beer recipes 1
Australian RedBack
Category Wheat Beer
Recipe Type All Grain
7.75 lbs mix of 66% malted wheat extract and 33% barley
1 lbs crystal malt (steeped, removed before boil)
1 lbs amber unhopped dry malt extract
Hops
1.5 oz Kent Goldings hops (5.6% alpha) (60 minute
.5 oz Kent Goldings (10 minute boil)
.5 oz Kent Goldings (5 minute boil)
.5 oz Kent Goldings (in strainer, pour wort through)
Other
.5 oz Irish moss (15 minute boil)
.75 oz Burton water salts
Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)
Procedure My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It
finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2
through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes) I took a
hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my
other beers of the same approximate S.G.
The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way
to the carboy, as described in Papazian. A blow-off tube was used.
- 4 -
Bass Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
6-7 lbs pale malt (2-row)
1 lbs crystal malt
1 lbs demarara or dark brown sugar
Hops
1 oz Northern Brewer hops (boil)
1 oz Fuggles hops (boil 30 min.)
.5 oz Fuggles hops (finish)
Yeast ale yeast
Procedure This is an all-grain recipe---follow the instructions for an infusion mash in Papazian, or
another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and
the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes.
- 5 -
Blackout 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 80 L. crystal malt
.75 cup corn sugar (priming)
Hops
1 oz Willamette hops (3.8% alpha) (boil 60 minutes)
4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)
.5 oz Willamette hops (3.8% alpha) (dry hop)
Other
.5 tsp Irish moss (boil 15 minutes)
Yeast Wyeast English ale yeast
Procedure I use Papazian’s temperature-controlled mash (30 minutes at 122, 90 minutes at 155--
145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to
secondary and dry hop. One week later, prime and bottle
- 6 -
British Bitter
Category Pale Ale
Recipe Type Extract
Fermentables
5 to Alexander’s pale malt extract
.5 lbs crystal malt
Hops
1-1/4 oz Cascade hops (boil)
.25 oz Cascade hops (finish)
Other
10 oz dextrose (optional)
Yeast Munton & Fison ale yeast
Procedure Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add
Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or
dry hop, if desired). Chill and pitch yeast.
- 7 -
Carp Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Munton & Fison light DME
3 lbs M&F amber DME
1 lbs crystal malt
Hops
2.6 oz Fuggles hops (4.7% alpha= 12.22 AAU)
1 oz Kent Goldings hops (5.9% alpha = 5.9 AAU)
Other
1/4 tsp Irish moss
Yeast 1 pack Brewer’s Choice #1098 (British ale yeast)
Procedure Break seal of yeast ahead of time and prepare a starter solution about 10 hours before
brewing.
Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6
gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish
moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees.
Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.
- 8 -
Granolabrau
Category Pale Ale
Recipe Type All Grain
Fermentables
6 lbs 6-row cracked pale malt
1 lbs white or brown rice
1 lbs yellow corn grits or flaked maize
6 oz flaked barley
4 oz oatmeal
1.5 lbs clover or orange blossom honey
Other
4 oz millet
Yeast Wyeast German ale yeast (#1007)
Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize.
The result should be a mushy, gummy mess.
Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise
to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract
(e.g., 6 gallons at S.G. 1.042).
Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill
wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved
hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in
secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!
- 9 -
Honey Basil
Category Spiced Beers
Recipe Type All Grain
I have brewed this beer, 4 times this year, each time changing the recipe. This one was a good
one. It won best of show, 1996 Oregon Homebrewing festival in Albany,OR.
Fermentables
8 lbs pale malt
3 lbs. crystal(40L)
4 lbs. munich
1 lb. honey
Hops
Mt Hood 1 oz. boil
Mt Hood 1 oz 45 minutes
Other
1 oz. FRESH basil
Yeast Wyeast American ale # 1056
Procedure Mash at 122 F. for 20 minutes, 150 F. for 45 minutes. Add honey and basil at the end
of the boil.
Simple Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
Hops
1 oz Hallertauer hops (boil 60 minutes)
Yeast Wyeast Bavarian wheat yeast
Procedure Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons.
Pitch yeast.
- 10 -
Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3.3 lbs light M&F DME
3 lbs light unhopped M&F malt extract
1 lbs crystal malt
Hops
2 oz Willamette hops
Yeast Wyeast #1007
Procedure Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for
primer.
1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into
primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used
bottled water because my water has a high concentration of calcium and no cholorine.
- 11 -
Northern Lights
Category Pale Ale
Recipe Type All Grain
Fermentables
13 lbs 2--row pale malted barley
2 lbs 20L crystal malt
1 lbs wheat malt
Hops
2 oz Cascade leaf hops (boil)
.5 oz Perle leaf hops (boil)
.5 oz Fuggles leaf hops (boil)
1 oz Chinook leaf hops (boil)
.5 oz Chinook leaf hops (finish)
.5 oz Fuggles leaf hops (finish)
1 oz Northern Brewer hops pellets (dry hop in
Other
1 lbs corn flakes
secondary),
Yeast Wyeast German ale yeast #1007
Procedure I did a step mash, following normal procedure.
- 12 -
Simple Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
Hops
1 oz Hallertauer hops (boil 60 minutes)
Yeast Wyeast Bavarian wheat yeast Procedure Boil extract and hops. Dump in fermenter with
enough cold water to make 5 gallons. Pitch yeast.
Snail Trail Pale Ale
Category Pale Ale
Recipe Type All Grain
I’ve been busy trying to make the perfect IPA. Here’s my latest recipe.
