Beer Recipes

English Hard Cider

2013-01-15T10:18:00.001-05:00

Makes 5 Gallons

Ingredients:

5 gals. fresh-pressed sweet cider, emphasis on a balance, as given in “Mixing Apples and Apples,” page 28.
4 cups cane sugar
2 cups brown sugar
2 cups honey
1/2 tsp. yeast nutrient
1/2 tsp. acid blend
7 grams wine yeast

Step by Step:

Add sugars, honey, nutrient, and acid to cider and ferment with yeast. Rack after four weeks, bottle in corked wine bottles at about 20 weeks. Age in wine-cellar conditions for six months.

source byo

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The Simple Pioneer

2012-02-16T19:19:00.001-05:00

If you get a chance, check out The Simple Pioneer. This blog has tips on making beer, wine and cheese along with gardening tips that you can use to make beer and wine.

Holiday Ale

2011-12-10T06:57:00.000-05:00

Fermentables:

7 lbs. light DME

.5 lb. chocolate malt

.5 lb. light crystal malt

BrewTek Belgian Ale #2 from slant (1 qt. starter)

1 lb. orange blossom honey

28 IBU Hops

Other Ingredients in the recipe:

1.5 tsp. grated orange peel

1.5 oz. fresh grated ginger

9 inches cinnamon stick

Yeast

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.)

If you are looking for a great holiday beer recipe then the Holiday Ale is just what you need. You holiday guests will be amazed at your home brew skills and it is sure to bring that holiday cheer to everyone.

source: Lets Brew Beer

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Krausening Home Brewed Beer

2011-08-20T09:56:00.001-04:00

Krausening is a traditional German method for carbonating beers without using sugars or other adjuncts. Instead actively fermenting malt wort is added to the fermented beer to provide the malted sugars needed for carbonation.
The History of Krausening

The “Reinheitsgebot”, or German purity law, originated in Bavaria in 1516. It specifies that beer may only be made from the three basic ingredients: malt, hops, and water. Interestingly yeast was left out of the original law as it was unknown until Louis Pasteur discovered microorganisms in the late 1800’s. It was recently replaced by the “Biergesetz” in 1993, which also allows the use of malted wheat and cane sugar, though the term “Reinheitsgebot” is more commonly used.

Since sugars were not allowed in beer, malt wort was used instead. Krausening was widely used in Germany particularly for lagers. Many lagers are cold fermented and aged, often causing the yeast to go dormant. By adding actively fermenting wort for carbonation the lager could be properly carbonated. Krausening was less commonly used in Kolsch or Alt, as these ales were fermented at warmer temperatures leaving active yeast.

Apricot Harvest Wit

2011-07-12T20:10:00.001-04:00

Ben’s Homebrew, Tarentum, Pennsylvania
www.benshomebrew.com
5 gallons/19 L, extract; OG = 1.054 FG = 1.014; IBU = 30 SRM = 3+ ABV = 5.2%

Ingredients:

6 lbs. (2.7 kg) Briess Bavarian Wheat dried malt extract
8 AAU Saaz hops (45 mins) (2 oz./57 g of 4% alpha acids)
2 tsp. crushed coriander
0.5 oz (14 g) bitter orange peel
1 can Oregon apricot fruit puree
White Labs WLP400 (Belgian Wit Ale) yeast

Step by Step:
Add 2.5 gallons (9.5 L) of cool water to your kettle and add the wheat malt extract. Bring to a boil and add 2 oz. (57 g) of Saaz hops. Boil for 45 minutes and add crushed coriander and bitter orange peel. Boil for 15 minutes. Cool wort and siphon to fermenter. Top up to five gallons (19 L), aerate and pitch yeast. Wait seven days then transfer to secondary and the can of Oregon apricot fruit puree. Wait five to seven days and bottle.

