Annie Johnson's recipes

[BDawg]

Here's the recipe that won Annie her first award:
(I've invited here to the forum so she can post more herself, BTW).

-BDawg

===========================================

Atomic Amber - My American amber we drank on the show.
It was my first win, ever, and this is the original recipe.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.31
Anticipated OG: 1.070 Plato: 16.95
Anticipated SRM: 16.0
Anticipated IBU: 39.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.054 SG 13.31 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.3 12.50 lbs. Pale Malt(2-row) America 1.036 2
3.5 0.50 lbs. Crystal 40L America 1.034 40
3.5 0.50 lbs. Crystal 90L America 1.033 90
3.5 0.50 lbs. Victory Malt America 1.034 25
1.3 0.19 lbs. Chocolate Malt America 1.029 350
0.9 0.13 lbs. CaraMunich Malt Belgium 1.033 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Magnum Pellet 13.50 33.0 60 min.
0.50 oz. Cascade Pellet 5.75 2.3 10 min.
0.50 oz. Centennial Pellet 10.50 4.3 10 min.
0.50 oz. Cascade Pellet 5.75 0.0 0 min.
0.50 oz. Centennial Pellet 10.50 0.0 0 min.
Yeast
-----
Fermentis US-05 or use White Labs CA Ale but I love dry yeast.
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 14.31
Water Qts: 17.74 - Before Additional Infusions
Water Gal: 4.43 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 104 Time: 15
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Brewer's notes: This beer may also be dry hopped post fermentation with 1/2
ounce each of Cascade and Centennial hops for 5-8 days at room temperature
.
It's bigger than most American Ambers but has complex malt character with supporting hops.

Awards
------
1st Place California State Fair 2001

[PorkSlapper]

Awwwwwwwwwwsome!

[Annie]

This Budvar's for You

A ProMash Recipe Report

02-B Pilsner, Bohemian Pilsner


Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.38
Anticipated OG: 1.054 Plato: 13.40
Anticipated SRM: 2.8
Anticipated IBU: 40.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.042 SG 10.49 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
96.7 11.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
3.3 0.38 lbs. Sauer(acid) Malt 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Czech Saaz Pellet 3.50 26.8 60 min.
1.25 oz. Czech Saaz Pellet 3.50 9.8 30 min.
1.25 oz. Czech Saaz Pellet 3.50 3.8 10 min.
1.25 oz. Czech Saaz Pellet 3.50 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.16 Oz Irish Moss Fining 20 Min.(boil) or 1/2 tab Whirlfloc


Yeast
-----

White Labs WLP802 Czech Budejovice Lager - fits the Budvar style

White Labs WLP800 Pilsner Lager - fits the Pilsner Urquell style (more diacetyl)


Water Profile - You can mimic Plzen water with 50/50 ratio of Distilled water and your tap water, point is you want it soft.
-------------

Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager

Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm

pH: 8.16


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 11.38
Water Qts: 26.16 - Before Additional Infusions
Water Gal: 6.54 - Before Additional Infusions

Qts Water Per Lbs Grain: 2.30 - Before Additional Infusions

Acid Rest Temp : 99 Time: 15
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 125 Time: 30
Saccharification Rest Temp : 149 Time: 30
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 45


Total Mash Volume Gal: 7.45 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

The large amounts of water ratio to grain is because this is a decoction mash.



Decoction method:



After 15 to 20 minute rest at 99F, pull a decoction and heat to 150 °F (66 °C) and let this rest for 15 - 20 minutes.

Next, heat the decotction to boiling and boil for 15 minutes stirring constantly so not to scorch grains. **Add a pinch of calcium — either gypsum or calcium chloride — to the boiled decoction, to help the boiled mash achieve a desirably low pH.



After the first decoction is boiled, it is returned to the main mash, establishing a mash temperature around 125 °F (52 °C). (These days, we’d describe this rest as activating beta-glucanase. Older sources would likely call it a protein rest. With well modified malt, you may choose to proceed directly to the next decoction.) After a variable amount of time — from roughly 15–30 minutes — a second decoction is pulled and boiled. Like the first decoction, this should be the thickest one-third of the mash. This decoction is boiled for 15–30 minutes and returned to the mash.




Once the second decoction is returned, the mash temperature should settle to around 149 °F (65 °C). Traditionally, the mash was allowed to rest for about an hour at this point. At this temperature, of course, starch is being converted into maltose and other sugars. If you are using a modern, well-modified malt, you can shorten this rest to 30 minutes (or shorter, if you
confirm conversion with an iodine test).



After your conversion rest, a final decoction is pulled, boiled for 15–30 minutes and returned to the main mash for a mash out temperature around 170 °F (77 °C). A mash-out makes lautering easier — and lautering would likely have been more variable with historical malts. These days, we also know it brings most enzyme activity to a halt, “fixing” your carbohydrate profile. Now, what may be six hours later, you are ready to begin re-circulation and lautering.

*******

*******

See the link below for the entire BYO article on decoction mashing. Also, there is a SINGLE DECOCTION process listed in the article for those who can't hack triple.



https://byo.com/bock/item/537-decoction ... techniques For tips on decoction mashing. A double or triple decoction mash
can be used for this beer.





Awards
------

1st 2007 NHC Regionals

2nd 2007 NHC Denver

[Annie]

Mow the GD Lawn

Lite American Lager

Mow the GD Lawn

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

01-A Light Lager, Lite American Lager

Min OG: 1.030 Max OG: 1.040
Min IBU: 8 Max IBU: 12
Min Clr: 2 Max Clr: 3 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.50
Anticipated OG: 1.038 Plato: 9.49
Anticipated SRM: 2.4
Anticipated IBU: 9.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
26.7 2.00 lbs. Flaked Rice 1.040 1
73.3 5.50 lbs. Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertauer Pellet 4.00 9.0 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Fermentis W 34/70


Water Profile
-------------

Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager

Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm

pH: 8.16


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 7.50
Water Qts: 9.38 - Before Additional Infusions
Water Gal: 2.35 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 15
Intermediate Rest Temp : 140 Time: 5
Saccharification Rest Temp : 145 Time: 120
Mash-out Rest Temp : 158 Time: 12
Sparge Temp : 170 Time: 30


Total Mash Volume Gal: 2.95 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

You want a fairly soft water so use Calcium Chloride.

If you shut the mash off at 140F it should rise to 145F naturally. You don't have to mash out beyond the 158F but feel free.

The key is making a true light beer, not a small beer. Feel free to use a different hop for bittering and flaked maize works, too.
Maize = Miller Lite
Rice = Coors Light

Awards
------

1st NHC Philadelphia

BOS NHC Philly