beer recipes 5
Honey Ginger Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
4 lbs honey
3 lbs light malt extract
Hops
1 oz Brewers Gold leaf hops
.5 oz Northern Brewer hops pellets
.5 oz Saaz hops pellets
Other
6 oz grated ginger
Yeast yeast
Procedure Use two brew kettles. In the first, add 4 gallons water, honey, and ginger. Maintain at
180 degrees for 45 minutes. While first pot is heating, add malt extract to 3 gallons water in the
second pot. Bring to boil. Add 1 ounce of Brewers Gold to boil for 45 minutes. Add 1/2 ounce of
Northern Brewer at 30 minutes. When second pot is removed from heat, add 1/2 ounce of Saaz
hops and steep. Combine pots, cool, and pitch. I also brewed a second batch with the same
procedure, except that I used 8 pounds of honey instead of 4, 1/2 ounce of Northern Brewer hops
replaced the 1 ounce of Brewers Gold, and 1/2 ounce of Galena replaced the 1/2 ounce of
Northern Brewer.
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Honey Ginger Lager
Category Lager
Recipe Type All Grain
Fermentables
8.75 lbs German 2-row Pils malt
.5 lbs Wheat Malt
.5 Lbs Crystal Malt - 20L
2 lbs. honey
Hops
1 oz. Perle hops (boil)
1 oz. Tettnang hops (finish)
Other
.5 lbs Dextrine
4 oz. grated Ginger root
Yeast lager yeast
Procedure Mash with no pretein Rest...Single 155F infusion until conversion is complete.
Boil with 4 oz. grated Ginger root, 2 lbs. honey and 1 oz. Perle hops.
Finish with 1 oz. Tettnang hops
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Honey Ginger Lager
Category Lager
Recipe Type All Grain
Fermentables
8 lbs German 2-row pils malt
.5 lbs wheat malt
.5 lbs dextrine malt
.5 lbs crystal malt (10L)
2 lbs light clover honey (boil)
Hops
1 oz perle (8% alpha, 50 minute boil)
1 oz Willamette (4% alpha, 2 minutes)
Yeast lager yeast
Procedure I am adding the wheat malt, dextrine and crystal for body and head retention. I was
planning a two temp mash (152F & 158F) unless someone can tell me why a protein rest would
be needed. I will add two pounds light clover honey to the boil. I will also boil in 4 oz. grated
ginger root. I know it sounds like a lot, but I have used it in an extract beer with excellent results.
It’s sort of toxic for the first 4 months, but after six it becomes a dry, snappy, excellent refreshing
beer.
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Honey Porter
Category Porter
Recipe Type Extract
This was posted in response to a request for a Sam Adams Honey Porter clone.
Fermentables
.5 lb. black patent malt crushed
.5 lb. chocolate malt crushed
1 lb. medium crystal malt crushed
6 lbs. amber malt syrup
3 lbs. light honey
Hops
1 oz. Perles - boiling (60 minutes)
.5 oz. Fuggles - boiling (30 minutes)
.5 oz. Fuggles - finishing (5 minutes)
Yeast Wyeast 1084 "Irish Ale"
Procedure Steep the crushed specialty grains from cold up to 160-170F and remove. Bring water
to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and
add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops.
Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat,
cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.
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Honey Porter
Category Porter
Recipe Type All Grain
Fermentables
2 lbs Aroma Malt
5 lbs. British Pale
5 lbs. Vienna
2 cups Cara-Pils 40L
1 2/3 cup Chocolate Malt
8 oz. Malto-Dextrin
6 lbs. Honey
Hops
2 oz. Hallertaur Hops (Boil- 3.9% AAU)
2 oz. Brewers Gold (Finish- 8.9% AAU)
Other
1 tbsp. gypsum
Yeast AMERICAN WYEAST 1056
Procedure Single Infusion Mash, with treated water stablized at 150 degrees for 1 hour. Mash out
at 168 degrees. Sparge, SLOWLY, collect 6 gallons of wort. Bring to boil. Boil wort, and Malto-
Dextrin. Every 15 minutes, add Hallertaur hops, for 1 hour, last 15 minutes,add honey,and all of
the Brewers Gold hops. Cool wort to 75-90 degrees. Airate wort add Wyeast
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Honey Spruce Ale
Category Spiced Beers
Recipe Type Extract
We just had some really good luck with a honey-spruce ale. Despite all the complaints of not
getting good spruce brews, I believe it can be done quite easily.
One week after bottling, it is surprising good. We plan to do it again, and next time I may put 3/4
oz. spruce extract in, though I have to think about it.
I am sure it would benefit from liquid yeast as well.
Fermentables
4 lbs. light powerded malt extract
3 lbs. clover honey
1 oz. Spruce extract
Hops
2 oz. Mt. Hood hops (boiling)
2 oz. Hallertaur (misspelled?) hops (finishing, @ 5 minutes)
Yeast 1 package EDME (dried) ale yeast
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Honey Wheat
Category Wheat Beer
Recipe Type Extract
.
Fermentables
1 can Munton & Fison’s Premiere Weizen
2 lbs Light honey (strawberry clover)
.75 cup sugar or equivalent malt extract
Other
1 lb Dextrose
Yeast A suitable Weizen yeast (preferably liquid)
Procedure Boil honey, Weizen extract and dextrose for 15 minutes in 1.5 gal water. Tip into
fermenter, and add water to make up 5 gal. Allow to cool and add yeast. Fermentation should be
complete in around 3-4 days. Bottle with priming sugar.
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Honey Wheat Beer
Category Wheat Beer
Recipe Type Partial Mash
..
Fermentables
1 3kg can Ireks wheat/barley extract
1.5 lb clover honey
Hops
1 oz Tetnang hops (3.4%AA ??) in the boil for 45 min
1 oz Hallertauer hops (German) (4.5%AA ??) for last 10 min
Yeast 1 pkg Wyeast Weihenstephan Wheat variety
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Honey-Basil Ale II
Category Spiced Beers
Recipe Type All Grain
Fermentables
3 lbs 2-row barley
2 lbs Munich malt
3 lbs honey (I used raw, wild mesquite honey from Trader Joe’s)
.5 lb 10L crystal malt
Hops
20 IBU Willamette hops
Other
.5 oz basil (fresh leaf basil from grocery store or farmer’s market)
Yeast Wyeast American Ale yeast
Procedure Standard mash and boil. I added the basil and 3/4 oz hops at the end of the boil and
turned off the heat. Cooled with immersion chiller after 5 or 10 minutes.
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Hoppy Amber Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
1.5 lbs dark dry malt
1.5 lbs crystal malt
1 lbs wheat malt
.25 lbs chocolate malt
Hops
2 oz of Hallertauer hops (Alpha 4.2) for full boil
.5 oz Saaz hops (Alpha ??) for 20 minutes
.5 oz Saaz hops to finish
Other
.5 lbs wheat flakes
Yeast yeast
Procedure Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of water using
your favorite mash method. I used a step mash, holding for 20 minutes at 130 degress, 30
minutes at 150 degrees and 155 for 20 minutes. Steep the specialty malts while bringing the rest
of the water to a boil. Remove specialty grains and add extracts and wort from the mash as boil
begins. Add Hallertau hops at beginning of boil. Add 1/2 ounce of Saaz at 40 minutes. Turn off
heat after 60 minutes, and add last 1/2 ounce of hops.
