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  • #16
    Amber Ale Recipes

    Alaskan Amber Ale
    Category Amber Ale
    Recipe Type All Grain

    Fermentables
    1.5 Lbs Munich Malt
    8.75 Lbs Pilsener Malt (2-Row)

    Hops
    0.5 Oz Mt Hood Hops
    0.75 Oz Spalter Spalt

    Yeast Wyeast 1007
    Procedure Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added 60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.

    Amber Ale
    Category Amber Ale
    Recipe Type All Grain

    Fermentables
    10 lbs american 2-row pale malt
    1 lb Vienna Malt
    .5 lb Cara-pils malt
    1 lb light Crystal malt
    .5 lb crystal malt (60L)
    .5 cup chocolate malt

    Hops
    1 oz Cascade hops (boil)
    .5 oz Fuggles hops (flavor)
    .5 oz Cascade hops (finishing)

    Yeast 1000 ml Yeast starter- Wyeast Chico Ale
    Procedure Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller. Pour into fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another clean fermenter. Aerate, pitch yeast.

    Anchor Steam-Style Amber
    Category Steam Beer
    Recipe Type Extract

    Fermentables
    7 lbs John Bull plain light malt extract
    1/4-1/2 lbs crystal malt

    Hops
    2 oz Northern Brewer hops (11 alpha) (boil)
    1 oz Cascade hops (5.6 alpha) (finish)

    Yeast 2 packs lager yeast
    Procedure Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3 of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.

    Full Sail Amber
    Category Amber Ale
    Recipe Type All Grain

    Fermentables
    10.5 lbs Klages malt
    8 oz 90 L crystal malt
    2 oz chocolate malt

    Hops
    .75 oz chinook (11.3 %), 90 minutes
    1 oz cascade plugs (5.7 %) 15 minutes
    .5 oz cascade plugs (finish)
    .5 oz cascade plugs (dry hop)

    Yeast culture of Brewers Resource's English Draft Ale yeast
    Procedure Mash at 152 F, 90 minutes.
    I used a culture of Brewers Resource's English Draft Ale, which has worked well for me in a couple of batches that I've made with it.

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

    Millennium Amber Ale
    Category Amber Ale
    Recipe Type All Grain
    American Amber Ale

    Fermentables
    0.25 Lbs Crystal 40L
    0.67000002 Lbs Biscuit Malt
    0.67000002 Lbs Wheat Malt (american)
    0.33000001 Lbs Caramel Pils Malt
    8.25 Lbs Pale Malt (2 Row)
    2.0 Lbs CaraMunich 60

    Hops
    0.5 Oz Cascade Hops 60min
    0.5 Oz Cascade Hops 30min
    0.5 Oz Cascade Hops 10min

    Other
    1.5 Tsp Irish Moss

    Yeast Wyeast 1272 American Ale II
    Procedure It pretty much fits the profile of an "American Amber Ale", but is a few SRM points darker -- not to worry. We can't taste color :-) However, if it's a real concern, you can use slightly less than 1/4 lb Roast Barley to get it back within profile range (needs to go down about 4 or 5 points).

    Minnesota Wild Rice Amber
    Category Amber Ale
    Recipe Type Extract

    Fermentables
    3.1 lbs Superbrau light unhopped malt extract syrup
    2 lbs Gold dry malt extract (spray malt)
    .5 lbs 2-row malted barley
    .5 lbs Special roast barley
    .5 lbs Wild rice

    Hops
    .5 oz Chinook hop pellets
    .5 oz Willamette hop pellets

    Yeast 1 pack Windsor ale yeast (Canadian)
    Procedure I put all the grains into a saucepan with enough hot water to cover, and kept it hot (not boiling) while stirring periodically for about an hour. The malted barley was supposed to supply enough enzymes to convert the wild rice's starches into sugars. I don't know how well it worked, but the resulting wort was amber and sweet.
    I sparged it into a brewpot by dumping the grains into a colander and running a bit of hot water through. I did recirculate once, but it was a clumsy process and I wouldn't swear that I did a thorough job of either extracting or filtering.

    I added the extracts and the boiling hops (the latter in a bag), and boiled it for a little over half an hour, then added the aromatic hops while I prepared the fermenter. This was the first time I used a hop bag. I don't know if it cuts down on the extraction from the pellets or not. I do know that it cut down on the mess in the fermenter.

    I poured the hot wort into the fermenter, added three or four gallons of very cold water and pitched the yeast.

    Moretti Amber Lager
    Category Lager Amber
    Recipe Type Extract
    If anyone does this brew I would like to compare notes.

    Fermentables
    .75 lbs crystal malt
    .75 lbs Munich malt
    6.5 lbs Ireks Munich amber extract

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

    Other
    1 tsp gypsum
    1 tsp Irish moss

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

    Orange Blossom Amber
    Category Amber Ale
    Recipe Type Extract

    Fermentables
    6.6 lbs Northwestern Amber Extract
    2 cups Orange Blossom Honey (boil)
    0.5 lbs crystal malt

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

    Other
    1 tsp. Irish Moss
    5/8 cup Orange Blossom Honey (priming)

    Yeast M&F ale yeast
    Procedure Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract, honey and boiling hops. Boil for 15 min., add Irish Moss, boil for another 30 min. Add finishing hops for 1-2 min. boil. After fermentation is complete, bottle using 5/8 cup of honey with one pint water for priming.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

    Comment


    • #17
      Belgian Ale Recipes

      Belgian Ale
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      8.5 lbs. 2-row pale malt
      1.5 lbs. Munich Malt
      4 oz. Crystal Malt (35 Lovibond)
      1 oz. Chocolate Malt
      1 lb. Demerrara sugar

      Hops
      1 oz. Hallertau (3.8%)
      .75 oz. Stryian Goldings(5.0%)
      .5 oz. Saaz (3.5%)

      Other
      .5 tsp Gypsum Mash & Sparge each
      1 Tsp Irish Moss

      Yeast Chimay Yeast starter (1.5 Qts.)
      Procedure Mash in with 12 qts. water @ 122 degrees F. and rest 30 min. Raise to 140 F and rest 10-15 min. Raise to 150 F and wait till starch is converted(90 min.) Mash out at 168 F and rest 10 min. Sparge with 168 F water to collect 23-24 litres(5.75-6.0 Gallons) Boil for 70-90 min. with the following hop schedule.-- 1 oz. Hallertau for 65-70 min. 1/2 oz. Stryian Goldings for 65 min.-- 1/4 oz. S. Goldings for 40 min. 1/2 oz. Saaz for the final 3 min. -- Cool to pitching temperature(68-70F) and pitch yeast starter. I racked this brew when primary fermentation was done and added 1/4 oz. of Saaz to the secondary (dry hop) and let sit for 2 weeks before bottling. Added 3/4 cup of dextrose to prime. Make sure you let this beer condition in the bottle for at least 3 months before sampling. Actually it gets better after 6 months in the bottle. By the way, this recipe is for 5 U.S. gallons and you may want to increase or decrease the amount of grains depending on the efficiency of your system. My starting gravity was 1.068 and finished off at 1.012.( about 7.4% A/V).

      Belgian Dubbel
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      9.5 lbs pale malt
      4 oz. Crystal malt (20 deg L)
      4 oz. Brown malt
      .75 lbs Sugar
      3 oz priming sugar or 2-2.5 volumes of CO2

      Hops
      1 oz. Styrian (5% alpha) (bittering)
      .3 oz. Hallertauer (bittering)
      .3 oz Saaz (aroma)

      Yeast trappist ale yeast starter
      Procedure Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.

      Belgian Strong Ale
      Category Belgian Ale
      Recipe Type Extract

      Fermentables
      .75 cup Belgian special roast malt
      .75 cup English crystal malt (80L)
      10 lbs Northwestern gold extract
      .25 lbs light brown sugar

      Hops
      1 oz Fuggles pellets (boil)
      .75 oz Cascade pellets (boil)
      .75 oz Saaz whole hops (1/2 hour)
      .75 oz Styrian Golding pellets (1/2 hour)
      2 oz fresh Cascade (aroma
      .25 oz Saaz (finish)
      .5 oz Olympic pellets (finish)
      .5 oz Cascade pellets (finish)

      Other
      .25 tsp cinnamon
      1 tsp Irish moss

      Yeast Wyeast #1214 Belgian
      Procedure Brought to boil the Belgian and English crystal. Removed grains. Boiled 1 hour with extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss.

      Belgian Trappiste / Abbey Ale
      Category Belgian Ale
      Recipe Type Extract

      Fermentables
      3.3 Lbs M&F Plain Dark Extract
      3.3 Lbs M&F Hopped Amber Extract
      3.3 Lbs M&F Hopped Light Extract
      1.0 Lbs Clover Honey

      Hops
      1.0 Oz Hallertauer Pellets

      Other
      5.0 Tbsp Freshly Grated Orange Peel

      Yeast White Labs Abbey Ale (WLP530)
      Procedure Bring extract and honey and 2 gallons water to 155 - 160 degree Fahrenheit for 15 mins. Bring wort to a rolling boil for 1 hr. Add the hops for the last two minutes of boil. Add the fresh orange peels after removing wort from the burner. Sparge in primary fermenter with 3 gallons water. Primary ferment was one week and secondary ferment was two weeks at approx. 73 degrees Fahrenheit. Notes: Because of the large amounts of liquid extract used, the batch exceeds 5 gallons. Primary fermentation was done in a 6-gallon glass carboy. Krausen was quite excessive and made a mess. Next batch might be best used with 4.5 gallons of water. Alcohol % in the area of 12%.

      Belgian Wheat Ale
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      6 lbs pale malt
      3 lbs wheat malt
      .25 lbs crystal malt (light)

      Hops
      2/3 oz Bramling Hops (boil 50 min.)
      1/3 oz Bramling Hops (boil 10 min.)
      .25 oz Centennial Hops (boil 1 min., then steep for 15 min.)

      Other
      1 tsp gypsum in mash water

      Yeast Wyeast Belgian Ale yeast
      Procedure Two-stage mash: 50 deg C. for 30 min., then 66 deg C. for 45 min.
      The two-stage mash is because of the wheat malt component.

      Fermented at cool room temperature (around 16 deg C.).

      That's it. The light hopping is to let the wheat and yeast flavours shine through, and they do, very nicely. Although this is an ale, I found it tasted best well-chilled. It also needed a little while (about a month) in the bottle for the yeast and hop flavours to reach an optimum balance.

      Abbey Beer
      Category Belgian Ale
      Recipe Type All Grain
      Fermentables
      9 lbs U.S. 2-row
      1.5 lbs Munich malt
      0.5 lbs 60L (or darker) crystal malt
      .5 oz of chocolate malt
      1 lbs of honey or dark brown sugar

      Hops
      7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)

      Yeast Chimay yeast of course
      Procedure Add hops at 60 minutes before end of boil. You are not looking for high hop bitterness, nor should there be noticeable hop aroma.
      If you're not an all-grain brewer, then don't use the 2-row or munich malt but use, say, 7 pounds light, unhopped dry malt extract instead. Use crystal and chocolate malt for color. The honey or brown sugar will boost the starting gravity as well as contribute to the flavor and body of the finished beer. You might try doing the fermentation at a relatively "warm" temperature, say, 70 to 75 degrees F. This should lead to more of that Chimay flavor in the finished beer. And, don't drink the beer all at once, as its flavor will evolve in the bottle over time.

      Batard de Belgique
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      6 lbs U.S. 2--row malt
      3--1/4 lbs dexterine malt
      2 lbs unmalted wheat
      1 lbs light brown sugar
      1 cup blackstrap molasses
      2/3 cup corn sugar (priming)

      Hops
      1.5 oz East Kent Goldings hops (6.1% alpha)

      Yeast Chimay yeast
      Procedure Cook 1/2 pound 2--row malt and 2 pounds of unmalted wheat in 4--5 quarts of water until gelatinized (about 45 minutes). Mix cooked wheat into main mash water and stir until well mixed. Mash in: 12 quarts at 138F. Protein rest: 30 minutes at 126--131F. Mash: 2 hours at 148--152. Mash out: 5 minutes at 170. Sparge: 6--1/2 gallons at 170. Boil 2--1/2 hours adding hops 60 minutes from the end of the boil.

      Batch #28
      Category Belgian Ale
      Recipe Type Extract

      Fermentables
      10 lbs Northwest Gold liquid malt extract
      1.5 lb. corn sugar

      Hops
      1.3 oz Hallertauer hops (4%) 60 min.
      .3 oz Saaz hops (3%) 60 min.
      .3 oz Saaz hops (3%) 2 min.

      Yeast Wyeast 1214 Belgian ale yeast
      Procedure Boil extract, sugar, 1st hop addition 58 minutes. Add 2nd hop addition and boil 2 minutes. Cool and pitch yeast (I used a 1.5 liter starter). Ferment cool (about 60 F.). Bottle when fermentation completes.


      Batch #62 Brain Wipe
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      10 lbs Dewolf and Cosyn pilsner malt
      1 lb. Briess 2-row malt
      1.5 lbs. Corn sugar
      2 lbs Laglaander Extra pale dry malt extract

      Other
      1.5 oz. Tettenager (4.4%) 60 min.
      0.5 oz. Tettenager (4.4%) 5 min.

      Yeast Wyeast White beer yeast
      Procedure Mashed malts with step infusion mash, 30 min. 122 F., 75 min. 150 F., 10 min. 168 F.
      Boil thirty minutes. Add corn sugar, malt extract, 1st hop addition. Boil 55 minutes. Add 2nd hop addition. Cool and pitch yeast (2 liter starter). Ferment 65-70 until completion.

      Bierre de Garde
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      9 lbs Vienna
      .25 lbs Crystal 80
      .5 lbs wheat

      Hops
      .5 oz Northern Brewer (8.8%) 60 minutes
      .5 oz Northern Brewer 20 minutes
      .5 oz Hallertau (5.25%) 2 minutes

      Other
      1/3 lbs aromatic

      Yeast Yeast Labs' Munich Lager
      Procedure Infusion mash (RIMS) per Dr. Fix (40-60-70C).
      Boil 120 minutes.

      Celis Clone
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      0.4 lbs rolled oats
      3 lbs. 10 oz. flaked wheat
      4 lbs. DWC pilzen malt

      Hops
      1.3 oz Tetnang. pellet AA 4.3 for 70 min boil
      0.5 oz of Saaz pellets last 5 min. of boil

      Other
      .5 oz bitter orange peel last 20
      1.25 oz of coriander seed (crushed) (last 5 minutes
      120 grams of dextrose
      5 ml of 88% lactic acid

      Yeast Wyeast 394
      Procedure Step infusion mash with 1 hr at 124 F; 1 hr 10 min at 145 to 150 F; mash out at 160 and sparge at 160 with 1.5 h sparge to get 6 .75 gallons. Used 1.3 oz of Tetnang. pellet AA 4.3 for 70 min boil, 1/2 oz bitter orange peel last 20 min of boil; last 5 min added 1.25 oz of coriander seed (crushed); and about 0.5 oz of Saaz pellets. Chilled and pitched with Wyeast 3944. (5 gallons with o.g. 1.040). Fermented between 70 to 74 F. Racked 8 days later with gravity at 1.011. Bottled with 120 grams of dextrose at f.g. of 1.011. Added 5 ml of 88% lactic acid to last 2.25 gallons bottled.
      Notes: Sparge went beautifully with no problems. Hard time grinding coriander seeds with mortar and pestle.

      Citadelle White
      Category Belgian Ale
      Recipe Type All Grain


      Fermentables
      5 lbs 2-row pale malt
      3 lbs Belgian wheat malt
      110 grams corn sugar in 4.75 gallons for priming

      Hops
      .5 oz Styrian Goldings (6.8% AA), boiled for 60 minutes

      Other
      .75 lbs hard red winter wheat
      10 grams ground coriander (boiled 10 minutes)
      zest of 4 oranges and one lime (added after end of boil)
      12.5 ml 88% lactic acid (added at bottling)

      Yeast Hoegaarden white yeast cultured from brewery sample
      Procedure Strike with 8 quarts @ 135F for 20 minute protein rest at 122- 124F; Add 1 gallon boiling water to raise to 145F, then heat to 158F for 30 minute saccrification; add 2 gallons boiling water for 10-minute mashout at 170F; transfer to lauter tun and let sit 20 mins, then sparge with 6 gallons water @ 180F. I stopped sparging at 1.008, collecting 6.25 gallons at 1.037. Boiled for 90 minutes and cooled with immersion chiller.

      Flat Tyre
      Category Belgian Ale
      Recipe Type Extract

      Fermentables
      6 lbs light extract
      2 lbs amber extract
      .5 lb 20L crystal
      .5 lb dextrine malt (carapils)
      Scant 3/4 cup of corn sugar for priming

      Hops
      1 oz Chinook hops
      1 oz Cascade hops

      Yeast Wyeast 1056 American (aka Chico)
      Procedure Add 1.5 gallons cold water and the grains (in a bag) to your boiling pot. Spend about 30 mins bringing the water to a boil. I use medium high on my generic electric range, high boils too quickly and doesnt give the grains enough soaking time.
      Remove the grain bag just before the water boils.

      Remove the pot from the heat (to prevent scorching) and add the extract.

      Replace on the heat and add 3/4 oz chinook hops - boil for 60 min.

      Add 1 oz cascades for the last 15 minutes of the boil.

      Cool to about 100F (chiller, ice bath, snow drift or divine intervention) Add cooled wort to 3 gallons cold water in your primary fermenter.

      When the temp is less than 80F (should be by now) add the yeast and shake the snot out of it, um, I mean, aereate the wort.

      When fermentation is complete, make a 'hop tea' by boiling the remaining 1/4 oz chinook hops (I know, not a classic aroma hop) with your priming sugar. Bottle, wait at least three weeks and enjoy.

      Lambic
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      7 lbs 2-row Pale Malted Barley
      .5 lbs crystal malt

      Hops
      1 oz Chinook hops
      1 oz Willamette hops
      1 oz Northern Brewer leaf hops

      Other
      3 1/2 brewers' flaked wheat
      .75 cup dextrose (priming)

      Yeast 1 teaspoon yeast nutrient
      Procedure Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with hops added near the beginning. Cool. Pitch yeast. After 12 days I pitched the Pediococcus. I have to admit, I didn't much care for the taste of either the beer or the starter solution. It only took about 10 days (and some premature hot weather) to produce decided ropiness, so I pitched the Brettanomyces.

      Pugsley's Pseudo Celis White #5
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      4.5 lbs. 6 row (or 2 row)
      4.0 lbs. Unmalted Wheat (Bulgar from Health Food Store)

      Hops
      1 tsp. Alpha-Amalase enzyme
      1 oz. Hallertauer

      Other
      4 grams dried orange peel
      4 grams crushed corriander seeds
      1 tsp gypsum

      Yeast 1 pack Wyeast #3056 Bavarian Wheat
      Procedure Bring 2 gallons water to boil. Add unmalted wheat and hold at 185-195 degrees for 20 minutes. Add cold water and 6 row malt to bring down to 130 degrees. Add 1 tsp. amalase and gypsum (pH 5.3). Allow protein rest for 25 minutes. Raise temperature to 150 degrees and hold 20 minutes. Complete conversion by raising temperature to 158 degrees and holding for 20 minutes. Mashout at 168 degrees for 5 minutes. Acidify sparge water to pH 5.7 with lactic acid. Sparge with 4-5 gallons of 170-180 degree water. Boil wort for 90 minutes. Add hops and crushed spices 15 minutes before end of boil. Cool wort and pitch yeast.

      The Claude Bonaire Belgian Strong Ale
      Category Belgian Ale
      Recipe Type Extract

      Fermentables
      6.5999999 Lbs Light DME (so 6.6 then?)
      2.25 Lbs Amber DME
      1.0 Lbs Dark Belgian Candi Sugar
      1.0 Lbs Brown Sugar
      8.0 Oz Belgian Special B
      4.0 Oz Belgian Aromatic
      2.0 Oz Malted Barley

      Hops
      1.0 Oz UK Kent Goldings (60)
      0.75 Oz Hallertauer (45)
      0.5 Oz Saaz (2min)

      Other
      2.0 Tbsp Corriander Seed (crushed)
      5.0 Tbsp Sweet Orange Peel (last 15min w/ corriander)
      1.0 Tbsp Cinnamon (boiled and added to secondary w/ the pound of Brown Sugar)

      Yeast WLY500
      Procedure all grains were in a grain bag. Brought to 150 and held for 10min. Raised to 175 for 20min. Finally, raised water to boiling and removed grain at 208, approximately 40min totaly time Actual boil time:75Min. So I initially had no intention of putting the brown sugar in or the cinamon, but when i racked to the secondary they yeast had attenuated so well in 7days, i figured id give them something else to do, as they were almost done, and surely getting bored. Early on, it had a very phenolic nose. Granted it was flat and 70. After that, the Special B really shined through with good plum and a little bannana. NOthing too special... yet, but its only been 18days. we'll see what comes. The orange and Corriander are there, but just barely, i didnt use a lot considering the "size" of the beer.


      Tooncinator Motley Cru
      Category Belgian Ale
      Recipe Type Extract

      Fermentables
      8 lbs Briess Wheat/Malt powder (2 big ziplocks)
      2 lbs Vienna carapils malt (2 small ziplocks)
      1 3/4 cups corn sugar

      Hops
      1 oz. Lublin(?) hops, A=3.1 boil (pellets)
      1 oz. Hallertau hops, A=4.8 boil (pellets)
      1 oz. Hallertau hops, A=4.8 finishing (pellets)

      Other
      .5 oz. coriander seed (freshly crushed)
      about 1/2 oz. dried orange peel (Lawries?)
      5 whole cloves (to make me feel good, imperceptable)
      Crystal bottled water

      Yeast 2 packages Red Star Ale yeast
      Procedure Crushed and steeped carapils. >30 min @130F, 150F, 170F. Sparged, increased volume to almost 4 gallons, heated and stirred in malt powder. Added hops in 4 portions after boil began, about every 15 minutes until they were all in - boiled another 45 minutes after last addition. Turned off heat, stirred in coriander seed, orange peel and cloves, started the chiller about 2-3 minutes later. Siphoned into carboy, added water to about 5 gallons, pitched yeast directly and shook to aereate. Wort didn't taste unduly strange, kind of hoppy, not too spicy.
      After secondary fermentation was complete I decided it should be hoppier and added the 2nd oz. of hallertau pellets. 3 days later I reconsidered and racked off the hops. I further decided to test out the scrubbing bubbles theory of hops reduction - I boiled 1 cup of corn sugar and steeped another tsp orange peel and added it - got a fairly vigorous fermentation for several more days.

      Trappist
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      8--1/2 lbs pale malt
      1 lbs mild malt (or Munich malt)
      .5 lbs crystal malt
      1 oz black patent malt
      1 lbs dark brown sugar

      Hops
      2 oz Hallertauer hops (60 minute boil)
      1 oz Kent Golding hops (60 minute boil)

      Yeast Wyeast Belgian ale yeast (or culture Chimay)
      Procedure Depending on your extract efficiency, this beer might come in at SG in mid-1060s or so. This is not intended to be a 1.100 beer! If you can find it, instead of using dark brown sugar, use 1 pound raw sugar crystals (seen at some gourmet food shops, but somewhat expensive). Note the mixture of continental and English hops. As the beer ought to have some body, use a starch conversion temperature of 155-8 degrees F.

      Trappist Ale
      Category Belgian Ale
      Recipe Type Partial Mash

      Fermentables
      1 lbs Biscuit malt
      .5 lbs Belgian Crystal (what is this 50L)
      6 lbs Northwestern amber extract

      Hops
      35 IBUs hops (Tettnanger/Kent Golding plugs)

      Other
      .5 lbs Special B (120L ?)
      .5 lbs Roasted Chocolate

      Yeast Wyeast Belgian ale
      Procedure Mash grains for 45 minutes or so, then sparge. Add extract and boil. Add hops in at least 3 stages. Chill and pitch.

      Trappist Ale
      Category Belgian Ale
      Recipe Type Extract

      Fermentables
      6.6 lbs M&F plain light extract
      3.3 lbs M&F plain dark extract
      1 lbs Clover honey

      Hops
      1 oz Fuggles leaf hops @ 3.3% alpha
      1 oz Boullion leaf hops @ 7.1% alpha
      1 oz Hallertauer leaf hops @ 5.4% alpha
      1 oz Cascade leaf hops @ 6.4% alpha

      Other
      1 tsp Irish moss

      Yeast Yeast Lab Trappist Ale liquid yeast culture
      Procedure Add 1 oz Fuggles + 1/2 oz Boullion hops to 8 pt cold H2O, bring to boil. Add malts and honey, bring back to boil for 60 min. At 30 min, add 1/2 oz Boullion + 1/2 oz Hallertauer + 1/2 oz Cascade hops + 1 tsp Irish moss. At 5 min add 1/2 oz Hallertauer + 1/2 oz Cascade hops. Sparge directly into 2 gal cold H2O in 5 gal carboy (note wort chiller *not* used...). Sparge water was previously boiled and allowed to cool to about 175 deg F. Stopper and cool overnight in basement (which at this time of year is a nearly constant 60-62 deg F). Rack into clean, sanitized carboy, leaving trub behind. Pitch yeast (about 18 fluid ounces of starter, just after high krausen), attach blowoff hose, cover to exclude light, and smile while having a homebrew.

      Trappiste
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      7 lbs domestic 2-row pale malted barley
      4 lbs Munich malt
      8 oz wheat malt
      1.5 oz chocolate malt
      1 lbs dark brown sugar (in boil)

      Hops
      1 oz Chinook (10.8% AA) (boil)
      .5 oz Tettnanger (4.7%)
      .5 oz Hallertauer (2.8%)
      .5 oz Kent Goldings (5.2%) (finish)

      Other
      Priming: 1

      Yeast yeast cultured from a bottle of Chimay Rouge
      Procedure Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast.

      Wit
      Category Belgian Ale
      Recipe Type Partial Mash

      Fermentables
      4 lbs DeWolf-Cosyns "Pils" malt
      3 lbs flaked (unmalted) wheat (cracked wheat works fine)
      6 oz rolled oats
      1 cup corn sugar (priming)

      Hops
      1 oz Saaz hops (3.2% AA)

      Other
      1 oz bitter Curacao orange peel
      .75 oz sweet orange or tangerine peel
      .75 oz fresh ground coriander seed
      .5 oz fresh ground anise seed
      A pinch of ground cumin
      10 ml 88% food-grade lactic acid (at bottling)

      Yeast BrewTek "Belgian Wheat" yeast
      Procedure Dough-in grains with 3 gallons of soft water at ~90F. Protein rests:
      30 minutes @ 117F
      30 minutes @ 122F
      30 minutes @ 126F (at this point, the wheat appears dissolved)
      Pull first decoction; thickest third of the mash
      Heat decoction to 160F, rest 15 minutes
      Heat decoction to boiling, boil 15 minutes
      Return boiling decoction to rest mash and stir.
      Mash temperature should be near 145F. Rest 15 minutes.
      Pull second decoction; thickest third of the mash
      Heat decoction to 160F, rest 10 minutes
      Heat decoction to boiling, boil 10 minutes
      Return boiling decoction to rest mash and stir.
      Mash temperature should be near 162F. Rest 15 minutes.
      Check starch. If not converted, rest longer.
      Mash-out: 10 minutes @ 170F
      Sparge: 5 gallons @ 170F
      Boil 60 minutes, adding hops at the beginning. Spices are added in the last 10 minutes of the boil or at knockout. I used a single- stage ferment (as I usually do). OG: 1.038. TG: 1.002.
      Adding the lactic acid rather than biologically souring the beer is definitely a shortcut, and one that adds time to the processing, as it takes longer after bottling for the flavors to "marry" than for conditioning to develop. If you have a lactobacillus culture in your possession that will do the job, have at it.

      Zoso White
      Category Belgian Ale
      Recipe Type All Grain

      Fermentables
      6 lbs Pils malt. (preferably from Belgium)
      3 lbs malted wheat
      3 lbs unmalted wheat
      1 lbs malted oats

      Hops
      1 oz Tettnanger (5.4 AAU) for 60 minutes
      0.75 oz Tettnanger for 20 minutes

      Other
      0.5 oz e fresh ground coriander for 60 minutes
      0.25 oz grated, dried orange peel for 60 minutes
      0.25 oz coriander for 30 minutes
      0.25 oz orange peel for 30 minutes
      0.50 oz orange peel for 20 minutes

      Yeast yeast (see note in description)
      Procedure The mashing schedule for the Dixie Cup version is as follows:
      Mash-In with 2.5 gallons (.75 quart/pound)
      30 minutes @ 125F
      Add hot water to mash to raise temperature to 148-150F
      Hold there for 60 minutes
      Sparge to 6 gallons in kettle with 170F water
      Water used is untreated, Seattle City water
      The next version, with the 3068 yeast, I did a simple single infusion at 154F for 60. Seemed to work as well as the double infusion.
      Last edited by lockwood1956; 04-07-2008, 04:14 PM.
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

      Comment


      • #18
        E.S.B. Recipes

        Boonesburger Winterale
        Category ESB
        Recipe Type Extract
        Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was patterned. It's also a lot cheaper.

        Fermentables
        5 lbs light dry extract
        3 lbs 2-row pale malt
        .5 lbs crystal malt (40L)
        2 oz roasted barley
        4 oz wheat malt
        2 oz dextrin malt

        Hops
        2 oz Cascade hops (5.2% alpha)
        .5 oz Tettnanger hops (4.9% alpha)
        .5 oz Perle hops (7.2% alpha)
        .5 oz Kent Goldings hops (5.2% alpha)

        Other
        1 tsp Irish moss

        Yeast 1 pack Wyeast Irish
        Procedure I used Papazian's partial mash method, except used 2 gallons of sparge water. I got 18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter. Transfer hops bag to primary.

        Fullers ESB
        Category ESB
        Recipe Type All Grain

        Fermentables
        .5 lb Crystal 60L - 90L
        1 lb brown sugar, 60 minutes

        Hops
        .5 oz Kent Golding, 30 minutes
        .5 oz Kent Golding, 5 minutes
        1.5 oz Kent Golding, dry hopped in secondary
        2 oz Fuggles, 60 minutes

        Yeast Wyeast London Ale (1028) yeast
        Procedure There is no Fuggles in ESB or any of the Fullers beers. They use English Target, Challenger and Northdown. EKG is in the finish & cask hopping of both Chiswick Bitter (very good bitter) and ESB. BTW the kettle hops are Lupofresh( challenger, 91) pellets from Kent and Worscester. They "Burtonize" the brewing water using mineral salts. A single temp infusion is employed. The ESB is 1.052 OG (apparently this was reduced for the US market, according to a brewer I was drinking with in the Pub next door). I was told they used to use sugar but this is no longer required with the new mash tuns. I missed out on the Maize part so I do not know, but I assume George has this correct. Try 5- 10 % in the mash. Skip the sugar, use caramel malts to get the color and sweetness.

        Fullers ESB Clone
        Category ESB
        Recipe Type Extract

        Fermentables
        .25 lb Dark Belgian candi sugar (275 deg. L)
        3.3 lb Munton & Fison extra light extract syrup
        4.5 lb 2-row malt
        0.5 lb Crystal (40 deg. L)
        1 lb Flaked maize

        Hops
        1 oz Bullion pellets (8.5 AAU) 60 mins
        1 oz Bullion pellets (8.5 AAU) 20 mins
        1 oz Goldings flowers (4.5 AAU) 20 mins
        0.75 oz Goldings flowers (4.5 AAU) 10 mins
        0.25 oz goldings flowers dry-hopped in secondary

        Yeast Wyeast 1968 London Ale
        Procedure 1 step infusion, mini-mash @ 154 deg. F for 70 minutes, or until conversion. Mashout @ 170 deg. F for 20 minutes. Sparge w/3 gallons water @ 150 deg. F to collect 4.25 gallons

        Jeff's ESB Extra Special Basenji Bitter
        Category ESB
        Recipe Type All Grain

        Fermentables
        2 lbs. British Crystal Cracked Grains
        6 lbs. Dutch Amber Dry Malt Extract
        1 Cup English Light Dry Malt Extract (for priming)

        Hops
        1.5 oz Cascade Hops (finishing hops)
        .5 oz Cascade Hops (for hop tea at bottling)
        2.25 oz Northern Brewer Hops (for brewing)

        Other
        2 tsp Sparkolloid (last 15 minutes of boil)
        2 tsp Irish Moss (last 30 minutes of boil)

        Yeast 1 pkg. CWE A6 Dry Yeast
        Procedure Put British Crystal cracked grains in straining bag and add to 2 gal. cold water. Heat to boil, removing grains just before boil starts. Sparge grains. Add Dutch Amber DME. Boil 1 hour. Add Northern Brewer in straining bag to wort. Boil. Add Cascade finishing hops 1 minute before end of boil. Remove from heat and let hops steep for 10 minutes. Sparge. Make a starter from 1 cup wort and 1 cup water, add yeast. Add enough water to top off to 5 gal. Pitch starter. Ferment for 1 week. Rack to carboy for 3 weeks. At bottling, siphon out 2 cups of beer and warm on stove. Dissolve English Light DME into hot beer and bring to boil. Add 1/2 oz Cascade hops and steep for 10 minutes. Pour primer in bottling bucket and siphon carboy into bucket. Bottle. Let bottles condition for 3 weeks.

        Red Hook ESB
        Category ESB
        Recipe Type Extract

        Fermentables
        6 lbs light malt extract syrup
        4 oz crystal malt (40L)
        4 oz chocolate malt
        4 oz roasted barley

        Hops
        1.5 oz Northern Brewer Hops for Bittering
        1 oz Cascade Hops for Finishing

        Yeast ale yeast
        Procedure I have also modifed this as of late to increase the 'redness' in the ale by increasing the roasted barley and crystal malt to 6 oz and 10 oz respectively, while keeping the chocolate the same. I did the usual batch by adding the specialty grains in a grain bag until 170F and then adding half the bittering hops at 60 minutes and the other half at 30 minutes with the finishing at the end with a simmer/steep for 10 minutes without heat and covered

        Red Hook ESB Clone
        Category ESB
        Recipe Type All Grain

        Fermentables
        3500 Grams Klages Two-Row Malt
        575 grams Toasted Klages Two-Row Malt (Toast at 375F for 15 minutes)
        225 Grams Crystal Malt 60L
        500 Grams Cara-Pils Dextrine Malt

        Hops
        65 grams 4.6% Alpha Willamette Whole Hops (60 min)
        20 Grams 4.6% Alpha Willamette Whole Hops (20 min)
        40 Grams 3.9% Alpha Tettnanger Whole Hops (10 min)

        Yeast Sierra Nevada cultured yeast or Wyeast #1098 British Ale yeast
        Procedure Use a one step infusion mash (Adjust water according to local conditions). Mash in at 145F, then raise mash to 156F for starch conversion. Hold at 156F for 75 minutes, boost to 168F and mash out for 10 minutes. Sparge with sufficient water at 165F to yield 6.5 gallons of wort. I keep the mash temp on the high side to leave some residual roundness in the finished product, and the Crystal give the beer a hint of sweetness.
        Boil entire volume of wort for 90+ minutes, adding hops as indicated. Force chill to pitching temperature (app. 70F). Ferment at 64-68F for 6 days in primary, then rack to secondary for 14-21 days. Prime according to personal preference. I use either 1/2 cup dextrose in 1 pint of water or 3/4 cup Light DME.

        Trolleyman ESB
        Category ESB
        Recipe Type Extract

        Fermentables
        6.6 lbs Alexander light malt extract syrup
        10 oz. 60 degree Lovibond crystal malt (crushed)
        4 oz. malto-dextrin

        Hops
        32 IBU Willamette hop pellets (boil)
        1.0 oz Tettnang hop pellets (finish)
        1.0 oz. Tettnang hop pellets (dry hop)

        Other
        1 tsp Irish moss
        .75 cup corn sugar for priming

        Yeast Wyeast # 1098 (British ale) liquid yeast
        Procedure Steep crystal malt in 4 gallons 160 degree water for 30 minutes and strain out grains. Bring water to boil and add malt extract syrup, malto-dextrin and Willamette hops for a 60 minute boil. Add Irish moss for last 30 minutes of boil and add Tettnang hops for last two minutes of boil.
        Turn off heat and allow to steep for 30 minutes while chilling your wort. Transfer to primary, top off to 5 gallons and pitch yeast at 72 degrees.

        Rack to secondary and add 1 oz. Tettnang hop pellets as dry hop. Add appropriate clarifiers, add 3/4 cup corn sugar and bottle.

        Vespa
        Category ESB
        Recipe Type Extract

        Fermentables
        4.0 Lbs Light Dry Malt Extract
        2.0 Lbs Clover Honey
        0.25 Lbs Chocolate Malt
        0.75 Lbs 20 L Crystal Malt
        0.5 Lbs Carapils Malt

        Hops
        1.0 Oz North Down (6.2% AA) 60 minute
        1.0 Oz East Kent Goldings (5.6% AA) 20 minute
        0.5 Oz EK Golding (5.6% AA) 1 minute
        0.5 Oz Cascade (5.0% AA) 1 minute
        0.5 Oz EK Golding (5.6% AA) dry hop
        0.5 Oz Cacade (5.0% AA) dry hop

        Other
        1.0 Tbsp Gypsum
        1.0 Tbsp Irish Moss (20 minute)

        Yeast White Labs London Yeast (WLP013)
        Procedure 1. Crush Grains and steep them in 5 gallons of water in a muslin bag for 25 minutes at 150 F. Remove and drain bag. 2. Bring the water to a boil, and dissolve DME and honey. 3. Add boiling hops for 60 minutes 4. Add flavor hops and Irish Moss during the last 20 minutes of the boil 5. Shut off heat and steep aroma hops for about a minute. 6. Cool wort and pitch yeast in a fermenter Kept in primary fermenter (plastic) for 5 days Kept in secondary fermenter (and dry hopped) for 11 days
        N.G.W.B.J.
        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
        Wine, mead and beer maker

        Comment


        • #19
          German Ale Recipes

          Alki Point Sunset
          Category German Ale
          Recipe Type All Grain

          Fermentables
          5.0 lbs D-C Belgian Pilsener Malt
          1.625 lbs D-C Belgian Wheat Malt
          1.0 lbs Ireks German Light Crystal
          1.25 lbs Clover honey (15 minute boil)

          Hops
          .50 oz. Tettnang (4.3% AA) 60 min. 7.5IBU
          .50 oz. Liberty (4.3% AA) 60 min. 7.5IBU
          .50 oz. Mt. Hood (4.5% AA) 60 min. 8.0IBU
          .50 oz. Tettnang (4.3% AA) 30 min. 2.0IBU
          .25 oz. Liberty (4.5% AA) 10 min.

          Yeast Wyeast #2565 (Kolsch)
          Procedure Mash In: 132F
          Protein Rest: 30 min @ 124F
          Saccharification: 90 min @ 150F
          Mash Off: 10 min @ 168F

          Sparge to collect 5.75 gallons of sweet wort (or until SG of runoff is 1.010-1.012).

          Boil for 90 minutes. Adding 1.125# clover honey for the last 15 minutes of the boil.

          Force cool to 62F and pitch slurry from 1.25L starter of Wyeast #2565 Kolsch.

          Alt
          Category German Ale
          Recipe Type All Grain
          German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens (Bavaria). Alt is made from the German Ale yeast and then cold conditioned for up to four weeks. These ales are usually fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a smoother, cleaner ale than the British ones.

          Hops
          2 oz Perle hops (boil 60 minutes)
          1 oz Perle (boil 30 minutes)

          Other
          Pale malt 90% of mash
          Crystal malt 7% of mash
          Wheat malt 3--10% of mash (vary percents accordingly)

          Yeast 1 litre cultured German ale yeast
          Procedure Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast. Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40 degrees for 4 weeks. Dry hop lightly, if desired.

          Alt
          Category German Ale
          Recipe Type All Grain

          Fermentables
          8 lbs. Belgian 2-row Pilsen (1.5L)
          2 lbs. Belgian 2-row Munich (~4L)
          .5 lb. Belgian 2-row Aromatic (~21L)
          .5 lb. Belgian 2-row Carapils (?L)
          .5 lb. Belgian 2-row Caramunich (~64L)
          0.75 oz. Crystal " 30 min.

          Hops
          3.25 oz. Crystal (pellets, 3.3%) 60 min.

          Other
          .5 lb. German wheat (?L)

          Yeast 1007 German Ale yeast
          Procedure I mashed (single infusion) at 152F for 1.5 hours. Primary fermented at around 55-60F for 6 days. I split the batch after the primary - put 1 gallon in my fridge at around 38F for two weeks, while the other 4 gallons sat in a carboy in my basement at around 70F. The beer was very spicy (from the 1007?) at first, but mellowed out nicely after about 4 weeks. The cold-conditioned gallon was smoother, and more drinkable at an earlier age (~2 weeks after bottling) than the warm-conditioned portion. The cold-conditioned beers were also *brilliantly clear*! It was perfectly balanced (to me), with a complex maltiness that I haven't had in any of my past beers. The IBU's were around 36, using Tinseth's calculator. The color was perfect (dark copper?), though the alcohol was probably a bit on the high side for the style.


          Alt
          Category German Ale
          Recipe Type All Grain
          Grains and hops used should be German.

          Fermentables
          8 lbs pilsner malt (or 6 pounds light
          4 oz 10L crystal malt
          4 oz 60L crystal malt
          4 oz 120L crystal malt (assumes 75% extraction

          Hops
          6 oz German hops (Hallertauer

          Yeast Wyeast #1338 or #1007
          Procedure Cold condition in secondary.

          Alt
          Category German Ale
          Recipe Type All Grain

          Fermentables
          4 lbs U.S. 2--row malt (Klages/Harrington)
          3--1/4 lbs Munich malt (10 L.)
          .25 lbs crystal malt (80 L.)
          .5 lbs wheat malt
          .5 oz black patent malt
          2/3 cup corn sugar (priming)

          Hops
          .5 oz Willamette hops (5.5% alpha) (boil)
          .5 oz Kent Goldings (6.1% alpha) (boil)
          1 oz Hallertauer (2.9% alpha) (finish)

          Yeast Wyeast #1056 American ale yeast
          Procedure Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at 131. Conversion rest 60 minutes at 155. Mash out 5 minutes at 168. Sparge with 5 gallons of water at 170. Boil 90 minutes. Add hops at 45 minutes and 10 minutes before end of boil.

          Chronos' Kin Kolsch
          Category German Ale
          Recipe Type Extract

          Fermentables
          5.0 Lbs Light DME
          8.0 Oz CaraMunich Malt
          1.0 Lbs Acacia Honey

          Hops
          0.5 Oz Zeus (13.3% AA 60 min)
          0.5 Oz Zeus (13.3% AA 30 min)
          1.0 Oz Zeus (13.3% AA 2 min)

          Other
          1.0 Tsp Gypsum
          1.0 Tsp Irish Moss

          Yeast WLP011 European Yeast
          Procedure Steep Cracked Caramunich Malt in 150 F water for 30 minutes. Discard Malt and bring water to boil. Dissolve DME and Honey in boiling water, add 60 minute hops. After 30 minutes of boiling, add flavor hops. After 45 minutes of boiling add Irish Moss. Steep aroma hops either two minutes from the end of boil or after turning off the brew pot.

          Extract Kolsch
          Category German Ale
          Recipe Type Extract

          Fermentables
          6.00 lb. Light Dry Malt Extract
          0.25 lb.lb. Wheat

          Hops
          1.25 oz. Hallertau 3.1% 15 min
          0.50 oz. Czek Saaz 3.5% dry hopped
          0.50 oz. Hallertau 3.1% dry hopped

          Other
          0.50 oz. Northern-Br. 6.9% 75 min
          0.75 oz. American Spalt 4.0% 15 min
          1 tsp of Irish Moss

          Yeast Kolsch Wyeast
          Procedure The .25lb. crushed wheat grain was placed in a grain bag, put in the cold water (2.5 gallons), and raised to 165 degrees where it steeped for 10 minutes. I then raised the it to a boil, added the boiling hops (the Northern) and the DME. After 60 minutes I added the flavor hops (.75 oz. of the spalt and 1.25 oz. of the Hallertau) and 1 teaspoon of Irish Moss. I then let this boil for 15 minutes (75 minutes total).
          I then put in my primary and added the Kolsch Wyeast (liquid, natch). This is an interesting yeast. I let it ferment at around 62-64 for about 1 1/2 weeks, until it seemed just about done. I then threw it into the fridge at 42 degrees for about 2 weeks. When I took it out, the yeast appeared upset by the sudden temperature change and it fermented rather energetically for about 1/2 day or so, and then it slowed down. I toook a specific gravity and it was 1.08. Done. (I screwed up the starting gravity. Ooops).

          I primed and bottled. Let it sit for two weeks, then placed it in the fridge. Let it sit in teh fridge about 1 week before drinking, and MMMMMMMMMMMM.....good stuff.

          Fat Wanda's Kolsch Klone
          Category German Ale
          Recipe Type All Grain

          Fermentables
          7 lbs pale malt
          1.5 lbs Vienna malt
          .75 lbs wheat malt

          Hops
          1--3/4 oz Hallertauer (5.0%)
          .5 oz Tettnanger (4.5%)

          Yeast Wyeast European ale
          Procedure To keep hop aroma low, the last addition of hops should come no later than 20 minutes before the end of the boil. The trick to this beer is to cold condition it. After 4 days primary and 4 days secondary fermentation at ale temps (~65F), rack again and cold condition at 40F for 12 days. Then prime and bottle as usual.

          Hefe-Hafer Ale (2.5 Gallons)
          Category German Ale
          Recipe Type All Grain

          Fermentables
          1500.0 Grams Briess Pale 2-Row Malt
          1500.0 Grams Rolled Brewers Oatmeal

          Hops
          7.0 Grams German Hallertau Mitt
          1.0 Grams German Hallertau Mitt (dryhop)

          Yeast Wyeast 3068 Weihenstephan
          Procedure Mashing Procedure: Acid Rest - 99degF - 30min Protein Rest - 120degF - 30min Protein Rest - 130degF - 30min Conversion - 160degF - 30min No Mash Out Sparge - 160degF - 30min Wort flow benefits from adding 1cup Rice Hulls to mash just prior to sparging Boiling Procedure: I don't like the flavor IrishMoss adds to beer so I don't use it, but the finished beer is definitely clearer if you do use it. Heavy boil - 30min Heavy boil - 45min (7g hop added at beginning of second boil) Rest(no heat) - 30min Cool as quickly you possible can. I use a homebuilt refrigeration system that cools the wort to roughly 50degF faster than I can gravity drain. Pitch yeast and allow fermentation to begin before adding 1g hop for dry hopping. Primary fermentation is usually complete within 7 days. Transfer to secondary fermenter for 7 more days. Rack to bottles priming for roughly 2.5-2.6Vol store for about 30 to 160days. The oats contribute a large amount of fat to the final product. Waiting longer than 160 days to drink the final product begins to decline. Wort flow benefits from adding 1cup Rice Hulls to mash just prior to sparging.

          Koelsch
          Category German Ale
          Recipe Type All Grain

          Fermentables
          7 lb british pale malt or german pilsner malt (or 3.5 lbs of each)
          1 lb vienna malt
          .5 lb wheat malt

          Hops
          12 AAU Tettnanger 60, 30, 10

          Yeast Wyest german ale (1007) Wyeast Kolsch
          Procedure Step-Mash according to Miller's recipe.

          Koelsch
          Category German Ale
          Recipe Type Partial Mash

          Fermentables
          3 lbs Brit. pale malt
          1.5 lbs wheat malt
          3.3 lbs Munton & Fison light malt extract
          1.0 lb laaglander light dry extract (for a little body)

          Yeast Wyeast Kolsch (Cologne) yeast
          Procedure Hop 7 IBU at beginning of boil, 3 at 30minutes and the rest 10 minutes before the end of boil. The key to this style beer is the use of WYEAST KOLSCHE or COLOGNE yeast and the use of wheat to give it the kolsche snap.

          Kolsch
          Category German Ale
          Recipe Type All Grain

          Fermentables
          7.5 lb Belgian Pils Malt
          1 lb lb Wheat Malt
          .25 lb 40L Crystal

          Hops
          1.5 oz Tettnanger (aa = 5.5%) 60 min
          .25 oz Tettnanger 20 min
          .25 oz Saaz (aa = 2.8%) 20 min
          .25 oz Tettnanger 5 min
          .25 oz Saaz 5 min

          Other
          1 tsp p Irish Moss

          Yeast 1.5 qt Wyeast Kolsch yeast starter
          Procedure Rest 25 min @ 135F, 25 min @ 145F, 60 min @ 155F.

          Kolsch
          Category German Ale
          Recipe Type All Grain

          Fermentables
          6 lbs U.S. 2--row malt
          1 lbs Vienna malt
          1 lbs wheat malt
          .25 lbs light crystal malt (10 L.)

          Hops
          1 oz Hallertauer (2.9% alpha) (60 minute boil)
          1 oz Hallertauer (30 minute boil)
          .25 oz Tettnanger (3.8% alpha) (15 minute boil)
          .25 oz Tettnanger (2 minute boil)

          Yeast Wyeast European ale yeast
          Procedure I'm assuming 80% extraction efficiency. The hop schedule broadly follows the German method, and you can substitute Perle or Spalt, and mix and match however you want.
          Following Fred Eckhardt's description of Widmer's mash sequence, mash in at 122 degrees F and hold for 30 to 45 minutes, and then raise to 158 degrees F for starch conversion. Following conversion, raise to 170 degrees F for mash out and hold for 10 minutes.

          Primary fermentation should be done in the mid-60s. This beer benefits from cold-conditioning, so rack to secondary and "lager" at 40 degrees for a couple weeks.

          Kolsch
          Category German Ale
          Recipe Type Extract

          Fermentables
          4 lb can Alexanders Pale Malt Extract
          1.4 lb can Alexanders Pale Malt Extract "Kicker"
          1 lb rice syrup solids

          Hops
          1 oz Liberty hop pellets (5.2%), boiling, 45-60 minutes
          1/3 oz Saaz hop pellets (54.%), flavor, 15 minutes
          2/3 oz Saaz hop pellets (5.4%), finishing, 5 minutes

          Other
          1 tsp Irish moss, 20 minutes (optional)

          Yeast Wyeast 1007 "German Ale" yeast - started 24 hours ahead
          Procedure Bring 5 gallons of water to a boil, remove heat, dissolve malt and rice syrup solids, and bring back to a boil. Add boiling hops and boil for 30-45 minutes. Add Irish moss. Add flavor hops and boil for 10 more minutes, add finish hops and boil for 5 more minutes. Remove heat and cool wort as rapidly as possible. Transfer to carboy, pitch yeast and mix/aerate vigorously. Ferment (primary only) for ~10 days at 70-75F.
          Prime with 3/4 cup (5 oz) corn sugar dissolved in 2 cups (16 oz) of boiling water, at bottling time. Should bottle condition in 7 to 10 days.

