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit 1.5 9.0 0.0 16.0 40.0 TRUE 0.000 4.50 lb 4.50 lb 1.035 1.6 SRM Coriander Seed 1 Spice Boil 0.022180 FALSE Belgian Wit Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 0.75 oz 0.00 oz 5.0 min 5.00 gal Orange Peel, Bitter 1 Spice Boil 0.022180 FALSE Belgian Wit Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers. 0.75 oz 0.00 oz 5.0 min 5.00 gal Belgian Wit Ale 1 Wheat
Liquid
0.0350130 FALSE White Labs WLP400 19.4444 23.3333 Low 76.0 Phenolic and tart. The original yeast used to produce Wit in Belgium. Belgian Wit 5 0 FALSE 35 ml 67.0 F 74.0 F 0 Pkgs 7/6/2003 Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) 1 22.70566900 18.927168 18.92716800 1.814368 0.300 0.00000000 0.94635800 9.0 60.0 FALSE 0.94635800 0.00000000 100.0 Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes. 6.00 gal 5.00 gal 5.00 gal 4.00 lb 0.00 gal 0.25 gal 0.25 gal 0.00 gal Single Infusion, Medium Body 1 22.22222200 22.22222200 75.55555600 5.4 1.81436800 0.30000000 FALSE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 72.0 F 72.0 168.0 F 4.00 lb Mash In 1 Infusion 10.646532 60 67.77777800 2 67.77777800 Add 11.25 qt of water at 165.9 F 1.25 0.00 qt 165.9 F DISPLAY_STEP_TEMP 11.25 qt Mash Out 1 Infusion 5.962058 10 75.55555600 2 75.55555600 Add 6.30 qt of water at 196.6 F 1.95 0.00 qt 196.6 F DISPLAY_STEP_TEMP 6.30 qt Many thanks to Jay Russ for starting me on Wit - and providing some starter recipes from which this one eventually evolved! Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice. 47.0 1.04700000 1.01300000 2.4 2 4 20.000 7 20.000 0 28.0 11.111 - 4/17/2003 1.047 SG 1.011 SG 4.0 SRM 17.0 IBU Tinseth 4.7 % 4.4 % 75.2 % 209 cal/pint 5.20 gal 5.20 gal 1.047 SG 1.013 SG 68.0 F 68.0 F 68.0 F 52.0 F