I’ll be looking to brew Browns and Wheats when I start this thing up. There will be Ryes in there as well. I’ll be working of some note I have from previous batches, and will branch out from there. I really want to do a Strawberry Wheat for the Pungo festival time.
A Grok inspired example recipe looks something like this ::
Recipe: 5-Gallon American Pale Ale
- Batch Size: 5 gallons (post-boil volume)
- Target OG (Original Gravity): 1.052
- Target FG (Final Gravity): 1.012
- ABV: ~5.2%
- IBU: ~40 (bitter but balanced)
- SRM: ~8 (golden to light amber)
Ingredients
Grain Bill:
- 9 lbs (4.08 kg) American 2-Row Pale Malt (base malt for fermentables)
- 1 lb (0.45 kg) Munich Malt (adds maltiness and slight sweetness)
- 0.5 lb (0.23 kg) Crystal 40L (for caramel flavor and body)
- 0.25 lb (0.11 kg) Victory Malt (optional, for a subtle toasty note)
Hops:
- 1 oz (28 g) Cascade (6% AA) – 60 min (bittering)
- 0.5 oz (14 g) Cascade (6% AA) – 15 min (flavor)
- 0.5 oz (14 g) Centennial (10% AA) – 5 min (aroma)
- 1 oz (28 g) Cascade – Dry hop (added during secondary fermentation for 5-7 days)
Yeast:
- 1 packet Safale US-05 (dry yeast, clean and reliable) or Wyeast 1056 American Ale (liquid yeast equivalent)
Water:
- 7-8 gallons total (depending on your system’s boil-off rate and grain absorption)
- ~6.5 gallons for mash and sparge
- Account for ~1.5 gallons absorbed by grain and ~1 gallon lost to boil-off (adjust for your setup)
Other:
5 oz (142 g) Corn sugar (for priming, if bottling)
1 tsp Gypsum (optional, to enhance hop character if your water is soft)