beer recipes 7
Pete's Wicked Clone
Category Pale Ale
Recipe Type All Grain
.
Fermentables
8-9 lbs pale malt
1 lbs crystal malt
.25 lbs chocolate malt mash at 155F
Hops
.5 oz Cascade (60 min boil)
.25 oz Chinook (60 min boil)
.5 oz Cascade (10 min finish)
Yeast Wyeast #1056
- 450 -
Procedure Mash malts at 155 F. Add 1/2 ounce Cascade and 1/4 ounce of Chinook for boil. Use
1/2 ounce Cascade to finish.
Pete's Wicked Clone
Category Pale Ale
Recipe Type All Grain
Fermentables
8 lbs domestic 2-row
1 lbs Dark German
8 oz CaraPils
6 oz chocolate
Hops
4.4 aau Fuggles for 60 minutes
4.4 aau Fuggles for 30 minutes
5.2 aau Kent Goldings for 2 minutes
Yeast Wyeast 1098
- 451 -
Procedure Mash-in 4 gallons at 57 C (135F) strike heat.
Falls to 52C (126F). Protein rest 30 minutes.
Raise to 68C (154F),
Saccrification 2 hours.
No mashout due to brain-cloud. (You should mash out).
Sparge with 6 gallons at 75C (167F)
Got 7-1/2 ~ 7-3/4 gallons. Gravity is 1046.
Extraction = 29.7 points/#/gallon.
Boil 90 minutes.
Chill to 25C (75F). Pitch yeast.
If your extraction rates are routinely below mine, add grain accordingly in your recipe. Just add to
the two-row, don’t bother to adjust the specialty malts, its just not necessary. My water is fairly
soft, and slightly alkaline. I use two tsp gypsum in my mash water. Your mileage, of course, may
vary. If you want a 1055 beer, lose 1# of two-row. But I like mine at 1060. FG was 1018. I had to
add 1/2 gallon water at bottling to bring volume up to 5 gallons.
Pete's Wicked Red Clone
Category Pale Ale
Recipe Type Extract
Fermentables
.5 lb Roasted Barley
.5 lb Munich
.5 lb Caramel???
1 can of John Bull amber
1 can of M&F amber
Hops
1 oz EKG fresh hops..bittering..@ 60 min to go
1 oz Tettnanger hops.aroma @ 10 Min to go
- 452 -
Yeast ale yeast
Procedure I steeped the grains til the boil and then removed. I added the cans of malt extract and
boiled for about 60 min...adding the hops as shown above. I forget the OG and FG (I know the
people on here love those figures) but it came out a little over 5% alcohol. After it was done
fermenting I put it in the beer ball and primed with a little over a half a cup of corn sugar. I threw
out the first cup full of yeasty beer but the rest was awesome
P-Guinness
Category Stout
Recipe Type All Grain
Fermentables
8 lbs PILSNER malt
1 lb roasted barley
1 lb barley flakes
4 oz. black patent
Hops
1.75 oz GOLDINGS ~5% AA hop plugs
Other
1-6 bottles of soured beer
- 453 -
Yeast Wyeast 1084 Irish ale yeast starter
Procedure The whole idea is to keep the protein in the beer, so you start with Pilsner malt & don’t
do a protein rest. Mash using you favorite technique, but keep it short - 1hr or so. Sparge w 170 F
water (acidified). Do not recirculate excessively. The short mash and the pilsner malt will help
avoid a stuck runoff. Bring the wort to a boil as quickly as posssible. Normally I boil 30 min to
coagulate the protein before I add hops, but i in this case, add the hops right at the start of the
boil, or even before. Use Goldings. Add the soured beer - preferably soured from a lactic
infection. Boil 1 hour, or 45 min if you used hop pellets instead of plugs. Cool & pitch Wyeast
1084 Irish ale yeast starter. SG should be 1.045-1.050 or so, unless you get spectacular
extraction rates (I don’t). Ferment 60-65F.
Now if you bottle, use 3-4 oz corn sugar and let condiiton. If you keg, you’ve got an added
element in how you imitate guinness: Chill the beer to 50F, & turn the pressure up to 10-15 PSI &
Serve. Do not agitate the keg. The beer will have a head, but very little carbonation in the beer
itself, just like guinness.
Pick of the Season Cherry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Laaglander light dry extract
.25 lbs crystal malt
Hops
.5 oz Chinook hops (boil)
.5 oz Chinook hops (finish)
.5 oz Hallertauer hops (dry)
Other
.25 lbs lactose
7-8 lbs fresh sweet cherries
- 454 -
.5 tsp Irish moss
Yeast Whitbread ale yeast
Procedure This recipe makes 5-1/2 gallons. Freeze cherries a couple days before brewing.
Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour
wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to
secondary, straining out cherries.
Pilsner
Category Lager Pilsner
Recipe Type Extract
Fermentables
6.75 lbs Laaglander extra-pale malt (extract)
Hops
1 oz. tettnang (boil, 60 mins, 4.5 AAU)
1 oz. Saaz (finish, 15 min, 3.1 AAU
.5 oz. Saaz (finish, 1 min)
Yeast pitched Wyeast Bohemian
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Pilsner
Category Lager Pilsner
Recipe Type Extract
Fermentables
4 lbs Mountmellick hopped light malt extract
3 oz crystal malt
Hops
.25 oz Saaz hops (boil)
.5 oz Saaz hops (finish)
Other
2 tsp gypsum
Yeast Wyeast #2007
- 456 -
Procedure This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at
170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75
minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees
for 3 weeks. Lager for 4 weeks at 30 degrees
Pilsner Urquell
Category Lager Pilsner
Recipe Type Extract
The yeast I used produced a very clean, clear beer and I’d recommend it highly. It you haven’t
gotten into liquid yeast cultures yet, do it for this batch. The difference is tremendous. Also I feel
the key to success here are:
The lightest extract you can find.
Fresh hops or pellets packed in Nitrogen (only Saaz will do).
Liquid yeast fermented at a steady low temp.
Fermentables
4 lbs Alexander’s Pale malt extract syrup
2-1/3 lbs light dry malt extract
Hops
- 457 -
15 AAU’s Saaz hops
Yeast Wyeast 2007 Bohemian Pilsner yeast
Procedure Bring extracts and 2 gallons of water to boil. Add 5 AAU’s of Saaz hops at beginning of
boil. Add 5 AAU’s again at 30 minutes and at 10 minutes. Pitch yeast when cool.
Pirate Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
8 lb British 2-row
.5 lb crystal malt
.5 lb Wheat Malt
.5 lb Golden Brown sugar
Hops
.75 oz Willamette (60 mins)
.50 oz East Kent Goldings (EKG) (60)
1 oz EKG leaf hops (60)
1 oz EKG leaf hops (30)
1 oz EKG leaf hops (5)
- 458 -
Yeast Wyeast #1098
Porter
Category Porter
Recipe Type Extract
Fermentables
1 can Munton & Fison dark hopped extract
.5 can Edme bitters kit
1 stick brewers licorice
.5 lbs toasted barley
1 lbs flaked barley
Hops
2 oz Cascade hops pellets
1 oz Northern Brewer hops pellets
Yeast Edme ale yeast
- 459 -
Procedure Make toasted barley into a tea. Bring flaked barley to boil. Sparge with kitchen strainer
and boiling water. Boil extracts and Cascade hops. Add Northern Brewer. Cool and Pitch.
PMS Stout
Category Stout
Recipe Type Extract
Fermentables
7 lbs. dark malt extract (powder)
2 lbs. chocolate malt
1 lb. crystal malt (80 or 100)
.5 lb. black patent malt
Hops
.5 to 1 oz Bullion or Chinook hops
Other
10 mg Oatmeal
4-8 oz Ghiradelli or Droste cocoa, if advisable.
- 460 -
Yeast ale yeast
Procedure Steep the chocolate malts for 30 min. in 2 gal. water at 170 degrees. Sparge with 2
quarts of water, remove. Add crystal & black patents and bring to boil, sparge. Add extract, boil
for 1 hr., during last 30 minutes add the hops, during last 10 add oatmeal (longer?) and hop bag
full of cocoa. Sparge cocoa with a few ounces of water, then do the usual-- strain, cool, add
yeast, etc.
Porter? Porter?
Category Porter
Recipe Type Extract
Hops
1 oz Styrian Goldings plugs (alpha 5.3) (1 hour boil)
1 oz Hallertauer plugs (alpha 2.9) (10 minute boil)
Other
6.6 lbs Telford’s porter (2 cans)
Yeast Wyeast #1056
Procedure Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix back to a boil,
then add Bittering Hops. I used a hop bag, so the utilization probably wasn’t that teriffic, but then
again the malts are pre-hopped some, so I wasn’t too concerned about that. Add finishing hops
- 461 -
with 10 min left in the boil. Add tap water to 5 gallons, cool to 75F and pitch yeast starter (~12oz).
Lag time is about 12 hours.
Potato Beer
Category Fruit Beers
Recipe Type All Grain
.
Fermentables
9 lb. Gambrinus 2-row malt
.5 lb. British Munich Malt
8 lb. mashed potatos
2 lb. Vienna Malt
3 lb. Rice Hulls - absolutely necessary (end of mash)
Hops
1.5 oz. Nugget Hops 1 hr. (Mine were home grown)
1 oz. E. Kent Goldings Hops 1/2 hr.
- 462 -
1 oz. Wild Hops 15 min. (substitute Tettnanger)
2 oz. Ultra Hops 5 min.
.4 oz. Ultra Hops 1 min.
.5 oz. E. Kent Goldings 1 min.
Other
1 tbsp. Irish Moss
Yeast ale yeast
Procedure First, boil 8 lb. of well washed peeled potatoes until done. Throw out the boil water to
get rid of dirt remnants and green skin flavors. Mash to a fine consistency adding water as
necessary. Allow temperature to settle at 140 F. Add 2 oz. amylase enzyme and let sit as long as
you have patience and care to monitor the temperature. This time affects to a great extent your
conversion. It will become much thinner in consistency and sweeten. When you finally lose your
patience (3 hrs for me) add the soup to the main mash and begin your protein rest for 1/2 hr. at
122 F. Raise temperature to 152 F and mash for 2 hrs. Mash out at168 F. Now you can add the
Prerinsed rice hulls. Stir them in well, but reserve 1/2 lb. for the bottom of your lauter tun. Sparge
with pH 5.7 adjusted water. Adjust pH with either lactic acid or acid blend. Boil the wort 1 1/4 hrs.
