Announcement

Collapse
No announcement yet.

Tons of Recipes

Collapse
This topic is closed.
X
This is a sticky topic.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #31
    Dark Raspberry Wheat
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    3-4.5 lbs Laaglander dark powdered malt extract
    3 lbs. dry or canned wheat extract
    11 Each 12 oz cans Knudsens frozen Raspberry Nectar concentrate

    Hops
    1.25 oz Hallertauer Hops (boiling)
    0.25 oz Hallertauer Hops (finshing)
    0.5 oz Saaz Hops (finishing)

    Other
    1 tsp North Sea Irish Moss

    Yeast 1 pkg Munton and Fison Ale yeast
    Procedure Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from whatever container it is placed in including the wort pot. Combine grain extracts in your largest pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30 mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body temp before pitching yeast. After a couple of days, when the head subsides, add the other five cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more days, the head should again subside, at which time it should be racked into a glass carbouy with a minimum of head space. Follow the progress of fermentation. When the ring of bubbles dissappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four weeks from bottling time, which makes it the fastest wine that I've ever made, if it can be said to be such. Personally, I think it's the best too.

    Day After 1040A Wheat
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    1 lbs malted wheat
    4 lbs Weizen extract
    2 lbs pale malt extract

    Hops
    1 oz Mt. Hood hops (boil)
    1 oz Hallertauer hops (finish)

    Yeast Wyeast Bavarian wheat yeast
    Procedure Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast.

    Dog Gone Bad Cherry Wheat Ale
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    3 kg Ireks Weizenbier extract (hopped)
    .5 lb. Ireks wheat malt (grain)
    .5 lb. Munich malt (grain)
    5 lb cherries (I think I used Bing)
    2 oz. Ocean Spray Cranberry Juice Cocktail
    .75 cup corn sugar for bottling

    Hops
    1 oz. Hallertau - alpha 2.4%
    1 oz. Cascade - alpha 4.9%

    Yeast 1 pkg #3056 Wyeast Bavarian Wheat yeast
    Procedure Crack grains, bring to boil, remove @ boil
    add extract
    @ 30 min. add 1/2 oz. Cascade
    @ 58 minutes, add 1/2 Cascade + 1 oz. Hallertau
    @ 60 minutes, remove hops and turn off heat
    add cranberry and crushed cherries (I removed pits)
    steep for 20 minutes - temperature @ 170 degrees
    pour all of wort (including cherries) into 5 gal. fermentation bucket along with cold H20 to fill Note: don't use carboy - cherries will clog blow-off! add yeast when temperature goes below 80 degrees
    I let the primary go, left cherries in for 1 week, then racked off to carboy.

    Drew's Brew Wheat
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    2 ea 4 lb cans Alexanders 60% wheat 40% barley unhopped extract
    1 lb 80L crystal malt, crushed

    Hops
    2 oz 5.3 alpha Styrian Golding hop plugs
    2 oz 6.1 alpha Cascade whole hops

    Yeast Wyeast #3056 Bavarian Weissen yeast
    Procedure 3 days before brewing, pop the Wyeast package. 2 days before brewing, pitch Wyeast package contents into a starter made from 2 cups water, 1 cup light dry malt extract, and 1 Tettnanger pellet. I use this type of starter on all my batches and pitch *after* high krausen.
    BrewDay: 1) "Teabag" the Crystal malt, and add to 3 gallons cold water. 2) Bring almost to a boil and remove the "teabag". 3) Add malt extract and bring to a boil. 4) Add Styrian Goldings hops and boil for one hour. 5) Add Cascade hops, return to boil and remove from heat. 6) Steep 15 minutes. 7) Chill with immersion chiller to 80F. 8) pour into clean fermenter and top up to 5.5 gallons total volume with cold water. 9) shake up starter, pitch and vigorously stir wort. 10) Ferment ~3 days at ~68F. 11) Rack to secondary. 12) bottle when clear (~1 week) with 1.25 cups light dry malt extract.

    Dunkelweizen
    Category Wheat Beer
    Recipe Type All Grain

    Fermentables
    5 lbs wheat malt
    3 lbs light munich
    1.25 lbs Briess 2-row
    8 oz light crystal (20L)
    2 oz medium crystal (40L)
    2 oz chocolate malt (400L)

    Hops
    1 oz Hallertauer hops (4.9% alpha, boil)

    Yeast wheat yeast (Wyeast Bavarian wheat or Yeast Labs W51)
    Procedure This, along with a 90-minute boil, gave me the medium-amber color I was looking for. Time will tell if the crystal and chocolate will give the beer an undesirable harshness. I think you'd want a fairly soft finish in any weizen. I've tried this year's SA Summer Wheat (Dunkelweizen) and I think it's too harsh, as well as under-carbonated. The color's right, though.

    Dunkelweizen
    Category Wheat Beer
    Recipe Type All Grain

    Fermentables
    7 lb Dark Wheat Malt
    2.5 lb Munich Malt
    2 lb Caravienna Malt
    .5 lb Carapils Malt

    Hops
    1 oz Hallertaur Hersb.(2.9 AAU) 60 minutes
    1 oz Tettnanger (6.2 AAU) 15 minutes
    1 oz Hallertaur Hersb. (2.9 AAU) 1 minute

    Yeast Wyeast #3068
    Procedure Single Step Infusion (no protein rest) at 158 degrees F.

    Franken-weizen
    Category Wheat Beer
    Recipe Type All Grain

    Fermentables
    3 Lb Vianna malt
    6.5 Lb Wheat Malt
    2 Lb 2-Row malt

    Hops
    1 oz Tettnanger, 4.4%AA, 45 min
    1 oz Saaz (Domestic), 4.0%AA, 15 min

    Yeast Wyeast 3068
    Procedure My water is moderatly soft; added 2 teaspoons of gypsum to the mash.
    Mash schedule: 40 minutes at 50C; added an infusion to raise to 60C, rest for 15 minutes; added heat directly to raise to 70C, rest for 60 minutes; raised temp to mash-out.

    Primary ferment 7 days at 21-22C. Secondary ferment at 20C for 12 days. Force carbonated in the keg to 2.7 volumes of CO2.

    Franko's Magnificent Eichenweizzen
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    1 lbs light dry extract
    3.3 kg Ireks wheat extract

    Hops
    1 oz Hallertauer (7.5% alpha)
    .25 oz Hallertauer (7.5 alpha) (finish)

    Other
    1 tsp Irish moss
    1 oz Oak chips

    Yeast Wyeast 3056 Bavarian Wheat
    Procedure Boil 1--1/2 gallon water. Add Irek's wheat extract, 1 pound dry malt extract, and 1 ounce Hallertauer. Boil 40 minutes. Add 1/2 ounce finishing hops, 1 ounce oak chips, and 1 teasppon Irish moss. Let cool. Add water to bring volume to 5 gallons. Pitch yeast

    Gelber Weizen
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    6.0 Lbs Weizen Dry Malt Extract
    4.0 Oz Munich Malt

    Hops
    1.0 Oz Hallertauer Pellet (~4.4% AA)

    Other
    1.0 Pinch Irish Moss

    Yeast Wyeast #3333 German Wheat Yeast
    Procedure Add 4oz. Munich Malt to a grain sack and steep in 1/2gal. water as you bring to boil. This takes approximately 20min. Once to a boil, remove grain sack and strain the liquid into the brewpot. Sparge the grains with 3/2gal. hot water and add to the brewpot. Add an additional 1/2gal. water and bring to a boil. Add 6lbs. DME and 1oz. hops and boil for 60min, adding a pinch of Irish Moss with 10min. left. Remove brewpot and chill. Strain into the primary fermenter and add cold water to make 5gal. Let cool until below 75degreesF and pitch yeast. After about 4 days (or when fermentation slows) rack into a secondary fermenter. *optional* Now might be a good time to clarify the batch by soaking 1/2tsp. gelatin finings in cold water for an hour then boiling to dissolve. Mix this solution into the secondary fermenter after racking. After about 14 days (or when fermentation stops) bottle with 5/4cup Weizen DME boiled in 1pint of water for 5min. Primary and Secondary fermentation is optimum around 73degreesF.

    German Hefe Weizen
    Category Wheat Beer
    Recipe Type All Grain

    Fermentables
    15 lbs Ireks Wheat Malt
    10.5 lbs DeWolf-Cosyns Pils Malt

    Hops
    2 oz 4.6% German Hallertauer Pellets (assume 25% utilization) 60 min

    Yeast Weihenstephan Weizan Yeast (96? 69?)
    Procedure Preboil all water, chill, and siphon off of sediment.
    Mash in at 99F, hold for 15 minutes.
    Boost to 122F, hold for 15 minutes.
    Perform first decoction with thickest 40% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 20 minutes. Mix back into mash tun over 10 minutes.
    Hold at 147F for 20 minutes.
    Perform second decoction with 30% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 10 minutes. Mix back into mash tun over 10 minutes.
    Sparge at 172F to collect 15 gallons.
    Boil two hours.
    After hot break occurs collect one gallon of speise (wort) for priming.
    Add hops for last 60 minutes.
    Pitch yeast at 58F. Allow temperature to rise to 65F over three days.
    Bottle with 1 4/5 qts speise per 5 gallons.
    This process took about 10 hours from start to clean up excluding pre-boiling the water. I am quite happy with this beer. It has a smoothnes that I have not tasted with my other Hefe Weizen's that I attribute to the unhopped speise. I found Eric Warner's book quite helpful and pretty much followed his guidelines verbatim. I was surprised at the very easy sparge. I did stir after one hour and recirc 1/2 gallon. The run-off was clear and I had no stuck mash problems.

