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Sunday, 24 February 2008 |
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs of Northwestern amber malt extract
.75 lbs 60 degree L Crystal Malt
Hops
2.5 oz Fuggles hop plugs (4.6% alpha)
1 oz Cascades whole leaf hops. (5%-ish alpha)
Yeast 1 package Glen-brew ale yeast
Procedure Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss in the final half ounce of fuggles. Turn off heat and add Cascades. Stir down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Coole and pitch yeast. Single stage ferment.
Keg or bottle, and age a few days.
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Sunday, 24 February 2008 |
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 (your choice)
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.
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Sunday, 24 February 2008 |
Category Pale Ale
Recipe Type All Grain
Fermentables
9 lbs Pale Malt
.75 lbs Crystal Malt
.5 lbs Carapils Malt
Hops
1.5 oz (4.9%) Kent Goldings (60 Minutes)
1.5 oz (4.9%) Kent Goldings (15 Minutes)
.25 oz Kent Goldings (dry)
Other
1 tsp Irish Moss (15 Minutes)
2 tsp Gypsum
2 oz Oak Chips
Yeast Wyeast 1059 American Ale
Procedure Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes.
Chill and pitch a quart of 1059 starter.
Dry hop in the secondary fermenter. The beer will clear in the bottle
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Sunday, 24 February 2008 |
Category Pale Ale
Recipe Type Extract
Fermentables
3.3 lbs light M&F Dry Malt Extract (DME)
3 lbs light unhopped M&F malt extract
1 lbs crystal malt
Hops
2 oz Willamette hops
Yeast Wyeast #1007
Procedure Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for primer.
1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine.
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Sunday, 24 February 2008 |
Category Pale Ale
Recipe Type All Grain
Fermentables
13 lbs 2--row pale malted barley
2 lbs 20L crystal malt
1 lbs wheat malt
Hops
2 oz Cascade leaf hops (boil)
.5 oz Perle leaf hops (boil)
.5 oz Fuggles leaf hops (boil)
1 oz Chinook leaf hops (boil)
.5 oz Chinook leaf hops (finish)
.5 oz Fuggles leaf hops (finish)
1 oz Northern Brewer hops pellets (dry hop in
Other
1 lbs corn flakes secondary),
Yeast Wyeast German ale yeast #1007
Procedure I did a step mash, following normal procedure.
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