Chill quickly. Divide wort into 2 carboys and allow to settle for about 2 hrs. or until the cold break
is well settled. Rack the wort into clean carboys, aerate well by shaking the carboys, then pitch
your yeast. Dry Munton Fison Ale yeast is excellent for this. Ferment at 68 F. When ferment is
almost done, rack to secondary adding 1 tsp. of polyclar to each carboy. Allow to settle. This
unfortunately is not sufficient to clarify the potato beer. After a week rack again and add 1 packet
of dissolved gelatin (do not boil your gelatin) and set the carboy in as cool a place as you can find
(not freezing). When clear rack into your cornelius kegs and force carbonate. And/Or bottle. Age
3 months for a very smooth mellow ale with a faint mashed potato flavor. The hops are very nice
too.
Potluck Ale
Category Pale Ale
Recipe Type Partial Mash
Fermentables
4.5 lbs Klages
1.25 lbs 60lv Crystal Malt
5.25 lbs Rice
1.5 lbs LME (all of my starter wort)
1 lb clover honey
Hops
3 oz Saaz (Only had finishing hops)
Other
- 463 -
1 Tbs Gypsum
.5 tps Irish Moss
Yeast 2nd generation American Ale Yeast
Procedure I ground up the klages and rice in my grainmill. Used Gypsum in my mash water.
Mashed according to standard procedures. Boiled until hot break finished. 1hr Added the 1.5 lbs
of LME (would have rather used grain, but this is potluck). Added 1oz Saaz (Why not, mild hop’s
taste). Put Irish Moss in hot tap water. 30 minutes Added 1oz Saaz 15 minutes Added Irish Moss
Added Honey 5 minutes Added 1 oz Saaz Let cool in sink (with hops in wort) for about 45
minutes ~90F Poured in carboy with 2nd generation American Ale yeast. Fermented two weeks,
Racked, in new carboy Let sit two weeks, then bottled with standard 3/4’s cup corn sugar (boiled
in water).
Pugsley's Pseudo Celis White #5
Category Belgian Ale
Recipe Type All Grain
Fermentables
4.5 lbs. 6 row (or 2 row)
4.0 lbs. Unmalted Wheat (Bulgar from Health Food Store)
Hops
1 tsp. Alpha-Amalase enzyme
1 oz. Hallertauer
Other
4 grams dried orange peel
4 grams crushed corriander seeds
- 464 -
1 tsp gypsum
Yeast 1 pack Wyeast #3056 Bavarian Wheat
Procedure Bring 2 gallons water to boil. Add unmalted wheat and hold at 185-195 degrees for 20
minutes. Add cold water and 6 row malt to bring down to 130 degrees. Add 1 tsp. amalase and
gypsum (pH 5.3). Allow protein rest for 25 minutes. Raise temperature to 150 degrees and hold
20 minutes. Complete conversion by raising temperature to 158 degrees and holding for 20
minutes. Mashout at 168 degrees for 5 minutes. Acidify sparge water to pH 5.7 with lactic acid.
Sparge with 4-5 gallons of 170-180 degree water. Boil wort for 90 minutes. Add hops and crushed
spices 15 minutes before end of boil. Cool wort and pitch yeast.
Pumpernickel Porter
Category Porter
Recipe Type All Grain
Fermentables
5 lbs 2--row pale malt
.75 lbs crystal malt (40L.)
.5 lbs chocolate malt
1 lbs flaked rye
4 oz cocoa powder
1 cup unsulphured blackstrap molasses
2/3 cup corn sugar (priming)
Hops
8 HBUs Willamette hops
- 465 -
Other
4 oz freshly ground coffee (Costa Rican)
Yeast Wyeast
Procedure Cook flaked rye for 5 minutes in 1 quart water. Mash-in the grist at 132 with 10 cups
water. Adjust pH. Raise temperature to 150, put into oven set at 150 (my oven will allow this).
Starch conversion rest for 90 minutes at 150 . Sparge with 4 gallons 180 water. Add Molasses.
Boil 90 minutes, one hop addition at 60 minutes before end of boil. After boil, shut off heat, let
temperature drop to 195 and add cocoa powder and coffee. Let sit for 10 minutes, then cool the
wort (I put the covered pot into a tub of cold water. It cools off within 45 minutes to about 80.)
Racked into a carboy, primed with a starter batch of yeast. Fermented in the primary 10 days,
secondary for 1 week. Bottled with 2/3 cup dextrose. Age 5 weeks.
Pumpernickel Stout
Category Stout
Recipe Type All Grain
Fermentables
.5 lb crystal malt (I imagine this was 40 - 50^L)
3 oz black malt
1 lb lager malt, home roasted to light brown
3 lb. lager malt
3 lb pale ale malt
Hops
.5 oz Tetnanger hops for aroma
3 oz. Northern Brewer hops (no AA noted)
- 466 -
Other
.75 lb. medium ground rye berries
6 oz. quick oats
Yeast Red Star ale yeast
Procedure I corona milled the grains. Cook the rye meal and oatmeal with 1 gal water 45 minutes,
ad to 2-1/2 gal strike temp water and rest of grains to achieve mash temp of ~150^F. I believe I
must have mashed higher, like 153, since I got (and would want) a dextrinous wort. I am
surprised to see from my notes that I mashed for 3 hrs., longer than I do now. I do (and did) this
by putting my kettle in the oven at 150^F. Sparged 7 gal, had a little trouble with it sticking, so I
stirred and reset it; rye will do this, but roller milled malt should help), boiled 2 hrs to 5 gal. at
1.054 SG. Didn’t note whether I boiled the hops all two hrs., probably just the last hr. Tetnanger
for 10 min. steep after heat off. Counter current cooled, pitched with lots of (dry Red Star Ale)
yeast from previous secondary fermenter. Open fermenter, skimmed, racked after three days, still
quite active (beer filled air lock once). I continued to bubble a long time, until I finally just bottled 4
oz corn sugar a one month. No F.G. taken.
Pumpkel Weizen
Category Wheat Beer
Recipe Type Extract
Mmmmm...It’s good.
Fermentables
6.6 lbs NW Weizen LME
1.4 lbs Alexander’s Kicker Pale Malt
1.0 lb Crystal (lovi 60)
1 small roasted pumpkin (4 lbs for about 4.5 cups)
Hops
1.0 oz Perle 7.4 aau (boiling)
.5 oz Tettnang 4.4 aau (finishing)
Yeast Wyeast 3068 Weihenstephan Wheat
- 467 -
Procedure Cut pumpkin in half, seed, and roast in oven at 375 for 1 1/2 hours. Peel away skin
and food process to a pulp. Add grains to 3 qts water and bring to a boil. Strain grains, add 5 qts
water and bring to a boil. Add LME, pumpkin mush, and Perle in hop-bag. Boil for 20 minutes and
add Tettnang in hop-bag. Boil another 15 minutes. Remove hop bags and strain wort. Add
strained pumpkin material to 2 quarts of water and bring to boil. Strain this back into wort. Allow to
cool and pitch yeast. Secondary in 4 days and bottle when fermentation ceases.
Pumpkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Northwestern Golden malt extract
1 lbs British crystal malt
2 lbs sliced up pumpkin (NOT the gross seedy junk, the stuff you carve!)
Hops
1.5 oz Fuggles hops for 60 minutes
Other
- 468 -
1 tsp Allspice
1 tsp Cinnamon
1 oz fresh grated Ginger root
1 oz fresh grated Ginger root
1 tsp Nutmeg
Yeast Wyeast #1056 (American Ale allegedly the same yeast used by SNBC)
Procedure Add all the spices (including Ginger root) for the last 10 minutes of the boil. OK, now
there is some controversey over exactly WHEN to add the pumpkin: the original newsletter said
to add 2 inch cubes of pumpkin to the brew-kettle 10 MINUTES before the end of the boil, and to
"ferment on" the pumpkin cubes. In the batch I made for the Dixie Cup, I put the pumpkin cubes
into the brew-kettle 30 minutes before the end of the boil. I’m not sure this was a good idea - I
think I boiled off some pumpkin crud ("crud" is a technical term) that got into the final product.
With the batch I just brewed, I am going to add mashed-up pumpkin to the secondary carboy, and
rack the contents of the primary on top of it. I used this method with excellent results on a
raspberry wheat beer recently. I also used a very different hopping schedule in my most recent
batch: 60 minutes - 3/4 oz Willamette (4.5% alpha) 30 minutes - 1/4 oz Willamette 1/2 oz
Cascades (5.5% alpha) 5 minutes - 1 1/2 oz Cascades The original recipe said to add finings to
clear. I added 1 teaspoon of Irish Moss at 60, 30 and 10 minutes before the end of the boil. I am
also considering finings or some other clarification agent in the secondary (pumpkin has got some
CLOUDY JUNK in it!).
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Pumpkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs light Dried Malt Extract (or 2 cans light malt extract syrup)
6 lbs Pumpkin meat (2 small)
.5 tsp Vanilla Extract
Hops
1.5 oz Mt. Hood Hop Pellets
.5 oz Tettnager Hop Pellets
Other
1 tsp Burton Water Salt
- 469 -
1 tsp Irish Moss
1 tsp cinnamon
.5 tsp nutmeg
.5 tsp allspice
.5 tsp mace
.25 tsp cloves
Yeast Wyeast #1007 Liquid Yeast (or #1214)
Procedure Peel and remove seeds from pumpkin and cook until soft. In a large pot, heat 1--1/2
gallons of water - add your malt, Mt. Hood Hops and cooked pumpkin meat and boil for 30
minutes. Add Burton Water Salt and 1 tsp. Irish Moss and boil for 15 minutes more. Add finishing
hops and boil for 5 minutes more. Remove from heat. Strain hops and pumpkin meat. Add boiled
wort to prepared fermentor -make up to 5--1/2 gallons. Add prepared Liquid Yeast. Ferment to
SG 1030, transfer to Secondary Fermenter, add the spices (BE SURE NOT to add the spices
until the secondary fermentation or you will lose the intensity of the spices). Finish fermenting.
