beer recipes 2
Bass Ale
Category Pale Ale
Recipe Type Extract
Fermentables
7 lbs Steinbart’s American Light Extract
1 lbs Crystal malt 40L
1 lbs Dark brown sugar ; be damned German purity law!
Hops
1 oz Northern Brewer (60 minute boil)
1 oz Fuggle (30 minute boil)
.5 oz Fuggle (10 minute boil)
.5 oz Fuggle (15 minute seep)
Yeast yeast
Procedure Steep crystal malt and remove grains before boil begins. Add malt extract and brown
sugar. Bring to a boil and boil for 60 minutes. Add 1 ounce Northern Brewer at beginning of boil, 1
ounce of Fuggle at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and
add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch yeast.
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Bass Ale Clone
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Munton & Fison Light DME
.5 lbs Medium crystal (50L)
1/2 lb Dark brown sugar
Hops
1 oz Fuggles @ 60 min
.5 oz Kent Goldings @ 30 min
.5 oz Kent Goldings @ 2 min
Yeast Wyeast 1098
Procedure This was a three gallon batch. I steeped the crystal in 170F water for about 20 min or
so, and then added it to the pot. I pitched from a 1 pint starter at 75F, and fermented (primary
only) at about 62F for ten days. I didn’t get an OG (forgot), but the FG was down to 1.004, so I
bottled it last weekend.
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Bass Clone
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs Munton & Fisons light unhopped liquid malt extract
1.5 lb Crystal Malt 20L
1.25 cup Light DME or 3/4 cup corn sugar (priming)
Hops
1 oz. Kent Goldings hops 5.0 AA (boil)
.5 oz. Fuggle hops 4.8 AA (boil)
.5 oz. Willamette hops (finish)
Other
2.5 Gal Artesian bottled water or boil and cool water, store in sanitized
1 tsp Gypsum 1/2 tsp. Irish Moss
Yeast 1 pkg. #1098 British Ale Liquid Yeast
Procedure Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170
degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid
malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add
finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for
30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy.
Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.
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Bass-Alike
Category Pale Ale
Recipe Type Extract
Fermentables
2 lbs light DME
3 lbs plain light malt extract
2 oz roast barley
8 oz crushed crystal malt
Hops
2 oz Fuggles (pellets)
1 oz Goldings (pellets)
.25 oz Goldings (pellets)
.5 oz Goldings (pellets)
Other
gypsum and if necessary
Yeast Ale yeast (I used Edme but wanted to try Wyeast)
Procedure This is a 5 gallon batch. Boil up a couple of gallons of water, add DME and LME,
fuggles, and 1 ounce of goldings. Make tea out of roast barley, and strain into main boiler. Make
tea out of crystal malt and strain into main boiler. (Half way through boil add local water
ingredients and Irish moss if required). After boil, add 1/2 ounce of Goldings, cover and let stand
for 15 minutes. Pour into primary, make up to 5 gallons and pitch yeast. Rack and add 1/4 ounce
Goldings and complete fermentation.
- 65 -
Batard de Belgique
Category Belgian Ale
Recipe Type All Grain
Fermentables
6 lbs U.S. 2--row malt
3--1/4 lbs dexterine malt
2 lbs unmalted wheat
1 lbs light brown sugar
1 cup blackstrap molasses
2/3 cup corn sugar (priming)
Hops
1.5 oz East Kent Goldings hops (6.1% alpha)
Yeast Chimay yeast
Procedure Cook 1/2 pound 2--row malt and 2 pounds of unmalted wheat in 4--5 quarts of water
until gelatinized (about 45 minutes). Mix cooked wheat into main mash water and stir until well
mixed. Mash in: 12 quarts at 138F. Protein rest: 30 minutes at 126--131F. Mash: 2 hours at 148--
152. Mash out: 5 minutes at 170. Sparge: 6--1/2 gallons at 170. Boil 2--1/2 hours adding hops 60
minutes from the end of the boil.
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Batch #10 Gary's Oregon Steam Beer
Category Steam Beer
Recipe Type Extract
Fermentables
7 lbs amber malt extract
1 lb 20L chyrstal malt
.75 cup corn sugar (bottling)
Hops
1 1/2 oz cluster hops (boiling)
.5 oz cluster hops (finishing)
Yeast 1 package Wyeast California (2112)
Procedure Starter made 2 days ahead instead of one. Steep grains for 30 minutes. Sparge into
kettle. Boil extract and hops for 60 minutes.
- 67 -
Batch #14 Raspberry
Category Fruit Beers
Recipe Type Extract !
Fermentables
5.5 lbs dry light malt extract
Hops
1 1/3 oz willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
1/3 oz willamette hop pellets 10 minutes
1/3 oz willamette hops 5 minutes
Other
1 can (96 oz) raspberry wine base
.25 teaspoon Irish moss
Yeast 1 package wyeast Belgian ale yeast
Procedure Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add
extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for
last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy.
Wine base added to secondary at time of racking.
- 68 -
Batch #28
Category Belgian Ale
Recipe Type Extract
Fermentables
10 lbs Northwest Gold liquid malt extract
1.5 lb. corn sugar
Hops
1.3 oz Hallertauer hops (4%) 60 min.
.3 oz Saaz hops (3%) 60 min.
.3 oz Saaz hops (3%) 2 min.
Yeast Wyeast 1214 Belgian ale yeast
Procedure Boil extract, sugar, 1st hop addition 58 minutes. Add 2nd hop addition and boil 2
minutes. Cool and pitch yeast (I used a 1.5 liter starter). Ferment cool (about 60 F.). Bottle when
fermentation completes.
- 69 -
Batch #62 Brain Wipe
Category Belgian Ale
Recipe Type All Grain
Fermentables
10 lbs Dewolf and Cosyn pilsner malt
1 lb. Briess 2-row malt
1.5 lbs. Corn sugar
2 lbs Laglaander Extra pale dry malt extract
Other
1.5 oz. Tettenager (4.4%) 60 min.
0.5 oz. Tettenager (4.4%) 5 min.
Yeast Wyeast White beer yeast
Procedure Mashed malts with step infusion mash, 30 min. 122 F., 75 min. 150 F., 10 min. 168 F.
Boil thirty minutes. Add corn sugar, malt extract, 1st hop addition. Boil 55 minutes. Add 2nd hop
addition. Cool and pitch yeast (2 liter starter). Ferment 65-70 until completion.
- 70 -
Batch 25
Category Barleywine
Recipe Type All Grain
Fermentables
20 lbs lager malt
.5 lbs crystal malt
5 lbs munich malt
1 lbs roasted lager malt
Hops
1 oz Goldings leaf hops (5.6% alpha)
1 oz Hallertauer
.5 oz Hallertauer
.5 oz Hallertauer
Other
2 tsp gypsum
.75 tsp Irish moss in last 10 minutes of boil
Yeast Whitbread ale yeast
Procedure 1 hour 15 minute protein rest at 132 --- 115F. Mash at 152F with 1/2 ounce amylase
enzyme for 2--1/2 hours. Mash out at 165--172. Sparge with 168 water to make 11 gallons. Boil,
adding hops as noted. Cool and pitch yeast. Rack after 1 week, bottle a week later priming with
corn sugar.
