If this is your first sour ale, be sure to read through our Intro to Sours and What to Expect posts.
This is a pretty standard saison recipe, but it adds Wyeast's Roeselare Ale Blend, which from Wyeast's description is "a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture". For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix.
Special equipment: 8 gallon kettle (or bigger), homebrewing equipment setup with mashtun
serves makes 5 gallons, active time 5 to 7 hours, total time 12 to 18 months
Mash-in the 12 1/4 pounds of grain to 152°F using 4 gallons of water at about 165°F (1.3 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.75 gallons of sparge water to about 185°F.
After mashing for 60 minutes, mash-out and sparge. You should have about 6.5 gallons in the kettle. Add 1 ounce of Willamette hops and bring to boil, uncovered.
After a total of 50 minutes, add 1 ounce Willamette hops.
After 60 minutes remove from heat and chill using a wort chiller to 75°F. Transfer to a carboy and take a gravity reading. It should be around 1.068
Add the French Saison and Roeselare Ale yeasts and ferment at 70° to 75°F for 4 weeks. Transfer to a secondary carboy and age at room temperature in a dark place for at least a year.
Keg or bottle for a medium level of carbonation.
This Berliner Weisse recipe was used by Serious Eats contributor Jonathan Moxey to win first place in the sours category at the Homebrew Alley 6 competition. It's a modified version of Kristen England's no-boil recipe that can be found in Brewing With Wheat by Stan Hieronymus. This is a brew-in-a-bag style recipe that can be made by anyone with a few successful brew-in-a-bag experiences. It should be noted that while the no-boil Berliner Weisse method presented is easy to do, but it is inherently more susceptible to infection than a standard recipe. I only recommend this recipe for homebrewers who look for a sense of adventure and experimentation.
This recipe also makes use of a brewing method called decoction: a portion of the mash is removed prior to sparging, and it is boiled separately. After boiling, the decoction is added back into the mash.
Special equipment: 7.5 gallon kettle (or bigger), large mesh grain bag, additional pot to heat decoction, and the basic homebrewing equipment setup
serves makes 5 gallons, active time 3 hours, total time 2 to 6 months
Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.
Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F
Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.
Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.
After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.
DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.
Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.
Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.
Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.
[Photo: Peter Reed]
American Amber Ale is darker than a pale ale and lighter than a brown ale or porter. Aim for a nice balance between malt and hops, but don't be afraid to feature a strong hop flavor. Here are the vitals:
Original Gravity: 1.045 to 1.060
Final Gravity: 1.010 to 1.015
ABV: 4.5 to 6.2%
Bitterness: 25 to 40 IBUs
Color: 10 to17 SRM, golden to red to light brown
Note: The recipe below is for extract brewing a 5-gallon batch. For an all-grain alternative, substitute 5.5 pounds 2-row pale lager malt, 2.75 pounds 2-row pale ale malt (such as Golden Promise or Maris Otter), and 14 ounces CaraPils malt for the pale ale LME. You can add the specialty grains to the mash, or steep them as you would for the extract version. Mash in two stages at 131°F for 10 minutes then 154°F for 60 minutes. Sparge and lauter the mash into the kettle on the first wort hops and bring to a boil, add sugar, then proceed to step 3 below.
Special equipment: Basic equipment setup
serves makes 5 gallons, active time 4 to 6 hours, total time 4 weeks
Heat 2 gallons water to 170°F. Remove from heat and add specialty malts to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 2 gallons water to a boil. Add steeping tea from step 1. Slowly add LME and sugar, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil once more on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at times indicated above.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F.
Once the wort reaches 62°F, aerate the wort and pitch yeast.
Let the wort temperature rise to 66°F and hold for one week or until fermentation is complete.
Lower the temperature to 38°F then bottle or keg the beer and enjoy in one week (kegged) or three (bottled).
[Photo: Peter Reed]
Ginger beer is ginger ale's sinister cousin: much more ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple ingredients and materials.
Special equipment: knife and cutting board, large sauce pan, spoon, strainer, funnel, clean 2-liter soda bottle
serves makes 2 quarts, active time about 45 minutes, total time 2 days
Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep.
Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65°F.
Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly.
When ginger beer has achieved desired carbonation level, refrigerate. Serve and enjoy!
I recommend a minimum of 3 weeks in secondary fermentation before bottling or kegging to allow the flavors to meld and the harsher alcohol flavors to subside. If you're not in a hurry, 6 weeks of aging seems to be about perfect time.
Special equipment: 8 gallon kettle (or bigger), homebrewing equipment setup with mashtun
serves makes 5 gallons, active time 5 to 7 hours, total time 6 to 9 weeks
Mash-in the 21 pounds of grain to 154°F using 5.75 gallons of water at about 167°F (1.1 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.25 gallons of sparge water to about 185°F.
After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Add 2 ounces of Magnum hops and bring to boil.
After boiling for 60 minutes, add 1 ounce Northern Brewer hops.
After a total of 80 minutes, add 1 ounce Northern Brewer hops.
After 90 minutes remove from heat and chill using a wort chiller to 60°F. Transfer to a carboy and take a gravity reading.
Ferment at 60° to 65°F for 3 weeks. Transfer to a secondary carboy and age in a cool dark place for another 3 to 6 weeks.
Bottle or keg for a medium low level of carbonation.
Photo: Peter Reed
Saison is a light-colored, light-bodied, dry, fruity, and effervescent ale. It originates from the Wallonia region of Belgium, where French is spoken. Traditionally, it was brewed in the spring for consumption over the summer, but I like it as a late winter ale because of its higher alcohol content and spiciness.
OG: 1.048 to 1.065
FG: 1.002 to 1.012
IBUs: 20 to 35
ABV: 5 to 7%
Ferment warm (up to 80°F) for maximum attenuation.
Special equipment: Basic equipment setup
serves makes 5 gallons, active time 4 to 6 hours, total time 4 weeks
One day before brew day, make a starter with your yeast.
Bring fermentables and water to make five gallons to a boil on high heat.
Once a rolling boil is achieved, start a timer for 90 minutes. Add the first hops dose with 60 minutes left.
At the end of 90 minutes, remove from heat and immediately add remaining hops and spices. Add clean cool water to make 5.5 gallons. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 68°F if not already there. Also cool the yeast starter to 68°F.
Once the wort reaches 68°F, aerate the wort and pitch the yeast.
Ferment for 7 to 10 days. Let the beer temperature rise to 80°F as it ferments. If it does not fully attenuate you can add a package of dried champagne yeast to finish the job. It should dry out to a final gravity of about 1.008 to 1.010 before bottling.
[Photograph: Marie C. Fields on Shutterstock]
Winter Warmer ales are like gingerbread and cognac wrapped up in a beer. Start with a good-tasting beer foundation, add some spice on top, and finish with some alcoholic warmth. This recipe clocks in at around 8.7% ABV.
Note: The recipe below is for extract brewing a 5.5-gallon batch. For an all-grain alternative, substitute 16 pounds of pale 2-row malt (such as Golden Promise or Maris Otter) for the pale ale LME. You can add the specialty grains to the mash, or steep them as you would for the extract version. Mash at 152°F. Sparge and lauter the mash into the kettle and bring to a boil, then proceed to step 4 below.
Special equipment: Basic equipment setup
One day before brew day, make a starter with your yeast.
Heat 1 gallon of water to 170°F. Remove from heat and add steeping grains to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 3 gallons water to a boil. Add steeping tea from Step 2. Slowly add extract and molasses, if using, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and spices at 1 minute left.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F. Also cool the yeast starter to 62°F.
Once the wort reaches 62°F, aerate the wort and pitch the yeast.
Let the beer temperature rise to 68°F, hold there at least three days, then let it rise as high as 74°F until fermentation is complete.
Bottle or keg the beer. Because this beer is high in alcohol and complex it may take two to three months for the flavors to become balanced.
