[url=http://forum.northernbrewer.com]Here.[/url]
Rauchbier (see below)
Ten Buck
Shakespeare Stout http://www.donosborn.com/homebrew/Rogue5.jpg
Steamin' Wife
Plambic?
Orval (see below)
Chimay ?
Racer 5 (see below)
Affligem Trippel (Clone Brews)
----------------------------
Coffee Pot brew:
http://forum.northernbrewer.com/viewtopic.php?p=48614#48614
http://www.allaboutbeer.com/features/235coffee.html
---------------------
Popskull
Knock em stiff.
Oh be joyfull
Tarwater lampoil alcohol Turpentine Brown sugar
------------------------------------------------------------------
Pflip gave some good and interesting info.
He says that you can calculate it based on points per pound per gallon.
LME contributes 36 points per pound per gallon while 36/5 = 7.2 points in a 5
gallon batch
DME contributes 45 points. 45/5 = 9.0 points in a 5 gallon batch
Honey contributes 36 points as well.
So here's the calculation:
To get a gravity of 1052 you need 260 points. 52 (target gravity) x 5 (gallons
of wort) = 260
6.6 lbs of LME would contribute about 237 points. 6.6 x 36 = 237.6
That's a gravity of only 1047. 237 divided by 5.
You'd need an additional half pound of DME to get to about 1052.
-------------------------------------------------------------------
-------------------------------------------------------------------
Ethilrist
Apprentice Brewer
Joined: 27 Mar 2003
Posts: 13
Posted: 05 Jun 2003 07:12 Post subject: Belgian christmas ale question
--------------------------------------------------------------------------------
I have a recipe for a Christmas ale that I'm going to be making this month, and
I'm looking for suggestions on which yeast to use. The ingredient list is:
6.6 lb Bierkeller light malt extract
3.3 lb dry amber malt extract
½ lb cocolate malt
½ lb crystal malt, 80º Lovibond
1 oz. Tettnanger, 60 min
1 oz. E Kent Goldings, 10 min
1 lb clover honey, 15 min
½ c brown sugar, 15 min
½ c turbinado (raw) sugar), 15 min
6 oz grated ginger, 4 at 60 minutes, 2 at 15 min
4 tblsp orange peel, 15 min
4 sticks cinnamon, 15 min
2 ½ tsp cardamom, 15 min
1 ½ tsp allspice, 15 min
1 tsp cloves, 15 min
I'm wondering which of the various Belgian ale yeasts would likely work best for
a Christmas ale. Also, are there any replacements to the above list of
ingredients you'd recommend (Belgian malt, for example; Northern Brewer didn't
stock Belgian malts the last time I made this)?
The yeasts I'm trying to decide between are:
Wyeast:
1388 Belgian Strong Ale.
1762 Belgian Abbey II.
#3787 Trappist High Gravity.
White Labs:
WLP530 Abbey Ale Yeast.
Back to top
ChiTown_Huck
Apprentice Brewer
Joined: 24 Mar 2003
Posts: 29
Posted: 05 Jun 2003 08:11 Post subject:
--------------------------------------------------------------------------------
Ethilrist,
Sounds like a great beer. I don't know about the yeast, but I did have a
question. How long are you planning on aging this beer? Just curious.
Huck
_________________
Without question, the greatest invention in the history of mankind is beer. Oh,
I grant you the wheel was also a fine invention, but the wheel does not go
nearly as well with pizza.
Dave Barry
Back to top
Ethilrist
Apprentice Brewer
Joined: 27 Mar 2003
Posts: 13
Posted: 05 Jun 2003 09:07 Post subject:
--------------------------------------------------------------------------------
6 months. As I said, it's a Christmas beer, and it's June. The book I got it
from (Homebrew Favorites, I believe) said that it takes a while for the spices
to mellow out and stop fighting like cats and dogs, and boy, are they right.
Back to top
ChiTown_Huck
Apprentice Brewer
Joined: 24 Mar 2003
Posts: 29
Posted: 05 Jun 2003 09:12 Post subject:
--------------------------------------------------------------------------------
Ethilrist wrote:
6 months. As I said, it's a Christmas beer, and it's June. The book I got it
from (Homebrew Favorites, I believe) said that it takes a while for the spices
to mellow out and stop fighting like cats and dogs, and boy, are they right.
Sorry for asking the obvious question, but I have been know to brew and drink
Christmas beers out of season. I can't help trying to extend the season a
little. PLus I hear about some of the Belgian beers that take up to a year to
mellow properly.
_________________
Without question, the greatest invention in the history of mankind is beer. Oh,
I grant you the wheel was also a fine invention, but the wheel does not go
nearly as well with pizza.
Dave Barry
Back to top
Ethilrist
Apprentice Brewer
Joined: 27 Mar 2003
Posts: 13
Posted: 05 Jun 2003 10:16 Post subject:
--------------------------------------------------------------------------------
I did run into a bottle of this that I had given to friends at a party they
threw about a year and a half after I made it. It was, indeed, very nice. It
seems to store and age well.
Back to top
ex-detroiter
Master Brewer
Joined: 27 Dec 2001
Posts: 131
Location: Isanti County, MN
Posted: 05 Jun 2003 12:29 Post subject:
--------------------------------------------------------------------------------
I started my first batch of Christmas beer (a Belgian strong - but no spices)
last December, and I bottled it in February. I think I used the White Labs Abbey
ale yeast.
I can't tell you how it turned out yet, because I haven't opened one. I plan to
open one for "Christmas in July" on July 25th, and another one on my birthday in
November, and then the rest I will save until Christmas Day and thereafter.
I plan to repeat the process of brewing a Belgian Christmas ale every December,
and then age all but two of them for a year.
_________________
For a quart of ale is a dish for a king.
Wm. Shakespeare
WINTER'S TALE Act iv Scene iii
Back to top
Ethilrist
Apprentice Brewer
Joined: 27 Mar 2003
Posts: 13
Posted: 06 Jun 2003 11:44 Post subject:
--------------------------------------------------------------------------------
For purposes of posterity, I'm going with the Strong Ale yeast. If it doesn't
work out well, I'll just have to make more!
-------------------------------------------------------------------
-------------------------------------------------------------------
http://oldforum.northernbrewer.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=4&t=000048
Author Topic: Bell's Two-Hearted Clone
Chris Poel
Master Brewer
Member # 129
posted December 24, 2001 15:59
--------------------------------------------------------------------------------
Here's the Bell's Two-Hearted clone that was in the February 2001 BYO magazine
-- I made some modifications to fit my own system and it turned out great! It's
nice and malty but with a lot of hops all the way through. I didn't dry hop but
added a bunch of hops at the end of the boil instead. If you try it, let me know
how it turns out.
Chris
==========
Bell's Two-Hearted Clone
OG=1.062 FG=1.008 (mine only got down to about 1.015)
Bitterness=46IBU
Ingredients:
7.5 lbs Munton's light extract syrup
0.5 lbs crystal 10 malt
0.5 lbs Belgian aromatic OR Munich malt
0.5 lbs Belgian carapils
0.75 oz Centennial whole hops (10% alpha) for 60 min (bittering)
0.5 oz Centennial whole hops for 20 min (flavor)
1.5 oz Centennial whole hops for 5 min (aroma)
1 oz Centennial whole hops for dry hopping (dry)
1 tsp Irish moss for 20 min
White Labs WLP001 California Ale (or Wyeast 1056)
1 cup DME (about 5 oz)
Step by Step:
Steep specialty grains in 3 gallons of 150F water for 45 min. Remove grains, add
Munton's extract. Bring to boil for 30 min, then add bittering hops. Boil 40 min
and add flavor hops and Irish moss. Boil 15 min and add aroma hops. Boil 5 min,
turn off heat, and cool to 70F. Transfer to fermenter with yeast (top off to 5
gal as necessary). Ferment at 68F until complete (about 7 days). Then transfer
to secondary with dry hops in hop bag. Hold for 1 week. Prime with DME and
bottle. Age for at least two weeks before drinking (4 is better in my experience
with this type of beer).
For all grain, mash 8.5 lbs pale malt and specialty grains in 13.5 quarts of
water at 152F for 45 min. Sparge with enough 170F water to fill brewpot to
normal level and follow directions above for hopping schedule.
--------------------------------------------------------------------------------
Posts: 2419 | From: Japan | Registered: Jan 2001 | IP: Logged
Medicine Man
Master Brewer
Member # 53
Member Rated:
posted December 25, 2001 17:39
--------------------------------------------------------------------------------
Chris,...Thanks so much. I'll let you know how it turns out.
Cheers!
--------------------------------------------------------------------------------
Posts: 107 | From: Berlin Heights, Ohio , USA | Registered: Nov 2000 | IP:
Logged
Medicine Man
Master Brewer
Member # 53
Member Rated:
posted January 03, 2002 20:36
--------------------------------------------------------------------------------
Chris,
Thanks again for the recipe. I just transfered to the secondary and the taste
test was a 10+. I made a 10 gallon batch and plan to dry hop 1 of the 5 gallon
carboys. So far so good. Can't wait to keg and try it. I was in Columbus, Ohio
this past weekend and a local Micro had Bell's 2 Hearted on tap. One of my
all-time favorites. Cheers!!
--------------------------------------------------------------------------------
Posts: 107 | From: Berlin Heights, Ohio , USA | Registered: Nov 2000 | IP:
Logged
Chris Poel
Master Brewer
Member # 129
posted January 04, 2002 17:31
--------------------------------------------------------------------------------
Mine turned out really well too, but more of a strong pale ale instead of an IPA
(guess I messed up the mashing a bit). I will definitely make this recipe again!
Glad that yours is turning out well too -- when it's done, let's have a virtual
toast!
Chris
--------------------------------------------------------------------------------
Posts: 2419 | From: Japan | Registered: Jan 2001 | IP: Logged
Medicine Man
Master Brewer
Member # 53
Member Rated:
posted January 14, 2002 20:59
--------------------------------------------------------------------------------
Chris,
Holy Cow!! What a brew. The 2-Hearted Pale is very close. Started with an OG of
1.061 and finished 1.011 Mashed at 154F for 60 minutes and used nothing but
centennial. In fact I may use nothing but centennial from now on in my pales.
Pitched 1/2 gallon starter of White Labs 001 California Ale.
I can say this is one of the best ever. Bet it doesn't last long! Thanks so much
for your assistance. Cheers to you.
--------------------------------------------------------------------------------
Posts: 107 | From: Berlin Heights, Ohio , USA | Registered: Nov 2000 | IP:
Logged
Chris Poel
Master Brewer
Member # 129
posted January 14, 2002 21:42
--------------------------------------------------------------------------------
Mine is also getting better and better every time I open one up. I also made an
IPA with two Centennial additions near the end (one at 5 min, one after stopping
the boil) -- wow! The brewer that I "borrowed" the Centennial from said it was
my best ever -- I don't know best (there's never a best, just the current "damn
good"), but that one was also a winner. I think I posted a version of it here --
Broken House IPA.
Glad the Two-Hearted worked out well -- and thanks for letting me know.
I just checked, and the Broken House IPA recipe is in a previous post below (or
on page 2 by now) -- Chris Poel's Broken House IPA. The second version worked
out great -- if anything I would make it a bit stronger next time, but the hops
-- WOW!
