|
Monday, 21 July 2008 |
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 malt
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
|
|
|
Monday, 21 July 2008 |
Category Brown Ale
Recipe Type All Grain
Fermentables
9 lbs 2-Row (Old)
.75 lbs Crystal Malt (40L)
.6 lbs Belgian Chocolate Malt
Hops
1 oz Northern Brewer (Alpha=10.0) 60 min boil
.5 oz Cascade 15 min boil
.25 oz Cascade Dryhop (upon transfer to secondary)
Other
.5 tsp Gypsum (Adjusting mash ph)
Yeast Wyeast 1028
Procedure Mash: Protein Rest: 123F for 30 min Bump to 154 for 90 min (or what suits you.) Ferment at 60F and condition at 13psi of CO2 for carbonation.
|
|
|
Monday, 21 July 2008 |
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.
|
|
|
Monday, 21 July 2008 |
Category Scottish Ale
Recipe Type Extract
Fermentables
8 lbs munton's amber malt extract syrup
2/3 lb crystal Malt
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
None supplied.
|
|
|
Monday, 21 July 2008 |
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs munton's amber dry malt extract
1 lb 60l crystal
4 oz british chocolate malt (for a smoother, less burned flavor)
Hops
1 oz. 5.3 alpha East Kent Goldings 60 minutes
0.5 oz. 4.5 alpha Fuggles 30 minutes
0.5 oz. 5.0 alpha tetnanger 10 minutes
1 oz. 3.5 alpha Saaz 5 minutes
1 oz. 3.5 alpha saaz dryhop in secondary
Other
2 tbsp of gypsum
.5 tsp Irish Moss fifteen minutes before end of boil
.5 c corn sugar to prime
Yeast wyeast London Ale Yeast
Procedure Put grains in 1.5 gal of water and bring to a boil. Remove grains, take pot off heat, and add gypsum and malt extract. Stir well until extract is thoroughly disolved. Put back on heat and bring to boil. Add Goldings. Wait thirty minutes and add fuggles. Wait fifteen minutes and add irish moss. Wait another five minutes and add tetnanger. Wait five minutes more and add Saaz.
Cool when hour is up and sparge into fermenter. Pitch yeast. Rack after four days and dryhop for three weeks in secondary.
This beer should be fermented between sixty five and seventy degrees. You want some esters in an ESB for complexity. The chocolate malt will give the beer a roasted taste in the background. I do not call this an english ESB because of the german and czech hops used for flavoring and aroma but it's every bit as tasty.
|
|
|
Monday, 21 July 2008 |
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.
|
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 Next > End >>
|
| Results 31 - 40 of 63 |
Home 
Blog 