Photo: Peter Reed
Whether you call it a Cascadian Dark, a Black IPA, or an American Black Ale, this beer is a new and unique American Ale style with forward hops and some dark malt. The style is not yet recognized by the Beer Judge Certification Program (BJCP) but it is a popular entry as a "Specialty Beer" in homebrew competitions. Here are some rough guidelines:
Original Gravity: 1.056 to 1.075
Final Gravity: 1.0012 to 1.018
ABV: 6.0 to 7.5%
Bitterness: 50 to 90 IBU
Color: 40+ SRM
This beer should smell and taste much like an American IPA, with citrusy, piney Northwest hops on the nose and the palate, along with a medium to light mouthfeel and a fairly dry finish. Unlike an IPA, however, this beer should have dark malt aromas and flavors and a very dark appearance with a creamy white or off-white head. Overall, it is a strong, hop-forward ale backed by complex dark malt flavors.
Note: The recipe below is for extract brewing a 5-gallon batch. For an all-grain alternative, substitute 7.7 pounds of pale 2-row malt (such as Golden Promise or Maris Otter) and 1.3 pounds of CaraPils malt for the pale ale LME. You can add the specialty grains to the mash, or steep them as you would for the extract version. Mash at 156°F. Sparge and lauter the mash into the kettle and bring to a boil, then proceed to step 3 below.
Special equipment: Basic equipment setup
serves 5 gallons
Heat 2 gallons water to 170°F. Remove from heat and add specialty malts to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 2 gallons water to a boil. Add steeping tea from step 1. Slowly add extract, stirring. Add enough water to reach a total of 6.5 gallons. Bring to a boil once more on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at times indicated above.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F.
Once the wort reaches 62°F, aerate the wort and pitch yeast.
Let the wort temperature rise to 66°F and hold for one week or until fermentation is complete. Rack to secondary and add dry-hops addition. Let lager for 5 days.
Lower the temperature to 38°F then bottle or keg the beer and enjoy in two weeks (kegged) or six (bottled)!
[Photograph: Sarah Postma]
This recipe is designed for beginning homebrewers. It can be brewed by anyone with the basic equipment setup and a pot large enough to boil 6 gallons.
I've adjusted this recipe to produce 4.5 gallons instead of the usual 5 gallon batch. The fermentation of this beer tends to be more active than most, and the pumpkin makes it a little sticky. A 4.5 gallon batch will ensure that your fermentation vessel won't overflow during the first few days of fermentation. When you bottle, remember to reduce the amount of priming sugar to account for the smaller batch, or your beer may end up overcarbonated.
Special equipment: 7.5 gallon kettle (or bigger), and the basic homebrewing equipment setup
serves makes 4.5 gallons, active time 4 hours, total time 4 weeks
Spread the pumpkin into a shallow pan and bake at 350°F for 60 minutes.
Tie the crystal 20L and chocolate malt in a small mesh hop bag. Place the bag in 5.5 gallons of water in a 7.5 gallon pot and immerse the grain.
Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°F.
Bring wort to a vigorous boil. As water is heating, slowly add 4.8 pounds of light dry malt extract and the baked pumpkin, stirring constantly until completely dissolved. When the boil begins, add 1/2 ounce Northern Brewer hops in a mesh bag.
After a total of 55 minutes has passed, add the maple syrup and the pumpkin pie spice.
After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
Cool wort by placing pot in ice bath or by using a wort chiller until it is at 65°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.057. Cover fermentor with a sanitized stopper and airlock.
Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1 package of Safale US-05
Ferment for at least 14 days at 64-68°F
Bottle after conditioning is complete, using enough priming sugar for a medium level of carbonation.
[Photograph: Sarah Postma]
This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. California Common is a hybrid beer so it's helpful if you have a temperature controlled refrigerator you can use to maintain fermentation and conditioning temperatures, but it's not necessary. If you don't have a refrigerator, try to maintain cooler temperatures using ice packs.
For this brew, you'll use the same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.
Since the fermentation temperatures of this beer are a little lower than the typical ale fermentation, you should make a 1.5 liter yeast starter the day before you brew. If you don't get the chance to make a starter, use two packages of yeast instead.
Special equipment: 7.5 gallon kettle (or bigger), large mesh grain bag, the basic homebrewing equipment setup and a temperature controlled refrigerator
active time 5.5 to 8 hours, total time 5 to 7 weeks
Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 162°F. Remove from heat.