- 71 -
Batch 29
Category Barleywine
Recipe Type All Grain
Fermentables
10 lbs Schreier 2--row malt
5 lbs munich malt
1 lbs wheat
.75 lbs crystal malt
Hops
3 lbs Glenbrew hopped scotch bitter
2.5 oz Fuggles hops (plug)
1 oz Hallertauer hops (leaf)
Other
1/5 tsp salt
.5 tsp epsom salt
1 tbsp gypsum
Yeast Belgian ale yeast
Procedure Add salts and gypsum to 4--1/2 gallons 145 water to make mash at pH 5.3. Protein
rest at 126--120 for 30 minutes. Mash at 153 for 2 hours 50 minutes. Mash out at 165--170.
Sparge to make 8--1/2 to 9 gallons wort. Add Glenbrew extract and boil 90 minutes. Add 1/2
ounce Fuggles and 1/2 ounce Hallertauer 15 minutes into boil. Add another 1/2 ounce Hallertauer
and 1 ounce Fuggles for the last 40 minutes. In the last 10- -15 minutes, add remaining hops.
Chill and pitch yeast. Ferment at 65-- 70F for 6 weeks. Bottle, priming with corn sugar.
- 72 -
Baumerator
Category Lager Bock
Recipe Type All Grain
Fermentables
10 lbs s 2 row malt
3 lbs ds munich malt
.5 lbs toasted malt
.5 lbs chocolate malt
.25 lbs roasted barley
.25 lbs black patent malt
.5 crystal malt 90L
Hops
4 oz Tettenger boiling hops (60 min)
.5 oz Tettenger finishing hops (10 min)
Yeast Yeast Labs Bavarian Lager Yeast
Procedure Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min).
Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold
lagered @35-39F for 90 days.
- 73 -
Bavarian Weiss
Category Wheat Beer
Recipe Type Extract
Fermentables
2 ea 3.3 pound cans, M&F wheat malt extract
.75 cup dry malt extract for bottling (turned out to be too
Hops
1.5 oz Hallertauer hops (boiling)
.5 oz Hallertauer hops (Finishing)
Other
.25 tsp Irish moss
Yeast Wyeast Bavarian wheat liquid yeast
Procedure I brewed according to the standard procedures one finds in TCJoHB for an extract
brew adding the Irish Moss in the last 10 minutes of boil.
- 74 -
BB IPA
Category India Pale Ale
Recipe Type Extract
Fermentables
3.7 kg Cooper Real Ale Extract
450.0 Grams Crystal malt
500.0 Grams dextrose
Hops
52.0 Grams Hallertauer Hops
Other
1.0 Tsp Irish Moss
Yeast Gervin ale
Procedure Steep grains at 65 degrees C for 30 mins and remove. Add extract and detrose and
bring to the boil. Add 20g of the hops and boil for 30 mins. Add 20g of the hops and boil for
another 25 mins. Add the Irish Moss and 12g of hops and boil for 5 mins. Pitch the yeast when
under 25 degrees C. Leave in the fermenter for 12 - 14 days and bottle. Ready to drink after 10
days in the bottle
- 75 -
Beat Me Over the Head with a Stick Bock
Category Lager Bock
Recipe Type Partial Mash
Fermentables
6.6 lbs John Bull light malt extract
3 lbs Klages malt
.5 lbs chocolate malt
Hops
2--3/4 oz 4.7% AAU Willamette flowers (60 minute boil)
.5 oz 4.7% Willamette flowers (2 minute steep)
Other
10 grams Burton salts
Yeast lager yeast (I used MeV)
Procedure Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts
(temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150
degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170
degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract
and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there’s
no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the
chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz
starter solution. Ferment as you would a lager.
- 76 -
Beekeeper's Brown
Category Brown Ale
Recipe Type Extract
Fermentables
1 Each Ironmaster Brown Ale beer kit
5.5 cups corn sugar
2 lbs honey (*NOT* boiled)
.5 cup corn sugar for priming
Yeast
Procedure Started Sun 30 April, O.G.: 1.045
Bottled Sun 14 May, F.G.: 1.000 (*)
Sampled today, 21 May, and it’s already *VERY* nice! (*) It needed that full two weeks---as usual
with honey, the fermenting started very early, went full steam for a long, long time, and went very
much to completion.
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Beginner's Luck Brown Ale
Category Brown Ale
Recipe Type Extract
Fermentables
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
28 oz dark brown sugar
Hops
2 oz Northern Brewer hops
1 oz Goldings hops
Other
2 oz lactose
Yeast 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
- 78 -
brewer’s glucose; maturation is sufficiently complete in about 10 days, but obviously the longer
the better.
Belgian Ale
Category Belgian Ale
Recipe Type All Grain
Fermentables
8.5 lbs. 2-row pale malt
1.5 lbs. Munich Malt
4 oz. Crystal Malt (35 Lovibond)
1 oz. Chocolate Malt
1 lb. Demerrara sugar
Hops
1 oz. Hallertau (3.8%)
.75 oz. Stryian Goldings(5.0%)
.5 oz. Saaz (3.5%)
Other
.5 tsp Gypsum Mash & Sparge each
1 Tsp Irish Moss
Yeast Chimay Yeast starter (1.5 Qts.)
Procedure Mash in with 12 qts. water @ 122 degrees F. and rest 30 min. Raise to 140 F and rest
10-15 min. Raise to 150 F and wait till starch is converted(90 min.) Mash out at 168 F and rest 10
min. Sparge with 168 F water to collect 23-24 litres(5.75-6.0 Gallons) Boil for 70-90 min. with the
following hop schedule.-- 1 oz. Hallertau for 65-70 min. 1/2 oz. Stryian Goldings for 65 min.-- 1/4
oz. S. Goldings for 40 min. 1/2 oz. Saaz for the final 3 min. -- Cool to pitching temperature(68-
70F) and pitch yeast starter. I racked this brew when primary fermentation was done and added
1/4 oz. of Saaz to the secondary (dry hop) and let sit for 2 weeks before bottling. Added 3/4 cup
of dextrose to prime. Make sure you let this beer condition in the bottle for at least 3 months
before sampling. Actually it gets better after 6 months in the bottle. By the way, this recipe is for 5
U.S. gallons and you may want to increase or decrease the amount of grains depending on the
efficiency of your system. My starting gravity was 1.068 and finished off at 1.012.( about 7.4%
A/V).
- 79 -
Belgian Dubbel
Category Belgian Ale
Recipe Type All Grain
Fermentables
9.5 lbs pale malt
4 oz. Crystal malt (20 deg L)
4 oz. Brown malt
.75 lbs Sugar
3 oz priming sugar or 2-2.5 volumes of CO2
Hops
1 oz. Styrian (5% alpha) (bittering)
.3 oz. Hallertauer (bittering)
.3 oz Saaz (aroma)
Yeast trappist ale yeast starter
Procedure Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg
F.