[ January 14, 2002: Message edited by: Chris Poel ]
--------------------------------------------------------------------------------
Posts: 2419 | From: Japan | Registered: Jan 2001 | IP: Logged
Matt Walker
Master Brewer
Member # 306
Member Rated:
posted January 20, 2002 21:08
--------------------------------------------------------------------------------
I've brewed a partial mash version of this recipe a couple times to great
success. Bell's Two Hearted Ale is one of my all-time favorite IPA's. I just
wish they would distribute their beers to the west coast. Oh well, with this
recipe I guess I don't need them to! Now I just need a recipe for their Double
Cream Stout...
Cheers!
--------------------------------------------------------------------------------
Posts: 75 | From: San Francisco, CA | Registered: Aug 2001 | IP: Logged
A^2 Homebrewer
Brewer
Member # 592
Rate Member
posted February 11, 2002 02:56
--------------------------------------------------------------------------------
This recipe looks killer. I am so glad you posted it, now I don't have to buy
that back issue of BYO for it. Sounds like everyone had good batch turning out,
that's a plus. I can't wait to start on this one. I have a close friend who
can't get enough of Larry's Two-Hearted, so we'll need this to drink in its
off-season (May-Sept).
--------------------------------------------------------------------------------
Posts: 2 | From: Ann Arbor, MI, USA | Registered: Feb 2002 | IP: Logged
All times are Central Time
-----------------------------------------------------------------
Bell's Two Hearted from Sept 2004 BYO
(they said it was modified from the 02/01 one that they ran, which Chris Poel
modified above.)
OG: 1.058
FG: 1.014
IBU: 60
SRM: 12
ABV: 6.4%
1.0 lb 2-row Pale
2.0 lbs Vienna
.5 lbs Crystal 10L
.33 lbs CaraPils 6L
4.5 lbs DME (light? extra light?)
5.5 AAU Centennial 60 min
5.5 AAU Centennial 45 min
5.5 AAU Centennial 30 min
5.5 AAU Centennial 15 min
.33 oz Centennial 0 min
.33 oz Centennial (dry hop)
Wyeast 1272 (American Ale II), White Labs WLP051 (California V)
Steep grains in 1.2 gallons of water at 152 deg. for 45 min. (partial mash. No
recommended sparge but I suppose you could do that).
----------------------------------------------------------------
Arrogant Bastard - Stone Brewing July/August 2003 Zymurgy (?)
(or see http://forums.homebrew.com/index.php?s=464eda101c063b532c95acd5717aa00d&act=ST&f=2&t=6613&st=30
)
Here it is.
They claim that Stone is tight-lipped about the recipe so they don't know
how accurate it is. But this is what they say.
1.076 OG
76 IBU's
all-grain:
13.5 lb Great Western 2 row
1.5 lb Dark Caramel or Crystal malt at about 150 L.
Mash at 152 deg F for 45 minutes and sparge with 170 deg F water to
collect about 6.25 gallons of wort.
Extract Plus grain:
Stone says "you can't get there from here" but this is Zymurgy's worthy attempt.
9 lbs of light malt extract for the 2 row malt, and steep the dark
crystal in two gallons of 152 deg. water for 20 minutes.
1.0 oz Chinook pellet hops 10-12% AA (90 min)
.5 oz Chinook pellet hops 10-12% AA (45 min)
.75 oz Chinook hops 10-12% AA (steeped in hot wort after boil)
Pitch an arrogantly large bolus of Chico ale yeast such as Wyeast 1056 American
Ale or White Labs California Ale. Ferment at 65-70.
--------------------------------------------
Arrogant Bastard from homebrew.com
OG: 1.074-1.080
FG: 1.014-1.020
78 IBU
7.4-7.9% alc
Amber DME 4 lbs
Wheat DME 4 lbs
Special-B 8 oz
Biscuit 8 oz
Aromatic 8 oz
CaraMunich 8 oz
Magnum (60 min) 1 oz
Columbus (50 min) .5 oz
Centennial (30 min) .5 oz
Centennial dry 1 oz
Wyeast 1056 or
WLP 001
-------------------------------------
Arrogant Bastard from Austin Homebrew Supply kit recipe
1.5 lb Cyrstal 120L in 2.5 gallons water 150 degrees.
Soak for 15 min.
Return to boil.
Remove from heat and add 10.5 lb Amber Extract
REturn to boil.
2 oz Chinook (60 min)
.5 oz Chinook (15 min)
.5 oz Chinook (2 min)
Yeast??
--------------------------------------------------------------------
Sierra Nevada Pale Ale (modified from Zymurgy)
Target OG: 1.052
Target FG: 1.011
expected alc: 5.5
IBU: 38
6 lb Pale LME
1 lb Light DME
.5 lb Cyrstal 10L
.5 lb Carapils 10L
1 oz Perle 7%AA 60 min
1 oz Perle (20 min) my addition
.5 oz Cascade 15 min
.5 oz Cascade 5 min
1 oz Cascade dry hop
Wyeast 1056 or similar
Original Gravity 1.055
Terminal Gravity 1.013
Color 6.68 °SRM
Bitterness 38.8
Alcohol (%volume) 5.5 %
-------------------------------------------------
Thomas Hardy Clone:
If you brew it, let us all know how it turns out, ok?
Here goes:
Thomas Hardy Ale - Partial Mash
6.0 Gals. ~8 SRM 137 IBU's O.G.- 1.095 F.G.- 1.008
11.6% ABV 9.1% ABW 60% Mash Efficiency
Grain Bill:
3 lbs. German Pilsner
12 lbs. Marris Otter Pale Ale
5 lbs. Light Liquid Malt Extract
1 lb. Lyles Golden Syrup
Hop Bill:
4.0 oz. Olympic (11% AA) 60 mins.
3.0 oz. Kent Goldings (5% AA) 45 mins.
1.0 oz Kent Goldings (5% AA) Aroma
White Labs WLP 001 yeast used, in a 1 gal. starter, along with 1 pack of Edme
dry yeast for fast start.
Dough in at 150°F, single infusion mash.
Mash for 60 - 90 mins.
Batch sparge.
8 Days in glass primary.
200 days in glass secondary.
Enjoy.
--------------------
Everyone has to have something to believe in.
I believe I'll have another beer.
The Quest for a better beer continues.
Report this post
ted Posted: Aug 30 2003, 03:55 PM
BrewBoard star member
Group: Members
Posts: 1831
Member No.: 94
Joined: 1-September 02
Location: Crystal Lake, Illinois
Thanks for posting this recipe Triple, I'll be making it!! Thomas Hardy has the
same birthday as me, so I need to brew this to celebrate our birthday's!!!
--------------------
"Give me a woman who truly loves beer and I will conquer the world."
Kaiser Wilhelm
Report this post
donosborn Posted: Aug 31 2003, 01:13 AM
BrewBoard jr member
Group: Members
Posts: 23
Member No.: 692
Joined: 12-May 03
Location: St. Paul, MN
Does anyone know how an extract brewer could make a version of this recipe? What
would you say we should substitute instead of doing the mash?
thanks
Don
Report this post
ted Posted: Aug 31 2003, 04:35 AM
BrewBoard star member
Group: Members
Posts: 1831
Member No.: 94
Joined: 1-September 02
Location: Crystal Lake, Illinois
Maybe try 10 lb liquid Marris Otter extract, and 2 lb of ex. light DME to
replace the grains. So it would be, 15 lb of Marris Otter LME and 2 Lb of Ex
Light DME, and the golden syrup, that should get you close.
--------------------------------------------------------
PUMPKIN ALE
Based on Thomas Jefferson's recipe. What a treat! The use of pumpkin, &
spices in this makes it a flavorful experience. The recipe has been around a
long time. Taste it and see why.
Recipe price excludes Gypsum, Irish Moss, Pumpkin, & Spices.
6.6 lbs. Gold Malt Extract (Northwestern)
5 lbs. Fresh Pie Pumpkin Meat (7 lbs. pumpkin yields 5 lbs. meat)
1½ lbs. Pale Grain (cracked)
1 lb. British Crystal Grain (cracked)
2 oz. Willamette Hops
4 each 1/8" x 1/4" pieces Ginger (chopped)
½ tsp. Ground Cinnamon
1/8 tsp. Nutmeg
1 tsp. Gypsum
1 tsp. Irish Moss
1 pkg. Wyeast Liquid Yeast - British Ale (I will probably use White Labs
002 or 005 instead)
Rinse pumpkin, leave skin on & cut into large sections. Bake in 350°F oven
for 1 hour 15 min. or until caramelized on outside. Remove skin & crush
meat. Place pumpkin, gypsum, & grains into a pot. Add 1½. gal. water. Mash
at 150°F for 1 hour. Strain into a bucket & sparge with 1 gal. 170°F water.
Return to boil & add malt & 1 oz. Willamette. Boil for one hour. At 30
minute mark, add Irish Moss. At 50 minute mark, add remaining oz.
Willamette. At 55 minute mark, add spices. Remove from heat & steep 5 min.
Pour through strainer into carboy with enough cold water to make 5 gal.
Pitch yeast when temperature is 80°F or below. After rapid fermentation is
complete, rack to another carboy & allow to finish. This beer must be racked
once due to excessive trub. Bottle when fermentation is complete. This beer
benefits from extended aging.
Yields 5 gal.
-------------------------------------------------------
Mom's Homebrewed Pumpkin Pie
Batch Size: 5 gallons
Starting Gravity: 1.070
Finishing Gravity: 1.015
Primary Fermentation: 12-18 days
Ingredients:
6.6 pounds Northwestern amber liquid malt
1-pound 40L crystal malt
½ pound chocolate malt
30 ounces pumpkin
1-cup brown sugar
6 tsp. pumpkin pie spice
6 whole cloves
1 ounce Hallertau pellets (bittering)
½ ounce Fuggle pellets (flavor)
½ ounce Cascade pellets (finishing)
1 tbsp. Irish moss
1 package Danstar Nottingham ale yeast
¾ cup corn sugar (priming)
Raise 2 gallons of water to 155ºF in your brew pot. Place the cracked grains in
the muslin grain bag and place in the hot water. Steep for 45 minutes. With 15
minutes remaining, in a separate pot, boil 2 quarts of water with the pumpkin,
brown sugar, cloves, and spice. When the timer runs out, remove the grains, and
add the boiling pumpkin mash to the first pot. Add the liquid malt and Hallertau
hops, stirring vigorously to avoid scorching. Bring it all back to a boil and
set the timer for 50 minutes. With 30 min remaining, add the Fuggle hops. With
15 min remaining, add the Irish moss. With 10 min remaining, add the Cascade
hops.
--------------------------------------------------------------
From: Ryan Glover [mailto:rglover86@comcast.net]
Sent: Wednesday, October 13, 2004 4:30 AM
Subject: Clubba's SamHain Pumpkin Ale
Clubba’s SamHain Pumpkin Ale - Extract
1.25 # Crystal 30L
.35 # Roasted Barley
6 # Muntons Light DME
1# Muntons Wheat DME
1.25 oz Kent Golding (5.5% AAU) (.75 bittering, .5 flavoring)
1.00 oz Fuggle (5% AAU) (flavoring)
Yeast: WLP001 Calif Ale
10 # Freshly Roasted Pumpkin
1 Cup Dark Brown Sugar
10 Cinn Sticks
10 All-spice berries
Pumpkin Pie Spice
Start off by gutting the pumpkin and slicing into eighths. Sprinkle pumpkin with
pumpkin pie spice. Roast for one our at 350 degree F. Remove the pumpkin meat
from the flesh and place in a bowl.
