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  • Tons of Recipes

    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)

    B.W. Lager
    Category Lager Amber
    Recipe Type All Grain
    Tastes great, but low alcohol according to the measurements.
    Nice amber lager.
    Fermentables
    7 lbs cracked lager malt
    5 lbs amber dry malt extract

    Hops
    2 oz Talisman leaf hops
    .5 oz Hallertauer leaf hops
    1 oz Willamette hops pellets

    Other
    1 tsp gypsum
    2500 mg ascorbic acid
    1 tsp Irish moss

    Yeast Red Star lager yeast
    Procedure Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast

    Baumerator
    Category Lager Bock
    Recipe Type All Grain
    Fermentables
    10 lbs s 2 row malt
    3 lbs ds munich malt
    .5 lbs toasted malt
    .5 lbs chocolate malt
    .25 lbs roasted barley
    .25 lbs black patent malt
    .5 crystal malt 90L

    Hops
    4 oz Tettenger boiling hops (60 min)
    .5 oz Tettenger finishing hops (10 min)

    Yeast Yeast Labs Bavarian Lager Yeast
    Procedure Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min). Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.


    Beat Me Over the Head with a Stick Bock
    Category Lager Bock
    Recipe Type Partial Mash

    Fermentables
    6.6 lbs John Bull light malt extract
    3 lbs Klages malt
    .5 lbs chocolate malt

    Hops
    2--3/4 oz 4.7% AAU Willamette flowers (60 minute boil)
    .5 oz 4.7% Willamette flowers (2 minute steep)

    Other
    10 grams Burton salts

    Yeast lager yeast (I used MeV)
    Procedure Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there's no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager.

    Big Bang Pilsner Ale
    Category Lager
    Recipe Type Extract
    Fermentables
    2 lbs Liquid extract
    3 lbs DME
    1 lbs Rice extract

    Hops
    1.5 oz Willamette for bittering
    .5 oz Willamette for dry hopping aroma

    Yeast American liquid Wyeast yeast
    Procedure Boiled 1 hour OG 1.042 at 72 degrees Added dry hops 3 days later when I moved the beer to a secondary fermenter. The dry hopping gives a unique taste and the beer is already at 3-4% alcohol to protect itself from hop contamination.

    Blueberry Lager
    Category Lager
    Recipe Type All Grain

    Fermentables
    4 lbs 2-row Lager
    3 lbs Amber DME
    5 lb Cara-Pils
    5 lb Crystal 40L
    1 lb Honey
    4 lbs frozen blueberries

    Hops
    1 oz Tettnang - 60 mins (plugs)
    1 oz Willamette - 10 mins (plugs)
    .5 oz Saaz (finish)
    .5 oz Saaz (dry hop)

    Yeast 2 packages European lager yeast (one for ferment one at bottling)
    Procedure Step infusion mash, 120 for 30 minutes, 150 for 10 minutes, 158 for 15 minutes. Sparge with 1-1/2 gallons water. Boil. Add hops as indicated above. Add blueberries and finishing Saaz after cooling. Pitch yeast.
    After one week, Boil 1/2 gallon water. Remove from heat. Add 3 pounds blueberries. Rack to secondary and add blueberry water mix. Add 1/2 ounce Saaz. Keep at lower temperature (lager). After 3 weeks, add 1-1/4 cup dry extract to 3 cups of water. Boil 20 minutes. Cool. Pour into bottling bucket and add other yeast pack. Siphon beer into bucket.

    Bock
    Category Lager Bock
    Recipe Type Extract
    Fermentables
    2 cans M&F dark malt extract (3.3 pound cans)
    .5 lbs pale malt
    .25 lbs chocolate malt
    .25 lbs crystal malt
    .75 cup corn sugar

    Hops
    1 oz Hallertauer pellets
    1 oz Tettnanger pellets

    Yeast 1 pack Red Star lager yeast
    Procedure Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.

    Bohemian Pilsner
    Category Lager Pilsner
    Recipe Type Extract
    Hops
    2.0 oz. Saaz plugs (60 minutes-bittering)
    1.0 oz. Saaz plugs (30 minutes-flavor)
    1.0 oz. Saaz plugs (2 minutes-aroma)
    .5 oz Saaz plugs (dry hop)

    Other
    3.3 lbs. Northwestern Gold ME
    4.0 lbs. Alexander's Pale ME

    Yeast Wyeast Bohemian Yeast directly from the pack(no starter)
    Procedure I boiled the extract, 1 1/2 gallons water and hops as indicated in the recipe for one hour. Added everything by siphoning into a plastic water jug with 3 gallons cold water. Topped off with cold water. Waited for everything to drop to 65 and pitched the yeast. I let the stuff sit at around 65 for 1 day and then placed it in the back room of my basement where it sits at a nice 45 all day and night. I racked to a secondary after 12 days (glass carboy) and dry hopped. It's been in the secondary for two days now and I took a SG reading and got 1.013. I had completely forgotten to take an OG reading, but looking at other Pilsner recipies, it seems 1.021 is a common final gravity.

    Boxing Day Bock
    Category Lager
    Recipe Type All Grain


    Fermentables
    3 lb Belgian Munich Malt
    10 lb Belgian Pilsener Malt
    .5 lb M&F Crystal malt
    2 oz chocolate malt

    Hops
    4 oz Hallertau plugs @ 2.9%
    2 oz Saaz plugs @ 3.1%

    Yeast Wyeast Munich Lager yeast (2308)
    Procedure Mix Pilsener & Munich malts in mash tun, infuse 10.5qts H2O@170F (mash temp 137F -- oops!), infuse additional 3qt @boiling (mash temp to 145F - -- sigh!), decoct 3qts (pretty thick) to boiling (mash temp to 156F -- finally!) Meanwhile, steep crystal in 1qt H2O @165F. Mash 1hour. Infuse 3gal @boiling to 165F, add crystal & chocolate malts & stir. 15min rest. Start sparge, recirculate 6 qts. Sparge to 6.5gal (ending sparge
    gravity 1.010@150F == 1.026??) Boil 1.5 hours. Hop schedule:2 oz Hallertau @ 30 min 1 oz each Hallertau & Saaz @ 60 min 1 oz each @ 75 min Chill & rack. Yield approx 4 gal @ 1.066. Pitch yeast from 1pt starter. Move to cellar @58F. After two days, krauesen is evident, move to fridge @50F. Primary time: 6 weeks 24 hour diacetyl rest at end. Bottled at FG 1.022, lagered in bottle.

    Brewhaus Golden Lager
    Category Lager Pale
    Recipe Type All Grain

    Fermentables
    8 lbs 2-row Klages malt
    .5 lbs 2-row German Munich malt
    2/3 cup corn sugar (priming)

    Hops
    1.5 oz Perle hop pellets (6.2% Alpha - boil)
    1 oz Hallertau hop pellets (finish)

    Other
    1 tsp Irish Moss
    1 tsp gelatin finings
    1 tsp gypsum
    Lactic Acid

    Yeast Wyeast #2308
    Procedure Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to
    primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water.

    Brierley'S Lager
    Category Lager Amber
    Recipe Type Extract

    Fermentables
    2.0 Can 1.7 Kg Cans of Lager Malt or Unhopped light Malt
    extract

    Hops
    12.0 Grams Hallertau
    12.0 Grams Saaz

    Other
    1.0 Tsp Gelatine

    Yeast Lager
    Procedure Boil the Hallertau Hops for at least 10 minutes then remove from heat and add the Saaz Hops and cover and leave for a further 10 minutes. Add to fermenter with 2 cans of lager malt extract. I have found that even "No Name" brands of extract work well in this recipe due to the fact that the hops are up front and in your face. (If you use the unhopped light malt extract then increase the amount of hops you add by 50%) This recipe works nice in bottles but I prefer it kegged.

    Bulwark American Lager
    Category Lager
    Recipe Type Extract
    Fermentables
    3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60
    mins)
    1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
    4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I
    used

    Hops
    1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
    .5 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)

    Other
    1 tsp Irish Moss (boil 10 mins)

    Yeast 1.75 oz WYeast #2035 American Lager
    Procedure Brewing Log:On commencing of boil, I added the Extracts and let boil for 15 minutes. I added the Willamette and let boil for another 15 minutes. I added the Malto Dextrin and let boil for 20 minutes. I added the Irish Moss and let boil for 5 minutes. I added the Cascade and let boil for the final 5 minutes. I transferred the wort to my 5 gallon bucket and let sit overnight. I transferred the wort from the 5 gallon bucket to my
    7 gallon bucket, and aerated for 30 minutes using an aquarium pump (all equipment sanitized in bleach). I let the head settle down, pitched the yeast and let sit at room temperature. Once the yeast started showing signs of activity I moved the bucket to my garage which was at a temperature of 54 degrees (f). After fermenting in the primary 1 week I transferred it to the secondary.

    Burst Bubbles, No Troubles Munich Dunkel
    Category Lager Dark
    Recipe Type All Grain

    Fermentables
    6 lbs Klages
    1.5 lb Vienna
    1 lbs light Munich
    1 lbs dark Munich
    1.5 lbs dark crystal
    1/5 lbs chocolate malt

    Hops
    .5 oz Hersbrucker plugs (2.9% alpha)
    .5 oz Northern Brewer plugs (7.5%)
    1 oz Hersbrucker plugs
    .5 oz Hersbrucker plugs
    .5 oz Tettnanger leaf hops

    Other
    .5 tsp Irish Moss at 30 min

    Yeast WYeast #2308 Munich Lager
    Procedure Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.
    Last edited by lockwood1956; 05-07-2008, 10:29 AM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    Strong Ale Recipes

    Buzzy Beer
    Category Strong Ale
    Recipe Type All Grain

    Fermentables
    11 lbs DWC Pilsen malt
    8 oz Ireks Wheat malt
    1.5 oz Black Patent

    Hops
    1 oz Northern Brewer
    .25 oz Hallertauer (last 15 minutes)

    Other
    .25 tsp Irish Moss

    Yeast american ale wyeast 1056
    Procedure Mash in and hold at 122-125 deg far for 1/2 hour, raise to 145 deg far for 1 hour. I use 11 1/2 qts water in mash. Sparge to 7-7.5 gal, boil 1 hour. You should have an OG of around 1.058 to 1.060 Use a very attenuating yeast, I use american ale, wyeast 1056 Primary ferment for 7 days, rack to secondary and let it sit another three to four days. Mine normally finishes at around 1.006.

    Easy, Delicious Old Ale
    Category Strong Ale
    Recipe Type Extract

    Fermentables
    1 lbs British/English 2-row
    1 lbs 37-64L crystal
    8 lbs Alexanders Pale DMS (or equivalent)
    2/3 cup chocolate malt
    1/3 cup blackstrap molasses (mmmm)
    1/2# clover honey (optional)

    Hops
    2 oz Kent Golding (60 minute boil)
    2 oz Fuggles (15 minutes)
    1 oz Hallertau - 5 minutes (aroma)
    1 oz Hallertau - steep for 3 minutes with heat off (aroma)

    Other
    Gypsum as needed
    Irish Moss at final 15 minute

    Yeast WYeast London Ale yeast or Williams Brewing Triple Ale liquid yeast pack
    Procedure Mash grains at 148-158 degrees for 1 hour. Also works well with simple "steep in water until just before water boils method." I do a "quickie" sparge with about a gallon of 170 degree water ("quickie" meaning slowly pouring gallon of 170 deg. water over grain bag in a strainer - Sshhh, I think I heard an all-grainer gulp..:^). Bring to boil, add the extract and molasses (and honey if desired) and ....you know the rest.
    For a partial mash, this beer is simple and yielding. All variations have worked wonderfully (ie, with honey and without; with 8# Alexanders pale ale DMS; with 6# Williams Brewing pale DMS + 3# pale DME..etc.)

    English Strong Spice Ale
    Category Strong Ale
    Recipe Type All Grain

    Fermentables
    12 lbs 2-row pale (Gambrinus)
    1/8 lb roasted barley
    1.5 lb munich (gambrinus)
    .5 lb victory
    .5 lb malted wheat
    .5 lb carapils

    Hops
    1.5 oz Chinook 60 min
    .5 oz Hallertauer 10 min
    .5 oz Hallertauer 1 min

    Other
    1/8 lb chocolate
    1 tsp Irish moss for 15 min
    .5 oz. Ginger
    9 inches of cinnamon stick
    1 oz sweet orange peel
    .25 tsp Nutmeg
    .25 tsp Cloves

    Yeast Wyeast London ESB #1968
    Procedure Mash using single-step infusion mash at 153 degrees F. Sparge as usual. Hop according to times listed. Ferment at 65-70, rousing after to 3 days to extend fermentation. Rack to secondary at 50-55 for two weeks. Add spice tea to secondary. To do this, combine spices with boiling water and steep for 3 minutes. Add tea with spices to fermenter.

    Long Island Winter Warmer
    Category Strong Ale
    Recipe Type All Grain

    Fermentables
    7 lbs mild ale malt
    3 lbs US 6-row malt

    Hops
    2 oz Cascade (leaf) - boil 75 min.
    1 oz Cascade (leaf) - boil 30 min.
    .5 oz Cascade (leaf) - boil 15 min.
    .5 oz Cascade (leaf) - steep for 15 min. after the boil
    .5 oz Cascade (leaf) - dry hop in the secondary

    Yeast ale yeast
    Procedure The Cascade hops were fresh and very aromatic, from the fall '91 harvest. Alpha acid was about 5%; alas I didn't write it down. I used Edme yeast, although I doubt if I would ever again usedried yeast on a beer like this (or any beer?). Fortunately, I got no infections.

    New Peculier
    Category Strong Ale
    Recipe Type Extract

    Fermentables
    6.6 lbs dark extract
    .5 lbs crystal malt
    .25 lbs black patent malt
    2 tsp water crystals

    Hops
    1.5 oz Fuggles (45 minute boil)
    .5 oz Fuggles (10 minute boil)

    Other
    1 tsp Irish moss
    .5 cup black treacle

    Yeast Whitbread ale yeast
    Procedure Put malts into a boiling bag and place into 2--1/2 gallons of cold water. Bring to boil and remove, sloshing about and draining well (as one would with a [giant] tea bag). Add extract, 1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops. Cool (I take my pot outside and put it in a baby bathtub full of circulating cold water from the garden hose). Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently I have taken to putting the yeast directly into the warm wort). I let it go for 4 days then racked into a second carboy where it sat for another week before bottling. Bottle as usual.

    Norman Conquest Strong Ale
    Category Strong Ale
    Recipe Type Extract

    Fermentables
    3.3 lbs American light malt extract syrup
    3.3 lbs Coopers bitter ale kit
    3.3 lbs Coopers Draught ale kit
    1 lbs amber malt extract
    .75 lbs crystal malt

    Hops
    2 oz Northern Brewer hops (boil)
    2 oz Willamette hops (finish)

    Other
    2 tsp gypsum

    Yeast 1 pack MEV 031 high-temp ale yeast
    Procedure Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil. Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes. Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast.

    Old Man Pyle
    Category Strong Ale
    Recipe Type All Grain


    Fermentables
    7.0 lbs British pale 2-row malt
    1.0 lbs Vienna malt
    1.0 lbs Munich malt
    0.5 lbs 80L Crystal malt
    1.0 lbs 120L Crystal malt
    0.25 lbs Chocolate malt
    0.5 lbs Dark brown cane sugar
    0.5 cup Corn sugar for bottling

    Hops
    0.5 oz Northern Brewer pellets (AA=7.1) at 60 min. (IBU=15)
    0.5 oz Northern Brewer pellets (AA=7.1) at 30 min. (IBU=8)
    1.0 oz Fuggles plugs (AA=4.2) at 30 min. (IBU=10)
    0.5 oz Fuggles plugs (AA=4.2) at 5 min. (IBU=2)
    0.5 oz Fuggles plugs (AA=4.2) dry hopped (IBU=0)

    Yeast Wyeast 1338 European Ale yeast (1-2 pint starter)
    Procedure Mash pale, vienna, and munich malts at 154F for 1.5 hours. Add crystal and chocolate malts at mash-out. Add sugar to the boil; adjust amount to hit OG (not more than 1# though). Hop as listed above; dry hops added after primary fermentation slows.

    Old Peculier
    Category Strong Ale
    Recipe Type Extract

    Fermentables
    4 lbs dark malt extract
    .5 lbs roast barley
    .5 lbs crystal malt
    2 lbs dark brown sugar

    Hops
    2 oz Fuggles hops

    Other
    5 saccharin

    Yeast yeast
    Procedure This recipe uses saccharin, but I will not use this in my beer; instead I may add brewer's licorice or lactose for sweetness. The amount of fermentables also seems low; I would add a pound or two of light extract to increase the gravity to the mid-fifties. The recipe also calls for priming with 3 ounces of black treacle, which is molasses. This seems low, and it also seems that different brands would contain different amounts of fermentable sugar.

    Wicked Ole Ale
    Category Strong Ale
    Recipe Type All Grain

    Fermentables
    12 lbs. British two row malt
    1.5 lbs. 80L Crystal Malt
    .5 lb. Special Roast
    1 lb. of Invert sugar (for a boost!)

    Hops
    2 oz. Centennial whole leaf hops (60 minutes in boil)
    1 oz. Fuggles whole leaf hops (last 5 min. of boil for aroma)

    Other
    1/4 tsp Irish Moss (last 15 min. of boil)

    Yeast 1 pckge of Wyeast London Ale Yeast III
    Procedure Pop yeast package and let it swell beyond an inch in thickness. After swelling pitch in a yeast starter. Let starter ferment to post krausen (you will only pitch the slurry).
    Mash in at 95 degrees (hold for 30 min.). Raise temperature to 122 degrees (hold for 30 min.). Increase temp to 156 - 158 degrees for sacharification (check every 30 min. for conversion). Raise temp to 170 degrees for 10 minutes and thouroughly mix mash. Take 1/4 of mash and place in seperate pot and bring to a boil (take care not to burn the grains). Return mash into mash-tun with rest of concoction and sparge with six gallons of water at 170 degrees.

    Boil the wort (should yield 7 gallons) for ninety minutes. Add hops according to recipe. And, pitch yeast at 170 degrees. Maintain temperature at 168 - 172 degrees throughout primary fermentation. Rack into secondary fermenter and hold there until wort shows no further drop in gravity. (You should keg this one! But, if you must bottle it is still enjoyable.)

    Winter Warmer
    Category Strong Ale
    Recipe Type Extract

    Fermentables
    8 lbs Dogbolter hopped malt extract syrup
    3 lbs rice syrup

    Other
    1 tsp Irish moss

    Yeast Brewer's Choice 1056 (American Ale) liquid yeast (in a pint of starter)
    Procedure Bring 5 gallons of water to a boil. Add syrups, stirring vigorously until dissolved to avoid scorching. Boil for 15 minutes, adding Irish moss for final 5 minutes. Cool. Strain into carboy. Pitch yeast. Rack to secondary after about a week. After two weeks, rack to 5-gallon keg. Force carbonate. Chill to cellar temperature and serve.
    Last edited by lockwood1956; 04-07-2008, 02:51 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

    Comment


    • #3
      Smoked Beer Recipes

      Clubhouse Smoked Porter
      Category Smoked Beer
      Recipe Type All Grain

      Fermentables
      8 lbs M&F 2--row lager malt
      2 lbs hickory smoked M&F 2--row pale malt
      1 lbs Munich malt
      1 lbs crystal malt
      .5 lbs chocolate malt
      .5 lbs black malt
      .5 lbs cara-pils malt

      Hops
      1 oz (about 30 IBU) Northern Brewer hop plugs (boil 60
      1 oz Cascade leaf hops (finishing

      Yeast Wyeast #1028 London Ale yeast
      Procedure The smoked grain was done on a charcoal fired smoker with wet hickory chips. Total smoking time was close to 45 minutes. I would have cut the smoking time down, but I wet the grain first and it took that long for it to dry on the smoker. Struck mash at about 120F for protein rest. Pulled a single decoction, brought to a boil, held for about 10 minutes, and re-infused to raise temperature to about 155F which was held in a 5 gallon Igloo cooler until conversion was complete. Sparged with 4--1/2 gallons of 170F water. Yieled about 7 gallons of wort. Total boil time was about 70 minutes. Chill and pitch starter. After 5 days in primary, I racked to a keg and refrigerated.

      Mongrel Ale (Smoked)
      Category Smoked Beer
      Recipe Type Extract

      Fermentables
      1 lb smoked crystal (60 L)
      .5 lb smoked pale English 2-row
      1 lb Munich malt
      3 lbs amber M&F dried malt extract
      2 lbs light M&F dried malt extract
      .75 cup corn sugar (priming)

      Hops
      .5 oz. Galena pellets (alpha = 12.0; 60 min.)
      .5 oz. Hallertauer pellets (alpha = 4.5; 15 min.)
      .5 oz. Hallertauer pellets (alpha = 4.5; 1 min.)

      Other
      .5 tsp Irish Moss (15 min.)

      Yeast Wyeast 1007: German Ale
      Procedure Using a water smoker, I smoked the crystal and pale malt at about 170F over hickory wood for 3-4 hours using heavy smoke. When finished, the malt smelled smokey, but didn't taste smokey, so I took half the crystal and gave it another 3-4 hours. This smelled REALLY smokey, but still didn't taste smokey.
      On brew day, I cracked all grains and steeped them in 3 qts. of water for 45 minutes at 150-155F. I sparged with 1 (US) gallon of 170F water, recirculating twice (I wanted that smoke, and was willing to get a few more tannins). I added the runoff and extracts to the kettle, and topped up to 5 and 1/2 to 6 gallons of water. I boiled 65 minutes adding the hops and Irish Moss as shown. I calculated the IBUs to be about 30, but the finished product doesn't taste 30 IBUs worth of bitter (maybe my calculations were off; also my crude measuring instruments mean that those quantities on the hops are, er, approximate). Cooled with an immersion chiller and pitched the yeast from a starter.

      Peach Smoked Porter Recipe
      Category Smoked Beer
      Recipe Type All Grain

      Fermentables
      3 lbs smoked 2-row pale malt, using Peach Wood & smoked as described below
      7 lbs 2-row malt
      .5 lb Black Patent Malt
      .5 lb Med Crystal
      .25 lb Chocolate Malt

      Hops
      .25 oz Goldings 5% - 30 minutes
      .25 oz Goldings - Finish

      Other
      1 oz N. Brewer 7.5% - 60 minutes

      Yeast Liquid Wyeast 1056 starter
      Procedure Here is my smoking method with a backyard smoker. The smoker is similar to a grill, but has a higher level for the smoking items and a tray in between the heat source and smoking item, that holds water. The water produces steam that keeps the grain moist throughout the smoking. I cut 1/2" pieces of wood from 2" diameter branches, then soak the wood for 20 minutes. The wood pieces ar then placed on top of hot charcoal, which produces smoke very quick. Then the grains are placed on a stainless steel screen on the smoker rack & smoked for about 1 hour.
      (Low on hops for more smoke flavor character).

      Single step Infusion Mash at 154 for 90 minutes.
      Warning: This beer disappears very quickly when friends are around. For Extract batches, the smoked & specialty grains can be steeped up to 170 for 45 min.
      This should produce a beer in the 1050's for starting gravity.

      Rauchbier
      Category Smoked Beer
      Recipe Type Extract

      Fermentables
      6 lbs light malt syrup
      1 lbs smoked pale malt
      1 lbs smoked crystal malt
      .5 lbs wheat malt
      .5 lbs pale malt

      Hops
      .5 oz Hallertauer hops (10 minute boil)

      Yeast Wyeast Pilsen lager yeast (#2007 ?)
      Procedure The pale malt and crystal malt is soaked and then smoked over hickory for about 30 minutes. (See the 2nd version of Papazian's book for an all-grain recipe.)
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

      Comment


      • #4
        Sour Mash Beer Recipes

        Kentucky Sour Mash Beer
        Category Sour Mash
        Recipe Type All Grain

        Fermentables
        8.5 lb American 2 row malt
        1.5 lb Rye malt
        1 lb Cara Pils malt
        1 lb 120L Crystal malt
        .25 oz Black Patent malt - finely crushed

        Hops
        1 oz Galena hops (60 min) AA=11.5%
        .5 oz Cascade hops (30 min) AA=4.6%
        .5 oz Cascade hops (15 min) AA=4.6%
        .5 oz Fuggles hops (2 min)

        Other
        2 tsp Gypsum per 5 gal RO water
        .5 tsp Epsom salts per 5 gal RO water
        .25 tsp table salt per 5 gal RO water
        .25 tsp powdered Irish Moss (10 min)

        Yeast Yeast Labs American Ale yeast
        Procedure Add 2 lb of 2 row malt to 0.5 gal 130F water
        Mash malts 30 min @ 122F
        Add 1 pt boiling water
        Mash malt 30 min @ 140F
        Add 1 pt boiling water
        Mash malt 30 min @ 158F
        Mashout @ 175F for 5 minutes
        Cool to 90F and stir in yogurt culture
        Sour for 2 1/2 days
        Add remaining malt to 2.5 gal 130F water
        Mash malts 30 min @ 122F
        Add 3 qt boiling water
        Mash malts 30 min @ 140F
        Add 3 qt boiling water
        Mash malts 30 min @ 158F to conversion
        Add Black Patent malt
        Mashout at 175F for 5 minutes
        Combine mashes
        Sparge at 170F
        Boil for 75 min Cool and pitch yeast

        Sour Mash
        Category Sour Mash
        Recipe Type All Grain


        Fermentables
        5 lbs 2--row Klages (mash @ 158 for 14 hours)
        10 lbs wheat malt
        10 lbs 2--row Klages (infusion mash @155 for 1--1/2 hours)
        2 lbs wheat malt

        Hops
        2 oz Centennial hops (12% alpha)

        Other
        .5 oz coriander (freshly crushed, added to fermenter)

        Yeast yeast
        Procedure Notes: I sour 1/2 (one half) of the mash, the high % wheat half, the other is straight infusion. I do how ever make a effort to minimize heat loss by using a ice chest and sealing the lid with duct tape. If it smells rotten, it is OK. The bacteria at work are for the most part aerobic. If it looks bad, it's OK. After 14 hours no matter how bad you think you screwed up, its OK just see the thing thru, it is worth it.
        Combine mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil for 75 minutes, then cool and split into two carboys. Pitch a Chimay culture into one and a Chico ale yeast into the other. Add 1/4 ounce freshly crushed coriander to each. After 7 days fermentation, blend the two batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4 cup corn sugar per 5 gallons. Counter pressure bottled after 2 weeks.

        Sourdough Beer
        Category Sour Mash
        Recipe Type Extract

        Fermentables
        2.75 lbs hopped light extract
        .5 lbs pale malt
        2 oz crystal malt (40 L.)
        2 oz wheat malt
        1.5 cups sourdough starter (wheat flour

        Hops
        .5 oz Hallertauer hops

        Yeast ale yeast
        Procedure Dissolved extract in hot water, cooled and added starter. Let rest covered for 24 hours. Crushed and mashed grains. Poured liquid off sourdough sediment and strained into wort. Boiled 1 hour and added hops at 40 minute mark. (Foul smelling boil!). Cooled and added ale yeast. Ferment as usual.
        N.G.W.B.J.
        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
        Wine, mead and beer maker

        Comment


        • #5
          Porter Recipes

          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).

          Black Bear Ale
          Category Porter
          Recipe Type Extract

          Fermentables
          6.0 Lbs Briess Amber Malt Extract
          1.0 Lbs Munton & Fison dark DME
          0.5 Lbs Crystal Malt - 80 Lov
          0.25 Lbs Chocolate Malt
          0.25 Lbs Black patent Malt

          Hops
          2.0 Oz Fuggles Hops (boiling)
          1.0 Oz Fuggles hops (aroma)

          Yeast Wyeast European Ale (pitchable tube)
          Procedure Pour 1 1/2 gallons of water into the brew pot and turn the heat to high. Pour the cracked grains into the pot. When the temperature reaches 180F, remove the grains with a strainer. Add the malt extract... wait until boiling commences and then add the boiling hops. Boil for 45 minutes and add the aroma hops for another 2 minutes. Remove the pot from the heat and sparge into the fermenter.

          Black 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

          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.

          Brewhaus Porter
          Category Porter
          Recipe Type All Grain

          Fermentables
          8 lbs 2-row Klage malt
          1 lbs crystal malt (90 Lovibond)
          1 lbs dextrin malt
          .5 lbs chocolate malt
          .5 lbs black malt
          .75 cup corn sugar (priming)

          Hops
          1-1/3 oz Northern Brewer hop pellets (8.5% pellets)
          .5 oz Fuggle hop pellets (3.7% alpha)

          Other
          .5 tsp gypsum
          lactic acid to adjust mash water to pH 5.2
          1 tsp Irish Moss
          1 tsp gelatin finings

          Yeast Ale yeast (High Temp. Ale Yeast)
          Procedure Mash grains in 11 quarts of mash water at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the 1-1/3 ounces Northern Brewer hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with 3/4 cup corn sugar boiled in one cup water.

          Bumble Bee Porter
          Category Porter
          Recipe Type All Grain

          Fermentables
          5 lbs American Two-Row (I used Briess)
          1 lbs Belgian Biscuit
          1 lbs DWC Munich
          12 oz. Belgian Special-B
          8 oz. DWC Chocolate Malt
          8 oz. British CaraPils
          8 oz. Flaked Barley
          4 oz. DWC CaraMunich
          2 oz. Black Patent

          Hops
          0.5 oz. Galena (12.0%) 60 minutes
          0.5 oz. Galena (12.0%) 45 minutes
          0.5 oz. Cascade (5.9%) 30 minutes
          0.5 oz. Cascade (5.9%) 15 minutes
          1.0 oz. Tettnanger (3.8%) 5 minutes

          Other
          4 oz. DWC Aromatic

          Yeast yeast cultured from Black Butte Porter
          Procedure Mash with 1 quart/pound. Strike water: 2.5 gallons of 170F water. Add 0.5 gallons boiling water to raise mash to 158F. Recirculated 4 quarts of mash, then drained 4 quarts of mash and heated to boil. Returned to mash for mashout. Sparge with 5 gallons water.
          Once boil is established, begin hop schedule. I added two quarts distilled water 30 minutes into the boil (it was a warm day and the boil was rolling nicely). I added my immersion chiller with 30 minutes remaining. After cooling, I added 1/2 teaspoon HopTech Foam control to a sanitized 6 gallon carboy, then carefully poured the cool wort through a stainless steel strainer nested in a large funnel. After chilling the wort further in a water bath to 58F, I aerated the wort using an aquarium pump, 0.22 micron filter, and aquarium airstone for 30 minutes.

          The yeast, which came from a bottle of Black Butte Porter, was stepped up to a 2000ml starter. I think the fermentation temperature might have been too cold (60F) because it took almost 36 hours to reach active fermentation. Temperture was maintained at 60F for seven days, then racked to secondary, where temperature was allowed to stabilize at 65F for two weeks. Bottled using 5/8 cups corn sugar. Allow at least four weeks in the bottle to condition before taste testing.

