2009 Big Brew Recipes
This year's Big Brew recipes are the tale of two AHA members whose homebrew recipes have gone on to be brewed by craft breweries.
Dave Levonian's award-winning Saison recipes have been brewed by Ballast Point Brewery for the 2008 Great American Beer Festival Pro-Am Competition, and by the Lost Abbey Brewery as one of the commemorative beers for the 2009 National Homebrewers Conference this June in Oakland, CA.
Jim Denier is an award-winning homebrewer who brought his Dark Mild recipe with him when he started brewing at Dry Dock Brewing Co. in Aurora, CO. The SS Minnow Mild Ale is a favorite at the brewery, and was a favorite with the 2008 Great American Beer Festival (GABF) judges too; it was the silver medal beer in the Session Beer category!
We hope you enjoy brewing this year’s Big Brew recipes! If you have any left, bring it with you to the National Homebrewers Conference in Oakland, CA this June to share!
Have fun!
2009 Recipes
Saison Du Mont – In honor of Dave Levonian
Saison Du Mont is a Belgian-style Saison developed by a truly special homebrewer, Dave Levonian. Dave was a long time member of QUAFF, a homebrew club in San Diego. Unfortunately, Dave lost a short battle with cancer in February of last year at the age of 39. Though Dave had a short life, he has left an indelible mark on the homebrewing community in southern California.
Dave was well known for his flavorful Saison Ales. We are fortunate to have this recipe directly from his brewing records. Dave always emphasized two points about Saisons: be sure to use enough Vienna Malt so the beer has a nice orange hue and make sure that all spices are added conservatively, as they should not be identifiable in the flavor profile. One should know it is a spiced beer, but never be able to actually identify a specific spice.
Please brew this beer and enjoy it with friends and family, because that is what Dave would have done. Enjoy!
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.
Carbonation
Force carbonate at 3.0 – 3.5 volumes of CO2.
or
Bottle condition using 5.4 – 6.6 oz weight (153-187 g) corn sugar
¹The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.
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Saison Du Mont – Extract with Partial Mash
5.5 gallons (21 L) yield with a 3.6-gallon (13.6 L) boil
O.G.: 1.056
F.G.: 1.008
IBU: 21
Fermentables
6.0 lb (2.7 kg) Pale Liquid Malt Extract
2.0 lb (0.91 kg) Vienna Malt, mash
8 oz (227 g) Flaked Wheat, mash
8 oz (227 g) Flaked Oats, mash
8 oz (227 g) Honey, added after boil at 0 minutes
Hops
1.5 oz (43 g) Golding, (4.75% AA), 60 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 Extract with Partial Mash Recipe
Mash grains in 1 gallon (3.8 L) of water at 150°F (66°C) for 60 minutes or longer if necessary. Raise temperature to 170°F (77°C) then remove the grains, strain, and sparge with 2 quarts (1.9 L) of hot water. Stir in extract and top up the volume to 3.6 gallons (13.6 L) and bring to a boil. At the beginning of the boil, add the first hops. Boil for 45 minutes then add 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 and add enough pre-boiled and cooled water to bring the volume up to 5.5 gallons (21 L). 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.
Carbonation
Force carbonate at 3.0 – 3.5 volumes of CO2.
or
Bottle condition using 5.4 – 6.6 oz weight (153-187 g) corn sugar
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SS Minnow Mild Ale—Dark Mild
The second Big Brew recipe for 2009 started out as a homebrew recipe, then it was scaled up and brewed at a craft brewery and won the brewery’s first medal at the Great American Beer Festival (GABF), and now it’s a homebrew recipe again!
Most of the Dry Dock Brewing Co. recipes (including this one) began as homebrew recipes. Because of the strong homebrewing roots of the brewery, Dry Dock publishes all of their recipes in 5 gallon proportions so homebrewers can try to make them if they want. The Dry Dock Brewing Co. was founded in 2005 by the owners of The Brew Hut homebrew supply store and is located next door to the shop.
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
5.5 lb (2.5 kg) 2-Row English Pale Malt
11 oz (312 g) English Crystal 55° L
6 oz (170 g) Crystal 120° 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.
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SS Minnow Mild Ale—Dark Mild – Extract With Specialty Grains
5 gallons (19 L) yield with a 3.5-gallon (13.2 L) boil
O.G.: 1.037
F.G.: 1.012
IBU: 15
Fermentables
3.5 lb (1.6 kg) Light Dry Malt Extract, or 4.5 lb (2.0 kg) Light Liquid Malt Extract
11 oz (312 g) English Crystal 55° L
6 oz (170 g) Crystal 120° 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, added at 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 Extract Recipe
Steep grains in 2.5 gallons (9.5 L) of water at 150°F (66°C) for 30 minutes, raise temperature to 170°F (77°C) then strain and sparge with 2 quarts (1.9 L) of hot water. Stir in extract for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil. At the beginning of the boil, add the bittering hops. Boil for 45 minutes then add the Irish moss. Boil for 15 more minutes. After the 60-minute boil, cool the wort to 67°-70°F (19°-21°C). Transfer wort to fermenter and top-up to 5 gallons with pre-boiled and cooled water. When the wort temperature is down to 67°F (19°C), pitch the yeast and aerate well. Ferment at 67°F (19°C) for one week. Rack to secondary and age for one week. Rack to keg, or add the 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
After the beer is carbonated, store for 2 or 3 weeks at the ideal serving temperature of 50-54°F (10-12°C) before serving.
