Brew Your Own Beer
Brew Your Own Beer
“Impress your friends and colleagues with your new-found beer making knowledge, Over 640 Thirst Quenching Beer Recipes!”
Brew Your Own Beer
Australian RedBack
Category Wheat Beer
Recipe Type All Grain
7.75 lbs mix of 66% malted wheat extract and 33% barley
1 lbs crystal malt (steeped, removed before boil)
1 lbs amber unhopped dry malt extract
Hops
1.5 oz Kent Goldings hops (5.6% alpha) (60 minute
.5 oz Kent Goldings (10 minute boil)
.5 oz Kent Goldings (5 minute boil)
.5 oz Kent Goldings (in strainer, pour wort through)
Other
.5 oz Irish moss (15 minute boil)
.75 oz Burton water salts
Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)
Procedure My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3–4 minutes) I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G.
The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used.
Bass Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
6-7 lbs pale malt (2-row)
1 lbs crystal malt
1 lbs demarara or dark brown sugar
Hops
1 oz Northern Brewer hops (boil)
1 oz Fuggles hops (boil 30 min.)
.5 oz Fuggles hops (finish)
Yeast ale yeast
Procedure This is an all-grain recipe—follow the instructions for an infusion mash in Papazian, or another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes.
Blackout Brown Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs 80 L. crystal malt
.75 cup corn sugar (priming)
Hops
1 oz Willamette hops (3.8% alpha) (boil 60 minutes)
4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)
.5 oz Willamette hops (3.8% alpha) (dry hop)
Other
.5 tsp Irish moss (boil 15 minutes)
Yeast Wyeast English ale yeast
Procedure I use Papazian’s temperature-controlled mash (30 minutes at 122, 90 minutes at 155–145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to secondary and dry hop. One week later, prime and bottle
British Bitter
Category Pale Ale
Recipe Type Extract
Fermentables
5 to Alexander’s pale malt extract
.5 lbs crystal malt
Hops
1-1/4 oz Cascade hops (boil)
.25 oz Cascade hops (finish)
Other
10 oz dextrose (optional)
Yeast Munton & Fison ale yeast
Procedure Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast.
Carp Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Munton & Fison light DME
3 lbs M&F amber DME
1 lbs crystal malt
Hops
2.6 oz Fuggles hops (4.7% alpha= 12.22 AAU)
1 oz Kent Goldings hops (5.9% alpha = 5.9 AAU)
Other
1/4 tsp Irish moss
Yeast 1 pack Brewer’s Choice #1098 (British ale yeast)
Procedure Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing.
Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.
Granolabrau
Category Pale Ale
Recipe Type All Grain
Fermentables
6 lbs 6-row cracked pale malt
1 lbs white or brown rice
1 lbs yellow corn grits or flaked maize
6 oz flaked barley
4 oz oatmeal
1.5 lbs clover or orange blossom honey
Other
4 oz millet
Yeast Wyeast German ale yeast (#1007)
Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess.
Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042).
Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!
Honey Basil
Category Spiced Beers
Recipe Type All Grain
I have brewed this beer, 4 times this year, each time changing the recipe. This one was a good one. It won best of show, 1996 Oregon Homebrewing festival in Albany,OR.
Fermentables
8 lbs pale malt
3 lbs. crystal(40L)
4 lbs. munich
1 lb. honey
Hops
Mt Hood 1 oz. boil
Mt Hood 1 oz 45 minutes
Other
1 oz. FRESH basil
Yeast Wyeast American ale # 1056
Procedure Mash at 122 F. for 20 minutes, 150 F. for 45 minutes. Add honey and basil at the end of the boil.
Simple Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
Hops
1 oz Hallertauer hops (boil 60 minutes)
Yeast Wyeast Bavarian wheat yeast
Procedure Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.
Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3.3 lbs light M&F DME
3 lbs light unhopped M&F malt extract
1 lbs crystal malt
Hops
2 oz Willamette hops
Yeast Wyeast #1007
Procedure Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for primer.
1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine.
Northern Lights
Category Pale Ale
Recipe Type All Grain
Fermentables
13 lbs 2–row pale malted barley
2 lbs 20L crystal malt
1 lbs wheat malt
Hops
2 oz Cascade leaf hops (boil)
.5 oz Perle leaf hops (boil)
.5 oz Fuggles leaf hops (boil)
1 oz Chinook leaf hops (boil)
.5 oz Chinook leaf hops (finish)
.5 oz Fuggles leaf hops (finish)
1 oz Northern Brewer hops pellets (dry hop in
Other
1 lbs corn flakes
secondary),
Yeast Wyeast German ale yeast #1007
Procedure I did a step mash, following normal procedure.
Simple Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
Hops
1 oz Hallertauer hops (boil 60 minutes)
Yeast Wyeast Bavarian wheat yeast Procedure Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.
Snail Trail Pale Ale
Category Pale Ale
Recipe Type All Grain
I’ve been busy trying to make the perfect IPA. Here’s my latest recipe.
Fermentables
9 lbs Pale Malt
.75 lbs Crystal Malt
.5 lbs Carapils Malt
Hops
1.5 oz (4.9%) Kent Goldings (60 Minutes)
1.5 oz (4.9%) Kent Goldings (15 Minutes)
.25 oz Kent Goldings (dry)
Other
1 tsp Irish Moss (15 Minutes)
2 tsp Gypsum
2 oz Oak Chips
Yeast Wyeast 1059 American Ale
Procedure Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter.
Dry hop in the secondary fermenter. The beer will clear in the bottle
Sweet Darkness
Category Stout
Recipe Type Extract
Fermentables
7 lbs Australian light syrup
1 lbs chocolate malt
1.5 lbs black patent
12 oz crystal malt
Hops
2 oz Kent Goldings hops (whole leaf)
Other
12 oz lactose
1 tsp salt
1 tsp citric acid
Yeast yeast
Procedure Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.
Weizen? Why Not?
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lb Williams wheat extract
1 lb crystal malt
.5 lb toasted barley
1 lb honey
Hops
2 oz Cascades hops (boil)
.5 oz Cascades hops (finish)
Yeast 1 package Wyeast wheat yeast
Procedure Make a 2-quart starter before brewing. Steep crystal and toasted barley in 4 gallons water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops. Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch yeast. After 3 days, rack to secondary. Bottle after 8 days.
#8 Weizen II
Category Wheat Beer
Recipe Type Extract
Fermentables
5 lb Wheat Dry Malt Extract (from GFSR)
1 lb Bulk Pale Dry Malt Extract
Hops
.25 oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (30 minutes)
.75 oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (60 minutes)
.125 oz Saaz Leaf Hops 2.9%AA (15 minutes)
.125 oz Saaz Leaf Hops 2.9%AA (finish)
Yeast Wyeast 3056 Bavarian Wheat
100% Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lb honey (completely optional)
1 ea 6lb can of Irek’s Unhopped (orange print on label)
1 lb Crystal barley Malt 20 lov (for steeping until boil)
1 lb Wheat malt (also for steeping)
Hops
1.5 oz Hallertauer Hops - I’m not a big hop fan, and this comes
Yeast Wyeast Bavarian wheat or German wheat yeast
Procedure For one I also added 5.5# frozen raspberries, though that started out almost like raspberry soda, it mellowed well, though a bit tart. I also use honey for priming instead of afterburner corn sugar. Steep the grains in a couple gallons of water over high temp. Strain out just before it starts to boil. Add the Ireks and boil hops (and honey) boil for an hour, add finishing hops last <10 minutes. I also use the Wyeast Barvarian Wheat (don't recall the #). It adds the clove/banana flavor, but not too much, since its a mix of 2 strains. There's a couple other Wyeast wheat strains, that vary in strength of clove/banana flavor, the German (#3333) leaning away from the clove and banana. With the above recipe, and using the Barvarian Wheat, my first batch was compared favorably by a friend to Spaten Hefeweisen, though I was a bit more critical of it ;). Also, if you use the Wyeast, make a starter.
7--Mile Red Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs of Northwestern amber malt extract
.75 lbs 60 degree L Crystal Malt
Hops
2.5 oz Fuggles hop plugs (4.6% alpha)
1 oz Cascades whole leaf hops. (5%-ish alpha)
Yeast 1 package Glen-brew ale yeast
Procedure Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce, but after tasting wort, decided against it---plenty bitter at this point.) Turn off heat and add Cascades. Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.
Submitted by: Karl Lutzen
Abbey Beer
Category Belgian Ale
Recipe Type All Grain
Fermentables
9 lbs U.S. 2-row
1.5 lbs Munich malt
0.5 lbs 60L (or darker) crystal malt
.5 oz of chocolate malt
1 lbs of honey or dark brown sugar
Hops
7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)
Yeast Chimay yeast of course
Procedure Add hops at 60 minutes before end of boil. You are not looking for high hop bitterness, nor should there be noticeable hop aroma.
If you're not an all-grain brewer, then don't use the 2-row or munich malt but use, say, 7 pounds light, unhopped dry malt extract instead. Use crystal and chocolate malt for color. The honey or brown sugar will boost the starting gravity as well as contribute to the flavor and body of the finished beer. You might try doing the fermentation at a relatively "warm" temperature, say, 70 to 75 degrees F. This should lead to more of that Chimay flavor in the finished beer. And, don't drink the beer all at once, as its flavor will evolve in the bottle over time.
Alaskan Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
1.5 Lbs Munich Malt
8.75 Lbs Pilsener Malt (2-Row)
Hops
0.5 Oz Mt Hood Hops
0.75 Oz Spalter Spalt
Yeast Wyeast 1007
Procedure Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added 60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.
Alcatraz Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
3 lbs dried wheat extract
2 lbs Wheat malt
1 lbs Barley malt
1 lbs dried malt extract
Hops
2.5 oz Mt. Hood hops
Yeast Wyeast Wheat beer yeast
Procedure Make a yeast starter two days beforehand. Mash the three pounds of malt a la Miller. Boil for one hour, adding 1-1/2 ounces hops at the start, 1/2 ounce at 30 minutes, and 1/2 ounce at 5 minutes. Cool and pitch yeast. Ferment. Bottle.
Alex's Delicious E.S.B.
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs munton's amber dry malt extract
1 lb 60l crystal
4 oz british chocolate malt (for a smoother, less burned flavor)
Hops
1 oz. 5.3 alpha East Kent Goldings 60 minutes
0.5 oz. 4.5 alpha Fuggles 30 minutes
0.5 oz. 5.0 alpha tetnanger 10 minutes
1 oz. 3.5 alpha Saaz 5 minutes
1 oz. 3.5 alpha saaz dryhop in secondary
Other
2 tbsp of gypsum
.5 tsp Irish Moss fifteen minutes before end of boil
.5 c corn sugar to prime
Yeast wyeast London Ale Yeast
Procedure Put grains in 1.5 gal of water and bring to a boil. Remove grains, take pot off heat, and add gypsum and malt extract. Stir well until extract is thoroughly disolved. Put back on heat and bring to boil. Add Goldings. Wait thirty minutes and add fuggles. Wait fifteen minutes and add irish moss. Wait another five minutes and add tetnanger. Wait five minutes more and add Saaz. Cool when hour is up and sparge into fermenter. Pitch yeast. Rack after four days and dryhop for three weeks in secondary.
This beer should be fermented between sixty five and seventy degrees. You want some esters in an ESB for complexity. The chocolate malt will give the beer a roasted taste in the background. I do not call this an english ESB because of the german and czech hops used for flavoring and aroma but it's every bit as tasty.
Alex's Scottish Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
8 lbs munton's amber malt extract syrup
2/3 lb crystal
1/3 lb roasted barley
Hops
2 oz. east Kent Goldings (10.6 hbu)
1 oz. goldings ten minutes
Other
.75 cup dextrose priming
Yeast Scottish Ale Yeast
Procedure
Alki Point Sunset
Category German Ale
Recipe Type All Grain
.
Fermentables
5.0 lbs D-C Belgian Pilsener Malt
1.625 lbs D-C Belgian Wheat Malt
1.0 lbs Ireks German Light Crystal
1.25 lbs Clover honey (15 minute boil)
Hops
.50 oz. Tettnang (4.3% AA) 60 min. 7.5IBU
.50 oz. Liberty (4.3% AA) 60 min. 7.5IBU
.50 oz. Mt. Hood (4.5% AA) 60 min. 8.0IBU
.50 oz. Tettnang (4.3% AA) 30 min. 2.0IBU
.25 oz. Liberty (4.5% AA) 10 min.
Yeast Wyeast #2565 (Kolsch)
Procedure Mash In: 132F
Protein Rest: 30 min @ 124F
Saccharification: 90 min @ 150F
Mash Off: 10 min @ 168F
Sparge to collect 5.75 gallons of sweet wort (or until SG of runoff is 1.010-1.012).
Boil for 90 minutes. Adding 1.125# clover honey for the last 15 minutes of the boil.
Force cool to 62F and pitch slurry from 1.25L starter of Wyeast #2565 Kolsch.
All Grain American Brown
Category Brown Ale
Recipe Type All Grain
Fermentables
9 lbs 2-Row (Old)
.75 lbs Crystal Malt (40L)
.6 lbs Belgian Choc Malt
Hops
1 oz Northern Brewer (Alpha=10.0) 60 min boil
.5 oz Cascade 15 min boil
.25 oz Cascade Dryhop (upon transfer to secondary)
Other
.5 tsp Gypsum (Adjusting mash ph)
Yeast Wyeast 1028
Procedure Mash: Protein Rest: 123F for 30 min Bump to 154 for 90 min (or what suits you.)
