beer recipes 4
Dr. Bruce's Skull and Crossbones Old Ale
Category Pale Ale
Recipe Type All Grain
Thick, hoppy with a sexy reddish-amber color. You’ll love it!
Fermentables
9 lbs light malt (6-row)
1 lb Cara-pils
1 lb Crystal malt (medium or dark)
Hops
4 oz Fuggles hops
Yeast ale yeast
Procedure Using light malt only, proceed with protien rest @ 122 degrees f for 30 minutes. Raise
temp to 158 f, and add toasted, cara-pils and crystal malts. Mash until conversion is complete,
raise temp to 180 and hold for 20 minutes. Sparge until 5-5.5 gallons is obtained. Use 2 oz. hops
for boiling, 1 oz for flavoring 10 minutes before end of boil and another oz 2 mintues before for
aroma. Primary fermentation is one week, secondary ferm. for another week. Bottle. You have to
leave this stuff for a while to mellow it out a bit. Yield will be less than 5 gallons, don’t worry as
long as your OG is about 1.050 (of course a little higher is fine
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Dragon's Rest Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3 Lbs. Laaglander Amber DME
3 Lbs. Laaglander Light DME
2 Lbs. 100% Pure Barley Malt Syrup
Hops
3 Oz. Fuggles Hops 4.1% Alpha (boiling)
1 Oz. Kent-Golding Hops 5.0% Alpha (finishing)
Other
4 Tbsp. Ground Cardamom
1 tsp. Irish Moss
Yeast 1 Pkg. Wyeast #1028 London Ale (in starter of 3 cups water 1 cup dry extract)
Procedure Prepare yeast according to Pkg. Then make starter from ingredients listed boil 10
mins. Sanitize a Qt. beer bottle and pour starter into bottle. Cool to pitching temperature and add
yeast from pkg. Fit with fermentation lock. Ferment. Be ready to pitch into wort by high krausen
(foamyness) (18-24 hrs)
Add extracts and barley syrup to 1 gallon cold water. Bring to boil. Add boiling hops and 3 Tblsp.
of the Cardamom, boil one hour. 10 minutes to end of boil add 1/2 oz. of the finishing hops, irish
moss and the rest of the cardamom. 3 minutes to end of boil add 1/2 oz. of the finishing hops.
Sparge through cheesecloth into 4 gallons very cold water in primary fermenter. Cool and pitch
starter. Agitate wort well (stir)
Boil primer ingredients 10 minutes. Cool. Add to beer and bottle.
- 197 -
Drew's Brew Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
2 ea 4 lb cans Alexanders 60% wheat 40% barley unhopped extract
1 lb 80L crystal malt, crushed
Hops
2 oz 5.3 alpha Styrian Golding hop plugs
2 oz 6.1 alpha Cascade whole hops
Yeast Wyeast #3056 Bavarian Weissen yeast
Procedure 3 days before brewing, pop the Wyeast package. 2 days before brewing, pitch Wyeast
package contents into a starter made from 2 cups water, 1 cup light dry malt extract, and 1
Tettnanger pellet. I use this type of starter on all my batches and pitch *after* high krausen.
BrewDay: 1) "Teabag" the Crystal malt, and add to 3 gallons cold water. 2) Bring almost to a boil
and remove the "teabag". 3) Add malt extract and bring to a boil. 4) Add Styrian Goldings hops
and boil for one hour. 5) Add Cascade hops, return to boil and remove from heat. 6) Steep 15
minutes. 7) Chill with immersion chiller to 80F. 8) pour into clean fermenter and top up to 5.5
gallons total volume with cold water. 9) shake up starter, pitch and vigorously stir wort. 10)
Ferment ~3 days at ~68F. 11) Rack to secondary. 12) bottle when clear (~1 week) with 1.25 cups
light dry malt extract.
- 198 -
Drinkable Spruce Beer
Category Spiced Beers
Recipe Type All Grain
Fermentables
5 lbs 2-row Klages
2 lbs 6-row Klages
1 lb Crystal 10LV
Hops
1 oz Hallertauer 4.9 AAU 60min
Other
4 oz fresh blue spruce tips (3-4" long) 60min
1 oz fresh blue spruce tips finish
1 tsp Irish Moss
Yeast Wyeast #2035 American Lager
Procedure Temperature controlled step mash. Boil hops and spruce for full 60 minu I might
consider dropping the spruce to 3oz next time. Obviously, weath conditions will effect the strength
of your spruce. Collect your spruce in the country where you’re sure they haven’t been sprayed.
Never tried extract. Wouldn’t have a clue as to how much to add. Most importantly, patient! This
stuff takes a looong time.
- 199 -
Drowsy Duck Imperial Stout
Category Stout
Recipe Type All Grain
Fermentables
11 lbs. (5kg) British pale ale malt
1 lb. (450g) crystal malt, 120L
8 oz. (225g) chocolate malt
2 lb. (900g) dark brown sugar
Hops
20 HBUs Fuggles, 60 minutes
5 HBUs Kent Golding, 10 minutes
Yeast Wyeast Irish Ale (#1084)
Procedure Bring 4 gallons (15l) water to 140F (60C) and add malts. Stir slowly until grist is
completely mixed into water. Add gypsum or calcium carbonate to adjust mash pH to 5.0 (to 5.3)
if needed. Bring mash to 150F (65C) and stir thoroughly. Stir every 15 minutes and reheat to
150F (65C) every 30 minutes (starch conversion). After two hours, bring mash to 170F (77C) for
10 minutes. Sparge with 3 gallons (11l) 170F (77C) water.
Boil 30 minutes and add hops. Boil for another hour, adding finishing hops 10 minutes before end
of boil.
Chill to 50F, (10C) rack to secondary. Twelve to fourteen hours later, rack wort off trub and
measure SG. Reserve and freeze wort equivalent to 6oz. (340g) sugar for priming, and pitch
yeast starter in the rest.
Rack to carboy when primary fermentation is done and settle yeast out with isinglas. Prime with
thawed gyle and bottle.
- 200 -
Dry Ale
Category Pale Ale
Recipe Type Extract
.
Fermentables
3 lbs light Scottish malt extract
3 lbs 2-row pale malt
1 cup corn sugar (priming)
Hops
9 AAU Kent Goldings hops
Other
1 tsp gelatin
1 oz PolyClar-AT
Yeast Edme ale yeast
Procedure This beer was made using the small-scale mash procedure described by Miller in The
Complete Handbook of Home Brewing
- 201 -
Dry Rye Stout
Category Stout
Recipe Type All Grain
Fermentables
8 lbs 2 row malt
1.1 lbs flaked rye
.5 lb cara-pils malt
.75 lb roast barley
.25 lb black patent malt
.25 lb chocolate malt
.25 lb crystal malt [80L]
Hops
3 oz Fuggles leaf hops [4.2%- for 60 min. ->12.6 HBU]
1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU]
Other
1 pinch Irish moss
Yeast WYeast London Ale[1028]--starter made from new packet
Procedure Grind all grains and place them into the mash. Mash in at 71C (160F). Temperature
should drop to 66C (152F). Mash for 2.5 hrs at 66C (152F). Mash out for 5 min at 76C (169F).
Sparge 6gal @71-76C (160F-169F). Boil for 1 hour. 3 oz of Fuggles for 60 minutes. 1 oz of
Goldings and Irish moss for last 10 minutes Cool, remove trub, and pitch.
Ferment at room temperature 20C (68F) until fermentation ceases. About 10 days. A single stage
fermentation was used. Then bottle or keg as desired (I kegged it).
- 202 -
Dunkelweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lbs wheat malt
3 lbs light munich
1.25 lbs Briess 2-row
8 oz light crystal (20L)
2 oz medium crystal (40L)
2 oz chocolate malt (400L)
Hops
1 oz Hallertauer hops (4.9% alpha, boil)
Yeast wheat yeast (Wyeast Bavarian wheat or Yeast Labs W51)
Procedure This, along with a 90-minute boil, gave me the medium-amber color I was looking for.
Time will tell if the crystal and chocolate will give the beer an undesirable harshness. I think you’d
want a fairly soft finish in any weizen. I’ve tried this year’s SA Summer Wheat (Dunkelweizen) and
I think it’s too harsh, as well as under-carbonated. The color’s right, though.
- 203 -
Dunkelweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
7 lb Dark Wheat Malt
2.5 lb Munich Malt
2 lb Caravienna Malt
.5 lb Carapils Malt
Hops
1 oz Hallertaur Hersb.(2.9 AAU) 60 minutes
1 oz Tettnanger (6.2 AAU) 15 minutes
1 oz Hallertaur Hersb. (2.9 AAU) 1 minute
Yeast Wyeast #3068
Procedure Single Step Infusion (no protein rest) at 158 degrees F.
- 204 -
Easy Spiced Brown Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
1 ea Mountmellick brown ale kit
Hops
1/8 cup, Hallertauer hops
Other
3--4 whole cloves
3 whole cinnamon sticks
.25 teaspoon, ground nutmeg
Yeast ale yeast
Procedure Simmer spices, hops, and zest of 1 orange in 1 quart water for 30-45 minutes. Make
Brown Ale according to 3.6 gallon recipe. Add spice mixture (do not strain) and zest of other three
oranges to wort. Ferment, strain, and bottle according to kit instructions.
- 205 -
Easy, Delicious Old Ale
Category Strong Ale
Recipe Type Extract
Fermentables
1 lbs British/English 2-row
1 lbs 37-64L crystal
8 lbs Alexanders Pale DMS (or equivalent)
2/3 cup chocolate malt
1/3 cup blackstrap molasses (mmmm)
1/2# clover honey (optional)
Hops
2 oz Kent Golding (60 minute boil)
2 oz Fuggles (15 minutes)
1 oz Hallertau - 5 minutes (aroma)
1 oz Hallertau - steep for 3 minutes with heat off (aroma)
Other
Gypsum as needed
Irish Moss at final 15 minute
Yeast WYeast London Ale yeast or Williams Brewing Triple Ale liquid yeast pack
Procedure Mash grains at 148-158 degrees for 1 hour. Also works well with simple "steep in
water until just before water boils method." I do a "quickie" sparge with about a gallon of 170
degree water ("quickie" meaning slowly pouring gallon of 170 deg. water over grain bag in a
strainer - Sshhh, I think I heard an all-grainer gulp..:^). Bring to boil, add the extract and molasses
(and honey if desired) and ....you know the rest.
For a partial mash, this beer is simple and yielding. All variations have worked wonderfully (ie,
with honey and without; with 8# Alexanders pale ale DMS; with 6# Williams Brewing pale DMS +
3# pale DME..etc.)
- 206 -
Eliminator Stout
Category Stout
Recipe Type Partial Mash
Fermentables
1.0 Lbs Clover Honey
7.0 Lbs Dark Malt
0.5 Lbs Roasted Barley 1190-13m
0.5 Lbs crystal barley 120L
0.5 Lbs flaked oats
0.5 Lbs flaked barley
Hops
2.0 Oz Fuggles Hops (finish)
1.0 Oz Northern Brewer Hops (boil)
Other
2.0 Tsp gypsum
Yeast Irish Yeast Y108-4
Procedure Add roasted barley & crystal malt to cold water and slowly bring to a boil. After 20
minutes, remove grain. Add honey, malt, flaked oats, barley, gypsum, and boiling hops. Boil for
15 minutes then remove finishing hops. Cool wort, add to 5 gallon mark on your bucket. When
your wort is cool, at 75 degrees, add yeast.