    German Weisen Beer
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    1 can Irek Wheat Malt Extract (unhopped)
    1 lb Light DME
    1 cup Cara-Pils Malt
    1 cup Crystal Malt-10L
    .75 cup Priming Sugar

    Hops
    1.5 oz. Hallertauer Hops (bittering)
    .5 0z. Saaz Hops (for finishing)

    Other
    1 tsp. Irish Moss

    Yeast 1 pack Wyeast #3056 Wheat Yeast
    Procedure Crack all grains and place in grain bag. Dissolve can of malt and DME in 1-2 gal. of water in the stock pot. Add the gab of grain to the pot and adjust the heat to achieve boiling temperature. The instant the water starts to boil, remove the grains from your stock pot. Add the bittering hops and maintain the boil. After 25 minutes, add the Irish moss and continue to boil. After 20 minutes, add the finishing hops and boil for an additional 2 minutes ONLY. Remove the stock pot from the heat and attach a lid. Place the pot in a sink of ice to cool until it reaches 75-80 degrees. Pour the cooled wort into a sanitized fermenter and top off to 5 gallons. Add the active yeast starter. Once fermentation has started, move the fermenter to an area of 55-65 degrees.

    Hefeweizen
    Category Wheat Beer
    Recipe Type All Grain

    Fermentables
    5 lbs wheat malt
    3 lbs 6 row lager malt

    Hops
    1 oz Tettnang hops (45 minutes before end of boil - alpha
    .5 oz Saaz (25 minutes - 3.8% alpha)
    .5 oz Saaz (10 minutes - 3.8% alpha)

    Yeast Wyeast 1056 ("American Ale")
    Procedure Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch conversion 90 minutes at 149F. Mash out and sparge 1 hour at 168F. Boil 1 hour, adding hops as indicated above.

    Hefeweizen Dunkel
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    6 lbs. Northwestern wheat (50/50) malt extract
    3.3 lbs. Northwestern gold malt extract
    .25 lb. Roasted barley
    .25 lb. chocolate malt
    .25 lb. black patent
    .75 cup corn sugar for priming

    Hops
    .75 oz. Hallertauer hops (4.6%) (@60 minutes)
    .25 oz. Hallertauer hops (4.6%) (@2 minutes)

    Other
    .5 tsp. Irish Moss (@10 minutes)

    Yeast Wyeast #3056 Bavarian wheat lager yeast

    Honey Wheat Beer
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    1 can Munton & Fison's Premiere Weizen
    2 lbs Light honey (strawberry clover)
    .75 cup sugar or equivalent malt extract

    Other
    1 lb Dextrose

    Yeast A suitable Weizen yeast (preferably liquid)
    Procedure Boil honey, Weizen extract and dextrose for 15 minutes in 1.5 gal water. Tip into fermenter, and add water to make up 5 gal. Allow to cool and add yeast. Fermentation should be complete in around 3-4 days. Bottle with priming sugar.

    Honey Wheat Beer
    Category Wheat Beer
    Recipe Type Partial Mash

    Fermentables
    1 3kg can Ireks wheat/barley extract
    1.5 lb clover honey

    Hops
    1 oz Tetnang hops (3.4%AA ??) in the boil for 45 min
    1 oz Hallertauer hops (German) (4.5%AA ??) for last 10 min

    Yeast 1 pkg Wyeast Weihenstephan Wheat variety

    Hoppy Amber Wheat
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    6.6 lbs wheat malt extract
    1.5 lbs dark dry malt
    1.5 lbs crystal malt
    1 lbs wheat malt
    .25 lbs chocolate malt

    Hops
    2 oz of Hallertauer hops (Alpha 4.2) for full boil
    .5 oz Saaz hops (Alpha ??) for 20 minutes
    .5 oz Saaz hops to finish

    Other
    .5 lbs wheat flakes

    Yeast yeast
    Procedure Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of water using your favorite mash method. I used a step mash, holding for 20 minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20 minutes. Steep the specialty malts while bringing the rest of the water to a boil. Remove specialty grains and add extracts and wort from the mash as boil begins. Add Hallertau hops at beginning of boil. Add 1/2 ounce of Saaz at 40 minutes. Turn off heat after 60 minutes, and add last 1/2 ounce of hops.

    JazzBerry Juice
    Category Wheat Beer
    Recipe Type Extract


    Fermentables
    6.6 lbs Alexanders Unhopped Wheat LME (60/40)
    1 lbs Malted Wheat
    4.5 # Rasperries, frozen, thawed, strained (48 oz of juice)
    5/8 c. Bottling Sugar to prime

    Hops
    1 oz. Mt.Hood Hop Pellets (boil) 5.5 AA
    1 oz. Hallertauer Hersbrucker Plugs (at 45 min) 4.6 AA

    Other
    .5 tsp Gypsum (rehydrated 20 min.) in boil
    .5 tsp Irish Moss (rehydrated 20 min.) last 20 min. of boil

    Yeast 1 pkg Wyeast Bavarian Wheat Liquid Yeast (in starter)
    Procedure Place wheat malt in bag, in cold 2.5 g water in pot, bring to 160 deg. and hold 1 hour. Remove grain bag. Pour 2 cups or so of water over bag to rinse good stuff back into the pot. Add LME, bring to boil. Add boil hops and gypsum. at 40 min add Irish moss, at 45 min add HH hops. At 1 hour, cool pot in water bath (tub) till 70 deg., about 40 min. Strain into carboy holding 2 gal preboiled, cooled, filtered water. Aerate Fully. Pitch yeast starter, aerate again. My ferment started at 6 hours. Rack to secondary after 5 days on top of the juice from the raspberries. I bottled at 23 days.

    KiWheat Ale
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    6 lbs William's Weizenmalt Extract (60% wheat, 40% barley)

    Hops
    1.5 oz Hallertauer hops (2.9% alpha acid) - 60 min
    1 oz oz Hallertauer hops - 5 min

    Other
    0.5 tsp Irish Moss

    Yeast Wyeast Belgian Ale yeast
    Procedure Fermented at ~70^F.
    After 5 days, I peeled and diced about 7# of kiwifruit, added 2 campden tablets, and put them in the freezer overnight to help breakdown the cell walls.

    The next day, racked to secondary and added the kiwifruit (brought up to room temperature.

    After 1 week, when the secondary fermentation was complete, I bottled.

    Mad Monk Oatmeal Honey Wheat
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    6 lbs Williams dark Oatmeal Extract Syrup
    3 lbs Dry Weizen Extract
    1 lbs Honey

    Hops
    1/2-1 oz of Cascade hops for bittering
    1/2-1 oz of Cascade for Flavoring at end of Boil or Dry Hopped

    Yeast
    Procedure

    Maple Wheat Ale
    Category Wheat Beer
    Recipe Type Extract

    Fermentables
    6 lbs malt/wheat extract
    1 qt. VT grade A maple syrup

    Hops
    .5 oz Nothern Brewers hops 60m = 9.8 IBU
    1 oz H'Taur hops 40m = 4.0 IBU

    Yeast Wyeast 1056 chico SN
    Procedure Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle anytime after that.
    Last edited by lockwood1956; 04-07-2008, 05:19 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

    Comment


    • #32
      Old Bavarian Dunkles Weissbier
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      4 lbs Dark malt extract
      4 lbs wheat malt extract

      Hops
      .8 g alpha acid (Tettnanger or Hallertauer (2.8 HBU))

      Yeast Liquid Weissbier yeast
      Procedure Boil 70 minutes, adding 1/2 hops at start, 1/2 at 40 minutes, and small quantity of aroma hops at 55 minutes. Allow to complete fermenting (the book says 3-4 days) Add 1 1/2 quarts of unhopped wort and some lager yeast, bottle.

      Pumpkel Weizen
      Category Wheat Beer
      Recipe Type Extract
      Mmmmm...It's good.

      Fermentables
      6.6 lbs NW Weizen LME
      1.4 lbs Alexander's Kicker Pale Malt
      1.0 lb Crystal (lovi 60)
      1 small roasted pumpkin (4 lbs for about 4.5 cups)

      Hops
      1.0 oz Perle 7.4 aau (boiling)
      .5 oz Tettnang 4.4 aau (finishing)

      Yeast Wyeast 3068 Weihenstephan Wheat
      Procedure Cut pumpkin in half, seed, and roast in oven at 375 for 1 1/2 hours. Peel away skin and food process to a pulp. Add grains to 3 qts water and bring to a boil. Strain grains, add 5 qts water and bring to a boil. Add LME, pumpkin mush, and Perle in hop-bag. Boil for 20 minutes and add Tettnang in hop-bag. Boil another 15 minutes. Remove hop bags and strain wort. Add strained pumpkin material to 2 quarts of water and bring to boil. Strain this back into wort. Allow to cool and pitch yeast. Secondary in 4 days and bottle when fermentation ceases.

      Puppy's Surprise Spiced Wheat Ale
      Category Wheat Beer
      Recipe Type All Grain

      Fermentables
      3 lb. (1.35kg) Belgian pale malt
      5 lb. (2.25kg) Belgian wheat malt
      2 lb. (900g) rolled oats
      0.5c (120ml) corn sugar

      Hops
      3 HBUs Styrian Golding hops (60 minute boil)
      1.5 HBUs Styr. Golding hops (30 minute boil)
      0.5 oz (14g) Kent Golding hops (finish)

      Other
      0.5 oz (14g) sweet orange peel (30 minute boil)
      0.25 oz (7g) sweet orange peel (10 minute boil)
      0.75 oz (21g) crushed coriander (finish)
      gypsum or calcium carbonate

      Yeast Wyeast Weihenstephen (#3068)
      Procedure Boil oats in 3 gallons (11l) water until gelatinized. Replace lost volume with cold water and adjust temperature to 125F (52C). Add malts. Stir slowly until grist is completely mixed into water. Measure pH and adjust to 5.3 with gypsum.
      Heat to 130F (55C) if temperature has fallen too low and rest at this temperature 45 minutes, stirring every 15 and boosting temperature as needed.

      Boost temperature to 150F (65C) and rest 2 hours, stirring every 15 minutes and heating to 150F (65C) every 30 minutes.

      Sparge with 4 gallons (15l) water, pH 5.7, 170F (75C).