Prime with 3/4 cup corn sugar, bottle and age for 3 to 4 weeks or more.
Pumpkin Beer
Category Spiced Beers
Recipe Type All Grain
Fermentables
10 lb. American 2-row
.25 lb. Hickory Smoked Grains
.5 lb. Crystal Malt (40L)
.5 lb. Honey Malt (20-30L)
.5 lb. Dextrine Malt
1 oz Chocolate Malt
.5 lb. Dark Brown Sugar
.5 several drops Lorann Pumpkin Oil
Hops
- 470 -
.25 oz. Cascade Hops (5.5AA) 60 minutes
.25 oz. Herzbrucker Hallertau Hops (2.2AA) 30 Minutes
.25 oz Herzbrucker Hallertau Hops (2.2AA) 10 Minutes
Other
2 tsp. Cinnamon - 60 minutes
2 tsp Ginger - 60 minutes
2 tsp Allspice - 60 minutes
2 tsp Nutmeg - 60 minutes
6 Whole Whole Cloves - 60 minutes
1 tsp. Irish Moss - 30 minutes
Yeast ale yeast
Procedure Mash 3 gallons water at 142F. Add grains and stabilize at 132F for 20 minutes. Add 2
gallons boiling water to raise temp and stabilize at 158 for 45 minutes. Mash-out to 170F and
sparge with 3 gallons 170F water. Boil down to 5.75 gallons. (My brew setup requires a little extra
for assorted losses.)
Pumpkin Stout
Category Fruit Beers
Recipe Type Extract
Fermentables
2 cans (29 ounces each) of Libby’s 100% Pumpkin (not pumpkin pie mix)
8 oz Flaked Barley
4 oz Belgian Special B
6 oz 60 L Caramel (Briess)
3 oz Chocolate Malt
2 oz Roasted Barley
1 3.3 pound can DMS diastatic malt extract
Hops
1 oz Northern brewers Plugs 7.5% 60 mins
- 471 -
.5 oz styrian goldings 5.3% 30 mins
.5 oz Hallertauer Hersbrucker 2.9% 10 mins
Other
1 cinnamon stick (2 inches or so)
.25 tsp coriander, ground
.25 tsp cardamon, ground
.5 tsp ginger, ground
Yeast
Procedure "Mashed" malts, pumpkin, and extract at 150 F (65 C) for 30 mins, then sparged
through grain bag. A real mess. Final volume = ca.3 gallons Added 3.3 lbs of Amber Briess
Extract and commenced boiling.
Yeast was Red Star Ale Yeast, rehydrated in some cooled boiled wort. Beer was kegged/force
carbonated and almost completely gone in one evening of Christmas partying.
Canned pumpkin dissolves into a horrendously fine mush that will settle to the bottom of your
primary and cause you to lose up to 1 gallon or more (it does not firmly settle out.) Are the results
worth it? I think so, but I will only do 2 or 3 pumpkin brews a year for the holidays, because it is
messy. I would think that using fresh, cooked pumpkin cut into 1" cubes or so might strain out
better, or they might break down in the mash to a consistency similar to the canned stuff. Anyone
try this.
Punkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
2 cans light malt extract (your choice)
6 lbs pumpkin meat (skin off)
Hops
1.5 oz Mount Hood hops (boiling)
.5 oz Tennanger hops (finishing)
Other
1 pack burton salts
1 tsp Irish Moss
- 472 -
.5 tsp cinnamon
.5 tsp allspice
.5 tsp nutmeg
.5 tsp mace
.5 tsp clove
1 tsp vanilla extract
Yeast 1 package liquid yeast #1007
Procedure Bring to a boil 1 gallon and 1/2 water and pumkin meat. Add 2 cans of malt, 1 and 1/2
oz. Mount Hood hops, and Burton Salts. Boil for 45 mins. then add Irish Moss, and finishing hops.
Boil for another 15 min. Sparge into 3 and 1/2 gallons of water. Let cool and pitch yeast. Transfer
to secondary fermenter at same time add all of your spices. When fermentation is complete
shipon, carbonate, and bottle. (After you siphon give a gentle shake to mix spices around)
Puppy's Surprise Spiced Wheat Ale
Category Wheat Beer
Recipe Type All Grain
.
Fermentables
3 lb. (1.35kg) Belgian pale malt
5 lb. (2.25kg) Belgian wheat malt
2 lb. (900g) rolled oats
0.5c (120ml) corn sugar
Hops
3 HBUs Styrian Golding hops (60 minute boil)
1.5 HBUs Styr. Golding hops (30 minute boil)
0.5 oz (14g) Kent Golding hops (finish)
- 473 -
Other
0.5 oz (14g) sweet orange peel (30 minute boil)
0.25 oz (7g) sweet orange peel (10 minute boil)
0.75 oz (21g) crushed coriander (finish)
gypsum or calcium carbonate
Yeast Wyeast Weihenstephen (#3068)
Procedure Boil oats in 3 gallons (11l) water until gelatinized. Replace lost volume with cold water
and adjust temperature to 125F (52C). Add malts. Stir slowly until grist is completely mixed into
water. Measure pH and adjust to 5.3 with gypsum.
Heat to 130F (55C) if temperature has fallen too low and rest at this temperature 45 minutes,
stirring every 15 and boosting temperature as needed.
Boost temperature to 150F (65C) and rest 2 hours, stirring every 15 minutes and heating to 150F
(65C) every 30 minutes.
Sparge with 4 gallons (15l) water, pH 5.7, 170F (75C).
Boil 30 minutes and add first hop aliquot. Boil another 30 minutes and add the second and add
the first aliquot of orange peel (pre-soak peel in water if dried). Boil another 20 minutes and add
second aliquot of orange peel. Add finishing spices at end of boil and sit 15 minutes on stove,
flame off.
Chill to 50F (10C) and rack into secondary. Sit overnight and rack wort off trub in the morning.
Wort pH should be between 5.0 and 5.3 at pitching. Pitch yeast.
Rack to carboy when primary fermentation is done and add isinglas. Settle 4-5 days.
Prime with sugar and bottle.
Purdue Red Hot Apple Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
1 lbs Light DME
1 lbs Honey
.5 lbs Crystal Malt
4 lbs Sliced Winesap Apples (from Purdue Hort. Farms--
Hops
4 lbs Mountmellick Brown Ale Kit (Hopped)
Other
- 474 -
2 tsp cinnamon
1 cup Cinnamon Imperials (Red hots)
10 grams burton salts
1 tsp Irish Moss
Yeast 1 package Brewer’s Choice London Ale Yeast (#1028)
Procedure Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5 gallons water
and crystal malt to boil. Remove grain. Add extract, honey, burton salts, and irish moss and boil
for 15 minutes. Add red hot candies. Turn heat to low after candies melt. Add apples and
cinnamon and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I made malted
applesauce out of the apples by the way!)
Pyle Style Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
5.00 lb American pale malt from Briess
4.00 lb English pale malt from Hugh Baird
0.75 lb Belgian crystal malt
Hops
1.00 oz Mt. Hood pellets (a=3.9)
1.00 oz Cascade pellets (a=5.1)
0.60 oz Cascade leaf hops (a=5.6)
Other
1.00 tsp Irish moss (added in last 10 minutes of boil)
- 475 -
0.75 cup corn sugar for bottling
Yeast 1056 Wyeast American Ale yeast dated 6/23/93
Procedure Mash water was 9 qts of 168F water poured into a room temperature 48 qt rectangular
cooler mash/lauter tun. Doughed in pale malts only. Mash-in temperature was 150F after
stabilizing. Mashed at 145-155 (added 1 qt of 180F water when temp dropped to 145F).
Conversion complete in one hour. Crystal was added at mash-out. Dumped 20 qts of 180F water
into tun and stirred (mashout and batch sparge in one step). Sparge was very slow, nearly stuck
twice, so I back flushed the copper manifold to loosen it up (need to adjust my grainmill!). Start of
boil, the volume was around 32 qts. Boiled down to 22 qts. at 1.045. Points of extract = (45pts. *
5.5 gal.) / 9.75 lbs. = 25 pts/lb/gal.
Hopping schedule:
60 min: 0.50 oz MH IBU = 8.3
30 0.50 MH 4.5
0.50 Cp 5.8
10 0.50 Cp 2.5
dry 0.60 Cl 1.0 (leave on for 10 days)
----
Approximate Total IBU = 22.1 (Balanced beer at 1.045 = 20 IBU)
A note about hopping: I was attempting to get most of my IBUs later in the boil to reduce some
back of the tongue bitterness. I wanted this to be a hop flavored beer, rather than just have
bitterness to balance the malt. On most beers I try for 50-60% of the bitterness at the 60 minute
addition, but as you can see, I did not do that here. I achieved my goal I think (see tasting notes).
Full fermentation in 12 hours, high krauesen in 36 hours. Dry hops were just thrown on top of
beer in secondary.
Pyramid Apricot Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
4 lbs. Alexander wheat extract
1.4 lbs. Alexander wheat kicker
4 oz. malto-dextrin
.75 cup corn sugar
Hops
14 IBU domestic Hallertauer (60 minute boil)
Other
- 476 -
4 oz. apricot essence added to bottling bucket
Yeast Wyeast # 1056 liquid yeast
Rainy Day Porter
Category Porter
Recipe Type Extract
Fermentables
2 lbs Alexander extract syrup (pale)
4 lbs Yellow Dog extract syrup (amber)
1-1/4 lbs Brown Sugar
.5 lbs Black Patent
.25 lbs Roasted Barley
.5 lbs Crystal (60 degree L)
.5 lbs Crystal (40 degree L)
.25 lbs Chocolate Malt
Hops
- 477 -
22 AAU 60 minutes boil
1 oz Cascade
Other
3 oz Fresh Grated Ginger; 10 minutes boil
Yeast Ale yeast (see comments)
Procedure Steep grains at 150 degrees for 40 minutes before boil. Add malt and brown sugar.
