Beer Recipes

Colonial Porter

2009-11-23T09:10:00.001-05:00

Ingredients:

1/2 tsp. gypsum
1/4 tsp. kosher salt
1/3 lb. black patent malt
1/3 lb. cara-pils malt
1/3 lb. dark crystal malt, 90° to 120° Lovibond
6 lbs. dark plain malt extract syrup
8 oz. blackstrap molasses
1 oz. Mt. Hood hop pellets
(3 to 4% alpha acid), for 45 min.
1 5-in. brewers’ licorice stick, chopped or shaved
1 cup loosely packed fresh spruce needles
10 to 14 g. fruity dry ale yeast or 1 qt. liquid ale yeast culture
2/3 cup corn sugar for priming

Step by Step:

To 2.5 gals. of cold water, add gypsum and salt. Steep malts in a muslin grain bag. Gradually raise temperature to 170° F, remove grains, and sparge into kettle with about 2 qts. of hot water. Bring liquor to boiling, remove from heat, and stir in malt extract and
blackstrap molasses.

Return to heat and bring up to boiling again. Add hops. Boil 45 minutes. Remove from heat, set kettle in a sink full of ice water. Steep for about 30 minutes in the cooling wort the licorice stick and the spruce
needles (it’s easiest if these are in some sort of a bag). Remove spruce and licorice, add to fermenter, and top up to 5.25 gals. Cool to 75° F and pitch yeast (Wyeast 1028 or 1275 work well with this brew). Seal up and ferment cool (65° F or less) for about 10 days. Rack to secondary and age cooler (55° to 60° F) for about two weeks. Prime with corn sugar, bottle, and age three weeks.

OG = 1.046

Notes:
Obviously, to use fresh spruce needles this would need to be brewed in early spring when the spruce trees begin to sprout new growth. If you wish to brew it “out of season,” however, you can do a couple of things: in season, gather the spruce growth that you will need and freeze it in an airtight, Ziplock bag until needed, or soak them then and there in enough vodka or grain alcohol to cover them completely until you want to use them and then add this potion at bottling instead of as a finish hop. Out of season, you’ll have to use commercial spruce essence that you will probably find at your homebrew-supply store. It’s not perfect. In fact I find it a bit strong, but it will impart a spruce flavor to anything (including your kitchen, if you spill it). Easy does it, add a few drops (to taste)
at bottling.

Molasses:
Blackstrap is ideal, the richest and heaviest of all molasses (except for treacle, of course, but then that’s just too British for this recipe, don’t you think?) but other dark molasses will do. Try, though, or find “unsulphured” brands, because the sulphur (a preservative) may inhibit fermentation and leave you with a cloyingly sweet beer.

Licorice:
You really should use “brewer’s licorice,” or raw licorice root. Licorice candy is not the same thing. Most homebrew shops stock or can get real licorice root, so ask. If it’s unavailable, you can get a licorice-like flavor by adding sambuca or Galliano liqueur, or by using some anise instead. But the founding fathers would not have used these, surely.

All-grain brewers:
Mash 7 lbs. pale malt plus 1 lb. dark Munich malt (20° Lovibond) and the specialty grains above in 11 qts. of liquor at 150° F for 90 minutes. Sparge at 168° F to get 6.5 gals., add 8 oz. molasses, and boil to reduce to 5.25 gals. Add hops and spices as above.

Source: BYO

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Real Root Beer

2009-11-09T09:02:00.001-05:00

5 gallons, partial mash

Ingredients:

2 lbs. crushed mild ale malt
1 lb. dark crystal malt, 120° Lovibond
0.25 lb. black malt
0.25 lb. chocolate malt
3 lbs. unhopped dark dry malt extract
0.5 lb. dark unsulphured molasses
4 oz. maltodextrin powder
1 oz. Cluster hop pellets (7% alpha acid), for 60 min.
0.5 oz. sassafras bark
0.5 oz. sarsaparilla bark
1 oz. dried wintergreen leaves
0.5 oz. shredded licorice root
pinch sweet gale (optional)
pinch star anise (optional)
pinch mace (optional)
pinch coriander (optional)
dash black cherry juice (optional)
10 to 14 g. dry ale yeast
2 oz. lactose powder
7/8 cup corn sugar
0.5 cup spice tea (pinch wintergreen, sarsaparilla, licorice root)
corn sugar for priming

