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Thursday, 23 October 2008 |
Category Pale Ale
Recipe Type Extract
Fermentables
7 lbs Steinbart's American Light Extract
1 lbs Crystal malt 40L
1 lbs Dark brown sugar ; be damned German purity law!
Hops
1 oz Northern Brewer (60 minute boil)
1 oz Fuggle (30 minute boil)
.5 oz Fuggle (10 minute boil)
.5 oz Fuggle (15 minute seep)
Yeast yeast
Procedure: Steep crystal malt in grain bags and remove grains before boil begins. Add malt extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1 ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch yeast.
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Thursday, 23 October 2008 |
Category Fruit Beers
Recipe Type Extract
Fermentables
5.5 lbs dry light malt extract
Hops
1 1/3 oz willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
1/3 oz willamette hop pellets 10 minutes
1/3 oz willamette hops 5 minutes
Other
1 can (96 oz) raspberry wine base
.25 teaspoon Irish moss
Yeast 1 package wyeast Belgian ale yeast
Procedure: Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.
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Sunday, 10 August 2008 |
Category Brown Ale
Recipe Type All Grain .
Fermentables
5.33 lbs. Klages
2 lbs. D-C Pilsen
2 lbs. Vienna (American 6-row)
0.5 lbs. German wheat
0.5 lbs. Caravienne
0.5 lbs. Caramunich
0.5 lbs. chocolate malt
0.125 lbs. black malt
Hops
1.5 oz. Cascade (5.8%) 60 min.
0.5 oz. Tettnang (3.4%) 10 min.
0.5 oz. Cascade (5.8%) finish
Other
0.5 lbs. D-C Aromatic
Yeast Ale yeast
Procedure Single-step infusion 155F, ~1 hr.
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Sunday, 10 August 2008 |
Category Pale Ale 
Recipe Type All Grain
Fermentables
11 lb Schreier 2-row pale malt
1 lb DWC Munich
0.6 lb DWC CaraVienne
0.5 lb DWC Biscuit
0.5 lb Gambrinus Honey Malt
0.25 lb DWC carapils
Hops
1.5 oz Columbus hop pellets (12.5% alpha, 60 minute boil)
.5 oz Columbus hops (15 minute boil)
.25 oz Cascade hops (4.1% alpha, 15 minute boil)
.5 oz Columbus (dry hop one week in primary)
.5 oz Columbus (finish)
Yeast ale yeast (Wyeast 1272 or 1056---see notes)
Procedure Mashed at 157-155F for 65 min. Water - essentially deionized with = tsp gypsum. Split a 5 gallon batch into two glass fermenters. Wyeast 1272 was pitched into the first 2 gallons siphoned out of the kettle and Wyeast 1056 got the last 2.5 gallons with a little more trub. Both yeasts were pitched from 3 cup starters.
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Sunday, 10 August 2008 |
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 64-67deg C 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.
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Sunday, 10 August 2008 |
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.
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