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Hot Summer Nights
Category Pale Ale
Recipe Type Extract
This beer is light and crisp with a great hallertau aroma...
Fermentables
6 lbs extra light liquid malt extract (30% corn in mash)
.5 lb light crystal malt (Lov 10) steeped before boil.
Hops
1 oz Hallertau 5 minutes into boil (1 hour boil)
.5 oz Hallertau in muslin bag @ 55 min into boil, and left in primary
Yeast Wyeast German Alt liquid yeast
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Hot Weather Ale
Category Pale Ale
Recipe Type Partial Mash
Fermentables
3 lbs pale malted barley
3 lbs Blue Ribbon malt extract
1 cup corn sugar (priming)
Hops
2 oz Willamette hops
.5 oz Kent Goldings hops
Yeast 1 pack Red Star ale yeast
Procedure Mash the 3 pounds of plain malted barley using the temperature-step process for
partial grain recipes described in Papazian’s book. Boil 30 minutes, then add the Blue Ribbon
extract (the cheap stuff you get at the grocery store) Add Willamette hops and boil another 30
minutes. Add Kent Goldings in last 5 minutes. When at room temperature, pitch yeast. Ferment at
about 68 degrees using a 2-stage process.
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Hurricane Helles
Category Lager
Recipe Type All Grain
Here’s a nice Munich Helles lager recipe I’ve been using for the last year or so - makes a very
drinkable beer. It’s based on a recipe in Miller’s
Fermentables
7 lb two-row lager malt
1 lb vienna malt
Hops
6-8 HBU Tettnang, 1 addition at 45 minutes
Yeast Wyeast 2308 Munich Lager from 1/2 gallon starter
Procedure Mash schedule: 30 minutes @ 122F, 30 minutes @ 140F, 30-60 minutes @ 155F, 10
minutes @ 165F, sparge 5 gallons @ 168F.
Chill to 48F and pitch yeast. Ferment 2 weeks @ 48F, rack to secondary and let temperature rise
to mid 50’s for diacetyl rest for 2-3 days. Then back to 32F for lagering 4-6 weeks.
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Ides of March Ale
Category Pale Ale
Recipe Type Extract
Fermentables
1 can Coopers Ale Kit
1.5 lbs light dry malt extract
1 lbs rice syrup
.25 lbs Black Patent malt
.25 lbs chocolate malt
.25 lbs 40 deg crystal malt
.5 cup corn sugar - bottling
Hops
1.5 oz Willemette whole hops
Other
1 cup brewed Kenya AA coffee
Yeast
Procedure In three gallons of brewing water, put Black Patent and Chocolate malt. Bring to a boil.
After boil just starts, strain out grains. Add coffee, crystal malt, rice syrup, dry ME and 1.5 ounce
willemette hops. Boil 45 min. Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much longer
and the finishing hops in the Coopers kit make the brew bitter). Cool and pitch with Ale yeast from
the Cooper Kit. Ferment 7 days. Rack and add finings (or polychlar). When settled, bottle with
corn sugar.
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Imperial Stout
Category Stout
Recipe Type All Grain
Fermentables
1 lbs Wheat malt
1 lbs Crystal malt (60L)
1 lbs Belgian Biscuit
.75 lbs Chocolate malt
.75 lbs Black Patent
.5 lbs Roasted Barley
2 lbs dark brown sugar
5--1/2 lbs Belgian Pale malt
3 lbs Dextrine malt
3 lbs Belgian Carapils
2 lbs Belgian Special-B
Hops
1 oz Bullion hops (10%)
1 oz Cascade hops (5.9%)
1 oz Kent Goldings (4.9%)
1 oz Fuggles (3.1%)
1 oz Mt. Hood (3.5%)
Other
2 Licorice
Yeast Wyeast Chico ale yeast
Procedure Mashed 1 hour at 160 F. Collected 7 gallons, boiled down to 5--1/2 gallons.
Submitted by: Chris Campanelli
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Independence Porter
Category Porter
Recipe Type Extract
Fermentables
6.6 lbs Munton & Fison amber malt extract
0.5 lbs Munton & Fison light dry malt extract
0.5 lbs chocolate malt, crushed
Hops
2.5 oz Cascade hops pellets, boiling (55 min) (note: for 2 oz, alpha =0.5 oz, alpha = 4.7)
0.5 oz Hallertauer hops pellets, finishing (steep during chilling)
Other
2 tsp gypsum
Yeast 1 pack Whitbread dry ale yeast
Procedure The chocolate malt grains were crushed and added to approximately one gallon of
water and slowly heated. Before a boil was reached, grains were removed and sparged through
two strainers, (one coarse and one medium). The malt extract, gypsum, and boiling hops were
added and boiled for 55 minutes. About 15 minutes from end of boil, yeast was rehydrated by
standard method [note: standard method consists of removing 1 ladleful (approx. 1/4 cup) of
boiling wort and diluting to 1 cup with cold water in a sanitized 2-cup Pyrex measuring cup. It is
then cool enough to add the yeast immediately. The Pyrex cup is covered with plastic wrap,
sealed with a rubber band.] At end of boil, immersion wort chiller was placed into brewpot, the
finishing hops was added, and the brewpot was removed from the heat. The pot was immediately
transferred to the sink and the chilling begun. The brewpot lid was placed over the chiller and the
gap between pot and lid was sealed with plastic wrap. After chilling for approximately ten minutes,
the wort was transferred to the primary, straining out the hops pulp in the process. Wort was
diluted to five gallons with jug-aerated water. [Note: jug-aerated water refers to the following: cold
tap water is added to the fermenter 1/2 gallon at a time to make 5 gallons. Each 1/2 gallon is
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shaken vigorously for 30 - 60 seconds in a sanitized plastic gallon jug to aerate. This may also
help dechlorinate the tap water.] Some cold tap water was blended with warm to produce a final
temperature between 65 and 70 degrees in the fermenter. The yeast was pitched immediately.
The original gravity was measured to be 1.060 at approx. 67 degrees --> 1.061 corrected.
Fermentation was carried out at approximately 62 degrees. Primary fermentation continued to 18-
Nov-92, when beer was racked to the secondary fermenter. Batch was kegged on 7-Dec-92; final
gravity: 1.015 @ 60 degrees --> 1.015 corrected. Alcohol content was computed to be 6.0375%
by volume, 4.83% by weight.
India Pale Ale
Category Pale Ale
Recipe Type All Grain
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.
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India Pale Ale (2gal)
Category India Pale Ale
Recipe Type All Grain
Fermentables
2.5 lb pale malt
5 oz crystal malt (80L)
Hops
1 oz willamette hops 5%
.5 oz willamette hops (finish)
Yeast Wyeast #1028 London ale
Procedure This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust
mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at
146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree
water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil.
Ferment at 70 degrees, 6 days in primary, 4 days in secondary.
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Indian Summer Gingered Ale
Category Spiced Beers
Recipe Type Extract
.
