---EMERSON BROTHERS BREWING COMPANY RECIPES--- (Medium-to-high-gravity ales brewed from malt extract with steeped grains, generally focusing on fermentation by-products, malt flavors and alcohol over hop flavor/aroma) New Rapture [belgian dubbel] (7% ABV, 19 IBU, light red-brown) Cinquefoil [saison] (7% ABV, 27 IBU, orange-gold) Sword Fern [imperial IPA] (9% ABV, 106 IBU, copper) Oak Leaf [belgian strong dark] (10% ABV, 27 IBU, deep brown) The Raven [imperial chocolate milk stout] (8% ABV, 53 IBU, jet black) Sour/Krieky Gnome [belgian strong golden/lambic/kriek] (7% ABV, 15 IBU, gold/deep red) Wy'east Wildfire [cherry-smoked rauchbier w/pine&fir] (7% ABV, 40 IBU, dark red-brown) Except as noted, use the following procedure to brew these ales: (brewing, 4 hours) 1. bring 2.5 gallons of water to 160, steep grains for 30 min. remove and sparge with additional .5 gallons 160-degree water, add to kettle 2. clean/sanitize airlock, stopper, thermometer, funnel, strainer in aerating bucket, then pour into fermenter & cap, rinse everything 3. add malt extracts, bring to boil. boil for 60 minutes (add bittering/flavoring/aroma hops and clarifiers as scheduled) 4. fill bath/sink with cold water/ice, cool wort there to 85 5. strain/sparge w/clean cold water to aeration bucket, top to 5 gal, blend 6. measure and record original gravity 7. big waterfall transfer (10 times) between kettle/bucket to aerate, transfer to fermenter, cool to 72 8. pitch yeast at 72, shake vigorously (5min) to aerate, airlock fermenter 9. maintain 70-75 until visible signs of fermentation, then 65-70 (primary fermentation) store at 65-70 in 6 gallon carboy until krausen has subsided (~7 days) (racking, .5 hour) 1. clean/sanitize second carboy, hose/cane 2. rack beer from primary into secondary without aeration, attach stopper/lock 3. measure and record post-primary gravity (secondary fermentation) store at 65-70 in 5 gallon carboy until fermentation is complete (~14 days) (bottling, 2.5 hours) 1. clean/sanitize bucket/spigot, hose/cane/wand, bottles/caps 2. add 1.25 cups extra light DME boiled in 2 cups water to bottling bucket 3. measure and record post-secondary gravity 4. rack beer into bucket on top of priming solution without aeration 5. attach hose to spigot and bottle filler wand to hose, open spigot 6. for each bottle: press wand to bottom, fill to top, set cap on top 7. cap all the bottles (bottle conditioning) store at 65-70 for 2 weeks+ (opening) 1. measure and record final gravity 2. drink! enjoy! New Rapture [belgian dubbel] 3.3# Briess Traditional Dark LME (24 gp) 3.3# Briess Golden Light LME (24 gp) 1.5# Munton's extra light DME (13 gp) 1/2# dark candi sugar syrup (5 gp) 1/2# special B (150L crystal) malt (2 gp) 1.5 oz Styrian Goldings pellets [60] 3.4%AA 25% util (19 IBU) 1 tsp Irish Moss [15] 1 vial White Labs Abbey Ale Yeast (73% att) (Target: OG 1.073 FG 1.020 6.9% ABV 19 IBU) Ferment: 2 weeks primary, 3 weeks in bottle Cinquefoil [saison] 6# Pilsner LME (46 gp) 1# cane sugar (9 gp) .75# Wheat LME (6 gp) .5# Munich LME (4 gp) 2 oz CaraMunich 60L 1.2 oz Mt Hood whole hops (7.1%AA 21%util --> 27 IBU) [60] 1 tsp Irish Moss [15] 1 tsp fresh lemon zest [10] 1/2 oz dried bitter orange peel [10] 1 tsp coriander [10] 1/2 tsp grains of paradise [10] 1/5 oz dried ginger root [10] 1/2 oz Mt Hood whole hops [0] 1 vial WLP565 Saison + 1 pack Wyeast Belgian Saison 3724 yeast (84% att) (Target: OG 1.065 FG 1.010 7.2% ABV 27 IBU) Ferment: 2-3 weeks primary, 3 weeks in bottle Temperature Notes: Start @ 72, allow free rise to at least 80, ferment @ 80-95 Sword Fern [imperial IPA] 9# Briess Pilsen Light DME (76gp) .5# Caramel Malt 80L (2gp) .5# Cane sugar (5gp) 2oz Amarillo hop pellets (8.2%AA 30%util --> 73 IBU) [60] 1oz Amarillo hop pellets (8.2%AA 17%util --> 21 IBU) [30] 1oz Cascade hop pellets (7.8%AA 4%util --> 5 IBU) [10] 1oz Citra hop pellets (12.5%AA 4%util --> 7 IBU) [10] 1oz Citra hop pellets (12.5%AA) [1] 1oz Zythos hop pellets (10.9%AA) [1] 1oz Citra hop pellets (12.5%AA) [dry hop] 1oz Zythos hop pellets (10.9%AA) [dry hop] 1 tsp Irish Moss [15] 2 packs White Labs WLP007 Dry English Ale yeast (80% att) (Target: OG 1.083 FG 1.017 8.6% ABV 106 IBU) Ferment: 2 weeks primary, 2 weeks seconday, 2 weeks in bottle) Reserve 5# DME and add at 10 minutes to flameout rather than at start of boil (so boil gravity is 1.068 @ 60&30m, then 1.138 @ 10m). Dry hop in secondary fermenter. Oak Leaf [belgian strong dark] 12# Briess Pilsen Light LME (89gp) 1# Dark Candi Syrup (6gp) 1# Aromatic malt .5# Special B .5# Caramunich II 2oz Willamette leaf hops (5.7%AA) [60] 1oz Willamette leaf hops (5.7%AA) [15] 1 tsp Irish Moss [15] 2 packs Wyeast 1762 Belgian Abbey II yeast (78% att) 3 oz French Oak Cubes (Medium Toast) (Target: OG 1.095 FG 1.021 9.7% ABV 27 IBU) Ferment: 3 weeks primary, 2 weeks secondary, 4 weeks in bottle Soak oak cubes in bourbon for several days before adding both when racking to secondary fermenter. The Raven [imperial chocolate milk stout] 6.6# Briess Traditional Dark LME (48 gp) 3.5# Munton's Amber DME (29 gp) 1# Chocolate Malt (3 gp) 1/2# Black Patent Malt (2 gp) 1/2# 70L Crystal Malt (2 gp) 1/2# Roasted Barley (2 gp) 1# Rolled Oats 1/2# Lactose [15] (contributes ~5 gp to OG/FG but not fermentable) 1oz Horizon pellets [60] 12%AA 25% util (45 IBU) 1oz Cascade pellets [15] 7.8%AA 7% util (8 IBU) 1oz Willamette pellets [1] 4.2%AA 3oz (1 cup) cocoa powder [60] 1 tsp Irish Moss [15] 1 vial White Labs Pacific Ale Yeast (70% att) (Target: OG 1.092 FG 1.031 7.9% ABV 53 IBU) Ferment: 1 week primary, 2 weeks secondary, 2 weeks in bottle