          Notes: Using a shorter boil will help keep the color light, but will decrease hops character and protien precipitation. BE WARNED! Wyeast 1007 ferments vigorously, even volcanically. Make sure that you have enough head space in your carboy, or use a large diameter blow off tube.
          Last edited by lockwood1956; 04-07-2008, 04:21 PM.
          N.G.W.B.J.
          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
          Wine, mead and beer maker

          Comment


          • #20
            Scottish Ale Recipes

            Alex's Scottish Ale
            Category Scottish Ale
            Recipe Type Extract

            Fermentables
            8 lbs munton's amber malt extract syrup
            2/3 lb crystal
            1/3 lb roasted barley

            Hops
            2 oz. east Kent Goldings (10.6 hbu)
            1 oz. goldings ten minutes

            Other
            .75 cup dextrose priming

            Yeast Scottish Ale Yeast
            Procedure

            Full Moon Ale
            Category Scottish Ale
            Recipe Type Extract

            Fermentables
            6 lbs dark Australian DME
            1 lbs caramel crystal malt
            .75 cup corn sugar (priming)

            Hops
            1.5 oz Willamette hops
            1.5 oz Fuggles hops

            Yeast 1 pack Wyeast #1098: British Ale
            Procedure Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough water to make 5 gallons. After 4 weeks, prime and bottle.

            Heavyside Ale
            Category Scottish Ale
            Recipe Type Extract

            Fermentables
            3.5 lbs Glenbrew heavy 80 ale kit
            2--1/4 lbs Laaglander dark dry extract
            .5 lbs crushed crystal malt (20L)

            Hops
            1 oz Northern Brewer hops (steep last 10 minutes)

            Yeast 2 packages dry ale yeast (from kit)
            Procedure Prepare yeast by reconstituting in 16 ounces, warm tap water in a jar before brewing begins. Slowly bring 1 quart cold tap water with 1/2 pound crystal malt to a boil, about 30 minutes. Remove spent grains by pouring the liquid through a strainer into the main brewpot and sparging with 1 quart boiling water. Add 3 US pints of water to brewpot and bring to a boil. Add can and dry extract and boil for 15 minutes. Steep hop pellets in hop bag for 10 minutes with heat off, then remove hops and pour concentrated wort into the fermenter. Since I've marked the outside of the (plastic) fermenter in gallon increments, I then added cold water to raise the level to the 5 gallon line. After cooling I pitched the yeast, sealed it up, and attached the fermentation lock. After less than 7 hours, the wort was bubbling like mad. Prime with 1 cup dark extract when finished.

            Jim's 90 Schilling Scotch Ale
            Category Scottish Ale
            Recipe Type All Grain

            Fermentables
            8 Lbs British Pale Ale Malt 2-row
            1 Lb Carapils Malt
            1 Lb Peated Malt
            1 Lb Biscuit Malt
            1 Lb 90L Crystal Malt
            3 Oz Roasted Barley
            1 2/3 cup gold dry malt for bottling

            Hops
            3 Oz Kent Goldings 5% alpha acid leaf hops
            2 Oz Fuggles 4% alpha acid plug hops

            Other
            3 tsp Irish moss
            10 Gallons artesian drinking water

            Yeast #1728 WYeast Scottish ale liquid yeast
            Procedure PREPARATION: Prepare a 2-3 quart yeast starter ahead of time. Scotch ale needs a high pitching rate.
            MASH: Use a single step infusion mash for all 12 lbs. of grain. Mill grains and add to 3 gallons Artesian water at 180 degrees F in the mash tun. Mash should stabilize at ~158 degrees F. The mash should be on the thick side. Hold temp at about 158 degrees F for 90 minutes for conversion. Stir in the roasted barley about 5 minutes before sparging. Sparge with 5 gallons water initially at 180 degrees F. This will stop conversion for the mash out. Sparge slowly for about 45 minutes. You should get about 5.5-6.0 gallons of wort.

            BOIL: Total boil time 90 minutes. Bring to a boil rapidly and stir after 2-3 minutes. This will lightly carmelize the wort to enhance the flavor. Add all 5 ozs. of hops. Scotch ale does not have a flavor or aroma hop profile. Keep a rolling boil and stir well for good hop utilization. You will lose about 1 gallon of water to evaporation. Add Irish moss about 15 minutes before the end of the boil. Cool in cold water sink bath or wort chiller. Filter into primary fermenter and cool to 75 deg. F.

            FERMENT: Pitch yeast starter. Rack to secondary after 5-8 days. Leave in secondary until fermentation is complete. Bottle and condition at ~60 degrees F for six to eight weeks.

            My Own Scotch Ale
            Category Scottish Ale
            Recipe Type All Grain

            Fermentables
            6 lbs Klages 2-row malt
            1 lbs Munich malt (10L)
            1 lbs Dextrin (Cara-pils) malt
            .5 lbs crystal malt (80L)
            4 oz black patent malt
            1 cup dark molasses
            2/3 cup corn sugar (priming)

            Hops
            .75 oz East Kent Goldings hops (6.2 alpha)

            Yeast 1 pack Wyeast #1028 London Ale
            Procedure Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium Carbonate. Protein rest 30 minutes at 158 degrees. Conversion rest 30 minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5 gallons water at 165 degrees. Boil 90 minutes, adding hops in last 30 minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary for 5 more days and bottle.

            Old Beulah Wee Export
            Category Scottish Ale
            Recipe Type All Grain

            Fermentables
            2 lbs 2--row Klages malt
            .5 lbs crystal malt (60L)
            .25 lbs black patent malt
            .25 lbs flaked barley
            5 lbs amber malt extract syrup (American Classic)
            1 lbs dark brown sugar
            .75 cup corn sugar (bottling)

            Hops
            1 oz Northern Brewer hop pellets (6.5% alpha)
            2 oz Fuggles hop pellets (4.5% alpha)

            Other
            3 tsp gypsum
            .25 tsp Irish moss

            Yeast Wyeast #1028 London Ale yeast
            Procedure Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F. Maintain mash temperature at 125 for 30 min (protein rest). Add 3 quarts of boiling water to mash and maintain temperature at 158 for 1 hour (saccharification rest). Drain wort and sparge grains with 5 quarts water at 170. Add to the wort in the brewpot the malt extract and brown sugar. Bring to a boil. After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of Fuggles hops. After 15 more minutes, add an additional 1/2 ounce of each hop. Boil for a total of 1- -1/2 hours. Ten minutes before the end of the boil, add the Irish moss. Five minutes before the end of the boil, add 1 ounce of Fuggles hops (for aroma). Cool the wort with a wort chiller and add to the primary fermenter with sufficient water to make 5 gallons. Pitch yeast when temp of wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at 65. Bulk prime with corn sugar before bottling.

            Scotch Ale
            Category Scottish Ale
            Recipe Type Extract

            Fermentables
            3.1 lbs Superbrau Light Malt Extract
            3.0 lbs Laanglander DME
            3.0 lbs bulk malt extract (Laanglander)
            1 lb Crushed Crystal

            Hops
            2 oz Northern Brewers (boiling)
            5 oz Cascade (FInishing)

            Yeast 1 pkg Red Star or Nottingham yeast
            Procedure - Put gain in muslin bag into 1.5 gal of cold water; bring to boil
            - Remove grain; add malt extracts, DME, and Northern hops; boil for ~35min
            - Last 10min add Cascade hops and Irish Moss (1 tb)

            Scotch Ale
            Category Scottish Ale
            Recipe Type Extract

            Fermentables
            6.6 lb Ireks munich light LME
            2.0 lb Ireks munich malt (10L ?)
            0.5 lb M&F crystal malt (60L)
            0.5 lb Ireks crystal malt (20L)
            3.0 oz M&F chocolate malt (350L)
            4.0 oz white wheat malt (2L)
            2.0 oz Hugh Baird peat smoked malt (2L)
            4.5 oz corn sugar (primimg)

            Hops
            1.0 oz East Kent Goldings (whole, 60 min boil)
            1.0 oz Fuggles (whole, 15 min boil)

            Other
            1 tsp Irish moss (rehydrated, 15 min boil)

            Yeast Wyeast 1338 (european ale 1 qt starter)
            Procedure - mashed all the grains in 4 qts of 156F water for 1 hr
            - sparged with 4 qts of 170F water
            - SG of runnings: 1.036 in ~7 qts
            - added LME, made volume up to 3 gal, boiled for 1 hr
            - chilled with immersion chiller, aerated, made volume up to 5 gal, aerated some more, pitched 1 qt starter
            - fermented at 65 - 68F
            I use a grain bag from Williams Brewing (800-759-6025) that is made to fit inside a bucket type lauter tun. It also fits perfectly inside my 3 gallon SS kettle.

            To do the mash on my stove, I just heat up the mash water to ~165F (in my kettle) then drop in the grain bag containing the crushed grains. Stir real well, let it sit for a minute, then check the temp. If its to low (which it will be) either add small amounts of boiling water (1 cup at a time, stir, let it sit for a minute, then check the temp) or add heat with the stove burner on medium heat while gently stirring constantly. After you hit the mash temp, cover it up and let it sit for 1 hour. At the end of the 1 hour, I lift the grain bag just above the surface of the wort and sparge by pouring the sparge water over the grains gently with a measuring cup.

            As you can see, my mash setup/technique is pretty simple and does'nt require a lot of extra equipment. I'm not trying to get the max possible extraction from the grains, only the flavor/body that was missing before I started doing these partial mashes.

            Since this setup/technique produces wort that is rather cloudy with grain particles, I've often wondered if it will lead to some astringency in the finished beer. Some of the judges comments (see below) lead me to believe that this does happen. Kirk Fleming asked about this in HBD #1968. Does this stovetop mashing sound similar to what you do?

            Scotch Ale
            Category Scottish Ale
            Recipe Type All Grain

            Fermentables
            9 lbs pale ale malt
            1 lbs crystal malt
            1 lbs Munich malt
            .5 lbs chocolate malt

            Hops
            .5 oz Bullion (60 minutes - 9% alpha)
            2 oz Fuggles (30 minutes - 4.5% alpha)
            .75 oz Golding (10 minutes - 4.9% alpha)

            Other
            1 tsp Irish moss (30 minutes)

            Yeast Whitbread or Wyeast 1007 ("German Ale")
            Procedure Heat 14 quarts for 140F strike heat. Mash in, starch conversion 1--1/2 hour at 154F. Mash out and sparge with 5 gallons at 168F. Boil 1--1/2 hour, adding hops and Irish moss as indicated above.

            Scottish Ale
            Category Scottish Ale
            Recipe Type All Grain

            Fermentables
            10.00 lb. British Pale Grain M&F
            2.00 oz. Roast Barley

            Hops
            2/3 oz Kent Goldings hops (5.7% alpha, 60 minute boil)

            Yeast Wyeast #1728 (Scottish ale)
            Procedure Strike Water: 2.53 gallons of water at 152F. First Mash Temperature: 152F. 1 1/4 hour mash. Mash-out 168 for 10 minutes. Pitched with 1/2 gal. starter. Fermentation had begun within ~2 hours Racked to secondary after 3 days - fined with Polyclar Bottled two weeks later.

            Scottish Export
            Category Scottish Ale
            Recipe Type Extract

            Fermentables
            6 lbs Light DME
            1 lbs Crystal malt 60L
            1/2 lbs chocolate malt ~340L
            1 lbs dark brown sugar

            Hops
            2 oz Fuggles pelletized hops (~3.5% AAU)

            Other
            1 tsp Irish Moss
            1/2 tsp Burton salts (if needed)

            Yeast and a good ale yeast (Wyeast Scotch Ale yeast is preferred)
            Procedure Pre-boil and cool 2 gals of water and store in closed carboy. Add 4 gals water to kettle and heat to 150 deg F. Remove from heat and steep crystal and chocolate malts for 15 minutes. Return to heat and at around 170 deg, remove malts. Add DME, brown sugar, hops, and salts (if necessary). Boil down to ~3.5 gal for 1 hour. During last 15 minutes of boil, add Irish Moss. Cool and add to carboy. Pitch yeast at 70 deg F. Shake well, keep in dark area at 70 deg F.

            Scottish Steamy Ale
            Category Scottish Ale
            Recipe Type Extract

            Fermentables
            6 lbs M&F light dry extract
            1 lbs Scottish crystal malt (40L)

            Hops
            1 oz Northern Brewer leaf hops (boil)
            .5 oz Northern Brewer (finish)

            Yeast Brewers Choice American ale yeast
            Procedure Boiling hops are put in kettle for a 55 minute boil. The finishing hops are put in for an additional 5 minutes.

            Traquair House Ale
            Category Scottish Ale
            Recipe Type All Grain

            Fermentables
            18 lbs British pale malt
            4 lbs British crystal malt
            2 lbs toasted malt (homemade in oven - 10 min. @350F)
            4 oz roast barley - in mash out only
            1 lbs chocolate malt - in mash out only

            Hops
            1.25 oz centennial hops - 11.3 alpha for 75 minutes
            .75 oz tettnager hops - 4.8 alpha for 15 minutes

            Other
            1 tsp salt in boil
            1 tsp gypsum in boil
            irish moss last 30 min.

            Yeast Wyeast 1056 culture
            Procedure Mash at 155F for 1--1/2 hours. Collect first runnings with no sparge. Strike with 8 gallons at 170F. Mash out with 3 gallons at 200F with chocolate and roast grains. Collect about 8 gallons, boil down to 5 gallons.

            Wee Heavy/Old Ale
            Category Scottish Ale
            Recipe Type All Grain

            Fermentables
            10 lbs 2-row pale malted barley
            2 lbs 80 Lovibond crystal malt
            8 oz wheat malt
            1 oz chocolate malt
            1 lbs brown sugar (in boil)
            .75 cup light dry malt extract (priming)

            Hops
            1 oz Northern Brewer (7.4 AAU) (boiling)
            .5 oz Willamette
            .5 oz Hallertauer
            .25 oz Cascade

            Yeast Wyeast 1098 "English" (Whitbread) ale yeast
            Procedure Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5 minutes at 130 degrees. Continue without a protein rest. Starch conversion of 60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar and boil for 90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2 ounce each of Willamette and Hallertauer 3 days after pitching, and bottled 4 weeks later.
            Last edited by lockwood1956; 04-07-2008, 04:24 PM.
            N.G.W.B.J.
            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
            Wine, mead and beer maker

            Comment


            • #21
              Spiced Beer Recipes

              Bad Chile Beer
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              5.5 lbs. light DME
              1 lb. Cara-Pils Malt

              Hops
              1.75 oz. Cluster Hops (boiling) 7.0% alpha-acid
              1.25 oz. Willamette Hops (bittering) 4.5% alpha-acid
              0.75 oz. Willamette Hops (aroma) 4.5% alpha-acid

              Other
              10 each chopped serrano chile peppers
              0.75 c. dextrose (priming)

              Yeast 14 g. Yeast Labs Whitbread Ale Yeast
              Procedure Grains steeped for 15 min @ 150-165 F. Hops added to boil at 0, 40, and 55 min, respectively. One hour boil. Chiles added at end of boil, pasteurized for 15 minutes, threw all into carboy w/cold water.
              Fermentation began VERY sluggishly 17 hours after pitching. Transferred to secondary after one week. Toward the end of fermentation, the sediment seemed to "creep up" the sides of the carboy a little. This leads me to suspect contamination, dagnabbit

              Bengal Butt Kicker
              Category Spiced Beers
              Recipe Type All Grain

              Fermentables
              15 lbs Klages malt
              2--3/4 lbs Munich malt
              1 lbs Amber crystal
              .25 lbs Chocolate malt

              Hops
              1 oz Northern Brewers hops 10%AA (60min)
              1 oz Northern Brewers (15 min)
              .5 oz Cascades 5.9%AA (15min)
              10 Bengal "dry hopped"

              Other
              2 oz fresh fennel (15 min)
              6 oz fresh orange peel (15 min)
              .5 tsp Irish Moss(15 min)
              .75 cup Corn sugar to prime

              Yeast 1 cup American Lager yeast slurry
              Procedure Upwards infusion mash, low-temp conversion. Used water with high carbonate hardness.

              Bob's Coriander Ale
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              6 lbs light unhopped malt extract
              1 lbs light crystal malt

              Hops
              1 oz Cascade hops

              Other
              1 oz whole Coriander Seed - 30 min
              1 oz whole Coriander Seed - 10 min
              1 tsp Irish Moss - 10 min

              Yeast Chico Ale yeast (from a previous batch)
              Procedure Steep crystal malt at 160 degrees for 1 hour. Sparge grain and add extract. Bring to a boil and add Cascade hops.(boil for 60 minutes.) Add 1 ounce coriander at 30 minutes and the final ounce for the last 10 minutes. Strain off the hops and coriander seed when transfering to the primary. Leave in the primary for 5 days, and in the secondary for around 10 days.

              Christmas Ale
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              7 lbs British Pale Malt Extract
              1 lbs Belgian Pale Ale Malt Grain
              1 lbs Light Crystal Malt (10L)
              8 oz Belgian Biscuit
              4 oz dark Belgian Crystal (80L)
              1 lbs dark Brown Sugar (boil w/ extract)

              Hops
              2 oz Hallertauer pellets 3.1% AA
              1 oz Saaz 3.7% AA

              Other
              1 Each Dried Orange Peel (very strong)

              Yeast Wyeast #1214
              Procedure I am planning to put some of spices about 15 min. before the end of the boil and then add some at the end. If you have any recommedations on how much I should add, please post or send me mail. I have looked at so many recipies and there are so many diffret expreemes. I don't want to over spice it, or under spice it.

              Christmas in July
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              8 lbs light dry malt extract (American Eagle)
              .75 lbs crystal malt
              3 oz roast barley
              3 lbs clover honey

              Hops
              1 oz Northern Brewer (boil)
              .5 oz Northern Brewer (finish)

              Other
              6 oz fresh grated ginger (1/2 boil
              grated peel 1/2 finish)
              1 stick cinnamon
              1.5 teasppon nutmeg
              1.5 tsp Irish moss

              Yeast Whitbread ale yeast
              Procedure The crystal and roasted barley were steeped in six gallons of water while it was heating. They were removed at 190 and the DME, honey, boil hops, half of the ginger, half of the tangelo peel, the cinnamon stick and the nutmeg were added. The Irish Moss went in 40 minutes into the boil, and the rest of the ginger, tangelo peel and hops went in at 50 minutes. At 60 minutes, cooled quickly (counter- flow chiller) and let sit for 3 hours. Racked off the copious trub, aerated and pitched with a pint of starter from two packages of Whitbread Dry Ale yeast (my all time favorite dry yeast).

              Cinnimon Honey Ale
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              0.75 lb. Crystal 40L
              3.00 lb. Honey
              6.00 lb. Amber Malt Extract Syrup

              Hops
              1.00 oz. Northern Brewers 7.0% 60 min
              0.50 oz. Cascade (leftover) 5.7% 60 min
              1.50 oz. Tettnanger (leftover) 4.5% 20 min (aroma

              Other
              1 tb cinnimon at end of boil

              Yeast ale yeast
              Procedure Crystal malt steeped at 150 for about 1 hour.

              Countryside Ginger
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              2 can Muntons spray-dried plain light malt (Unhopped)
              1 lbs crystal malt (40L) cracked
              1 oz Light dried malt (to prime)

              Hops
              1 oz Saaz hop pellets (boil)
              1 oz Hallertauer hop pellets (finishing)

              Other
              3 oz fresh ginger coarse-grated (boil)
              1 tsp Irish moss
              1 oz fresh ginger coarse-grated (finishing)

              Yeast Coopers Brewery ale yeast 1 pkg. (7 gms) dry
              Procedure Put crystal malt into a hop bag, and fill large stew pot > full of cool water. Heat to about 1700 F. Remove the grains. Add dry malt, 3 ounces ginger and Saaz hops. Boil for one hour.
              At 45 minutes, (15 minutes before end) add Irish moss.

              At 50 minutes, (10 minutes before end) add Hallertauer hops and rest of ginger.

              Sparge to another large stew pot and back to original to remove grains and hops.

              Sparge to 5 gallon fermenter = full of cool water and pitch yeast.

              Debbe's Garlic Beer
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              8 1/2 pale malt extract (Williams bulk extract.)

              Hops
              1 oz Northern Brewer hops (AAU not available)

              Other
              4 large peeled and cleaned

              Yeast WYeast London Ale (pre-started)
              Procedure Separate and peel the cloves from four entire bulbs of garlic and lightly score the surface of the garlic cloves to increase surface area during the boil. Add the extract, half of the garlic, and 1/2 ounce of hops. Total boil of 60 minutes The other half of the garlic goes in for the last 15 minutes along with the final 1/2 ounce of hops. After the boil, chill the wort and strain the cooled wort into a 6--1/2 gallon primary. After three days of vigorous ferment in 6 1/2 gallon primary (w/blowoff tube) I racked it to a 5 gallon secondary.

              Drinkable Spruce Beer
              Category Spiced Beers
              Recipe Type All Grain

              Fermentables
              5 lbs 2-row Klages
              2 lbs 6-row Klages
              1 lb Crystal 10LV

              Hops
              1 oz Hallertauer 4.9 AAU 60min

              Other
              4 oz fresh blue spruce tips (3-4" long) 60min
              1 oz fresh blue spruce tips finish
              1 tsp Irish Moss

              Yeast Wyeast #2035 American Lager
              Procedure Temperature controlled step mash. Boil hops and spruce for full 60 minu I might consider dropping the spruce to 3oz next time. Obviously, weath conditions will effect the strength of your spruce. Collect your spruce in the country where you're sure they haven't been sprayed. Never tried extract. Wouldn't have a clue as to how much to add. Most importantly, patient! This stuff takes a looong time.

              Easy Spiced Brown Ale
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              1 ea Mountmellick brown ale kit

              Hops
              1/8 cup, Hallertauer hops

              Other
              3--4 whole cloves
              3 whole cinnamon sticks
              .25 teaspoon, ground nutmeg

              Yeast ale yeast
              Procedure Simmer spices, hops, and zest of 1 orange in 1 quart water for 30-45 minutes. Make Brown Ale according to 3.6 gallon recipe. Add spice mixture (do not strain) and zest of other three oranges to wort. Ferment, strain, and bottle according to kit instructions.

              Emma Wedgewood's Winter Welcome
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              7.5 lbs British Pale DME
              1.0 lb Pale Crystal (40L)
              2 oz Roast Barley
              1 lb Clover Honey
              2 oz Malto-dextrin powder

              Hops
              1.0 oz Fuggle plugs (4.3%) (boil)
              1.25 oz Bullion pellets (9%) (boil)
              0.75 oz E. Kent Golding pellets (5.4%) (flavor)
              0.25 oz Bullion pellets (flavor)
              0.5 oz E. Hallertauer pellets (4.7%) (aroma)
              0.75 oz E. Kent Golding pellets (dry hopped)

              Other
              and pitched about 1/2 gallon starter)

              Yeast ale yeast (I used Mendocino from a bottle of "Eye of the Hawk"
              Procedure Boil was about 3 gallons with extract, grain broth, honey and maltose. Pitched @ 76 F (used an immersion chiller). Initial fermentation was very fast - within only 3 days the krausen had fallen and within 5 days there was almost no bubbling from the airlock. Racked to secondary and dry hopped. Secondary was very slow, and took 3 weeks to stabilize SG. I had heard that Mendocino yeast is not a great attenuator, and also the English DME finishes higher than American, but this is only 69% apparent attenuation. This gives an actual attenuation of 57%. Wow!
              I was originally going to prime with gyle but there were too many variables on this one so I chickened out and primed with corn sugar -- at this point I didn't want to risk screwing up my Christmas beer, and such a great one at that. [Next time Spencer, I promise!] Primed for a total of 2.2 volumes CO2 using 3.5 oz corn sugar.

              *Note: The hopping above gives the following IBU's based on different calculation methods: (1) SudsW 43.2,(2) Rager 75.7, (3) Tinseth 66.9, (4) Garetz 56.7, (5) Papazian 58.9 O.G. 1.072, F.G. 1.022 (Approx. 6% alcohol)

              Ersatz Harpoon 1991 Winter Warmer
              Category Spiced Beers
              Recipe Type Extract

              Fermentables
              6 lbs Laaglander amber dry malt extract
              .5 oz black patent malt
              12 oz crystal malt
              1.5 oz chocolate malt
              1 lbs honey (added with extract)

              Hops
              1 oz Clusters pellets (6.5--7.5% alpha) (boil)
              1 oz Willamette pellets (aroma)

              Other
              .5 tsp nutmeg (8 minute boil)
              1.5 tsp ground cinnamon (8 minute boil)
              .5 tsp ground cloves (8 minutes boil)
              1 tsp vanilla (5 minute boil)
              1 tbsp gypsum
              1 tbsp Irish moss (10 minute boil)
              .75 cup corn sugar (prime)

              Yeast Wyeast British ale yeast (#1098)
              Procedure Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops. Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later.
              Last edited by lockwood1956; 04-07-2008, 04:37 PM.
              N.G.W.B.J.
              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
              Wine, mead and beer maker

              Comment


              • #22
                Gak & Gerry's Batch #75: Pepper Pale for Paris
                Category Spiced Beers
                Recipe Type All Grain

                Fermentables
                7.0 lbs British two-row
                0.5 lbs British light caramel

                Hops
                35 grams Cascade (4.9%) - 60 minutes
                28 grams Cascade (4.9%) - 20 minutes
                10.5 oz chopped jalapenos (in secondary)

                Yeast Wyeast American Ale yeast
                Procedure Mash-in 2.75 gallons water at 130F
                Rest at 122F for 45 minutes
                Rest at 152F for 60 minutes
                Sparge to 6.5 gallons
                Boil 90 minutes, adding hops listed above
                Chill, whirlpool, and rack
                So far so good, eh? This was a fantastic beer even before I carbonated it. But you asked for jalapenos, so here goes...

                Added 10.5 ounces chopped jalapenos into the secondary. Next morning, Gerry noticed spots of mold on top, so kegged, carbonated, and tasted...