- 80 -
Belgian Strong Ale
Category Belgian Ale
Recipe Type Extract
.
Fermentables
.75 cup Belgian special roast malt
.75 cup English crystal malt (80L)
10 lbs Northwestern gold extract
.25 lbs light brown sugar
Hops
1 oz Fuggles pellets (boil)
.75 oz Cascade pellets (boil)
.75 oz Saaz whole hops (1/2 hour)
.75 oz Styrian Golding pellets (1/2 hour)
2 oz fresh Cascade (aroma
.25 oz Saaz (finish)
.5 oz Olympic pellets (finish)
.5 oz Cascade pellets (finish)
Other
.25 tsp cinnamon
1 tsp Irish moss
Yeast Wyeast #1214 Belgian
Procedure Brought to boil the Belgian and English crystal. Removed grains. Boiled 1 hour with
extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss.
- 81 -
Belgian Trappiste / Abbey Ale
Category Belgian Ale
Recipe Type Extract
Fermentables
3.3 Lbs M&F Plain Dark Extract
3.3 Lbs M&F Hopped Amber Extract
3.3 Lbs M&F Hopped Light Extract
1.0 Lbs Clover Honey
Hops
1.0 Oz Hallertauer Pellets
Other
5.0 Tbsp Freshly Grated Orange Peel
Yeast White Labs Abbey Ale (WLP530)
Procedure Bring extract and honey and 2 gallons water to 155 - 160 degree Fahrenheit for 15
mins. Bring wort to a rolling boil for 1 hr. Add the hops for the last two minutes of boil. Add the
fresh orange peels after removing wort from the burner. Sparge in primary fermenter with 3
gallons water. Primary ferment was one week and secondary ferment was two weeks at approx.
73 degrees Fahrenheit. Notes: Because of the large amounts of liquid extract used, the batch
exceeds 5 gallons. Primary fermentation was done in a 6-gallon glass carboy. Krausen was quite
excessive and made a mess. Next batch might be best used with 4.5 gallons of water. Alcohol %
in the area of 12%.
- 82 -
Belgian Wheat Ale
Category Belgian Ale
Recipe Type All Grain
Fermentables
6 lbs pale malt
3 lbs wheat malt
.25 lbs crystal malt (light)
Hops
2/3 oz Bramling Hops (boil 50 min.)
1/3 oz Bramling Hops (boil 10 min.)
.25 oz Centennial Hops (boil 1 min., then steep for 15 min.)
Other
1 tsp gypsum in mash water
Yeast Wyeast Belgian Ale yeast
Procedure Two-stage mash: 50 deg C. for 30 min., then 66 deg C. for 45 min.
The two-stage mash is because of the wheat malt component.
Fermented at cool room temperature (around 16 deg C.).
That’s it. The light hopping is to let the wheat and yeast flavours shine through, and they do, very
nicely. Although this is an ale, I found it tasted best well-chilled. It also needed a little while (about
a month) in the bottle for the yeast and hop flavours to reach an optimum balance.
- 83 -
Bengal Butt Kicker
Category Spiced Beers
Recipe Type All Grain
Fermentables
15 lbs Klages malt
2--3/4 lbs Munich malt
1 lbs Amber crystal
.25 lbs Chocolate malt
Hops
1 oz Northern Brewers hops 10%AA (60min)
1 oz Northern Brewers (15 min)
.5 oz Cascades 5.9%AA (15min)
10 Bengal "dry hopped"
Other
2 oz fresh fennel (15 min)
6 oz fresh orange peel (15 min)
.5 tsp Irish Moss(15 min)
.75 cup Corn sugar to prime
Yeast 1 cup American Lager yeast slurry
Procedure Upwards infusion mash, low-temp conversion. Used water with high carbonate
hardness.
- 84 -
Berliner Weisse
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lbs pale malt
1 lbs Munich malt
1 lbs barley flakes
2 lbs wheat malt
Hops
1 oz Hallertauer hops (boil)
Yeast
Procedure This was a beer soured a la Papazian, except that I added some acidopholis capsules
to the souring mash. I believe that most of the souring was due to the bacteria in the capsules.
Submitted by: Aaron Birenboim,
- 85 -
Berry Strawberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
1 lbs cyrstel malt 30L
3 lbs amber malt syrup
3 lbs light malt syrup
1 lbs extra-light dry malt
5 quarts Strawberries cleaned and mashed
.75 c corn sugar
Hops
1 oz Pride of Ringwood (boil 45min)
0.5 oz saaz (boil 15min)
0.5 oz saaz (boil 1min)
Other
1 tablespoon fruit pectin
Yeast 1 package Whitbread dry yeast
Procedure Crush grain and bring to 170degs. Remove grain and boil etc.
After boil is completed turn down heat and add strawberries. Try to keep wort at 160degs for
15min. Pour entire contents of pot into primary after cooling.
Ferment in primary for 5 days. Then rack to secondary and add the fruit pectin. Let rest for three
weeks . After that if you can, drop the temp. of the beer to 35degs for 1 week. If this is done then
you need to add about a teaspoon of yeast when racking to bottleing pail. Let the beer rest in
bottles for at least 3 weeks. The longer the better.
- 86 -
Best Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
9 lbs pale two row malt
.5 lbs pils 2-row
.5 lbs crystal 55L
Hops
1 oz Perle at 45 min remaining
.5 oz Cascade at 15 min remaining
1 oz Hallertauer (10 min. steep)
Yeast Wyeast American pale ale
Procedure I used a three step mash with a mash in of 132 f., conversion at 152 f., and mas h out
of 168. Sparged with 168.
Suprisingly the beer was not exceptionly hoppy with full body resembling a Full Sail ale.
I used wyest amercan pale and my original gravity was 1.053. I do not know the final as I have
broken my hydrometer. Mash effiecincy was 75%. IBU’s were 35.7 without the Hallertau steep
and 41.7 with.
- 87 -
Bierre de Garde
Category Belgian Ale
Recipe Type All Grain
Fermentables
9 lbs Vienna
.25 lbs Crystal 80
.5 lbs wheat
Hops
.5 oz Northern Brewer (8.8%) 60 minutes
.5 oz Northern Brewer 20 minutes
.5 oz Hallertau (5.25%) 2 minutes
Other
1/3 lbs aromatic
Yeast Yeast Labs’ Munich Lager
Procedure Infusion mash (RIMS) per Dr. Fix (40-60-70C).
Boil 120 minutes.
- 88 -
Big Bang Pilsner Ale
Category Lager
Recipe Type Extract
Fermentables
2 lbs Liquid extract
3 lbs DME
1 lbs Rice extract
Hops
1.5 oz Willamette for bittering
.5 oz Willamette for dry hopping aroma
Yeast American liquid Wyeast yeast
Procedure Boiled 1 hour OG 1.042 at 72 degrees Added dry hops 3 days later when I moved the
beer to a secondary fermenter. The dry hopping gives a unique taste and the beer is already at 3-
4% alcohol to protect itself from hop contamination.