Step by Step:

In 1 gal. water mash crystal, black, chocolate, and mild ale malts at 155° F for 60 minutes. Sparge with 1.5 gals. at 170° F. Add 1 gal. water to kettle and bring to a boil. Add dark dry malt, maltodextrin, and molasses. Stir well to avoid scorching. Add Cluster hops and boil 60 minutes. At kettle knockout steep your spice combination (in a mesh bag) as wort cools. Pour into fermenter and top up to 5.25 gals. Cool to 75° F and pitch ale yeast. Ferment seven to 10 days at about 70° F, rack to secondary, and condition at 60° F for two weeks. Prime with corn sugar, add strained spice tea (1/2 cup boiling water over spices for at least a half hour), and bottle. Age two to three weeks cool (55° F).
Alternatives and Options:

Non-alcoholic creamy version: Instead of fermenting the wort, cool to 75° F, substitute 5 to 7 g. dry champagne yeast for the ale yeast, and bottle immediately. Store at 70° F for two or three days, then refrigerate. Follow these instructions exactly, otherwise you risk exploding bottles. You may also use ale yeast, which is somewhat safer because it will not continue to ferment in cold temperatures. However, the bubbles will not have that fine champagne quality. A safer way to carbonate: Get a CO2 system and either put your root beer in 5-gal. soda kegs (force carbonated) or get Carbonater-brand couplings and bottle in 2-liter PET bottles (force carbonated at 25 to 28 psi, chilled and shaken well).

Source: BYO

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Oatmeal Stout

2009-10-25T09:05:00.004-04:00

Photo by: Jeffk

5 gallons, extract with grains

OG = 1.054 IBU = 34

The grains are mashed prior to the addition of the dry malt extract. The oats have a negligible enzyme content. Hence the American six-row barley with its high enzyme content is used to saccharify the oats.

Ingredients:

6 lbs. amber, dry malt extract
1 lb. crystal malt, 60° Lovibond
1.5 lb. American six-row pale ale malt
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss, for 15 min.
2 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast

Step by Step:

Prepare a yeast starter a day or two before brew day. Crush the specialty grains and malt, and mix them with the oats in a coarse, nylon bag. Tie up the nylon bag to seal it. Heat 3 gals. of water to 155° F in a pot with a lid and add the bag of grains. Keep this pot covered, maintaining a temperature between 150° and 158° F for one hour to convert the starch. This can be done, for example, by placing the entire pot in an oven preheated to 150° F. Remove the grain bag, and pour 1 qt. of rinse water over it and into the pot. This rinses some of the residual sugars from the grains. In a separate pot bring 3 gals. of water to a boil for at least 15 min. Add 2 of these gallons to a clean, sanitized fermenter. Keep the other gallon of water covered, in reserve. Bring the wort to a boil, and slowly but vigorously mix in the dry malt extract. Boil the wort vigorously for 15 min. and add the hops. Boil for 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off of the trub, into the fermenter, adding the reserved water as necessary to bring the final wort volume to 5.5 gals. Aerate the wort for 15 minutes. Mix the yeast starter into the wort. Seal the fermenter with an air lock, and ferment until completion.

All Grain Option:

5 gallons

OG = 1.052 IBU = 35

The recipe specifies about 10 percent oats, for which a single-step infusion mash will suffice.

Ingredients:

8 lbs. pale two-row English ale malt
1 lb. crystal malt, 60° Lovibond
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss
2 oz. Fuggles hops for boiling (4.2% alpha acid), for 45 min.
1 pack Wyeast 1084, Irish ale yeast

Step by Step:

Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.