Fermentables
6 lbs dry light malt extract
1 lbs crystal malt (40L)
Hops
.5 oz Galena pellets (11.4%) (boil)
1 oz Hallertaur pellets (4.?%) (finish)
Other
3 oz fresh ginger (boil)
1 oz fresh ginger (finish)
Yeast Wyeast British Ale yeast (#1098?)
Procedure Crush crystal malt, add to 2 gallons water and bring to about 170 degrees. Remove
grains, add dry extract, 3 ounces ginger, boiling hops and boil for 1 hour. During last ten minutes
add finishing ginger and hops. Chill. Pitch yeast.
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Infamous Christmas Glogg Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
5 lbs light malt extract syrup
2 lbs light clover honey
Hops
.5 oz Saaz hops (boil)
.5 oz Saaz hops (steep 10 minutes)
Other
25 millileters alcohol-based glogg spice (mix of ginger, cinnamon,
Yeast Windsor ale yeast (rehydrated)
Procedure Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within
8 hours. Finished within 3 days.
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IPA
Category India Pale Ale
Recipe Type Extract
.
Fermentables
1 Lb Crystal Malt
5 Lb Pale Malt Extract Syrup
4 lb Amber Malt Extract Syrup
1/2 lb Toasted Malted Barley
Hops
.75 oz Cascade Hops (finishing)
2 oz. Northern Brewers Hops (boil)
Other
2 Tsp Gypsum
Yeast Wyeast Britsh Ale (w/starter)
Procedure Hold grains at 150 for 30 mins. Remove, add extracts and proceed as normal with a o
ne hour boil. This time I plan to toast my own barley, add irish moss and use dry y east because I
don’t have time to wait for the starter (and I’m getting cheap :). S orry, don’t have the O.G. and
F.G. only the ingedient list with me.
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IPA
Category Pale Ale
Recipe Type Extract
Fermentables
8 lb. Alexander’s Sun Country Pale (Klages) Extract
1 lb. 64l Crystal malt
Hops
.75 oz. Norther Brewer Hops (about 9.8 alpha)
1 oz. Cascade hops (4.6 alpha)
1.5 oz. Cascade hops (4.6 alpha) (dry hopping)
Other
2 tsp. gypsum
Yeast Wyeast American Ale Yeast
Procedure Crack grains and steep in two quarts 150-155 degree water for 45 minutes. Collect
runoff and sparge with additional 1.5 gallons water at 170 degrees. Add malt extract & gypsum
and bring to boil. Add Northern Brew hops. After 30 minutes, add Cascades. After another 15
minutes, turn off the heat, let cool and then strain into enough cold water to make 5 gallons. Pitch
yeast once the wort’s at 75 degrees. Ferment for one week. Rack to secondary, adding 1.5 oz.
Cascade at this time. Bottle after another week. Serve very cold.
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Irish Christmas Stout
Category Stout
Recipe Type Extract
Fermentables
4 lbs Mountmellick Irish Stout Extract
3 lbs Munton and Fison Amber DME
.5 lbs (2 cups) Crystal Malt (60 Lovibond)
.25 lbs (1 cup) Black Patent Malt
1 lbs Clover honey
Hops
1 oz Bullion hops (bittering)
.5 oz Hallertau hops (finishing)
Other
12 inches Cinnamon sticks or 6 teaspoons ground cinnamon
4 oz Ginger root, freshly peeled and grated
2 tsp of Allspice
1 tsp Cloves
4 grated rinds from medium size oranges
Yeast 1 package WYeast #1084 Irish Stout Yeast
Procedure Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2
gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer.
Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5
more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter
containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous
primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4
cups DME when fermentation completes.
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Irish Stout
Category Stout
Recipe Type Extract
Fermentables
6 lbs dark malt extract
.5 lbs 80L crystal malt
.5 lbs 120L crystal malt
.5 lbs roasted barley
.25 lbs chocolate malt
.25 lbs black patent
Hops
1 oz Bullion hops (Boil)
1 oz Fuggles hops (Finish)
Yeast WYeast #1084
Procedure 1. Bring 1--1/2 gallons water to boil while steeping the crystal malts. Boil for 5 minutes,
remove the grains.
2. Add the bullion hops and gypsum, boil for 50 minutes.
3. Add the Fuggles, turn off the heat, put the lid on the brewpot.
4. Sparge the wort into enough water to make 5 gallons.
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IRS IPA `92
Category Pale Ale
Recipe Type Extract
This one works for me, but is a bit underhopped, I think.
Fermentables
6.6 lbs Northwestern Gold Extract
1 lb Laaglander Light Dried Malt Extract
1.1 lb Roger’s (Canadian) Demerara-Style Brown Sugar
.5 lb 6 row Crystal Malt (40L)
Hops
2 oz Bullion Pellets (%AA unknown) -- (90 min boil)
.5 oz East Kent Goldings Whole (4%AA) (15 min boil)
1 oz East Kent Goldings Whole (4%AA) (dryhop - last 7 days before bottling)
Other
1/3 oz Wines Inc. Burton Water Salts
5 gallons distilled water
1 gallon Chicago (soft) tapwater
Yeast yeast recultured from 3 bottles of Sierra Nevada Pale Ale
Procedure Nothing special -- crush the crystal (actually, I used a rolling pin and a ziplock bag)
and put the crystal into a mesh grain bag. Suspend the bag in the pot from the spoon as the
water and Burton Water Salts go from cool to 165F. Remove and let drain. Bring to boil, add malt
extracts and hops in hop bags at the proper times. Chill as quickly as possible. Aerate and pitch.
Use blowoff method.
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J.B.'s Hot Chocolate
Category Spiced Beers
Recipe Type Extract
Fermentables
3.3 lb. can Morgan’s Light extract syrup
3.3 lb. can Morgan’s Amber extract syrup
.5 lb. chocolate malt, crushed
.5 lb. crystal malt, crushed
1 cup molasses
2/3 lb. light honey
Hops
4 oz. unsweetened baker’s chocolate, chopped up into small pieces
1.5 oz. Hersbrucker hops (2.9%) for 60 min.
.5 oz. Hersbrucker hops (2.9%) 5 min. steep
Other
2 jalapeno peppers, fresh, cut in half lengthwise
2 serrano peppers, fresh, cut in half lengthwise
2 yellow (pepperoncini?) peppers, fresh (don’t know what kind, look sort
jalapeno peppers, but yellow. Similar to Jalapenos in hotness)
5 gallons spring water
Yeast 2 pkgs. John Bull dry ale yeast
Procedure Put grains in cold spring water, heat to boil and remove grains. Add malt extract,
molasses and honey. Return to boil. Add chocolate, jalapeno and serrano peppers and boiling
hops. Boil 60 minutes. Remove from heat and add aroma hops. Steep for 5 minutes. Strain hot
wort into fermenter with VERY cold spring water to make 5 gallons. Rehydrate dry yeast in 1 cup
95 F water for 30 min, then pitch into 75 F wort.
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Primary fermentation 70-73 F for 7 days. At this stage, pepper taste wasn’t very noticeable.
Racked into secondary fermenter, roasted yellow peppers slightly, then cut them into slices and
add to secondary. Fermented additional 7 days at 60-63 F.
