beer recipes 6
Maple Leaf Porter
Category Porter
Recipe Type Extract
Fermentables
6.6 lbs Munton & Fison Dark Plain Extract
1.5 lbs Crystal Malt
0.5 lbs Black Patent Malt
Hops
2.5 ozs Styrian Goldings Hop Pellets
Other
1 tsp Irish Moss
Yeast 2 pkgs Munton & Fison Ale Yeast
Procedure 2 cans (16 oz each) of your favorite Maple Syrup (I prefer to use "Amber" for a higher
gravity and better taste, but any grade of syrup will do; as long as it is "PURE 100% SYRUP",
NOT the "pancake syrup" junk!).
They explain to bring the grains to a boil in a gallon of water, without boiling the grains; strain, and
sparge with a quart of hot water, into the brew kettle.
Add a gallon of water to the brew kettle, and bring to a boil. At boiling, add the 2 cans (6.6 lbs) of
Munton & Fison Dark Plain Extract. Stir, don’t let it stick at the bottom. Bring to a boil, add 2 oz of
the Styrian Goldings. Boil 30 minutes, add the two cans of syrup, and the teaspoon of Irish Moss.
Boil for 28 minutes more, add the remaining 1/2 oz of Styrian Goldings. Boil two more minutes,
and turn off heat.
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Usual procedure for wort cooling, addition of the yeast (pre-prepared) and bottling (use 3/4 cup
corn sugar for bottling).
I chose to add the Maple syrup ONLY after 30 minutes, mostly because I was a bit worried that
the wort my overflow because of the syrup (that stuff, boiled solo, will almost always overflow!). I
was also concerned that the syrup would be "over-cooked". You may want to put it into the brew
kettle at first.
My fermentation was rather FAST, it took about 36 hours, and at that point, the air lock was only
going about once every 2 minutes. I bottled on the 10th day, to be sure.
My O.G. was 1.070, but it may vary depending on the syrup you use. My F.G. was 1.020, and
again, it may vary. I found that he color of the Porter will be mostly black, with a slight pull
towards brown.
Maple Porter
Category Porter
Recipe Type Extract
Fermentables
7 lbs. of liquid amber extract
0.5 lbs. of chocolate malt
0.5 lbs. of black patent malt
24 oz of grade A maple syrup (amber)
1-1/4 cups dry malt extract (priming)
Hops
1 oz of Northern Brewer hops (boiling)
0.5 oz of Fuggles hops (boiling)
1 oz of Tettnanger hops (finishing)
Yeast Wyeast British ale yeast
Procedure Start warming 2 gal of water and add grains - "stew" them for 20 min or so.
Remove grains and bring water to a boil, adding extract and boiling hops. Add finishing hops for
last 5 minutes of boil.
Add water to 5 gals. total (after cooling) and pitch yeast. I used Wyeast British ale.
Transfer to secondary and add maple syrup. Ferment to completion, prime with 1 1/4 cups of dry
malt extract, and bottle.
I am not sure if there wil be enough maple taste with only 24 oz of syrup so I may add addition
syrup after testing it before bottling.
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Maple Porter
Category Porter
Recipe Type Extract
Fermentables
6.6 lbs. unhopped light malt extract syrup
2 lbs. light dry malt extract
0.25 lbs. black malt
0.5 lbs. roasted malt
10 oz. chocolate malt
0.75 lb. caramel (crystal) malt, (50-60L)
16 oz. maple syrup
Hops
1.5 oz. Northern Brewer hops
Yeast Wyeast 1098
Procedure Add the crushed grain in a grain bag to 1.5 gallons of water in the kettle. Bring to a
boil. Remove the grain just before boil begins. Add the extract and bring to a rolling boil. Add
hops, and boil for one hour. Pour in maple syrup two minutes before the end of boil. Strain the
wort into a fermenter containing 3.5 gallons of cold water. Top up the fermenter to 5 gallons. Pitch
the yeast and wait for the goodnes
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Maple Syrup Stout
Category Stout
Recipe Type Extract
Fermentables
6 lbs Australian dark extract syrup
12 oz maple syrup
.75 cup corn sugar (priming)
Hops
1.5 oz Bullion hops (boil)
Yeast ale yeast
Procedure Add six ounces of the maple syrup during the boil and the other 6 in the last couple
minutes of the boil (much like a finishing hops). Total boil time was 1 hour.
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Maple Syrup Stout
Category Stout
Recipe Type Extract
Fermentables
6 lb dark extract (syrup)
4 oz chocolate malt
8 oz crystal malt
.75 cup, corn sugar (priming)
Hops
1.5 oz Bullion boiling hops
12 oz MacDonalds Pure Maple Syrup
Yeast 1 pack Whitbread Ale Yeast
Procedure Place the grains in 150 water, steep for 1/2 hour.
Remove grains.
Add extract syrup.
Bring to boil, and add hops.
I boiled for a full hour, adding the Maple syrup during the last five minutes of the boil, like a
finishing hop. I didn’t want to boil off the maple aroma.
Ferment took place at about 65 degrees. this stuff fermented fast! I racked to the secondary in 48
hours, and then bottled five days later.
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Maple Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs malt/wheat extract
1 qt. VT grade A maple syrup
Hops
.5 oz Nothern Brewers hops 60m = 9.8 IBU
1 oz H’Taur hops 40m = 4.0 IBU
Yeast Wyeast 1056 chico SN
Procedure Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle
anytime after that.
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March Hare Honey Porter
Category Porter
Recipe Type Extract
Fermentables
6.6 lbs Premiere Light Malt Extract (hopped)
1 lb 40L crystal malt
1 lb chocolate malt
3 lbs honey
.75 cup corn sugar
Hops
1 oz cascade hops
Other
1 tbl gypsum
Yeast WYeast American Ale #1056
Procedure I brought 1 gal of water to 170 degrees F with both speciality grains in a muslin bag,
removed from heat, and let it steep for 2 hrs. I then sparged the grain with 1.5 gals hot water.
Added all ingredients (except the yeast and hops), brought to a boil, and let it cook for 2 hrs.
Removed from heat and added hops in a boil bag. Cooled, removed hop bag, poured to primary,
brought to 6 gal volume, and added yeast @ 80 degrees F.
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Marginally Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
7 lbs Pale Ale (Hugh Baird)
8 oz EPC (CaraStan or 40 degree)
7 oz D/C Aromatic Malt
3 oz Biscuit Malt
2 oz Toasted Barley (such as Briess Special Roast)
4 oz CaraPils
8 oz Flaked Barley
.5 cup raw clover honey
.5 cup dark brown sugar
Hops
4 oz E. Kent Goldings
Yeast Wyeast London ESB yeast (starter)
Procedure I used a standard step-infusion mash schedule
Sparge with 15 quarts water at 165 degrees. Prime with honey/brown sugar (1 cup net).
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Marigold Ale
Category Barleywine
Recipe Type Extract
Fermentables
10 lbs Munton & Fison light unhopped extract
2 lbs marigold honey
Hops
4 oz Fuggles leaf hops (boil)
1 oz Cascade pellets (finish)
Yeast champagne yeast
Procedure Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in
fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch
champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least
one year.
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Martin's Porter
Category Porter
Recipe Type Partial Mash
Fermentables
3 lbs 2-row pale lager malt
10 oz black patent malt
8 oz wheat malt
4 lbs Scottish light malt extract
.5 cup corn sugar (priming)
Hops
12 AAUs Northern Brewer hops (boil)
1 oz Fuggles hops (finish)
Other
1 tsp gelatin finings
Yeast Edme ale yeast
Procedure Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126 degree). Adjust
pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees. Starch conversion 60 minutes at 150-141
degrees (longer is better). Mash out 5 minutes at 168 degrees. sparge with 2 gallons of water at
168-160 degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops at start of boil.
Add finishing hops 10 minutes before boil ends. Force cool and bring volume to 5 gallons. Pitch
yeast.
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Mega Gingered Holiday Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
7 lbs. light DME
.5 lb. light crystal malt
.5 lb. chocolate malt
1 lb. orange blossom honey
BrewTek Belgian Ale #2 from slant (1 qt. starter)
Hops
28 IBU hops (don’t have the specifics on hand, about 28 IBUs)
Other
1-1/2 oz. fresh grated ginger
9 inches cinnamon stick
1-1/2 tsp. grated orange peel
Yeast
Procedure Add 1 oz. fresh grated ginger, 6 inches cinnamon stick, and 1 tsp. orange peel in last
15 minutes of boil. Before bottling simmer 1/2 ounce ginger, 3 inches cinnamon, and a 1/2 tsp.
orange peel (simmer for 5 minutes and then strained the resulting tea though a coffee filter and
added it to the bottling bucket.)