                ...HOT! But it really does taste like a good beer too.

                Peppers mellowing day by day. Should be outstanding in 2 weeks if the mold doesn't come back.

                And guess what? The mold didn't come back, and the beer was well received by all. Be advised, it was HOT AS HELL! If I ever brew something like this again, I'll use one can (3.5 ounces) of peppers instead of three. Also, that mold growth was a surprise...I'll need to sanitize the peppers somehow, probably by parboiling them before dropping them in the secondary.

                Gak & Laurel's Garlic Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                6 lbs plain light extract syrup (hopped? who knows...)

                Hops
                2 oz Cascade leaf (boil)
                2 oz Cascade leaf (finish)

                Yeast Whitbread dry ale yeast
                Procedure The procedure is the same as for any simple extract beer. Chop up the garlic and throw it into the boil for the full 60 minutes. If you don't want quite so much garlic flavor, strain the garlic bits out before racking (we didn't). Add 2 ounces of Cascade hops at begining of boil and again in the last ten minutes. Cool. Pitch yeast.

                Garlic Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                4.5 kg Munton & Fison dark malt syrup
                .75 lbs 40L crystal malt
                .25 lbs roasted barley

                Hops
                2 oz Perle hops (7.5% alpha)
                1 oz Willamette (4.6% alpha)
                3 large garlic cloves chopped fine
                1 oz Willamette for finishing

                Yeast ale yeast
                Procedure Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool.

                Ginger Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                3.3 lbs Munton & Fison dark plain malt extract
                1.5 lbs Munton & Fison plain dark dry extract
                1 cup corn sugar
                .75 lbs crystal malt
                .5 lbs chocolate malt

                Hops
                2 oz Cascade hops (boil)
                1 oz Fuggles hops (finish)

                Other
                1 hunk ginger

                Yeast ale yeast
                Procedure Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary. Prime and bottle.

                Green Chili Amber
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                .5 lb crystal malt
                1 can light malt extract syrup 3.3 lb
                1 can amber malt extract syrup 3.3 lb
                2.5 lb honey

                Hops
                2 oz cascade hops (mine were 5.5 aa)

                Other
                ~1 lb roasted green chile---peel if you want a less roasted flavor to your

                Yeast ale yeast
                Procedure Steep crystal malt in boiling pot until boil is about to start then remove and add malt extract, honey, and hops. boil for one hour. Pasteurize chile by adding to very hot water (I just put mine in a saucepan and brought it to a boil-and the beer is not very cloudy). Add all to cold water in a fermenter to bring up to 5 gallons then cool, pitch yeasst and ferment. Bottle or keg when fermentation is finished.

                Green Chili Beerito
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                7 lbs Alexander's Pale extract
                1 lbs Dextrin malt
                1 lbs Vienna (presumably Briess)

                Hops
                .25 oz Kent Golding & 1/4 oz. Clusters after 5 min.
                .25 oz KG & 1/4 oz. Clusters after 20 & 40 min.
                .5 oz. Mt Hood after 58 min.

                Other
                2 tsp. gypsum in 60 min. boil
                2 whole, roasted Hatch Chiis & 2 oz. chopped New Mexico chilis

                Yeast Whitbred Lager yeast
                Procedure The grains are mashed at 122F for 30 min; 152F for 10 min; 158F for 20 minutes.
                Fermented at 65F for 10 days with Whitbred Lager yeast.

                Hershell Chanukah's Mulled Atheist Ale
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                1 3--kg Irek's wheat extract
                2 lbs crystal malt (40L or lower)
                2 lbs honey (more if you want it stronger)

                Hops
                15 HBU boiling hops
                2 oz finishing hops (e.g.

                Other
                2 oz fresh ginger
                10 cloves lightly crushed
                1 tsp allspice
                2 tsp cinnamon
                .5 of lightly crushed (or less---maybe 1/4 nutmeg)
                1/4 tsp irish moss

                Yeast Whitbread ale yeast
                Procedure Add spices in last 10 minutes or so of boil.

                Holiday Ale
                Category Spiced Beers
                Recipe Type All Grain

                Fermentables
                7.5 lbs Klages malt
                1.5 lbs crystal malt (90L)
                .25 lbs chocolate malt
                .25 lbs black patent malt
                .5 cup molasses
                .5 cup molasses (priming)

                Hops
                1.5 oz Nugget hops (boil)
                1 oz Willamette hops (finish)

                Other
                .5 lbs dextrin powder
                1 tsp cardamom
                1 tsp cinnamon
                1 tsp ginger

                Yeast Whitbread ale yeast
                Procedure Mash grains. Add dextrin (I was out of Cara-pils), 1/2 cup molasses, spices, boiling hops, and orange peel. Boil 1 hour. Add finishing hops in last few minutes. Strain into fermenter. Cool and pitch yeast.

                Honey Basil
                Category Spiced Beers
                Recipe Type All Grain
                I have brewed this beer, 4 times this year, each time changing the recipe. This one was a good one. It won best of show, 1996 Oregon Homebrewing festival in Albany

                Fermentables
                8 lbs pale malt
                3 lbs. crystal(40L)
                4 lbs. munich
                1 lb. honey

                Hops
                Mt Hood 1 oz. boil
                Mt Hood 1 oz 45 minutes

                Other
                1 oz. FRESH basil

                Yeast Wyeast American ale # 1056
                Procedure Mash at 122 F. for 20 minutes, 150 F. for 45 minutes. Add honey and basil at the end of the boil.


                Simple Wheat Beer
                Category Wheat Beer
                Recipe Type Extract

                Fermentables
                6.6 lbs wheat malt extract

                Hops
                1 oz Hallertauer hops (boil 60 minutes)

                Yeast Wyeast Bavarian wheat yeast
                Procedure Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.

                Honey Basil Ale
                Category Spiced Beers
                Recipe Type Partial Mash

                Fermentables
                2.5 lbs barley malt
                .5 lbs wheat malt
                .5 lbs 40L Crystal malt
                2 lbs honey
                1 lbs dried malt extract (pale)

                Hops
                2--1/4 oz Mt. Hood hops (3.3%
                .5 oz Cascade hops (5.9%)

                Other
                1 oz Basil leaves

                Yeast Whitbred dry yeast
                Procedure I did my partial mash, then boiled the wort with the honey and DME and the Mt Hood for 70 min. I then turned the heat off, added the Cascade and Basil, and covered and let sit for 30 min.

                Honey Ginger Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                1 can John Bull light unhopped malt extract
                3 lbs honey
                1 cup corn sugar (priming)

                Hops
                1 oz Hallertauer hop plugs

                Other
                3 oz diced ginger

                Yeast Glenbrew yeast
                Procedure Started with 1--1/2 gallons cold filtered water in stockpot. Added malt extract and began heating. At steaming, added hops in straining bag. After 15 minutes, added diced ginger (actually, slices about as thick as a nickel---I wanted the surface area increase). Continued simmer for 15 minutes. Meanwhile, added 3 pounds honey to fermenter (using some known weights, a fulcrum and a bit of mechanics, then measuring the results, I figure this is about 40 ounces liquid measure). When simmer completed, removed ginger and hops bag, and poured hot wort into fermenter (7 gallon glass carboy). Added cold filtered water to make 5 gallons. Pitched yeast at about 80 deg F. Forgot to take initial SG reading.

                Honey Ginger Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                4 lbs honey
                3 lbs light malt extract

                Hops
                1 oz Brewers Gold leaf hops
                .5 oz Northern Brewer hops pellets
                .5 oz Saaz hops pellets

                Other
                6 oz grated ginger

                Yeast yeast
                Procedure Use two brew kettles. In the first, add 4 gallons water, honey, and ginger. Maintain at 180 degrees for 45 minutes. While first pot is heating, add malt extract to 3 gallons water in the second pot. Bring to boil. Add 1 ounce of Brewers Gold to boil for 45 minutes. Add 1/2 ounce of Northern Brewer at 30 minutes. When second pot is removed from heat, add 1/2 ounce of Saaz hops and steep. Combine pots, cool, and pitch. I also brewed a second batch with the same procedure, except that I used 8 pounds of honey instead of 4, 1/2 ounce of Northern Brewer hops replaced the 1 ounce of Brewers Gold, and 1/2 ounce of Galena replaced the 1/2 ounce of Northern Brewer.

                Honey Spruce Ale
                Category Spiced Beers
                Recipe Type Extract
                We just had some really good luck with a honey-spruce ale. Despite all the complaints of not getting good spruce brews, I believe it can be done quite easily.
                One week after bottling, it is surprising good. We plan to do it again, and next time I may put 3/4 oz. spruce extract in, though I have to think about it.

                I am sure it would benefit from liquid yeast as well.

                Fermentables
                4 lbs. light powerded malt extract
                3 lbs. clover honey
                1 oz. Spruce extract

                Hops
                2 oz. Mt. Hood hops (boiling)
                2 oz. Hallertaur (misspelled?) hops (finishing, @ 5 minutes)

                Yeast 1 package EDME (dried) ale yeast

                Indian Summer Gingered Ale
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                6 lbs dry light malt extract
                1 lbs crystal malt (40L)

                Hops
                .5 oz Galena pellets (11.4%) (boil)
                1 oz Hallertaur pellets (4.?%) (finish)

                Other
                3 oz fresh ginger (boil)
                1 oz fresh ginger (finish)

                Yeast Wyeast British Ale yeast (#1098?)
                Procedure Crush crystal malt, add to 2 gallons water and bring to about 170 degrees. Remove grains, add dry extract, 3 ounces ginger, boiling hops and boil for 1 hour. During last ten minutes add finishing ginger and hops. Chill. Pitch yeast.

                Infamous Christmas Glogg Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                5 lbs light malt extract syrup
                2 lbs light clover honey

                Hops
                .5 oz Saaz hops (boil)
                .5 oz Saaz hops (steep 10 minutes)

                Other
                25 millileters alcohol-based glogg spice (mix of ginger, cinnamon,

                Yeast Windsor ale yeast (rehydrated)
                Procedure Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within 8 hours. Finished within 3 days.

                J.B.'s Hot Chocolate
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                3.3 lb. can Morgan's Light extract syrup
                3.3 lb. can Morgan's Amber extract syrup
                .5 lb. chocolate malt, crushed
                .5 lb. crystal malt, crushed
                1 cup molasses
                2/3 lb. light honey

                Hops
                4 oz. unsweetened baker's chocolate, chopped up into small pieces
                1.5 oz. Hersbrucker hops (2.9%) for 60 min.
                .5 oz. Hersbrucker hops (2.9%) 5 min. steep

                Other
                2 jalapeno peppers, fresh, cut in half lengthwise
                2 serrano peppers, fresh, cut in half lengthwise
                2 yellow (pepperoncini?) peppers, fresh (don't know what kind, look sort
                jalapeno peppers, but yellow. Similar to Jalapenos in hotness)
                5 gallons spring water

                Yeast 2 pkgs. John Bull dry ale yeast
                Procedure Put grains in cold spring water, heat to boil and remove grains. Add malt extract, molasses and honey. Return to boil. Add chocolate, jalapeno and serrano peppers and boiling hops. Boil 60 minutes. Remove from heat and add aroma hops. Steep for 5 minutes. Strain hot wort into fermenter with VERY cold spring water to make 5 gallons. Rehydrate dry yeast in 1 cup 95 F water for 30 min, then pitch into 75 F wort.
                Primary fermentation 70-73 F for 7 days. At this stage, pepper taste wasn't very noticeable. Racked into secondary fermenter, roasted yellow peppers slightly, then cut them into slices and add to secondary. Fermented additional 7 days at 60-63 F.

                Legendary Mike Brown's Spruce Ale
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                3.3 lbs Steel City Ale Kit
                2.2 lbs John Bull plain light malt extract
                1.1 lbs plain light dried malt extract
                1/3 lbs crushed chocolate malt
                .25 lbs crushed crystal malt

                Other
                6 oz fresh spring spruce sprigs (boil)

                Yeast 2 cups culture of Munton & Fison Ale yeast
                Procedure Place Crystal and chocolate malts in 1 gallon cold water and raise temperatire to 158 degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water. Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime.

                Lima Bean Ale
                Category Spiced Beers
                Recipe Type All Grain

                Fermentables
                5 lbs 6-row lager malt
                3 lbs lima beans, cooked and broken up with a potato masher
                1 lbs crystal malt

                Hops
                0.75 oz. Northern Brewer Hops (60 minutes)
                0.5 oz. homegrown hops (mixture, 20 minutes)
                0.5 oz. homegrown hops (mixture, finish)

                Yeast Wyeast 1098
                Procedure I did a step infusion mash and sparged to a volume of 6 gallons. I collected 4.5 gallons of 1.042 wort afterward and fermented with Wyeast 1098.

                Liquid Fruit Cake
                Category Spiced Beers
                Recipe Type Partial Mash

                Fermentables
                3 lbs Pale Ale Malt
                1 lb 40 degree Crystal
                .5 lb Wheat Malt
                3 oz Chocolate Malt
                3.3 lb Light Liquid Malt Extract (I used Munton & Fisson)
                3 lb Laaglander Light DME
                2 lb lOrange Blossum Honey

                Hops
                5 HBU bittering pellets, I used Styrian Goldings (60 minutes)
                .5 oz Flavor Hops (Styrian Goldings Again, 15 min)

                Other
                4 grams Nutmeg
                4 grams Mace
                2 inches Cinnamon Stick, broken up
                2 inches Vanilla Bean, split
                Zest of 5 medium Oranges
                3 grams Nutmeg (dry spice in secondary)
                2 inches Cinnamon Stick (dry spice in secondary)
                2 inches Vanilla Bean (dry spice in secondary)

                Yeast ale yeast
                Procedure Generic Ale yeast. I used Brewtek CL-170 last year, but was in a hurry and used Wyeast 1056 this year.
                A lot of stuff, eh? Mashed the grains at 122 degrees for 30 minutes, at 152 degrees for 1 hour. Sparge, I collected about 3 1/2 gal and added the various other extracts for the boil. Spices, honey, and orange was added for last 15 minutes of the boil. After primary, add the rest of the grains to secondary, and let set for a week or two.

                Mega Gingered Holiday Ale
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                7 lbs. light DME
                .5 lb. light crystal malt
                .5 lb. chocolate malt
                1 lb. orange blossom honey
                BrewTek Belgian Ale #2 from slant (1 qt. starter)

                Hops
                28 IBU hops (don't have the specifics on hand, about 28 IBUs)

                Other
                1-1/2 oz. fresh grated ginger
                9 inches cinnamon stick
                1-1/2 tsp. grated orange peel

                Yeast
                Procedure Add 1 oz. fresh grated ginger, 6 inches cinnamon stick, and 1 tsp. orange peel in last 15 minutes of boil. Before bottling simmer 1/2 ounce ginger, 3 inches cinnamon, and a 1/2 tsp. orange peel (simmer for 5 minutes and then strained the resulting tea though a coffee filter and added it to the bottling bucket.)

                Merry Christmas! Ale
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                6.60 lb. Northwestern Gold LME
                1.00 lb. Crystal 80L
                0.50 lb. Brown Sugar
                0.50 lb. Honey

                Hops
                1.00 oz. Northern Brewer 7.8% 60 min
                1.00 oz. Fuggles Leaf 3.8% 15 min

                Other
                0.25 lb. Chocolate
                1 tsp cardamom
                1-1/2 oz grated ginger
                5 Each 3" cinnamon sticks
                Zest from rind of 4 large oranges
                1-1/2 tsp Irish moss
                .75 cup Dextrose

                Yeast Yeast nutrient
                Procedure Prepare yeast starter. Crush specialty grains and steep for 15 min. Add LME, brown sugar, and bittering hops and begin boil. At 30 min, add honey, cinnamon, cardamom and ginger. At 15 min, add Irish moss, flavoring hops, honey, and orange zest. Cool, aerate and pitch yeast. Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days, bottle beer.

                North East Holiday Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                2 lbs crystal malt
                6 lbs amber dry malt extract

                Hops
                2 oz Fuggles and Bullion hops (boil)
                1.5 oz Saaz hops (finish)

                Other
                3 oz fresh grated ginger
                1 stick cinnamon

                Yeast 1 pack Edme ale yeast
                Procedure Steep crystal malt until boil is reached. Strain out grain and add extract and boiling hops. Boil 60 minutes. Add Saaz hops, ginger and cinnamon in last 15 minutes of boil. Cool, top off fermenter and pitch yeast.

                Old-Time Jaspers Gingered Ale
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                9 lbs Pale dry malt extract (M&F)
                .75 lbs crystal malt
                3 lbs light clover honey

                Hops
                1 oz Hallertau hops (boil)
                .5 oz Hallertau hops (finish)

                Other
                6 oz fresh ginger
                1.5 tsp cinnamon
                .5 tsp nutmeg
                1.5 tsp Irish moss

                Yeast Whitbread Ale yeast
                Procedure Add cracked crystal malt. Remove as water comes to a boil. Add all fermentable sugars. Add 1 ounce of Hallertau. Add half (3 ounces I think) of the ginger and half of the orange peel. Add spices. Boil for 60 minutes. In the last ten minutes of the boil, add the remaining ginger, orange peel, and Irish moss. Cool. Pitch yeast.

                Pale Maple Ale
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                5 lbs amber malt extract syrup
                .5 lbs Scottish crystal malt (80L)
                .5 lbs wheat malt (dry extract)
                1 quart Maple Syrup (Dark

                Hops
                1 oz Goldings hops (5.2%) 60 minute boil
                .5 oz English Goldings
                .5 oz English Goldings

                Other
                6 gallons brewing water
                .5 tsp Irish Moss
                2 tsp Gypsum

                Yeast Wyeast #1028 London Ale yeast
                Procedure 1. Prepared yeast starter.
                2. Steep cracked crystal malt in 2 quarts 150 F water for 30 min.(I put the pot in the 150 F preheated oven) Sparged the grain into the boiling pot with another 2 quarts of 170 water. Add enough water to bring volume in pot to 5 gallons. Bring to boil.

                3. Add Malt Extract syrup, wheat malt, gypsum, and 1 ounce of hops. Boil for 30 minutes. After 30 minutes of boil, add Maple syrup and 1/2 ounce of hops. Boiled another 20 minutes.

                5. At 50 minute mark of boil, add 2 teaspoons of Irish Moss and the last 1/2 ounce of hops. Boil another 10 minutes (covered), turned of flame, and allow it to steep for 5 minutes.

                6. Chill, strain, and rack to primary. Pitch.

                Pepper Beer
                Category Spiced Beers
                Recipe Type Extract

                Fermentables
                6 lbs Anderson light malt extract
                8 oz light crystal malt

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

                Other
                several jalapeno peppers

                Yeast Wyeast pilsner yeast
                Procedure Ferment at 50 degrees (primary). Secondary at 45 degrees. At bottling place a piece of pepper in a dozen bottles. Some serranos, some jalapenos and a variety of sizes.

                Pumpkin Beer
                Category Spiced Beers
                Recipe Type All Grain

                Fermentables
                10 lb. American 2-row
                .25 lb. Hickory Smoked Grains
                .5 lb. Crystal Malt (40L)
                .5 lb. Honey Malt (20-30L)
                .5 lb. Dextrine Malt
                1 oz Chocolate Malt
                .5 lb. Dark Brown Sugar
                .5 several drops Lorann Pumpkin Oil

                Hops
                .25 oz. Cascade Hops (5.5AA) 60 minutes
                .25 oz. Herzbrucker Hallertau Hops (2.2AA) 30 Minutes
                .25 oz Herzbrucker Hallertau Hops (2.2AA) 10 Minutes

                Other
                2 tsp. Cinnamon - 60 minutes
                2 tsp Ginger - 60 minutes
                2 tsp Allspice - 60 minutes
                2 tsp Nutmeg - 60 minutes
                6 Whole Whole Cloves - 60 minutes
                1 tsp. Irish Moss - 30 minutes

                Yeast ale yeast
                Procedure Mash 3 gallons water at 142F. Add grains and stabilize at 132F for 20 minutes. Add 2 gallons boiling water to raise temp and stabilize at 158 for 45 minutes. Mash-out to 170F and sparge with 3 gallons 170F water. Boil down to 5.75 gallons. (My brew setup requires a little extra for assorted losses.)
                Last edited by lockwood1956; 04-07-2008, 04:35 PM.
                N.G.W.B.J.
                Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                Wine, mead and beer maker

                Comment


                • #23
                  Rauchbier
                  Category Spiced Beers
                  Recipe Type All Grain

                  Fermentables
                  10 lbs. Belgian Pils malt
                  1 lb. smoked pale malt
                  .5 lb. 30L crystal malt
                  .75 cup corn sugar for priming

                  Hops
                  .75 oz. Buillion hops (boiling)
                  .75 oz. Hallertau hops (boiling)
                  .75 oz. Hallertau hops (added at end of boil)

                  Yeast Whitbread dry ale yeast
                  Procedure First, I smoked my malt on a barbeque grill. I built a frame out of wood and attached aluminum window screen to it. I then started a some coals and, when they were ready, put them in the grill with a few handfuls of wet hickory chi ps. I smoked 1 lb. of pale ale malt for 45 minutes - 1 hour and yes it did get rather toasted by the heat, but I don't see that as a problem. I took the gr ain off the grill before it got roasted dark because I figured that would give it more of a porter-like flavor that I was not looking for.
                  My notes do not include a mashing schedule, but since my temperature control in my mashing setup isn't very good, it probably wouldn't do much good.

                  I used a very old package of Whitbread dry yeast as I had trouble with my Wyeast starter. It worked out OK but I would suggest using Wyeast 1007 German Ale as I had originally intended.

                  Sparky's After-Burner Brew (is it me or does this sound dodgy?)
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  3.3 lbs John Bull amber malt extract
                  .5 lbs crystal malt
                  .5 lbs dark dry malt
                  .5 lbs corn sugar

                  Hops
                  2 oz Cascade hops

                  Other
                  10 ea fresh Jalapeno peppers

                  Yeast Munton & Fison ale yeast
                  Procedure Chop up Jalapeno peppers and boil them with the wort for 30 minutes or so. Strain them out when pouring wort into primary. Rack to secondary about 4 hours after pitching yeast.
                  Note: When handling jalapenos, be sure to wash hands thoroughly or wear rubber gloves. You'll find out why if you are a contact lens wearer. (I discovered this the hard way---making pickles, not beer.)

                  Spiced Ale
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  7 lbs amber liquid extract (Alexanders
                  2 lbs crystal malt
                  1 lbs chocolate malt cracked

                  Hops
                  2 oz Hallertauer hops
                  2 oz Saaz hops

                  Other
                  4 oz fresh ginger
                  2 tbsp ground cinnamon

                  Yeast Wyeast American Ale (Sierra Nevada ?) yeast 1 pint starter
                  Procedure Steep crystal and chocolate malt in hot, but not boiling, water for about 1/2 hour. Strain out grains, sparge with hot water. Add extract, stir until dissolved. Bring to a boil and add all the Hallertauer hops, the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to primary, and add Saaz hops. Pitch the yeast. When the fermentation slows, transfer to secondary fermentor. Prime with 3/4 cup corn sugar and bottle when fermentation appears complete.

                  Spiced Brown Ale
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  7 lbs dark Munton & Fison malt extract syrup (2 cans)
                  .5 lbs crystal malt
                  1 lbs chocolate malt

                  Hops
                  1 oz Fuggles pellet hops -- boil
                  1 oz Fuggles pellet hops -- 15 minutes before end of boil
                  1 oz willamette pellet hops -- finish

                  Other
                  1 nutmeg grated -- 15 minutes before end of boil
                  1 oz sliced ginger root -- 15 minutes before end

                  Yeast Whitbread ale dry yeast in a 20 oz. starter
                  Procedure Grain steeped in a colander in 2 gallons of cold water and brought to boiling: grain removed when boiling began. Some hops and spices allowed to pour into carboy. My notes don't mention fermentation times, so i would guess 1 to 1--1/2 weeks in primary, 2 weeks in secondary as a rough estimate.

                  Spiced Chili Beer
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  5 lbs M&F light dry malt extract (unhopped)
                  .75 c. corn sugar for priming

                  Hops
                  1 oz Cascade pelletized hops (6.2% AA)

                  Other
                  6 each Chinese (Szechwan?) chiles
                  8 each chiles used for dry spicing (6 steamed, 2 unsteamed)

                  Yeast 1 pkg Yeast Lab Whitbread Ale Yeast
                  Procedure Removed stems and seed from chiles. Boiled extract and hops in ~3 gallons of water for 1 hour. Steeped chiles from 10 minutes, then discarded them. Started yeast in a small yeast starter. Pitched when wort cooled (I don't have a wort chiller). Bottled approx. 10 days later with priming sugar.
                  Before bottling I used a wine thief to taste the beer. Since the heat from the chile was low I decided to steam a few chiles and "dry spice" in the bottle. I also made two bottles with unsteamed chiles.

                  I'm not going to throw the chiles in the brew pot again. Very little spice was contributed from the six chiles I steeped.

                  I'll not put one chile in each bottle again, either. Fortunately, I limited this to 8 beers. The steamed chiles made the brew overpowering. The unsteamed chiles were worse, with a mild infection that caused those beers to become hazy. The problem is not the heat. The dry spiced bottles are about as hot as Pace hot salsa. It's the chile aroma that makes the beer undrinkable.

                  My next attempt will utilize dry spicing in the fermenter. I'll try 6 to 8 steamed chiles in a musslin bag. Also, I'll put more hops in the boil (1.5 oz of similar bittering hops). The chiles seem to provide heat and aroma, which leaves flavor wide open to bittering.

