Archive for the ‘Homebrewing’ Category

#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!

#2 American Pilsner

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 7
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Kelloggs Corn Flakes
  • crushed
  • 16
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • San Fransisco Lager Yeast #WLP 810 (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 and keep for 1 week 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!

#1 Chocolate Porter

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 2-row Domestic Malt
  • 1.8
  • 10
  • Light Munich Malt (2-row)
  • 6.5
  • 2
  • Briess Organic Caramel Malt
  • 60
  • 1
  • Briess Black Patent Malt
  • 500
  • 1
  • Organic Chocolate Malt
  • 350
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • San Fransisco Lager Yeast #WLP 810 (Pitchable Liquid)
  • Other
  • Specs.
  • Amount (oz)
  • Gypsum
  • -
  • 2

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 and keep for 1 week 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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