Ferment at 60F and condition at 13psi of CO2 for carbonation.
All grain Barleywine
Category Barleywine
Recipe Type All Grain
Fermentables
12 lbs German Pils malt
3 lbs Belgian Munich malt
12 oz British Chocolate malt
2 lbs British Medium Crystal malt
Hops
1 oz Eroica (60 min)
2 oz Northern Brewer (60 min)
1 oz. Kent Goldings (30 min)
.5 oz Kent Goldings (20 min)
.5 oz. Kent Goldings (finish)
Other
Irish Hops at 15 min
Yeast Dry Champagne Yeast (secondary)
Procedure The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil. Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity. The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.
All Grain Porter
All-Grain Stout
Category Stout
Recipe Type All Grain
Fermentables
3 lbs Klages
3 lbs pale malt (darker)
2 lbs pale malt (very light)
2 lbs Vienna malt
2 lbs barley flakes
1 lbs untyped malted barley
8 oz roasted barley
8 oz black patent
Hops
24 grams Buillion hops
30 grams Cascade hops
4 grams Hallertauer hops
Other
8 oz chocolate
Yeast Wyeast German ale
Procedure The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068
Al's Amber Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
2.0 lb bag of Unhopped Wheat Dry malt
1 Ea 3.3lb Can Mutton and Fisson Light Unhopped Extract
Hops
0.25 oz. Cascade Leaf Hops (Flavor)
1.0 oz. Cascade Leaf Hops (Boil)
0.25 oz. Cascade Leaf Hops (Aroma)
Other
1 tsp. Irish moss
Yeast 2 Packages Mutton and Fisson Ale Yeast
Procedure Remove 1 1/4 cup of wheat malt and save in zip-lock bag for priming.
Bring 1.5 Gallons water and Malts to a boil. When boil starts fully set your stove timer (watch, hourglass, whatever) to 45 mins. For leaf hops I don't use a hop bag, you can if it makes you feel good.
45 Mins: Add Boil Hops - 1.0 oz.
15 Mins: Add Irish moss - 1 tsp.
10 Mins: Add Flavor Hops - .25 oz.
2 Mins: Add Aroma Hops - .25 oz.
0 Mins: Pour through strainer and funnel(with strainer) directly int o carboy with 2+ gallons of cold water as quickly as possible. Fill to top with more cold tap water. swirl carboy to mix hot and cold evenly. Pitch yeast.
Al's Medium-dry Stout
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs John Bull Unhopped Dark Malt Extract
0.5 lb Roasted Un-malted Barley
0.5 lb Black Patent Malt
.5 cup Corn Sugar for priming
Hops
3 oz oz Cluster Pellets (60 min boil)
Other
1/3 oz Wines Inc. Burton Water Salts
6 gal al Soft Tapwater in brewkettle
Yeast 1 pkg Wyeast #1084 Irish Ale yeast
Procedure I just strongly suggest using the blowoff method, because if you don't I feel this beer will be much too astringent.
Al's Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Laaglander light dry malt extract
.5 lbs crushed crystal malt (40 L.)
5--1/2 oz Laaglander light dry extract (priming)
Hops
1 oz Clusters pellets (60 minute boil)
.5 oz Fuggles pellets (15 minute boil)
1 oz Goldings, Fuggles, Cascade, or Willamette whole hops
Other
1/3 oz Burton water salts
5--1/2 Gal water
Yeast Wyeast #1028 "London Ale" yeast
Procedure Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to 170F, then remove. Don't boil the grains! I use two polyester hop bags, one for each addition, to simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration. I use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.
Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of water for 15 minutes to sanitize.
Al's Special London Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs M&F unhopped light malt extract
1 lbs Laaglander light dried malt extract
1 lbs crushed 2-row british crystal malt ~40L
Hops
2 oz Northern Brewer Pellets (6.2%AA) (60 min. boil)
.5 oz East Kent Goldings (whole) (5 minute boil)
1 oz East Kent Goldings (whole) (dryhop last 7 days before
Other
.5 tsp Burton water salts
.25 tsp Irish Moss (15 minutes)
.5 cup corn sugar for priming
Yeast 8 ounces starter from Wyeast #1028
Procedure Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.
Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.
Alt
Category German Ale
Recipe Type All Grain
German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens (Bavaria). Alt is made from the German Ale yeast and then cold conditioned for up to four weeks. These ales are usually fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a smoother, cleaner ale than the British ones.
Hops
2 oz Perle hops (boil 60 minutes)
1 oz Perle (boil 30 minutes)
Other
Pale malt 90% of mash
Crystal malt 7% of mash
Wheat malt 3--10% of mash (vary percents accordingly)
Yeast 1 litre cultured German ale yeast
Procedure Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast. Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40 degrees for 4 weeks. Dry hop lightly, if desired.
Alt
Category German Ale
Recipe Type All Grain .
Fermentables
8 lbs. Belgian 2-row Pilsen (1.5L)
2 lbs. Belgian 2-row Munich (~4L)
.5 lb. Belgian 2-row Aromatic (~21L)
.5 lb. Belgian 2-row Carapils (?L)
.5 lb. Belgian 2-row Caramunich (~64L)
0.75 oz. Crystal " 30 min.
Hops
3.25 oz. Crystal (pellets, 3.3%) 60 min.
Other
.5 lb. German wheat (?L)
Yeast 1007 German Ale yeast
Procedure I mashed (single infusion) at 152F for 1.5 hours. Primary fermented at around 55-60F for 6 days. I split the batch after the primary - put 1 gallon in my fridge at around 38F for two weeks, while the other 4 gallons sat in a carboy in my basement at around 70F. The beer was very spicy (from the 1007?) at first, but mellowed out nicely after about 4 weeks. The cold-conditioned gallon was smoother, and more drinkable at an earlier age (~2 weeks after bottling) than the warm-conditioned portion. The cold-conditioned beers were also *brilliantly clear*! It was perfectly balanced (to me), with a complex maltiness that I haven't had in any of my past beers. The IBU's were around 36, using Tinseth's calculator. The color was perfect (dark copper?), though the alcohol was probably a bit on the high side for the style.
Alt
Category German Ale
Recipe Type All Grain
Grains and hops used should be German.
Fermentables
8 lbs pilsner malt (or 6 pounds light
4 oz 10L crystal malt
4 oz 60L crystal malt
4 oz 120L crystal malt (assumes 75% extraction
Hops
6 oz German hops (Hallertauer
Yeast Wyeast #1338 or #1007
Procedure Cold condition in secondary.
Alt
Category German Ale
Recipe Type All Grain
Fermentables
4 lbs U.S. 2--row malt (Klages/Harrington)
3--1/4 lbs Munich malt (10 L.)
.25 lbs crystal malt (80 L.)
.5 lbs wheat malt
.5 oz black patent malt
2/3 cup corn sugar (priming)
Hops
.5 oz Willamette hops (5.5% alpha) (boil)
.5 oz Kent Goldings (6.1% alpha) (boil)
1 oz Hallertauer (2.9% alpha) (finish)
Yeast Wyeast #1056 American ale yeast
Procedure Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at 131. Conversion rest 60 minutes at 155. Mash out 5 minutes at 168. Sparge with 5 gallons of water at 170. Boil 90 minutes. Add hops at 45 minutes and 10 minutes before end of boil.
America Discovers Columbus
Category Pale Ale
Recipe Type All Grain
Fermentables
11 lb Schreier 2-row pale malt
1 lb DWC Munich
0.6 lb DWC CaraVienne
0.5 lb DWC Biscuit
0.5 lb Gambrinus Honey Malt
0.25 lb DWC carapils
Hops
1.5 oz Columbus hop pellets (12.5% alpha, 60 minute boil)
.5 oz Columbus hops (15 minute boil)
.25 oz Cascade hops (4.1% alpha, 15 minute boil)
.5 oz Columbus (dry hop one week in primary)
Other
.5 oz Columbus (finish)
Yeast ale yeast (Wyeast 1272 or 1056---see notes)
Procedure Mashed at 157-155F for 65 min. Water - essentially deionized with = tsp gypsum
I split a 5 gallon batch into two glass fermenters. Wyeast 1272 was pitched into the first 2 gallons siphoned out of the kettle and Wyeast 1056 got the last 2.5 gallons with a little more trub. Both yeasts were pitched from 3 cup starters.
Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
10 lbs american 2-row pale malt
1 lb Vienna Malt
.5 lb Cara-pils malt
1 lb light Crystal malt
.5 lb crystal malt (60L)
.5 cup chocolate malt
Hops
1 oz Cascade hops (boil)
.5 oz Fuggles hops (flavor)
.5 oz Cascade hops (finishing)
Yeast 1000 ml Yeast starter- Wyeast Chico Ale
Procedure Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller. Pour into fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another clean fermenter. Aerate, pitch yeast.
American Brown Ale
Category Brown Ale
Recipe Type All Grain .
Fermentables
5.33 lbs. Klages
2 lbs. D-C Pilsen
2 lbs. Vienna (American 6-row)
0.5 lbs. German wheat
0.5 lbs. Caravienne
0.5 lbs. Caramunich
0.5 lbs. chocolate malt
0.125 lbs. black malt
Hops
1.5 oz. Cascade (5.8%) 60 min.
0.5 oz. Tettnang (3.4%) 10 min.
0.5 oz. Cascade (5.8%) finish
Other
0.5 lbs. D-C Aromatic
Yeast
Procedure Single-step infusion 155F, ~1 hr.
American I.P.A.
Category Pale Ale
Recipe Type All Grain
Think Liberty on this one. Enjoy.
Fermentables
90-92%, 2 row pale malt
8-10%, Crystal 40L
Hops
1-1.5 oz Whole Cascade 60 minute boil
1 oz Cascade 30 minutes
2 oz Cascade added a handful at a time the last 15
Yeast
Procedure Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work.
American Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
5 lbs unhopped light dry malt extract
.5 lbs dark crystal malt
Hops
1 oz Cascade hops (60 minute boil)
.5 oz Cascade (30 minute boil)
.5 oz Cascade (10 minute boil)
1/2--1 oz Cascade (dry hop)
Yeast Wyeast American ale yeast
Procedure "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale (previous recipe) also benefits from dry hopping.
American Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
9.0 lbs US 2-row pale malt (Briess)
1.0 lbs crystal malt (combo of British 50L, US 40L, Special B)
0.5 lbs US dextrin malt
Hops
27-32 IBU from Goldings (bitterness)
0.5 oz Cascade or Goldings (flavor)
0.5-1.0 oz Cascade or Goldings (aroma)
0.5-1.0 oz Cascade or Goldings (dry-hop)
Other
1 tsp rehydrated Irish moss
Yeast Wyeast Irish 1084 repitched
Procedure Mash: 1.5 qts per pound total water 90 min @ 152 F.
Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin finings 2 days before kegging.
American Premium Pilsner
Category Lager
Recipe Type All Grain
Fermentables
6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the
1 lb Mild ale malt
1 lb Rice
.5 lb Flaked barley
.5 lb Flaked maize
4 oz Malto-dextrin powder
Hops
.75 oz Saaz (4.2%AA for 90min)
.25 oz Saaz (4.2%AA for 30min)
1 oz Cascade (4.9%AA for 2min)
1 oz Cascade (4.9%AA for dry-hopping)
Yeast Wyeast #2112 California Lager (optional)
Procedure Boil rice for 30 minutes and add grains and water for mash --
First rest at 94F for 30 minutes to help breakdown the adjuncts --
Raise temp to 122F for 30 minutes for protein degradation --
Raise temp to 140F for 15 minutes for better head retention and clarity --
Raise temp to 153F for 45 minutes for starch conversion --
Raise temp to 158F for 20 minutes for complete conversion --
Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH --
Boil wort and add 3/4 oz Saaz -- boil 60 min --
Add 1/4 oz Saaz -- boil 30 min --
Add 1 oz Cascade -- boil 2 min --
Force chill (if possible) -- rack to primary and aerate --
Rehydrate Nottingham yeast and pitch at 65F --
Ferment for 4-7 days or until no noticeable airlock activity --
Rack to secondary -- Drop temp to 55F --
Pitch Wyeast #2112 starter (>=400ml) at 55F –
Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) –
72 hours before bottling:
Add 1 oz Cascade directly to secondary –
48 hours before bottling:
Add your favorite clarifier (if necessary), gelatine, polyclar, etc –
24 hours before bottling:
Raise temp to 60F:
Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55) –
American Wheat
Category Wheat Beer
Recipe Type All Grain
Fermentables
8 lbs pale 6-row
3 lbs wheat
Hops
1 oz Northern. Brewer (1 hour)
.5 oz Hallertauer (1 hour)
.5 oz Hallertauer (10 minutes)
Yeast Nottingham Dry Ale Yeast. ????
Amy’s Stout
Category Stout
Recipe Type All Grain
Fermentables
5.5 lb Hugh Baird Pale Ale malt
0.5 lb Carapils malt (Hugh Baird)
0.5 lb Hugh Baird 50L crystal
1.0 lb flaked oats (McCann’s Irish Quick Oats)
0.7 lb roasted barley
Hops
30 Gram BC Kent Goldings flowers (5%) (60 min)
15 Gram Kent Goldings (15 min)
15 Gram Kent Goldings (5 min)
Yeast Yeast Lab Irish Ale yeast
Procedure Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse 2qts boiling water). Sparged 5.8 gallons at 1.038.
Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil).
Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012.
Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles.
Anchor Liberty Clone
Category India Pale Ale
Recipe Type Extract
Fermentables
6 lbs. Northwestern Pale liquid extract
.5 lbs. . Crystal 40L
Hops
3 oz. Cascade (whole leaf) 5.5%, 60min (Partial Boil)
1 oz. Cascade (whole leaf) dry hop , one week
Other
1 tsp. gypsum
1 tsp Irish Moss
Yeast Wyeast London
Procedure If I were to use only 1/2 oz. dry hop I think they would be identical.
Primary ferment was one week at 68 degrees. Secondary ferment was one week.
For the dry hop I just threw them in the secondary. The hops float so you can siphon from underneath them. The longer you dry hop the more the hops get “water logged” and start to sink. You may want to try 5 days instead of 7. When I transferred it to the bottling bucket I did get some hops in there. Wracking to a second bottling bucket might help but I was to lazy.
I did waste a little more beer than usual during bottling trying to avoid the hops. It is worth the extra effort to use whole hops. The hop nose is awsome.
If you do a full boil, you may want to cut back on the bittering
Anchor Porter Clone
Category Porter
Recipe Type Partial Mash
I made a porter last year that was loosely based on Miller’s partial mash
Fermentables
4 lb British pale ale 2-row malt
1 lb black patent malt
.5 lb dark crystal malt
3.3 lbs M&F extra light syrup
Hops
12.8 AAU Northern Brewer (boil)
Yeast Wyeast #1084 the Fighting Irish
Procedure Mash all grains together in a single infusion at 150F using 1-1/3 qt water per pound of grain. Sparge with 11 qt water, dissolve syrup, add water to make 6-1/2 or 7 gallons. Boil 1 hour, using all the hops. Chill, aerate, pitch, etc. Gravities were 1.055 and 1.016. I used a two-step starter on the Wyeast, and did a secondary on the beer. 18 days from boil to bottle (this was in November).
Anchor Steam-Style Amber
Category Steam Beer
Recipe Type Extract
Fermentables
7 lbs John Bull plain light malt extract
1/4-1/2 lbs crystal malt
Hops
2 oz Northern Brewer hops (11 alpha) (boil)
1 oz Cascade hops (5.6 alpha) (finish)
Yeast 2 packs lager yeast
Procedure Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3 of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.
Angie’s Ale
Category Brown Ale
Recipe Type Extract
I just cracked open a bottle of my homebrew batch number 3. It’s only been in the bottle since last Saturday, so it’s not quite carbonated all the way yet, but damn this beer turned out great.
I have been slowy making my batches more complex. I added some Crystal Malt grain to this batch. It added some really nice flavor to the beer. While my first two batches turned out pretty good. They lacked the character the grain added to this batch.
If there are any extract brewers out there who haven’t tried adding a pound of grain to their brews, I highly recommend you give it a try. It’s not very difficult. You need not mash to add a nice grain taste to your beer. Just make some grain tea, but don’t boil the grain or you will leach nasties out of the grain husks. Yank the grain at about 160 F.
Here’s my recipe for batch number 3. Suds rates it as a Flanders Brown Ale (Well Hi-dilly-ho Neighbor!). I call it Angie’s Ale (Angie is my border collie mix pup dog).
Fermentables
6 lb Light Liquid Malt Extract
1 lb Crystal Malt 60L
.75 cup Corn Sugar (priming)
Hops
2 oz Fuggles Hops (3.6% AA 30 min)
1 oz Willamette Hops (4.3% AA 10 min)
Other
5 gal Bottled Drinking Water
.5 tsp Non-Iodinized Salt
Yeast 1 pkt - Nottingham Dry Ale Yeast
Procedure Place Crystal Malt in a grain bag and heat with 2 gallons water in a pasta pot. Remove grain at 160 F. Mix grain tea and Malt Extract in a cool brew pot, and add another gallon or two of hot water. Bring to a boil add hops and salt. Cool wart. Rehydrate yeast, and pitch at 80 F. Ferment in primary for 4 days at room temp. Rack to Secondary. Ferment for additional 10 days at room temp.
Apples in the Snow
Category Fruit Beers
Recipe Type Extract .
Fermentables
6.6 lbs John Bull light malt extract (or other brand)
1 lbs corn sugar
.75 cup corn sugar (priming)
Hops
2 oz Hallertauer hops (boil)
.5 oz Hallertauer hops (finish)
Other
12 lbs apples (9 pounds Granny Smith
Yeast 2 packs Edme ale yeast
Procedure Cut apples into 8-10 slices. Put 1-1/2 gallons water into pot, add boiling hops and bring to boil. Add extract and corn sugar. Boil 40 minutes. Add finishing hops and apples. Steep 15 minutes. Pour wort into 3-1/2 gallons cold water. Push apples to one side and pitch yeast. Ferment 3 weeks.
Arizona Pale Ale
Category Pale Ale
Recipe Type Extract
I used hops for boiling (of course) and flavoring, not for aromatic qualities.
Fermentables
6-7 lbs pale malt extract
1 lbs Crystal malt, 1/2 pound toasted malted barley
2 cups steamed (sanatized) American Oak Chips (secondary)
Hops
2 oz Northern Brewer hops (boiling): 10HBU
1 oz Cascade hops (finishing)
Other
2 tsp. gypsum
1 tsp Irish Moss
.75 cups corn sugar (bottling)
Yeast 1 package Wyeast American Ale Liquid yeast (#1059)
Procedure If using Victory malt, toasting is not neccessary since it already is. If not, use standard procedure for toasting grains–spread the grains on a cookie sheet in a preheated oven, cook at 350 degrees for 10 minutes.
Combine all grains in a pot with 1 gallon water. I have found skipping a grain bag obtains a more intense color. Hold at 150 degrees for 30 minutes.
In another pot, heat water for sparging, 1 gallon should do. Sparge grains into the brew pot.
I fetched my water from a local Water Mart. This is Reverse Osmosis (RO) water, and could be too thin for a (India) Pale Ale. Thus, I add gypsum. I could have added Burton Water Salts at the expense of quaffability.
Boil wort for 1 hour. Add the Cascade hops and Irish Moss after the boil and for 5-10 minutes to sanatize, as well as obtain flavor instead of mearly imparting aroma.
I did not use a yeast started since the liquid American Ale yeast was less than one month old when purchased.
Age four weeks in the bottle.
B.W. Lager
Category Lager Amber
Recipe Type All Grain
Tastes great, but low alcohol according to the measurements. Nice amber lager.
Fermentables
7 lbs cracked lager malt
5 lbs amber dry malt extract
Hops
2 oz Talisman leaf hops
.5 oz Hallertauer leaf hops
1 oz Willamette hops pellets
Other
1 tsp gypsum
2500 mg ascorbic acid
1 tsp Irish moss
Yeast Red Star lager yeast
Procedure Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast
Bad Chile Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
5.5 lbs. light DME
1 lb. Cara-Pils Malt
Hops
1.75 oz. Cluster Hops (boiling) 7.0% alpha-acid
1.25 oz. Willamette Hops (bittering) 4.5% alpha-acid
0.75 oz. Willamette Hops (aroma) 4.5% alpha-acid
Other
10 each chopped serrano chile peppers
0.75 c. dextrose (priming)
Yeast 14 g. Yeast Labs Whitbread Ale Yeast
Procedure Grains steeped for 15 min @ 150-165 F. Hops added to boil at 0, 40, and 55 min, respectively. One hour boil. Chiles added at end of boil, pasteurized for 15 minutes, threw all into carboy w/cold water.
Fermentation began VERY sluggishly 17 hours after pitching. Transferred to secondary after one week. Toward the end of fermentation, the sediment seemed to “creep up” the sides of the carboy a little. This leads me to suspect contamination, dagnabbit
Baer’s Stout
Category Stout
Recipe Type Extract
Fermentables
.25 lbs flaked barley
.25 lbs medium crystal malt
6 lbs dark Australian malt extract
.5 lbs dark Australian dry malt
.25 lbs black patent malt
.5 cup molasses
Hops
2 oz Cascade hops (boil)
2/3 oz Northern Brewer hops (finish)
Yeast Wyeast British ale yeast
Procedure Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment.
Bah Humbug Brew
Category Brown Ale
Recipe Type Extract
I used orange peel with good results once. I would like a litte more orange, so next time I think I will add it to the beginning of the boil in a slightly lesser quantity.
Rapid start with the fermentation. Some may want more hops, I don’t like my beer very bitter. This is a great winter brew and has some residual sweetness. I love it while talking in front of the fireplace. The flavour is very complex. I can taste orange and cranberry, but not sure about the spice. Good body, little head, and does well with a month or two of aging. Got great reviews from a the few that usually say,”I don’t like beer very much”(referring to the garbage in the grocery store no doubt)
Fermentables
8 lbs Light LME
.25 lbs Black Patent
1 can Welch’s Cranberry juice concentrate
Hops
1 oz Willamette Hops
.5 oz Kent goldings(last 10 min of the boil)
Other
2 Tbsp pumpkin pie spice
peels from 4 oranges(without the white gunk)
6.5 gallons water
Yeast 1 pkg. EDME ale yeast
Procedure Peel oranges with a Potato peeler, and set aside
Add grains(in grain bag) to water and heat to 152F, steep for 15 min.
Continue heat to 170F and pull out the grains.
Heat to boiling, remove from heat, and add honey, LME, and Willamet hops
Boil for 30 min.
Add spice and orange peel
At 45 min add Kent goldings hops
turn off heat at 50 min and add cranberry juice conc.
steep above 170F for 10 min
Cool asap
Ferment
Barleywine
Category Barleywine
Recipe Type All Grain
Fermentables
10 lbs DWC(DeWolf-Cosyns Belgian) Pilsener malt
8 lbs DWC Pale malt
1.5 lbs DWC CaraVienne malt
0.1 lbs Roasted Barley
0.5 lbs DWC (Belgian) Munich malt
Hops
2 oz Northern Brewer pellets (9%) 60 min
1 oz BC Kent Goldings plugs (5%) 30 min
1/2 oz BC Kent Goldings plug (5%) 15 min
1/2 oz BC Kent Goldings plug (5%) 5 min
1/2 oz Fuggles plug (4.3%) 5 min
Yeast London ale yeast
Procedure Mash schedule:
Mash-in with 10qts @ 42C for a strike temp of 39C
20 minute beta-glucan rest
Add 10 qts at 100C (boiling) to raise to 62C (aiming for 60C),
30 min. beta-amylase rest
Add 6 quarts @ 100C to raise to 67C (aiming for 70C)
1:15 alpha-amylase rest
Take first runnings (drain all liquid from mash tun without adding any further sparge water(*)) to get about 4-4.5 gallons @ 1.080. Boiling down to 3 gallons will give an OG of 1.105 - 1.120.
Whirlpool, let settle for 15 minutes and siphon through counterflow chiller with aerating cane on end.
Pitch yeast slurry from a previous batch of Mild (probably YeastLab London Ale (it’s a long story)). (By the way, this is my favorite way to pitch *enough* yeast for a barleywine.) Fermentation was active in 2 hours. Primary was about 2 months @ 65-70F, and dropped from 1.105 to 1.038.
Rack into secondary and add 1 oz of EKG plugs for dry hopping.
Bottle about 1 month later. Added new yeast, but no priming sugar.
(*) You can (I did) add more hot water to the remaining mash, and sparge out about 7 gallons more wort to make a Bitter at about 1.045.
Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
12 lbs dry pale malt extract
.5 lbs honey
1 lbs dry light malt extract
1.5 lbs corn sugar
Hops
2 oz Chinook boiling hops (13.2 alpha)
2 oz Cascade boiling hops (5.5 alpha)
2 oz Fuggles hops (finish)
Other
2 tsp. Irish moss
2 tsp. Sparkeloid
Yeast champagne yeast
Procedure Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age
Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
2 cans Munton & Fison Light Malt Extract
2 lbs Munton & Fison light dried malt extract
.25 lbs Domino light brown sugar
Hops
3–1/2 oz Fuggles hops
.5 oz Fuggles for finishing
Yeast 2 packs Munton & Fison ale yeast
Procedure We did a single stage fermentation, so I can’t answer your question about how long to age in secondary. We gave the finishing hops 10 minutes. As far as conditioning in bottles—well, it’s been 14 months now and it keeps getting better. At 2 months it was OK, but cloudy enough that we thought we should have used gypsum. It was also VERY sweet, but also very hoppy and quite smooth. By 9 months it was clear, but quite heavy and we thought maybe less sugar. Last week it had gotten considerably drier and VERY clear. It’s really good now, so I don’t know if it’ll last long enough for me to give you an update later.
