Boddingtons clone

 https://www.brewersfriend.com/homebrew/recipe/view/977665/boddingtons-clone

https://byo.com/article/brewing-with-wheat/

Wheat Flour

While its use is virtually unheard of in the US, wheat flour has been an acceptable brewing addition in the UK. Soft wheat flour, with its relatively lower protein, is preferred (homebrewers might try cake flour). In order not to interfere with good lautering, it should be well mixed with the crushed malt. At preparations of about 10 percent of the grist, it is an inexpensive method of enhancing head retention in British-style ales.

 Recipe Specifics

--------------------

Batch Size (Gal): 0.6 

Total Grain (Lbs): 1

Max OG: 1.0604

Anticipated OG: 1.048

Anticipated SRM: ?

Anticipated IBU: 

Brewhouse Efficiency: 80 %

Wort Boil Time: 60 Minutes. Boil to 5.3lb or 7.1lb including pot.

Grain/Sugar

--------------

12 oz (0.75 lb) Maris Otter (75%) (46)
1.6 oz (0.1 lb) wheat flour (10%) (6)
1.76 oz (0.1 lb) crystal 35 (10%) (5.7)

0.8 oz (0.05 lb) quick oats (5%) (2.7)

Hops

------

0.13 oz German Tradition ( %) (60 min) 

0.13 oz Amarillo ( %) (60 min) 

Yeast

------

3g Safale S-04

Water Profile

----------------

Start with 1 gallon Brita filtered

SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg

Total Water Needed  [?]: 0.98 Gallons

Mash Water Needed [?]: 0.42 Gallons

Sparge Water Needed [?]: 0.48 Gallons

Strike Temperature  [?]: 161.5F

Mash Schedule

-------------

Cereal mash: 0.07 lb Maris otter + flour, 3qts per pound = 0.075 Gallons @ 15 min 163-165F, 20-30 min boil

Set sous vide at 152F. Dough in grain.

Add water to cereal mash boil to bring back down to 152F.

Add sparge water @ 155F

Notes

---

Tasting post mash:

Tasting post boil:

-- Tasting post 2 week ferment:

Rice ale

 Recipe Specifics

--------------------

Batch Size (Gal): 0.6 

Total Grain (Lbs): 1

Max OG: 1.0628

Anticipated OG: 1.05

Anticipated SRM: ?

Anticipated IBU: 

Brewhouse Efficiency: 80 %

Wort Boil Time: 60 Minutes. Boil to 5.3lb or 7.1lb including pot.

Grain/Sugar

--------------

11.52 oz (0.72 lb) 2 Row (72%) (45.6)
1.28 oz (0.08 lb) roasted crystal (8%) (4.5)
3.2 oz (0.2 lb) ground rice (in coffee grinder) (20%) (12.67)

Hops

------

0.1 oz Columbus ( %) (60 min) 

Extras

-------

0.14g Whirfloc @ 15min

0.2 g Yeast Nutrient @ 10 min to end of boil.

Yeast

------

3g Safale US-05

Water Profile

----------------

Start with 1 gallon Brita filtered

SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg

Total Water Needed  [?]: 0.98 Gallons

Mash Water Needed [?]: 0.37 Gallons

Sparge Water Needed [?]: 0.46 Gallons

Strike Temperature  [?]: 161.5F

Mash Schedule

-------------

Cereal mash: 0.07 lb 2row + rice, 3qts per pound = 0.15 Gallons @ 15 min 163-165F, 20 min boil

Set sous vide at 152F. Dough in grain.

Add water to cereal mash boil to bring back down to 152F.

