beer recipes 3
Brown and Blue Ale
Category Fruit Beers
Recipe Type All Grain
Fermentables
6--1/2 lbs pale malt
.5 lbs wheat malt
.75 lbs crystal malt (80L)
4 oz black patent malt (uncracked)
2 oz roasted barley (uncracked)
5 lbs fresh blueberries
Hops
1 oz Goldings (4.9% alpha)
.5 oz Fuggles (4.5% alpha)
Yeast Wyeast #1084 (Irish ale)
Procedure Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30
min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F.
Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings
after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes
more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and
add to primary along with yeast.
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Brown Rye Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
5 lbs Mild Ale Malt (Munton and Fison)
1.5 lbs Rye Flakes (in the bulk section of your health food store)
8 oz Cara-Munich (DeWolf-Cosyns)
3 oz Roasted Barley (DeWolf-Cosyns)
1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
Hops
2.0 oz 8.0 AAU Fuggles (60 min)
1.5 oz 5.2 AAU Spalt (10 min)
Yeast ale yeast
Procedure Mash at about 142 F for 90 minutes. Sparge as usual. Boil wort 60 minutes with
sucanat, hop as indicated above. Chill as usual. The original gravity comes to 1.048 (for 5
gallons). Pitch any of the plethora of British and German ale yeasts marketed by Wyeast. (I
generally use London Ale.)
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Brown Rye Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
5 lbs Mild Ale Malt (Munton & Fison)
1.5 lbs Rye Flakes (in the bulk section of your health food store)
8 oz Cara-Munich (DeWolf-Cosyns)
3 oz Roasted Barley (DeWolf-Cosyns)
1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
Hops
2.0 oz = 8.0 AAU Fuggles (60 min)
1.5 oz = 5.2 AAU Spalt (10 min)
Yeast London Ale or German Ale Wyeast
Procedure Mash malt and rye at 142 for 90 minutes. The three times I’ve made this, the mash
temperature has always been on the low side. The beer came out great every time, so I’m not
worried.
Sparge as usual. Add sucanat and boil 60 minutes.
Chill as usual. The original gravity comes to 1.048 (for 5 gallons).
Pitch London Ale or German Ale Wyeast. Actually, I’m going to try the California Steam/Lager
yeast next time. It sounds like the steamy esters would complement the rye flavor quite nicely.
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Bulwark American Lager
Category Lager
Recipe Type Extract
Fermentables
3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used
Hops
1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
.5 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
Other
1 tsp Irish Moss (boil 10 mins)
Yeast 1.75 oz WYeast #2035 American Lager
Procedure Brewing Log:
On commencing of boil, I added the Extracts and let boil for 15 minutes.
I added the Willamette and let boil for another 15 minutes.
I added the Malto Dextrin and let boil for 20 minutes.
I added the Irish Moss and let boil for 5 minutes.
I added the Cascade and let boil for the final 5 minutes.
I transferred the wort to my 5 gallon bucket and let sit overnight. I transferred the wort from the 5
gallon bucket to my 7 gallon bucket, and aerated for 30 minutes using an aquarium pump (all
equipment sanitized in bleach). I let the head settle down, pitched the yeast and let sit at room
temperature. Once the yeast started showing signs of activity I moved the bucket to my garage
which was at a temperature of 54 degrees (f). After fermenting in the primary 1 week I transferred
it to the secondary.
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Bumble Bee Porter
Category Porter
Recipe Type All Grain
Fermentables
5 lbs American Two-Row (I used Briess)
1 lbs Belgian Biscuit
1 lbs DWC Munich
12 oz. Belgian Special-B
8 oz. DWC Chocolate Malt
8 oz. British CaraPils
8 oz. Flaked Barley
4 oz. DWC CaraMunich
2 oz. Black Patent
Hops
0.5 oz. Galena (12.0%) 60 minutes
0.5 oz. Galena (12.0%) 45 minutes
0.5 oz. Cascade (5.9%) 30 minutes
0.5 oz. Cascade (5.9%) 15 minutes
1.0 oz. Tettnanger (3.8%) 5 minutes
Other
4 oz. DWC Aromatic
Yeast yeast cultured from Black Butte Porter
Procedure Mash with 1 quart/pound. Strike water: 2.5 gallons of 170F water. Add 0.5 gallons
boiling water to raise mash to 158F. Recirculated 4 quarts of mash, then drained 4 quarts of
mash and heated to boil. Returned to mash for mashout. Sparge with 5 gallons water.
Once boil is established, begin hop schedule. I added two quarts distilled water 30 minutes into
the boil (it was a warm day and the boil was rolling nicely). I added my immersion chiller with 30
minutes remaining. After cooling, I added 1/2 teaspoon HopTech Foam control to a sanitized 6
gallon carboy, then carefully poured the cool wort through a stainless steel strainer nested in a
large funnel. After chilling the wort further in a water bath to 58F, I aerated the wort using an
aquarium pump, 0.22 micron filter, and aquarium airstone for 30 minutes.
The yeast, which came from a bottle of Black Butte Porter, was stepped up to a 2000ml starter. I
think the fermentation temperature might have been too cold (60F) because it took almost 36
hours to reach active fermentation. Temperture was maintained at 60F for seven days, then
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racked to secondary, where temperature was allowed to stabilize at 65F for two weeks. Bottled
using 5/8 cups corn sugar. Allow at least four weeks in the bottle to condition before taste testing.
Burst Bubbles, No Troubles Munich Dunkel
Category Lager Dark
Recipe Type All Grain
Fermentables
6 lbs Klages
1.5 lb Vienna
1 lbs light Munich
1 lbs dark Munich
1.5 lbs dark crystal
1/5 lbs chocolate malt
Hops
.5 oz Hersbrucker plugs (2.9% alpha)
.5 oz Northern Brewer plugs (7.5%)
1 oz Hersbrucker plugs
.5 oz Hersbrucker plugs
.5 oz Tettnanger leaf hops
Other
.5 tsp Irish Moss at 30 min
Yeast WYeast #2308 Munich Lager
Procedure Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes.
Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5
minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic
acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1
ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil.
Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.
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Buzzy Beer
Category Strong Ale
Recipe Type All Grain
Fermentables
11 lbs DWC Pilsen malt
8 oz Ireks Wheat malt
1.5 oz Black Patent
Hops
1 oz Northern Brewer
.25 oz Hallertauer (last 15 minutes)
Other
.25 tsp Irish Moss
Yeast american ale wyeast 1056
Procedure Mash in and hold at 122-125 deg far for 1/2 hour, raise to 145 deg far for 1 hour. I use
11 1/2 qts water in mash. Sparge to 7-7.5 gal, boil 1 hour. You should have an OG of around
1.058 to 1.060 Use a very attenuating yeast, I use american ale, wyeast 1056 Primary ferment for
7 days, rack to secondary and let it sit another three to four days. Mine normally finishes at
around 1.006.
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Casual Dunkelweizen
Category Wheat Beer
Recipe Type Extract
Fermentables
3.3 lbs Northwestern weizen extract
3.3 lbs Northwestern amber extract
.5 lbs crystal malt (crushed)
.5 cup black patent malt (lightly crushed)
Hops
2 oz Mt. Hood hops (8.6 AAU)
Other
1 tsp gypsum
.5 tsp Irish moss
Yeast Wyeast Bavarian Wheat liquid yeast
Procedure The black patent was *VERY* lightly crushed because I just wanted a light brown
beer---not a black beer. The grains were steeped to just before boil and strained out. Add extract
and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast.