All-grain option:
Replace DME with 6.0 lbs (2.7 kg) Briess two-row malt and 3.75 lbs. (1.7 kg) wheat malt. Mash with 3.0 gallons (11 L) of water at 152 °F (67 °C) for 60 minutes. Batch sparge with 4.8 gallons (18 L) of water and collect a total of 6.5 gallons (25 L) of wort.

source byo

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Dogfish Head Midas Touch clone

2011-06-01T05:30:00.000-04:00

5 gallons, extract with grains and adjuncts; OG = 1.078 FG = 1.010; IBUs = 10; ABV = 9.0%

Ingredients:

3.3 lbs. Briess light malt extract syrup
1.5 lbs. Briess light dry malt extract
3 lbs. honey (do not boil)
2 lbs. Alexander’s Muscat grape concentrate (do not boil)
0.5 teaspoon dry saffron (boil 15 minutes)
2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
1 tsp. Irish moss
White Labs WLP500 (Trappist) or Wyeast 3787 (Trappist) yeast
O.75 cup of corn sugar (for priming)

Step by step:

Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil. Add Willamette hops, Irish moss and boil for 60 minutes. Add 0.50 ounce of Willamette hops and the Saffron for last 15 minutes of the boil. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.

Strain out the hops, add wort to two gallons cool water in a sanitary fermenter, then add the Muscat concentrate and top off to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.) Allow the beer to cool to 68–70º F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!

All-grain option:

Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155º F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.

source byo

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Chili Stout

2011-05-09T06:45:00.000-04:00

Photo by: svenwerk

5 gallons, partial mash;
OG = 1.048 (12° Plato; FG = 1.012 (3° Plato);
Bitterness = 30 IBUs

Ingredients:

1 lb. pale malt
0.5 lb. dark crystal malt (90°Lovibond)
0.5 lb. roasted barley
1/4 lb. black patent malt
4 lbs. unhopped dark dry malt extract (DME)
0.75 oz. of 9% alpha-acid Northern Brewer hops (7 AAUs)
Irish Ale yeast slurry (Wyeast 1084 or equivalent)
1/4 cup brown sugar for priming
1/2 cup amber DME for priming
8-10 habañero ("Scotch bonnet") peppers, cut into 50 strips.

Step by Step:

Heat 6 quarts water to 163°F. Crush grains and mix into liquor.
Hold at 152° F for 75 minutes. Runoff and sparge with 9 quarts at 168°F.
Add DME, bring to a boil.
Add hops, boil 60 minutes. Cool, add to fermenter along with enough chilled preboiled water to make up 5.25 gallons.
At 68°F or so, pitch yeast. Ferment at 65-68°F for two weeks, then rack to secondary. Condition at 60°F for three weeks.
Prime with DME and brown sugar. Bottle, placing a piece of habañero in each bottle, and seal. (Warning: wear gloves when you're working with habañeros, and keep your hands away from your face!)
Condition at 55° F for three weeks.

source byo

Honey Basil Ale

2011-04-12T05:35:00.000-04:00

5 gallons, all grain; OG: 1.062; FG: 1.012; SRM: 10 IBU: 25

Ingredients:

0.25 lb. toasted malt
0.3 lb. wheat malt
6.5 lbs. English mild ale malt
0.5 lb. unpasteurized raw honey
5.5 AAU Willamette hops (1 oz. of 5.5% alpha acid) (60 min.)
0.5 oz. fresh basil leaves
0.5 oz. Willamette hops
Wyeast 1052 (American Ale) yeast
3 lbs. pasteurized alfalfa honey
0.6 cup priming sugar

Step by step:

Raise 3 gallons water to 160° F. Add 0.5 lb. unpasteurized raw honey, stir to dissolve, mash in grains and hold for 45 minutes. Sparge with 3 gallons 170° F water and collect 3.5 gallons runoff. Boil 20 minutes. Add hops according to schedule above. Turn off heat, add aroma hops and basil and steep 15 minutes. Chill to 75° F and rack to carboy. Take hydrometer reading of wort. Do not top up. Add yeast. Make honey solution with 2 gallons water and 3 lbs. pasteurized alfalfa honey, to match wort gravity as detailed in article. Put honey solution in a sanitized, sealed glass container. When yeast is at its most active (8-12 hours after pitch), add solution. Ferment at ale temperature 3-4 weeks. Bottle or keg when complete.