- 207 -
Emma Wedgewood's Winter Welcome
Category Spiced Beers
Recipe Type Extract
Fermentables
7.5 lbs British Pale DME
1.0 lb Pale Crystal (40L)
2 oz Roast Barley
1 lb Clover Honey
2 oz Malto-dextrin powder
Hops
1.0 oz Fuggle plugs (4.3%) (boil)
1.25 oz Bullion pellets (9%) (boil)
0.75 oz E. Kent Golding pellets (5.4%) (flavor)
0.25 oz Bullion pellets (flavor)
0.5 oz E. Hallertauer pellets (4.7%) (aroma)
0.75 oz E. Kent Golding pellets (dry hopped)
Other
and pitched about 1/2 gallon starter)
Yeast ale yeast (I used Mendocino from a bottle of "Eye of the Hawk"
Procedure Boil was about 3 gallons with extract, grain broth, honey and maltose. Pitched @ 76 F
(used an immersion chiller). Initial fermentation was very fast - within only 3 days the krausen had
fallen and within 5 days there was almost no bubbling from the airlock. Racked to secondary and
dry hopped. Secondary was very slow, and took 3 weeks to stabilize SG. I had heard that
Mendocino yeast is not a great attenuator, and also the English DME finishes higher than
American, but this is only 69% apparent attenuation. This gives an actual attenuation of 57%.
Wow!
I was originally going to prime with gyle but there were too many variables on this one so I
chickened out and primed with corn sugar -- at this point I didn’t want to risk screwing up my
Christmas beer, and such a great one at that. [Next time Spencer, I promise!] Primed for a total of
2.2 volumes CO2 using 3.5 oz corn sugar.
- 208 -
*Note: The hopping above gives the following IBU’s based on different calculation methods: (1)
SudsW 43.2,(2) Rager 75.7, (3) Tinseth 66.9, (4) Garetz 56.7, (5) Papazian 58.9 O.G. 1.072, F.G.
1.022 (Approx. 6% alcohol)
English Pale Ale
Category Pale Ale
Recipe Type Extract
.
Fermentables
4--1/2 lbs unhopped light dry malt extract
.5 lbs dark crystal malt
.5 lbs dark brown sugar
Hops
1 oz Kent Goldings hops (60 minute boil)
.5 oz Fuggles hops (boil 60 minutes)
.5 oz Fuggles (boil 30 minutes)
.5 oz Kent Goldings (10 minute boil)
.5 oz Kent Goldings (2 minute boil)
Other
1 tsp gypsum or Burton salts
Yeast Whitbread ale yeast (or Munton & Fison or Brewers Choice)
Procedure Notice that the recipe calls for unhopped, light, dry malt extract. Use unhopped extract
because you’re going to add your own hops. Use light- colored extract because you’re going to
get some color from the crystal malt. Use dry malt because you can measure it out, unlike syrups.
The crystal malt should be cracked. Your homebrew supply store can do that for you. Steep the
crystal malt for 30 minutes in your water at 150 degrees F. Then strain the husks out, bring the
water to boil, add the gypsum or salt, and add the dry malt. After the wort has been boiling for 10
minutes, add the first hops and follow the hop schedule indicated above. Hops are English hops.
Brown sugar can be added as soon as the boil starts. If you use dry packaged yeast, use the
above brands. Others are lousy! If you like the recipe, vary only the yeast, and you get a
somewhat different beer next time! Whitbred dry yeast and Wyeast "British" ale are the same
yeast.
- 209 -
English Special Bitter
Category Pale Ale
Recipe Type All Grain
Fermentables
6.5 lbs English 2-row
8 oz. Belgian CaraMunich
4 oz. Flaked Wheat
1.5 oz Chocolate
Hops
35 IBU’s East Kent Goldings + 1 oz Goldings dry-hopped in the keg
Yeast Wyeast #1968
Procedure No process problems other than a difficult sparge (culprit: the flaked wheat?)
Primary fermentation 7 days @ 68F
- 210 -
English Strong Spice Ale
Category Strong Ale
Recipe Type All Grain
Fermentables
12 lbs 2-row pale (Gambrinus)
1/8 lb roasted barley
1.5 lb munich (gambrinus)
.5 lb victory
.5 lb malted wheat
.5 lb carapils
Hops
1.5 oz Chinook 60 min
.5 oz Hallertauer 10 min
.5 oz Hallertauer 1 min
Other
1/8 lb chocolate
1 tsp Irish moss for 15 min
.5 oz. Ginger
9 inches of cinnamon stick
1 oz sweet orange peel
.25 tsp Nutmeg
.25 tsp Cloves
Yeast Wyeast London ESB #1968
Procedure Mash using single-step infusion mash at 153 degrees F. Sparge as usual. Hop
according to times listed. Ferment at 65-70, rousing after to 3 days to extend fermentation. Rack
to secondary at 50-55 for two weeks. Add spice tea to secondary. To do this, combine spices with
boiling water and steep for 3 minutes. Add tea with spices to fermenter.
- 211 -
Erik's American IPA #1
Category India Pale Ale
Recipe Type Partial Mash
Fermentables
4.25 lbs. M&F Bulk Pale LME (added at 25 minutes)
6 lbs. American Pale 2-row
0.75 lbs. 60L American Crystal
0.25 lbs. Carapils
Hops
0.5 oz Nugget @40
0.33 oz. Cascade @0
0.5 oz. Nugget Hops (11.8%AA) @100 minutes to end
0.5 oz. Cascade (6.5% AA) @30
0.5 oz. Cascade @15
0.5 oz. Cascade @8
1-1/2 oz Cascade (dry hop)
.5 oz Nugget (dry hop)
Yeast Wyeast 1028 London Ale
Procedure I used 1 qt of water per lb of grain (7 qts total, soft, pre boiled seattle water with 2 tsp
of Gypsum) I used a short 20 minute protein rest and a long 2 hr mash @156F for some residual
body and sweetness in the finished beer.
I only collected about 4.5 galons of wort because I don’t have a big enough brew pot. I was within
a point or two of my target OG based on my assumed efficiency of 85% of Dave Miller’s optimal
numbers. I boiled about 3.5 gal wort with the hops in a 4 gal pot. In another pot I boiled the
remaining sweet wort and added it to the main pot as space became available.
All hops were whole hops from the Hop Source (good hops, good prices, no financial or personal
interest). I adjusted my IBU calculations for the estimated SG in the main pot. I assumed a moreor-
less linear increace in SG between the SG at the start of the boil and the estimated SG at the
time I added all runnings to the main pot. When calculating the IBUs for the early additions I did
not try to take into account the dramatic boost in OG over the last 25 minutes of the boil caused
by the addition of the LME.
- 212 -
I cooled the wort over 40 minutes time in a covered kettle in a tub-full of cold water. Yeast was
pitched at about 75F. Fermenation proceeded at 60F. Racked to carboy after 5 days, dry hopped
for 8 before bottling.
Ersatz Baderbrau
Category Lager Pale
Recipe Type All Grain
Fermentables
8--1/2 lbs pilsner malt
1 lbs light Munich malt
.5 lbs crystal malt (40L)
Hops
2 oz Saaz (3.1% alpha)
1 oz Saaz
1 oz Saaz
Yeast Wyeast Bavarian lager yeast
Procedure Conduct step infusion mash with starch conversion temperature around 152--153 F.
Primary ferment at about 50 and cold condition the beer in secondary.
- 213 -
Ersatz Harpoon 1991 Winter Warmer
Category Spiced Beers
Recipe Type Extract
Fermentables
6 lbs Laaglander amber dry malt extract
.5 oz black patent malt
12 oz crystal malt
1.5 oz chocolate malt
1 lbs honey (added with extract)
Hops
1 oz Clusters pellets (6.5--7.5% alpha) (boil)
1 oz Willamette pellets (aroma)
Other
.5 tsp nutmeg (8 minute boil)
1.5 tsp ground cinnamon (8 minute boil)
.5 tsp ground cloves (8 minutes boil)
1 tsp vanilla (5 minute boil)
1 tbsp gypsum
1 tbsp Irish moss (10 minute boil)
.75 cup corn sugar (prime)
Yeast Wyeast British ale yeast (#1098)
Procedure Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil
begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops.
Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later.
- 214 -
Ersatz Pilsner Urquell
Category Lager Pilsner
Recipe Type All Grain
Fermentables
8--1/2 pounds, 2--row pilsner malt
.5 pound, crystal malt (20 L.)
.5 pound, cara-pils malt
Hops
4 oz Saaz Hops (60 min before end of boil)
Yeast Wyeast Bohemian lager #2124 or Munich lager #2308
Procedure Each recipe assumes 75% extract efficiency. Use the best German or Belgian pilsner
malt you can find, rather than U.S. 2-row or U.S. 6-row malt. Likewise, use German or Belgian
Munich malt if you can find it. In the recipes, the crystal malt and Munich malt impart some color,
but otherwise will have slightly different flavoring properties.
Add hops following traditional German hop schedule: 2 ounces of Saaz 60 minutes before end of
boil, 1 ounce 30 minutes before end of boil, and 1 ounce in last 10 minutes of boil. You could
probably hop a bit more agressively than indicated. You might make a final aroma addition of
another 0.5-1 ounce of Saaz right before end of boil. You also might consider dryhopping.
Water should be soft.
For starch conversion, aim at 153-4 degrees F for 90 minutes.
Pilsner Urquell cold-conditions for months, so you might try an extended lagering
- 215 -
Et Tu Brute?
Category Pale Ale
Recipe Type Extract
Fermentables
2 lbs. (guesstimate) Munton & Fison light DME
3.3 lbs. Munton & Fison amber DME
1 lb crystal malt
Hops
2.5 oz Cascade hops (boiling)
1 oz Fuggles hops (flavor)
.5 oz Fuggles (aroma)
Yeast Edme dry ale yeast (forgot to start the Wyeast English Ale)
Procedure I did the usual procedure of bringing 2-gal of water to a high-but-not-boiling
temperature (I have no thermometer), and steeped the crushed crystal malt for 30 min, then
strained out. I then upped the heat to a boil, added the DME and stirred to dissolve. Then, I
added the boiling hops. Boiled 1 hour uncovered. I added the flavor hops, boiled 10 min, covered,
then added aroma hops, boiled 2 min, removed from heat. I skimmed out the hops, ran the hot
wort through my chiller into my primary, and diluted to 5 gal. Then, I pitched the hydrated Edme
yeast.
I racked to a secondary after seven days, and gave it a 2-week secondary fermentation. I primed
with 3/4 cup of M&F light DME and bottled.
- 216 -
Extract Barleywine
Category Barleywine
Recipe Type Extract
With that much malt, the blow off was really really REALLY wasteful (that is making 4.75 gal in a
5 gal carboy.) I had to reboil and repitch the 2 gallons of foam that settled back out into nice wort.
I think 12# of syrup would have been sufficent.
Fermentables
9 lb light syrup, (M&F)
6 lb amber syrup
Hops
4 oz hops to boil (Saaz, I think, but use your favorite)
2.5 oz hops to finish (Fuggles, again, use your fave)
Yeast Wyeast European Ale yeast
- 217 -
Extract Kolsch
Category German Ale
Recipe Type Extract
Fermentables
6.00 lb. Light Dry Malt Extract
0.25 lb.lb. Wheat
Hops
1.25 oz. Hallertau 3.1% 15 min
0.50 oz. Czek Saaz 3.5% dry hopped
0.50 oz. Hallertau 3.1% dry hopped
Other
0.50 oz. Northern-Br. 6.9% 75 min
0.75 oz. American Spalt 4.0% 15 min
1 tsp of Irish Moss
Yeast Kolsch Wyeast
Procedure The .25lb. crushed wheat grain was placed in a grain bag, put in the cold water (2.5
gallons), and raised to 165 degrees where it steeped for 10 minutes. I then raised the it to a boil,
added the boiling hops (the Northern) and the DME. After 60 minutes I added the flavor hops (.75
oz. of the spalt and 1.25 oz. of the Hallertau) and 1 teaspoon of Irish Moss. I then let this boil for
15 minutes (75 minutes total).