          Chocolate Point Porter
          Category Porter
          Recipe Type Extract

          Fermentables

          7 lbs unhopped extract syrup
          1 lbs chocolate malt
          .5 lbs black patent malt
          .5 lbs crystal malt (90 degrees L.)

          Hops
          1.5 oz Cascade hops (boil)
          .5 oz Cascade hops (finish)

          Other
          .5 lbs Sumatra decaf coffee

          Yeast yeast
          Procedure Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
          Submitted by: Doug Roberts

          Clean Out The Closet Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          1 can Ironmaster Scottish Mild Ale extract
          1 can Bierkeller light lager extract
          1 lbs crushed crystal malt
          1 lbs Munton & Fison Light DME

          Hops
          1 oz Brewer's Gold hop pellets
          1 oz Cascade hop pellets

          Other
          .5 cup Lactose

          Yeast 1 package Whitbread dry ale yeast
          Procedure Standard procedure---put crystal malt in cold water, heat to just shy of boil and sparge into brewpot. Add malt extracts and water, bring to boil. Add Brewer's Gold hops, boil a little over 1 hour. Stop boil, add Cascade hops and chill on the way into fermenter. I tossed the dry yeast directly into the fermenter atop the cooled wort.

          David Smith's Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          3.3 lbs John Bull dark extract
          3.6 lbs light Australian dry malt
          1 lbs black patent malt (coarsely crushed)
          .75 cup corn sugar (priming)

          Hops
          2 oz Cascade hops
          .5 oz Tettnanger hops
          1 oz Tettnanger hops (finish)

          Yeast 1 pack Edme ale yeast
          Procedure Add crushed black patent malt to 1-1/2 gallons cold water. Bring to boil. (This recipe was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole grains). Strain out malt. Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes. Sparge into 3-1/2 gallons cold water. Cool and pitch yeast.

          Dextrinous Porter
          Category Porter
          Recipe Type All Grain

          Fermentables
          8 lbs Munton & Fison 2-row pale malt
          1.5 lbs crystal malt
          .25 lbs chocolate malt
          .25 lbs black patent malt
          .5 lbs flaked barley

          Hops
          1 oz Willamette hops (boil)
          .5 oz Cascade hops (boil)
          .5 oz Cascade hops (finish)

          Yeast yeast
          Procedure Mash grains. Add boiling hops and boil 90 minutes. Dry hop with 1/2 ounce Cascade

          Don's Most Wickid Ale
          Category Porter
          Recipe Type All Grain

          Fermentables
          6 lbs pale ale malt
          .75 lbs crystal malt
          .25 lbs black patent malt
          1 lbs corn sugar
          1 cup blackstrap molasses (strong stuff. don't mess with any

          Hops
          10 AAU Northern Brewer
          6 AAU Cascade

          Other
          .5 cup corn sugar to prime

          Yeast Wyeast 1028 London Ale yeast
          Procedure Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5. Mash-out 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168 degrees. Disolved sugar and molases into runnings. Boil 90 minutes. Add Northern Brewer hops 30 minutes into boil. Turn off heat and add Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62 degrees. After five days in primary, rack to secondary. Let sit for ten days then rack into bottling bucket with disolved priming sugar and bottled.

          Extract Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          3.3 lb M&F Dark Extract
          4 lb Alexander's Pale Extract
          .5 lb M&F Dark DME
          1 lb Crystal Malt (90L)
          .5 lb Black Patent
          .5 lb Dark Roast

          Hops
          1 oz. Willamette (Alpha=4.2) 60 min Boil
          1 oz. Willamette (Alpha=4.2) 2 min Boil/Steep

          Yeast Wyeast 1028
          Procedure Steep specialty grains separately.

          Fissurin' Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          3 1/3 lb Northwestern Gold Extract Syrup
          3 1/3 lb Northwestern Amber Extract Syrup
          1 lb. lb. DARK brown sugar
          .75 lb. b. Crystal Malt (approx 60 deg.)
          .5 lb. b. Chocolate Malt

          Hops
          9 HBU HBU Bittering hops. boiled 60 minutes. I used:
          .5 oz 4.8% Tettnang pellets
          .5 oz 7.7% N. Brewer pellets
          .5 oz 5.8% Kent Golding pellets

          Foggy Day Jumpin' Java
          Category Porter
          Recipe Type Extract

          Fermentables
          6.00 lb. lb. Dark Dry Malt Extract
          1.00 lb. lb. Crystal 40L
          0.50 lb. lb. Roast Barley
          0.25 lb. lb. Black Patent
          1.00 lb. lb. Honey

          Hops
          1.50 oz. Nrthrn Brewer 7.5% 40 min
          2.00 oz. Hersbrucker 2.9% 10 min
          2.50 oz. Cascade 6.1% 10 min steep

          Other
          2-3 CUP fresh-brewed espresso (yes, that's right!)
          2 tsp gypsum
          1 tsp Brewer's Salts
          .25 tsp Irish Moss, 20 min. boil

          Yeast ale yeast
          Procedure Crack the specialty grains; Partial mash with grain bag in 2 gal cold water; raise temp. to 155 F for 45 min.; sparge into brewpot with 1 gal 170 water; bring to boil & add malt; bring to boil again and add Northrn Brewer hops; boil for 30 min.; add Hersbrucker hops and boil 10 min.; add Cascade hops, honey and espresso, steep for 10 min. and chill. Strain to fermenter; add water to make 1 gal., pitch started yeast at 78; ferment @ 64-68. Transfer to secondary fermenter after 7 days; let sit in secondary to clarify at least 3 weeks. Bottle with 1/4 cup honey. Age at least *2* months. Patience, they say, *is* a virtue!

          Full-Moon Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          6 lbs dark malt extract syrup
          1 lbs english dry dark malt extract
          .25 lbs black patent malt
          .25 lbs chocolate malt
          .5 lbs roasted barley

          Hops
          1 oz Bullion hops pellets
          1 oz Northern Brewer hops pellets
          2 oz Cascade hops pellets

          Other
          5 tbsp ground Vienna roast coffee

          Yeast Porter yeast starter
          Procedure I used Charlie's "step infusion" for the specialty grains, 125 F (20 minutes), 135 (15 minutes), 155 (20 minutes), and 170 (15 minutes). I did a mini-sparge with 170 water and a strainer.
          To the resulting wort, I added the extract (syrup and dry). The full boil was about 50 minutes total. 15 minutes, then add 1 ounce Bullion and 1 ounce Northern Brewer, and boil 20 minutes, then add 1--1/4 ounce Cascade and boil 15 more minutes. Then, I added remaining Cascade, steeped 3 minutes, and added coffee, and steeped 1 minute. Cooled the wort in the sink ice bath.

          The yeast capsule sat in my fridge for at least a month, but I started it about 40

          Gak & Gerry's #23: Anteater Porter
          Category Porter
          Recipe Type All Grain
          Deep red color. Looks almost black in the fermenter.

          Fermentables
          7.5 lbs pale malted barley
          1 lbs crystal malt (10 Lovibond)
          .5 lbs chocolate malt
          2 oz black patent malt

          Hops
          11.4 grams Cascade - 10 min.
          13.7 grams Cascade - finish

          Other
          41.3 grams Cluster - boil

          Yeast Wyeast British
          Procedure Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75 derees and pitched.


          Hell Gate Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          6 lb Dark LME
          1 lb Amber or Dark DME
          1 lb 80-90L Crystal
          .5 cup Black Patent
          1 c. Blackstrap Molasses
          .5 c. Honey

          Hops
          1 oz Cascade (60 min)
          1 oz Northern Brewer (30 Min)
          .5 oz Cascade (30 min)
          .5 oz Cascade (15 min)
          .5 oz Tettnanger (2 min)
          .5 oz Tettnanger (steep w/out boil)

          Yeast Wyeast London Ale #1028
          Procedure Steep grains.
          60 min. boil.
          hops to above schedule
          misc. ingredients added at 45 min
          Cool
          pitched about a 20 oz. starter
          Primary @ room temp (68 F) 10 days
          Secondary @ same 8 days
          Bottled with 1 c. corn sugar.
          Drank after 1 week. YUM!

          Historic Porter
          Category Porter
          Recipe Type All Grain

          Fermentables
          9.7 lb EDME pale malt
          0.75 lb British crystal (~60L)
          4 lb California concentrates light extract

          Hops
          1.6 oz Nuggett (14.5%) @ 60 minutes
          1 oz Goldings (5.7%) @ 5 minutes
          0.2 oz Willamette (?%) @ 5 minutes

          Yeast Wyeast #1007 European
          Procedure The high kilned malts were selected as what I had left over from a previous experimental series of beers, not by any deductive process.
          This was fermented rather warm for 5 days with WYeast 1007 (European). It was then transferred to a 5 and a 1 gallon fermenter with the following dry hops proportioned up: .4 oz Goldings (5.7%) .2 oz Willamette (4.8%). The 1 gallon fermenter also received some of Yeast Lab's Brettanomyces lambicus.

          The 5 gallon was bottled after 16 more days, the 1 gallon after 45 days, at which time it had some odd, hard-looking white colonies on top. FG's were 27 and 26 (+/-2) respectively.

          Holiday Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          3 lbs Amber Dry Malt Extract
          .25 lbs Black Patent Malt, crushed
          .5 lbs Chocolate Malt, crushed
          .5 lbs 60 lovibond Crystal, crushed
          .5 lbs Klagus 2 row malt, crushed
          .5 lbs Roast Barley, crushed
          1 quart Grade C Amber Maple Syrup

          Hops
          2 oz Perle hops, pellets

          Other
          2 Tbs Cinnamon
          2 Tbs Allspice
          2 Tbs Cloves
          1 Tbs Nutmeg

          Yeast 1 pkg Whyeast Scottish Ale liquid yeast
          Procedure Put the grains in a BIG grain bag so they have plenty of room to allow water to flow between after they swell up. Put the grain bag in the cold water and bring the heat up to 160 degrees F. "Steep" the grains like a big teabag. Mix the grains around by squishing the outside of the bag with a spoon, lift the bag out to drain the water with the goodies into the pot. Mix squish and drain the stuff every 5 minutes for an hour. DON'T let the temperature exceed 170 degrees F during the steep to keep tannin extraction (creates a bitter flavor, especially with roasted and black grains) to a minimum. Pull out the grains and set them in a colander that hangs in the rim of your pot and pour a half gallon of clean water through them (preferred), or put them in a colander in a bowl so you can capture the stuff that runs out and add it back to your boil.
          I use pellet hops. Keep them in the fridge and use them as soon as possible. When done steeping the grains I add the first batch of hops (1 oz for this beer) and bring the water to a boil. Turn off the burner, add the Malt extract and stir it in till completely dissolved. Turn the heat back on, bring to a boil and check the clock. Depending on style you'll add different hops at different times. This recipe calls for 1 oz Perle at 60 minutes and 1 oz Perle at 30 min. You put the 60 min oz in first, then when there is 30 min left to the boil you add the second oz (add the spices here and maple syrup at end of boil for this beer). Boiled hops add the bittering character, some recipes call for hops at end of boil (sometimes called knockoff) which add aromatic character, some at transfer to secondary which really contributes to herbal or floral aromatics. A note regarding the boil, though a watched pot never boils, an unwatched pot of boiling wort will boil over - WATCH IT.

          Cooling and Transferring to Primary: Folks use all kinds of containers and techniques to cool and ferment, its a matter of choice. This is what I do. Transfer the pot to my kitchen sink, fill the sink with ice and cold water. Put 2 gallons of fermentation temp water (yes I chill water for lagers, I have been called compulsive) in a sanitized bottling bucket. Add the wort when it is cooled to fermentation temp and add water to 5 gallons (measure and make gallon marks on the outside of your bucket using tap water). I fill the bucket to about 1/2 inch above the 5 gal mark because the valve at the bottom of the bucket is about 1/2 inch above the bottom. Let it set for 30 minutes for solids to settle to the bottom of the bucket. Drain the wort into a 5 gal carboy leaving the solids (trub) at the bottom of the bucket. I use glass to keep characteristics from the last fermented batch, which plastic can retain, from getting into the next batch. Add (pitch) the yeast starter and set up a blow off tube.

          Primary Fermentation: When the yeast starts working you'll get a bunch of foamy gack (krausen) blowing out the tube. When the krausen subsides replace the blow off tube with an airlock. When the airlock activity slows (one bubble in 2 seconds for ale temp, one in 6 seconds for lager temp) use a racking tube to transfer (siphon) the stuff to a secondary fermentation carboy splashing as little as possible to minimize oxygenation.

          Secondary Fermentation: Here's where you add dry hops for secondary, sometimes spices or fruit. At lager temps I prepare hop pellets by boiling 16 of water, adding the pellets to the hot water, and pouring the green goo into the secondary fermenter before racking. At low temps pellets can float around the top like rabbit pellets and never really break up. At ale temps just toss them in. The action of racking often adds a trace of oxygen, fermentation picks up just a little, and/or forces some carbon dioxide out of solution, and the airlock activity may pick up a little.

          I do a secondary fermentation primarily for dry hopping and to help clarify the final brew (my beers normally have a light dusting of yeast at the bottom when finished instead of a 1/4 inch of murk found in some homebrews). I let it set a day or two after fermentation is complete and the hops (if I used any have settled). Rack to the bottling bucket and DON'T SPLASH - minimize oxygenation. If I dry hop I have a fine nylon netting which I sanitize and put over the end of the racking cane before transferring to the bottling bucket.

          Bottling: Carefully add 3/4 cup corn sugar boiled in 16 oz water to the bottling bucket and stir without splashing with a long sanitized spoon getting agitation from top to bottom of the bucket to ensure consistent priming. Bottle it.

          Bottle Conditioning: Bottle condition, to develop carbonation and such, at the appropriate temperature. Room temp for ale, lager temp for lager. Ales need 1 1/2 to 2 weeks (sometimes less if you're desperate), lagers from 3 to 4 weeks.

          This is my beer making ritual. I've been doing it just like this for over 3 years with never a spoiled batch. Always drinkable, often great, and sometimes excellent results. Every experienced homebrewer develops their own brewing rituals and preferences for ingredients and equipment. The matter of which is better is largely subjective.

          Honey Porter
          Category Porter
          Recipe Type Extract
          This was posted in response to a request for a Sam Adams Honey Porter clone.

          Fermentables
          .5 lb. black patent malt crushed
          .5 lb. chocolate malt crushed
          1 lb. medium crystal malt crushed
          6 lbs. amber malt syrup
          3 lbs. light honey

          Hops
          1 oz. Perles - boiling (60 minutes)
          .5 oz. Fuggles - boiling (30 minutes)
          .5 oz. Fuggles - finishing (5 minutes)

          Yeast Wyeast 1084 "Irish Ale"
          Procedure Steep the crushed specialty grains from cold up to 160-170F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.

          Honey Porter
          Category Porter
          Recipe Type All Grain

          Fermentables
          2 lbs Aroma Malt
          5 lbs. British Pale
          5 lbs. Vienna
          2 cups Cara-Pils 40L
          1 2/3 cup Chocolate Malt
          8 oz. Malto-Dextrin
          6 lbs. Honey

          Hops
          2 oz. Hallertaur Hops (Boil- 3.9% AAU)
          2 oz. Brewers Gold (Finish- 8.9% AAU)

          Other
          1 tbsp. gypsum

          Yeast AMERICAN WYEAST 1056
          Procedure Single Infusion Mash, with treated water stablized at 150 degrees for 1 hour. Mash out at 168 degrees. Sparge, SLOWLY, collect 6 gallons of wort. Bring to boil. Boil wort, and Malto-Dextrin. Every 15 minutes, add Hallertaur hops, for 1 hour, last 15 minutes,add honey,and all of the Brewers Gold hops. Cool wort to 75-90 degrees. Airate wort add Wyeast

          Independence Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          6.6 lbs Munton & Fison amber malt extract
          0.5 lbs Munton & Fison light dry malt extract
          0.5 lbs chocolate malt, crushed

          Hops
          2.5 oz Cascade hops pellets, boiling (55 min) (note: for 2 oz, alpha =0.5 oz, alpha = 4.7)
          0.5 oz Hallertauer hops pellets, finishing (steep during chilling)

          Other
          2 tsp gypsum

          Yeast 1 pack Whitbread dry ale yeast
          Procedure The chocolate malt grains were crushed and added to approximately one gallon of water and slowly heated. Before a boil was reached, grains were removed and sparged through two strainers, (one coarse and one medium). The malt extract, gypsum, and boiling hops were added and boiled for 55 minutes. About 15 minutes from end of boil, yeast was rehydrated by standard method [note: standard method consists of removing 1 ladleful (approx. 1/4 cup) of boiling wort and diluting to 1 cup with cold water in a sanitized 2-cup Pyrex measuring cup. It is then cool enough to add the yeast immediately. The Pyrex cup is covered with plastic wrap, sealed with a rubber band.] At end of boil, immersion wort chiller was placed into brewpot, the finishing hops was added, and the brewpot was removed from the heat. The pot was immediately transferred to the sink and the chilling begun. The brewpot lid was placed over the chiller and the gap between pot and lid was sealed with plastic wrap. After chilling for approximately ten minutes, the wort was transferred to the primary, straining out the hops pulp in the process. Wort was diluted to five gallons with jug-aerated water. [Note: jug-aerated water refers to the following: cold tap water is added to the fermenter 1/2 gallon at a time to make 5 gallons. Each 1/2 gallon is shaken vigorously for 30 - 60 seconds in a sanitized plastic gallon jug to aerate. This may also help dechlorinate the tap water.] Some cold tap water was blended with warm to produce a final temperature between 65 and 70 degrees in the fermenter. The yeast was pitched immediately. The original gravity was measured to be 1.060 at approx. 67 degrees --> 1.061 corrected. Fermentation was carried out at approximately 62 degrees. Primary fermentation continued to 18-Nov-92, when beer was racked to the secondary fermenter. Batch was kegged on 7-Dec-92; final gravity: 1.015 @ 60 degrees --> 1.015 corrected. Alcohol content was computed to be 6.0375% by volume, 4.83% by weight.

          Lord Stanley Dark Ale
          Category Porter
          Recipe Type Extract

          Fermentables
          6 lb light malt extract syrup
          1+ lb NW Gold dry malt extract
          8 oz crystal (60 L.)
          8 oz carapils
          4 oz chocolate malt
          2 oz roasted malt

          Hops
          1 oz perle pellets (boil)
          .5 oz cascade pellets (boil)
          .5 oz cascade (flavor)
          1 oz williamette (Aroma)

          Other
          2 tsp gypsum

          Yeast Wyeast American Ale II

          Maple Leaf Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          6.6 lbs Munton & Fison Dark Plain Extract
          1.5 lbs Crystal Malt
          0.5 lbs Black Patent Malt

          Hops
          2.5 ozs Styrian Goldings Hop Pellets

          Other
          1 tsp Irish Moss

          Yeast 2 pkgs Munton & Fison Ale Yeast
          Procedure 2 cans (16 oz each) of your favorite Maple Syrup (I prefer to use "Amber" for a higher gravity and better taste, but any grade of syrup will do; as long as it is "PURE 100% SYRUP", NOT the "pancake syrup" junk!).
          They explain to bring the grains to a boil in a gallon of water, without boiling the grains; strain, and sparge with a quart of hot water, into the brew kettle.

          Add a gallon of water to the brew kettle, and bring to a boil. At boiling, add the 2 cans (6.6 lbs) of Munton & Fison Dark Plain Extract. Stir, don't let it stick at the bottom. Bring to a boil, add 2 oz of the Styrian Goldings. Boil 30 minutes, add the two cans of syrup, and the teaspoon of Irish Moss. Boil for 28 minutes more, add the remaining 1/2 oz of Styrian Goldings. Boil two more minutes, and turn off heat.

          Usual procedure for wort cooling, addition of the yeast (pre-prepared) and bottling (use 3/4 cup corn sugar for bottling).

          I chose to add the Maple syrup ONLY after 30 minutes, mostly because I was a bit worried that the wort my overflow because of the syrup (that stuff, boiled solo, will almost always overflow!). I was also concerned that the syrup would be "over-cooked". You may want to put it into the brew kettle at first.

          My fermentation was rather FAST, it took about 36 hours, and at that point, the air lock was only going about once every 2 minutes. I bottled on the 10th day, to be sure.

          My O.G. was 1.070, but it may vary depending on the syrup you use. My F.G. was 1.020, and again, it may vary. I found that he color of the Porter will be mostly black, with a slight pull towards brown.


          Maple Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          7 lbs. of liquid amber extract
          0.5 lbs. of chocolate malt
          0.5 lbs. of black patent malt
          24 oz of grade A maple syrup (amber)
          1-1/4 cups dry malt extract (priming)

          Hops
          1 oz of Northern Brewer hops (boiling)
          0.5 oz of Fuggles hops (boiling)
          1 oz of Tettnanger hops (finishing)

          Yeast Wyeast British ale yeast
          Procedure Start warming 2 gal of water and add grains - "stew" them for 20 min or so.
          Remove grains and bring water to a boil, adding extract and boiling hops. Add finishing hops for last 5 minutes of boil.

          Add water to 5 gals. total (after cooling) and pitch yeast. I used Wyeast British ale.

          Transfer to secondary and add maple syrup. Ferment to completion, prime with 1 1/4 cups of dry malt extract, and bottle.

          I am not sure if there wil be enough maple taste with only 24 oz of syrup so I may add addition syrup after testing it before bottling.

          Maple Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          6.6 lbs. unhopped light malt extract syrup
          2 lbs. light dry malt extract
          0.25 lbs. black malt
          0.5 lbs. roasted malt
          10 oz. chocolate malt
          0.75 lb. caramel (crystal) malt, (50-60L)
          16 oz. maple syrup

          Hops
          1.5 oz. Northern Brewer hops

          Yeast Wyeast 1098
          Procedure Add the crushed grain in a grain bag to 1.5 gallons of water in the kettle. Bring to a boil. Remove the grain just before boil begins. Add the extract and bring to a rolling boil. Add hops, and boil for one hour. Pour in maple syrup two minutes before the end of boil. Strain the wort into a fermenter containing 3.5 gallons of cold water. Top up the fermenter to 5 gallons. Pitch the yeast and wait for the goodnes

          March Hare Honey Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          6.6 lbs Premiere Light Malt Extract (hopped)
          1 lb 40L crystal malt
          1 lb chocolate malt
          3 lbs honey
          .75 cup corn sugar

          Hops
          1 oz cascade hops

          Other
          1 tbl gypsum

          Yeast WYeast American Ale #1056
          Procedure I brought 1 gal of water to 170 degrees F with both speciality grains in a muslin bag, removed from heat, and let it steep for 2 hrs. I then sparged the grain with 1.5 gals hot water. Added all ingredients (except the yeast and hops), brought to a boil, and let it cook for 2 hrs. Removed from heat and added hops in a boil bag. Cooled, removed hop bag, poured to primary, brought to 6 gal volume, and added yeast @ 80 degrees F.

          Martin's Porter
          Category Porter
          Recipe Type Partial Mash

          Fermentables
          3 lbs 2-row pale lager malt
          10 oz black patent malt
          8 oz wheat malt
          4 lbs Scottish light malt extract
          .5 cup corn sugar (priming)

          Hops
          12 AAUs Northern Brewer hops (boil)
          1 oz Fuggles hops (finish)

          Other
          1 tsp gelatin finings

          Yeast Edme ale yeast
          Procedure Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126 degree). Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees. Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash out 5 minutes at 168 degrees. sparge with 2 gallons of water at 168-160 degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops at start of boil. Add finishing hops 10 minutes before boil ends. Force cool and bring volume to 5 gallons. Pitch yeast.

          Minions of Evil
          Category Porter
          Recipe Type Extract

          Fermentables
          2 cups flaked barley
          2 cups chocolate malt
          2 cups american 6 row
          6 lbs Amber DME
          4 lbs Dark DME
          1 lbs Light DME

          Hops
          1 oz Bullions (bittering)

          Yeast 2 7 gram packages Yeast Labs Lager yeast(dry)
          Procedure ***Optional (Yeast Energizer 4 teaspoons)(Yeast Nutrient 4 teaspoons) Irish Moss(1tablespoon 15 minutes before end of boil) Mini-mash the flaked barley, chocolate malt. american 6 row for about one hour at 155f add the eleven pounds of DME and raise to a boil. When the boil starts add the bullions. If you want to use the Irish moss add it 12 minutes before the cascades. After 40 minutes add the cascade for 3 minutes. If you have the nutrients and energizer add that when you add the cascades .
          I have made this brew ith and without the optional stuff...it was good both ways. It comes out around 10-12 percent for me when I do it. Be prepared to let this one sit for a few months to get good...it tastes pretty raw the first month or so. This brew REALLY smooths and clears out and makes a great New Years Celebration Brew. If you are like me and like strong ales, barley wines, or Dopplebocks you will probably dig this. (COurse TECHNICALLY its a "steam" or California Common beer since it uses lager yeast at ale temperatures.)

          Partial Mash Porter
          Category Porter
          Recipe Type Partial Mash

          Fermentables
          3 lbs 2-row pale lager malt
          10 oz black patent malt
          6 oz crystal malt
          4 lbs Australian dark extract
          .5 cup corn sugar (priming)

          Hops
          11 AAUs Northern Brewer hops

          Yeast Doric yeast
          Procedure Mash-in (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust pH to 5.0-5.5 (using calcium carbonate or gypsum). Protein rest 131-120 degrees for 30 minutes. Starch conversion 155 degrees for 60 minutes. Mash out at 168 degrees for 5 minutes. Sparge with 2 gallons of 168-160 degree water. Bring liquid to boil and add extract and hops. Boil 60 minutes.


          Paul's Chocolate Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          1 can dark John Bull malt extract syrup
          1 can amber John Bull extract syrup
          .5 lb. black patent malt
          .5 lb. cyrstal malt
          1 lb. dextrose (corn sugar)

          Hops
          1 oz. cascade hops (boiling)
          1 oz. cascade hops (flavor)

          Other
          4 oz. cocoa

          Yeast ale yeast
          Procedure Add dextrose to 2 c. hot water. When dissolved, add cocoa. Bring this to a boil and stir while boiling for five minutes. Set aside.
          Crack crystal malt and add to 1.5 gallons water. Bring to a boil and remove crystal malt with strainer. Add malt extract syrups, cocoa syrup, and boiling hops. Boil for 45-60 min.

          During last 1-2 min. of boil, add finishing hops to wort. Pour hot wort into fermenter containing cold water. Add enough cold water to bring to five gallons. Pitch yeast when cool, ferment, and bottle as usual.


          Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          1 can Munton & Fison dark hopped extract
          .5 can Edme bitters kit
          1 stick brewers licorice
          .5 lbs toasted barley
          1 lbs flaked barley

          Hops
          2 oz Cascade hops pellets
          1 oz Northern Brewer hops pellets

          Yeast Edme ale yeast
          Procedure Make toasted barley into a tea. Bring flaked barley to boil. Sparge with kitchen strainer and boiling water. Boil extracts and Cascade hops. Add Northern Brewer. Cool and Pitch.


          Porter? Porter?
          Category Porter
          Recipe Type Extract

          Hops
          1 oz Styrian Goldings plugs (alpha 5.3) (1 hour boil)
          1 oz Hallertauer plugs (alpha 2.9) (10 minute boil)

          Other
          6.6 lbs Telford's porter (2 cans)

          Yeast Wyeast #1056
          Procedure Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix back to a boil, then add Bittering Hops. I used a hop bag, so the utilization probably wasn't that teriffic, but then again the malts are pre-hopped some, so I wasn't too concerned about that. Add finishing hops with 10 min left in the boil. Add tap water to 5 gallons, cool to 75F and pitch yeast starter (~12oz). Lag time is about 12 hours.

          Pumpernickel Porter
          Category Porter
          Recipe Type All Grain

          Fermentables
          5 lbs 2--row pale malt
          .75 lbs crystal malt (40L.)
          .5 lbs chocolate malt
          1 lbs flaked rye
          4 oz cocoa powder
          1 cup unsulphured blackstrap molasses
          2/3 cup corn sugar (priming)

          Hops
          8 HBUs Willamette hops

          Other
          4 oz freshly ground coffee (Costa Rican)

          Yeast Wyeast
          Procedure Cook flaked rye for 5 minutes in 1 quart water. Mash-in the grist at 132 with 10 cups water. Adjust pH. Raise temperature to 150, put into oven set at 150 (my oven will allow this). Starch conversion rest for 90 minutes at 150 . Sparge with 4 gallons 180 water. Add Molasses. Boil 90 minutes, one hop addition at 60 minutes before end of boil. After boil, shut off heat, let temperature drop to 195 and add cocoa powder and coffee. Let sit for 10 minutes, then cool the wort (I put the covered pot into a tub of cold water. It cools off within 45 minutes to about 80.) Racked into a carboy, primed with a starter batch of yeast. Fermented in the primary 10 days, secondary for 1 week. Bottled with 2/3 cup dextrose. Age 5 weeks.

          Rainy Day Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          2 lbs Alexander extract syrup (pale)
          4 lbs Yellow Dog extract syrup (amber)
          1-1/4 lbs Brown Sugar
          .5 lbs Black Patent
          .25 lbs Roasted Barley
          .5 lbs Crystal (60 degree L)
          .5 lbs Crystal (40 degree L)
          .25 lbs Chocolate Malt

          Hops
          22 AAU 60 minutes boil
          1 oz Cascade

          Other
          3 oz Fresh Grated Ginger; 10 minutes boil

          Yeast Ale yeast (see comments)
          Procedure Steep grains at 150 degrees for 40 minutes before boil. Add malt and brown sugar. Boil for 60 minutes. Add Nugget hops at begining of boil. Add ginger last 10 minutes of boil. Turn off heat and add Cascade hops. Allow to steep for 10 minutes. Cool wort with chiller. Rack off trub. Add water to make total about 5.3 gallons

          Rat's Darkness
          Category Porter
          Recipe Type Extract

          Fermentables
          6.6 lbs John Bull Dark Extract
          .5 lbs Crystal Malt
          .25 lbs Black Patent Malt

          Hops
          2 oz Saaz hop pellets (boiling)
          .25 oz Cascade hop pellets (finishing)

          Yeast 1 pack Whitenbread dry ale yeast
          Procedure Cracked the grains and put them in 1.5 gallons of water, bring to boil and remover grains after 5 mins, add boiling hops and extract. Cook for 1 hour, add finishing hops for last 10 minutes. add to water in fermenter, bring level up to 5 gallons. ferments out in about 8 days, tasted good right out of the fermenter, ready to drink in about 8--10 days. Bottled with 1 cup Amber Dry Extract.