source byo

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Simple Simon (Gluten Free)

2011-03-01T00:01:00.004-05:00

Photo by:xJasonRogersx's

5 gallons/19 L, extract;

OG = 1.047;

FG = 1.011;

IBU = 22;

SRM = 8;

ABV = 4.7%

Ingredients:

6 lb. 11 oz. (3.0 kg) BriesSweet White Sorghum Syrup 45 DE High Maltose
0.50 lbs. (0.23 kg) honey
6 AAU Tettnang hops (60 mins)
(1.5 oz./43 g of 4% alpha acids)
Danstar Nottingham dried ale yeast
0.75 cups corn sugar (for priming)

Step by Step:

Heat 2.5 gallons (9.5 L) of water to a boil, then stir in sorghum syrup.

Return wort to a boil, then add hops and boil for 60 minutes.

At the end of the boil, stir in honey with a sanitized spoon, then cool wort until sides of brewpot are cool to the touch.

Transfer wort to a sanitized fermenter and top up with water to 5 gallons (19 L). Aerate wort and pitch yeast.

Ferment at 68 °F (20 °C). Bottle with corn sugar.

Source: Brew Your Own

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Rye Pale Ale

2011-02-01T05:50:00.000-05:00

Picture by:LSDSL

5 gallons/19 L, extract with grains;
OG = 1.050
FG = 1.013;
IBU = 58
SRM = 10
ABV = 4.9%

Ingredients:

3.3 lbs. (1.5 kg) Coopers Light liquid malt extract
2.0 lbs. (0.9 kg) Coopers Light dried malt extract
1.0 lb. (0.45 kg) rye malt
1.0 lb. (0.45 kg) Munich malt (10 °L)
0.5 lb. (0.23 kg) Victory malt
6.0 oz. (170 g) honey malt
10.5 AAU Magnum hops (60 mins) (0.75 oz./21 g of 14% alpha acids)
3.75 AAU Fuggle hops (30 mins) (0.75 oz./21 g of 5% alpha acids)
2.5 AAU Kent Golding hops (20 mins) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU Kent Golding hops (10 mins) (0.5 oz./14 g of 5% alpha acids)
1.0 oz. (28 g) Fuggle hops (0 mins)
2.0 oz. (57 g) Amarillo hops (dry hop)
1.0 tsp. Irish moss (15 mins) White Labs WLP051 (California Ale V) or Wyeast 1332 (Northwest Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step:

Steep crushed malted grain in 2 gallons (7.6 L) of 150 °F (66 °C) water for 30 minutes. Remove the grains, then bring water to a boil.

When boiling starts, stir in the malt syrup. Return to a boil, adding hops at times specified in ingredient list.

Fill your sanitized carboy with 2 gallons (7.6 L) of cold water.

Strain the hot wort into the carboy and top off to the 5.25-gallon (20-L) mark. Add yeast when beer is less than 78 °F (26 °C) and ferment.

Add the dry hops when the beer is done fermenting.

Remove the dry hops after about four days. Bottle your beer, age for 2–3 weeks and enjoy!

Source Brew Your Own

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Beer Roasted Chicken

2011-01-16T07:13:00.001-05:00

Photo by: Tobyotter

1 1/2 cups Brown Ale

3-4 lb chicken, cleaned of fat, rinsed, and patted dry

juice of one lemon

1 1/2 tsp kosher salt

1 tsp freshly crushed black pepper

1 large clove garlic

1 tbs dried sage or thyme

4 tbs butter softened

Instructions

Rub chicken inside and out with lemon juice. sprinkle inside with half the salt and pepper. with side of cleaver, mash garlic and salt to form paste and mix with sage and butter.

Carefully lift skin on each side of the chicken breast and push some of the mixture under. rub the remaining mixture over the outside. tie it up and place the chicken breast side down on well greased rack in a shallow pan.