                  Spicy Xmas Beer
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  3.3 lbs Northwestern light malt extract
                  2 lbs dark malt extract
                  2 lbs wildflower honey

                  Hops
                  2 oz Hertsburger hops (boil)
                  .5 oz Goldings hops (finish)

                  Other
                  2 oz grated ginger (boil)
                  1 oz grated ginger (finish)

                  Yeast 2 packs Munton & Fison ale yeast
                  Procedure Start yeast. Boil malt extract, honey, boiling hops and boiling ginger for about 1 hour. Strain. Add finishing hops and ginger. Cool rapidly in tub. Pitch started yeast. Ferment. Prime and bottle.

                  Spruce Beer
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  6.6 lbs Munton & Fison dark malt extract
                  3 lbs dry dark extract

                  Hops
                  3 oz Cascade hops (4.3 alpha)
                  1 oz Cascade hops

                  Other
                  3 tsp gypsum
                  .5 tsp Irish moss
                  .5 oz spruce essence

                  Yeast Leigh & Williams Beer & Stout yeast
                  Procedure Boil malt and boiling hops for 1 hour. In last 10 minutes add the 1 ounce of Cascade finishing hops and the Irish moss. In the last 2 minutes add the spruce essence. Chill and pitch yeast.

                  Spruce Beer
                  Category Spiced Beers
                  Recipe Type All Grain

                  Fermentables
                  10 lbs american 2-row malt
                  .5 lb crystal 40 Lovibond
                  1/3 lb chocolate malt

                  Hops
                  1 oz cascade hops (aa=7.6%, 60 minutes)

                  Other
                  1 pint fresh spruce growths (30 min.)

                  Yeast German Ale Yeast
                  Procedure I mashed all grains together and did a protien rest at 122 degrees for 30 minutes and then mashed at 148-152 degrees for 1 hour.

                  Spruce Juice
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  5 lbs Premier Malt hopped light malt extract
                  1 lbs dried light plain malt extract
                  1/8 lbs roasted barley

                  Hops
                  2 oz Cascade hops

                  Other
                  20 oz cup loosely filled with blue spruce cuttings

                  Yeast Ale yeast
                  Procedure Bring extract and 1 1/2 gallons of water to boil. Add Cascade hops and boil for a total of 45 minutes. Rinse spruce cuttings, then toss into the wort for the final twelve minutes of the boil. Cool. Pitch yeast.

                  Vanilla Cream Ale
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  4.0 Lbs Alexander's Pale Malt Extract
                  0.5 Lbs Crushed Caramunich Malt
                  1.0 Lbs Rice Solids
                  1.0 Lbs Lactose

                  Hops
                  1.25 Oz 4% AA Tettnanger (aroma)
                  0.75 Oz 4% AA Tettnanger (boiling)

                  Other
                  1.5 Tbsp Vanilla Extract
                  1.0 Tsp Irish Moss

                  Yeast WLP001
                  Procedure Steep crush grains in a muslin bag in 6 gallons water for 30 minutes at 150 Fahrenheit. Remove grains and discard. Bring Water up to a boil. Dissolve rice solids, lactose, and LME. Let wort come to a boil again and add boiling hops. After 45 minutes add Irish Moss. After an additional 10 minutes add aroma hops and vanilla extract. Turn off heat after a full 60 minutes of boiling, cool and pitch yeast.

                  Winterbrew
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  7 lbs. dark malt extract
                  1 lb. Crystal malt
                  .5 lb. Chocolate malt
                  .25 lb. Black Patent
                  1 lb. honey (clover)

                  Hops
                  1 1/2 oz. Helletaur hops (bittering)
                  .5 oz. Helletauer hops (finishing)

                  Other
                  4 tsp. nutmeg
                  10 inch Cinammon stick
                  1 lb. bakers chocolate

                  Yeast 14 grams Australian ale yeast
                  Procedure The O.G. on my batch was a healthy 1.065, but as you probably have guessed...the final gravity wasn't anywhere near 0...which was good. It is the adjuncts and unfermentables in this batch that give it that special holiday/winter character. I will definanely try this batch again...but before next winter!

                  Winter's Tavern Winter Ale
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  7 lbs Alexanders Pale Malt Extract
                  20 oz Clover Honey
                  1 lbs British Cara-Pils
                  1 lbs Crystal (40L)
                  2 lbs klages 2-row (for partial mash of cara-pils)
                  .25 lbs Chocolate Malt

                  Hops
                  .5 oz Chinook Pellets (12%) (60 minute boil)
                  .5 oz Cascade Leaf (7%) (30 minute boil)
                  1 oz Hersbrucker Plugs (2.9%) (30 minute boil)
                  .5 oz Hersbrucker Plugs (10 minute steep)
                  .5 oz Hersbrucker Plugs (2 minute steep)
                  .5 oounce Cascade Leaf (7%) (Dry hopped in secondary)

                  Other
                  3 ea 3" cinnamon sticks
                  1 tsp whole cloves
                  1 tsp ground Allspice
                  2 oz grated fresh ginger
                  6 pods cardamom - slightly crushed

                  Yeast Wyeast American Ale
                  Procedure Performed partial mash of cara-pils, crystal and klages as described in CJOHB. Added all other fermentables and brought to a rolling boil. Added hops as indicated as well as all spices for the last 10 minutes of the boil. Cooled in ice bath for approximately 30 minutes before moving to bucket with 2 gallons cold water to reduce oxidation. Let sit for 1 hour and then racked off trub into primary. (Spices, etc. included in the primary fermenter.) Pitched approximately 1 liter yeast starter, attached blow-off tube and had a cold one.

                  Xmas Ale
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  4 1/4 Austrialian light extract malt (liquid)
                  .5 lbs crystal malt
                  .25 lbs chocolate malt
                  1/8 lbs flaked barley
                  .5 cup brown sugar

                  Hops
                  2 1/2 Northern brewer hops
                  1 oz cascade (finishing)

                  Other
                  .5 tsp cinnamon
                  1 tsp whole clove

                  Yeast Ale yeast
                  Procedure Add all the grain and malt into the water and boil. After it starts to boil, add Northern brewer and spices. After about 45 minutes, turn off heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast when cool. Clarify and bottle in a week.

                  Xmas Ale
                  Category Spiced Beers
                  Recipe Type All Grain

                  Fermentables
                  8 lbs Klages malt
                  2 lbs Munich malt
                  8 oz chocolate malt
                  12 oz honey (added to the boil

                  Hops
                  .5 oz Willamette hops (5.4%) for 45 min
                  .5 oz Willamette hops (5.4%) for 30 min

                  Other
                  6 oz fresh ginger (peeled
                  1 tsp whole cloves
                  1 tsp ground allspice

                  Yeast Ale yeast
                  Procedure Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 minutes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast.

                  Xmas Beer
                  Category Spiced Beers
                  Recipe Type Partial Mash

                  Fermentables
                  2 lbs Munich malt
                  .25 lbs dextrin malt
                  1 lbs crystal malt
                  1 lbs 2--row malt
                  .75 cup roast barley
                  .5 cup black patent malt
                  6 lbs Australian amber extract
                  2 lbs dark honey

                  Hops
                  1 oz Chinook hops

                  Other
                  3 bags Spicy Duck spices (cinnamon
                  4 sticks cinnamon
                  2 tsp crushed cardamon
                  1/4 tsp Irish Moss
                  zest of lemon
                  2 tsp cloves (end)
                  2 sticks cinnamon (end)
                  1.5 tsp allspice (end)
                  1 dash nutmeg (end)
                  1.5 oz grated ginger (end)

                  Yeast Wyeast ale
                  Procedure Low temperature mash, 145F for 4 hours in 2 gallons of water treated with 2 teaspoons of gypsum. Sparge to 7 gallons. Bring to boil, adding extract, 1 ounce of Chinook, and spices. After 45 minutes, add another ounce of Chinook and some Irish moss. After 1 hour, turn off heat at add honey, orange zest, and spices denoted "(end)". Secondary had 2 more ounces of hops (did not write down the kind).

                  Zulu's X-mas Lager
                  Category Spiced Beers
                  Recipe Type Extract

                  Fermentables
                  2--3/4 lbs light dry malt extract
                  2.5 lbs light clover honey
                  1 lbs crystal malt
                  .75 cup corn sugar for priming
                  3.3 lbs Munton & Fison Light Hopped Malt Syrup

                  Hops
                  2 oz Cascade hops (4.5% alpha)
                  1 oz Cascade hops
                  .5 oz Cascade hops
                  .5 oz Cascade hops

                  Other
                  2 tsp gypsum (soft water treatment)
                  2 tsp dried ground ginger
                  2 tsp dried ground nutmeg
                  3 tsp dried ground cinnamon
                  1 ea grated orange
                  .25 tsp Irish Moss

                  Yeast
                  Procedure Steep crystal malt in brew pot. Remove grains before boil. Add extracts and honey and bring to a boil. Add 2 ounces Cascade at beginning of boil. Add ginger, nutmeg, cinnamon, orange peel, and Irish moss in last 10 minutes. Add 1 ounce of Cascade hops two minutes later. Add 1/2 ounce Cascade in last 5 minutes and the last 1/2 ounce in the last 2 minutes.
                  Last edited by lockwood1956; 04-07-2008, 04:31 PM.
                  N.G.W.B.J.
                  Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                  Wine, mead and beer maker

                  Comment


                  • #24
                    Barley Wine Recipes

                    All grain Barleywine
                    Category Barleywine
                    Recipe Type All Grain

                    Fermentables
                    12 lbs German Pils malt
                    3 lbs Belgian Munich malt
                    12 oz British Chocolate malt
                    2 lbs British Medium Crystal malt

                    Hops
                    1 oz Eroica (60 min)
                    2 oz Northern Brewer (60 min)
                    1 oz. Kent Goldings (30 min)
                    .5 oz Kent Goldings (20 min)
                    .5 oz. Kent Goldings (finish)

                    Other
                    Irish Hops at 15 min

                    Yeast Dry Champagne Yeast (secondary)
                    Procedure The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil. Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity. The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.

                    Barleywine
                    Category Barleywine
                    Recipe Type All Grain

                    Fermentables
                    10 lbs DWC(DeWolf-Cosyns Belgian) Pilsener malt
                    8 lbs DWC Pale malt
                    1.5 lbs DWC CaraVienne malt
                    0.1 lbs Roasted Barley
                    0.5 lbs DWC (Belgian) Munich malt

                    Hops
                    2 oz Northern Brewer pellets (9%) 60 min
                    1 oz BC Kent Goldings plugs (5%) 30 min
                    1/2 oz BC Kent Goldings plug (5%) 15 min
                    1/2 oz BC Kent Goldings plug (5%) 5 min
                    1/2 oz Fuggles plug (4.3%) 5 min

                    Yeast London ale yeast
                    Procedure Mash schedule:
                    Mash-in with 10qts @ 42C for a strike temp of 39C
                    20 minute beta-glucan rest
                    Add 10 qts at 100C (boiling) to raise to 62C (aiming for 60C),
                    30 min. beta-amylase rest
                    Add 6 quarts @ 100C to raise to 67C (aiming for 70C)
                    1:15 alpha-amylase rest

                    Take first runnings (drain all liquid from mash tun without adding any further sparge water(*)) to get about 4-4.5 gallons @ 1.080. Boiling down to 3 gallons will give an OG of 1.105 - 1.120.

                    Whirlpool, let settle for 15 minutes and siphon through counterflow chiller with aerating cane on end.

                    Pitch yeast slurry from a previous batch of Mild (probably YeastLab London Ale (it's a long story)). (By the way, this is my favorite way to pitch *enough* yeast for a barleywine.) Fermentation was active in 2 hours. Primary was about 2 months @ 65-70F, and dropped from 1.105 to 1.038.

                    Rack into secondary and add 1 oz of EKG plugs for dry hopping.

                    Bottle about 1 month later. Added new yeast, but no priming sugar.

                    (*) You can (I did) add more hot water to the remaining mash, and sparge out about 7 gallons more wort to make a Bitter at about 1.045.

                    Barleywine
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    12 lbs dry pale malt extract
                    .5 lbs honey
                    1 lbs dry light malt extract
                    1.5 lbs corn sugar

                    Hops
                    2 oz Chinook boiling hops (13.2 alpha)
                    2 oz Cascade boiling hops (5.5 alpha)
                    2 oz Fuggles hops (finish)

                    Other
                    2 tsp. Irish moss
                    2 tsp. Sparkeloid

                    Yeast champagne yeast
                    Procedure Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age

                    Barleywine
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    2 cans Munton & Fison Light Malt Extract
                    2 lbs Munton & Fison light dried malt extract
                    .25 lbs Domino light brown sugar

                    Hops
                    3--1/2 oz Fuggles hops
                    .5 oz Fuggles for finishing

                    Yeast 2 packs Munton & Fison ale yeast
                    Procedure We did a single stage fermentation, so I can't answer your question about how long to age in secondary. We gave the finishing hops 10 minutes. As far as conditioning in bottles---well, it's been 14 months now and it keeps getting better. At 2 months it was OK, but cloudy enough that we thought we should have used gypsum. It was also VERY sweet, but also very hoppy and quite smooth. By 9 months it was clear, but quite heavy and we thought maybe less sugar. Last week it had gotten considerably drier and VERY clear. It's really good now, so I don't know if it'll last long enough for me to give you an update later.
                    Submitted by: Ann Nelligan,

                    Batch 25
                    Category Barleywine
                    Recipe Type All Grain

                    Fermentables
                    20 lbs lager malt
                    .5 lbs crystal malt
                    5 lbs munich malt
                    1 lbs roasted lager malt

                    Hops
                    1 oz Goldings leaf hops (5.6% alpha)
                    1 oz Hallertauer
                    .5 oz Hallertauer
                    .5 oz Hallertauer

                    Other
                    2 tsp gypsum
                    .75 tsp Irish moss in last 10 minutes of boil

                    Yeast Whitbread ale yeast
                    Procedure 1 hour 15 minute protein rest at 132 --- 115F. Mash at 152F with 1/2 ounce amylase enzyme for 2--1/2 hours. Mash out at 165--172. Sparge with 168 water to make 11 gallons. Boil, adding hops as noted. Cool and pitch yeast. Rack after 1 week, bottle a week later priming with corn sugar.

                    Batch 29
                    Category Barleywine
                    Recipe Type All Grain

                    Fermentables
                    10 lbs Schreier 2--row malt
                    5 lbs munich malt
                    1 lbs wheat
                    .75 lbs crystal malt

                    Hops
                    3 lbs Glenbrew hopped scotch bitter
                    2.5 oz Fuggles hops (plug)
                    1 oz Hallertauer hops (leaf)

                    Other
                    1/5 tsp salt
                    .5 tsp epsom salt
                    1 tbsp gypsum

                    Yeast Belgian ale yeast
                    Procedure Add salts and gypsum to 4--1/2 gallons 145 water to make mash at pH 5.3. Protein rest at 126--120 for 30 minutes. Mash at 153 for 2 hours 50 minutes. Mash out at 165--170. Sparge to make 8--1/2 to 9 gallons wort. Add Glenbrew extract and boil 90 minutes. Add 1/2 ounce Fuggles and 1/2 ounce Hallertauer 15 minutes into boil. Add another 1/2 ounce Hallertauer and 1 ounce Fuggles for the last 40 minutes. In the last 10- -15 minutes, add remaining hops. Chill and pitch yeast. Ferment at 65-- 70F for 6 weeks. Bottle, priming with corn sugar.

                    Blind Squirrel Barleywine
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    6 lbs Williams light austrailian syrup
                    1 lbs 10-L crystal---steeped
                    1 lbs 40-L crystal---steeped

                    Hops
                    3 oz Chinook pellets aa%13 (60 min)
                    .5 oz CFJ-90 pellets aa%9 (5 min)
                    .5 oz CFJ-90 (dry hopped in secondary)

                    Other
                    5 lbs Williams light austrailian dry
                    1 tsp gypsum at start of boil
                    1 tsp Irish moss (30 minutes)

                    Yeast Whitbread dry ale yeast
                    Procedure Primary fermentation - glass for 5 days at 65 degrees. Secondar in glass for 16 days at 65 degrees. Wort was boiled in 4 gal. pot (3 1/2 volume) with 2 gal. water added to primary fermenter.

                    Blown Top Braggart
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    3.3 lbs wildflower honey
                    3.3 lbs amber malt extract
                    2 lbs wheat extract
                    1 lbs light malt extract
                    .5 lbs 10L crystal malt

                    Hops
                    2 oz Northern Brewer hops (8.0%)
                    2 oz Kent Goldings pellets (4.6%)
                    .5 oz Kent Goldings pellets
                    .5 oz Kent Goldings pellets

                    Other
                    1/4 tsp Irish Moss last 5 minutes

                    Yeast 1/2 teaspoon yeast energizer

                    Brain Death Barleywine
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    17-1/2 lbs pale dry extract
                    3 lbs crystal malt
                    1.5 lbs flaked barley
                    1.5 lbs wheat malt

                    Hops
                    68 HBUs Chinook hops (boil)
                    20 HBUs Cascade hops (boil)
                    2.5 oz Goldings hops (finish)
                    10 grams Chinook hops (dry hop)
                    20 grams Kent Goldings hops (dry hop)
                    50 grams Cascade hops (dry hop)
                    .5 grams Herbal hops substitute

                    Other
                    1 tsp gypsum
                    1 tsp Irish moss

                    Yeast Sierra Nevada ale yeast
                    Procedure This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength. Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of herbs/hops.

                    Breakfast Barleywine
                    Category Barleywine
                    Recipe Type Extract
                    Delicious at bottling.

                    Fermentables
                    14 lbs Alexander's pale malt extract
                    2 oz black malt
                    1 lbs golden brown sugar
                    1 lbs honey

                    Hops
                    2.5 oz Hallertauer NB plugs (7.5% alpha
                    3--1/2 oz Fuggles plugs (4.2% alpha

                    Other
                    3 tsp gypsum

                    Yeast Vintner's Choice Champagne yeast (secondary ferment)
                    Procedure Primary ferment with the Belgian ale yeast, 1 week at 63F. (Very vigorous primary fermentation that took off within 12 hours).
                    Secondary ferment with the champagne yeast, 5 weeks at 66. Racked off trub and pitched champagne yeast. Not much activity. The Belgian must have done its trick. Still, some minor activity.

                    Extract Barleywine
                    Category Barleywine
                    Recipe Type Extract
                    With that much malt, the blow off was really really REALLY wasteful (that is making 4.75 gal in a 5 gal carboy.) I had to reboil and repitch the 2 gallons of foam that settled back out into nice wort.
                    I think 12# of syrup would have been sufficent.

                    Fermentables
                    9 lb light syrup, (M&F)
                    6 lb amber syrup

                    Hops
                    4 oz hops to boil (Saaz, I think, but use your favorite)
                    2.5 oz hops to finish (Fuggles, again, use your fave)

                    Yeast Wyeast European Ale yeast

                    Fine Line Barleywine
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    5.3 lbs Edme dark SFX
                    1.5 lbs Briess crystal malt (60L)
                    1/3 lbs Briess chocolate malt
                    1/3 lbs Briess black patent malt
                    .5 cup corn sugar (priming)

                    Hops
                    2 oz Cluster pellets (90 minute boil)
                    1.5 oz Northern Brewer pellets (90 minute boil)

                    Other
                    6 lbs Briess Amber DMX
                    1 tsp dry rosemary (30 minute boil)
                    3 tbsp roasted chicory root (30 minute boil)

                    Yeast champagne yeast (secondary ferment)
                    Procedure I used the standard "bring specialty malts to a boil" method, and boiled only about 3 gallons of wort in my crappy ceramic coated pot which is about to become a bath chiller.

                    gnarly barlewine
                    Category Barleywine
                    Recipe Type Extract
                    All extract, used light, munich, dark, lager extract

                    Fermentables
                    6.0 Lbs light malt
                    3.0 Lbs munich extracy
                    1.3 Lbs dark extract
                    1.3 Lbs lager extract
                    1.3 Lbs brown extract
                    10.0 Oz inverted sugar
                    2.5 Oz challenger hops 1 hour

                    Hops
                    2.0 Oz cascade hops for dry hopping

                    Yeast scottish
                    Procedure Boil all extracts for one hour, pitch yeast, wait for the fermentation to settle. tranfsfer to secondary, dry hop with 2oz cascade hops, pitch a starter of champange yeast. Wait six months, and enjoy.

                    High Altitude Barleywine
                    Category Barleywine
                    Recipe Type All Grain

                    Fermentables
                    15 lb English 2-row
                    2 lb english crystal 53 deg

                    Hops
                    2 oz centennial aa=10.2% for 60 min
                    3 oz cluster aa=7.2% for 45 min
                    2 oz american northern brewer aa=7.7% 30 min
                    2 oz american northern brewer. aa=7.7% 15 min
                    2 oz american northern brewer 5 min
                    2 oz american northern brewer 2 min

                    Yeast Wyeast British ale yeast
                    Procedure Mash in at 115 deg f hold 30 min; add boiling water and heat to 140 deg f 30 min; add heat to 156 deg f hold until conversion is complete. Sparge with 7 gal 170 deg f water for 60 min, collect approx 8 gal wort. Boil 60 min without hops, then boil another 60 minutes, adding hops according to times listed above. Immersion chill for 20 min to 72 deg f. Allow to settle for 30 min in boil pot. Split in to 2 2.5 gal batches. Add 0.7 liter wyeast british ale starter in 1.080 wort to each 5.2 gal final volume in carboys.

                    Longhorn Fog Leg
                    Category Barleywine
                    Recipe Type All Grain

                    Fermentables
                    13 lb pale 2-row malt
                    1 lb crystal malt (40L)
                    4 oz chocolate malt
                    3 lb pale dry malt extract
                    1 lb dark brown sugar

                    Yeast Sierra Nevada ale yeast (Wyeast 1056)
                    Procedure Mash:
                    Mash water: 4 gallons
                    Mash-in: 130-121F for 30 minutes
                    Starch conversion: 150F for 2.5 hours
                    Mash-out: 170 for 5 minutes
                    Sparge: 4 gallons at 170F

                    Boil three hours total. Add extracts and hops with one hour remaining.

                    Primary fermentation: Kraeusen fell in 6 days.. your mileage may vary.

                    Secondary: Racking restarted fermentation -- next time I do this I will rack *and* splash going into secondary, since the gravity at this point was only down to 1.060. Beer stayed in secondary for about 6 weeks total.

                    Primed with 1/2c corn sugar.

                    Marigold Ale
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    10 lbs Munton & Fison light unhopped extract
                    2 lbs marigold honey

                    Hops
                    4 oz Fuggles leaf hops (boil)
                    1 oz Cascade pellets (finish)

                    Yeast champagne yeast
                    Procedure Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least one year.

                    Nothing Exceeds Like Excess
                    Category Barleywine
                    Recipe Type Partial Mash

                    12 lbs 2-row pale malt
                    2 lbs Munich malt
                    2 lbs crystal malt
                    4 lbs Edme light extract
                    4 lbs Alexander's light extract
                    4 oz dark molasses
                    .25 cup priming sugar

                    Hops
                    2.5 oz Northern Brewer @8%
                    1.5 oz Kent Goldings @5.2%
                    .5 oz Hallertauer @2.8%
                    .5 oz Cascade @5.2%

                    Yeast champagne yeast
                    Procedure Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conversion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30 minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops.

                    Revenge
                    Category Barleywine
                    Recipe Type Extract

                    Fermentables
                    12 lbs. Alexander Pale Malt
                    12 oz. Light Crystal Malt
                    8 oz. Cara-Pils Malt
                    7 lbs. Clover Honey ( from the grocery store)

                    Hops
                    2 oz. Pride of Ringwood Hops (boil)
                    2 oz. Liberty Hops (finish)

                    Other
                    1 tsp. Irish Moss

                    Yeast Lalvin 1118 Yeast (DRY)
                    Procedure In 1 1/2 gallons of water add all of the grains to a hop sack and place in the brew kettle. Bring water and grains up to 165 degrees. Hold and steep for 30 minutes. Sparge grains before removing and continue to heat until wort is at a boil, at this time add the gypsum. At the boil add the extract. After 30 minutes of boil, add boiling hops in another hop sack. Continue to boil for another 45 minutes and at this time, add the finishing hops and Irish Moss. ( If you have another hop sack, place them both together in the sack and throw them on in the kettle) Let the wort boil for another 15.
                    Rehydrate the yeast by placing the yeast in a cup of heated water 75-90 degrees and let stand for 15 minutes.

                    Cool wort and add to enough water to bring to a 5 gallon level in your fermentation bucket. Airate this and pitch your yeast.
                    Last edited by lockwood1956; 04-07-2008, 04:46 PM.
                    N.G.W.B.J.
                    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                    Wine, mead and beer maker

                    Comment


                    • #25
                      Steam Beer Recipes

                      Batch #10 Gary's Oregon Steam Beer
                      Category Steam Beer
                      Recipe Type Extract

                      Fermentables
                      7 lbs amber malt extract
                      1 lb 20L chyrstal malt
                      .75 cup corn sugar (bottling)

                      Hops
                      1 1/2 oz cluster hops (boiling)
                      .5 oz cluster hops (finishing)

                      Yeast 1 package Wyeast California (2112)
                      Procedure Starter made 2 days ahead instead of one. Steep grains for 30 minutes. Sparge into kettle. Boil extract and hops for 60 minutes.

                      Desert Storm American Steam Beer
                      Category Steam Beer
                      Recipe Type All Grain

                      Fermentables
                      5 lbs Klages lager malt
                      4 lbs Pale Ale malt
                      1 lbs crystal malt (40 or 60 deg Lovibond)

                      Hops
                      1.5 oz Northern Brewer (alpha 8.0)
                      1.5 oz Hallertauer (alpha 4.1)

                      Other
                      .5 tsp Irish moss

                      Yeast MeV High Temp Lager liquid yeast
                      Procedure Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees. Mash-out for 10 minutes at 168 degrees. Sparge. Bring to boil and add Northern Brewer hops. Boil 60 minutes. At last minute toss in Hallertauer. Cool. Pitch yeast.