- 89 -
Billy Bob's Blueberry Bitter
Category Fruit Beers
Recipe Type All Grain
.
Fermentables
9 lbs English Pale 2-row
10 lbs fresh blueberries
Hops
1.5 oz Cascade hops for 60 minutes
0.5 oz Cascade hops for 30 minutes
1.0 oz Kent Goldings hops for 1 minute
Other
1 tsp. gypsum added to mash
2 tsp. Irish Moss added 30 minutes prior to end of boil
Yeast Wyeast American Ale yeast -- no starter
Procedure Mashed in single infusion. Starch conversion around 156F for 60 minutes. Mash out at
168F for five. Sparge water @ 170F. Exact amount of sparge water unknown; I simply sparger
until desired yield was reached.
The blueberries were crushed prior to adding to wort. They were added to wort after the end of
boil, when temperature of wort was lower than 180F. The blueberries were allowed to sit in hot
wort for 15 minutes. The wort was then chilled with an immersion chiller. Then, the whole
shebang (fruit, hops, and all) were poured into a plastic fermenter for primary fermentation.
Primary done for seven days, following which the beer was racked off of the gunk into glass. I
think I left it in the glass for two days; fermentation was pretty much complete. Oh -- a tsp. of
polyclar added 24 hours prior to bottling.
- 90 -
Bitch's Brew Oatmeal Stout
Category Stout
Recipe Type Extract
.
Fermentables
6 lbs dark dry malt extract
2 lbs amber dry malt extract
1 lbs crystal malt
.75 lbs roasted barley
.5 lbs black patent malt
2 cups Quaker Oats
Hops
2 oz Bullions hops (boiling)
.5 oz Willammette hope (finishing)
Yeast 2 packages Whitbread Ale Yeast
Procedure Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and
remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45
minutes, Willammette for 5-7 minutes. Have fun.
- 91 -
Black Bear Ale
Category Porter
Recipe Type Extract
Fermentables
6.0 Lbs Briess Amber Malt Extract
1.0 Lbs Munton & Fison dark DME
0.5 Lbs Crystal Malt - 80 Lov
0.25 Lbs Chocolate Malt
0.25 Lbs Black patent Malt
Hops
2.0 Oz Fuggles Hops (boiling)
1.0 Oz Fuggles hops (aroma)
Yeast Wyeast European Ale (pitchable tube)
Procedure Pour 1 1/2 gallons of water into the brew pot and turn the heat to high. Pour the
cracked grains into the pot. When the temperature reaches 180F, remove the grains with a
strainer. Add the malt extract... wait until boiling commences and then add the boiling hops. Boil
for 45 minutes and add the aroma hops for another 2 minutes. Remove the pot from the heat and
sparge into the fermenter.
- 92 -
Black Betty
Category Stout
Recipe Type All Grain
.
Fermentables
13.0 Lbs 2-row barley
2.0 Lbs white wheat
1.0 Lbs crystal 20L
1.0 Lbs black patent
Hops
2.0 Oz magnum ~ 15%
Yeast Nottingham Dry Yeast
Procedure This is a single step infusion. Allocate the correct amount of water into the pot and
dissolve the gypsum into it. I then heat the water to approximately 150 F and add the grains,
stirring to achieve a mixture. Then I place the pot (make sure it will fit) into a preheated oven set
at about 165 F. Mash for about 1 hour. Note that the times are approximate and that you are
controlling it, checking and stirring every 20 minutes or so. Sparge using hot water in the correct
amount so that husk tannins are not extracted. Boil with all hops for about 45 minutes. Cool
slightly, and split between primary fermenters. Top off with good drinking water. Once the wort
cools to yeast friendly temperature, pitch the yeast and ferment. Only primary ferment for at least
two weeks, to allow the high gravity to render into alcohol. Bottle as usual and try to keep your
sweaty paws off until it matures. Enjoy.
- 93 -
Black Butte Porter Clone
Category Porter
Recipe Type All Grain
Fermentables
6 oz. chocolate malt
6 oz. black patent malt
8 oz. honey malt
8 oz. 10L crystal malt
4 oz. toasted barley (buy it pre-toasted, or DIY @ 350 deg./10minutes)
8 oz. malto-dextrin
6 lbs. Light malt extract syrup
1 lb. Light dry malt extract
Hops
1 1/2 oz. Galena hops (60 min. bittering)
1 oz. Cascade hops (1/2 hour bittering/finishing)
1 oz. Tettnanger hops (5 min. aroma)
Other
2 tsp. each Gypsum and Burton Water Salts (We have very soft H2O)
Yeast Wyeast #1338 European Ale yeast
Procedure Add salts, gypsum to 1 1/2 gal. H2O. Steep grains for 1/2 hour @ 158 deg. Sparge
with 1/2 gal. 170 deg. H2O, and strain out any loose grain. Mix in extract and malto-dextrin, and
top off with H2O to desired optimum level for your brew pot. Bring to a boil, and boil for 10
minutes before adding Galena hops. After 30 more min., add Cascade hops. Last 5 min. add
Tettnanger hops. Cool wort with hops in it. Remove hops at pitching temp., and pitch yeast.
Ferment to completion according to your desired method
- 94 -
Black Cat Stout #1
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs Munton & Fison dark extract syrup
1 lbs Munton & Fison dark dry extract
.5 lbs black patent malt
.75 lbs crystal malt
.5 lbs roasted barley
.5 cup dark molasses
Hops
.75 oz Willamette hops (boil)
.75 oz Cascade hops (boil)
Other
1 tsp vanilla
.5 cup French roast coffee
Yeast 2 packs Edme ale yeast
Procedure Brew a pot of coffee with 1/2 cup of French roast coffee. Steep specialty grains in
water as it boils. Remove grains. Boil malts, hops, and vanilla 60 minutes. Strain wort into
fermenter. Pour in pot of coffee. Add ice water to make 5 gallons. Pitch yeast. Rack to secondary
after 3 days. Bottle 23 days later.
- 95 -
Black Gold Stout
Category Stout
Recipe Type Extract
.
Fermentables
6 lb M&F Dark Extract Syrup
1 lb M&F Dark DME
8 oz. Black Patent Malt
12 oz. Chocolate Malt
12 oz. Crystal Malt
.75 C. corn sugar for priming
Hops
1 oz. Chinook Hop Pellets (60 min)
.5 oz. Northern Brewer Hop Pellets (60 min)
.5 oz. Northern Brewer Hop Pellets (20 min)
Other
1.5 tsp. Single Fold Pure Vanilla Extract
.75 C. Freshly Brewed Espresso
Yeast EDME dry ale yeast
Procedure For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty grains
then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and
pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation,
*WARNING* after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2
days then racked to secondary for 12 days to ensure no bottle bombs! Bottled with corn sugar
and aged @room temp for 8 days. It is now 3 weeks in the basement and better than ever.