Boil for 60 minutes. Add Nugget hops at begining of boil. Add ginger last 10 minutes of boil. Turn
off heat and add Cascade hops. Allow to steep for 10 minutes. Cool wort with chiller. Rack off
trub. Add water to make total about 5.3 gallons
Rasberry Pilsner
Category Fruit Beers
Recipe Type Extract
..
Fermentables
2 cans Ironmaster european pilsner
3-5 lbs raspberries (fresh or frozen, be sure to sterilize*)
2-4 lbs blackberries (")
DME to bring OG to 1.048
Yeast 1 tsp yeast nutrient
Procedure That’s the basic recipe.. experiment with it a bit... I throw the berries on top of the wort
in primary,and let the primary go until they have leeched all their color out. At that point, I rack to
secondary and let it all settle (use finings if you feel the need, I didn’t). By the time it’s done, you
have a beautiful red brew that is then kegged, conditioned, and aged for 3 months in the fridge. If
- 478 -
you sterilised the berries right, there’s not a trace of haze or cloudiness. It’s almost like a
raspberry champagne, and a great dessert beer. The initial taste is beery, and then a lingering
fruity aftertaste. I used the pilsner kit for its relatively low hop content, allowing the fruitiness to
come out a little more.
(*) Sterilising the berries Because the berries are susceptible to wild yeast on the canes, it is
advisable to sterilise the berries by heating them in water to a point a little below 85 degrees
centigrade. (adding some dextrose to the water will start leeching out the flavor and color). Any
higer, and you will release some pectin into the solution, which will cloud the beer (not critical, it
just doens’t look as cool as it does when it’s crystal clear and bubbling).
Raspberry Ale
Category Fruit Beers
Recipe Type Extract
.
Fermentables
5 lbs Munton & Fison light malt extract
.5 lbs crystal malt
48 oz frozen raspberries
Hops
1.5 oz Cascade hops (boiling)
.5 oz Cascade (finish)
Yeast yeast
- 479 -
Procedure Added crystal to water, removed prior to boiling.
Boiled wort. Added 24 ounces of raspberries right after turning off stove. Chilled, pitched. Primary
ferment about 1 week. Rack to secondary and add another 24 ounces of raspberries. Let sit 2
weeks in secondary.
Raspberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
2 cans Alexanders pale malt extract
2 lbs rice extract syrup
8 lbs frozen raspberries
Hops
1 oz Cascades hops
Yeast Edme ale yeast
Procedure I used about 8 lbs (11 12oz pkgs) and it turned out wonderfully, not at all overly
raspberry-like. I blended them with just enough water to make a slurry and added it to the cooled
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wort (seeds, skins and all). I also added 2 campden tablets to ward off infection. It seems to have
worked. No pectin haze at all. I racked into a secondary and left most of the raspberry sludge
behind.
Raspberry Brown Ale
Category Brown Ale
Recipe Type Extract
Fermentables
3.3 lbs hopped dark liquid malt extract
3 lbs light dry malt extract
5 lbs fresh raspberries
Hops
1 oz. cascade hops (1/2 brewing 1/2 finishing)
Yeast Wyeast liquid English Ale yeast
- 481 -
Procedure I mixed the wort and cooked it for 30 minutes then lowered the temp to 170 and kept it
there for about ten minutes. After one week I transferred the brew from primary to secondary
fermenter. I kept it in the secondary fermenter for 3 1/2 weeks then bottled.
Raspberry Catastrophe
Category Fruit Beers
Recipe Type Extract
Fermentables
1.5 kg Premier Reserve Gold Unhopped Ale Extract
1.5 lb Muntons Plain Light DME
(0.5 lb Laaglander DME - see comments)
12 oz Frozen Raspberries
0.75 oz Fresh Raspberries
0.5 cup Priming sugar
- 482 -
Hops
1.0 oz bittering Mt. Hood hop pellets (3.6% alpha acid)
1.0 oz flavoring Fuggle hop pellets (3.6% alpha acid)
Yeast Wyeast American Ale (No. 1056)
Procedure Boil 2.5 gallons of water with Extract, DME, and bittering hops for 60 minutes. Add
flavoring hops at 10 minutes before the end of the boil.
Cool to almost pitching temperature. Add wort and frozen raspberries to AT LEAST a six (6)
gallon primary fermenter. Add another ~2.5 gallons (to make five gallons total). Aerate (I put on
lid and shake) and pitch yeast. Fit primary with a blow off tube, NOT AN AIR-LOCK. Primary for
two (2) weeks (some place where you don’t care if it might erupt and check it daily), secondary for
two (2) weeks, prime then bottle and drink in another two weeks.
Raspberry Imperial Stout
Category Fruit Beers
Recipe Type Extract
15-1/4 lbs bulk light extract
.75 lbs roasted barley
.75 lbs black patent malt
.75 lbs chocolate malt
2 lbs English crystal malt
13 lbs fresh raspberries
1 cup corn sugar (priming)
Hops
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3-3/4 oz Bullion pellets (9.6 alpha)
1-1/4 oz Northern Brewer pellets (6.7% alpha)
2 oz Kent Goldings pellets
Other
4 tsp gypsum
Yeast Sierra Nevada yeast
Procedure This makes 6-1/2 to 7 gallons. This is based on Papazian’s recipe from the Summer
1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or
E-mail me for directions. (Directions are pretty standard.)
The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent
Goldings pellets are used for dry-hopping.
Raspberry Porter
Category Fruit Beers
Recipe Type All Grain
Fermentables
5 lbs 2--row pale malt (mash)
1 lbs Vienna malt (mash)
.5 lbs Munich malt (mash)
.5 lbs 90 L. crystal malt (mash)
.5 lbs 20 L. crystal malt (mash)
1 lbs chocolate malt (steep)
.5 lbs Cara-Pils malt (steep)
.25 lbs black patent malt (steep)
2.5 lbs Australian light DME
- 484 -
3 lbs raspberries
Hops
1 oz Chinook hops (13.7% alpha)
.75 oz Perle hops (7.8% alpha)
1.5 oz Cascade hops (5% alpha)
Yeast Wyeast Irish ale yeast
Procedure Mash grains using single-step infusion with 170 strike water, held at 150--160 for 1
hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add
more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce
Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce
Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce
Cascade.
Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale
Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries
(frozen) and dry hops.
Raspberry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
5 lbs Frozen Raspberries
3.3 Kg, Ireks weizen
1.25 lbs Bavarian Wheat
Hops
1 oz. Tettinger Hops for 20 min boil
Yeast 1 Pkg WYeast Saaz Ale
- 485 -
Procedure The OG was 36, and the carboy just finished a rather vigorous 3 day fermentation with
the first blow-by out of my 7 Gal Carboy.
After 5 days, rack and add raspberries.
To prepare the raspberries blend them frozen and then nuke them until room temprature (which
should sterilize them). Place into secondary carboy and rack into the carboy. One week in
secondary, then into the bottles.
Rat's Darkness
Category Porter
Recipe Type Extract
Fermentables
6.6 lbs John Bull Dark Extract
.5 lbs Crystal Malt
.25 lbs Black Patent Malt
Hops
2 oz Saaz hop pellets (boiling)
.25 oz Cascade hop pellets (finishing)
- 486 -
Yeast 1 pack Whitenbread dry ale yeast
Procedure Cracked the grains and put them in 1.5 gallons of water, bring to boil and remover
grains after 5 mins, add boiling hops and extract. Cook for 1 hour, add finishing hops for last 10
minutes. add to water in fermenter, bring level up to 5 gallons. ferments out in about 8 days,
tasted good right out of the fermenter, ready to drink in about 8--10 days. Bottled with 1 cup
Amber Dry Extract.
Rauchbier
Category Spiced Beers
Recipe Type All Grain
Fermentables
10 lbs. Belgian Pils malt
1 lb. smoked pale malt
.5 lb. 30L crystal malt
.75 cup corn sugar for priming
Hops
.75 oz. Buillion hops (boiling)
.75 oz. Hallertau hops (boiling)
- 487 -
.75 oz. Hallertau hops (added at end of boil)
Yeast Whitbread dry ale yeast
Procedure First, I smoked my malt on a barbeque grill. I built a frame out of wood and attached
aluminum window screen to it. I then started a some coals and, when they were ready, put them
in the grill with a few handfuls of wet hickory chi ps. I smoked 1 lb. of pale ale malt for 45 minutes
- 1 hour and yes it did get rather toasted by the heat, but I don’t see that as a problem. I took the
gr ain off the grill before it got roasted dark because I figured that would give it more of a porterlike
flavor that I was not looking for.
My notes do not include a mashing schedule, but since my temperature control in my mashing
setup isn’t very good, it probably wouldn’t do much good.
I used a very old package of Whitbread dry yeast as I had trouble with my Wyeast starter. It
worked out OK but I would suggest using Wyeast 1007 German Ale as I had originally intended.
Rauchbier
Category Smoked Beer
Recipe Type Extract
Fermentables
6 lbs light malt syrup
1 lbs smoked pale malt
1 lbs smoked crystal malt
.5 lbs wheat malt
.5 lbs pale malt
Hops
.5 oz Hallertauer hops (10 minute boil)
- 488 -
Yeast Wyeast Pilsen lager yeast (#2007 ?)
Procedure The pale malt and crystal malt is soaked and then smoked over hickory for about 30
minutes. (See the 2nd version of Papazian’s book for an all-grain recipe.)
RazzWheat#1
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs Breiss Weizen Wheat Extract
40 oz Honey
60 oz raspberries,added to cooling wort.
Hops
1 oz Mt.Hood (60 min)
.75 oz Hallertua (10-15 mins)
- 489 -
Yeast 3068 Wyeast
Procedure Leave in thru primary,remove going into secondry. Bottled with 1-cup dextrose boiled
in 3 qts water, cooled. Primary: 5-7 days; secondary 3-5 days.