Fermentables
9 lbs Pale Malt
.75 lbs Crystal Malt
.5 lbs Carapils Malt
Hops
1.5 oz (4.9%) Kent Goldings (60 Minutes)
1.5 oz (4.9%) Kent Goldings (15 Minutes)
.25 oz Kent Goldings (dry)
Other
1 tsp Irish Moss (15 Minutes)
2 tsp Gypsum
2 oz Oak Chips
Yeast Wyeast 1059 American Ale
Procedure Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and
Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak
for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding
boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch
a quart of 1059 starter.
Dry hop in the secondary fermenter. The beer will clear in the bottle
- 13 -
Sweet Darkness
Category Stout
Recipe Type Extract
Fermentables
7 lbs Australian light syrup
1 lbs chocolate malt
1.5 lbs black patent
12 oz crystal malt
Hops
2 oz Kent Goldings hops (whole leaf)
Other
12 oz lactose
1 tsp salt
1 tsp citric acid
Yeast yeast
Procedure Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10
minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in
a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add
lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.
- 14 -
Weizen? Why Not?
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lb Williams wheat extract
1 lb crystal malt
.5 lb toasted barley
1 lb honey
Hops
2 oz Cascades hops (boil)
.5 oz Cascades hops (finish)
Yeast 1 package Wyeast wheat yeast
Procedure Make a 2-quart starter before brewing. Steep crystal and toasted barley in 4 gallons
water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops.
Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch
yeast. After 3 days, rack to secondary. Bottle after 8 days.
- 15 -
#8 Weizen II
Category Wheat Beer
Recipe Type Extract
Fermentables
5 lb Wheat Dry Malt Extract (from GFSR)
1 lb Bulk Pale Dry Malt Extract
Hops
.25 oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (30 minutes)
.75 oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (60 minutes)
.125 oz Saaz Leaf Hops 2.9%AA (15 minutes)
.125 oz Saaz Leaf Hops 2.9%AA (finish)
Yeast Wyeast 3056 Bavarian Wheat
- 16 -
100% Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lb honey (completely optional)
1 ea 6lb can of Irek’s Unhopped (orange print on label)
1 lb Crystal barley Malt 20 lov (for steeping until boil)
1 lb Wheat malt (also for steeping)
Hops
1.5 oz Hallertauer Hops - I’m not a big hop fan, and this comes
Yeast Wyeast Bavarian wheat or German wheat yeast
Procedure For one I also added 5.5# frozen raspberries, though that started out almost like
raspberry soda, it mellowed well, though a bit tart. I also use honey for priming instead of
afterburner corn sugar. Steep the grains in a couple gallons of water over high temp. Strain out
just before it starts to boil. Add the Ireks and boil hops (and honey) boil for an hour, add finishing
hops last <10>
clove/banana flavor, but not too much, since its a mix of 2 strains. There’s a couple other Wyeast
wheat strains, that vary in strength of clove/banana flavor, the German (#3333) leaning away
from the clove and banana. With the above recipe, and using the Barvarian Wheat, my first batch
was compared favorably by a friend to Spaten Hefeweisen, though I was a bit more critical of it ;).
Also, if you use the Wyeast, make a starter.
- 17 -
7--Mile Red Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs of Northwestern amber malt extract
.75 lbs 60 degree L Crystal Malt
Hops
2.5 oz Fuggles hop plugs (4.6% alpha)
1 oz Cascades whole leaf hops. (5%-ish alpha)
Yeast 1 package Glen-brew ale yeast
Procedure Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot
water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another
ounce. At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce,
but after tasting wort, decided against it---plenty bitter at this point.) Turn off heat and add
Cascades. Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter
containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.
Submitted by: Karl Lutzen
- 18 -
Abbey Beer
Category Belgian Ale
Recipe Type All Grain
Fermentables
9 lbs U.S. 2-row
1.5 lbs Munich malt
0.5 lbs 60L (or darker) crystal malt
.5 oz of chocolate malt
1 lbs of honey or dark brown sugar
Hops
7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)
Yeast Chimay yeast of course
Procedure Add hops at 60 minutes before end of boil. You are not looking for high hop bitterness,
nor should there be noticeable hop aroma.
If you’re not an all-grain brewer, then don’t use the 2-row or munich malt but use, say, 7 pounds
light, unhopped dry malt extract instead. Use crystal and chocolate malt for color. The honey or
brown sugar will boost the starting gravity as well as contribute to the flavor and body of the
finished beer. You might try doing the fermentation at a relatively "warm" temperature, say, 70 to
75 degrees F. This should lead to more of that Chimay flavor in the finished beer. And, don’t drink
the beer all at once, as its flavor will evolve in the bottle over time.
- 19 -
Alaskan Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
1.5 Lbs Munich Malt
8.75 Lbs Pilsener Malt (2-Row)
Hops
0.5 Oz Mt Hood Hops
0.75 Oz Spalter Spalt
Yeast Wyeast 1007
Procedure Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added
60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.
- 20 -
Alcatraz Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
3 lbs dried wheat extract
2 lbs Wheat malt
1 lbs Barley malt
1 lbs dried malt extract
Hops
2.5 oz Mt. Hood hops
Yeast Wyeast Wheat beer yeast
Procedure Make a yeast starter two days beforehand. Mash the three pounds of malt a la Miller.
Boil for one hour, adding 1-1/2 ounces hops at the start, 1/2 ounce at 30 minutes, and 1/2 ounce
at 5 minutes. Cool and pitch yeast. Ferment. Bottle.
- 21 -
Alex's Delicious E.S.B.