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Mega Stout
Category Stout
Recipe Type Extract
Fermentables
2 cans, Munton & Fison stout kit
3 lbs Munton & Fison extra dark dry malt extract
2 cups chocolate malt
2 cups black patent malt
2 cups roasted barley
.75 cup corn sugar (priming)
Hops
3 oz Fuggles hops (boil)
.5 oz Cascade hops (finish)
Other
.25 tsp Irish moss
Yeast ale yeast
Procedure Steep whole grains in 6 cups of water and bring to boil. Remove grains at boil. Add
extract and boiling hops. Boil 1 hour. Add Irish moss in last 15 minutes. After boil, add Cascade
hops and steep 15 minutes. Cool and pitch yeast.
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Merry Christmas! Ale
Category Spiced Beers
Recipe Type Extract
.
Fermentables
6.60 lb. Northwestern Gold LME
1.00 lb. Crystal 80L
0.50 lb. Brown Sugar
0.50 lb. Honey
Hops
1.00 oz. Northern Brewer 7.8% 60 min
1.00 oz. Fuggles Leaf 3.8% 15 min
Other
0.25 lb. Chocolate
1 tsp cardamom
1-1/2 oz grated ginger
5 Each 3" cinnamon sticks
Zest from rind of 4 large oranges
1-1/2 tsp Irish moss
.75 cup Dextrose
Yeast Yeast nutrient
Procedure Prepare yeast starter. Crush specialty grains and steep for 15 min. Add LME, brown
sugar, and bittering hops and begin boil. At 30 min, add honey, cinnamon, cardamom and ginger.
At 15 min, add Irish moss, flavoring hops, honey, and orange zest. Cool, aerate and pitch yeast.
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Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days,
bottle beer.
Michael's Raspberry Ale
Category Fruit Beers
Recipe Type Extract
.
Fermentables
6.6 lb LightMalt Extract (John Bull unhopped)
.5 lb British crystal Malt (cracked)
5 each 12oz boxes of frozen Raspberries
Hops
3 oz Hallertau hop pellets (3.1% Alpha)
Other
1 tsp Irish Moss
Yeast Wyeast 1098 English Ale liquid yeast
Procedure Steep cracked crystal malt in your brew pot with 1-2 gals water coming to a boil.
Remove crystal at 170 F. Bring to rolling boil and added malt extract. Boil for 15min and then add
2.5oz Hallertau hops in a hop bag. Boil for 45 more minutes and add Irish Moss, 0.5oz Hallertau
hops for aroma to hop bag and the frozen Raspberries (previously rinsed and drained). Leave on
heat for 5 more minutes. Turn off heat, remove hop bag and let stand for 10 more minutes. Cool,
top off to 5 gals and pitch yeast. Be sure to leave the raspberries in the wort during the primary
ferment. Transfer to a secondary after 2-3 days and leave the raspberries behind.
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Mid-West Mild Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
6 lbs mild ale malt
4 oz chocolate malt
Hops
1.5 oz Fuggles (pellets) - boil
.5 oz Fuggles (pellets) - finish
Yeast yeast
Procedure Bottled on day 13. At it’s best fresh; weeks 3-6.
I believe the original gravity figure (which sugests more than 80% efficiency) was in error. Around
1037 seems more likely.
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Mikes Maple Hammer
Category Lager Amber
Recipe Type Extract
rich full bodied beer. excelent head retention. definitly one to share with only your closest friends.
Yeast muntons ale dry
Procedure 3.5 lbs muntons extra ligt malt extract (hopped, red lable.) 1/2 gallon maple syrup
(PURE) 1.5 oz cascade hops 1/2 tsp irish moss 1 pkg dry yeast (follow instructions on pkg.) 3/4
cup corn suger (primer) boil 2 gallons water with syrup and 1 oz hops for 30 mns.add 1 oz hops
and moss boil 15mns.sparge w/4 gals. cold water. pitch yeast at 80’F.primary for 1 week.rack to
secondary for as long as it takes to stop fermenting(depends on the sugar content of the syrup.)
bottle and age at least 2 weeks.
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Mild Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
5 lbs Klages 2-row malt
4 lbs mild malt
2 lbs crystal malt (80L)
.5 lbs English pale malt
.5 lbs flaked barley
1/5 lbs chocolate malt
Hops
1 oz Willamette leaf hops (5.9% alpha)
1/8 oz Cascade leaf hops (6.7% alpha)
1/8 oz Eroica leaf hops (13.4% alpha)
.5 oz Willamette leaf hops (finish)
Yeast yeast
Procedure Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in
3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for
55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15
minutes. Add bittering hops. Boil 55 minutes. Add finishing hops and boil 5 more minutes. Chill
and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast. Ferment and bottle or keg.
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Millennium Amber Ale
Category Amber Ale
Recipe Type All Grain
American Amber Ale
Fermentables
0.25 Lbs Crystal 40L
0.67000002 Lbs Biscuit Malt
0.67000002 Lbs Wheat Malt (american)
0.33000001 Lbs Caramel Pils Malt
8.25 Lbs Pale Malt (2 Row)
2.0 Lbs CaraMunich 60
Hops
0.5 Oz Cascade Hops 60min
0.5 Oz Cascade Hops 30min
0.5 Oz Cascade Hops 10min
Other
1.5 Tsp Irish Moss
Yeast Wyeast 1272 American Ale II
Procedure It pretty much fits the profile of an "American Amber Ale", but is a few SRM points
darker -- not to worry. We can’t taste color :-) However, if it’s a real concern, you can use slightly
less than 1/4 lb Roast Barley to get it back within profile range (needs to go down about 4 or 5
points).
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Minions of Evil
Category Porter
Recipe Type Extract
Fermentables
2 cups flaked barley
2 cups chocolate malt
2 cups american 6 row
6 lbs Amber DME
4 lbs Dark DME
1 lbs Light DME
Hops
1 oz Bullions (bittering)
Yeast 2 7 gram packages Yeast Labs Lager yeast(dry)
Procedure ***Optional (Yeast Energizer 4 teaspoons)(Yeast Nutrient 4 teaspoons) Irish
Moss(1tablespoon 15 minutes before end of boil) Mini-mash the flaked barley, chocolate malt.
american 6 row for about one hour at 155f add the eleven pounds of DME and raise to a boil.
When the boil starts add the bullions. If you want to use the Irish moss add it 12 minutes before
the cascades. After 40 minutes add the cascade for 3 minutes. If you have the nutrients and
energizer add that when you add the cascades .
I have made this brew ith and without the optional stuff...it was good both ways. It comes out
around 10-12 percent for me when I do it. Be prepared to let this one sit for a few months to get
good...it tastes pretty raw the first month or so. This brew REALLY smooths and clears out and
makes a great New Years Celebration Brew. If you are like me and like strong ales, barley wines,
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or Dopplebocks you will probably dig this. (COurse TECHNICALLY its a "steam" or California
Common beer since it uses lager yeast at ale temperatures.)
Minnesota Wild Rice Amber
Category Amber Ale
Recipe Type Extract
Fermentables
3.1 lbs Superbrau light unhopped malt extract syrup
2 lbs Gold dry malt extract (spray malt)
.5 lbs 2-row malted barley
.5 lbs Special roast barley
.5 lbs Wild rice
Hops
.5 oz Chinook hop pellets
.5 oz Willamette hop pellets
Yeast 1 pack Windsor ale yeast (Canadian)
Procedure I put all the grains into a saucepan with enough hot water to cover, and kept it hot (not
boiling) while stirring periodically for about an hour. The malted barley was supposed to supply
enough enzymes to convert the wild rice’s starches into sugars. I don’t know how well it worked,
but the resulting wort was amber and sweet.
I sparged it into a brewpot by dumping the grains into a colander and running a bit of hot water
through. I did recirculate once, but it was a clumsy process and I wouldn’t swear that I did a
thorough job of either extracting or filtering.
I added the extracts and the boiling hops (the latter in a bag), and boiled it for a little over half an
hour, then added the aromatic hops while I prepared the fermenter. This was the first time I used
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a hop bag. I don’t know if it cuts down on the extraction from the pellets or not. I do know that it
cut down on the mess in the fermenter.
I poured the hot wort into the fermenter, added three or four gallons of very cold water and
pitched the yeast.
Mirror Pond Pale Ale (Clone)
Category Pale Ale
Recipe Type All Grain
Fermentables
6.5 Lbs Pale Malt
1.0 Lbs Crystal Malt 20L
Hops
12.0 AAU Cascade Hops (Boil)
10.0 AAU Cascade Hops (Finish)
Yeast Wyeast 1056 or equiv
Procedure Mash grains in 2.5 gallons of water at 152 degrees. Sparge with 3 gallons.
Boil, add 6 AAUs of hops. After 45 minutes add 6AAUs of hops. Boil for 15 more minutes.
Ferment at 68 degrees for 2 weeks. Then transfer to secondary fermenter and add 10AAUs of
cascade hops. Keep cool for 3 to 4 weeks and bottle.