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Utah HB51 Collaboration Amber Ale
Earlier this year the Utah legislature passed House Bill 51 (HB51) which was signed int° Law by Utah Governor Jon M. Huntsman, Jr. on March 24, 2009. House Bill 51 legalizes home brewing in the State of Utah, and will go into effect May 12, 2009.
Six Utah brewpubs (Desert Edge, Hoppers, Red Rock, Wasatch, Bohemian, and Squatters Brew Pub) have honored this momentous occasion by collaborating on HB51, a session amber ale recipe with the spirit of homebrewing thrown in. All six brew pubs have brewed the same beer with the malt, hops, water, and timing identical, but like homebrewers, each brewery has integrated one different variable: Desert Edge – unfiltered; Hoppers – aged with oak; Red Rock – filtered; Wasatch – dryhop added; Bohemian – fermented with lager yeast; and Squatters – Amarillo whole flowers added in hopback.
These beers go on tap at each of the 6 brew pubs beginning May 1st, just in time for Big Brew/National Homebrew Day, May 2nd. The basic HB51 recipe is available at each of the 6 brew pubs, and it is provided here as well.
This year, let’s all raise a glass to the homebrewers and the lawmakers in Utah! Great job getting homebrewing legalized in Utah!
Utah HB51 Collaboration Amber Ale – All-Grain Recipe¹
5 gallon (19 L) yield from a 6 gallon (22.7 L) pre-boil volume
O.G.: 1.045
F.G.: 1.012
IBU: 26
Fermentables
7.75 lb (3.5 kg) 2-Row Pale Malt
1.5 lb (0.7 kg) Munich Malt 8° L
0.75 lb (340 g) Cara Munich II 40° L
Hops
0.25 oz (7 g) Columbus, 12% Alpha Acid, for 60 minutes
0.5 oz (14 g) Columbus, 12% Alpha Acid, for 35 minutes
0.25 oz (7 g) Centennial, 9% Alpha Acid, for 5 minutes
¾ tsp (3 gm) Irish moss, for 15 minutes
Yeast
2 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 American Ale yeast; or make a yeast starter
Directions for All-Grain Recipe
Mash grains at 154°F (68°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 6.0 gallons, or 22.7 L). Bring to a boil and add the bittering hops. Boil for 25 minutes before adding the second addition (favor) hops. Boil for 20 minutes before adding the Irish moss. Boil 10 minutes before adding the final addition (aroma) hops, and boil for 5 minutes more. 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 2.0 to 2.5 volumes of CO2.
or
Bottle condition using 3 to 3.5 oz by weight (85 to 99 g) corn sugar
After the beer is carbonated, store for 2 or 3 weeks at the ideal serving temperature of 50-54 o F (10-12°C) before serving.
¹The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.
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Utah HB51 Collaboration Amber Ale – Extract With Specialty Grains
5 gallons (19 L) yield with a 3.5-gallon (13.2 L) pre-boil volume
O.G.: 1.045
F.G.: 1.012
IBU: 29
Fermentables
5 lb (2.3 kg) Light Liquid Malt Extract, or 4.2 lb (1.9 kg) Light Dry Malt Extract
1 lb (454 g) Amber Munich Malt Liquid Extract, or 0.8 lb (363 g) Amber Munich Malt Dry Extract
0.5 lb (227 g) Cara Munich II 40° L
Hops
0.25 oz (7 g) Columbus, 12% Alpha Acid, for 60 minutes
0.5 oz (14 g) Columbus, 12% Alpha Acid, for 35 minutes
0.25 oz (7 g) Centennial, 9% Alpha Acid, for 5 minutes
¾ tsp (3 gm) Irish moss, added at 15 minutes
Yeast
2 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 American Ale yeast; or make a yeast starter.
Directions for Extract Recipe
Steep grains in 2.7 gallons (10.2 L) of water at 150°F (66°C) for 30 minutes, raise temperature to 170°F (77°C) then strain. Stir in extract and add water for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil. At the beginning of the boil, add the bittering hops. Boil for 25 minutes before adding the flavor hops. Boil for 20 minutes, then add the Irish moss. Boil for 10 minutes before adding the aroma hops, and boil for the remaining 5 minutes. After the 60-minute boil, cool the wort to 67°-70°F (19°-21°C). Transfer wort to fermenter and top-up to 5 gallons with pre-boiled and cooled water. When the wort temperature is down to 67°F (19°C), pitch the yeast and aerate well. Ferment at 67°F (19°C) for one week. Rack to secondary and age for one week. Rack to keg, or add the bottling sugar and bottle.
Carbonation
Force carbonate at approximately 2.0 to 2.5 volumes of CO2.
or
Bottle condition using 3 to 3.5 oz by weight (85 to 99 g) corn sugar
After the beer is carbonated, store for 2 or 3 weeks at the ideal serving temperature of 50-54°F (10-12°C) before serving.
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