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From: Gorden Smith Recipe10/17/97 Summer LemonAle Ingredients: 7lbs Wheat Malt Extract (bulk) 1/2lb Crystal Malt 20L 3oz Fresh grated Ginger 2 whole lemons 1oz pure lemon extract 3tsp Gypsum 2 1/2 oz Hallertaur Hops 1/2 oz Saaz hops 1/2 oz Tettnang Hops 3/4 cup priming sugar 2 1/2tsp Pectic enzymes (optional for clarifying) 1 pkg. Whitbread dry Ale yeast Instructions: 1. Crack Crystal Malt grains with rolling pin and add to cold water. Remove grains before water comes to a boil. I recommend using a steeping bag for this. 2. While waiting for water to boil, grate 3oz fresh ginger. 3. When water comes to a boil add Malt extract, Gypsum, Ginger, 2oz Hallertaur hops and 1/2 oz Tettnang. Boil for minimum 45 minutes. 4. Add 1/2 oz Saaz for flavor with 12 minutes left in boil. 5. Add 1/2 oz Hallertaur for aroma with 2 minutes left in boil. 6. While Wort is cooling, squeeze the juice from the lemons into sanitized container. 7. When the Wort reaches a temperature between 170 degrees to 180 degrees add the Lemon juice and pure lemon extract. 8. Ferment for approximately 6 to 7 days in Primary fermenter. Rack to Secondary fermenter containing Pectic enzymes and ferment for another 2 to 3 days. a. If you decide not to use the Pectic enzymes, then ferment in the primary fermenter for approximately 9 to 10 days. The enzymes aid in clarifying the beer. 9. Prime the wort and bottle beer. In my experience using 1 cup of priming sugar adds to much carbonation. I recommend using no more than 3/4 cup of sugar. Age beer for minimum of 3 weeks. From: Jim McGuigan RecipeRaspberry wheat Ingredients: 5-1/2 lbs. light dried wheat malt extract 1-1/2 oz. Hallertauer or Northern Brewer (boiling) 1/2 oz. Hallertauer Hersbrucker (finishing)(last 10 min.) 40 oz. frozen raspberrys (4 10 oz. pkgs. available at your local grocery) 1 tsp. vinilla ext. Belgian ale yeast (Wyeast 1214) Procedure: Boil 2-1/2 gallons water, add malt ext. and boiling hops. Boil 55-60 min.-- cool to 190 F and add the frozen fruit and vinilla. Let sit covered for about, maintaining temp. at about 170F and stirring occasionally. Cool to below 100F Add to carboy prefilled with 2 gal. water,straining out and pressing fruit to extract juices. Pitch yeast at 70-72F. after 2 days transfer to secondary, ferment out (about 10-12 days) prime with 3/4 cups priming sugar and bottle. 40 oz. rasberrys gives this beer an assertive but not overwhelming raspberry flavor. The Belgian ale yeast will give you a stronger "clove" overtone if fermented at 75-78F and milder at 70-72F From: Rich Peterson Recipe7 lbs dark malt extract 1 lb 60L crystal malt 1/3 lb black patent malt 1/3 lb chocolat malt 2 oz northern brewer hops 2 tsp calcium 1 tsp Irish moss Wyeast Irish Ale yeast (#1084) 5 oz corn sugar 1. Crack the grains and steep in 2 gallons of water at 150 degrees F for 30-45 minutes. 2. Strain, add the malt extract and calcium and bring to a rolling boil for 15 minutes. 3. Add the hops and boil for 60 minutes. 4. Pour into 3 gallons cold water and bring volume up to five gallons. 5. Bottle with 5 oz of corn sugar. 6. For best flavor, age at least 60 day. (if you can even keep ONE bottle for 60 days, you're doing better than I ever have ; - ) ) This is a smooth, creamy stout patterned after Bemish Stout; Cork, Ireland. It will remind you of a black and tan with a slight edge to it. Very easy and very consistant. Enjoy!! RPP From: Gordon Smith RecipeGinger over Mary Ann Pale Ale Ingredients: 7.8lbs extra light malt extract (bulk) 2 oz Kent Golding hops 1/2 oz Hallautraur hops 1 oz Willamette hops 3 oz fresh grated ginger 1/2lb US virgin Munich grain 2 tsp. Gypsum 2 tsp. Pectic enzymes Whitbread Ale yeast 3/4 cup priming sugar Instructions: 1. Crack Munich grains with rolling pin and add to cold water. Remove grains before water comes to boil. I recommend using a steeping bag for this. 2. While waiting for water to boil. Grate 3oz fresh ginger 3. When water comes to a boil add malt extract, gypsum, Kent Goldings hops , Hallaurtaur hops. Boil for a minimum of 45 minutes. 