Source: BYO

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Old Bay Beer Braised Shrimp

2009-08-03T00:01:00.000-04:00

Pairing Beer With Food Series

This recipe was inspired from the Great Food, Great Beer cookbook. Their recipe can be found on page 194 and has shrimp paired with an American lager. This recipe I found on Gracebeforemeals.com and it uses a light beer recipe which can be found here.

can of light beer
4 teaspoons of Old Bay
4 tablepoons of Butter
Shrimp - peeled, devined, about 1/2 pound (apx 10 medium sized shrimp) Parsley (Fresh flat leaf if possible)
1 small baguette, or 1 or 2 small crusty dinner rolls
Fresh parsley, mineced

Saute Bitter, garlic and olive oil in a pan, Season shrimp with salt, pepper and Old Bay and add to hot pan. Add beer to pan, enough so that foam covers the shrimp and add more old bay. Braze for 3-5 minutes, or until the shrimp turn pinkish white. Slice bread and put in a bowl. Add shrimp and sauce over the bread. Top with fresh parsley as garnish and extra flavor.

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Beginner's Luck Brown Ale

2009-06-15T00:01:00.000-04:00

Photo by:mfjardo

This recipe can be found at Beerrecipes.org

Ingredients:

4 lb malt extract syrup
6 oz crystal malt
1.5 oz black malt
2 oz roasted barley
1 oz flaked or rolled barley
1 oz wheat malt
2 oz Northern Brewer hops
1 oz Goldings hops
28 oz dark brown sugar
2 oz lactose
ale yeast

Procedure:

Hops: these are two of the six or so types available here in the UK; I'm afraid I don't know what the US equivalents would be because I've been brewing only since my transplantation from the States in early '92. [If anyone knows a reasonable set of hops equivalencies, I`m all ears.] Northern Brewer is a very sharp hop that is a prime-requisite for British dark beers and stouts (and some pale ales); Goldings is a much "rounder" hop that is a prominent component of southern-English bitters. US brewers use yer best guesses, I guess. Procedure: I treat my water with 0.25 tsp salt per gallon to adjust pH; the water here (Bristol, in the SW) is fairly soft by UK standards but contains some dissolved CaCO3. I have had no difficulties whatever using tap water. I dissolve the malt extract and then boil the adjunct grains + hops in it for about an hour. I then strain a couple of kettlesful (kettlefuls?) of hot water into the primary through the spent grains and hops to rinse them. I dissolve the sugar in a couple of pints of warm water and add this to the wort, then top up with cold water to 5 gallons. When the wort is cool, I then measure OG (usually about 1035 to 1039), then add the lactose and pitch the (top-fermenting) yeast. The lactose gives just a hint of residual sweetness in the final brew; if that's not to your taste, omit it. This brew ferments to quarter-gravity stage in about 3 days when temperatures are about 20C (70F) and in about 5 days when temps are about 10C (mid-40s F). Final gravity is usually about 1005, resulting in ABV's of 4.5 to 5%. I prime my secondary fermentation vessel with about 1 tsp of dark brown sugar, and usually let it sit in the secondary 7 to 10 days, adding finings after the first 48 hours or so. I have not tried dry-hopping this recipe. I prime my bottles with 1/2 tsp of brewer's glucose; maturation is sufficiently complete in about 10 days, but obviously the longer the better.

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Oysters With Migonette

2009-06-01T00:01:00.003-04:00

Pairing Beer With Food Series

Photo by:ExperienceLA

This simple recipe can be found on page 36 of Great Food, Great Beer. They recommend a dry stout with the recipe and you might want to make this oatmeal stout to go with it.

1/4 cup champange vinegar

1/4 cup fresh lemon juice

2 tablespoons freshly grated horseradish sauce

2 tablespoons minced shallots

1/2 teaspoon sugar

salt and pepper

1 dozen oysters on the half shell.

In a small bowl, combine the vinegar, lemon juice, horseradish, shallots and sugar, whisking until blended. Season to taste with salt and pepper. Serve as topping for the oysters.

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Holiday Porter

2008-11-10T12:14:00.003-05:00

Photo by: James Cridland

Beer Style: porter, spiced beer
Recipe Type extract

Description:

All the beer I make is from dry malt extracts and specialty grains. I don't have the time to do, or the space to set up for, all grain brewing.