Really Bitter Dregs
Category Porter
Recipe Type All Grain
Fermentables
6 lbs 2-row pale malt
3 lbs Munich Malt
1 lbs black patent malt
4 oz Crystal Malt (80L)
1.5 quart gyle (or 1/2 cup corn sugar) (priming)
- 490 -
Hops
12 AAU (~1.0 oz @11.6) Centennial hops (bittering) (Oops!)
9.5 AAU (~0.75 oz @12.6) Chinook hops (bittering) (Oops!)
.5 oz Cascades (steep)
1 oz Kent Goldings (dry hop at rack to secondary)
Yeast Wyeast 1084 (Irish Ale)
Procedure Pre-boil water and decant. Mash water: 11 quarts at 140F. Mash-in 3 minutes at 135
(pH 5.0). Step infusion. Conversion 30 minutes at 145, 45 minutes at 155. Mash out 5 minutes at
170. Sparge to 6 gallons at 170. Boil 90 minutes, adding Centennial 30 minutes into boil. Add
Chinook 60 minutes into boil. At end of boil, add Cascades and steep 45 minutes. Chill, pitch,
ferment. Dry hop at rack to secondary.
Red Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lb amber syrup (I use Stome Brewery)
1 lb crystal malt
2 oz roasted barley
Hops
1.5 oz Cascade hops for bittering (depending on taste)
.25 oz Cascade hops for flavor
.25 oz Cascade hops for aroma
- 491 -
Yeast 115 g dry ale yeast
Procedure Steep the speciality malts in 1 1/2 gal water, remove grains, add syrup to liquor, and
boil 60 minutes with bittering hops Add flavor hops 10 min before end of boil, add aroma hops
end of boil and steep for 5 min Add 3 1/2 gal cold water and pitch at suitable temperature
Red Bock
Category Lager Bock
Recipe Type Partial Mash
.
Fermentables
5 lb american 2 row
1 lb 10L crystal
1 lb carapils
2 ea 3.3lb bags NW gold LME
Hops
1 oz eroica boil
.5 oz tettnang boil
- 492 -
.5 oz tettnang +20
.5 oz tettnang +40
.5 oz tettnang steep 10mins
Yeast bavarian pils yeast slurry temp in garage 40-50F
Procedure 3 step mash, added LME to hot sweet wort, brought to boil, added boiling hops. Wort
tasted great before pitching, was pale red in color. I’m expecting great things from this brew. The
hop schedule may not be to style, but it was all I had.
Red Hickory Lager
Category Lager Amber
Recipe Type Extract
Fermentables
3.3 lbs M & F amber malt extract
3.3 lbs M & F light malt extract
Hops
1 oz Saaz hops (60 minute boil)
1 oz Bullion pellets (boil 1 minute)
1 oz Fuggles hops (boil 1 minute)
1 oz Willamette hops (boil 1 minute)
- 493 -
Other
2--3 pinches Irish moss
.75 cup corn sugar (to prime)
Yeast Whitbread lager yeast
Red Hook ESB
Category ESB
Recipe Type Extract
Fermentables
6 lbs light malt extract syrup
4 oz crystal malt (40L)
4 oz chocolate malt
4 oz roasted barley
Hops
1.5 oz Northern Brewer Hops for Bittering
1 oz Cascade Hops for Finishing
- 494 -
Yeast ale yeast
Procedure I have also modifed this as of late to increase the ’redness’ in the ale by increasing the
roasted barley and crystal malt to 6 oz and 10 oz respectively, while keeping the chocolate the
same. I did the usual batch by adding the specialty grains in a grain bag until 170F and then
adding half the bittering hops at 60 minutes and the other half at 30 minutes with the finishing at
the end with a simmer/steep for 10 minutes without heat and covered
Red Hook ESB Clone
Category ESB
Recipe Type All Grain
Fermentables
3500 Grams Klages Two-Row Malt
575 grams Toasted Klages Two-Row Malt (Toast at 375F for 15 minutes)
225 Grams Crystal Malt 60L
500 Grams Cara-Pils Dextrine Malt
Hops
65 grams 4.6% Alpha Willamette Whole Hops (60 min)
- 495 -
20 Grams 4.6% Alpha Willamette Whole Hops (20 min)
40 Grams 3.9% Alpha Tettnanger Whole Hops (10 min)
Yeast Sierra Nevada cultured yeast or Wyeast #1098 British Ale yeast
Procedure Use a one step infusion mash (Adjust water according to local conditions). Mash in at
145F, then raise mash to 156F for starch conversion. Hold at 156F for 75 minutes, boost to 168F
and mash out for 10 minutes. Sparge with sufficient water at 165F to yield 6.5 gallons of wort. I
keep the mash temp on the high side to leave some residual roundness in the finished product,
and the Crystal give the beer a hint of sweetness.
Boil entire volume of wort for 90+ minutes, adding hops as indicated. Force chill to pitching
temperature (app. 70F). Ferment at 64-68F for 6 days in primary, then rack to secondary for 14-
21 days. Prime according to personal preference. I use either 1/2 cup dextrose in 1 pint of water
or 3/4 cup Light DME.
Red Wheat Ale
Category Wheat Beer
Recipe Type All Grain
Fermentables
3 lbs pale malt
3 lbs wheat malt
4 oz medium crystal (~40L)
1 oz chocolate malt
Hops
1/3 oz Chinook Pellets for 45 minutes (4 HBU)
.5 oz Cascade Pellets for 20 (2.5 HBU)
- 496 -
.5 oz Tettnanger Pellets for 10 minutes
Yeast Whitbread ale yeast
Procedure Treat 7 gallons water with 1/4 ounce gypsum. Mash in 8 quarts at 170F for a target of
156F. When beer is fermented, prime with 1/2 cup sugar, fine with 1/2 teaspoon of gelatin, keg or
bottle.
Revenge
Category Barleywine
Recipe Type Extract
.
Fermentables
12 lbs. Alexander Pale Malt
12 oz. Light Crystal Malt
8 oz. Cara-Pils Malt
7 lbs. Clover Honey ( from the grocery store)
Hops
2 oz. Pride of Ringwood Hops (boil)
2 oz. Liberty Hops (finish)
- 497 -
Other
1 tsp. Irish Moss
Yeast Lalvin 1118 Yeast (DRY)
Procedure In 1 1/2 gallons of water add all of the grains to a hop sack and place in the brew
kettle. Bring water and grains up to 165 degrees. Hold and steep for 30 minutes. Sparge grains
before removing and continue to heat until wort is at a boil, at this time add the gypsum. At the
boil add the extract. After 30 minutes of boil, add boiling hops in another hop sack. Continue to
boil for another 45 minutes and at this time, add the finishing hops and Irish Moss. ( If you have
another hop sack, place them both together in the sack and throw them on in the kettle) Let the
wort boil for another 15.
Rehydrate the yeast by placing the yeast in a cup of heated water 75-90 degrees and let stand for
15 minutes.
Cool wort and add to enough water to bring to a 5 gallon level in your fermentation bucket. Airate
this and pitch your yeast.
Revival Porter
Category Porter
Recipe Type All Grain
Fermentables
5 lbs pale ale malt
2.5 lbs amber malt (Belgian Biscuit)
2.5 lbs brown malt (homemade, see above)
0.5 lbs dark (80L or dark) crystal malt
0.5 lbs black patent malt
Hops
10-15 HBUs Fuggles for bittering, plus whatever flavor and aroma
- 498 -
Yeast ale yeast
Procedure Your mileage may vary with the above grain bill. Also, given that this is a revival
porter, you might adjust the grain bill so that your starting gravity is higher, say 1.070, rather than
adhere to current AHA porter style guidelines. You’ll be brewing a stout porter.
Richard's Red
Category Pale Ale
Recipe Type Extract
Fermentables
1 lb munich
1 lb dark crystal
.75 lb cara pils
1 lb toasted 2-row
.25 lb roast barley
3.5 lbs light dry malt extract
1.5 oz oak chips
- 499 -
Hops
1.3 oz olympic hops at boil
2/3 oz cascade hops when heat cut
Yeast Irish ale yeast
Procedure Toast the 2-row grain for 10 minues in an oven preheated at 350 before crushing.
Crush all the grain.
Put the 4 lbs of grain in a grain bag in 4 gal water. If you must use multiple bages, make sure
each bag has it’s proportion of munich malt; this is where the enzymes are.
Heat the water to 160 and maintain for an hour and a half. Every 10 minutes or so wring out the
grain bag, & stir it around. This may be cut to as short as one-half hour if you use an iodine test
and it confirms conversion.
WRinge out the grain and put it into a collender (sp?), sieve, or strainer over the water. Slowly
pour another gallon (or whatever it takes to get to 5 gallons, depending upon how much you boil
off, have already boilded, etc.) of 170 degree water through it to wash off remainng sugars.
Raise to boil, add hops and extract as usual.
Steam the oak chips to sterilie them--i put a bit of water into a pan, and hold them above in a
strainer with a lid over it for about 10 minutes.
Toss the hops in the fermenter along with the wort,& add the oak as well (i suggest leaving them
all in cheesecloth bags). transfer the oak chips to your secondary as well. If you use a keg, toss
them in.
Richard's Red
Category Pale Ale
Recipe Type All Grain
Fermentables
5 lb 2 row
1 lb munich
1 lb dark crystal
1 lb cara-pils
1 lb toasted 2 row
Hops
- 500 -
1.33 oz olympic hops at boil
2/3 oz cascade as power cut
Yeast ale yeast
Procedure Toast the 2-row grain for 10 minues in an oven preheated at 350 before crushing.
Cover crushed grains with 130 degree water,w hich will stabilize at 123. Add boiling water to bring
to 158 for another half-hour or until conversion is complete.
Toss the hops in the fermenter along with the wort,& add the oak as well (i suggest leaving them
all in cheesecloth bags). transfer the oak chips to your secondary as well. If you use a keg, toss
them in.
Rick's Wicked Summer Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
4 lbs. American 2-row pale malt
3 lbs American 6-row pale malt (had some sitting around)
3 lbs wheat malt
.5 cup crystal malt (40L)
Hops
1 oz cascade pellets (6.3%AAU)
.5 oz Tettneng pellets -flavor-(4.5%AAU)
- 501 -
Other
Grated lemon peel from 2 lemons (do *not* use the bitter white pith)
Juice from 2 lemons
Yeast Wyeast 1056 500ml starter
Procedure Step-mash: Add 2.25 gal of 54degC water to crushed grains and stabilize to 50-
51degC for 30 min. Add 1.25 gallons of 93degC water to bring temp to 65degC; hold there for 90
min. Mash out, sparge, etc.