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Mittelfrueh Brew
Category Pale Ale
Recipe Type Extract
Fermentables
0.25 lb roasted barley
0.75 cup corn sugar - priming
6.6 lb Amber LME (I used Northwestern)
1.0 lb Amber DME
0.75 lb med crystal malt
0.25 lb chocolate malt
Hops
1.5 oz Cluster hops - bittering - 60+ min
1.0 oz Mittelfrueh hops - 15 min
0.5 oz Mittelfrueh hops - end of boil
1.0 oz Mittelfrueh hops - dry hop
Other
1.0 tsp gypsum
1.0 tsp Irish Moss
Yeast Liquid ale yeast (I used William’s California Ale aka Wyeast
Procedure Steep grains with gypsum @ 150 deg F for 30 minutes. Add Irish Moss whenever you
think it should be added. Ferment in primary for about 1 week, transfer to secondary and add dry
hops. Bottle after a few more weeks ( I waited 3).
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Mo' Better Bitter
Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs M&F dry light malt extract
3 lbs M&F dry amber extract
1.5 lbs Laaglander dry light extract
.5 lbs cracked toasted 2--row malt
small handfull roasted barley
Hops
1 oz Galena hops 8% alpha (boil)
1 oz Fuggles hops 4% alpha (boil)
.5 oz Fuggles (finish)
Yeast Wyeast Irish ale yeast
Procedure Substitute boiling hops at will, as long as you end up with 12 HBU. The roasted barley
is to add a hint of red color and just a touch of flavor; if you despise the taste of roasted barley
use chocolate malt instead. The toasted barley is essential. I used Wyeast Irish, but London ale
would probably be even better. I wish I had dry hopped this batch with an extra 1/2 ounce of
Fuggles.
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Mocha Java Stout
Category Stout
Recipe Type Extract
Fermentables
7 lbs Glenbrew Irish Stout Kit
.25 lbs Flaked Barley
1/8 lbs Black Patent Malt
.75 cup Corn sugar (bottling)
Hops
.5 oz Fuggles hop pellets (bittering - 60 min)
.5 oz Fuggles hop pellets (flavoring - 10 min)
Other
4 oz Ghirardelli unsweetened chocolate
2 cups Brewed Coffee (Monte Sano blend)
Yeast 1 package WYeast #1084 Irish Stout Yeast
Procedure Brew coffee using 2 scoops coffee to 12 oz. cold water. Steep flaked barley and
cracked black patent for 45 minutes. Bring 1.5 gallons water to a boil in brewpot, sparge in grains,
and add extract and boiling hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil
for 10 more minutes. Remove from heat and carefully stir in coffee. Cool and pour into fermenter
containing 3 gallons cold (pre-boiled) water. Pitch yeast. Rack to secondary when vigorous
fermentation subsides. Bottle with 3/4 cup corn sugar.
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Mom's Special Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs. English Light syrup malt extract
2 lbs. English Light dry mail extract
2.2 lbs. Morgan’s Master Blend Caramalt syrup malt extract
1 lb. 80 L. crystal malt
Hops
2.5 oz. Fuggle hops (boil)
1 oz. Challenger hops (finishing)
1 oz. Perle (7.3% alpha) hops (aromatic)
Other
1 tsp. Irish Moss
10 cinnamon sticks (4"-5")
.75 cup corn sugar (priming)
Yeast Wyeast #1968 London ESB yeast
Procedure Place 80 L. crystal malt in straining bag and suspend in 3 gallons cold water, bring to
boil. Once water comes to boil, remove spent crystal malt grains and feed to awaiting birds
outside. Add all syrup and dry malt extracts, along with Fuggle hops for the boil. Boil for 30
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minutes, then stir in Irish moss. Boil for an additional 25 minutes, then stir in Challenger hops.
Boil for 5 more minutes, then remove pot from flame. Cool until 100 degrees F., then mix into
fermenter holding 2 gallons cold water, top until 5 gallons total capacity. Pitch with Wyeast #1968
yeast. Add cinnamon sticks to primary fermenter and let sit for 2 weeks. Rack to secondary
fermenter and dry hop with Perle hops (pellets), let sit for 1 week. Prime with corn sugar and
bottle.
Mongrel Ale (Smoked)
Category Smoked Beer
Recipe Type Extract
Fermentables
1 lb smoked crystal (60 L)
.5 lb smoked pale English 2-row
1 lb Munich malt
3 lbs amber M&F dried malt extract
2 lbs light M&F dried malt extract
.75 cup corn sugar (priming)
Hops
.5 oz. Galena pellets (alpha = 12.0; 60 min.)
.5 oz. Hallertauer pellets (alpha = 4.5; 15 min.)
.5 oz. Hallertauer pellets (alpha = 4.5; 1 min.)
Other
.5 tsp Irish Moss (15 min.)
Yeast Wyeast 1007: German Ale
Procedure Using a water smoker, I smoked the crystal and pale malt at about 170F over hickory
wood for 3-4 hours using heavy smoke. When finished, the malt smelled smokey, but didn’t taste
smokey, so I took half the crystal and gave it another 3-4 hours. This smelled REALLY smokey,
but still didn’t taste smokey.
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On brew day, I cracked all grains and steeped them in 3 qts. of water for 45 minutes at 150-155F.
I sparged with 1 (US) gallon of 170F water, recirculating twice (I wanted that smoke, and was
willing to get a few more tannins). I added the runoff and extracts to the kettle, and topped up to 5
and 1/2 to 6 gallons of water. I boiled 65 minutes adding the hops and Irish Moss as shown. I
calculated the IBUs to be about 30, but the finished product doesn’t taste 30 IBUs worth of bitter
(maybe my calculations were off; also my crude measuring instruments mean that those
quantities on the hops are, er, approximate). Cooled with an immersion chiller and pitched the
yeast from a starter.
Moretti Amber Lager
Category Lager Amber
Recipe Type Extract
If anyone does this brew I would like to compare notes.
Fermentables
.75 lbs crystal malt
.75 lbs Munich malt
6.5 lbs Ireks Munich amber extract
Hops
1.5 oz Cascade hops (60 minute boil)
1 oz Hallertauer hops (steep 5 minutes)
Other
1 tsp gypsum
1 tsp Irish moss
Yeast Wyeast #2206 Bavarian
Procedure All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick
start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is
now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks
before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of
off-odor. No idea if this is normal or not.
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Most Recent Oatmeal Stout
Category Stout
Recipe Type Extract
.
Fermentables
6.6 lbs Munton & Fison light unhopped extract
3.3 lbs Munton & Fison dark unhopped extract
.5 lbs cara-pils malt
.5 lbs black patent malt
.5 lbs roasted barley
.75 lbs steel cut oats
.5 lbs malt-dextrin
Hops
2 oz Sticklbrackt hops (boil)
1 oz Bullion hops (boil)
1 oz Cascade hops (finish)
1 oz Cascade hops (dry)
Other
.25 tsp Irish Moss
Yeast 14 grams Whitbread ale yeast
Procedure Last in the series of experiments in brewing oatmeal stouts. It is an extract brew, with
specialty grains being added in the standard stove- top method and removed at boil. Grains are
cracked with a rolling pin and boiled for 30 minutes before straining. The Sticklbrackt are added in
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1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a time in between the
Sticklbrackt. The finishing hops are added 5 minutes before the end of the boil. The dry hopping
is done in the primary.
Motor City Madhouse Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
8 lbs English 2-row
1 lbs wheat
2.5 lbs clover honey
Hops
1 oz Willamette
1 oz hallertau
Yeast WYeast 1007
Procedure The mash schedule was:
95 degrees for 15 minutes (Acid Rest)
122 degrees for 30 minutes (Protein Rest)
152 degrees for 45-60 minutes (until passed iodine test)
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Munich Beer
Category Lager Pale
Recipe Type All Grain
Fermentables
10 lbs pale alt malt
5 lbs Munich malt
.5 lbs dextrin malt
1.5 lbs amber crystal malt
Hops
5-1/2 grams Hallertauer
1.5 oz Cascade 60 min
.25 oz Cascade 30 min
.25 oz Cascade 15 min
.25 oz Hallertau (dry hop)
Other
1 oz gypsum
1/3 oz Burton H2O salts
Yeast Wyeast Munich beer yeast
Procedure Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at
beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60
minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40
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degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pellets
two days later. After a week move to room temperature and let sit for another week. Bottle.
Munich Fest
Category Lager Amber
Recipe Type All Grain
Fermentables
6 lbs pilsner malt
3 lbs Munich malt
.75 lbs cara-pils malt
.25 lbs 40L crystal malt
.25 oz black malt (for color)
Hops
6--7 AAUs Hallertauer
Yeast
Procedure For the hop schedule, follow the suggestions in Fix’s recipe (above), with multiple
additions and the last addition 15 minutes before the end of the boil.
