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MERCİMEK BİRASI - ALE

Torba ile sabit sıcaklıkta mayşeleme yöntemi

Maltlar
1 kg arpa maltı (ev üretimi)
850 gr yeşil mercimek maltı
TOPLAM MALT: 1,85 kg
 

Diğer Hammaddeler

ŞERBETÇİOTU: 7 gr Styrian Goldings AA 5,7
MAYA: 3 gr US-05
Hedeflenen bira hacmi 5 lt

OG 1038  pH 5,8. 

FG1010 pH 4,5

 

Yeşil mercimek maltı için mercimek de arpa gibi çimlendirildi ve kurutuldu. Kavurma işlemi yapılmadı.

 

Yapılışı

Mercimek maltı arpa maltı ile birlikte öğütülüp torbaya alındı. 72 C sıcaklıkta suda 1 saat bekletildi, 15 dk arayla karıştırıldı. Yağmurlama suyu için 2 litre kullanıldı. Şerbet fokurdamaya başlayınca şerbetçiotu eklendi 15 dk kaynatıldı. Hava sıcaklığı yüksek olduğu için fermentasyon 5 günde tamamlandı. 4. gün ikinci fermentasyona geçildi. 5. gün şişelendi. Oda sıcaklığında 1 hafta bekletilip buz dolabına alındı.

 

Not: Mercimek çok köpük yapan bir bakliyat, o yüzden fermenterde hava boşluğunu daha çok bırakmak gerekir. Mercimeğin köpüklü yapısı bardakta kalıcı köpüğe neden olmaktadır.

 

MERCİMEKLİ SİYAH ALE BİRA

Torbalı Sabit Sıcaklıkta Mayşeleme


Malt 
1,800 Gr Arpa Maltı (İzmir Tuborg)
76 Gr yanık arpa – Ev Yapımı
123 Gr  Daha Az Kavrulmuş arpa maltı
67 Gr Orta Kavrulmuş Arpa Maltı

200 Gr Ham Yeşil Mercimek
Toplam Malt: 2,2 Kg
 

Diğer Hammaddeler

Şerbetçiotu: 11 Gr Cascade Pelet AA: 7,3
Maya: 7 Gr Fermentis S-33
Şeker: 324 Gr Beyaz Şeker
Toplam Su: 10 Lt, Damacana Su

 

 

İşlemler Ve Süreçler

Başlangıç Suyu: Haşlama Suyu 8 Lt + 2 Lt Yağmurlama Suyu
Şerbetçiotu: Kaynama Süresince Yarım Saat
Haşlama: Sabit Sıcaklıkta Alttan Isıtarak, 1 Saat, Başlangıç 72° Bitiş 65° Mayşe pH Değeri: 5,5

Kaynatma: Yarım Saat
İkinci Aşamaya Geçme:  7 Gün Sonra, SG: 1014, Ph: 4,3, Şıra Sıcaklığı: 22 C
Şişeleme:  15 Gün Sonra
Şişe Şekeri:  4 Gr/50cc Şişe, 3 Gr/33cc Şişe

Fermantasyon Ortam Sıcaklığı: 22 - 25° 
Şıra Sıcaklığı: 21°

 

Özellikler
OG: Kaynama Sonrası OG 1052 – Şeker Eklediten Sonra OG 1065 
FG: 1012, pH: 4,4, Şıra Sıcaklığı 21 C

Beklenen Alkol Derecesi: % 7

Ibu: Hesaplanmadı

Renk: 67-71 Ebc  Arası

-1-

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.

 

-2-

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.

 

-3-

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

 

-4-

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.

 

-5-

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. 

 

-6- 

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!

 

-7- 

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 lbany, 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.

 

-8-

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. 

 

-9-

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.

 

-10-

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.

-11-

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.

 

-12-

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. 

 

- 13 -

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. 

 

- 14 -

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.

 

  - 15 - 

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 

 

- 16 -  

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. 

 

- 17 -   

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

 

 

 

 

- 18 -  

 

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.

 

 

 

 

- 19 -  

 

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.

 

 

 

 

- 20 -  

 

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.

- 21 -  

  

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.

 

 

 

 

- 22 -  

 

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

 

- 23 -   

 

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. 

 

- 24 -   

 

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. 

 

- 25 -   

 

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. 

 

- 26 -   

 

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 

 

- 27 -  

 

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. 

 

- 28 -  

 

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. 

 

- 29 -   

 

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. 

 

- 30 -   

 

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. 

 

- 31 -   

 

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. 

 

- 32 -   

 

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 coldconditioned 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. 

 

- 33 -

 

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. 

 

- 34 -

 

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. 

 

- 35 -

 

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. 

- 36 -

 

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. 

 

- 37 -

 

Category: American 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. 

 

- 38 -

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. 

 

- 39 -

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.

 

- 40 -

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. 

 

- 41 -

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) –

 

- 42 -

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.   

 

- 43 -

 

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. 

 

- 44 -

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

 

  - 45 -

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). 

 

- 46 -

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. 

 

- 47 -

 

Category: Brown Ale

Recipe Type: Extract

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.

 

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). 

 

- 48 -

 

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. 

 

- 49 -

 

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.

 

 

- 50 -

 

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. 

- 51 -

 

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. 

 

- 52 -

 

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. 

 

- 53 -

 

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. 

 

- 54 -

 

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.

 

- 55 -

 

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. 

 

- 56 -

 

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 

 

- 57 -

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. 

 

- 58 -

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. 

 

- 59 -

 

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   

 

- 60 -

 

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. 

 

- 61 -

 

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. 

 

- 62 -

 

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. 

 

- 63 -

 

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. 

 

- 64 -

 

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. 

 

- 65 -

 

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. 

- 66 -

 

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. 

 

- 67 -

 

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. 

 

- 68 -

 

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. 

 

- 69 -

 

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. 

 

- 70 -

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. 

 

- 71 -

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 ½ 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. 

 

- 72 -

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. 

 

- 73 -

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. 

 

- 74 -

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. 

 

- 75 -

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. 

 

- 76 -

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. 

 

- 77 -

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. 

 

- 78 -

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.- ¼ 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). 

 

- 79 -

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.

 

- 80 -

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. 

- 81 -

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%. 

 

- 82 -

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. 

 

- 83 -

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. 

 

- 84 -

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 

 

- 85 -

Strawberry

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. 

 

- 86 -

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. 

 

- 87 -

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.

 

- 88 -

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. 

 

- 89 -

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. 

 

- 90 -

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.

 

- 91 -

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. 

 

- 92 -

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. 

 

- 93 -

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. 

 

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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. 

 

- 95 -

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 ½ 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. 

 

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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. 

 

- 97 -

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. 

 

- 98 -

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.

 

- 99 -

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. 

 

- 100 -

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

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