Pour beer into pan and place in 425 degree f oven for 40 minutes, basting every 10 minutes with beer and pan drippings.

Turn breast side up and roast 25 minutes basting every 8 minutes.

The juices should run clear when you puncture the skin at the thigh joint.

Source: Family Oven

Big Red Barley Wine

2011-01-03T18:44:00.000-05:00

Photo by:redcargurl

Specifics

Recipe type: Extract
Batch Size: 2.5 gallons
Starting Gravity: 1.113
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 15 days
Secondary Fermentation: 42 days
Additional Fermentation: 3 months in bottle

Ingredients:

6.6 lbs. Northern Brewer Gold Syrup
1 lb. Muntons DME
8 oz. Caravienne Malt
1 oz. Black Malt
2 oz. Pride of Ringwood Pellets 6.8% (60 minutes)
1 oz. Fuggle pellets 5% (60 minutes)
1/2 oz. EKG 5.1% (15 minutes)
1/2 oz. EKG 5.1% (Dryhop)
Irish Moss
3.5 oz. Maltodextrin
Wyeast #1098 Whitbread

Procedure:

Caravienne malt and Black malt steeped in 3 gallons of water. Held at 150 degrees for 30 minutes. Grains removed and liquids brought to a boil. Added extracts and maltodextrin. After hot break, followed above hopping schedule. Force cooled in ice bath and transferred to fermentor. Aertated and 1 liter starter added to wort with yeast energizer and nutrient. Racked after 15 days and dryhopped with EKG. Bottled with .5 oz of corn sugar.

Source:Brewery.org

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Kolsch

2010-11-01T06:06:00.000-04:00

10 lbs German Pilsner Malt
0.5 lbs German Munich Malt
1.5 oz Spalt hops (4% AA bittering for 60 minutes)
White Labs WLP029 German Ale/ Kölsch or Wyeast 2565 Kölsch

If you are an extract brewer, use 8 lbs of Pilsner LME and 0.25 lbs of Munich LME. Sometimes Spalt hops are difficult to find (especially with the hop shortage). You can substitute the Spalt hops with Saaz, Hallertau, or Tettnanger. Mt. Hood can also be used. The hop you select is strictly for bittering, because Kölsch should have little to no hop flavor and no hop aroma.

Mash the grain for 90 minutes at 150°F (65°C). This should give you a good fermentable wort. Boil the wort for 90 minutes. At the 60 minute mark, add your hops.

Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t.

At bottling, add 1 ¼ cup of light DME that is boiled in 2 cups of water for 10 minutes. If you are kegging, carbonate the beer to 2.5 volumes.

Source: Beersmith.com

Picture by: Joe Marinaro

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English Pale Ale

2010-10-01T05:47:00.002-04:00

Photo by: Islandet

Original Gravity: 1.045 IBU: 25

Ingredients:

6.6# (2 cans) Light Liquid Malt Extract (LME)

1# Crushed Crystal Malt

1 oz. UK Kent Goldings Hop Pellets 5.5%AA (bittering)

1 oz. UK Kent Goldings Hop Pellets 5.5%AA (aroma)

1 Whrlfloc Tablet (Irish Moss)

11.5 gm. S-04 Dry Ale Yeast (Whitbread Strain)

Muslin Grain Bag

Procedure:

Begin by soaking the cans of LME in a bowl or pot of warm water to make it easier to get out of the can later.

Fill your brewpot (preferably a 20qt. stainless stock pot) with two gallons of cold water.

Place the crushed grains in the muslin grain bag and secure with a knot at the top. Place the bag into the brewpot and begin heating the water. When the water reaches a temperature of 170F remove the bag and discard. Continue heating the water until it reaches a boil. When the water is boiling, remove the pot from the heat and slowly add the LME and the DME stirring constantly to avoid scorching. When thoroughly mixed return the brewpot to the heat and return to a boil. BEWARE OF THE BOILOVER! When the mixture first boils it may produce a heavy foam. Watch for the foam to rise, and when it does, turn off the flame until the foam subsides (if using an electric stove, it may be necessary to lift the brewpot off of the burner). After the foam has risen once, it will generally lessen, and it’s safe to return to a steady boil without foaming over. However, sometimes foaming may occur again. If so, simply repeat this procedure until foaming finally stops. After you have achieved a steady boil, add the bittering hops and continue boiling. After boiling for 45 minutes add the Whirfloc Tablet. After boiling for 60 minutes remove the brewpot from the heat, add the aroma hops, and cover.

