Brooklyn Brewery Beer Recipe D.I.Y.

Brooklyn Brewery Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Brooklyn Brewery Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons

Ingredients:

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.012
IBU = 30 SRM = 13 ABV= 5.2%

• 9 lb. 6 oz (4.25 kg) American 2-row pale malt
• 14 oz. (0.40 kg) Munich malt (10°L)
• 11 oz. (0.31 kg) caramel malt (60°L)
• 4.6 AAU Willamette hops (75 mins.) (1 oz./28 g of 4.6% alpha acids)
• 2.5 AAU Cascade hops (35 mins.) (0.33 oz./9.3 g of 7.5% alpha acids)
• 2.5 AAU Vanguard hops (35 mins.) (0.45 oz./13 g of 5.6% alpha acids)
• 0.5 oz. (14 g) Hallertau Mittelfrueh hops (2 mins.)
• 0.5 oz. (14 g) Saphir hops (2 mins.)
• 0.5 oz. (14 g) Cascade hops (2 mins.)
• 0.75 oz. (21 g) Cascade hops (dry hops)
• 1.5 oz. (42 g) Hallertauer Mittelfrueh hops (dry hops)
• White Labs WLP833 (German Bock Lager) yeast

Directions;

Step 1

• 9 lb. 6 oz (4.25 kg) American 2-row pale malt
• 14 oz. (0.40 kg) Munich malt (10°L)
• 11 oz. (0.31 kg) caramel malt (60°L)

Mash the grains at 118°F (47°C) for 20 minutes. Ramp up to 135°F (57°C) and hold for 5 minutes. To reach the saccharification temperature of 156°F (69°C), there are two methods, depending on your equipment.

If you can raise the temperature of the mash in 5-10 minutes, then do so. If not, add 200°F (93°C) water to the mash, stirring all the while until you reach the target temperature.

Hold for 35 minutes at 156°F (69°C), then ramp up to mash out at 170°F (77°C). Vorlauf and then sparge at 170°F (77°C) until you’ve collected enough wort (gravity should be 13°P/1.053 SG).

Bring to a boil for 75 minutes, adding the hops as instructed.

Step 2

• 4.6 AAU Willamette hops (75 mins.) (1 oz./28 g of 4.6% alpha acids)

Add right at the beginning of boil.

Step 3

• 2.5 AAU Cascade hops (35 mins.) (0.33 oz./9.3 g of 7.5% alpha acids)
• 2.5 AAU Vanguard hops (35 mins.) (0.45 oz./13 g of 5.6% alpha acids)

Add 40 min in.

Step 4

• 0.5 oz. (14 g) Hallertau Mittelfrueh hops (2 mins.)
• 0.5 oz. (14 g) Saphir hops (2 mins.)
• 0.5 oz. (14 g) Cascade hops (2 mins.)

Add at 2 min to end.

Fermentation Through Bottling Brooklyn Brewery Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 5

If necessary, adjust the volume to 5 gallons (19 L). Cool to 55°F (13°C) and pitch the yeast.

• White Labs WLP833 (German Bock Lager) yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Once activity has clearly started (approximately 24 hours for lagers), ferment at 52°F (11°C). As activity subsides toward the end of fermentation, allow a free rise in temp to 60°F (16°C) over 48 hours.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

Once the fermentation is finished, bring the temperature to 36°F (2.2°C) for lagering. After 1 week at 36°F (2.2°C), add the dry hops and hold for 10 days.

Step 7

• 0.75 oz. (21 g) Cascade hops (dry hops)
• 1.5 oz. (42 g) Hallertauer Mittelfrueh hops (dry hops)

Bottling

Step 8

• 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Image by Greg Reese from Pixabay

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.