Maine Brews

Recipes I have personally brewed. Notes when applicable. These recipes are 100% extract free.

San Francisco Porter

(OG 1056, FG 1014)

This was my second AG batch, and must be a pretty foolproof recipe, as it was amazing

8 pounds pale two-row (German)
1 pound Munich malt
0.5 pound crystal malt
0.5 black patent malt
0.5 chocolate malt
1/2 tsp gypsum
1 oz N. Brewer pellet @ 60 min
1/2 oz Cascade @ 60 min
1/4 oz Irish moss @ 15 min
1/2 oz Cascade @ flame out
Nottingham English Ale yeast, 2nd batch yeast cake

Pure Arrogance

(OG 1064, FG 1012)
This beer has significantly mellowed with age. Hop flavor and aroma is completely gone 5 weeks after brewing — only the bitterness remains.

11.5 pounds pale two-row malt
1.5 pounds crystal 120
1.25 oz chinook pellets @ 90 min
1.0 oz chinook pellets @ 30 min
0.5 oz chinook pellets @ flame out
1 tsp Irish moss
Nottingham English Ale Yeast, 3rd batch yeast cake

Bavarian Hefeweisen

(OG 1050, FG 1010) First brewed on 2009-05-23

Nice, smooth flavor, subtle banana and clove, with a citrusy finish.

6.75 lbs. English wheat
3.5 lbs. German pale two-row malt
0.75 lb. cara-munich malt
1 oz. German Hallertau hops for 60 min.
1 oz. cascade hops
1/4 tsp. Irish moss for 15 min.
1/2 tsp. yeast nutrient for 2 min.
Safale WB-06

Cascade Amarillo IPA

(OG 1075, FG 1024) First brewed on 2009-07-04

This was my first attempt at an insanely hoppy brew. It was very popular amongst the hopheads in my circle

Final Batch Volume: 5.00 US gals
Expected IBU (using Tinseth): 97.3
Expected Color: 13.0 SRM
Apparent Attenuation: 67.2 %
Mash Efficiency: 74.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 69 degF

UK Pale Ale Malt 14lb 0oz (92.6 %) In Mash/Steeped
UK Dark Crystal 1lb 2oz (7.4 %) In Mash/Steeped

US Cascade (5.0 % alpha) 1.00 oz Loose Pellet Hops used First Wort Hopped
US Amarillo (8.0 % alpha) 1.00 oz Loose Pellet Hops used First Wort Hopped
US Amarillo (8.0 % alpha) 1.00 oz Loose Pellet Hops used 60 Min From End
US Cascade (5.0 % alpha) 1.00 oz Loose Pellet Hops used 60 Min From End
US Amarillo (8.0 % alpha) 1.00 oz Loose Pellet Hops used 15 Min From End
US Cascade (5.0 % alpha) 1.00 oz Loose Pellet Hops used 15 Min From End

Yeast: DCL S-04-SafAle

Schedule Name:Single Step Infusion (64C/147F)
Step: Rest at 147 degF for 60 mins

Yardsale Ale

(OF 1070, FG 1021) First brewed on 2009-07-18

I threw everything at this recipe, and while it isn’t mind blowing, it was fun to make, and as it matures, is becoming actually quite smooth.

Final Batch Volume: 5.00 US gals
Expected IBU (using Tinseth): 44.0
Expected Color: 18.2 SRM
Boil Duration: 80.0 mins
Fermentation Temperature: 64 degF

UK Pale Ale Malt 8lb 0oz (53.3 %) In Mash/Steeped
German Munich Malt 3lb 0oz (20.0 %) In Mash/Steeped
German CaraMunich II 1lb 8oz (10.0 %) In Mash/Steeped
German CaraMunich III 1lb 8oz (10.0 %) In Mash/Steeped
German CaraRed 1lb 0oz (6.7 %) In Mash/Steeped

US Centennial (8.0 % alpha) 0.75 oz Loose Pellet Hops used 60 Min From End
US Centennial (8.0 % alpha) 1.00 oz Loose Pellet Hops used 45 Min From End
US Centennial (8.0 % alpha) 1.25 oz Loose Pellet Hops used At turn off

Yeast: Wyeast 1318-London Ale III

Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

IPA Maiden England

(OG 1052, FG 1013) First brewed on 2009-08-03

Volume At Pitching: 6.50 US gals
Final Batch Volume: 5.02 US gals
Expected IBU (using Rager): 41.8
Expected Color: 11.0 SRM
Boil Duration: 60.0 mins

UK Pale Ale Malt 8lb 11oz (81.3 %) In Mash/Steeped
German CaraMunich III 1lb 8oz (14.0 %) In Mash/Steeped
German CaraRed 8.00 oz (4.7 %) In Mash/Steeped

UK Challenger (7.0 % alpha) 1.34 oz Loose Pellet Hops used First Wort Hopped
UK Golding (5.5 % alpha) 1.12 oz Loose Pellet Hops used 10 Min From End
UK Golding (5.5 % alpha) 1.12 oz Loose Pellet Hops used At turn off
UK Golding (5.5 % alpha) 4.00 oz Loose Pellet Hops used Dry-Hopped

Irish Moss 1.00 oz used In Boil

Yeast: DCL S-33-SafBrew

Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

Out of Saison

(OG 1070, FG –) First brewed on 2009-08-15

This was going to be a saison, but my supplier was out of Wheat Malt the day I wanted to brew. I decided to wing it and sub more Pale Malt for the wheat. This beer was quite popular, and had some of the best clarity I’ve had to date. It also cemented the fact that I just don’t really like a Belgian yeast flavor.

Volume Transferred: 6.25 US gals
Expected IBU (using Rager): 32.9
Expected Color: 8.6 SRM
Boil Duration: 60.0 mins

UK Pale Ale Malt 11lb 0oz (84.6 %) In Mash/Steeped
UK Munich Malt 1lb 0oz (7.7 %) In Mash/Steeped
German CaraMunich II 1lb 0oz (7.7 %) In Mash/Steeped

Tettnang (5.5 % alpha) 1.75 oz Loose Pellet Hops used 60 Min From End
Tettnang (5.5 % alpha) 1.75 oz Loose Pellet Hops used At turn off

Yeast: Fermentis T-58

Schedule Name:Single Step Infusion (148F)
Step: Rest at 148 degF for 60 mins

Throwing Horns Robust Porter

(OG 1054, FG –) First brewed on 2009-09-23

Volume Transferred: 10.57 US gals
Expected OG: 1.054 SG
Expected FG: 1.014 SG
Expected ABV: 5.3 %
Expected IBU (using Rager): 35.9
Expected Color: 27.0 SRM
Boil Duration: 60.0 mins

Fermentables
UK Pale Ale Malt 20lb 0oz (84.2 %) In Mash/Steeped
German Munich Malt 1lb 8oz (6.3 %) In Mash/Steeped
German CaraMunich II 1lb 0oz (4.2 %) In Mash/Steeped
UK Chocolate Malt 12.00 oz (3.2 %) In Mash/Steeped
UK Black Malt 8.00 oz (2.1 %) In Mash/Steeped

Hops
UK Golding (5.5 % alpha) 2.50 oz Loose Pellet Hops used First Wort Hopped
US Cascade (4.5 % alpha) 1.22 oz Loose Pellet Hops used 10 Min From End

Yeast: Wyeast 1318-London Ale III

Schedule Name:Single Step Infusion (67C/152F)