Home Brew Forum

Here's a clone of a beer that we all wait for from Troegs Brewery. This recipe was pilfered from another site and has been discussed ad nauseum. I'm cherry picking the recipe.

Batch Size: 39.75 L
Boil Size: 51.10 L
Estimated OG: 1.073 SG
Estimated Color: 8.2 SRM
Estimated IBU: 113.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item
7.94 kg Pilsner (2 Row) Ger 67.00 %
1.81 kg Munich Malt - 10L 15.31 %
1.81 kg Vienna Malt 15.31 %
0.28 kg Caramel/Crystal Malt - 60L 2.37 %
28.35 gm Warrior [15.00 %] (Dry Hop 7 days)
56.70 gm Nugget [12.79 %] (First Wort)
56.70 gm Nugget [12.79 %] (Dry Hop 7 days)
28.35 gm Warrior [15.00 %] (First Wort)
56.70 gm Columbus (Tomahawk) [14.00 %] (15 min)
56.70 gm Simcoe [13.00 %] (15 min)
56.70 gm Palisade [8.00 %] (5 min)
56.70 gm Nugget [12.79 %] (0 min)

1 Pkgs American Ale (Wyeast Labs #1056)


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.85 kg
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 30.90 L of water at 75.4 C 67.8 C

Here's the photos from the brewday. Everything went great. Hit 81% efficiency, which is becoming my new benchmark. Broke a thermometer, but thats par for the course.

Crushing the grains


Wow, two pictures of this? Yep.


Brewing partner is in London on business/holiday, so no one was around to tell me that this configuration probably isn't the best idea.
Since I was on my own I decided to put the burner on top of the table and underlet the mash. Worked great.


Starting to recirculate. Big brown patch is the tomato garden/dog digging area. Stupid dog.


1St Runoff into the boiler


Another view of the precarious setup. Second underletting after 1st sparge.


Hooked up the immersion chiller and getting ready to cool. The funny thing hanging in the kettle is a paint strainer bag hooked to a wood creation. This keeps the pellet hops contained. To answer the questions, no I haven't noticed a drop off in bitterness or flavor.


Draining into the two carboys. Blanket is there to keep out of the direct sun. Necessary? Not sure.


Tucked into the fermentation chamber and set to 66F. See other post for excruciating 48 hour wait.

Looks great man. I keep meaning to ferment in my glass demijohn too but never do. Be great to see the action of the ferment up close. Nice set up you have there.