I like to use Maple Syrup if possible (if I've got the cash, about $7 a quart) for dark beer. Not for the flavor, as a quart doesn't effect flavor much if at all, but because I've found it enhances attenuation, how complete the fermentation ends (something in it the yeasties like). The beer generally ends up more "dry" if I use maple syrup. I like clean malt character without sweetness. The beer I'm describing ferments out to 1.004, that is a clean ferment for the amount of grains used.
Ingredients:

* 3 lbs Amber Dry Malt Extract
* .25 lbs Black Patent Malt, crushed
* .5 lbs Chocolate Malt, crushed
* .5 lbs 60 lovibond Crystal, crushed
* .5 lbs Klagus 2 row malt, crushed
* .5 lbs Roast Barley, crushed
* 1 quart Grade C Amber Maple Syrup
* 2 oz Perle hops, pellets
* 1 pkg Whyeast Scottish Ale liquid yeast
* 2 Tbs Cinnamon
* 2 Tbs Allspice
* 2 Tbs Cloves
* 1 Tbs Nutmeg

Procedure:

Put the grains in a BIG grain bag so they have plenty of room to allow water to flow between after they swell up. Put the grain bag in the cold water and bring the heat up to 160 degrees F. "Steep" the grains like a big teabag. Mix the grains around by squishing the outside of the bag with a spoon, lift the bag out to drain the water with the goodies into the pot. Mix squish and drain the stuff every 5 minutes for an hour. DON'T let the temperature exceed 170 degrees F during the steep to keep tannin extraction (creates a bitter flavor, especially with roasted and black grains) to a minimum. Pull out the grains and set them in a colander that hangs in the rim of your pot and pour a half gallon of clean water through them (preferred), or put them in a colander in a bowl so you can capture the stuff that runs out and add it back to your boil.

I use pellet hops. Keep them in the fridge and use them as soon as possible. When done steeping the grains I add the first batch of hops (1 oz for this beer) and bring the water to a boil. Turn off the burner, add the Malt extract and stir it in till completely dissolved. Turn the heat back on, bring to a boil and check the clock. Depending on style you'll add different hops at different times. This recipe calls for 1 oz Perle at 60 minutes and 1 oz Perle at 30 min. You put the 60 min oz in first, then when there is 30 min left to the boil you add the second oz (add the spices here and maple syrup at end of boil for this beer). Boiled hops add the bittering character, some recipes call for hops at end of boil (sometimes called knockoff) which add aromatic character, some at transfer to secondary which really contributes to herbal or floral aromatics. A note regarding the boil, though a watched pot never boils, an unwatched pot of boiling wort will boil over - WATCH IT.

Cooling and Transferring to Primary: Folks use all kinds of containers and techniques to cool and ferment, its a matter of choice. This is what I do. Transfer the pot to my kitchen sink, fill the sink with ice and cold water. Put 2 gallons of fermentation temp water (yes I chill water for lagers, I have been called compulsive) in a sanitized bottling bucket. Add the wort when it is cooled to fermentation temp and add water to 5 gallons (measure and make gallon marks on the outside of your bucket using tap water). I fill the bucket to about 1/2 inch above the 5 gal mark because the valve at the bottom of the bucket is about 1/2 inch above the bottom. Let it set for 30 minutes for solids to settle to the bottom of the bucket. Drain the wort into a 5 gal carboy leaving the solids (trub) at the bottom of the bucket. I use glass to keep characteristics from the last fermented batch, which plastic can retain, from getting into the next batch. Add (pitch) the yeast starter and set up a blow off tube.

Primary Fermentation: When the yeast starts working you'll get a bunch of foamy gack (krausen) blowing out the tube. When the krausen subsides replace the blow off tube with an airlock. When the airlock activity slows (one bubble in 2 seconds for ale temp, one in 6 seconds for lager temp) use a racking tube to transfer (siphon) the stuff to a secondary fermentation carboy splashing as little as possible to minimize oxygenation.

Secondary Fermentation: Here's where you add dry hops for secondary, sometimes spices or fruit. At lager temps I prepare hop pellets by boiling 16 of water, adding the pellets to the hot water, and pouring the green goo into the secondary fermenter before racking. At low temps pellets can float around the top like rabbit pellets and never really break up. At ale temps just toss them in. The action of racking often adds a trace of oxygen, fermentation picks up just a little, and/or forces some carbon dioxide out of solution, and the airlock activity may pick up a little.