I then put in my primary and added the Kolsch Wyeast (liquid, natch). This is an interesting yeast.
I let it ferment at around 62-64 for about 1 1/2 weeks, until it seemed just about done. I then threw
it into the fridge at 42 degrees for about 2 weeks. When I took it out, the yeast appeared upset by
the sudden temperature change and it fermented rather energetically for about 1/2 day or so, and
then it slowed down. I toook a specific gravity and it was 1.08. Done. (I screwed up the starting
gravity. Ooops).
I primed and bottled. Let it sit for two weeks, then placed it in the fridge. Let it sit in teh fridge
about 1 week before drinking, and MMMMMMMMMMMM.....good stuff.
- 218 -
Extract Porter
Category Porter
Recipe Type Extract
Fermentables
3.3 lb M&F Dark Extract
4 lb Alexander’s Pale Extract
.5 lb M&F Dark DME
1 lb Crystal Malt (90L)
.5 lb Black Patent
.5 lb Dark Roast
Hops
1 oz. Willamette (Alpha=4.2) 60 min Boil
1 oz. Willamette (Alpha=4.2) 2 min Boil/Steep
Yeast Wyeast 1028
Procedure Steep specialty grains separately.
- 219 -
Extract Pumpkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Northwestern Golden malt extract
1 lbs amber malt
10 oz pure maple syrup
3 lbs sliced up pumpkin (smaller "sweet" pumpkin, not the big
Hops
1.5 oz Fuggles hops for 60 minutes
.5 oz Fuggles finishing hops
Other
1.5 tsp Nutmeg
1.5 tsp Allspice
2 tsp Cinnamon
1.5 oz fresh grated Ginger root
Yeast Wyeast #1056 (American Ale)
Procedure Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the
pumpkin for the last 10 minutes of the boil along with all the spices.
Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. I’m going to
leave mine in the secondary for two weeks, then bottle-age for another couple of weeks. I really
can’t wait to taste this one!
- 220 -
Fakin' Gammel Brygd
Category Lager Dark
Recipe Type Extract
Fermentables
6-7 lbs German dark malt extract syrup
1 lbs crystal malt
.5 lbs chocolate malt
.5 cups brown sugar (just guessing)
Hops
1 oz Hallertaur hops (boiling)
.5 oz Goldings hops (finishing)
Yeast lager yeast
- 221 -
Fat Wanda's Kolsch Klone
Category German Ale
Recipe Type All Grain
Fermentables
7 lbs pale malt
1.5 lbs Vienna malt
.75 lbs wheat malt
Hops
1--3/4 oz Hallertauer (5.0%)
.5 oz Tettnanger (4.5%)
Yeast Wyeast European ale
Procedure To keep hop aroma low, the last addition of hops should come no later than 20
minutes before the end of the boil. The trick to this beer is to cold condition it. After 4 days
primary and 4 days secondary fermentation at ale temps (~65F), rack again and cold condition at
40F for 12 days. Then prime and bottle as usual.
- 222 -
Feelix the Cat Dark Cherry Lager
Category Fruit Beers
Recipe Type Extract
Fermentables
3.3 lbs John Bull dark unhopped malt extract
2 lbs Munton & Fison light dry extract
.5 cup black patent malt
Hops
2 oz Cascades hops
3-5 lbs pitted chopped cherries
.5 oz Hallertauer hops
Other
2 tbsp gypsum
1 tsp salt
Yeast yeast
Procedure Steep black patent malt in 2 gallons of water bringing to boil. Strain out grain. Add
extract and boil with Cascade hops, gypsum, and salt. Boil 60 minutes. Remove from heat. Add
finishing hops and cherries. Steep 30 minutes. Strain into fermenter with cold water to make 5
gallons. Pitch yeast.
- 223 -
Fine Line Barleywine
Category Barleywine
Recipe Type Extract
Fermentables
5.3 lbs Edme dark SFX
1.5 lbs Briess crystal malt (60L)
1/3 lbs Briess chocolate malt
1/3 lbs Briess black patent malt
.5 cup corn sugar (priming)
Hops
2 oz Cluster pellets (90 minute boil)
1.5 oz Northern Brewer pellets (90 minute boil)
Other
6 lbs Briess Amber DMX
1 tsp dry rosemary (30 minute boil)
3 tbsp roasted chicory root (30 minute boil)
Yeast champagne yeast (secondary ferment)
Procedure I used the standard "bring specialty malts to a boil" method, and boiled only about 3
gallons of wort in my crappy ceramic coated pot which is about to become a bath chiller.
- 224 -
Finster's Finest Chocolate Raspberry Stout
Category Stout
Recipe Type Extract
Fermentables
3.3 lbs John Bull plain dark extract syrup
3 lbs plain dry malt extract
1 lbs crystal malt
.5 lbs roasted barley
.5 lbs black patent malt
3 lbs frozen raspberries
1-1/4 cups dry malt extract
Hops
1.5 oz Northern Brewer hops pellets
.5 oz Willamette hops pellets
Other
gypsum to create hard water
8 oz baker’s chocolate
Yeast 2 packages Edme dry ale yeast
Procedure Heat 1.5 gal water to 170F. Add grains, cover, and let sit for 30 min. stirring
occasionally. Remove grains. Bring to boil. Add gypsum, malt extracts, NB hops, chocolate, and
boil for 60 min. Turn off heat. Add raspberries to hot wort (be careful of splashing). Cover, and let
sit for 13 min. Add Willamette hops. Cover, and let sit for 2 min. Cool wort. Dump entire mess into
primary, aerate, and pitch yeast (I rehydrated it while waiting for the rasp. to steep in wort).
4-5 days in primary. Rack *very carefully* into secondary, to avoid racking fruit particles. 10-14
days in secondary (I went 14).
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First All Grain
Category Pale Ale
Recipe Type All Grain
Fermentables
6 lbs Klages [I would boost this to 8+. --Ed.]
1 lb Crystal malt
1 lb light DME (due to low extraction rate) [...and drop this.]
1 oz Chocolate malt
Hops
1 oz Hallertauer 8.5% for boiling
1 oz Cascade 3% last 10 min of boil
Other
1 tsp Irish Moss (last 15 min.. Didn’t re-hydrate)
Yeast 20 oz of starter. Wyeast #1028 (pack was over a year old and took 6 days
Procedure I used about 3 gallons of mash water making for a soupy mash. Boosted the
temperature of the mash to 155 without any protein rest. I had used about 3 teaspoons of gypsum
to get the mash down to a PH of about 5.0.
Put in insulated box for 2 1/2 hours. Ending temp was 145. The requirement was for two hours,
but getting the sparge water ready took longer than I wanted. Then I boosted to 168 degrees for
mash-out. (iodine test showed complete conversion).
For the sparge water, I used an 8% Phosporic acid solution to acidify 6 gallons of hot tap water.
After 2 tsps, my PH strips looked like they were still above 6.0. Then, on the 3rd teaspoon, the PH
abruptly changed, and the test strips remained yellow, indicating that it was now very acidic. I had
to add about 3 more gallons of water before it got back up to about 5.0.
I was expecting just a slow trickle for the sparge, but once I opened the spigot on my lauter tun,
the wort hissed out. (Used the cylindrical cooler with sparge bag on SS vegetable strainer) It
never did slow to a trickle as I was expecting. I slowed the flow of the output and input so that the
sparge would take about an hour. (The water was 168 degrees, Re-circulated 1st runnings until
clear) NOTE: I don’t think the water was leaking thru the sides of the sparge bag, and it looked
like it *was* filtering through the grain bed OK, which was always held in suspension.
- 226 -
Collected about 8 gallons of wort (ph of the runnings never dropped below 5.8 even though the
gravity dropped to about 1.010) and boiled for 90 minutes. A gravity reading before the boil
showed only about 1.020 (granted, it was 8 gallons) prompting me to add 1 lb DME. I thought I
had boiled down to 5 gallons, but was actually 6. (Haven’t put any sort of volume markings in my
Sankey keg boiler yet). Used a CF chiller, shook the 6 1/2 gal car-boy for about 5 minutes to
oxygenate and pitched yeast. FG was only 1.032 at 60 deg F.
First All-Grain
Category Pale Ale
Recipe Type All Grain
Fermentables
9 lbs. Munton & Fison Lager (purchased precrushed, don’t have a mill)
.5 lbs. same grain toasted for 10 min at 350 in oven
.5 lbs. Munton & Fison Crystal Malt (No idea about L. rating)
Hops
1 oz. Kent Goldings 60 min boil
.5 oz. Hersbrucker Hallertau 30 min boil
.5 oz. Hersh. Hall. 10 min boil
Other
1/4 tsp Irish Moss 10 min boil
Yeast 1 pk Edme dry yeast
Procedure I used a step mash ala THCOHB. Lauter-tun got filled up to the top with grain so there
was no way to keep sparge water above the grain bed, still seemed to go smooth. I only have
small pots so I had to use 4 of them to hold and boil all of the wort. I also split up the hops
between the pots so they all got some. I chilled with my new immersion chiller thanks to a none
brewer friend that found a copper coil in his travels and gave it to me. Boy it sure beats the cold
bath tub bit. It is now fermenting as we speak.
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First Ames Brew American Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
7 lbs bs pale malt
1 lb lb Munich malt
1 lb lb special roast malt (45L)
.25 lb crystal malt (40L)
.5 lb wheat malt
.25 lb dextrine malt
1/8 lb black patent
.5 cup corn sugar priming
Hops
1 oz cascade hops 5.5% AA (1 hour)
1 oz tettnang hops 3.8% AA (1 hour)
.75 oz hallertauer 2.6% AA (1/2 hour)
.75 oz hallertauer 2.6% AA (10 minutes)
Yeast Wyeast American Ale #1056
Procedure This was the first beer I brewed when I moved back to Ames, IA hence its name. But
enough of that. Crush all grains and add to hot tap water (approximately 2.5 gallons). Let mash
set for 15 minutes. Raise temperature to 122 F for protein rest and hold for 35 minutes. Add 3/4
gallon of boiling water to bring mash to 140 F, hold for 30 minutes. Add additional 3/4 gallon of
boiling water to bring temperature up to 155 F. Hold at this temperature for 1 hour. Sparge till
your hearts content and begin boil. Boil hops for indicated times (I put the hops in boiling bags).
After 1 hour, stop boil and chill wort and siphon into primary fermenter. Pitch yeast from starter.
- 228 -
First Oatmeal Stout
Category Stout
Recipe Type Extract
Fermentables
6 lb unhopped dark malt extract
1 lb unhoppedd dry malt
8 oz chocolate malt
6 oz roasted barley
4 oz black patent malt
8 oz rolled oats
Hops
2 oz Northern Brewer - 8.2 AAU
2 oz Fuggles - 4.2 AAU
Other
1 tbs CaCO3
Irish Moss - 30 min
Yeast Liquid Irish Ale yeast
Procedure I cracked the grains using my food processor in short bursts (worked great!).
Transferred them to a mesh strainer and shook to remove dust. I did this outside so as not to
contaminate the kitcken. These were then placed with the oats (unground) into a grain bag. I
preheated a 10 qt. (12-pack) cooler with boiling water, added the grain bag and 175 deg. water.