While the wort is cooling, fill your sanitized fermenter with 3 gallons of cold water. Then proof your yeast by filling a sanitized measuring cup with about a cup of warm (about 80F) water, sprinkle the yeast into the water, mix with a sanitized spoon, and cover with a piece of foil. In about fifteen minutes you should see some foaming and smell a “bready” aroma. If you don’t, try it again with your spare packet of yeast (all good brewers keep spare yeast at the ready in the fridge), but 99% of the time it works just fine.

When the wort has cooled to under 100F, add it to the cold water in the fermenter (splashing is ok and even recommended to aerate the wort at this stage). Try to leave as much of the sediment on the bottom of the brewpot as you can. Take the temperature of the wort in your fermenter. It should be below 75F. Remove a sample to measure the Original Gravity with your hydrometer (do not return the sample to the fermenter when finished). Then add the yeast and seal your fermenter with an airlock (bucket) or blow-off hose (carboy) and place in a spot where the temperature stays between 65F and 70F. Within the next 24 hours fermentation should start.

Source: Cape Cod Beer

Lobster and Brie Soup

2010-09-15T05:11:00.000-04:00

Ingredients

* 3/4 pound lobster tail
* 1 1/2 cups IPA
* 3 1/2 cups water
* 1 tsp thyme, finely crushed
* 3 cups half n half
* 4 tbs butter
* 3 shallots, finely minced
* 3 cups heavy cream
* 1/2 lb brie cheese, with skin, cut into 6 chunks
* fresh ground pepper fresh ground pepper

Instructions

1. shell the lobster reserving shell for stock
2. to make sure stock, combine the beer, water, thyme, and lobster tail shell. bring to a slow boil, cover, and simmer on low for 40 minutes
3. strain then simmer to reduce broth to 2 1/2 cups. add half and half and continue simmering until reduced by half again. cover and set aside
4. in a heavy skillet, melt butter on medium. when foam subsides, add shallots and saute for 1 minute. add lobster meat and saute briefly unitl the lobster turns pink. remove and cool. pull lobster meat into shreds
5. add heavy cream and brie cheese to the reduced broth, stirring constantly over med-low heat. when the cheese is almost melted, mix in shredded lobster and shallot mixture, add pepper to taste, simmer gently for 2 minutes.

I prefer an IPA when cooking seafood but if you don't like IPA's then try using something like Sam Adams.

Source: Family Oven

The Grommater

2010-08-30T05:41:00.000-04:00

Ingredients:

1/2 pound, pale malt
1/2 pound, crystal malt
1/2 pound, chocolate malt
9.9 pounds, dark malt extract syrup
1 pound, dry amber malt extract
3-1/2 ounces, Saaz hops (boil)
1/2 ounce, Hallertauer hops (finish)
lager yeast
3/4 cup, corn sugar (priming)

Primary Ferment: 1 week at 65 degrees
Secondary Ferment: 3 weeks at 45-50 degrees

Procedure:

Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees.

Prime and bottle. Refrigerate bottles for about 1 month.

Source: Beerrecipes.org

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Beer Broiled Brats

2010-05-17T05:01:00.005-04:00

Ingredients

2 bottles of Octoberfest or Vienna Style Lager

8 fresh bratwurst

1 large onion

8 hotdog rolls

Instructions

1. cut a large onion into 1" to 2" pieces. put onions, bratwurst into pot and pour inbeer. boil for 10-15 minutes at 350 degrees.