I do a secondary fermentation primarily for dry hopping and to help clarify the final brew (my beers normally have a light dusting of yeast at the bottom when finished instead of a 1/4 inch of murk found in some homebrews). I let it set a day or two after fermentation is complete and the hops (if I used any have settled). Rack to the bottling bucket and DON'T SPLASH - minimize oxygenation. If I dry hop I have a fine nylon netting which I sanitize and put over the end of the racking cane before transferring to the bottling bucket.

Bottling: Carefully add 3/4 cup corn sugar boiled in 16 oz water to the bottling bucket and stir without splashing with a long sanitized spoon getting agitation from top to bottom of the bucket to ensure consistent priming. Bottle it.

Bottle Conditioning: Bottle condition, to develop carbonation and such, at the appropriate temperature. Room temp for ale, lager temp for lager. Ales need 1 1/2 to 2 weeks (sometimes less if you're desperate), lagers from 3 to 4 weeks.

This is my beer making ritual. I've been doing it just like this for over 3 years with never a spoiled batch. Always drinkable, often great, and sometimes excellent results. Every experienced homebrewer develops their own brewing rituals and preferences for ingredients and equipment. The matter of which is better is largely subjective.
Submitted by: Daniel Fernandez

Source: Beerrecipes.org

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Hard Apple Cider

2008-10-13T07:45:00.003-04:00

It's not beer and it's not wine, but making hard apple cider is always fun. You can do it the old fashioned way by pressing the apples or you can purchase the apple cider. If you purchase the cider, just make sure that there are no preservatives in it. Personally, I buy the apple cider from a local fruit market. The recipe I found is from Sallys-Place.com and will make a 5 gallon batch. There is also an interesting history of hard cider on that site that is worth reading. Enjoy the recipe and the reading.

Cidermaking is easy and fun. Here is a basic recipe for a Farmhouse Style cider (ingredients for five gallons):

5 gallons of fresh pressed sweet apple juice (known today as apple cider)

5 cups of sugar

1 package of Wyeast liquid lager brewers yeast (available at homebrew supply stores)

Transfer the juice and sugar using a sanitized funnel or food grade plastic hose into a sanitized glass or stainless-steel container at room temperature. Allow the sugar to dissolve and then pitch the lager yeast and affix a fermentation lock atop the carboy It will soon begin to bubble away releasing carbon dioxide as the yeast converts the sugars into alcohol. Allow the cider to ferment and mellow for at least two months before transferring it with your sanitized food grade hose into bottles, a keg, or any vessel you prefer. Then enjoy. Any homebrew supply shop can get you started with the proper advice and equipment.

Originally Posted on my other site: Making Homemade Wine and Beer.

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Cream Ale

2008-09-15T00:01:00.002-04:00

Photo by Sporkist

Wisdom Cream Ale Clone

(5 gallons, extract)
OG = 1.053
FG = 1.014
IBUs = 14–16
ABV = 5.1%

Ingredients :

6.0 lbs. Coopers Light dry malt extract
4.0 AAU Tettnanger hops (bittering)
(0.9 oz. of 4.5% alpha acid)
7.4 AAU Saaz hops (aroma)
(2.1 oz. of 3.5% alpha acid)
1 tsp Irish moss
White Labs WLP002 (English Ale) yeast or Wyeast 1968 (Special London) yeast
O.75 cup of corn sugar for priming

Step by Step:

Since there are no grains in this recipe, it is simple to make. Add the malt extract to three gallons of hot water and bring to a boil. Add the Tettnanger (bittering) hops and Irish moss and boil for 60 minutes. Add the Saaz (aroma) hops for the last two minutes of the boil.
When you are done boiling, strain out the hops. Add the wort to two gallons of cool water in a sanitized fermenter and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F and ferment for 10–14 days. Bottle your beer, age for a minimum of two to three weeks and enjoy!

All-grain option

Replace the light malt extract with 10 lbs. of two-row pale malt
(2° L). Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield.
Decrease the amount of bittering hops to 0.75 oz. of Tettnanger to account for increased hop extraction efficiency in a full-wort boil. Chill the wort, aerate and pitch yeast. Bottle and condition as explained in the extract recipe.