      Boil 30 minutes and add first hop aliquot. Boil another 30 minutes and add the second and add the first aliquot of orange peel (pre-soak peel in water if dried). Boil another 20 minutes and add second aliquot of orange peel. Add finishing spices at end of boil and sit 15 minutes on stove, flame off.

      Chill to 50F (10C) and rack into secondary. Sit overnight and rack wort off trub in the morning. Wort pH should be between 5.0 and 5.3 at pitching. Pitch yeast.

      Rack to carboy when primary fermentation is done and add isinglas. Settle 4-5 days.

      Prime with sugar and bottle.

      Raspberry Wheat
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      5 lbs Frozen Raspberries
      3.3 Kg, Ireks weizen
      1.25 lbs Bavarian Wheat

      Hops
      1 oz. Tettinger Hops for 20 min boil

      Yeast 1 Pkg WYeast Saaz Ale
      Procedure The OG was 36, and the carboy just finished a rather vigorous 3 day fermentation with the first blow-by out of my 7 Gal Carboy.
      After 5 days, rack and add raspberries.

      To prepare the raspberries blend them frozen and then nuke them until room temprature (which should sterilize them). Place into secondary carboy and rack into the carboy. One week in secondary, then into the bottles.

      RazzWheat#1
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      6 lbs Breiss Weizen Wheat Extract
      40 oz Honey
      60 oz raspberries,added to cooling wort.

      Hops
      1 oz Mt.Hood (60 min)
      .75 oz Hallertua (10-15 mins)

      Yeast 3068 Wyeast
      Procedure Leave in thru primary,remove going into secondry. Bottled with 1-cup dextrose boiled in 3 qts water, cooled. Primary: 5-7 days; secondary 3-5 days.

      Red Wheat Ale
      Category Wheat Beer
      Recipe Type All Grain

      Fermentables
      3 lbs pale malt
      3 lbs wheat malt
      4 oz medium crystal (~40L)
      1 oz chocolate malt

      Hops
      1/3 oz Chinook Pellets for 45 minutes (4 HBU)
      .5 oz Cascade Pellets for 20 (2.5 HBU)
      .5 oz Tettnanger Pellets for 10 minutes

      Yeast Whitbread ale yeast
      Procedure Treat 7 gallons water with 1/4 ounce gypsum. Mash in 8 quarts at 170F for a target of 156F. When beer is fermented, prime with 1/2 cup sugar, fine with 1/2 teaspoon of gelatin, keg or bottle.

      Rocket J. Squirrel Honey Wheat Ale
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      3 lbs Bavarian dry wheat extract
      2 lbs Clover honey
      .5 lbs Buckwheat honey
      .5 lbs light Crystal malt (20 lovibond?)

      Hops
      1 oz Centennial hops 11.1% AAU's

      Yeast 24 ounces Wyeast 1056 slurry (from previous batch)
      Procedure Bring 1 and a half quarts water to 170 degrees and turn off heat. Add crystal malt and steep for 40 min. Tempurature was 155 degrees after adding malt and stirring. In another pot, start 3 gallons water boiling. When it comes to a boil, strain in liquid from crystal malt and also pour another quart of hot water through the grains. Add the wheat extract and honey. Bring to a boil. Skim the scum off and then add 3/4 ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops. Whirlpool and let stand to let the trub collect. Siphon into carboy and top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz. corn sugar.

      Rye Wit
      Category Wheat Beer
      Recipe Type All Grain

      Fermentables
      3 lbs 6--row pale malt
      1.5 lbs rye malt
      1.5 lbs wheat malt
      3 lbs honey
      2 lbs dry malt extract

      Hops
      1 oz Hallertauer (boil)
      .5 oz Hallertauer (15 minute boil)
      .5 oz Hallertauer (2 minute boil)

      Other
      1 oz whole cardamon
      1 oz coriander seed
      .5 oz orange peel

      Yeast Belgian ale yeast
      Procedure Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Boil for 60 minutes, adding 3 pounds honey, 2 pounds DME (enough to raise gravity to 1.050) and 1 ounce Hallertauer. In last 15 minutes of boil add half of cardamon and half of coriander, and another 1/2 ounce of Hallertauer. In last 5 minutes of boil add remaining cardamon and coriander and orange peel. In last 2 minutes of boil add 1/2 ounce Hallertauer. Chill and pitch a Belgian ale yeast, such as the one newly offered by Wyeast,or culture some yeast from a fresh bottle of Chimay.
      Note: Crack the cardamom shell and lightly crush the coriander seed. Strain them out before moving wort to the fermenter. The cardamom is not a traditional spice for this beer, so leave it out if you prefer.

      Scotto's Rapier-Like Wit
      Category Wheat Beer
      Recipe Type Partial Mash

      Fermentables
      3 lb Dutch extra-light DME
      12 oz N. Western light DME
      1 lb clover honey
      3.3 lb N. Western Weizen extract

      Hops
      1.5 oz Hallertauer leaf hops

      Other
      2 oz coriander
      0.5 oz orange peel

      Yeast Wyeast Belgian white pitched from 32 oz of 1.050 starter
      Procedure The yeast was pitched when VERY active, and visible signs of fermentation were ween within 6 hours. O.G. was 1.060. Racked to secondary after 8 days, gravity only 1.040. After a week in secondary, gravity is 1.032. Fermentation has taken place at an average temp of 65 degrees.

      Simple Wheat Beer
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      2 cans Alexanders wheat malt extract

      Hops
      1 oz Hallertauer hops (boil 60 minutes)
      .25 oz Hallertauer (10 minute boil)

      Other
      .5 tsp Irish moss (15 minute boil)
      .75 cup corn sugar to prime

      Yeast Wyeast #3056 Bavarian wheat yeast
      Procedure Boil extract and hops. Add hops and Irish moss as noted in ingredients section above. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.

      Strawberry (or whatever...) Wheat
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      1.5 lbs honey
      1 can Morgan's Wheat
      1.5 lbs light dried malt
      2 lbs fresh or frozen berries

      Hops
      2 oz Tettnangers (reduce if you don't like hoppy beers)

      Yeast ale yeast
      Procedure Boil the honey, an ounce of the hops, & the Irish moss in some water 15 minutes. Add Morgan's kit malt and bring back to a boil. Add fruit. Lower heat. Steep at 150 degrees 20 minutes with the second half of the hops.
      That's it! Toss in some cold water & yeast and let 'er go.

      After 4 days, rack off into a secondary fermenter, leaving the fruit behind in the primary.

      Summer Lemon Wheat
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      6.6 lbs Northwestern weizen extract
      3 lbs light dry malt extract
      2 lbs honey
      2 oz pure lemon extract
      1 cup corn sugar for priming

      Hops
      2 oz Hallertauer hops

      Other
      4 whole lemons

      Yeast dry ale yeast
      Procedure Boil 2 gallons of water, remove from heat and add the malt extracts and honey. Add 1-1/2 ounces of the hops at this time. Return to heat and boil for 50 minutes. After removing from heat, add the remaining 1/2 ounce of hops, the lemon extract, and the juice from the 4 lemons.
      Chill wort to 72 degrees, transfer to primary fermenter and pitch yeast. Ferment for 7 days at 72 degrees. Rack to secondary fermenter and let sit another 7 days. Bottle and let sit for 4 weeks.

      SunWeiss
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      1 lbs Klages malt
      1 lbs malted wheat
      1 can John Bull unhopped light extract syrup

      Hops
      1 oz Saaz hops pellets

      Other
      .5 tsp irish moss

      Yeast lager yeast
      Procedure Microwave mash the Klages and wheat. Sparge with 1 gallon of water at 170.
      Add extracts and 2/3 of the Saaz hops.

      I used hot water to get to the protien rest temperature, and then from there used the microwave temperature probe and it's hold temp feature for the two conversion rests, and mash out to 170F. I used MedHigh power, and stirred every 10 minutes or so. The emphasis in mashing was on body, not fermentable sugar. It worked. The beer has considerably more malt flavor, body, and the dry hopping gave it a bit more tang than it usually has. Old recipe just used 1/2 pound of malted wheat, cold to boil, to add a bit of flavor.

      Tamalpais Wit
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      4-1/2 lbs light dry wheat malt extract
      2 lbs orange honey

      Hops
      1 oz Hallertauer or Northern Brewer (7.5 HBU, boil)
      1 oz Hallertauer or Hersbrucker (3 HBU finish)

      Other
      1.5 oz crushed coriander
      .5 oz dried orange peel

      Yeast Belgian Ale yeast (Wyeast 1214)
      Procedure Bring 5 gallons of water to a boil, then add first three ingredients. Boil 45 minutes, then add 3/4 oz. coriander. Boil 10 minutes, then add remaining coriander and orange peel. Boil 5 minutes, and add the finishing hops for a final 2 minutes. Chill immediately to 75 F, areate into 5 gallon carboy, and add yeast. Ferment using blow-off method, then prime with 3/4 cup corn sugar and bottle.

      Tyson's Hefeweisen Amber
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      10.0 Oz "Special B" (60L) ground caramel malt
      4.0 Lbs Dry Amber Malt Extract
      3.3 Lbs Wheat Extract Syrup

      Hops
      2.0 Oz E.K.G. Hops (6.1%)

      Other
      5.0 Gallons Pre-boiled, purified water (Split 3 & 2)

      Yeast WhiteLabs #WL300, or preferred Hefeweisen Ale yeast
      Procedure Steep caramel malt in 3 galons hot (180+ degrees, but not boilig) water for 10 minutes with steeping sock, squeezing most of moister out before throwing out. Put over high heat, adding and dissolving dry malt and syrup before boiling starts, stirring to prevent clumping and settling. Bring to boil, stirring ocasionally, preventing over-boil. After 30 minutes of boil, add 1 oz. of hops. Stir and boil for another 20 minutes (50 total from beginning) and then add the other 1 oz. of hops. Boil for 10 more minutes, for a total of 60 min. boil. Cool to 80F degrees and add remaining 2 gal. pre-boiled purified water at room temp. Pitch yeast at 76-80F degrees. Primary fermentation should take 10 days at about 74F degrees (remember air-lock, dark place, etc...) Recommend bottling over kegging. Secondary fermentation (for bottles) could take as few as 7 days, but 14 days is recommended. Serve cold. 7% Alc.