2. take onions and bratwurst out and grill bratwurst for an additional 5 minutes

3. place bratwurst, onions and all condiments in a roll and enjoy

Inspired By: Family Oven

Photo by: mooshee85

Schwartzpils

2010-05-03T18:46:00.001-04:00

Ingredients

* 9.5 lbs. (4.3 kg) Weyermann Pilsner malt
* 5.5 oz. (155 g) Weyermann SINAMAR® malt color extract
* 6 AAU Tettnanger hops (60 min)
* (1.5 oz./43 g of 4% alpha acids)
* 2.5 AAU Hallertau Mittelfrüh hops (15 min)
* (0.5 oz./14 g of 5% alpha acids)
* 1 oz. (28 g) Tettnanger hops (0 min)
* Wyeast 2042 (Danish Lager) or White Labs WLP850 (Copenhagen Lager) yeast
* (3.5 qts./~3.5 L yeast starter)

Step by Step

Step mash with a 20 minute rest at 122 °F (50 °C), a 30 minute rest at 148 °F (64 °C), a 30 minute rest at 162 °F (72 °C) and mash out to 169 °F (76 °C). Boil for 2 hours, adding hops at times specified in ingredient list. Add liquid malt color with 15 minutes remaining in boil. Ferment at 50 °F (10 °C) followed by a diacetyl rest at 55 °F (13 °C) for 3 days.

Extract with grains option:

Replace Pilsner malt with 5.66 lbs. (2.6 kg) of Weyermann Bavarian Pilsner liquid malt extract and 2.0 lbs. (0.91 kg) Pilsner malt. Steep Pilsner malt for 45 minutes at 148 °F (64 °C) in 0.75 gallons (2.8 L) water. Add water to “grain tea” to make 2.5 gallons (9.5 L) of wort. Boil 60 minutes, adding malt extract with 15 minutes left in boil.

Source: Brew Your Own

Photo by: gimpbully

Grilled Cherry Wheat Vegetables

2010-04-19T05:05:00.004-04:00

3 zucchini sliced
3 yellow squash sliced
1 large carrot parboiled and sliced
1 roasted red pepper sliced
2 tsp oregano

Marinade

1/2 cup samuel adams cherry wheat
1 cup olive oil
1/4 cup lemon juice
1 tsp black pepper
1/2 tsp salt

Instructions

1. place all ingredients in food processor but reserve the oil
2. drizzle all olive oil until marinade has a thickened consistency
3. place all vegetables in shallow pan, cover with the mainade in the refrigerator for about an hour
4. grill all vegetables for three to four minutes on both sides
5. dizzle some of the remaining marinade on top

Source: Family Oven

Cherry Wheat Beer Recipe

Simple Amber Vienna Lager Recipe

2010-04-05T18:10:00.002-04:00

Photo by: Terwilliger911

6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min);
Wyeast #2112 (California lager)

Procedure:

Starter: Wyeast (lager, 2 days before, only original starter)
Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
Add malt extract exept hop pellets and yeast and bring to boil.
Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
Last 10 min. boil with flavor hops.
Last 2 min. boil with aroma hops.
Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
Move the fermenter to the ~50 F place (garage) for fermentation.

Source: Eric's Beer Page

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Beer Braised Pork Chops

2010-03-22T05:04:00.001-04:00

* 1 bottle sam adams boston lager
* 2 cups ketchup
* 2 3/4 cups packed brown sugar
* 8 pork chopps

Instructions

1. preheat oven to 350 degrees f
2. in a medium bowl, combine the ketchup, brown sugar and beer. mix well and pour into a 9x13 inch baking dish. place the pork chops over this mixture in the dish
3. bake, uncovered at 350 degrees f for 1 hour
4. note: place foil over pork chops if they start to brown too quickly

Source: Family Oven

Sam Adams beer recipe

Bohemian Pilsner

2010-03-01T04:47:00.001-05:00

Photo by: pawelbak

Ingredients for 6 1/2 Gallons

Malts

9 lb. 2-Row German Pilsner Malt
1 1/2 lb. 10°L Munich Malt
1/2 lb. 18°L Durst Crystal Malt
1/2 lb. DWC Cara-Pils

Hops

3/4 oz. Nugget (Homegrown whole cone, 11% 60 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 60 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 30 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 10 min.)
1 oz. Saaz (Loose Leaf, 3.1%, Dry Hop)

Yeast

Wyeast 2124 Bohemian Pilsner
Water

3 gallons Los Angeles tap water. Use this for mashing.
6 gallons distilled water. Use for sparge and final make-up.
Lower pH to 5.5 with a few drops of 10% phosphoric acid.