Bring wort to a boil and add Cascade hops. After 30 min, add 1/2 ounce tettnang hops, lemon
peel, and lemon juice. Boil for another 30 min or so until volume is about 6 gallons. Chill wort, put
into fermenter, let trub settle out for a few hours, transfer clear wort to a sanitized glass carboy,
and pitch yeast.
OG= 1.052 (for a lighter beer, bring volume to six gallons)
When bottling, add 3/4 cup corn sugar and juice and zest from 2 lemons.
Right Thing Oatmeal Stout
Category Stout
Recipe Type All Grain
Fermentables
1.5 lbs Briess Roasted Barley
8 oz Hugh Baird Black Malt
1 lbs Briess Cara-Pils
1 lbs Briess Wheat Malt
7 lbs Briess 2-Row
1 lbs Quaker Quick Oats, added to grist
Hops
- 502 -
2 oz Chinook, boiling (22 HBU’s)
1 oz Willamette, finishing
Yeast WYeast London Ale (very dry finish)
RIS Marital Bliss
Category Stout
Recipe Type All Grain
Fermentables
20 lb 2-row britsh
2.5 lb Belgian Carapils
2 lb Crystal (60L)
2 lb Munich 2-row
1 lb Belgian Special B
.5 lb Chocolate Malt
1/4 lb black Patent
5 lb Amber Extract
- 503 -
Hops
6 oz northern Brewer (60min)
3 oz fuggles (5min)
Other
.5 oz Irish moss at end of Boil
Yeast Yeast 1214 Belgian Liquid (And definitely make a starter!)
Rocket J. Squirrel Honey Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
3 lbs Bavarian dry wheat extract
2 lbs Clover honey
.5 lbs Buckwheat honey
.5 lbs light Crystal malt (20 lovibond?)
Hops
1 oz Centennial hops 11.1% AAU’s
- 504 -
Yeast 24 ounces Wyeast 1056 slurry (from previous batch)
Procedure Bring 1 and a half quarts water to 170 degrees and turn off heat. Add crystal malt and
steep for 40 min. Tempurature was 155 degrees after adding malt and stirring. In another pot,
start 3 gallons water boiling. When it comes to a boil, strain in liquid from crystal malt and also
pour another quart of hot water through the grains. Add the wheat extract and honey. Bring to a
boil. Skim the scum off and then add 3/4 ounce hops for 1 hour. Turn off heat and add the last 1/4
ounce hops. Whirlpool and let stand to let the trub collect. Siphon into carboy and top to 5
gallons. Add yeast and shake vigorously. Bottle with 4 oz. corn sugar.
Rocky Raccoon Ale
Category Pale Ale
Recipe Type Extract
Fermentables
1 can M&F light malt extract (unhopped)
3 lbs clover honey
1/3 cup clover honey (priming)
Hops
2 oz Williamette hops (5.0 AAU’s)
Yeast Wyeast London liquid ale yeast
- 505 -
Procedure The malt extract, honey, and 1 oz. of the hops were boiled in 3 gallons of water for 1
hour; the remainder of the hops were then added and steeped for 15 minutes. The wort was
passed through a strainer into a plastic primary and diluted to 5 gallons. After reaching room
temperature, the yeast was added. The intial SG was equal to 1.040. After 6 days in the primary
(60-65 F) and 10 days in a glass secondary fermentor (60-65 F) the final SG was equal to 1.000
(Ed: ???, 1.010??). The beer was then primed with honey and bottled.
Roger's Real Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3 kg Light dry Malt (hold back 1.5 cups for priming)
2.5 cups crystal malt
Hops
50 grams cascade hop pellets (boiling)
17 grams Willamette hop pellets (finishing)
Other
2.5 tsp Burton water salts
- 506 -
1 tsp Irish Moss
Yeast 2 pkgs Nottingham English Ale Yeast
Procedure Bring cracked crystal malt just to the boil in approx. 2 litres of water. Strain this "tea"
into your boiling pot, discarding the grains. Stir the dry malt into about 2 litres cold water to
dissolve. Mix the dissolved malt, Cascade hops, and Burton water salts into the "crystal malt tea".
Boil for 1 hour. In the last 15 minutes of the boil, add the Irish moss. In the last 5 minutes, add the
Willamette hops. Transfer immediately (through a strainer) into your primary fermentor containing
2-3 gallons of cold water. Top up with cold water to 23L (5 gal) mark. Check the temperature and
pitch yeast when ready (68-70F, 20-23C). Ferment at about 68F until the foam subsides, usually
3-4 days. Rack to a secondary fermentor. Check the gravity in about 1 week. When the readings
are stable for 2-3 days, you are ready to bottle. Mix the 1 1/2 cups dry malt in 1 1/2 cups cold
water. Bring to a boil, then stir into the beer as you rack it into another container just prior to
bottling. Bottle and leave to condition at room temperature for 1-2 weeks, then store in a dark cool
place for a few more weeks, or until it tastes right to you.
Ruby Tuesday
Category Fruit Beers
Recipe Type Extract
Fermentables
7 lbs light malt extract syrup
7 lbs fresh wild raspberries
1 lbs english crystal malt (had no lovibond rating on pkg,
Hops
2/3 oz cascades whole hops (~3.5% alpha)
- 507 -
Other
1 campden tablet
.5 cup corn sugar to prime
Yeast 1 pack Edme ale yeast (11.5g)
Procedure Brought 2--1/2 gallons water to boil with crystal malt in grain bag (removed grain bag
when water was at 170 F). Added extract and brought to boil, boiled for 60 minutes. All of hops
for 45 minutes.
Chilled wort to ~100 F and strained into carboy (prefilled with 2--1/2 gallons cold water).
Rehydrated yeast in 90 F water for 15 minutes and pitched, topped off carboy with water, and
mounted blowoff tube.
After two days of healthy ferment (~75 F) added fruit. Pureed raspber- ries with campden tablet,
added to fresh carboy (better use a 6 or 7 gallon carboy if you got it, the fruit takes up space!),
purged carboy with CO2, and racked beer into it. Swirled it around a little to mix it up (don’t shake
it up) and put blowoff tube back on. Let sit another week and bottle. I only used 1/2 cup corn
sugar to prime, and it was plenty. Didn’t take a final gravity.
Rusty Cream Ale
Category Pale Ale
Recipe Type Extract
Fermentables
2 lbs pale malt
1 lbs flaked corn
1 lbs crystal malt (about 50 l)
4 lbs Alexanders Pale Malt
Hops
1 oz Tettanger Hops (3.8%) (boil @ 45 min)
1 oz Liberty Hops (3.2%) (half and half boil/finish)
- 508 -
Yeast Whitbread ale yeast
Procedure It appears that the Whitbread yeast that I used was really atteuntuave. The %
alcohol/vol is around 6.5. The preliminary tastes puts it nice, smooth, a bit thin (its’ been ageing
about 2 weeks). It should have some character in about 1-2 months.
Rye Wit
Category Wheat Beer
Recipe Type All Grain
Fermentables
3 lbs 6--row pale malt
1.5 lbs rye malt
1.5 lbs wheat malt
3 lbs honey
2 lbs dry malt extract
Hops
1 oz Hallertauer (boil)
- 509 -
.5 oz Hallertauer (15 minute boil)
.5 oz Hallertauer (2 minute boil)
Other
1 oz whole cardamon
1 oz coriander seed
.5 oz orange peel
Yeast Belgian ale yeast
Procedure Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Boil for 60 minutes,
adding 3 pounds honey, 2 pounds DME (enough to raise gravity to 1.050) and 1 ounce
Hallertauer. In last 15 minutes of boil add half of cardamon and half of coriander, and another 1/2
ounce of Hallertauer. In last 5 minutes of boil add remaining cardamon and coriander and orange
peel. In last 2 minutes of boil add 1/2 ounce Hallertauer. Chill and pitch a Belgian ale yeast, such
as the one newly offered by Wyeast,or culture some yeast from a fresh bottle of Chimay.
Note: Crack the cardamom shell and lightly crush the coriander seed. Strain them out before
moving wort to the fermenter. The cardamom is not a traditional spice for this beer, so leave it out
if you prefer.
Sam Adams
Category Lager
Recipe Type Extract
Fermentables
2 cans Unhopped Light extract
Hops
1 oz. Cascade hop
2 oz. Hallertau hops
Yeast Lager yeast
- 510 -
Procedure Bring gallon of cold water to a boil. Remove from heat and add 2 cans of Unhopped
light , Bring back to a boil. Add 1 oz. of Cascade hops and simmer for 30 minutes. Then add 1/2
oz. Hallertau hops and simmer for 10 minutes; add another 1/2 oz. Hallertau and simmer for
another 10 minutes; add another 1/2 oz. Hallertau and simmer for another 10 minutes; At the last
minute of simmer add 1/2 Hallertau.
Samuel Adams Taste-Alike Beer
Category Lager
Recipe Type Extract
Fermentables
1 can Munton & Fison Premium Kit
2 1 1 lb. packages Amber DME
1 cup corn sugar (for priming)
Hops
1 1 1 oz package Hallertauer hop pellets
1 1 1 oz package Tettnang hop pellets
- 511 -
Yeast 1 Packet yeast (under cap)
Procedure Remove label from Kit and stand in warm water for 15-20 minutes. In a pot sufficient to
boil 2 gallons of liquid, empty DME. Open can of malt and empty contents into pot onto DME.
Using one gallon hot water, rinse out can and add to pot. Turn on heat and carefully bring to a
boil. Ass package of
Hallertauer hops, Adjust heat and simmer for 20 minutes. Add Tettnang hops and simmer for 10
minutes. Meanwhile, put 4 gallons cold water into primary fermenter. When boil is complete,
empty hot wort into cold water. When temperature reaches 80 degrees Fahrenheit, open yeast
and sprinkle onto surface of the wort and cover tightly.
Place fermentation lock with water in lid. Allow beer to ferment for four days in primary fermenter,
Transfer to clean secondary fermenter and allow to ferment for an additional ten to fourteen days.
