B3 All Grain Recipe Collection

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B3 All Grain Recipe Collection

Postby Mark » Mon Mar 28, 2005 4:39 am

If you have a B3 AG recipe from a kit please include it here.

Please only post recipes to this thread. All "Do you have blank recipe" posts will be periodically removed.

Please posts request for recipes outside of this thread and ask that they be added to the B3 All Grain, Partial Mash or whatever thread you would like to see them in.

Thanks
Last edited by Mark on Sun Apr 24, 2005 6:31 am, edited 1 time in total.
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Postby PWoods » Mon Mar 28, 2005 1:55 pm

B3 Bohemian Pilsner

10 lbs German Pilsner malt
0.5 lb Crystal 15
0.5 lb Carapils

2 oz Czech Saaz whole hops, 60 min.
2 oz Czech Saaz whole hops, 10 min.
2 oz Czech Saaz whole hops, 1 min.

WLP800 Pilsner Lager yeast

Soft water recommended.
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Postby PWoods » Mon Mar 28, 2005 2:00 pm

B3 Silk Stout

6 lbs Pale malt
2 lbs Munich malt
2 lbs Flaked Barley
1 lb Black Barley malt
0.5 lb Carapils

1 oz Northern Brewer hops 60 min.
1 oz East Kent Goldings hops 0 min.

WLP002 English Ale yeast
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Postby Mark » Mon Mar 28, 2005 3:39 pm

B3 Witbier

10.5lbs 2-row
1.5lbs flaked wheat
1.0lb flaked oats

1.0oz Hallertauer (60min)
1.0oz Saaz (5min)

1.0oz Corriander seed (added for the last few minutes of the boil)
1.0oz Bitter orange peel (added for the last few minutes of the boil)

WLP400 Belgian Wit or equivalent yeast
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Postby Mark » Mon Mar 28, 2005 3:43 pm

Jim Rossi's Honey Pale Ale

7lbs 2-row
8oz Honey Malt

3lbs B3 Honey (added in final 15min)

0.5oz Cascade (60min)
0.5oz Cascade (1min)

WLP002 English Ale
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Postby Mark » Mon Mar 28, 2005 3:48 pm

John Maier's Rogue I2PA

15lbs Marris Otter

1oz Newport (60min)
1oz Cascade (30min)
1oz Sterling (15min)
1oz Amarillo (dry hop)

WLP001 California Ale/Wyeast 1056

John recommends aging for 6-9 months in order for it to fully round out.
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Postby Mark » Mon Mar 28, 2005 3:59 pm

B3 Belgian Dubbel

8lbs 2-row
4lbs Pilsner
4oz Caramunich
4oz Special B

1lb Amber Belgian Candy Sugar

1oz Hallertauer (60min)
1oz Saaz (1min)

WLP530 Abbey Ale
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Postby Mark » Mon Mar 28, 2005 4:01 pm

B3 Belgian Tripel

8lbs 2-row
5lbs Pilsner

1lb Clear Belgian Candy Sugar

1oz Hallertauer (60min)
1oz Saaz (1min)

WLP530 Abbey Ale
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Postby ctrlfreak » Mon Mar 28, 2005 6:48 pm

American Wheat

4lbs 2 Row
5lbs Wheat

.5oz cascade 60 min
1oz cascade 1 min

1 Whirfloc

4 oz corn sugar

White Labs - California Ale
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Postby ctrlfreak » Mon Mar 28, 2005 6:51 pm

Extra Special Bitter

9lbs British pale
8oz Crystal 40L
8oz Honey malt
4oz Special Roast

1oz Magnum Hops 60 min
2oz Kent Goldings 5 min
2oz Kent Goldings 1min

1 Whirfloc

White Labs - English Ale
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Postby Wild Bill » Wed Mar 30, 2005 8:51 pm

AG KIT792 Phat Quail (EJ Phair)

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.63
Anticipated OG: 1.053 Plato: 13.14
Anticipated SRM: 10.8
Anticipated IBU: 83.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.7 9.00 lbs. Pale Malt(2-row) America 1.036 2
9.4 1.00 lbs. Vienna Malt America 1.035 4
2.4 0.25 lbs. Crystal 75L Great Britian 1.034 75
1.2 0.13 lbs. Carafa Germany 1.030 400
2.4 0.25 lbs. Flaked Soft White Wheat America 1.034 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Whole 15.00 66.1 60 min.
1.00 oz. Columbus Whole 15.00 17.6 15 min.
1.00 oz. Cascade Whole 5.7 0.0 Dry Hop

Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlflock Tablet Fining 20 Min.(boil)

Yeast
-----
White Labs WLP002 English Ale
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Postby Dr. Grog » Sat Apr 02, 2005 9:50 am

Barley Wine

A ProMash Recipe Report

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.00
Anticipated OG: 1.091 Plato: 21.79
Anticipated SRM: 13.5
Anticipated IBU: 123
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.2 15.00 lbs. Pale Malt(2-row) America 1.036 2
5.9 1.00 lbs. CaraMunich Malt Belgium 1.033 75
5.9 1.00 lbs. CaraVienne Malt Belgium 1.034 22

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Magnum Pellet 14.00 89 60 min.
2.00 oz. Columbus Pellet 15.00 32 10 min.
2.00 oz. Cascade Pellet 5.75 2 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlflock Fining 20 Min.(boil)


Yeast
-----

White Labs WLP007 Dry English Ale


In the Barley Wine I brewed, I used a CA Ale yeast cake from a previous batch and it turned out great. --My FG was 1.004.
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Postby chuckdaddy » Wed Apr 06, 2005 6:17 pm

B3 -- Columbus IPA

12.00 lbs. Pale Malt(2-row)
1.50 lbs. Crystal 15L

2.00 oz. Magnum 60 min.
2.00 oz. Columbus 5 min.
2.00 oz. Columbus 2 min.

White Labs WLP001 California Ale
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Postby chuckdaddy » Wed Apr 06, 2005 6:24 pm

B3 - Scotch Ale

15.00 lbs. Pale Malt(2-row)
1.00 lbs. Crystal 40L
0.50 lbs. Aromatic Malt
0.25 lbs. Special B Malt
0.13 lbs. Black Barley Malt

1.00 oz. Northern Brewer 60 min.

White Labs WLP028 Edinburgh Ale
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Postby chuckdaddy » Wed Apr 06, 2005 6:27 pm

B3 -- Munich Helles

10.00 lbs. Pilsener
1.00 lbs. Crystal 15L
0.50 lbs. CaraPils

1.00 oz. Northern Brewer 60 min.
1.00 oz. Hallertauer 5 min.
1.00 oz. Hallertauer 1 min.

White Labs WLP838 Southern German Lager
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