      Wacky Weizenbock
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      6 lbs Brewmaster Dried Wheat Extract
      3 lbs Brewmaster Dried Amber Malt Extract
      .5 lb chocolate malt

      Hops
      2 oz Hallertauer fresh hops (boiling - 1 hour)
      .5 oz Hallertauer fresh hops (flavor - last 20 minutes)
      .5 oz Hallertauer fresh hops (aroma - last 2 minutes)

      Yeast Wyeast Liquid Wheat Beer Yeast
      Procedure Prepare according to the standard Papazian method for extract beers. Starting gravity: 1.61 Starting Potential alcohol: 9% Ending gravity: 1.16 Ending Potential alcohol: 2% Primary and Secondary fermentation took 1 month. I believe that the high alcohol content (7%) pickled the yeast and stopped fermentation in it's tracks. Bottled with 1 1/4 cup DME

      Weissbier
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      1 ea 6 lb. can of Ireks wheat extract (100% wheat, BTW)
      0.5 lb. malted wheat
      1 ea 4 lb. can of Alexander's "Kicker" barley extract
      0.5 lb. light crystal malt

      Hops
      1.5 oz. Hersbrucker hop pellets

      Yeast Brewtek German Wheat Yeast #1
      Procedure Make a 500 ml starter several days ahead. Give yourself a week to get the slant stepped up to this level.
      Steep the malts in 1 gal water @ 170 F for 20 min. Remove grains and add extracts. Stir until dissolved, then bring to a boil. Add 1oz hops. Boil 30 minutes, add remaining hops (0.5 oz). Remove from heat. Chill and pitch yeast. Ferment - NOW HEAR THIS - at 75 to 80 F. At this point (8 days in the primary; just had racked to the secondary) my air conditioner broke. We had just packed up to leave for a week in Florida, so I left it. Middle of July in GA - no AC. It stayed in the primary for 12 days. It bubbled furiously for most of the 20 day fermentation. I bottled it and started drinking it in 2 weeks. Delicious!

      Weizen Heimer
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      2/3 cup Honey or DME (priming)

      Hops
      1.5 oz. Cascades or Hallertauer hops (60 minute boil)
      .5 oz. Cascades or Hallertauer hops (15 minute finish)

      Other
      .25 tsp Irish Moss
      6.6 lb Wheat LME
      1 lb crystal malt 40L (cracked)

      Yeast 1 pkg. Wyeast 3068 Wheinstephen Wheat Yeast
      Procedure Primary ferment: 3-5 days Secondary ferment: 5-8 days

      Weizen Schmeizen
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      6.6 lbs IREKS wheat malt extract
      6.6 lbs IREKS light malt extract

      Hops
      2 oz Hallertauer leaf hops (4.4% alpha) (60 minute boil)
      1.5 oz Cascade hops (alpha 5.7%) (30 minute boil)
      .5 oz Hallertauer plug

      Yeast Wyeast #3056
      Procedure Bring 3 gallons water to boil, remove from heat and add malt extract syrup (yes, all of it). Bring mixture to boil, add Hallertauer bittering hops. After 30 minutes add Cascade bittering hops, 15 minutes later add Hallertauer plug (I used hop bags for all 3 additions).
      Cool wort (about 3.5 gallons) to about 100F, siphon onto another 3--1/2 gallons of cold tap water, aerating vigorously. This produced 7 gallons of wort with a S.G.=1.065 (I get great extract efficiency from my extracts!).

      Rack to two carboys with about another 1--1/2 gallon water (total yield to 10 gallons). Pitch yeast at about 75.

      Weizenbock
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      1.5 light DME
      1 can (3lb 10oz) of Glenbrew Brewmart Austrailian Dunkelbock
      3 lbs of wheat DME

      Hops
      1 oz Hallerteau hops(3.7 alpha)

      Yeast Glenbrew kit yeast
      Procedure Boiled DME and hops for 15 mins in 1 1/2 gals of water. Added liquid malt and continued boil for 10 mins. Added to 3 1/2 gals of cold water and used yeast from Glenbrew kit. After 5 days I racked to the secondary and added the finnings from the Glenbrew kit. Leave in secondary for 10 days then primed and bottled.

      Wheat Ale
      Category Wheat Beer
      Recipe Type All Grain

      Fermentables
      4 lbs Harrington
      3 lbs Belgian Wheat
      .25 lbs Crystal (60L)

      Hops
      .5 oz Chinook (12aa) boiling
      1 oz Mt Hood (5 mins before end of boil)

      Yeast WY1056
      Procedure 40-60-70 Mash Schedule / 90 min boil

      Wheat Amber
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      3 lb light dry malt extract
      1 can Kwoffit Bitter kit (hopped extract)
      1 lb crystal malt
      .5 lb wheat malt

      Hops
      ? oz Fuggles Leaf Hops

      Yeast Kwoffit yeast
      Procedure Steep the crystal and wheat malts. Boil the resulting mixture with the Kwoffit kit and the light extract. Add a small amount (up to 1/2 ounce) of the Fuggles hops in the last minute of the boil.

      Wheat Beer #1
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      6 lbs Wheat/Malt extract
      1 lbs honey
      3 cups crystal malt
      1 lbs DME

      Hops
      2 oz Hallertauer (boil 60 minutes)
      .5 oz Hallertauer (finish 2 mins)

      Yeast Wyeast Bavarian wheat yeast
      Procedure Cooled overnight outside. Rack to new carboy next day and pitch WYeast Bavarian Wheat.

      Wheat Beer #2
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      6 lbs Wheat/Malt extract
      1 lbs honey
      3 cups crystal

      Hops
      2 oz Tetnanger (alpha 3.6) boil 1 hr
      .5 oz Tetnanger to finish 2 min

      Yeast WYeast Bavarian Wheat (from a previous batch)
      Procedure Cooled overnight outside, rack and repitch slurry from previous batch.

      Wheat Berry
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      5-1/2 lbs light dried wheat malt extract
      24 to 36 oz frozen raspberries
      16 oz frozen blackberries

      Hops
      1-1/2 oz Hallertauer or Northern Brewer (boiling), 7 HBU
      .5 oz Hallertauer Hersbrucker (finishing), 2-3 HBU

      Other
      1 tsp vanilla extract

      Yeast Belgian ale yeast (Wyeast 1214)
      Procedure Boil 2-1/2 gallons of water, add malt extract and boiling hops, and boil for 55-60 minutes. Turn off heat, add finishing hops, cool to 190 F and add the frozen fruit and vanilla. Let sit covered for 20 minutes, maintaining temperature at about 170 F and stirring occasionally. Cool to below 100F, add to carboy pre-filled with 2-1/2 gallons of water, straining out and pressing the fruit to extract most of the juice. Pitch the yeast, ferment at 70-72F, transfer to secondary after two days, then ferment completely out (about another 7 days). Prime with 3/4 cup corn sugar and bottle.
      24 oz of raspberries gives a fairly subtle beer, with a mild tart raspberry underpinning that all of my friends loved. 36 oz of berries give a more assertive, but not overwhelming, raspberry flavor. Note that Belgian ale yeast will give stronger "clove" overtones when fermented at temperatures of 75-78F, and milder flavors at 70-72F.

      Wit Christmas
      Category Wheat Beer
      Recipe Type All Grain

      Fermentables
      11 lbs German 2-row pils
      1.5 lbs flaked oats

      Hops
      .5 oz Cascade 45 minutes
      .5 oz Cascade 30 minutes
      1 oz Saaz 15 minutes
      1 oz Saaz steep

      Other
      9-1/2 lbs flaked wheat
      .75 oz Centennial 90 minutes
      10 grams coriander in boil
      70 grams curacao in boil
      2.5 grams coriander in secondary

      Yeast Belgian White Wyeast #3944
      Procedure Mash in 110F (43.3C) 10 min. Boost to 128F (53.3C) 30 mins . Boost to 158F (70C) 50 mins.
      Add spice 10 minutes before knockout.

      WTO Wheat
      Category Wheat Beer
      Recipe Type Extract

      Fermentables
      3.3 Lbs Light Malt Extract
      3.3 Oz Wheat Malt Extract

      Hops
      1.0 Oz Willamette Hops
      1.0 Oz Fuggles Hops
      0.5 Oz Hallertau Hops

      Other
      0.25 Tsp Irish Moss

      Yeast Windsor Ale English Ale Yeast 11 Grams
      Procedure Total Brew Time: 90 minutes All Hops Pellets Willamette Hops at Start Fuggles with 30 Minutes left Hallertau with 15 Minutes left Irish Moss with 15 Minutes Left 2 Packages Windsor Windsor Ale Yeast, Not Rehydrated
      Last edited by lockwood1956; 04-07-2008, 05:16 PM.
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

      Comment


      • #33
        Chuckweiser
        Category Lager Pale
        Recipe Type All Grain

        Fermentables
        5 lbs lager malt
        1 lbs flaked maize
        .5 lbs rice syrup/solids

        Hops
        1 oz Hallertauer leaf (alpha 4.0) (1 hour boil)
        1 oz Saaz leaf (alpha 3.0) (1 hour boil)
        .25 oz Tettnanger leaf (alpha 4.0) (5 minute boil

        Yeast Wyeast #2124
        Procedure Mash schedule: 30 min - Protein Rest @132F, 90 min - Slowly raise temp to 155F, 15 min - @155F, 15 min - Mash-out @170. Bring mash liquid to a boil, add bittering hops (no hop bag for this one), boil 1hr. Add finishing hops, boil 5 minutes, steep 10 minutes, pour into primary, cool to 75F, and pitch yeast starter.

        Corn Beer
        Category Lager
        Recipe Type All Grain
        Fermentables
        5 lbs cracked corn, sold as bird food
        8 lbs light barley malt
        .5 lb Crystal (40L.)

        Hops
        4 oz whole Hallertau

        Yeast yeast from the bottom of a Saisson Dupont bottle
        Procedure Mash corn at 110, for an hour, then 140 for another hour. Stir lots, since its sticky. Mash malted barley as usual at 110, 148, 140, 160. I used a separate pot for the 110 1/2 hour protein rest, and then just
        tossed into the corn grits. Mash water was around 26-30 quarts. Sparge to about 6 gallons after at least 3 hours in the 140-160 range. Hops to taste, depending on what you're making. The yeast from the bottom of a Saisson Dupont bottle really does well with the corn content, but make sure you like that kind of beer first. 4 oz whole Hallertau for 7 gallons of wort sounds about right, but hey, adjust to your tastes.

        Crystal-Malt Fest
        Category Lager Amber
        Recipe Type All Grain
        Fermentables
        10 lbs German or Belgian pilsner malt
        6 oz German light crystal malt (10L)
        6 oz German dark crystal malt (60L)
        6 oz English caramel malt (120L)

        Hops
        .75 oz Tettnanger (4% alpha)
        .75 oz Styrian Golding (5% alpha)
        .75 oz Saaz (3% alpha)

        Yeast Wyeast Munich or Bavarian lager yeast
        Procedure Starch conversion rest at 150-152F for 90-120 minutes.

        Den's Bock
        Category Lager Bock
        Recipe Type Extract
        Fermentables
        9.0 Lbs Muntons Dark Malt Extract
        8.0 Oz Pale Malt
        4.0 Oz Chocloate Malt
        4.0 Oz Crystal Malt
        1.0 Lbs C&H Light Brown Suger

        Hops
        1.0 Oz Hallertauer

        Other
        0.75 Cup Corn Suger

        Yeast 1 pack Superior Lager Yeast
        Procedure Spread pale malt out on a large cookie sheet, roast at 350 deg. for 10 min. Simmer grain in 1/2 gal.of water at 150 deg.(in a grain bag) for 30 min. Strain into brew pot. Add 1 gal. water, Malt extract and Hallertauer, bring to a rolling boil for 60 min. Cool and transfer to fermenting container, add water to 5 gal. mark. Activate your yeast in 2 Oz. 80 deg. water for 30 min., pitch yeast. Wort and yeast culture should be the
        tha same temperature when added together. Do not add yeast untill temperature of wort is below 84 deg. f.. Ferment at 50 to 55 deg., the closer the ferment temp. is to 50 deg. the more complete the ferment process will be. The fermentation process will take about 21 to 28 days dependent on the temp. The result of this will be higher alcohol levels, and smother flavour. When the air lock activity stops for 24 hrs. it is ready to prime and bottle. Enjoy!!!!

        Dopplebock
        Category Lager Bock
        Recipe Type Partial Mash

        Fermentables
        6 lbs Dutch dry extract
        4 lbs pilsener malt
        2 lbs Munich malt
        1 lbs German crystal malt
        1 lbs chocolate malt

        Hops
        1.5 oz Hallertauer (60 minute boil)
        .75 oz Hallertauer (30 minute boil)
        .5 oz Hallertauer (15 minute boil)
        .25 oz Hallertauer (5 minute boil)

        Yeast Wyeast Bavarian lager yeast
        Procedure Eight quarts water to strike heat of 140 F. Protein rest at 122 for 30 minutes. Starch conversion 1/2 hour at 153, then 1/2 hour at 149. Mash out at 169. Sparge with 4 gallons. Boil 60 minutes.

        Ersatz Baderbrau
        Category Lager Pale
        Recipe Type All Grain

        Fermentables
        8--1/2 lbs pilsner malt
        1 lbs light Munich malt
        .5 lbs crystal malt (40L)

        Hops
        2 oz Saaz (3.1% alpha)
        1 oz Saaz
        1 oz Saaz

        Yeast Wyeast Bavarian lager yeast
        Procedure Conduct step infusion mash with starch conversion temperature around 152--153 F. Primary ferment at about 50 and cold condition the beer in secondary.

        Ersatz Pilsner Urquell
        Category Lager Pilsner
        Recipe Type All Grain

        Fermentables
        8--1/2 pounds, 2--row pilsner malt
        .5 pound, crystal malt (20 L.)
        .5 pound, cara-pils malt

        Hops
        4 oz Saaz Hops (60 min before end of boil)

        Yeast Wyeast Bohemian lager #2124 or Munich lager #2308
        Procedure Each recipe assumes 75% extract efficiency. Use the best German or Belgian pilsner malt you can find, rather than U.S. 2-row or U.S. 6-row malt. Likewise, use German or Belgian Munich malt if you can find it. In the recipes, the crystal malt and Munich malt impart some color, but otherwise will have slightly different flavoring properties. Add hops following traditional German hop schedule: 2 ounces of Saaz 60 minutes before end of boil, 1 ounce 30 minutes before end of boil, and 1 ounce in last 10 minutes of boil. You could probably hop a bit more agressively than indicated. You might make a final aroma addition of another 0.5-1 ounce of Saaz right before end of boil. You also might consider dryhopping. Water should be soft. For starch conversion, aim at 153-4 degrees F for 90 minutes. Pilsner Urquell cold-conditions for months, so you might try an
        extended lagering

        Fakin' Gammel Brygd
        Category Lager Dark
        Recipe Type Extract

        Fermentables
        6-7 lbs German dark malt extract syrup
        1 lbs crystal malt
        .5 lbs chocolate malt
        .5 cups brown sugar (just guessing)

        Hops
        1 oz Hallertaur hops (boiling)
        .5 oz Goldings hops (finishing)

        Yeast lager yeast

        George's April's Fool Bock
        Category Lager Bock
        Recipe Type Extract
        Fermentables
        3.3 lb Beirkeller Dark Malt Extract
        4 lb Laaglander Dutch Bock Hopped Malt Extract

        Hops
        0.5 oz Tettnanger Hops (4.3%AA)--flavor, 15 minutes
        0.5 oz Tettnanger Hops aroma--added at end of boil

        Yeast Wyeast 1007 German Ale Yeast
        Procedure Dissolved malts in 3 gallons of warm water. Boiled for 30 mins. Added flavor hops and boiled an additional 15 minutes. Removed from heat and stirred in aroma hops. Ice bathed for 20 minutes to 90*F. Added to *new* carboy (which I have nicknamed "Bertha") that had 2.5 gallons of cold tap water. Added more tap water to yield 5 gallons. Shook the hell out of the carboy (no I did not roll it around the floor this time). Shook some more. Pitched yeast and shook some more. Popped an airlock onto the carboy and went to bed at 1:00 AM. This morning I am happy to report I have a krausen starting.

        German Malz Bier
        Category Lager
        Recipe Type Extract
        y.
        Fermentables
        7 lbs light unhopped syrup
        2 lbs Cara-pils malt
        2 lbs light crystal malt
        1 lbs extra rich crystal malt

        Hops
        .5 oz Hallertauer (5.0% alpha)
        1 oz Willamette (4.5 alpha)

        Other
        1 tsp salt
        1 tsp citric acid
        1 tbsp Irish moss

        Yeast Edme ale yeast
        Procedure Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding Irish moss in last 30 minutes. Decant to primary, adding enough water to make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with Willamette hops.


        High-Gravity Bock
        Category Lager Bock
        Recipe Type All Grain

        Fermentables
        8 lbs pale malt
        1 lbs Vienna malt
        .5 lbs chocolate malt
        2.5 lbs dark extract syrup
        2.5 lbs light DME

        Hops
        1 oz Chinook 12.5% alpha boil
        1 oz Hallertau finish

        Yeast yeast
        Procedure Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because it's what I had.

        Honey Amber
        Category Lager
        Recipe Type Partial Mash
        Fermentables
        6.5 lbs Amber extract (2 cans if using cans)
        2 cups honey
        1 lbs crystal malt
        5/8 cup honey (priming)

        Hops
        1.5 oz Hallertauer hops (boil
        0.5 oz Hallertauer hops (finishing)

        Yeast Wyeast #1056 (American)
        Procedure Heat water to 160 degrees and steep malt for 30 minutes. Remove grains and heat to boiling. Add extract and honey and return to boil. Add boiling hops and boil for 45 minutes. Add finishing hops and boil for 15 minutes. Cool and pitch yeast (I used a starter). When active fermentation subsides rack to secondary. Leave in secondary for 4 weeks. When ready to bottle boil honey with pint of water for 10 minutes and prime

        Honey Ginger Lager
        Category Lager
        Recipe Type All Grain
        Fermentables
        8.75 lbs German 2-row Pils malt
        .5 lbs Wheat Malt
        .5 Lbs Crystal Malt - 20L
        2 lbs. honey

        Hops
        1 oz. Perle hops (boil)
        1 oz. Tettnang hops (finish)

        Other
        .5 lbs Dextrine
        4 oz. grated Ginger root

        Yeast lager yeast
        Procedure Mash with no pretein Rest...Single 155F infusion until conversion is complete. Boil with 4 oz. grated Ginger root, 2 lbs. honey and 1 oz. Perle hops. Finish with 1 oz. Tettnang hops

        Honey Ginger Lager
        Category Lager
        Recipe Type All Grain
        Fermentables
        8 lbs German 2-row pils malt
        .5 lbs wheat malt
        .5 lbs dextrine malt
        .5 lbs crystal malt (10L)
        2 lbs light clover honey (boil)

        Hops
        1 oz perle (8% alpha, 50 minute boil)
        1 oz Willamette (4% alpha, 2 minutes)

        Yeast lager yeast
        Procedure I am adding the wheat malt, dextrine and crystal for body and head retention. I was planning a two temp mash (152F & 158F) unless someone can tell me why a protein rest would be needed. I will add two pounds light clover honey to the boil. I will also boil in 4 oz. grated ginger root. I know it sounds like a lot, but I have used it in an extract beer with excellent results. It's sort of toxic for the first 4 months, but after
        six it becomes a dry, snappy, excellent refreshing beer

        Hurricane Helles
        Category Lager
        Recipe Type All Grain
        Here's a nice Munich Helles lager recipe I've been using for the last year or so - makes a very drinkable beer. It's based on a recipe in Miller's

        Fermentables
        7 lb two-row lager malt
        1 lb vienna malt

        Hops
        6-8 HBU Tettnang, 1 addition at 45 minutes

        Yeast Wyeast 2308 Munich Lager from 1/2 gallon starter
        Procedure Mash schedule: 30 minutes @ 122F, 30 minutes @ 140F, 30-60 minutes @ 155F, 10 minutes @ 165F, sparge 5 gallons @ 168F. Chill to 48F and pitch yeast. Ferment 2 weeks @ 48F, rack to secondary and let temperature rise to mid 50's for diacetyl rest for 2-3 days. Then back to 32F for lagering 4-6 weeks.

        Lager
        Category Lager
        Recipe Type Partial Mash

        Fermentables
        7 lbs cracked lager malt
        3.3 lbs light unhopped John Bull malt extract

        Hops
        1.5 oz Northern Brewer hops pellets
        1 oz Talisman leaf hops
        1 oz Willamette hops pellets

        Other
        1250 mg ascorbic acid
        1 tsp Irish moss

        Yeast Red Star lager yeast
        Procedure Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155 degrees. Maintain temperature for two hours. Sparge and add malt extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets and cool. Add water to make 5 gallons and pitch yeast.

        Lager
        Category Lager
        Recipe Type Extract

        Fermentables
        3.3 lbs Northwest malt extract
        1 lbs light dry malt
        .5 lbs Munich malt
        2 lbs Klages malt

        Hops
        1 oz Hallertauer hops (5.1 alpha)
        .25 oz Nugget hops (11.0 alpha)
        1 oz Hallertauer hops (finish)

        Yeast Wyeast #2042: Danish
        Procedure Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42 degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks. Bottle or keg.

        Light Lager
        Category Lager
        Recipe Type Extract


        Fermentables
        1 Ea Coopers Lager kit (3.75lbs) or any lager or pilsner kit
        2 lbs light dry malt

        Other
        1 packet of pilsner enzyme (amylase enzyme)

        Yeast 2 Fresh packets of ale yeast
        Procedure Wort boiled for 15 minutes. This preserves the light color of the wort. Fermentation will also take longer, about 3 to 4 weeks at 68F, because the enzymes will take awhile to convert and unfermentable sugar(body) to sugars the yeast can convert to alcohol.

        Light Wheat Lager
        Category Lager
        Recipe Type Extract

        Fermentables
        3.3 lbs M&F light extract
        1 lbs Malted wheat

        Hops
        .75 oz Hallertauer (boiling)
        .25 oz Hallertauer (finishing)
        .25 tsp Alpha Amylase

        Other
        2 tsp Gypsum
        1 tsp Irish Moss
        .75 cup Dextrose (for priming)

        Yeast Wyeast Pilsner Culture
        Procedure Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water. Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid enzymatic changes to the barley malt. Irish Moss for the last 10 minutes of the boil and the finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135 in about 1 quart of water by mashing in a microwave oven with a temperature probe. The dissolved sugars were fairly low. SG was 1.027.
        Last edited by lockwood1956; 05-07-2008, 10:24 AM.
        N.G.W.B.J.
        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
        Wine, mead and beer maker

        Comment


        • #34
          Maerzen Beer
          Category Lager Amber
          Recipe Type Partial Mash

          Fermentables
          4 lbs pale malt
          3 lbs light dry extract
          .5 lbs crystal malt (40L)
          2 oz chocolate malt
          .5 lbs toasted malt
          .5 lbs Munich malt
          2 oz dextrin malt

          Hops
          2.5 oz Tettnanger hops (4.2 alpha)
          .5 oz Cascade hops (5.0 alpha)

          Other
          3 tsp gypsum

          Yeast Vierka dry lager yeast
          Procedure Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days.


          Maibock
          Category Lager Bock
          Recipe Type All Grain
          .
          Fermentables
          10 lbs Klages malt
          3 lbs Munich malt

          Hops
          1 oz Mt. Hood loose hops (60 minute boil)
          .5 oz Mt. Hood loose (30 minutes)
          .5 oz Mt. Hood loose (5 minutes)

          Other
          1 tsp Irish Moss

          Yeast Wyeast 2308 (Munich) in 1 pint 1.022 starter (1/10)
          Procedure 30-minute protein rest at 125 degrees Fmaibock 60-minute mash at 159 degrees F 15-minute mashout at 170 degrees F Primary and secondary fermentation insulated glass carboys at about 50 degrees F

          Maibock
          Category Lager Bock
          Recipe Type All Grain
          .
          Fermentables
          7 lbs Lager malt
          2 lbs Munich malt
          1.5 lbs German light Crystal Malt
          .5 lb home toasted lager malt

          Hops
          1.5 oz Hallertau pellets- boil (4.0% aa)
          .5 oz Tettnang pellets- boil (3.4%aa)
          .5 oz Hallertau pellets-flavor (4.0%aa)
          .5 oz Tettnang pellets-finishing (3.4%aa)

          Yeast Wyeast 2308 Munich Lager Yeast- 1.0 L starter
          Procedure Add 2.25 gallons of 54degC water to crushed grains, stabilize temp at 50degC. Add 1.25 gallons boiling water to bring temp to 68-70degC. Hold for 90 minutes. Sparge with 4 gallons of 77degC water. Bring wort to a boil and add boiling hops. After 30 minutes, add flavor hops. 10 minutes before end of boil, add finishing hops. Chill, etc., pitch yeast. My o.g. was a little low (1.050)...I am still trying to improve my extraction Efficiency . If I were to do this again, I would have definitely used more grain; my impression is that for a Maibock, you want to target an o.g of around 1.060 or so.

          Mikes Maple Hammer
          Category Lager Amber
          Recipe Type Extract
          rich full bodied beer. excelent head retention. definitly one to
          share with only your closest friends.
          Yeast muntons ale dry
          Procedure 3.5 lbs muntons extra ligt malt extract (hopped, red lable.) 1/2 gallon maple syrup (PURE) 1.5 oz cascade hops 1/2 tsp irish moss 1 pkg dry yeast (follow instructions on pkg.) 3/4 cup corn suger (primer) boil 2 gallons water with syrup and 1 oz hops for 30 mns.add 1 oz hops and moss boil 15mns.sparge w/4 gals. cold water. pitch yeast at 80'F.primary for 1 week.rack to secondary for as long as it takes to stop fermenting(depends on the sugar content of the syrup.) bottle and age at least 2 weeks.

          Moretti Amber Lager
          Category Lager Amber
          Recipe Type Extract
          If anyone does this brew I would like to compare notes.
          Fermentables
          .75 lbs crystal malt
          .75 lbs Munich malt
          6.5 lbs Ireks Munich amber extract

          Hops
          1.5 oz Cascade hops (60 minute boil)
          1 oz Hallertauer hops (steep 5 minutes)

          Other
          1 tsp gypsum
          1 tsp Irish moss

          Yeast Wyeast #2206 Bavarian
          Procedure All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not.

          Munich Beer
          Category Lager Pale
          Recipe Type All Grain

          Fermentables
          10 lbs pale alt malt
          5 lbs Munich malt
          .5 lbs dextrin malt
          1.5 lbs amber crystal malt

          Hops
          5-1/2 grams Hallertauer
          1.5 oz Cascade 60 min
          .25 oz Cascade 30 min
          .25 oz Cascade 15 min
          .25 oz Hallertau (dry hop)

          Other
          1 oz gypsum
          1/3 oz Burton H2O salts

          Yeast Wyeast Munich beer yeast
          Procedure Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pellets two days later. After a week move to room temperature
          and let sit for another week. Bottle.

          Munich Fest
          Category Lager Amber
          Recipe Type All Grain
          Fermentables
          6 lbs pilsner malt
          3 lbs Munich malt
          .75 lbs cara-pils malt
          .25 lbs 40L crystal malt
          .25 oz black malt (for color)

          Hops
          6--7 AAUs Hallertauer

          Yeast
          Procedure For the hop schedule, follow the suggestions in Fix's recipe (above), with multiple additions and the last addition 15 minutes before the end of the boil.

          Munich Lager
          Category Lager
          Recipe Type All Grain
          .
          Fermentables
          2 Kg Canadian 2-row malt grain
          1 Kg Munich Lager grain
          .75 cups light DME

          Hops
          2 oz Hallertauer hops

          Yeast 1 Yeast Lab - Munich Lager yeast
          Procedure I used the decoction mashing procedure found at sierra.stanford.edu in the allgrain.faq. I tested the gravity before boiling and was just shy of 1.050 (what I was aiming for) so I added the 3 cups of DME to bump it up. I added 1oz of the hops at hot break and the rest just 5 minutes before the end of the boil. I did make a starter for the yeast and fermentation was done on the 5th day. I racked it to secondary and lagered
          for 2 weeks. Filtered, carbonated, relaxed and enjoyed!

          Munich Style Lager
          Category Lager
          Recipe Type All Grain

          Fermentables
          7 lbs Klages malt
          3 lbs Vienna malt
          6 oz pearl barley

          Hops
          1.5 oz Hallertauer leaf hops
          .5 oz Hallertauer hops (finish)

          Yeast Wyeast #2206
          Procedure Soak the pearl barley overnight in the refrigerator, mix it into a starchy glue using a blender. Mash the pearl barley with the grains. Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finishing hops in last 10 minutes and steep 1/4 ounce after boil is complete. Pitch yeast at about 76 degrees. I put the fermenter in fridge for 23 days, then racked to secondary for another 49 days before bottling.