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Munich Lager
Category Lager
Recipe Type All Grain
.
Fermentables
2 Kg Canadian 2-row malt grain
1 Kg Munich Lager grain
.75 cups light DME
Hops
2 oz Hallertauer hops
Yeast 1 Yeast Lab - Munich Lager yeast
Procedure I used the decoction mashing procedure found at sierra.stanford.edu in the
allgrain.faq. I tested the gravity before boiling and was just shy of 1.050 (what I was aiming for) so
I added the 3 cups of DME to bump it up. I added 1oz of the hops at hot break and the rest just 5
minutes before the end of the boil. I did make a starter for the yeast and fermentation was done
on the 5th day. I racked it to secondary and lagered for 2 weeks. Filtered, carbonated, relaxed
and enjoyed!
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Munich Style Lager
Category Lager
Recipe Type All Grain
Fermentables
7 lbs Klages malt
3 lbs Vienna malt
6 oz pearl barley
Hops
1.5 oz Hallertauer leaf hops
.5 oz Hallertauer hops (finish)
Yeast Wyeast #2206
Procedure Soak the pearl barley overnight in the refrigerator, mix it into a starchy glue using a
blender. Mash the pearl barley with the grains. Boil 1-1/2 ounces of Hallertauer with the wort. Add
1/4 ounce of finishing hops in last 10 minutes and steep 1/4 ounce after boil is complete. Pitch
yeast at about 76 degrees.
I put the fermenter in fridge for 23 days, then racked to secondary for another 49 days before
bottling.
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My Framboise Recipe
Category Fruit Beers
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
.5 lbs crystal malt
5-6 6 bags frozen raspberries (12 ounce bags)
Hops
1 oz Hallertauer hops
Yeast 1 pack Wyeast #3056 Bavarian wheat
Procedure The wheat malt should ideally be a 60-40 mix of wheat and barley. The crystal malt is
cracked and steeped in hot water for 20 minutes, then strained. The hops are then added and the
mixture is boiled for 45 minutes. Chill and add yeast. Allow the beer to ferment for 7 days and
then prepare raspberry mixture by defrosting berries and using blender to puree. Pitch in
fermenter and after 48 hours, bottle. Next time I make this, I will modify the recipe to use 1 can
(6.6#) of Ireks wheat malt, 3-4 pounds of light DME, 1 ounce of Hallertauer (35 minute boil), and
again, Wyeast #3056. By using a 100% wheat extract, such as Ireks, I can control the amount of
barley extract to assure 60% wheat to 40% barley.
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My Own Scotch Ale
Category Scottish Ale
Recipe Type All Grain
Fermentables
6 lbs Klages 2-row malt
1 lbs Munich malt (10L)
1 lbs Dextrin (Cara-pils) malt
.5 lbs crystal malt (80L)
4 oz black patent malt
1 cup dark molasses
2/3 cup corn sugar (priming)
Hops
.75 oz East Kent Goldings hops (6.2 alpha)
Yeast 1 pack Wyeast #1028 London Ale
Procedure Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium Carbonate.
Protein rest 30 minutes at 158 degrees. Conversion rest 30 minutes at 158 degrees. Mash out 5
minutes at 168 degrees. Sparge with 5 gallons water at 165 degrees. Boil 90 minutes, adding
hops in last 30 minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary for 5
more days and bottle.
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Nebraska Red
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 Lbs Munton & Fison Amber Malt Extract (Unhopped)
1.0 Lbs Crystal Malt (Steeped 45 minutes at 150-170 F)
2.0 Oz Roasted Barley (Same as above)
Hops
1.0 Oz Cascade Hops (for bittering, First wort Hopped, added with specialty
0.5 Oz Cascade Hops ( For flavor, Boiled 15 minutes)
0.5 Oz Cascade hops (for aroma, Boiled 2 minutes)
Other
1.0 Tsp Irish moss, (Rehydrated and added for fining added for last 15
Yeast 2 - 6 Gram packets of Muntons Dry yeast. (Rehydrated and started in a
Procedure Wort cooled to 85 F, aerated by stirring, and pitched the yeast starter at 85F.
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Net Brown Ale
Category Brown Ale
Recipe Type Extract
Fermentables
.75 lb Cara-Munich Crystal
.25 lb Special B
1/8 lb Chocolate Malt
6.5 lb Amber Malt Extract Syrup
Hops
1 oz Brewers Gold - 60 min
1 oz Fuggle - 5 min
Yeast ale yeast
Procedure Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks.
The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I’ve also
used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I’ve used tap
water, bottled water, and softened water w/ water crystals. Occasionally I’ve used Irish Moss, but
I don’t think it does anything.
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Net Brown Ale
Category Brown Ale
Recipe Type Extract
Fermentables
.75 lb Cara-Munich Crystal
.25 lb Special B
1/8 lb Chocolate Malt
6.5 lb Amber Malt Extract Syrup
Hops
1 oz Brewers Gold - 60 min
1 oz Fuggle - 5 min
Yeast ale yeast
Procedure Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks.
The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I’ve also
used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I’ve used tap
water, bottled water, and softened water w/ water crystals. Occasionally I’ve used Irish Moss, but
I don’t think it does anything.
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New Peculier
Category Strong Ale
Recipe Type Extract
Fermentables
6.6 lbs dark extract
.5 lbs crystal malt
.25 lbs black patent malt
2 tsp water crystals
Hops
1.5 oz Fuggles (45 minute boil)
.5 oz Fuggles (10 minute boil)
Other
1 tsp Irish moss
.5 cup black treacle
Yeast Whitbread ale yeast
Procedure Put malts into a boiling bag and place into 2--1/2 gallons of cold water. Bring to boil
and remove, sloshing about and draining well (as one would with a [giant] tea bag). Add extract,
1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops. Cool (I
take my pot outside and put it in a baby bathtub full of circulating cold water from the garden
hose). Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently
- 401 -
I have taken to putting the yeast directly into the warm wort). I let it go for 4 days then racked into
a second carboy where it sat for another week before bottling. Bottle as usual.
New Stout II
Category Stout
Recipe Type All Grain
Fermentables
9 lb Munton & Fison English Pale malted barley
3 lb roasted barley (unmalted)
1/2 lb English Crystal malt(40L)
1/2 lb Black Patent malt
Hops
2 oz East Kent Goldings hops (60 minutes)
Other
2 tsp. Irish Moss (@30 minute mark)
Yeast Wyeast 1084 (Irish Ale)
Procedure Mash in a single infusion at 155F for 60 minutes. The hops were, and always are,
whole flower. This batch did not use a starter for the yeast, although I highly recommend using a
one-pint starter for ales. My system is somewhat inefficient, so your extraction may be higher
than my reported gravities. As I generally realize 26 points/pound, you should adjust the grain bill
accordingly.
Judges generally embraced this beer (although a couple were turned off by the large amount of
roasted barley), but that has not prevented me from tweaking around the edges. While the above
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recipe served me throughout 1993, in 1994 I incorporated several suggestions from better judging
sheets, resulting in New Stout III, which has remained unchanged since.
New Stout III
Category Stout
Recipe Type All Grain
.
Fermentables
9 lb Hugh Baird English Pale malted barley
3 lb roasted barley (unmalted)
1/4 lb HB English Crystal malt(130L)
1/2 lb Black Patent malt
1/2 lb flaked barley
Hops
1.5 oz Chinook hops (13.1 AA% for 60 minutes)
1.5 oz EKG hops (15 minutes)
0.5 oz EKG hops (1 minute)
Other
1 tsp. Irish Moss (@30 minute mark)
Yeast Wyeast #1084 Irish Ale
Procedure Mash in a single infusion at 151 or 152F for 60 minutes. Mash out between 168F and
176F. The hops are whole flower. My system is somewhat inefficient, so your extraction may be
- 403 -
higher than my reported gravities. As I generally get 26 points/pound, you should adjust the grain
bill accordingly.
Newcastle Brown
Category Brown Ale
Recipe Type Extract
Fermentables
3.3 lbs. British pale malt extract
3.3 lbs. British amber malt extract (or less)
1 lbs. turbinado sugar (from health food shop)
8 oz. British dark crystal
4 oz chocolate malt
.5 C. priming sugar
Hops
2 ozs Fuggles at 45 minutes (williamette or styrain goldings good as)
.5 oz Fuggles at 10 minutes (optional)
Other
4 oz. wheat
Yeast Wyeast 1028 London ale yeast
Procedure Steep grains in a bag 30 minutes in 1 Gal. of 150 degree water. Rinse a bit with 170
degree water. Add extracts. 60 minute boil, chill to 75 degrees, rack to leave behind cold break,
pitch with 1.5 Qts of yeast and starter. Aerate 12 hours with air and a .22 u air filter. Rack at end
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after 3-4 days. Rack at 2 weeks and bottle. Style has low hops and low carbonation. Nut flavor I
think is from the barely refined sugar. The english have a dark brown sugar (raw sugar??) that we
in the states do not, british recipes call for it.