- 96 -
Blackberry Peach Lager
Category Fruit Beers
Recipe Type Extract
Fermentables
4 lbs. Laaglander extra light dried malt extract
2.5 lbs. clover honey
2 lbs. frozen blackberries (in retrospect, I would probably go w/ 2.5 - 3 lbs.)
3 lbs. fresh peaches (peeled, pitted & lightly mashed)
Hops
1.5 oz. Cascade hops (boiling)
.75 oz. Cascade hops (finishing -- final 4 minutes)
Yeast 1 pkg. Yeast Lab European Lager yeast
Procedure Extracts, honey, and boiling hops to 1.5 gal boiling water; 1 hour boil. TURN OFF
HEAT, allow wort to cool for a minutes (ideally to temps between 160 &180F), and add fruit, juice
and all. Allow to steep. covered, for about 15 minutes; add finishing hops for final few minutes.
Pour, unsparged, into 3 gal. cold water in primary fermenter. Pitch yeast when cool; O.G. 1.052
After 3-6 days fermentaion, rack beer into secondary fermenter. (I had big problems w/ this step
due to chunks of fruit clogging up my siphon, and ended up losing like 1/2 a gallon of beer. Renee
suggested this solution: a nylon stocking as a filter -- leave it to a gal, huh?) Then ya bottle the
stuff. F.G. 1.018 . Pretty good after 12 days, better after 3 weeks, delicious after a month.
- 97 -
Blackberry Porter
Category Porter
Recipe Type Extract
Fermentables
6.6 lbs Dry malt extract
3 cups Crystal Malt 40 L
3 cups Special B
.5 cup Chocolate Malt
1 in. Brewers Licorice
8 oz. Malto Dextrin
5 lbs. Frozen Thawed Blackberries ( added to the secondary)
Hops
2 oz Liberty Hops ( 3.5 AAU)
Other
2 tbls. Gypsum
Yeast 2 pkgs. Muton/Fison yeast
Procedure Put grains in a hop sack and add to 2.5 gal of treated water with gypsum. Bring to 160
degrees and hold for 15 minutes. Sparge grains and remove, bring wort to boil, add D.M.E and
licorice. Hold boil for 1 hour. Last 15 minutes of boil, add Malto-Dextrin and Liberty Hops.
Rehydrate yeast, cool wort and add to enough water to your fermentation bucket to a five gallon
level. After 5 days , rack to secondary which has within it the thawed frozen fruit. Leave in
secondary for 15-20 days.
- 98 -
Blackberry Stout
Category Fruit Beers
Recipe Type Extract
Fermentables
1 can Mount Mellick Famous Irish Stout extract
3 lbs M&F dark dry malt extract
4 lbs frozen blackberries
1 lbs dark crystal malt
.5 lbs black patent malt
.5 lbs roasted barley
Hops
1.5 oz Hallertauer hops
.5 oz Fuggles hops
Yeast ale yeast
Procedure Start grains in brewpot with cool water. Remove when boil commences. Add all malt
and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add
thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple
rack to secondary, straining out berries.
- 99 -
Blackberry Stout
Category Stout
Recipe Type Extract
This stuff is very tasty.
Fermentables
6 lbs dark DME
6-8 cups roasted barley
3 lbs blackberries
Hops
1 oz Kent Goldings 60 minute boil
.5 oz Fuggles 30 minute boil
.5 oz Fuggles
Yeast Wyeast Irish Ale
Procedure I used frozen blackberries and put them in the bottom of a plastic primary, and poured
the hot wort onto them to partially sterilize. No need to crush them up or anything; they were a
faint pink by the time I racked to the secondary 5 days later.
- 100 -
Blackberry Weizen
Category Fruit Beers
Recipe Type Extract
.
Fermentables
1 cup crystal
1 cup cara-pils
3 lbs blackberries (or raspberries)
Hops
1 oz Hallertauer or Saaz
.5 oz Hallertauer or Saaz
Other
6.6 lbs Ireks wheat or two 3.3 pound cans of M & F wheat
Yeast Wyeast Bavarian Wheat
.
- 101 -
Blackberry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs Irks Wheat extract
.5 lbs Amber Dry Malt Extract
2 cups Carapils
3.5 quarts FROZEN blackberries added to help cool wort
1 cup corn sugar for priming
Hops
1.5 oz Hallatter hops (bittering)
.5 Saaz hops (finishing)
Other
1 tsp Irish moss
Yeast Wyeast #3056 and 1 quart starter
Procedure Put cracked Carapils in cold water and leave in until just before boil. Add Wheat
extract and DME and boil. Added Bittering hops boil 25min. Add Irish moss, boil 30min. Add finish
hops boil 2 min, Remove from heat. Put pot in sink of cool/cold water and add Blackberries. As
they thaw crush berries with your spoon. Remove hopbag(a lot easier than straining them out).
Put everything in 6 1/2 gal bucket or carboy fill to 6 gal mark with water and pitch yeast.
Start at 70 degrees F , after ferm starts move to 60 F , xfer to 2ndary after 5-7 days. Leave in
secondary 7-14 days(I go 14) you may want to use gelitin or polyclar to help settle things out(5-7
days before bottling). Bottle with 1 cup corn sugar. Wait 2 weeks and enjoy so good homebrew.
- 102 -
Blackstrap Stout
Category Stout
Recipe Type Extract
Fermentables
7.4 lbs. Dark malt extract syrup
1 lb. Black Patent malt
1 lb. Chocolate malt
.5 lb. Crystal malt
.5 lb. Flaked barley
.5 cup Blackstrap molasses
3 oz Blackstrap molasses to prime
Hops
3 oz Cascade hops (bittering)
1 oz Fuggles hops (finish)
Yeast Edme dry yeast
Procedure Standard procedures (with the exception of forgetting the Irish Moss -- but I don’t think
that’s going to be a real big deal).
- 103 -
Blind Squirrel Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
6 lbs Williams light austrailian syrup
1 lbs 10-L crystal---steeped
1 lbs 40-L crystal---steeped
Hops
3 oz Chinook pellets aa%13 (60 min)
.5 oz CFJ-90 pellets aa%9 (5 min)
.5 oz CFJ-90 (dry hopped in secondary)
Other
5 lbs Williams light austrailian dry
1 tsp gypsum at start of boil
1 tsp Irish moss (30 minutes)
Yeast Whitbread dry ale yeast
Procedure Primary fermentation - glass for 5 days at 65 degrees. Secondar in glass for 16 days
at 65 degrees. Wort was boiled in 4 gal. pot (3 1/2 volume) with 2 gal. water added to primary
fermenter.