Make brew just like any other extract. Add bittering hops and pumpkin meat at 1
hour. Add brown sugar, 5 cinn sticks, and 10 all spice berries at 30 minutes.
Priming solution consisted of ½ cup brown sugar, pint of water, and pumpkin pie
spice. In Primary, added more cinn sticks. Tasted when racking to secondary, and
added a few more cinn sticks.
This beer friends are begging for this year.
----------------------------------------------------------
Rogue Dead Guy Ale
http://forum.northernbrewer.com/viewtopic.php?t=7573&sid=c51528ff26840f07e39f261966153697
All grain:
8 lb Great Western 2 row pale malt
2 lb Munich malt
1 lb Cyrstal malt 15 L
Extract:
9.25 lb light LME
1 lb Cyrstal 15 L
1 oz Perle pellet hops 8% AA (90 min)
.5 oz Saaz pellet hops 4.3% AA (10 min)
BrewTek CA Pub Ale CL-50 or equivalent yeast.
Ferment at 60 deg F until complete. Store at cold storage 40-50 deg temp for 2-4
weeks. Package and condition.
-------------------------------------------------------------
The recipie I have is completely untested, although I may through it into my
brew schedule at some point this year. I'd be interested to see what you think
of it, actually. I tossed it together after spotting an old message on the
board...this guy had emailed Nick Floyd, and Nick gave him some general
information on the beer:
Malts Dingemans Cara Munich and Simpsons Med Crystal
Ibus 66 use Columbus,Warrior and Cennt
Use Wyeast American or London
I threw that together and currently have this:
5 gallon batch, 6 gallon boil
.25 lbs. CaraMunich
.25 lbs.British Crystal 55°L
6.6 lbs.Liquid Light Extract
1 lbs.Dry Extra Light Extract
.5 oz.Columbus (Pellets, 15.00 %AA) boiled 60 minutes.
.5 oz.Columbus (Pellets, 15.00 %AA) boiled 45 minutes.
.75 oz.Centennial (Whole, 10.00 %AA) boiled 15 minutes.
1 oz.Centennial (Whole, 10.00 %AA) boiled 1 minutes. (maybe dry hop)
I'm not happy with the hops schedule (it's also missing Warrior... that variety
seems to be hard to find), and the beer calculates out to be a bit darker than
it probably should be. Maybe use less light LME, and more extra light DME.
Suggestions?
-----------------------------------------------------
Three Floyds Alpha King
http://forum.northernbrewer.com/viewtopic.php?t=7461
-from BeerTools.com
.5 lbs. German CaraMunich I
.5 lbs. Crystal Malt 60°L
6 lbs. Liquid Amber Extract
1.5 lbs. Dry Extra Light Extract
1 oz. Columbus (Pellets, 15.00 %AA) boiled 60 minutes.
1 oz. Centennial (Pellets, 10.00 %AA) boiled 30 minutes.
1 oz. Centennial (Pellets, 10.00 %AA) boiled 2 minutes.
1 oz ???? dry hop
Yeast : WYeast 1056 Amercan Ale
Original Gravity 1.060
Terminal Gravity 1.014
Color 14.75 °SRM
Bitterness 65.3 IBU
Alcohol (%volume) 6.0 %
--------------------------------------
Three Floyds Alpha King from BYO:
Here it is:
4 lbs. American 2-row
5.5 lbs. Belgian 2-row
2 oz. Caramunich Dark
1.5 oz. Caramunich (brewer specified Dingman's)
1.5 oz. Dewolf-Cosyns Special B
1.5 oz. Carapils
1.5 oz. Caramel malt 60L (brewer mentioned Simpson's medium crystal)
1.5 oz. Melanoidin malt
.5 oz. Red Wheat
BYO hop schedule
.52 oz. Magnum (7 AAU's 13.5%aa) - Bittering
.58 oz. Columbus (7 AAU's 12%aa) - Bittering
2 oz. Cascade (11 AAU's 5.5%aa) - Knockout
Dryhop with 1 oz. Centennial, 1 oz. Columbus, and 1 oz. Cascade
Brewer said hops used were Columbus, Warrior, Centennial
BYO: Wyeast 1056
Brewer: Wyeast 1056 or London Ale
Website: Two different yeasts
BYO IBU's: 62-66
OG 1.062-1.070
------------------------------------
Three Floyds Alpha King from Zymurgy (July 2004)
1 lb Simpsons medium Crystal 50-60L
.5 lb Dingeman's CaraMunich malt (steep grains in 2 gallons at 152 for
(unspecified) mins)
7.5 lbs Briess Golden Light Concentrated Brewers Wort
(I would use 6 lbs Pale LME and 1.5 lbs Light DME)
1 oz Columbus 15.5 %AA 60 min
.5 oz Warrior 17%AA 30 min
1 ozCentennial 10.5%AA 5 min
.5 oz Warrior (dry hop)
.5 oz Centennial (dry hop)
Wyeast 1056
OG: 1.059
FG: 1.014
IBU: 69
-------------------------------------
Pilsner Urquell
1/2 lb German light crystal 2.5 L
2 oz German Munich malt
6 lbs extra light DME
3.67 oz Saaz 3% AA 60 min
1 oz Saaz 15 min
1 oz Saaz 3 min
1/2 oz dry hop
Wyeast 2278 Czech Pils Lager 48-58 degrees
Wyeast 2007 Pilzen Lager yeast 48-56 degrees
OG 1.050-1.53
1.011-1.013
--------------------------------------------------------
Alaskan Smoked Porter -Zymurgy
OG 1.065
Alc 6.1%
45 IBU
Color 92.2 srm
2.0 lb Smoked Malt (Weyermann or home smoked)
1.0 lb Crystal malt (medium dark)
.5 lb Chocolate malt
.5 lb Black Patent
Mash at 152 deg for 60 min in 1 gallon water. (I suppose sparge with 1 gallon of
water at 170 deg).
Add collected run off to:
6.0 lb Pale Malt Liquid Extract Syrup
.75 oz Chinook 11% AA for 60 min
.75 oz Goldings 4% AA for 15 min
Boil for 75-90 min adding first hops so that they boil for 60 min.
Chico Ale (Wyeast American Ale or White Labs California ale) or a common British
Strain such as London Ale. Ferment at 65-70.
----------------------------------------------------------
Ultimate Hop Hourglass IPA
http://forums.homebrew.com/index.php?s=&act=ST&f=4&t=2209&st=90
Okay, here's a shot at making an extract version. The grains show my bias toward
European maltsters -- feel free to substitute (at your own risk ). Any comments
are greatly appreciated, especially if you find something that doesn't make
sense for extract brewers (I'm going by memory & imagination here for a lot of
the instructions).
==========
Ultimate Hop Hourglass IPA
Extract + steeping, 5.5 gallons, 3-gallon boil, 62 IBU, 8-9 SRM
OG = 1.062, FG = 1.015
50% steeping efficiency
Extract & Grains
-- 6.0 lb Muntons DME Light
-- 1.0 lb Muntons DME Wheat
-- 0.5 lb Weyermann CaraFoam
-- 0.5 lb Weyermann CaraHell
-- 0.5 lb Dingemans Caravienne
-- 0.4 lb Dingemans Special B (I added this to compensate for no Munich or
Melanoidin)
Hops
-- 0.75 oz each Amarillo, Liberty, Centennial whole (brew water hops)
-- 1.75 oz each Amarillo, Liberty, Centennial pellet (steeping hops -- add these
with your steeping grains, remove before boiling)
-- 0.5 oz each Amarillo, Cascade, Centennial whole (first wort hops -- add to
the brewpot and steep for at least 30 min, keep in for boiling)
-- 0.75 oz Simcoe (10.7%) (60 min)
-- 2 g Hop Blend (6.3%) every minute from 60 to 1 min (alternatively add 20
g/0.75 oz for 55, 45, 35, 25, 15, and 5 minutes)
[Note: hop blend consists of 1.5 oz each of Amarillo, Cascade, and Centennial
whole]
-- 2 oz Hop Blend (6.3%) (hopback)
[Note: hop blend consists of 0.67 oz each of Amarillo, Cascade, and Centennial
whole]
Yeast/Other
-- 0.5 oz Burton salts in brew water
-- 1 whirlfloc tablet (15 min)
-- 1/2 tsp yeast nutrient (15 min)
-- Wyeast 1026 British Cask Ale (recommend at least a 2-liter starter or fresh
slurry from previous fermentation)
-- 2 oz candi sugar or corn sugar for priming in corny keg
Steeping
-- 2.5 gal for steeping, 1-2 gal for topping off during boil, 2.5-3.5 gallons
for topping off fermenter
-- 150F for 30-45 min
Instructions
The night before brewing, heat all dechlorinated brew water up to 170F, then run
through hop back with 0.75 oz each of Amarillo, Liberty, and Centennial whole
hops. Let hopped brew water stand in covered containers overnight. On brew day,
steep grains, steeping hops, and Burton salts as above, using hopped brewing
water at 150F for 30-45 min. Heat to raise temp to 170F for mash out,
tea-bagging grain bag several times. Take out grain bag and let drip (don't
squeeze). Add DME and first wort hops, stir to dissolve completely, and let
steep at 170F for at least 30 min.
Pre-boil remaining hopped brew water for 15 min to sterilize. Keep covered.
Total boil is 65 min. Bring to a boil and skim hot break off top for the first 5
min. Then follow hop and other addition schedule above. Top off boil as often as
necessary to maintain as much volume in brewpot as possible (helps avoid excess
caramelization). After boil, cool to 68F. Start aeration while transferring to
fermenter. Top off with Check gravity and then pitch yeast slurry.
Ferment at 66-68F for 4-6 days. Rouse yeast twice a day for two days after
fermentation starts slowing down, then cool fermenter to 50F or under for one
day. Transfer to corny, prime with candi sugar/corn sugar, condition at
fermentation temps for 6-8 days, and then condition in fridge at least 3 days
before drinking.
Tasting Notes
One week after kegging, flavor was somewhat sweet but balanced with a nice
bitterness and an outstanding hop flavor and aroma. One month after kegging,
beer was crystal clear and had lost some of its sweetness, but none of its
flavor and aroma!
Note: If Simcoe hops are not available, substitute an appropriate amount of
Northern Brewer or Perle.
-------------------------------
Beano data
http://forum.northernbrewer.com/viewtopic.php?t=9087&highlight=beano
1) Barleywine -- 2 Beano tablets for 7 months. 1.046 down to 1.020
2) Tripel -- 3 Beano Tablets for 5 months. 1.040 down to 1.016
3) Scottish Ale -- 1 Beano Tablet for 4 months. 1.030 down to 1.012
7 months. dropped 26 pts. 2 tablets. drop/month = 3.7
5 months dropped 24 pts. 3 tablets. drop/month 4.8
4 months dropped 18 pts. 1 tablets. drop/month 4.5
----------------------------------------------------------
Sierra Nevada Bigfoot Barley Wine - North American Clone Brews
$38 not including yeast (pitching onto cake)
From BeerTools:
Original Gravity 1.103
Terminal Gravity 1.024
Color 14.35 °SRM
Bitterness 74.6 IBU
Alcohol (%volume) 10.5 %
1 lb pale malt
1.25 lb Crystal 20L (40L? Make darker?)
-steep 150 deg water for 45 min (or do partial mash?)
12 lb Light LME
1 lb Amber DME (?)