Nice Larger With Flavour And Some Bite
Category Lager
Recipe Type All Grain
Fermentables
3.5 kg Larger Grain
0.5 kg Munich Larger Grain
Hops
35.0 Grams Nothern Brewer
15.0 Grams Hersbrucker Hops
Yeast saflarger
Procedure Start Protein 57 Deg Celsius For Half an Hour. Raise Temp To 65 Deg Celsius For 90
min, Mash Out At 85 Deg For 10 Min. Add 22 Liters through Grian In Lauter Tun Boil Wort 90 Min
Add Nothern Brewer Hops At 60 min Mark. Ferment At 20 Deg Celsius, Rack Brew, Then Dry
Hop, Hersbrucker Hops. Let Meture Bottle Or Keg.
- 405 -
Nightingale DoppleBock
Category Lager Bock
Recipe Type Extract
Fermentables
7 lbs Light Scottish Malt Extract
1 lbs Dry Dark Malt Extract
1.5 lbs 80L Crystal Malt
6 oz Chocolate Malt
2 oz Black Patent Malt
8 oz Dextrin Malt
2/3 cup corn sugar for priming
Hops
2 oz Perle Hops (bittering) alpha=7.6%
1 oz Hallertauer Hops (aromatic) alpha=3.9%
Other
.25 tsp brewing salts
.5 tsp Gypsum
Yeast 2 packets of Red Star Lager yeast
- 406 -
Procedure Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain
through collander into main kettle and sparge with 150F water until it runs clear. Add enough
water to kettle to dissolve extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into
kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min. Stir in 1 oz. Perle
Hops and boil 15 min. Stir in chocolate and black patent malts (UNCRUSHED!) and boil 15 min.
Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil.
Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold
water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast.
Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY
slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees.
No Decaff Here Stout
Category Stout
Recipe Type All Grain
Fermentables
4 lbs 2 row
1.25 lb chocolate malt
.5 lb black patent
.75 lb roast barley
1 lb cara-pils (dextrine)
1.5 lb dark cyrstal (about 120)
1 lb munich malt
1 lb flaked barley
Hops
1.2 oz cascade (60 min)
1.2 oz casscde (30 min) 1.00
1 ox cascade (fresh, finishing)
Other
Irish Moss
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Yeast english ale yeast
Procedure Protein rest at 125{ for 30 min.
Mash at 158 for 30 min
I’m slightly suspicious of the flaked barley; it seems to me that i balked at the $3/lb price at my
local shop.
Norman Conquest Strong Ale
Category Strong Ale
Recipe Type Extract
Fermentables
3.3 lbs American light malt extract syrup
3.3 lbs Coopers bitter ale kit
3.3 lbs Coopers Draught ale kit
1 lbs amber malt extract
.75 lbs crystal malt
Hops
2 oz Northern Brewer hops (boil)
2 oz Willamette hops (finish)
Other
2 tsp gypsum
Yeast 1 pack MEV 031 high-temp ale yeast
Procedure Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add
gypsum to 2 gallons water, add crystal malt. Bring to boil. Strain out grain. After 10 minutes add
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Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes.
Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast.
North East Holiday Beer
Category Spiced Beers
Recipe Type Extract
.
Fermentables
2 lbs crystal malt
6 lbs amber dry malt extract
Hops
2 oz Fuggles and Bullion hops (boil)
1.5 oz Saaz hops (finish)
Other
3 oz fresh grated ginger
1 stick cinnamon
Yeast 1 pack Edme ale yeast
Procedure Steep crystal malt until boil is reached. Strain out grain and add extract and boiling
hops. Boil 60 minutes. Add Saaz hops, ginger and cinnamon in last 15 minutes of boil. Cool, top
off fermenter and pitch yeast.
- 409 -
Not So Oatmeal
Category Stout
Recipe Type Extract
Fermentables
3.3 lbs Munton & Fison plain light extract
4 lbs Alexanders pale unhopped extract
.5 lbs black patent malt
.25 lbs roasted barley
.5 lbs crystal or cara-pils malt
.5 lbs steel cut oats
Hops
1 oz Hallertauer hops (boil)
.75 oz Fuggles hops (boil)
1 oz Cascade hops (finish)
.5 oz Cascade hops (dry)
Other
.5 tsp Irish Moss
Yeast 14 grams Muntona ale yeast
- 410 -
Procedure This is the third of a series of experiments in brewing oatmeal stouts. It is an extract
brew, with specialty grains being added in the standard stovetop method and removed at boil.
Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing
hops are added 5 minutes before the end of the boil. The dry hopping is done after 4 days in the
primary.
Not So Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
8 lb Munton & Fison 2-row pale malt
2 oz U. S. Chocolate malt
Hops
1 oz Northern Brewer pellets (60 min. boil)
.5 oz Willamette flowers (30 min. boil)
.5 oz Herrsbrucker plug (15 min. boil)
.5 oz Herrsbrucker plug (add at end of the boil; steep 15 min.)
.5 oz Herrsbrucker plug (dry hops, last 5 days in secondary)
Other
.5 tsp Irish Moss
Yeast WYeast 1098 (Whitbread)
Procedure Infusion mash for 75 minutes at 150-155 F. 3 days in primary. 11 days in secondary.
Finings and dry hops added after day 6.
- 411 -
Nothing Exceeds Like Excess
Category Barleywine
Recipe Type Partial Mash
12 lbs 2-row pale malt
2 lbs Munich malt
2 lbs crystal malt
4 lbs Edme light extract
4 lbs Alexander’s light extract
4 oz dark molasses
.25 cup priming sugar
Hops
2.5 oz Northern Brewer @8%
1.5 oz Kent Goldings @5.2%
.5 oz Hallertauer @2.8%
.5 oz Cascade @5.2%
Yeast champagne yeast
Procedure Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conversion 2 hours
at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2
- 412 -
hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30
minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops.
Not-So-Sweet Beer (Steam)
Category Steam Beer
Recipe Type Extract
Fermentables
6.6 lbs M&F amber extract
.25 lbs toasted barley
.25 lbs crystal malt
Hops
1-3/4 oz Northern Brewer hops
Yeast Vierka lager yeast
Procedure Steep toasted and crystal malts. Boil wort with hops for 45 minutes. Chill and pitch.
Age in carboy for 2 weeks.
- 413 -
Nuggets Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
1.6 Lbs Light DME
0.40000001 Oz 237 Lovibond Crystal DME
Hops
0.1 Oz Perle hops, 6.6% a/a
0.15000001 Oz Nugget hops, 11.7% a/a
0.1 Oz Cascade hops, 6.0% a/a
Yeast Winsor Ale
Procedure Note that crystal dme was for color and is optional. Boil: 60 minutes @ 0 mins: add
malts + nugget hops @ 30 mins: add perle hops @ 55 mins: add cascade
- 414 -
Number 17
Category Lager Pale
Recipe Type Extract
.
Fermentables
3.3 lbs plain light malt extract
2.2 lbs maltose
Hops
.75 oz Cascade hops (boil)
.75 oz Cascade hops (finish)
Yeast yeast cultured from a Sierra Nevada bottle
Procedure The maltose is a cheap rice-malt mix obtainable from oriental markets. Boil malt, hops,
and maltose in 2-1/2 gallons of cold water. In last 2 minutes, add the finishing hops. The yeast
was cultured from a bottle of Sierra Nevada pale ale. By the next day, the yeast did not seem to
start, so I added a packet of Vierrka lager yeast. Rack to secondary after one week. After another
week, prime with 3/4 cup corn sugar and bottle.
- 415 -
Number 23
Category Pale Ale
Recipe Type Extract
Fermentables
4 lbs plain light malt extract syrup
1.1 lbs (750 grams) Maltose
Hops
2/3 oz Chinook Hops
1/3 oz Cascade Hops
.5 oz Cascade Hops
Yeast Ale Yeast cultured from Sierra Nevada Pale Ale
Procedure About a week before, make a starter from 2 bottles of Sierra Nevada Pale Ale. Use
about 4 tablespoons of plain light malt extract syrup and a couple of hop pellets. Boil major
ingredients, ala Complete Joy of Home Brewing, in 2 gallons of water. (60 minute boil). Add 1/3
ounce Chinook hops at start of boil, 1/3 ounce Chinnook at 30 minutes and 1/3 ounce of Cascade
hops in the last two minutes of the boil. Then combine with 3 gallons of ice cold tap water (which
- 416 -
was boiled the previous night, and cooled in the freezer) in a 7 gallon carboy. Ferment in primary
for a week. Put 1/2 ounce of Cascade pellets in bottom of secondary and rack beer into
secondary. Bottle three weeks later.
