Title: Wallbuster Imperial Lemon Berliner Weisse
Author: 1880 Brewing Company

Brew Method: All Grain
Style Name: Fruit Lambic
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.052
Efficiency: 52% (brew house)

STATS:
Original Gravity: 1.059
Final Gravity: 1.013
ABV (standard): 6.11%
IBU (tinseth): 9.89
SRM (morey): 4.69

FERMENTABLES:
5 kg – German – Pilsner (62.5%)
3 kg – German – Wheat Malt (37.5%)

HOPS:
25 g – Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 9.89

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 25 L
2) Sparge, Temp: 76 C, Time: 10 min, Amount: 23.5 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
1 each – Lemon, Type: Flavor, Use: Secondary
25 g – Coriander, Type: Herb, Use: Secondary

YEAST:
White Labs – Berliner Weisse Blend WLP630
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 21.11 C
Fermentation Temp: 22 C
Additional Yeast: Safale US-05

Brew Method: All Grain
Style Name: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 24 liters
Boil Gravity: 1.049
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.064
Final Gravity: 1.016
ABV (alternate): 6.6%
IBU (rager): 33.62
SRM (morey): 9.42

FERMENTABLES:
4 kg – American – Pale 2-Row (67.2%)
1 kg – German – Munich Dark (16.8%)
500 g – United Kingdom – Crystal 15L (8.4%)
450 g – Brown Sugar – (late addition)  (7.6%)

HOPS:
28 g – Perle, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 36.7
14 g – Saaz, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 3.55

MASH GUIDELINES:
1) Infusion, Temp: 150 C, Time: 60 min, Amount: 19 L
2) Sparge, Temp: 175 C, Time: 10 min, Amount: 23 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
1 tsp – Irish moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast – Denny’s Favorite 50 1450
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 15.56 – 21.11 C
Fermentation Temp: 22 C
Pitch Rate: 0.75 (M cells / ml / deg P)

PRIMING:
Method: dextrose
Amount: 6 gr/ltr

NOTES:
Secondary fermentation
Allow to remain at cold storage temperatures 8-10° C) for two to four weeks, before bottling.

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/258418/dead-men-talking-maibock

Author: 1880 Brewing Company

Brew Method: All Grain
Style Name: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.037
Efficiency: 43% (brew house)

STATS:
Original Gravity: 1.053
Final Gravity: 1.014
ABV (standard): 5.11%
IBU (tinseth): 29.67
SRM (morey): 9.68

FERMENTABLES:
3.5 kg – American – Pale Ale (49.2%)
1.9 kg – German – Rye (26.7%)
1 kg – German – Munich Dark (14%)
180 g – Invert Sugar (2.5%)
180 g – Invert Sugar – (late addition) (2.5%)
180 g – Cranberry (2.5%)
180 g – Cranberry – (late addition) (2.5%)

HOPS:
15 g – Target, Type: Pellet, AA: 11.5, Use: Boil for 60 min, IBU: 25.86
10 g – Saaz, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 3.81

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 19 L
2) Sparge, Temp: 77 C, Time: 30 min, Amount: 24 L

OTHER INGREDIENTS:
1.5 L – cranberry juice cocktail , Time: 0 min, Type: Flavor, Use: Boil
25 g – sage, Time: 28 min, Type: Herb, Use: Boil
25 g – sage, Type: Herb, Use: Primary
1 tbsp – Irish moss, Time: 15 min, Type: Fining, Use: Boil
1 tsp – baking soda, Time: 5 min, Type: Water Agt, Use: Boil
1.5 L – cranberry juice cocktail, Type: Flavor, Use: Secondary

YEAST:
Fermentis / Safale – American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 – 25 C
Fermentation Temp: 21 C

NOTES:
1500 ml Cranberry juice accounts for the 180 g of sugar noted in fermentables.
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/258600/takknemlighet-sage-ale

Author: 1880 Brewing Company Brew
Method: All Grain
Style Name: American Amber Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.052
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.059
Final Gravity: 1.013
ABV (standard): 6.14%
IBU (tinseth): 45.86
SRM (morey): 16.58

FERMENTABLES:
5 kg – American – Pale Ale (76.9%)
500 g – German – Munich Dark (7.7%)
500 g – American – Caramel / Crystal 30L (7.7%)
500 g – American – Caramel / Crystal 120L (7.7%)

HOPS:
13 g – Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 16.84
50 g – Centennial, Type: Pellet, AA: 10, Use: Boil for 15 min, IBU: 24.72
51 g – Centennial, Type: Pellet, AA: 10, Use: Boil for 2 min, IBU: 4.3
51 g – Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 19 L
2) Sparge, Temp: 78 C, Time: 10 min, Amount: 23 L

YEAST:
White Labs – California Ale Yeast WLP001
Starter: No
Form: Liquid Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 23 C

This recipe has been published online at: http://www.brewersfriend.com/homebrew/recipe/view/258445/reindeer-rebellion-christmas-amber-ale

Author: 1880 Brewing Company

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.047
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.052
Final Gravity: 1.011
ABV (standard): 5.41%
IBU (tinseth): 33.54
SRM (morey): 9.24

FERMENTABLES:
2.5 kg – American – Pale Ale (47.6%)
2.5 kg – German – Pilsner (47.6%)
250 g – American – Caramel / Crystal 120L (4.8%)

HOPS:
5 g – Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 6.8
28 g – Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 10.17
28 g – Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 15 min, IBU: 13.21
28 g – Centennial, Type: Pellet, AA: 10, Use: Boil for 2 min, IBU: 2.48
28 g – Cascade, Type: Pellet, AA: 7, Use: Boil for 1 min, IBU: 0.88
28 g – Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 5 days
28 g – Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 28 L
2) Sparge, Temp: 77 C, Time: 5 min, Amount: 25 L

YEAST:
White Labs – California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 20 C
Additional Yeast: Safsle us-05
This recipe has been published online at:

http://www.brewersfriend.com/homebrew/recipe/view/258558/bucket-brigade-pale-ale