Procedure

This is a double decoction procedure.
Mix 1 1/2 lb of the Pilsner malt with all of the specialty grains. Mash-in with 5 Qt of tap water at 174°F. Target temp 157°F for 15 minutes.
Heat on high heat until boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
While the first mash is heating, heat 10 Qt tap water to 131°:F. Mash-in the remaining Pilsner malt. Target temp 122°F for 30 minute protein rest.
Combine both mashes together for 1 hr starch conversion. Decoct 2 qt & heat to boiling to keep temp ~153°F.
Scoop out 7 Qt and heat to boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
Combine both mashes again for mash-out. Target temperature 170°F.
Sparge with about 16 Qt distilled water at 170°F.
Skim hot break prior to first hop addition.
Chill wort rapidly after boil.
Pitch yeast at 71°F. Put in fridge at 50°F until fermentation begins.
Reduce temp to 45°F for 22 days.
Rack to secondary and dry hop at 45°F for 22 days.
Raise temp to 60°F for 2 days for diacetyl rest.
Prime with 180 grams priming sugar. Hold at 60°F for 1 day. Then cool at 2°F per day until at 35°F for 2 months.

O.G. 1.050
F.G. 1.013

Source: Pico Brewery

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German Pilsner

2010-02-15T04:58:00.001-05:00

Photo by: http://weblog.ch/

Grains:

4 lbs. Pilsner Malt
4 lbs. Munich Light

Hopping Schedule:

.75 oz. Perle, 9% alpha, 60 min.
.75 oz. Tettnanger, 3.80% alpha, 40 min.
.75 oz. Hallertau Tradition, 5.80% alpha, 40 min.
.50 oz. Tettnanger, 3.80% alpha, 10 min.
.50 oz. Hallertau Tradition, 5.80% alpha, 10 min.

Technical Specifications:

OG: 1.040 - 1.047
FG: 1.007 - 1.012
Alcohol: 4.6-5.3% by volume
Yeast: Wyeast Bavarian (W2206)
Protein Rest: 122°F
Conversion Rest: 155°F

Mashing Procedure:

Add approximately two gallons of water at 129°F to the grains to hit the first strike temperature of 122°F. Hold for 15 minutes. At the end of this time, draw off about 40 percent of the mash into a separate pot, leaving as much liquid behind as possible.

While maintaining the temperature in the main mash at about 122°F, raise the temperature of the decoction mash by about 5°F per minute to 155°F, stirring constantly. The mash you moved to the decoction pot was fairly thick and dry, but there is water bound up by the starch that will be released when heated. If it is still a little dry, add additional water to make stirring easier and to help avoid scorching the grain on the bottom of the pot.

Hold the decoction mash at this temperature for five minutes, then again raise its temperature by about 5°F per minute until boiling, stirring constantly. Once the mash is boiling constant stirring is not as necessary, but stir it occasionally to make sure the entire mash is cooked thoroughly. Boil for about five minutes.

At the end of this time, remove the decoction mash from the heat. Begin adding it back to the main mash a few cups at a time, stirring thoroughly between additions to distribute the heat uniformly. When about three-quarters of the decoction mash has been added back, begin monitoring the temperature. When it reaches 155°F, discontinue adding the decoction mash back to the main mash. Set the remainder aside until it cools to about 155°F, and then add it back to the mash.

Test for conversion with iodine by placing several drops of the mash, with no visible particles of grain or husk, in a small puddle on a white porcelain dish (Corning Corelle works well and doesn’t stain) and letting it cool. Then, placing a drop of iodine into the middle of the puddle, observe any color reaction along the edge of the iodine. If you observe the colors blue or black, then there’s still starch in suspension and the mash needs to continue. However, if brown appears or there is no color change, then it’s safe to prepare for sparging.

