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 Post subject: Show 7/3/05 - Recipes?
PostPosted: Mon Oct 17, 2005 4:58 am 
Fantastic Show!

I just discovered this in the past two weeks. I've been listening to previous shows and this weekend I listened to 7/3/05. Jamil was a guest and mentioned providing a recipe for the three beers of his that were tasted on the show. I found in a post in the forum where he mentioned emailing them to Justin for posting but after some searching I have been unable to find these recipes.

Were the recipes ever posted?

Keep up the excellent work and I'm a regular.

Thanks.


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 Post subject:
PostPosted: Mon Oct 17, 2005 11:07 am 
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Joined: Wed Jul 06, 2005 7:17 am
Posts: 922
Location: Elk Grove, CA
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I emailed them, but I don't think they got posted anywhere. Here they are:

Southern English Brown Ale

A ProMash Recipe Report

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

10-C Brown Ale, Southern Brown

Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 24
Min Clr: 20 Max Clr: 35 Color in SRM, Lovibond

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

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.048 Plato: 11.89
Anticipated SRM: 26.5
Anticipated IBU: 21.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.037 SG 9.29 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.4 0.50 lbs. Crystal 120L America 1.033 120
8.9 1.00 lbs. Crystal 80L 1.033 80
8.9 1.00 lbs. Crystal 10L America 1.035 15
4.4 0.50 lbs. Special Roast Malt America 1.033 40
4.4 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200
2.2 0.25 lbs. Carafa Special II Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.77 oz. Goldings - E.K. Pellet 6.90 21.8 60 min.


Yeast
-----

White Labs WLP002 English Ale


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

Mash Type: Single Step

Grain Lbs: 11.25
Water Qts: 14.62 - Before Additional Infusions
Water Gal: 3.65 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 4.56 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Ferment cool, around 67F - 68F.

**************************
Vanilla Robust Porter

A ProMash Recipe Report

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

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

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

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.064 Plato: 15.67
Anticipated SRM: 36.7
Anticipated IBU: 36.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.054 SG 13.43 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3
3.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 1.50 lbs. Munich Malt Germany 1.037 8
10.0 1.50 lbs. Crystal 40L America 1.034 40
3.3 0.50 lbs. Black Patent Malt America 1.028 525
3.3 0.50 lbs. Chocolate Malt America 1.029 350
3.3 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.70 32.8 60 min.
0.70 oz. Fuggle Pellet 4.80 3.4 15 min.
0.50 oz. Goldings - E.K. Pellet 5.70 0.0 0 min.
0.50 oz. Fuggle Pellet 4.80 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale


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

Mash Type: Single Step

Grain Lbs: 15.00
Water Qts: 19.50 - Before Additional Infusions
Water Gal: 4.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 6.07 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Ferment cool, around 67F - 68F.

I messed with the vanilla quite a bit. Beans are so variable, you can't really trust them. I like to add a bean to the boil, then adjust in the keg with the highest possible quality extract. You can get some pretty good stuff at small, high end gourmet shops.
************************

Export 80

A ProMash Recipe Report

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

05-C Scottish Ale, Export 80

Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 36
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond

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

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.06
Anticipated OG: 1.048 Plato: 11.85
Anticipated SRM: 14.3
Anticipated IBU: 19.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.037 SG 9.27 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.8 8.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.5 0.50 lbs. Munich Malt Germany 1.037 8
4.5 0.50 lbs. Honey Malt Canada 1.030 18
9.0 1.00 lbs. Crystal 40L America 1.034 40
3.4 0.38 lbs. Crystal 120L America 1.033 120
1.7 0.19 lbs. Chocolate Malt - Light Great Britain 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.85 oz. Goldings - E.K. Pellet 5.70 19.9 60 min.


Yeast
-----

White Labs WLP001 California Ale


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

Mash Type: Single Step

Grain Lbs: 11.06
Water Qts: 14.38 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 158 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 4.48 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Ferment cool, around 67F - 68F.

_________________
I hope my post helped in some way. If not, please feel free to contact me.

Jamil Zainasheff
http://www.mrmalty.com

"The yeast is strong within you." K. Zainasheff


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 Post subject:
PostPosted: Mon Oct 17, 2005 11:16 am 
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Joined: Sat Jun 04, 2005 5:58 pm
Posts: 2075
Location: Mt. Vernon, OH
jamilz wrote:
I emailed them, but I don't think they got posted anywhere.
Someone must have checked their email drunk again. :aaron

Travis

_________________
A very silly place... http://yarnzombie.net/Travis/

Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
-Dave Barry


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 Post subject:
PostPosted: Mon Oct 17, 2005 11:39 am 
Thanks Jamil!


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