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs munton’s amber dry malt extract
1 lb 60l crystal
4 oz british chocolate malt (for a smoother, less burned flavor)
Hops
1 oz. 5.3 alpha East Kent Goldings 60 minutes
0.5 oz. 4.5 alpha Fuggles 30 minutes
0.5 oz. 5.0 alpha tetnanger 10 minutes
1 oz. 3.5 alpha Saaz 5 minutes
1 oz. 3.5 alpha saaz dryhop in secondary
Other
2 tbsp of gypsum
.5 tsp Irish Moss fifteen minutes before end of boil
.5 c corn sugar to prime
Yeast wyeast London Ale Yeast
Procedure Put grains in 1.5 gal of water and bring to a boil. Remove grains, take pot off heat, and
add gypsum and malt extract. Stir well until extract is thoroughly disolved. Put back on heat and
bring to boil. Add Goldings. Wait thirty minutes and add fuggles. Wait fifteen minutes and add
irish moss. Wait another five minutes and add tetnanger. Wait five minutes more and add Saaz.
Cool when hour is up and sparge into fermenter. Pitch yeast. Rack after four days and dryhop for
three weeks in secondary.
This beer should be fermented between sixty five and seventy degrees. You want some esters in
an ESB for complexity. The chocolate malt will give the beer a roasted taste in the background. I
do not call this an english ESB because of the german and czech hops used for flavoring and
aroma but it’s every bit as tasty.
- 22 -
Alex’s Scottish Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
8 lbs munton’s amber malt extract syrup
2/3 lb crystal
1/3 lb roasted barley
Hops
2 oz. east Kent Goldings (10.6 hbu)
1 oz. goldings ten minutes
Other
.75 cup dextrose priming
Yeast Scottish Ale Yeast
Procedure
- 23 -
Alki Point Sunset
Category German Ale
Recipe Type All Grain
.
Fermentables
5.0 lbs D-C Belgian Pilsener Malt
1.625 lbs D-C Belgian Wheat Malt
1.0 lbs Ireks German Light Crystal
1.25 lbs Clover honey (15 minute boil)
Hops
.50 oz. Tettnang (4.3% AA) 60 min. 7.5IBU
.50 oz. Liberty (4.3% AA) 60 min. 7.5IBU
.50 oz. Mt. Hood (4.5% AA) 60 min. 8.0IBU
.50 oz. Tettnang (4.3% AA) 30 min. 2.0IBU
.25 oz. Liberty (4.5% AA) 10 min.
Yeast Wyeast #2565 (Kolsch)
Procedure Mash In: 132F
Protein Rest: 30 min @ 124F
Saccharification: 90 min @ 150F
Mash Off: 10 min @ 168F
Sparge to collect 5.75 gallons of sweet wort (or until SG of runoff is 1.010-1.012).
Boil for 90 minutes. Adding 1.125# clover honey for the last 15 minutes of the boil.
Force cool to 62F and pitch slurry from 1.25L starter of Wyeast #2565 Kolsch.
- 24 -
All Grain American Brown
Category Brown Ale
Recipe Type All Grain
Fermentables
9 lbs 2-Row (Old)
.75 lbs Crystal Malt (40L)
.6 lbs Belgian Choc Malt
Hops
1 oz Northern Brewer (Alpha=10.0) 60 min boil
.5 oz Cascade 15 min boil
.25 oz Cascade Dryhop (upon transfer to secondary)
Other
.5 tsp Gypsum (Adjusting mash ph)
Yeast Wyeast 1028
Procedure Mash: Protein Rest: 123F for 30 min Bump to 154 for 90 min (or what suits you.)
Ferment at 60F and condition at 13psi of CO2 for carbonation.
- 25 -
All grain Barleywine
Category Barleywine
Recipe Type All Grain
Fermentables
12 lbs German Pils malt
3 lbs Belgian Munich malt
12 oz British Chocolate malt
2 lbs British Medium Crystal malt
Hops
1 oz Eroica (60 min)
2 oz Northern Brewer (60 min)
1 oz. Kent Goldings (30 min)
.5 oz Kent Goldings (20 min)
.5 oz. Kent Goldings (finish)
Other
Irish Hops at 15 min
Yeast Dry Champagne Yeast (secondary)
Procedure The amount of grain here maxed out my bucket tun sparger. The alcohol here is only
about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil.
Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops
should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down
to the final gravity. The champagne yeast brought no further fermentation and could be
eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.
- 26 -
All Grain Porter
All-Grain Stout
Category Stout
Recipe Type All Grain
Fermentables
3 lbs Klages
3 lbs pale malt (darker)
2 lbs pale malt (very light)
2 lbs Vienna malt
2 lbs barley flakes
1 lbs untyped malted barley
8 oz roasted barley
8 oz black patent
Hops
24 grams Buillion hops
30 grams Cascade hops
4 grams Hallertauer hops
Other
8 oz chocolate
Yeast Wyeast German ale
Procedure The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130
degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the
spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil
for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10
g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller,
and strain the wort through the hops. Makes about 5.5 gallons of 1.068
- 27 -
Al's Amber Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
2.0 lb bag of Unhopped Wheat Dry malt
1 Ea 3.3lb Can Mutton and Fisson Light Unhopped Extract
Hops
0.25 oz. Cascade Leaf Hops (Flavor)
1.0 oz. Cascade Leaf Hops (Boil)
0.25 oz. Cascade Leaf Hops (Aroma)
Other
1 tsp. Irish moss
Yeast 2 Packages Mutton and Fisson Ale Yeast
Procedure Remove 1 1/4 cup of wheat malt and save in zip-lock bag for priming.
Bring 1.5 Gallons water and Malts to a boil. When boil starts fully set your stove timer (watch,
hourglass, whatever) to 45 mins. For leaf hops I don’t use a hop bag, you can if it makes you feel
good.
45 Mins: Add Boil Hops - 1.0 oz.
15 Mins: Add Irish moss - 1 tsp.
10 Mins: Add Flavor Hops - .25 oz.
2 Mins: Add Aroma Hops - .25 oz.
0 Mins: Pour through strainer and funnel(with strainer) directly int o carboy with 2+ gallons of cold
water as quickly as possible. Fill to top with more cold tap water. swirl carboy to mix hot and cold
evenly. Pitch yeast.