JazzBerry Juice
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs Alexanders Unhopped Wheat LME (60/40)
1 lbs Malted Wheat
4.5 # Rasperries, frozen, thawed, strained (48 oz of juice)
5/8 c. Bottling Sugar to prime
Hops
1 oz. Mt.Hood Hop Pellets (boil) 5.5 AA
1 oz. Hallertauer Hersbrucker Plugs (at 45 min) 4.6 AA
Other
.5 tsp Gypsum (rehydrated 20 min.) in boil
.5 tsp Irish Moss (rehydrated 20 min.) last 20 min. of boil
Yeast 1 pkg Wyeast Bavarian Wheat Liquid Yeast (in starter)
Procedure Place wheat malt in bag, in cold 2.5 g water in pot, bring to 160 deg. and hold 1 hour.
Remove grain bag. Pour 2 cups or so of water over bag to rinse good stuff back into the pot. Add
LME, bring to boil. Add boil hops and gypsum. at 40 min add Irish moss, at 45 min add HH hops.
At 1 hour, cool pot in water bath (tub) till 70 deg., about 40 min. Strain into carboy holding 2 gal
preboiled, cooled, filtered water. Aerate Fully. Pitch yeast starter, aerate again. My ferment
started at 6 hours. Rack to secondary after 5 days on top of the juice from the raspberries. I
bottled at 23 days.
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Jeff's ESB Extra Special Basenji Bitter
Category ESB
Recipe Type All Grain
Fermentables
2 lbs. British Crystal Cracked Grains
6 lbs. Dutch Amber Dry Malt Extract
1 Cup English Light Dry Malt Extract (for priming)
Hops
1.5 oz Cascade Hops (finishing hops)
.5 oz Cascade Hops (for hop tea at bottling)
2.25 oz Northern Brewer Hops (for brewing)
Other
2 tsp Sparkolloid (last 15 minutes of boil)
2 tsp Irish Moss (last 30 minutes of boil)
Yeast 1 pkg. CWE A6 Dry Yeast
Procedure Put British Crystal cracked grains in straining bag and add to 2 gal. cold water. Heat to
boil, removing grains just before boil starts. Sparge grains. Add Dutch Amber DME. Boil 1 hour.
Add Northern Brewer in straining bag to wort. Boil. Add Cascade finishing hops 1 minute before
end of boil. Remove from heat and let hops steep for 10 minutes. Sparge. Make a starter from 1
cup wort and 1 cup water, add yeast. Add enough water to top off to 5 gal. Pitch starter. Ferment
for 1 week. Rack to carboy for 3 weeks. At bottling, siphon out 2 cups of beer and warm on stove.
Dissolve English Light DME into hot beer and bring to boil. Add 1/2 oz Cascade hops and steep
for 10 minutes. Pour primer in bottling bucket and siphon carboy into bucket. Bottle. Let bottles
condition for 3 weeks.
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Jim's 90 Schilling Scotch Ale
Category Scottish Ale
Recipe Type All Grain
Fermentables
8 Lbs British Pale Ale Malt 2-row
1 Lb Carapils Malt
1 Lb Peated Malt
1 Lb Biscuit Malt
1 Lb 90L Crystal Malt
3 Oz Roasted Barley
1 2/3 cup gold dry malt for bottling
Hops
3 Oz Kent Goldings 5% alpha acid leaf hops
2 Oz Fuggles 4% alpha acid plug hops
Other
3 tsp Irish moss
10 Gallons artesian drinking water
Yeast #1728 WYeast Scottish ale liquid yeast
Procedure PREPARATION: Prepare a 2-3 quart yeast starter ahead of time. Scotch ale needs a
high pitching rate.
MASH: Use a single step infusion mash for all 12 lbs. of grain. Mill grains and add to 3 gallons
Artesian water at 180 degrees F in the mash tun. Mash should stabilize at ~158 degrees F. The
mash should be on the thick side. Hold temp at about 158 degrees F for 90 minutes for
conversion. Stir in the roasted barley about 5 minutes before sparging. Sparge with 5 gallons
water initially at 180 degrees F. This will stop conversion for the mash out. Sparge slowly for
about 45 minutes. You should get about 5.5-6.0 gallons of wort.
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BOIL: Total boil time 90 minutes. Bring to a boil rapidly and stir after 2-3 minutes. This will lightly
carmelize the wort to enhance the flavor. Add all 5 ozs. of hops. Scotch ale does not have a flavor
or aroma hop profile. Keep a rolling boil and stir well for good hop utilization. You will lose about 1
gallon of water to evaporation. Add Irish moss about 15 minutes before the end of the boil. Cool
in cold water sink bath or wort chiller. Filter into primary fermenter and cool to 75 deg. F.
FERMENT: Pitch yeast starter. Rack to secondary after 5-8 days. Leave in secondary until
fermentation is complete. Bottle and condition at ~60 degrees F for six to eight weeks.
Joan's Potholder Oatmeal Stout
Category Stout
Recipe Type All Grain
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)
1 oz Cascade (dry hop)
Other
.5 lbs lactose
1 tsp Irish moss
Yeast Wyeast Irish ale yeast
Procedure Single-step infusion mash, partial mash recipe.
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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.
John's Raspberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Williams’ English Light malt extract
.5 lbs crystal malt (unknown Lovibond)
4 lbs raspberries
Hops
2 oz Hallertauer hops (4.0 AA%) (45 minutes)
.5 oz Hallertauer hops (4.0 AA%) (5 minutes)
Yeast Wyeast liquid yeast (London ale)
Procedure Prepare 1 quart starter two nights before. Purchase some fresh raspberries (if
possible. Try local farmer’s market). Freeze raspberries night before brewing to break down cell
walls. Pre-boil some water. Cooled some and freeze some. Prepare wort as usual by steeping
crystal malt in 150-160F water while the brew pot water is heating up and sparg into the brewpot.
Boil about an hour. Add 2 ounces Hallertau at 15 minutes and another 1/2 ounces at end of boil.
At the end of the boil, toss all the raspberries into the brewpot and let sit for fifteen minutes. Wort
was pretty cool by then. Toss *everything* into the fermenter. (With the raspberries in there, I
figured I couldn’t get any S.G. readings, so I didn’t try.)
- 324 -
Jolly Rancher Beer
Category Fruit Beers
Recipe Type Extract
Fermentables
3.3 lbs Liquid Light Malt Extract
3.3 lbs Liquid Amber Malt Extract
.75 cup priming sugar
Hops
1.5 oz hallertau hops
Other
4.0 oz L.D. Carlson Blueberry Extract
Yeast Ale yeast packet
Procedure Boil 1.5 gal cold water, add all malts and .75oz hopps, at last 10 min, add balance of
hopps, and at 5 min add blueberry extract.
I piched the yeast at 70 deg. and racked into secondary after 3 - 4 days, and bottled after another
5 days. It is very smooth, and dfoes tast like a grape jolly rancher
- 325 -
Josh's Better Xingu
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs M&F Dark Extract
1 lbs Crystal Malt
.5 lbs Chocolate Malt
.25 lbs Black Patent Malt
.25 lbs Roast Barley
Hops
2 oz Northern Brewer (Boiling only. No finishing hops)
Other
.5 lbs Lactose
.75 cup Dextrose (priming)
Yeast Wyeast 1028
Procedure Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water.
Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the
hops. Boil for one hour. Add the lactose to the boil for the last 15 minutes.
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Kahlua Stout
Category Stout
Recipe Type All Grain
Fermentables
5 lbs 2-row barley
2 lbs 120L caramel malt
2 lbs 20L caramel malt
2 lbs British crystal
1 lbs wheat malt
1 lbs roast barley
Hops
2 oz Northern Brewer hops (boil 75 minutes)
.5 oz Styrian Golding hops (boil 75 minutes)
Other
1 lbs dextrin
Yeast Whitbread ale yeast
Procedure Mash at 160 degrees F. Add kahlua extract to primary before pitching yeast
- 327 -
Kentucky Sour Mash Beer
Category Sour Mash
Recipe Type All Grain
Fermentables
8.5 lb American 2 row malt
1.5 lb Rye malt
1 lb Cara Pils malt
1 lb 120L Crystal malt
.25 oz Black Patent malt - finely crushed
Hops
1 oz Galena hops (60 min) AA=11.5%
.5 oz Cascade hops (30 min) AA=4.6%
.5 oz Cascade hops (15 min) AA=4.6%
.5 oz Fuggles hops (2 min)
Other
2 tsp Gypsum per 5 gal RO water
.5 tsp Epsom salts per 5 gal RO water
.25 tsp table salt per 5 gal RO water
.25 tsp powdered Irish Moss (10 min)
Yeast Yeast Labs American Ale yeast
Procedure Add 2 lb of 2 row malt to 0.5 gal 130F water
Mash malts 30 min @ 122F
Add 1 pt boiling water
Mash malt 30 min @ 140F
Add 1 pt boiling water
Mash malt 30 min @ 158F
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Mashout @ 175F for 5 minutes
Cool to 90F and stir in yogurt culture
Sour for 2 1/2 days
Add remaining malt to 2.5 gal 130F water
Mash malts 30 min @ 122F
Add 3 qt boiling water
Mash malts 30 min @ 140F
Add 3 qt boiling water
Mash malts 30 min @ 158F to conversion
Add Black Patent malt
Mashout at 175F for 5 minutes
Combine mashes
Sparge at 170F
Boil for 75 min Cool and pitch yeast
KGB Bitters
Category Pale Ale
Recipe Type Extract
Fermentables
1 can Alexanders Sun Country pale malt extract
3.3 lbs Northwestern Amber malt extract
.5 lbs dark crystal malt
Hops
3 oz CFJ-90 Fresh hops
Other
.25 tsp Irish moss
Yeast ale yeast
Procedure Start grains in brewpot with cool water. Remove when boil commences. Add malt
extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out boiling hops and add 1/2 ounce more
hops and Irish moss. Boil 5 minutes. Remove from heat and add another 1/2 ounce of hops.
Steep 10 minutes and cool. Strain wort into primary fermenter with cold water to make 5 gallons.
Add final 1/2 ounce of hops.
- 329 -
Killer Party Ale
Category Pale Ale
Recipe Type Extract
Fermentables
2 cans Pilsner/Lager or American light malt
15 cups corn sugar
2 jars Lyle’s golden syrup (22 oz.)
2 lbs flaked maize
Hops
2.5 oz Hallertauer hops
Yeast 1 pack BrewMagic yeast
Procedure In 1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce hops for 8 minutes.
Add remaining hops and boil another 2 minutes. Pour into primary fermenter with 2 gallons water.
Bring another gallon of water to a boil and add flaked maize. Turn off heat and 1/3 pack of
BrewMagic. Let sit 10 minutes. Add another 1/3 pack of BrewMagic. Let sit 10 more minutes.
Strain maize into primary fermenter, and rinse with cold water. Discard maize. Fill primary to 5
gallon mark.
- 330 -
KiWheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs William’s Weizenmalt Extract (60% wheat, 40% barley)
Hops
1.5 oz Hallertauer hops (2.9% alpha acid) - 60 min
1 oz oz Hallertauer hops - 5 min
Other
0.5 tsp Irish Moss
Yeast Wyeast Belgian Ale yeast
Procedure Fermented at ~70^F.
After 5 days, I peeled and diced about 7# of kiwifruit, added 2 campden tablets, and put them in
the freezer overnight to help breakdown the cell walls.
The next day, racked to secondary and added the kiwifruit (brought up to room temperature.
After 1 week, when the secondary fermentation was complete, I bottled.
- 331 -
Klingon Stout
Category Stout
Recipe Type Extract
Fermentables
6.6 lb dark malt extract syrup
1 lb crushed crystal malt
.5 lb black patent malt
1/3 lb roasted barley
Hops
1.5 oz Northern Brewers hops--boil 60 min.
1 oz Tettnanger hops --finishing last 2 min.
Other
2 quarts prune juice WITH NO PRESERVATIVES!!!!
.75 c. corn sugar to prime
Yeast ale yeast
Procedure Steep grains 30 min at 150F. Strain into brew pot and rinse with one gal hot water.
Add extract, boiling hops and additional gal. water and boil 1 hr. Add finishing hops last 2 min.
Turn off heat and add prune juice to pasteurize for 10 min(probably not necessary since the juice
is already pasteurized ). Pour into primary fermenter and top with cold water up to 5 gal. Pitch
yeast when cool. Rack to secondary a week later. Bottle when ready. Age at least 4 wk.
- 332 -
Koelsch
Category German Ale
Recipe Type All Grain
Fermentables
7 lb british pale malt or german pilsner malt (or 3.5 lbs of each)
1 lb vienna malt
.5 lb wheat malt
Hops
12 AAU Tettnanger 60, 30, 10
Yeast Wyest german ale (1007) Wyeast Kolsch
Procedure Step-Mash according to Miller’s recipe.
- 333 -
Koelsch
Category German Ale
Recipe Type Partial Mash
Fermentables
3 lbs Brit. pale malt
1.5 lbs wheat malt
3.3 lbs Munton & Fison light malt extract
1.0 lb laaglander light dry extract (for a little body)
Yeast Wyeast Kolsch (Cologne) yeast
Procedure Hop 7 IBU at beginning of boil, 3 at 30minutes and the rest 10 minutes before the end
of boil. The key to this style beer is the use of WYEAST KOLSCHE or COLOGNE yeast and the
use of wheat to give it the kolsche snap.
- 334 -
Kolsch
Category German Ale
Recipe Type All Grain
!
Fermentables
7.5 lb Belgian Pils Malt
1 lb lb Wheat Malt
.25 lb 40L Crystal
Hops
1.5 oz Tettnanger (aa = 5.5%) 60 min
.25 oz Tettnanger 20 min
.25 oz Saaz (aa = 2.8%) 20 min
.25 oz Tettnanger 5 min
.25 oz Saaz 5 min
Other
1 tsp p Irish Moss
Yeast 1.5 qt Wyeast Kolsch yeast starter
Procedure Rest 25 min @ 135F, 25 min @ 145F, 60 min @ 155F.