Source: Brew Your Own

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Steam Beer

2008-09-08T00:01:00.001-04:00

Photo by Orin Optiglot

Ingredients:
: 2.00 lbs. Munich-100 malt 30L; 1.50 lbs. Flaked rye; 1.00 lbs. Harrington 2-row pale malt 1.8L; 1.00 lbs. German Vienna malt 3L; 10.00 oz. Cara Pils; 2.00 lbs. DME Australian Pale; 0.75 oz. Perle 8.4% (60 min); 0.50 oz. Williamette 4.2% (45 min); 0.50 oz. Williamette 4.2% (15 min); 0.50 oz. Williamette 4.2% (2 min); Yeast: BrewTek California Gold CL-690; Style: California Common; Notable examples: Anchor Steam, Maisel's Dampfbier; Brewing: 1.053; Bottling: 1.014; IBUs: 37.0; Alcohol: 5.3% (v/v); Color: 14 SRM (36 EBC); DBatch price: $16.97; Bottle price: $0.32; Mash water: 7.8 quarts (130 degF strike)
Mash Schedule:: 122 degF (30 min); 152 degF (65 min); 168 degF (5 min); Sparge water: 9.4 quarts (170 degF); Sparge liquor: 3.4 gallons; Desired final volume: 5 gallons

Procedure:

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 65-70 degF for 48 hours; rack to secondary gravity has dropped below 1.025.

Continue secondary fermentation at 60-65 degF for 14 days.

Prime with 3/4 cup corn sugar or equivalent (or kr”usen with actively fermenting wort) and bottle.

Condition for 3 weeks at 60-70 degF. Serve at 45-52 degF.

Source: Ericsbeerpage.com

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German Altbier

2008-09-01T11:16:00.004-04:00

Original Gravity: 1.048 IBU: 40

Please read these instructions completely before beginning your brew.

Ingredients:

6.6# (2 cans) Amber Liquid Malt Extract (LME)
0.3# (5 oz.) Light Dry Malt Extract (DME)
2# Crushed German Vienna Malt 3L
2# Crushed German Light Munich Malt 6L
1# Crushed German Crystal Malt 60L (Caramunich III)
1.5 oz. German Hallertau Hop Pellets (bittering)
0.5 oz. German Hallertau Hop Pellets (flavor)
1 oz. Tettnang Hop Pellets (aroma)
1 Whrlfloc Tablet (Irish Moss)
150ml Tube Wyeast 1007 German Ale Yeast
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 30 minutes add the flavor hops. 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. 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 (siphon if possible).

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.

You are now on the way to producing a delicious batch of homebrew – Cheers!

Source: Cape Cod Beer.Com

How Beer Is Made

2008-06-09T00:01:00.001-04:00

Nice little article on how beer is made. Great reminder that it is a simple and easy process.

Strawberry Ale

2008-05-26T07:14:00.000-04:00

Ingredients:

* 3.3 pounds, M&F amber hopped syrup
* 3--1/2 pounds, dry light malt
* 1 pound, crushed crystal malt
* 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
* 8 pints, fresh strawberries, washed, stemmed, pureed
* 4 Tablespoons, pectin enzyme
* Ale yeast starter

FG: 1.008

Procedure:

Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours.

Steep crystal malt in 1 gallon of water for a while, then "rinse" in another 1--1/2 gallons. (I preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in primary fermenter and add cold bottled water. The temp should be around 65-70. Dump in the yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3- 4 days. Bottle with 3/4 cup corn sugar.

Raspberry Ale

2008-05-19T00:06:00.000-04:00

Ingredients:

* 6-7 pounds, light malt extract
* 1/4 pound, crystal malt
* 2-1/2 cups, raspberry puree
* 1 ounce, boiling hops (Hallertauer, Saaz, Tettnanger)
* yeast
* 10 cups, raspberry puree

Procedure:

Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree.

Cherry Wheat Ale

2008-05-12T00:45:00.000-04:00

Ingredients:

* 6.6 lb Northwestern Wheat Extract
* 1 oz. Tettnang hops. (boiling hops- full 60 minutes)
* 1/2 oz. Tettnang (flavor hops- last 20 minutes of boil)
* 1/2 oz. Tettnang (aroma- steep for 2 minutes at end of boil)
* 4 oz. of cherry extract

Procedure:

Total boil is 60 minutes. Also added Irish moss last 15 min of boil. Add the cherry extract after the boil and ferment for about 1 week.

