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BA User Recipe Name Style Recipe Type Batch Size

scottyshades Recession Ale IPA All Grain 5 gal

DmanGTR Crimson Phantom Imperial Red Ale All Grain 2.5 gal

DmanGTR The Court's PMJ English Brown Ale All Grain 5 gal

DmanGTR The Count's Gold Phantom


Belgian Golden Ale All Grain 5 gal

DmanGTR The Count's GSB Hybrid IPA All grain 5.25 gal
DmanGTR The Count's Black Phantom
Belgian Imperial Stout
All Grain 5.375 gal
Ingredients Stats Notes Special Intructions
11 lbs. American 2-row OG 1.064 Grapefruit
2 lbs. American Vienna FG 1.013 Citrus
0.5 Belgian Cara-Pils 8.34 SRM Vegetal
0.5 Crystal Malt 20°L 52.2 IBU Clean
1oz. Centennial (whole) @ 60 min.
6.7% ABV Light body
1oz. Centennial (whole) @ 15 min.
1oz. Centennial (whole) @ 5 min.
1oz. Centennial (whole) @ 1 min.
1oz. Simcoe (plug) used as dry hop
Yeast: 1 pack Danstar Nottingham
8 lb Pilsener Malt OG 1.080
0.25 lb Special B
Half a handful Chocolate Malt
2 oz Celeia hops (2.8% aa) 60 min
1.5 oz Willamette hops (4.8% aa) 60 min
2 oz Amarillo hops (7.5% aa) 15 min
1.5 oz Summit hops (16.5% aa) 15 min
1.5 oz Willamette 0 min
1.5 oz Amarillo 0 min
1 oz Summit 0 min
Nottingham English Ale Yeast
12 lb Pilsener Malt OG: 1.070 Mash 156°F for 30 min
0.25 lb C60 Sparge enough to gather 7 gal of wort
0.33 lb Special B
1 oz Willamette (4.8% aa) 60 min
1 oz Cascades (~5% aa) 10 min
1 oz Summit (~16% aa) 10 min
1 oz Summit 0 min
1 oz Amarillo 0 min
Nottingham dry yeast
6 lb MO OG: 1.062 Light, Double Decoction Mash,
6 lb Pilsner Malt FG: 1.020 Hoppy rest at 151°F for 35 min
1.5 oz Willamette (90 min) Fruity
S-33 Biscuity body
Pears
White wine
Bread
Earthy
10 lb Maris Otter OG: 1.065 Grapefruit Mashed at 152°F overnight.
1 lb Kiln Amber (Victory) FG: 1.008 Lemongrass
1 lb Sucrose Pine resin
1 oz Celeia 2.8% aa (FWH) Bitterness is prominent, but not off putting
3 oz Celeia 2.8% (60 min)
1 oz Celeia and Amarillo 7.5% (10 min)
1 oz Celeia 5% (0 min)
1 oz Amarillo 5% (0 min)
1 oz Cascade 5% (0 min)
1 oz Amarillo and Cascades (dry hop)
Nottingham Dry Ale Yeast
12 lb MO OG: 1.113 (afterBlack
sugar) Primed with Lalvin Champagne yeast
1 lb roasted barley FG: 1.018 Bold Mashed at 152°F, stupid stuck sparge took 45 min to get 1
1 lb chocolate malt Toasted oak aged and Grand Marnier
12 oz C60
8 oz C120
1 lb instant oats
2.5-3 lb sucrose
5 oz hops (unknown variety, but it has a similar flavor profile to cascades and I estimate 5% aa)
3 qts of Wyeast 3944 Belgian Witbier starter
r 7 gal of wort
pagne yeast
sparge took 45 min to get 1 damn gallon out of the cooler. Never using oatmeal again.