- 104 -
Blow Me Away Holiday Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs William’s Weizenmalt syrup
2 lbs dark DME
2-3/4 lbs buckwheat honey
1 lbs crushed crystal malt
.25 lbs crushed chocolate malt
2/3 cup corn sugar (priming)
Hops
2.5 oz Cascade hops (boil)
1.5 oz Hallertauer hops 3.6 alpha (boil)
.75 oz Hallertauer hops (finish)
Other
4 tsp whole allspice
1 tsp Irish moss
Yeast yeast
Procedure Steep grains in 2 gallons water while heating to boil. Remove grains. Add extracts and
honey. Boil 1 hour with boiling hops, add 1 teaspoon Irish moss at 30 minutes. Simmer allspice in
water for 3 minutes, remove allspice and add water to primary. After fermenting, prime with corn
sugar and bottle.
- 105 -
Blown Top Braggart
Category Barleywine
Recipe Type Extract
.
Fermentables
3.3 lbs wildflower honey
3.3 lbs amber malt extract
2 lbs wheat extract
1 lbs light malt extract
.5 lbs 10L crystal malt
Hops
2 oz Northern Brewer hops (8.0%)
2 oz Kent Goldings pellets (4.6%)
.5 oz Kent Goldings pellets
.5 oz Kent Goldings pellets
Other
1/4 tsp Irish Moss last 5 minutes
Yeast 1/2 teaspoon yeast energizer
- 106 -
Blueberry Ale
Category Fruit Beers
Recipe Type Extract
t.
Fermentables
7 lbs British amber extract
1.5 lbs crystal malt
2 lbs fresh frozen blueberries
Hops
2 oz Northern Brewer hops (boil)
1 oz Fuggles hops (finish)
Yeast Whitbread ale yeast
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.
- 107 -
Blueberry Lager
Category Lager
Recipe Type All Grain
.
Fermentables
4 lbs 2-row Lager
3 lbs Amber DME
5 lb Cara-Pils
5 lb Crystal 40L
1 lb Honey
4 lbs frozen blueberries
Hops
1 oz Tettnang - 60 mins (plugs)
1 oz Willamette - 10 mins (plugs)
.5 oz Saaz (finish)
.5 oz Saaz (dry hop)
Yeast 2 packages European lager yeast (one for ferment one at bottling)
Procedure Step infusion mash, 120 for 30 minutes, 150 for 10 minutes, 158 for 15 minutes.
Sparge with 1-1/2 gallons water. Boil. Add hops as indicated above. Add blueberries and finishing
Saaz after cooling. Pitch yeast.
After one week, Boil 1/2 gallon water. Remove from heat. Add 3 pounds blueberries. Rack to
secondary and add blueberry water mix. Add 1/2 ounce Saaz. Keep at lower temperature (lager).
After 3 weeks, add 1-1/4 cup dry extract to 3 cups of water. Boil 20 minutes. Cool. Pour into
bottling bucket and add other yeast pack. Siphon beer into bucket.
- 108 -
Bob's Coriander Ale
Category Spiced Beers
Recipe Type Extract
.
Fermentables
6 lbs light unhopped malt extract
1 lbs light crystal malt
Hops
1 oz Cascade hops
Other
1 oz whole Coriander Seed - 30 min
1 oz whole Coriander Seed - 10 min
1 tsp Irish Moss - 10 min
Yeast Chico Ale yeast (from a previous batch)
Procedure Steep crystal malt at 160 degrees for 1 hour. Sparge grain and add extract. Bring to a
boil and add Cascade hops.(boil for 60 minutes.) Add 1 ounce coriander at 30 minutes and the
final ounce for the last 10 minutes. Strain off the hops and coriander seed when transfering to the
primary. Leave in the primary for 5 days, and in the secondary for around 10 days.
- 109 -
Bob's Sandia Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs light dry malt extract
1 lb carapils malt
.25 cup malto dextrine
Hops
1 oz northern brewers pellets (boil)
2 oz cascade plugs (aroma and dry hop)
Yeast 2/3 cup dextrose and small amount of any brewers yeast for prime and bottle
Procedure Start wyeast in usual fashion (at least 24 hrs prior). Steep grains at 158F for 15min in
1 gallon water, sparge with 1 gallon ~170F. Start boil with this original 2 gallons add DME, malto
dextrine, and northern brewers pellets, boil 45 min, add 1/2 oz cascade, boil 10 more minutes
then add another 1/2 oz cascade and turn off heat. Let sit 5 minutes, cool and add to ~3.5 gallons
for a total volume 5 - 5.5 gallons. Pitch yeast (should be ~ 1 liter of starter).
Note this yeast (wyeast 1968) activity is low and very little carbon dioxide is given off. This yeast
is very flocculant and it will leave bottled beer flat, so just add a small amount of any other yeast
with the dextrose at bottling to get good carbonation, however it produces a very smooth
character to the brew that makes it worth using.
Primary fermentation is complete in 4 days. Rack to secondary and add 1/2 cascade (dry hop).
Bottle after ~ 7 days in secondary using 2/3 cup dextrose, and being careful to add additional
yeast a 1/4 tsp of any dry yeast is plenty.
- 110 -
Bock
Category Lager Bock
Recipe Type Extract
Fermentables
2 cans M&F dark malt extract (3.3 pound cans)
.5 lbs pale malt
.25 lbs chocolate malt
.25 lbs crystal malt
.75 cup corn sugar
Hops
1 oz Hallertauer pellets
1 oz Tettnanger pellets
Yeast 1 pack Red Star lager yeast
Procedure Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4
pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and
Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into
bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two
weeks later, prime and bottle.
- 111 -
Bohemian Pilsner
Category Lager Pilsner
Recipe Type Extract
Hops
2.0 oz. Saaz plugs (60 minutes-bittering)
1.0 oz. Saaz plugs (30 minutes-flavor)
1.0 oz. Saaz plugs (2 minutes-aroma)
.5 oz Saaz plugs (dry hop)
Other
3.3 lbs. Northwestern Gold ME
4.0 lbs. Alexander’s Pale ME
Yeast Wyeast Bohemian Yeast directly from the pack(no starter)
Procedure I boiled the extract, 1 1/2 gallons water and hops as indicated in the recipe for one
hour. Added everything by siphoning into a plastic water jug with 3 gallons cold water. Topped off
with cold water. Waited for everything to drop to 65 and pitched the yeast. I let the stuff sit at
around 65 for 1 day and then placed it in the back room of my basement where it sits at a nice 45
all day and night.
I racked to a secondary after 12 days (glass carboy) and dry hopped. It’s been in the secondary
for two days now and I took a SG reading and got 1.013. I had completely forgotten to take an
OG reading, but looking at other Pilsner recipies, it seems 1.021 is a common final gravity.
- 112 -
Boonesburger Winterale
Category ESB
Recipe Type Extract
Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was
patterned. It’s also a lot cheaper.