          Nice Larger With Flavour And Some Bite
          Category Lager
          Recipe Type All Grain
          Fermentables
          3.5 kg Larger Grain
          0.5 kg Munich Larger Grain

          Hops
          35.0 Grams Nothern Brewer
          15.0 Grams Hersbrucker Hops

          Yeast saflarger
          Procedure Start Protein 57 Deg Celsius For Half an Hour. Raise Temp To 65 Deg Celsius For 90 min, Mash Out At 85 Deg For 10 Min. Add 22 Liters through Grian In Lauter Tun Boil Wort 90 Min Add Nothern Brewer Hops At 60 min Mark. Ferment At 20 Deg Celsius, Rack Brew, Then Dry Hop, Hersbrucker Hops. Let Meture Bottle Or Keg.

          Nightingale DoppleBock
          Category Lager Bock
          Recipe Type Extract
          Fermentables
          7 lbs Light Scottish Malt Extract
          1 lbs Dry Dark Malt Extract
          1.5 lbs 80L Crystal Malt
          6 oz Chocolate Malt
          2 oz Black Patent Malt
          8 oz Dextrin Malt
          2/3 cup corn sugar for priming

          Hops
          2 oz Perle Hops (bittering) alpha=7.6%
          1 oz Hallertauer Hops (aromatic) alpha=3.9%

          Other
          .25 tsp brewing salts
          .5 tsp Gypsum

          Yeast 2 packets of Red Star Lager yeast
          Procedure Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain through collander into main kettle and sparge with 150F water until it runs clear. Add enough water to kettle to dissolve extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in chocolate and black
          patent malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil. Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY slowly for 1
          month at 32-40 degrees. Bottle and let age for a full month at 34 degrees.

          Number 17
          Category Lager Pale
          Recipe Type Extract
          .
          Fermentables
          3.3 lbs plain light malt extract
          2.2 lbs maltose

          Hops
          .75 oz Cascade hops (boil)
          .75 oz Cascade hops (finish)

          Yeast yeast cultured from a Sierra Nevada bottle
          Procedure The maltose is a cheap rice-malt mix obtainable from oriental markets. Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last 2 minutes, add the finishing hops. The yeast was cultured from a bottle of Sierra Nevada pale ale. By the next day, the yeast did not seem to start, so I added a packet of Vierrka lager yeast. Rack to secondary after one week. After another week, prime with 3/4 cup corn sugar and bottle.

          Octoberfest
          Category Lager Amber
          Recipe Type All Grain

          Fermentables
          5.5 lbs DWC Pilsner Malt
          4 lbs. Great Western Munich (8L)
          0.5 lbs. DWC Belgium Aromatic
          0.5 lbs Hugh Baird Carastan (30L)
          0.25 lbs Cara-Pils
          0.25 lbs. Hugh Baird Crystal (50L)

          Hops
          1.5 oz Tetnanger for 60 min (3.5%)
          1.0 oz Styrian Goldings 30 min (5%)
          1.0 oz Saaz 15 min (3.9%)

          Yeast Wyeast 2206: Bavarian
          Procedure Mash schedule is a 50-60-70 (Celsius) step mash.
          Primary 8 days at 50 deg. F.
          secondary 20 days at 45 deg. F.
          Lagered at 33 deg F. for 6 weeks


          Octoberfest
          Category Lager Amber
          Recipe Type All Grain

          Fermentables
          9.5 lb German Vienna malt
          1 lb German Munich malt
          .75 lb Belgian Aromatic malt
          .75 lb German Caramel malt (10L)
          .75 lb German Wheat malt
          .5 lb Flaked Oats

          Hops
          1 oz. Hallertau Herrsbrucker (3.8% A)--45 mins.
          .6 oz. Northern Brewer (8.8% A)--15 mins.

          Yeast Wyeast Bavarian Lager (#2206)
          Procedure Double decoction mash 45 min. boil
          Primary Fermentation: 7 days at 48 F
          Secondary Fermentation: 14 days at 48 F
          Lagering: 63 days at 34 F
          OG--1.055 FG--1.016
          Carbonated at 2.6 vols.

          Pilsner
          Category Lager Pilsner
          Recipe Type Extract
          Fermentables
          6.75 lbs Laaglander extra-pale malt (extract)

          Hops
          1 oz. tettnang (boil, 60 mins, 4.5 AAU)
          1 oz. Saaz (finish, 15 min, 3.1 AAU
          .5 oz. Saaz (finish, 1 min)

          Yeast pitched Wyeast Bohemian

          Pilsner
          Category Lager Pilsner
          Recipe Type Extract

          Fermentables
          4 lbs Mountmellick hopped light malt extract
          3 oz crystal malt

          Hops
          .25 oz Saaz hops (boil)
          .5 oz Saaz hops (finish)

          Other
          2 tsp gypsum

          Yeast Wyeast #2007
          Procedure This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees

          Pilsner Urquell
          Category Lager Pilsner
          Recipe Type Extract
          The yeast I used produced a very clean, clear beer and I'd recommend it highly. It you haven't gotten into liquid yeast cultures yet, do it for this batch. The difference is tremendous. Also I feel the key to success here are: The lightest extract you can find. Fresh hops or pellets packed in Nitrogen (only Saaz will do). Liquid yeast fermented at a steady low temp.

          Fermentables
          4 lbs Alexander's Pale malt extract syrup
          2-1/3 lbs light dry malt extract

          Hops
          15 AAU's Saaz hops

          Yeast Wyeast 2007 Bohemian Pilsner yeast
          Procedure Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes. Pitch yeast when cool.
          Last edited by lockwood1956; 05-07-2008, 10:17 AM.
          N.G.W.B.J.
          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
          Wine, mead and beer maker

          Comment


          • #35
            Red Bock
            Category Lager Bock
            Recipe Type Partial Mash
            .
            Fermentables
            5 lb american 2 row
            1 lb 10L crystal
            1 lb carapils
            2 ea 3.3lb bags NW gold LME

            Hops
            1 oz eroica boil
            .5 oz tettnang boil
            .5 oz tettnang +20
            .5 oz tettnang +40
            .5 oz tettnang steep 10mins

            Yeast bavarian pils yeast slurry temp in garage 40-50F Procedure 3 step mash, added LME to hot sweet wort, brought to boil, added boiling hops. Wort tasted great before pitching, was pale red in color. I'm expecting great things from this brew. The hop schedule may not be to style, but it was all I had.

            Red Hickory Lager
            Category Lager Amber
            Recipe Type Extract
            Fermentables
            3.3 lbs M & F amber malt extract
            3.3 lbs M & F light malt extract

            Hops
            1 oz Saaz hops (60 minute boil)
            1 oz Bullion pellets (boil 1 minute)
            1 oz Fuggles hops (boil 1 minute)
            1 oz Willamette hops (boil 1 minute)

            Other
            2--3 pinches Irish moss
            .75 cup corn sugar (to prime)

            Yeast Whitbread lager yeast

            Sam Adams
            Category Lager
            Recipe Type Extract
            Fermentables
            2 cans Unhopped Light extract

            Hops
            1 oz. Cascade hop
            2 oz. Hallertau hops

            Yeast Lager yeast
            Procedure Bring gallon of cold water to a boil. Remove from heat and add 2 cans of Unhopped light , Bring back to a boil. Add 1 oz. of Cascade hops and simmer for 30 minutes. Then add 1/2 oz. Hallertau hops and simmer for 10 minutes; add another 1/2 oz. Hallertau and simmer for another 10 minutes; add another 1/2 oz. Hallertau and simmer for another 10 minutes; At the last minute of simmer add 1/2 Hallertau.

            Samuel Adams Taste-Alike Beer
            Category Lager
            Recipe Type Extract
            Fermentables
            1 can Munton & Fison Premium Kit
            2 1 1 lb. packages Amber DME
            1 cup corn sugar (for priming)

            Hops
            1 1 1 oz package Hallertauer hop pellets
            1 1 1 oz package Tettnang hop pellets

            Yeast 1 Packet yeast (under cap)
            Procedure Remove label from Kit and stand in warm water for 15-20 minutes. In a pot sufficient to boil 2 gallons of liquid, empty DME. Open can of malt and empty contents into pot onto DME. Using one gallon hot water, rinse out can and add to pot. Turn on heat and carefully bring to a boil. *** package of Hallertauer hops, Adjust heat and simmer for 20 minutes. Add Tettnang hops and simmer for 10 minutes. Meanwhile, put 4 gallons cold water into primary fermenter. When boil is complete, empty hot wort into cold water. When temperature reaches 80 degrees Fahrenheit, open yeast and sprinkle onto surface of the wort and cover tightly. Place fermentation lock with water in lid. Allow beer to ferment for four days in primary fermenter, Transfer to clean secondary fermenter and allow to ferment for an additional ten to fourteen days. Syphon beer from econdary fermenter into clean bottling bucket. Dissolve priming sugar in a small amount of beer and add to bottling bucket. Fill clean bottles and cap. Let stand for five days at room temperature and then move to a cool place.
            Beer will be carbonated in three weeks and will improve for several months

            Shiner
            Category Lager
            Recipe Type All Grain
            Fermentables
            5 lbs American pale malt (Briess)
            1.5 lbs munich 10L
            1 lb flaked Maize
            1/8 lb black Patent

            Hops
            1 oz Centenial Hops (bittering)
            .5 oz Libertry hops (finishing)

            Yeast Wyeast #2178 Lager blend
            Procedure Mash all grains at 155 degrees for an hour boil for an hour adding Centenial a start of boil & Liberty after 50 minutes cool quickly and pitch yeast Since the lager blend is twice as much yeast as normal packs I rarely make a starter with this one Ferment 2 weeks @ 45 degrees rack & ferment for 1 more week @ 40 degrees rack into a keg & prime set for two more weeks @ 35 degrees enjoy!!