- 28 -
Al's Medium-dry Stout
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs John Bull Unhopped Dark Malt Extract
0.5 lb Roasted Un-malted Barley
0.5 lb Black Patent Malt
.5 cup Corn Sugar for priming
Hops
3 oz oz Cluster Pellets (60 min boil)
Other
1/3 oz Wines Inc. Burton Water Salts
6 gal al Soft Tapwater in brewkettle
Yeast 1 pkg Wyeast #1084 Irish Ale yeast
Procedure I just strongly suggest using the blowoff method, because if you don’t I feel this beer
will be much too astringent.
- 29 -
Al's Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Laaglander light dry malt extract
.5 lbs crushed crystal malt (40 L.)
5--1/2 oz Laaglander light dry extract (priming)
Hops
1 oz Clusters pellets (60 minute boil)
.5 oz Fuggles pellets (15 minute boil)
1 oz Goldings, Fuggles, Cascade, or Willamette whole hops
Other
1/3 oz Burton water salts
5--1/2 Gal water
Yeast Wyeast #1028 "London Ale" yeast
Procedure Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to
170F, then remove. Don’t boil the grains! I use two polyester hop bags, one for each addition, to
simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration. I
use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer
through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of
fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.
Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop
bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of
water for 15 minutes to sanitize.
- 30 -
Al's Special London Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs M&F unhopped light malt extract
1 lbs Laaglander light dried malt extract
1 lbs crushed 2-row british crystal malt ~40L
Hops
2 oz Northern Brewer Pellets (6.2%AA) (60 min. boil)
.5 oz East Kent Goldings (whole) (5 minute boil)
1 oz East Kent Goldings (whole) (dryhop last 7 days before
Other
.5 tsp Burton water salts
.25 tsp Irish Moss (15 minutes)
.5 cup corn sugar for priming
Yeast 8 ounces starter from Wyeast #1028
Procedure Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while
the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag
and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional
1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6
gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.
Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after
fermentation ended, seven days before bottling.
- 31 -
Alt
Category German Ale
Recipe Type All Grain
German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens (Bavaria). Alt is made from the
German Ale yeast and then cold conditioned for up to four weeks. These ales are usually
fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a
smoother, cleaner ale than the British ones.
Hops
2 oz Perle hops (boil 60 minutes)
1 oz Perle (boil 30 minutes)
Other
Pale malt 90% of mash
Crystal malt 7% of mash
Wheat malt 3--10% of mash (vary percents accordingly)
Yeast 1 litre cultured German ale yeast
Procedure Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast.
Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40 degrees for 4 weeks. Dry hop lightly,
if desired.
- 32 -
Alt
Category German Ale
Recipe Type All Grain .
Fermentables
8 lbs. Belgian 2-row Pilsen (1.5L)
2 lbs. Belgian 2-row Munich (~4L)
.5 lb. Belgian 2-row Aromatic (~21L)
.5 lb. Belgian 2-row Carapils (?L)
.5 lb. Belgian 2-row Caramunich (~64L)
0.75 oz. Crystal " 30 min.
Hops
3.25 oz. Crystal (pellets, 3.3%) 60 min.
Other
.5 lb. German wheat (?L)
Yeast 1007 German Ale yeast
Procedure I mashed (single infusion) at 152F for 1.5 hours. Primary fermented at around 55-60F
for 6 days. I split the batch after the primary - put 1 gallon in my fridge at around 38F for two
weeks, while the other 4 gallons sat in a carboy in my basement at around 70F. The beer was
very spicy (from the 1007?) at first, but mellowed out nicely after about 4 weeks. The coldconditioned
gallon was smoother, and more drinkable at an earlier age (~2 weeks after bottling)
than the warm-conditioned portion. The cold-conditioned beers were also *brilliantly clear*! It was
perfectly balanced (to me), with a complex maltiness that I haven’t had in any of my past beers.
The IBU’s were around 36, using Tinseth’s calculator. The color was perfect (dark copper?),
though the alcohol was probably a bit on the high side for the style.
- 33 -
Alt
Category German Ale
Recipe Type All Grain
Grains and hops used should be German.
Fermentables
8 lbs pilsner malt (or 6 pounds light
4 oz 10L crystal malt
4 oz 60L crystal malt
4 oz 120L crystal malt (assumes 75% extraction
Hops
6 oz German hops (Hallertauer
Yeast Wyeast #1338 or #1007
Procedure Cold condition in secondary.
- 34 -
Alt
Category German Ale
Recipe Type All Grain
Fermentables
4 lbs U.S. 2--row malt (Klages/Harrington)
3--1/4 lbs Munich malt (10 L.)
.25 lbs crystal malt (80 L.)
.5 lbs wheat malt
.5 oz black patent malt
2/3 cup corn sugar (priming)
Hops
.5 oz Willamette hops (5.5% alpha) (boil)
.5 oz Kent Goldings (6.1% alpha) (boil)
1 oz Hallertauer (2.9% alpha) (finish)
Yeast Wyeast #1056 American ale yeast
Procedure Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at 131.