4. Add 1/2 oz Willamette hops and ginger with 15 minutes left in the boil for flavor. 5. Add 1/2 oz Willamette hops with 2 minutes left in the boil for aroma. 6. Ferment for approximately 6 to 7 days in the primary fermenter. Rack to secondary fermenter containing pectic enzymes and ferment for another 2 to 3 days. a. If you decide not to use pectic enzymes, then ferment in the primary fermenter for approzimately 9 to 10 days. The enzymes aid in clarifying the beer. 7. Prime the wort and bottle. 8. Age beer for minimum of 3 weeks. 9. Sit back...Watch and old episode of Gilligan's Island and fall in love with Ginger all over again.
From: Mike Girard RecipeNovember Porter (brown porter) 3 gallons Amber malt extract syrup 3.3 lb. Dark DME .5 lb. Carapils Malt .5 lb. Crystal Malt 60L 1.0 lb. Vienna Malt .5 lb. Chocolate Malt 1 oz. Roasted Barley .5 oz. Perle-7.7a .5 oz Willamette-4.8a .75 oz Irish Moss 1 tspn. Edme Ale yeast 1 pkg. Crack grains and steep at 165 for 1 hour in 3.5 gal water. Remove grains, add extracts and Perle hops and boil 1 hour. Add Willamette hops and Irish Moss for the last 15 min. of boil. Cool, add proofed yeast. Rack to secondary with gelatin fining. Finally, rack to bottles or keg. I kegged mine and primed with .75 cup corn sugar, letting it age 3 weeks before refridgerating the keg then tapping. From: David Dickason Recipe(visit me at http://www.geocities.com/SoHo/Cafe/1775/) Pullman Porter 3 kilo Munton light malt extract syrup 20 oz Chocolate Malt 5 oz Roasted Barley 1 lb Crystal Malt (60L) 2 oz Northern Brewer Hops (8.7% alpha) - 60 mins 1 pkt Yeast Lab American Ale (A2) yeast - (started with 5T dry malt and 16oz water 1 week in advance) 1 lb decaf espresso - fine grind 3/4 C corn sugar for priming Fill pot with approx 2 1/2 gallons water and bring to boil. Remove from heat and add crushed specialty grains in muslin bag. Steep 30 minutes. Remove muslin bag from wort and rinse, returning rinse water to pot. Add malt extract and hops. Boil for one hour. Pour hot wort through straining bag containing ground espresso. Add water to make five gallons, cool and pitch yeast. Bottle and store for two weeks. Enjoy. The flavor and aroma of fresh espresso nicely balances the flavors of the malts. From: David Dickason Recipe(visit me at http://www.geocities.com/SoHo/Cafe/1775/) Pullman Porter 3 kilo Munton light malt extract syrup<br> 20 oz Chocolate Malt<br> 5 oz Roasted Barley<br> 1 lb Crystal Malt (60L)<br> 2 oz Northern Brewer Hops (8.7% alpha) - 60 mins<br> 1 pkt Yeast Lab American Ale (A2) yeast - <br> (started with 5T dry malt and 16oz water 1 week in advance)<br> 1 lb decaf espresso - fine grind<br> 3/4 C corn sugar for priming<br> <br> Fill pot with approx 2 1/2 gallons water and bring to boil. Remove from heat and add crushed specialty grains in muslin bag. Steep 30 minutes. Remove muslin bag from wort and rinse, returning rinse water to pot. Add malt extract and hops. Boil for one hour. Pour hot wort through straining bag containing ground espresso. Add water to make five gallons, cool and pitch yeast. Bottle and store for two weeks. Enjoy. The flavor and aroma of fresh espresso nicely balances the flavors of the malts. From: Shane Mock RecipeOktoberfest Ingredients for 5 gallons: 4 lbs Alexander's Pale Extract 3 lbs Light Dried Malt Extract 1 lbs Belgian Cara-Munich Malt 0.25 lbs Belgian Special B Malt 1.5 oz Perle Hops (60 min) 1.75 oz Liberty Hops (20 min) 0.5 oz Hersbrucker Hops (5 min) Bavarian Lager Wyeast #2206 3/4 cup cornsugar for bottling Instructions: Add the crushed grains to a grain bag and steep in 3 gallons of 150 degree water for 20 minutes, remove grains, and heat to a boil. Add malt extract and 1.5 oz Perle Hops once the wort begins to boil. Add 1.75 oz Liberty Hops 20 minutes before the end of the boil for authentic German lager flavor, and the Hersbrucker hops 5 minutes before the end of the boil. Remove the hops after 60 minutes of boiling, and pour the hot wort into a plastic fermenter and top up with 2.5 gallons of cold water. Pitch