Archive for the ‘Recipes’ Category
Friday, December 2nd, 2011
6-row |
|
8 |
Vienna |
3 |
1 |
Crystal |
60 |
1 |
Chocolate |
350 |
1 |
US Goldings |
5.7 |
2 |
Willamette |
5.7 |
2 |
Edinburgh Scottish Ale WLP #028 (Pitchable tdquid) |
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Friday, December 2nd, 2011
- 6 Row
- 6
- Crystal
- 10
- 1
- Flaked Maize
- 1
- Mt. Hood
- 7.8
- 4
- Mt. Hood
- 7.8
- 2
- California Ale WLP #001 (Pitchable Liquid)
- German Lager WLP #830 (Pitchable Liquid)
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Friday, December 2nd, 2011
- 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
- Saaz
- 1
- Saaz
- 1
- Dusseldorf Alt WLP #036
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Friday, December 2nd, 2011
- Bamberg Pilsner
- 5
- Crystal
- 10
- 1
- Wheat Malt
- 1
- Chinook
- 13.1
- 2
- Willamette
- 4.5
- 2
- California Ale WLP #001 (Pitchable Liquid)
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Tuesday, June 2nd, 2009
- Bamberg Pilsner
- 7.5
- Belgian Aromatic
- 18
- 1
- Belgian Biscuit/Amber
- 20
- 1
- Crystal
- 10
- 1
- Wheat Malt
- 0.5
- Kent Goldings
- 4.75
- 2
- Czech Saaz
- 3.5
- 2
- Belgian Golden Ale WLP #570 (Pitchable Liquid)
- Trappsit Ale WLP #500 (Pitchable Liquid)
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Saturday, January 13th, 2007
- Great Western 6-row Domestic Malt
- 1.8
- 6
- Crystal
- 60
- 1
- Crystal
- 120
- 1
- Dextrin (Carapils)
- 1.5
- 0.5
- Amarillo
- 8.5
- 4
- California Ale Yeast WLP #001 (Pitchable Liquid)
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Saturday, January 13th, 2007
- Muntons 2-row Lager Malt
- 2.4
- 2
- Weyermann Bamberg Pilsner Malt
- 10
- Domestic Hallertauer Loose Raw Hops
- 4.75
- 4
- Tettnanger Loose Raw Hops
- 4.00
- 4
- 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!
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Saturday, January 13th, 2007
- Muntons Light 2-Row Malt
- 8
- Caramel Malt
- 80
- 1
- Munich Malt
- 0.5
- Victory Malt
- 25
- 0.5
- Roasted Barley
- crushed
- 2
- U.K. Kent Goldings
- 4.75
- 2
- U.K. Fuggles
- 4.75
- 1
- 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° 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!
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Saturday, January 13th, 2007
- Great Western 6-row Domestic Malt
- 1.8
- 7
- Flaked Wheat
- flaked
- 16
- Raw Huckleberries
- pressed
- 32
- Domestic Hallertauer Loose Raw Hops
- 4.75
- 4
- Domesitc Simcoe Loose Raw Hops
- 13.3
- 2
- 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!
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Saturday, January 13th, 2007
- Cara Munich Malt
- 4
- Bries Organic Caramel Malt
- 3
- Simpson’s Peated Malt
- 0.25
- Admiral Loose Raw Hops
- 13.0 – 16.0
- 3
- 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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