Oatmeal Cream Stout
Category Stout
Recipe Type All Grain
Fermentables
10 lbs pale ale malt
1 lbs roasted barley (500L)
.5 lbs flaked barley (1.5L)
.5 lbs crystal malt (60L)
.5 lbs chocolate malt (400L)
1-1/3 lbs steel cut oats (from health food store)
2/3 stick brewers licorice (boil)
Hops
9 AAU Bullion pellets (9% alpha)
.5 oz Fuggles pellets (3.4% alpha)
.5 oz Fuggles pellets
Other
.5 lbs lactose
- 417 -
Yeast Wyeast Irish ale #1084
Procedure Mash with 5 gallons 18 oz (48 oz/#) at 155-150F for 90 minutes. Sparge with 3 gallons
water at 165F, collecting 6.5 gallons for boil. Boil 75 minutes, then force chill. Save 2 quarts
boiled wort for priming, ferment the rest.
Oatmeal Stout
Category Stout
Recipe Type All Grain
Fermentables
7 lbs pale malt
1 lbs roast barley
1 lbs rolled oats
.5 lbs light caristan (15--20L)
Hops
1-1/4 oz Chinook pellets (13% alpha) (boil 60 minutes)
Yeast Whitbread ale yeast
Procedure Treat 7 gallons water with 5 grams gypsum and 1 gram chalk.
Mash in with 8 quarts 137 F. water, target temperature 123. After 30 minutes, step with 5 quarts
boiling water, target temperature 154. Conversion is done in 20 minutes or so. Mash out at 168.
Sparge with remaining water to collect 6 gallons. Boil 60 minutes with Chinook hops. Chill, pitch
with dry Whitbread yeast.
- 418 -
Oatmeal Stout
Category Stout
Recipe Type Partial Mash
Fermentables
3 lbs English 2-row pale malt
3.3 lbs dark extract
3 lbs dark DME
1 lbs steel cuts oats
Hops
2 oz Centennial leaf hops (AU=11.1, total=22.2
1 oz Cascade leaf hops (AU=5)
Yeast Wyeast Irish Ale yeast starter (#1084?)
Procedure Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2 1/4 English 2-
row pale malt, 1 lb. of steel cut oats, mashed in 5 qts. Added dark extract and dark DME to the
wort and boiled with 2 oz. of Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I
like hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast Irish Ale yeast starter
(#1084?), took 24 hrs. for active ferment.
- 419 -
Oatmeal Stout
Category Stout
Recipe Type Extract
Fermentables
8 lbs amber malt extract
.5 lbs black patent malt
.5 lbs roast barley
.5 lbs chocolate malt
1 lbs steel cut oats
Hops
2 oz Eroica hops (boil)
1 oz Fuggles hops (finish)
Yeast Whitbread ale yeast
Procedure Crack all grains (except oats), add to 2 gallons cold water, add oats, bring to boil.
Remove grains with strainer when boil is reached. Add malt extract and boiling hops. Boil 60
minutes. Add finishing hops and boil another minute or so. Remove from heat, let steep 15
minutes. Put 4-6 inches of ice in bottom of plastic fermenter and strain wort into fermenter.
Sparge. Bring volume to 5-1/4 gallons and mix. The temperature should now be below 80
- 420 -
degrees. Rack to 6 gallon glass carboy and pitch yeast. Bottle when fermentation is done (about
2-3 weeks).
Oatmeal Wheat Stout
Category Stout
Recipe Type Extract
Fermentables
3.3 lbs Edme Irish stout extract
3.3 lbs Edme light beer extract
3 lbs pale
2 lbs crystal malt
1 lbs wheat malt
1 lbs old-fashion oatmeal
2.5 cups roasted barley
4 cups black patent malt
1 stick brewers licorice
Hops
2 oz Hallertauer leaf hops
1 oz Tettnanger leaf hops
Other
- 421 -
.5 tsp Irish moss
1 tsp diastatic enzyme powder
Yeast 1 pack Edme ale yeast
Procedure Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in
cheesecloth. Mash all except 2 cups of the black patent malt for 1-1/2 hours. Add diastatic
enzyme. Sparge and begin boil. Add extracts and licorice. After 15 minutes of boil, add 1 ounce
Tettnanger and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer. During last 15
minutes, add Irish moss and 2 cups black patent malt. During last 2 minutes of boil add 1 ounce
Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached.
Proceed with normal single-stage fermentation.
Octoberfest
Category Lager Amber
Recipe Type All Grain
Fermentables
5.5 lbs DWC Pilsner Malt
4 lbs. Great Western Munich (8L)
0.5 lbs. DWC Belgium Aromatic
0.5 lbs Hugh Baird Carastan (30L)
0.25 lbs Cara-Pils
0.25 lbs. Hugh Baird Crystal (50L)
Hops
1.5 oz Tetnanger for 60 min (3.5%)
1.0 oz Styrian Goldings 30 min (5%)
1.0 oz Saaz 15 min (3.9%)
Yeast Wyeast 2206: Bavarian
Procedure Mash schedule is a 50-60-70 (Celsius) step mash.
Primary 8 days at 50 deg. F.
secondary 20 days at 45 deg. F.
- 422 -
Lagered at 33 deg F. for 6 weeks
Octoberfest
Category Lager Amber
Recipe Type All Grain
Fermentables
9.5 lb German Vienna malt
1 lb German Munich malt
.75 lb Belgian Aromatic malt
.75 lb German Caramel malt (10L)
.75 lb German Wheat malt
.5 lb Flaked Oats
Hops
1 oz. Hallertau Herrsbrucker (3.8% A)--45 mins.
.6 oz. Northern Brewer (8.8% A)--15 mins.
Yeast Wyeast Bavarian Lager (#2206)
Procedure Double decoction mash
45 min. boil
Primary Fermentation: 7 days at 48 F
Secondary Fermentation: 14 days at 48 F
- 423 -
Lagering: 63 days at 34 F
OG--1.055 FG--1.016
Carbonated at 2.6 vols.
Ohio Valley Mud Stout
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs. Munton and Fison Old Ale Kit
3.3 lbs. Plain Light Malt Extract Syrup
.5 lb. Black Patent Malt
.5 lb. Roasted Barley
.75 cup corn sugar
Hops
.5 oz. Cascade Leaf Hops
.5 oz. Cascade Leaf Hops
Other
3 tsp. Gypsum
4 oz. Ghirardelli Unsweetened Chocolate
2 cups brewed Moca Java blend coffee
Yeast 2 packs Muntons yeast
- 424 -
Procedure Bring 1 1/2 gallons of water, crushed black patent malt and roasted barley to a boil.
Remove grains when boiling begins. Remove from heat and add malt extract, bittering hops, and
gypsum. Boil for 60 minutes. During the last 10 minutes add chocolate by putting the chocolate in
a strainer and holding over or just in the boil until melted. During the last 2-3 minutes add the
finishing hops. Remove from heat and stir in the coffee. Pour into 3 gallon of cold water and pitch
yeast when cool.
Oktoberfest Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
6 lbs Light DME
0.5 lbs CaraMunich crystal (or 60L crystal if you can’t find CaraMunich)
0.5 lbs CaraVienne crystal (or 20L crystal if you can’t find CaraVienne)
2 oz Roasted barley (optional)
Hops
4 HBUs Noble hops (Hallertau, Tettnang) for 60 min.
4 HBUs Noble hops for 30 min.
4 HBUs Noble hops for 15 min.
Yeast Wyeast 1056
Procedure Steep crushed crystal malt in 1 gallon of hot (160F) water for at least 30 minutes, and
strain into boiling kettle.
For a full-volume boil, use the hopping schedule shown. For a 1/2-volume boil, double the first
two hop additions.
- 425 -
Use a neutral ale yeast (e.g. Wyeast 1056), make a starter and ferment cool (65-68F) to minimize
esters.
After bottling and conditioning, keep it in the fridge near 32F for as long as you can before
drinking.
Old Bavarian Dunkles Weissbier
Category Wheat Beer
Recipe Type Extract
Fermentables
4 lbs Dark malt extract
4 lbs wheat malt extract
Hops
.8 g alpha acid (Tettnanger or Hallertauer (2.8 HBU))
Yeast Liquid Weissbier yeast
Procedure Boil 70 minutes, adding 1/2 hops at start, 1/2 at 40 minutes, and small quantity of
aroma hops at 55 minutes. Allow to complete fermenting (the book says 3-4 days) Add 1 1/2
quarts of unhopped wort and some lager yeast, bottle.
- 426 -
Old Beulah Wee Export
Category Scottish Ale
Recipe Type All Grain
Fermentables
2 lbs 2--row Klages malt
.5 lbs crystal malt (60L)
.25 lbs black patent malt
.25 lbs flaked barley
5 lbs amber malt extract syrup (American Classic)
1 lbs dark brown sugar
.75 cup corn sugar (bottling)
Hops
1 oz Northern Brewer hop pellets (6.5% alpha)
2 oz Fuggles hop pellets (4.5% alpha)
Other
3 tsp gypsum
.25 tsp Irish moss
- 427 -
Yeast Wyeast #1028 London Ale yeast
Procedure Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F.