yeast once the wort is cooled. Ferment for 7 days at 53 degrees, and rack to secodary for at least 2 weeks at 40 degrees or colder. Prime with 3/4 cup bottling sugar. Brew this one in March and lager it until October, then you can fantasize you're at the Oktoberfest in Munich!! From: Rob Torrance RecipeTumbleweed Ale 1lb cara pils malt (crushed) 1lb toasted malt (crushed) 1lbcrystal malt (crushed) 1lb roasted barley(crushed) 6.6lbs northwestern gold extract 1oz saatz hops 1oz u.s. goldings 1oz fuggles 1oz willamette hops wyeast 1098 add crushed grain to 2 gals cold water and steep to 185 degrees remove from heat.Let sit 30 mins, drain grain and add malt extract and bring to a boil.add goldings boil 20 mins,add fuggles for 20 mins more,add saatz hops for 20 mins,then add willamette hops an additional 10mins.Set in cold water bath for 30 mins and then add to carboy. Top off carboy with cold water and pitch yeast. let ferment 5-7 days and transfer to secondary vessel for an additional10 days.Bottle with 1 1/4 cups dextrose. store in dark cool place 10 days chill and enjoy!!! From: Eric Mieczkowski RecipeIvan's Luscious Lager (Partial Mash) Ingredients: 2 Cans Maris Otter malt extract 1 lb. German Munich malt 3 oz. Acid Malt 6 HBU Spalt Hops, Bittering 3 HBU Spalt Hops, Flavor 2 HBU Saaz Hops, Aroma 4 HBU Saaz Hops, Dry Hop Wyeast Bohemian Pilsner Yeast 1/2 tsp. Irish Moss Procedure Steep the grains in about 2 quarts of water at 150F for 30 minutes. Sparge with an additional four quarts and pour into your brewpot. Top up with an additional 2 quarts of water and bring to a boil. Remove from heat and stir in the extract. Once all of the extract has been thoroughly stirred in return to heat and again bring to a boil. When boiling commences, add 6 HBU of Spalt hops 30 minutes into the boil add an additional 3 HBU Spalt hops 15 minutes from the end of the boil add the Irish Moss 2 minutes from the end of the boil add 2 HBU Saaz hops Total boil time is 60 minutes. Remove from heat and cool as quickly as possible. Add about 2 gallons of cold water to your primary fermenter Siphon the cool wort off of the trub into the primary Top up with cold water, aerate thoroughly and pitch the yeast. Fermentation: Primary fermentation at 55° for 1 week Rack into secondary and ferment at 50° for 2 weeks Add 4 HBU of Saaz in secondary for dry hop Rack into a sanitized carboy and lager at 40° for 1 month Notes: OG: 1.050 FG: 1.014 The acid malt was used to help bring down the pH during the mash since I didn't want the hassle of an acid rest. This stuff has medium hop bitterness with lots of hop aroma from the dry hops. Good medium maltiness too. This was my first attempt at a lager and if they all turn out like this, I'll be brewing many many more. From: Roger Baker RecipeWhat to do with that Coopers Classic Old Dark Ale 5&1/2 gallon batch Boil 2 gallons of water and add two (2)cans of Coopers Classic Old Dark extract. Then add 1/2 pound of light brown sugar and 6oz.of clover honey. Boil for 50 mins. to 1 hour. Pitch the yeast at 80 degrees.Leave in fermenter for two weeks. I used 1 cup of corn sugar at bottling time. Let sit for two months or longer after bottling so it will mello out a bit. You can drink it sooner but it will be very bitter. Be careful because this beer goes down smooth and fast and you will be smashed before you know it! haha From: Roger Baker RecipeWhat to do with that Coopers Classic Old Dark Ale 5&1/2 gallon batch Boil 2 gallons of water and add two (2)cans of Coopers Classic Old Dark extract. Then add 1/2 pound of light brown sugar and 6oz.of clover honey. Boil for 50 mins. to 1 hour. Pitch the yeast at 80 degrees.Leave in fermenter for two weeks. I used 1 cup of corn sugar at bottling time. Let sit for two months or longer after bottling so it will mello out a bit. You can drink it sooner but it will be very bitter. Be careful because this beer goes down smooth and fast and you will be smashed before you know it! haha From: Roger Baker RecipeWhat to do with that Coopers Classic Old Dark Ale 5&1/2 gallon batch