          Really Bitter Dregs
          Category Porter
          Recipe Type All Grain

          Fermentables
          6 lbs 2-row pale malt
          3 lbs Munich Malt
          1 lbs black patent malt
          4 oz Crystal Malt (80L)
          1.5 quart gyle (or 1/2 cup corn sugar) (priming)

          Hops
          12 AAU (~1.0 oz @11.6) Centennial hops (bittering) (Oops!)
          9.5 AAU (~0.75 oz @12.6) Chinook hops (bittering) (Oops!)
          .5 oz Cascades (steep)
          1 oz Kent Goldings (dry hop at rack to secondary)

          Yeast Wyeast 1084 (Irish Ale)
          Procedure Pre-boil water and decant. Mash water: 11 quarts at 140F. Mash-in 3 minutes at 135 (pH 5.0). Step infusion. Conversion 30 minutes at 145, 45 minutes at 155. Mash out 5 minutes at 170. Sparge to 6 gallons at 170. Boil 90 minutes, adding Centennial 30 minutes into boil. Add Chinook 60 minutes into boil. At end of boil, add Cascades and steep 45 minutes. Chill, pitch, ferment. Dry hop at rack to secondary.


          Revival Porter
          Category Porter
          Recipe Type All Grain

          Fermentables
          5 lbs pale ale malt
          2.5 lbs amber malt (Belgian Biscuit)
          2.5 lbs brown malt (homemade, see above)
          0.5 lbs dark (80L or dark) crystal malt
          0.5 lbs black patent malt

          Hops
          10-15 HBUs Fuggles for bittering, plus whatever flavor and aroma

          Yeast ale yeast
          Procedure Your mileage may vary with the above grain bill. Also, given that this is a revival porter, you might adjust the grain bill so that your starting gravity is higher, say 1.070, rather than adhere to current AHA porter style guidelines. You'll be brewing a stout porter.


          Schizophrenia Espresso Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          3.3 lb M&F Amber Malt extract
          3.3 lb John Bull Dark Malt Extract
          1 lb Black Patent Malt
          1/4 lb Crystal malt

          Hops
          1.5 oz Northern Brewers Hop Pellets - main boil
          1 oz Tettnanger Hop Pellets - finish

          Other
          1/2 Lb Espresso- coarsely ground

          Yeast ale yeast
          Procedure Steep grains while bringing water to a boil (50 minutes); add extract return to boil add hops and boil for 45 min. Reduce heat and add Espresso - steep for 10 minutes; return to boil and add finishing hops for 5 minutes; sparge, chill, and pitch.
          Submitted by: Jim Nasiatka-Wylde


          Sierra Nevada Porter Clone
          Category Porter
          Recipe Type All Grain
          .
          Fermentables
          7 lb 2-row pale malt
          12 oz Black patent malt
          6 oz Barley flakes

          Hops
          2 oz Cascades loose hops, 5.5% aa, 60 min boil (= 11 AAU)
          0.5 oz English Fuggles plug hops, last 5 min of boil

          Other
          .5 tsp gypsum

          Yeast Sierra Nevada Yeast
          Procedure The yeast was cultured from two bottles (actually it was the yeast cake from a previous batch).
          Mashing procedure:

          Mash in: 130 deg. F 9 qts water (San Diego tap water)
          Protein rest: 125 deg F 30 min
          Mash temp: 154-142 deg F 1.5 hr
          Mash out: 168 deg F 5 min
          Sparge: approx 4-5 gal @ 170 deg F


          Total boil time of 1.25 hr, hops additions as noted above, chilled. Fermented in glass, temp in the low 60's Farenheit, blow-off used.


          Stout or Is It Porter?
          Category Porter
          Recipe Type Partial Mash

          Fermentables
          1 lbs roasted barley (mash)
          1 lbs crystal malt (100 L.)
          1 lbs pale malt
          2 oz black patent malt
          1 can John Bull dark unhopped extract
          1 can John Bull amber unhopped extract
          .5 cup light dry extract (priming)

          Hops
          1 oz Galena hops (boil 45 minutes)
          .5 oz Fuggles hops (5 minute boil)
          1 oz Cascade hops (5 minute boil)

          Other
          .25 tsp Irish moss

          Yeast Whitbread ale yeast
          Procedure Crack grains, put in grain bag and put in Bruheat with 6 gallons or so of water. Rest at 110--115 for 15 minutes. Mash at about 150 for about 40 minutes (full conversion via iodine test and wait a bit). There's not much to convert. Sparge, but don't cook the flippin' hulls. Add extracts.
          Bring to boil until hot break starts. Skim well. Add Irish moss. In last 5 minutes, add Fuggles and Cascade. Before boil stops, bring volume to 5--1/2 gallons, of which you'll use 5 gallons. Cool. Rack to carboy. Pitch yeast.

          Sweetport Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          3.3 lbs Munton & Fison dark malt extract syrup
          2.2 lbs dark dried malt extract
          1.1 lbs light dried malt extract
          8.5 oz malto-dextrin powder
          1.1 lbs crystal malt (40 L)
          4-1/4 oz chocolate malt
          4-1/4 oz black patent malt
          1 cup light clover honey
          1 cup brown sugar
          1/3 cup blackstrap molasses

          Hops
          1 oz Clusters hop pellets (boil)
          1 oz Cascade hop pellets (boil)
          .5 oz Cascade hop pellets (finish)

          Other
          1 tsp gypsum
          .25 tsp Irish moss (15 minutes)
          .75 cup dextrose (to prime)

          Yeast 1/2 quart (500 ml) Irish ale yeast culture (WYeast #1084)
          Procedure Crush grains and steep for 30 minutes in water at 158 degrees. Strain into boiling vessel and sparge with 158 degrees water. Add malt extracts, dextrin, honey, brown sugar, molasses and gypsum and bring to a boil. Add boiling hops 5 minutes into boil, Irish moss for the last 15 minutes and finishing hops in last 5 minutes. Total boil of 50 minutes. Cool to at least 68 degrees before pitching yeast. Prime with dextrose as usual.

          Tina Marie Porter
          Category Porter
          Recipe Type All Grain
          This was a marvelous bitter-sweet velvet black porter.
          Fermentables
          8 lbs Klages 2-row malt
          1 lbs Munich malt
          .5 lbs crystal malt (90L)
          .5 lbs chocolate malt
          .5 lbs black patent malt
          .5 lbs roasted barley

          Hops
          .5 oz Northern Brewer hops (boil)
          .5 oz Cascade hops (boil)
          .5 oz Cascade hops (finish)

          Other
          1 tsp gypsum
          .5 tsp Irish moss

          Yeast 14 grams Whitbread ale yeast
          Procedure The mash was done based on Papazian's temperature-controlled method. The boiling hops used were Northern Brewer and Cascade, but other hops can be used, this recipe uses 10.75 AAUs. The finishing hops are added after the boil and steep while cooling with an immersion chiller. The Irish moss is added in the last 20 minutes of the boil. The yeast is rehydrated in 1/2 cup of 100 degree water.

          Uncle Bill's Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          3 1/3 lb light liquid extract
          1 lb light dry extract
          8 oz chocolate malt
          4 oz black patent malt
          .5 cp molasses

          Hops
          1 oz bittering hops (about 5-6%)
          1 oz Willamette

          Yeast 1 pk ale yeast
          Procedure Specialty malts were heated just short of boiling in 1 gal water, then removed. Malt extracts and bittering hops were added, and boiled for 55 minutes. Willamette hops were added right at the end of the boil, and this was poured into three gallons of cold water in the primary. I've made this beer both with and without a yeast starter, depending on how ambitious I felt.


          VANILLA HONEY PORTER
          Category Porter
          Recipe Type Extract

          Fermentables
          6.6 Lbs Amber malt extract (Liquid)
          2.0 Lbs Clover Honey
          1.0 Lbs Chocolate Malt

          Hops
          2.0 Oz 4.4 Alpha Acid (Pellet, came with Kit)

          Yeast Packet of dry yeast that came with kit.
          Procedure Steeped grains for 25 minutes at 150 degrees. Brought to boil, added liquid extact and honey. Added boiling hops (60 Minutes), added flavor hops (5 Minutes)


          Willy Wonka Porter
          Category Porter
          Recipe Type Extract

          Fermentables
          6.6 lbs Amber Extract (Ireks Bavarian, I think)
          1.5 lb Dark Dry Extract
          .5 lb Chocolate malt
          .5 lb Crystal
          .25 lb Black Patent Malt
          8 oz Malto Dextrin

          Hops
          2 oz Northern Brewer (pellets) 6.9% AAU
          .5 oz Cascade 4.9% AAU

          Other
          .75 lb Unsweetened Bakers Chocolate (Hersheys)

          Yeast WYeast # 1056
          Procedure Steep grains in 2 gallons of 150 F water. Strain out grains and add malt extracts. Bring to a boil. Boil for 10 minutes and add 2 oz N. Brewer hops. Boil for 35 minutes and add 1/2 oz of Cascade hops. Boil for 10 minutes and turn off heat. Cool, Transfer to Primary fermenter. Topup to 5.5 gallons. Pitch yeast when cool. Ferment at 60 - 70 for 1 week. Rack to secondary and ferment to completion. Prime with 3/4 cup corn sugar and bottle. Takes 4 weeks to carbonate well.
          Last edited by lockwood1956; 04-07-2008, 03:08 PM.
          N.G.W.B.J.
          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
          Wine, mead and beer maker

          Comment


          • #6
            Pale Ale Recipes

            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

            BB IPA
            Category India Pale Ale
            Recipe Type Extract

            Fermentables
            3.7 kg Cooper Real Ale Extract
            450.0 Grams Crystal malt
            500.0 Grams dextrose

            Hops
            52.0 Grams Hallertauer Hops

            Other
            1.0 Tsp Irish Moss

            Yeast Gervin ale
            Procedure Steep grains at 65 degrees C for 30 mins and remove. Add extract and detrose and bring to the boil. Add 20g of the hops and boil for 30 mins. Add 20g of the hops and boil for another 25 mins. Add the Irish Moss and 12g of hops and boil for 5 mins. Pitch the yeast when under 25 degrees C. Leave in the fermenter for 12 - 14 days and bottle. Ready to drink after 10 days in the bottle

            Bass Ale
            Category Pale Ale
            Recipe Type All Grain
            Fermentables
            6-7 lbs pale malt (2-row)
            1 lbs crystal malt
            1 lbs demarara or dark brown sugar

            Hops
            1 oz Northern Brewer hops (boil)
            1 oz Fuggles hops (boil 30 min.)
            .5 oz Fuggles hops (finish)

            Yeast ale yeast
            Procedure This is an all-grain recipe---follow the instructions for an infusion mash in Papazian, or another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes.

            British Bitter
            Category Pale Ale
            Recipe Type Extract
            Fermentables
            5 to Alexander's pale malt extract
            .5 lbs crystal malt

            Hops
            1-1/4 oz Cascade hops (boil)
            .25 oz Cascade hops (finish)

            Other
            10 oz dextrose (optional)

            Yeast Munton & Fison ale yeast
            Procedure Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast.

            Carp Ale
            Category Pale Ale
            Recipe Type Extract

            Fermentables
            3 lbs Munton & Fison light DME
            3 lbs M&F amber DME
            1 lbs crystal malt

            Hops
            2.6 oz Fuggles hops (4.7% alpha= 12.22 AAU)
            1 oz Kent Goldings hops (5.9% alpha = 5.9 AAU)

            Other
            1/4 tsp Irish moss

            Yeast 1 pack Brewer's Choice #1098 (British ale yeast)
            Procedure Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing.
            Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.

            Granolabrau
            Category Pale Ale
            Recipe Type All Grain
            Fermentables
            6 lbs 6-row cracked pale malt
            1 lbs white or brown rice
            1 lbs yellow corn grits or flaked maize
            6 oz flaked barley
            4 oz oatmeal
            1.5 lbs clover or orange blossom honey

            Other
            4 oz millet

            Yeast Wyeast German ale yeast (#1007)
            Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess.
            Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042).

            Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!

            Pale Ale
            Category Pale Ale
            Recipe Type Extract
            Fermentables
            3.3 lbs light M&F DME
            3 lbs light unhopped M&F malt extract
            1 lbs crystal malt

            Hops
            2 oz Willamette hops

            Yeast Wyeast #1007
            Procedure Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for primer.
            1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine.

            Northern Lights
            Category Pale Ale
            Recipe Type All Grain
            Fermentables
            13 lbs 2--row pale malted barley
            2 lbs 20L crystal malt
            1 lbs wheat malt

            Hops
            2 oz Cascade leaf hops (boil)
            .5 oz Perle leaf hops (boil)
            .5 oz Fuggles leaf hops (boil)
            1 oz Chinook leaf hops (boil)
            .5 oz Chinook leaf hops (finish)
            .5 oz Fuggles leaf hops (finish)
            1 oz Northern Brewer hops pellets (dry hop in

            Other
            1 lbs corn flakes
            secondary),

            Yeast Wyeast German ale yeast #1007
            Procedure I did a step mash, following normal procedure.

            7--Mile Red Ale
            Category Pale Ale
            Recipe Type Extract
            Fermentables
            6.6 lbs of Northwestern amber malt extract
            .75 lbs 60 degree L Crystal Malt

            Hops
            2.5 oz Fuggles hop plugs (4.6% alpha)
            1 oz Cascades whole leaf hops. (5%-ish alpha)

            Yeast 1 package Glen-brew ale yeast
            Procedure Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce, but after tasting wort, decided against it---plenty bitter at this point.) Turn off heat and add Cascades. Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.
            Submitted by: Karl Lutzen

            Alex's Delicious E.S.B.
            Category Pale Ale
            Recipe Type Extract

            Fermentables
            6 lbs munton's amber dry malt extract
            1 lb 60l crystal
            4 oz british chocolate malt (for a smoother, less burned flavor)

            Hops
            1 oz. 5.3 alpha East Kent Goldings 60 minutes
            0.5 oz. 4.5 alpha Fuggles 30 minutes
            0.5 oz. 5.0 alpha tetnanger 10 minutes
            1 oz. 3.5 alpha Saaz 5 minutes
            1 oz. 3.5 alpha saaz dryhop in secondary

            Other
            2 tbsp of gypsum
            .5 tsp Irish Moss fifteen minutes before end of boil
            .5 c corn sugar to prime

            Yeast wyeast London Ale Yeast
            Procedure Put grains in 1.5 gal of water and bring to a boil. Remove grains, take pot off heat, and add gypsum and malt extract. Stir well until extract is thoroughly disolved. Put back on heat and bring to boil. Add Goldings. Wait thirty minutes and add fuggles. Wait fifteen minutes and add irish moss. Wait another five minutes and add tetnanger. Wait five minutes more and add Saaz. Cool when hour is up and sparge into fermenter. Pitch yeast. Rack after four days and dryhop for three weeks in secondary.
            This beer should be fermented between sixty five and seventy degrees. You want some esters in an ESB for complexity. The chocolate malt will give the beer a roasted taste in the background. I do not call this an english ESB because of the german and czech hops used for flavoring and aroma but it's every bit as tasty.

            Al's Pale Ale
            Category Pale Ale
            Recipe Type Extract
            Fermentables
            3 lbs Laaglander light dry malt extract
            .5 lbs crushed crystal malt (40 L.)
            5--1/2 oz Laaglander light dry extract (priming)

            Hops
            1 oz Clusters pellets (60 minute boil)
            .5 oz Fuggles pellets (15 minute boil)
            1 oz Goldings, Fuggles, Cascade, or Willamette whole hops

            Other
            1/3 oz Burton water salts
            5--1/2 Gal water

            Yeast Wyeast #1028 "London Ale" yeast
            Procedure Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to 170F, then remove. Don't boil the grains! I use two polyester hop bags, one for each addition, to simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration. I use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.
            Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of water for 15 minutes to sanitize.

            Al's Special London Ale
            Category Pale Ale
            Recipe Type Extract
            Fermentables
            6.6 lbs M&F unhopped light malt extract
            1 lbs Laaglander light dried malt extract
            1 lbs crushed 2-row british crystal malt ~40L

            Hops
            2 oz Northern Brewer Pellets (6.2%AA) (60 min. boil)
            .5 oz East Kent Goldings (whole) (5 minute boil)
            1 oz East Kent Goldings (whole) (dryhop last 7 days before

            Other
            .5 tsp Burton water salts
            .25 tsp Irish Moss (15 minutes)
            .5 cup corn sugar for priming

            Yeast 8 ounces starter from Wyeast #1028
            Procedure Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.
            Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.

            America Discovers Columbus
            Category Pale Ale
            Recipe Type All Grain
            Fermentables
            11 lb Schreier 2-row pale malt
            1 lb DWC Munich
            0.6 lb DWC CaraVienne
            0.5 lb DWC Biscuit
            0.5 lb Gambrinus Honey Malt
            0.25 lb DWC carapils

            Hops
            1.5 oz Columbus hop pellets (12.5% alpha, 60 minute boil)
            .5 oz Columbus hops (15 minute boil)
            .25 oz Cascade hops (4.1% alpha, 15 minute boil)
            .5 oz Columbus (dry hop one week in primary)

            Other
            .5 oz Columbus (finish)

            Yeast ale yeast (Wyeast 1272 or 1056---see notes)
            Procedure Mashed at 157-155F for 65 min. Water - essentially deionized with = tsp gypsum
            I split a 5 gallon batch into two glass fermenters. Wyeast 1272 was pitched into the first 2 gallons siphoned out of the kettle and Wyeast 1056 got the last 2.5 gallons with a little more trub. Both yeasts were pitched from 3 cup starters.

            American I.P.A.
            Category Pale Ale
            Recipe Type All Grain
            Think Liberty on this one. Enjoy.
            Fermentables
            90-92%, 2 row pale malt
            8-10%, Crystal 40L

            Hops
            1-1.5 oz Whole Cascade 60 minute boil
            1 oz Cascade 30 minutes
            2 oz Cascade added a handful at a time the last 15
            Yeast
            Procedure Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work.

            American Pale Ale
            Category Pale Ale
            Recipe Type Extract
            Fermentables
            5 lbs unhopped light dry malt extract
            .5 lbs dark crystal malt

            Hops
            1 oz Cascade hops (60 minute boil)
            .5 oz Cascade (30 minute boil)
            .5 oz Cascade (10 minute boil)
            1/2--1 oz Cascade (dry hop)

            Yeast Wyeast American ale yeast
            Procedure "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale (previous recipe) also benefits from dry hopping.

            American Pale Ale
            Category Pale Ale
            Recipe Type All Grain
            Fermentables
            9.0 lbs US 2-row pale malt (Briess)
            1.0 lbs crystal malt (combo of British 50L, US 40L, Special B)
            0.5 lbs US dextrin malt

            Hops
            27-32 IBU from Goldings (bitterness)
            0.5 oz Cascade or Goldings (flavor)
            0.5-1.0 oz Cascade or Goldings (aroma)
            0.5-1.0 oz Cascade or Goldings (dry-hop)

            Other
            1 tsp rehydrated Irish moss

            Yeast Wyeast Irish 1084 repitched
            Procedure Mash: 1.5 qts per pound total water 90 min @ 152 F.
            Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin finings 2 days before kegging.

            Arizona Pale Ale
            Category Pale Ale
            Recipe Type Extract

            I used hops for boiling (of course) and flavoring, not for aromatic qualities.

            Fermentables
            6-7 lbs pale malt extract
            1 lbs Crystal malt, 1/2 pound toasted malted barley
            2 cups steamed (sanatized) American Oak Chips (secondary)

            Hops
            2 oz Northern Brewer hops (boiling): 10HBU
            1 oz Cascade hops (finishing)

            Other
            2 tsp. gypsum
            1 tsp Irish Moss
            .75 cups corn sugar (bottling)

            Yeast 1 package Wyeast American Ale Liquid yeast (#1059)
            Procedure If using Victory malt, toasting is not neccessary since it already is. If not, use standard procedure for toasting grains--spread the grains on a cookie sheet in a preheated oven, cook at 350 degrees for 10 minutes.

            Combine all grains in a pot with 1 gallon water. I have found skipping a grain bag obtains a more intense color. Hold at 150 degrees for 30 minutes.
            Last edited by lockwood1956; 04-07-2008, 03:20 PM.
            N.G.W.B.J.
            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
            Wine, mead and beer maker

            Comment


            • #7
              Bass Ale
              Category Pale Ale
              Recipe Type Extract
              Fermentables
              7 lbs Steinbart's American Light Extract
              1 lbs Crystal malt 40L
              1 lbs Dark brown sugar ; be damned German purity law!

              Hops
              1 oz Northern Brewer (60 minute boil)
              1 oz Fuggle (30 minute boil)
              .5 oz Fuggle (10 minute boil)
              .5 oz Fuggle (15 minute seep)

              Yeast yeast
              Procedure Steep crystal malt and remove grains before boil begins. Add malt extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1 ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch yeast.

              Bass Ale Clone
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              3 lbs Munton & Fison Light DME
              .5 lbs Medium crystal (50L)
              1/2 lb Dark brown sugar

              Hops
              1 oz Fuggles @ 60 min
              .5 oz Kent Goldings @ 30 min
              .5 oz Kent Goldings @ 2 min

              Yeast Wyeast 1098
              Procedure This was a three gallon batch. I steeped the crystal in 170F water for about 20 min or so, and then added it to the pot. I pitched from a 1 pint starter at 75F, and fermented (primary only) at about 62F for ten days. I didn't get an OG (forgot), but the FG was down to 1.004, so I bottled it last weekend.

              Bass Clone
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              6.6 lbs Munton & Fisons light unhopped liquid malt extract
              1.5 lb Crystal Malt 20L
              1.25 cup Light DME or 3/4 cup corn sugar (priming)

              Hops
              1 oz. Kent Goldings hops 5.0 AA (boil)
              .5 oz. Fuggle hops 4.8 AA (boil)
              .5 oz. Willamette hops (finish)

              Other
              2.5 Gal Artesian bottled water or boil and cool water, store in sanitized
              1 tsp Gypsum 1/2 tsp. Irish Moss

              Yeast 1 pkg. #1098 British Ale Liquid Yeast
              Procedure Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.

              Bass-Alike
              Category Pale Ale
              Recipe Type Extract
              Fermentables
              2 lbs light DME
              3 lbs plain light malt extract
              2 oz roast barley
              8 oz crushed crystal malt

              Hops
              2 oz Fuggles (pellets)
              1 oz Goldings (pellets)
              .25 oz Goldings (pellets)
              .5 oz Goldings (pellets)

              Other
              gypsum and if necessary

              Yeast Ale yeast (I used Edme but wanted to try Wyeast)
              Procedure This is a 5 gallon batch. Boil up a couple of gallons of water, add DME and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley, and strain into main boiler. Make tea out of crystal malt and strain into main boiler. (Half way through boil add local water ingredients and Irish moss if required). After boil, add 1/2 ounce of Goldings, cover and let stand for 15 minutes. Pour into primary, make up to 5 gallons and pitch yeast. Rack and add 1/4 ounce Goldings and complete fermentation.


              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.

              Best Pale Ale
              Category Pale Ale
              Recipe Type All Grain

              Fermentables
              9 lbs pale two row malt
              .5 lbs pils 2-row
              .5 lbs crystal 55L

              Hops
              1 oz Perle at 45 min remaining
              .5 oz Cascade at 15 min remaining
              1 oz Hallertauer (10 min. steep)

              Yeast Wyeast American pale ale
              Procedure I used a three step mash with a mash in of 132 f., conversion at 152 f., and mas h out of 168. Sparged with 168.
              Suprisingly the beer was not exceptionly hoppy with full body resembling a Full Sail ale.

              I used wyest amercan pale and my original gravity was 1.053. I do not know the final as I have broken my hydrometer. Mash effiecincy was 75%. IBU's were 35.7 without the Hallertau steep and 41.7 with.

              Bob's Sandia Pale Ale
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              6 lbs light dry malt extract
              1 lb carapils malt
              .25 cup malto dextrine

              Hops
              1 oz northern brewers pellets (boil)
              2 oz cascade plugs (aroma and dry hop)

              Yeast 2/3 cup dextrose and small amount of any brewers yeast for prime and bottle
              Procedure Start wyeast in usual fashion (at least 24 hrs prior). Steep grains at 158F for 15min in 1 gallon water, sparge with 1 gallon ~170F. Start boil with this original 2 gallons add DME, malto dextrine, and northern brewers pellets, boil 45 min, add 1/2 oz cascade, boil 10 more minutes then add another 1/2 oz cascade and turn off heat. Let sit 5 minutes, cool and add to ~3.5 gallons for a total volume 5 - 5.5 gallons. Pitch yeast (should be ~ 1 liter of starter).
              Note this yeast (wyeast 1968) activity is low and very little carbon dioxide is given off. This yeast is very flocculant and it will leave bottled beer flat, so just add a small amount of any other yeast with the dextrose at bottling to get good carbonation, however it produces a very smooth character to the brew that makes it worth using.

              Primary fermentation is complete in 4 days. Rack to secondary and add 1/2 cascade (dry hop). Bottle after ~ 7 days in secondary using 2/3 cup dextrose, and being careful to add additional yeast a 1/4 tsp of any dry yeast is plenty.

              Brew Free or Die IPA
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              4 lbs Munton and Fison light DME
              4 lbs Geordie amber DME
              1 lbs crushed Crystal Malt

              Hops
              1.5 oz Cascade leaf hops (boil 60 minutes)
              1.5 oz Cascade leaf hops (finishing)

              Other
              1 tsp Irish Moss

              Yeast Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days
              Procedure Add the crystal malt to cold water and apply heat. Simmer for 15 minutes or so then sparge into boiling kettle. Add DME, top up kettle and bring to boil. When boil starts, add boiling hops and boil for 60 minutes. 10 minutes before end of boil add 1 teaspoon of Irish Moss. When boil is complete, remove heat, add finishing hops and immediately begin chilling wort. Strain wort into fermenter and pitch yeast starter. Primary fermentation took about 4 days. Let the beer settle for another 2 days and then rack to a sanitized, primed (1/3 cup boiled corn sugar solution) and oxygen purged keg and apply some CO2 blanket pressure.

              Brewhaus I.P.A.
              Category Pale Ale
              Recipe Type All Grain
              This beer is best when consumed young. It will acquire a drier character as it ages.
              Fermentables
              11 lbs 2-Row Klages Malt
              1 lbs crystal malt (40 Lovibond)
              .5 lbs toasted malt (see below)

              Hops
              2 oz Northern Brewer hops (7.1% alpha - boil)
              1 oz Cascade hops (6.0% alpha - finish)
              .25 oz Fuggle or Styrian Golding hop pellets (dry hop)

              Other
              .5 tsp gypsum (to harden water)
              Lactic Acid (enough to bring mash water to pH 5.2)
              1 oz Oak Chips (optional)
              1 tsp gelatin finings
              1 tsp Irish Moss

              Yeast Ale yeast
              Procedure Toasted Malt: Spread 2-row Klages on cookie sheet and toast at 350 degrees until reddish brown in color. Mash grain in 12 quarts mash water (treated with gypsum and lactic acid) at 154 degrees until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to boil and boil for 15 minutes before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add remaining boiling hops. Boil for another 45 minutes and add Irish moss. Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat, add aromatic hops, and let rest for 15 minutes, or until trub has settled. Force cool wort to yeast pitching temperature. Transfer to primary fermenter and pitch yeast. Add dry hops at end of primary fermentation. Transfer to clean, sterile carboy when fermentation is complete. Boil oak chips for one minute to sterilize and add chips and gelatin to carboy. Age until desired oak flavor is achieved. Allow bottled beer to age two weeks before consuming.

              Clara Bell
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              7 lbs light
              1 lbs Cara-pils malt

              Hops
              1.5 oz Hallertauer hops pellets

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

              Yeast 2 packs Munton & Fison yeast
              Procedure Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water for one hour, stir occasionally. Sparge into boiling pot with enough water to bring volume to 3-1/2 gallons. Add syrup and 1 ounce of hops. Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops in last 10 minutes. Add salt, citric acid, and nutrient. Put in primary with enough water to bring volume to 5 gallons. Pitch yeast at about 75 degrees

              Dana's Smilin' Irish Eyes Red Ale
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              6 lbs Alexander's Pale Malt Extract Syrup
              1 lbs Orange Blossom Honey
              1 lbs ( 4 cups ) Belgian Special B ( 200 L )

              Hops
              3 oz Cascade Hop Pellets

              Other
              1 tsp Irish Moss

              Yeast 1 pack Wyeast #1084 Irish Ale
              Procedure Place cracked grains in 2 quarts cold water and bring temperature up to 170 degrees. Steep for 15 minutes and sparge into brewpot. Add malt extract and 1 oz. hops and boil for 45 minutes. Add Irish moss, 1 oz. hops, and honey & boil for 15 more minutes. Remove from heat & add remaining 1 oz. hops. Cool quickly, add to 3 gallons cold water in primary fermenter, and pitch yeast. Rack to secondary after vigorous fermentation subsides. Bottle when fermentation completes.

              Dean's Pirahana
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              0.5 Lbs Breiss Cara Pils
              0.5 Lbs Briess Crystal 40L
              0.5 Lbs Weyer Lt. Munich
              8.0 Lbs light malt extract (liquid)

              Hops
              1.0 Oz Chinook (12.2 aa) 60 min
              0.5 Oz Cascade (4.9aa) @ 30 min
              0.5 Oz Cascade (4.9aa) @10 min
              0.5 Oz Cascade (4.9aa) at flameout steep 5-10 min
              1.5 Oz Cascade (4.9aa) dry hopped in secondary

              Yeast Whites Labs California Ale. WLP001
              Procedure Bring water to 160 degree f, add grains (preferably in a grain bag) to the water and turn the fire off. cover and steep for 30 min. Remove grain bag and hold it above the pot in a strainer or collander and sparge it with a quart of 170 degree water. Bring water to a boil. Turn off the heat (to prevent scorching) and add the malt extract mixing until fully dissolved. Turn heat back on and bring to a rolling boil. Add hops according to schedule above. Cool wort and add cold water and wort to make 5 gallons in primary fermenter. Picth yeast @ 70-75 degrees f. Ferment one week and rack to secondary fermenter and 1.5 ounces of cascades.(dry hopping). After one week more beer is ready to bottle. using 3/4 cup of corn sugar for priming.

              Delightful IPA
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              0.5 lbs amber crystal, steep until boil
              6 lbs. English light malt extract: boil 60 min.

              Hops
              1 oz. Galena (11% a.a.): boil 60 min
              1 oz. Willamette whole leaf hops (4% a.a.): boil 10 min.
              1 oz. Willamette:

              Yeast English brewers yeast
              Procedure You can carry the hop bag over into the secondary if you rack. This English brewers is so fast it really finishes before you need a secondary. If you do rack, or when you bottle, the hop nose will hit you like a baseball bat. Oh, its good.