Maintain mash temperature at 125 for 30 min (protein rest). Add 3 quarts of boiling water to mash
and maintain temperature at 158 for 1 hour (saccharification rest). Drain wort and sparge grains
with 5 quarts water at 170. Add to the wort in the brewpot the malt extract and brown sugar. Bring
to a boil. After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of
Fuggles hops. After 15 more minutes, add an additional 1/2 ounce of each hop. Boil for a total of
1- -1/2 hours. Ten minutes before the end of the boil, add the Irish moss. Five minutes before the
end of the boil, add 1 ounce of Fuggles hops (for aroma). Cool the wort with a wort chiller and
add to the primary fermenter with sufficient water to make 5 gallons. Pitch yeast when temp of
wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at
65. Bulk prime with corn sugar before bottling.
Old Man Pyle
Category Strong Ale
Recipe Type All Grain
Fermentables
7.0 lbs British pale 2-row malt
1.0 lbs Vienna malt
1.0 lbs Munich malt
0.5 lbs 80L Crystal malt
1.0 lbs 120L Crystal malt
0.25 lbs Chocolate malt
0.5 lbs Dark brown cane sugar
0.5 cup Corn sugar for bottling
Hops
0.5 oz Northern Brewer pellets (AA=7.1) at 60 min. (IBU=15)
0.5 oz Northern Brewer pellets (AA=7.1) at 30 min. (IBU=8)
1.0 oz Fuggles plugs (AA=4.2) at 30 min. (IBU=10)
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0.5 oz Fuggles plugs (AA=4.2) at 5 min. (IBU=2)
0.5 oz Fuggles plugs (AA=4.2) dry hopped (IBU=0)
Yeast Wyeast 1338 European Ale yeast (1-2 pint starter)
Procedure Mash pale, vienna, and munich malts at 154F for 1.5 hours. Add crystal and chocolate
malts at mash-out. Add sugar to the boil; adjust amount to hit OG (not more than 1# though). Hop
as listed above; dry hops added after primary fermentation slows.
Old Peculier
Category Strong Ale
Recipe Type Extract
Fermentables
4 lbs dark malt extract
.5 lbs roast barley
.5 lbs crystal malt
2 lbs dark brown sugar
Hops
2 oz Fuggles hops
Other
5 saccharin
Yeast yeast
Procedure This recipe uses saccharin, but I will not use this in my beer; instead I may add
brewer’s licorice or lactose for sweetness. The amount of fermentables also seems low; I would
add a pound or two of light extract to increase the gravity to the mid-fifties. The recipe also calls
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for priming with 3 ounces of black treacle, which is molasses. This seems low, and it also seems
that different brands would contain different amounts of fermentable sugar.
Old-Time Jaspers Gingered Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
9 lbs Pale dry malt extract (M&F)
.75 lbs crystal malt
3 lbs light clover honey
Hops
1 oz Hallertau hops (boil)
.5 oz Hallertau hops (finish)
Other
6 oz fresh ginger
1.5 tsp cinnamon
.5 tsp nutmeg
1.5 tsp Irish moss
Yeast Whitbread Ale yeast
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Procedure Add cracked crystal malt. Remove as water comes to a boil. Add all fermentable
sugars. Add 1 ounce of Hallertau. Add half (3 ounces I think) of the ginger and half of the orange
peel. Add spices. Boil for 60 minutes. In the last ten minutes of the boil, add the remaining ginger,
orange peel, and Irish moss. Cool. Pitch yeast.
Ole Bottle Rocket (Steam)
Category Steam Beer
Recipe Type Extract
Fermentables
6 lbs light dry malt extract
.5 lbs toasted malt
Hops
.75 oz Northern Brewer hops pellets (boil)
.25 oz Northern Brewer hops pellets (finish)
Yeast 1 pack lager yeast
Procedure Toast grains on cookie sheet in 350 degree oven for about 10 minutes. Crush malt as
you would grain. Put in 1-1/2 gallons water and bring to boil. Strain out grain. Add extract and
boiling hops. In last 2 minutes of boil add finishing hops. Add to enough water to make 5 gallons
and pitch yeast.
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Orange Blossom Amber
Category Amber Ale
Recipe Type Extract
.
Fermentables
6.6 lbs Northwestern Amber Extract
2 cups Orange Blossom Honey (boil)
0.5 lbs crystal malt
Hops
1.5 oz Hallertauer hops (boil)
0.5 oz Hallertauer hops (finish)
Other
1 tsp. Irish Moss
5/8 cup Orange Blossom Honey (priming)
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Yeast M&F ale yeast
Procedure Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract,
honey and boiling hops. Boil for 15 min., add Irish Moss, boil for another 30 min. Add finishing
hops for 1-2 min. boil. After fermentation is complete, bottle using 5/8 cup of honey with one pint
water for priming.
Ordinary Bitter
Category Pale Ale
Recipe Type All Grain
.
Fermentables
5.5 lb pale malt
0.5 lbs Maris otter crystal malt 60L
0.5 lbs corn sugar
Hops
1 oz Northern Brewer hops(7% alpha acid) - 60 min
0.5 oz East Kent Goldings hops(5.2% alpha acid) - 15min
OPTIONAL: dry hop with 0.5 to 1.0 oz of Kent Goldings or Styrian Goldings
Yeast Yeast lab YLA01 liquid Australian ale
Procedure Single infusion mash 90 minutes a 150 to 151 degrees F. Raise to 168 degrees F for
mash out. Sparge with 170 to 175 degree F water. Boil 90 minutes. Burtonize your water.
Ferment at 65 to 68 degrees F at least seven days. Rack with priming sugar.
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Original Oatmeal Stout
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs John Bull dark extract
1.5 lbs plain dark extract
.5 lbs steel cut oats
Hops
2 oz Bullion hops (boil)
Yeast 7 grams Muntona ale yeast
Procedure This is the first of a series of experiments in brewing oatmeal stouts. It is an extract
brew, with any specialty grains (not in this particular recipe) being added in the standard stovetop
method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled
for 30 minutes before straining.
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Overly Acidic Stout
Category Stout
Recipe Type Extract
Fermentables
0.5 kg dark DME
500 g flaked barley
500 g roasted barley
250 g crystal
Hops
1.8 kg Best Cellar Stout Kit (made in Ireland, I used the kit hoping to get
10 g Cascade (boiling)
40 g Goldings (boiling)
20 g Goldings (finish)
Yeast Wyeast 1084 Irish Ale
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Pale After Math Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs American classic light extract
1 lbs crystal malt
2 lbs British pale malt
Hops
3 oz Fuggles leaf hops
1 oz Cascade leaf hops
Other
2 tsp gypsum
.5 tsp Irish moss
Yeast 1 pack MEV high-temperature British ale yeast
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Procedure Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding extract and
boiling hops; the hops were added in stages, 1 ounce at 50 minutes, 1 ounce at 30 minutes, and
1 ounceat 20 minutes. The Cascade hops were sprinkled in over the last 10minutes of the boil.
Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
7-8 lbs English 2-row malt
1/2-1 lbs crystal malt
Hops
3 oz Fuggles hops (boil)
.75 oz Hallertauer hops (finish)
Yeast ale yeast
Procedure You’ll get good yield and lots of flavor from English malt and a 1-stage 150 degree
mash. In the boil, I added the finishing hops in increments: 1/4 ounce in last 30 minutes, 1/4
ounce in last 15 minutes, and 1/4 ounce at the end (steep 15 minutes) don’t have to be Fuggles;
almost any boiling hops will do, I usually mix Northern Brewer with Fuggles or Goldings (just
make sure you get .12-.15 alpha) Conversion will probably only take 60 minutes rather than 90.
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Depending on when you stop the mash your gravity may vary as high as 1.050. That’s a lot of
body!
Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
5 lbs pale malt
1 lbs crystal malt
3.5 lbs pale dry extract
1-1/3 lbs light brown sugar
Hops
1 oz Willamette hops (boil)
1.5 oz Hallertauer hops
1 oz Clusters hops pellets
Other
1 tsp gypsum
1 tsp Irish moss
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Yeast Red Star ale yeast
Procedure Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree water; this
should give initial heat of 155 degrees (pH 5.0). Maintain temperature at 140-155 degrees for 2
hours. Sparge. To wort, add extract and brown sugar. Boil with Willamette hops. After 15 minutes
add Hallertauer and Irish moss. Dry hop with clusters and steep. When cool, add wort to carboy
and pitch yeast.