Boil 2 gallons of water and add two (2)cans of Coopers Classic Old Dark extract. Then add 1/2 pound of light brown sugar and 6oz.of clover honey. Boil for 50 mins. to 1 hour. Pitch the yeast at 80 degrees.Leave in fermenter for two weeks. I used 1 cup of corn sugar at bottling time. Let sit for two months or longer after bottling so it will mello out a bit. You can drink it sooner but it will be very bitter. Be careful because this beer goes down smooth and fast and you will be smashed before you know it! haha From: R Baker RecipeBoil 2 gallons of water and add 1 can of Coopers Classic Old Dark extract. Then add 3 pounds of Hollander Unhopped Amber DME Boil for 50 mins. Cool and add to 3 gallons of water in fermenter. Pitch yeast at 80 degrees. Bottle in two weeks with 3/4 cup of corn sugar. This beer is excellent after 2 weeks of bottle aging, but gets better as time goes by. From: R Baker RecipeBoil 2 gallons of water and add 1 can of Coopers Classic Old Dark extract. Then add 3 pounds of Hollander Unhopped Amber DME Boil for 50 mins. Cool and add to 3 gallons of water in fermenter. Pitch yeast at 80 degrees. Bottle in two weeks with 3/4 cup of corn sugar. This beer is excellent after 2 weeks of bottle aging, but gets better as time goes by. From: Todd DeBellis Recipebelgian white 3lb wheat malt extact. 3lb light dry extract 1lb oats 1.5oz hallertauer hops (45min)boil .5oz mt. hood hops (20min)flavor .5oz liberty hops (10min)aromatic .75oz coriander seed (20min) 1tsp. irish moss (15min) 1oz bitter orange peel (5min) .5oz rose hips (2min) 2oz tangerine peel fresh (5min) .75cup bottling sugar 1 wyeast belgian white liquid yeast OG-1.049 FG-1.010 From: Gordon Smith RecipeIngredients: 3.3lbs Muntons hopped light malt extract 3lbs Muntons plain light dried malt extract Wyeast #1272 American II Ale yeast 1/4lb crystal malt medium 1/2 oz Willamette hops (boiling) 1/2 oz Saaz (flavor) 2 tablespoons of gypsum (if your water is soft) 3/4 cup priming sugar O.G. 1.040 F.G. 1.010 1. Add Crystal malt to 2 gallons of cold water and bring to boil. 2. Remove Crystal malt when boiling begins. 3. When water comes to a boil, add; malt extract, dried malt extract, willamette hops (in cheese cloth bag prefferable) and gypsum. 4. Let boil from 35 - 45 minutes. 5. With approx. 5-10 minutes left in the boil add the Saaz hops in cheese cloth bag. 6. After the wort has cooled add to a 5 gallon carboy containing 3 gallons of water. Make sure you top it off to the 5 gallon mark. 7. Check the temperature of the wort and pitch the yeast when it is a approx. room temperature. 8. The beer will take about 3 weeks to ferment. I have been homebrewing for around five years and this just might be the best beer I have ever made! It has a light character with a deep golden color. The Wyeast 1272 gives it a subtle fruiter quality. From: Gordon Smith RecipeSweet Summer Ale Ingredients: 3.3lbs Muntons hopped light malt extract 3lbs Muntons plain light dried malt extract Wyeast #1272 American II Ale yeast 1/4lb crystal malt medium 1/2 oz Willamette hops (boiling) 1/2 oz Saaz (flavor) 2 tablespoons of gypsum (if your water is soft) 3/4 cup priming sugar O.G. 1.040 F.G. 1.010 1. Add Crystal malt to 2 gallons of cold water and bring to boil. 2. Remove Crystal malt when boiling begins. 3. When water comes to a boil, add; malt extract, dried malt extract, willamette hops (in cheese cloth bag prefferable) and gypsum. 4. Let boil from 35 - 45 minutes. 5. With approx. 5-10 minutes left in the boil add the Saaz hops in cheese cloth bag. 6. After the wort has cooled add to a 5 gallon carboy containing 3 gallons of water. Make sure you top it off to the 5 gallon mark. 7. Check the temperature of the wort and pitch the yeast when it is a approx. room temperature. 8. The beer will take about 3 weeks to ferment. I have been homebrewing for around five years and this just might be the best beer I have ever made! It has a light character with a deep golden color. The Wyeast 1272 gives it a subtle fruiter quality. |
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