Conversion rest 60 minutes at 155. Mash out 5 minutes at 168. Sparge with 5 gallons of water at
170. Boil 90 minutes. Add hops at 45 minutes and 10 minutes before end of boil.
- 35 -
America Discovers Columbus
Category Pale Ale
Recipe Type All Grain
Fermentables
11 lb Schreier 2-row pale malt
1 lb DWC Munich
0.6 lb DWC CaraVienne
0.5 lb DWC Biscuit
0.5 lb Gambrinus Honey Malt
0.25 lb DWC carapils
Hops
1.5 oz Columbus hop pellets (12.5% alpha, 60 minute boil)
.5 oz Columbus hops (15 minute boil)
.25 oz Cascade hops (4.1% alpha, 15 minute boil)
.5 oz Columbus (dry hop one week in primary)
Other
.5 oz Columbus (finish)
Yeast ale yeast (Wyeast 1272 or 1056---see notes)
Procedure Mashed at 157-155F for 65 min. Water - essentially deionized with = tsp gypsum
I split a 5 gallon batch into two glass fermenters. Wyeast 1272 was pitched into the first 2 gallons
siphoned out of the kettle and Wyeast 1056 got the last 2.5 gallons with a little more trub. Both
yeasts were pitched from 3 cup starters.
- 36 -
Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
10 lbs american 2-row pale malt
1 lb Vienna Malt
.5 lb Cara-pils malt
1 lb light Crystal malt
.5 lb crystal malt (60L)
.5 cup chocolate malt
Hops
1 oz Cascade hops (boil)
.5 oz Fuggles hops (flavor)
.5 oz Cascade hops (finishing)
Yeast 1000 ml Yeast starter- Wyeast Chico Ale
Procedure Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-
67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was
between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller. Pour into
fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another
clean fermenter. Aerate, pitch yeast.
- 37 -
American Brown Ale
Category Brown Ale
Recipe Type All Grain .
Fermentables
5.33 lbs. Klages
2 lbs. D-C Pilsen
2 lbs. Vienna (American 6-row)
0.5 lbs. German wheat
0.5 lbs. Caravienne
0.5 lbs. Caramunich
0.5 lbs. chocolate malt
0.125 lbs. black malt
Hops
1.5 oz. Cascade (5.8%) 60 min.
0.5 oz. Tettnang (3.4%) 10 min.
0.5 oz. Cascade (5.8%) finish
Other
0.5 lbs. D-C Aromatic
Yeast
Procedure Single-step infusion 155F, ~1 hr.
- 38 -
American I.P.A.
Category Pale Ale
Recipe Type All Grain
Think Liberty on this one. Enjoy.
Fermentables
90-92%, 2 row pale malt
8-10%, Crystal 40L
Hops
1-1.5 oz Whole Cascade 60 minute boil
1 oz Cascade 30 minutes
2 oz Cascade added a handful at a time the last 15
Yeast
Procedure Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off
at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades,
preferably in secondary but primary will work.
- 39 -
American Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
5 lbs unhopped light dry malt extract
.5 lbs dark crystal malt
Hops
1 oz Cascade hops (60 minute boil)
.5 oz Cascade (30 minute boil)
.5 oz Cascade (10 minute boil)
1/2--1 oz Cascade (dry hop)
Yeast Wyeast American ale yeast
Procedure "Dry hopping" consists of adding hops not to the boil but after boil and especially after
fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel,
preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both
added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn’t
fermenting, but it’s picking up flavors from the hops. If you don’t want to do this, then instead of
dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let
the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I
recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right
for this beer! English Pale Ale (previous recipe) also benefits from dry hopping.
- 40 -
American Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
9.0 lbs US 2-row pale malt (Briess)
1.0 lbs crystal malt (combo of British 50L, US 40L, Special B)
0.5 lbs US dextrin malt
Hops
27-32 IBU from Goldings (bitterness)
0.5 oz Cascade or Goldings (flavor)
0.5-1.0 oz Cascade or Goldings (aroma)
0.5-1.0 oz Cascade or Goldings (dry-hop)
Other
1 tsp rehydrated Irish moss
Yeast Wyeast Irish 1084 repitched
Procedure Mash: 1.5 qts per pound total water 90 min @ 152 F.
Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin
finings 2 days before kegging.
- 41 -
American Premium Pilsner
Category Lager
Recipe Type All Grain
Fermentables
6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the
1 lb Mild ale malt
1 lb Rice
.5 lb Flaked barley
.5 lb Flaked maize
4 oz Malto-dextrin powder
Hops
.75 oz Saaz (4.2%AA for 90min)
.25 oz Saaz (4.2%AA for 30min)
1 oz Cascade (4.9%AA for 2min)
1 oz Cascade (4.9%AA for dry-hopping)
Yeast Wyeast #2112 California Lager (optional)
Procedure Boil rice for 30 minutes and add grains and water for mash --
First rest at 94F for 30 minutes to help breakdown the adjuncts --
Raise temp to 122F for 30 minutes for protein degradation --
Raise temp to 140F for 15 minutes for better head retention and clarity --
Raise temp to 153F for 45 minutes for starch conversion --
Raise temp to 158F for 20 minutes for complete conversion --
Mashout at 168F for 10 minutes -- Sparge w/168F water at <>
Boil wort and add 3/4 oz Saaz -- boil 60 min --
Add 1/4 oz Saaz -- boil 30 min --
Add 1 oz Cascade -- boil 2 min --
Force chill (if possible) -- rack to primary and aerate --
Rehydrate Nottingham yeast and pitch at 65F --
Ferment for 4-7 days or until no noticeable airlock activity --
Rack to secondary -- Drop temp to 55F --
Pitch Wyeast #2112 starter (>=400ml) at 55F --
Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) --
72 hours before bottling:
Add 1 oz Cascade directly to secondary --
48 hours before bottling:
Add your favorite clarifier (if necessary), gelatine, polyclar, etc --
- 42 -
24 hours before bottling:
Raise temp to 60F:
Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-
45F) or for drinking (48-55) --
American Wheat
Category Wheat Beer
Recipe Type All Grain
Fermentables
8 lbs pale 6-row
3 lbs wheat
Hops
1 oz Northern. Brewer (1 hour)
.5 oz Hallertauer (1 hour)
.5 oz Hallertauer (10 minutes)
Yeast Nottingham Dry Ale Yeast. ????
