Extract Brew

Caleb Porter – Coach of the Year

Posted by Jason Lambert on August 22, 2013
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Timbers Army Covert Hops first batch. Brewed for the 2013 MLS Coach of the Year – Caleb Porter. This beer has “Big Hearts and Brass Balls” at 10.7%, NO PITY.

Caleb Porter – 8/22/13 (Imperial Porter)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 63.6 IBUs 31.5 SRM 1.082 1.021 8.1 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial Stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 30 - 40 1.8 - 2.6 8 - 12 %

Fermentables

Name Amount %
Roasted Barley 12 oz 6.52
Black (Patent) Malt 4 oz 2.17
Dark Dry Extract 2 lbs 17.39
Amber Liquid Extract 8.5 lbs 73.91

Hops

Name Amount Time Use Form Alpha %
Magnum 2 oz 60 min Boil Leaf 12
Centennial 1 oz 5 min Boil Leaf 10

Yeast

Name Lab Attenuation Temperature
British Ale Yeast (1098) Wyeast Labs 74% 64°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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Cascadian Dark Ale – Black IPA

Posted by Jason Lambert on August 15, 2013
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Cascadian Dark Ale – 8/15/13 (Black IPA)

It’s time for something new but we love IPA, so we made it black. With almost 6 ounces of hops (because I can’t stick to the recipe) this beer has the bitterness and hops to backup it’s claim to IPA, but pours nice and black with a chocolate/caramel taste.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 46.1 IBUs 34.5 SRM 1.068 1.017 6.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial IPA 14 C 1.07 - 1.09 1.01 - 1.02 60 - 120 8 - 15 2.2 - 2.7 7.5 - 10 %

Fermentables

Name Amount %
Caramel/Crystal Malt - 80L 14 oz 8.81
Chocolate Wheat Malt 14 oz 8.81
Carafa II 3 oz 1.89
Light Dry Extract 1 lbs 10.06
Pale Liquid Extract 7 lbs 70.44

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 2 oz 60 min Boil Leaf 8.5
Centennial 1.5 oz 10 min Boil Leaf 10
Willamette 1 oz 0 min Boil Leaf 5.5
Willamette 1 oz 14 days Dry Hop Leaf 5.5

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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British Strong Ale – Dangerously Delicious

Posted by Jason Lambert on June 30, 2013
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And this is the beer that taught me all about steam burns. Lesson learned.
burn

British Strong Ale – 6/30/13 (English Strong Ale)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 91.0 IBUs 12.3 SRM 1.069 1.021 6.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Extra Special/Strong Bitter (English Pale Ale) 8 C 1.048 - 1.06 1.01 - 1.016 30 - 50 6 - 18 1.5 - 2.4 4.6 - 6.2 %

Fermentables

Name Amount %
Amber Malt 1.25 lbs 12.5
Pale Malt, Maris Otter 12 oz 7.5
Light Dry Extract 1 lbs 10
Amber Liquid Extract 7 lbs 70

Hops

Name Amount Time Use Form Alpha %
Goldings, B.C. 1.5 oz 60 min Boil Pellet 5.7
Citra 1 oz 60 min Boil Leaf 13.8
Warrior 1 oz 60 min Boil Pellet 19.7

Miscs

Name Amount Time Use Type
Irish Moss 1.00 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
West Yorkshire Ale (1469) Wyeast Labs 69% 64°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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