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Cat's Claw Blackberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Alexander’s Pale extract syrup
1 lbs Orange Blossom Honey
1 lbs ( 4 cups )Crystal Malt, 10L
.25 lbs ( 1 cup ) Victory Malt
8 lbs Blackberries
2/3 cup Orange Blossom Honey ( for priming )
Hops
1 oz Cascade Pellets ( bittering - 60 mins )
.5 oz Cascade Pellets ( finishing )
Yeast 1 pint WYeast #1084 Irish Ale Yeast ( recultured )
Procedure Place crushed grain in cold water and steep for 45 minutes at 155 degrees. Sparge
into brewpot and bring to a boil. Add extract and bittering hops and boil for 50 minutes. During the
boil, mash berries through a strainer to extract the juice. Add honey and boil for 10 more minutes,
skimming off any scum that forms. Remove from heat and pour blackberry juice into the hot wort.
Stir well and allow to steep for 15 minutes. Cool and pour into primary containing 3 gallons cold
(previously boiled) water. Pitch yeast and aerate well. Rack to secondary when vigorous
fermentation subsides. When fermentation completes, make a "hop tea" with the finishing hops.
Cool, add to bottling bucket along with honey priming solution, and bottle.
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Cat's Paw Brown Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs crystal malt (90L)
Hops
1 oz Willamette hops (boil)
4/5 oz Perle hops (boil)
.5 oz Willamette hops (finish)
Other
1 tsp gypsum
.5 tsp Irish moss
Yeast Whitbread ale yeast
Procedure The mash was done using Papazian’s temperature-controlled mash. The boiling hops
(Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling
with an immersion chiller). The ale yeast is rehydrated in 1/2 cup of 100 degree water.
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Celis Clone
Category Belgian Ale
Recipe Type All Grain
Fermentables
0.4 lbs rolled oats
3 lbs. 10 oz. flaked wheat
4 lbs. DWC pilzen malt
Hops
1.3 oz Tetnang. pellet AA 4.3 for 70 min boil
0.5 oz of Saaz pellets last 5 min. of boil
Other
.5 oz bitter orange peel last 20
1.25 oz of coriander seed (crushed) (last 5 minutes
120 grams of dextrose
5 ml of 88% lactic acid
Yeast Wyeast 394
Procedure Step infusion mash with 1 hr at 124 F; 1 hr 10 min at 145 to 150 F; mash out at 160
and sparge at 160 with 1.5 h sparge to get 6 .75 gallons. Used 1.3 oz of Tetnang. pellet AA 4.3
for 70 min boil, 1/2 oz bitter orange peel last 20 min of boil; last 5 min added 1.25 oz of coriander
seed (crushed); and about 0.5 oz of Saaz pellets. Chilled and pitched with Wyeast 3944. (5
gallons with o.g. 1.040). Fermented between 70 to 74 F. Racked 8 days later with gravity at
1.011. Bottled with 120 grams of dextrose at f.g. of 1.011. Added 5 ml of 88% lactic acid to last
2.25 gallons bottled.
Notes: Sparge went beautifully with no problems. Hard time grinding coriander seeds with mortar
and pestle.
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Charlie Brown Pumpkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
7 lbs light dried malt extract
1 lbs 40 L Crystal malt
2 lbs pale ale malt
1 whole pumpkin (10 - 15 lbs)
1 tsp pumpkin pie spice
.5 cup brown sugar mixed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spece (for
priming)
Hops
2 oz fuggles (90 min)
1 oz hallertauer (90 min)
.5 oz fuggles (5 min)
Other
1 tsp ground cinnamon
Yeast Wyeast liquid ale yeast in starter
Procedure Clean and quarter the pumpkin, bake for 30 minutes at 350 F. Puree the pulp in food
processor or blender. The grains and pumpkin were mashed for 90 minutes at 154 F. This thick
mess was then strained into the brewpot (a long process!), and then a standard 90 minute boil
took place. When done, cooled with a chiller, and WYEAST starter was pitched. Sorry about the
WYEAST number, I forgot to record it. I know it was an ale yeast, and most probably a German
ale yeast to be specific, but I am not certain. Standard fermentation and bottling, except the
spices were added at priming time wiht the priming sugar.
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Cherry Fever Stout
Category Stout
Recipe Type Extract
Here is a great fruit beer recipe! This recipe is designed for the intermediate brewer.
Fermentables
3.3 lbs. John Bull plain dark malt extract syrup
2.5 lbs Premier Malt hopped flavored light malt extract syrup
1.5 lbs plain dark dried malt extract
1 lbs. crystal malt
.5 lbs. roasted barley
.75 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)
.5 lbs. black patent malt
3 lbs. sour cherries
Hops
1.5 oz Northern Brewer hops (boiling): 13 HBU
.5 oz. Willamette hops (finishing)
Other
2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
8 tsp. gypsum
Yeast 1-2 pkgs. ale yeast
Procedure Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold
water and bring to a boil. When boiling commences, remove the spent grains and add the malt
extracts, gypsum and boiling hops and continue to boil for 60 minutes. Add the 5 lbs. of crushed
cherries (pits and all) to the hot boiling wort. Turn off heat and let the wort steep for 15 minutes (at
temperatures between 160-180 degrees F{71-88 C} in order to pasturize the cherries. Do not boil.
Add the finishing hops 2 minutes before you pour the entire contents into a plastic primary
fermenter and cold water. Pitch yeast when cool. After 4-5 days of primary fermentation, rack the
fermenting beer into a secondary fermenter. Secondary fermentation should last about 10-14
days longer. Bottle when fermentation is complete.
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Cherry Weiss et cetera
Category Fruit Beers
Recipe Type Extract
Fermentables
3.3 lbs wheat liquid extract (i used M & F)
3 lbs light dme (i used wheat)
3 cans good quality cherry juice concentrate
Hops
1 oz. 5% cascade hops
Yeast american ale yeast (didn’t go with the weiss yeast to reduce those
Procedure 3 gal. boil volume.
Very rapid fermentation for 4 days, slowed _finally_ and racked to secondary after 8 days, left it 6
more days in carboy, great clarity! once in secondary i added 2tbs. pure vanilla extract for flavor
and mostly aroma, and i tbs. cherry essence for aroma (taste was grrrreat, didn’t need any more
flavor, wanted better aroma).
At bottling added 8oz malto-dextrin for better head and mouth feel - was of course very dry...and
priming sugar.
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Cherry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 ea 3.3-lb can of light malt extract syrup
3 ea 1-lb cans of wheat malt extract syrup
.5 lb crushed crystal malt
Hops
2 oz Hallertauer hop pellets (boiling
Other
8 lbs. crushed sour cherries
Yeast Wyeast weizenbeer yeast
Procedure Bring three gallons of water to 160-deg F. Steep the crushed crystal malt for 45 min.
Strain out. Bring to boil. Add the malt extract syrups and boiling hops. Boil 1 hour. Remove from
heat. Add the crushed cherries to the hot wort and steep for 10 minutes. Pour the lot (cherries
and all) into a primary fermenter and cool to yeast pitching temperatures. Add the yeast culture
ans ferment 5-7 days in primary. Siphon the beer off the cherries into the secondary fermenter
and let go another seven days or until fermentation is complete. Bottle with 3/4 cup of corn sugar.
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Cherry-Honey-Weiss
Category Fruit Beers
Recipe Type All Grain
Fermentables
6 lbs 2 Row English Pale Malt
4 lbs Malted Wheat
10--1/2 lbs Cherries
1 lbs Honey
Hops
1 oz Saaz Hops - Boiling
.25 oz Saaz Hops - Finishing
Other
Gypsum for adjusting PH
Irish Moss (Clarity)
Yeast yeast
Procedure I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added
an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a
mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for
two hours. Chilled down to about 70 F, pitched yeast.
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Chocolate Mint Coffee Stout
Category Stout
Recipe Type Extract
Fermentables
1 cup black patent
1 cup roasted barley
3 lb. dark DME (Telford)
.25 cup Hershey’s Mint Chocolate Syrup
Hops
1 oz. Perle (8%) half at boil, half at 30 minutes
1 oz. Hersbrucker (1.5%) finishing
Other
1 cup chocolate
1 can Telford Shamrock Stout (4 lb.)
2 oz. Hershey’s unsweetened baking chocolate
.5 cup Hershey’s cocoa
.25 cup Chocolate Mint coffee (ground)
Yeast 2 packs Nottingham ale yeast
Procedure Leave grains in for 10 minutes of the boil.
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Chocolate Point Porter
Category Porter
Recipe Type Extract
Fermentables
7 lbs unhopped extract syrup
1 lbs chocolate malt
.5 lbs black patent malt
.5 lbs crystal malt (90 degrees L.)
Hops
1.5 oz Cascade hops (boil)
.5 oz Cascade hops (finish)
Other
.5 lbs Sumatra decaf coffee
Yeast yeast
Procedure Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to
almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering
hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing
hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
Submitted by: Doug Roberts
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Chocolate Stout
Category Stout
Recipe Type Partial Mash
Fermentables
2 lb Pale Ale malt
1 lb Munich malt
.5 lb 80L Crystal
.25 lb Chocolate malt
.25 lb Black Patent malt
3.3 lb American Classic Amber extract syrup
3 lb Dutch DME (I don’t know the brand, but it is high in dextrins)
.5 lb brown sugar
.5 inch brewers licorice
Hops
1 oz Brewers gold (8.5 %alpha) hops - bittering
Other
2 oz fresh grated ginger
3 oz unsweetened bakers chocolate
1 tsp Irish moss
Yeast 2 pkg dry whitbread yeast
Procedure 5Q mash water, 2 1/2 (?) G Sparge water mash in at 138F, brought to 155F for 1 hr.,
mash out at 168F
Added extracts and sugar and brought to boil. Added the ginger, licorice, chocolate, and hops
after boil started. I was afraid that the chocolate would burn on the bottom of the boiler, so I set
each 1 oz piece on my stiring spoon and dipped gently in the wort until they melted.
The real interesting thing about the brew was that after pitching, a thick bubbly layer of stuff
formed on the surface of the beer in the carboy almost immediately after fermentation started,
and never left, even after I expected the Kraeusen to fall. There was the usual amount of activity
in the beer, but never more than an inch of Kraeusen.
The good thing was that after racking to my secondary carboy, I left most of the stuff that was
sitting on the surface in my primary, and almost all of the rest in my secondary when I racked to
my bottling bucket.
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I primed with amber DME, and the results even after only two weeks are wonderful, however
there is still a small layer of this sediment even in the bottle at the surface of the beer.
Christmas Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
7 lbs British Pale Malt Extract
1 lbs Belgian Pale Ale Malt Grain
1 lbs Light Crystal Malt (10L)
8 oz Belgian Biscuit
4 oz dark Belgian Crystal (80L)
1 lbs dark Brown Sugar (boil w/ extract)
Hops
2 oz Hallertauer pellets 3.1% AA
1 oz Saaz 3.7% AA
Other
1 Each Dried Orange Peel (very strong)
Yeast Wyeast #1214
Procedure I am planning to put some of spices about 15 min. before the end of the boil and then
add some at the end. If you have any recommedations on how much I should add, please post or
send me mail. I have looked at so many recipies and there are so many diffret expreemes. I don’t
want to over spice it, or under spice it.
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Christmas Cranberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
1.5 cups crystal malt
6.6 lbs Armstrong Amber malt extract
Hops
2 oz. Hallertauer hops (pellets)
Other
3 cups fresh cranberries
.75 cup corn sugar to prime
Yeast ale yeast
Procedure Brought 1 gal water to boil with crystal malt, removed crystal malt, Added amber malt,
Boiled 45 min., added 1 oz. hops, boiled 15 min., added 1 oz. H-T hops, boiled 2 min.
Cooked cranberries separately, added to primary with wort and filled to 5 gal(US).
Now, I know boiling fruit releases the pectin, but I couldn’t figure a way around the need to both
pasteurize the berries and to break the skin. However, I can’t detect any negative influences in
my beer. By using a two stage fermentation, I was able to siphon off the beer and leave all the
fruit pulp behind. The only thing really missing from the beer is a hop aroma - the H-T hops were
just too mild for the cranberries....
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Christmas in Ireland
Category Stout
Recipe Type Extract
Fermentables
4 lbs Mountmellick Irish Stout Extract
3 lbs Munton & Fison Amber DME
.5 lbs Crystal Malt (60 Lovibond)
.25 lbs Black Patent Malt
1 lbs Clover Honey
Hops
1 oz Bullion hops (bittering)
.5 oz Hallertau hops (finishing)
Other
12 inches Cinnamon sticks (or 6 teaspoons ground cinnamon)
4 oz Ginger Root
2 tsp Allspice
1 tsp Cloves
Yeast 1 package WYeast #1084 Irish Stout Yeast
Procedure Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2
gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer.
Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5
more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter
containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous
primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4
cups DME when fermentation completes.
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Christmas in July
Category Spiced Beers
Recipe Type Extract
Fermentables
8 lbs light dry malt extract (American Eagle)
.75 lbs crystal malt
3 oz roast barley
3 lbs clover honey
Hops
1 oz Northern Brewer (boil)
.5 oz Northern Brewer (finish)
Other
6 oz fresh grated ginger (1/2 boil
grated peel 1/2 finish)
1 stick cinnamon
1.5 teasppon nutmeg
1.5 tsp Irish moss
Yeast Whitbread ale yeast
Procedure The crystal and roasted barley were steeped in six gallons of water while it was
heating. They were removed at 190 and the DME, honey, boil hops, half of the ginger, half of the
tangelo peel, the cinnamon stick and the nutmeg were added. The Irish Moss went in 40 minutes
into the boil, and the rest of the ginger, tangelo peel and hops went in at 50 minutes. At 60
minutes, cooled quickly (counter- flow chiller) and let sit for 3 hours. Racked off the copious trub,
aerated and pitched with a pint of starter from two packages of Whitbread Dry Ale yeast (my all
time favorite dry yeast).