Fermentables
5 lbs light dry extract
3 lbs 2-row pale malt
.5 lbs crystal malt (40L)
2 oz roasted barley
4 oz wheat malt
2 oz dextrin malt
Hops
2 oz Cascade hops (5.2% alpha)
.5 oz Tettnanger hops (4.9% alpha)
.5 oz Perle hops (7.2% alpha)
.5 oz Kent Goldings hops (5.2% alpha)
Other
1 tsp Irish moss
Yeast 1 pack Wyeast Irish
Procedure I used Papazian’s partial mash method, except used 2 gallons of sparge water. I got
18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60
minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add
1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce
Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter.
Transfer hops bag to primary.
- 113 -
Boxing Day Bock
Category Lager
Recipe Type All Grain
Fermentables
3 lb Belgian Munich Malt
10 lb Belgian Pilsener Malt
.5 lb M&F Crystal malt
2 oz chocolate malt
Hops
4 oz Hallertau plugs @ 2.9%
2 oz Saaz plugs @ 3.1%
Yeast Wyeast Munich Lager yeast (2308)
Procedure Mix Pilsener & Munich malts in mash tun, infuse 10.5qts H2O@170F (mash temp
137F -- oops!), infuse additional 3qt @boiling (mash temp to 145F - -- sigh!), decoct 3qts (pretty
thick) to boiling (mash temp to 156F -- finally!) Meanwhile, steep crystal in 1qt H2O @165F. Mash
1hour. Infuse 3gal @boiling to 165F, add crystal & chocolate malts & stir. 15min rest. Start
sparge, recirculate 6 qts. Sparge to 6.5gal (ending sparge gravity 1.010@150F == 1.026??)
Boil 1.5 hours. Hop schedule:
2 oz Hallertau @ 30 min
1 oz each Hallertau & Saaz @ 60 min
1 oz each @ 75 min
Chill & rack. Yield approx 4 gal @ 1.066.
Pitch yeast from 1pt starter. Move to cellar @58F. After two days, krauesen is evident, move to
fridge @50F. Primary time: 6 weeks 24 hour diacetyl rest at end. Bottled at FG 1.022, lagered in
bottle.
- 114 -
Brain Death Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
17-1/2 lbs pale dry extract
3 lbs crystal malt
1.5 lbs flaked barley
1.5 lbs wheat malt
Hops
68 HBUs Chinook hops (boil)
20 HBUs Cascade hops (boil)
2.5 oz Goldings hops (finish)
10 grams Chinook hops (dry hop)
20 grams Kent Goldings hops (dry hop)
50 grams Cascade hops (dry hop)
.5 grams Herbal hops substitute
Other
1 tsp gypsum
1 tsp Irish moss
Yeast Sierra Nevada ale yeast
Procedure This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength.
Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate
fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in
lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added
to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of
herbs/hops.
- 115 -
Breakfast Barleywine
Category Barleywine
Recipe Type Extract
Delicious at bottling.
Fermentables
14 lbs Alexander’s pale malt extract
2 oz black malt
1 lbs golden brown sugar
1 lbs honey
Hops
2.5 oz Hallertauer NB plugs (7.5% alpha
3--1/2 oz Fuggles plugs (4.2% alpha
Other
3 tsp gypsum
Yeast Vintner’s Choice Champagne yeast (secondary ferment)
Procedure Primary ferment with the Belgian ale yeast, 1 week at 63F. (Very vigorous primary
fermentation that took off within 12 hours).
Secondary ferment with the champagne yeast, 5 weeks at 66. Racked off trub and pitched
champagne yeast. Not much activity. The Belgian must have done its trick. Still, some minor
activity.
- 116 -
Brew Free or Die IPA
Category Pale Ale
Recipe Type Extract
Fermentables
4 lbs Munton and Fison light DME
4 lbs Geordie amber DME
1 lbs crushed Crystal Malt
Hops
1.5 oz Cascade leaf hops (boil 60 minutes)
1.5 oz Cascade leaf hops (finishing)
Other
1 tsp Irish Moss
Yeast Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days
Procedure Add the crystal malt to cold water and apply heat. Simmer for 15 minutes or so then
sparge into boiling kettle. Add DME, top up kettle and bring to boil. When boil starts, add boiling
hops and boil for 60 minutes. 10 minutes before end of boil add 1 teaspoon of Irish Moss. When
boil is complete, remove heat, add finishing hops and immediately begin chilling wort. Strain wort
into fermenter and pitch yeast starter. Primary fermentation took about 4 days. Let the beer settle
for another 2 days and then rack to a sanitized, primed (1/3 cup boiled corn sugar solution) and
oxygen purged keg and apply some CO2 blanket pressure.
- 117 -
Brewhaus Golden Lager
Category Lager Pale
Recipe Type All Grain
Fermentables
8 lbs 2-row Klages malt
.5 lbs 2-row German Munich malt
2/3 cup corn sugar (priming)
Hops
1.5 oz Perle hop pellets (6.2% Alpha - boil)
1 oz Hallertau hop pellets (finish)
Other
1 tsp Irish Moss
1 tsp gelatin finings
1 tsp gypsum
Lactic Acid
Yeast Wyeast #2308
Procedure Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with
170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before
adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes
total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to
yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter.
Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water.
- 118 -
Brewhaus I.P.A.
Category Pale Ale
Recipe Type All Grain
This beer is best when consumed young. It will acquire a drier character as it ages.
Fermentables
11 lbs 2-Row Klages Malt
1 lbs crystal malt (40 Lovibond)
.5 lbs toasted malt (see below)
Hops
2 oz Northern Brewer hops (7.1% alpha - boil)
1 oz Cascade hops (6.0% alpha - finish)
.25 oz Fuggle or Styrian Golding hop pellets (dry hop)
Other
.5 tsp gypsum (to harden water)
Lactic Acid (enough to bring mash water to pH 5.2)
1 oz Oak Chips (optional)
1 tsp gelatin finings
1 tsp Irish Moss
Yeast Ale yeast
Procedure Toasted Malt: Spread 2-row Klages on cookie sheet and toast at 350 degrees until
reddish brown in color. Mash grain in 12 quarts mash water (treated with gypsum and lactic acid)
at 154 degrees until conversion is complete. Sparge with 170 degree water to collect 6 gallons.
Bring wort to boil and boil for 15 minutes before adding hops. Add 1/2 of boiling hops. Boil for 30
minutes and add remaining boiling hops. Boil for another 45 minutes and add Irish moss. Boil for
a final 30 minutes. Total boiling time is 2 hours. Cut heat, add aromatic hops, and let rest for 15
minutes, or until trub has settled. Force cool wort to yeast pitching temperature. Transfer to
primary fermenter and pitch yeast. Add dry hops at end of primary fermentation. Transfer to
clean, sterile carboy when fermentation is complete. Boil oak chips for one minute to sterilize and
add chips and gelatin to carboy. Age until desired oak flavor is achieved. Allow bottled beer to
age two weeks before consuming.