              Diaper Pail Ale
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              7.5 lb Coopers Light Malt Extract Syrup
              0.75 lb. Crystal 40 L

              Hops
              2 oz. Nugget hops (11% AA)
              1 oz Cascade hops (6.1% AA)

              Other
              1 tsp gypsum

              Yeast Wyeast 1056 American Ale
              Procedure Steep Crystal malt at 155 degrees F for 45 min.
              Add gypsum, extract, bring to boil for 60 min.
              1.5 oz Nugget @ 15 min
              0.5 oz Nugget @ 30 min
              0.5 oz Nugget, 0.5 oz Cascade @ 45 min
              Dry hop for 2 weeks with 0.5 oz Cascades.

              Double Diamond
              Category Pale Ale
              Recipe Type All Grain
              .
              Fermentables
              9 lbs Pale ale malt
              1 lbs crystal malt
              .75 lbs Brown sugar
              .5 lbs malto-dextrins ( or 3/4# cara pils)

              Other
              2 oz Williamette (60m)

              Yeast 1/2 ounce Williamette Whitbred dry yeast
              Procedure This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and malto-dextrins. Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for 10-15 minutes.

              Dr. Bruce's Skull and Crossbones Old Ale
              Category Pale Ale
              Recipe Type All Grain
              Thick, hoppy with a sexy reddish-amber color. You'll love it!
              Fermentables
              9 lbs light malt (6-row)
              1 lb Cara-pils
              1 lb Crystal malt (medium or dark)

              Hops
              4 oz Fuggles hops

              Yeast ale yeast
              Procedure Using light malt only, proceed with protien rest @ 122 degrees f for 30 minutes. Raise temp to 158 f, and add toasted, cara-pils and crystal malts. Mash until conversion is complete, raise temp to 180 and hold for 20 minutes. Sparge until 5-5.5 gallons is obtained. Use 2 oz. hops for boiling, 1 oz for flavoring 10 minutes before end of boil and another oz 2 mintues before for aroma. Primary fermentation is one week, secondary ferm. for another week. Bottle. You have to leave this stuff for a while to mellow it out a bit. Yield will be less than 5 gallons, don't worry as long as your OG is about 1.050 (of course a little higher is fine

              Dragon's Rest Ale
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              3 Lbs. Laaglander Amber DME
              3 Lbs. Laaglander Light DME
              2 Lbs. 100% Pure Barley Malt Syrup

              Hops
              3 Oz. Fuggles Hops 4.1% Alpha (boiling)
              1 Oz. Kent-Golding Hops 5.0% Alpha (finishing)

              Other
              4 Tbsp. Ground Cardamom
              1 tsp. Irish Moss

              Yeast 1 Pkg. Wyeast #1028 London Ale (in starter of 3 cups water 1 cup dry extract)
              Procedure Prepare yeast according to Pkg. Then make starter from ingredients listed boil 10 mins. Sanitize a Qt. beer bottle and pour starter into bottle. Cool to pitching temperature and add yeast from pkg. Fit with fermentation lock. Ferment. Be ready to pitch into wort by high krausen (foamyness) (18-24 hrs)
              Add extracts and barley syrup to 1 gallon cold water. Bring to boil. Add boiling hops and 3 Tblsp. of the Cardamom, boil one hour. 10 minutes to end of boil add 1/2 oz. of the finishing hops, irish moss and the rest of the cardamom. 3 minutes to end of boil add 1/2 oz. of the finishing hops. Sparge through cheesecloth into 4 gallons very cold water in primary fermenter. Cool and pitch starter. Agitate wort well (stir)

              Boil primer ingredients 10 minutes. Cool. Add to beer and bottle.

              Dry Ale
              Category Pale Ale
              Recipe Type Extract
              .
              Fermentables
              3 lbs light Scottish malt extract
              3 lbs 2-row pale malt
              1 cup corn sugar (priming)

              Hops
              9 AAU Kent Goldings hops

              Other
              1 tsp gelatin
              1 oz PolyClar-AT

              Yeast Edme ale yeast
              Procedure This beer was made using the small-scale mash procedure described by Miller in The Complete Handbook of Home Brewing

              English Pale Ale
              Category Pale Ale
              Recipe Type Extract
              .
              Fermentables
              4--1/2 lbs unhopped light dry malt extract
              .5 lbs dark crystal malt
              .5 lbs dark brown sugar

              Hops
              1 oz Kent Goldings hops (60 minute boil)
              .5 oz Fuggles hops (boil 60 minutes)
              .5 oz Fuggles (boil 30 minutes)
              .5 oz Kent Goldings (10 minute boil)
              .5 oz Kent Goldings (2 minute boil)

              Other
              1 tsp gypsum or Burton salts

              Yeast Whitbread ale yeast (or Munton & Fison or Brewers Choice)
              Procedure Notice that the recipe calls for unhopped, light, dry malt extract. Use unhopped extract because you're going to add your own hops. Use light- colored extract because you're going to get some color from the crystal malt. Use dry malt because you can measure it out, unlike syrups. The crystal malt should be cracked. Your homebrew supply store can do that for you. Steep the crystal malt for 30 minutes in your water at 150 degrees F. Then strain the husks out, bring the water to boil, add the gypsum or salt, and add the dry malt. After the wort has been boiling for 10 minutes, add the first hops and follow the hop schedule indicated above. Hops are English hops. Brown sugar can be added as soon as the boil starts. If you use dry packaged yeast, use the above brands. Others are lousy! If you like the recipe, vary only the yeast, and you get a somewhat different beer next time! Whitbred dry yeast and Wyeast "British" ale are the same yeast.

              English Special Bitter
              Category Pale Ale
              Recipe Type All Grain

              Fermentables
              6.5 lbs English 2-row
              8 oz. Belgian CaraMunich
              4 oz. Flaked Wheat
              1.5 oz Chocolate

              Hops
              35 IBU's East Kent Goldings + 1 oz Goldings dry-hopped in the keg

              Yeast Wyeast #1968
              Procedure No process problems other than a difficult sparge (culprit: the flaked wheat?)
              Primary fermentation 7 days @ 68F

              Erik's American IPA #1
              Category India Pale Ale
              Recipe Type Partial Mash

              Fermentables
              4.25 lbs. M&F Bulk Pale LME (added at 25 minutes)
              6 lbs. American Pale 2-row
              0.75 lbs. 60L American Crystal
              0.25 lbs. Carapils

              Hops
              0.5 oz Nugget @40
              0.33 oz. Cascade @0
              0.5 oz. Nugget Hops (11.8%AA) @100 minutes to end
              0.5 oz. Cascade (6.5% AA) @30
              0.5 oz. Cascade @15
              0.5 oz. Cascade @8
              1-1/2 oz Cascade (dry hop)
              .5 oz Nugget (dry hop)

              Yeast Wyeast 1028 London Ale
              Procedure I used 1 qt of water per lb of grain (7 qts total, soft, pre boiled seattle water with 2 tsp of Gypsum) I used a short 20 minute protein rest and a long 2 hr mash @156F for some residual body and sweetness in the finished beer.
              I only collected about 4.5 galons of wort because I don't have a big enough brew pot. I was within a point or two of my target OG based on my assumed efficiency of 85% of Dave Miller's optimal numbers. I boiled about 3.5 gal wort with the hops in a 4 gal pot. In another pot I boiled the remaining sweet wort and added it to the main pot as space became available.

              All hops were whole hops from the Hop Source (good hops, good prices, no financial or personal interest). I adjusted my IBU calculations for the estimated SG in the main pot. I assumed a more-or-less linear increace in SG between the SG at the start of the boil and the estimated SG at the time I added all runnings to the main pot. When calculating the IBUs for the early additions I did not try to take into account the dramatic boost in OG over the last 25 minutes of the boil caused by the addition of the LME.

              I cooled the wort over 40 minutes time in a covered kettle in a tub-full of cold water. Yeast was pitched at about 75F. Fermenation proceeded at 60F. Racked to carboy after 5 days, dry hopped for 8 before bottling.

              Et Tu Brute?
              Category Pale Ale
              Recipe Type Extract

              Fermentables
              2 lbs. (guesstimate) Munton & Fison light DME
              3.3 lbs. Munton & Fison amber DME
              1 lb crystal malt

              Hops
              2.5 oz Cascade hops (boiling)
              1 oz Fuggles hops (flavor)
              .5 oz Fuggles (aroma)

              Yeast Edme dry ale yeast (forgot to start the Wyeast English Ale)
              Procedure I did the usual procedure of bringing 2-gal of water to a high-but-not-boiling temperature (I have no thermometer), and steeped the crushed crystal malt for 30 min, then strained out. I then upped the heat to a boil, added the DME and stirred to dissolve. Then, I added the boiling hops. Boiled 1 hour uncovered. I added the flavor hops, boiled 10 min, covered, then added aroma hops, boiled 2 min, removed from heat. I skimmed out the hops, ran the hot wort through my chiller into my primary, and diluted to 5 gal. Then, I pitched the hydrated Edme yeast.
              I racked to a secondary after seven days, and gave it a 2-week secondary fermentation. I primed with 3/4 cup of M&F light DME and bottled.
              Last edited by lockwood1956; 04-07-2008, 03:25 PM.
              N.G.W.B.J.
              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
              Wine, mead and beer maker

              Comment


              • #8
                First All Grain
                Category Pale Ale
                Recipe Type All Grain

                Fermentables
                6 lbs Klages [I would boost this to 8+. --Ed.]
                1 lb Crystal malt
                1 lb light DME (due to low extraction rate) [...and drop this.]
                1 oz Chocolate malt

                Hops
                1 oz Hallertauer 8.5% for boiling
                1 oz Cascade 3% last 10 min of boil

                Other
                1 tsp Irish Moss (last 15 min.. Didn't re-hydrate)

                Yeast 20 oz of starter. Wyeast #1028 (pack was over a year old and took 6 days
                Procedure I used about 3 gallons of mash water making for a soupy mash. Boosted the temperature of the mash to 155 without any protein rest. I had used about 3 teaspoons of gypsum to get the mash down to a PH of about 5.0.
                Put in insulated box for 2 1/2 hours. Ending temp was 145. The requirement was for two hours, but getting the sparge water ready took longer than I wanted. Then I boosted to 168 degrees for mash-out. (iodine test showed complete conversion).

                For the sparge water, I used an 8% Phosporic acid solution to acidify 6 gallons of hot tap water. After 2 tsps, my PH strips looked like they were still above 6.0. Then, on the 3rd teaspoon, the PH abruptly changed, and the test strips remained yellow, indicating that it was now very acidic. I had to add about 3 more gallons of water before it got back up to about 5.0.

                I was expecting just a slow trickle for the sparge, but once I opened the spigot on my lauter tun, the wort hissed out. (Used the cylindrical cooler with sparge bag on SS vegetable strainer) It never did slow to a trickle as I was expecting. I slowed the flow of the output and input so that the sparge would take about an hour. (The water was 168 degrees, Re-circulated 1st runnings until clear) NOTE: I don't think the water was leaking thru the sides of the sparge bag, and it looked like it *was* filtering through the grain bed OK, which was always held in suspension.

                Collected about 8 gallons of wort (ph of the runnings never dropped below 5.8 even though the gravity dropped to about 1.010) and boiled for 90 minutes. A gravity reading before the boil showed only about 1.020 (granted, it was 8 gallons) prompting me to add 1 lb DME. I thought I had boiled down to 5 gallons, but was actually 6. (Haven't put any sort of volume markings in my Sankey keg boiler yet). Used a CF chiller, shook the 6 1/2 gal car-boy for about 5 minutes to oxygenate and pitched yeast. FG was only 1.032 at 60 deg F.

                First All-Grain
                Category Pale Ale
                Recipe Type All Grain

                Fermentables
                9 lbs. Munton & Fison Lager (purchased precrushed, don't have a mill)
                .5 lbs. same grain toasted for 10 min at 350 in oven
                .5 lbs. Munton & Fison Crystal Malt (No idea about L. rating)

                Hops
                1 oz. Kent Goldings 60 min boil
                .5 oz. Hersbrucker Hallertau 30 min boil
                .5 oz. Hersh. Hall. 10 min boil

                Other
                1/4 tsp Irish Moss 10 min boil

                Yeast 1 pk Edme dry yeast
                Procedure I used a step mash ala THCOHB. Lauter-tun got filled up to the top with grain so there was no way to keep sparge water above the grain bed, still seemed to go smooth. I only have small pots so I had to use 4 of them to hold and boil all of the wort. I also split up the hops between the pots so they all got some. I chilled with my new immersion chiller thanks to a none brewer friend that found a copper coil in his travels and gave it to me. Boy it sure beats the cold bath tub bit. It is now fermenting as we speak.

                First Ames Brew American Pale Ale
                Category Pale Ale
                Recipe Type All Grain

                Fermentables
                7 lbs bs pale malt
                1 lb lb Munich malt
                1 lb lb special roast malt (45L)
                .25 lb crystal malt (40L)
                .5 lb wheat malt
                .25 lb dextrine malt
                1/8 lb black patent
                .5 cup corn sugar priming

                Hops
                1 oz cascade hops 5.5% AA (1 hour)
                1 oz tettnang hops 3.8% AA (1 hour)
                .75 oz hallertauer 2.6% AA (1/2 hour)
                .75 oz hallertauer 2.6% AA (10 minutes)

                Yeast Wyeast American Ale #1056
                Procedure This was the first beer I brewed when I moved back to Ames, IA hence its name. But enough of that. Crush all grains and add to hot tap water (approximately 2.5 gallons). Let mash set for 15 minutes. Raise temperature to 122 F for protein rest and hold for 35 minutes. Add 3/4 gallon of boiling water to bring mash to 140 F, hold for 30 minutes. Add additional 3/4 gallon of boiling water to bring temperature up to 155 F. Hold at this temperature for 1 hour. Sparge till your hearts content and begin boil. Boil hops for indicated times (I put the hops in boiling bags). After 1 hour, stop boil and chill wort and siphon into primary fermenter. Pitch yeast from starter.

                Flaherty's Red
                Category Pale Ale
                Recipe Type All Grain

                Fermentables
                1 ea potato peeled and grated

                Hops
                1 oz cascade hops boiling
                1 oz fuggle hops (finish)

                Yeast WYeast European Ale

                Frane's House Ale
                Category Pale Ale
                Recipe Type All Grain
                Yummy.
                Fermentables
                9 lbs British ale malt
                .5 lbs British crystal
                2 oz Flaked barley

                Hops
                .75 oz Eroica hops
                1 oz Mt. Hood hops

                Yeast WYeast American Ale yeast
                Procedure Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later

                Frosty Toad British Ale
                Category Pale Ale
                Recipe Type Extract
                .
                Fermentables
                1 CAN Edme DMS malt syrup (3.3 LB.)
                3 LB. Amber Dry Malt Extract
                1 LB. English Crystal Malt 50/60 L
                .75 Cup Dextrose for priming or 1 1/4 cup Dry Malt Extract

                Hops
                2.5 oz Cascade hop pellets (11 HBU) - (Boil) 60 min.
                .5 OZ. Fuggles hop pellets - (Finish) when heat is removed

                Other
                2 Tbsp. Gypsum
                1 tsp. Irish Moss (add 15 min. before end of boil)

                Yeast Liquid British Ale Yeast (Yeastlab A04 or Wyeast 1098)
                Procedure Add the gypsum to cold water and heat to 170 degrees. Steep the crushed crystal malt in a straining bag for 15 minutes at 170 degrees. Remove the straining bag, add malt extracts, the cascade hops and bring to a boil. Boil for 60 minutes. Add Irish Moss 15 minutes before the end of the boil. Add the Fuggles when the heat is turned off.


                Full Sail Ale
                Category Pale Ale
                Recipe Type Extract

                Fermentables
                7 lbs Australian Light Malt Syrup
                .75 lbs Light Crystal Malt
                1 oz Dextrin Malt
                .75 cup Corn Sugar (priming)

                Hops
                2--1/4 oz Nugget Hops (1--3/4 ounce for boiling

                Other
                2 tsp Gypsum

                Yeast Wyeast London Ale Yeast
                Procedure Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2 gallon of water. Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes.

                Generic Ale
                Category Pale Ale
                Recipe Type All Grain .

                Fermentables
                9 lbs 2--row Harrington malt

                Hops
                1 oz Chinook hops

                Yeast Edme ale yeast
                Procedure Use standard mashing procedure. I always add 1/4 of the hops after the boil so a nominal attempt at aroma is SOP.

                Goldenflower Ale
                Category Pale Ale
                Recipe Type Extract

                Fermentables
                3--1/2 lbs Laaglander dry extra light malt
                1 lbs fragrant clover honey

                Hops
                8 grams Galena hops (8% alpha) (boil)
                .5 oz Fuggles hops (dry hop)

                Yeast Wyeast American ale yeast
                Procedure Boil water, malt, honey, and galena hops. Cool, transfer to fermenter (preferably with blow-off tube) and add started yeast. After krausen subsides, rack to carboy with Fuggles in it, ferment until hydrometer readings stabilize, about 5 days, probably. Bottle. Drink young.
                Primary fermentation should be around 68-71 degrees fahrenheit. Secondary should be closer to 61-63.

                Grizzly Peak Pale Ale
                Category Pale Ale
                Recipe Type All Grain

                Fermentables
                8 lbs Klages malt
                1 lbs Munich malt (20 L.)
                1 cup Cara-Pils malt
                .75 cup corn sugar (priming)

                Hops
                3.5 oz Kent Golding hops

                Other
                1.5 Tbsp gypsum
                .5 tsp Irish moss

                Yeast Wyeast Chico ale yeast
                Procedure User Papazian's temperature controlled mash (30 minutes at 130--120 F., 120 minutes at 155--145 F., sparge at 170). Add 1 ounce Kent Goldings at beginning of boil. Add another ounce 30 minutes later. In last 15 minutes, add another ounce of Kent Goldings and Irish moss. Chill, strain, pitch yeast.

                Groovy Time Pale Ale
                Category Pale Ale
                Recipe Type Extract

                Fermentables
                .5 lb 120L Crystal Malt
                6.6 lb Home Brewery Light Malt Extract (3.3 hopped, 3.3 unhopped)
                .75 cup corn sugar (priming)

                Hops
                1.5 oz Saaz Hops
                .333 oz. Fuggles Hops
                .5 oz. Cascades Hops

                Yeast Doric dry ale yeast
                Procedure In 2 Gallons of Water I Added the cracked Crystal Malt, heated and removed at 170 deg. f (Approx 30 min) Added the hopped and unhopped extract along with 1 oz. of the Saaz and .333 Fuggles at beginning of boil (boiled for 75 min total) Added .5 oz. Saaz last 10 minutes Added .5 oz. Cascades then cut off the heat.
                Had made a yeast starter of 4 Tbls of brewing sugar in 2 cups of water (boiled) then poured into sanitized grolsh bottle with an airlock on top, when it reached 90 deg. f I pitched (2) 5 gram packs of Doric dry ale yeast, it was bubbling like crazy when I pitched it about 45 minutes after pitching the yeast into the bottle.

                I used Crystal Springs bottled spring water, nasty water in Smyrna Tennessee.

                Primed with 3/4 cup brewing sugar.

                Heavy Weather
                Category Pale Ale
                Recipe Type Extract

                Fermentables
                1 can Munton's yorkshire bitter
                2 lbs light malt extract
                1 lb dark malt extract

                Hops
                1 oz goldings hops

                Other
                .25 tsp irish moss
                1 whole vanilla bean (use 1/2 if you hate a sweetish beer)

                Yeast Munton's ale yeast
                Procedure Boil with 1 1/2 gals H2O for 60 mins. add 1/2 the hops, irish moss, and vanilla bean at 15 mins before end of boil. Toss the rest of the hops in 3 mins before done boiling. Have 3 1/2 gals chilled H20 in fermenter and filter in the wert through strainer. Get the batch to 75f or so and pitch the yeast (rehydrated). Agitate the wort, stick on the air lock, and lock it away in the fridge (35f) for 9 days. Prime w/ 3/4 cup corn sugar and bottle away. It was quite drinkable after 2 weeks in bottles, but the longer it stays there, the better it gets.

                Honey Bitter
                Category Bitter Ale
                Recipe Type Extract

                Fermentables
                4 lb Brewmaker Victorian Bitter kit (1.8 kg)
                2.2 lbs clover honey (1.0 kg)

                Yeast yeast as supplied in kit
                Procedure Half of supplied yeast nutrient in primary, other half goes in secondary. 15 min. boil. I have only used this particular bitter kit but if it isn't available to you then just try another brand and let me know what you think.

                Hot Summer Nights
                Category Pale Ale
                Recipe Type Extract
                This beer is light and crisp with a great hallertau aroma...

                Fermentables
                6 lbs extra light liquid malt extract (30% corn in mash)
                .5 lb light crystal malt (Lov 10) steeped before boil.

                Hops
                1 oz Hallertau 5 minutes into boil (1 hour boil)
                .5 oz Hallertau in muslin bag @ 55 min into boil, and left in primary

                Yeast Wyeast German Alt liquid yeast

                Hot Weather Ale
                Category Pale Ale
                Recipe Type Partial Mash

                Fermentables
                3 lbs pale malted barley
                3 lbs Blue Ribbon malt extract
                1 cup corn sugar (priming)

                Hops
                2 oz Willamette hops
                .5 oz Kent Goldings hops

                Yeast 1 pack Red Star ale yeast
                Procedure Mash the 3 pounds of plain malted barley using the temperature-step process for partial grain recipes described in Papazian's book. Boil 30 minutes, then add the Blue Ribbon extract (the cheap stuff you get at the grocery store) Add Willamette hops and boil another 30 minutes. Add Kent Goldings in last 5 minutes. When at room temperature, pitch yeast. Ferment at about 68 degrees using a 2-stage process.

                Ides of March Ale
                Category Pale Ale
                Recipe Type Extract

                Fermentables
                1 can Coopers Ale Kit
                1.5 lbs light dry malt extract
                1 lbs rice syrup
                .25 lbs Black Patent malt
                .25 lbs chocolate malt
                .25 lbs 40 deg crystal malt
                .5 cup corn sugar - bottling

                Hops
                1.5 oz Willemette whole hops

                Other
                1 cup brewed Kenya AA coffee

                Yeast
                Procedure In three gallons of brewing water, put Black Patent and Chocolate malt. Bring to a boil. After boil just starts, strain out grains. Add coffee, crystal malt, rice syrup, dry ME and 1.5 ounce willemette hops. Boil 45 min. Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much longer and the finishing hops in the Coopers kit make the brew bitter). Cool and pitch with Ale yeast from the Cooper Kit. Ferment 7 days. Rack and add finings (or polychlar). When settled, bottle with corn sugar.

                India Pale Ale
                Category Pale Ale
                Recipe Type All Grain

                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.

                India Pale Ale (2gal)
                Category India Pale Ale
                Recipe Type All Grain

                Fermentables
                2.5 lb pale malt
                5 oz crystal malt (80L)

                Hops
                1 oz willamette hops 5%
                .5 oz willamette hops (finish)

                Yeast Wyeast #1028 London ale
                Procedure This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary.

                IPA
                Category India Pale Ale
                Recipe Type Extract
                .
                Fermentables
                1 Lb Crystal Malt
                5 Lb Pale Malt Extract Syrup
                4 lb Amber Malt Extract Syrup
                1/2 lb Toasted Malted Barley

                Hops
                .75 oz Cascade Hops (finishing)
                2 oz. Northern Brewers Hops (boil)

                Other
                2 Tsp Gypsum

                Yeast Wyeast Britsh Ale (w/starter)
                Procedure Hold grains at 150 for 30 mins. Remove, add extracts and proceed as normal with a o ne hour boil. This time I plan to toast my own barley, add irish moss and use dry y east because I don't have time to wait for the starter (and I'm getting cheap . S orry, don't have the O.G. and F.G. only the ingedient list with me.


                IPA
                Category Pale Ale
                Recipe Type Extract

                Fermentables
                8 lb. Alexander's Sun Country Pale (Klages) Extract
                1 lb. 64l Crystal malt

                Hops
                .75 oz. Norther Brewer Hops (about 9.8 alpha)
                1 oz. Cascade hops (4.6 alpha)
                1.5 oz. Cascade hops (4.6 alpha) (dry hopping)

                Other
                2 tsp. gypsum

                Yeast Wyeast American Ale Yeast
                Procedure Crack grains and steep in two quarts 150-155 degree water for 45 minutes. Collect runoff and sparge with additional 1.5 gallons water at 170 degrees. Add malt extract & gypsum and bring to boil. Add Northern Brew hops. After 30 minutes, add Cascades. After another 15 minutes, turn off the heat, let cool and then strain into enough cold water to make 5 gallons. Pitch yeast once the wort's at 75 degrees. Ferment for one week. Rack to secondary, adding 1.5 oz. Cascade at this time. Bottle after another week. Serve very cold.

                IRS IPA `92
                Category Pale Ale
                Recipe Type Extract
                This one works for me, but is a bit underhopped, I think.
                Fermentables
                6.6 lbs Northwestern Gold Extract
                1 lb Laaglander Light Dried Malt Extract
                1.1 lb Roger's (Canadian) Demerara-Style Brown Sugar
                .5 lb 6 row Crystal Malt (40L)

                Hops
                2 oz Bullion Pellets (%AA unknown) -- (90 min boil)
                .5 oz East Kent Goldings Whole (4%AA) (15 min boil)
                1 oz East Kent Goldings Whole (4%AA) (dryhop - last 7 days before bottling)

                Other
                1/3 oz Wines Inc. Burton Water Salts
                5 gallons distilled water
                1 gallon Chicago (soft) tapwater

                Yeast yeast recultured from 3 bottles of Sierra Nevada Pale Ale
                Procedure Nothing special -- crush the crystal (actually, I used a rolling pin and a ziplock bag) and put the crystal into a mesh grain bag. Suspend the bag in the pot from the spoon as the water and Burton Water Salts go from cool to 165F. Remove and let drain. Bring to boil, add malt extracts and hops in hop bags at the proper times. Chill as quickly as possible. Aerate and pitch. Use blowoff method.
                Last edited by lockwood1956; 04-07-2008, 03:38 PM.
                N.G.W.B.J.
                Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                Wine, mead and beer maker

                Comment


                • #9
                  KGB Bitters
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  1 can Alexanders Sun Country pale malt extract
                  3.3 lbs Northwestern Amber malt extract
                  .5 lbs dark crystal malt

                  Hops
                  3 oz CFJ-90 Fresh hops

                  Other
                  .25 tsp Irish moss

                  Yeast ale yeast
                  Procedure Start grains in brewpot with cool water. Remove when boil commences. Add malt extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out boiling hops and add 1/2 ounce more hops and Irish moss. Boil 5 minutes. Remove from heat and add another 1/2 ounce of hops. Steep 10 minutes and cool. Strain wort into primary fermenter with cold water to make 5 gallons. Add final 1/2 ounce of hops.

                  Killer Party Ale
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  2 cans Pilsner/Lager or American light malt
                  15 cups corn sugar
                  2 jars Lyle's golden syrup (22 oz.)
                  2 lbs flaked maize

                  Hops
                  2.5 oz Hallertauer hops

                  Yeast 1 pack BrewMagic yeast
                  Procedure In 1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce hops for 8 minutes. Add remaining hops and boil another 2 minutes. Pour into primary fermenter with 2 gallons water. Bring another gallon of water to a boil and add flaked maize. Turn off heat and 1/3 pack of BrewMagic. Let sit 10 minutes. Add another 1/3 pack of BrewMagic. Let sit 10 more minutes. Strain maize into primary fermenter, and rinse with cold water. Discard maize. Fill primary to 5 gallon mark.

                  Lageresque Ale
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  4 lbs Alexanders light unhopped malt extract
                  1-1/2 lbs Light dried malt extract (DME)

                  Hops
                  5 AAU's of your favourite bittering hops (e.g., 1/2 ounce. Of 10% alpha chinook)
                  1-1/2 oz Hallertauer or Tetnanger hops for finishing

                  Yeast Ale yeast (Wyeast American Ale #1056 aka Sierra Nevada
                  Procedure Dissolve the extracts in 5 gallons of brewing water. Bring to boil. After 15 minutes, add bittering hops. Boil 60 minutes total. Turn off heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack to fermenter, fill to 5 gallons, pitch yeast, relax, etc.

                  Liberty Ale Success
                  Category India Pale Ale
                  Recipe Type Extract

                  Fermentables
                  8 lbs Munton and Fisons light malt extract
                  .5 lb 40L Crystal Malt
                  .5 lb Munich Malt
                  .5 lb Cara Pils Malt

                  Hops
                  1.5 oz Fuggles Hops (bittering)
                  3.5 oz Cascade Hops (flavor, aroma, dry-hop etc)

                  Yeast Wyeast 1056 American Ale yeast culture
                  Procedure Mash the Crystal, Munich and Cara Pils malts in a couple of quarts of 150 degree (all degrees in Farenheit, sorry non-US) water for about 30 minutes. Raise the temperature to 158 degrees, and hold it for 15 minutes. Raise the temperature to 168 degrees briefly, then sparge with another quart or two of 170 degree water. Add a gallon of water to mash, then boil it with the malt extract for 60 minutes. At the beginning of the boil add 1.5 oz Fuggles Hops. At 30 minutes add 1 oz Cascades. At 10 minutes add 1/2 oz Cascades. At the end of the boil, turn off the burner and add 1/2 oz of Cascades. Let this steep for 5-10 minutes. Cool and strain (if you aren't using hop bags) into fermenter. Pitch yeast and top off with cold water. Rack it in 1 week, and add 1.5 oz Cascades to the secondary fermenter. Wait one more week and bottle with 3/4 cups corn sugar. Wait one more week and serve very cold.

                  Light Ale
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  4 lb light malt extract (Northwestern)
                  2 lb rice extract (from a Chinese grocery)
                  1/2 lb crystal malt

                  Hops
                  2 oz low alpha hops

                  Yeast Wyeast Chico ale yeast

                  Light Pale Ale
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  6 lbs Alexanders Pale malt extract
                  .75 cup corn sugar (for bottling)

                  Hops
                  1.5 oz cascade hops pellets

                  Other
                  1 packet knox unflavored gelatin

                  Yeast 1 packet dry ale yeast
                  Procedure Add malt extract and 1 ounce hops pellets to 1.5 gallons boiling water. Boil for 30 minutes and add remainder of hops (0.5 ounce). Boil for 10 more minutes.
                  Place wort in primary fermenter and add water to make 5 gallons. Wait for temperature to reach 70 degrees F and pitch yeast.

                  After most fermentation activity stops (3 to 4 days), rack to secondary fermenter. Disolve gelatine in one cup boiling water and add to wort. Keep in secondary fermenter one week.

                  Dissolve 3/4 cup corn sugar in 2 cups boiling water, add to wort and bottle. This beer clears nicely after one week.