- 335 -
Kolsch
Category German Ale
Recipe Type All Grain
Fermentables
6 lbs U.S. 2--row malt
1 lbs Vienna malt
1 lbs wheat malt
.25 lbs light crystal malt (10 L.)
Hops
1 oz Hallertauer (2.9% alpha) (60 minute boil)
1 oz Hallertauer (30 minute boil)
.25 oz Tettnanger (3.8% alpha) (15 minute boil)
.25 oz Tettnanger (2 minute boil)
Yeast Wyeast European ale yeast
Procedure I’m assuming 80% extraction efficiency. The hop schedule broadly follows the German
method, and you can substitute Perle or Spalt, and mix and match however you want.
Following Fred Eckhardt’s description of Widmer’s mash sequence, mash in at 122 degrees F
and hold for 30 to 45 minutes, and then raise to 158 degrees F for starch conversion. Following
conversion, raise to 170 degrees F for mash out and hold for 10 minutes.
Primary fermentation should be done in the mid-60s. This beer benefits from cold-conditioning, so
rack to secondary and "lager" at 40 degrees for a couple weeks.
- 336 -
Kolsch
Category German Ale
Recipe Type Extract
Fermentables
4 lb can Alexanders Pale Malt Extract
1.4 lb can Alexanders Pale Malt Extract "Kicker"
1 lb rice syrup solids
Hops
1 oz Liberty hop pellets (5.2%), boiling, 45-60 minutes
1/3 oz Saaz hop pellets (54.%), flavor, 15 minutes
2/3 oz Saaz hop pellets (5.4%), finishing, 5 minutes
Other
1 tsp Irish moss, 20 minutes (optional)
Yeast Wyeast 1007 "German Ale" yeast - started 24 hours ahead
Procedure Bring 5 gallons of water to a boil, remove heat, dissolve malt and rice syrup solids, and
bring back to a boil. Add boiling hops and boil for 30-45 minutes. Add Irish moss. Add flavor hops
and boil for 10 more minutes, add finish hops and boil for 5 more minutes. Remove heat and cool
wort as rapidly as possible. Transfer to carboy, pitch yeast and mix/aerate vigorously. Ferment
(primary only) for ~10 days at 70-75F.
Prime with 3/4 cup (5 oz) corn sugar dissolved in 2 cups (16 oz) of boiling water, at bottling time.
Should bottle condition in 7 to 10 days.
Notes: Using a shorter boil will help keep the color light, but will decrease hops character and
protien precipitation. BE WARNED! Wyeast 1007 ferments vigorously, even volcanically. Make
sure that you have enough head space in your carboy, or use a large diameter blow off tube.
- 337 -
Krudge
Category Stout
Recipe Type Extract
Fermentables
1 can M&F stout extract
1 lbs amber dry malt extract
1 lbs dark malt extract
7 oz black patent malt
7 oz chocolate malt
7 oz roast barley
21 oz crystal malt
Hops
2 oz Chinook hops (boil)
1 oz Centennial hops (boil)
1 oz Cascade hops (finish)
Other
.5 oz gypsum
Yeast ale yeast
Procedure Crush grains; steep at around 150F; sparge with lots of cold water. Add extracts,
gypsum, boiling hops. Add finishing hops 5 minutes before end; total time in copper around 45
minutes. Chill brewpot on ice; bring to about 3--1/2 - 4 gallons. Primed with corn sugar.
- 338 -
Lager
Category Lager Pale
Recipe Type Partial Mash
Fermentables
7 lbs cracked lager malt
3.3 lbs light unhopped John Bull malt extract
Hops
1.5 oz Northern Brewer hops pellets
1 oz Talisman leaf hops
1 oz Willamette hops pellets
Other
1250 mg ascorbic acid
1 tsp Irish moss
Yeast Red Star lager yeast
Procedure Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155 degrees.
Maintain temperature for two hours. Sparge and add malt extract. Bring to boil. Add Northern
Brewer hops, Talisman hops, and Irish moss in last 20 minutes of boil. Dry hop with Willamette
pellets and cool. Add water to make 5 gallons and pitch yeast.
- 339 -
Lager
Category Lager Pale
Recipe Type Extract
Fermentables
3.3 lbs Northwest malt extract
1 lbs light dry malt
.5 lbs Munich malt
2 lbs Klages malt
Hops
1 oz Hallertauer hops (5.1 alpha)
.25 oz Nugget hops (11.0 alpha)
1 oz Hallertauer hops (finish)
Yeast Wyeast #2042: Danish
Procedure Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add
extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast.
When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42
degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks.
Bottle or keg.
- 340 -
Lageresque Ale
Category Pale Ale
Recipe Type Extract
Fermentables
4 lbs Alexanders light unhopped malt extract
1-1/2 lbs Light dried malt extract (DME)
Hops
5 AAU’s of your favourite bittering hops (e.g., 1/2 ounce. Of 10% alpha chinook)
1-1/2 oz Hallertauer or Tetnanger hops for finishing
Yeast Ale yeast (Wyeast American Ale #1056 aka Sierra Nevada
Procedure Dissolve the extracts in 5 gallons of brewing water. Bring to boil. After 15 minutes, add
bittering hops. Boil 60 minutes total. Turn off heat and add finishing hops. Cool as rapidly as
possible to 60-70F. Rack to fermenter, fill to 5 gallons, pitch yeast, relax, etc.
- 341 -
Lambic
Category Belgian Ale
Recipe Type All Grain
.
Fermentables
7 lbs 2-row Pale Malted Barley
.5 lbs crystal malt
Hops
1 oz Chinook hops
1 oz Willamette hops
1 oz Northern Brewer leaf hops
Other
3 1/2 brewers’ flaked wheat
.75 cup dextrose (priming)
Yeast 1 teaspoon yeast nutrient
Procedure Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains
and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes.
Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees.
Mash out 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with hops
added near the beginning. Cool. Pitch yeast. After 12 days I pitched the Pediococcus. I have to
admit, I didn’t much care for the taste of either the beer or the starter solution. It only took about
10 days (and some premature hot weather) to produce decided ropiness, so I pitched the
Brettanomyces.
- 342 -
Legendary Mike Brown's Spruce Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
3.3 lbs Steel City Ale Kit
2.2 lbs John Bull plain light malt extract
1.1 lbs plain light dried malt extract
1/3 lbs crushed chocolate malt
.25 lbs crushed crystal malt
Other
6 oz fresh spring spruce sprigs (boil)
Yeast 2 cups culture of Munton & Fison Ale yeast
Procedure Place Crystal and chocolate malts in 1 gallon cold water and raise temperatire to 158
degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water.
Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and
boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at
68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime.