Submitted by: Ann Nelligan,
Barney Flats Oatmeal Stout
Category Stout
Recipe Type Partial Mash
Fermentables
5 lbs 2–row pale malt
1.5 lbs steel cut oats
.5 lbs malted wheat
1.5 lbs 80 L. crystal malt
1 lbs black patent malt
1 lbs chocolate malt
1 lbs roasted barley
.5 lbs Cara-pils malt
3 lbs dark Australian DME
Hops
1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
.5 oz Perle pellets (8% alpha) (boil 35 minutes)
.25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
.25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
.75 oz Hallertauer (steep for aroma)
.75 oz Tettnanger (steep for aroma)
Other
.5 lbs lactose
1 tsp Irish moss
Yeast Wyeast Irish ale yeast
Procedure Single-step infusion mash, partial mash recipe. Strike Temperature 170 into 12 liters of treated water, alla burton on trent. Note This was a little too thick, so use a little more water. Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparged for almost two hours, while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025 when I had enough wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8 oz. of lactose and a tsp. of dry moss before killing the fire. I pitched a large starter of the Irish Wyeast strain and got lots of blow off. I had extra wort in a 4 liter auxillary. I used this to fill up the secondary afer racking off the lees. Dry hopping was done in the secondary with the cascade. After 2 weeks, the SG was only down to 1.03, and fermentation was very slow.
Barrel Bottom Black Bitter
Category Brown Ale
Recipe Type Extract
Fermentables
6 lbs Australian dark malt extract syrup
2/3 lbs chocolate malt
1/3 lbs crystal malt
Hops
2 oz Perle hops
1.5 oz Cascade hops
Yeast Burton liquid ale yeast
Procedure Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling Australian dark malt with the Perle hops. After 1 hour, add Cascade hops and turn off heat. Steep about 30 minutes. Strain everything into primary and add cold water to bring volume to 5 gallons. Pitch yeast when cool.
Basic Fruit Beer
Category Fruit Beers
Recipe Type Extract
Fermentables
4-pound can Alexanders pale malt extract
.5 lbs light dry extract
Hops
10 HBU hops
Other
.25 tsp Irish moss
2 gallons fruit juice (such as apple or raspberry)
Yeast yeast
Basic Stout
Category Stout
Recipe Type Extract
Fermentables
6-8 lbs dark malt extract
1/2-1 lbs roasted barley
1/2-1 lbs black patent malt
Hops
.75 oz bittering hops (e.g., Bullion)
small amount aromatic hops (optional)
Yeast ale yeast
Procedure To these skeleton ingredients I add other adjuncts, or remove things if the wind blows from the south. A nice beer is made by using only dark malt and black patent malt. A good strong bittering hops is key; Bullion is lovely, as are Nugget or Chinook.
There are no appreciable differences between making stouts and other ales, save the larger quantities of grain. Beware of 9-pound batches as these can blow the lids off fermenters.
Bass Ale
Category Pale Ale
Recipe Type Extract
Fermentables
7 lbs Steinbart’s American Light Extract
1 lbs Crystal malt 40L
1 lbs Dark brown sugar ; be damned German purity law!
Hops
1 oz Northern Brewer (60 minute boil)
1 oz Fuggle (30 minute boil)
.5 oz Fuggle (10 minute boil)
.5 oz Fuggle (15 minute seep)
Yeast yeast
Procedure Steep crystal malt and remove grains before boil begins. Add malt extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1 ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch yeast.
Bass Ale Clone
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Munton & Fison Light DME
.5 lbs Medium crystal (50L)
1/2 lb Dark brown sugar
Hops
1 oz Fuggles @ 60 min
.5 oz Kent Goldings @ 30 min
.5 oz Kent Goldings @ 2 min
Yeast Wyeast 1098
Procedure This was a three gallon batch. I steeped the crystal in 170F water for about 20 min or so, and then added it to the pot. I pitched from a 1 pint starter at 75F, and fermented (primary only) at about 62F for ten days. I didn’t get an OG (forgot), but the FG was down to 1.004, so I bottled it last weekend.
Bass Clone
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs Munton & Fisons light unhopped liquid malt extract
1.5 lb Crystal Malt 20L
1.25 cup Light DME or 3/4 cup corn sugar (priming)
Hops
1 oz. Kent Goldings hops 5.0 AA (boil)
.5 oz. Fuggle hops 4.8 AA (boil)
.5 oz. Willamette hops (finish)
Other
2.5 Gal Artesian bottled water or boil and cool water, store in sanitized
1 tsp Gypsum 1/2 tsp. Irish Moss
Yeast 1 pkg. #1098 British Ale Liquid Yeast
Procedure Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.
Bass-Alike
Category Pale Ale
Recipe Type Extract
Fermentables
2 lbs light DME
3 lbs plain light malt extract
2 oz roast barley
8 oz crushed crystal malt
Hops
2 oz Fuggles (pellets)
1 oz Goldings (pellets)
.25 oz Goldings (pellets)
.5 oz Goldings (pellets)
Other
gypsum and if necessary
Yeast Ale yeast (I used Edme but wanted to try Wyeast)
Procedure This is a 5 gallon batch. Boil up a couple of gallons of water, add DME and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley, and strain into main boiler. Make tea out of crystal malt and strain into main boiler. (Half way through boil add local water ingredients and Irish moss if required). After boil, add 1/2 ounce of Goldings, cover and let stand for 15 minutes. Pour into primary, make up to 5 gallons and pitch yeast. Rack and add 1/4 ounce Goldings and complete fermentation.
Batard de Belgique
Category Belgian Ale
Recipe Type All Grain
Fermentables
6 lbs U.S. 2–row malt
3–1/4 lbs dexterine malt
2 lbs unmalted wheat
1 lbs light brown sugar
1 cup blackstrap molasses
2/3 cup corn sugar (priming)
Hops
1.5 oz East Kent Goldings hops (6.1% alpha)
Yeast Chimay yeast
Procedure Cook 1/2 pound 2–row malt and 2 pounds of unmalted wheat in 4–5 quarts of water until gelatinized (about 45 minutes). Mix cooked wheat into main mash water and stir until well mixed. Mash in: 12 quarts at 138F. Protein rest: 30 minutes at 126–131F. Mash: 2 hours at 148–152. Mash out: 5 minutes at 170. Sparge: 6–1/2 gallons at 170. Boil 2–1/2 hours adding hops 60 minutes from the end of the boil.
Batch #10 Gary’s Oregon Steam Beer
Category Steam Beer
Recipe Type Extract
Fermentables
7 lbs amber malt extract
1 lb 20L chyrstal malt
.75 cup corn sugar (bottling)
Hops
1 1/2 oz cluster hops (boiling)
.5 oz cluster hops (finishing)
Yeast 1 package Wyeast California (2112)
Procedure Starter made 2 days ahead instead of one. Steep grains for 30 minutes. Sparge into kettle. Boil extract and hops for 60 minutes.
Batch #14 Raspberry
Category Fruit Beers
Recipe Type Extract !
Fermentables
5.5 lbs dry light malt extract
Hops
1 1/3 oz willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
1/3 oz willamette hop pellets 10 minutes
1/3 oz willamette hops 5 minutes
Other
1 can (96 oz) raspberry wine base
.25 teaspoon Irish moss
Yeast 1 package wyeast Belgian ale yeast
Procedure Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.
Batch #28
Category Belgian Ale
Recipe Type Extract
Fermentables
10 lbs Northwest Gold liquid malt extract
1.5 lb. corn sugar
Hops
1.3 oz Hallertauer hops (4%) 60 min.
.3 oz Saaz hops (3%) 60 min.
.3 oz Saaz hops (3%) 2 min.
Yeast Wyeast 1214 Belgian ale yeast
Procedure Boil extract, sugar, 1st hop addition 58 minutes. Add 2nd hop addition and boil 2 minutes. Cool and pitch yeast (I used a 1.5 liter starter). Ferment cool (about 60 F.). Bottle when fermentation completes.
Batch #62 Brain Wipe
Category Belgian Ale
Recipe Type All Grain
Fermentables
10 lbs Dewolf and Cosyn pilsner malt
1 lb. Briess 2-row malt
1.5 lbs. Corn sugar
2 lbs Laglaander Extra pale dry malt extract
Other
1.5 oz. Tettenager (4.4%) 60 min.
0.5 oz. Tettenager (4.4%) 5 min.
Yeast Wyeast White beer yeast
Procedure Mashed malts with step infusion mash, 30 min. 122 F., 75 min. 150 F., 10 min. 168 F.
Boil thirty minutes. Add corn sugar, malt extract, 1st hop addition. Boil 55 minutes. Add 2nd hop addition. Cool and pitch yeast (2 liter starter). Ferment 65-70 until completion.
Batch 25
Category Barleywine
Recipe Type All Grain
Fermentables
20 lbs lager malt
.5 lbs crystal malt
5 lbs munich malt
1 lbs roasted lager malt
Hops
1 oz Goldings leaf hops (5.6% alpha)
1 oz Hallertauer
.5 oz Hallertauer
.5 oz Hallertauer
Other
2 tsp gypsum
.75 tsp Irish moss in last 10 minutes of boil
Yeast Whitbread ale yeast
Procedure 1 hour 15 minute protein rest at 132 — 115F. Mash at 152F with 1/2 ounce amylase enzyme for 2–1/2 hours. Mash out at 165–172. Sparge with 168 water to make 11 gallons. Boil, adding hops as noted. Cool and pitch yeast. Rack after 1 week, bottle a week later priming with corn sugar.
Batch 29
Category Barleywine
Recipe Type All Grain
Fermentables
10 lbs Schreier 2–row malt
5 lbs munich malt
1 lbs wheat
.75 lbs crystal malt
Hops
3 lbs Glenbrew hopped scotch bitter
2.5 oz Fuggles hops (plug)
1 oz Hallertauer hops (leaf)
Other
1/5 tsp salt
.5 tsp epsom salt
1 tbsp gypsum
Yeast Belgian ale yeast
Procedure Add salts and gypsum to 4–1/2 gallons 145 water to make mash at pH 5.3. Protein rest at 126–120 for 30 minutes. Mash at 153 for 2 hours 50 minutes. Mash out at 165–170. Sparge to make 8–1/2 to 9 gallons wort. Add Glenbrew extract and boil 90 minutes. Add 1/2 ounce Fuggles and 1/2 ounce Hallertauer 15 minutes into boil. Add another 1/2 ounce Hallertauer and 1 ounce Fuggles for the last 40 minutes. In the last 10- -15 minutes, add remaining hops. Chill and pitch yeast. Ferment at 65– 70F for 6 weeks. Bottle, priming with corn sugar.
Baumerator
Category Lager Bock
Recipe Type All Grain
Fermentables
10 lbs s 2 row malt
3 lbs ds munich malt
.5 lbs toasted malt
.5 lbs chocolate malt
.25 lbs roasted barley
.25 lbs black patent malt
.5 crystal malt 90L
Hops
4 oz Tettenger boiling hops (60 min)
.5 oz Tettenger finishing hops (10 min)
Yeast Yeast Labs Bavarian Lager Yeast
Procedure Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min).
Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.
Bavarian Weiss
Category Wheat Beer
Recipe Type Extract
Fermentables
2 ea 3.3 pound cans, M&F wheat malt extract
.75 cup dry malt extract for bottling (turned out to be too
Hops
1.5 oz Hallertauer hops (boiling)
.5 oz Hallertauer hops (Finishing)
Other
.25 tsp Irish moss
Yeast Wyeast Bavarian wheat liquid yeast
Procedure I brewed according to the standard procedures one finds in TCJoHB for an extract brew adding the Irish Moss in the last 10 minutes of boil.
BB IPA
Category India Pale Ale
Recipe Type Extract
Fermentables
3.7 kg Cooper Real Ale Extract
450.0 Grams Crystal malt
500.0 Grams dextrose
Hops
52.0 Grams Hallertauer Hops
Other
1.0 Tsp Irish Moss
Yeast Gervin ale
Procedure Steep grains at 65 degrees C for 30 mins and remove. Add extract and detrose and bring to the boil. Add 20g of the hops and boil for 30 mins. Add 20g of the hops and boil for another 25 mins. Add the Irish Moss and 12g of hops and boil for 5 mins. Pitch the yeast when under 25 degrees C. Leave in the fermenter for 12 - 14 days and bottle. Ready to drink after 10 days in the bottle
Beat Me Over the Head with a Stick Bock
Category Lager Bock
Recipe Type Partial Mash
Fermentables
6.6 lbs John Bull light malt extract
3 lbs Klages malt
.5 lbs chocolate malt
Hops
2–3/4 oz 4.7% AAU Willamette flowers (60 minute boil)
.5 oz 4.7% Willamette flowers (2 minute steep)
Other
10 grams Burton salts
Yeast lager yeast (I used MeV)
Procedure Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube…there’s no need to get fancy equipment here. With the hollow tube I can whip up a 3″ head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager.
Beekeeper’s Brown
Category Brown Ale
Recipe Type Extract
Fermentables
1 Each Ironmaster Brown Ale beer kit
5.5 cups corn sugar
2 lbs honey (*NOT* boiled)
.5 cup corn sugar for priming
Yeast
Procedure Started Sun 30 April, O.G.: 1.045
Bottled Sun 14 May, F.G.: 1.000 (*)
Sampled today, 21 May, and it’s already *VERY* nice! (*) It needed that full two weeks—as usual with honey, the fermenting started very early, went full steam for a long, long time, and went very much to completion.