Boil 30 min and then add:
10 AAU Nugget (90 min)
7 AAU Cascade (90 min)
Wyeast 1056 or equivalent
Ferment at 68 for 2 weeks.
In secondary:
4 AAU Cascade
6 AAU Centennial
1/5 oz dry champagne yeast
Condition for 6-8 weeks at 50-55 degrees.
Bottle and age for 8 months.
*******************************
Hop Hearty IPA -New Glarus
OG: 1.060
FG: 1.015
5.7% abv
60-65 IBU
1 lb Pale malt
1.25 lb Medium Crystal (50 L)
Steep above in 2.5 gallons water at 150 deg. for 45 min.
5.5 lbs Light DME
6 AAUs Cascade (90 min)
4 AAUs Golding (90 min)
4 AAUs Cascade (30 min)
English Ale Yeast (Wyeast 1098 or equivalent)
Ferment at 68 deg. for 2 weeks.
Dry hop:
4 AAUs Cascade
4 AAUs Goldings
Condition for 3-4 weeks.
Bottle and age at 55-60 deg. for 3 weeks.
*************************************
Wisconsin Belgian Red - New Glarus
OG: 1.065
FG: 1.020
5.7% abv
25-30 IBU
1 lb Pale malt
1 lb Malted Wheat
1 lb Medium Crystal (50 L)
Steep above in 2.5 gallons water at 150 deg. for 45 min.
6.75 lb Wheat Liquid Malt Extract
6 AAUs aged hops, any variety (90 min)
Recultured New Glarus Yeast, Belgian Strong Ale (Wyeast 3787), or wheat yeast (Wyeast
3942)
Ferment at 65 deg. for 2 weeks, then transfer to secondary fermenter on:
6 lb. whole sweet cherries (frozen and then thawed)
Condition cool 50-55 deg. for 3 to 4 weeks.
Rack to another vessel to clarify for 2 weeks.
Bottle and age at 55-60 deg. for 3 weeks.
********************************************
CJ's JPA
OG 1.059-1.065
FG 1.013-1.019
Light DME 6.5 lbs
Wheat DME 1 lb
CaraVienna 12.0 ounces
CaraMunich 4.0 ounces
Northern Brewer (Bittering) 1.5 ounces
Amarillo (Flavoring/Finishing) 1.5 ounces *
Cascade (Flavoring/Finishing) 1.5 ounces *
Centennial (Flavoring/Finishing) 1.5 ounces *
Irish Moss 1.0 package
* See instructions
Wyeast #1026 British Cask Ale 1.0 package
or
White Labs WLP-002
This is a seasonal yeast, but you can call and it can be ordered year round.
Here's where it gets fun.....
Add bittering hops…set timer for 15 minutes. After 15 minutes…
Add .25 oz. Each of Amarillo, Cascade, and Centennial…set timer for 15 minutes.
After 15 minutes…
Add .25 oz. Each of Amarillo, Cascade, and Centennial…set timer for 15 minutes.
After 15 minutes…
Add Irish Moss and .25 oz. Each of Amarillo, Cascade, and Centennial…set timer
for 10 minutes. After 1 minutes…
Add .25 oz. Each of Amarillo, Cascade, and Centennial…set timer for 5 minutes.
After 5 minutes…
Add .5 oz. Each of Amarillo, Cascade, and Centennial…
********************************************************
Celis White Beer Captured
OG: 1.048
FG: 1.010
IBU: 16
SRM: 4
4 oz flaked wheat
4 oz Belgium Aromatic
4 lb Alexander Pale
2.33 lb M&F Wheat DME
.75 oz Willamette 4.7% AA (60 min)
.5 oz Willamette (15 min)
.75 oz Belgian Bitter Orange Peel (15 min)
1 tsp. crushed Coriander seeds (15 min)
.25 oz Cascade (5 min)
.5 oz Belgian Bitter Orange Peel (1 min)
1 tsp crushed Coriander seeds (1 min)
Wyeast 3463 Forbidden Fruit
or
Wyeast 3944 Belgian Witbier
********************************************************
Hoegaarden White Ale Beer Captured
OG: 1.048-1.050
FG: 1.010-1.011
SRM: 5
IBU 19
Alc: 4.9%
8 oz flaked wheat
8 oz Belgium Aromatic Malt
4 oz Flaked Oats
4 oz Rice Hulls or Oat Hulls
Steep above in 1 gallon at 150 deg. for 30 min.
Sparge grains with 1 gallon of 150 deg water.
5.5 lb M&F Wheat DME
1 oz East Kent Goldings 4.3%AA (60 min)
.5 oz Kent Goldings (15 min)
.25 oz Belgian Bitter Orange Peel (15 min)
3/4 tsp. crushed Coriander Seeds (15 min)
1/8 tsp. crushed Cumin Seeds (15 min)
.5 oz Czech Saaz hop (2 min)
.5 oz Belgian Bitter Orange Peel (2 min)
.5 tsp. crushed Coriander Seeds (2 min)
1/8 tsp. crushed Cumin seeds. (2 min)
Wyeast 3463 Forbidden Fruit
or
Wyeast 3944 Belgian Witbier
Keep fermenting beer above 65 deg.
Otherwise no special instructions.
**************************************************************
Minnesota bars
Al's Bar, 3912 Excelsior Blvd, Minneapolis, 55416, 952-922-9940.
Ike's Food & Cocktails, 50 South 6th St., Minneapolis, 55402, 612-746-4537.
Mackenzie Scotch Pub, 918 Hennepin Ave., Minneapolis, 55403, 612-333-7268.
Patrick McGovern's Pub & Restaurant, 225 W. 7th St., St. Paul, 55102,
651-224-5821.
------------------------------------------------------------------------
Anchor Liberty clone
Recipe for 5 gallons.
All Grain (see below for extract):
10 lb 2-row pale malt
.5 lb 15 deg. L. crystal malt
1.0 oz Northern brewer whole hops 8% AA (90 min)
1.5 oz Cascade whole hops 5% AA (45 min) 1.0 oz Cascade whole hops 5% AA (30
min) 1.0 oz Cascade whole hops 5% AA (15 min) 2.0 oz Cascade whole hops 5% AA
(dry hop)
1 whirlfloc tablet or 1 tsp. Irish Moss (20 min)
California/American ale yeast or equivalent.
Mash at 150 deg. for 60 min. Sparge at 175 deg to collect 6.5 gallons of
pre-boiled wort. Boil 90 minutes. Cool to 65 deg and pitch yeast.
Ferment at 60-62 deg. for one week, then siphon into secondary with dry hops.
Allow to remain on dry hops at 50-55 until fermentation is complete, then
package, condition, and enjoy!
Extract plus specialty grains:
Steep crystal malt in 150 deg water for 20 minutes. Strain, add 7.5 lb light
malt extract syrup and 1.25 oz of whole NB hops. Proceed with one-hour boil,
adding hops at specified intervals above.
OG: 1.058
FG: 1.013
IBU: 47
---------------------------------------------
Big Dipper Double IPA
28 lb two row malt
2 lb Munich Malt 15L
1.0 oz Chinook pellets 10.5% AA 75 min
1.0 oz Chinook 60 min
1.0 oz Chinook 10 min
1.0 oz Horizon 13%AA (hop back i.e. aroma) 2.0 oz Horizon dry
Wyeast 1056
OG: 1.081
FG: 1.016
EST IBU: 90
Boil time: 90 min
Primary Ferment: 68 deg one week
Secondary: two weeks.
Remember -- you would HALF everything for a five gallon batch.
You woudl just use like 6 lbs Pale LME and a few lbs of DME. I could help come
up with exact amounts if you don't have those points/gallon to use.
----------------------------------------------------------------------
Stone Ruination IPA (BYO 09/04)
OG: 1.075
FG: 1.010
IBU: 100+
SRM: 6
ABV: 7.9-8.5%
6.6 lbs Northwestern Gold (light) LME
2.0 lbs Northwestern Gold (light) DME
1.0 lb Briess 2-row
1.0 lb Briess crystal 15L
36 AAU Magnum hops 60 min (ex: 2.25 oz of 16% AA)
15.7 AAU Centennial (aroma)
21.0 AAU Centennial hops (dry hop)
White Labs WLP001 (CA ale) or Wyeast 1056
Steep grains in 3 gallons water at 149 deg. for 30 min.
Ferment at 68 deg.
--------------------------------------------------------
"Old Oddity" Old Ale Old Peculiar (other clone in book??) BYO 09/04
OG: 1.058-1.063
FG: 1.015-1.020
IBU: 30
SRM: 24
ABV: 5.6-6.2%
1.0 lb Cyrstal 60 L
.25 lb Chocolate
6.6 lbs Pale LME
1.0 lb DME (color not specified, probably light. should get dark color from
grains)
7.33 AAU UK Fuggles 60 min (ex: 1.5 oz of 5% AA)
.5 oz Fuggles 15 min
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale)
step grains in 1 gallon of water, heat to about 170.
Condition "at least 3 months" (?) before drinking.
Not intended to be a clone of Old Peculier but should be somewhat similar.
----------------------------------------------------
90 Minute IPA Dogfish Head BYO 09/04
OG: 1.088
FG: 1.021
IBU: 90
SRM: 13
ABV: 8.7%
1.75 lbs Pilsner malt
1.66 lbs amber malt 35L
8 lbs DME (color?)
16 AAU Amarillo hops 90-0 min (see instructions)
8 AAU Simcoe 90-0 min
8 AAU Warrior 90-0 min
1 oz Amarillo (dry)
.5 oz Simcoe (dry)
.5 oz Warrior (dry)
Wyeast 1099 (Whitbread)
Steep grains in 1.1 gallons water at 150 deg for 45 min.
Boil the wort for 105 minutes.
Starting with 90 min left in boil, begin slowly and evenly adding hops to
kettle. This works out to a little over .25 oz every 7.5 minutes. (mix them all
up in a bowl and divide into .25 oz amounts?)
Start fermenation at 71 deg and let raise to 74 deg.
--------------------------------------------------------
Three Floyds Dreadnaught 09/04 BYO
OG: 1.084
FG: 1.021
IBU: 100
SRM: 11
ABV: 8.1%
1.33 lbs 2-row pale
1.25 lbs melanoidin malt 27L
8 lbs DME (color?)
8 AAU Warrior 60 min
8 AAU Simcoe 60 min
8 AAU Centennial 45 min
8 AAU Cetennial 30 min
8 AAU Cascade 15 min
1.5 Cascade whole hop (dry)
Wyeast 1968 (london ESB), White Labs WLP002 (English Ale)
Steep crushed grains in 103 oz ( .8 gallons) water at 159 deg for 45 min.
Boil 90 min but add hops at times above.
Ferment at 68 deg.
--------------------------------------------------
Bear Republic Racer 5 09/04 BYO
OG: 1.071
FG: 1.015
IBU: 60
SRM: 10
ABV: 7.2%
.33 lbs 2-row pale
1.66 lbs wheat
.625 lbs crystal 15L
.21 lbs CaraPils
6 lbs DME (color?)
.42 lbs dextrose (corn sugar. 6.7oz little over a cup)
6.1 AAU Chinook 90 min
8.7 AAU Cascade 60 min
.3 oz Centennial (dry)
.3 oz Amarillo (dry)
.2 oz Cascade (dry)
.2 Tomahawk (dry)
Wyeast 1272 (American Ale II) or White Labs WLP051 (CA ale V)
Steep crushed grains in 1 gallon water at 152 deg for 45 min.
Boil 90 min adding hops at times above.