Water cooled to the target of 160 deg. and steeped for 15 minutes. Things were working
beautifully. I boiled the water and added the extract, CaCO3 and the steep liquor. This is where I
have the question.
In previous extract/grain batches I have steeped grains, then washed them in some of the
unboiled water until the water ran "clear." I started to do this with the black/chocolate malts but
obviously with the black grains it wouldn’t have run clear. Eventually, the water I was using
started to become the consistancy of thin syrup. If I continued to wash them I would have been
there for days until the liquid began to thin and probably would have ended up with 10 gallons of
wort.
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Fissurin' Porter
Category Porter
Recipe Type Extract
.
Fermentables
3 1/3 lb Northwestern Gold Extract Syrup
3 1/3 lb Northwestern Amber Extract Syrup
1 lb. lb. DARK brown sugar
.75 lb. b. Crystal Malt (approx 60 deg.)
.5 lb. b. Chocolate Malt
Hops
9 HBU HBU Bittering hops. boiled 60 minutes. I used:
.5 oz 4.8% Tettnang pellets
.5 oz 7.7% N. Brewer pellets
.5 oz 5.8% Kent Golding pellets
- 230 -
Flaherty's Red
Category Pale Ale
Recipe Type All Grain
Fermentables
1 ea potato peeled and grated
Hops
1 oz cascade hops boiling
1 oz fuggle hops (finish)
Yeast WYeast European Ale
- 231 -
Flat Tyre
Category Belgian Ale
Recipe Type Extract
Fermentables
6 lbs light extract
2 lbs amber extract
.5 lb 20L crystal
.5 lb dextrine malt (carapils)
Scant 3/4 cup of corn sugar for priming
Hops
1 oz Chinook hops
1 oz Cascade hops
Yeast Wyeast 1056 American (aka Chico)
Procedure Add 1.5 gallons cold water and the grains (in a bag) to your boiling pot. Spend about
30 mins bringing the water to a boil. I use medium high on my generic electric range, high boils
too quickly and doesnt give the grains enough soaking time.
Remove the grain bag just before the water boils.
Remove the pot from the heat (to prevent scorching) and add the extract.
Replace on the heat and add 3/4 oz chinook hops - boil for 60 min.
Add 1 oz cascades for the last 15 minutes of the boil.
Cool to about 100F (chiller, ice bath, snow drift or divine intervention) Add cooled wort to 3
gallons cold water in your primary fermenter.
When the temp is less than 80F (should be by now) add the yeast and shake the snot out of it,
um, I mean, aereate the wort.
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When fermentation is complete, make a ’hop tea’ by boiling the remaining 1/4 oz chinook hops (I
know, not a classic aroma hop) with your priming sugar. Bottle, wait at least three weeks and
enjoy.
Foggy Day Jumpin' Java
Category Porter
Recipe Type Extract
Fermentables
6.00 lb. lb. Dark Dry Malt Extract
1.00 lb. lb. Crystal 40L
0.50 lb. lb. Roast Barley
0.25 lb. lb. Black Patent
1.00 lb. lb. Honey
Hops
1.50 oz. Nrthrn Brewer 7.5% 40 min
2.00 oz. Hersbrucker 2.9% 10 min
2.50 oz. Cascade 6.1% 10 min steep
Other
2-3 CUP fresh-brewed espresso (yes, that’s right!)
2 tsp gypsum
1 tsp Brewer’s Salts
.25 tsp Irish Moss, 20 min. boil
Yeast ale yeast
Procedure Crack the specialty grains; Partial mash with grain bag in 2 gal cold water; raise temp.
to 155 F for 45 min.; sparge into brewpot with 1 gal 170 water; bring to boil & add malt; bring to
boil again and add Northrn Brewer hops; boil for 30 min.; add Hersbrucker hops and boil 10 min.;
add Cascade hops, honey and espresso, steep for 10 min. and chill. Strain to fermenter; add
water to make 1 gal., pitch started yeast at 78; ferment @ 64-68. Transfer to secondary fermenter
after 7 days; let sit in secondary to clarify at least 3 weeks. Bottle with 1/4 cup honey. Age at least
*2* months. Patience, they say, *is* a virtue!
- 233 -
Frahnkensteam
Category Steam Beer
Recipe Type Extract
Fermentables
1 cup English 2-row pale malt
1 cup Crystal Malt, 60L
1 cup Crystal Malt, 120L
6 lbs light M&F dried malt extract
.75 cup corn sugar for priming
Hops
1.5 oz Northern Brewer hop pellets (alpha = 6.5; 50
1 oz Northern Brewer hop pellets (1 min.)
Other
.5 tsp Irish Moss (15 min.)
Yeast Wyeast #2035 American Lager yeast (cultured from a previous
Procedure Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along with the
crystal and steeped in 2 quarts of 150-175 degree water for 20 minutes. Sparged with approx. 1
gallon of water. Dissolved DME in sparge water plus cold water to make 3 and 1/2 gallons. Boiled
for 60 min., adding hops and Irish Moss for indicated times. Chilled with a 2-gallon ice block and
20 degree outdoor temps. Racked off hot/cold break, topped up to 5 gallons, pitching a 2-3 cup
starter at about 90 degrees. IBUs approximately 37. Single-stage fermentation for 14 days;
bottled with 3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was definitely
done.
- 234 -
Framboise
Category Fruit Beers
Recipe Type Extract
Fermentables
6-7 lbs light malt extract
.25 lbs crystal malt
2.5 cups raspberry puree
10 cups raspberry puree
Hops
1 oz boiling hops (Hallertauer
Yeast yeast
Procedure Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain
into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch
yeast. When racking to secondary, add another 10 cups raspberry puree.
- 235 -
Framboise
Category Fruit Beers
Recipe Type All Grain
Fermentables
7 lbs Lager Malt
7 lbs crushed raspberries
3 lbs Wheat Flakes
Hops
1 oz 2 year old Cluster hops that had been baked for 20
Yeast WYeast #1056 American Ale Yeast
Procedure We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at 130 degrees for
30 mins, and a saccrafication rest at 155 for 1 hour. Be extra careful with the sparge because it
has the potential to be very slow (although we managed to whip right through in 45 mins.). We
boiled the wort for 2 hours, leaving the hops in for the entire boil. Cooled with an immersion chiller
to 42 degrees and strained into a carboy. After 8 hours we racked the wort off of the trub and
pitched the yeast. We left it in primary for 2 weeks and then racked it into a carboy and added the
raspberries.
- 236 -
Frane's House Ale
Category Pale Ale
Recipe Type All Grain
Yummy.
Fermentables
9 lbs British ale malt
.5 lbs British crystal
2 oz Flaked barley
Hops
.75 oz Eroica hops
1 oz Mt. Hood hops
Yeast WYeast American Ale yeast
Procedure Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams
gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or
until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4
ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with
WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later
- 237 -
Franken-weizen
Category Wheat Beer
Recipe Type All Grain
.
Fermentables
3 Lb Vianna malt
6.5 Lb Wheat Malt
2 Lb 2-Row malt
Hops
1 oz Tettnanger, 4.4%AA, 45 min
1 oz Saaz (Domestic), 4.0%AA, 15 min
Yeast Wyeast 3068
Procedure My water is moderatly soft; added 2 teaspoons of gypsum to the mash.
Mash schedule: 40 minutes at 50C; added an infusion to raise to 60C, rest for 15 minutes; added
heat directly to raise to 70C, rest for 60 minutes; raised temp to mash-out.
Primary ferment 7 days at 21-22C. Secondary ferment at 20C for 12 days. Force carbonated in
the keg to 2.7 volumes of CO2.
- 238 -
Franko's Magnificent Eichenweizzen
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs light dry extract
3.3 kg Ireks wheat extract
Hops
1 oz Hallertauer (7.5% alpha)
.25 oz Hallertauer (7.5 alpha) (finish)
Other
1 tsp Irish moss
1 oz Oak chips
Yeast Wyeast 3056 Bavarian Wheat
Procedure Boil 1--1/2 gallon water. Add Irek’s wheat extract, 1 pound dry malt extract, and 1
ounce Hallertauer. Boil 40 minutes. Add 1/2 ounce finishing hops, 1 ounce oak chips, and 1
teasppon Irish moss. Let cool. Add water to bring volume to 5 gallons. Pitch yeast
- 239 -
Free Time Raspberry Brew
Category Fruit Beers
Recipe Type Extract
.
Fermentables
.53 kg Dried malt extract
1 kg Plain light malt extract
Hops
1.5 oz Tettnanger Hops (boiling)
.5 oz Tettnanger Hops (finishing, 1 min.)
Other
.47 kg Dextrose
5 cans Welch’s Frozen conc. raspberry cocktail (341 ml cans)
Yeast 1 pck Coopers Brewery Pure Brewers Yeast
Procedure Boil wort for one hour. Sparge into glass carboy, then add raspberry conc. and water.
Starting SG: 1.049. Wait. Bottle. Wait. Enjoy. The brew is named "FREE TIME" because it was
brewed on Oct. 29, 1994, the end of day-light savings time
- 240 -
Frosty Toad British Ale
Category Pale Ale
Recipe Type Extract
.
Fermentables
1 CAN Edme DMS malt syrup (3.3 LB.)
3 LB. Amber Dry Malt Extract
1 LB. English Crystal Malt 50/60 L
.75 Cup Dextrose for priming or 1 1/4 cup Dry Malt Extract
Hops
2.5 oz Cascade hop pellets (11 HBU) - (Boil) 60 min.
.5 OZ. Fuggles hop pellets - (Finish) when heat is removed
Other
2 Tbsp. Gypsum
1 tsp. Irish Moss (add 15 min. before end of boil)
Yeast Liquid British Ale Yeast (Yeastlab A04 or Wyeast 1098)
Procedure Add the gypsum to cold water and heat to 170 degrees. Steep the crushed crystal malt
in a straining bag for 15 minutes at 170 degrees. Remove the straining bag, add malt extracts,
the cascade hops and bring to a boil. Boil for 60 minutes. Add Irish Moss 15 minutes before the
end of the boil. Add the Fuggles when the heat is turned off.
- 241 -
Fruit Galore
Category Fruit Beers
Recipe Type All Grain
Fermentables
10 lbs Klages pale malt
.5 lbs amber crystal malt
Hops
2 oz Cascade(4.9%)
Other
3 lbs depitted & sliced fruit
7 ea oranges and peels diced(didn’t remove pith)
2 ea lemons and peels diced(didn’t remove pith)
1 tbsp ground nutmeg
3 tsp whole cloves 5 2" sticks cinammon
.5 cup fresh grated ginger root
Yeast William’s English Brewery Ale yeast(from 12ounce starter)
Procedure Mash Klages and crystal malt at 158 degrees for 90 minutes. Sparge. Bring wort to a
boil and add hops. Boil for 1 hour. Add fruit and spices during final 10 minutes of boil. Cooled to
80 degrees in half-hour and pitched. Racked after 5 days, and noted rocky head from fruit pulp.
Added 2 tablespoon dissolved gelatin after 12 days. Bottled after 15 days. NOTE: I forgot the Irish
Moss.
- 242 -
Full Moon Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
6 lbs dark Australian DME
1 lbs caramel crystal malt
.75 cup corn sugar (priming)
Hops
1.5 oz Willamette hops
1.5 oz Fuggles hops
Yeast 1 pack Wyeast #1098: British Ale
Procedure Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes.
Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain
into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops.
Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of
cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough
water to make 5 gallons. After 4 weeks, prime and bottle.