                  Limey Bastart Pale Ale
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  7.0 Lbs LIght LME
                  0.5 Lbs Crystal Malt 60L
                  1.0 Oz Chocolate malt

                  Hops
                  1.0 Oz East Kent Golding (5 AAU)
                  0.5 Oz Fuggles (5 AAU)

                  Other
                  1.0 Pinch Irish Moss

                  Yeast White Lab Burton Ale Yeast
                  Procedure Bring 5 Gal water to 150-160 degrees. Steep grains in grain sock for 20 min. Bring water to boil Add LME Add 1 oz EKG's (60 min) Add .5 oz Fuggles (last 20 min of boil) Add Irish Moss (last 2 min)

                  Marginally Pale Ale
                  Category Pale Ale
                  Recipe Type All Grain

                  Fermentables
                  7 lbs Pale Ale (Hugh Baird)
                  8 oz EPC (CaraStan or 40 degree)
                  7 oz D/C Aromatic Malt
                  3 oz Biscuit Malt
                  2 oz Toasted Barley (such as Briess Special Roast)
                  4 oz CaraPils
                  8 oz Flaked Barley
                  .5 cup raw clover honey
                  .5 cup dark brown sugar

                  Hops
                  4 oz E. Kent Goldings

                  Yeast Wyeast London ESB yeast (starter)
                  Procedure I used a standard step-infusion mash schedule
                  Sparge with 15 quarts water at 165 degrees. Prime with honey/brown sugar (1 cup net).

                  Mirror Pond Pale Ale (Clone)
                  Category Pale Ale
                  Recipe Type All Grain

                  Fermentables
                  6.5 Lbs Pale Malt
                  1.0 Lbs Crystal Malt 20L

                  Hops
                  12.0 AAU Cascade Hops (Boil)
                  10.0 AAU Cascade Hops (Finish)

                  Yeast Wyeast 1056 or equiv
                  Procedure Mash grains in 2.5 gallons of water at 152 degrees. Sparge with 3 gallons.
                  Boil, add 6 AAUs of hops. After 45 minutes add 6AAUs of hops. Boil for 15 more minutes.

                  Ferment at 68 degrees for 2 weeks. Then transfer to secondary fermenter and add 10AAUs of cascade hops. Keep cool for 3 to 4 weeks and bottle.

                  Mittelfrueh Brew
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  0.25 lb roasted barley
                  0.75 cup corn sugar - priming
                  6.6 lb Amber LME (I used Northwestern)
                  1.0 lb Amber DME
                  0.75 lb med crystal malt
                  0.25 lb chocolate malt

                  Hops
                  1.5 oz Cluster hops - bittering - 60+ min
                  1.0 oz Mittelfrueh hops - 15 min
                  0.5 oz Mittelfrueh hops - end of boil
                  1.0 oz Mittelfrueh hops - dry hop

                  Other
                  1.0 tsp gypsum
                  1.0 tsp Irish Moss

                  Yeast Liquid ale yeast (I used William's California Ale aka Wyeast
                  Procedure Steep grains with gypsum @ 150 deg F for 30 minutes. Add Irish Moss whenever you think it should be added. Ferment in primary for about 1 week, transfer to secondary and add dry hops. Bottle after a few more weeks ( I waited 3).


                  Mo' Better Bitter
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  3 lbs M&F dry light malt extract
                  3 lbs M&F dry amber extract
                  1.5 lbs Laaglander dry light extract
                  .5 lbs cracked toasted 2--row malt
                  small handfull roasted barley

                  Hops
                  1 oz Galena hops 8% alpha (boil)
                  1 oz Fuggles hops 4% alpha (boil)
                  .5 oz Fuggles (finish)

                  Yeast Wyeast Irish ale yeast
                  Procedure Substitute boiling hops at will, as long as you end up with 12 HBU. The roasted barley is to add a hint of red color and just a touch of flavor; if you despise the taste of roasted barley use chocolate malt instead. The toasted barley is essential. I used Wyeast Irish, but London ale would probably be even better. I wish I had dry hopped this batch with an extra 1/2 ounce of Fuggles.

                  Mom's Special Ale
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  6 lbs. English Light syrup malt extract
                  2 lbs. English Light dry mail extract
                  2.2 lbs. Morgan's Master Blend Caramalt syrup malt extract
                  1 lb. 80 L. crystal malt

                  Hops
                  2.5 oz. Fuggle hops (boil)
                  1 oz. Challenger hops (finishing)
                  1 oz. Perle (7.3% alpha) hops (aromatic)

                  Other
                  1 tsp. Irish Moss
                  10 cinnamon sticks (4"-5")
                  .75 cup corn sugar (priming)

                  Yeast Wyeast #1968 London ESB yeast
                  Procedure Place 80 L. crystal malt in straining bag and suspend in 3 gallons cold water, bring to boil. Once water comes to boil, remove spent crystal malt grains and feed to awaiting birds outside. Add all syrup and dry malt extracts, along with Fuggle hops for the boil. Boil for 30 minutes, then stir in Irish moss. Boil for an additional 25 minutes, then stir in Challenger hops. Boil for 5 more minutes, then remove pot from flame. Cool until 100 degrees F., then mix into fermenter holding 2 gallons cold water, top until 5 gallons total capacity. Pitch with Wyeast #1968 yeast. Add cinnamon sticks to primary fermenter and let sit for 2 weeks. Rack to secondary fermenter and dry hop with Perle hops (pellets), let sit for 1 week. Prime with corn sugar and bottle.

                  Nebraska Red
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  6.6 Lbs Munton & Fison Amber Malt Extract (Unhopped)
                  1.0 Lbs Crystal Malt (Steeped 45 minutes at 150-170 F)
                  2.0 Oz Roasted Barley (Same as above)

                  Hops
                  1.0 Oz Cascade Hops (for bittering, First wort Hopped, added with specialty
                  0.5 Oz Cascade Hops ( For flavor, Boiled 15 minutes)
                  0.5 Oz Cascade hops (for aroma, Boiled 2 minutes)

                  Other
                  1.0 Tsp Irish moss, (Rehydrated and added for fining added for last 15

                  Yeast 2 - 6 Gram packets of Muntons Dry yeast. (Rehydrated and started in a
                  Procedure Wort cooled to 85 F, aerated by stirring, and pitched the yeast starter at 85F.

                  Not So Pale Ale
                  Category Pale Ale
                  Recipe Type All Grain

                  Fermentables
                  8 lb Munton & Fison 2-row pale malt
                  2 oz U. S. Chocolate malt

                  Hops
                  1 oz Northern Brewer pellets (60 min. boil)
                  .5 oz Willamette flowers (30 min. boil)
                  .5 oz Herrsbrucker plug (15 min. boil)
                  .5 oz Herrsbrucker plug (add at end of the boil; steep 15 min.)
                  .5 oz Herrsbrucker plug (dry hops, last 5 days in secondary)

                  Other
                  .5 tsp Irish Moss

                  Yeast WYeast 1098 (Whitbread)
                  Procedure Infusion mash for 75 minutes at 150-155 F. 3 days in primary. 11 days in secondary. Finings and dry hops added after day 6.


                  Nuggets Pale Ale
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  1.6 Lbs Light DME
                  0.40000001 Oz 237 Lovibond Crystal DME

                  Hops
                  0.1 Oz Perle hops, 6.6% a/a
                  0.15000001 Oz Nugget hops, 11.7% a/a
                  0.1 Oz Cascade hops, 6.0% a/a

                  Yeast Winsor Ale
                  Procedure Note that crystal dme was for color and is optional. Boil: 60 minutes @ 0 mins: add malts + nugget hops @ 30 mins: add perle hops @ 55 mins: add cascade

                  Number 23
                  Category Pale Ale
                  Recipe Type Extract

                  Fermentables
                  4 lbs plain light malt extract syrup
                  1.1 lbs (750 grams) Maltose

                  Hops
                  2/3 oz Chinook Hops
                  1/3 oz Cascade Hops
                  .5 oz Cascade Hops

                  Yeast Ale Yeast cultured from Sierra Nevada Pale Ale
                  Procedure About a week before, make a starter from 2 bottles of Sierra Nevada Pale Ale. Use about 4 tablespoons of plain light malt extract syrup and a couple of hop pellets. Boil major ingredients, ala Complete Joy of Home Brewing, in 2 gallons of water. (60 minute boil). Add 1/3 ounce Chinook hops at start of boil, 1/3 ounce Chinnook at 30 minutes and 1/3 ounce of Cascade hops in the last two minutes of the boil. Then combine with 3 gallons of ice cold tap water (which was boiled the previous night, and cooled in the freezer) in a 7 gallon carboy. Ferment in primary for a week. Put 1/2 ounce of Cascade pellets in bottom of secondary and rack beer into secondary. Bottle three weeks later.

                  Oktoberfest Ale
                  Category Pale Ale
                  Recipe Type All Grain

                  Fermentables
                  6 lbs Light DME
                  0.5 lbs CaraMunich crystal (or 60L crystal if you can't find CaraMunich)
                  0.5 lbs CaraVienne crystal (or 20L crystal if you can't find CaraVienne)
                  2 oz Roasted barley (optional)

                  Hops
                  4 HBUs Noble hops (Hallertau, Tettnang) for 60 min.
                  4 HBUs Noble hops for 30 min.
                  4 HBUs Noble hops for 15 min.

                  Yeast Wyeast 1056
                  Procedure Steep crushed crystal malt in 1 gallon of hot (160F) water for at least 30 minutes, and strain into boiling kettle.
                  For a full-volume boil, use the hopping schedule shown. For a 1/2-volume boil, double the first two hop additions.

                  Use a neutral ale yeast (e.g. Wyeast 1056), make a starter and ferment cool (65-68F) to minimize esters.

                  After bottling and conditioning, keep it in the fridge near 32F for as long as you can before drinking.

                  Ordinary Bitter
                  Category Pale Ale
                  Recipe Type All Grain
                  .
                  Fermentables
                  5.5 lb pale malt
                  0.5 lbs Maris otter crystal malt 60L
                  0.5 lbs corn sugar

                  Hops
                  1 oz Northern Brewer hops(7% alpha acid) - 60 min
                  0.5 oz East Kent Goldings hops(5.2% alpha acid) - 15min
                  OPTIONAL: dry hop with 0.5 to 1.0 oz of Kent Goldings or Styrian Goldings

                  Yeast Yeast lab YLA01 liquid Australian ale
                  Procedure Single infusion mash 90 minutes a 150 to 151 degrees F. Raise to 168 degrees F for mash out. Sparge with 170 to 175 degree F water. Boil 90 minutes. Burtonize your water. Ferment at 65 to 68 degrees F at least seven days. Rack with priming sugar.
                  Last edited by lockwood1956; 04-07-2008, 03:27 PM.
                  N.G.W.B.J.
                  Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                  Wine, mead and beer maker

                  Comment


                  • #10
                    Pale After Math Ale
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    6.6 lbs American classic light extract
                    1 lbs crystal malt
                    2 lbs British pale malt

                    Hops
                    3 oz Fuggles leaf hops
                    1 oz Cascade leaf hops

                    Other
                    2 tsp gypsum
                    .5 tsp Irish moss

                    Yeast 1 pack MEV high-temperature British ale yeast
                    Procedure Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding extract and boiling hops; the hops were added in stages, 1 ounce at 50 minutes, 1 ounce at 30 minutes, and 1 ounceat 20 minutes. The Cascade hops were sprinkled in over the last 10minutes of the boil.


                    Pale Ale
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    7-8 lbs English 2-row malt
                    1/2-1 lbs crystal malt

                    Hops
                    3 oz Fuggles hops (boil)
                    .75 oz Hallertauer hops (finish)

                    Yeast ale yeast
                    Procedure You'll get good yield and lots of flavor from English malt and a 1-stage 150 degree mash. In the boil, I added the finishing hops in increments: 1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4 ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any boiling hops will do, I usually mix Northern Brewer with Fuggles or Goldings (just make sure you get .12-.15 alpha) Conversion will probably only take 60 minutes rather than 90. Depending on when you stop the mash your gravity may vary as high as 1.050. That's a lot of body!


                    Pale Ale
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    5 lbs pale malt
                    1 lbs crystal malt
                    3.5 lbs pale dry extract
                    1-1/3 lbs light brown sugar

                    Hops
                    1 oz Willamette hops (boil)
                    1.5 oz Hallertauer hops
                    1 oz Clusters hops pellets

                    Other
                    1 tsp gypsum
                    1 tsp Irish moss

                    Yeast Red Star ale yeast
                    Procedure Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree water; this should give initial heat of 155 degrees (pH 5.0). Maintain temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract and brown sugar. Boil with Willamette hops. After 15 minutes add Hallertauer and Irish moss. Dry hop with clusters and steep. When cool, add wort to carboy and pitch yeast.
                    The posted recipe called for 4 pounds of dry extract with 2 cups reserved for priming. This seemed excessive and a good way to get exploding bottles, so we reduced the amount of extract to 3-1/2 pounds and assumed that standard priming techniques would be used, maybe replacing corn sugar with 3/4 to 1 cup of malt extract.

                    Pale Ale
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    9.5 lbs. Klages 2-row
                    1.5 lbs. Crystal 40L
                    1 lb. Cara-Pils
                    1 lb. Red wheat malt
                    2 TBS Dextrin powder in boil

                    Hops
                    1.5 oz. Northern Brewers - 60 min.
                    .5 oz. Cascade - 60 min.
                    .5 oz. Northern Brewers - 30 min.
                    .25 oz. Cascade - 15 min.
                    .75 oz. Cascade - dry hop in primary

                    Other
                    2 tsp gypsum in mash water
                    1 Tsp. Irish Moss in boil
                    .5 oz. Crushed coriander in boil (yeah, yeah)

                    Yeast Wyeast 1056 Chico Ale yeast
                    Procedure 1.4 qts./lb. mash water
                    Protein rest @ 125 deg. - 30 min.
                    Conversion @ 155 deg. - 60 min.
                    Mash-out 170 deg.
                    5.5 gal. sparge water, pH 5.5 w/citric acid
                    Ferment w/Wyeast 1056 Chico Ale yeast - 68 - 70 deg.
                    5 days primary, 12 days secondary, 10 days bottle before drinking.


                    Pale Rye Ale
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    8 lbs pale malt
                    4 lbs rye malt

                    Hops
                    .75 oz Northern Brewer, finish

                    Other
                    .5 oz Centennial 6.6% bittering
                    .5 oz Centennial, finish

                    Yeast Sierra Nevada yeast or Wyeast 1056
                    Procedure Single-step infusion mash or step mash. 90 minute boil.

                    Perle Pale
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    8 lbs Klages malt
                    1 lbs flaked barley
                    .5 lbs toasted Klages malt
                    .5 lbs Cara-pils malt

                    Hops
                    1.5 oz Perle hops (boil)
                    .5 oz Willamette hops (finish)

                    Other
                    1 tsp gypsum
                    .5 tsp Irish moss

                    Yeast 14 grams Muntona ale yeast
                    Procedure The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10 minutes. The mash was done using Papazian's temperature-controlled method. The Willamette hops are added after the boil, while chilling with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100 degree water.

                    Pete's Wicked Ale
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    2 cans Unhopped light Extract
                    1 lb Crystal Malt

                    Hops
                    1 oz. bullion hop
                    1 oz. Cascade hops
                    1 oz. Fuggles

                    Yeast Ale Yeast
                    Procedure Put the 1 lb crystal malt in hop bag and put in gallon of cold water. Bring water up to a boil, then remove bag of crystal with strainer and throw away(you made a tea with the cystal). Remove from heat and add 2 cans of Unhopped light extract. Bring back to a boil and add 1 oz bullion simmer for 30 minutes. Then add 1 oz. cascade hop and simmer for another 15 minutes. Then add 1/2 oz Fuggles simmer for 15 minutes. At last minute add other 1/2 oz. of fuggles.

                    Pete's Wicked Clone
                    Category Pale Ale
                    Recipe Type All Grain
                    .
                    Fermentables
                    8-9 lbs pale malt
                    1 lbs crystal malt
                    .25 lbs chocolate malt mash at 155F

                    Hops
                    .5 oz Cascade (60 min boil)
                    .25 oz Chinook (60 min boil)
                    .5 oz Cascade (10 min finish)

                    Yeast Wyeast #1056
                    Procedure Mash malts at 155 F. Add 1/2 ounce Cascade and 1/4 ounce of Chinook for boil. Use 1/2 ounce Cascade to finish.

                    Pete's Wicked Clone
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    8 lbs domestic 2-row
                    1 lbs Dark German
                    8 oz CaraPils
                    6 oz chocolate

                    Hops
                    4.4 aau Fuggles for 60 minutes
                    4.4 aau Fuggles for 30 minutes
                    5.2 aau Kent Goldings for 2 minutes

                    Yeast Wyeast 1098
                    Procedure Mash-in 4 gallons at 57 C (135F) strike heat.
                    Falls to 52C (126F). Protein rest 30 minutes.
                    Raise to 68C (154F),
                    Saccrification 2 hours.
                    No mashout due to brain-cloud. (You should mash out).
                    Sparge with 6 gallons at 75C (167F)
                    Got 7-1/2 ~ 7-3/4 gallons. Gravity is 1046.
                    Extraction = 29.7 points/#/gallon.


                    Boil 90 minutes.

                    Chill to 25C (75F). Pitch yeast.

                    If your extraction rates are routinely below mine, add grain accordingly in your recipe. Just add to the two-row, don't bother to adjust the specialty malts, its just not necessary. My water is fairly soft, and slightly alkaline. I use two tsp gypsum in my mash water. Your mileage, of course, may vary. If you want a 1055 beer, lose 1# of two-row. But I like mine at 1060. FG was 1018. I had to add 1/2 gallon water at bottling to bring volume up to 5 gallons.

                    Pete's Wicked Red Clone
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    .5 lb Roasted Barley
                    .5 lb Munich
                    .5 lb Caramel???
                    1 can of John Bull amber
                    1 can of M&F amber

                    Hops
                    1 oz EKG fresh hops..bittering..@ 60 min to go
                    1 oz Tettnanger hops.aroma @ 10 Min to go

                    Yeast ale yeast
                    Procedure I steeped the grains til the boil and then removed. I added the cans of malt extract and boiled for about 60 min...adding the hops as shown above. I forget the OG and FG (I know the people on here love those figures) but it came out a little over 5% alcohol. After it was done fermenting I put it in the beer ball and primed with a little over a half a cup of corn sugar. I threw out the first cup full of yeasty beer but the rest was awesome

                    Pirate Ale (ARRRRRR!.......sorry couldn't help myself )
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    8 lb British 2-row
                    .5 lb crystal malt
                    .5 lb Wheat Malt
                    .5 lb Golden Brown sugar

                    Hops
                    .75 oz Willamette (60 mins)
                    .50 oz East Kent Goldings (EKG) (60)
                    1 oz EKG leaf hops (60)
                    1 oz EKG leaf hops (30)
                    1 oz EKG leaf hops (5)

                    Yeast Wyeast #1098

                    Potluck Ale
                    Category Pale Ale
                    Recipe Type Partial Mash

                    Fermentables
                    4.5 lbs Klages
                    1.25 lbs 60lv Crystal Malt
                    5.25 lbs Rice
                    1.5 lbs LME (all of my starter wort)
                    1 lb clover honey

                    Hops
                    3 oz Saaz (Only had finishing hops)

                    Other
                    1 Tbs Gypsum
                    .5 tps Irish Moss

                    Yeast 2nd generation American Ale Yeast
                    Procedure I ground up the klages and rice in my grainmill. Used Gypsum in my mash water. Mashed according to standard procedures. Boiled until hot break finished. 1hr Added the 1.5 lbs of LME (would have rather used grain, but this is potluck). Added 1oz Saaz (Why not, mild hop's taste). Put Irish Moss in hot tap water. 30 minutes Added 1oz Saaz 15 minutes Added Irish Moss Added Honey 5 minutes Added 1 oz Saaz Let cool in sink (with hops in wort) for about 45 minutes ~90F Poured in carboy with 2nd generation American Ale yeast. Fermented two weeks, Racked, in new carboy Let sit two weeks, then bottled with standard 3/4's cup corn sugar (boiled in water).

                    Pyle Style Pale Ale
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    5.00 lb American pale malt from Briess
                    4.00 lb English pale malt from Hugh Baird
                    0.75 lb Belgian crystal malt

                    Hops
                    1.00 oz Mt. Hood pellets (a=3.9)
                    1.00 oz Cascade pellets (a=5.1)
                    0.60 oz Cascade leaf hops (a=5.6)

                    Other
                    1.00 tsp Irish moss (added in last 10 minutes of boil)
                    0.75 cup corn sugar for bottling

                    Yeast 1056 Wyeast American Ale yeast dated 6/23/93
                    Procedure Mash water was 9 qts of 168F water poured into a room temperature 48 qt rectangular cooler mash/lauter tun. Doughed in pale malts only. Mash-in temperature was 150F after stabilizing. Mashed at 145-155 (added 1 qt of 180F water when temp dropped to 145F). Conversion complete in one hour. Crystal was added at mash-out. Dumped 20 qts of 180F water into tun and stirred (mashout and batch sparge in one step). Sparge was very slow, nearly stuck twice, so I back flushed the copper manifold to loosen it up (need to adjust my grainmill!). Start of boil, the volume was around 32 qts. Boiled down to 22 qts. at 1.045. Points of extract = (45pts. * 5.5 gal.) / 9.75 lbs. = 25 pts/lb/gal.
                    Hopping schedule:
                    60 min: 0.50 oz MH IBU = 8.3
                    30 0.50 MH 4.5
                    0.50 Cp 5.8
                    10 0.50 Cp 2.5
                    dry 0.60 Cl 1.0 (leave on for 10 days)
                    ----
                    Approximate Total IBU = 22.1 (Balanced beer at 1.045 = 20 IBU)


                    A note about hopping: I was attempting to get most of my IBUs later in the boil to reduce some back of the tongue bitterness. I wanted this to be a hop flavored beer, rather than just have bitterness to balance the malt. On most beers I try for 50-60% of the bitterness at the 60 minute addition, but as you can see, I did not do that here. I achieved my goal I think (see tasting notes).

                    Full fermentation in 12 hours, high krauesen in 36 hours. Dry hops were just thrown on top of beer in secondary.

                    Red Ale
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    6 lb amber syrup (I use Stome Brewery)
                    1 lb crystal malt
                    2 oz roasted barley

                    Hops
                    1.5 oz Cascade hops for bittering (depending on taste)
                    .25 oz Cascade hops for flavor
                    .25 oz Cascade hops for aroma

                    Yeast 115 g dry ale yeast
                    Procedure Steep the speciality malts in 1 1/2 gal water, remove grains, add syrup to liquor, and boil 60 minutes with bittering hops Add flavor hops 10 min before end of boil, add aroma hops end of boil and steep for 5 min Add 3 1/2 gal cold water and pitch at suitable temperature

                    Richard's Red
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    1 lb munich
                    1 lb dark crystal
                    .75 lb cara pils
                    1 lb toasted 2-row
                    .25 lb roast barley
                    3.5 lbs light dry malt extract
                    1.5 oz oak chips

                    Hops
                    1.3 oz olympic hops at boil
                    2/3 oz cascade hops when heat cut

                    Yeast Irish ale yeast
                    Procedure Toast the 2-row grain for 10 minues in an oven preheated at 350 before crushing.
                    Crush all the grain.

                    Put the 4 lbs of grain in a grain bag in 4 gal water. If you must use multiple bages, make sure each bag has it's proportion of munich malt; this is where the enzymes are.

                    Heat the water to 160 and maintain for an hour and a half. Every 10 minutes or so wring out the grain bag, & stir it around. This may be cut to as short as one-half hour if you use an iodine test and it confirms conversion.

                    WRinge out the grain and put it into a collender (sp?), sieve, or strainer over the water. Slowly pour another gallon (or whatever it takes to get to 5 gallons, depending upon how much you boil off, have already boilded, etc.) of 170 degree water through it to wash off remainng sugars.

                    Raise to boil, add hops and extract as usual.

                    Steam the oak chips to sterilie them--i put a bit of water into a pan, and hold them above in a strainer with a lid over it for about 10 minutes.

                    Toss the hops in the fermenter along with the wort,& add the oak as well (i suggest leaving them all in cheesecloth bags). transfer the oak chips to your secondary as well. If you use a keg, toss them in.

                    Richard's Red
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    5 lb 2 row
                    1 lb munich
                    1 lb dark crystal
                    1 lb cara-pils
                    1 lb toasted 2 row

                    Hops
                    1.33 oz olympic hops at boil
                    2/3 oz cascade as power cut

                    Yeast ale yeast
                    Procedure Toast the 2-row grain for 10 minues in an oven preheated at 350 before crushing.
                    Cover crushed grains with 130 degree water,w hich will stabilize at 123. Add boiling water to bring to 158 for another half-hour or until conversion is complete.

                    Toss the hops in the fermenter along with the wort,& add the oak as well (i suggest leaving them all in cheesecloth bags). transfer the oak chips to your secondary as well. If you use a keg, toss them in.

                    Rick's Wicked Summer Ale
                    Category Pale Ale
                    Recipe Type All Grain

                    Fermentables
                    4 lbs. American 2-row pale malt
                    3 lbs American 6-row pale malt (had some sitting around)
                    3 lbs wheat malt
                    .5 cup crystal malt (40L)

                    Hops
                    1 oz cascade pellets (6.3%AAU)
                    .5 oz Tettneng pellets -flavor-(4.5%AAU)

                    Other
                    Grated lemon peel from 2 lemons (do *not* use the bitter white pith)
                    Juice from 2 lemons

                    Yeast Wyeast 1056 500ml starter
                    Procedure Step-mash: Add 2.25 gal of 54degC water to crushed grains and stabilize to 50-51degC for 30 min. Add 1.25 gallons of 93degC water to bring temp to 65degC; hold there for 90 min. Mash out, sparge, etc.
                    Bring wort to a boil and add Cascade hops. After 30 min, add 1/2 ounce tettnang hops, lemon peel, and lemon juice. Boil for another 30 min or so until volume is about 6 gallons. Chill wort, put into fermenter, let trub settle out for a few hours, transfer clear wort to a sanitized glass carboy, and pitch yeast.

                    OG= 1.052 (for a lighter beer, bring volume to six gallons)

                    When bottling, add 3/4 cup corn sugar and juice and zest from 2 lemons.

                    Rocky Raccoon Ale
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    1 can M&F light malt extract (unhopped)
                    3 lbs clover honey
                    1/3 cup clover honey (priming)

                    Hops
                    2 oz Williamette hops (5.0 AAU's)

                    Yeast Wyeast London liquid ale yeast
                    Procedure The malt extract, honey, and 1 oz. of the hops were boiled in 3 gallons of water for 1 hour; the remainder of the hops were then added and steeped for 15 minutes. The wort was passed through a strainer into a plastic primary and diluted to 5 gallons. After reaching room temperature, the yeast was added. The intial SG was equal to 1.040. After 6 days in the primary (60-65 F) and 10 days in a glass secondary fermentor (60-65 F) the final SG was equal to 1.000 (Ed: ???, 1.010??). The beer was then primed with honey and bottled.

                    Roger's Real Ale
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    3 kg Light dry Malt (hold back 1.5 cups for priming)
                    2.5 cups crystal malt

                    Hops
                    50 grams cascade hop pellets (boiling)
                    17 grams Willamette hop pellets (finishing)

                    Other
                    2.5 tsp Burton water salts
                    1 tsp Irish Moss

                    Yeast 2 pkgs Nottingham English Ale Yeast
                    Procedure Bring cracked crystal malt just to the boil in approx. 2 litres of water. Strain this "tea" into your boiling pot, discarding the grains. Stir the dry malt into about 2 litres cold water to dissolve. Mix the dissolved malt, Cascade hops, and Burton water salts into the "crystal malt tea". Boil for 1 hour. In the last 15 minutes of the boil, add the Irish moss. In the last 5 minutes, add the Willamette hops. Transfer immediately (through a strainer) into your primary fermentor containing 2-3 gallons of cold water. Top up with cold water to 23L (5 gal) mark. Check the temperature and pitch yeast when ready (68-70F, 20-23C). Ferment at about 68F until the foam subsides, usually 3-4 days. Rack to a secondary fermentor. Check the gravity in about 1 week. When the readings are stable for 2-3 days, you are ready to bottle. Mix the 1 1/2 cups dry malt in 1 1/2 cups cold water. Bring to a boil, then stir into the beer as you rack it into another container just prior to bottling. Bottle and leave to condition at room temperature for 1-2 weeks, then store in a dark cool place for a few more weeks, or until it tastes right to you.

                    Rusty Cream Ale
                    Category Pale Ale
                    Recipe Type Extract

                    Fermentables
                    2 lbs pale malt
                    1 lbs flaked corn
                    1 lbs crystal malt (about 50 l)
                    4 lbs Alexanders Pale Malt

                    Hops
                    1 oz Tettanger Hops (3.8%) (boil @ 45 min)
                    1 oz Liberty Hops (3.2%) (half and half boil/finish)

                    Yeast Whitbread ale yeast
                    Procedure It appears that the Whitbread yeast that I used was really atteuntuave. The % alcohol/vol is around 6.5. The preliminary tastes puts it nice, smooth, a bit thin (its' been ageing about 2 weeks). It should have some character in about 1-2 months.
                    Last edited by lockwood1956; 04-07-2008, 03:31 PM.
                    N.G.W.B.J.
                    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                    Wine, mead and beer maker

                    Comment


                    • #11
                      Sierra Nevada Clone
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      6.6 lbs light unhopped malt extract

                      Hops
                      1 oz. Perles (boil) 8.5 alpha
                      .5 oz. Cascade 4.6(?) alpha (15 min. remaining)
                      .5 oz. Cascade 4.6(?) alpha (5 min.)

                      Yeast Wyeast 1056
                      Procedure Specialties steeped 1 hour at 155-160 deg. F (68-71 deg. C). 1 hour boil. The %AA of the Perles is higher than Tony's recipe. His calls for 6.5% The %AA of the Cascades were lower (his, 6.3%).

                      Sierra Nevada Pale Ale
                      Category Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      9 lbs U.S. 2--row pale malt
                      .5 lbs crystal malt (60L)
                      .25 to cara-pils malt

                      Hops
                      1 oz Perle (alpha 6.5)
                      .5 oz Cascade (alpha 6.3) (15 minute boil)
                      .5 oz Cascade (steep at end of boil)

                      Yeast Wyeast "American Ale" yeast
                      Procedure Mash at starch conversion temperature of 153/5 degrees F. Hop according to schedule above. This recipe assumes 75% extract efficiency. Chill and pitch.