Ferment at 68 deg.
-------------------------------------------------------------
Rogue Imperial IPA or I2PA 09/04 BYO
OG: 1.080
FG: 1.020
IBU: 62
SRM: 7
ABV: 7.8%
2 lbs Pale
11 lbs English Light LME (just do 12 lbs Alexander Pale LME?)
13.5 AAU Newport 60 min
5 AAU Cascade 30 min
7 AAU Sterling 15 min
1 oz Amarillo (dry)
White Labs WLP0051 (California V)
steep crushed Pale malt in 80 oz water at 154 deg for 45 min.
Boil for 90 min adding hops at times listed above. (prob not necessary)
Ferment at 68 deg.
---------------------------------------------------
Buzz’ard Double Chocolate Espresso Stout
(5 gal/19L, extract with grain)
OG: 1.072 FG: 1.020
IBU: 56 SRM: 35
by John Arthur and Glenn BurnSilver
Ingredients
8 lbs. (3.6 kg) Alexander’s dark malt extract syrup
0.5 lb. (0.2 kg) crystal malt (120 °L)
0.5 lb. (0.2 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
1 lb. (0.45 kg) Ghirardelli Select Brown chocolate powder
15 AAU Northern Brewer hops (2 oz./57 g of 7.5% alpha acids)
0.5 lb. (0.2 kg) espresso beans, fine ground, brewed to 1 gallon (3.8 L) of
coffee
Wyeast 1056 (American Ale) yeast
Step by Step:
Place grains in 2.5 gallons (9.5 L) of water, heat to 170º F (77° C), let sit
for 25 minutes.
Return to boil, dissolve extract. Return to boil.
Add 1-1/2 oz. (43 g) hops and chocolate (add slowly and stir constantly so it
doesn’t stick and burn on the bottom).
At 45 minutes add 1/2 oz. (14 g) hops.
At 60 minutes, turn off the boil.
Chill to 88° F (31° C) and add to carboy with 1-1/2 gallons (5.7 L) water. Pitch
yeast (built up as a one-quart starter with DME) at 78º F (26° C).
After primary is complete, rack to secondary, store in cool place (below 60º F
or 16° C) for 45 days.
Rack to bottling bucket, add one gallon (3.8 L) room temperature coffee and 3/4
cup bottling sugar. Stir well to mix and then bottle.
************************************************************************
Baltic Porter - NB recipe
O.G: 1070 / Ready: 2 months
Specialty Grains
0.5 lbs. Durst Dark Crystal
0.5 lbs. Crisp Black Malt
0.5 lbs. Crisp Chocolate Malt
0.5 lbs. Briess Caramel 120
Fermentables
6 lbs. Munich Malt Syrup
3 lbs. Dark Dry Malt Extract
Boil Additions
1 oz. Northern Brewer (60 min)
1 oz. Perle (30 min)
1 oz. Hallertau (15 min)
1 oz. Hallertau (5 min)
Yeast
Wyeast #2112 California Lager Yeast. Particularly suited for producing 19th
century-style West Coast beers. Retains lager characteristics at temperatures up
to 65° F, and produces malty, brilliantly-clear beers. Flocculation: high.
Apparent attenuation: 67-71%. Optimum temperature: 58-68.
------------------------------------------
Oktoberfest Extract Kit -NB
O.G: 1058 / Ready: 2 months
Specialty Grains
1 lbs. Durst Medium Crystal
Fermentables
6 lbs. Munich Malt Syrup
2 lbs. Light Dry Malt Extract
Boil Additions
2 oz. Hallertauer (60 min)
Yeast
Wyeast #2206 Bavarian Lager Yeast. Used by many German breweries to produce
rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 46-56.
------------------------------------------------------
Princess Theresa’s Oktoberfestbier http://www.byo.com/feature/1052.html
(5 gallons/19 liters, partial mash)
OG = 1.060 FG = 1.014
SRM = approx. 13 IBU = 25
ABV = approx. 5.8%
Ingredients
7.25 lbs. Bierkeller or Weyermann plain light (Pils) malt extract
1 lb. dark Munich malt (20° L)
0.50 lb. crystal malt (60° L)
5.6 AAU Hallertauer or Mt. Hood hops (bittering) (1.3 oz. of 4.3% alpha acid)
0.6 oz. Tettnanger hops (flavor)
0.3 oz. Tettnanger hops (aroma)
Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838
(Southern German Lager), or White Labs WLP920 (Old Bavarian Lager) yeast
1/2 cup DME or corn sugar
Step by Step
Coarsely mill the two specialty malts and pour them into a muslin bag. Place the
bag in at least two gallons of cold water and raise the temperature slowly, for
at least half an hour, until it reaches 170–190 °F (77–88 °C). At this point
bubbles should start to pearl up in the liquid, but the pot must not boil! Lift
the bag out of the steeping liquid and rinse it with several cups of cold water.
Do not squeeze the bag. Discard the spent specialty grain and fill your kettle
to the usual volume. Bring the liquid to a boil, turn off the heat, and stir in
the canned extract. Bring the wort back to a boil and add the bittering hops.
Boil for one hour. Follow the all-grain instructions for adding the flavor and
aroma hops as well as for heat-exchanging, fermenting, lagering and priming.
Boil the Märzen-Oktoberfestbier for at least an hour and a half. Add the
bittering hops one hour before shutdown (usually about 30 minutes into the
boil). Add the flavor hops about 5 minutes before, and the aroma hops about 5
minutes after, shutdown. Stir the wort very gently (to avoid aeration) in a
circular motion with a spatula to create a whirlpool effect. Wait about half an
hour, then heat-exchange the wort as close to the fermentation temperature of 48
°F (9 °C) as your setup allows. Aerate the cool wort, pitch the yeast, and place
your fermentation vessel into a refrigerator set to the fermentation
temperature. Let the brew ferment to the finish, which can take as much as three
weeks!
Then rack the brew and let it “warm” up to roughly 59–64 °F (15–18 °C) for a
diacetyl rest of about two days. Then pull down the brew’s temperature gradually
by 2–3 °F (1–1.5 °C) a day. Keep the beer as close as possible to the optimum
lagering temperature, which is approximately 28 °F (-2 °C). Lager the brew for
as long as you wish, but no less than 6 weeks and no more than 6 months, after
which rack the beer a final time and prime it.
----------------------------------------------------------------
Hofbrauhaus Berchtesgadener Hell Beer Captured
OG: 1.052-1.054
FG: 1.013
SRM: 5
IBU: 17
ABV: 5%
12 ounces German Munich Malt 8L
8 ounces German Light Crystal 2.5L
4 ounces Belgian Aromatic Malt 19L
6# Extra Light DME
2 oz Malto Dextrin
.5 oz Spalt 6% AA @ 60 mins
.5 oz German Hallertau Hersbrucker 4% AA @ 60 mins
Wyeast 2124 Bohemian Lager or WLP 838.
Steep at 150 deg for 30 min. Sparge with 1 gallon of 150 deg water.
Ferment at 60 deg until primary fermentation begins. Move fermenter to 47-52
deg.
----------------------------------------------------------------
California Common BYO Dec 2004
OG: 1.052
FG: 1.012
IBU: 35
SRM: 16
ABV: 5.2%
6.26 lbs Pale LME
1.3 lb Munich 10-20 L
.8 lb Crystal 60L
9.5 AAU Cluster hops 60 min
1.5 oz Cluster hops (aroma)
1 tsp Irish Moss
Wyeast 2112 California Lager or White Labs WLP810 San Fran
Ferment in primary at least 10 days. (cooler temps will take longer to ferment)
----------------------------------------------------------------
California Common Extract Kit -NB
O.G: 1047 / Ready: 2 months
California Common, a.k.a. Steam Beer, was an accidental discovery; the residents
of old San Francisco wanted to brew lager but had no refrigeration. This is the
result, one of America's few original contributions to the beer world. Like the
original, this kit uses lager yeast at warm temperatures (58-68° F).
Kit Inventory
Specialty Grains
1 lbs. Simpsons CaraMalt
Fermentables
6.6 lbs. Gold Malt Syrup
Boil Additions
1 oz. Northern Brewer (60 min)
1 oz. Northern Brewer (30 min)
1 oz. Northern Brewer (1 min)
Yeast
Wyeast #2112 California Lager Yeast. Particularly suited for producing 19th
century-style West Coast beers. Retains lager characteristics at temperatures up
to 65° F, and produces malty, brilliantly-clear beers. Flocculation: high.
Apparent attenuation: 67-71%. Optimum temperature: 58-68.
----------------------------------------------------------------
Avery Old Jubilation Ale BYO Dec 2004
Also clones for Harpoon Winter Warmer, Big Sky Powder Hound, Magic Hat Feast of
Fools, Cottonwood Frostbite, Saint Arnold Christmas, Breckenridge Christmas,
Full Sail Wassail, Widmer SnowPlow, Pyramid Snowcap, Redhook Winterhook in this
issue!
OG: 1.074
FG: 1.015
IBU: 31
SRM: 25
ABV: 7.6%
2 lbs 14 oz Briess Light DME
5 lbs 2 oz Briess Light LME
1.0 lb Pale malt 2-row
13 oz Briess Special Roast 50L
13 oz Briess Victory malt
1.6 oz Briess Chocolate malt
.8 oz Briess Black malt 2-row
3.2 oz Turbinado sugar
1 tsp Irish Moss
5.3 AAU Bullion hops (60 min)
8 AAU Bullion hops (30 min)
1 oz Bullion hops (0 min)
Wyeast 1028 London Ale or White Labs WLP013 London Ale.
Mash grains in 2 gallons of water at 152 deg for 30-45 min. Let drip when done
(might as well do a sparge of them with some other water brought up to 170).
-----------------------------------------------------------
Summit Winter Ale BYO Dec 2004
OG: 1.058
FG: 1.012
IBU: 20
SRM: 21
ABV: 5.9%
2.66 lbs Northwestern Gold DME
4.33 lbs Northwestern Gold LME
1.25 lb Crystal 75L
1 oz black patent
1 tsp Irish Moss
4.5 AAU Willamette 60 min
1.75 AAU Fuggles 15 min
2 AAU Tettnanger 15 min
Wyeast 1968 London ESB or White Labs WLP002 English Ale
----------------------------------------------------------------
Samichlaus BYO Dec 2004
OG: 1.140
FG: 1.034
IBU: 28
SRM: 17
ABV: 14.3%
10 lbs Muntons extra light DME
3 lbs Alexanders Munich LME
1.5 lbs Carahell dark malt 65L
2 lbs cane sugar
12.75 AAU Northern Brewer hops 60 min
2.25 AAU Tettnang hops 15 min
.5 oz Hallertauer Mittelfruh 2 min
1 tsp Irish Moss
White Labs WLP885 Zurich Lager
Champagne yeast (optional, if incomplete fermentation)
Ferment at 52 deg. Prime with fresh yeast if bottling.
-------------------------------------------------------------------
Rogue Dead Guy clone (maibock) Zymurgy
1 lb Crystal 20 L
6 lbs Pale LME
~ 2 lbs Muntons Extra Light Plain DME
1 oz Perle 9% AA 60 min
1 oz Saaz 3.6% AA 3 min
White Labs German Bock Yeast WLP 833
-----------------------------------------------------
Maibock NB kit
1 lbs. Dingemans Caramel Pils
9.3 lbs. Gold Malt Syrup
1 oz. Perle (60 min)
1 oz. Hallertauer (10 min)
Yeast
Wyeast #2124 Bohemian Lager Yeast. A pilsner yeast from the Weihenstephen.
