Archive for the ‘Recipes’ Category

#12 Winter Ale

Friday, December 2nd, 2011
Malts Color (Lovibond) Amount (lbs)
6-row 8
Vienna 3 1
Crystal 60 1
Chocolate 350 1
Hops Alpha % Amount (oz)
US Goldings 5.7 2
Willamette 5.7 2
Yeast
Edinburgh Scottish Ale WLP #028 (Pitchable tdquid)

#11 Cream Ale

Friday, December 2nd, 2011
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • 6 Row
  • 6
  • Crystal
  • 10
  • 1
  • Flaked Maize
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Mt. Hood
  • 7.8
  • 4
  • Mt. Hood
  • 7.8
  • 2
  • Yeast
  • California Ale WLP #001 (Pitchable Liquid)
  • German Lager WLP #830 (Pitchable Liquid)

#10 Baltic Porter

Friday, December 2nd, 2011
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Pale 2-Row
  • 6
  • German Munich
  • 6.5
  • 4
  • Roasted Barley
  • 500
  • 0.5
  • Chocolate
  • 338-432
  • 1
  • Belgian Special B
  • 114
  • 1
  • Crystal
  • 60
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Saaz
  • 1
  • Saaz
  • 1
  • Yeast
  • Dusseldorf Alt WLP #036

#9 White Session Ale

Friday, December 2nd, 2011
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Bamberg Pilsner
  • 5
  • Crystal
  • 10
  • 1
  • Wheat Malt
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Chinook
  • 13.1
  • 2
  • Willamette
  • 4.5
  • 2
  • Yeast
  • California Ale WLP #001 (Pitchable Liquid)

#8 Belgian Golden Strong Ale

Tuesday, June 2nd, 2009
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Bamberg Pilsner
  • 7.5
  • Belgian Aromatic
  • 18
  • 1
  • Belgian Biscuit/Amber
  • 20
  • 1
  • Crystal
  • 10
  • 1
  • Wheat Malt
  • 0.5
  • Hops
  • Alpha %
  • Amount (oz)
  • Kent Goldings
  • 4.75
  • 2
  • Czech Saaz
  • 3.5
  • 2
  • Yeast
  • Belgian Golden Ale WLP #570 (Pitchable Liquid)
  • Trappsit Ale WLP #500 (Pitchable Liquid)

#7 American Amber Ale

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 6
  • Crystal
  • 60
  • 1
  • Crystal
  • 120
  • 1
  • Dextrin (Carapils)
  • 1.5
  • 0.5
  • Hops
  • Alpha %
  • Amount (oz)
  • Amarillo
  • 8.5
  • 4
  • Yeast
  • California Ale Yeast WLP #001 (Pitchable Liquid)

#6 Bavarian Pilsner

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Muntons 2-row Lager Malt
  • 2.4
  • 2
  • Weyermann Bamberg Pilsner Malt
  • 10
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Tettnanger Loose Raw Hops
  • 4.00
  • 4
  • Yeast
  • German Lager Yeast #WLP 830 (Pitchable Liquid)

Procedure

  • Bring 14 liters of water 130° F
  • Add crushed malted barley and hold at 120° F for 15 min.
  • Add boiling water to raise to 145° F and hold for 35 min.
  • Raise to 160° F and hold for 30 min.
  • Finally raise temperature to 170° F to stop conversion.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add Hallertauer (bittering) Hops and boil for 40 minutes
  • Add 2 oz Tettnanger (flavor) Hops and boil for 10 minutes
  • Add 2 oz Tettnanger (aroma) Hops and boil for 10 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenters (this batch was a 10 gallon batch)
  • Once fermentation begins, keep fermenter at 55° F for 2 weeks
  • Rack into secondary fermenters and keep for 1 week at 55° F
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1 week
  • Drink your Homebrew!

#5 Irish Red Ale

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Muntons Light 2-Row Malt
  • 8
  • Caramel Malt
  • 80
  • 1
  • Munich Malt
  • 0.5
  • Victory Malt
  • 25
  • 0.5
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Roasted Barley
  • crushed
  • 2
  • Hops
  • Alpha %
  • Amount (oz)
  • U.K. Kent Goldings
  • 4.75
  • 2
  • U.K. Fuggles
  • 4.75
  • 1
  • Yeast
  • Irish Ale Yeast WLP #004 (Pitchable Liquid)

Procedure

  • Boil uncrushed caramel malt in 2 liters of water for 15 minutes.
  • Strain to about 1 liter of thick ‘malt soup’
  • Bring ‘malt soup’ all other malts and 9 liters of water to 140° F
  • Hold at 140° F for 30 min.
  • Add 4 liters of boiling water to bring temperature to 155-158&deg F and hold 30 min.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add U.K. Kent Golding (bittering) Hops and boil for 60 minutes
  • Add 0.5 oz Fuggle (flavor) Hops and boil for 10 minutes
  • Add 0.5 oz Fuggle (aroma) Hops and boil for 5 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
  • Once fermentation begins, keep fermenter at 70° F for 2 weeks
  • Rack into secondary fermenter and keep for 2 weeks at 70° F (should have at least 19 liters)
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
  • Drink your Homebrew!

#4 Huckleberry Hefeweizen

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 7
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Flaked Wheat
  • flaked
  • 16
  • Raw Huckleberries
  • pressed
  • 32
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • American Hefeweizen #WLP 320 (Pitchable Liquid)

Procedure

  • Bring 16 liters of water with 1/2 tsp. Gypsum to 145° F
  • Add crushed malted barley and hold at 135° F for 30 min.
  • Add 7.1 liters of boiling water with 1/2 tsp. Gypsum
  • Hold at 155° F for 45 min. then raise to 158° F for 15 min.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add Hallertauer (bittering) Hops and boil for 58 minutes
  • Add Simcoe (flavor/aroma) Hops and boil for 2 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
  • Once fermentation begins, keep fermenter at 55° F for 2 weeks
  • Rack into secondary fermenter with berries and keep for 2 weeks at 55° F (should have at least 19 liters)
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
  • Drink your Homebrew!

#3 Smoked Ale

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Cara Munich Malt
  • 4
  • Bries Organic Caramel Malt
  • 3
  • Simpson’s Peated Malt
  • 0.25
  • Hops
  • Alpha %
  • Amount (oz)
  • Admiral Loose Raw Hops
  • 13.0 – 16.0
  • 3
  • Yeast
  • English Ale Yeast #WLP 002 (Pitchable Liquid)

Procedure

  • Bring 16 liters of water to 145° F
  • Add crushed malted barley and hold at 135° F for 30 min.
  • Add 7 liters of boiling water to raise temp to 155° F
  • Hold at 155° F for 45 min. then raise to 158° F for 15 min.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add Admiral (bittering) Hops and boil for 60 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
  • Once fermentation begins, keep fermenter at 70° F for 2 weeks
  • Rack into secondary fermenter and keep for 2 week at 70-72° F
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
  • Drink your Homebrew!
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