                      Sierra Pale Ale
                      Category Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      8 lbs. Great Western domestic 2-row malt
                      .75 lb. 50L crystal malt
                      .5 lb. CaraPils malt

                      Hops
                      1 oz. 8.3 AAU whole Perle hops (75 min. boil)
                      .5 oz. 6.0 AAU whole Cascade hops (15 min. boil) (Total IBU is about 33)
                      1 oz. whole Cascade hops (steep while cooling)

                      Yeast 1 pint starter Wyeast #1056 (Chico)
                      Procedure 1 1/2 tsp gypsum (my water is rather soft) in mash. Lactic acid added to sparge water for pH 5.7.
                      122 degree protein rest for 30 min (I know I could have skipped this, but I have never used this malt before), 155 degree saccharification rest for 60 min., mash out at 168 degrees for 10 min. Sparge, boil, pitch, etc.etc. My pre-boil yield is about .033 pts/gal/lb, but since I whirlpool and settle the wort after chilling, then rack off from the trub, my yield drops to about .027 due to the amount of wort left behind in the kettle.

                      Simple Recipe
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      4 kg white sugar,(corn if preferred)
                      2 cans (1.13kg) Brewmix malt
                      1 can doric malt

                      Hops
                      various types of hop pellets to taste.

                      Yeast
                      Procedure I start with half a preserving kettle of water and when that is boiling I dissolve the sugar therein. If I don't forget, I usually add the hops first. Next I pour in the three cans of malt stirring as I do so. When this mix is about to return to a boil I shut off the heat. I then put the mix in a clean hard finish, plastic garbage pail (I thought that might get to some of you.), and add sufficient water to make the 14 doz. bottles.
                      The whole thing is then set on a wooden case about a foot high with a light bulb under it. (40watts) I then cover the lot with a heavy quilt and leave it alone for 7 or 8 days. After that I check with the Hydrometer to see if the SP is up to about 1.0. If it is I bottle it using a plastic syphon.

                      I prefer not to drink any of this for at least a month, preferably longer, but then I have about 45 doz. bottles at my disposal. There is a certain amount of sediment in the bottles but if you pour carefully it comes out crystal clear. There is no taste to the sediment anyway and I have drank it straight out of the bottle on occasion. Cheers.

                      Six Cooks Ale
                      Category Pale Ale
                      Recipe Type Extract
                      Fermentables
                      10 lbs English pale malt (DME) extract
                      1.5 cups corn sugar (priming)

                      Hops
                      4 oz Cascade hops pellets (boil)
                      2 oz Hallertauer hops pellets (finish)

                      Other
                      4 tsp gypsum

                      Yeast 2 packs Edme ale yeast
                      Procedure This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4 teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer hops in last 1 minute of boil. Strain wort into large vessel containing additional 7 gallons of water (we used a 55 gallon trash can). Allow wort to cool and siphon into 5-gallon carboys. Add yeast. Caveat Brewor: Trash cans are generally not food-grade plastic, digest wisdom calls for avoiding non-food-grade plastic. Brewer discretion is advised.

                      Snail Trail Pale Ale
                      Category Pale Ale
                      Recipe Type All Grain
                      I've been busy trying to make the perfect IPA. Here's my latest recipe.
                      Fermentables
                      9 lbs Pale Malt
                      .75 lbs Crystal Malt
                      .5 lbs Carapils Malt

                      Hops
                      1.5 oz (4.9%) Kent Goldings (60 Minutes)
                      1.5 oz (4.9%) Kent Goldings (15 Minutes)
                      .25 oz Kent Goldings (dry)

                      Other
                      1 tsp Irish Moss (15 Minutes)
                      2 tsp Gypsum
                      2 oz Oak Chips

                      Yeast Wyeast 1059 American Ale
                      Procedure Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter.
                      Dry hop in the secondary fermenter. The beer will clear in the bottle


                      Special Bitter #9
                      Category Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      7 lbs 2-row pale malt
                      1 lbs crystal malt (60 L.)
                      .5 lbs wheat malt
                      1 oz black patent malt

                      Hops
                      1 oz Centennial hops (10.9% alpha)

                      Yeast Wyeast 1028
                      Procedure Mash in: 12 qt. @ 140F
                      Mash: 60 min. @ 150-156 F pH 5.2
                      Mash out: 15 min. @ 170F
                      Sparge: 5 gal. acidified to pH 5.8 w/lactic acid. Boil: 90 minutes Hops: 1 addition, 45 min. from end.
                      I used the theoretical values in Miller's CHoHB, and the SG points avail- able from the grain bill were 290. Multiply 58 by 5 and be amazed as I was! Yes, I got 100% of theoretical extraction, and only sparged 5 gal.! How? I'll describe my sparge procedure this time, because I believe herein lies the key.

                      For lautering, I use the bucket in bucket tun. I'd suspect that it's the same as many other brewers use. It isn't insulated, or anything fancy. Sparge water was acidified with lactic acid ala Miller. Here's the difference. I recirculated the initial runoff for the equivalent of 6 gal. Then I began the sparge with 1/2 of the water heated to 170F and recirculated it once. I finished up with the last 2.5 gal., which was also recirculated once. Total sparge time was about 2.5 hours. The sparge was a good bit longer than usual, but those results!!! The runoff was reheated between recirculations, BTW. The last runnings had no preceivable tannic taste.

                      Striped Cat I.P.A
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      6 lbs pale dry extract
                      1 lbs amber dry extract
                      1 lbs crystal malt
                      .75 lbs toasted pale malt
                      .25 lbs pale malt
                      .5 cup corn sugar for priming

                      Hops
                      1 oz Bullion hops (8.2 alpha)
                      .5 oz Brewers Gold hops (7.5 alpha)
                      1 oz Cascade hops (4.2 alpha)

                      Other
                      2 tsp. gypsum
                      .25 tsp. irish moss

                      Yeast 1 pack Wyeast #1098
                      Procedure Procedure is that described by Papazian...steep grains, boil 1 hour (boil Brewers Gold and Bullion). Remove from heat and add the cascades. Cool wort. Pitch yeast.

                      Summer Pale Ale
                      Category Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      8 lbs 2-row pale malt
                      1 lbs Munich malt
                      .5 cup dextrin malt

                      Hops
                      20 grams Nugget leaf hops (14 alpha)
                      15 grams Brambling leaf hops

                      Other
                      1 tsp gypsum
                      1/4 tsp Irish moss

                      Yeast 1 pack Edme ale yeast
                      Procedure Use the standard temperature-controlled mash procedure described in Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152 degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180 degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10 minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool wort and pitch.

                      Taken Liberties Ale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      .5 lbs crystal malt (60L)
                      1 cup English 2--row pale malt
                      7 lbs light Munton & Fison dry malt extract
                      .5 cup corn sugar (priming)

                      Hops
                      .5 oz Galena pellets (12% alpha)
                      1 oz Cascade pellets (5.5% alpha)
                      1 oz Cascade pellets

                      Other
                      .5 oz Irish moss

                      Yeast Wyeast American ale #1056
                      Procedure Cracked grains and steeped in 2 (U.S.) quarts 150-155F water for 45 minutes. Collected runoff and sparged with an additional 1--1/2 gallons 170F water. Added to brew kettle with enough additional water to make 5- -1/2 gallons. Dissolved extract and boiled 65 minutes, adding hops and Irish Moss as shown. Chilled with an immersion chiller down to 70F. Racked off break and pitched onto dregs of the secondary of a previous batch, a la Father Barleywine. Active fermentation in under 12 hours. O.G. = 1.056; IBU = approximately 33 (not counting the dry hopping which would have added a point or two). Single-stage blowoff fermentation in the low 70's. Primary was 4 days, after which I attached a fermentation lock and dumped in the dry-hopping hops. After another 19 days of secondary, I racked to a Cornelius keg primed with 1/2 cup of corn sugar. After waiting a week or so, I tapped, keeping 20 psi on the keg at all other times.

                      Taking Liberty Ale
                      Category Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      14 lbs Klages
                      4 oz 40L Crystal Malt
                      4 oz 90L Crystal Malt

                      Hops
                      .5 oz Chinook (12%)
                      1 oz Cascade (5.5%)
                      2 oz Cascade (5.5%)

                      Other
                      1 tsp Irish moss
                      .75 cup corn sugar to prime

                      Yeast Wyeast 1056 American ale
                      Procedure Mash all grains for 90 minutes at 150F, adjust PH as needed. Mashed off at 170F, sparged with 170F water. This has a total BU of 43.7. If you don't reach around 1.060, adjust the dry hopping accordingly.

                      TGIF Pale Ale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      6 lbs Light Dry Malt Extract
                      1 lb Crystal Malt 40L

                      Hops
                      .5 oz Northern Brewer Hops 60 min. (pellets)
                      .5 oz Northern Brewer Hops 30 min. (pellets)
                      .5 oz Cascade Hops 10 min. (plug or whole)
                      .5 oz Cascade Hops dry (plug or whole)

                      Other
                      1 tsp Irsh Moss 30 min.

                      Yeast 1 pkg Whitbread dry yeast

                      The Drive Pale Ale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      6.6 lb light, unhopped malt extract
                      5 lb light dry malt extract
                      2 cup corn sugar
                      .75 cup medium crystal malt
                      1/4 cup black patent malt

                      Hops
                      3.75 oz Cascade hops pellets (4.4 alpha)
                      1.5 oz Willamette hops pellets (4.0 alpha)

                      Yeast Whitbread ale yeast
                      Procedure This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep grains in a mesh bag until water reaches boiling. Remove grains. Follow standard extract brewing process, adding extract and Cascade hops. I boiled the wort in an 8-gallon pot and added 4 gallons of cold water. Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open container for 4 days, then racked to glass carboys for 24 days.

                      This Pete's Wicked Red Ale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      2.5 oz roast barley
                      8.0 oz crystal malt (20 L)
                      5 lb Canadiana light malt extract
                      1 lb Edme light dried malt extract

                      Hops
                      28 g Northern Brewer pellet hops (aa 10%)
                      26 g Styrian Goldings pellet hops (aa 8.5%)
                      7 g Willimette leaf hops
                      7 g Cascade leaf hops

                      Other
                      2 oz 100% dextrine
                      1 tsp gypsum
                      3/8 tsp Irish Moss

                      Yeast 10 g (2 pkgs) Nottingham English Ale dried yeast
                      Procedure Steep grains in 3 qts H2O at 150 deg F, 45 min, then sparge with 170 deg H2O.
                      Boil (60 minutes) with extracts, dextrine, gypsum, Northern Brewer and Styrian Goldings. Add Willamette, Cascade, and Irish moss in last 12 minutes of boil. Pitch 10 g (2 pkgs) Nottingham English Ale dried yeast (hydrated warm H2O). Dry hop in secondary with 28 g Cascade pellet hops.

                      Primary fermentation 5 days at 20 deg C (68 F), secondary 20 days at 18 deg C. OG 1032, FG 1005 (3.75 % alc by wt), est bitterness 57 IBU, est colour 15 SRM

                      Three Hour Tour Ginger Pale Ale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      8 lbs. Alexander's Pale Malt Extract
                      .5 lb. crystal malt
                      .25 lb. toasted malt
                      1 1/4 cup pale dried malt extract (priming)

                      Hops
                      1 1/2 oz. Northern Brewer hops - 6.4%
                      .5 oz. Cascade hops - 5.9% (finishing)
                      .5 oz. Cascade hops - 5.9% (dry)

                      Other
                      .75 oz. fresh grated ginger
                      .5 tsp. Irish moss

                      Yeast pkg. Wyeast 1056 - American Ale Yeast
                      Procedure Put on Axis: Bold as Love by Jimi Hendrix. Steep crushed grains in muslin bag. When water boils, add malt extract and Northern Brewer hops. After 45 minutes, add Irish moss and ginger. Add Cascade hops during final two minutes of boil. Allow to steep for few minutes, cool wort in Scottie's Patented Wort Chillin' Device. Sparge into fermenter. Pitch yeast when cool. Ferment for about 1 week in primary and rack to secondary fermenter. Dry hop with 1/2 oz. Cascades Allow to sit for 1-2 weeks. Prime with DME dissolved in 1 pint of water. Bottle and enjoy!

                      Too Much Head
                      Category Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      8 lb 2 row Klages malt
                      1 lb 20 L Crystal
                      .5 lb Cara-pils
                      .5 lb Malted Wheat

                      Hops
                      .5 oz Perle hops (60 min)
                      .5 oz Perle hops (30 min)
                      1.5 oz Cascade hops (30 min)
                      1 oz Cascade hops (2 min)
                      1.5 oz Cascade hops (dry)

                      Other
                      RO water with 2 tsp Gypsum/5 gal, 1/2 tsp Epsom salts/5 gal, 1/4 tsp NaCl/5 =
                      .25 tsp powdered Irish Moss (10 min)

                      Yeast Yeast Labs American Ale Yeast (16 oz starter)
                      Procedure Protein rest 30 min @ 122=B0F
                      Mash 154=B0F to conversion
                      Mashout at 175=B0F and sparge at 170=B0F
                      Boil for 60 min.

                      Too Sweet Ale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      .5 lbs crystal malt
                      3.3 lbs unhopped amber extract
                      3.3 lbs unhopped light extract

                      Hops
                      1.5 oz Northern Brewers hops (boil)
                      .25 oz Cascade hops (finish)

                      Yeast Whitbread ale yeast

                      Too Sweet Clone
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      3.3 lbs M&F Unhopped Amber Extract (boil 30 mins)
                      3.3 lbs M&F Unhopped Light Extract (boil 30 mins)
                      .5 lbs Crystal Malt 60L

                      Hops
                      1 oz Northern Brewers Plugs (boil 30 mins)
                      .5 oz Northern Brewers Plugs (boil 20 mins)
                      .25 oz Cascade Pellets (boil 10 mins)
                      .25 oz Cascade Pellets (boil 0 mins, let sit for 20 mins)

                      Other
                      .25 tsp Irish Moss (boil 10 mins)

                      Yeast M&F Dry Ale yeast
                      Procedure Add Crystal malt to 1 1/2 galls of cold water and bring to a boil. Remove Crystal malt, add extract and 1 oz of Northern Brewers Hops. Boil for 30 mins adding 1/2 oz of Norther Brewers Hops at 20 mins, 1/4 oz of Cascade Hops at 10 minutes, Irish Moss at 10 minutes, and 1/4 oz of Cascade Hops at the end of the boil. Remove heat and let sit for 20 minutes. Strain into primary fermenter. Add 3 1/2 galls of cold water. Cool using a submersion Wort Chiller to 70 degrees (f). Add yeast. Ferment at room temperature. After one week in primary, transfer to secondary fermenter and let sit at room temperature for one week. Transfer to bottling bucket, add 1 pint of boiled water with 3/4 cup of corn sugar for bottling. Bottle and wait.

                      Triple Double IPA
                      Category India Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      8.0 Lbs American 2Row Pale Malt
                      10.0 Oz 75L Crystal Malt
                      8.0 Oz Willamette Hops

                      Yeast Whitelabs Irish Ale Pitchable Liquid Yeast
                      Procedure Mash : Single Step Infusion, bring 10 Qts water to 160 & add grain. Hold at 146-152 for 2 hours. Rest at 168 Degrees for 5 minutes. Sparge: 4.5 Gallons of 168 Degree water for 45-90Minutes. Boil: Boil wort for 90 minutes. After 1st 30 minutes add 6 oz Willamette hops. Add 2 oz Willamette hops at last 5 minutes of boil

                      Tyrant Ale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      6.6 lb amber LME (I used Northwestern)
                      1.0 lb amber DME
                      1.0 lb amber crystal malt
                      0.5 lb chocolate malt
                      0.75 cup corn sugar for priming

                      Hops
                      1.25 oz Brewers Gold Hops - boiling (60+ min)
                      1.00 oz Willamette Hops - aroma (end of boil)
                      0.50 oz Willamette Hops - dry

                      Other
                      1 tsp gypsum
                      1 tsp Irish Moss

                      Yeast Liquid Ale Yeast (I used William's English Brewery Ale)
                      Procedure Add gypsum to 2 gal water, and steep grains @150 deg F for 30 min). Add boiling and aroma hops at appropriate times; add Irish Moss whenever you think it's the right time (I've noticed widely varing opinions on this, and I think they're all right) After about a week, transfer to secondary fermenter and add dry hops - prime and bottle after another 2 or 3 weeks.

                      Three X Autumn Ale
                      Category Bitter Ale
                      Recipe Type All Grain

                      Fermentables
                      6.0 Lbs 2 Row (1lb toasted)
                      2.0 Lbs Munich
                      8.0 Oz Cara-Pils

                      Hops
                      2.0 Oz Nugget (aroma)
                      0.5 Pints Northern Brewer (boil)

                      Other
                      0.25 Tsp Irish Moss

                      Yeast White Labs WLP001 California Ale yeast
                      Procedure Toasted 1 lb of 2 row @ 450 for 15 minutes. Single step mash 155 for 2 hours. Sparge to collect 6 gallons. boil to 5 gallons.Cool. Rack.

                      Weets Best Bitter
                      Category Pale Ale
                      Recipe Type All Grain

                      Fermentables
                      12 lbs of pale malt. Marris Otter if possible.

                      Hops
                      1 oz Target hops (boil 60 minutes)
                      1.5 oz East Kent Goldings or Mount Hood (boil 30 minutes)
                      0.5 oz East Kent Goldings or Mount Hood added after boil has finished for a ten minute hot

                      Yeast would be fine in my case a pet yeast strain from a local brewery
                      Procedure Mash at 150 F for 90 minutes. Sparge with 5 gallons at 180 F. Boil for 60 minutes. Cool to 70 F and pitch an ale yeast.

                      Winters Tavern Pale
                      Category Pale Ale
                      Recipe Type Extract

                      Fermentables
                      8 lbs Alexanders pale malt extract
                      .25 lbs Crystal 40L (light)
                      .25 lbs Crystal 80L (medium)

                      Hops
                      .5 oz Chinook (12%)
                      1 oz Cascade (5.5%)
                      1 to Cascade - Dry-hopped

                      Other
                      .75 cup corn sugar to prime

                      Yeast Wyeast #1056 American Ale Yeast
                      Procedure Let the initial primary fermentation go for a couple of days, I usually dump the wort into a plastic bucket filled with cold water and get just about the right temp as well as a great cold break. I let this sit for about an hour and rack to a 5 gallon carboy (to get rid of all the trub) and then pitch my starter and relax...
                      After primary rack (without splashing!) to a secondary and add dry-hops. You can either use a hop bag or just throw them in. I have not had any trouble siphoning off for bottling with that little orange plug they give you with the racking tube. Let this go 1-2 weeks at about 65-68 degrees. Bottle.

                      It should be drinkable after a week or two, but if you can hold out for 4-6 you will have a magnificent brew...

                      Use a yeast starter for best results!
                      Last edited by lockwood1956; 06-07-2008, 06:00 PM.
                      N.G.W.B.J.
                      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                      Wine, mead and beer maker

                      Comment


                      • #12
                        Fruit Beer Recipes

                        Apples in the Snow
                        Category Fruit Beers
                        Recipe Type Extract .
                        Fermentables
                        6.6 lbs John Bull light malt extract (or other brand)
                        1 lbs corn sugar
                        .75 cup corn sugar (priming)

                        Hops
                        2 oz Hallertauer hops (boil)
                        .5 oz Hallertauer hops (finish)

                        Other
                        12 lbs apples (9 pounds Granny Smith

                        Yeast 2 packs Edme ale yeast
                        Procedure Cut apples into 8-10 slices. Put 1-1/2 gallons water into pot, add boiling hops and bring to boil. Add extract and corn sugar. Boil 40 minutes. Add finishing hops and apples. Steep 15 minutes. Pour wort into 3-1/2 gallons cold water. Push apples to one side and pitch yeast. Ferment 3 weeks.

                        Basic Fruit Beer
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        4-pound can Alexanders pale malt extract
                        .5 lbs light dry extract

                        Hops
                        10 HBU hops

                        Other
                        .25 tsp Irish moss
                        2 gallons fruit juice (such as apple or raspberry)

                        Yeast yeast

                        Batch #14 Raspberry
                        Category Fruit Beers
                        Recipe Type Extract !

                        Fermentables
                        5.5 lbs dry light malt extract

                        Hops
                        1 1/3 oz willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
                        1/3 oz willamette hop pellets 10 minutes
                        1/3 oz willamette hops 5 minutes

                        Other
                        1 can (96 oz) raspberry wine base
                        .25 teaspoon Irish moss

                        Yeast 1 package wyeast Belgian ale yeast
                        Procedure Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.

                        Berry Strawberry Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        1 lbs cyrstel malt 30L
                        3 lbs amber malt syrup
                        3 lbs light malt syrup
                        1 lbs extra-light dry malt
                        5 quarts Strawberries cleaned and mashed
                        .75 c corn sugar

                        Hops
                        1 oz Pride of Ringwood (boil 45min)
                        0.5 oz saaz (boil 15min)
                        0.5 oz saaz (boil 1min)

                        Other
                        1 tablespoon fruit pectin

                        Yeast 1 package Whitbread dry yeast
                        Procedure Crush grain and bring to 170degs. Remove grain and boil etc.
                        After boil is completed turn down heat and add strawberries. Try to keep wort at 160degs for 15min. Pour entire contents of pot into primary after cooling.

                        Ferment in primary for 5 days. Then rack to secondary and add the fruit pectin. Let rest for three weeks . After that if you can, drop the temp. of the beer to 35degs for 1 week. If this is done then you need to add about a teaspoon of yeast when racking to bottleing pail. Let the beer rest in bottles for at least 3 weeks. The longer the better.

                        Billy Bob's Blueberry Bitter
                        Category Fruit Beers
                        Recipe Type All Grain

                        Fermentables
                        9 lbs English Pale 2-row
                        10 lbs fresh blueberries

                        Hops
                        1.5 oz Cascade hops for 60 minutes
                        0.5 oz Cascade hops for 30 minutes
                        1.0 oz Kent Goldings hops for 1 minute

                        Other
                        1 tsp. gypsum added to mash
                        2 tsp. Irish Moss added 30 minutes prior to end of boil

                        Yeast Wyeast American Ale yeast -- no starter
                        Procedure Mashed in single infusion. Starch conversion around 156F for 60 minutes. Mash out at 168F for five. Sparge water @ 170F. Exact amount of sparge water unknown; I simply sparger until desired yield was reached.
                        The blueberries were crushed prior to adding to wort. They were added to wort after the end of boil, when temperature of wort was lower than 180F. The blueberries were allowed to sit in hot wort for 15 minutes. The wort was then chilled with an immersion chiller. Then, the whole shebang (fruit, hops, and all) were poured into a plastic fermenter for primary fermentation. Primary done for seven days, following which the beer was racked off of the gunk into glass. I think I left it in the glass for two days; fermentation was pretty much complete. Oh -- a tsp. of polyclar added 24 hours prior to bottling.

                        Blackberry Peach Lager
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        4 lbs. Laaglander extra light dried malt extract
                        2.5 lbs. clover honey
                        2 lbs. frozen blackberries (in retrospect, I would probably go w/ 2.5 - 3 lbs.)
                        3 lbs. fresh peaches (peeled, pitted & lightly mashed)

                        Hops
                        1.5 oz. Cascade hops (boiling)
                        .75 oz. Cascade hops (finishing -- final 4 minutes)

                        Yeast 1 pkg. Yeast Lab European Lager yeast
                        Procedure Extracts, honey, and boiling hops to 1.5 gal boiling water; 1 hour boil. TURN OFF HEAT, allow wort to cool for a minutes (ideally to temps between 160 &180F), and add fruit, juice and all. Allow to steep. covered, for about 15 minutes; add finishing hops for final few minutes. Pour, unsparged, into 3 gal. cold water in primary fermenter. Pitch yeast when cool; O.G. 1.052 After 3-6 days fermentaion, rack beer into secondary fermenter. (I had big problems w/ this step due to chunks of fruit clogging up my siphon, and ended up losing like 1/2 a gallon of beer. Renee suggested this solution: a nylon stocking as a filter -- leave it to a gal, huh?) Then ya bottle the stuff. F.G. 1.018 . Pretty good after 12 days, better after 3 weeks, delicious after a month.

                        Blackberry Stout
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        1 can Mount Mellick Famous Irish Stout extract
                        3 lbs M&F dark dry malt extract
                        4 lbs frozen blackberries
                        1 lbs dark crystal malt
                        .5 lbs black patent malt
                        .5 lbs roasted barley

                        Hops
                        1.5 oz Hallertauer hops
                        .5 oz Fuggles hops

                        Yeast ale yeast
                        Procedure Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries.

                        Blackberry 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

                        Blueberry Ale
                        Category Fruit Beers
                        Recipe Type Extract


                        Fermentables
                        7 lbs British amber extract
                        1.5 lbs crystal malt
                        2 lbs fresh frozen blueberries

                        Hops
                        2 oz Northern Brewer hops (boil)
                        1 oz Fuggles hops (finish)

                        Yeast Whitbread ale yeast
                        Procedure Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.

                        Brown and Blue Ale
                        Category Fruit Beers
                        Recipe Type All Grain

                        Fermentables
                        6--1/2 lbs pale malt
                        .5 lbs wheat malt
                        .75 lbs crystal malt (80L)
                        4 oz black patent malt (uncracked)
                        2 oz roasted barley (uncracked)
                        5 lbs fresh blueberries

                        Hops
                        1 oz Goldings (4.9% alpha)
                        .5 oz Fuggles (4.5% alpha)

                        Yeast Wyeast #1084 (Irish ale)
                        Procedure Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30 min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and add to primary along with yeast.

                        Cat's Claw Blackberry Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        6 lbs Alexander's Pale extract syrup
                        1 lbs Orange Blossom Honey
                        1 lbs ( 4 cups )Crystal Malt, 10L
                        .25 lbs ( 1 cup ) Victory Malt
                        8 lbs Blackberries
                        2/3 cup Orange Blossom Honey ( for priming )

                        Hops
                        1 oz Cascade Pellets ( bittering - 60 mins )
                        .5 oz Cascade Pellets ( finishing )

                        Yeast 1 pint WYeast #1084 Irish Ale Yeast ( recultured )
                        Procedure Place crushed grain in cold water and steep for 45 minutes at 155 degrees. Sparge into brewpot and bring to a boil. Add extract and bittering hops and boil for 50 minutes. During the boil, mash berries through a strainer to extract the juice. Add honey and boil for 10 more minutes, skimming off any scum that forms. Remove from heat and pour blackberry juice into the hot wort. Stir well and allow to steep for 15 minutes. Cool and pour into primary containing 3 gallons cold (previously boiled) water. Pitch yeast and aerate well. Rack to secondary when vigorous fermentation subsides. When fermentation completes, make a "hop tea" with the finishing hops. Cool, add to bottling bucket along with honey priming solution, and bottle.

                        Charlie Brown Pumpkin Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        7 lbs light dried malt extract
                        1 lbs 40 L Crystal malt
                        2 lbs pale ale malt
                        1 whole pumpkin (10 - 15 lbs)
                        1 tsp pumpkin pie spice
                        .5 cup brown sugar mixed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spece (for priming)

                        Hops
                        2 oz fuggles (90 min)
                        1 oz hallertauer (90 min)
                        .5 oz fuggles (5 min)

                        Other
                        1 tsp ground cinnamon

                        Yeast Wyeast liquid ale yeast in starter
                        Procedure Clean and quarter the pumpkin, bake for 30 minutes at 350 F. Puree the pulp in food processor or blender. The grains and pumpkin were mashed for 90 minutes at 154 F. This thick mess was then strained into the brewpot (a long process!), and then a standard 90 minute boil took place. When done, cooled with a chiller, and WYEAST starter was pitched. Sorry about the WYEAST number, I forgot to record it. I know it was an ale yeast, and most probably a German ale yeast to be specific, but I am not certain. Standard fermentation and bottling, except the spices were added at priming time wiht the priming sugar.

                        Cherry Weiss et cetera
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        3.3 lbs wheat liquid extract (i used M & F)
                        3 lbs light dme (i used wheat)
                        3 cans good quality cherry juice concentrate

                        Hops
                        1 oz. 5% cascade hops

                        Yeast american ale yeast (didn't go with the weiss yeast to reduce those
                        Procedure 3 gal. boil volume.
                        Very rapid fermentation for 4 days, slowed _finally_ and racked to secondary after 8 days, left it 6 more days in carboy, great clarity! once in secondary i added 2tbs. pure vanilla extract for flavor and mostly aroma, and i tbs. cherry essence for aroma (taste was grrrreat, didn't need any more flavor, wanted better aroma).

                        At bottling added 8oz malto-dextrin for better head and mouth feel - was of course very dry...and priming sugar.

                        Cherry-Honey-Weiss
                        Category Fruit Beers
                        Recipe Type All Grain

                        Fermentables
                        6 lbs 2 Row English Pale Malt
                        4 lbs Malted Wheat
                        10--1/2 lbs Cherries
                        1 lbs Honey

                        Hops
                        1 oz Saaz Hops - Boiling
                        .25 oz Saaz Hops - Finishing

                        Other
                        Gypsum for adjusting PH
                        Irish Moss (Clarity)

                        Yeast yeast
                        Procedure I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.

                        Christmas Cranberry Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        1.5 cups crystal malt
                        6.6 lbs Armstrong Amber malt extract

                        Hops
                        2 oz. Hallertauer hops (pellets)

                        Other
                        3 cups fresh cranberries
                        .75 cup corn sugar to prime

                        Yeast ale yeast
                        Procedure Brought 1 gal water to boil with crystal malt, removed crystal malt, Added amber malt, Boiled 45 min., added 1 oz. hops, boiled 15 min., added 1 oz. H-T hops, boiled 2 min.
                        Cooked cranberries separately, added to primary with wort and filled to 5 gal(US).

                        Now, I know boiling fruit releases the pectin, but I couldn't figure a way around the need to both pasteurize the berries and to break the skin. However, I can't detect any negative influences in my beer. By using a two stage fermentation, I was able to siphon off the beer and leave all the fruit pulp behind. The only thing really missing from the beer is a hop aroma - the H-T hops were just too mild for the cranberries....

                        Cranbeery Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        5 lbs pale malt extract syrup
                        1 lbs corn sugar
                        6 lbs cranberries

                        Hops
                        2 oz Hallertauer hops (boil)
                        .5 oz Hallertauer hops (finish)

                        Yeast ale yeast
                        Procedure Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added. Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make 5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment. Bottle after about 1 more week. Age bottles about 2 weeks.

                        Cranberry Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        1 can Munton & Fison extra light unhopped extract
                        .5 lbs 40 L crystal malt
                        .5 lbs barley flakes
                        .5 lbs corn sugar
                        6 12-ounce bags of cranberries, juiced with pulp

                        Hops
                        1 oz Saaz (4.2% alpha) 1 hour boil
                        .75 oz Willamette 1 minute boil

                        Yeast Wyeast 1056 (Chico)
                        Procedure Cranberry juice and pulp were steeped with boiled and slightly cooled water a nd small amount of post-boil (and pre-chill) wort for about 10 minutes, then strained into carboy.
                        Escaped pulp required use of a panty-hose (clean and sanitized) strainer over racking.