- 43 -
Amy's Stout
Category Stout
Recipe Type All Grain
Fermentables
5.5 lb Hugh Baird Pale Ale malt
0.5 lb Carapils malt (Hugh Baird)
0.5 lb Hugh Baird 50L crystal
1.0 lb flaked oats (McCann’s Irish Quick Oats)
0.7 lb roasted barley
Hops
30 Gram BC Kent Goldings flowers (5%) (60 min)
15 Gram Kent Goldings (15 min)
15 Gram Kent Goldings (5 min)
Yeast Yeast Lab Irish Ale yeast
Procedure Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse
2qts boiling water). Sparged 5.8 gallons at 1.038.
Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil).
Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012.
Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles.
- 44 -
Anchor Liberty Clone
Category India Pale Ale
Recipe Type Extract
Fermentables
6 lbs. Northwestern Pale liquid extract
.5 lbs. . Crystal 40L
Hops
3 oz. Cascade (whole leaf) 5.5%, 60min (Partial Boil)
1 oz. Cascade (whole leaf) dry hop , one week
Other
1 tsp. gypsum
1 tsp Irish Moss
Yeast Wyeast London
Procedure If I were to use only 1/2 oz. dry hop I think they would be identical.
Primary ferment was one week at 68 degrees. Secondary ferment was one week.
For the dry hop I just threw them in the secondary. The hops float so you can siphon from
underneath them. The longer you dry hop the more the hops get "water logged" and start to sink.
You may want to try 5 days instead of 7. When I transferred it to the bottling bucket I did get some
hops in there. Wracking to a second bottling bucket might help but I was to lazy.
I did waste a little more beer than usual during bottling trying to avoid the hops. It is worth the
extra effort to use whole hops. The hop nose is awsome.
If you do a full boil, you may want to cut back on the bittering
- 45 -
Anchor Porter Clone
Category Porter
Recipe Type Partial Mash
I made a porter last year that was loosely based on Miller’s partial mash
Fermentables
4 lb British pale ale 2-row malt
1 lb black patent malt
.5 lb dark crystal malt
3.3 lbs M&F extra light syrup
Hops
12.8 AAU Northern Brewer (boil)
Yeast Wyeast #1084 the Fighting Irish
Procedure Mash all grains together in a single infusion at 150F using 1-1/3 qt water per pound of
grain. Sparge with 11 qt water, dissolve syrup, add water to make 6-1/2 or 7 gallons. Boil 1 hour,
using all the hops. Chill, aerate, pitch, etc. Gravities were 1.055 and 1.016. I used a two-step
starter on the Wyeast, and did a secondary on the beer. 18 days from boil to bottle (this was in
November).
- 46 -
Anchor Steam-Style Amber
Category Steam Beer
Recipe Type Extract
Fermentables
7 lbs John Bull plain light malt extract
1/4-1/2 lbs crystal malt
Hops
2 oz Northern Brewer hops (11 alpha) (boil)
1 oz Cascade hops (5.6 alpha) (finish)
Yeast 2 packs lager yeast
Procedure Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil.
Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3
of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from
heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into
fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or
airlock.
- 47 -
Angie's Ale
Category Brown Ale
Recipe Type Extract
I just cracked open a bottle of my homebrew batch number 3. It’s only been in the bottle since last
Saturday, so it’s not quite carbonated all the way yet, but damn this beer turned out great.
I have been slowy making my batches more complex. I added some Crystal Malt grain to this
batch. It added some really nice flavor to the beer. While my first two batches turned out pretty
good. They lacked the character the grain added to this batch.
If there are any extract brewers out there who haven’t tried adding a pound of grain to their
brews, I highly recommend you give it a try. It’s not very difficult. You need not mash to add a
nice grain taste to your beer. Just make some grain tea, but don’t boil the grain or you will leach
nasties out of the grain husks. Yank the grain at about 160 F.
Here’s my recipe for batch number 3. Suds rates it as a Flanders Brown Ale (Well Hi-dilly-ho
Neighbor!). I call it Angie’s Ale (Angie is my border collie mix pup dog).
Fermentables
6 lb Light Liquid Malt Extract
1 lb Crystal Malt 60L
.75 cup Corn Sugar (priming)
Hops
2 oz Fuggles Hops (3.6% AA 30 min)
1 oz Willamette Hops (4.3% AA 10 min)
Other
5 gal Bottled Drinking Water
.5 tsp Non-Iodinized Salt
Yeast 1 pkt - Nottingham Dry Ale Yeast
Procedure Place Crystal Malt in a grain bag and heat with 2 gallons water in a pasta pot. Remove
grain at 160 F. Mix grain tea and Malt Extract in a cool brew pot, and add another gallon or two of
hot water. Bring to a boil add hops and salt. Cool wart. Rehydrate yeast, and pitch at 80 F.
Ferment in primary for 4 days at room temp. Rack to Secondary. Ferment for additional 10 days
at room temp.
- 48 -
Apples in the Snow
Category Fruit Beers
Recipe Type Extract .
Fermentables
6.6 lbs John Bull light malt extract (or other brand)
1 lbs corn sugar
.75 cup corn sugar (priming)
Hops
2 oz Hallertauer hops (boil)
.5 oz Hallertauer hops (finish)
Other
12 lbs apples (9 pounds Granny Smith
Yeast 2 packs Edme ale yeast
Procedure Cut apples into 8-10 slices. Put 1-1/2 gallons water into pot, add boiling hops and
bring to boil. Add extract and corn sugar. Boil 40 minutes. Add finishing hops and apples. Steep
15 minutes. Pour wort into 3-1/2 gallons cold water. Push apples to one side and pitch yeast.