- 243 -
Full Sail Ale
Category Pale Ale
Recipe Type Extract
Fermentables
7 lbs Australian Light Malt Syrup
.75 lbs Light Crystal Malt
1 oz Dextrin Malt
.75 cup Corn Sugar (priming)
Hops
2--1/4 oz Nugget Hops (1--3/4 ounce for boiling
Other
2 tsp Gypsum
Yeast Wyeast London Ale Yeast
Procedure Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2 gallon of water.
Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil
for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes.
- 244 -
Full Sail Amber
Category Amber Ale
Recipe Type All Grain
Fermentables
10.5 lbs Klages malt
8 oz 90 L crystal malt
2 oz chocolate malt
Hops
.75 oz chinook (11.3 %), 90 minutes
1 oz cascade plugs (5.7 %) 15 minutes
.5 oz cascade plugs (finish)
.5 oz cascade plugs (dry hop)
Yeast culture of Brewers Resource’s English Draft Ale yeast
Procedure Mash at 152 F, 90 minutes.
I used a culture of Brewers Resource’s English Draft Ale, which has worked well for me in a
couple of batches that I’ve made with it.
- 245 -
Fullers ESB
Category ESB
Recipe Type All Grain
.
Fermentables
.5 lb Crystal 60L - 90L
1 lb brown sugar, 60 minutes
Hops
.5 oz Kent Golding, 30 minutes
.5 oz Kent Golding, 5 minutes
1.5 oz Kent Golding, dry hopped in secondary
2 oz Fuggles, 60 minutes
Yeast Wyeast London Ale (1028) yeast
Procedure There is no Fuggles in ESB or any of the Fullers beers. They use English Target,
Challenger and Northdown. EKG is in the finish & cask hopping of both Chiswick Bitter (very good
bitter) and ESB. BTW the kettle hops are Lupofresh( challenger, 91) pellets from Kent and
Worscester. They "Burtonize" the brewing water using mineral salts. A single temp infusion is
employed. The ESB is 1.052 OG (apparently this was reduced for the US market, according to a
brewer I was drinking with in the Pub next door). I was told they used to use sugar but this is no
longer required with the new mash tuns. I missed out on the Maize part so I do not know, but I
assume George has this correct. Try 5- 10 % in the mash. Skip the sugar, use caramel malts to
get the color and sweetness.
- 246 -
Fullers ESB Clone
Category ESB
Recipe Type Extract
Fermentables
.25 lb Dark Belgian candi sugar (275 deg. L)
3.3 lb Munton & Fison extra light extract syrup
4.5 lb 2-row malt
0.5 lb Crystal (40 deg. L)
1 lb Flaked maize
Hops
1 oz Bullion pellets (8.5 AAU) 60 mins
1 oz Bullion pellets (8.5 AAU) 20 mins
1 oz Goldings flowers (4.5 AAU) 20 mins
0.75 oz Goldings flowers (4.5 AAU) 10 mins
0.25 oz goldings flowers dry-hopped in secondary
Yeast Wyeast 1968 London Ale
Procedure 1 step infusion, mini-mash @ 154 deg. F for 70 minutes, or until conversion. Mashout
@ 170 deg. F for 20 minutes. Sparge w/3 gallons water @ 150 deg. F to collect 4.25 gallons
- 247 -
Full-Moon Porter
Category Porter
Recipe Type Extract
.
Fermentables
6 lbs dark malt extract syrup
1 lbs english dry dark malt extract
.25 lbs black patent malt
.25 lbs chocolate malt
.5 lbs roasted barley
Hops
1 oz Bullion hops pellets
1 oz Northern Brewer hops pellets
2 oz Cascade hops pellets
Other
5 tbsp ground Vienna roast coffee
Yeast Porter yeast starter
Procedure I used Charlie’s "step infusion" for the specialty grains, 125 F (20 minutes), 135 (15
minutes), 155 (20 minutes), and 170 (15 minutes). I did a mini-sparge with 170 water and a
strainer.
To the resulting wort, I added the extract (syrup and dry). The full boil was about 50 minutes total.
15 minutes, then add 1 ounce Bullion and 1 ounce Northern Brewer, and boil 20 minutes, then
add 1--1/4 ounce Cascade and boil 15 more minutes. Then, I added remaining Cascade, steeped
3 minutes, and added coffee, and steeped 1 minute. Cooled the wort in the sink ice bath.
The yeast capsule sat in my fridge for at least a month, but I started it about 40
- 248 -
Gak & Gerry's #23: Anteater Porter
Category Porter
Recipe Type All Grain
Deep red color. Looks almost black in the fermenter.
Fermentables
7.5 lbs pale malted barley
1 lbs crystal malt (10 Lovibond)
.5 lbs chocolate malt
2 oz black patent malt
Hops
11.4 grams Cascade - 10 min.
13.7 grams Cascade - finish
Other
41.3 grams Cluster - boil
Yeast Wyeast British
Procedure Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain for 90
minutes, stirring constantly. Used 4.5 gallons 170 degree sparge water. Collected 6 gallons wort.
Boiled 60 minutes. Add Cluster at beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn
off heat after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75 derees and
pitched.
- 249 -
Gak & Gerry's Batch #75: Pepper Pale for Paris
Category Spiced Beers
Recipe Type All Grain
Fermentables
7.0 lbs British two-row
0.5 lbs British light caramel
Hops
35 grams Cascade (4.9%) - 60 minutes
28 grams Cascade (4.9%) - 20 minutes
10.5 oz chopped jalapenos (in secondary)
Yeast Wyeast American Ale yeast
Procedure Mash-in 2.75 gallons water at 130F
Rest at 122F for 45 minutes
Rest at 152F for 60 minutes
Sparge to 6.5 gallons
Boil 90 minutes, adding hops listed above
Chill, whirlpool, and rack
So far so good, eh? This was a fantastic beer even before I carbonated it. But you asked for
jalapenos, so here goes...
Added 10.5 ounces chopped jalapenos into the secondary. Next morning, Gerry noticed spots of
mold on top, so kegged, carbonated, and tasted...
...HOT! But it really does taste like a good beer too.
Peppers mellowing day by day. Should be outstanding in 2 weeks if the mold doesn’t come back.
And guess what? The mold didn’t come back, and the beer was well received by all. Be advised,
it was HOT AS HELL! If I ever brew something like this again, I’ll use one can (3.5 ounces) of
- 250 -
peppers instead of three. Also, that mold growth was a surprise...I’ll need to sanitize the peppers
somehow, probably by parboiling them before dropping them in the secondary.
Gak & Laurel's Garlic Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
6 lbs plain light extract syrup (hopped? who knows...)
Hops
2 oz Cascade leaf (boil)
2 oz Cascade leaf (finish)
Yeast Whitbread dry ale yeast
Procedure The procedure is the same as for any simple extract beer. Chop up the garlic and
throw it into the boil for the full 60 minutes. If you don’t want quite so much garlic flavor, strain the
garlic bits out before racking (we didn’t). Add 2 ounces of Cascade hops at begining of boil and
again in the last ten minutes. Cool. Pitch yeast.
- 251 -
Garlic Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
4.5 kg Munton & Fison dark malt syrup
.75 lbs 40L crystal malt
.25 lbs roasted barley
Hops
2 oz Perle hops (7.5% alpha)
1 oz Willamette (4.6% alpha)
3 large garlic cloves chopped fine
1 oz Willamette for finishing
Yeast ale yeast
Procedure Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out
and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil
for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool.
- 252 -
.
Gelber Weizen
Category Wheat Beer
Recipe Type Extract
Fermentables
6.0 Lbs Weizen Dry Malt Extract
4.0 Oz Munich Malt
Hops
1.0 Oz Hallertauer Pellet (~4.4% AA)
Other
1.0 Pinch Irish Moss
Yeast Wyeast #3333 German Wheat Yeast
Procedure Add 4oz. Munich Malt to a grain sack and steep in 1/2gal. water as you bring to boil.
This takes approximately 20min. Once to a boil, remove grain sack and strain the liquid into the
brewpot. Sparge the grains with 3/2gal. hot water and add to the brewpot. Add an additional
1/2gal. water and bring to a boil. Add 6lbs. DME and 1oz. hops and boil for 60min, adding a pinch
of Irish Moss with 10min. left. Remove brewpot and chill. Strain into the primary fermenter and
add cold water to make 5gal. Let cool until below 75degreesF and pitch yeast. After about 4 days
(or when fermentation slows) rack into a secondary fermenter. *optional* Now might be a good
time to clarify the batch by soaking 1/2tsp. gelatin finings in cold water for an hour then boiling to
dissolve. Mix this solution into the secondary fermenter after racking. After about 14 days (or
when fermentation stops) bottle with 5/4cup Weizen DME boiled in 1pint of water for 5min.
Primary and Secondary fermentation is optimum around 73degreesF.
- 253 -
Generic Ale
Category Pale Ale
Recipe Type All Grain .
Fermentables
9 lbs 2--row Harrington malt
Hops
1 oz Chinook hops
Yeast Edme ale yeast
Procedure Use standard mashing procedure. I always add 1/4 of the hops after the boil so a
nominal attempt at aroma is SOP.
- 254 -
Generic Stout
Category Stout
Recipe Type All Grain
Fermentables
9 lbs klages
.5 lbs chocolate malt
.5 lbs roast barley
1 lbs 80L crystal
.75 stick brewers licorice
1 lbs brown sugar
Hops
2 ozs. fuggles
Yeast Wyeast London ale yeast
Procedure I used my standard infusion mash @ 152F, boiled for 90 min. with 3 hops additions,
force-chilled and pitched. The yeast (a 1-qt starter) took 36 hours to take off, then pumped up to a
nice krauesen.
- 255 -
Geordie Brown Ale
Category Brown Ale
Recipe Type Extract
Fermentables
2 cans Geordie Extra Strong ale extract
1 cup dark brown sugar
2 cups corn sugar
.5 lbs crystal malt
.5 cup maltodextrin
Hops
1 oz Willamette leaf hops
Other
.5 tsp Irish moss
Yeast
Procedure Bring grain to boil in 1 gallon water; remove grain when water starts to boil. Add
another 1/2 gallon of water and bring to boil again. Add extract and sugars, boil for 15 minutes.
Add Irish moss and hops for last 5 minutes of boil. Put it in fermenter with enough water to make
5 gallons. Add ale yeast and wait.
- 256 -
George's April's Fool Bock
Category Lager Bock
Recipe Type Extract
Fermentables
3.3 lb Beirkeller Dark Malt Extract
4 lb Laaglander Dutch Bock Hopped Malt Extract
Hops
0.5 oz Tettnanger Hops (4.3%AA)--flavor, 15 minutes
0.5 oz Tettnanger Hops aroma--added at end of boil
Yeast Wyeast 1007 German Ale Yeast
Procedure Dissolved malts in 3 gallons of warm water. Boiled for 30 mins. Added flavor hops and
boiled an additional 15 minutes. Removed from heat and stirred in aroma hops. Ice bathed for 20
minutes to 90*F. Added to *new* carboy (which I have nicknamed "Bertha") that had 2.5 gallons
of cold tap water. Added more tap water to yield 5 gallons. Shook the hell out of the carboy (no I
did not roll it around the floor this time). Shook some more.
Pitched yeast and shook some more. Popped an airlock onto the carboy and went to bed at 1:00
AM. This morning I am happy to report I have a krausen starting.
- 257 -
German Hefe Weizen
Category Wheat Beer
Recipe Type All Grain
.
Fermentables
15 lbs Ireks Wheat Malt
10.5 lbs DeWolf-Cosyns Pils Malt
Hops
2 oz 4.6% German Hallertauer Pellets (assume 25% utilization) 60 min
Yeast Weihenstephan Weizan Yeast (96? 69?)