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Chronos' Kin Kolsch
Category German Ale
Recipe Type Extract
Fermentables
5.0 Lbs Light DME
8.0 Oz CaraMunich Malt
1.0 Lbs Acacia Honey
Hops
0.5 Oz Zeus (13.3% AA 60 min)
0.5 Oz Zeus (13.3% AA 30 min)
1.0 Oz Zeus (13.3% AA 2 min)
Other
1.0 Tsp Gypsum
1.0 Tsp Irish Moss
Yeast WLP011 European Yeast
Procedure Steep Cracked Caramunich Malt in 150 F water for 30 minutes. Discard Malt and bring
water to boil. Dissolve DME and Honey in boiling water, add 60 minute hops. After 30 minutes of
boiling, add flavor hops. After 45 minutes of boiling add Irish Moss. Steep aroma hops either two
minutes from the end of boil or after turning off the brew pot.
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Chuckweiser
Category Lager Pale
Recipe Type All Grain
Fermentables
5 lbs lager malt
1 lbs flaked maize
.5 lbs rice syrup/solids
Hops
1 oz Hallertauer leaf (alpha 4.0) (1 hour boil)
1 oz Saaz leaf (alpha 3.0) (1 hour boil)
.25 oz Tettnanger leaf (alpha 4.0) (5 minute boil
Yeast Wyeast #2124
Procedure Mash schedule: 30 min - Protein Rest @132F, 90 min - Slowly raise temp to 155F, 15
min - @155F, 15 min - Mash-out @170.
Bring mash liquid to a boil, add bittering hops (no hop bag for this one), boil 1hr. Add finishing
hops, boil 5 minutes, steep 10 minutes, pour into primary, cool to 75F, and pitch yeast starter.
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Cinnimon Honey Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
0.75 lb. Crystal 40L
3.00 lb. Honey
6.00 lb. Amber Malt Extract Syrup
Hops
1.00 oz. Northern Brewers 7.0% 60 min
0.50 oz. Cascade (leftover) 5.7% 60 min
1.50 oz. Tettnanger (leftover) 4.5% 20 min (aroma
Other
1 tb cinnimon at end of boil
Yeast ale yeast
Procedure Crystal malt steeped at 150 for about 1 hour.
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Citadelle White
Category Belgian Ale
Recipe Type All Grain
Fermentables
5 lbs 2-row pale malt
3 lbs Belgian wheat malt
110 grams corn sugar in 4.75 gallons for priming
Hops
.5 oz Styrian Goldings (6.8% AA), boiled for 60 minutes
Other
.75 lbs hard red winter wheat
10 grams ground coriander (boiled 10 minutes)
zest of 4 oranges and one lime (added after end of boil)
12.5 ml 88% lactic acid (added at bottling)
Yeast Hoegaarden white yeast cultured from brewery sample
Procedure Strike with 8 quarts @ 135F for 20 minute protein rest at 122- 124F; Add 1 gallon
boiling water to raise to 145F, then heat to 158F for 30 minute saccrification; add 2 gallons boiling
water for 10-minute mashout at 170F; transfer to lauter tun and let sit 20 mins, then sparge with 6
gallons water @ 180F. I stopped sparging at 1.008, collecting 6.25 gallons at 1.037. Boiled for 90
minutes and cooled with immersion chiller.
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Clara Bell
Category Pale Ale
Recipe Type Extract
Fermentables
7 lbs light
1 lbs Cara-pils malt
Hops
1.5 oz Hallertauer hops pellets
Other
1 tsp salt
1 tsp citric acid
2 tbsp Irish moss
Yeast 2 packs Munton & Fison yeast
Procedure Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water for one hour,
stir occasionally. Sparge into boiling pot with enough water to bring volume to 3-1/2 gallons. Add
syrup and 1 ounce of hops. Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops
in last 10 minutes. Add salt, citric acid, and nutrient. Put in primary with enough water to bring
volume to 5 gallons. Pitch yeast at about 75 degrees
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Clean Out The Closet Porter
Category Porter
Recipe Type Extract
Fermentables
1 can Ironmaster Scottish Mild Ale extract
1 can Bierkeller light lager extract
1 lbs crushed crystal malt
1 lbs Munton & Fison Light DME
Hops
1 oz Brewer’s Gold hop pellets
1 oz Cascade hop pellets
Other
.5 cup Lactose
Yeast 1 package Whitbread dry ale yeast
Procedure Standard procedure---put crystal malt in cold water, heat to just shy of boil and sparge
into brewpot. Add malt extracts and water, bring to boil. Add Brewer’s Gold hops, boil a little over
1 hour. Stop boil, add Cascade hops and chill on the way into fermenter. I tossed the dry yeast
directly into the fermenter atop the cooled wort.
- 156 -
Clubhouse Smoked Porter
Category Smoked Beer
Recipe Type All Grain
Fermentables
8 lbs M&F 2--row lager malt
2 lbs hickory smoked M&F 2--row pale malt
1 lbs Munich malt
1 lbs crystal malt
.5 lbs chocolate malt
.5 lbs black malt
.5 lbs cara-pils malt
Hops
1 oz (about 30 IBU) Northern Brewer hop plugs (boil 60
1 oz Cascade leaf hops (finishing
Yeast Wyeast #1028 London Ale yeast
Procedure The smoked grain was done on a charcoal fired smoker with wet hickory chips. Total
smoking time was close to 45 minutes. I would have cut the smoking time down, but I wet the
grain first and it took that long for it to dry on the smoker. Struck mash at about 120F for protein
rest. Pulled a single decoction, brought to a boil, held for about 10 minutes, and re-infused to
raise temperature to about 155F which was held in a 5 gallon Igloo cooler until conversion was
complete. Sparged with 4--1/2 gallons of 170F water. Yieled about 7 gallons of wort. Total boil
time was about 70 minutes. Chill and pitch starter. After 5 days in primary, I racked to a keg and
refrigerated.
- 157 -
Clydesdale Stout
Category Stout
Recipe Type All Grain
Fermentables
300 g Roasted Barley
300 g Chocolate Malt
600 g Crystal Malt (I’ve been using a fairly low lovibond crystal)
500 g Rolled Oats
2 kg pale malt
Hops
50 g Northern Brewer (boil 60min)
15 g Northern Brewer (boil 15min)
10 g Northern Brewer (end of boil)
Other
.5 teaspoon Irish moss
Yeast Wyeast Irish ale yeast
Procedure Infusion mash this stuff for about 45min., initial strike temp. is 156 F. Do decoctions as
necessary to maintain temp. and then to mash out.
After sparging, etc. add about 2kg dark malt extract powder and 250g demerarra sugar plus the
hops (all pellets).
No hops strained out or racking off trub. That’s right, everybody into the pool. Top up to about 22
L or so. Pitch with Wyeast Irish Ale yeast starter.
- 158 -
Coffee Stout
Category Stout
Recipe Type Extract
Fermentables
6 lb Stone Mountain Brewery amber malt syrup
3 lb Geordie light DME
1 lb crystal malt 10L
8 oz. chocolate malt
2 oz. roasted barley
Hops
6 oz. Cascade hops (5.2% AA), bittering
1 oz. Cascade hops, flvaoring and aroma
Other
8 oz. Italian espresso beans
Yeast 15 g. Windsor dried ale yeast
Procedure Ground speciality malts and steeped in 1 1/2 gal. cold water. Brought water up to temp
and held at 150 - 160 deg F for 1/2 hour. Added extracts, brought to boil and added bittering
hops. Boiled for 1 hour. Added 1/2 oz. hops and ground coffee 10 minutes before end of boil,
added 1/2 oz hops at end of boil. OG 1.070. Kegged 18 January 1996; FG 1.034 (estimated
alcohol, 5.9% abv). Tapped keg 25 February 1996.