Blueberry Ale

2008-05-05T06:41:00.002-04:00

Ingredients:

* 7 pounds, British amber extract
* 1-1/2 pounds, crystal malt
* 2 ounces, Northern Brewer hops (boil)
* 1 ounce, Fuggles hops (finish)
* Whitbread ale yeast
* 2 pounds, fresh frozen blueberries

Primary Ferment: 1 week

Procedure:

Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.

Cinco de Mayo Cerveza

2008-04-21T17:46:00.002-04:00

This recipe was found on Leener's a supplier of homebrew supplies and is a kit that you can purchase. Personally, I like to experiment, so I would use Alexander's Light Malt and some noble hops to modify this recipe

Here's a welcome recipe that is sure to get you ready for summer. Do you know that most Mexican beers are actually Bohemian Style Lagers? We've come up with a classic golden refresher that's quick to brew and great served ice cold on the deck or patio.

1 oz. Finishing Hop Pellets
1 ea. Coopers Mexican Cerveza
1 LB. Extra Light Dry Malt
1 LB. Corn Sugar
1 pk. Brewer's Yeast
1 hop bag
50 Bottle Caps

Place 1 gallon of water into the brew kettle.

Place the hop pellets into the boiling bag and tie it closed. Place into the kettle and boil for 3 minutes.

Measure out 3/4 cup of the corn sugar and save this for priming the bottles. Stir the remaining corn sugar and the dry malt extract into the kettle. Stir the kettle frequently to prevent darkening the wort. Boil for 5 minutes.

Turn off the heat and stir in the Cerveza Malt Extract. Keep stirring until the malt is completely dissolved.

Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 74 degrees.

Ferment and bottle using your usual methods

Beano Beer

2008-04-14T16:54:00.002-04:00

I tried using Beano as a way to lower the carbs in my beer. Looks like it works because the gravity did get lower with the Beano. Here's the recipe printout from my Promash program,

03-07-2008 Beano Experiment # 1

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday March 07, 2008
Head Brewer: Ben Evert
Asst Brewer:
Recipe: Beano Experiment # 1

Recipe Specifics
----------------

Batch Size (Gal): 2.50 Wort Size (Gal): 1.00
Total Grain (Lbs): 5.00
Anticipated OG: 1.065 Plato: 15.88
Anticipated SRM: 7.7
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.062 Plato: 15.21
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 5.38 by Volume: 6.87 From Measured Gravities.
ADF: 83.2 RDF 69.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 61 %
Anticipated Points From Mash: 15.90
Actual Points From Mash: 13.00

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 3.50 lbs. Light Liquid Malt Extract 1.035 7
10.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 0.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.50 lbs. Vienna Malt America 1.035 4

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.60 35.3 60 min.
1.00 oz. Fuggle Pellet 4.40 0.0 Dry Hop

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1 Tablespoon Irish Moss Fining 15 Min.(boil)

Yeast
-----
Dry Yeast

Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 2.50
Recorded OG: 1.062 Plato: 15.21

Fermentation Specifics
----------------------

Pitched From: Dry Pack
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 64 degrees F

Bottling/Kegging Specifics
--------------------------

Bottling Date: Saturday April 12, 2008
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount In Bottles: 1.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 1.16 Oz
Amount of Liquid Added: 0.14 Gal

Fermentation Notes
------------------

Added beano (1 tablet) March 11 - hydro reading 1.020, Transferred to secondary 3/18 hydro reading 1.014, added whiskey soaked oak chips. final reading 1.010

Notes
-----

Secondary ferment over whiskey soaked oak chips. Beano added during secondary. Total drop in gravity with Beano .010

Sorghum Beer

2008-03-31T14:02:00.002-04:00

Simple Simon (Gluten Free)
Sorghum Beer
(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 Magazine

Beer Labels The Easy Way

2008-03-26T00:01:00.001-04:00

Normally I don't make labels for my beer (I mark the crown), but every so often I make batches of beer to give away. For those batches, I always like to make the bottles look attractive by putting on labels. I've always used Photoshop or Microsoft Publisher to make my labels and spent hours making them. I made the label above in less than minute at Beer Label Builder (sponsor of this post).

