The BJCP Project - Category 2: International Lager

2A. International Light Lager

Style: International Light Lager OG: 1.042 FG: 1.010 ABV: 4.09 % Calories: 136.02 IBU's: 24.85 Efficiency: 70.00 % Boil Size: 6.53 Gals Color: 3.1 SRM  Batch Size: 5.00 Gals Preboil OG: 1.037 Boil Time: 60 minutes 

Grains & Adjuncts

7.25 lbs (78.38 %) - Briess 2-Row Brewers Malt (1.037)

2.00 lbs (21.62 %) - Flaked Maize (1.037)

 

Hops

1.00 oz Styrian Goldings (5.4%AA) - 60 mins

0.50 oz Styrian Goldings (5.4%AA) - 10 mins

 

Yeasts

Wyeast Labs 2042 - Danish Lager 

 

Additions

0.50 tsp Yeast Nutrient - 10 mins

1 Whirlfloc Tablet - 10 mins

 

 

     Mash Steps:

Protein Rest: 30 min @ 122.0°F

 (Add 8.32 qts water @ 138.1°F)

Saccharification Rest: 30 min @ 150.0°F

(Add 7.40 qts water @ 174.5°F)

Mash Out: 10 min @ 168.0°F

(Add 7.40 qts water @ 197.0°F)

Fly Sparge

Sparge 10.80 qts water @ 170.00 °F

 

Fermentation Steps

Primary - Lager: 14 days @ 52.0°F

Diacetyl Rest: 5 days @ 65.0°F

Cold Crash: 1 days @ 31.0°F

Lager: 14 days @ 31.0°F

Keg: 3 days @ 38.0°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI:11.20

Required Bars:0.77

 

2B. International Amber Lager

Style: International Amber Lager OG: 1.048 FG: 1.012 ABV: 4.69 % Calories: 156.11 IBU's: 23.33 Efficiency: 70.00 % Boil Size: 6.66 Gals Color: 10.1 SRM  Batch Size: 5.00 Gals Preboil OG: 1.041 Boil Time: 75 minutes 

 

Grains & Adjuncts

9 lbs (83.72 %) Briess 2-Row Brewers Malt - 60 mins (1.037)

1lb (9.30 %) Briess Munich 20L - 60 mins (1.034)

12 oz (6.98%) Briess 2-Row Caramel 60L - 60 mins (1.034)

 

Hops

0.75 oz Willamette (5.5%AA) - 60 mins 

0.50 ozs Cascade (5.5%AA) - 30 mins

1.00 oz Hallertauer (4.8AA%)- Flameout

0.25 oz Willamette (5.5%AA) -Flameout

Yeasts

Wyeast Labs 2035 - American Lager

 

Additions

1 Whirlfloc Tablet - 10 mins

0.50 tsp Yeast Nutrient - 10 mins

 

Mash Steps:

Protein Rest: 30 min @ 122.0°F

(Add 9.68 qts water @ 138.1°F)

Saccharification Rest: 30 min @ 150.0°F

(Add 8.60 qts water @ 174.5°F)

Mash Out: 10 min @ 168.0°F

(Add 8.60 qts water @ 197.0°F)

Fly Sparge

(Sparge 8.37 qts water @ 170.00 °F)

 

Fermentation Steps

Primary: 14 days @ 52.0°F

Diacetyl Rrest: 7 days @ 65.0°F

Cold Crash: 1 days @ 31.0°F

Lager: 14 days @ 31.0°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI:11.20

Required Bars:0.77

 

2C. International Dark Lager

Style: International Dark Lager OG: 1.045 FG: 1.011 ABV: 4.43 % Calories: 147.22IBU's: 18.14 Efficiency: 70.00 % Boil Size: 6.53 Gals Color:19.6 SRM  Batch Size: 5.00 Gals Preboil OG: 1.040 Boil Time: 60 minutes

 

Grains & Adjuncts

8 lbs (79.01%) Briess 2-Row Brewers Malt (1.037)

1.50 lbs (14.81%) Flaked Corn (1.037)

6 oz ( 3.70 %) Carafa III (1.032)

4 oz (2.47%) Acid Malt  (1.027)

 

Hops

.50 oz Glacier (5.6%AA) - 60 mins

1 oz  Saaz(4.0%AA) - 15 mins

 

Yeasts

Wyeast Labs 2308 - Munich Lager

 

Additions

0.50 tsp Yeast Nutrient - 10 mins

1 Whirlfloc Tablet - 10 mins

 

'Mash Steps:

Protein Rest: 30 min @ 122.0°F

(Add 9.11 qts water @ 138.1°F)

Saccharification Rest: 30 min@150.0°F

(Add 8.10 qts water @ 174.5°F)

Mash Out10 min@168.0°F

(Add 8.10 qts water @ 197.0°F)

Fly Sparge

Sparge 9.07 qts water @ 170.00 °F

 

Fermentation Steps

Primary - 14 days @ 52.0°F

Diacetyl Rest - 5 days @ 65.0°F

Cold Crash - 1 day @ 30.0°F

Lager- 14 days @ 32.0°F

Keg - 3 days @ 38°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI: 11.20

Required Bars:0.77

The BJCP Project - Category 1: Standard American Beer

1A. Light American Lager

Style: Lite American Lager OG: 1.032 Type: All GrainFG: 1.009 ABV: 3.07 % Calories: 105.02 IBU's: 10.92 Efficiency: 70.00 % Boil Size: 6.53 Gals Color: 2.8 SRM  Batch Size: 5.00 Gals Preboil OG: 1.028 Boil Time: 60 minutes

 

Grains & Adjuncts

6.00 lbs (80.00 %) - Briess 2-Row Brewers Malt

1.50 lbs (20.00 %) Briess Flaked Rice

 

Hops

1.00 ozs (10.92) Hallertau (2.6%AA) - 60 mins

 

Yeast - Wyeast Labs 2007 - Pilsen Lager

 

Additions

Whirlfloc Tablet - 10 mins

0.5 tsp Yeast Nutrient - 10 mins

Mash Steps:

Single Infusion: 75 min @ 148.0°F

Add 9.38 qts water @ 165.0°F

Batch Sparge

Sparge 23.64 qts water @ 170.00 °F

 

Fermentation Steps

Primary - 14 days @ 50.0°F

Diacetyl Rest - 5 days @ 65.0°F

Cold Crash - 5 deegrees every 8 hours until terminal at 30.0°F

Lager: 14 days @ 30.0°F

Keg: 3 days @ 38.0°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.60 Vols

Beer Temperature: 38.00 °F

Required PSI: 12.30

Required Bars: 0.85

 

1B. American Lager

Style: Standard American Lager OG: 1.047 Type: All GrainFG: 1.012 ABV: 4.64 % Calories: 154.31 IBU's: 14.53 Efficiency: 70.00 % Boil Size: 6.53 Gals Color: 3.6 SRM  Batch Size: 5.00 Gals Preboil OG: 1.042 Boil Time: 60 minutes Carbs: 11

 

Grains & Adjuncts

9 lbs (81.82 %) - Briess 2-Row Brewers Malt

2 lbs( 18.18 %) - Briess Flaked Rice

 

Hops

1.50 ozs (14.53 IBUs) Hallertauer (2.6%AA) - 60 mins

 

Yeasts - Wyeast 2035 - American Lager

 

Additions

 

Whirlfloc Tablet: 10 mins

0.50 tsp Yeast Nutrient: 10 mins

 

Mash Steps:

Single Infusion - 75 min @ 148.0°F

(Add 13.75 qts water @ 165.0°F)

Batch Sparge

Sparge 21.08 qts water @ 170.00 °F

 

Fermentation Steps

Primary - Lager: 14 days @ 52.0°F

Ramp Up Temperature over 2 days to 65.0°F

Diacetyl Rest: 5 days @ 65.0°F

Cold Crash over 2 days to 31.0°F

Lager: 14 days @ 31.0°F

Keg: 3 days @ 38.0°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.60 Vols

Beer Temperature: 38.00 °F

Required PSI: 12.30

Required Bars: 0.85

 

1C. Cream Ale

Style: Cream Ale OG: 1.048 FG: 1.015 ABV: 4.25 % Calories: 157.50 IBUs: 15.97 Efficiency: 70.00 % Boil Size: 6.53 Gals Color: 3.1 SRM  Batch Size: 5.00 Gals Preboil OG: 1.042 Boil Time: 60 minutes Carbs: 14

Grains & Adjuncts

7 lbs (70%) Briess 2-Row Brewers Malt

2 lbs (20%) Flaked Maize

1 lbs (10.00%) Corn Sugar (Dextrose)

Hops

1 oz (15.97 IBUs) Liberty (4.3%AA)

 

Yeasts White Labs 0862 - Cry Havoc

 

Additions

Whirlfloc Tablet - 10 mins

0.5 tsp Yeast Nutrient - 10 mins

 

 

Mash Steps:

Single Infusion: 75 min @ 147.0°F

Add 11.25 qts water @ 163.8°F

Batch Sparge

Sparge 22.54 qts water @ 170.00 °F

 

Fermentation Steps

Primary: 14 days @ 60.0°F

Ramp Up Temperature over 1 day to 65.0°F

Diacetyl Rest: 5 days @ 65.0°F

Cold Crash over 2 days to 31.0°F

Keg: 3 days @ 38.0°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI: 11.20

Required Bars: 0.77

1D. American Wheat Beer

Style: American Wheat BeerOG: 1.050

Type: (null)FG: 1.012

Rating: 0.0ABV: 4.99 %

Calories: 163.63IBU's: 28.03

Efficiency: 70.00 %Boil Size: 7.00 Gals

Color:    5.1 SRM  Batch Size: 5.00 Gals

Preboil OG: 1.041Boil Time: 60 minutes

Carbs: 11

 

Grains & Adjuncts

4.5 lbs (39.13%) Briess White Wheat Malt

4.5 lbs (39.13%) Briess 2-Row Brewers Malt

1 lb (8.7%) Briess 2-Row Caramel 10L

1 lb (8.7 %) Flaked Wheat

0.5 lb ( 4.35%) Rice Hulls 

 

Hops

1 oz (20.57 IBUs) Cascade (5.5%AA) 60 mins

1 oz (7.46IBUs) Centennial (10%AA) 5 mins

 

Yeasts Wyeast 1010 American Wheat Ale

 

Additions

Whirlfloc Tablet - 10 mins

0.5 tsp Yeast Nutrient - 10 mins

 

Mash Steps:

Single Infusion: 60 min @ 152.0°F

 (Add 13.75 qts water @ 169.6°F)

Batch Sparge

Sparge 22.97 qts water @ 170.00 °F

 

Fermentation Steps

Primary: 14 days @ 68.0°F

Cold Crash over 3 days to 31.0°F

Keg: 3 days @ 38.0°F

 

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 72.00 °F

Required PSI: 30.00

Required Bars: 2.07

 

 

 

Lobster Gose

 

ABV: 5.07 % Calories: 168.68 IBU's: 15.25 Efficiency: 70.00 % Boil Size: 6.53 Gals Color: 4.8 SRM  Batch Size: 5.00 Gals Preboil OG: 1.045 Boil Time: 60 minutes Carbs: 12

 

GRAINS AND ADJUNCTS:

90 mins: Briess Red Wheat Malt - 5.0 lbs 

90 mins: German Pilsner (2-row) - 5.0 lbs

30 mins: Acidulated Malt - 2.0 lbs 

Mill Acidulated Malt separate from the rest of the grain bill. Mash in with Wheat and Pilsner for 60 minutes, then add Acidulated Malt (to ensure a full conversion with good pH).

HOPS:

60 mins: Hallertauer - 1.0 oz

YEAST:

Wyeast Labs 1007 - German Ale

ADDITIONS:

15 mins: Whirlfloc Tablet - 1

10 mins: Yeast Nutrient - 0.50 tsp (dissolved in warm water)

5 mins:  Lobster Tail Shells - 3

MASH SCHEDULE:

Single Infusion Mash - 75 min@150.0°F

Add 15.00 qts water @ 167.3°F

Batch Sparge 20.35 qts water @ 170.00 °F

FERMENTATION:

Primary 14-21 days @ 71.0°F (until final gravity is reached and remains steady over 3 consecutive days)

Taste if not tart enough, add a  very small amount of Lactic Acid 88% with a dropper.

Keg and cool to 38.00 °F

FORCE CARBONATION:

Desired Vol of CO2: 2.80 Vols

Beer Temperature: 38.00 °F

Required PSI: 14.40

Required Bars: 0.99

Jesus Hops The 'A' Train - American India Pale Ale

 

OG: 1.060 FG: 1.015 ABV: 5.89 % Calories: 195.99 IBU's: 91.32 Efficiency: 70.00 % Boil Size: 6.80 Gals Color:   10.9 SRM  Batch Size: 5.00 Gals Preboil OG: 1.051 Boil Time: 90 minutes Carbs: 14

GRAINS AND DJUNCTS:

Briess 2-Row Brewers Malt: 11.0 lbs

Briess Munich 10L: 1.0 lb

Briess Carapils: 0.50 lb

Briess Caramel 40L: 0.50 lb

Briess Caramel 80L: 0.50 lb

HOPS:

First Wort Hop: Simcoe - 0.50 oz

90 mins: Simcoe - 0.50 oz

60 mins: Willamette - 1.0 oz

30 mins: Simcoe - 0.50 oz

10 mins: Cascade - 1.0 oz

Dry Hop (7 days): Willamette - 1.0 oz

YEAST:

Wyeast Labs 1056 - American Ale

MASH SCHEDULE:

Single Infusion

90 min@152.0°F

Add 16.88 qts water @ 169.6°F

Fly Sparge

Sparge 20.34 qts water @ 170.00 °F

FERMENTATION:

Primary 7 days @ 68.0°F

Secondary/Dry Hop 7 days @ 68.0°F

BOTTLE CARBONATION:

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 70.00 °F

Residual CO2 in Beer: 0.83

Corn Sugar Required: 4.48 ozs

 

Gemütlichkeit - Munich Helles Lager

WINNER AT HOMEBREW ALLEY IX (New York, NY ) 

1ST PLACE - LIGHT LAGER CATEGORY

OG: 1.050 FG: 1.012 ABV: 4.87  Calories: 161.90 IBU's: 18.02 Efficiency: 70.00 % Boil Size: 6.80 Gals Color: 4.1 SRM  Batch Size: 5.00 Gal Preboil OG: 1.042Boil Time: 90 minutes Carbs: 11

GRAINS AND ADJUNCTS

2-Row German Pilsner Malt (Best Malz): 11.0 lbs 

HOPS

70 mins: Tettnang (4.5% AA) -  0.75 oz

20 mins: Tettnang (4.5% AA) - 0.50 oz

Flame Out: Tettnang (4.5% AA) - 0.75 oz

YEAST

Wyeast Labs 2308 - Munich Lager

ADDITIONS

15 mins: Whirlfloc Tablet - 1

10 mins: Yeast Nutrient -  0.50 tsp

MASH SCHEDULE:

Decoction Mashing

Protein Rest @ 122.00 for 35 mins

Remove 6.45 qts from main mash & heat to 212.0°F then add back to main mash

Saccharification Rest @ 146.0 for 20 mins

Remove 3.67 qts from main mash & heat to 212.0°F then add back to main mash

Saccharification Rest @ 156.0°F for 20 mins

Heat water 3.5 gallons of water to 170.0°F for batch sparge 

Batch Sparge @ 168.0°F-170.0°F for 10 mins

FERMENTATION:

Primary 21 days @ 48.0°F

Ramp up temperature over 2 days until you reach 62.0°F

Diacetyl Rest for 7 days @ 62.0°F

Transfer and Cold Crash for 7 days @ 31.0°F

Lager for 21 days @ 31.0°F

Carbonate (see below) and allow to condition for 3 days @ 38.0°F

FORCE CARBONATION 

Desired Vol of CO2: 2.60 Vols

Beer Temperature: 38.00 °F

Required PSI: 12.30

Required Bars: 0.85

 

 

Ryes of the Brewminaries - American Pale Ale

 

OG: 1.062 FG: 1.015 ABV: 6.08 % Calories: 202.26 IBU's: 40.40 Efficiency: 70.00 % Boil Size: 6.53 Gals Batch Size: 5.00 Gals Color: 8.9 SRM  Preboil OG: 1.054 Boil Time: 60 minutes Carbs: 14

GRAINS AND ADJUNCTS

Briess 2-Row Pale Ale Malt: 11.0 lbs

Briess Rye Malt: 2.0 lbs

Flaked Barley: 0.50 lb

Fawcett Crystal Rye Malt: 0.25 lb

Acidulated Malt: 0.25 lb

Rice Hulls: 1.0 lb

HOPS

60 mins: 0.50 oz - Magnum (14%AA)

20 mins: 0.25 oz - Mosaic (12.7% AA), & 0.25 oz Australian Galaxy (13% AA)

5 mins:  0.25 oz - Mosaic (12.7% AA), & 0.25 oz Australian Galaxy (13% AA)

Flamout/Whirpool: .50 oz - Mosaic (12.7% AA), .5o oz Australian Galaxy (13% AA)

Dry Hop: 1.0 oz Mosaic & 1.0 oz Australian Galaxy (4 days)

ADDITIONS

15 mins: Whirfloc Tablet (for clarity)

YEAST

Wyeast 1056 - American Ale 

MASH SCHEDULE

Single infusion at 148F for 75 minutes. Batch Sparge with 19 qts of 170F water

FERMENTATION

Primary (approx) 14 days @ 68.0°F

Dry hop 4 days @ 68.0°F

Transfer and cold crash 7 days @ 31.0°F

FORCE CARBONATION

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI: 11.20

Required Bars: 0.77