- 159 -
Coffee Stout
Category Stout
Recipe Type Extract
Fermentables
1 can Stout extract
6 lbs dark dutch bulk extract
1 lbs chocolate malt
1 lbs crystal malt
.75 cup brown sugar (priming)
Hops
1 oz Fuggles hops (bittering)
1 oz Fuggles hops (flavoring)
Other
12 cups coffee
Yeast 1 package of Wyeast #1084
Procedure Heat water to 160 degees and steep grains. Remove grains and heat to boiling. Add
extracts and coffee and heat to boil. Add bittering hops and boil for 40 minutes. Add flavoring
hops and boil for 20 minutes. Cool and pitch yeast (I used a starter). Rack to secondary when
active fermentation subsides. Leave in secondary 3-4 weeks. When ready to bottle boil the brown
sugar with a pint of water for priming. This came out with the coffee a bit strong. Next time I try
this I’ll probably cut back to 6 to 8 cups of coffee.
- 160 -
Colorado Crankcase Stout
Category Stout
Recipe Type Extract
Fermentables
3.3 lbs Edme SFX dark malt extract
3.3 lbs John Bull dark malt extract
2 lbs amber dry malt extract
1 lbs crystal malt
1 lbs roasted barley
1 lbs chocolate malt
.75 lbs black patent malt
.5 stick brewers licorice
Hops
2 oz Brewers Gold hops
2 oz Fuggles hops
Other
.5 lbs French roast coffee beans
Yeast Wyeast #1028: British ale
Procedure Steep grains in water while heating. Remove grains just before boiling. During boil,
add licorice and extract. Add 1 ounce of Brewer’s Gold for 60 minutes, 1 ounce for 45 minutes,
and 1 ounce of Fuggles for 30 minutes. Cool wort and pitch yeast. Add unground coffee beans
and remaining ounce of Fuggles. The next day skim off all crud, including coffee beans and hops.
One day later, rack to secondary. Ferment three weeks and bottle.
- 161 -
Coopers Clone
Category Stout
Recipe Type All Grain
Fermentables
9.5 lbs 2-row lager malt
.25 lbs chocolate malt
.75 lbs crystal malt (60L)
1.25 lbs roast barley
Hops
1 oz Pride of Ringwood hops (9.5% alpha, 60 minute boil)
Other
1 lbs dextrose
Yeast Yeastlabs Australian ale yeast (or Wyeast London)
Procedure Single step infusion mash or step mash. Culture yeast from bottle of Coopers if
available, otherwise use yeasts mentioned in ingredients list.
- 162 -
Corn Beer
Category Lager
Recipe Type All Grain
Fermentables
5 lbs cracked corn, sold as bird food
8 lbs light barley malt
.5 lb Crystal (40L.)
Hops
4 oz whole Hallertau
Yeast yeast from the bottom of a Saisson Dupont bottle
Procedure Mash corn at 110, for an hour, then 140 for another hour. Stir lots, since its sticky.
Mash malted barley as usual at 110, 148, 140, 160. I used a separate pot for the 110 1/2 hour
protein rest, and then just tossed into the corn grits.
Mash water was around 26-30 quarts. Sparge to about 6 gallons after at least 3 hours in the 140-
160 range.
Hops to taste, depending on what you’re making. The yeast from the bottom of a Saisson Dupont
bottle really does well with the corn content, but make sure you like that kind of beer first. 4 oz
whole Hallertau for 7 gallons of wort sounds about right, but hey, adjust to your tastes.
- 163 -
Corrales Blanco
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lb Belgian Pils malt
4 lb red winter wheat berries
1 lb steel cut oats
Hops
1 oz Saaz hops (60 min)
0.5 oz Hallertauer Hersbrucker hops (45 min)
Other
1 oz coriander (steep)
10 ml 88% Lactic Acid at bottling
1 cup Curacao liquer at bottling
Yeast Yeast Labs Belgian White yeast
Procedure Add 2.5 gal 130F water to grains.
Mash malts 30 min @ 122F.
Add 1 gal boiling water to grains.
Mash 30 min @ 140F.
Add 1 gal boiling water to grains.
Heat and mash at 158F to conversion.
Mashout at 175F for 5 minutes.
Sparge at 170F.
Boil for 90 min.
Cool and pitch yeast.
- 164 -
Cottage Coffee Stout
Category Stout
Recipe Type Extract
Sweet stout with a chocolate aroma and a well balanced low hopped smooth coffee taste.
Fermentables
3.0 kg Dark Malt Extract (2 cans x 3.3 lbs)
1.0 Lbs Crystal Malt
0.5 Lbs Chocolate Malt
0.5 Lbs Black Patent Malt
1.25 Cup Light DME (priming)
Hops
1.0 Oz Kent Golding 5.5% AA (bittering)
0.5 Oz Fuggles 4.7% AA (bittering)
0.5 Oz Fuggles (flavoring)
Other
0.5 Lbs Lactose
0.5 Lbs Hawaiian Chocolate Coffee Beans crushed not ground (or your favorite java blend)
Yeast Wyeast #1084 Irish Ale
Procedure Steep grains in 1 1/2 gal water at 155 F for 15-20 min. Remove and sparge grains with
1/2 gal water bringing brew to 2 gal total. Stir in malt extract and bittering hops boil 1 hour.
Dissolve lactose in 1 quart water. Add flavor hops and lactose last 15 min of boil. After full boil
remove from heat and steep coffee beans for 15-20 min. Cool wort and pitch yeast. Ferment in
primary 5 days, secondary 15 days. Bottle using DME and condition 4-6 weeks. Enjoy.
- 165 -
Countryside Ginger
Category Spiced Beers
Recipe Type Extract
Fermentables
2 can Muntons spray-dried plain light malt (Unhopped)
1 lbs crystal malt (40L) cracked
1 oz Light dried malt (to prime)
Hops
1 oz Saaz hop pellets (boil)
1 oz Hallertauer hop pellets (finishing)
Other
3 oz fresh ginger coarse-grated (boil)
1 tsp Irish moss
1 oz fresh ginger coarse-grated (finishing)
Yeast Coopers Brewery ale yeast 1 pkg. (7 gms) dry
Procedure Put crystal malt into a hop bag, and fill large stew pot > full of cool water. Heat to
about 1700 F. Remove the grains. Add dry malt, 3 ounces ginger and Saaz hops. Boil for one
hour.
At 45 minutes, (15 minutes before end) add Irish moss.
At 50 minutes, (10 minutes before end) add Hallertauer hops and rest of ginger.
Sparge to another large stew pot and back to original to remove grains and hops.
Sparge to 5 gallon fermenter = full of cool water and pitch yeast.
- 166 -
Cranbeery Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
5 lbs pale malt extract syrup
1 lbs corn sugar
6 lbs cranberries
Hops
2 oz Hallertauer hops (boil)
.5 oz Hallertauer hops (finish)
Yeast ale yeast
Procedure Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added.
Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make
5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment.
Bottle after about 1 more week. Age bottles about 2 weeks.