The posted recipe called for 4 pounds of dry extract with 2 cups reserved for priming. This
seemed excessive and a good way to get exploding bottles, so we reduced the amount of extract
to 3-1/2 pounds and assumed that standard priming techniques would be used, maybe replacing
corn sugar with 3/4 to 1 cup of malt extract.
Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
9.5 lbs. Klages 2-row
1.5 lbs. Crystal 40L
1 lb. Cara-Pils
1 lb. Red wheat malt
2 TBS Dextrin powder in boil
Hops
1.5 oz. Northern Brewers - 60 min.
.5 oz. Cascade - 60 min.
.5 oz. Northern Brewers - 30 min.
.25 oz. Cascade - 15 min.
.75 oz. Cascade - dry hop in primary
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Other
2 tsp gypsum in mash water
1 Tsp. Irish Moss in boil
.5 oz. Crushed coriander in boil (yeah, yeah)
Yeast Wyeast 1056 Chico Ale yeast
Procedure 1.4 qts./lb. mash water
Protein rest @ 125 deg. - 30 min.
Conversion @ 155 deg. - 60 min.
Mash-out 170 deg.
5.5 gal. sparge water, pH 5.5 w/citric acid
Ferment w/Wyeast 1056 Chico Ale yeast - 68 - 70 deg.
5 days primary, 12 days secondary, 10 days bottle before drinking.
Pale Maple Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
5 lbs amber malt extract syrup
.5 lbs Scottish crystal malt (80L)
.5 lbs wheat malt (dry extract)
1 quart Maple Syrup (Dark
Hops
1 oz Goldings hops (5.2%) 60 minute boil
.5 oz English Goldings
.5 oz English Goldings
Other
6 gallons brewing water
.5 tsp Irish Moss
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2 tsp Gypsum
Yeast Wyeast #1028 London Ale yeast
Procedure 1. Prepared yeast starter.
2. Steep cracked crystal malt in 2 quarts 150 F water for 30 min.(I put the pot in the 150 F
preheated oven) Sparged the grain into the boiling pot with another 2 quarts of 170 water. Add
enough water to bring volume in pot to 5 gallons. Bring to boil.
3. Add Malt Extract syrup, wheat malt, gypsum, and 1 ounce of hops. Boil for 30 minutes. After 30
minutes of boil, add Maple syrup and 1/2 ounce of hops. Boiled another 20 minutes.
5. At 50 minute mark of boil, add 2 teaspoons of Irish Moss and the last 1/2 ounce of hops. Boil
another 10 minutes (covered), turned of flame, and allow it to steep for 5 minutes.
6. Chill, strain, and rack to primary. Pitch.
Pale Rye Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
8 lbs pale malt
4 lbs rye malt
Hops
.75 oz Northern Brewer, finish
Other
.5 oz Centennial 6.6% bittering
.5 oz Centennial, finish
Yeast Sierra Nevada yeast or Wyeast 1056
Procedure Single-step infusion mash or step mash. 90 minute boil.
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Partial Mash Porter
Category Porter
Recipe Type Partial Mash
Fermentables
3 lbs 2-row pale lager malt
10 oz black patent malt
6 oz crystal malt
4 lbs Australian dark extract
.5 cup corn sugar (priming)
Hops
11 AAUs Northern Brewer hops
Yeast Doric yeast
Procedure Mash-in (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust pH to 5.0-5.5
(using calcium carbonate or gypsum). Protein rest 131-120 degrees for 30 minutes. Starch
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conversion 155 degrees for 60 minutes. Mash out at 168 degrees for 5 minutes. Sparge with 2
gallons of 168-160 degree water. Bring liquid to boil and add extract and hops. Boil 60 minutes.
Paul's Chocolate Porter
Category Porter
Recipe Type Extract
Fermentables
1 can dark John Bull malt extract syrup
1 can amber John Bull extract syrup
.5 lb. black patent malt
.5 lb. cyrstal malt
1 lb. dextrose (corn sugar)
Hops
1 oz. cascade hops (boiling)
1 oz. cascade hops (flavor)
Other
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4 oz. cocoa
Yeast ale yeast
Procedure Add dextrose to 2 c. hot water. When dissolved, add cocoa. Bring this to a boil and stir
while boiling for five minutes. Set aside.
Crack crystal malt and add to 1.5 gallons water. Bring to a boil and remove crystal malt with
strainer. Add malt extract syrups, cocoa syrup, and boiling hops. Boil for 45-60 min.
During last 1-2 min. of boil, add finishing hops to wort. Pour hot wort into fermenter containing
cold water. Add enough cold water to bring to five gallons. Pitch yeast when cool, ferment, and
bottle as usual.
Peach Smoked Porter Recipe
Category Smoked Beer
Recipe Type All Grain
Fermentables
3 lbs smoked 2-row pale malt, using Peach Wood & smoked as described below
7 lbs 2-row malt
.5 lb Black Patent Malt
.5 lb Med Crystal
.25 lb Chocolate Malt
Hops
.25 oz Goldings 5% - 30 minutes
.25 oz Goldings - Finish
Other
1 oz N. Brewer 7.5% - 60 minutes
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Yeast Liquid Wyeast 1056 starter
Procedure Here is my smoking method with a backyard smoker. The smoker is similar to a grill,
but has a higher level for the smoking items and a tray in between the heat source and smoking
item, that holds water. The water produces steam that keeps the grain moist throughout the
smoking. I cut 1/2" pieces of wood from 2" diameter branches, then soak the wood for 20
minutes. The wood pieces ar then placed on top of hot charcoal, which produces smoke very
quick. Then the grains are placed on a stainless steel screen on the smoker rack & smoked for
about 1 hour.
(Low on hops for more smoke flavor character).
Single step Infusion Mash at 154 for 90 minutes.
Warning: This beer disappears very quickly when friends are around. For Extract batches, the
smoked & specialty grains can be steeped up to 170 for 45 min.
This should produce a beer in the 1050’s for starting gravity.
Peach Wheat Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6.6 lbs Northwestern wheat extract syrup
.75 cup corn sugar (or malt extract) for carbonation
4 lbs fresh peaches (pitted and skinned)
Hops
5 AAU hops (maybe 1 ounce of Mt. Hood, Hallertau, etc.)
Yeast wheat yeast (Wyeast bavarian wheat)
Procedure Boil malt and hops for 1 hour. Add cold water to fermenter to bring to 5 gallons. Add
wort. Pitch ale yeast. On 2nd day of fermentation, skin, de-pit, and chop peaches. Add to
fermenter. Three days later, rack to secondary. Bottle 10 days later.
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Pepper Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
6 lbs Anderson light malt extract
8 oz light crystal malt
Hops
1.5 oz Cascade hops (boil)
.5 oz Cascade hops (finish)
Other
several jalapeno peppers
Yeast Wyeast pilsner yeast
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Procedure Ferment at 50 degrees (primary). Secondary at 45 degrees. At bottling place a piece
of pepper in a dozen bottles. Some serranos, some jalapenos and a variety of sizes.
Perfect Guiness
Category Stout
Recipe Type All Grain
Fermentables
11 lb pale malt
1 lb Brittish crystal (60L)
.5 lb black patent malt
.5 lb roast barley
Hops
1 Oz cluster hops (7.8%AA) (90 mins)
.5 oz Willamette hops (4.8%AA) (30 mins)
.5 oz EKG (5.2%AA) (30 mins)
Other
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0-40 cc lactic acid (88% solution) to finished beer (to taste)
Yeast London British ale yeast
Procedure Mash 90 mins; target 154F and pH=5.2; soft water!
Perle Pale
Category Pale Ale
Recipe Type All Grain
Fermentables
8 lbs Klages malt
1 lbs flaked barley
.5 lbs toasted Klages malt
.5 lbs Cara-pils malt
Hops
1.5 oz Perle hops (boil)
.5 oz Willamette hops (finish)
Other
1 tsp gypsum
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.5 tsp Irish moss
Yeast 14 grams Muntona ale yeast
Procedure The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10 minutes. The
mash was done using Papazian’s temperature-controlled method. The Willamette hops are
added after the boil, while chilling with an immersion chiller. The yeast is rehydrated in 1/2 cup of
100 degree water.
Pete's Wicked Ale
Category Pale Ale
Recipe Type Extract
Fermentables
2 cans Unhopped light Extract
1 lb Crystal Malt
Hops
1 oz. bullion hop
1 oz. Cascade hops
1 oz. Fuggles
Yeast Ale Yeast
Procedure Put the 1 lb crystal malt in hop bag and put in gallon of cold water. Bring water up to a
boil, then remove bag of crystal with strainer and throw away(you made a tea with the cystal).
Remove from heat and add 2 cans of Unhopped light extract. Bring back to a boil and add 1 oz
bullion simmer for 30 minutes. Then add 1 oz. cascade hop and simmer for another 15 minutes.
Then add 1/2 oz Fuggles simmer for 15 minutes. At last minute add other 1/2 oz. of fuggles.