- 343 -
Liberty Ale Success
Category India Pale Ale
Recipe Type Extract
Fermentables
8 lbs Munton and Fisons light malt extract
.5 lb 40L Crystal Malt
.5 lb Munich Malt
.5 lb Cara Pils Malt
Hops
1.5 oz Fuggles Hops (bittering)
3.5 oz Cascade Hops (flavor, aroma, dry-hop etc)
Yeast Wyeast 1056 American Ale yeast culture
Procedure Mash the Crystal, Munich and Cara Pils malts in a couple of quarts of 150 degree (all
degrees in Farenheit, sorry non-US) water for about 30 minutes. Raise the temperature to 158
degrees, and hold it for 15 minutes. Raise the temperature to 168 degrees briefly, then sparge
with another quart or two of 170 degree water. Add a gallon of water to mash, then boil it with the
malt extract for 60 minutes. At the beginning of the boil add 1.5 oz Fuggles Hops. At 30 minutes
add 1 oz Cascades. At 10 minutes add 1/2 oz Cascades. At the end of the boil, turn off the burner
and add 1/2 oz of Cascades. Let this steep for 5-10 minutes. Cool and strain (if you aren’t using
hop bags) into fermenter. Pitch yeast and top off with cold water. Rack it in 1 week, and add 1.5
oz Cascades to the secondary fermenter. Wait one more week and bottle with 3/4 cups corn
sugar. Wait one more week and serve very cold.
- 344 -
Light Ale
Category Pale Ale
Recipe Type Extract
Fermentables
4 lb light malt extract (Northwestern)
2 lb rice extract (from a Chinese grocery)
1/2 lb crystal malt
Hops
2 oz low alpha hops
Yeast Wyeast Chico ale yeast
- 345 -
Light Lager
Category Lager
Recipe Type Extract
Fermentables
1 Ea Coopers Lager kit (3.75lbs) or any lager or pilsner kit
2 lbs light dry malt
Other
1 packet of pilsner enzyme (amylase enzyme)
Yeast 2 Fresh packets of ale yeast
Procedure Wort boiled for 15 minutes. This preserves the light color of the wort.
Fermentation will also take longer, about 3 to 4 weeks at 68F, because the enzymes will take
awhile to convert and unfermentable sugar(body) to sugars the yeast can convert to alcohol.
- 346 -
Light Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs Alexanders Pale malt extract
.75 cup corn sugar (for bottling)
Hops
1.5 oz cascade hops pellets
Other
1 packet knox unflavored gelatin
Yeast 1 packet dry ale yeast
Procedure Add malt extract and 1 ounce hops pellets to 1.5 gallons boiling water. Boil for 30
minutes and add remainder of hops (0.5 ounce). Boil for 10 more minutes.
Place wort in primary fermenter and add water to make 5 gallons. Wait for temperature to reach
70 degrees F and pitch yeast.
After most fermentation activity stops (3 to 4 days), rack to secondary fermenter. Disolve gelatine
in one cup boiling water and add to wort. Keep in secondary fermenter one week.
Dissolve 3/4 cup corn sugar in 2 cups boiling water, add to wort and bottle. This beer clears nicely
after one week.
- 347 -
Light Wheat Lager
Category Lager Pale
Recipe Type Extract
Fermentables
3.3 lbs M&F light extract
1 lbs Malted wheat
Hops
.75 oz Hallertauer (boiling)
.25 oz Hallertauer (finishing)
.25 tsp Alpha Amylase
Other
2 tsp Gypsum
1 tsp Irish Moss
.75 cup Dextrose (for priming)
Yeast Wyeast Pilsner Culture
Procedure Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water.
Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid
enzymatic changes to the barley malt. Irish Moss for the last 10 minutes of the boil and the
finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found
that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135
in about 1 quart of water by mashing in a microwave oven with a temperature probe. The
dissolved sugars were fairly low. SG was 1.027.
- 348 -
Lima Bean Ale
Category Spiced Beers
Recipe Type All Grain
Fermentables
5 lbs 6-row lager malt
3 lbs lima beans, cooked and broken up with a potato masher
1 lbs crystal malt
Hops
0.75 oz. Northern Brewer Hops (60 minutes)
0.5 oz. homegrown hops (mixture, 20 minutes)
0.5 oz. homegrown hops (mixture, finish)
Yeast Wyeast 1098
Procedure I did a step infusion mash and sparged to a volume of 6 gallons. I collected 4.5 gallons
of 1.042 wort afterward and fermented with Wyeast 1098.
- 349 -
Limey Bastart Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
7.0 Lbs LIght LME
0.5 Lbs Crystal Malt 60L
1.0 Oz Chocolate malt
Hops
1.0 Oz East Kent Golding (5 AAU)
0.5 Oz Fuggles (5 AAU)
Other
1.0 Pinch Irish Moss
Yeast White Lab Burton Ale Yeast
Procedure Bring 5 Gal water to 150-160 degrees. Steep grains in grain sock for 20 min. Bring
water to boil Add LME Add 1 oz EKG’s (60 min) Add .5 oz Fuggles (last 20 min of boil) Add Irish
Moss (last 2 min)
- 350 -
Liquid Fruit Cake
Category Spiced Beers
Recipe Type Partial Mash
Fermentables
3 lbs Pale Ale Malt
1 lb 40 degree Crystal
.5 lb Wheat Malt
3 oz Chocolate Malt
3.3 lb Light Liquid Malt Extract (I used Munton & Fisson)
3 lb Laaglander Light DME
2 lb lOrange Blossum Honey
Hops
5 HBU bittering pellets, I used Styrian Goldings (60 minutes)
.5 oz Flavor Hops (Styrian Goldings Again, 15 min)
Other
4 grams Nutmeg
4 grams Mace
2 inches Cinnamon Stick, broken up
2 inches Vanilla Bean, split
Zest of 5 medium Oranges
3 grams Nutmeg (dry spice in secondary)
2 inches Cinnamon Stick (dry spice in secondary)
2 inches Vanilla Bean (dry spice in secondary)
Yeast ale yeast
- 351 -
Procedure Generic Ale yeast. I used Brewtek CL-170 last year, but was in a hurry and used
Wyeast 1056 this year.
A lot of stuff, eh? Mashed the grains at 122 degrees for 30 minutes, at 152 degrees for 1 hour.
Sparge, I collected about 3 1/2 gal and added the various other extracts for the boil. Spices,
honey, and orange was added for last 15 minutes of the boil. After primary, add the rest of the
grains to secondary, and let set for a week or two.
Long Island Winter Warmer
Category Strong Ale
Recipe Type All Grain
Fermentables
7 lbs mild ale malt
3 lbs US 6-row malt
Hops
2 oz Cascade (leaf) - boil 75 min.
1 oz Cascade (leaf) - boil 30 min.
.5 oz Cascade (leaf) - boil 15 min.
.5 oz Cascade (leaf) - steep for 15 min. after the boil
.5 oz Cascade (leaf) - dry hop in the secondary
Yeast ale yeast
Procedure The Cascade hops were fresh and very aromatic, from the fall ’91 harvest. Alpha acid
was about 5%; alas I didn’t write it down. I used Edme yeast, although I doubt if I would ever
again usedried yeast on a beer like this (or any beer?). Fortunately, I got no infections.
- 352 -
Longhorn Fog Leg
Category Barleywine
Recipe Type All Grain
Fermentables
13 lb pale 2-row malt
1 lb crystal malt (40L)
4 oz chocolate malt
3 lb pale dry malt extract
1 lb dark brown sugar
Yeast Sierra Nevada ale yeast (Wyeast 1056)
Procedure Mash:
Mash water: 4 gallons
Mash-in: 130-121F for 30 minutes
Starch conversion: 150F for 2.5 hours
Mash-out: 170 for 5 minutes
Sparge: 4 gallons at 170F
Boil three hours total. Add extracts and hops with one hour remaining.