Mash-in by slowly adding the 2-row, Munich, Crystal 40L and Chocolate malt into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 152°F.
Cover the mash, only uncovering to briefly stir every 20 minutes. In a separate pot, heat 3 more gallons of water to 190°F.
After 60 minutes, mash-out by carefully pouring the 190°F water into the mash, stirring to equalize temperature to about 170°F.
Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Add the 1 pound of dry malt extract and top the wort off with water to 6.5 gallons.
Bring wort to a vigorous boil. When the boil begins, add 0.75 ounces Northern Brewer hops in a mesh bag.
After boiling for 30 minutes, add 0.5 ounces Northern Brewer hops in a mesh bag.
After boiling for 50 minutes, add 0.75 ounces Northern Brewer hops in a mesh bag.
After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
Cool wort by placing pot in ice bath or by using a wort chiller until it is at 60°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.047. Cover fermentor with a sanitized stopper and airlock.
Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1.5L starter of California Lager yeast.
Ferment for at least 10 days at 60°F
Condition by allowing the beer to rest for 3 weeks at 50°F.
Bottle after conditioning is complete, using enough priming sugar for a medium to high level of carbonation.
Munich Helles is a delicious but technically demanding style to brew. Follow these guidelines carefully and you will be happy with the result!
OG: 1.048
FG: 1.010
ABV: 5.0%
IBU: 22
SRM: 3.2
Be sure to make a starter for your yeast because of the cold fermentation temperature.
Note: The recipe below is for extract brewing. For an all-grain alternative, substitute 9.5 pounds Pilsner Malt for the Pilsner liquid malt extract, and 1 pound Munich or Vienna Malt for the Munich or Vienna liquid malt extract. You can add the 0.25 pound Melanoidin Malt to the mash, or steep it as you would for the extract version. Mash at 150°F. Sparge and lauter the mash into the kettle and bring to a boil, then proceed to step 4 below.
total time 2 months
One day before brew day, make a starter with your yeast.
Heat 1 gallon of water to 170°F. Remove from heat and add Melanoidin Malt to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 3 gallons water to a boil. Add steeping tea from step 2. Slowly add extracts, stirring. Add enough water to reach a total of 6.5 gallons. Bring to a boil once more on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and 30 minutes left.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 45°F. Also cool the yeast starter to 45°F.
Once the wort reaches 45°F, aerate the wort and pitch the yeast.
Let the wort temperature rise to 50°F, hold there for three days, then raise it to 60°F and hold for three days for a diacetyl rest. Then lower the temperature by 1°F per day until you reach 34°F. At this point, you can bottle or keg the beer and enjoy in a week (kegged) or three (bottled)!
[Photograph: Sarah Postma]
This is an extract-style homebrewing recipe which is written for the beginning level homebrewer. This brew can be made using the basic homebrewing equipment setup, but you will also need a kettle that is at least 7.5 gallons due to the large amount of hops. A secondary fermentation vessel (bucket or carboy) for the dry-hopping process is also recommended.
As your beer cools, always keep proper sanitation as priority number one. Mix up at least three gallons of sanitizing solution in your sanitizing bucket (either Iodophor or Star San), and sanitize every utensil that comes in contact with the wort after the boil is complete. Before you transfer your wort to the fermentation vessel, pour the sanitizer into the vessel and swirl the sanitizer around so it touches every surface, then pour it back into the sanitizing bucket. There is no need to rinse the sanitizer or foam off of anything you use—there will be no residual flavor and the residue will actually help to keep everything clean.
Special equipment: 7.5 gallon kettle (or bigger), the basic homebrewing equipment setup
total time 4 to 5 weeks
Tie the Crystal 20L in a large mesh bag. Place the bag in 3 gallons of water in a 7.5 gallon pot and immerse the grain.
Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°F.
Add another 3.5 gallons of water. Bring wort to a vigorous boil. As water is heating, slowly add 9 pounds of light liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Magnum hops in a mesh bag.
After 45 minutes of boiling has passed, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag.
After total of 60 minutes of boil, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag, cover remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
Cool wort by placing pot in ice bath or using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to make 5 gallons using refrigerated water.