Syphon beer from secondary fermenter into clean bottling bucket. Dissolve priming sugar in a
small amount of beer and add to bottling bucket. Fill clean bottles and cap. Let stand for five days
at room temperature and then move to a cool place.
Beer will be carbonated in three weeks and will improve for several months
Schizophrenia Espresso Porter
Category Porter
Recipe Type Extract
Fermentables
3.3 lb M&F Amber Malt extract
3.3 lb John Bull Dark Malt Extract
1 lb Black Patent Malt
1/4 lb Crystal malt
Hops
1.5 oz Northern Brewers Hop Pellets - main boil
- 512 -
1 oz Tettnanger Hop Pellets - finish
Other
1/2 Lb Espresso- coarsely ground
Yeast ale yeast
Procedure Steep grains while bringing water to a boil (50 minutes); add extract return to boil add
hops and boil for 45 min. Reduce heat and add Espresso - steep for 10 minutes; return to boil
and add finishing hops for 5 minutes; sparge, chill, and pitch.
Submitted by: Jim Nasiatka-Wylde
Scotch Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
3.1 lbs Superbrau Light Malt Extract
3.0 lbs Laanglander DME
3.0 lbs bulk malt extract (Laanglander)
1 lb Crushed Crystal
Hops
- 513 -
2 oz Northern Brewers (boiling)
5 oz Cascade (FInishing)
Yeast 1 pkg Red Star or Nottingham yeast
Procedure - Put gain in muslin bag into 1.5 gal of cold water; bring to boil
- Remove grain; add malt extracts, DME, and Northern hops; boil for ~35min
- Last 10min add Cascade hops and Irish Moss (1 tb)
Scotch Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
6.6 lb Ireks munich light LME
2.0 lb Ireks munich malt (10L ?)
0.5 lb M&F crystal malt (60L)
0.5 lb Ireks crystal malt (20L)
3.0 oz M&F chocolate malt (350L)
4.0 oz white wheat malt (2L)
2.0 oz Hugh Baird peat smoked malt (2L)
- 514 -
4.5 oz corn sugar (primimg)
Hops
1.0 oz East Kent Goldings (whole, 60 min boil)
1.0 oz Fuggles (whole, 15 min boil)
Other
1 tsp Irish moss (rehydrated, 15 min boil)
Yeast Wyeast 1338 (european ale 1 qt starter)
Procedure - mashed all the grains in 4 qts of 156F water for 1 hr
- sparged with 4 qts of 170F water
- SG of runnings: 1.036 in ~7 qts
- added LME, made volume up to 3 gal, boiled for 1 hr
- chilled with immersion chiller, aerated, made volume up to 5 gal, aerated some more, pitched 1
qt starter
- fermented at 65 - 68F
I use a grain bag from Williams Brewing (800-759-6025) that is made to fit inside a bucket type
lauter tun. It also fits perfectly inside my 3 gallon SS kettle.
To do the mash on my stove, I just heat up the mash water to ~165F (in my kettle) then drop in
the grain bag containing the crushed grains. Stir real well, let it sit for a minute, then check the
temp. If its to low (which it will be) either add small amounts of boiling water (1 cup at a time, stir,
let it sit for a minute, then check the temp) or add heat with the stove burner on medium heat
while gently stirring constantly. After you hit the mash temp, cover it up and let it sit for 1 hour. At
the end of the 1 hour, I lift the grain bag just above the surface of the wort and sparge by pouring
the sparge water over the grains gently with a measuring cup.
As you can see, my mash setup/technique is pretty simple and does’nt require a lot of extra
equipment. I’m not trying to get the max possible extraction from the grains, only the flavor/body
that was missing before I started doing these partial mashes.
Since this setup/technique produces wort that is rather cloudy with grain particles, I’ve often
wondered if it will lead to some astringency in the finished beer. Some of the judges comments
(see below) lead me to believe that this does happen. Kirk Fleming asked about this in HBD
#1968. Does this stovetop mashing sound similar to what you do?
- 515 -
Scotch Ale
Category Scottish Ale
Recipe Type All Grain
Fermentables
9 lbs pale ale malt
1 lbs crystal malt
1 lbs Munich malt
.5 lbs chocolate malt
Hops
.5 oz Bullion (60 minutes - 9% alpha)
- 516 -
2 oz Fuggles (30 minutes - 4.5% alpha)
.75 oz Golding (10 minutes - 4.9% alpha)
Other
1 tsp Irish moss (30 minutes)
Yeast Whitbread or Wyeast 1007 ("German Ale")
Procedure Heat 14 quarts for 140F strike heat. Mash in, starch conversion 1--1/2 hour at 154F.
Mash out and sparge with 5 gallons at 168F. Boil 1--1/2 hour, adding hops and Irish moss as
indicated above.
Scottish Ale
Category Scottish Ale
Recipe Type All Grain
Fermentables
10.00 lb. British Pale Grain M&F
2.00 oz. Roast Barley
Hops
2/3 oz Kent Goldings hops (5.7% alpha, 60 minute boil)
Yeast Wyeast #1728 (Scottish ale)
- 517 -
Procedure Strike Water: 2.53 gallons of water at 152F. First Mash Temperature: 152F. 1 1/4 hour
mash. Mash-out 168 for 10 minutes. Pitched with 1/2 gal. starter. Fermentation had begun within
~2 hours Racked to secondary after 3 days - fined with Polyclar Bottled two weeks later.
Scottish Export
Category Scottish Ale
Recipe Type Extract
Fermentables
6 lbs Light DME
1 lbs Crystal malt 60L
1/2 lbs chocolate malt ~340L
1 lbs dark brown sugar
Hops
- 518 -
2 oz Fuggles pelletized hops (~3.5% AAU)
Other
1 tsp Irish Moss
1/2 tsp Burton salts (if needed)
Yeast and a good ale yeast (Wyeast Scotch Ale yeast is preferred)
Procedure Pre-boil and cool 2 gals of water and store in closed carboy. Add 4 gals water to kettle
and heat to 150 deg F. Remove from heat and steep crystal and chocolate malts for 15 minutes.
Return to heat and at around 170 deg, remove malts. Add DME, brown sugar, hops, and salts (if
necessary). Boil down to ~3.5 gal for 1 hour. During last 15 minutes of boil, add Irish Moss. Cool
and add to carboy. Pitch yeast at 70 deg F. Shake well, keep in dark area at 70 deg F.
Scottish Steamy Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
6 lbs M&F light dry extract
1 lbs Scottish crystal malt (40L)
Hops
1 oz Northern Brewer leaf hops (boil)
.5 oz Northern Brewer (finish)
- 519 -
Yeast Brewers Choice American ale yeast
Procedure Boiling hops are put in kettle for a 55 minute boil. The finishing hops are put in for an
additional 5 minutes.
Scotto's Rapier-Like Wit
Category Wheat Beer
Recipe Type Partial Mash
Fermentables
3 lb Dutch extra-light DME
12 oz N. Western light DME
1 lb clover honey
3.3 lb N. Western Weizen extract
Hops
1.5 oz Hallertauer leaf hops
- 520 -
Other
2 oz coriander
0.5 oz orange peel
Yeast Wyeast Belgian white pitched from 32 oz of 1.050 starter
Procedure The yeast was pitched when VERY active, and visible signs of fermentation were
ween within 6 hours. O.G. was 1.060. Racked to secondary after 8 days, gravity only 1.040. After
a week in secondary, gravity is 1.032. Fermentation has taken place at an average temp of 65
degrees.
Second Try
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs John Bull plain light extract
1.5 lbs plain dark dry extract
.75 lbs black patent malt
.25 lbs roasted barley
.5 lbs chocolate malt
.5 lbs steel cut oats
- 521 -
Hops
.5 oz Fuggles hops (boil)
1 oz Hallertauer hops (boil)
1.5 oz Cascade hops (finish)
Other
1/2 tsp Irish Moss
Yeast 7 grams Muntona ale yeast
Procedure This is the second of a series of experiments in brewing oatmeal stouts. It is an extract
brew, with specialty grains being added using the standard stovetop method and removed at boil.
When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before
straining. The finishing hops are added in the last 5 minutes of the boil
Shiner
Category Lager
Recipe Type All Grain
Fermentables
5 lbs American pale malt (Briess)
1.5 lbs munich 10L
1 lb flaked Maize
1/8 lb black Patent
Hops
1 oz Centenial Hops (bittering)
- 522 -
.5 oz Libertry hops (finishing)
Yeast Wyeast #2178 Lager blend
Procedure Mash all grains at 155 degrees for an hour boil for an hour adding Centenial a start of
boil & Liberty after 50 minutes cool quickly and pitch yeast Since the lager blend is twice as much
yeast as normal packs I rarely make a starter with this one Ferment 2 weeks @ 45 degrees rack
& ferment for 1 more week @ 40 degrees rack into a keg & prime set for two more weeks @ 35
degrees enjoy!!
Short and Stout
Category Stout
Recipe Type All Grain
Fermentables
7 lb pale malt
.5 lb roasted barley
.5 lb chocolate malt
.5 lb black patent malt
.5 lb flaked barley
- 523 -
Hops
.75 oz Northern Brewer (~8%AAU) for 60 min.
.75 oz Fuggles (~4.5%AAU) for 30 min.
.75 oz East Kent-Goldings (~3%AAU) for 10 min.
Yeast Wyeast Irish Ale Yeast
Sierra Nevada Clone
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs light unhopped malt extract
Hops
1 oz. Perles (boil) 8.5 alpha
.5 oz. Cascade 4.6(?) alpha (15 min. remaining)
.5 oz. Cascade 4.6(?) alpha (5 min.)
- 524 -
Yeast Wyeast 1056
Procedure Specialties steeped 1 hour at 155-160 deg. F (68-71 deg. C). 1 hour boil. The %AA of
the Perles is higher than Tony’s recipe. His calls for 6.5% The %AA of the Cascades were lower
(his, 6.3%).