                      Frahnkensteam
                      Category Steam Beer
                      Recipe Type Extract

                      Fermentables
                      1 cup English 2-row pale malt
                      1 cup Crystal Malt, 60L
                      1 cup Crystal Malt, 120L
                      6 lbs light M&F dried malt extract
                      .75 cup corn sugar for priming

                      Hops
                      1.5 oz Northern Brewer hop pellets (alpha = 6.5; 50
                      1 oz Northern Brewer hop pellets (1 min.)

                      Other
                      .5 tsp Irish Moss (15 min.)

                      Yeast Wyeast #2035 American Lager yeast (cultured from a previous
                      Procedure Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along with the crystal and steeped in 2 quarts of 150-175 degree water for 20 minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min., adding hops and Irish Moss for indicated times. Chilled with a 2-gallon ice block and 20 degree outdoor temps. Racked off hot/cold break, topped up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. IBUs approximately 37. Single-stage fermentation for 14 days; bottled with 3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was definitely done.

                      Ginger Steamer
                      Category Steam Beer
                      Recipe Type Extract

                      Fermentables
                      6 lb unhopped Amber liquid extract
                      1 lb 120L Carmel Malt
                      1/2 lb Victory Malt (25L) (Oven Toasted at 350F for 15 min)
                      1/2 lb Double Malt (45L)

                      Hops
                      .5 oz Cascade (15 min left)
                      .5 oz Cascade (7 min left)
                      1 oz Chinnok 13.6 % (Boil)
                      .5 oz Cascade (2 min steep)
                      .5 ounce Cascade (dry hop in secondary)

                      Other
                      1 oz fresh Ginger indiscriminatly put in the last few minuets of the boil (15 min left)

                      Yeast Wyeast's California yeast

                      Not-So-Sweet Beer (Steam)
                      Category Steam Beer
                      Recipe Type Extract

                      Fermentables
                      6.6 lbs M&F amber extract
                      .25 lbs toasted barley
                      .25 lbs crystal malt

                      Hops
                      1-3/4 oz Northern Brewer hops

                      Yeast Vierka lager yeast
                      Procedure Steep toasted and crystal malts. Boil wort with hops for 45 minutes. Chill and pitch. Age in carboy for 2 weeks.

                      Ole Bottle Rocket (Steam)
                      Category Steam Beer
                      Recipe Type Extract

                      Fermentables
                      6 lbs light dry malt extract
                      .5 lbs toasted malt

                      Hops
                      .75 oz Northern Brewer hops pellets (boil)
                      .25 oz Northern Brewer hops pellets (finish)

                      Yeast 1 pack lager yeast
                      Procedure Toast grains on cookie sheet in 350 degree oven for about 10 minutes. Crush malt as you would grain. Put in 1-1/2 gallons water and bring to boil. Strain out grain. Add extract and boiling hops. In last 2 minutes of boil add finishing hops. Add to enough water to make 5 gallons and pitch yeast.

                      Southside Steam Beer
                      Category Steam Beer
                      Recipe Type All Grain

                      Fermentables
                      8 lbs Klages malt
                      1 lbs light munich malt
                      .5 lbs 10L Crystal malt
                      .25 lbs 40L Crystal
                      .25 lbs 80L Crystal

                      Hops
                      2 oz Northern Brewer Hops (Whole) (7.5% a)

                      Other
                      1 tbsp Irish Moss

                      Yeast Wyeast #2112 California Lager yeast in 1/2 gallon starter
                      Procedure Mash in at 130F.
                      Protein rest at 122. (30 minutes)

                      Starch conversion at 150. (1 hour)

                      Mash-out at 166 F. (30 minutes)

                      Sparge at 170.

                      Add 1/2 ounce of Northern Brewer for boil, another 3/4 ounce and Irish moss after 30 minutes. In last 5 minutes of boil, add 3/4 ounce of Northern Brewer. Chill and pitch yeast.

                      Steam Beer
                      Category Steam Beer
                      Recipe Type All Grain

                      Fermentables
                      9.5 lbs Klages malt
                      1.5 lbs Crystal malt 40L
                      .5 lbs Cara Pils malt

                      Hops
                      2.5 oz Northern Brewer whole hops

                      Yeast Wyeast #2007
                      Procedure Using a standard mash procedure: Protein rest of 30 minutes at 125 degrees. Raise temperature to 155 degrees and hold for 90 minutes or until starch is converted. Sparge to collect enough that a 1 hour boil will still leave you 5 gallons of beer (brewing -- art or science?). Bring wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2 ounce at 30 minutes and 1/2 ounce for the last ten minutes.

                      Steam Beer
                      Category Steam Beer
                      Recipe Type Extract

                      Fermentables
                      6.6 lbs American Classic light malt extract
                      .5 lbs crystal malt (10 L.)
                      .5 lbs crystal malt (20 L.)
                      .5 cup honey (priming)

                      Hops
                      1.5 oz Tettnanger hops (60 minute boil)
                      .25 oz Tettnanger (30 minute boil)
                      .75 oz Hallertauer hops (30 minute boil)
                      .25 oz Tettnanger (10 minute boil)
                      .25 oz Hallertauer (10 minute boil)
                      1 oz Kent Golding hops (dry hop)

                      Other
                      1 tsp., salt
                      1.5 tsp., gypsum

                      Yeast Wyeast Steam beer yeast
                      Procedure Crack the crystal malt and add to 1 gallon of water and bring to a boil then strain off the wort. Add the extract and return to a boil. Add the hops at the given times. Cool wort and pitch yeast.
                      N.G.W.B.J.
                      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                      Wine, mead and beer maker

                      Comment


                      • #26
                        Stout Recipes

                        Sweet Darkness
                        Category Stout
                        Recipe Type Extract

                        Fermentables
                        7 lbs Australian light syrup
                        1 lbs chocolate malt
                        1.5 lbs black patent
                        12 oz crystal malt

                        Hops
                        2 oz Kent Goldings hops (whole leaf)

                        Other
                        12 oz lactose
                        1 tsp salt
                        1 tsp citric acid

                        Yeast yeast
                        Procedure Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.

                        All Grain Porter
                        All-Grain Stout
                        Category Stout
                        Recipe Type All Grain
                        Fermentables
                        3 lbs Klages
                        3 lbs pale malt (darker)
                        2 lbs pale malt (very light)
                        2 lbs Vienna malt
                        2 lbs barley flakes
                        1 lbs untyped malted barley
                        8 oz roasted barley
                        8 oz black patent

                        Hops
                        24 grams Buillion hops
                        30 grams Cascade hops
                        4 grams Hallertauer hops

                        Other
                        8 oz chocolate

                        Yeast Wyeast German ale
                        Procedure The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068

                        Al's Medium-dry Stout
                        Category Stout
                        Recipe Type Extract
                        Fermentables
                        6.6 lbs John Bull Unhopped Dark Malt Extract
                        0.5 lb Roasted Un-malted Barley
                        0.5 lb Black Patent Malt
                        .5 cup Corn Sugar for priming

                        Hops
                        3 oz oz Cluster Pellets (60 min boil)

                        Other
                        1/3 oz Wines Inc. Burton Water Salts
                        6 gal al Soft Tapwater in brewkettle

                        Yeast 1 pkg Wyeast #1084 Irish Ale yeast
                        Procedure I just strongly suggest using the blowoff method, because if you don't I feel this beer will be much too astringent.

                        Amy's Stout
                        Category Stout
                        Recipe Type All Grain
                        Fermentables
                        5.5 lb Hugh Baird Pale Ale malt
                        0.5 lb Carapils malt (Hugh Baird)
                        0.5 lb Hugh Baird 50L crystal
                        1.0 lb flaked oats (McCann's Irish Quick Oats)
                        0.7 lb roasted barley

                        Hops
                        30 Gram BC Kent Goldings flowers (5%) (60 min)
                        15 Gram Kent Goldings (15 min)
                        15 Gram Kent Goldings (5 min)

                        Yeast Yeast Lab Irish Ale yeast
                        Procedure Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse 2qts boiling water). Sparged 5.8 gallons at 1.038.
                        Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil).

                        Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012.

                        Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles.

                        Baer's Stout
                        Category Stout
                        Recipe Type Extract
                        Fermentables
                        .25 lbs flaked barley
                        .25 lbs medium crystal malt
                        6 lbs dark Australian malt extract
                        .5 lbs dark Australian dry malt
                        .25 lbs black patent malt
                        .5 cup molasses

                        Hops
                        2 oz Cascade hops (boil)
                        2/3 oz Northern Brewer hops (finish)

                        Yeast Wyeast British ale yeast
                        Procedure Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment.

                        Barney Flats Oatmeal Stout
                        Category Stout
                        Recipe Type Partial Mash

                        Fermentables
                        5 lbs 2--row pale malt
                        1.5 lbs steel cut oats
                        .5 lbs malted wheat
                        1.5 lbs 80 L. crystal malt
                        1 lbs black patent malt
                        1 lbs chocolate malt
                        1 lbs roasted barley
                        .5 lbs Cara-pils malt
                        3 lbs dark Australian DME

                        Hops
                        1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
                        .5 oz Perle pellets (8% alpha) (boil 35 minutes)
                        .25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
                        .25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
                        .75 oz Hallertauer (steep for aroma)
                        .75 oz Tettnanger (steep for aroma)

                        Other
                        .5 lbs lactose
                        1 tsp Irish moss

                        Yeast Wyeast Irish ale yeast
                        Procedure Single-step infusion mash, partial mash recipe. Strike Temperature 170 into 12 liters of treated water, alla burton on trent. Note This was a little too thick, so use a little more water. Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparged for almost two hours, while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025 when I had enough wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8 oz. of lactose and a tsp. of dry moss before killing the fire. I pitched a large starter of the Irish Wyeast strain and got lots of blow off. I had extra wort in a 4 liter auxillary. I used this to fill up the secondary afer racking off the lees. Dry hopping was done in the secondary with the cascade. After 2 weeks, the SG was only down to 1.03, and fermentation was very slow.

                        Basic Stout
                        Category Stout
                        Recipe Type Extract

                        Fermentables
                        6-8 lbs dark malt extract
                        1/2-1 lbs roasted barley
                        1/2-1 lbs black patent malt

                        Hops
                        .75 oz bittering hops (e.g., Bullion)
                        small amount aromatic hops (optional)

                        Yeast ale yeast
                        Procedure To these skeleton ingredients I add other adjuncts, or remove things if the wind blows from the south. A nice beer is made by using only dark malt and black patent malt. A good strong bittering hops is key; Bullion is lovely, as are Nugget or Chinook.
                        There are no appreciable differences between making stouts and other ales, save the larger quantities of grain. Beware of 9-pound batches as these can blow the lids off fermenters.

                        Bitch's Brew Oatmeal Stout
                        Category Stout
                        Recipe Type Extract

                        Fermentables
                        6 lbs dark dry malt extract
                        2 lbs amber dry malt extract
                        1 lbs crystal malt
                        .75 lbs roasted barley
                        .5 lbs black patent malt
                        2 cups Quaker Oats

                        Hops
                        2 oz Bullions hops (boiling)
                        .5 oz Willammette hope (finishing)

                        Yeast 2 packages Whitbread Ale Yeast
                        Procedure Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes. Have fun.

                        Black Betty
                        Category Stout
                        Recipe Type All Grain

                        Fermentables
                        13.0 Lbs 2-row barley
                        2.0 Lbs white wheat
                        1.0 Lbs crystal 20L
                        1.0 Lbs black patent

                        Hops
                        2.0 Oz magnum ~ 15%

                        Yeast Nottingham Dry Yeast
                        Procedure This is a single step infusion. Allocate the correct amount of water into the pot and dissolve the gypsum into it. I then heat the water to approximately 150 F and add the grains, stirring to achieve a mixture. Then I place the pot (make sure it will fit) into a preheated oven set at about 165 F. Mash for about 1 hour. Note that the times are approximate and that you are controlling it, checking and stirring every 20 minutes or so. Sparge using hot water in the correct amount so that husk tannins are not extracted. Boil with all hops for about 45 minutes. Cool slightly, and split between primary fermenters. Top off with good drinking water. Once the wort cools to yeast friendly temperature, pitch the yeast and ferment. Only primary ferment for at least two weeks, to allow the high gravity to render into alcohol. Bottle as usual and try to keep your sweaty paws off until it matures. Enjoy.

                        Black Cat Stout #1
                        Category Stout
                        Recipe Type Extract

                        Fermentables
                        6.6 lbs Munton & Fison dark extract syrup
                        1 lbs Munton & Fison dark dry extract
                        .5 lbs black patent malt
                        .75 lbs crystal malt
                        .5 lbs roasted barley
                        .5 cup dark molasses

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

                        Other
                        1 tsp vanilla
                        .5 cup French roast coffee

                        Yeast 2 packs Edme ale yeast
                        Procedure Brew a pot of coffee with 1/2 cup of French roast coffee. Steep specialty grains in water as it boils. Remove grains. Boil malts, hops, and vanilla 60 minutes. Strain wort into fermenter. Pour in pot of coffee. Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after 3 days. Bottle 23 days later.

                        Black Gold Stout
                        Category Stout
                        Recipe Type Extract

                        Fermentables
                        6 lb M&F Dark Extract Syrup
                        1 lb M&F Dark DME
                        8 oz. Black Patent Malt
                        12 oz. Chocolate Malt
                        12 oz. Crystal Malt
                        .75 C. corn sugar for priming

                        Hops
                        1 oz. Chinook Hop Pellets (60 min)
                        .5 oz. Northern Brewer Hop Pellets (60 min)
                        .5 oz. Northern Brewer Hop Pellets (20 min)

                        Other
                        1.5 tsp. Single Fold Pure Vanilla Extract
                        .75 C. Freshly Brewed Espresso

                        Yeast EDME dry ale yeast
                        Procedure For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty grains then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation, *WARNING* after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2 days then racked to secondary for 12 days to ensure no bottle bombs! Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks in the basement and better than ever.

                        Blackberry Stout
                        Category Stout
                        Recipe Type Extract
                        This stuff is very tasty.
                        Fermentables
                        6 lbs dark DME
                        6-8 cups roasted barley
                        3 lbs blackberries

                        Hops
                        1 oz Kent Goldings 60 minute boil
                        .5 oz Fuggles 30 minute boil
                        .5 oz Fuggles

                        Yeast Wyeast Irish Ale
                        Procedure I used frozen blackberries and put them in the bottom of a plastic primary, and poured the hot wort onto them to partially sterilize. No need to crush them up or anything; they were a faint pink by the time I racked to the secondary 5 days later.

                        Blackstrap Stout
                        Category Stout
                        Recipe Type Extract

                        Fermentables
                        7.4 lbs. Dark malt extract syrup
                        1 lb. Black Patent malt
                        1 lb. Chocolate malt
                        .5 lb. Crystal malt
                        .5 lb. Flaked barley
                        .5 cup Blackstrap molasses
                        3 oz Blackstrap molasses to prime

                        Hops
                        3 oz Cascade hops (bittering)
                        1 oz Fuggles hops (finish)

                        Yeast Edme dry yeast
                        Procedure Standard procedures (with the exception of forgetting the Irish Moss -- but I don't think that's going to be a real big deal).

                        Broglio's Quaker Stout
                        Category Stout
                        Recipe Type Extract

                        Fermentables
                        6 lbs dry amber extract
                        1 lbs crystal malt
                        .5 lbs roasted barley
                        1 lbs Quaker oats

                        Hops
                        1 oz Eroica hops (boil)
                        1 oz Kent Goldings hops(finish)

                        Yeast 2 packs Edme ale yeast
                        Procedure In two gallons of cold water, add crystal, barley, and oatmeal. Steep until water comes to boil. Sparge with about 1 gallon of hot water. Add dry extract. Bring to boil. Add Eroica hops. Boil 45 minutes. In last 5 minutes of boil, add Kent Goldings hops. Cool to about 75 degrees. Transfer to primary and pitch yeast. Have a homebrew and wait.
                        N.G.W.B.J.
                        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                        Wine, mead and beer maker

                        Comment


                        • #27
                          Cherry Fever Stout
                          Category Stout
                          Recipe Type Extract
                          Here is a great fruit beer recipe! This recipe is designed for the intermediate brewer.

                          Fermentables
                          3.3 lbs. John Bull plain dark malt extract syrup
                          2.5 lbs Premier Malt hopped flavored light malt extract syrup
                          1.5 lbs plain dark dried malt extract
                          1 lbs. crystal malt
                          .5 lbs. roasted barley
                          .75 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)
                          .5 lbs. black patent malt
                          3 lbs. sour cherries

                          Hops
                          1.5 oz Northern Brewer hops (boiling): 13 HBU
                          .5 oz. Willamette hops (finishing)

                          Other
                          2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
                          8 tsp. gypsum

                          Yeast 1-2 pkgs. ale yeast
                          Procedure Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water and bring to a boil. When boiling commences, remove the spent grains and add the malt extracts, gypsum and boiling hops and continue to boil for 60 minutes. Add the 5 lbs. of crushed cherries (pits and all) to the hot boiling wort. Turn off heat and let the wort steep for 15 minutes (at temperatures between 160-180 degrees F{71-88 C} in order to pasturize the cherries. Do not boil. Add the finishing hops 2 minutes before you pour the entire contents into a plastic primary fermenter and cold water. Pitch yeast when cool. After 4-5 days of primary fermentation, rack the fermenting beer into a secondary fermenter. Secondary fermentation should last about 10-14 days longer. Bottle when fermentation is complete.

                          Chocolate Mint Coffee Stout
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          1 cup black patent
                          1 cup roasted barley
                          3 lb. dark DME (Telford)
                          .25 cup Hershey's Mint Chocolate Syrup

                          Hops
                          1 oz. Perle (8%) half at boil, half at 30 minutes
                          1 oz. Hersbrucker (1.5%) finishing

                          Other
                          1 cup chocolate
                          1 can Telford Shamrock Stout (4 lb.)
                          2 oz. Hershey's unsweetened baking chocolate
                          .5 cup Hershey's cocoa
                          .25 cup Chocolate Mint coffee (ground)

                          Yeast 2 packs Nottingham ale yeast
                          Procedure Leave grains in for 10 minutes of the boil.

                          Chocolate Stout
                          Category Stout
                          Recipe Type Partial Mash

                          Fermentables
                          2 lb Pale Ale malt
                          1 lb Munich malt
                          .5 lb 80L Crystal
                          .25 lb Chocolate malt
                          .25 lb Black Patent malt
                          3.3 lb American Classic Amber extract syrup
                          3 lb Dutch DME (I don't know the brand, but it is high in dextrins)
                          .5 lb brown sugar
                          .5 inch brewers licorice

                          Hops
                          1 oz Brewers gold (8.5 %alpha) hops - bittering

                          Other
                          2 oz fresh grated ginger
                          3 oz unsweetened bakers chocolate
                          1 tsp Irish moss

                          Yeast 2 pkg dry whitbread yeast
                          Procedure 5Q mash water, 2 1/2 (?) G Sparge water mash in at 138F, brought to 155F for 1 hr., mash out at 168F
                          Added extracts and sugar and brought to boil. Added the ginger, licorice, chocolate, and hops after boil started. I was afraid that the chocolate would burn on the bottom of the boiler, so I set each 1 oz piece on my stiring spoon and dipped gently in the wort until they melted.

                          The real interesting thing about the brew was that after pitching, a thick bubbly layer of stuff formed on the surface of the beer in the carboy almost immediately after fermentation started, and never left, even after I expected the Kraeusen to fall. There was the usual amount of activity in the beer, but never more than an inch of Kraeusen.

                          The good thing was that after racking to my secondary carboy, I left most of the stuff that was sitting on the surface in my primary, and almost all of the rest in my secondary when I racked to my bottling bucket.

                          I primed with amber DME, and the results even after only two weeks are wonderful, however there is still a small layer of this sediment even in the bottle at the surface of the beer.

                          Christmas in Ireland
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          4 lbs Mountmellick Irish Stout Extract
                          3 lbs Munton & Fison Amber DME
                          .5 lbs Crystal Malt (60 Lovibond)
                          .25 lbs Black Patent Malt
                          1 lbs Clover Honey

                          Hops
                          1 oz Bullion hops (bittering)
                          .5 oz Hallertau hops (finishing)

                          Other
                          12 inches Cinnamon sticks (or 6 teaspoons ground cinnamon)
                          4 oz Ginger Root
                          2 tsp Allspice
                          1 tsp Cloves

                          Yeast 1 package WYeast #1084 Irish Stout Yeast
                          Procedure Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation completes.

                          Clydesdale Stout
                          Category Stout
                          Recipe Type All Grain

                          Fermentables
                          300 g Roasted Barley
                          300 g Chocolate Malt
                          600 g Crystal Malt (I've been using a fairly low lovibond crystal)
                          500 g Rolled Oats
                          2 kg pale malt

                          Hops
                          50 g Northern Brewer (boil 60min)
                          15 g Northern Brewer (boil 15min)
                          10 g Northern Brewer (end of boil)

                          Other
                          .5 teaspoon Irish moss

                          Yeast Wyeast Irish ale yeast
                          Procedure Infusion mash this stuff for about 45min., initial strike temp. is 156 F. Do decoctions as necessary to maintain temp. and then to mash out.
                          After sparging, etc. add about 2kg dark malt extract powder and 250g demerarra sugar plus the hops (all pellets).

                          No hops strained out or racking off trub. That's right, everybody into the pool. Top up to about 22 L or so. Pitch with Wyeast Irish Ale yeast starter.

                          Coffee Stout
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          6 lb Stone Mountain Brewery amber malt syrup
                          3 lb Geordie light DME
                          1 lb crystal malt 10L
                          8 oz. chocolate malt
                          2 oz. roasted barley

                          Hops
                          6 oz. Cascade hops (5.2% AA), bittering
                          1 oz. Cascade hops, flvaoring and aroma

                          Other
                          8 oz. Italian espresso beans

                          Yeast 15 g. Windsor dried ale yeast
                          Procedure Ground speciality malts and steeped in 1 1/2 gal. cold water. Brought water up to temp and held at 150 - 160 deg F for 1/2 hour. Added extracts, brought to boil and added bittering hops. Boiled for 1 hour. Added 1/2 oz. hops and ground coffee 10 minutes before end of boil, added 1/2 oz hops at end of boil. OG 1.070. Kegged 18 January 1996; FG 1.034 (estimated alcohol, 5.9% abv). Tapped keg 25 February 1996.

                          Coffee Stout
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          1 can Stout extract
                          6 lbs dark dutch bulk extract
                          1 lbs chocolate malt
                          1 lbs crystal malt
                          .75 cup brown sugar (priming)

                          Hops
                          1 oz Fuggles hops (bittering)
                          1 oz Fuggles hops (flavoring)

                          Other
                          12 cups coffee

                          Yeast 1 package of Wyeast #1084
                          Procedure Heat water to 160 degees and steep grains. Remove grains and heat to boiling. Add extracts and coffee and heat to boil. Add bittering hops and boil for 40 minutes. Add flavoring hops and boil for 20 minutes. Cool and pitch yeast (I used a starter). Rack to secondary when active fermentation subsides. Leave in secondary 3-4 weeks. When ready to bottle boil the brown sugar with a pint of water for priming. This came out with the coffee a bit strong. Next time I try this I'll probably cut back to 6 to 8 cups of coffee.

                          Colorado Crankcase Stout
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          3.3 lbs Edme SFX dark malt extract
                          3.3 lbs John Bull dark malt extract
                          2 lbs amber dry malt extract
                          1 lbs crystal malt
                          1 lbs roasted barley
                          1 lbs chocolate malt
                          .75 lbs black patent malt
                          .5 stick brewers licorice

                          Hops
                          2 oz Brewers Gold hops
                          2 oz Fuggles hops

                          Other
                          .5 lbs French roast coffee beans

                          Yeast Wyeast #1028: British ale
                          Procedure Steep grains in water while heating. Remove grains just before boiling. During boil, add licorice and extract. Add 1 ounce of Brewer's Gold for 60 minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 minutes. Cool wort and pitch yeast. Add unground coffee beans and remaining ounce of Fuggles. The next day skim off all crud, including coffee beans and hops. One day later, rack to secondary. Ferment three weeks and bottle.

                          Coopers Clone
                          Category Stout
                          Recipe Type All Grain

                          Fermentables
                          9.5 lbs 2-row lager malt
                          .25 lbs chocolate malt
                          .75 lbs crystal malt (60L)
                          1.25 lbs roast barley

                          Hops
                          1 oz Pride of Ringwood hops (9.5% alpha, 60 minute boil)

                          Other
                          1 lbs dextrose

                          Yeast Yeastlabs Australian ale yeast (or Wyeast London)
                          Procedure Single step infusion mash or step mash. Culture yeast from bottle of Coopers if available, otherwise use yeasts mentioned in ingredients list.

                          Cottage Coffee Stout
                          Category Stout
                          Recipe Type Extract
                          Sweet stout with a chocolate aroma and a well balanced low hopped smooth coffee taste.