Add sparge water @ 155F

60 min mash

Notes

---

4/5 10:20a getting water ready

10:50a started cereal mash @ 158F

11:05a start boiling rice mash

11:05a start mashing @157F strike

11:25a add cereal mash from 151 to 153F

12:07p add 175F sparge

12:13p add 0.65 oz and 1.6 oz water to belgian bottle

12:19p 8.964lb 1.012@166F

12:26p add hops

1:06p 7.35lb

1:08p add whir floc

1:11p add fermaid

1:33p pitch yeast @84F

~1:50p add 0.5oz Safale K-97 to belgian bottle

Tasting post mash: semi-sweet, barley and husk a bit subdued than normal

Tasting post boil:

-- Tasting post 2 week ferment:

Direct pitching yeast

 Do you need to rehydrate dry yeast? The answer is no. 

https://shop.textalk.se/shop/11011/files/Fermentis/02_Fermentis_E2U.pdf

Hops bitters

 https://oregonbrewlab.com/hopped-up-cocktails/

Supplies:

2 oz of fresh [your favorite] hops from your garden, a friend, or your neighborhood friendly LHBS

1 liter 190 proof Ethanol (as classy or as bottom shelf vodka as you prefer)

2 quart Mason jars

Mesh strainer

Cheesecloth (optional)

 

Method One: Cold Hop Tincture

1. Weigh out 1 oz of hops into the Mason Jar
2. Add in 1 half liter (500mL) of Ethanol
3. Wait 12 hours
4. Using cheesecloth-lined strainer, empty the contents into a large bowl.
5. Squeeze extra liquid out of the hops using the cheesecloth.

 

Method Two: Hot Hop Extract

1. Weigh out 1 oz of hops into the Mason Jar
2. Add in a little more than 1 half liter (~550mL) of Ethanol to a pot.
3. Bring to a boil.
4. Add boiling ethanol directly to the Mason Jar.
5. Wait 12 hours
6. Using cheesecloth-lined strainer, empty the contents into a large bowl.
7. Squeeze extra liquid out of the hops using the cheesecloth.

The hot hop extract could be worth trying.

Belgian style strongish ale

Recipe Specifics

--------------------

Batch Size (Gal): 0.5 

Total Grain (Lbs): 0.81

Max OG: 1.0632

Anticipated OG: 1.05

Anticipated SRM: ?

Anticipated IBU: 24

Brewhouse Efficiency: 80 %

Wort Boil Time: 60 Minutes

Grain/Sugar

--------------

4.4 oz (0.3 lb) Pilsner (36.9%) (22.2)
3.8 oz (0.264 lb) 2 Row (32.4%) (20.0)
0.853 oz (0.059 lb) Aromatic (7.2%) (based off 34 ppg: 4.0)
0.853 oz (0.059 lb) Caramunich (7.2%) (based off 34 ppg: 4.0)
0.853 oz (0.059 lb) Torrified Wheat (7.2%) (4.2)
0.53 oz (0.037 lb) Melanoiden Malt (4.5%) (based off 34 ppg: 2.5)
0.53 oz (0.037 lb) Special B  (4.5%) (2.2) -- (not on receipt - may not be in final recipe?)

0.64 oz (0.044 lb) Cane Sugar (0%) (4.1)

Hops

------

0.09 oz German Tradition (5 %) (60 min) 

Extras

-------

0.13g Whirfloc @ 15min

Yeast

------

2g Safale BE-256

Water Profile

----------------

Start with 1 gallon Brita filtered

SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg

Total Water Needed  [?]: 0.89 Gallons

Mash Water Needed [?]: 0.41 Gallons

Sparge Water Needed [?]: 0.48 Gallons

Strike Temperature  [?]: 125F

Mash Schedule

-------------

Continuous Infusion Mash start at 122 5 min rest

Set to 135 20mins + 5 min rest (~140)

Set to 148 20mins + 5 min rest (~154)

Add sparge water @ 160F Set to 155 20mins

Notes

---

3/20 ~8:40p 3.3 lb mash water Sous vide 122

Ran all grains through crusher twice

10:27p mash out 1.016 @ 134F 8.737 lb  (pre cane sugar) (~1.048 corrected for 68F @ 0.5 gallon)

10:45p boiling. add hops. add cane sugar

11:27p add whirfloc

11:37p flameout and chill wort in ice bath

12:01a chilled to 70. 4.969lb. pitch dry yeast