Primary fermentation: Kraeusen fell in 6 days.. your mileage may vary.
Secondary: Racking restarted fermentation -- next time I do this I will rack *and* splash going into
secondary, since the gravity at this point was only down to 1.060. Beer stayed in secondary for
about 6 weeks total.
Primed with 1/2c corn sugar.
- 353 -
Lord Stanley Dark Ale
Category Porter
Recipe Type Extract
.
Fermentables
6 lb light malt extract syrup
1+ lb NW Gold dry malt extract
8 oz crystal (60 L.)
8 oz carapils
4 oz chocolate malt
2 oz roasted malt
Hops
1 oz perle pellets (boil)
.5 oz cascade pellets (boil)
.5 oz cascade (flavor)
1 oz williamette (Aroma)
Other
2 tsp gypsum
Yeast Wyeast American Ale II
- 354 -
Mach Guinness
Category Stout
Recipe Type All Grain
Fermentables
5 lbs pale 2 row British malt
1 lbs rolled barley
1 lbs roasted barley
2 lbs light dry malt extract
2 cups corn sugar
Hops
2 oz bullion Hops (1.5 boiling
Yeast 1 package Whitbread Ale Yeast
Procedure Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees. Protein rest
30 minutes. Starch conversion 2 hours at 153 degrees. Mashed out 15 minutes at 168 degrees.
Sparged with 4 gallons 172 degree water. Add the 2 pounds dry ME and the 2 cups sugar. Bring
to a boil. Add 1 1/2 ounces of hops. Boil 1 hour. Add 1/2 ounce of hops, turn off heat, and let
stand for 15 minutes. Cool wort to 72 degrees, strain into fermenter, and pitch yeast.
Bottling: one to two days before bottling, sour two bottles of ale. To do this, pour two bottles of ale
into a steril glass container. Cover with a clean cloth secured with string or rubber band. Put in
the cupboard (or somewhere relatively dark and warm) and let stand one to two days. It should
sour, but not mold. Add 2/3 cup corn sugar to the sour ale and boil for 10 minutes. Pour into
bottling bucket. Add sour ale and bottle as usual.
- 355 -
Mackeson Triple Stout Clone
Category Stout
Recipe Type Extract
.
Fermentables
7 lbs Australian light syrup
1 lbs chocolate malt
1.5 lbs black patent malt
12 oz crystal malt
Hops
2 oz Kent Goldings leaf hops
Other
12 oz lactose
1 tsp salt
1 tsp citric acid
Yeast ale yeast
Procedure Bring extract syrup and enough water to make 3 gallons to boil. Add crystal malt. Boil
10 minutes. Add hops. Boil 5 minutes. Turn off heat. Add chocolate and black patent malt in grain
bag. Steep 10 minutes. Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast
and ferment. When bottling, prime with malt extract.
Submitted by: Doug Roberts
- 356 -
Mackeson's Stout
Category Stout
Recipe Type All Grain
Fermentables
5 lbs pale malt
.5 lbs crystal malt
.5 lbs roast black malt
1 lbs soft brown sugar
Hops
1.75 oz Fuggles hops
Yeast ale yeast
Procedure Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of common salt.
Crush all grains and mash in 2 gallons of water at 165 degrees for 2 hours. Sparge with 2 gallons
of 170 degree water. A few drops of caramel may be added at this stage if proper color has not
been sufficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5 gallons, pitch yeast
when at correct temperature. This recipe can be brewed at an O.G. of 1.045 by adding 1/4 pound
of dark extract. May also add 1/4 pound of lactose in boil to provide a slightly higher gravity and a
sweeter palate.
- 357 -
Mackeson's Stout
Category Stout
Recipe Type Extract
Fermentables
4 lbs dark malt extract
2 lbs soft brown sugar
Hops
1.75 oz Fuggles hops
Other
8 oz gravy browning (caramel)
Yeast ale yeast
Procedure Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract, caramel and
sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast at correct temperature.
As in the previous recipe, this can be brought to a gravity of 1.045 by increasing the extract by 1/4
pound, and lactose may also be added. A few drops of caramel may be added at this stage if
sufficient color has not been achieved. Saccharine can be added at bottling to increase apparent
sweetness.
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Mad Monk Oatmeal Honey Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs Williams dark Oatmeal Extract Syrup
3 lbs Dry Weizen Extract
1 lbs Honey
Hops
1/2-1 oz of Cascade hops for bittering
1/2-1 oz of Cascade for Flavoring at end of Boil or Dry Hopped
Yeast
Procedure
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Maerzen Beer
Category Lager Amber
Recipe Type Partial Mash
Fermentables
4 lbs pale malt
3 lbs light dry extract
.5 lbs crystal malt (40L)
2 oz chocolate malt
.5 lbs toasted malt
.5 lbs Munich malt
2 oz dextrin malt
Hops
2.5 oz Tettnanger hops (4.2 alpha)
.5 oz Cascade hops (5.0 alpha)
Other
3 tsp gypsum
Yeast Vierka dry lager yeast
Procedure Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5
cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of
122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at
least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water.
Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour.
Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of
Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast.
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Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18
days keg and lager an additional 17 days.
Maibock
Category Lager Bock
Recipe Type All Grain
.
Fermentables
10 lbs Klages malt
3 lbs Munich malt
Hops
1 oz Mt. Hood loose hops (60 minute boil)
.5 oz Mt. Hood loose (30 minutes)
.5 oz Mt. Hood loose (5 minutes)
Other
1 tsp Irish Moss
Yeast Wyeast 2308 (Munich) in 1 pint 1.022 starter (1/10)
Procedure 30-minute protein rest at 125 degrees Fmaibock 60-minute mash at 159 degrees F 15-
minute mashout at 170 degrees F Primary and secondary fermentation insulated glass carboys at
about 50 degrees F
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Maibock
Category Lager Bock
Recipe Type All Grain
.
Fermentables
7 lbs Lager malt
2 lbs Munich malt
1.5 lbs German light Crystal Malt
.5 lb home toasted lager malt
Hops
1.5 oz Hallertau pellets- boil (4.0% aa)
.5 oz Tettnang pellets- boil (3.4%aa)
.5 oz Hallertau pellets-flavor (4.0%aa)
.5 oz Tettnang pellets-finishing (3.4%aa)
Yeast Wyeast 2308 Munich Lager Yeast- 1.0 L starter
Procedure Add 2.25 gallons of 54degC water to crushed grains, stabilize temp at 50degC. Add
1.25 gallons boiling water to bring temp to 68-70degC. Hold for 90 minutes. Sparge with 4 gallons
of 77degC water.
Bring wort to a boil and add boiling hops. After 30 minutes, add flavor hops. 10 minutes before
end of boil, add finishing hops. Chill, etc., pitch yeast.
My o.g. was a little low (1.050)...I am still trying to improve my extraction eficiency :). If I were to
do this again, I would have definitely used more grain; my impression is that for a Maibock, you
want to target an o.g of around 1.060 or so.
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