                          Fermentables
                          3.0 kg Dark Malt Extract (2 cans x 3.3 lbs)
                          1.0 Lbs Crystal Malt
                          0.5 Lbs Chocolate Malt
                          0.5 Lbs Black Patent Malt
                          1.25 Cup Light DME (priming)

                          Hops
                          1.0 Oz Kent Golding 5.5% AA (bittering)
                          0.5 Oz Fuggles 4.7% AA (bittering)
                          0.5 Oz Fuggles (flavoring)

                          Other
                          0.5 Lbs Lactose
                          0.5 Lbs Hawaiian Chocolate Coffee Beans crushed not ground (or your favorite java blend)

                          Yeast Wyeast #1084 Irish Ale
                          Procedure Steep grains in 1 1/2 gal water at 155 F for 15-20 min. Remove and sparge grains with 1/2 gal water bringing brew to 2 gal total. Stir in malt extract and bittering hops boil 1 hour. Dissolve lactose in 1 quart water. Add flavor hops and lactose last 15 min of boil. After full boil remove from heat and steep coffee beans for 15-20 min. Cool wort and pitch yeast. Ferment in primary 5 days, secondary 15 days. Bottle using DME and condition 4-6 weeks. Enjoy.

                          Crankcase Stout
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          1 lbs crushed crystal malt
                          1 lbs crushed roasted barley
                          1.5 lbs crushed black patent malt
                          9 lbs Munton & Fison dark dry malt extract
                          1 can John Bull dark hopped malt extract
                          2 inches brewers licorice

                          Hops
                          2 oz Nugget leaf hops
                          2 oz Galena leaf hops
                          1 oz Cascade hops

                          Other
                          1 oz amylase enzyme

                          Yeast 2 packs Doric ale yeast
                          Procedure Put grains into two gallons water and boil. When pot reaches boil, remove grains. Add dry extract and stir. Add hopped extract and licorice. Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess and needs a big pot---mine boiled over. Add Cascade for finishing. Cool and pitch yeast and amylase. Put in a big fermenter with a blow tube---my batch blew the cover creating a marvelous mess all over the wall. Eventually rack to secondary and ferment a long time (at least 3 weeks).

                          Cream of Oats Stout
                          Category Stout
                          Recipe Type All Grain

                          Fermentables
                          6 lbs Klages 2-row pale malt
                          .5 lbs Dextrin malt
                          1-1/8 lbs rolled oats
                          .5 lbs crystal malt
                          .5 lbs chocolate malt
                          .25 lbs roasted barley

                          Hops
                          1 oz Clusters boiling hops (7.4 alpha)
                          .5 oz Cascade hops

                          Other
                          10 oz lactose
                          .5 tsp Irish moss

                          Yeast Wyeast #1007: German ale
                          Procedure Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast.

                          Dark of the Moon Cream Stout
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          5 lbs dry dark malt extract
                          2 lbs crystal malt 40L
                          1.5 lbs crystal malt 20L
                          12 oz chocolate malt
                          4 oz roasted barley

                          Hops
                          .5 oz Eroica hops (20 BU)
                          .25 oz Chinook hops (12 BU)
                          .75 oz Nugget hops (12 BU) (subst. N. Brewer (? BU))
                          1 oz Cascade hops (5 BU)
                          1 oz Eroica hops (4 BU)

                          Other
                          6 oz dextrin powder
                          .5 tsp calcium carbonate

                          Yeast Wyeast #1098 British Ale yeast
                          Procedure Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and 1 cup water. Next time use 2 cups water. Crack all grains and steep for 30 minutes at about 160 degrees along with the calcium carbonate. Strain out grains and sparge into about 2-1/2 gallons pre-boiled water. Total boil about 5 gallons. Add dry malt and dextrin and bring to a boil. Add 1/2 ounce of Eroica and 1/4 ounce of Chinook when boil starts. 30 minutes later add 3/4 ounce Nugget hops. Chill with an immersion chiller. Rack to a carboy, fill to 5 gallons and let sit overnight to allow the trub to settle out. The next morning rack it to a plastic primary, pitched the yeast starter, and add the 1 ounce of Cascades and Eroica hops

                          Double Party Chocolate Stout
                          Category Stout
                          Recipe Type Extract
                          A double chocolate stout with a strong cocoa flavor. Color is dark brown, and aroma is that of cocoa.

                          Fermentables
                          6.0 Lbs Light Dry Malt Extract
                          0.333 Lbs Roasted Barley
                          0.667 Lbs Chocolate Malt
                          0.333 Lbs 60 L Crystal Malt
                          0.5 Lbs Carapils Malt

                          Hops
                          3.0 Oz East Kent Goldings (4.0% AA) 60 minutes
                          1.0 Oz UK Fuggles (4.0% AA) 30 minutes
                          1.0 Oz UK Fuggles (4.0% AA) 1 minute

                          Other
                          1.0 Lbs Baker's Chocolate
                          1.0 Tbsp Irish Moss

                          Yeast White Labs' Irish Ale (WLP 004)
                          Procedure 1) Steep crushed grains in 5 gallons of 150 F water for 30 minutes. Remove grains and bring water to a boil. 2) Melt chocolate in a double boiler and add to boiling water stirring constantly. 3) Dissolve DME in boiling water, let boil for 15 minutes. 4) Add boiling hops for 60 minutes of the boil. 5) Add flavor hops for 30 minutes of the boil. 6) Add Irish moss for the final 15 minutes of the boil. 7) Steep 1 oz of aroma hops for a minute after turning off the heat on the water. 8) Cool wort and add to fermenter to pitch the yeast. 9) Primary fermentation was 5 days, and secondary fermentation was 10 days. A layer of oil will be present at the top of the fermenting beer, try not to transfer this during any transfer step you have.

                          Double Stout
                          Category Stout
                          Recipe Type Extract

                          Fermentables
                          10 lbs dark malt extract
                          1 lbs black patent malt
                          2 lbs crystal malt
                          .5 lbs flaked barley
                          .25 lbs roasted barley
                          .5 stick licorice

                          Hops
                          2 1/2 Bullion hops
                          1 1/2 Kent Golding hops

                          Other
                          3 gallons water
                          1 tsp ascorbic acid
                          .5 tsp citric acid
                          1 tsp Irish moss

                          Yeast 3/4 ounce ale yeast (three standard packages)
                          Procedure Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes. Add black patent malt through Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops. Steep for 5 minutes. Cool and add yeast nutrient and ale yeast. When fermentation has "stopped", add priming sugar and bottle.

                          Drowsy Duck Imperial Stout
                          Category Stout
                          Recipe Type All Grain

                          Fermentables
                          11 lbs. (5kg) British pale ale malt
                          1 lb. (450g) crystal malt, 120L
                          8 oz. (225g) chocolate malt
                          2 lb. (900g) dark brown sugar

                          Hops
                          20 HBUs Fuggles, 60 minutes
                          5 HBUs Kent Golding, 10 minutes

                          Yeast Wyeast Irish Ale (#1084)
                          Procedure Bring 4 gallons (15l) water to 140F (60C) and add malts. Stir slowly until grist is completely mixed into water. Add gypsum or calcium carbonate to adjust mash pH to 5.0 (to 5.3) if needed. Bring mash to 150F (65C) and stir thoroughly. Stir every 15 minutes and reheat to 150F (65C) every 30 minutes (starch conversion). After two hours, bring mash to 170F (77C) for 10 minutes. Sparge with 3 gallons (11l) 170F (77C) water.
                          Boil 30 minutes and add hops. Boil for another hour, adding finishing hops 10 minutes before end of boil.

                          Chill to 50F, (10C) rack to secondary. Twelve to fourteen hours later, rack wort off trub and measure SG. Reserve and freeze wort equivalent to 6oz. (340g) sugar for priming, and pitch yeast starter in the rest.

                          Rack to carboy when primary fermentation is done and settle yeast out with isinglas. Prime with thawed gyle and bottle.

                          Dry Rye Stout
                          Category Stout
                          Recipe Type All Grain

                          Fermentables
                          8 lbs 2 row malt
                          1.1 lbs flaked rye
                          .5 lb cara-pils malt
                          .75 lb roast barley
                          .25 lb black patent malt
                          .25 lb chocolate malt
                          .25 lb crystal malt [80L]

                          Hops
                          3 oz Fuggles leaf hops [4.2%- for 60 min. ->12.6 HBU]
                          1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU]

                          Other
                          1 pinch Irish moss

                          Yeast WYeast London Ale[1028]--starter made from new packet
                          Procedure Grind all grains and place them into the mash. Mash in at 71C (160F). Temperature should drop to 66C (152F). Mash for 2.5 hrs at 66C (152F). Mash out for 5 min at 76C (169F). Sparge 6gal @71-76C (160F-169F). Boil for 1 hour. 3 oz of Fuggles for 60 minutes. 1 oz of Goldings and Irish moss for last 10 minutes Cool, remove trub, and pitch.
                          Ferment at room temperature 20C (68F) until fermentation ceases. About 10 days. A single stage fermentation was used. Then bottle or keg as desired (I kegged it).

                          Eliminator Stout
                          Category Stout
                          Recipe Type Partial Mash

                          Fermentables
                          1.0 Lbs Clover Honey
                          7.0 Lbs Dark Malt
                          0.5 Lbs Roasted Barley 1190-13m
                          0.5 Lbs crystal barley 120L
                          0.5 Lbs flaked oats
                          0.5 Lbs flaked barley

                          Hops
                          2.0 Oz Fuggles Hops (finish)
                          1.0 Oz Northern Brewer Hops (boil)

                          Other
                          2.0 Tsp gypsum

                          Yeast Irish Yeast Y108-4
                          Procedure Add roasted barley & crystal malt to cold water and slowly bring to a boil. After 20 minutes, remove grain. Add honey, malt, flaked oats, barley, gypsum, and boiling hops. Boil for 15 minutes then remove finishing hops. Cool wort, add to 5 gallon mark on your bucket. When your wort is cool, at 75 degrees, add yeast.
                          Last edited by lockwood1956; 04-07-2008, 05:10 PM.
                          N.G.W.B.J.
                          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                          Wine, mead and beer maker

                          Comment


                          • #28
                            Finster's Finest Chocolate Raspberry Stout
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            3.3 lbs John Bull plain dark extract syrup
                            3 lbs plain dry malt extract
                            1 lbs crystal malt
                            .5 lbs roasted barley
                            .5 lbs black patent malt
                            3 lbs frozen raspberries
                            1-1/4 cups dry malt extract

                            Hops
                            1.5 oz Northern Brewer hops pellets
                            .5 oz Willamette hops pellets

                            Other
                            gypsum to create hard water
                            8 oz baker's chocolate

                            Yeast 2 packages Edme dry ale yeast
                            Procedure Heat 1.5 gal water to 170F. Add grains, cover, and let sit for 30 min. stirring occasionally. Remove grains. Bring to boil. Add gypsum, malt extracts, NB hops, chocolate, and boil for 60 min. Turn off heat. Add raspberries to hot wort (be careful of splashing). Cover, and let sit for 13 min. Add Willamette hops. Cover, and let sit for 2 min. Cool wort. Dump entire mess into primary, aerate, and pitch yeast (I rehydrated it while waiting for the rasp. to steep in wort).
                            4-5 days in primary. Rack *very carefully* into secondary, to avoid racking fruit particles. 10-14 days in secondary (I went 14).

                            First Oatmeal Stout
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            6 lb unhopped dark malt extract
                            1 lb unhoppedd dry malt
                            8 oz chocolate malt
                            6 oz roasted barley
                            4 oz black patent malt
                            8 oz rolled oats

                            Hops
                            2 oz Northern Brewer - 8.2 AAU
                            2 oz Fuggles - 4.2 AAU

                            Other
                            1 tbs CaCO3
                            Irish Moss - 30 min

                            Yeast Liquid Irish Ale yeast
                            Procedure I cracked the grains using my food processor in short bursts (worked great!). Transferred them to a mesh strainer and shook to remove dust. I did this outside so as not to contaminate the kitcken. These were then placed with the oats (unground) into a grain bag. I preheated a 10 qt. (12-pack) cooler with boiling water, added the grain bag and 175 deg. water. Water cooled to the target of 160 deg. and steeped for 15 minutes. Things were working beautifully. I boiled the water and added the extract, CaCO3 and the steep liquor. This is where I have the question.
                            In previous extract/grain batches I have steeped grains, then washed them in some of the unboiled water until the water ran "clear." I started to do this with the black/chocolate malts but obviously with the black grains it wouldn't have run clear. Eventually, the water I was using started to become the consistancy of thin syrup. If I continued to wash them I would have been there for days until the liquid began to thin and probably would have ended up with 10 gallons of wort.

                            Generic Stout
                            Category Stout
                            Recipe Type All Grain

                            Fermentables
                            9 lbs klages
                            .5 lbs chocolate malt
                            .5 lbs roast barley
                            1 lbs 80L crystal
                            .75 stick brewers licorice
                            1 lbs brown sugar

                            Hops
                            2 ozs. fuggles

                            Yeast Wyeast London ale yeast
                            Procedure I used my standard infusion mash @ 152F, boiled for 90 min. with 3 hops additions, force-chilled and pitched. The yeast (a 1-qt starter) took 36 hours to take off, then pumped up to a nice krauesen.

                            Grapefruit Taste
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            9 lb "Dutch" amber dry malt extract
                            1 lb Medium Brown Sugar
                            .5 lb roasted barley
                            .5 lb chocolate barley

                            Hops
                            4 oz Northern Brewer hop pellets AA 8.8%
                            2 oz Cascade hop pellets AA 5.4%

                            Other
                            1 inch of brewers licorish
                            1 tsp irish moss

                            Yeast Wyeast #1084 Irish Ale yeast
                            Procedure I steeped roasted/chocolate barley in 1 gal 160 deg F water for 30 min, strained into kettle, and sparged with 1/2 gal 170 deg F water. Added an additional gal of water and brought to a boil. Removed from heat and dissolved extract and sugar, returned to burner and brought to boil. Added licorish and Northern Brewer hops. Added irish moss at 45 min. Boiled for 55 min and then added Cascade hops. Boiled for additional 5 min and cooled in ice water bath. (total boil 60 minutes).
                            Strained cooled wort into 2.5 gal of previously boiled and cooled water in primary fermenter (6.7 gal plastic, closed fermentation). O.G. 1.078. Pitched yeast directly from smack pack at 78 deg F. Active fermentation noticable after 12 hours. Primary fermentation was at approx 72 deg for five days. Racked to secondary (5 gal glass) S.G 1.042, tasted fruity but not overpowering. After 13 days total, all fermentation activity ceased. Bottled with 3/4 cup honey. F.G. 1.030.

                            Guinness Pub Draught Clone
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            6 lbs John Bull Pale Malt Extract
                            1 lb Flaked Barley
                            .5 lb Roasted Barley
                            .25 lb Black Patent
                            1.5 cups Pale Dry Malt Extract for priming

                            Hops
                            1 oz Northern Brewer whole hops (7.7% alpha)

                            Other
                            1 tsp gypsum

                            Yeast Wyeast #1084 (Irish Ale)
                            Procedure To 2 gal cold water add grains in bag, and gypsum. Bring to boil, boil 5 min., remove grains. Add hops, boil 45 min. Sparge into cold water to make 5 gal of wort. Rack cooled wort off of cold break, pitch yeast.

                            Halloween Stout
                            Category Stout
                            Recipe Type Partial Mash

                            Fermentables
                            5 lbs pale malt
                            1 lbs crystal malt
                            1 lbs chocolate malt
                            3.3 lbs John Bull unhopped dark malt extract

                            Hops
                            1 oz Clusters hops pellets
                            1 oz Hallertauer leaf hops
                            .5 oz Willamette hops pellets

                            Other
                            1 tbsp Irish moss

                            Yeast 2 packs Red Star ale yeast
                            Procedure Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph 5.2, maintain at 140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish moss after another 10 minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set carboy in cool basement with blow tube. On second day, replace blow tube with airlock. Bottled after 29 days.

                            Imperial Stout
                            Category Stout
                            Recipe Type All Grain

                            Fermentables
                            1 lbs Wheat malt
                            1 lbs Crystal malt (60L)
                            1 lbs Belgian Biscuit
                            .75 lbs Chocolate malt
                            .75 lbs Black Patent
                            .5 lbs Roasted Barley
                            2 lbs dark brown sugar
                            5--1/2 lbs Belgian Pale malt
                            3 lbs Dextrine malt
                            3 lbs Belgian Carapils
                            2 lbs Belgian Special-B

                            Hops
                            1 oz Bullion hops (10%)
                            1 oz Cascade hops (5.9%)
                            1 oz Kent Goldings (4.9%)
                            1 oz Fuggles (3.1%)
                            1 oz Mt. Hood (3.5%)

                            Other
                            2 Licorice

                            Yeast Wyeast Chico ale yeast
                            Procedure Mashed 1 hour at 160 F. Collected 7 gallons, boiled down to 5--1/2 gallons.
                            Submitted by: Chris Campanelli

                            Irish Christmas Stout
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            4 lbs Mountmellick Irish Stout Extract
                            3 lbs Munton and Fison Amber DME
                            .5 lbs (2 cups) Crystal Malt (60 Lovibond)
                            .25 lbs (1 cup) Black Patent Malt
                            1 lbs Clover honey

                            Hops
                            1 oz Bullion hops (bittering)
                            .5 oz Hallertau hops (finishing)

                            Other
                            12 inches Cinnamon sticks or 6 teaspoons ground cinnamon
                            4 oz Ginger root, freshly peeled and grated
                            2 tsp of Allspice
                            1 tsp Cloves
                            4 grated rinds from medium size oranges

                            Yeast 1 package WYeast #1084 Irish Stout Yeast
                            Procedure Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation completes.

                            Irish Stout
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            6 lbs dark malt extract
                            .5 lbs 80L crystal malt
                            .5 lbs 120L crystal malt
                            .5 lbs roasted barley
                            .25 lbs chocolate malt
                            .25 lbs black patent

                            Hops
                            1 oz Bullion hops (Boil)
                            1 oz Fuggles hops (Finish)

                            Yeast WYeast #1084
                            Procedure 1. Bring 1--1/2 gallons water to boil while steeping the crystal malts. Boil for 5 minutes, remove the grains.
                            2. Add the bullion hops and gypsum, boil for 50 minutes.

                            3. Add the Fuggles, turn off the heat, put the lid on the brewpot.

                            4. Sparge the wort into enough water to make 5 gallons.

                            Joan's Potholder Oatmeal Stout
                            Category Stout
                            Recipe Type All Grain

                            Fermentables
                            5 lbs 2--row pale malt
                            1.5 lbs steel cut oats
                            .5 lbs malted wheat
                            1.5 lbs 80 L. crystal malt
                            1 lbs black patent malt
                            1 lbs chocolate malt
                            1 lbs roasted barley
                            .5 lbs Cara-pils malt
                            3 lbs dark Australian DME

                            Hops
                            1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
                            .5 oz Perle pellets (8% alpha) (boil 35 minutes)
                            .25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
                            .25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
                            .75 oz Hallertauer (steep for aroma)
                            .75 oz Tettnanger (steep for aroma)
                            1 oz Cascade (dry hop)

                            Other
                            .5 lbs lactose
                            1 tsp Irish moss

                            Yeast Wyeast Irish ale yeast
                            Procedure Single-step infusion mash, partial mash recipe.
                            Strike Temperature 170 into 12 liters of treated water, alla burton on trent. Note This was a little too thick, so use a little more water. Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparged for almost two hours, while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025 when I had enough wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8 oz. of lactose and a tsp. of dry moss before killing the fire.

                            I pitched a large starter of the Irish Wyeast strain and got lots of blow off. I had extra wort in a 4 liter auxillary. I used this to fill up the secondary afer racking off the lees. Dry hopping was done in the secondary with the cascade. After 2 weeks, the SG was only down to 1.03, and fermentation was very slow.

                            Josh's Better Xingu
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            6.6 lbs M&F Dark Extract
                            1 lbs Crystal Malt
                            .5 lbs Chocolate Malt
                            .25 lbs Black Patent Malt
                            .25 lbs Roast Barley

                            Hops
                            2 oz Northern Brewer (Boiling only. No finishing hops)

                            Other
                            .5 lbs Lactose
                            .75 cup Dextrose (priming)

                            Yeast Wyeast 1028
                            Procedure Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lactose to the boil for the last 15 minutes.

                            Kahlua Stout
                            Category Stout
                            Recipe Type All Grain

                            Fermentables
                            5 lbs 2-row barley
                            2 lbs 120L caramel malt
                            2 lbs 20L caramel malt
                            2 lbs British crystal
                            1 lbs wheat malt
                            1 lbs roast barley

                            Hops
                            2 oz Northern Brewer hops (boil 75 minutes)
                            .5 oz Styrian Golding hops (boil 75 minutes)

                            Other
                            1 lbs dextrin

                            Yeast Whitbread ale yeast
                            Procedure Mash at 160 degrees F. Add kahlua extract to primary before pitching yeast

                            Klingon Stout
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            6.6 lb dark malt extract syrup
                            1 lb crushed crystal malt
                            .5 lb black patent malt
                            1/3 lb roasted barley

                            Hops
                            1.5 oz Northern Brewers hops--boil 60 min.
                            1 oz Tettnanger hops --finishing last 2 min.

                            Other
                            2 quarts prune juice WITH NO PRESERVATIVES!!!!
                            .75 c. corn sugar to prime

                            Yeast ale yeast
                            Procedure Steep grains 30 min at 150F. Strain into brew pot and rinse with one gal hot water. Add extract, boiling hops and additional gal. water and boil 1 hr. Add finishing hops last 2 min. Turn off heat and add prune juice to pasteurize for 10 min(probably not necessary since the juice is already pasteurized ). Pour into primary fermenter and top with cold water up to 5 gal. Pitch yeast when cool. Rack to secondary a week later. Bottle when ready. Age at least 4 wk.

                            Krudge
                            Category Stout
                            Recipe Type Extract

                            Fermentables
                            1 can M&F stout extract
                            1 lbs amber dry malt extract
                            1 lbs dark malt extract
                            7 oz black patent malt
                            7 oz chocolate malt
                            7 oz roast barley
                            21 oz crystal malt

                            Hops
                            2 oz Chinook hops (boil)
                            1 oz Centennial hops (boil)
                            1 oz Cascade hops (finish)

                            Other
                            .5 oz gypsum

                            Yeast ale yeast
                            Procedure Crush grains; steep at around 150F; sparge with lots of cold water. Add extracts, gypsum, boiling hops. Add finishing hops 5 minutes before end; total time in copper around 45 minutes. Chill brewpot on ice; bring to about 3--1/2 - 4 gallons. Primed with corn sugar.
                            Last edited by lockwood1956; 04-07-2008, 05:07 PM.
                            N.G.W.B.J.
                            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                            Wine, mead and beer maker

                            Comment


                            • #29
                              Second Try
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              6.6 lbs John Bull plain light extract
                              1.5 lbs plain dark dry extract
                              .75 lbs black patent malt
                              .25 lbs roasted barley
                              .5 lbs chocolate malt
                              .5 lbs steel cut oats

                              Hops
                              .5 oz Fuggles hops (boil)
                              1 oz Hallertauer hops (boil)
                              1.5 oz Cascade hops (finish)

                              Other
                              1/2 tsp Irish Moss

                              Yeast 7 grams Muntona ale yeast
                              Procedure This is the second of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added using the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added in the last 5 minutes of the boil

                              Short and Stout
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              7 lb pale malt
                              .5 lb roasted barley
                              .5 lb chocolate malt
                              .5 lb black patent malt
                              .5 lb flaked barley

                              Hops
                              .75 oz Northern Brewer (~8%AAU) for 60 min.
                              .75 oz Fuggles (~4.5%AAU) for 30 min.
                              .75 oz East Kent-Goldings (~3%AAU) for 10 min.

                              Yeast Wyeast Irish Ale Yeast

                              Simply Stout
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              7 lb. British 2 row pale malt
                              1 lb. flaked barley
                              1 lb. roasted barley

                              Hops
                              1 oz. Bullion whole hops (10.3% AA, 60 minutes)

                              Other
                              .5 oz. gypsum (in mash water)

                              Yeast Wyeast 1084 Irish Ale Yeast
                              Procedure Mash schedule: Protein rest at 124 deg. F for 50 minutes. Saccharification at 150 deg. F for 3 hours. A sour mash was added to the main mash prior to the protein rest.

                              Singularity Stout
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              8 lbs Pale English 2-Row
                              1 lbs American 6-Row Crystal
                              1.5 lbs Oatmeal
                              0.5 lbs American 6-Row Chocolate
                              0.5 lbs American 6-Row Black
                              0.25 lbs American 6-Row raosted barley

                              Hops
                              2 oz fresh Northern Brewer's hops
                              0.5 oz Clusters hop pellets

                              Other
                              1 lbs Dextrin

                              Yeast Wyeast 1098 British yeast
                              Procedure 1-step infusion mash at 156 deg for 60 minutes. 60 minute boil: at 30 minutes add N. Brewer's, at 55 minutes add clusters.

                              Skwerl Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              7.0 Lbs Light DME
                              1.0 Lbs Crystal 80L
                              1.0 Lbs Chocolate Malt
                              0.75 Lbs Roasted Barley
                              0.25 Lbs Black Patent Malt

                              Hops
                              2.0 Oz Yakima Kent Goldings

                              Yeast Wyeast 1098
                              Procedure Steep grains at 150F for 20min, and remove. Bring to boil, add hops, boil for 50min. Add DME 5min before end of boil. Add a BIG starter of 1098 or 1084. This recipe has gone over very well with all who have tried. A prominent yet mellow chocolate taste

                              Speedball Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              6 lbs Dark Australian malt extract
                              .5 lbs Dark Australian dry
                              4 oz black patent malt
                              4 oz Flaked Barley
                              4 oz Medium Crystal malt
                              4 oz molasses

                              Hops
                              2 oz cascade (bittering) at 4.7 AAU
                              2/3 oz northern brewer (aromatic)

                              Other
                              1/3 lbs Coffee

                              Yeast Sierra Nevada yeast culture
                              Procedure Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil for 90 minutes. Add black patent malt and molasses at 45 minutes. Bittering hops in thirds each 30 min. Fill a hops bag with the coffee and aromatic hops and add to the hot wort just before chilling. If you don't have a wort chiller you'd better wait until pitching. Remove the bag after about 24 hours or when the fermentation is going strong, whichever is longer. Rack to secondary once initial fermentation has died down, about 5 to 6 days.