Ferments clean and malty, with rich residual maltiness in full gravity pilsners.
Flocculation: medium. Apparent attenuation: 69-73%. Optimum temperature: 48-58.
------------------------------------------------------------
SNPA Clone http://forum.northernbrewer.com/viewtopic.php?t=15532
Beer Fan's
OG: 1.053
Color: 11.9 SRM
Bitterness: 37.0 IBU
BeerTools (Don's extract alteration)
OG: 1.053
Color: 12.82 SRM
Bitterness: 37.5 IBU
1.0 lb. Crystal Malt 60°L
5.5 lbs. Muntons Extra Light DME
.5 oz. Yakima Magnum (Pellets, 13 %AA) boiled 60 min.
.5 oz. Perle (Pellets, 9 %AA) boiled 30 min.
.8 oz. Cascade (Pellets, 5.50 %AA) boiled 10 min.
1.2 oz Cascade (Pellets, 5.5% AA) aroma. 0 min.
Yeast : White Labs WLP001 California Ale
I used a boil amount of 3 gallons because I think that is fairly typical for us
stove-top extract brewers.
I had to cut back on the Crystal quite a bit to get a lighter color. I also had
to adjust the hops in order to get the correct IBU's.
--------------------------------------------------------------
1554 Black Ale clone -based on info from threads:
http://forum.northernbrewer.com/viewtopic.php?t=15997
http://forum.northernbrewer.com/viewtopic.php?t=12522
1 lbs. Crystal Malt 40°L
.75 lbs. Belgian Chocolate Malt
.5 lbs. Crystal Malt 80°L
.5 lbs. Honey Malt
6 lbs. Alexanders Munich Liquid
.4 oz. Yakima Magnum (Pellets, 14.50 %AA) boiled 60 min.
.6 oz. Yakima Magnum (Pellets, 14.50 %AA) boiled 2 min.
Yeast : WYeast 2112 California Lager
(could also do a Pilsner yeast or similar at slightly higher temps, according to
info from site: The beer is fermented at relatively high temperatures using a
European lager yeast that imparts a refreshing, zesty acidity.)
Predicted Schwarzbier (Black Beer) Compliance
Original Gravity 1.053 1.046 - 1.052 91 %
Terminal Gravity 1.013 1.010 - 1.016 100 %
Color 27.67 °SRM 17.00 - 30.00 °SRM 100 %
Bitterness 24.3 IBU 22.00 - 32.00 IBU 100 %
Alcohol (%volume) 5.1 % 4.40 - 5.40 % 100 %
-----------------------------------------------------------
Bavarian Hefeweizen - NB kit
Extremely popular in its homeland of southern Germany, Weizenbier (wheat beer)
is now being enjoyed all over the world. Medium-bodied, refreshing, and tolerant
of high fermentation temperatures, weizen is a fantastic summer brew. Northern
Brewer's Hefe-Weizen is 100% traditional—cloudy, tart, a bit sour, with a
phenolic and banana-clove character imparted by the yeast. To serve
authentically, "mit hefe" (with yeast), pour almost all the beer into a tall
glass, swirl the bottle, and add the rest.
O.G: 1049 / Ready: 5 weeks
6 lbs. Wheat Malt Syrup
1 lbs. Wheat Dry Malt Extract
1 oz. Tettnang (60 min)
Wyeast #3333 German Wheat Yeast.
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity,
sherry-like palate. Flocculation: high. Apparent attenuation: 70-76%. Optimum
temperature: 63-75.
---------------------------------------------------------------
Paulaner Hefeweizen BYO May-June 2005
OG: 1.053
FG: 1.010
IBU: 18
SRM: 5
ABV: 5.6
1.5 lbs Briess dried wheat malt extract
3.75 lbs Weyermann Bavarian Hefeweizen light liquid wheat malt extract (late
addition)
2.1 lbs wheat malt
.91 lbs Pilsner malt
4.75 AAU Hallertau Hersbrucker (60 min)
Wyeast 3638 Bavarian Wheat; White Labs WLP380 Hefeweizen IV
----------------------------------------------
American Wheat Beer Extract Kit NB kit
O.G: 1040 / Ready: 6 weeks
A familiar style made popular by microbreweries all over the US. Like their
German cousins, American wheat beers feature large proportions of malted wheat
in the grain bill and are naturally cloudy in appearance. Unlike German
Weizenbiers, though, American wheat beers have a bit more hop character and are
fermented with a milder-tasting yeast, resulting in a more clean, neutral
finish. Tettnang hops at the end of the boil give our kit a refined aroma, while
Wyeast's US Hefeweizen strain makes for a spritzy, refreshing warm-weather
crowd-pleaser.
Kit Inventory
6 lbs. Wheat Malt Syrup
1 oz. Tettnang (60 min)
1 oz. Tettnang (1 min)
Yeast
Wyeast #1010 American Wheat Yeast. A dry fermenting, true top cropping yeast
which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Flocculation: low. Apparent attenuation: 74-78%. Optimum temperature: 58-74.
-------------------------------------------------------------------
Guinness Draught clone BYO May-June 2005
OG: 1.038
FG: 1.006
IBU: 45
SRM: 40
ABV: 4.2
5 lbs English 2row pale
2.5 lbs flaked barley
1 lb roasted barley 500L
12 aau East Kent Goldings (60 min)
Wyeast 1084 Irish Ale; White Labs WLP004 Irish Ale
------------------------------------------------------
Orval Trappist Ale Clone BYO May-June 2005
OG: 1.059
FG: 1.002
IBU: 33
SRM: 12
ABV: 6.1
1.75 lbs Coopers Light DME
2.25 lbs Coopers Light LME (late addition)
2 lbs Belgian pale malt
13 oz Vienna malt 6L
.25 lbs Crystal 160L
1.75 lbs Cane Sugar (add with 15 left in boil)
7.5 AAU Halltertau-Hersbrucker (60 min)
2.5 AAU Styrian Goldings (15 min)
.33 oz Styrian Goldings (drt hop)
Wyeast 3522 (Belgian Ardennes) or White Labs WLP530 Abbey Ale
Wyeast 3526 Brettanomyces lambicus or White Labs WLP650 Brettanomyces
bruxellensis
1.2 cups corn sugar for priming [add into secondary with dry hops]
Condition 2 months then bottle.
_________________________________________
http://www.sphbc.org/files/SPHBCNews1.1.pdf
Sanitation is important in brewing beer. Make sure you start
with clean and sanitized equipment. This will include: carboy,
airlock, funnel, 5 gallon pot and large spoon.
Important things to consider:
Fermentation temperature– stay between 65 and 70 degrees
Fahrenheit to reduce the amount of higher alcohols produced
during fermentation.
Water – use carbon filtered or purchased spring water. Mead/
honey flavors are delicate and you don’t want nasty tasting
chlorinated tap water overpowering the honey character.
Your first batch (5 gallons sweet mead):
5 quarts (15 pounds) of honey – try Orange Blossom,
it’s a never miss.
5 quarts of boiling water
2.5 gallons of chilled water (35 degF)
1 tsp Yeast Energizer
2 tsp Yeast Nutrient
2 Yeast Packets - Lalvin 71B (Narbonne)
Put honey containers in a cooler full of hot tap water. Bring 5
quarts of water to a boil and remove from the burner. Add the
yeast nutrient and energizer. Pour honey into the pot, do not
stir yet. Put some hot water in each honey container, cap and
shake to dissolve the remaining honey in the container (like
you would with malt extract). Be careful removing the cap as
pressure has likely formed in the container. Pour the recovered
honey into the pot and stir until all the honey is thoroughly
dissolved. Add the chilled water to the sanitized carboy and
funnel. Pour the warm honey mixture into the carboy. Make
sure the temperature is below 75 degrees Fahrenheit, rehydrate
the yeast following the instructions on the packets and add to
the fermenter. Insert airlock, mix well and wait. Fermentation
should start in a day or two. Once activity has slowed (about 4
to 6 weeks), rack to secondary and wait for it to clear then
bottle (2+ months). Make sure fermentation has completely
stopped before bottling to avoid exploding bottles. Then bring
a bottle or two for evaluation!
---------------------------------------------
Summer Bitter -Zymurgy July/Aug 2005
5 lb Maris Otter LME ( ~ 4 lbs DME if you want to guess at a color, maybe just
Light).
(for extract)
7 lb English Pale Malt
(all grain)
no specialty grains
.5 oz Amarillo 9% AA 60 min
.5 oz Amarillo 20 min
.5 oz Amarillo 1 min
.5 oz Amarillo dry hop
Whilte Labs WLP002 English Ale
OG: 1.037
FG: 1.010
IBU: 33.3
SRM: 4
ABV:
-------------------------------------------------
Ordinary Bitter -Zymurgy July/Aug 2005
6 lb English Pale Malt (replace with 4.3 lb Maris Otter LME for extract, or ~
3.5 lbs DME)
.5 lb Crystal 120 L
.25 lb Special Roast Malt
.88 oz East Kent Goldings 5% AA (60 min)
.5 oz East Kent Goldings 30 min
.5 oz East Kent Goldings 1 min
.25 oz East Kent Goldings dry hop
White Labs WlP002 English Ale
OG: 1.035
FG: 1.009
IBU: 30
SRM: 10.7
ABV:
------------------------------------------------------
Anderson Valley Barney Flats Oatmeal Stout (NA Clone Brews)
OG: 1.055 (?) (1.054 at 70% eff with 8 lbs Pale)
FG: 1.012
IBU: 40
SRM:
ABV: 5.5
7 lb Pale Malt (8 lbs?)
12 oz Dark Crystal 120L
4 oz chocolate malt
1 lb flaked oats
8 oz roasted barley
8 oz Torrefied wheat for head retention??
mash in 3 gallons at 152. sparge with 3.75 gallons.
8 AAU Goldings 60 min (recipe says 90 min)
(46 IBU with 7.5 AAU for 60 min -
shoot for around 6 AAU to make it more like a stout?)
4 AAU Willamette 15 min
Wyeast 1098 or equivalent
--------------------------------------
Pyramid Traditional ESB NA Clone Brews
OG: 1.055
FG: 1.015
IBU: 40
SRM:
ABV: 5.1
8 lbs pale
8 oz toasted pale (toast at 350 deg for 30 min)
8 oz med crystal 50L
8 oz torrefied wheat
3.25 gallons at 152, sparge with 4 gallons
4 AAU Goldings (90 min)
4 AAU Goldings (60 min)
4 AAU Golidngs (15 min)
4 AAU Goldings (dry hop)
Wyeast 1968 or equivalent.
---------------------------------------------
River City ESB (NA Clone Brews)
OG: 1.050
FG: 1.012
IBU: 35
SRM:
ABV: 5
6 lb pale malt
8 oz light crystal 20L
12 oz med crystal 50L
8 oz toasted pale malt (toast at 350 deg for 15 min)
4 oz black malt
8 oz malted wheat
mash in 3 gallons at 152. Sparge with 3.75 gallons.