If you’re not using a combination mash/lauter tun, transfer the mash to the lauter tun. In either case thoroughly stir the mash and let it settle for 10 minutes before initiating the sparge. Collect seven gallons of wort. You can be testing the specific gravity and tasting the sweet wort. Discontinue the sparge when the specific gravity of the runoff drops below about 1.010 or the taste reminds you of warm tea (an indication that tannins are being extracted from the husks). If this happens before you’ve collected the entire seven gallons of wort, just use plain water to make up the difference.

Boil the wort for a total of 90 minutes, adding hops per the schedule indicated. Before beginning to chill the wort, reserve two quarts of wort for later use in priming the beer. You can use sanitized mason jars for this purpose, which you’ll then store in the refrigerator.

Chill the remaining wort to about 70°F and then pitch the yeast. Transfer the fermenter to a 45°F refrigerator for three to four hours after pitching and ferment for seven to 10 days, then transfer to a secondary fermenter.

When the beer is clear (about two to three weeks), rack it to the bottling bucket into which the reserved priming wort has been poured. Bottle as usual.

Source: BYO

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American Pilsner

2010-02-08T04:41:00.006-05:00

Photo by: Benno Hansen

(6 gallons/23 L, all-grain)
Malt Liquor: (5 gallons/19 L)
OG = 1.051 FG 1.007
American Pilsner: (6 gallons/23 L)
IBU = 12 SRM = 3 ABV = 4.7%

Ingredients

4.0 lbs. (1.8 kg) Briess 6-row Brewer’s malt
2.7 lbs. (1.2 kg) Briess Less Modified Pilsner malt
2.7 lbs. (1.2 kg) rice syrup solids
4 AAU Cluster hops (60 min)
(0.66 oz./19 g of 6% alpha acids)
1 tsp. Irish moss (15 mins)
1/4 tsp yeast nutrients (15 mins)
Wyeast 2007 (Pilsen Lager) or
White Labs WLP840
(American Lager) yeast
(3.5 quart/~3.5 L yeast starter)
1.0 cup corn sugar (for priming)

Step by Step

In your kettle, heat 2.1 gallons (7.9 L) of strike water to 142 °F (61 °C), stir in grains and mash at 131 °F (55 °C) for 15 minutes. Heat to 140 °F (60 °C) — raising the temperature about 2 °F (1 °C) every minute and stirring constantly —and rest for 30 minutes. Transfer mash to lauter tun and stir in boiling water to raise the temperature to 168 °F (76 °C). Let rest for 5 minutes. Recirculate, then collect wort (about 3.33 gallons (13 L). Add water to make enough wort to boil for 90 minutes. Add hops with 60 minutes left and add rice syrup solids, Irish moss and yeast nutrients with 15 minutes left in boil. Ferment base beer (malt liquor) at 53 °F (12 °C). Dilute 5 gallons (19 L) of malt liquor with 1 gallon (3.8 L) of deaerated water to yield 6 gallons (23 L) of American Pilsner. Boil and cool water to deaerate. (You may also want to add a small pinch of potassium metabisulfite to the water).

Source: Homebrew Talk

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Penn Lager

2010-01-18T04:51:00.002-05:00

Malt and Fermentables

3lbs   X-Light Dry Malt Extract
2lbs   Amber Dry Malt Extract
1lb    Dry Rice Extract
8oz   American Crystal 40L
4oz Flaked Barley

Hops

60 mins Cluster     1 ounce
15 mins Cascade .75 ounce
30 mins Cascade .25 ounce

Boil: 6.5 avg gallons for 60 minutes

Yeast

Wyeast American Lager (2035)

Boil wort for 60 minutes adding hops according to the schedule above.

Chill, add yeast and ferment for 14 days.

Rack over to secondary and ferment for another 14 days.

Source: Hopville

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