                              Spread it on Toast Imperial Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              6.6 lbs Northwestern Dark Unhopped Extract
                              3 lbs Laaglander Light DME
                              1 lb 40L Crystal malt
                              .5 lb Chocolate malt
                              .25 lb Flaked barley
                              .75 lb Roasted unmalted barley

                              Hops
                              1.5 oz 7%AA Cluster pellets (60min)
                              1.5 oz 5%AA Cascade pellets (60min)
                              0.6 oz 5%AA Cascade pellets (15min)
                              0.5 oz East Kent Goldings whole (dryhop)

                              Other
                              .25 tsp NaCl
                              .25 tsp CaSO4
                              1 tsp CaCO3
                              5 gal Palos Hills, IL (soft) tapwater
                              8 oz starter culture from 4 bottles of Sierra Nevada Pale Ale

                              Yeast
                              Procedure Steeped grains at 170F for 15 minutes in grain bags. Fermented at 65F. Bottled with 1/2 cup boiled corn sugar.

                              Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              8.8 lbs unhopped dark malt extract
                              1 lbs roasted barley
                              1 lbs wheat malt
                              .5 lbs black patent malt
                              .5 lbs chocolate malt

                              Hops
                              4 oz Bullion hops (boil)
                              1 oz Cascade hops (finish)

                              Yeast yeast
                              Procedure The bullion hops are added 30 minutes into the boil. I used pelletized hops and there was a huge amount of sediment when I racked it---not sediment in the normal sense---it was mostly beer with hops floating in it, but it was too thick to go through the siphon.

                              Stout
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              9 lbs. Pale malt
                              .75 lb. Black patent malt
                              .75 lb. Crystal malt
                              10 oz. Roasted Barley

                              Hops
                              1 oz. Bullion hops-pelleted

                              Yeast Edme dry Ale yeast

                              Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              3.3 lb amber NW extract
                              6.6 lb dark extract
                              1 lb crystal
                              1 lb roasted barley
                              0.4 lb chocolate malt
                              0.5 lb black patent

                              Hops
                              2 oz brewers gold 15.2 (60 minute boil)
                              1 oz cluster 7.3 (60 minute boil)
                              0.5 oz willamette (10 minute boil)
                              1 oz cascades (10 minute boil)
                              0.5 oz hersbrucker (5 minute boil)
                              1 oz cascade (5 minute boil)
                              0.5 oz hersbrucker (5 minute boil)
                              0.5 oz willamette (5 minute boil)

                              Other
                              1 oz. roastaroma tea (10 minute boil)
                              1 oz. roastaroma (after turning off heat)

                              Yeast dry yeast and everything.

                              Stout ala Guinness
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              8 lbs pale ale malt
                              .75 lbs of crystal
                              1 lbs roasted barley
                              1 lbs flaked barley
                              .25 lbs chocolate malt
                              .25 lbs wheat malt

                              Hops
                              12-12 HBU Hops

                              Yeast Wyeast Irish yeast
                              Procedure Standard mashing procedure used.

                              Stout Stout
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              10 lbs pale malt (2-row)
                              1 lbs roasted barley
                              1 lbs flaked barley
                              .5 lbs crystal malt

                              Hops
                              1+ oz Centennial whole hops (at 10.1 AAU) no finishing

                              Yeast Wyeast Chico ale slurry
                              Procedure Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil.

                              Summer Chocolate Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              1 lbs chocolate malt
                              1 lbs crystal malt
                              4 lbs light malt extract syrup
                              2.5 lbs dark malt extract powder
                              8 oz molasses

                              Hops
                              1.5 oz Perle (boil) - 60 min.
                              1 oz Fuggle (flavor) - (1/2 ounce for 15 minutes
                              .5 oz Willamette (leaf hops

                              Other
                              2 tbsp gypsum

                              Yeast Wyeast #1084 Irish Ale Yeast
                              Procedure Steep grains for 30 minutes at 180F in 3 gallons water. Sparge thoroughly with 2 gallons. Filter wort through leaf hops (this didn't work well, and I don't suggest it).

                              Swamp Dog Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              7 lb dark plain extract
                              1.5 lb plain dark dried extract
                              .5 lb black patent malt
                              .5 lb roasted barley
                              1 cup corn sugar for bottling

                              Hops
                              2 oz Nugget hops (14 AA) boil
                              1 oz Chinook hops (13.2 AA) finish
                              1 tsp Irish moss (w/finish hops)

                              Yeast Munson dry yeast
                              Procedure This was my first batch. I just last week made another batch `cause I was down to only a 6-pack of SDS. In the second, I also used 1# oatmeal and 1 cup of brown sugar. Left in the primary for 7-10 days. Secondary for at least 4 weeks. Try it, you won't be sorry!!!!

                              Sweet Tooth's Sheaf & Vine Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              3.3 lbs John Bull Unhopped Dark Extract
                              3.0 lbs Laaglander Light DME
                              0.5 lbs Belgian Special-B
                              0.5 lbs Belgian Cara-Munich
                              0.5 lbs Belgian Roasted Barley
                              0.5 lbs Belgian Roasted Malt
                              .5 cup corn sugar for priming

                              Hops
                              2.25 oz Cascade 4.0% @ 60 minutes
                              1.15 oz BC Goldings 4.0% @ 15 minutes

                              Other
                              .25 tsp Burton Water Salts
                              0.5 lb lactose at bottling

                              Yeast Wyeast #1056 American Ale Yeast
                              Procedure Don't boil the grains, just crush them and steep them in 2 gallons of 170F water, then remove and add the rest of the 5.5 gallon boil water. If you don't do a full wort boil, you will have to increase the hop rates (say, 25% more for a 2.75 gallon boil) to compensate for the lower efficiency. Better be very sure you keep good sanitation since lactobacillus can eat the lactose and will certainly make for gushers (or worse) if you get an infection.
                              Fermented at 68F.

                              TBones Game Warden Stout
                              Category Stout
                              Recipe Type Partial Mash

                              Fermentables
                              5 lb Briess 2 row
                              1 lb Flaked Barley
                              1.5 lb Crystal 40L
                              3.3 lb John bull dark
                              3.0 lb dark M&F DME

                              Hops
                              2 oz Eroica pellets

                              Other
                              2 inch Brewers Licorice

                              Yeast Danstar Nottingham yeast
                              Procedure Crush Grains and mash at 150 for 60 minutes, really I got the Briess only to convert the flaked as an experiment in head and body. Sparge and get 3 gallons. Add to this (allready surly lookin' brew) the extract and hops. Boil 60-90 until 2.0 2.5 gals remain in pot. Pour in primary with 2.5 cold water. Chill in ICE water to 76.
                              Pitched Danstar Nottingham...went off like a bomb... had to replace 1 1/4 inch blow off on day 2..was spooged out... and it worried me...well..not too worried... racked to secondary after one week in secondary for 2 weeks...primed with 1.25 cup Dark DME...

                              Terminator Stout
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              12.0 Lbs Great Western 2-row
                              1.0 Lbs Briess 40L Crystal Malt
                              1.0 Lbs Black Barley
                              1.0 Lbs Briess Munich

                              Hops
                              30 IBUS Cascade Hops

                              Yeast Wyeast #1056
                              Procedure Single step, upward infusion mash with strike temp at 157.
                              Cascade Hops, additions at boil, and at 1 hour. Shoot for 30 ibus. Total Boil time is 1.5 hours.

                              Use liquid Wyeast #1056 and ferment around 69 degrees.

                              Terminator Stout (Scale to size)
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              80.0 % Great Western 2-row
                              7.0 % Briess 40L Crystal Malt
                              7.0 % Black Barley
                              6.0 % Briess Munich

                              Hops
                              30.0 ibus Cascade Hops

                              Yeast liquid Wyeast #1056
                              Procedure Single step, upward infusion mash with strike temp at 157. Hops- Cascade additions at boil, and at 1 hour. Shoot for 30 ibus. Total Boil time is 1.5 hours. Use liquid Wyeast #1056 and ferment around 69 degrees

                              Three Vice Stout
                              Category Stout
                              Recipe Type Extract
                              Fermentables
                              6.6 lbs Stout extract (2 cans if using cans)
                              .25 lbs flaked barley
                              1/8 lbs black patent malt
                              .75 cup brown sugar (priming)

                              Hops
                              .5 oz Fuggles hops (bittering)
                              .5 oz Fuggles hops (flavoring)

                              Other
                              4 oz unsweetened chocolate
                              5 cups brewed coffee

                              Yeast 1 package Wyeast #1084
                              Procedure Heat water to 160 degrees and steep barley and malt for 30 minutes. Remove grains and heat to boiling. Add extact and coffee and return to boil. Add bittering hops and boil 50 minutes. Add chocolate and flavoring hops and boil for 10 minutes. Cool and pitch yeast (I used a starter). Rack to secondary when active fermentation subsides. Leave in secondary 3-4 weeks. When ready to bottle boil brown sugar with pint of water to prime.

                              Too Dry Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              1 lb British Crystal
                              .5 lb Black Barley
                              .25 lb Black Patent
                              7 lb Australian Dark

                              Other
                              2 oz. Perle (at begining of boil)

                              Yeast ale yeast
                              Procedure Steep specialty grains. Remove grains, add extract and hops. Boil.

                              Ursa Major Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              2 cans Munton & Fison stout kit
                              2 lbs Munton & Fison light dry malt extract
                              1 lbs crushed pale malt
                              1 lbs crushed crystal malt
                              .5 lbs dextrin malt
                              2 cups chocolate malt
                              2 cups black patent malt
                              2 cups roast barley
                              .75 cup corn sugar (priming)

                              Hops
                              2 oz Fuggles hops pellets (boil)
                              .5 oz Willamette leaf hops (finish)

                              Other
                              .25 tsp Irish moss

                              Yeast 2 packs M&F stout yeast
                              Procedure Mash grains in 1-2 gallons of water. Sparge with enough water to end with 2-3 gallons in pot. Bring to boil. Stir in extract and bring to boil. Add boiling hops. Boil 40 minutes. Add Irish moss in last 15 minutes. At end of boil, add aromatic hops and steep 15 minutes. Sparge into primary with enough water to make 6 gallons. Cool and pitch yeast. Rack to secondary when initial blow off subsides. Prime and bottle about a month later.

                              Wake Up and Go To Sleep Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              4 lb Dark Malt Extract
                              3 lb Light Malt Extract
                              1/8 lb Roasted Barley
                              1/8 lb Black Patent Malt
                              1/4 lb ChocolateMalt
                              1 lb Crystal Malt (90 lov)

                              Hops
                              1.5 oz Northern Brewer Hop Pellets (Boiling)
                              0.5 oz Willamette Hop Pellets (Finishing)

                              Other
                              2.5-3 cups Chocolate Cappucino (Espresso Ground)

                              Yeast 1 pkg Wyeast Irish Ale Yeast
                              Procedure Steep grains in 1.5 gal of water while bringing to a boil. Remove at boil. Add extracts and boiling hops. Add coffee grounds last 5-10 minutes of boil. Add finishing hops last 2-5 minutes of boil. Sparge into fermenter and pitch yeast when cool. Primary (Plastic in my case)-5 days. Secondary (Glass for me)-10 days. Bottle with 3/4 cup corn sugar and let age for about 4 weeks for best results.

                              Watson's Alementary Stout
                              Category Stout
                              Recipe Type Extract

                              Fermentables
                              6 lbs dark dry malt extract
                              1 lbs crystal malt
                              .75 lbs roasted barley
                              .25 lbs black patent malt

                              Hops
                              2 oz Galena hop pellets (30 minute boil)
                              1 oz Cluster hop flowers (1 minute boil)

                              Other
                              .75 cup corn sugar (prime)

                              Yeast Edme ale yeast
                              Procedure Add cracked crystal malt, roasted barley, and black patent malt to 1-- 1/2 gallons cold water. Bring slowly to a boil. Remove spent grains and sparge with 2 quarts hottest tap water. Add dry extract and return to boil. Add 1 ounce Galena hop pellets and boil 30 minutes. Add second ounce Galena hop pellets and boil another 29 minutes. Add cluster hop flowers and boil 1 minute. I cool the wort with an immersion wort chiller, then pour the wort through a wire strainer and sparge with 2 quarts boiling water. Pitch yeast (EDME works very well) when wort is at 75F. Ferment out completely (about 1 week), prime (3/4 cup corn sugar), and bottle. Ready to drink in 1 more week, but improves steadily until it's all gone (usually about 3 months if I ration it).

                              Ye Olde Sloshingfroth
                              Category Stout
                              Recipe Type Partial Mash

                              Fermentables
                              4.25 lbs. English Pale malt
                              12 oz. Chocolate malt
                              8 oz. Flaked oats
                              6 oz. English crystal 37L
                              2.5 oz. Roasted barley
                              2 oz. Black patent
                              1 lbs. DME American Wheat

                              Hops
                              0.5 oz. Northern Brewer 6.5% (60 min)
                              0.5 Kent Goldings 5.5% (15 min)

                              Yeast BrewTek British Draft CL-160 yeast
                              Procedure Mash water: 7.7 quarts (130 degF strike). 122 degF (30 min) 157 degF (55 min) 168 degF (5 min).
                              Sparge water: 9.2 quarts (170 degF) Sparge liquor: 3.3 gallons Desired final volume: 5 gallons.

                              Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes. Pitch when cool (65-75 degF). Ferment at 65-68 degF for 48 hours; rack to secondary when gravity has dropped below 1.0 25. Continue secondary fermentation at 65-68 degF for 14 days. Prime with 3/4 cup corn sugar or equivalent and bottle. Store and serve at 55 degF.

                              Yeltsin's Best Imperial Stout
                              Category Stout
                              Recipe Type All Grain

                              Fermentables
                              15 lbs. English Pale 2-Row malted barley
                              2 lbs. English Crystal Malt
                              1 lb. Roasted Barley
                              .5 lb. Black Patent Malt
                              .5 lb. Chocolate Malt

                              Hops
                              4 oz. Cascade hops (6.5 AAU) (bittering/full boil)
                              2 oz Tettnanger hops (3.4 AAU) (flavor/20 minute)
                              2 oz Tettnanger hops (3.4 AAU) (aroma/1 minute)

                              Other
                              1 tsp. Irish Moss (@30 minute mark)
                              a one pint starte

                              Yeast Wyeast London Ale (#1028) liquid yeast pitch with at least
                              Last edited by lockwood1956; 04-07-2008, 05:05 PM.
                              N.G.W.B.J.
                              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                              Wine, mead and beer maker

                              Comment


                              • #30
                                Wheat Beer Recipes

                                Australian RedBack
                                Category Wheat Beer
                                Recipe Type All Grain
                                7.75 lbs mix of 66% malted wheat extract and 33% barley
                                1 lbs crystal malt (steeped, removed before boil)
                                1 lbs amber unhopped dry malt extract

                                Hops
                                1.5 oz Kent Goldings hops (5.6% alpha) (60 minute
                                .5 oz Kent Goldings (10 minute boil)
                                .5 oz Kent Goldings (5 minute boil)
                                .5 oz Kent Goldings (in strainer, pour wort through)

                                Other
                                .5 oz Irish moss (15 minute boil)
                                .75 oz Burton water salts

                                Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)
                                Procedure My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes) I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G.
                                The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used.

                                Berliner Weisse
                                Category Wheat Beer
                                Recipe Type All Grain

                                Fermentables
                                5 lbs pale malt
                                1 lbs Munich malt
                                1 lbs barley flakes
                                2 lbs wheat malt

                                Hops
                                1 oz Hallertauer hops (boil)

                                Yeast
                                Procedure This was a beer soured a la Papazian, except that I added some acidopholis capsules to the souring mash. I believe that most of the souring was due to the bacteria in the capsules.
                                Submitted by: Aaron Birenboim,

                                Simple Wheat Beer
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                6.6 lbs wheat malt extract

                                Hops
                                1 oz Hallertauer hops (boil 60 minutes)

                                Yeast Wyeast Bavarian wheat yeast Procedure Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.



                                Weizen? Why Not?
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                6 lb Williams wheat extract
                                1 lb crystal malt
                                .5 lb toasted barley
                                1 lb honey

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

                                Yeast 1 package Wyeast wheat yeast
                                Procedure Make a 2-quart starter before brewing. Steep crystal and toasted barley in 4 gallons water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops. Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch yeast. After 3 days, rack to secondary. Bottle after 8 days.

                                8 Weizen II
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                5 lb Wheat Dry Malt Extract (from GFSR)
                                1 lb Bulk Pale Dry Malt Extract

                                Hops
                                .25 oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (30 minutes)
                                .75 oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (60 minutes)
                                .125 oz Saaz Leaf Hops 2.9%AA (15 minutes)
                                .125 oz Saaz Leaf Hops 2.9%AA (finish)

                                Yeast Wyeast 3056 Bavarian Wheat

                                100% Wheat
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                1 lb honey (completely optional)
                                1 ea 6lb can of Irek's Unhopped (orange print on label)
                                1 lb Crystal barley Malt 20 lov (for steeping until boil)
                                1 lb Wheat malt (also for steeping)

                                Hops
                                1.5 oz Hallertauer Hops - I'm not a big hop fan, and this comes

                                Yeast Wyeast Bavarian wheat or German wheat yeast
                                Procedure For one I also added 5.5# frozen raspberries, though that started out almost like raspberry soda, it mellowed well, though a bit tart. I also use honey for priming instead of afterburner corn sugar. Steep the grains in a couple gallons of water over high temp. Strain out just before it starts to boil. Add the Ireks and boil hops (and honey) boil for an hour, add finishing hops last <10 minutes. I also use the Wyeast Barvarian Wheat (don't recall the #). It adds the clove/banana flavor, but not too much, since its a mix of 2 strains. There's a couple other Wyeast wheat strains, that vary in strength of clove/banana flavor, the German (#3333) leaning away from the clove and banana. With the above recipe, and using the Barvarian Wheat, my first batch was compared favorably by a friend to Spaten Hefeweisen, though I was a bit more critical of it . Also, if you use the Wyeast, make a starter.

                                Alcatraz Wheat Beer
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                3 lbs dried wheat extract
                                2 lbs Wheat malt
                                1 lbs Barley malt
                                1 lbs dried malt extract

                                Hops
                                2.5 oz Mt. Hood hops

                                Yeast Wyeast Wheat beer yeast
                                Procedure Make a yeast starter two days beforehand. Mash the three pounds of malt a la Miller. Boil for one hour, adding 1-1/2 ounces hops at the start, 1/2 ounce at 30 minutes, and 1/2 ounce at 5 minutes. Cool and pitch yeast. Ferment. Bottle.

                                Al's Amber Wheat Beer
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                2.0 lb bag of Unhopped Wheat Dry malt
                                1 Ea 3.3lb Can Mutton and Fisson Light Unhopped Extract

                                Hops
                                0.25 oz. Cascade Leaf Hops (Flavor)
                                1.0 oz. Cascade Leaf Hops (Boil)
                                0.25 oz. Cascade Leaf Hops (Aroma)

                                Other
                                1 tsp. Irish moss

                                Yeast 2 Packages Mutton and Fisson Ale Yeast
                                Procedure Remove 1 1/4 cup of wheat malt and save in zip-lock bag for priming.
                                Bring 1.5 Gallons water and Malts to a boil. When boil starts fully set your stove timer (watch, hourglass, whatever) to 45 mins. For leaf hops I don't use a hop bag, you can if it makes you feel good.

                                45 Mins: Add Boil Hops - 1.0 oz.
                                15 Mins: Add Irish moss - 1 tsp.
                                10 Mins: Add Flavor Hops - .25 oz.
                                2 Mins: Add Aroma Hops - .25 oz.
                                0 Mins: Pour through strainer and funnel(with strainer) directly int o carboy with 2+ gallons of cold water as quickly as possible. Fill to top with more cold tap water. swirl carboy to mix hot and cold evenly. Pitch yeast.

                                American Wheat
                                Category Wheat Beer
                                Recipe Type All Grain

                                Fermentables
                                8 lbs pale 6-row
                                3 lbs wheat

                                Hops
                                1 oz Northern. Brewer (1 hour)
                                .5 oz Hallertauer (1 hour)
                                .5 oz Hallertauer (10 minutes)

                                Yeast Nottingham Dry Ale Yeast. ????

                                Bavarian Weiss
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                2 ea 3.3 pound cans, M&F wheat malt extract
                                .75 cup dry malt extract for bottling (turned out to be too

                                Hops
                                1.5 oz Hallertauer hops (boiling)
                                .5 oz Hallertauer hops (Finishing)

                                Other
                                .25 tsp Irish moss

                                Yeast Wyeast Bavarian wheat liquid yeast
                                Procedure I brewed according to the standard procedures one finds in TCJoHB for an extract brew adding the Irish Moss in the last 10 minutes of boil.

                                Blackberry Wheat
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                6.6 lbs Irks Wheat extract
                                .5 lbs Amber Dry Malt Extract
                                2 cups Carapils
                                3.5 quarts FROZEN blackberries added to help cool wort
                                1 cup corn sugar for priming

                                Hops
                                1.5 oz Hallatter hops (bittering)
                                .5 Saaz hops (finishing)

                                Other
                                1 tsp Irish moss

                                Yeast Wyeast #3056 and 1 quart starter
                                Procedure Put cracked Carapils in cold water and leave in until just before boil. Add Wheat extract and DME and boil. Added Bittering hops boil 25min. Add Irish moss, boil 30min. Add finish hops boil 2 min, Remove from heat. Put pot in sink of cool/cold water and add Blackberries. As they thaw crush berries with your spoon. Remove hopbag(a lot easier than straining them out). Put everything in 6 1/2 gal bucket or carboy fill to 6 gal mark with water and pitch yeast.
                                Start at 70 degrees F , after ferm starts move to 60 F , xfer to 2ndary after 5-7 days. Leave in secondary 7-14 days(I go 14) you may want to use gelitin or polyclar to help settle things out(5-7 days before bottling). Bottle with 1 cup corn sugar. Wait 2 weeks and enjoy so good homebrew.

                                Blow Me Away Holiday Ale
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                6 lbs William's Weizenmalt syrup
                                2 lbs dark DME
                                2-3/4 lbs buckwheat honey
                                1 lbs crushed crystal malt
                                .25 lbs crushed chocolate malt
                                2/3 cup corn sugar (priming)

                                Hops
                                2.5 oz Cascade hops (boil)
                                1.5 oz Hallertauer hops 3.6 alpha (boil)
                                .75 oz Hallertauer hops (finish)

                                Other
                                4 tsp whole allspice
                                1 tsp Irish moss

                                Yeast yeast
                                Procedure Steep grains in 2 gallons water while heating to boil. Remove grains. Add extracts and honey. Boil 1 hour with boiling hops, add 1 teaspoon Irish moss at 30 minutes. Simmer allspice in water for 3 minutes, remove allspice and add water to primary. After fermenting, prime with corn sugar and bottle.

                                Casual Dunkelweizen
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                3.3 lbs Northwestern weizen extract
                                3.3 lbs Northwestern amber extract
                                .5 lbs crystal malt (crushed)
                                .5 cup black patent malt (lightly crushed)

                                Hops
                                2 oz Mt. Hood hops (8.6 AAU)

                                Other
                                1 tsp gypsum
                                .5 tsp Irish moss

                                Yeast Wyeast Bavarian Wheat liquid yeast
                                Procedure The black patent was *VERY* lightly crushed because I just wanted a light brown beer---not a black beer. The grains were steeped to just before boil and strained out. Add extract and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast.

                                Cherry Wheat
                                Category Wheat Beer
                                Recipe Type Extract

                                Fermentables
                                1 ea 3.3-lb can of light malt extract syrup
                                3 ea 1-lb cans of wheat malt extract syrup
                                .5 lb crushed crystal malt

                                Hops
                                2 oz Hallertauer hop pellets (boiling

                                Other
                                8 lbs. crushed sour cherries

                                Yeast Wyeast weizenbeer yeast
                                Procedure Bring three gallons of water to 160-deg F. Steep the crushed crystal malt for 45 min. Strain out. Bring to boil. Add the malt extract syrups and boiling hops. Boil 1 hour. Remove from heat. Add the crushed cherries to the hot wort and steep for 10 minutes. Pour the lot (cherries and all) into a primary fermenter and cool to yeast pitching temperatures. Add the yeast culture ans ferment 5-7 days in primary. Siphon the beer off the cherries into the secondary fermenter and let go another seven days or until fermentation is complete. Bottle with 3/4 cup of corn sugar.

                                Corrales Blanco
                                Category Wheat Beer
                                Recipe Type All Grain

                                Fermentables
                                5 lb Belgian Pils malt
                                4 lb red winter wheat berries
                                1 lb steel cut oats

                                Hops
                                1 oz Saaz hops (60 min)
                                0.5 oz Hallertauer Hersbrucker hops (45 min)

                                Other
                                1 oz coriander (steep)
                                10 ml 88% Lactic Acid at bottling
                                1 cup Curacao liquer at bottling

                                Yeast Yeast Labs Belgian White yeast
                                Procedure Add 2.5 gal 130F water to grains.
                                Mash malts 30 min @ 122F.
                                Add 1 gal boiling water to grains.
                                Mash 30 min @ 140F.
                                Add 1 gal boiling water to grains.
                                Heat and mash at 158F to conversion.
                                Mashout at 175F for 5 minutes.
                                Sparge at 170F.
                                Boil for 90 min.
                                Cool and pitch yeast.
                                Last edited by lockwood1956; 06-07-2008, 05:57 PM.
                                N.G.W.B.J.
                                Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                                Wine, mead and beer maker

                                Comment

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