Ferment 3 weeks.
- 49 -
Arizona Pale Ale
Category Pale Ale
Recipe Type Extract
I used hops for boiling (of course) and flavoring, not for aromatic qualities.
Fermentables
6-7 lbs pale malt extract
1 lbs Crystal malt, 1/2 pound toasted malted barley
2 cups steamed (sanatized) American Oak Chips (secondary)
Hops
2 oz Northern Brewer hops (boiling): 10HBU
1 oz Cascade hops (finishing)
Other
2 tsp. gypsum
1 tsp Irish Moss
.75 cups corn sugar (bottling)
Yeast 1 package Wyeast American Ale Liquid yeast (#1059)
Procedure If using Victory malt, toasting is not neccessary since it already is. If not, use standard
procedure for toasting grains--spread the grains on a cookie sheet in a preheated oven, cook at
350 degrees for 10 minutes.
Combine all grains in a pot with 1 gallon water. I have found skipping a grain bag obtains a more
intense color. Hold at 150 degrees for 30 minutes.
In another pot, heat water for sparging, 1 gallon should do. Sparge grains into the brew pot.
I fetched my water from a local Water Mart. This is Reverse Osmosis (RO) water, and could be
too thin for a (India) Pale Ale. Thus, I add gypsum. I could have added Burton Water Salts at the
expense of quaffability.
Boil wort for 1 hour. Add the Cascade hops and Irish Moss after the boil and for 5-10 minutes to
sanatize, as well as obtain flavor instead of mearly imparting aroma.
I did not use a yeast started since the liquid American Ale yeast was less than one month old
when purchased.
- 50 -
Age four weeks in the bottle.
B.W. Lager
Category Lager Amber
Recipe Type All Grain
Tastes great, but low alcohol according to the measurements. Nice amber lager.
Fermentables
7 lbs cracked lager malt
5 lbs amber dry malt extract
Hops
2 oz Talisman leaf hops
.5 oz Hallertauer leaf hops
1 oz Willamette hops pellets
Other
1 tsp gypsum
2500 mg ascorbic acid
1 tsp Irish moss
Yeast Red Star lager yeast
Procedure Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees
and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add
extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer
hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast
- 51 -
Bad Chile Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
5.5 lbs. light DME
1 lb. Cara-Pils Malt
Hops
1.75 oz. Cluster Hops (boiling) 7.0% alpha-acid
1.25 oz. Willamette Hops (bittering) 4.5% alpha-acid
0.75 oz. Willamette Hops (aroma) 4.5% alpha-acid
Other
10 each chopped serrano chile peppers
0.75 c. dextrose (priming)
Yeast 14 g. Yeast Labs Whitbread Ale Yeast
Procedure Grains steeped for 15 min @ 150-165 F. Hops added to boil at 0, 40, and 55 min,
respectively. One hour boil. Chiles added at end of boil, pasteurized for 15 minutes, threw all into
carboy w/cold water.
Fermentation began VERY sluggishly 17 hours after pitching. Transferred to secondary after one
week. Toward the end of fermentation, the sediment seemed to "creep up" the sides of the
carboy a little. This leads me to suspect contamination, dagnabbit
- 52 -
Baer's Stout
Category Stout
Recipe Type Extract
Fermentables
.25 lbs flaked barley
.25 lbs medium crystal malt
6 lbs dark Australian malt extract
.5 lbs dark Australian dry malt
.25 lbs black patent malt
.5 cup molasses
Hops
2 oz Cascade hops (boil)
2/3 oz Northern Brewer hops (finish)
Yeast Wyeast British ale yeast
Procedure Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90
minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes.
After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool,
and ferment.
- 53 -
Bah Humbug Brew
Category Brown Ale
Recipe Type Extract
I used orange peel with good results once. I would like a litte more orange, so next time I think I
will add it to the beginning of the boil in a slightly lesser quantity.
Rapid start with the fermentation. Some may want more hops, I don’t like my beer very bitter. This
is a great winter brew and has some residual sweetness. I love it while talking in front of the
fireplace. The flavour is very complex. I can taste orange and cranberry, but not sure about the
spice. Good body, little head, and does well with a month or two of aging. Got great reviews from
a the few that usually say,"I don’t like beer very much"(referring to the garbage in the grocery
store no doubt)
Fermentables
8 lbs Light LME
.25 lbs Black Patent
1 can Welch’s Cranberry juice concentrate
Hops
1 oz Willamette Hops
.5 oz Kent goldings(last 10 min of the boil)
Other
2 Tbsp pumpkin pie spice
peels from 4 oranges(without the white gunk)
6.5 gallons water
Yeast 1 pkg. EDME ale yeast
Procedure Peel oranges with a Potato peeler, and set aside
Add grains(in grain bag) to water and heat to 152F, steep for 15 min.
Continue heat to 170F and pull out the grains.
Heat to boiling, remove from heat, and add honey, LME, and Willamet hops
Boil for 30 min.
Add spice and orange peel
At 45 min add Kent goldings hops
turn off heat at 50 min and add cranberry juice conc.
steep above 170F for 10 min
Cool asap
Ferment
- 54 -
Barleywine
Category Barleywine
Recipe Type All Grain
Fermentables
10 lbs DWC(DeWolf-Cosyns Belgian) Pilsener malt
8 lbs DWC Pale malt
1.5 lbs DWC CaraVienne malt
0.1 lbs Roasted Barley
0.5 lbs DWC (Belgian) Munich malt
Hops
2 oz Northern Brewer pellets (9%) 60 min
1 oz BC Kent Goldings plugs (5%) 30 min
1/2 oz BC Kent Goldings plug (5%) 15 min
1/2 oz BC Kent Goldings plug (5%) 5 min
1/2 oz Fuggles plug (4.3%) 5 min
Yeast London ale yeast
Procedure Mash schedule:
Mash-in with 10qts @ 42C for a strike temp of 39C
20 minute beta-glucan rest
Add 10 qts at 100C (boiling) to raise to 62C (aiming for 60C),
30 min. beta-amylase rest
Add 6 quarts @ 100C to raise to 67C (aiming for 70C)
1:15 alpha-amylase rest
Take first runnings (drain all liquid from mash tun without adding any further sparge water(*)) to
get about 4-4.5 gallons @ 1.080. Boiling down to 3 gallons will give an OG of 1.105 - 1.120.
