Some Weyermann Recipes:      

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1)   Weyermann Pale Ale:  for 1/6 Barrel (5 gal)

    Malt Bill:        10.75 lb Weyermann Vienna Malt

                       1.25 lb Weyermann Cara-Munich II

    Mash Temp:      152 Deg. F.  (67 deg C.)

    Water: Gypsum in mash and sparge to 20 ppm Ca, 485 ppm SO4

    Hop Bill:          90 Mins.  1/2 oz Chinook Pellets (alpha 11.3%)

                       90 Mins.  1/2 oz Cascade leaf (alpha 6.5%)

                       15 Mins.  1 oz Cascade leaf

                        Steep:      1 oz Cascade leaf

                Est. BUs:  55

    Yeast:  Wyeast American Ale

    Fermentation Temp:  68 Deg F. (20 deg. C)

    Notes:  Very nice American style Pale Ale.  Good bitterness and attractive hop character with a firm and lightly toasted malt character.

2)    Weyermann Smoked Mild: for 1/6 Barrel (5 Gal)

        Malt Bill:          6 lbs Weyermann Light Munich

                                       2.5 lbs Weyermann Beechwood Smoked Malt

                                      .75 lbs  Weyermann Cara-Munich III

                                      .375 lbs Weyermann Carafa II

            Mast Temperature:      150 Deg. F  (65.5 deg. C)

            Water:  CaCl2 in Sparge water, to 100 ppm Ca,  178  ppm Cl

            Hop Bill:              60 mins.   Willamette  leaf (alpha 3.9%)   1.5 ounces

                                     10 mins.    Liberty pellets  (alpha 5.6%)    .25 ounce

                                     Estimated BUs:  25

            Yeast:                Wyeast Irish Ale

            Fermentation Temperature:        68 deg F  (20 deg C)

        Notes:     Substantial smoke character in a light-bodied beer. Has adequate dark malt flavor and well-defined bitterness to provide balance for the smoke flavor.

3)   Weyermann Rye Honey Ale: per bbl    

This recipe comes courtesy of Ray Daniels, one of 8 excellent recipes in the Weyermann Recipe book.  Want a copy of the booklet?  Just call C&B!

Malt Bill:  57 lbs Weyermann Pilsner Malt

              21 lbs Weyermann Rye Malt   

Mash Temp:     113 / 150 Deg F.

Water: Remove Carbonate, use CaCl₂  for calcium additions.

Key additions:  12 lbs Honey

Add honey to kettle at the end of the boil, once the kettle has been turned off. Steep for 10 minutes before cooling

Hop Bill:

90 mins Bittering hops to achieve 25 IBUs

15 mins     Crystal  2.7 oz

Og: 1.048

FG:  1.004

Yeast:  California Ale Yeast

Fermentation temp:   67 deg F.

Notes: A gentle blend of perfumy honey notes and spicy-dry rye character in a very pale and light-bodied beer. A flavor adventure for those who prefer pale, light-bodied beers.