                        Cranberry Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        5 lbs light malt extract
                        1 lbs sugar
                        3 lbs pureed frozen Cranberries

                        Hops
                        1--1/4 oz Fuggles (Boiling 30 minutes)
                        .75 oz Fuggles (Finishing 10 minutes)

                        Other
                        .75 cup brown sugar for priming

                        Yeast Munton & Fison Dry Ale yeast
                        Procedure I used a little under 3 pounds of frozen cranberries and pureed them right before adding to the wort right after turning off the heat. Their semi-frozen state brought the boil straight down. I had a strainer over the funnel hole and would let the wort drip through it. Then I would press it a bit with the ladling spoon and scoop it out into a bowl. This took a little while, and some of the wort was left behind in the saturated cranberries (I used hop bags and grain sacks so that there wasn't a lot of other stuff). But I topped it off with some tap water (gasp!) and got a nice two cases out of it.

                        Cranberry Ale
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        3 kg liquid pale malt extract
                        1 kg honey
                        1.2 kg crushed frozen cranberries (steeped 10 min)

                        Hops
                        1.5 oz Hallertauer (~4% AAU) boiling hops (60 min)
                        0.5 oz Hallertauer flavoring hops (5 min)

                        Yeast Wyeast German Ale #1007
                        Procedure Standard 1hr boil with 3 gal wort, cool in ice water, pour into 2.5 gal boiled, cooled water. Add yeast starter, rack after 7 days, bottle after 14 days with 3/4 cup corn sugar.

                        Cranberry Beer
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        6 lbs extra light dry malt extract
                        1 lbs Munich malt
                        3 bags Cranberries

                        Hops
                        1 oz Fuggles boiling
                        1 oz Fuggles as finishing hops

                        Yeast yeast
                        Procedure I thawed the berries and blended with enough water to make a little over 2 quarts of slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid for the final minute or two as I turned off the heat. I bottled after a week.

                        Cranberry Beer
                        Category Fruit Beers
                        Recipe Type Extract

                        Fermentables
                        6 lbs extra light dry malt extract
                        1 lbs Munich malt
                        3 bags Cranberries

                        Hops
                        1 oz Fuggles boiling
                        1 oz Fuggles as finishing hops

                        Yeast yeast
                        Procedure I thawed the berries and blended with enough water to make a little over 2 quarts of slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid for the final minute or two as I turned off the heat. I bottled after a week.

                        Cranberry Wheat
                        Category Fruit Beers
                        Recipe Type All Grain

                        Fermentables
                        9 lbs Schreier 2-row malt
                        9 lbs dWC Wheat malt

                        Hops
                        20 IBU's kettle hops (I used 1.35 oz Perle @ 7.5% alpha)

                        Other
                        12 lbs cranberries

                        Yeast Edme ale yeast
                        Procedure *No* finishing hops (want to taste the cranberries) Mash at 124 F/30 min, 145-50 F/30 min, 158-60 F/30 min.
                        Added 12# of chopped cranberries after krauesen fell. **note, a cheesecloth bag with some sort of weighting would be advisable to **keep the berry pieces from floating up & out of the liquid.

                        Fermented another 2 wks, then secondaried 'til clear & bottled.
                        Last edited by lockwood1956; 04-07-2008, 03:49 PM.
                        N.G.W.B.J.
                        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                        Wine, mead and beer maker

                        Comment


                        • #13
                          Dark as the Night Stout
                          Category Fruit Beers
                          Recipe Type Extract

                          Fermentables
                          8 cans blueberries (or 10 pints fresh
                          .5 lbs roasted barley
                          1/3 lbs black patent malt
                          1 lbs crystal malt
                          6.6 lbs John Bull dark unhopped malt extract
                          .5 cup corn sugar (priming)

                          Hops
                          1.5 oz Fuggles hops (boil)

                          Yeast yeast
                          Procedure Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation.

                          Extract Pumpkin Ale
                          Category Fruit Beers
                          Recipe Type Extract

                          Fermentables
                          6 lbs Northwestern Golden malt extract
                          1 lbs amber malt
                          10 oz pure maple syrup
                          3 lbs sliced up pumpkin (smaller "sweet" pumpkin, not the big

                          Hops
                          1.5 oz Fuggles hops for 60 minutes
                          .5 oz Fuggles finishing hops

                          Other
                          1.5 tsp Nutmeg
                          1.5 tsp Allspice
                          2 tsp Cinnamon
                          1.5 oz fresh grated Ginger root

                          Yeast Wyeast #1056 (American Ale)
                          Procedure Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10 minutes of the boil along with all the spices.
                          Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. I'm going to leave mine in the secondary for two weeks, then bottle-age for another couple of weeks. I really can't wait to taste this one!


                          Feelix the Cat Dark Cherry Lager
                          Category Fruit Beers
                          Recipe Type Extract

                          Fermentables
                          3.3 lbs John Bull dark unhopped malt extract
                          2 lbs Munton & Fison light dry extract
                          .5 cup black patent malt

                          Hops
                          2 oz Cascades hops
                          3-5 lbs pitted chopped cherries
                          .5 oz Hallertauer hops

                          Other
                          2 tbsp gypsum
                          1 tsp salt

                          Yeast yeast
                          Procedure Steep black patent malt in 2 gallons of water bringing to boil. Strain out grain. Add extract and boil with Cascade hops, gypsum, and salt. Boil 60 minutes. Remove from heat. Add finishing hops and cherries. Steep 30 minutes. Strain into fermenter with cold water to make 5 gallons. Pitch yeast.

                          Framboise
                          Category Fruit Beers
                          Recipe Type Extract

                          Fermentables
                          6-7 lbs light malt extract
                          .25 lbs crystal malt
                          2.5 cups raspberry puree
                          10 cups raspberry puree

                          Hops
                          1 oz boiling hops (Hallertauer

                          Yeast yeast
                          Procedure Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree.

                          Framboise
                          Category Fruit Beers
                          Recipe Type All Grain

                          Fermentables
                          7 lbs Lager Malt
                          7 lbs crushed raspberries
                          3 lbs Wheat Flakes

                          Hops
                          1 oz 2 year old Cluster hops that had been baked for 20

                          Yeast WYeast #1056 American Ale Yeast
                          Procedure We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at 130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be extra careful with the sparge because it has the potential to be very slow (although we managed to whip right through in 45 mins.). We boiled the wort for 2 hours, leaving the hops in for the entire boil. Cooled with an immersion chiller to 42 degrees and strained into a carboy. After 8 hours we racked the wort off of the trub and pitched the yeast. We left it in primary for 2 weeks and then racked it into a carboy and added the raspberries.


                          Free Time Raspberry Brew
                          Category Fruit Beers
                          Recipe Type Extract
                          .
                          Fermentables
                          .53 kg Dried malt extract
                          1 kg Plain light malt extract

                          Hops
                          1.5 oz Tettnanger Hops (boiling)
                          .5 oz Tettnanger Hops (finishing, 1 min.)

                          Other
                          .47 kg Dextrose
                          5 cans Welch's Frozen conc. raspberry cocktail (341 ml cans)

                          Yeast 1 pck Coopers Brewery Pure Brewers Yeast
                          Procedure Boil wort for one hour. Sparge into glass carboy, then add raspberry conc. and water. Starting SG: 1.049. Wait. Bottle. Wait. Enjoy. The brew is named "FREE TIME" because it was brewed on Oct. 29, 1994, the end of day-light savings time

                          Fruit Galore
                          Category Fruit Beers
                          Recipe Type All Grain

                          Fermentables
                          10 lbs Klages pale malt
                          .5 lbs amber crystal malt

                          Hops
                          2 oz Cascade(4.9%)

                          Other
                          3 lbs depitted & sliced fruit
                          7 ea oranges and peels diced(didn't remove pith)
                          2 ea lemons and peels diced(didn't remove pith)
                          1 tbsp ground nutmeg
                          3 tsp whole cloves 5 2" sticks cinammon
                          .5 cup fresh grated ginger root

                          Yeast William's English Brewery Ale yeast(from 12ounce starter)
                          Procedure Mash Klages and crystal malt at 158 degrees for 90 minutes. Sparge. Bring wort to a boil and add hops. Boil for 1 hour. Add fruit and spices during final 10 minutes of boil. Cooled to 80 degrees in half-hour and pitched. Racked after 5 days, and noted rocky head from fruit pulp. Added 2 tablespoon dissolved gelatin after 12 days. Bottled after 15 days. NOTE: I forgot the Irish Moss.

                          Great Pumpkin Bitter
                          Category Fruit Beers
                          Recipe Type Extract


                          Fermentables
                          1 can Cooper's bitter hopped malt syrup
                          1.5 lbs M&F dry malt extract
                          .25 lbs black patent malt
                          1 cup Brer Rabbit molasses
                          10 lbs pumpkin mush

                          Hops
                          .5 oz Tettnanger hop pellets (boil 30 minutes)
                          .5 oz Tettnanger hops pellets (finish)
                          .5 cup chopped cilantro

                          Other
                          2 sticks cinnamon
                          2-3 oz fresh grated ginger
                          .5 oz fresh grated ginger

                          Yeast 2 packs Pasteur champagne yeast
                          Procedure Steep black patent malt. Remove grain and add extracts. Boil wort 60 minutes with 2-3 ounces ginger, add boiling hops at 30 minutes. At 10 minutes add cinnamon. In last couple minutes, add finishing hops. Prepare pumpkin while wort is boiling: place pumpkin flesh in blender or food processor and mush. Mix chopped cilantro and 1-2 ounces fresh ginger in with mush. Place pumpkin mush, wort, and water to make 6-1/2 gallons in primary fermenter. Let primary fermentation proceed 1 week. Remove pumpkin mush and strain remaining liquid into 5 gallon carboy. Rack again after 3 weeks. Bottle after another 2 months.

                          Harvey's Blue Beer
                          Category Fruit Beers
                          Recipe Type All Grain

                          Fermentables
                          5.5 lbs Hugh Baird Pale Malt
                          .5 lb Crystal Malt
                          1 lb b Wheat Malt
                          .5 lb Corn Sugar
                          4 Cups Blueberries

                          Hops
                          .5 oz Willamet Hops (boil)
                          .25 oz Saaz Hops (10 minutes)

                          Yeast Yeast of your choice Wyeast 1056 or Coopers Dry is preferred by us
                          Procedure Mash in 9 qts 140 F. water, raise to 152 F and convert for 90 minutes. Mash out 5 minutes at 168 F. Sparge with 5 gal. of 168 F acidified sparge water. Boil 60 min to 90 min or until volume adequately reduced. Mash berries with potato masher in bowl with corn sugar untill a pulpy mess. Add to hot wort when it has cooled to about 180 F and cover and let sit around 20 minutes, then chill as normal (we use an imersion chiller, berry bits could clog a counterflow) and ferment.

                          John's Raspberry Ale
                          Category Fruit Beers
                          Recipe Type Extract

                          Fermentables
                          6 lbs Williams' English Light malt extract
                          .5 lbs crystal malt (unknown Lovibond)
                          4 lbs raspberries

                          Hops
                          2 oz Hallertauer hops (4.0 AA%) (45 minutes)
                          .5 oz Hallertauer hops (4.0 AA%) (5 minutes)

                          Yeast Wyeast liquid yeast (London ale)
                          Procedure Prepare 1 quart starter two nights before. Purchase some fresh raspberries (if possible. Try local farmer's market). Freeze raspberries night before brewing to break down cell walls. Pre-boil some water. Cooled some and freeze some. Prepare wort as usual by steeping crystal malt in 150-160F water while the brew pot water is heating up and sparg into the brewpot. Boil about an hour. Add 2 ounces Hallertau at 15 minutes and another 1/2 ounces at end of boil. At the end of the boil, toss all the raspberries into the brewpot and let sit for fifteen minutes. Wort was pretty cool by then. Toss *everything* into the fermenter. (With the raspberries in there, I figured I couldn't get any S.G. readings, so I didn't try.)

                          Jolly Rancher Beer
                          Category Fruit Beers
                          Recipe Type Extract

                          Fermentables
                          3.3 lbs Liquid Light Malt Extract
                          3.3 lbs Liquid Amber Malt Extract
                          .75 cup priming sugar

                          Hops
                          1.5 oz hallertau hops

                          Other
                          4.0 oz L.D. Carlson Blueberry Extract

                          Yeast Ale yeast packet
                          Procedure Boil 1.5 gal cold water, add all malts and .75oz hopps, at last 10 min, add balance of hopps, and at 5 min add blueberry extract.
                          I piched the yeast at 70 deg. and racked into secondary after 3 - 4 days, and bottled after another 5 days. It is very smooth, and dfoes tast like a grape jolly rancher

                          Michael's Raspberry Ale
                          Category Fruit Beers
                          Recipe Type Extract
                          .
                          Fermentables
                          6.6 lb LightMalt Extract (John Bull unhopped)
                          .5 lb British crystal Malt (cracked)
                          5 each 12oz boxes of frozen Raspberries

                          Hops
                          3 oz Hallertau hop pellets (3.1% Alpha)

                          Other
                          1 tsp Irish Moss

                          Yeast Wyeast 1098 English Ale liquid yeast
                          Procedure Steep cracked crystal malt in your brew pot with 1-2 gals water coming to a boil. Remove crystal at 170 F. Bring to rolling boil and added malt extract. Boil for 15min and then add 2.5oz Hallertau hops in a hop bag. Boil for 45 more minutes and add Irish Moss, 0.5oz Hallertau hops for aroma to hop bag and the frozen Raspberries (previously rinsed and drained). Leave on heat for 5 more minutes. Turn off heat, remove hop bag and let stand for 10 more minutes. Cool, top off to 5 gals and pitch yeast. Be sure to leave the raspberries in the wort during the primary ferment. Transfer to a secondary after 2-3 days and leave the raspberries behind.

                          My Framboise Recipe
                          Category Fruit Beers
                          Recipe Type Extract

                          Fermentables
                          6.6 lbs wheat malt extract
                          .5 lbs crystal malt
                          5-6 6 bags frozen raspberries (12 ounce bags)

                          Hops
                          1 oz Hallertauer hops

                          Yeast 1 pack Wyeast #3056 Bavarian wheat
                          Procedure The wheat malt should ideally be a 60-40 mix of wheat and barley. The crystal malt is cracked and steeped in hot water for 20 minutes, then strained. The hops are then added and the mixture is boiled for 45 minutes. Chill and add yeast. Allow the beer to ferment for 7 days and then prepare raspberry mixture by defrosting berries and using blender to puree. Pitch in fermenter and after 48 hours, bottle. Next time I make this, I will modify the recipe to use 1 can (6.6#) of Ireks wheat malt, 3-4 pounds of light DME, 1 ounce of Hallertauer (35 minute boil), and again, Wyeast #3056. By using a 100% wheat extract, such as Ireks, I can control the amount of barley extract to assure 60% wheat to 40% barley.
                          N.G.W.B.J.
                          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                          Wine, mead and beer maker

                          Comment


                          • #14
                            Peach Wheat Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            6.6 lbs Northwestern wheat extract syrup
                            .75 cup corn sugar (or malt extract) for carbonation
                            4 lbs fresh peaches (pitted and skinned)

                            Hops
                            5 AAU hops (maybe 1 ounce of Mt. Hood, Hallertau, etc.)

                            Yeast wheat yeast (Wyeast bavarian wheat)
                            Procedure Boil malt and hops for 1 hour. Add cold water to fermenter to bring to 5 gallons. Add wort. Pitch ale yeast. On 2nd day of fermentation, skin, de-pit, and chop peaches. Add to fermenter. Three days later, rack to secondary. Bottle 10 days later.

                            Pick of the Season Cherry Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            6 lbs Laaglander light dry extract
                            .25 lbs crystal malt

                            Hops
                            .5 oz Chinook hops (boil)
                            .5 oz Chinook hops (finish)
                            .5 oz Hallertauer hops (dry)

                            Other
                            .25 lbs lactose
                            7-8 lbs fresh sweet cherries
                            .5 tsp Irish moss

                            Yeast Whitbread ale yeast
                            Procedure This recipe makes 5-1/2 gallons. Freeze cherries a couple days before brewing. Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to secondary, straining out cherries.

                            Potato Beer
                            Category Fruit Beers
                            Recipe Type All Grain

                            Fermentables
                            9 lb. Gambrinus 2-row malt
                            .5 lb. British Munich Malt
                            8 lb. mashed potatos
                            2 lb. Vienna Malt
                            3 lb. Rice Hulls - absolutely necessary (end of mash)

                            Hops
                            1.5 oz. Nugget Hops 1 hr. (Mine were home grown)
                            1 oz. E. Kent Goldings Hops 1/2 hr.
                            1 oz. Wild Hops 15 min. (substitute Tettnanger)
                            2 oz. Ultra Hops 5 min.
                            .4 oz. Ultra Hops 1 min.
                            .5 oz. E. Kent Goldings 1 min.

                            Other
                            1 tbsp. Irish Moss

                            Yeast ale yeast
                            Procedure First, boil 8 lb. of well washed peeled potatoes until done. Throw out the boil water to get rid of dirt remnants and green skin flavors. Mash to a fine consistency adding water as necessary. Allow temperature to settle at 140 F. Add 2 oz. amylase enzyme and let sit as long as you have patience and care to monitor the temperature. This time affects to a great extent your conversion. It will become much thinner in consistency and sweeten. When you finally lose your patience (3 hrs for me) add the soup to the main mash and begin your protein rest for 1/2 hr. at 122 F. Raise temperature to 152 F and mash for 2 hrs. Mash out at168 F. Now you can add the Prerinsed rice hulls. Stir them in well, but reserve 1/2 lb. for the bottom of your lauter tun. Sparge with pH 5.7 adjusted water. Adjust pH with either lactic acid or acid blend. Boil the wort 1 1/4 hrs. Chill quickly. Divide wort into 2 carboys and allow to settle for about 2 hrs. or until the cold break is well settled. Rack the wort into clean carboys, aerate well by shaking the carboys, then pitch your yeast. Dry Munton Fison Ale yeast is excellent for this. Ferment at 68 F. When ferment is almost done, rack to secondary adding 1 tsp. of polyclar to each carboy. Allow to settle. This unfortunately is not sufficient to clarify the potato beer. After a week rack again and add 1 packet of dissolved gelatin (do not boil your gelatin) and set the carboy in as cool a place as you can find (not freezing). When clear rack into your cornelius kegs and force carbonate. And/Or bottle. Age 3 months for a very smooth mellow ale with a faint mashed potato flavor. The hops are very nice too.

                            Pumpkin Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            6 lbs Northwestern Golden malt extract
                            1 lbs British crystal malt
                            2 lbs sliced up pumpkin (NOT the gross seedy junk, the stuff you carve!)

                            Hops
                            1.5 oz Fuggles hops for 60 minutes

                            Other
                            1 tsp Allspice
                            1 tsp Cinnamon
                            1 oz fresh grated Ginger root
                            1 oz fresh grated Ginger root
                            1 tsp Nutmeg

                            Yeast Wyeast #1056 (American Ale allegedly the same yeast used by SNBC)
                            Procedure Add all the spices (including Ginger root) for the last 10 minutes of the boil. OK, now there is some controversey over exactly WHEN to add the pumpkin: the original newsletter said to add 2 inch cubes of pumpkin to the brew-kettle 10 MINUTES before the end of the boil, and to "ferment on" the pumpkin cubes. In the batch I made for the Dixie Cup, I put the pumpkin cubes into the brew-kettle 30 minutes before the end of the boil. I'm not sure this was a good idea - I think I boiled off some pumpkin crud ("crud" is a technical term) that got into the final product. With the batch I just brewed, I am going to add mashed-up pumpkin to the secondary carboy, and rack the contents of the primary on top of it. I used this method with excellent results on a raspberry wheat beer recently. I also used a very different hopping schedule in my most recent batch: 60 minutes - 3/4 oz Willamette (4.5% alpha) 30 minutes - 1/4 oz Willamette 1/2 oz Cascades (5.5% alpha) 5 minutes - 1 1/2 oz Cascades The original recipe said to add finings to clear. I added 1 teaspoon of Irish Moss at 60, 30 and 10 minutes before the end of the boil. I am also considering finings or some other clarification agent in the secondary (pumpkin has got some CLOUDY JUNK in it!).

                            Pumpkin Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            6 lbs light Dried Malt Extract (or 2 cans light malt extract syrup)
                            6 lbs Pumpkin meat (2 small)
                            .5 tsp Vanilla Extract

                            Hops
                            1.5 oz Mt. Hood Hop Pellets
                            .5 oz Tettnager Hop Pellets

                            Other
                            1 tsp Burton Water Salt
                            1 tsp Irish Moss
                            1 tsp cinnamon
                            .5 tsp nutmeg
                            .5 tsp allspice
                            .5 tsp mace
                            .25 tsp cloves

                            Yeast Wyeast #1007 Liquid Yeast (or #1214)
                            Procedure Peel and remove seeds from pumpkin and cook until soft. In a large pot, heat 1--1/2 gallons of water - add your malt, Mt. Hood Hops and cooked pumpkin meat and boil for 30 minutes. Add Burton Water Salt and 1 tsp. Irish Moss and boil for 15 minutes more. Add finishing hops and boil for 5 minutes more. Remove from heat. Strain hops and pumpkin meat. Add boiled wort to prepared fermentor -make up to 5--1/2 gallons. Add prepared Liquid Yeast. Ferment to SG 1030, transfer to Secondary Fermenter, add the spices (BE SURE NOT to add the spices until the secondary fermentation or you will lose the intensity of the spices). Finish fermenting. Prime with 3/4 cup corn sugar, bottle and age for 3 to 4 weeks or more.

                            Pumpkin Stout
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            2 cans (29 ounces each) of Libby's 100% Pumpkin (not pumpkin pie mix)
                            8 oz Flaked Barley
                            4 oz Belgian Special B
                            6 oz 60 L Caramel (Briess)
                            3 oz Chocolate Malt
                            2 oz Roasted Barley
                            1 3.3 pound can DMS diastatic malt extract

                            Hops
                            1 oz Northern brewers Plugs 7.5% 60 mins
                            .5 oz styrian goldings 5.3% 30 mins
                            .5 oz Hallertauer Hersbrucker 2.9% 10 mins

                            Other
                            1 cinnamon stick (2 inches or so)
                            .25 tsp coriander, ground
                            .25 tsp cardamon, ground
                            .5 tsp ginger, ground

                            Yeast
                            Procedure "Mashed" malts, pumpkin, and extract at 150 F (65 C) for 30 mins, then sparged through grain bag. A real mess. Final volume = ca.3 gallons Added 3.3 lbs of Amber Briess Extract and commenced boiling.
                            Yeast was Red Star Ale Yeast, rehydrated in some cooled boiled wort. Beer was kegged/force carbonated and almost completely gone in one evening of Christmas partying.

                            Canned pumpkin dissolves into a horrendously fine mush that will settle to the bottom of your primary and cause you to lose up to 1 gallon or more (it does not firmly settle out.) Are the results worth it? I think so, but I will only do 2 or 3 pumpkin brews a year for the holidays, because it is messy. I would think that using fresh, cooked pumpkin cut into 1" cubes or so might strain out better, or they might break down in the mash to a consistency similar to the canned stuff. Anyone try this.

                            Punkin Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            2 cans light malt extract (your choice)
                            6 lbs pumpkin meat (skin off)

                            Hops
                            1.5 oz Mount Hood hops (boiling)
                            .5 oz Tennanger hops (finishing)

                            Other
                            1 pack burton salts
                            1 tsp Irish Moss
                            .5 tsp cinnamon
                            .5 tsp allspice
                            .5 tsp nutmeg
                            .5 tsp mace
                            .5 tsp clove
                            1 tsp vanilla extract

                            Yeast 1 package liquid yeast #1007
                            Procedure Bring to a boil 1 gallon and 1/2 water and pumkin meat. Add 2 cans of malt, 1 and 1/2 oz. Mount Hood hops, and Burton Salts. Boil for 45 mins. then add Irish Moss, and finishing hops. Boil for another 15 min. Sparge into 3 and 1/2 gallons of water. Let cool and pitch yeast. Transfer to secondary fermenter at same time add all of your spices. When fermentation is complete shipon, carbonate, and bottle. (After you siphon give a gentle shake to mix spices around)

                            Purdue Red Hot Apple Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            1 lbs Light DME
                            1 lbs Honey
                            .5 lbs Crystal Malt
                            4 lbs Sliced Winesap Apples (from Purdue Hort. Farms--

                            Hops
                            4 lbs Mountmellick Brown Ale Kit (Hopped)

                            Other
                            2 tsp cinnamon
                            1 cup Cinnamon Imperials (Red hots)
                            10 grams burton salts
                            1 tsp Irish Moss

                            Yeast 1 package Brewer's Choice London Ale Yeast (#1028)
                            Procedure Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5 gallons water and crystal malt to boil. Remove grain. Add extract, honey, burton salts, and irish moss and boil for 15 minutes. Add red hot candies. Turn heat to low after candies melt. Add apples and cinnamon and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I made malted applesauce out of the apples by the way!)

                            Pyramid Apricot Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            4 lbs. Alexander wheat extract
                            1.4 lbs. Alexander wheat kicker
                            4 oz. malto-dextrin
                            .75 cup corn sugar

                            Hops
                            14 IBU domestic Hallertauer (60 minute boil)

                            Other
                            4 oz. apricot essence added to bottling bucket

                            Yeast Wyeast # 1056 liquid yeast

                            Rasberry Pilsner
                            Category Fruit Beers
                            Recipe Type Extract


                            Fermentables
                            2 cans Ironmaster european pilsner
                            3-5 lbs raspberries (fresh or frozen, be sure to sterilize*)
                            2-4 lbs blackberries (")
                            DME to bring OG to 1.048

                            Yeast 1 tsp yeast nutrient
                            Procedure That's the basic recipe.. experiment with it a bit... I throw the berries on top of the wort in primary,and let the primary go until they have leeched all their color out. At that point, I rack to secondary and let it all settle (use finings if you feel the need, I didn't). By the time it's done, you have a beautiful red brew that is then kegged, conditioned, and aged for 3 months in the fridge. If you sterilised the berries right, there's not a trace of haze or cloudiness. It's almost like a raspberry champagne, and a great dessert beer. The initial taste is beery, and then a lingering fruity aftertaste. I used the pilsner kit for its relatively low hop content, allowing the fruitiness to come out a little more.
                            (*) Sterilising the berries Because the berries are susceptible to wild yeast on the canes, it is advisable to sterilise the berries by heating them in water to a point a little below 85 degrees centigrade. (adding some dextrose to the water will start leeching out the flavor and color). Any higer, and you will release some pectin into the solution, which will cloud the beer (not critical, it just doens't look as cool as it does when it's crystal clear and bubbling).

                            Raspberry Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            5 lbs Munton & Fison light malt extract
                            .5 lbs crystal malt
                            48 oz frozen raspberries

                            Hops
                            1.5 oz Cascade hops (boiling)
                            .5 oz Cascade (finish)

                            Yeast yeast
                            Procedure Added crystal to water, removed prior to boiling.
                            Boiled wort. Added 24 ounces of raspberries right after turning off stove. Chilled, pitched. Primary ferment about 1 week. Rack to secondary and add another 24 ounces of raspberries. Let sit 2 weeks in secondary.

                            Raspberry Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            2 cans Alexanders pale malt extract
                            2 lbs rice extract syrup
                            8 lbs frozen raspberries

                            Hops
                            1 oz Cascades hops

                            Yeast Edme ale yeast
                            Procedure I used about 8 lbs (11 12oz pkgs) and it turned out wonderfully, not at all overly raspberry-like. I blended them with just enough water to make a slurry and added it to the cooled wort (seeds, skins and all). I also added 2 campden tablets to ward off infection. It seems to have worked. No pectin haze at all. I racked into a secondary and left most of the raspberry sludge behind.

                            Raspberry Catastrophe
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            1.5 kg Premier Reserve Gold Unhopped Ale Extract
                            1.5 lb Muntons Plain Light DME
                            (0.5 lb Laaglander DME - see comments)
                            12 oz Frozen Raspberries
                            0.75 oz Fresh Raspberries
                            0.5 cup Priming sugar

                            Hops
                            1.0 oz bittering Mt. Hood hop pellets (3.6% alpha acid)
                            1.0 oz flavoring Fuggle hop pellets (3.6% alpha acid)

                            Yeast Wyeast American Ale (No. 1056)
                            Procedure Boil 2.5 gallons of water with Extract, DME, and bittering hops for 60 minutes. Add flavoring hops at 10 minutes before the end of the boil.
                            Cool to almost pitching temperature. Add wort and frozen raspberries to AT LEAST a six (6) gallon primary fermenter. Add another ~2.5 gallons (to make five gallons total). Aerate (I put on lid and shake) and pitch yeast. Fit primary with a blow off tube, NOT AN AIR-LOCK. Primary for two (2) weeks (some place where you don't care if it might erupt and check it daily), secondary for two (2) weeks, prime then bottle and drink in another two weeks.

                            Raspberry Imperial Stout
                            Category Fruit Beers
                            Recipe Type Extract

                            15-1/4 lbs bulk light extract
                            .75 lbs roasted barley
                            .75 lbs black patent malt
                            .75 lbs chocolate malt
                            2 lbs English crystal malt
                            13 lbs fresh raspberries
                            1 cup corn sugar (priming)

                            Hops
                            3-3/4 oz Bullion pellets (9.6 alpha)
                            1-1/4 oz Northern Brewer pellets (6.7% alpha)
                            2 oz Kent Goldings pellets

                            Other
                            4 tsp gypsum

                            Yeast Sierra Nevada yeast
                            Procedure This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions. (Directions are pretty standard.)
                            The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping.

                            Raspberry Porter
                            Category Fruit Beers
                            Recipe Type All Grain

                            Fermentables
                            5 lbs 2--row pale malt (mash)
                            1 lbs Vienna malt (mash)
                            .5 lbs Munich malt (mash)
                            .5 lbs 90 L. crystal malt (mash)
                            .5 lbs 20 L. crystal malt (mash)
                            1 lbs chocolate malt (steep)
                            .5 lbs Cara-Pils malt (steep)
                            .25 lbs black patent malt (steep)
                            2.5 lbs Australian light DME
                            3 lbs raspberries

                            Hops
                            1 oz Chinook hops (13.7% alpha)
                            .75 oz Perle hops (7.8% alpha)
                            1.5 oz Cascade hops (5% alpha)

                            Yeast Wyeast Irish ale yeast
                            Procedure Mash grains using single-step infusion with 170 strike water, held at 150--160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade.
                            Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops.