- 119 -
Brewhaus Porter
Category Porter
Recipe Type All Grain
Fermentables
8 lbs 2-row Klage malt
1 lbs crystal malt (90 Lovibond)
1 lbs dextrin malt
.5 lbs chocolate malt
.5 lbs black malt
.75 cup corn sugar (priming)
Hops
1-1/3 oz Northern Brewer hop pellets (8.5% pellets)
.5 oz Fuggle hop pellets (3.7% alpha)
Other
.5 tsp gypsum
lactic acid to adjust mash water to pH 5.2
1 tsp Irish Moss
1 tsp gelatin finings
Yeast Ale yeast (High Temp. Ale Yeast)
Procedure Mash grains in 11 quarts of mash water at 152 degrees for two hours, or until
conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil
and let boil for 15 minutes before adding the 1-1/3 ounces Northern Brewer hops. Boil for one
hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add
aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer
cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is
complete. Bottle with 3/4 cup corn sugar boiled in one cup water.
- 120 -
Brierley'S Lager
Category Lager Amber
Recipe Type Extract
Fermentables
2.0 Can 1.7 Kg Cans of Lager Malt or Unhopped light Malt extract
Hops
12.0 Grams Hallertau
12.0 Grams Saaz
Other
1.0 Tsp Gelatine
Yeast Lager
Procedure Boil the Hallertau Hops for at least 10 minutes then remove from heat and add the
Saaz Hops and cover and leave for a further 10 minutes. Add to fermenter with 2 cans of lager
malt extract. I have found that even "No Name" brands of extract work well in this recipe due to
the fact that the hops are up front and in your face. (If you use the unhopped light malt extract
then increase the amount of hops you add by 50%) This recipe works nice in bottles but I prefer it
kegged.
- 121 -
Broglio's Quaker Stout
Category Stout
Recipe Type Extract
Fermentables
6 lbs dry amber extract
1 lbs crystal malt
.5 lbs roasted barley
1 lbs Quaker oats
Hops
1 oz Eroica hops (boil)
1 oz Kent Goldings hops(finish)
Yeast 2 packs Edme ale yeast
Procedure In two gallons of cold water, add crystal, barley, and oatmeal. Steep until water comes
to boil. Sparge with about 1 gallon of hot water. Add dry extract. Bring to boil. Add Eroica hops.
Boil 45 minutes. In last 5 minutes of boil, add Kent Goldings hops. Cool to about 75 degrees.
Transfer to primary and pitch yeast. Have a homebrew and wait.
- 122 -
Brown Ale
Category Brown Ale
Recipe Type Extract
When I’m looking for a batch with a quick turn around, it’s time to whip up this Brown Ale recipe.
It’s ready to drink within 3 weeks and excellent within the month.
Fermentables
1 Lb. Special ’B’ malt (VERY dark Crystal)
6 Lbs. Amber malt syrup
.75 cup corn sugar boiled in 2 cups water for priming
Hops
1 oz. Fuggles hop pellets - 45 minutes
.5 oz. Fuggles hop pellets - 5 minutes
Yeast Wyeast 1084 - Irish Ale yeast
Procedure Add the grains to the cold water in the pot, heat nearly to boiling (180-190 degrees),
remove and sparge with more hot water (I use the tea kettle and a SS colander). Bring to a boil,
turn off heat and add malt syrup and dissolve (this is to avoid burning it to the bottom of the pot).
Bring back to a boil, add the boiling hops, and after 40-45 minutes add the finishing hops.
Remove from heat, cool (I put the whole pot in an ice water bath), transfer to carboy and top up to
5 gallons if needed. Pitch yeast, mix and aerate thoroughly.
Fermentation should be done in a week, but I leave it sit for another just to be sure. After bottling
it should be carbonated and tasty in another week.
My water is fairly hard so a dose of brewing salts might also be in order.
- 123 -
Brown Ale
Category Brown Ale
Recipe Type Extract
This beer tastes fine. It is brown, malty, and slightly bitter. I don’t get much nutty flavor, so I would
increase the chocolate malt.
Fermentables
6 lbs English Amber malt syrup
.5 lbs Light English dried malt extract
.5 lbs crystal malt (40L)
.5 lbs chocolate malt
1 lbs light brown sugar
Hops
10 HBU Cascade
1 oz Cascade (finishing; 5.8% alpha)
Yeast Wyeast English Ale yeast
- 124 -
Brown Ale
Category Brown Ale
Recipe Type Extract
.
Fermentables
.25 lbs choc. malt
.5 lb. De Wolf-Cosyns special B malt
6 lb. amber syrup (I used Briess)
2 lb. dark syrup
Hops
1 oz. Northern Brewer hops (boiling)
.5 oz. fuggle hops (finishing)
Other
.5 lb. Briess special roast
.75 cup corn sugar to prime
Yeast European Ale yeast
Procedure In case your homebrew store doesn’t have the secific brands of grains I listed here--
the "special roast" is toasted barley, about 50 Lovibond, and the "special B" is a very dark crystal
malt--221 Lovibond. If it’s not available, substitute in the darkest crystal malt you can find.
You asked for specific directions, so here goes:
1) heat about 2 gal of water in your brewpot. Steep the choc malt, special B, and special roast
while the water heats up. Putting the grains in a msulin steeping bag helps make removing the
grains a lot easier.
2) When the water begins boiling, remove the grains, and add the amber syrup, dark syrup, and
Northern Brewer hops.
3) After 50 min, throw in the fuggle hops, and boil for 10 more minutes.
4) Cool down your wort, and add to your carboy with 3 gal water. When it’s all reahced 78F, pitch
your yeast.
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Brown Ale
Category Brown Ale
Recipe Type Extract
.
Fermentables
1 can Munton’s Plain Amber Malt Extract 3.3 lbs
2 lbs. Munton’s Plain Light Dry Malt Extract
1 lb. Crushed Grain Mix (1/2 50 L Crystal & 1/2 Chocolate)
3/4 cup 3/4 cup Corn Sugar (priming)
Hops
2 oz. Willamette Whole Flower Hops 4.9%
Other
1 teaspoon irish moss 1/2 way thru boil
Yeast WYeast #1028 London Ale or RTP English Ale Yeast
Procedure Steep grain until boiling, remove - add extracts - bring to boil, drop in hops for entire
45 min. boil ( irish moss 25 min. into boil) 2 weeks fermentation. 2 weeks bottled. All at room
temp.
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Brown Ale #3
Category Brown Ale
Recipe Type Extract
.
Fermentables
.5 lb. #60 Crystal malt grains
.25 lb. Chocolate malt grains
.25 lb. Black patent malt grains
Hops
2 oz. Fuggles (4.5%) boiling
.5 oz. Willamette (5.3%) finishing
Other
7 lbs. Alexander’s Dark LME
2 tsp. Gypsum
2 tsp. Ground cinnamon
Yeast 1 pkg. Brewer’s choice (Wyeast) #1095 British ale yeast
Procedure Cinnamon and finishing hops went in during last 10 minutes of boil.
Sorry didn’t do SG or FG. But, experience tells me it is about 4.5%. Another pound or two of the
LME would probably raise the alcohol level to about 5.5% or so.
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