Not only did I find this as a real time saver but if your making several cases for that special occasion you can have professionally looking labels. Price wise, Beer Label Builder is very reasonable and they also have quite a few styles to chose from. You can also upload your own custom label and have them print them for you.

So, if your looking for some professional looking labels, give Beer Label Builder a try.

Jeanne's Favorite

2008-03-17T06:57:00.000-04:00

Found this recipe at Gambrinus Mug. Gambrinus Mug allows you to upload your recipes so that they can be shared on the web. Worth checking out.

Source: Dave Szakacs
Recipe added: 03/08/99

Moderately dry, lightly hopped golden lager with very nice body and head retention. My wife, Jeanne's favorite beer, thus the name!

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.016
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 30 days

Ingredients:

12 oz. Pale Ale Malt
6.5 Pounds Ex Light DME
1 oz Centennial hop pellets
1/2 oz Kent Goldings hops
1 oz Cascade leaf hops
1/2 teaspoon Irish moss
Wyeast # 2112 California lager
One 1/2 oz. Libery hop plug
3/4 cup corn sugar

Procedure:

Steep crushed grains in 1 gal. 160 deg. water for 30 min. Rinse grains with 1/2 gal 160 deg. water. Bring volume of water to 3 gal and bring to boil. Add Extract and Centennial hops. After 30 min., add Kent Goldings hops. Add Irish moss for last 15 min of boil. Turn off heat and add 1/2 oz Cascade for 5 min. Chill and strain into fermentor and add enough pre-boiled cool water to make 5 gal.Add yeast.Ferment @ 55-65 deg. for 7 days.Rack & add 1/2 oz Cascade & Liberty plug in hop bag. Lager 30 days @ 40 degrees. Prime with corn sugar and bottle or keg.

Stu Brew

2008-03-10T21:35:00.001-04:00

This recipe is taken from Victory Beer Recipes and makes 10 gallons. This is also the last recipe from this series and is an all-grain one.

17 pounds two-row pale malt
2 pounds Munich malt
1 Carapils malt
6 ounces crystal malt
1 ounce Perle hops - 60 minutes
3 ounces Saaz hops - 30 minutes
1 ounce Tettnanger hops - 12 minutes
1/2 teaspoon gypsum
Wyeast no 2206 liquid yeast

Boiling time 60 minutes
Primary fermentation 14 days at 49 degrees
Secondary fermentation 28 days at 49 degrees

Mash grains at 120 degrees, raise to 153 degrees, then to 165 degrees. sparge with 175 degree water. Force co2 to carbonate.

BME Pilsner

2008-03-03T07:20:00.000-05:00

This recipe is taken from Victory Beer Recipes and makes 5 gallons.

6 2/3 pounds BME Munich gold malt extract
1 1/4 Ounces Halleratuer hops - 45 minutes
3/4 ounces Saaz hops - 30 minutes
1/2 ounce Saaz hops - 2 minutes
1/4 ounce Saaz hops - dry
1 pint m.ev. no 001 German yeast

primary fermentation - 1 week 50 degrees
secondary fermentation - 2 weeks at 35 to 40 degrees
force carbonate

History Of American Beer

2008-03-03T00:06:00.000-05:00

Nice short video about the history of beer in the United States. Note: Feed readers will have to visit the site to view the video.

Fountain Head Black Magic

2008-02-25T21:46:00.001-05:00

This recipe is taken from Victory Beer Recipes and makes 2 1/2 gallons

3 1/3 pounds Munton and Fison old ale kit malt extract
2 1/2 pounds Munton and Fison light dry malt extract
6 ounces black patent malt
6 ounces roasted barley
6 ounces caramel malt 40 degree
1 1/2 ounces Nugget hops - 60 minutes
1/2 ounce Nugget hops - 10 minutes
1 1/2 teaspoons gypsum
1 packet Red Star champagne yeast
2 ounces corn sugar to prime

Boiling time 60 minutes
Primary fermentation 7 weeks at 70 degrees
Secondary fermentation 6 weeks at 70 degrees

Crush grains and add to 3 quarts cold water. Slowly raise temperature to gentle simmer and hold for 10 minutes. Sparge with 2 quarts hot water. Add to brewpot to make 3 gallons. Heat to boil and add malt extract.