5 AAU Fuggle 90 min
5 AAU Fuggle 30 min
4 AAU Golding aroma
English or London ale yeast (Wyeast 1098, 1028, or equivalent)
---------------------------------------------
Fuller's ESB BYO May-June 2005
OG: 1.060
FG: 1.014
IBU: 35
SRM: 15
ABV: 5.9
9 lbs 2 oz English 2-row pale malt 3L
1 lb 2 oz Crystal 60L
2 lbs flaked maize
5.25 AAU Target hops (60 min)
2.6 AAU Challenger hops (60 min)
.83 AAu Northdown hops (15 min)
1.66 AAU Goldings (15 min)
1/4 tsp nutrients
1 tsp Irish Moss
Wyeast 1968 London ESB; White Labs WLP002 English Ale
Heat 15 qts water to 165 deg and stir in grains. Mash at 154 for 60 min. Stilr
boiling water into mash to boost temp to 168 and hold for 5 min.
Recirculate for 20 min and then begin running off wort.
Sparge with 170 deg water. Boil wort for 90 minutes adding hops to boil for the
times in recipe.
Add nutrients and Irish Moss with 15 left in boil.
Ferment at 70 deg.
---------------------------------------
Fuller's London Pride -Brew Beers You Love at Home
OG: 1.042
FG: 1.012
IBU:
SRM:
ABV:
7 lbs pale malt
8 oz crystal (L?)
8 0z Demerara sugar (add to boil)
1 oz Fuggles (90 min)
2 oz Goldings (90 min)
.5 oz Goldings aroma
.25 oz Goldings dry hop
"Brewers yeast"
mash in 3 gallons at 151 deg
--------------------------------------------
Brewerguy@aol.com
To: popice@juno.com
Date: Sun, 14 Aug 2005 10:44:01 EDT
Subject: ESB recipe
Don: I formulated a great ESB recipe that got rave reviews at the AHA conference
in Baltimore:
Grain bill: (for 5-6 gallon batch of finished beer)
9# Maris Otter
1/2# Munich
1/2# Wheat
1/2# 80L
4 oz. Special B
4 oz. Dextrine
4 oz. Biscuit
4 oz. Vienna
1 oz. Peated
1/2# flaked barley
Mash in @ 156 degrees F.
I usually collect 9 gallons in the kettle for a 5 -6 gallon batch.
Boil 90 minutes:
Bittering hops: 1 1/2 oz. Kent Goldings pellets/90 minutes
Flavor hops: 1/2 oz. Kent pellets/15 minutes
Aroma hops: 1/2 oz. Fuggle pellets/1 minute
Yeast: Wyeast #1768 ESB yeast
OG: 1.054
Ferment 7 days, rack into secondary fermenter
Dry hop in secondary or keg with: 1/2 oz. Fuggle whole hops
Any questions, feel free to email!
Dave Szakacs
Niles, Ohio
--------------------------------------------
Petrus Oud Bruin (Beer Captured)
OG: 1.055
FG: 1.012
IBU: 15
SRM: 24
ABV: 5.5%
9 lb Belgian 2-row Pilsner Malt
12 oz Belgian Cara Vienna
6 oz Acid Malt
3 oz British Chocolate Malt
mash at 151 for 90 min
8 oz dark Belgian Candi Sugar
3.6 AAU Styrian Goldings 60 min
**Wyeast 1762 Belgian Abbey II (BYO says Wyeast 1388 Belgian Strong)
or?? wyeast Roeselare lambic blend instead
(BYO says add 1 cup oak chips to primary, add the yeast, and add the bacteria).
Ferment for 7 days or until slows. Rack to carboy and then add:
Wyeast bacteria 4335 Lactobacillus delbrueckii
ferment at 70-72
after 4 weeks add:
1 oz steamed oak chips. ( or more? come in 4 oz packs. BYO says 2 Cups French
oak chips medium-toast).
Let beer reach TG, clear, and sour. ~ 8 weeks.
Bottle and let condition for 6 weeks. (BYO says repitch yeast at bottling time).
------------------------------------------
Flanders Brown Ale BYO May/June 2005
OG: 1.049 [1.050 at 70%]
FG: 1.012
IBU: 20
SRM: 16.4
ABV: 4.7
5.25 lbs Pils Malt 1.5-2L
1.25 lbs 6 row pale brewers malt 1.7-2L
2.0 lbs Vienna malt 3-4L
1.5 lbs Crystal 40L
Heat water to about 173 (13.125 qts or 3.3 gallons)
When water is about 163, dough in.
Mash at 151 (per Beer Captured). 60 min?
5.5 AAU German Hallertauer Mittelfruh 75 min
1 oz Saaz aroma 15 min
2 cups French Oak chips medium toast
2 packages Wyeast 1388 Belgian STrong (1 primary, 1 at bottling)
1 package Wyeast 4335 Belgian Lactobacillus
or Roselare
Mash:
125 deg for 20 min
144 for 40 min
162 for 40 min
recirculate until clear and draw.
Boil for 90 min.
in primary:
one cup oak chips, yeast, bacteria.
Rack after 2 weeks.
Rack again after 4 weeks, adding 2nd cup of Oak chips.
Pitch yeast and package immediately (?)
--------------------------------------------------
Old Pumpkinculiar BYO Oct 2005
OG: 1.058
FG: 1.012
IBU: 27
SRM: 16
ABV: 6
8.5 lbs pale ale malt 3L
.66 lbs dark crystal 120-150L
1 lb torrified wheat (or flaked wheat)
8 oz cane sugar
8 oz molasses
6 lbs fresh pumpkin (fresh, cubed) -7 lbs. pumpkin yields 5 lbs. meat(?)
.75 tsp spice [1 tsp cinnamon, .5 tsp ginger, .25 tsp nutmeg, .25 tsp allspice]
6 AAU Northern Brewer (60 min)
2.5 AAU Fuggles (15 min)
Wyeast 1028 (London Ale) or White Labs WLP026 (Premium Bitter)
Cut pumpkin into 1-inch cubes and bake at 350 deg until brown 60-90 min.
Heat 13 qts water to 164 and stir in crushed grains and pumpkin (once cooled to
mash temp).
Mash at 153 for 60 min.
Boil 90 min adding hops as directed.
Add sugar and molasses with 15 min left in boil.
Add spices at end of boil and let wort sit 15 min before cooling.
Ferment at 70 deg.
-----------------------------------------------------
Caveman Kellerbier BYO Nov 2005
OG: 1.56
FG: 1.014
IBU: 35
SRM: 15
ABV: 5.4
8 lbs Weyermann Bavarian Pils malt 2L
3.75 lbs Briess Munich Malt 20l
2 cups French Oak chips (light toast)
8 AAU Hallterauer Mittelfruh or Hersbrucker 75 min
1.5 oz Hallterauer Millelfruh or Hersbrucker aroma/flavor
Wyeast 2206 Bavarian Lager, Wyeast 2308 Munich lager, White Laps WLP838 Southern
German Lager, or White Labs WLP920 Old BAvarian Lager
On the day before brew day make an oak chip tea as follows:
Toast oak chips on cookie sheet in a 250 deg oven for about an hour.
Mix about two cups oak chips in hot but not boiling water (180 deg) in a tightly
sealable jar. Seal the hot jar, let it cool off, and then keep it in the fridge
overnight.
Use the tea at pitching time. Don't dump chips into carboy.
Boil about 90 min.
Ferment for up to 3 weeks until complete. Warm up to room temp for 2 day
diacetyl rest.
-------------------------------------
Pilsner Urquell May-June 2005 BYO
OG: 1.048
FG: 1.014
IBU: 40
SRM: 7
ABV: 4.4
8 lbs Pilsner
1 lb Vienna
.5 lb Munich 10L
.5 lb CaraPils
15 min 131
45 min 155
90 min boil
8.75 AAU Cluster hops 60 min
3.75 AAU Saaz 15 min
.75 oz Saaz aroma
Wyeast 2001 (Urquell Lager) or White Labs WLP800 (Pilsner) yeast
"Ferment at 70 degrees" ???
--------------------------------------------------
Pilsner Urquell All-grain (Clonebrews)
9 lb. German 2-row Pilsner malt
.5 lb 2.5L German Light Crystal malt
2 oz. German Munich malt
3.67 0z. Czech Saaz @ 3% AA (11 HBU) –Bittering hop (60min)
1 oz. Czech Saaz –Flavoring hop (15min)
1 tsp Irish Moss
1 oz. Czech Saaz –Aroma hop (3min)
1st choice- Wyeast 2278 Czech Pilsner lager
2nd choice- Wyeast 2007 Pilsen lager
(ferment @ 42-52deg)
.5 oz Czech Saaz (dry hop)
Some all-grain notes:
Mash @ 150deg for 90min.
Add 8 HBU (27% less than extract recipe which is the recipe above starting with
specialty grains) of bittering hops for 90min of the boil.
Add the rest for the times given.
OG 1.050 – 1.053 FG 1.011 – 1.013 %5 ABV
------------------------------------------------
Hofbrauhaus Berchtesgadener Hell Beer Captured
OG: 1.052-1.054
FG: 1.013
SRM: 5
IBU: 17
ABV: 5%
8 lbs German 2-row Pilsner malt
1.5 lbs German Munich Malt
8 ounces German Light Crystal 2.5L
4 ounces Belgian Aromatic Malt 19L
mash at 122 for 25 min and 151 deg for 90 min.
.5 oz Spalt 6% AA @ 60 mins
.5 oz German Hallertau Hersbrucker 4% AA @ 60 mins
Wyeast 2124 Bohemian Lager or WLP 838.
Ferment at 60 deg until primary fermentation begins. Move fermenter to 47-52
deg.
------------------------------------------------
Denny Conn's Rye IPA
Est Original Gravity: 1.073 SG Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 6.9 %
Bitterness: 70.7 IBU
Calories: 334 cal/pint
Est Color: 12.7 SRM
Type: All Grain
Date: 1/20/2004
Batch Size: 5.00 gal
Brewer: Rob
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 41.0 Brewhouse Efficiency: 65.0
Taste Notes: A favorite recipe from the brewboard
Ingredients
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.7 %
3.00 lb Rye Malt (4.7 SRM) Grain 18.5 %
1.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.7 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.1 %
0.50 lb Wheat, Flaked (2.0 SRM) Grain 3.1 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 42.5 IBU
1.00 oz Mt. Hood [6.00%] (60 min) (First Wort Hop) Hops 20.0 IBU
0.50 oz Mt. Hood [6.00%] (30 min) Hops 7.0 IBU
1.50 oz Mt. Hood [6.00%] (1 min) Hops 1.2 IBU
1.00 oz Columbus (Tomahawk) [14.00%] (Dry Hop 3 days) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Pub Brewery Ale (BrewTek #CL-0050) Yeast-Ale
-------------------------------------------------------------
Red Ball Express - Vienna Lager (BYO Jan-Feb 2006)
OG: 1.052
FG: 1.013
IBU: 25
SRM: 11
ABV: 5.0
10.75 lbs Vienna malt
9 oz CaraMunich II 45L
6.66 AAU Tettnanger 60 min
White Labs WLP920 Old Bavarian Lager 3 qt starter
Mash 121-131 for 15 min
Mash at 152 (?) for 45 min
----------------------------------------------
Full Sail Amber Ale BYO Dec 2005
OG: 1.055
FG: 1.014
IBU: 30
SRM: 24
ABV: 5.3%
9.5 lbs 2-row pale malt
1 lb 14 oz (1.875 lbs) crystal malt 60L
4.2 oz chocolate malt
2.6 AAU Halltertauer hops 45 min
3.3 AAU Cascade 45 min
1 oz Halltertauer 10 min
1 tsp Irish Moss 15 min (eh...)