Beginner’s Luck Brown Ale
Category Brown Ale
Recipe Type Extract
Fermentables
4 lb malt extract syrup
6 oz crystal malt
1.5 oz black malt
2 oz roasted barley
1 oz flaked or rolled barley
1 oz wheat malt
28 oz dark brown sugar
Hops
2 oz Northern Brewer hops
1 oz Goldings hops
Other
2 oz lactose
Yeast ale yeast
Procedure Hops: these are two of the six or so types available here in the UK; I’m afraid I don’t know what the US equivalents would be because I’ve been brewing only since my transplantation from the States in early ‘92. [If anyone knows a reasonable set of hops equivalencies, I`m all ears.] Northern Brewer is a very sharp hop that is a prime-requisite for British dark beers and stouts (and some pale ales); Goldings is a much “rounder” hop that is a prominent component of southern-English bitters. US brewers use yer best guesses, I guess. Procedure: I treat my water with 0.25 tsp salt per gallon to adjust pH; the water here (Bristol, in the SW) is fairly soft by UK standards but contains some dissolved CaCO3. I have had no difficulties whatever using tap water. I dissolve the malt extract and then boil the adjunct grains + hops in it for about an hour. I then strain a couple of kettlesful (kettlefuls?) of hot water into the primary through the spent grains and hops to rinse them. I dissolve the sugar in a couple of pints of warm water and add this to the wort, then top up with cold water to 5 gallons. When the wort is cool, I then measure OG (usually about 1035 to 1039), then add the lactose and pitch the (top-fermenting) yeast. The lactose gives just a hint of residual sweetness in the final brew; if that’s not to your taste, omit it. This brew ferments to quarter-gravity stage in about 3 days when temperatures are about 20C (70F) and in about 5 days when temps are about 10C (mid-40s F). Final gravity is usually about 1005, resulting in ABV’s of 4.5 to 5%. I prime my secondary fermentation vessel with about 1 tsp of dark brown sugar, and usually let it sit in the secondary 7 to 10 days, adding finings after the first 48 hours or so. I have not tried dry-hopping this recipe. I prime my bottles with 1/2 tsp of brewer’s glucose; maturation is sufficiently complete in about 10 days, but obviously the longer the better.
Belgian Ale
Category Belgian Ale
Recipe Type All Grain
Fermentables
8.5 lbs. 2-row pale malt
1.5 lbs. Munich Malt
4 oz. Crystal Malt (35 Lovibond)
1 oz. Chocolate Malt
1 lb. Demerrara sugar
Hops
1 oz. Hallertau (3.8%)
.75 oz. Stryian Goldings(5.0%)
.5 oz. Saaz (3.5%)
Other
.5 tsp Gypsum Mash & Sparge each
1 Tsp Irish Moss
Yeast Chimay Yeast starter (1.5 Qts.)
Procedure Mash in with 12 qts. water @ 122 degrees F. and rest 30 min. Raise to 140 F and rest 10-15 min. Raise to 150 F and wait till starch is converted(90 min.) Mash out at 168 F and rest 10 min. Sparge with 168 F water to collect 23-24 litres(5.75-6.0 Gallons) Boil for 70-90 min. with the following hop schedule.– 1 oz. Hallertau for 65-70 min. 1/2 oz. Stryian Goldings for 65 min.– 1/4 oz. S. Goldings for 40 min. 1/2 oz. Saaz for the final 3 min. — Cool to pitching temperature(68-70F) and pitch yeast starter. I racked this brew when primary fermentation was done and added 1/4 oz. of Saaz to the secondary (dry hop) and let sit for 2 weeks before bottling. Added 3/4 cup of dextrose to prime. Make sure you let this beer condition in the bottle for at least 3 months before sampling. Actually it gets better after 6 months in the bottle. By the way, this recipe is for 5 U.S. gallons and you may want to increase or decrease the amount of grains depending on the efficiency of your system. My starting gravity was 1.068 and finished off at 1.012.( about 7.4% A/V).
Belgian Dubbel
Category Belgian Ale
Recipe Type All Grain
Fermentables
9.5 lbs pale malt
4 oz. Crystal malt (20 deg L)
4 oz. Brown malt
.75 lbs Sugar
3 oz priming sugar or 2-2.5 volumes of CO2
Hops
1 oz. Styrian (5% alpha) (bittering)
.3 oz. Hallertauer (bittering)
.3 oz Saaz (aroma)
Yeast trappist ale yeast starter
Procedure Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.
Belgian Strong Ale
Category Belgian Ale
Recipe Type Extract
.
Fermentables
.75 cup Belgian special roast malt
.75 cup English crystal malt (80L)
10 lbs Northwestern gold extract
.25 lbs light brown sugar
Hops
1 oz Fuggles pellets (boil)
.75 oz Cascade pellets (boil)
.75 oz Saaz whole hops (1/2 hour)
.75 oz Styrian Golding pellets (1/2 hour)
2 oz fresh Cascade (aroma
.25 oz Saaz (finish)
.5 oz Olympic pellets (finish)
.5 oz Cascade pellets (finish)
Other
.25 tsp cinnamon
1 tsp Irish moss
Yeast Wyeast #1214 Belgian
Procedure Brought to boil the Belgian and English crystal. Removed grains. Boiled 1 hour with extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss.
Belgian Trappiste / Abbey Ale
Category Belgian Ale
Recipe Type Extract
Fermentables
3.3 Lbs M&F Plain Dark Extract
3.3 Lbs M&F Hopped Amber Extract
3.3 Lbs M&F Hopped Light Extract
1.0 Lbs Clover Honey
Hops
1.0 Oz Hallertauer Pellets
Other
5.0 Tbsp Freshly Grated Orange Peel
Yeast White Labs Abbey Ale (WLP530)
Procedure Bring extract and honey and 2 gallons water to 155 - 160 degree Fahrenheit for 15 mins. Bring wort to a rolling boil for 1 hr. Add the hops for the last two minutes of boil. Add the fresh orange peels after removing wort from the burner. Sparge in primary fermenter with 3 gallons water. Primary ferment was one week and secondary ferment was two weeks at approx. 73 degrees Fahrenheit. Notes: Because of the large amounts of liquid extract used, the batch exceeds 5 gallons. Primary fermentation was done in a 6-gallon glass carboy. Krausen was quite excessive and made a mess. Next batch might be best used with 4.5 gallons of water. Alcohol % in the area of 12%.
Belgian Wheat Ale
Category Belgian Ale
Recipe Type All Grain
Fermentables
6 lbs pale malt
3 lbs wheat malt
.25 lbs crystal malt (light)
Hops
2/3 oz Bramling Hops (boil 50 min.)
1/3 oz Bramling Hops (boil 10 min.)
.25 oz Centennial Hops (boil 1 min., then steep for 15 min.)
Other
1 tsp gypsum in mash water
Yeast Wyeast Belgian Ale yeast
Procedure Two-stage mash: 50 deg C. for 30 min., then 66 deg C. for 45 min.
The two-stage mash is because of the wheat malt component.
Fermented at cool room temperature (around 16 deg C.).
That’s it. The light hopping is to let the wheat and yeast flavours shine through, and they do, very nicely. Although this is an ale, I found it tasted best well-chilled. It also needed a little while (about a month) in the bottle for the yeast and hop flavours to reach an optimum balance.
Bengal Butt Kicker
Category Spiced Beers
Recipe Type All Grain
Fermentables
15 lbs Klages malt
2–3/4 lbs Munich malt
1 lbs Amber crystal
.25 lbs Chocolate malt
Hops
1 oz Northern Brewers hops 10%AA (60min)
1 oz Northern Brewers (15 min)
.5 oz Cascades 5.9%AA (15min)
10 Bengal “dry hopped”
Other
2 oz fresh fennel (15 min)
6 oz fresh orange peel (15 min)
.5 tsp Irish Moss(15 min)
.75 cup Corn sugar to prime
Yeast 1 cup American Lager yeast slurry
Procedure Upwards infusion mash, low-temp conversion. Used water with high carbonate hardness.
Berliner Weisse
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lbs pale malt
1 lbs Munich malt
1 lbs barley flakes
2 lbs wheat malt
Hops
1 oz Hallertauer hops (boil)
Yeast
Procedure This was a beer soured a la Papazian, except that I added some acidopholis capsules to the souring mash. I believe that most of the souring was due to the bacteria in the capsules.
Submitted by: Aaron Birenboim,
Berry Strawberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
1 lbs cyrstel malt 30L
3 lbs amber malt syrup
3 lbs light malt syrup
1 lbs extra-light dry malt
5 quarts Strawberries cleaned and mashed
.75 c corn sugar
Hops
1 oz Pride of Ringwood (boil 45min)
0.5 oz saaz (boil 15min)
0.5 oz saaz (boil 1min)
Other
1 tablespoon fruit pectin
Yeast 1 package Whitbread dry yeast
Procedure Crush grain and bring to 170degs. Remove grain and boil etc.
After boil is completed turn down heat and add strawberries. Try to keep wort at 160degs for 15min. Pour entire contents of pot into primary after cooling.
Ferment in primary for 5 days. Then rack to secondary and add the fruit pectin. Let rest for three weeks . After that if you can, drop the temp. of the beer to 35degs for 1 week. If this is done then you need to add about a teaspoon of yeast when racking to bottleing pail. Let the beer rest in bottles for at least 3 weeks. The longer the better.
Best Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
9 lbs pale two row malt
.5 lbs pils 2-row
.5 lbs crystal 55L
Hops
1 oz Perle at 45 min remaining
.5 oz Cascade at 15 min remaining
1 oz Hallertauer (10 min. steep)
Yeast Wyeast American pale ale
Procedure I used a three step mash with a mash in of 132 f., conversion at 152 f., and mas h out of 168. Sparged with 168.
Suprisingly the beer was not exceptionly hoppy with full body resembling a Full Sail ale.
I used wyest amercan pale and my original gravity was 1.053. I do not know the final as I have broken my hydrometer. Mash effiecincy was 75%. IBU’s were 35.7 without the Hallertau steep and 41.7 with.
Bierre de Garde
Category Belgian Ale
Recipe Type All Grain
Fermentables
9 lbs Vienna
.25 lbs Crystal 80
.5 lbs wheat
Hops
.5 oz Northern Brewer (8.8%) 60 minutes
.5 oz Northern Brewer 20 minutes
.5 oz Hallertau (5.25%) 2 minutes
Other
1/3 lbs aromatic
Yeast Yeast Labs’ Munich Lager
Procedure Infusion mash (RIMS) per Dr. Fix (40-60-70C).
Boil 120 minutes.
Big Bang Pilsner Ale
Category Lager
Recipe Type Extract
Fermentables
2 lbs Liquid extract
3 lbs DME
1 lbs Rice extract
Hops
1.5 oz Willamette for bittering
.5 oz Willamette for dry hopping aroma
Yeast American liquid Wyeast yeast
Procedure Boiled 1 hour OG 1.042 at 72 degrees Added dry hops 3 days later when I moved the beer to a secondary fermenter. The dry hopping gives a unique taste and the beer is already at 3-4% alcohol to protect itself from hop contamination.
Billy Bob’s Blueberry Bitter
Category Fruit Beers
Recipe Type All Grain
.
Fermentables
9 lbs English Pale 2-row
10 lbs fresh blueberries
Hops
1.5 oz Cascade hops for 60 minutes
0.5 oz Cascade hops for 30 minutes
1.0 oz Kent Goldings hops for 1 minute
Other
1 tsp. gypsum added to mash
2 tsp. Irish Moss added 30 minutes prior to end of boil
Yeast Wyeast American Ale yeast — no starter
Procedure Mashed in single infusion. Starch conversion around 156F for 60 minutes. Mash out at 168F for five. Sparge water @ 170F. Exact amount of sparge water unknown; I simply sparger until desired yield was reached.
The blueberries were crushed prior to adding to wort. They were added to wort after the end of boil, when temperature of wort was lower than 180F. The blueberries were allowed to sit in hot wort for 15 minutes. The wort was then chilled with an immersion chiller. Then, the whole shebang (fruit, hops, and all) were poured into a plastic fermenter for primary fermentation. Primary done for seven days, following which the beer was racked off of the gunk into glass. I think I left it in the glass for two days; fermentation was pretty much complete. Oh — a tsp. of polyclar added 24 hours prior to bottling.
Bitch’s Brew Oatmeal Stout
Category Stout
Recipe Type Extract
.
Fermentables
6 lbs dark dry malt extract
2 lbs amber dry malt extract
1 lbs crystal malt
.75 lbs roasted barley
.5 lbs black patent malt
2 cups Quaker Oats
Hops
2 oz Bullions hops (boiling)
.5 oz Willammette hope (finishing)
Yeast 2 packages Whitbread Ale Yeast
Procedure Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes. Have fun.
Black Bear Ale
Category Porter
Recipe Type Extract
Fermentables
6.0 Lbs Briess Amber Malt Extract
1.0 Lbs Munton & Fison dark DME
0.5 Lbs Crystal Malt - 80 Lov
0.25 Lbs Chocolate Malt
0.25 Lbs Black patent Malt
Hops
2.0 Oz Fuggles Hops (boiling)
1.0 Oz Fuggles hops (aroma)
Yeast Wyeast European Ale (pitchable tube)
Procedure Pour 1 1/2 gallons of water into the brew pot and turn the heat to high. Pour the cracked grains into the pot. When the temperature reaches 180F, remove the grains with a strainer. Add the malt extract… wait until boiling commences and then add the boiling hops. Boil for 45 minutes and add the aroma hops for another 2 minutes. Remove the pot from the heat and sparge into the fermenter.