- 167 -
Cranberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
1 can Munton & Fison extra light unhopped extract
.5 lbs 40 L crystal malt
.5 lbs barley flakes
.5 lbs corn sugar
6 12-ounce bags of cranberries, juiced with pulp
Hops
1 oz Saaz (4.2% alpha) 1 hour boil
.75 oz Willamette 1 minute boil
Yeast Wyeast 1056 (Chico)
Procedure Cranberry juice and pulp were steeped with boiled and slightly cooled water a nd small
amount of post-boil (and pre-chill) wort for about 10 minutes, then strained into carboy.
Escaped pulp required use of a panty-hose (clean and sanitized) strainer over racking.
- 168 -
Cranberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
5 lbs light malt extract
1 lbs sugar
3 lbs pureed frozen Cranberries
Hops
1--1/4 oz Fuggles (Boiling 30 minutes)
.75 oz Fuggles (Finishing 10 minutes)
Other
.75 cup brown sugar for priming
Yeast Munton & Fison Dry Ale yeast
Procedure I used a little under 3 pounds of frozen cranberries and pureed them right before
adding to the wort right after turning off the heat. Their semi-frozen state brought the boil straight
down. I had a strainer over the funnel hole and would let the wort drip through it. Then I would
press it a bit with the ladling spoon and scoop it out into a bowl. This took a little while, and some
of the wort was left behind in the saturated cranberries (I used hop bags and grain sacks so that
there wasn’t a lot of other stuff). But I topped it off with some tap water (gasp!) and got a nice two
cases out of it.
- 169 -
Cranberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
3 kg liquid pale malt extract
1 kg honey
1.2 kg crushed frozen cranberries (steeped 10 min)
Hops
1.5 oz Hallertauer (~4% AAU) boiling hops (60 min)
0.5 oz Hallertauer flavoring hops (5 min)
Yeast Wyeast German Ale #1007
Procedure Standard 1hr boil with 3 gal wort, cool in ice water, pour into 2.5 gal boiled, cooled
water. Add yeast starter, rack after 7 days, bottle after 14 days with 3/4 cup corn sugar.
- 170 -
Cranberry Beer
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs extra light dry malt extract
1 lbs Munich malt
3 bags Cranberries
Hops
1 oz Fuggles boiling
1 oz Fuggles as finishing hops
Yeast yeast
Procedure I thawed the berries and blended with enough water to make a little over 2 quarts of
slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put
in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a
boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid
for the final minute or two as I turned off the heat. I bottled after a week.
- 171 -
Cranberry Beer
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs extra light dry malt extract
1 lbs Munich malt
3 bags Cranberries
Hops
1 oz Fuggles boiling
1 oz Fuggles as finishing hops
Yeast yeast
Procedure I thawed the berries and blended with enough water to make a little over 2 quarts of
slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put
in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a
boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid
for the final minute or two as I turned off the heat. I bottled after a week.
- 172 -
Cranberry Wheat
Category Fruit Beers
Recipe Type All Grain
Fermentables
9 lbs Schreier 2-row malt
9 lbs dWC Wheat malt
Hops
20 IBU’s kettle hops (I used 1.35 oz Perle @ 7.5% alpha)
Other
12 lbs cranberries
Yeast Edme ale yeast
Procedure *No* finishing hops (want to taste the cranberries) Mash at 124 F/30 min, 145-50 F/30
min, 158-60 F/30 min.
Added 12# of chopped cranberries after krauesen fell. **note, a cheesecloth bag with some sort
of weighting would be advisable to **keep the berry pieces from floating up & out of the liquid.
Fermented another 2 wks, then secondaried ’til clear & bottled.
- 173 -
Crankcase Stout
Category Stout
Recipe Type Extract
Fermentables
1 lbs crushed crystal malt
1 lbs crushed roasted barley
1.5 lbs crushed black patent malt
9 lbs Munton & Fison dark dry malt extract
1 can John Bull dark hopped malt extract
2 inches brewers licorice
Hops
2 oz Nugget leaf hops
2 oz Galena leaf hops
1 oz Cascade hops
Other
1 oz amylase enzyme
Yeast 2 packs Doric ale yeast
Procedure Put grains into two gallons water and boil. When pot reaches boil, remove grains. Add
dry extract and stir. Add hopped extract and licorice. Add Nugget and Galena hops. Boil 70
minutes. This was a big thick mess and needs a big pot---mine boiled over. Add Cascade for
finishing. Cool and pitch yeast and amylase. Put in a big fermenter with a blow tube---my batch
blew the cover creating a marvelous mess all over the wall. Eventually rack to secondary and
ferment a long time (at least 3 weeks).
- 174 -
Cream of Oats Stout
Category Stout
Recipe Type All Grain
Fermentables
6 lbs Klages 2-row pale malt
.5 lbs Dextrin malt
1-1/8 lbs rolled oats
.5 lbs crystal malt
.5 lbs chocolate malt
.25 lbs roasted barley
Hops
1 oz Clusters boiling hops (7.4 alpha)
.5 oz Cascade hops
Other
10 oz lactose
.5 tsp Irish moss
Yeast Wyeast #1007: German ale
Procedure Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine
test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1
hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and
pitch yeast.
- 175 -
Crystal-Malt Fest
Category Lager Amber
Recipe Type All Grain
Fermentables
10 lbs German or Belgian pilsner malt
6 oz German light crystal malt (10L)
6 oz German dark crystal malt (60L)
6 oz English caramel malt (120L)
Hops
.75 oz Tettnanger (4% alpha)
.75 oz Styrian Golding (5% alpha)
.75 oz Saaz (3% alpha)
Yeast Wyeast Munich or Bavarian lager yeast
Procedure Starch conversion rest at 150-152F for 90-120 minutes.
- 176 -
Dana's Smilin' Irish Eyes Red Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs Alexander’s Pale Malt Extract Syrup
1 lbs Orange Blossom Honey
1 lbs ( 4 cups ) Belgian Special B ( 200 L )
Hops
3 oz Cascade Hop Pellets
Other
1 tsp Irish Moss
Yeast 1 pack Wyeast #1084 Irish Ale
Procedure Place cracked grains in 2 quarts cold water and bring temperature up to 170 degrees.
Steep for 15 minutes and sparge into brewpot. Add malt extract and 1 oz. hops and boil for 45
minutes. Add Irish moss, 1 oz. hops, and honey & boil for 15 more minutes. Remove from heat &
add remaining 1 oz. hops. Cool quickly, add to 3 gallons cold water in primary fermenter, and
pitch yeast. Rack to secondary after vigorous fermentation subsides. Bottle when fermentation
completes.
- 177 -
Dark as the Night Stout
Category Fruit Beers
Recipe Type Extract
Fermentables
8 cans blueberries (or 10 pints fresh
.5 lbs roasted barley
1/3 lbs black patent malt
1 lbs crystal malt
6.6 lbs John Bull dark unhopped malt extract
.5 cup corn sugar (priming)
Hops
1.5 oz Fuggles hops (boil)
Yeast yeast
Procedure Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries.
Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough
cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add
champagne yeast after initial fermentation.
