I think this is the final list for me, but please continue to discuss and offer up suggestions.
I brew American style ales for the most part, and this list reflects that.
Next step will be to post up the recipes for each, stay tuned.
1. Irish Red Ale – First beer I ever brewed, time to get it nailed down
2. Stout/Porter – I think everyone should know and understand the DarkSide
3. IPA- because IPA!
4. Fizzy Yellow Ale – for the masses/ this will be pitched with a cal common yeast
5: American Wheat - because
HOME BREW RECIPE:
Title: #5
Author: Texas AleWorks
Brew Method: All Grain
Style Name: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 11.5 gallons (ending kettle volume)
Boil Size: 13.5 gallons
Boil Gravity: 1.039
Efficiency: 70% (ending kettle)
STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.55%
IBU (tinseth): 24.78
SRM (morey): 5.62
FERMENTABLES:
10 lb - American - Red Wheat (50%)
8 lb - American - Pale 2-Row (40%)
2 lb - Belgian - CaraVienne (10%)
HOPS:
0.5 oz - Amarillo, Type: Pellet, AA: 9, Use: First Wort, IBU: 4.99
0.5 oz - Amarillo, Type: Pellet, AA: 9, Use: Boil for 50 min, IBU: 7.84
2 oz - Amarillo, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 11.95
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 75 min
Starting Mash Thickness: 1.75 qt/lb
OTHER INGREDIENTS:
1 each - whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Local CoSprings Water
Ca2: 66
Mg2: 15
Na: 46
Cl: 24
SO4: 45
HCO3: 192
Water Notes: