Fizzy Yellow Rockabilly Piss Water

Mike asked for a PBR clone... I don't drink too much PBR but I figured this would be close. We're brewin it up on Saturday the 2nd.

Grain:
8.5 lb. American 2-Row
1 lb. Flaked Corn
1 lb. Flaked Rice

Single Infusion Mash:
155 degrees for 60 min.
Sparge at 170 degrees

Boil:
6 gal beginning volume and we should boil off a half gallon or so
60 min. boil
1/2 oz. Irish moss added at 60 min.

Hops:
60 min:
0.33 oz. Northern Brewer (6.5% AA)
15 min:
0.25 oz. Northern Brewer (6.5% AA)

Yeast:
1 Day starter of White Labs "American Pilsner Lager" yeast (WLP840) will be pitched into the remaining 5.5 gallons of wort.

Predicted Original Specific Gravity:
1.046

Notes:
The beer has a sweet corn smell and taste to it. It also has a fairly prominent diacetyl (buttery) flavor. I think I lagered it too quickly. I should have bumped the temp up at the end of fermentation and let it sit for a few days. This helps the yeast clean out that buttery flavor. I think what happened was I cooled it down before they had a chance to digest the diacetyl and what we ended up with was a sweet buttered corn beer. Live and learn.

With that said, I think I'd try this recipe again. I may cut down on the amount of corn, but I think it was basically an ok grain and hop bill.

Belgian Blue ;-)

Grain:
13.5 lb. Belgian Pils 2-Row
8 oz. Cara Munich
6 oz. Belgian Aromatic
2 1/2 oz. Chocolate Malt
4 oz. Special B

Single Infusion Mash:
155 degrees for 90 min.
Sparge at 170 degrees

Boil:
6 gal beginning volume and we should boil off a half gallon or so
90 min. boil
Add 1 lb. Amber Belgian candi sugar
1/2 oz. Irish moss added at 60 min.

Hops:
60 min:
1 oz. Hallertauer (4.4% AA)
30 min:
0.25 oz. Hallertauer (4.4% AA)
15 min:
0.25 oz. Hallertauer (4.4% AA)
knockout:
0.5 oz. Hallertauer (4.4% AA)

Yeast:
1 Day starter of White Labs "Trappist Ale" yeast (WLP500) will be pitched into one carboy with 5.5 gallons of wort.

Predicted Original Specific Gravity:
1.073

Notes:
1/22/07 Tasts great. Spicy, malty and complex. Plum and cherry on the finish. I can't wait to try this next to the real thing.

Doppel De Bock Ale

Grain:
8 lb. Munich Malt
7 lb. Vienna Malt
2.5 lb. Honey Malt
2.5 lb. Crystal 60
.25 lb. Chocolate Malt

Single Infusion Single Decoction Mash:
155 degrees for 60 min. Use about 7.4 gallons of 180 degree water.
1/3 of the grain used for 30 min. decoction and added to the mash at the end of the 155 degree rest.
Sparge at 170 degrees

Boil:
6 gal beginning volume and we should boil off a half gallon or so
60 min. boil
1/2 oz. Irish moss added 15 min before knockout.

Hops:
60 min:
2.25 oz. Hallertauer (4.4% AA)
10 min:
0.25 oz. Hallertauer (4.4% AA)

Yeast:
1 Day starter of White Labs "European Ale" yeast (WLP011) will be pitched into one carboy with 5.5 gallons of wort.

Predicted Original Specific Gravity:
1.086

Notes:
1/02/06 - Bummer. I sent this one out as a gift to a bunch of folks... and I think I let it out the door a little early. I tried on on the 23rd and it was flat. On the 24th it was carbonated but not enough and on the 25th it was perfect. So, if I gave you one for Christmas and you drank it before the 25th and it was flat... then I'm sorry 'bout that. I should have waited or told you to let it sit for a week or so. That aside, I'm happy with how it turned out. Lots of flavor in this one. Roasty, caramel, chocolate, and a sweet nose. It turned out leaning in the stout direction just a little more than I wanted, but hey. It was my first doppel bock. I'll have to get that decoction down better next time. All and all I'm very happy with this one. If you tried it let me know what you thought.