Procedure Preboil all water, chill, and siphon off of sediment.
Mash in at 99F, hold for 15 minutes.
Boost to 122F, hold for 15 minutes.
Perform first decoction with thickest 40% of mash. Heat in 15 minutes to 160F, hold 15 minutes.
Heat in 15 minutes to boiling. Boil for 20 minutes. Mix back into mash tun over 10 minutes.
Hold at 147F for 20 minutes.
Perform second decoction with 30% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat
in 15 minutes to boiling. Boil for 10 minutes. Mix back into mash tun over 10 minutes.
Sparge at 172F to collect 15 gallons.
Boil two hours.
After hot break occurs collect one gallon of speise (wort) for priming.
Add hops for last 60 minutes.
Pitch yeast at 58F. Allow temperature to rise to 65F over three days.
Bottle with 1 4/5 qts speise per 5 gallons.
This process took about 10 hours from start to clean up excluding pre-boiling the water. I am
quite happy with this beer. It has a smoothnes that I have not tasted with my other Hefe Weizen’s
that I attribute to the unhopped speise. I found Eric Warner’s book quite helpful and pretty much
followed his guidelines verbatim. I was surprised at the very easy sparge. I did stir after one hour
and recirc 1/2 gallon. The run-off was clear and I had no stuck mash problems.
- 258 -
German Malz Bier
Category Lager
Recipe Type Extract
y.
Fermentables
7 lbs light unhopped syrup
2 lbs Cara-pils malt
2 lbs light crystal malt
1 lbs extra rich crystal malt
Hops
.5 oz Hallertauer (5.0% alpha)
1 oz Willamette (4.5 alpha)
Other
1 tsp salt
1 tsp citric acid
1 tbsp Irish moss
Yeast Edme ale yeast
Procedure Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to make 4
gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding Irish moss in last 30 minutes.
Decant to primary, adding enough water to make 5 gallons. Add salt, citric acid, yeast nutrient,
and dry hop with Willamette hops.
- 259 -
German Weisen Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
1 can Irek Wheat Malt Extract (unhopped)
1 lb Light DME
1 cup Cara-Pils Malt
1 cup Crystal Malt-10L
.75 cup Priming Sugar
Hops
1.5 oz. Hallertauer Hops (bittering)
.5 0z. Saaz Hops (for finishing)
Other
1 tsp. Irish Moss
Yeast 1 pack Wyeast #3056 Wheat Yeast
Procedure Crack all grains and place in grain bag. Dissolve can of malt and DME in 1-2 gal. of
water in the stock pot. Add the gab of grain to the pot and adjust the heat to achieve boiling
temperature. The instant the water starts to boil, remove the grains from your stock pot. Add the
bittering hops and maintain the boil. After 25 minutes, add the Irish moss and continue to boil.
After 20 minutes, add the finishing hops and boil for an additional 2 minutes ONLY. Remove the
stock pot from the heat and attach a lid. Place the pot in a sink of ice to cool until it reaches 75-80
degrees. Pour the cooled wort into a sanitized fermenter and top off to 5 gallons. Add the active
yeast starter. Once fermentation has started, move the fermenter to an area of 55-65 degrees.
- 260 -
Ginger Beer
Category Spiced Beers
Recipe Type Extract
.
Fermentables
3.3 lbs Munton & Fison dark plain malt extract
1.5 lbs Munton & Fison plain dark dry extract
1 cup corn sugar
.75 lbs crystal malt
.5 lbs chocolate malt
Hops
2 oz Cascade hops (boil)
1 oz Fuggles hops (finish)
Other
1 hunk ginger
Yeast ale yeast
Procedure Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove
grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and
steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack
to secondary. Prime and bottle.
- 261 -
Ginger Steamer
Category Steam Beer
Recipe Type Extract
.
Fermentables
6 lb unhopped Amber liquid extract
1 lb 120L Carmel Malt
1/2 lb Victory Malt (25L) (Oven Toasted at 350F for 15 min)
1/2 lb Double Malt (45L)
Hops
.5 oz Cascade (15 min left)
.5 oz Cascade (7 min left)
1 oz Chinnok 13.6 % (Boil)
.5 oz Cascade (2 min steep)
.5 ounce Cascade (dry hop in secondary)
Other
1 oz fresh Ginger indiscriminatly put in the last few minuets of the boil (15 min left)
Yeast Wyeast’s California yeast
- 262 -
gnarly barlewine
Category Barleywine
Recipe Type Extract
All extract, used light, munich, dark, lager extract
Fermentables
6.0 Lbs light malt
3.0 Lbs munich extracy
1.3 Lbs dark extract
1.3 Lbs lager extract
1.3 Lbs brown extract
10.0 Oz inverted sugar
2.5 Oz challenger hops 1 hour
Hops
2.0 Oz cascade hops for dry hopping
Yeast scottish
Procedure Boil all extracts for one hour, pitch yeast, wait for the fermentation to settle. tranfsfer to
secondary, dry hop with 2oz cascade hops, pitch a starter of champange yeast. Wait six months,
and enjoy.
- 263 -
Goldenflower Ale
Category Pale Ale
Recipe Type Extract
Fermentables
3--1/2 lbs Laaglander dry extra light malt
1 lbs fragrant clover honey
Hops
8 grams Galena hops (8% alpha) (boil)
.5 oz Fuggles hops (dry hop)
Yeast Wyeast American ale yeast
Procedure Boil water, malt, honey, and galena hops. Cool, transfer to fermenter (preferably with
blow-off tube) and add started yeast. After krausen subsides, rack to carboy with Fuggles in it,
ferment until hydrometer readings stabilize, about 5 days, probably. Bottle. Drink young.
Primary fermentation should be around 68-71 degrees fahrenheit. Secondary should be closer to
61-63.
- 264 -
Grapefruit Taste
Category Stout
Recipe Type Extract
Fermentables
9 lb "Dutch" amber dry malt extract
1 lb Medium Brown Sugar
.5 lb roasted barley
.5 lb chocolate barley
Hops
4 oz Northern Brewer hop pellets AA 8.8%
2 oz Cascade hop pellets AA 5.4%
Other
1 inch of brewers licorish
1 tsp irish moss
Yeast Wyeast #1084 Irish Ale yeast
Procedure I steeped roasted/chocolate barley in 1 gal 160 deg F water for 30 min, strained into
kettle, and sparged with 1/2 gal 170 deg F water. Added an additional gal of water and brought to
a boil. Removed from heat and dissolved extract and sugar, returned to burner and brought to
boil. Added licorish and Northern Brewer hops. Added irish moss at 45 min. Boiled for 55 min and
then added Cascade hops. Boiled for additional 5 min and cooled in ice water bath. (total boil 60
minutes).
Strained cooled wort into 2.5 gal of previously boiled and cooled water in primary fermenter (6.7
gal plastic, closed fermentation). O.G. 1.078. Pitched yeast directly from smack pack at 78 deg F.
Active fermentation noticable after 12 hours. Primary fermentation was at approx 72 deg for five
days. Racked to secondary (5 gal glass) S.G 1.042, tasted fruity but not overpowering. After 13
days total, all fermentation activity ceased. Bottled with 3/4 cup honey. F.G. 1.030.
- 265 -
Great Pumpkin Bitter
Category Fruit Beers
Recipe Type Extract
.
Fermentables
1 can Cooper’s bitter hopped malt syrup
1.5 lbs M&F dry malt extract
.25 lbs black patent malt
1 cup Brer Rabbit molasses
10 lbs pumpkin mush
Hops
.5 oz Tettnanger hop pellets (boil 30 minutes)
.5 oz Tettnanger hops pellets (finish)
.5 cup chopped cilantro
Other
2 sticks cinnamon
2-3 oz fresh grated ginger
.5 oz fresh grated ginger
Yeast 2 packs Pasteur champagne yeast
Procedure Steep black patent malt. Remove grain and add extracts. Boil wort 60 minutes with 2-3
ounces ginger, add boiling hops at 30 minutes. At 10 minutes add cinnamon. In last couple
minutes, add finishing hops. Prepare pumpkin while wort is boiling: place pumpkin flesh in
blender or food processor and mush. Mix chopped cilantro and 1-2 ounces fresh ginger in with
mush. Place pumpkin mush, wort, and water to make 6-1/2 gallons in primary fermenter. Let
primary fermentation proceed 1 week. Remove pumpkin mush and strain remaining liquid into 5
gallon carboy. Rack again after 3 weeks. Bottle after another 2 months.
- 266 -
Green Chili Amber
Category Spiced Beers
Recipe Type Extract
Fermentables
.5 lb crystal malt
1 can light malt extract syrup 3.3 lb
1 can amber malt extract syrup 3.3 lb
2.5 lb honey
Hops
2 oz cascade hops (mine were 5.5 aa)
Other
~1 lb roasted green chile---peel if you want a less roasted flavor to your
Yeast ale yeast
Procedure Steep crystal malt in boiling pot until boil is about to start then remove and add malt
extract, honey, and hops. boil for one hour. Pasteurize chile by adding to very hot water (I just put
mine in a saucepan and brought it to a boil-and the beer is not very cloudy). Add all to cold water
in a fermenter to bring up to 5 gallons then cool, pitch yeasst and ferment. Bottle or keg when
fermentation is finished.
- 267 -
Green Chili Beerito
Category Spiced Beers
Recipe Type Extract
Fermentables
7 lbs Alexander’s Pale extract
1 lbs Dextrin malt
1 lbs Vienna (presumably Briess)
Hops
.25 oz Kent Golding & 1/4 oz. Clusters after 5 min.
.25 oz KG & 1/4 oz. Clusters after 20 & 40 min.
.5 oz. Mt Hood after 58 min.
Other
2 tsp. gypsum in 60 min. boil
2 whole, roasted Hatch Chiis & 2 oz. chopped New Mexico chilis
Yeast Whitbred Lager yeast
Procedure The grains are mashed at 122F for 30 min; 152F for 10 min; 158F for 20 minutes.
Fermented at 65F for 10 days with Whitbred Lager yeast.
- 268 -
Grizzly Peak Pale Ale
Category Pale Ale
Recipe Type All Grain
.
Fermentables
8 lbs Klages malt
1 lbs Munich malt (20 L.)
1 cup Cara-Pils malt
.75 cup corn sugar (priming)
Hops
3.5 oz Kent Golding hops
Other
1.5 Tbsp gypsum
.5 tsp Irish moss
Yeast Wyeast Chico ale yeast
Procedure User Papazian’s temperature controlled mash (30 minutes at 130--120 F., 120
minutes at 155--145 F., sparge at 170). Add 1 ounce Kent Goldings at beginning of boil. Add
another ounce 30 minutes later. In last 15 minutes, add another ounce of Kent Goldings and Irish
moss. Chill, strain, pitch yeast.
- 269 -
Groovy Time Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
.5 lb 120L Crystal Malt
6.6 lb Home Brewery Light Malt Extract (3.3 hopped, 3.3 unhopped)
.75 cup corn sugar (priming)
Hops
1.5 oz Saaz Hops
.333 oz. Fuggles Hops
.5 oz. Cascades Hops
Yeast Doric dry ale yeast
Procedure In 2 Gallons of Water I Added the cracked Crystal Malt, heated and removed at 170
deg. f (Approx 30 min) Added the hopped and unhopped extract along with 1 oz. of the Saaz and
.333 Fuggles at beginning of boil (boiled for 75 min total) Added .5 oz. Saaz last 10 minutes
Added .5 oz. Cascades then cut off the heat.