                            Ruby Tuesday
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            7 lbs light malt extract syrup
                            7 lbs fresh wild raspberries
                            1 lbs english crystal malt (had no lovibond rating on pkg,

                            Hops
                            2/3 oz cascades whole hops (~3.5% alpha)

                            Other
                            1 campden tablet
                            .5 cup corn sugar to prime

                            Yeast 1 pack Edme ale yeast (11.5g)
                            Procedure Brought 2--1/2 gallons water to boil with crystal malt in grain bag (removed grain bag when water was at 170 F). Added extract and brought to boil, boiled for 60 minutes. All of hops for 45 minutes.
                            Chilled wort to ~100 F and strained into carboy (prefilled with 2--1/2 gallons cold water). Rehydrated yeast in 90 F water for 15 minutes and pitched, topped off carboy with water, and mounted blowoff tube.

                            After two days of healthy ferment (~75 F) added fruit. Pureed raspber- ries with campden tablet, added to fresh carboy (better use a 6 or 7 gallon carboy if you got it, the fruit takes up space!), purged carboy with CO2, and racked beer into it. Swirled it around a little to mix it up (don't shake it up) and put blowoff tube back on. Let sit another week and bottle. I only used 1/2 cup corn sugar to prime, and it was plenty. Didn't take a final gravity.

                            Slugbait Apricot Cobbler Ale
                            Category Fruit Beers
                            Recipe Type All Grain

                            Fermentables
                            5 lbs. British 2-row
                            3 lbs. German Wheat malt
                            4 oz. chocolate malt
                            4 oz. munich malt
                            1 lb. honey
                            1 gallon fresh apricot puree - ~ 7 lbs. (previously frozen 'cots run through a juicer)

                            Hops
                            .75 oz. Hallertau (5.3 alpha for ~17 IBU) @ 60 mins.

                            Other
                            1 ea 8" cinnamon stick

                            Yeast Wyeast 3068
                            Procedure Mashed all grains with single infusion at 154F. Collected 6.5 gals. sweet wort, boiled down to 5 gals. Honey and cinnamon went into the pot @ 10 mins. Chilled and pitched 1.5 qt. Wyeast 3068 (Weihenstephan). Fermented in primary 24 hours and racked onto pasteurized 'cot puree in clean, sanitized carboy. Left on the fruit for 5 days. Racked to 2ndary. Batch primed with corn sugar and bottled 10 days later.

                            Strawberry Beer
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            1 lb. amber malt extract
                            1 lb. light crystal malt
                            9 pints fresh strawberries

                            Hops
                            2 oz. hops

                            Other
                            6 lb. pale male extract
                            a little irish moss
                            about 3 tsp. pectin enzyme

                            Yeast 1 pkg. WYEAST Belgian Ale
                            Procedure I cleaned and pureed all the strawberries in a blender, added about half a gallon of water to them, and boiled them seperately from my wort for about 15 mins. (my pot wasn't big enough to fit 'em). Cooled them and my wort and added the rest of the water. Pithced the yeast. The blowoff was amazing! (I probably lost about 1 1/2 gallons of beer). Tons of it. I heated the pectin enzyme in a little water and added it to the secondary (to eliminate pectin haze). Let it sit in a secondary for three weeks. When I bottled it it tasted tart as hell -- but a week later I started drinking it and it was great! It's a bit bitter, but the strawberry is very noticeable and everyone seems to enjoy it (especially me!).

                            Strawberry Beer
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            3--1/2 lbs dry light malt
                            1 lbs crushed crystal malt
                            8 pints fresh strawberries

                            Hops
                            3.3 lbs M&F amber hopped syrup
                            1 oz Northern Brewer leaf hops

                            Other
                            4 tbsp pectin enzyme

                            Yeast Ale yeast starter
                            Procedure Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours.
                            Steep crystal malt in 1 gallon of water for a while, then "rinse" in another 1--1/2 gallons. (I preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in primary fermenter and add cold bottled water. The temp should be around 65-70. Dump in the yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3- 4 days. Bottle with 3/4 cup corn sugar.

                            Strawberry, Not Very Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            7.2 lbs Alexander's pale malt extract syrup
                            .5 lbs cracked crystal malt (10L)
                            6 pounds+ pureed previously-frozen strawberries

                            Hops
                            .75 oz Saaz hops (5.9% alpha)
                            1 oz Fuggles (5.3% alpha)

                            Other
                            Pectin enzyme

                            Yeast Wyeast #1214 Belgian ale yeast
                            Procedure I used two 8 quart stockpots to cook this. I boiled one full pot of water, and set the seive in the top with the crystal malt after I cut the heat. Waited 20 minutes, then took the seive out and threw out the grains. I split the "tea" between the two pots, filled with water and started the boil. I added the extract and Saaz, boiled for 30 minutes, added the Fuggles, and boiled for 30 minutes more. I cooled the 4 gallons to 75 degrees and pitched the yeast. Then I boiled (!) the strawberries with 1 gallon of water for 15 minutes, then cooled and racked the beer (lost some trub here) onto the strawberry mix. 4 hours later, I racked the mix again, losing all of the trub (so far). Primary fermentation was outrageous! With 5+ inches headroom in my primary, I blew the Saran Wrap up 3 inches, then off 3 times! 3 days in the primary, then I racked to the secondary, and added the pectin enzyme. After 8 days in the secondary, I bottled with 1 1/2 cups of dried extract. I stored it for 3 weeks, then tried it.

                            Washington Apple Ale
                            Category Fruit Beers
                            Recipe Type Extract

                            Fermentables
                            4 lbs Telford's Yorkshire nut brown ale hopped malt
                            1 lbs honey
                            .5 lbs corn sugar
                            .5 lbs dark crystal malt
                            4 lbs red apples

                            Other
                            2 tsp cinnamon

                            Yeast ale yeast
                            Procedure In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil. When boiling commences, remove grain and add Telford's. Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes. Reduce heat so that boiling stops. Add cinnamon and sliced apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary.
                            Last edited by lockwood1956; 04-07-2008, 03:58 PM.
                            N.G.W.B.J.
                            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                            Wine, mead and beer maker

                            Comment


                            • #15
                              Brown Ale Recipes

                              Blackout Brown Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              7 lbs Klages malt
                              .25 lbs chocolate malt
                              .25 lbs black patent malt
                              .5 lbs 80 L. crystal malt
                              .75 cup corn sugar (priming)

                              Hops
                              1 oz Willamette hops (3.8% alpha) (boil 60 minutes)
                              4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)
                              .5 oz Willamette hops (3.8% alpha) (dry hop)

                              Other
                              .5 tsp Irish moss (boil 15 minutes)

                              Yeast Wyeast English ale yeast
                              Procedure I use Papazian's temperature-controlled mash (30 minutes at 122, 90 minutes at 155--145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to secondary and dry hop. One week later, prime and bottle

                              All Grain American Brown
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              9 lbs 2-Row (Old)
                              .75 lbs Crystal Malt (40L)
                              .6 lbs Belgian Choc Malt

                              Hops
                              1 oz Northern Brewer (Alpha=10.0) 60 min boil
                              .5 oz Cascade 15 min boil
                              .25 oz Cascade Dryhop (upon transfer to secondary)

                              Other
                              .5 tsp Gypsum (Adjusting mash ph)

                              Yeast Wyeast 1028
                              Procedure Mash: Protein Rest: 123F for 30 min Bump to 154 for 90 min (or what suits you.)
                              Ferment at 60F and condition at 13psi of CO2 for carbonation.

                              American Brown Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              5.33 lbs. Klages
                              2 lbs. D-C Pilsen
                              2 lbs. Vienna (American 6-row)
                              0.5 lbs. German wheat
                              0.5 lbs. Caravienne
                              0.5 lbs. Caramunich
                              0.5 lbs. chocolate malt
                              0.125 lbs. black malt

                              Hops
                              1.5 oz. Cascade (5.8%) 60 min.
                              0.5 oz. Tettnang (3.4%) 10 min.
                              0.5 oz. Cascade (5.8%) finish

                              Other
                              0.5 lbs. D-C Aromatic

                              Yeast
                              Procedure Single-step infusion 155F, ~1 hr.

                              Angie's Ale
                              Category Brown Ale
                              Recipe Type Extract
                              I just cracked open a bottle of my homebrew batch number 3. It's only been in the bottle since last Saturday, so it's not quite carbonated all the way yet, but damn this beer turned out great.
                              I have been slowy making my batches more complex. I added some Crystal Malt grain to this batch. It added some really nice flavor to the beer. While my first two batches turned out pretty good. They lacked the character the grain added to this batch.

                              If there are any extract brewers out there who haven't tried adding a pound of grain to their brews, I highly recommend you give it a try. It's not very difficult. You need not mash to add a nice grain taste to your beer. Just make some grain tea, but don't boil the grain or you will leach nasties out of the grain husks. Yank the grain at about 160 F.

                              Here's my recipe for batch number 3. Suds rates it as a Flanders Brown Ale (Well Hi-dilly-ho Neighbor!). I call it Angie's Ale (Angie is my border collie mix pup dog).

                              Fermentables
                              6 lb Light Liquid Malt Extract
                              1 lb Crystal Malt 60L
                              .75 cup Corn Sugar (priming)

                              Hops
                              2 oz Fuggles Hops (3.6% AA 30 min)
                              1 oz Willamette Hops (4.3% AA 10 min)

                              Other
                              5 gal Bottled Drinking Water
                              .5 tsp Non-Iodinized Salt

                              Yeast 1 pkt - Nottingham Dry Ale Yeast
                              Procedure Place Crystal Malt in a grain bag and heat with 2 gallons water in a pasta pot. Remove grain at 160 F. Mix grain tea and Malt Extract in a cool brew pot, and add another gallon or two of hot water. Bring to a boil add hops and salt. Cool wart. Rehydrate yeast, and pitch at 80 F. Ferment in primary for 4 days at room temp. Rack to Secondary. Ferment for additional 10 days at room temp.

                              Bah Humbug Brew
                              Category Brown Ale
                              Recipe Type Extract
                              I used orange peel with good results once. I would like a litte more orange, so next time I think I will add it to the beginning of the boil in a slightly lesser quantity.
                              Rapid start with the fermentation. Some may want more hops, I don't like my beer very bitter. This is a great winter brew and has some residual sweetness. I love it while talking in front of the fireplace. The flavour is very complex. I can taste orange and cranberry, but not sure about the spice. Good body, little head, and does well with a month or two of aging. Got great reviews from a the few that usually say,"I don't like beer very much"(referring to the garbage in the grocery store no doubt)

                              Fermentables
                              8 lbs Light LME
                              .25 lbs Black Patent
                              1 can Welch's Cranberry juice concentrate

                              Hops
                              1 oz Willamette Hops
                              .5 oz Kent goldings(last 10 min of the boil)

                              Other
                              2 Tbsp pumpkin pie spice
                              peels from 4 oranges(without the white gunk)
                              6.5 gallons water

                              Yeast 1 pkg. EDME ale yeast
                              Procedure Peel oranges with a Potato peeler, and set aside
                              Add grains(in grain bag) to water and heat to 152F, steep for 15 min.
                              Continue heat to 170F and pull out the grains.
                              Heat to boiling, remove from heat, and add honey, LME, and Willamet hops
                              Boil for 30 min.
                              Add spice and orange peel
                              At 45 min add Kent goldings hops
                              turn off heat at 50 min and add cranberry juice conc.
                              steep above 170F for 10 min
                              Cool asap
                              Ferment

                              Barrel Bottom Black Bitter
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              6 lbs Australian dark malt extract syrup
                              2/3 lbs chocolate malt
                              1/3 lbs crystal malt

                              Hops
                              2 oz Perle hops
                              1.5 oz Cascade hops

                              Yeast Burton liquid ale yeast
                              Procedure Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling Australian dark malt with the Perle hops. After 1 hour, add Cascade hops and turn off heat. Steep about 30 minutes. Strain everything into primary and add cold water to bring volume to 5 gallons. Pitch yeast when cool.

                              Beekeeper's Brown
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              1 Each Ironmaster Brown Ale beer kit
                              5.5 cups corn sugar
                              2 lbs honey (*NOT* boiled)
                              .5 cup corn sugar for priming

                              Yeast
                              Procedure Started Sun 30 April, O.G.: 1.045
                              Bottled Sun 14 May, F.G.: 1.000 (*)
                              Sampled today, 21 May, and it's already *VERY* nice! (*) It needed that full two weeks---as usual with honey, the fermenting started very early, went full steam for a long, long time, and went very much to completion.

                              Beginner's Luck Brown Ale
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              4 lb malt extract syrup
                              6 oz crystal malt
                              1.5 oz black malt
                              2 oz roasted barley
                              1 oz flaked or rolled barley
                              1 oz wheat malt
                              28 oz dark brown sugar

                              Hops
                              2 oz Northern Brewer hops
                              1 oz Goldings hops

                              Other
                              2 oz lactose

                              Yeast ale yeast
                              Procedure Hops: these are two of the six or so types available here in the UK; I'm afraid I don't know what the US equivalents would be because I've been brewing only since my transplantation from the States in early '92. [If anyone knows a reasonable set of hops equivalencies, I`m all ears.] Northern Brewer is a very sharp hop that is a prime-requisite for British dark beers and stouts (and some pale ales); Goldings is a much "rounder" hop that is a prominent component of southern-English bitters. US brewers use yer best guesses, I guess. Procedure: I treat my water with 0.25 tsp salt per gallon to adjust pH; the water here (Bristol, in the SW) is fairly soft by UK standards but contains some dissolved CaCO3. I have had no difficulties whatever using tap water. I dissolve the malt extract and then boil the adjunct grains + hops in it for about an hour. I then strain a couple of kettlesful (kettlefuls?) of hot water into the primary through the spent grains and hops to rinse them. I dissolve the sugar in a couple of pints of warm water and add this to the wort, then top up with cold water to 5 gallons. When the wort is cool, I then measure OG (usually about 1035 to 1039), then add the lactose and pitch the (top-fermenting) yeast. The lactose gives just a hint of residual sweetness in the final brew; if that's not to your taste, omit it. This brew ferments to quarter-gravity stage in about 3 days when temperatures are about 20C (70F) and in about 5 days when temps are about 10C (mid-40s F). Final gravity is usually about 1005, resulting in ABV's of 4.5 to 5%. I prime my secondary fermentation vessel with about 1 tsp of dark brown sugar, and usually let it sit in the secondary 7 to 10 days, adding finings after the first 48 hours or so. I have not tried dry-hopping this recipe. I prime my bottles with 1/2 tsp of brewer's glucose; maturation is sufficiently complete in about 10 days, but obviously the longer the better.

                              Brown Ale
                              Category Brown Ale
                              Recipe Type Extract
                              When I'm looking for a batch with a quick turn around, it's time to whip up this Brown Ale recipe. It's ready to drink within 3 weeks and excellent within the month.

                              Fermentables
                              1 Lb. Special 'B' malt (VERY dark Crystal)
                              6 Lbs. Amber malt syrup
                              .75 cup corn sugar boiled in 2 cups water for priming

                              Hops
                              1 oz. Fuggles hop pellets - 45 minutes
                              .5 oz. Fuggles hop pellets - 5 minutes

                              Yeast Wyeast 1084 - Irish Ale yeast
                              Procedure Add the grains to the cold water in the pot, heat nearly to boiling (180-190 degrees), remove and sparge with more hot water (I use the tea kettle and a SS colander). Bring to a boil, turn off heat and add malt syrup and dissolve (this is to avoid burning it to the bottom of the pot). Bring back to a boil, add the boiling hops, and after 40-45 minutes add the finishing hops. Remove from heat, cool (I put the whole pot in an ice water bath), transfer to carboy and top up to 5 gallons if needed. Pitch yeast, mix and aerate thoroughly.
                              Fermentation should be done in a week, but I leave it sit for another just to be sure. After bottling it should be carbonated and tasty in another week.

                              My water is fairly hard so a dose of brewing salts might also be in order.

                              Brown Ale
                              Category Brown Ale
                              Recipe Type Extract
                              This beer tastes fine. It is brown, malty, and slightly bitter. I don't get much nutty flavor, so I would increase the chocolate malt.

                              Fermentables
                              6 lbs English Amber malt syrup
                              .5 lbs Light English dried malt extract
                              .5 lbs crystal malt (40L)
                              .5 lbs chocolate malt
                              1 lbs light brown sugar

                              Hops
                              10 HBU Cascade
                              1 oz Cascade (finishing; 5.8% alpha)

                              Yeast Wyeast English Ale yeast

                              Brown Ale
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              .25 lbs choc. malt
                              .5 lb. De Wolf-Cosyns special B malt
                              6 lb. amber syrup (I used Briess)
                              2 lb. dark syrup

                              Hops
                              1 oz. Northern Brewer hops (boiling)
                              .5 oz. fuggle hops (finishing)

                              Other
                              .5 lb. Briess special roast
                              .75 cup corn sugar to prime

                              Yeast European Ale yeast
                              Procedure In case your homebrew store doesn't have the secific brands of grains I listed here--the "special roast" is toasted barley, about 50 Lovibond, and the "special B" is a very dark crystal malt--221 Lovibond. If it's not available, substitute in the darkest crystal malt you can find.
                              You asked for specific directions, so here goes:

                              1) heat about 2 gal of water in your brewpot. Steep the choc malt, special B, and special roast while the water heats up. Putting the grains in a msulin steeping bag helps make removing the grains a lot easier.

                              2) When the water begins boiling, remove the grains, and add the amber syrup, dark syrup, and Northern Brewer hops.

                              3) After 50 min, throw in the fuggle hops, and boil for 10 more minutes.

                              4) Cool down your wort, and add to your carboy with 3 gal water. When it's all reahced 78F, pitch your yeast.

                              Brown Ale
                              Category Brown Ale
                              Recipe Type Extract
                              .
                              Fermentables
                              1 can Munton's Plain Amber Malt Extract 3.3 lbs
                              2 lbs. Munton's Plain Light Dry Malt Extract
                              1 lb. Crushed Grain Mix (1/2 50 L Crystal & 1/2 Chocolate)
                              3/4 cup 3/4 cup Corn Sugar (priming)

                              Hops
                              2 oz. Willamette Whole Flower Hops 4.9%

                              Other
                              1 teaspoon irish moss 1/2 way thru boil

                              Yeast WYeast #1028 London Ale or RTP English Ale Yeast
                              Procedure Steep grain until boiling, remove - add extracts - bring to boil, drop in hops for entire 45 min. boil ( irish moss 25 min. into boil) 2 weeks fermentation. 2 weeks bottled. All at room temp.

                              Brown Ale #3
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              .5 lb. #60 Crystal malt grains
                              .25 lb. Chocolate malt grains
                              .25 lb. Black patent malt grains

                              Hops
                              2 oz. Fuggles (4.5%) boiling
                              .5 oz. Willamette (5.3%) finishing

                              Other
                              7 lbs. Alexander's Dark LME
                              2 tsp. Gypsum
                              2 tsp. Ground cinnamon

                              Yeast 1 pkg. Brewer's choice (Wyeast) #1095 British ale yeast
                              Procedure Cinnamon and finishing hops went in during last 10 minutes of boil.
                              Sorry didn't do SG or FG. But, experience tells me it is about 4.5%. Another pound or two of the LME would probably raise the alcohol level to about 5.5% or so.

                              Brown Rye Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              5 lbs Mild Ale Malt (Munton and Fison)
                              1.5 lbs Rye Flakes (in the bulk section of your health food store)
                              8 oz Cara-Munich (DeWolf-Cosyns)
                              3 oz Roasted Barley (DeWolf-Cosyns)
                              1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)

                              Hops
                              2.0 oz 8.0 AAU Fuggles (60 min)
                              1.5 oz 5.2 AAU Spalt (10 min)

                              Yeast ale yeast
                              Procedure Mash at about 142 F for 90 minutes. Sparge as usual. Boil wort 60 minutes with sucanat, hop as indicated above. Chill as usual. The original gravity comes to 1.048 (for 5 gallons). Pitch any of the plethora of British and German ale yeasts marketed by Wyeast. (I generally use London Ale.)

                              Brown Rye Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              5 lbs Mild Ale Malt (Munton & Fison)
                              1.5 lbs Rye Flakes (in the bulk section of your health food store)
                              8 oz Cara-Munich (DeWolf-Cosyns)
                              3 oz Roasted Barley (DeWolf-Cosyns)
                              1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)

                              Hops
                              2.0 oz = 8.0 AAU Fuggles (60 min)
                              1.5 oz = 5.2 AAU Spalt (10 min)

                              Yeast London Ale or German Ale Wyeast
                              Procedure Mash malt and rye at 142 for 90 minutes. The three times I've made this, the mash temperature has always been on the low side. The beer came out great every time, so I'm not worried.
                              Sparge as usual. Add sucanat and boil 60 minutes.

                              Chill as usual. The original gravity comes to 1.048 (for 5 gallons).

                              Pitch London Ale or German Ale Wyeast. Actually, I'm going to try the California Steam/Lager yeast next time. It sounds like the steamy esters would complement the rye flavor quite nicely.

                              Cat's Paw Brown Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              7 lbs Klages malt
                              .25 lbs chocolate malt
                              .25 lbs black patent malt
                              .5 lbs crystal malt (90L)

                              Hops
                              1 oz Willamette hops (boil)
                              4/5 oz Perle hops (boil)
                              .5 oz Willamette hops (finish)

                              Other
                              1 tsp gypsum
                              .5 tsp Irish moss

                              Yeast Whitbread ale yeast
                              Procedure The mash was done using Papazian's temperature-controlled mash. The boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling with an immersion chiller). The ale yeast is rehydrated in 1/2 cup of 100 degree water.

                              Geordie Brown Ale (YAY!)
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              2 cans Geordie Extra Strong ale extract
                              1 cup dark brown sugar
                              2 cups corn sugar
                              .5 lbs crystal malt
                              .5 cup maltodextrin

                              Hops
                              1 oz Willamette leaf hops

                              Other
                              .5 tsp Irish moss

                              Yeast
                              Procedure Bring grain to boil in 1 gallon water; remove grain when water starts to boil. Add another 1/2 gallon of water and bring to boil again. Add extract and sugars, boil for 15 minutes. Add Irish moss and hops for last 5 minutes of boil. Put it in fermenter with enough water to make 5 gallons. Add ale yeast and wait.

                              Hazelnut Brown
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              6.6 lbs N.W. Gold liq. extract
                              .5 lb. M&F pale ale malt
                              .5 lb. M&F crystal malt (60 L ?)
                              1 lb. Cara-pils

                              Hops
                              1.5 oz. Willamette (or Fuggle) 60 min. boil
                              1 oz. Willamette or Fuggle (aroma) 5 minute steep

                              Other
                              1 tsp Irish Moss (15 min rrom end)
                              1.5 bottles All Natural Hazelnut Flavoring at bottling
                              2 tsp. gypsum

                              Yeast Wyeast British Ale
                              Procedure Mash grain at 160 F.

                              Mid-West Mild Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              6 lbs mild ale malt
                              4 oz chocolate malt

                              Hops
                              1.5 oz Fuggles (pellets) - boil
                              .5 oz Fuggles (pellets) - finish

                              Yeast yeast
                              Procedure Bottled on day 13. At it's best fresh; weeks 3-6.
                              I believe the original gravity figure (which sugests more than 80% efficiency) was in error. Around 1037 seems more likely.

                              Mild Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              5 lbs Klages 2-row malt
                              4 lbs mild malt
                              2 lbs crystal malt (80L)
                              .5 lbs English pale malt
                              .5 lbs flaked barley
                              1/5 lbs chocolate malt

                              Hops
                              1 oz Willamette leaf hops (5.9% alpha)
                              1/8 oz Cascade leaf hops (6.7% alpha)
                              1/8 oz Eroica leaf hops (13.4% alpha)
                              .5 oz Willamette leaf hops (finish)

                              Yeast yeast
                              Procedure Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bittering hops. Boil 55 minutes. Add finishing hops and boil 5 more minutes. Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast. Ferment and bottle or keg.

                              Motor City Madhouse Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              8 lbs English 2-row
                              1 lbs wheat
                              2.5 lbs clover honey

                              Hops
                              1 oz Willamette
                              1 oz hallertau

                              Yeast WYeast 1007
                              Procedure The mash schedule was:
                              95 degrees for 15 minutes (Acid Rest)
                              122 degrees for 30 minutes (Protein Rest)
                              152 degrees for 45-60 minutes (until passed iodine test)

                              Net Brown Ale
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              .75 lb Cara-Munich Crystal
                              .25 lb Special B
                              1/8 lb Chocolate Malt
                              6.5 lb Amber Malt Extract Syrup

                              Hops
                              1 oz Brewers Gold - 60 min
                              1 oz Fuggle - 5 min

                              Yeast ale yeast
                              Procedure Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks. The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I've also used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I've used tap water, bottled water, and softened water w/ water crystals. Occasionally I've used Irish Moss, but I don't think it does anything.

                              Net Brown Ale
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              .75 lb Cara-Munich Crystal
                              .25 lb Special B
                              1/8 lb Chocolate Malt
                              6.5 lb Amber Malt Extract Syrup

                              Hops
                              1 oz Brewers Gold - 60 min
                              1 oz Fuggle - 5 min

                              Yeast ale yeast
                              Procedure Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks. The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I've also used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I've used tap water, bottled water, and softened water w/ water crystals. Occasionally I've used Irish Moss, but I don't think it does anything.

                              Newcastle Brown
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              3.3 lbs. British pale malt extract
                              3.3 lbs. British amber malt extract (or less)
                              1 lbs. turbinado sugar (from health food shop)
                              8 oz. British dark crystal
                              4 oz chocolate malt
                              .5 C. priming sugar

                              Hops
                              2 ozs Fuggles at 45 minutes (williamette or styrain goldings good as)
                              .5 oz Fuggles at 10 minutes (optional)

                              Other
                              4 oz. wheat

                              Yeast Wyeast 1028 London ale yeast
                              Procedure Steep grains in a bag 30 minutes in 1 Gal. of 150 degree water. Rinse a bit with 170 degree water. Add extracts. 60 minute boil, chill to 75 degrees, rack to leave behind cold break, pitch with 1.5 Qts of yeast and starter. Aerate 12 hours with air and a .22 u air filter. Rack at end after 3-4 days. Rack at 2 weeks and bottle. Style has low hops and low carbonation. Nut flavor I think is from the barely refined sugar. The english have a dark brown sugar (raw sugar??) that we in the states do not, british recipes call for it.

                              Raspberry Brown Ale
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              3.3 lbs hopped dark liquid malt extract
                              3 lbs light dry malt extract
                              5 lbs fresh raspberries

                              Hops
                              1 oz. cascade hops (1/2 brewing 1/2 finishing)

                              Yeast Wyeast liquid English Ale yeast
                              Procedure I mixed the wort and cooked it for 30 minutes then lowered the temp to 170 and kept it there for about ten minutes. After one week I transferred the brew from primary to secondary fermenter. I kept it in the secondary fermenter for 3 1/2 weeks then bottled.

                              Spray Centennial Commemorative Ale - Brown Ale - No. 7
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              9.0 lb Light Malt Extract Syrup, Alexanders
                              1.5 lb Crystal Malt, 20L
                              0.5 lb Chocolate Malt
                              0.25 lb Cara-Pils Malt
                              0.5 lb Flaked Barley

                              Hops
                              1.0 oz Eroica 12.6 % Leaf, Bittering, 60 min
                              1.0 oz Fuggles 4.0 % Leaf, Finish, 15 min

                              Other
                              2.0 tsp Burton Water Salts
                              1.0 cup Priming Dextrose
                              Alderwood Artesian Water, preboiled

                              Yeast 1.5 qt Wyeast 1065 American Ale Yeast repitched #6
                              Procedure Steeped Grains and Flushed with Brewing Water Boiled the Wort for 60 Minutes Added Finish Hops for the Last 15 Minutes of the Boil Cooled In Washbasin of Iced Water, 90 min Strained Wort into Primary, Pitched @60F
                              6.0 gallons wort in 6.8 gallon carboy with blowoff OG 1.052 FG 1.011 Fermented 6 days Racked to secondary carboy for another 8 days Racked again just before bottling Yield - 18 750 ml bottles, 17 500 ml bottles

                              This one started fermenting on April 24th, 1995; 100 years to the day from when Joshua Slocum sailed the Spray out of Boston harbor, to start the first single-handed circumnavigation of the world.

                              Stacie's Wicked Ale
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              6.6 lbs Northwestern Malt Extract - Gold
                              4 oz Chocolate malt
                              8 oz Klages Malt
                              8 oz 60 Lovibond Crystal Malt
                              8 oz Black Barley

                              Hops
                              1.5 oz Northern Brew Hops at 60 min
                              1.0 oz Hallertau Mittelfreu at 10 min
                              0.5 oz Hallertau Mittlefreu dry (in secondary)

                              Yeast Bell's amber ale yeast (or Wyeast 1056)
                              Procedure Steep grains in 150 to 160 degree F water for 60 minutes. Remove grains and bring to boil.
                              Primary for 3 weeks
                              Secondary for 3 weeks
                              Bottled for 2 weeks.
                              (I shoulda racked earlier. But I got busy... didn't even read the HBD! Can you believe it?)

                              Stacie's Wicked Ale
                              Category Brown Ale
                              Recipe Type Extract

                              Fermentables
                              6.6 lbs Northwestern Malt Extract - Gold
                              4 oz Chocolate malt
                              8 oz Klages Malt
                              8 oz 60 Lovibond Crystal Malt
                              8 oz Black Barley

                              Hops
                              1.5 oz Northern Brew Hops at 60 min
                              1.0 oz Hallertau Mittelfreu at 10 min
                              0.5 oz Hallertau Mittlefreu dry (in secondary)

                              Yeast Bell's amber ale yeast (or Wyeast 1056)
                              Procedure Steep grains in 150 to 160 degree F water for 60 minutes. Remove grains and bring to boil.
                              Primary for 3 weeks
                              Secondary for 3 weeks
                              Bottled for 2 weeks.

                              Usquepaugh Mild Brown Ale
                              Category Brown Ale
                              Recipe Type All Grain

                              Fermentables
                              4 lb. English 2-row pale malt
                              1 lb. Crystal malt
                              .75 lb. cracked wheat berries

                              Hops
                              1 oz. Cascade hops (start of boil)
                              .5 oz. Kent Golding hops (near end of boil)

                              Other
                              1.4 tsp. Irish moss

                              Yeast Edme ale yeast
                              Procedure I had some cracked whole wheat of the sort that can be cooked as a hot cereal. I pan-roasted it in a dry iron skillet for about 30 minutes, turning it frequently, until it was fairly dark (some was burned actually). This was cooked in about a quart of water for about 3/4 hour, and added to the main mash at about 50 C at the start of the protein rest. All water used had 1/2 tsp. Burton salts added per gallon. The boil was about 50 minutes, and there was quite a lot of hot break. This recipe yielded about 3 gallons of wort at OG=1.050. I pitched one packet of Edme ale yeast direct (no starter). FG was 1.018.
                              Last edited by lockwood1956; 04-07-2008, 04:06 PM.
                              N.G.W.B.J.
                              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                              Wine, mead and beer maker

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