Whirlpool, let settle for 15 minutes and siphon through counterflow chiller with aerating cane on
end.
Pitch yeast slurry from a previous batch of Mild (probably YeastLab London Ale (it’s a long
story)). (By the way, this is my favorite way to pitch *enough* yeast for a barleywine.)
Fermentation was active in 2 hours. Primary was about 2 months @ 65-70F, and dropped from
1.105 to 1.038.
Rack into secondary and add 1 oz of EKG plugs for dry hopping.
- 55 -
Bottle about 1 month later. Added new yeast, but no priming sugar.
(*) You can (I did) add more hot water to the remaining mash, and sparge out about 7 gallons
more wort to make a Bitter at about 1.045.
Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
12 lbs dry pale malt extract
.5 lbs honey
1 lbs dry light malt extract
1.5 lbs corn sugar
Hops
2 oz Chinook boiling hops (13.2 alpha)
2 oz Cascade boiling hops (5.5 alpha)
2 oz Fuggles hops (finish)
Other
2 tsp. Irish moss
2 tsp. Sparkeloid
Yeast champagne yeast
Procedure Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last
30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter.
Pitch yeast and ferment about 7 months. Bottle and age
- 56 -
Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
2 cans Munton & Fison Light Malt Extract
2 lbs Munton & Fison light dried malt extract
.25 lbs Domino light brown sugar
Hops
3--1/2 oz Fuggles hops
.5 oz Fuggles for finishing
Yeast 2 packs Munton & Fison ale yeast
Procedure We did a single stage fermentation, so I can’t answer your question about how long to
age in secondary. We gave the finishing hops 10 minutes. As far as conditioning in bottles---well,
it’s been 14 months now and it keeps getting better. At 2 months it was OK, but cloudy enough
that we thought we should have used gypsum. It was also VERY sweet, but also very hoppy and
quite smooth. By 9 months it was clear, but quite heavy and we thought maybe less sugar. Last
week it had gotten considerably drier and VERY clear. It’s really good now, so I don’t know if it’ll
last long enough for me to give you an update later.
Submitted by: Ann Nelligan,
- 57 -
Barney Flats Oatmeal Stout
Category Stout
Recipe Type Partial Mash
Fermentables
5 lbs 2--row pale malt
1.5 lbs steel cut oats
.5 lbs malted wheat
1.5 lbs 80 L. crystal malt
1 lbs black patent malt
1 lbs chocolate malt
1 lbs roasted barley
.5 lbs Cara-pils malt
3 lbs dark Australian DME
Hops
1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
.5 oz Perle pellets (8% alpha) (boil 35 minutes)
.25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
.25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
.75 oz Hallertauer (steep for aroma)
.75 oz Tettnanger (steep for aroma)
Other
.5 lbs lactose
1 tsp Irish moss
Yeast Wyeast Irish ale yeast
Procedure Single-step infusion mash, partial mash recipe. Strike Temperature 170 into 12 liters of
treated water, alla burton on trent. Note This was a little too thick, so use a little more water.
Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparged for almost two hours,
while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025
when I had enough wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8
oz. of lactose and a tsp. of dry moss before killing the fire. I pitched a large starter of the Irish
Wyeast strain and got lots of blow off. I had extra wort in a 4 liter auxillary. I used this to fill up the
secondary afer racking off the lees. Dry hopping was done in the secondary with the cascade.
After 2 weeks, the SG was only down to 1.03, and fermentation was very slow.
- 58 -
Barrel Bottom Black Bitter
Category Brown Ale
Recipe Type Extract
Fermentables
6 lbs Australian dark malt extract syrup
2/3 lbs chocolate malt
1/3 lbs crystal malt
Hops
2 oz Perle hops
1.5 oz Cascade hops
Yeast Burton liquid ale yeast
Procedure Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling Australian dark
malt with the Perle hops. After 1 hour, add Cascade hops and turn off heat. Steep about 30
minutes. Strain everything into primary and add cold water to bring volume to 5 gallons. Pitch
yeast when cool.
- 59 -
Basic Fruit Beer
Category Fruit Beers
Recipe Type Extract
Fermentables
4-pound can Alexanders pale malt extract
.5 lbs light dry extract
Hops
10 HBU hops
Other
.25 tsp Irish moss
2 gallons fruit juice (such as apple or raspberry)
Yeast yeast
- 60 -
Basic Stout
Category Stout
Recipe Type Extract
Fermentables
6-8 lbs dark malt extract
1/2-1 lbs roasted barley
1/2-1 lbs black patent malt
Hops
.75 oz bittering hops (e.g., Bullion)
small amount aromatic hops (optional)
Yeast ale yeast
Procedure To these skeleton ingredients I add other adjuncts, or remove things if the wind blows
from the south. A nice beer is made by using only dark malt and black patent malt. A good strong
bittering hops is key; Bullion is lovely, as are Nugget or Chinook.
There are no appreciable differences between making stouts and other ales, save the larger
quantities of grain. Beware of 9-pound batches as these can blow the lids off fermenters.
- 61 -