Had made a yeast starter of 4 Tbls of brewing sugar in 2 cups of water (boiled) then poured into
sanitized grolsh bottle with an airlock on top, when it reached 90 deg. f I pitched (2) 5 gram packs
of Doric dry ale yeast, it was bubbling like crazy when I pitched it about 45 minutes after pitching
the yeast into the bottle.
I used Crystal Springs bottled spring water, nasty water in Smyrna Tennessee.
Primed with 3/4 cup brewing sugar.
- 270 -
Guinness Pub Draught Clone
Category Stout
Recipe Type Extract
Fermentables
6 lbs John Bull Pale Malt Extract
1 lb Flaked Barley
.5 lb Roasted Barley
.25 lb Black Patent
1.5 cups Pale Dry Malt Extract for priming
Hops
1 oz Northern Brewer whole hops (7.7% alpha)
Other
1 tsp gypsum
Yeast Wyeast #1084 (Irish Ale)
Procedure To 2 gal cold water add grains in bag, and gypsum. Bring to boil, boil 5 min., remove
grains. Add hops, boil 45 min. Sparge into cold water to make 5 gal of wort. Rack cooled wort off
of cold break, pitch yeast.
- 271 -
Halloween Stout
Category Stout
Recipe Type Partial Mash
Fermentables
5 lbs pale malt
1 lbs crystal malt
1 lbs chocolate malt
3.3 lbs John Bull unhopped dark malt extract
Hops
1 oz Clusters hops pellets
1 oz Hallertauer leaf hops
.5 oz Willamette hops pellets
Other
1 tbsp Irish moss
Yeast 2 packs Red Star ale yeast
Procedure Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph 5.2, maintain at
140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge and bring to boil. Add dark
extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish moss after another 10
minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set
carboy in cool basement with blow tube. On second day, replace blow tube with airlock. Bottled
after 29 days.
- 272 -
Harvey's Blue Beer
Category Fruit Beers
Recipe Type All Grain
Fermentables
5.5 lbs Hugh Baird Pale Malt
.5 lb Crystal Malt
1 lb b Wheat Malt
.5 lb Corn Sugar
4 Cups Blueberries
Hops
.5 oz Willamet Hops (boil)
.25 oz Saaz Hops (10 minutes)
Yeast Yeast of your choice Wyeast 1056 or Coopers Dry is preferred by us
Procedure Mash in 9 qts 140 F. water, raise to 152 F and convert for 90 minutes. Mash out 5
minutes at 168 F. Sparge with 5 gal. of 168 F acidified sparge water. Boil 60 min to 90 min or until
volume adequately reduced. Mash berries with potato masher in bowl with corn sugar untill a
pulpy mess. Add to hot wort when it has cooled to about 180 F and cover and let sit around 20
minutes, then chill as normal (we use an imersion chiller, berry bits could clog a counterflow) and
ferment.
- 273 -
Hazelnut Brown
Category Brown Ale
Recipe Type Extract
Fermentables
6.6 lbs N.W. Gold liq. extract
.5 lb. M&F pale ale malt
.5 lb. M&F crystal malt (60 L ?)
1 lb. Cara-pils
Hops
1.5 oz. Willamette (or Fuggle) 60 min. boil
1 oz. Willamette or Fuggle (aroma) 5 minute steep
Other
1 tsp Irish Moss (15 min rrom end)
1.5 bottles All Natural Hazelnut Flavoring at bottling
2 tsp. gypsum
Yeast Wyeast British Ale
Procedure Mash grain at 160 F.
- 274 -
George's April's Fool Bock
Category Lager Bock
Recipe Type Extract
Fermentables
3.3 lb Beirkeller Dark Malt Extract
4 lb Laaglander Dutch Bock Hopped Malt Extract
Hops
0.5 oz Tettnanger Hops (4.3%AA)--flavor, 15 minutes
0.5 oz Tettnanger Hops aroma--added at end of boil
Yeast Wyeast 1007 German Ale Yeast
Procedure Dissolved malts in 3 gallons of warm water. Boiled for 30 mins. Added flavor hops and
boiled an additional 15 minutes. Removed from heat and stirred in aroma hops. Ice bathed for 20
minutes to 90*F. Added to *new* carboy (which I have nicknamed "Bertha") that had 2.5 gallons
of cold tap water. Added more tap water to yield 5 gallons. Shook the hell out of the carboy (no I
did not roll it around the floor this time). Shook some more.
Pitched yeast and shook some more. Popped an airlock onto the carboy and went to bed at 1:00
AM. This morning I am happy to report I have a krausen starting.
- 275 -
Heavy Weather
Category Pale Ale
Recipe Type Extract
I
Fermentables
1 can Munton’s yorkshire bitter
2 lbs light malt extract
1 lb dark malt extract
Hops
1 oz goldings hops
Other
.25 tsp irish moss
1 whole vanilla bean (use 1/2 if you hate a sweetish beer)
Yeast Munton’s ale yeast
Procedure Boil with 1 1/2 gals H2O for 60 mins. add 1/2 the hops, irish moss, and vanilla bean at
15 mins before end of boil. Toss the rest of the hops in 3 mins before done boiling. Have 3 1/2
gals chilled H20 in fermenter and filter in the wert through strainer. Get the batch to 75f or so and
pitch the yeast (rehydrated). Agitate the wort, stick on the air lock, and lock it away in the fridge
(35f) for 9 days. Prime w/ 3/4 cup corn sugar and bottle away. It was quite drinkable after 2 weeks
in bottles, but the longer it stays there, the better it gets.
- 276 -
Heavyside Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
3.5 lbs Glenbrew heavy 80 ale kit
2--1/4 lbs Laaglander dark dry extract
.5 lbs crushed crystal malt (20L)
Hops
1 oz Northern Brewer hops (steep last 10 minutes)
Yeast 2 packages dry ale yeast (from kit)
Procedure Prepare yeast by reconstituting in 16 ounces, warm tap water in a jar before brewing
begins. Slowly bring 1 quart cold tap water with 1/2 pound crystal malt to a boil, about 30 minutes.
Remove spent grains by pouring the liquid through a strainer into the main brewpot and sparging
with 1 quart boiling water. Add 3 US pints of water to brewpot and bring to a boil. Add can and dry
extract and boil for 15 minutes. Steep hop pellets in hop bag for 10 minutes with heat off, then
remove hops and pour concentrated wort into the fermenter. Since I’ve marked the outside of the
(plastic) fermenter in gallon increments, I then added cold water to raise the level to the 5 gallon
line. After cooling I pitched the yeast, sealed it up, and attached the fermentation lock. After less
than 7 hours, the wort was bubbling like mad. Prime with 1 cup dark extract when finished.
- 277 -
Hefe-Hafer Ale (2.5 Gallons)
Category German Ale
Recipe Type All Grain
Fermentables
1500.0 Grams Briess Pale 2-Row Malt
1500.0 Grams Rolled Brewers Oatmeal
Hops
7.0 Grams German Hallertau Mitt
1.0 Grams German Hallertau Mitt (dryhop)
Yeast Wyeast 3068 Weihenstephan
Procedure Mashing Procedure: Acid Rest - 99degF - 30min Protein Rest - 120degF - 30min
Protein Rest - 130degF - 30min Conversion - 160degF - 30min No Mash Out Sparge - 160degF -
30min Wort flow benefits from adding 1cup Rice Hulls to mash just prior to sparging Boiling
Procedure: I don’t like the flavor IrishMoss adds to beer so I don’t use it, but the finished beer is
definitely clearer if you do use it. Heavy boil - 30min Heavy boil - 45min (7g hop added at
beginning of second boil) Rest(no heat) - 30min Cool as quickly you possible can. I use a
homebuilt refrigeration system that cools the wort to roughly 50degF faster than I can gravity
drain. Pitch yeast and allow fermentation to begin before adding 1g hop for dry hopping. Primary
fermentation is usually complete within 7 days. Transfer to secondary fermenter for 7 more days.
Rack to bottles priming for roughly 2.5-2.6Vol store for about 30 to 160days. The oats contribute
a large amount of fat to the final product. Waiting longer than 160 days to drink the final product
begins to decline. Wort flow benefits from adding 1cup Rice Hulls to mash just prior to sparging.
- 278 -
Hefeweizen
Category Wheat Beer
Recipe Type All Grain
.
Fermentables
5 lbs wheat malt
3 lbs 6 row lager malt
Hops
1 oz Tettnang hops (45 minutes before end of boil - alpha
.5 oz Saaz (25 minutes - 3.8% alpha)
.5 oz Saaz (10 minutes - 3.8% alpha)
Yeast Wyeast 1056 ("American Ale")
Procedure Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch conversion 90
minutes at 149F. Mash out and sparge 1 hour at 168F. Boil 1 hour, adding hops as indicated
above.
- 279 -
Hefeweizen Dunkel
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs. Northwestern wheat (50/50) malt extract
3.3 lbs. Northwestern gold malt extract
.25 lb. Roasted barley
.25 lb. chocolate malt
.25 lb. black patent
.75 cup corn sugar for priming
Hops
.75 oz. Hallertauer hops (4.6%) (@60 minutes)
.25 oz. Hallertauer hops (4.6%) (@2 minutes)
Other
.5 tsp. Irish Moss (@10 minutes)
Yeast Wyeast #3056 Bavarian wheat lager yeast
- 280 -
Hell Gate Porter
Category Porter
Recipe Type Extract
Fermentables
6 lb Dark LME
1 lb Amber or Dark DME
1 lb 80-90L Crystal
.5 cup Black Patent
1 c. Blackstrap Molasses
.5 c. Honey
Hops
1 oz Cascade (60 min)
1 oz Northern Brewer (30 Min)
.5 oz Cascade (30 min)
.5 oz Cascade (15 min)
.5 oz Tettnanger (2 min)
.5 oz Tettnanger (steep w/out boil)
Yeast Wyeast London Ale #1028
Procedure Steep grains.
60 min. boil.
hops to above schedule
misc. ingredients added at 45 min
Cool
pitched about a 20 oz. starter
Primary @ room temp (68 F) 10 days
Secondary @ same 8 days
Bottled with 1 c. corn sugar.
Drank after 1 week. YUM!
- 281 -
Hershell Chanukah's Mulled Atheist Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
1 3--kg Irek’s wheat extract
2 lbs crystal malt (40L or lower)
2 lbs honey (more if you want it stronger)
Hops
15 HBU boiling hops
2 oz finishing hops (e.g.
Other
2 oz fresh ginger
10 cloves lightly crushed
1 tsp allspice
2 tsp cinnamon
.5 of lightly crushed (or less---maybe 1/4 nutmeg)
1/4 tsp irish moss
Yeast Whitbread ale yeast
Procedure Add spices in last 10 minutes or so of boil.
- 282 -
High Altitude Barleywine
Category Barleywine
Recipe Type All Grain
Fermentables
15 lb English 2-row
2 lb english crystal 53 deg
Hops
2 oz centennial aa=10.2% for 60 min
3 oz cluster aa=7.2% for 45 min
2 oz american northern brewer aa=7.7% 30 min
2 oz american northern brewer. aa=7.7% 15 min
2 oz american northern brewer 5 min
2 oz american northern brewer 2 min
Yeast Wyeast British ale yeast
Procedure Mash in at 115 deg f hold 30 min; add boiling water and heat to 140 deg f 30 min; add
heat to 156 deg f hold until conversion is complete. Sparge with 7 gal 170 deg f water for 60 min,
collect approx 8 gal wort. Boil 60 min without hops, then boil another 60 minutes, adding hops
according to times listed above. Immersion chill for 20 min to 72 deg f. Allow to settle for 30 min in
boil pot. Split in to 2 2.5 gal batches. Add 0.7 liter wyeast british ale starter in 1.080 wort to each
5.2 gal final volume in carboys.