- 178 -
Dark of the Moon Cream Stout
Category Stout
Recipe Type Extract
Fermentables
5 lbs dry dark malt extract
2 lbs crystal malt 40L
1.5 lbs crystal malt 20L
12 oz chocolate malt
4 oz roasted barley
Hops
.5 oz Eroica hops (20 BU)
.25 oz Chinook hops (12 BU)
.75 oz Nugget hops (12 BU) (subst. N. Brewer (? BU))
1 oz Cascade hops (5 BU)
1 oz Eroica hops (4 BU)
Other
6 oz dextrin powder
.5 tsp calcium carbonate
Yeast Wyeast #1098 British Ale yeast
Procedure Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and 1 cup
water. Next time use 2 cups water. Crack all grains and steep for 30 minutes at about 160
degrees along with the calcium carbonate. Strain out grains and sparge into about 2-1/2 gallons
pre-boiled water. Total boil about 5 gallons. Add dry malt and dextrin and bring to a boil. Add 1/2
ounce of Eroica and 1/4 ounce of Chinook when boil starts. 30 minutes later add 3/4 ounce
Nugget hops. Chill with an immersion chiller. Rack to a carboy, fill to 5 gallons and let sit
overnight to allow the trub to settle out. The next morning rack it to a plastic primary, pitched the
yeast starter, and add the 1 ounce of Cascades and Eroica hops
- 179 -
Dark Raspberry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
3-4.5 lbs Laaglander dark powdered malt extract
3 lbs. dry or canned wheat extract
11 Each 12 oz cans Knudsens frozen Raspberry Nectar concentrate
Hops
1.25 oz Hallertauer Hops (boiling)
0.25 oz Hallertauer Hops (finshing)
0.5 oz Saaz Hops (finishing)
Other
1 tsp North Sea Irish Moss
Yeast 1 pkg Munton and Fison Ale yeast
Procedure Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from
whatever container it is placed in including the wort pot. Combine grain extracts in your largest
pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30
mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of
boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and
allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body
temp before pitching yeast. After a couple of days, when the head subsides, add the other five
cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more
days, the head should again subside, at which time it should be racked into a glass carbouy with
a minimum of head space. Follow the progress of fermentation. When the ring of bubbles
dissappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn
sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four
weeks from bottling time, which makes it the fastest wine that I’ve ever made, if it can be said to
be such. Personally, I think it’s the best too.
- 180 -
David Smith's Porter
Category Porter
Recipe Type Extract
Fermentables
3.3 lbs John Bull dark extract
3.6 lbs light Australian dry malt
1 lbs black patent malt (coarsely crushed)
.75 cup corn sugar (priming)
Hops
2 oz Cascade hops
.5 oz Tettnanger hops
1 oz Tettnanger hops (finish)
Yeast 1 pack Edme ale yeast
Procedure Add crushed black patent malt to 1-1/2 gallons cold water. Bring to boil. (This recipe
was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole
grains). Strain out malt. Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops.
Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes.
Sparge into 3-1/2 gallons cold water. Cool and pitch yeast.
- 181 -
Day After 1040A Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs malted wheat
4 lbs Weizen extract
2 lbs pale malt extract
Hops
1 oz Mt. Hood hops (boil)
1 oz Hallertauer hops (finish)
Yeast Wyeast Bavarian wheat yeast
Procedure Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to
pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of
wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60
minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and
put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon
mark. Pitched yeast.
- 182 -
Dean's Pirahana
Category Pale Ale
Recipe Type Extract
Fermentables
0.5 Lbs Breiss Cara Pils
0.5 Lbs Briess Crystal 40L
0.5 Lbs Weyer Lt. Munich
8.0 Lbs light malt extract (liquid)
Hops
1.0 Oz Chinook (12.2 aa) 60 min
0.5 Oz Cascade (4.9aa) @ 30 min
0.5 Oz Cascade (4.9aa) @10 min
0.5 Oz Cascade (4.9aa) at flameout steep 5-10 min
1.5 Oz Cascade (4.9aa) dry hopped in secondary
Yeast Whites Labs California Ale. WLP001
Procedure Bring water to 160 degree f, add grains (preferably in a grain bag) to the water and
turn the fire off. cover and steep for 30 min. Remove grain bag and hold it above the pot in a
strainer or collander and sparge it with a quart of 170 degree water. Bring water to a boil. Turn off
the heat (to prevent scorching) and add the malt extract mixing until fully dissolved. Turn heat
back on and bring to a rolling boil. Add hops according to schedule above. Cool wort and add
cold water and wort to make 5 gallons in primary fermenter. Picth yeast @ 70-75 degrees f.
Ferment one week and rack to secondary fermenter and 1.5 ounces of cascades.(dry hopping).
After one week more beer is ready to bottle. using 3/4 cup of corn sugar for priming.
- 183 -
Debbe's Garlic Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
8 1/2 pale malt extract (Williams bulk extract.)
Hops
1 oz Northern Brewer hops (AAU not available)
Other
4 large peeled and cleaned
Yeast WYeast London Ale (pre-started)
Procedure Separate and peel the cloves from four entire bulbs of garlic and lightly score the
surface of the garlic cloves to increase surface area during the boil. Add the extract, half of the
garlic, and 1/2 ounce of hops. Total boil of 60 minutes The other half of the garlic goes in for the
last 15 minutes along with the final 1/2 ounce of hops. After the boil, chill the wort and strain the
cooled wort into a 6--1/2 gallon primary. After three days of vigorous ferment in 6 1/2 gallon
primary (w/blowoff tube) I racked it to a 5 gallon secondary.
- 184 -
Delightful IPA
Category Pale Ale
Recipe Type Extract
Fermentables
0.5 lbs amber crystal, steep until boil
6 lbs. English light malt extract: boil 60 min.
Hops
1 oz. Galena (11% a.a.): boil 60 min
1 oz. Willamette whole leaf hops (4% a.a.): boil 10 min.
1 oz. Willamette:
Yeast English brewers yeast
Procedure You can carry the hop bag over into the secondary if you rack. This English brewers is
so fast it really finishes before you need a secondary. If you do rack, or when you bottle, the hop
nose will hit you like a baseball bat. Oh, its good.
- 185 -
Den's Bock
Category Lager Bock
Recipe Type Extract
Fermentables
9.0 Lbs Muntons Dark Malt Extract
8.0 Oz Pale Malt
4.0 Oz Chocloate Malt
4.0 Oz Crystal Malt
1.0 Lbs C&H Light Brown Suger
Hops
1.0 Oz Hallertauer
Other
0.75 Cup Corn Suger
Yeast 1 pack Superior Lager Yeast
Procedure Spread pale malt out on a large cookie sheet, roast at 350 deg. for 10 min. Simmer
grain in 1/2 gal.of water at 150 deg.(in a grain bag) for 30 min. Strain into brew pot. Add 1 gal.
water, Malt extract and Hallertauer, bring to a rolling boil for 60 min. Cool and transfer to
fermenting container, add water to 5 gal. mark. Activate your yeast in 2 Oz. 80 deg. water for 30
min., pitch yeast. Wort and yeast culture should be the tha same temperature when added
together. Do not add yeast untill temperature of wort is below 84 deg. f.. Ferment at 50 to 55 deg.,
the closer the ferment temp. is to 50 deg. the more complete the ferment process will be. The
fermentation process will take about 21 to 28 days dependent on the temp. The result of this will
be higher alcohol levels, and smother flavour. When the air lock activity stops for 24 hrs. it is
ready to prime and bottle. Enjoy!!!!