            Sierra Nevada Helles Bock
            Category Lager
            Recipe Type All Grain
            Fermentables
            10 lb lb British Pale Ale Malt
            0.5 lb b British Crystal Malt (50 L)

            Hops
            1 oz oz Perle (8.1%)
            .5 oz Cascade Whole Hops - Flavor
            1 oz oz Cascade Whole Hops - To Be Dry Hopped Next Week

            Yeast 500 ml Starter of WYeast 1056
            Procedure Mashed the pale ale malt and crystal in 13 quarts treated (i.e. boiled) water at 150 F for 1.5 hr in a 10 gal Gott with a Phils Phalse Bottom. Sparged with 4+ gal acidified (1/8 tsp "acid blend") to pH = 5.5
            water at 170 F. Sparged to 6.5 gal. The gravity at 6.5 gal was 1053. This implies: (53 pts) X (6.5gal) / 10.5 lbs = 32.8 pts/lb/gal ! When boiled to 5.5 gal and racked to primary that yields an OG
            of 62.6. What should I call this stuff? Sierra Nevada Potent Ale? Anyway, the mash went very well. The temperature drop was only two degrees over the 1.5 hrs (I preheated the Gott). Now sparging, that is another story. I was somewhat overwhelmed by the sparging: I kept drawing off wort and recirculating it but it never seemed to clear the way I expected it. I finally said to hell with it and ran off the initial wort and proceded to
            sparge with water to 6.5 gal. There was still good sugar in the sparge at this point.

            Snowbound Pils
            Category Lager
            Recipe Type Extract
            Fermentables
            2.5 lb honey
            .75 cup corn sugar, for bottling
            6.5 lb M&F light ME
            1 lb crystal malt grains

            Hops
            .5 oz Saaz (aroma, boiled last 2 min)
            2.5 oz Saaz (boiling, entire 47 min)
            .5 oz Tettnanger (boiled last 12 min)

            Other
            1 tsp. Irish moss added at 25 min into boil

            Yeast 1 14 gr. package Red Star lager yeast
            Procedure Crystal malt added to 1.5 gal cold water, brought to a boil, grains removed. Extracts and 2.5 oz Saaz added, boiled 35 min. Added Tettnanger, boiled 10 more minutes. Added .5 oz Saaz, boiled 2 minutes. Wort pot chilled in sink and transfered to fermenter with cold water. Carboy topped off to 5 gal. O.G. was 1.042 (may be a bit low, I later discovered that our water is 0.990!) F.G. was 1.010, bottled 34 days after pitching

            Surprised Frog Lager
            Category Lager Pale
            Recipe Type Extract
            Fermentables
            3.3 lbs Munton & Fison extra light extract
            ~0.4 lbs (2/5 pound), Briess amber extract
            .5 lbs crystal malt (40 L.)
            12 oz clover honey
            .5 cup corn sugar

            Hops
            1 oz Cascade hop pellets (60 minute boil)

            Other
            3 oz grated ginger root (15 minute boil)
            1/3 licorice stick

            Yeast Wyeast Pilsen liquid yeast
            Procedure I measured the OG at 1026, although in hindsight I think the brew was still a little warm. . . . Let's call it 1035 or so.I put this in my fridge (42 F) on 9 December, in hopes that it would be finished by the time I got back from Xmas break. It certainly wasn't! On 16 January I measured the specific gravity at 1021, and it was still pretty sweet. On 8 February, though I knew that it was not done fermenting, I bottled with 1/2 cup corn sugar and put all the bottles back in my fridge. A day later, I decided to move two bottles into my pantry, to see if anything interesting would happen.

            Swill Clone
            Category Lager
            Recipe Type Extract
            Fermentables
            3 cups 20LV ish crystal malt
            3.3 lbs John Bull dark unhopped extract syrup
            3.5 cups munton and fison unhopped plain amber dry malt extract
            (20 EBC ish)

            Hops
            1 oz Kent Goldings hop pellets (boiling)
            .5 oz Cascade hop pellets (finishing)

            Other
            .5 tsp burton water salts (if needed)
            .5 tsp gypsum (if needed)
            .5 tsp Irish Moss

            Yeast Lager Yeast (please use something good!)
            Procedure Well, here goes... keep it simple and fun! Before you start... why not get your yeast starter going? Crack the crystal in a blender or whatever you like to crack with (dont powderize it!) bring it to a boil with one gallon of cold water. At the first sign of a boil, strain the liquid into your normal boiling pot (dont squeeze, smish, or squish the grain... just let the wort run out). Add one gallon (or two if the pot is large enough) of water, the water salts, and extracts to the pot and bring to a boil. Boil for fifteen minutes, then add the boiling hops and continue boiling for 30 minutes (keep on stirring, but try to keep the pot covered as much as possible). Add the Irish moss, stir for one minute. Add the finishing hops. Stir and cover for three minutes. Place (chill first if you like) in the fermenter and top to 5.5 gallons. Pitch when cool (as if you didnt know this part). I normally use a two stage system. I'll rack it once after the head falls. When the bubbler pharts 2 or less times per minute, i'll bottle or keg. If you are bottling, i would suggest using somewhere between 1/2 and 3/4 cup corn sugar, or 1/2 cup of honey for priming... I hope i didnt forget anything... Note: If you serve this beer to newbies or wimps, serve it COLD!

            Tessellator
            Category Lager Bock
            Recipe Type Extract
            Fermentables
            8 lbs Heidelberg Bavarian Bock Malt Dark
            1 lb M&F dry light
            .25 lb Chocolate Malt, crushed
            1/8 lb Black Roasted Barley, crushed
            .5 lb German light crystal, crushed
            1 1/2 inches licorice, crushed

            Hops
            2 ozs, Fresh Bullion Hops
            .5 oz Fresh Chinnok Hops
            1 oz Fresh Perl Hops
            .5 oz Compressed Kent Goldings Hops

            Other
            1 tsp Irish Moss

            Yeast 2 pkgs Whitbred Ale yeast
            Procedure Crush all grains, place in muslin bag in 6 qts water. Bring to a boil. Remove grains in bag and add all malts. Boil 20 minutes. Add Bullion Hops. Boil 30 minutes. Add Chinook Hops, Licorice, Irish Moss. Boil 15 minutes. Add 1/4 oz Perl hops. Boil 10 minutes. Add 1/4 oz Perl hops. Boil 5 minutes. Chill wort and sparge into primary fermenter. Add water to 5 1/2 gals. Dry hop 1/2 oz Kent Goldings in muslin bag. Pitch yeast.
            Rack to secondary, removing hops after fermentation slows. Bottle with 1 1/4 cup M&F dry malt for priming.

            The Grommator
            Category Lager Bock
            Recipe Type Extract

            Fermentables
            .5 lbs pale malt
            .5 lbs crystal malt
            .5 lbs chocolate malt
            9.9 lbs dark malt extract syrup
            1 lbs dry amber malt extract
            .75 cup corn sugar (priming)

            Hops
            3-1/2 oz Saaz hops (boil)
            .5 oz Hallertauer hops (finish)

            Yeast lager yeast
            Procedure Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime and bottle. Refrigerate bottles for about 1 month.

            The Haircut Beer
            Category Lager
            Recipe Type Extract
            Fermentables
            3.3 lbs Australian lager malt extract (hopped)
            3.3 lbs Australian plain light malt extract (unhopped)
            3/4cup Corn Sugar for bottling

            Hops
            1 oz. Fuggles hops (boiling)
            0.5 oz Cascade hops (boiling)
            0.5 oz Cascade hops (finishing)

            Yeast 1pkg. Superbrau yeast

            Twelfth Lager
            Category Lager Pale
            Recipe Type All Grain

            Fermentables
            10 lbs lager grain
            1 lbs light dry malt extract
            9 oz Chinese yellow lump sugar

            Hops
            1 oz Talisman hops (leaf)
            1 oz Hallertauer hops pellets
            1 oz Cascade hops

            Other
            4000 mg ascorbic acid
            1 tsp Irish moss

            Yeast Red Star ale yeast
            Procedure Add grain to 3 gallons of 170 degree water giving an initial heat of 155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract and Chinese lump sugar. Boil. In last 20 minutes add Talisman hops. In last 10 minutes add Hallertauer hops and Irish moss. Strain. Add Cascade hops and steep. Strain into fermenter when cool and pitch yeast.

            Your Father's Moustache
            Category Lager
            Recipe Type Partial Mash
            Fermentables
            7 lbs. American six row malt (80%)
            1.75 lbs. flaked maize (20%)

            Hops
            25 g. Cluster hops pellets @7.5% - 1hr boil
            .25 oz. Styrian Goldings @5.2% - 10 min. boil plus
            .25 oz. Styrian Goldings @5.2% - 15 min. settling

            Other
            9 gallons moderately (temp.) hard well water boiled to soften

            Yeast New Ulm yeast
            Procedure Mash schedule:
            Doughed in 8.5 qts. 58C water to get -->50C protein rest, 30 min., (pH 5.5), then infused w/ 3 qts. boiling water to -->60C sac. rest for 15 minutes, then boosted w/ burner to -->70C sac. rest for 40 minutes, then boosted w/ burner to -->76C mashoff for 10 min. Lautered in insulated Zapap, collected 7 gal. @ 1.041 for 32.8 p/p/g. Note - Beautifully clear wort with minimum recirculation, easy sparge. This six-row is beautiful to work with. Boil - 1 hr, beautiful hot break, like egg drop soup Hopped to 25 IBU target. Counter current cooled to 64F, 4.75 gallons collected at 1.055, then diluted to 5.5 gallons at 1.048 in 7 gallon carboy, force
            chilled in snowbank to 50F. Pitched New Ulm yeast from bottom of 3 liter starter. Fermented @ 50F - 52F 12 days, racked, lagered seven weeks @ 33F, kegged, conditioned with 10 psi @ 38F, then dispensed at 42F-44F. The flavor showed best at mid 40sF and when drawn to give a good head and reduced carbonation. (Most beer shows best like this).
            Last edited by lockwood1956; 04-07-2008, 05:53 PM.
            N.G.W.B.J.
            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
            Wine, mead and beer maker

            Comment


            • #36
              What a nerd. How many recipes is that?
              Virtual Wine Circle & Competition Co-Founder
              Twitter: VirtualWineO
              Facebook: Virtual Wine Circle

              Comment


              • #37
                N.G.W.B.J.
                Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                Wine, mead and beer maker

                Comment

                Working...
                X