- 283 -
High-Gravity Bock
Category Lager Bock
Recipe Type All Grain
Fermentables
8 lbs pale malt
1 lbs Vienna malt
.5 lbs chocolate malt
2.5 lbs dark extract syrup
2.5 lbs light DME
Hops
1 oz Chinook 12.5% alpha boil
1 oz Hallertau finish
Yeast yeast
Procedure Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used
Wyeast London Ale because it’s what I had.
- 284 -
Historic Porter
Category Porter
Recipe Type All Grain
Fermentables
9.7 lb EDME pale malt
0.75 lb British crystal (~60L)
4 lb California concentrates light extract
Hops
1.6 oz Nuggett (14.5%) @ 60 minutes
1 oz Goldings (5.7%) @ 5 minutes
0.2 oz Willamette (?%) @ 5 minutes
Yeast Wyeast #1007 European
Procedure The high kilned malts were selected as what I had left over from a previous
experimental series of beers, not by any deductive process.
This was fermented rather warm for 5 days with WYeast 1007 (European). It was then transferred
to a 5 and a 1 gallon fermenter with the following dry hops proportioned up: .4 oz Goldings (5.7%)
.2 oz Willamette (4.8%). The 1 gallon fermenter also received some of Yeast Lab’s
Brettanomyces lambicus.
The 5 gallon was bottled after 16 more days, the 1 gallon after 45 days, at which time it had some
odd, hard-looking white colonies on top. FG’s were 27 and 26 (+/-2) respectively.
- 285 -
Holiday Ale
Category Spiced Beers
Recipe Type All Grain
Other
4 lbs.
3 lbs.
1 lb.
2 lbs.
1 lb.
~4 lbs.
2 oz
.5 oz.
2 tsp
.5 tsp
.5 tsp
Yeast 1L starter Wyeast 1007 German Ale Yeast
Procedure I have a 10 gallon Gott cooler with a Phil’s Phalse bottom. I added 3.0 gallons of
54degC water to the crushed grains and stabilized the temp at 50degC for 30 minutes. Then I
added 1.0 gallons of boiling water along with the pureed pumpkin (heated to around boiling) and
got the temp of the mash to 65degC. I held this temp in the cooler for just under 90 minutes.
Iodine test confirmed starch conversion. I added 1 gallon of boiling water to mash out, let the
grain bed sit undisturbed for 10 minutes, gently recirculated about several quarts of the runnings,
then sparged with 4-4.5 gallons of 77degC water over a period of about 40 minutes. I collected 7
gallons (just about all my pot will hold). After the sparge, I measured the gravity and got a
temperature corrected value of 1.042.
- 286 -
Holiday Ale
Category Spiced Beers
Recipe Type All Grain
.
Fermentables
7.5 lbs Klages malt
1.5 lbs crystal malt (90L)
.25 lbs chocolate malt
.25 lbs black patent malt
.5 cup molasses
.5 cup molasses (priming)
Hops
1.5 oz Nugget hops (boil)
1 oz Willamette hops (finish)
Other
.5 lbs dextrin powder
1 tsp cardamom
1 tsp cinnamon
1 tsp ginger
Yeast Whitbread ale yeast
Procedure Mash grains. Add dextrin (I was out of Cara-pils), 1/2 cup molasses, spices, boiling
hops, and orange peel. Boil 1 hour. Add finishing hops in last few minutes. Strain into fermenter.
Cool and pitch yeast.
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Holiday Porter
Category Porter
Recipe Type Extract
Fermentables
3 lbs Amber Dry Malt Extract
.25 lbs Black Patent Malt, crushed
.5 lbs Chocolate Malt, crushed
.5 lbs 60 lovibond Crystal, crushed
.5 lbs Klagus 2 row malt, crushed
.5 lbs Roast Barley, crushed
1 quart Grade C Amber Maple Syrup
Hops
2 oz Perle hops, pellets
Other
2 Tbs Cinnamon
2 Tbs Allspice
2 Tbs Cloves
1 Tbs Nutmeg
Yeast 1 pkg Whyeast Scottish Ale liquid yeast
Procedure Put the grains in a BIG grain bag so they have plenty of room to allow water to flow
between after they swell up. Put the grain bag in the cold water and bring the heat up to 160
degrees F. "Steep" the grains like a big teabag. Mix the grains around by squishing the outside of
the bag with a spoon, lift the bag out to drain the water with the goodies into the pot. Mix squish
and drain the stuff every 5 minutes for an hour. DON’T let the temperature exceed 170 degrees F
during the steep to keep tannin extraction (creates a bitter flavor, especially with roasted and
black grains) to a minimum. Pull out the grains and set them in a colander that hangs in the rim of
your pot and pour a half gallon of clean water through them (preferred), or put them in a colander
in a bowl so you can capture the stuff that runs out and add it back to your boil.
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I use pellet hops. Keep them in the fridge and use them as soon as possible. When done
steeping the grains I add the first batch of hops (1 oz for this beer) and bring the water to a boil.
Turn off the burner, add the Malt extract and stir it in till completely dissolved. Turn the heat back
on, bring to a boil and check the clock. Depending on style you’ll add different hops at different
times. This recipe calls for 1 oz Perle at 60 minutes and 1 oz Perle at 30 min. You put the 60 min
oz in first, then when there is 30 min left to the boil you add the second oz (add the spices here
and maple syrup at end of boil for this beer). Boiled hops add the bittering character, some
recipes call for hops at end of boil (sometimes called knockoff) which add aromatic character,
some at transfer to secondary which really contributes to herbal or floral aromatics. A note
regarding the boil, though a watched pot never boils, an unwatched pot of boiling wort will boil
over - WATCH IT.
Cooling and Transferring to Primary: Folks use all kinds of containers and techniques to cool and
ferment, its a matter of choice. This is what I do. Transfer the pot to my kitchen sink, fill the sink
with ice and cold water. Put 2 gallons of fermentation temp water (yes I chill water for lagers, I
have been called compulsive) in a sanitized bottling bucket. Add the wort when it is cooled to
fermentation temp and add water to 5 gallons (measure and make gallon marks on the outside of
your bucket using tap water). I fill the bucket to about 1/2 inch above the 5 gal mark because the
valve at the bottom of the bucket is about 1/2 inch above the bottom. Let it set for 30 minutes for
solids to settle to the bottom of the bucket. Drain the wort into a 5 gal carboy leaving the solids
(trub) at the bottom of the bucket. I use glass to keep characteristics from the last fermented
batch, which plastic can retain, from getting into the next batch. Add (pitch) the yeast starter and
set up a blow off tube.
Primary Fermentation: When the yeast starts working you’ll get a bunch of foamy gack (krausen)
blowing out the tube. When the krausen subsides replace the blow off tube with an airlock. When
the airlock activity slows (one bubble in 2 seconds for ale temp, one in 6 seconds for lager temp)
use a racking tube to transfer (siphon) the stuff to a secondary fermentation carboy splashing as
little as possible to minimize oxygenation.
Secondary Fermentation: Here’s where you add dry hops for secondary, sometimes spices or
fruit. At lager temps I prepare hop pellets by boiling 16 of water, adding the pellets to the hot
water, and pouring the green goo into the secondary fermenter before racking. At low temps
pellets can float around the top like rabbit pellets and never really break up. At ale temps just toss
them in. The action of racking often adds a trace of oxygen, fermentation picks up just a little,
and/or forces some carbon dioxide out of solution, and the airlock activity may pick up a little.
I do a secondary fermentation primarily for dry hopping and to help clarify the final brew (my
beers normally have a light dusting of yeast at the bottom when finished instead of a 1/4 inch of
murk found in some homebrews). I let it set a day or two after fermentation is complete and the
hops (if I used any have settled). Rack to the bottling bucket and DON’T SPLASH - minimize
oxygenation. If I dry hop I have a fine nylon netting which I sanitize and put over the end of the
racking cane before transferring to the bottling bucket.
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Bottling: Carefully add 3/4 cup corn sugar boiled in 16 oz water to the bottling bucket and stir
without splashing with a long sanitized spoon getting agitation from top to bottom of the bucket to
ensure consistent priming. Bottle it.
Bottle Conditioning: Bottle condition, to develop carbonation and such, at the appropriate
temperature. Room temp for ale, lager temp for lager. Ales need 1 1/2 to 2 weeks (sometimes
less if you’re desperate), lagers from 3 to 4 weeks.
This is my beer making ritual. I’ve been doing it just like this for over 3 years with never a spoiled
batch. Always drinkable, often great, and sometimes excellent results. Every experienced
homebrewer develops their own brewing rituals and preferences for ingredients and equipment.
The matter of which is better is largely subjective.
Honey Amber
Category Lager
Recipe Type Partial Mash
Fermentables
6.5 lbs Amber extract (2 cans if using cans)
2 cups honey
1 lbs crystal malt
5/8 cup honey (priming)
Hops
1.5 oz Hallertauer hops (boil
0.5 oz Hallertauer hops (finishing)
Yeast Wyeast #1056 (American)
Procedure Heat water to 160 degrees and steep malt for 30 minutes. Remove grains and heat to
boiling. Add extract and honey and return to boil. Add boiling hops and boil for 45 minutes. Add
finishing hops and boil for 15 minutes. Cool and pitch yeast (I used a starter). When active
fermentation subsides rack to secondary. Leave in secondary for 4 weeks. When ready to bottle
boil honey with pint of water for 10 minutes and prime
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Honey Basil Ale
Category Spiced Beers
Recipe Type Partial Mash
Fermentables
2.5 lbs barley malt
.5 lbs wheat malt
.5 lbs 40L Crystal malt
2 lbs honey
1 lbs dried malt extract (pale)
Hops
2--1/4 oz Mt. Hood hops (3.3%
.5 oz Cascade hops (5.9%)
Other
1 oz Basil leaves
Yeast Whitbred dry yeast
Procedure I did my partial mash, then boiled the wort with the honey and DME and the Mt Hood
for 70 min. I then turned the heat off, added the Cascade and Basil, and covered and let sit for 30
min.
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Honey Bitter
Category Bitter Ale
Recipe Type Extract
Fermentables
4 lb Brewmaker Victorian Bitter kit (1.8 kg)
2.2 lbs clover honey (1.0 kg)
Yeast yeast as supplied in kit
Procedure Half of supplied yeast nutrient in primary, other half goes in secondary. 15 min. boil. I
have only used this particular bitter kit but if it isn’t available to you then just try another brand and
let me know what you think.
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Honey Ginger Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
1 can John Bull light unhopped malt extract
3 lbs honey
1 cup corn sugar (priming)
Hops
1 oz Hallertauer hop plugs
Other
3 oz diced ginger
Yeast Glenbrew yeast
Procedure Started with 1--1/2 gallons cold filtered water in stockpot. Added malt extract and
began heating. At steaming, added hops in straining bag. After 15 minutes, added diced ginger
(actually, slices about as thick as a nickel---I wanted the surface area increase). Continued
simmer for 15 minutes. Meanwhile, added 3 pounds honey to fermenter (using some known
weights, a fulcrum and a bit of mechanics, then measuring the results, I figure this is about 40
ounces liquid measure). When simmer completed, removed ginger and hops bag, and poured hot
wort into fermenter (7 gallon glass carboy). Added cold filtered water to make 5 gallons. Pitched
yeast at about 80 deg F. Forgot to take initial SG reading.
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