Sierra Nevada Helles Bock
Category Lager
Recipe Type All Grain
Fermentables
10 lb lb British Pale Ale Malt
0.5 lb b British Crystal Malt (50 L)
Hops
1 oz oz Perle (8.1%)
.5 oz Cascade Whole Hops - Flavor
1 oz oz Cascade Whole Hops - To Be Dry Hopped Next Week
- 525 -
Yeast 500 ml Starter of WYeast 1056
Procedure Mashed the pale ale malt and crystal in 13 quarts treated (i.e. boiled) water at 150 F
for 1.5 hr in a 10 gal Gott with a Phils Phalse Bottom.
Sparged with 4+ gal acidified (1/8 tsp "acid blend") to pH = 5.5 water at 170 F. Sparged to 6.5 gal.
The gravity at 6.5 gal was 1053. This implies:
(53 pts) X (6.5gal) / 10.5 lbs = 32.8 pts/lb/gal !
When boiled to 5.5 gal and racked to primary that yields an OG of 62.6. What should I call this
stuff? Sierra Nevada Potent Ale?
Anyway, the mash went very well. The temperature drop was only two degrees over the 1.5 hrs (I
preheated the Gott). Now sparging, that is another story. I was somewhat overwhelmed by the
sparging: I kept drawing off wort and recirculating it but it never seemed to clear the way I
expected it. I finally said to hell with it and ran off the initial wort and proceded to sparge with
water to 6.5 gal. There was still good sugar in the sparge at this point.
Sierra Nevada Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
9 lbs U.S. 2--row pale malt
.5 lbs crystal malt (60L)
.25 to cara-pils malt
Hops
1 oz Perle (alpha 6.5)
- 526 -
.5 oz Cascade (alpha 6.3) (15 minute boil)
.5 oz Cascade (steep at end of boil)
Yeast Wyeast "American Ale" yeast
Procedure Mash at starch conversion temperature of 153/5 degrees F. Hop according to
schedule above. This recipe assumes 75% extract efficiency. Chill and pitch.
Sierra Nevada Porter Clone
Category Porter
Recipe Type All Grain
.
Fermentables
7 lb 2-row pale malt
12 oz Black patent malt
6 oz Barley flakes
Hops
2 oz Cascades loose hops, 5.5% aa, 60 min boil (= 11 AAU)
0.5 oz English Fuggles plug hops, last 5 min of boil
- 527 -
Other
.5 tsp gypsum
Yeast Sierra Nevada Yeast
Procedure The yeast was cultured from two bottles (actually it was the yeast cake from a
previous batch).
Mashing procedure:
Mash in: 130 deg. F 9 qts water (San Diego tap water)
Protein rest: 125 deg F 30 min
Mash temp: 154-142 deg F 1.5 hr
Mash out: 168 deg F 5 min
Sparge: approx 4-5 gal @ 170 deg F
Total boil time of 1.25 hr, hops additions as noted above, chilled. Fermented in glass, temp in the
low 60’s Farenheit, blow-off used.
Sierra Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
8 lbs. Great Western domestic 2-row malt
.75 lb. 50L crystal malt
.5 lb. CaraPils malt
Hops
1 oz. 8.3 AAU whole Perle hops (75 min. boil)
.5 oz. 6.0 AAU whole Cascade hops (15 min. boil) (Total IBU is about 33)
- 528 -
1 oz. whole Cascade hops (steep while cooling)
Yeast 1 pint starter Wyeast #1056 (Chico)
Procedure 1 1/2 tsp gypsum (my water is rather soft) in mash. Lactic acid added to sparge water
for pH 5.7.
122 degree protein rest for 30 min (I know I could have skipped this, but I have never used this
malt before), 155 degree saccharification rest for 60 min., mash out at 168 degrees for 10 min.
Sparge, boil, pitch, etc.etc. My pre-boil yield is about .033 pts/gal/lb, but since I whirlpool and
settle the wort after chilling, then rack off from the trub, my yield drops to about .027 due to the
amount of wort left behind in the kettle.
Simple Recipe
Category Pale Ale
Recipe Type Extract
Fermentables
4 kg white sugar,(corn if preferred)
2 cans (1.13kg) Brewmix malt
1 can doric malt
Hops
- 529 -
various types of hop pellets to taste.
Yeast
Procedure I start with half a preserving kettle of water and when that is boiling I dissolve the
sugar therein. If I don’t forget, I usually add the hops first. Next I pour in the three cans of malt
stirring as I do so. When this mix is about to return to a boil I shut off the heat. I then put the mix
in a clean hard finish, plastic garbage pail (I thought that might get to some of you.), and add
sufficient water to make the 14 doz. bottles.
The whole thing is then set on a wooden case about a foot high with a light bulb under it.
(40watts) I then cover the lot with a heavy quilt and leave it alone for 7 or 8 days. After that I
check with the Hydrometer to see if the SP is up to about 1.0. If it is I bottle it using a plastic
syphon.
I prefer not to drink any of this for at least a month, preferably longer, but then I have about 45
doz. bottles at my disposal. There is a certain amount of sediment in the bottles but if you pour
carefully it comes out crystal clear. There is no taste to the sediment anyway and I have drank it
straight out of the bottle on occasion. Cheers.
Simple Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
2 cans Alexanders wheat malt extract
Hops
1 oz Hallertauer hops (boil 60 minutes)
.25 oz Hallertauer (10 minute boil)
Other
- 530 -
.5 tsp Irish moss (15 minute boil)
.75 cup corn sugar to prime
Yeast Wyeast #3056 Bavarian wheat yeast
Procedure Boil extract and hops. Add hops and Irish moss as noted in ingredients section above.
Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.
Simply Stout
Category Stout
Recipe Type All Grain
Fermentables
7 lb. British 2 row pale malt
1 lb. flaked barley
1 lb. roasted barley
Hops
1 oz. Bullion whole hops (10.3% AA, 60 minutes)
- 531 -
Other
.5 oz. gypsum (in mash water)
Yeast Wyeast 1084 Irish Ale Yeast
Procedure Mash schedule: Protein rest at 124 deg. F for 50 minutes. Saccharification at 150 deg.
F for 3 hours. A sour mash was added to the main mash prior to the protein rest.
Singularity Stout
Category Stout
Recipe Type All Grain
Fermentables
8 lbs Pale English 2-Row
1 lbs American 6-Row Crystal
1.5 lbs Oatmeal
0.5 lbs American 6-Row Chocolate
0.5 lbs American 6-Row Black
0.25 lbs American 6-Row raosted barley
- 532 -
Hops
2 oz fresh Northern Brewer’s hops
0.5 oz Clusters hop pellets
Other
1 lbs Dextrin
Yeast Wyeast 1098 British yeast
Procedure 1-step infusion mash at 156 deg for 60 minutes. 60 minute boil: at 30 minutes add N.
Brewer’s, at 55 minutes add clusters.
Six Cooks Ale
Category Pale Ale
Recipe Type Extract
Fermentables
10 lbs English pale malt (DME) extract
1.5 cups corn sugar (priming)
Hops
4 oz Cascade hops pellets (boil)
2 oz Hallertauer hops pellets (finish)
Other
- 533 -
4 tsp gypsum
Yeast 2 packs Edme ale yeast
Procedure This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4 teaspoons of
gypsum, four ounces of hops, and 10 pounds of the DME extract. Bring to boil. Boil 45 minutes.
Add 2 ounces of Hallertauer hops in last 1 minute of boil. Strain wort into large vessel containing
additional 7 gallons of water (we used a 55 gallon trash can). Allow wort to cool and siphon into 5-
gallon carboys. Add yeast. Caveat Brewor: Trash cans are generally not food-grade plastic,
digest wisdom calls for avoiding non-food-grade plastic. Brewer discretion is advised.
Skwerl Stout
Category Stout
Recipe Type Extract
Fermentables
7.0 Lbs Light DME
1.0 Lbs Crystal 80L
1.0 Lbs Chocolate Malt
0.75 Lbs Roasted Barley
0.25 Lbs Black Patent Malt
Hops
- 534 -
2.0 Oz Yakima Kent Goldings
Yeast Wyeast 1098
Procedure Steep grains at 150F for 20min, and remove. Bring to boil, add hops, boil for 50min.
Add DME 5min before end of boil. Add a BIG starter of 1098 or 1084. This recipe has gone over
very well with all who have tried. A prominent yet mellow chocolate taste
Slugbait Apricot Cobbler Ale
Category Fruit Beers
Recipe Type All Grain
Fermentables
5 lbs. British 2-row
3 lbs. German Wheat malt
4 oz. chocolate malt
4 oz. munich malt
1 lb. honey
1 gallon fresh apricot puree - ~ 7 lbs. (previously frozen ’cots run through a juicer)
- 535 -
Hops
.75 oz. Hallertau (5.3 alpha for ~17 IBU) @ 60 mins.
Other
1 ea 8" cinnamon stick
Yeast Wyeast 3068
Procedure Mashed all grains with single infusion at 154F. Collected 6.5 gals. sweet wort, boiled
down to 5 gals. Honey and cinnamon went into the pot @ 10 mins. Chilled and pitched 1.5 qt.
Wyeast 3068 (Weihenstephan). Fermented in primary 24 hours and racked onto pasteurized ’cot
puree in clean, sanitized carboy. Left on the fruit for 5 days. Racked to 2ndary. Batch primed with
corn sugar and bottled 10 days later.
Snowbound Pils
Category Lager
Recipe Type Extract
Fermentables
2.5 lb honey
.75 cup corn sugar, for bottling
6.5 lb M&F light ME
1 lb crystal malt grains
Hops
.5 oz Saaz (aroma, boiled last 2 min)
- 536 -
2.5 oz Saaz (boiling, entire 47 min)
.5 oz Tettnanger (boiled last 12 min)
Other
1 tsp. Irish moss added at 25 min into boil
Yeast 1 14 gr. package Red Star lager yeast
Procedure Crystal malt added to 1.5 gal cold water, brought to a boil, grains removed. Extracts
and 2.5 oz Saaz added, boiled 35 min. Added Tettnanger, boiled 10 more minutes. Added .5 oz
Saaz, boiled 2 minutes. Wort pot chilled in sink and transfered to fermenter with cold water.
Carboy topped off to 5 gal. O.G. was 1.042 (may be a bit low, I later discovered that our water is
0.990!) F.G. was 1.010, bottled 34 days after pitching