- 186 -
Desert Storm American Steam Beer
Category Steam Beer
Recipe Type All Grain
Fermentables
5 lbs Klages lager malt
4 lbs Pale Ale malt
1 lbs crystal malt (40 or 60 deg Lovibond)
Hops
1.5 oz Northern Brewer (alpha 8.0)
1.5 oz Hallertauer (alpha 4.1)
Other
.5 tsp Irish moss
Yeast MeV High Temp Lager liquid yeast
Procedure Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees. Mash-out
for 10 minutes at 168 degrees. Sparge. Bring to boil and add Northern Brewer hops. Boil 60
minutes. At last minute toss in Hallertauer. Cool. Pitch yeast.
- 187 -
Dextrinous Porter
Category Porter
Recipe Type All Grain
.
Fermentables
8 lbs Munton & Fison 2-row pale malt
1.5 lbs crystal malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs flaked barley
Hops
1 oz Willamette hops (boil)
.5 oz Cascade hops (boil)
.5 oz Cascade hops (finish)
Yeast yeast
Procedure Mash grains. Add boiling hops and boil 90 minutes. Dry hop with 1/2 ounce Cascade
- 188 -
Diaper Pail Ale
Category Pale Ale
Recipe Type Extract
Fermentables
7.5 lb Coopers Light Malt Extract Syrup
0.75 lb. Crystal 40 L
Hops
2 oz. Nugget hops (11% AA)
1 oz Cascade hops (6.1% AA)
Other
1 tsp gypsum
Yeast Wyeast 1056 American Ale
Procedure Steep Crystal malt at 155 degrees F for 45 min.
Add gypsum, extract, bring to boil for 60 min.
1.5 oz Nugget @ 15 min
0.5 oz Nugget @ 30 min
0.5 oz Nugget, 0.5 oz Cascade @ 45 min
Dry hop for 2 weeks with 0.5 oz Cascades.
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Dog Gone Bad Cherry Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
3 kg Ireks Weizenbier extract (hopped)
.5 lb. Ireks wheat malt (grain)
.5 lb. Munich malt (grain)
5 lb cherries (I think I used Bing)
2 oz. Ocean Spray Cranberry Juice Cocktail
.75 cup corn sugar for bottling
Hops
1 oz. Hallertau - alpha 2.4%
1 oz. Cascade - alpha 4.9%
Yeast 1 pkg #3056 Wyeast Bavarian Wheat yeast
Procedure Crack grains, bring to boil, remove @ boil
add extract
@ 30 min. add 1/2 oz. Cascade
@ 58 minutes, add 1/2 Cascade + 1 oz. Hallertau
@ 60 minutes, remove hops and turn off heat
add cranberry and crushed cherries (I removed pits)
steep for 20 minutes - temperature @ 170 degrees
pour all of wort (including cherries) into 5 gal. fermentation bucket along with cold H20 to fill Note:
don’t use carboy - cherries will clog blow-off! add yeast when temperature goes below 80 degrees
I let the primary go, left cherries in for 1 week, then racked off to carboy.
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Don's Most Wickid Ale
Category Porter
Recipe Type All Grain
Fermentables
6 lbs pale ale malt
.75 lbs crystal malt
.25 lbs black patent malt
1 lbs corn sugar
1 cup blackstrap molasses (strong stuff. don’t mess with any
Hops
10 AAU Northern Brewer
6 AAU Cascade
Other
.5 cup corn sugar to prime
Yeast Wyeast 1028 London Ale yeast
Procedure Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5. Mash-out 5
min. @ 168 degrees. Sparge with 5 gallons water @ 168 degrees. Disolved sugar and molases
into runnings. Boil 90 minutes. Add Northern Brewer hops 30 minutes into boil. Turn off heat and
add Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62
degrees. After five days in primary, rack to secondary. Let sit for ten days then rack into bottling
bucket with disolved priming sugar and bottled.
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Dopplebock
Category Lager Bock
Recipe Type Partial Mash
Fermentables
6 lbs Dutch dry extract
4 lbs pilsener malt
2 lbs Munich malt
1 lbs German crystal malt
1 lbs chocolate malt
Hops
1.5 oz Hallertauer (60 minute boil)
.75 oz Hallertauer (30 minute boil)
.5 oz Hallertauer (15 minute boil)
.25 oz Hallertauer (5 minute boil)
Yeast Wyeast Bavarian lager yeast
Procedure Eight quarts water to strike heat of 140 F. Protein rest at 122 for 30 minutes. Starch
conversion 1/2 hour at 153, then 1/2 hour at 149. Mash out at 169. Sparge with 4 gallons. Boil 60
minutes.
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Double Diamond
Category Pale Ale
Recipe Type All Grain
.
Fermentables
9 lbs Pale ale malt
1 lbs crystal malt
.75 lbs Brown sugar
.5 lbs malto-dextrins ( or 3/4# cara pils)
Other
2 oz Williamette (60m)
Yeast 1/2 ounce Williamette Whitbred dry yeast
Procedure This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and maltodextrins.
Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and
steep 1/2 ounce Williamette hops for 10-15 minutes.
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Double Party Chocolate Stout
Category Stout
Recipe Type Extract
A double chocolate stout with a strong cocoa flavor. Color is dark brown, and aroma is that of
cocoa.
Fermentables
6.0 Lbs Light Dry Malt Extract
0.333 Lbs Roasted Barley
0.667 Lbs Chocolate Malt
0.333 Lbs 60 L Crystal Malt
0.5 Lbs Carapils Malt
Hops
3.0 Oz East Kent Goldings (4.0% AA) 60 minutes
1.0 Oz UK Fuggles (4.0% AA) 30 minutes
1.0 Oz UK Fuggles (4.0% AA) 1 minute
Other
1.0 Lbs Baker’s Chocolate
1.0 Tbsp Irish Moss
Yeast White Labs’ Irish Ale (WLP 004)
Procedure 1) Steep crushed grains in 5 gallons of 150 F water for 30 minutes. Remove grains
and bring water to a boil. 2) Melt chocolate in a double boiler and add to boiling water stirring
constantly. 3) Dissolve DME in boiling water, let boil for 15 minutes. 4) Add boiling hops for 60
minutes of the boil. 5) Add flavor hops for 30 minutes of the boil. 6) Add Irish moss for the final 15
minutes of the boil. 7) Steep 1 oz of aroma hops for a minute after turning off the heat on the
water. 8) Cool wort and add to fermenter to pitch the yeast. 9) Primary fermentation was 5 days,
and secondary fermentation was 10 days. A layer of oil will be present at the top of the fermenting
beer, try not to transfer this during any transfer step you have.
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Double Stout
Category Stout
Recipe Type Extract
Fermentables
10 lbs dark malt extract
1 lbs black patent malt
2 lbs crystal malt
.5 lbs flaked barley
.25 lbs roasted barley
.5 stick licorice
Hops
2 1/2 Bullion hops
1 1/2 Kent Golding hops
Other
3 gallons water
1 tsp ascorbic acid
.5 tsp citric acid
1 tsp Irish moss
Yeast 3/4 ounce ale yeast (three standard packages)
Procedure Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes. Add black
patent malt through Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops.
Steep for 5 minutes. Cool and add yeast nutrient and ale yeast. When fermentation has
"stopped", add priming sugar and bottle.
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