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.067.
Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously (or aerate). Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 64° and 67°F.
After 2 to 3 weeks when primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops for dry hopping and store as cool as possible.
Bottle after another one to two weeks using enough priming sugar for a medium level of carbonation according to these instructions.
[Photograph: Sarah Postma]
This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering. If this is your first lager, read this lager overview before you begin to make sure you know the process.
For this brew, you'll use the same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.
Special equipment: 7.5 gallon kettle (or bigger), large mesh grain bag, the basic homebrewing equipment setup and a temperature controlled refrigerator
active time 5.5 to 8 hours, total time 7 to 9 weeks
Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 157°F. Remove from heat.
Mash-in by slowly adding 7 pounds of pilsner malt into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 148°F.
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 190°F.
After 60 minutes, mash-out by carefully pouring the 190°F water into the mash, stirring to equalize temperature to about 170°F.
Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6.5 gallons and add 1.5 pounds extra light dry malt extract.
Bring wort to a vigorous boil. When the boil begins, add 1.5 ounce Saaz hops in a mesh bag.
After boiling for 70 minutes, add 1 ounce Saaz hops in a mesh bag.
After boiling for 85 minutes, add 1.5 ounce Saaz hops in a mesh bag.
After total of 90 minutes of boil, remove from heat and add 1 ounce Saaz hops in a mesh bag. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket) and place in a temperature controlled refrigerator set to 48°F.
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.054. Cover fermentor with a sanitized stopper and airlock.
After wort cools to 50°F, agitate vigorously for at least 5 minutes. Add two 11.5 gram packages of Saflager S-23 yeast.
Ferment for at least 3 weeks at 48°F
After fermentation is complete, rack to a sanitized secondary carboy and allow the beer to raise to room temperature for 12 hours for a diacetyl rest.
Lager for 4 to 6 weeks by placing carboy in a temperature controlled refrigerator set to 35°F.
Bottle after lagering is complete, using enough priming sugar for a medium level of carbonation.
[Photograph: Sarah Postma]
This is an all-grain homebrewing recipe which is about the same level of difficulty as the English Mild Ale recipe. Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.
If this is your first all-grain style recipe, be sure to read through the post on mashing to become familiar with the language and method.
For this brew, you'll use the same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.
The Kent Goldings hops I used for this batch had over a 6% Alpha Acid content, which is unusually high in my experience with this variety. If you find your Kent Goldings hops are around the more typical 4%AA, increase the 60 minute hop addition to 1.75 to 2 ounces.
Special equipment: 7.5 gallon kettle (or bigger), large mesh grain bag, and the basic homebrewing equipment setup
active time 5 to 7 hours, total time 3 to 4 weeks
Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 161°F. Remove from heat.
Mash-in by slowly adding all 7.65 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 150°F.
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6 gallons.
Bring wort to a vigorous boil. When the boil begins, add 1.25 ounce Kent Goldings hops in a mesh bag.
After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.040.
Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
Bottle after 2 to 3 weeks when fermentation is complete, using enough priming sugar for a medium to low level of carbonation.
[Photograph: Sarah Postma]
This is an all-grain homebrewing recipe which is about the same level of difficulty as the English Mild Ale recipe. Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.
If this is your first all-grain style recipe, be sure to read through the post on mashing to become familiar with the language and method.
For this brew, you'll use same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.
This beer has a low enough starting gravity that a yeast starter is probably not necessary, but making a 1 Liter starter may improve the fermentation quality. If you have the time and equipment, go ahead and make one, but it's not an issue if you don't.
Special equipment: 7.5 gallon kettle (or bigger), large mesh grain bag, and the basic homebrewing equipment setup
Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 165°F. Remove from heat.
Mash-in by slowly adding all 7.6 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6 gallons.
Bring wort to a vigorous boil. When the boil begins, add 1 ounce Magnum hops in a mesh bag.
After boiling for 45 minutes, add 1/2 ounces Sorachi Ace hops in a mesh bag.
After boiling a for a total of 55 minutes, add 1/2 ounce Sorachi Ace hops in a mesh bag.
After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.043.
Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation.