Aleumination Recipes

[Ray Grace]

I thought I'd post the recipes for each of the Aleumination ales in one easy to find place so here are the first two below with future recipes to be added.

[Ray Grace]

Batch #2 - The Inoculator Extra Special Bitter
Inoculator - Partial Mash

Selected Style and BJCP Guidelines
8C-English Pale Ale-Extra Special/Strong Bitter

Minimum OG: 1.048 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 30 IBU Maximum IBU: 50 IBU
Minimum Color: 6.0 SRM Maximum Color: 18.0 SRM

Recipe Overview
Wort Volume Before Boil: 6.08 US gals Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.022 SG Expected OG: 1.061 SG
Expected FG: 1.016 SG Apparent Attenuation: 72.0 %
Expected ABV: 5.9 % Expected ABW: 4.6 %
Expected IBU (using Daniels): 47.0 IBU Expected Color (using Morey): 10.8 SRM
BU:GU ratio: 0.78 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 2lb 0oz 20.0 % 1.1 In Mash/Steeped
US Caramel 40L Malt 1lb 0oz 10.0 % 7.6 In Mash/Steeped
US Caramel 10L Malt 1lb 0oz 10.0 % 1.9 In Mash/Steeped
Belgian Biscuit Malt 1lb 0oz 10.0 % 4.2 In Mash/Steeped
Extract - Light Liquid Malt Extract 5lb 0oz 50.0 % 3.2 Start Of Boil

Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 1.00 oz 21.4 Loose Pellet Hops 60 Min From End
UK Golding 5.5 % 1.00 oz 16.9 Loose Pellet Hops 30 Min From End
UK Fuggle 4.5 % 1.00 oz 8.7 Loose Pellet Hops 10 Min From End
UK Fuggle 4.5 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped

*******************************************

Inoculator- Extract w/grains

Selected Style and BJCP Guidelines
8C-English Pale Ale-Extra Special/Strong Bitter

Minimum OG: 1.048 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 30 IBU Maximum IBU: 50 IBU
Minimum Color: 6.0 SRM Maximum Color: 18.0 SRM

Recipe Overview
Wort Volume Before Boil: 6.08 US gals Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.008 SG Expected OG: 1.060 SG
Expected FG: 1.016 SG Apparent Attenuation: 72.0 %
Expected ABV: 5.8 % Expected ABW: 4.5 %
Expected IBU (using Daniels): 47.2 IBU Expected Color (using Morey): 9.1 SRM
BU:GU ratio: 0.79 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
Ingredient Amount % MCU When
US Caramel 10L Malt 1lb 0oz 11.1 % 1.9 In Mash/Steeped
US Caramel 40L Malt 1lb 0oz 11.1 % 7.6 In Mash/Steeped
Extract - Light Liquid Malt Extract 7lb 0oz 77.8 % 4.5 Start Of Boil

Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 1.00 oz 21.5 Loose Pellet Hops 60 Min From End
UK Golding 5.5 % 1.00 oz 17.0 Loose Pellet Hops 30 Min From End
UK Fuggle 4.5 % 1.00 oz 8.8 Loose Pellet Hops 10 Min From End
UK Fuggle 4.5 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped

*******************************************

Inoculator- All Grain

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Aleumination Batch #2 - The Inoculator
Brewer: Preston Brown
Style: Extra Special/Strong Bitter (English Pale Ale)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.061 SG
Estimated Color: 11.6 SRM
Estimated IBU: 37.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs Maris Otter (4.0 SRM) Grain 75.00 %
1 lbs Biscuit Malt (23.0 SRM) Grain 8.33 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.33 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.33 %
1.00 oz Fuggles [5.00 %] (Dry Hop 14 days) Hops -
1.00 oz Goldings, East Kent [5.50 %] (60 min) (FiHops 19.0 IBU
1.00 oz Goldings, East Kent [5.50 %] (30 min) Hops 13.2 IBU
1.00 oz Fuggles [5.00 %] (10 min) Hops 5.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 15.00 qt of water at 165.9 F 154.0 F

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Attachments:

* ESB Yeasts.xls, 29 KB

[Ray Grace]

Batch #1 - The Inoculator Belgian dubbel
Recipe: Aleumination batch #1 - The Indoctrinator
Brewer: Preston Brown
Style: Belgian Dubbel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.79 gal
Estimated OG: 1.066 SG
Estimated Color: 16.9 SRM
Estimated IBU: 19.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 77.46 %
1 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 7.75 %
5.3 oz Aromatic Malt (26.0 SRM) Grain 2.56 %
5.3 oz Special B Malt (180.0 SRM) Grain 2.56 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 1.94 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 14.6 IBU
0.50 oz Styrian Goldings [5.40 %] (15 min) Hops 4.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.50 tsp Gelatin (Secondary 5.0 days) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 7.75 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale


Mash Schedule: (PB) Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.91 lb
----------------------------
(PB) Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.91 qt of water at 168.9 F 154.0 F
10 min Mash Out Add 7.15 qt of water at 195.6 F 168.0 F


Notes:
------
Add Candi Sugar half way into primary fermentation.



Partial Mash Version

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.0 8.00 lbs. Generic LME - Light Generic 1.035 7
9.8 1.00 lbs. Pilsener Belgium 1.037 2
2.4 0.25 lbs. CaraMunich Malt Belgium 1.033 75
2.4 0.25 lbs. Aromatic Malt Belgium 1.036 25
2.4 0.25 lbs. Special B Malt Belgium 1.030 120
4.9 0.50 lbs. Candi Sugar (amber) Generic 1.046 75

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Tettnang Pellet 4.50 20.2 60 min.
0.50 oz. Styrian Goldings Pellet 5.25 3.1 15 min.


Yeast
-----

White Labs WLP530 Abbey Ale

[Jake]

Hey Ray Grace,
I have a couple of questions about the all grain version of Batch #1...
First, I was wondering what kind of effect the gelatin has on the final product? Also, is it some special type of gelatin or just your standard grocery store variety?
Second, I saw that you added the candi sugar 1/2 way into primary fermentation. Is the idea to hit it at high krausen? Also, I was wondering how this influences the process differently than just throwing it in with the boil.
How'd this recipe turn out? I'm thinking about giving it a go next week or so.
Thanks,
Jake.

[Ray Grace]

Hey Jake,
I'll try to answer your questions as best I can but personally I brewed the partial mash versions, maybe Useless Brewing who came up with the all-grain version will chime in. The gelatin is used as a fining agent to clear up the beer and apparently the grocery store unflavored works just fine, I've never used it myself, I just use whirlfloc doing the boil.

With the sugar, I just add during the boil, my guess is that by adding it mid ferment helps keep from straining the yeast too early at the fairly high o.g. of this beer.

As for the recipe you can check the tasting threads, I thought it was a wonderful beer and I've gotten lots of compliments from people who have tried it. (Thanks again Rob)

Ray

[Rob DeNunzio]

Ditto on everything Ray said about the gelatin and the sugars. And yeah, it's a good recipe. (We're still sitting on one magnum for a special Aleuminati meet-up, in fact.)

[Useless Brewing]

You nailed it Ray.

There are as many ways to brew as there are brewers! If you just want to throw it in, Go for it! I actually put 2# of Candi Sugar in mine, witch upped the gravity quite a bit (1.8%). You can see how I did this here http://aleuminati.ning.com/forum/topics/1501346:Topic:16588

Cheers
Preston

[Shawn, the Beer Philosopher]

Great idea to post the recipes here, Ray! Awesome work.

I didn't get to brew the #2 batch (ESB), but the Indoctrinator (belgian dubbel) was a blast. I too added my candi sugar (dark) to the boil and used whirlfloc instead of gelatin for finings. Great recipe ... won a bronze medal at the Mississippi Mashout for the dubbel category.

Each batch I tasted ... and I tasted 'em all ... were very good. Amazing how different they were from brewer to brewer with basically the same recipe. That's the fun of these collaborative efforts. I still enjoy reading the follow up/tasting thread on that one.

I've got a couple bombers left of the Indoctrinator myself. I figure I'll let 'em collect dust for a while and see what happens.