2009 Big Brew Recipes

[Chris Alvey]

I noticed today that the 2009 Big Brew recipes are available. A saison and a dark mild. The highlights are below, see the page for full details and extract recipes: http://www.beertown.org/events/bigbrew/recipes.html


Saison Du Mont – All Grain Recipe¹

For a 5.5 gallon (21 L) yield:
O.G.: 1.056
F.G.: 1.008
IBU: 21

Fermentables
7.25 lb (3.3 kg) 2-Row Pale Malt
2.0 lb (0.91 kg) Vienna Malt
8 oz (227 g) Flaked Wheat
8 oz (227 g) Flaked Oats
8 oz (227 g) Honey, added after boil

Hops
1.0 oz (28 g) Golding, (4.75% AA), 90 minutes (If Golding is unavailable, substitute Willamette hops for 17 IBU.)
0.5 oz (14 g) Hallertauer, (4.0% AA), 15 minutes
0.5 oz (14 g) Hallertauer, (4.0% AA), at 0 minutes
¾ tsp (3 g) Irish moss, added at 15 minutes

Spices
0.5 oz (14 g) crushed coriander, 0 minutes
0.5 tsp (2 g) grains of paradise, 0 minutes
0.25 oz (7 g) Curacao (sweet) orange peel, 0 minutes
0.25 oz (7 g) Valencia (bitter) orange peel, 0 minutes

Yeast
Two (2) packages Wyeast 3724 Belgian Saison Yeast, or two (2) White Labs WLP550 Belgian Ale Yeast, or an appropriate yeast starter
NOTE: Saison should be a dry beer. If your attenuation is not enough, you may need to add a secondary yeast such as Champagne yeast (White Labs WPL 715, or Wyeast 4021) or an attenuative ale yeast (White Labs WLP 001, or Wyeast 1056) to achieve the correct attenuation.

Directions for All-Grain Recipe
Mash grains at 156°F (69°C) to 150°F (65.5°C) and hold for 60 minutes. Mash out at 160°F (71°C) and sparge with 173°F (78°C) water. Collect enough runoff to end up with 5.5 gallons (21 L) after a 90-minute boil (approximately 7.1 gallons, or 27 L). Bring to a boil and add the first hops. Boil for 75 minutes before adding the second hops and the Irish moss. Boil 15 minutes more, and then turn off the heat and add the honey, the finishing hops and the four spices. Next chill to 73-76°F (22-25.5°C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 76°F (25.5°C) for a total of one week. Rack to secondary for another week. Rack to keg, or if you are bottling rather than kegging, add the bottling sugar and then bottle as you normally would.


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SS Minnow Mild Ale—English Dark Mild – All Grain Recipe¹

For a 5 gallon (19 L) yield

O.G.: 1.037
F.G.: 1.012
IBU: 15

Fermentables
4.6 lb (2.1 kg) 2-Row English Pale Malt
11 oz (312 g) English Crystal 55o L
6 oz (170 g) Crystal 120o L
3 oz (85 g) British Chocolate Malt
3 oz (85 g) Brown Malt (if unavailable, substitute Biscuit Malt or Amber Malt)

Hops
0.75 oz (21 g) East Kent Golding, 5.8% Alpha Acid, for 60 minutes (If E.K. Golding is unavailable, substitute Fuggle, or Willamette hops for 15 IBU.)

¾ tsp (3 g) Irish moss, for 15 minutes

Yeast
1 package of either Wyeast 1968 London ESB Ale Yeast or White Labs WLP002 English Ale Yeast; or make a yeast starter

Directions for All-Grain Recipe
Mash grains at 156°F (69°C) and hold for 60 minutes. Sparge with 170°F (76°C) water. Collect enough runoff to end up with 5 gallons after a 60-minute boil (approximately 6.45 gallons, or 24.4 L). Bring to a boil and add the bittering hops. Boil for 45 minutes before adding the Irish moss. Boil 15 minutes. After the 60-minute boil, chill to 67-70°F (19-21°C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 67°F (19°C) for a total of one week. Rack to secondary and age for a week. Rack to keg, or add bottling sugar and bottle.

Carbonation
Force carbonate at approximately 1.75 to 2.0 volumes of CO2.
or
Bottle condition using 2.5 to 3 oz by weight (70 to 85 g) corn sugar

¹The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.