Black Betty
Category Stout
Recipe Type All Grain
.
Fermentables
13.0 Lbs 2-row barley
2.0 Lbs white wheat
1.0 Lbs crystal 20L
1.0 Lbs black patent
Hops
2.0 Oz magnum ~ 15%
Yeast Nottingham Dry Yeast
Procedure This is a single step infusion. Allocate the correct amount of water into the pot and dissolve the gypsum into it. I then heat the water to approximately 150 F and add the grains, stirring to achieve a mixture. Then I place the pot (make sure it will fit) into a preheated oven set at about 165 F. Mash for about 1 hour. Note that the times are approximate and that you are controlling it, checking and stirring every 20 minutes or so. Sparge using hot water in the correct amount so that husk tannins are not extracted. Boil with all hops for about 45 minutes. Cool slightly, and split between primary fermenters. Top off with good drinking water. Once the wort cools to yeast friendly temperature, pitch the yeast and ferment. Only primary ferment for at least two weeks, to allow the high gravity to render into alcohol. Bottle as usual and try to keep your sweaty paws off until it matures. Enjoy.
Black Butte Porter Clone
Category Porter
Recipe Type All Grain
Fermentables
6 oz. chocolate malt
6 oz. black patent malt
8 oz. honey malt
8 oz. 10L crystal malt
4 oz. toasted barley (buy it pre-toasted, or DIY @ 350 deg./10minutes)
8 oz. malto-dextrin
6 lbs. Light malt extract syrup
1 lb. Light dry malt extract
Hops
1 1/2 oz. Galena hops (60 min. bittering)
1 oz. Cascade hops (1/2 hour bittering/finishing)
1 oz. Tettnanger hops (5 min. aroma)
Other
2 tsp. each Gypsum and Burton Water Salts (We have very soft H2O)
Yeast Wyeast #1338 European Ale yeast
Procedure Add salts, gypsum to 1 1/2 gal. H2O. Steep grains for 1/2 hour @ 158 deg. Sparge with 1/2 gal. 170 deg. H2O, and strain out any loose grain. Mix in extract and malto-dextrin, and top off with H2O to desired optimum level for your brew pot. Bring to a boil, and boil for 10 minutes before adding Galena hops. After 30 more min., add Cascade hops. Last 5 min. add Tettnanger hops. Cool wort with hops in it. Remove hops at pitching temp., and pitch yeast. Ferment to completion according to your desired method
Black Cat Stout #1
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs Munton & Fison dark extract syrup
1 lbs Munton & Fison dark dry extract
.5 lbs black patent malt
.75 lbs crystal malt
.5 lbs roasted barley
.5 cup dark molasses
Hops
.75 oz Willamette hops (boil)
.75 oz Cascade hops (boil)
Other
1 tsp vanilla
.5 cup French roast coffee
Yeast 2 packs Edme ale yeast
Procedure Brew a pot of coffee with 1/2 cup of French roast coffee. Steep specialty grains in water as it boils. Remove grains. Boil malts, hops, and vanilla 60 minutes. Strain wort into fermenter. Pour in pot of coffee. Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after 3 days. Bottle 23 days later.
Black Gold Stout
Category Stout
Recipe Type Extract
.
Fermentables
6 lb M&F Dark Extract Syrup
1 lb M&F Dark DME
8 oz. Black Patent Malt
12 oz. Chocolate Malt
12 oz. Crystal Malt
.75 C. corn sugar for priming
Hops
1 oz. Chinook Hop Pellets (60 min)
.5 oz. Northern Brewer Hop Pellets (60 min)
.5 oz. Northern Brewer Hop Pellets (20 min)
Other
1.5 tsp. Single Fold Pure Vanilla Extract
.75 C. Freshly Brewed Espresso
Yeast EDME dry ale yeast
Procedure For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty grains then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation, *WARNING* after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2 days then racked to secondary for 12 days to ensure no bottle bombs! Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks in the basement and better than ever.
Blackberry Peach Lager
Category Fruit Beers
Recipe Type Extract
Fermentables
4 lbs. Laaglander extra light dried malt extract
2.5 lbs. clover honey
2 lbs. frozen blackberries (in retrospect, I would probably go w/ 2.5 - 3 lbs.)
3 lbs. fresh peaches (peeled, pitted & lightly mashed)
Hops
1.5 oz. Cascade hops (boiling)
.75 oz. Cascade hops (finishing — final 4 minutes)
Yeast 1 pkg. Yeast Lab European Lager yeast
Procedure Extracts, honey, and boiling hops to 1.5 gal boiling water; 1 hour boil. TURN OFF HEAT, allow wort to cool for a minutes (ideally to temps between 160 &180F), and add fruit, juice and all. Allow to steep. covered, for about 15 minutes; add finishing hops for final few minutes. Pour, unsparged, into 3 gal. cold water in primary fermenter. Pitch yeast when cool; O.G. 1.052 After 3-6 days fermentaion, rack beer into secondary fermenter. (I had big problems w/ this step due to chunks of fruit clogging up my siphon, and ended up losing like 1/2 a gallon of beer. Renee suggested this solution: a nylon stocking as a filter — leave it to a gal, huh?) Then ya bottle the stuff. F.G. 1.018 . Pretty good after 12 days, better after 3 weeks, delicious after a month.
Blackberry Porter
Category Porter
Recipe Type Extract
Fermentables
6.6 lbs Dry malt extract
3 cups Crystal Malt 40 L
3 cups Special B
.5 cup Chocolate Malt
1 in. Brewers Licorice
8 oz. Malto Dextrin
5 lbs. Frozen Thawed Blackberries ( added to the secondary)
Hops
2 oz Liberty Hops ( 3.5 AAU)
Other
2 tbls. Gypsum
Yeast 2 pkgs. Muton/Fison yeast
Procedure Put grains in a hop sack and add to 2.5 gal of treated water with gypsum. Bring to 160 degrees and hold for 15 minutes. Sparge grains and remove, bring wort to boil, add D.M.E and licorice. Hold boil for 1 hour. Last 15 minutes of boil, add Malto-Dextrin and Liberty Hops. Rehydrate yeast, cool wort and add to enough water to your fermentation bucket to a five gallon level. After 5 days , rack to secondary which has within it the thawed frozen fruit. Leave in secondary for 15-20 days.
Blackberry Stout
Category Fruit Beers
Recipe Type Extract
Fermentables
1 can Mount Mellick Famous Irish Stout extract
3 lbs M&F dark dry malt extract
4 lbs frozen blackberries
1 lbs dark crystal malt
.5 lbs black patent malt
.5 lbs roasted barley
Hops
1.5 oz Hallertauer hops
.5 oz Fuggles hops
Yeast ale yeast
Procedure Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries.
Blackberry Stout
Category Stout
Recipe Type Extract
This stuff is very tasty.
Fermentables
6 lbs dark DME
6-8 cups roasted barley
3 lbs blackberries
Hops
1 oz Kent Goldings 60 minute boil
.5 oz Fuggles 30 minute boil
.5 oz Fuggles
Yeast Wyeast Irish Ale
Procedure I used frozen blackberries and put them in the bottom of a plastic primary, and poured the hot wort onto them to partially sterilize. No need to crush them up or anything; they were a faint pink by the time I racked to the secondary 5 days later.
Blackberry Weizen
Category Fruit Beers
Recipe Type Extract
.
Fermentables
1 cup crystal
1 cup cara-pils
3 lbs blackberries (or raspberries)
Hops
1 oz Hallertauer or Saaz
.5 oz Hallertauer or Saaz
Other
6.6 lbs Ireks wheat or two 3.3 pound cans of M & F wheat
Yeast Wyeast Bavarian Wheat
.
Blackberry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs Irks Wheat extract
.5 lbs Amber Dry Malt Extract
2 cups Carapils
3.5 quarts FROZEN blackberries added to help cool wort
1 cup corn sugar for priming
Hops
1.5 oz Hallatter hops (bittering)
.5 Saaz hops (finishing)
Other
1 tsp Irish moss
Yeast Wyeast #3056 and 1 quart starter
Procedure Put cracked Carapils in cold water and leave in until just before boil. Add Wheat extract and DME and boil. Added Bittering hops boil 25min. Add Irish moss, boil 30min. Add finish hops boil 2 min, Remove from heat. Put pot in sink of cool/cold water and add Blackberries. As they thaw crush berries with your spoon. Remove hopbag(a lot easier than straining them out). Put everything in 6 1/2 gal bucket or carboy fill to 6 gal mark with water and pitch yeast.
Start at 70 degrees F , after ferm starts move to 60 F , xfer to 2ndary after 5-7 days. Leave in secondary 7-14 days(I go 14) you may want to use gelitin or polyclar to help settle things out(5-7 days before bottling). Bottle with 1 cup corn sugar. Wait 2 weeks and enjoy so good homebrew.
Blackstrap Stout
Category Stout
Recipe Type Extract
Fermentables
7.4 lbs. Dark malt extract syrup
1 lb. Black Patent malt
1 lb. Chocolate malt
.5 lb. Crystal malt
.5 lb. Flaked barley
.5 cup Blackstrap molasses
3 oz Blackstrap molasses to prime
Hops
3 oz Cascade hops (bittering)
1 oz Fuggles hops (finish)
Yeast Edme dry yeast
Procedure Standard procedures (with the exception of forgetting the Irish Moss — but I don’t think that’s going to be a real big deal).
Blind Squirrel Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
6 lbs Williams light austrailian syrup
1 lbs 10-L crystal—steeped
1 lbs 40-L crystal—steeped
Hops
3 oz Chinook pellets aa%13 (60 min)
.5 oz CFJ-90 pellets aa%9 (5 min)
.5 oz CFJ-90 (dry hopped in secondary)
Other
5 lbs Williams light austrailian dry
1 tsp gypsum at start of boil
1 tsp Irish moss (30 minutes)
Yeast Whitbread dry ale yeast
Procedure Primary fermentation - glass for 5 days at 65 degrees. Secondar in glass for 16 days at 65 degrees. Wort was boiled in 4 gal. pot (3 1/2 volume) with 2 gal. water added to primary fermenter.
Blow Me Away Holiday Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs William’s Weizenmalt syrup
2 lbs dark DME
2-3/4 lbs buckwheat honey
1 lbs crushed crystal malt
.25 lbs crushed chocolate malt
2/3 cup corn sugar (priming)
Hops
2.5 oz Cascade hops (boil)
1.5 oz Hallertauer hops 3.6 alpha (boil)
.75 oz Hallertauer hops (finish)
Other
4 tsp whole allspice
1 tsp Irish moss
Yeast yeast
Procedure Steep grains in 2 gallons water while heating to boil. Remove grains. Add extracts and honey. Boil 1 hour with boiling hops, add 1 teaspoon Irish moss at 30 minutes. Simmer allspice in water for 3 minutes, remove allspice and add water to primary. After fermenting, prime with corn sugar and bottle.
Blown Top Braggart
Category Barleywine
Recipe Type Extract
.
Fermentables
3.3 lbs wildflower honey
3.3 lbs amber malt extract
2 lbs wheat extract
1 lbs light malt extract
.5 lbs 10L crystal malt
Hops
2 oz Northern Brewer hops (8.0%)
2 oz Kent Goldings pellets (4.6%)
.5 oz Kent Goldings pellets
.5 oz Kent Goldings pellets
Other
1/4 tsp Irish Moss last 5 minutes
Yeast 1/2 teaspoon yeast energizer
Blueberry Ale
Category Fruit Beers
Recipe Type Extract
t.
Fermentables
7 lbs British amber extract
1.5 lbs crystal malt
2 lbs fresh frozen blueberries
Hops
2 oz Northern Brewer hops (boil)
1 oz Fuggles hops (finish)
Yeast Whitbread ale yeast
Procedure Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.
Blueberry Lager
Category Lager
Recipe Type All Grain
.
Fermentables
4 lbs 2-row Lager
3 lbs Amber DME
5 lb Cara-Pils
5 lb Crystal 40L
1 lb Honey
4 lbs frozen blueberries
Hops
1 oz Tettnang - 60 mins (plugs)
1 oz Willamette - 10 mins (plugs)
.5 oz Saaz (finish)
.5 oz Saaz (dry hop)
Yeast 2 packages European lager yeast (one for ferment one at bottling)
Procedure Step infusion mash, 120 for 30 minutes, 150 for 10 minutes, 158 for 15 minutes. Sparge with 1-1/2 gallons water. Boil. Add hops as indicated above. Add blueberries and finishing Saaz after cooling. Pitch yeast.
After one week, Boil 1/2 gallon water. Remove from heat. Add 3 pounds blueberries. Rack to secondary and add blueberry water mix. Add 1/2 ounce Saaz. Keep at lower temperature (lager).
After 3 weeks, add 1-1/4 cup dry extract to 3 cups of water. Boil 20 minutes. Cool. Pour into bottling bucket and add other yeast pack. Siphon beer into bucket.
Bob’s Coriander Ale
Category Spiced Beers
Recipe Type Extract
.
Fermentables
6 lbs light unhopped malt extract
1 lbs light crystal malt
Hops
1 oz Cascade hops
Other
1 oz whole Coriander Seed - 30 min
1 oz whole Coriander Seed - 10 min
1 tsp Irish Moss - 10 min
Yeast Chico Ale yeast (from a previous batch)
Procedure Steep crystal malt at 160 degrees for 1 hour. Sparge grain and add extract. Bring to a boil and add Cascade hops.(boil for 60 minutes.) Add 1 ounce coriander at 30 minutes and the final ounce for the last 10 minutes. Strain off the hops and coriander seed when transfering to the primary. Leave in the primary for 5 days, and in the secondary for around 10 days.
Bob’s Sandia Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs light dry malt extract
1 lb carapils malt
.25 cup malto dextrine
Hops
1 oz northern brewers pellets (boil)
2 oz cascade plugs (aroma and dry hop)
Yeast 2/3 cup dextrose and small amount of any brewers yeast for prime and bottle
Procedure Start wyeast in usual fashion (at least 24 hrs prior). Steep grains at 158F for 15min in 1 gallon water, sparge with 1 gallon ~170F. Start boil with this original 2 gallons add DME, malto dextrine, and northern brewers pellets, boil 45 min, add 1/2 oz cascade, boil 10 more minutes then add another 1/2 oz cascade and turn off heat. Let sit 5 minutes, cool and add to ~3.5 gallons for a total volume 5 - 5.5 gallons. Pitch yeast (should be ~ 1 liter of starter).
Note this yeast (wyeast 1968) activity is low and very little carbon dioxide is given off. This yeast is very flocculant and it will leave bottled beer flat, so just add a small amount of any other yeast with the dextrose at bottling to get good carbonation, however it produces a very smooth character to the brew that makes it worth using.
Primary fermentation is complete in 4 days. Rack to secondary and add 1/2 cascade (dry hop). Bottle after ~ 7 days in secondary using 2/3 cup dextrose, and being careful to add additional yeast a 1/4 tsp of any dry yeast is plenty.
Bock
Category Lager Bock
Recipe Type Extract
Fermentables
2 cans M&F dark malt extract (3.3 pound cans)
.5 lbs pale malt
.25 lbs chocolate malt
.25 lbs crystal malt
.75 cup corn sugar
Hops
1 oz Hallertauer pellets
1 oz Tettnanger pellets
Yeast 1 pack Red Star lager yeast
Procedure Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1–1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3–1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.
Bohemian Pilsner
Category Lager Pilsner
Recipe Type Extract
Hops
2.0 oz. Saaz plugs (60 minutes-bittering)
1.0 oz. Saaz plugs (30 minutes-flavor)
1.0 oz. Saaz plugs (2 minutes-aroma)
.5 oz Saaz plugs (dry hop)
Other
3.3 lbs. Northwestern Gold ME
4.0 lbs. Alexander’s Pale ME
Yeast Wyeast Bohemian Yeast directly from the pack(no starter)
Procedure I boiled the extract, 1 1/2 gallons water and hops as indicated in the recipe for one hour. Added everything by siphoning into a plastic water jug with 3 gallons cold water. Topped off with cold water. Waited for everything to drop to 65 and pitched the yeast. I let the stuff sit at around 65 for 1 day and then placed it in the back room of my basement where it sits at a nice 45 all day and night.
I racked to a secondary after 12 days (glass carboy) and dry hopped. It’s been in the secondary for two days now and I took a SG reading and got 1.013. I had completely forgotten to take an OG reading, but looking at other Pilsner recipies, it seems 1.021 is a common final gravity.
Boonesburger Winterale
Category ESB
Recipe Type Extract
Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was patterned. It’s also a lot cheaper.
Fermentables
5 lbs light dry extract
3 lbs 2-row pale malt
.5 lbs crystal malt (40L)
2 oz roasted barley
4 oz wheat malt
2 oz dextrin malt
Hops
2 oz Cascade hops (5.2% alpha)
.5 oz Tettnanger hops (4.9% alpha)
.5 oz Perle hops (7.2% alpha)
.5 oz Kent Goldings hops (5.2% alpha)
Other
1 tsp Irish moss
Yeast 1 pack Wyeast Irish
Procedure I used Papazian’s partial mash method, except used 2 gallons of sparge water. I got 18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter. Transfer hops bag to primary.
Boxing Day Bock
Category Lager
Recipe Type All Grain
Fermentables
3 lb Belgian Munich Malt
10 lb Belgian Pilsener Malt
.5 lb M&F Crystal malt
2 oz chocolate malt
Hops
4 oz Hallertau plugs @ 2.9%
2 oz Saaz plugs @ 3.1%
Yeast Wyeast Munich Lager yeast (2308)
Procedure Mix Pilsener & Munich malts in mash tun, infuse 10.5qts H2O@170F (mash temp 137F — oops!), infuse additional 3qt @boiling (mash temp to 145F - — sigh!), decoct 3qts (pretty thick) to boiling (mash temp to 156F — finally!) Meanwhile, steep crystal in 1qt H2O @165F. Mash 1hour. Infuse 3gal @boiling to 165F, add crystal & chocolate malts & stir. 15min rest. Start sparge, recirculate 6 qts. Sparge to 6.5gal (ending sparge gravity 1.010@150F == 1.026??)
Boil 1.5 hours. Hop schedule:
2 oz Hallertau @ 30 min
1 oz each Hallertau & Saaz @ 60 min
1 oz each @ 75 min
Chill & rack. Yield approx 4 gal @ 1.066.
Pitch yeast from 1pt starter. Move to cellar @58F. After two days, krauesen is evident, move to fridge @50F. Primary time: 6 weeks 24 hour diacetyl rest at end. Bottled at FG 1.022, lagered in bottle.
Brain Death Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
17-1/2 lbs pale dry extract
3 lbs crystal malt
1.5 lbs flaked barley
1.5 lbs wheat malt
Hops
68 HBUs Chinook hops (boil)
20 HBUs Cascade hops (boil)
2.5 oz Goldings hops (finish)
10 grams Chinook hops (dry hop)
20 grams Kent Goldings hops (dry hop)
50 grams Cascade hops (dry hop)
.5 grams Herbal hops substitute
Other
1 tsp gypsum
1 tsp Irish moss
Yeast Sierra Nevada ale yeast
Procedure This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength. Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of herbs/hops.
Breakfast Barleywine
Category Barleywine
Recipe Type Extract
Delicious at bottling.
Fermentables
14 lbs Alexander’s pale malt extract
2 oz black malt
1 lbs golden brown sugar
1 lbs honey
Hops
2.5 oz Hallertauer NB plugs (7.5% alpha
3–1/2 oz Fuggles plugs (4.2% alpha
Other
3 tsp gypsum
Yeast Vintner’s Choice Champagne yeast (secondary ferment)
Procedure Primary ferment with the Belgian ale yeast, 1 week at 63F. (Very vigorous primary fermentation that took off within 12 hours).
Secondary ferment with the champagne yeast, 5 weeks at 66. Racked off trub and pitched champagne yeast. Not much activity. The Belgian must have done its trick. Still, some minor activity.
Brew Free or Die IPA
Category Pale Ale
Recipe Type Extract
Fermentables
4 lbs Munton and Fison light DME
4 lbs Geordie amber DME
1 lbs crushed Crystal Malt
Hops
1.5 oz Cascade leaf hops (boil 60 minutes)
1.5 oz Cascade leaf hops (finishing)
Other
1 tsp Irish Moss
Yeast Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days
Procedure Add the crystal malt to cold water and apply heat. Simmer for 15 minutes or so then sparge into boiling kettle. Add DME, top up kettle and bring to boil. When boil starts, add boiling hops and boil for 60 minutes. 10 minutes before end of boil add 1 teaspoon of Irish Moss. When boil is complete, remove heat, add finishing hops and immediately begin chilling wort. Strain wort into fermenter and pitch yeast starter. Primary fermentation took about 4 days. Let the beer settle for another 2 days and then rack to a sanitized, primed (1/3 cup boiled corn sugar solution) and oxygen purged keg and apply some CO2 blanket pressure.
Brewhaus Golden Lager
Category Lager Pale
Recipe Type All Grain
Fermentables
8 lbs 2-row Klages malt
.5 lbs 2-row German Munich malt
2/3 cup corn sugar (priming)
Hops
1.5 oz Perle hop pellets (6.2% Alpha - boil)
1 oz Hallertau hop pellets (finish)
Other
1 tsp Irish Moss
1 tsp gelatin finings
1 tsp gypsum
Lactic Acid
Yeast Wyeast #2308
Procedure Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water.
Brewhaus I.P.A.
Category Pale Ale
Recipe Type All Grain
This beer is best when consumed young. It will acquire a drier character as it ages.
Fermentables
11 lbs 2-Row Klages Malt
1 lbs crystal malt (40 Lovibond)
.5 lbs toasted malt (see below)
Hops
2 oz Northern Brewer hops (7.1% alpha - boil)
1 oz Cascade hops (6.0% alpha - finish)
.25 oz Fuggle or Styrian Golding hop pellets (dry hop)
Other
.5 tsp gypsum (to harden water)
Lactic Acid (enough to bring mash water to pH 5.2)
1 oz Oak Chips (optional)
1 tsp gelatin finings
1 tsp Irish Moss
Yeast Ale yeast
Procedure Toasted Malt: Spread 2-row Klages on cookie sheet and toast at 350 degrees until reddish brown in color. Mash grain in 12 quarts mash water (treated with gypsum and lactic acid) at 154 degrees until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to boil and boil for 15 minutes before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add remaining boiling hops. Boil for another 45 minutes and add Irish moss. Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat, add aromatic hops, and let rest for 15 minutes, or until trub has settled. Force cool wort to yeast pitching temperature. Transfer to primary fermenter and pitch yeast. Add dry hops at end of primary fermentation. Transfer to clean, sterile carboy when fermentation is complete. Boil oak chips for one minute to sterilize and add chips and gelatin to carboy. Age until desired oak flavor is achieved. Allow bottled beer to age two weeks before consuming.
Brewhaus Porter
Category Porter
Recipe Type All Grain
Fermentables
8 lbs 2-row Klage malt
1 lbs crystal malt (90 Lovibond)
1 lbs dextrin malt
.5 lbs chocolate malt
.5 lbs black malt
.75 cup corn sugar (priming)
Hops
1-1/3 oz Northern Brewer hop pellets (8.5% pellets)
.5 oz Fuggle hop pellets (3.7% alpha)
Other
.5 tsp gypsum
lactic acid to adjust mash water to pH 5.2
1 tsp Irish Moss
1 tsp gelatin finings
Yeast Ale yeast (High Temp. Ale Yeast)
Procedure Mash grains in 11 quarts of mash water at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the 1-1/3 ounces Northern Brewer hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with 3/4 cup corn sugar boiled in one cup water.
Brierley’S Lager
Category Lager Amber
Recipe Type Extract
Fermentables
2.0 Can 1.7 Kg Cans of Lager Malt or Unhopped light Malt extract
Hops
12.0 Grams Hallertau
12.0 Grams Saaz
Other
1.0 Tsp Gelatine
Yeast Lager
Procedure Boil the Hallertau Hops for at least 10 minutes then remove from heat and add the Saaz Hops and cover and leave for a further 10 minutes. Add to fermenter with 2 cans of lager malt extract. I have found that even “No Name” brands of extract work well in this recipe due to the fact that the hops are up front and in your face. (If you use the unhopped light malt extract then increase the amount of hops you add by 50%) This recipe works nice in bottles but I prefer it kegged.
Broglio’s Quaker Stout
Category Stout
Recipe Type Extract
Fermentables
6 lbs dry amber extract
1 lbs crystal malt
.5 lbs roasted barley
1 lbs Quaker oats
Hops
1 oz Eroica hops (boil)
1 oz Kent Goldings hops(finish)
Yeast 2 packs Edme ale yeast
Procedure In two gallons of cold water, add crystal, barley, and oatmeal. Steep until water comes to boil. Sparge with about 1 gallon of hot water. Add dry extract. Bring to boil. Add Eroica hops. Boil 45 minutes. In last 5 minutes of boil, add Kent Goldings hops. Cool to about 75 degrees. Transfer to primary and pitch yeast. Have a homebrew and wait.
Brown Ale
Category Brown Ale
Recipe Type Extract
When I’m looking for a batch with a quick turn around, it’s time to whip up this Brown Ale recipe. It’s ready to drink within 3 weeks and excellent within the month.
Fermentables
1 Lb. Special ‘B’ malt (VERY dark Crystal)
6 Lbs. Amber malt syrup
.75 cup corn sugar boiled in 2 cups water for priming
Hops
1 oz. Fuggles hop pellets - 45 minutes
.5 oz. Fuggles hop pellets - 5 minutes
Yeast Wyeast 1084 - Irish Ale yeast
Procedure Add the grains to the cold water in the pot, heat nearly to boiling (180-190 degrees), remove and sparge with more hot water (I use the tea kettle and a SS colander). Bring to a boil, turn off heat and add malt syrup and dissolve (this is to avoid burning it to the bottom of the pot). Bring back to a boil, add the boiling hops, and after 40-45 minutes add the finishing hops. Remove from heat, cool (I put the whole pot in an ice water bath), transfer to carboy and top up to 5 gallons if needed. Pitch yeast, mix and aerate thoroughly.
Fermentation should be done in a week, but I leave it sit for another just to be sure. After bottling it should be carbonated and tasty in another week.
My water is fairly hard so a dose of brewing salts might also be in order.
Brown Ale
Category Brown Ale
Recipe Type Extract
This beer tastes fine. It is brown, malty, and slightly bitter. I don’t get much nutty flavor, so I would increase the chocolate malt.
Fermentables
6 lbs English Amber malt syrup
.5 lbs Light English dried malt extract
.5 lbs crystal malt (40L)
.5 lbs chocolate malt
1 lbs light brown sugar
Hops
10 HBU Cascade
1 oz Cascade (finishing; 5.8% alpha)
Yeast Wyeast English Ale yeast
Brown Ale
Category Brown Ale
Recipe Type Extract
.
Fermentables
.25 lbs choc. malt
.5 lb. De Wolf-Cosyns special B malt
6 lb. amber syrup (I used Briess)
2 lb. dark syrup
Hops
1 oz. Northern Brewer hops (boiling)
.5 oz. fuggle hops (finishing)
Other
.5 lb. Briess special roast
.75 cup corn sugar to prime
Yeast European Ale yeast
Procedure In case your homebrew store doesn’t have the secific brands of grains I listed here–the “special roast” is toasted barley, about 50 Lovibond, and the “special B” is a very dark crystal malt–221 Lovibond. If it’s not available, substitute in the darkest crystal malt you can find.
You asked for specific directions, so here goes:
1) heat about 2 gal of water in your brewpot. Steep the choc malt, special B, and special roast while the water heats up. Putting the grains in a msulin steeping bag helps make removing the grains a lot easier.
2) When the water begins boiling, remove the grains, and add the amber syrup, dark syrup, and Northern Brewer hops.
3) After 50 min, throw in the fuggle hops, and boil for 10 more minutes.
4) Cool down your wort, and add to your carboy with 3 gal water. When it’s all reahced 78F, pitch your yeast.
Brown Ale
Category Brown Ale
Recipe Type Extract
.
Fermentables
1 can Munton’s Plain Amber Malt Extract 3.3 lbs
2 lbs. Munton’s Plain Light Dry Malt Extract
1 lb. Crushed Grain Mix (1/2 50 L Crystal & 1/2 Chocolate)
3/4 cup 3/4 cup Corn Sugar (priming)
Hops
2 oz. Willamette Whole Flower Hops 4.9%
Other
1 teaspoon irish moss 1/2 way thru boil
Yeast WYeast #1028 London Ale or RTP English Ale Yeast
Procedure Steep grain until boiling, remove - add extracts - bring to boil, drop in hops for entire 45 min. boil ( irish moss 25 min. into boil) 2 weeks fermentation. 2 weeks bottled. All at room temp.
Brown Ale #3
Category Brown Ale
Recipe Type Extract
.
Fermentables
.5 lb. #60 Crystal malt grains
.25 lb. Chocolate malt grains
.25 lb. Black patent malt grains
Hops
2 oz. Fuggles (4.5%) boiling
.5 oz. Willamette (5.3%) finishing
Other
7 lbs. Alexander’s Dark LME
2 tsp. Gypsum
2 tsp. Ground cinnamon
Yeast 1 pkg. Brewer’s choice (Wyeast) #1095 British ale yeast
Procedure Cinnamon and finishing hops went in during last 10 minutes of boil.
Sorry didn’t do SG or FG. But, experience tells me it is about 4.5%. Another pound or two of the LME would probably raise the alcohol level to about 5.5% or so.
Brown and Blue Ale
Category Fruit Beers
Recipe Type All Grain
Fermentables
6–1/2 lbs pale malt
.5 lbs wheat malt
.75 lbs crystal malt (80L)
4 oz black patent malt (uncracked)
2 oz roasted barley (uncracked)
5 lbs fresh blueberries
Hops
1 oz Goldings (4.9% alpha)
.5 oz Fuggles (4.5% alpha)
Yeast Wyeast #1084 (Irish ale)
Procedure Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30 min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and add to primary along with yeast.
Brown Rye Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
5 lbs Mild Ale Malt (Munton and Fison)
1.5 lbs Rye Flakes (in the bulk section of your health food store)
8 oz Cara-Munich (DeWolf-Cosyns)
3 oz Roasted Barley (DeWolf-Cosyns)
1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
Hops
2.0 oz 8.0 AAU Fuggles (60 min)
1.5 oz 5.2 AAU Spalt (10 min)
Yeast ale yeast
Procedure Mash at about 142 F for 90 minutes. Sparge as usual. Boil wort 60 minutes with sucanat, hop as indicated above. Chill as usual. The original gravity comes to 1.048 (for 5 gallons). Pitch any of the plethora of British and German ale yeasts marketed by Wyeast. (I generally use London Ale.)
Brown Rye Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
5 lbs Mild Ale Malt (Munton & Fison)
1.5 lbs Rye Flakes (in the bulk section of your health food store)
8 oz Cara-Munich (DeWolf-Cosyns)
3 oz Roasted Barley (DeWolf-Cosyns)
1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
Hops
2.0 oz = 8.0 AAU Fuggles (60 min)
1.5 oz = 5.2 AAU Spalt (10 min)
Yeast London Ale or German Ale Wyeast
Procedure Mash malt and rye at 142 for 90 minutes. The three times I’ve made this, the mash temperature has always been on the low side. The beer came out great every time, so I’m not worried.
Sparge as usual. Add sucanat and boil 60 minutes.
Chill as usual. The original gravity comes to 1.048 (for 5 gallons).
Pitch London Ale or German Ale Wyeast. Actually, I’m going to try the California Steam/Lager yeast next time. It sounds like the steamy esters would complement the rye flavor quite nicely.
Bulwark American Lager
Category Lager
Recipe Type Extract
Fermentables
3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used
Hops
1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
.5 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
Other
1 tsp Irish Moss (boil 10 mins)
Yeast 1.75 oz WYeast #2035 American Lager
Procedure Brewing Log:
On commencing of boil, I added the Extracts and let boil for 15 minutes.
I added the Willamette and let boil for another 15 minutes.
I added the Malto Dextrin and let boil for 20 minutes.
I added the Irish Moss and let boil for 5 minutes.
I added the Cascade and let boil for the final 5 minutes.
I transferred the wort to my 5 gallon bucket and let sit overnight. I transferred the wort from the 5 gallon bucket to my 7 gallon bucket, and aerated for 30 minutes using an aquarium pump (all equipment sanitized in bleach). I let the head settle down, pitched the yeast and let sit at room temperature. Once the yeast started showing signs of activity I moved the bucket to my garage which was at a temperature of 54 degrees (f). After fermenting in the primary 1 week I transferred it to the secondary.
Bumble Bee Porter
Category Porter
Recipe Type All Grain
Fermentables
5 lbs American Two-Row (I used Briess)
1 lbs Belgian Biscuit
1 lbs DWC Munich
12 oz. Belgian Special-B
8 oz. DWC Chocolate Malt
8 oz. British CaraPils
8 oz. Flaked Barley
4 oz. DWC CaraMunich
2 oz. Black Patent
Hops
0.5 oz. Galena (12.0%) 60 minutes
0.5 oz. Galena (12.0%) 45 minutes
0.5 oz. Cascade (5.9%) 30 minutes
0.5 oz. Cascade (5.9%) 15 minutes
1.0 oz. Tettnanger (3.8%) 5 minutes
Other
4 oz. DWC Aromatic
Yeast yeast cultured from Black Butte Porter
Procedure Mash with 1 quart/pound. Strike water: 2.5 gallons of 170F water. Add 0.5 gallons boiling water to raise mash to 158F. Recirculated 4 quarts of mash, then drained 4 quarts of mash and heated to boil. Returned to mash for mashout. Sparge with 5 gallons water.
Once boil is established, begin hop schedule. I added two quarts distilled water 30 minutes into the boil (it was a warm day and the boil was rolling nicely). I added my immersion chiller with 30 minutes remaining. After cooling, I added 1/2 teaspoon HopTech Foam control to a sanitized 6 gallon carboy, then carefully poured the cool wort through a stainless steel strainer nested in a large funnel. After chilling the wort further in a water bath to 58F, I aerated the wort using an aquarium pump, 0.22 micron filter, and aquarium airstone for 30 minutes.
The yeast, which came from a bottle of Black Butte Porter, was stepped up to a 2000ml starter. I think the fermentation temperature might have been too cold (60F) because it took almost 36 hours to reach active fermentation. Temperture was maintained at 60F for seven days, then racked to secondary, where temperature was allowed to stabilize at 65F for two weeks. Bottled using 5/8 cups corn sugar. Allow at least four weeks in the bottle to condition before taste testing.
Burst Bubbles, No Troubles Munich Dunkel
Category Lager Dark
Recipe Type All Grain
Fermentables
6 lbs Klages
1.5 lb Vienna
1 lbs light Munich
1 lbs dark Munich
1.5 lbs dark crystal
1/5 lbs chocolate malt
Hops
.5 oz Hersbrucker plugs (2.9% alpha)
.5 oz Northern Brewer plugs (7.5%)
1 oz Hersbrucker plugs
.5 oz Hersbrucker plugs
.5 oz Tettnanger leaf hops
Other
.5 tsp Irish Moss at 30 min
Yeast WYeast #2308 Munich Lager
Procedure Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.
Buzzy Beer
Category Strong Ale
Recipe Type All Grain
Fermentables
11 lbs DWC Pilsen malt
8 oz Ireks Wheat malt
1.5 oz Black Patent
Hops
1 oz Northern Brewer
.25 oz Hallertauer (last 15 minutes)
Other
.25 tsp Irish Moss
Yeast american ale wyeast 1056
Procedure Mash in and hold at 122-125 deg far for 1/2 hour, raise to 145 deg far for 1 hour. I use 11 1/2 qts water in mash. Sparge to 7-7.5 gal, boil 1 hour. You should have an OG of around 1.058 to 1.060 Use a very attenuating yeast, I use american ale, wyeast 1056 Primary ferment for 7 days, rack to secondary and let it sit another three to four days. Mine normally finishes at around 1.006.
Casual Dunkelweizen
Category Wheat Beer
Recipe Type Extract
Fermentables
3.3 lbs Northwestern weizen extract
3.3 lbs Northwestern amber extract
.5 lbs crystal malt (crushed)
.5 cup black patent malt (lightly crushed)
Hops
2 oz Mt. Hood hops (8.6 AAU)
Other
1 tsp gypsum
.5 tsp Irish moss
Yeast Wyeast Bavarian Wheat liquid yeast
Procedure The black patent was *VERY* lightly crushed because I just wanted a light brown beer—not a black beer. The grains were steeped to just before boil and strained out. Add extract and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast.
Cat’s Claw Blackberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Alexander’s Pale extract syrup
1 lbs Orange Blossom Honey
1 lbs ( 4 cups )Crystal Malt, 10L
.25 lbs ( 1 cup ) Victory Malt
8 lbs Blackberries
2/3 cup Orange Blossom Honey ( for priming )
Hops
1 oz Cascade Pellets ( bittering - 60 mins )
.5 oz Cascade Pellets ( finishing )
Yeast 1 pint WYeast #1084 Irish Ale Yeast ( recultured )
Procedure Place crushed grain in cold water and steep for 45 minutes at 155 degrees. Sparge into brewpot and bring to a boil. Add extract and bittering hops and boil for 50 minutes. During the boil, mash berries through a strainer to extract the juice. Add honey and boil for 10 more minutes, skimming off any scum that forms. Remove from heat and pour blackberry juice into the hot wort. Stir well and allow to steep for 15 minutes. Cool and pour into primary containing 3 gallons cold (previously boiled) water. Pitch yeast and aerate well. Rack to secondary when vigorous fermentation subsides. When fermentation completes, make a “hop tea” with the finishing hops. Cool, add to bottling bucket along with honey priming solution, and bottle.
Cat’s Paw Brown Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs crystal malt (90L)
Hops
1 oz Willamette hops (boil)
4/5 oz Perle hops (boil)
.5 oz Willamette hops (finish)
Other
1 tsp gypsum
.5 tsp Irish moss
Yeast Whitbread ale yeast
Procedure The mash was done using Papazian’s temperature-controlled mash. The boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling with an immersion chiller). The ale yeast is rehydrated in 1/2 cup of 100 degree water.
Celis Clone
Category Belgian Ale
Recipe Type All Grain
Fermentables
0.4 lbs rolled oats
3 lbs. 10 oz. flaked wheat
4 lbs. DWC pilzen malt
Hops
1.3 oz Tetnang. pellet AA 4.3 for 70 min boil
0.5 oz of Saaz pellets last 5 min. of boil
Other
.5 oz bitter orange peel last 20
1.25 oz of coriander seed (crushed) (last 5 minutes
120 grams of dextrose
5 ml of 88% lactic acid
Yeast Wyeast 394
Procedure Step infusion mash with 1 hr at 124 F; 1 hr 10 min at 145 to 150 F; mash out at 160 and sparge at 160 with 1.5 h sparge to get 6 .75 gallons. Used 1.3 oz of Tetnang. pellet AA 4.3 for 70 min boil, 1/2 oz bitter orange peel last 20 min of boil; last 5 min added 1.25 oz of coriander seed (crushed