Wyeast 1028 London Ale, Wyeast 1318 London Ale III, White Labs WLP013 London Ale
or WLP023 Burton Ale
Mash grains for at least 45 min at 150. Boil wort for 60 min.
Boil hops and Irish moss for times indicated. Chill wort, aerate and pitch
yeast. Ferment at 68 deg.
--------------------------------------------
Bear Republic Hop Rod Rye (Zymurgy March/April 2002)
OG: 1.072
FG: 1.018
7 lb US 2-row
3 lb rye malt
1.5 lb flaked rye
22 oz (1.375 lb) Munich
.75 lb dextrin malt
.75 lb white wheat malt
2 oz Carafa malt or de-bitterized black
.75 oz Tomahawk 12% AA 60 min
.5 Centennial 10.6% AA 30 min
1.75 oz Tomahawk 12% AA 5 min
.75 oz Cetennial 10.5% AA dry hop
.75 oz Amarillo 10% AA dry hop
White Labs WLP001 California Ale (or any Wyeast equivalent I'm sure)
Boil time: 90 minutes
Mash grains at 152 to 155 for 60 min.
Raise temperature to 165 and hold for 15 min mash out (or add some boiling water
to raise temp. Or, you could probably just skip mash out too).
Sparge at 170 degrees with however much water you need.
-----------------------------------------------
Widmer Hefeweizen Clone - Zymurgy Aug 2004 (modified by Don)
4.5 lbs Pale 2 row
3.5 lbs malted wheat
.50 lbs Munich
3 oz Crystal 40L
.5 oz Tettnanger (4.5% AA) 60 min
.5 oz Cascade (4.5% AA) 45 min (omit for 19 IBU)
.5 oz Cascade (5.4 %AA) 30 min
.5 oz Cascade 10 min
Wyeast American Wheat Yeast
or for more authentic yeast: 3068 Weihenstephan Weizen Yeast or 3638 Bavarian
Wheat Yeast
Per Pro Mash at 70% efficiency:
OG: 1.044
IBU: 29.3
SRM: 4.8
------------------------------------
Weihenstephaner Hefeweissbier - Beer Captured
OG: 1.053
FG: 1.011
IBU: 15
SRM: 3
ABV: 5.4%
5 lb German 2 row Pils malt
5 lb German Wheat
8 oz Rice Hulls (probably optional, just to keep sparge from getting
stuck)
mash at 149
1 oz Hallertau Hersbrucker 4.5% AA 60 min (says for AG to only use 3.7
AAU)
Wyeast 3068 Weihenstephan Weizen or Wyeast 3638 Bavarian Wheat
----------------------------------------------
Kelheim Weissbier July/Aug 2006 BYO
OG: 1.056
FG: 1.012
IBU: 14
SRM: 10
ABV: 5.6%
7.4 lbs Weyermann pale wheat
1.85 lbs Weyermann Pils
1.85 lbs Weyermann Vienna
.5 lbs Caramunich Type III malt 56L
3.1 AAU Hallertauer Mittelfruh 30 min
1 oz Hallertauer Mittelfruh 10 min
White Labs WLP380 (Hefeweizen IV Ale) or Wyeast 3068 Weihenstephan Weizen
Instructions for step mash but says 60 min rest at 145.
---------------------------------------
Three Floyds Alpha King -All Grain Zymurgy July/Aug 2004
OG: 1.059 (I might not quite hit that at 70% efficiency with the grain bill
below, so adjust if you need to for you system. I would prob use 11 lbs two row.
If you went a little over 1.059 it would not be a bad thing. It's a very hoppy
beer and I consider it an IPA anyway).
FG: 1.014
IBU: 69
10 lb pale two row
1 lb Simpsons med Cyrstal 50-60L
.5 lb Dingemans Caramunich
1 oz Columbus 15.5 %AA 60 min
.5 oz Warrior 17%AA 30 min
1 oz Centennial 10.5 AA % 5 min
.5 oz Warrior dry hop
.5 oz Centennial dry hop
Wyeast 1056
Single infusion mash at 154.
Ferment at 68-70 for 5-7 days.
-----------------------------------
McMullen's AK Original Bitter (Beer Captured)
OG: 1.037-1.038
FG: 1.007-1.009
IBU: 23
SRM: 9
ABV: 3.8%
5.75 lbs British 2 row
5 oz British Crystal 55L
4 oz flaked maize
.5 oz British Chocolate
6 oz Invert Cane Sugar (use white sugar? or more grain?) (1 lb = 2 cups)
Mash at 149
1 oz East Kent Goldings 4.2% AA 60 min
.5 oz East Kent Goldings 15 min
.25 oz East kent Goldings 2 min
1 tsp Irish Moss
Wyeast 1187 Ringwood Ale
---------------------------------
Hoegaarden All Grain -Beer Captured
OG: 1.048-1.050
FG: 1.010-1.011
IBU: 19
SRM: 5
ABV: 4.9
4 lb Belgian two row pilsner
3 lb Belgian Wheat
2 lb Flaked Wheat
8 oz Belgian aromatic
4 oz flaked oats
1 lb rice hulls or oat hulls
mash at 150 deg.
1 oz East Kent Goldings 3.5 AAU 60 min
.5 oz East Kent Goldings 15 min
.25 oz Bitter Orange Peel 15 min
.75 tsp crushed corriander 15 min
1/8 tsp crushed Cumin seeds 15 min
.5 oz Saaz 2 min
.5 oz Bitter Orange Peel 2 min
.5 tsp crushed corriander 2 min
1/8 tsp crushed Cumin seeds 2 min
Wyeast 3463 Forbidden Fruit
Wyeast 3944 Belgian Witbier
-------------------------------------
Celis White - Beer Captured
4.5 lb Belian 2 row pils
3 lb US wheat malt
1.5 lb flaked wheat
4 oz belgian aromatic
---------
mash at 149
.75 oz Willamette 4.7%AA 60 min
.5 oz Willamette 15 min
.75 oz bitter orange peel 15 min
1 tsp crushed coriander seed 15 min
.25 oz Cascade 5 min
.5 oz bitter orange peel 2 min
1 tsp crushed coriander seed 2 min
Wyeast 3462 forbidden fruit
Wyeast 3944 Belgian wit
----------------------------------
Awesome Atavism (Rauchbier) http://www.byo.com/recipe/1449.html
OG = 1.060
FG = 1.015
IBU = 20
SRM = 20
ABV = 5.8%
Ingredients
9.75 lbs. (4.4 kg) Weyermann rauchmalz
2.0 lbs. (0.91 kg) Weyermann Munich Type II malt (8.5 °L)
0.5 lbs. (0.23 kg) CaraMunich® III malt (55 °L)
2 oz. (57 g) Carafa® I malt (350 °L)
5.5 AAU Hallertau Hersbrücker hops
(60 min)
(2.2 oz./62 g of 2.5% alpha acids)
1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager) or
White Labs WLP820
(Oktoberfest/Märzen) yeast
(4 qts./~4 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
In your kettle, heat 3.9 gallons (15 L) of strike water to 142 °F (61 °C) and
mash in at 131 °F (55 °C). Pull a 1.5-gallon (5.8-L) decoction and boil it for
30 minutes. (Option: Add a pinch of calcium to the decoction boil.) Return
decoction to main mash and heat mash to 158 °F (70 °C). Rest for 30 minutes.
Transfer to lauter tun and add boiling water to raise temperature to 168 °F (76
°C). Recirculate for 20 minutes and collect about 6.5 gallons (25 L) of wort.
Boil for 90 minutes, adding hops and Irish moss at times specified in ingredient
list. Ferment at 54 °F (12 °C).
-----------------------------------------------
Smokey the Beer Zymurgy May/June 2006
Bamberg Style smoked beer
OG: 1.060
FG: 1.010
IBU: 22
SRM:
ABV:
8 lb Weyerman smoked (or 6 and 2 lbs Pils?)
2 lb Weyermann CaraMunich
.5 lb Weyermann CaraHell
.5 oz Hallertau Hersbrucker 4.75% AA 60 min
.5 oz Hallertau Hersbrucker 4.75% AA 30 min
1 oz Hallertau Hersbrucker 4.75% AA 15 min
Wyeast 2206 Bavarian Lager
Could mash at 152. Hold 60 min.
---------------------------------------------
Bamberg Rauchbier Sept 2002 BYO
OG: 1.054
FG: 1.013
IBU: 30
SRM: 28
ABV: 5.3
4 lbs Pils
2 lbs Munich 10L
2 lbs Weyermann smoked malt
.5 lb dextrin malt (Briess CaraPils 1.5L)
.5 lb Vienna malt
1 lb Caramel Malt (20L such as Briess) or Weyermann Cara Munich II ~45L
3 oz Weyermann dehusked Carafa III 450-488L
6.7 AAU German noble hops such as Hallertauer or Tettnanger bittering
.75 oz German Noble hops flavor
.75 oz German noble hops aroma
Wyeast 2206 Bavarian Lager or White Labs WLP830 German Lager
--------------------------------------------------------------
Easy Rauchbier Sept 2002 BYO
OG: 1.054
FG: 1.013
IBU: 30
SRM: 28
ABV: 5.3
4 lb Pils
4 lbs Weyerman smoked
4 oz Weyermann dehusked Carafa III 450-488L
(get 1.054 from that?)
6.7 AAU German noble hops such as Hallertauer or Tettnanger bittering
.75 oz German Noble hops flavor
.75 oz German noble hops aroma
Wyeast 2206 Bavarian Lager or White Labs WLP830 German Lager
-----------------------------------------------------
Smokin' Good Time Rauchbier (Schenkerla Clone)
OG: 1.055-1.058
FG: 1.014
IBU: 28
SRM: 20-22
ABV: 5.3%
11 lbs Weyermann smoked malt
4 oz Weyerman dehusked Carafa III 450-488-600L
1.25 oz Hallertau Hersbrucker 4.75%AA 60 min
Wyeast 1007 German Ale yeast (should be lager but I want to brew it now so I can
drink in the Fall)
I will probably skip the double decoction too. :)
http://www.beerscribe.com/smoke.html
The brewery does offer three styles for import to the United States. The maerzen
is the classic rauchbier, with a dark amber color, strong maltiness, firm
bitterness and a distinct beechwood smoke flavor and aroma.
http://creamcitysuds.com/recipes-rauch.html
Brauerei Heller-Trum, brewing since 1678, produces arguable the most intense
Rauchbier known as "Aecht Schlenkerla Rauchbier". This lager (13.5 degrees Plato
[1.055], 5% ABV, 30 IBU) is made through a double decoction mashing followed by
only 1 hop addition at the beginning of the boil. After a cold fermentation, the
beer is lagered for a full two months. Brauerei Heller makes its own smoked malt
and uses 100% of this in its Rauchbier. For a real treat, visit the tavern in
Fall (from October to December) and try the strong and smoky Ur-Bock (19 degrees
Plato
http://www.durtynellies.com/beermenu.html
5.4% 29-32 IBU - EBC 52 Germany
Smoked Beer - "Aecht Schlenkerla Rauchbier is not only among beers but among all
alcoholic drinks a classic...Aecht Schlenkerla Rauchbier is the world's most
famous smoked beer." Michael Jackson
Aecht Schlenkerla Rauchbier Maerzen, unpasteurized, is made entirely from smoked
malt. Heller Trum is one of the very few breweries left in Germany that does its
own malting. During germination of barley, the smoke of beech wood fire is
"forced" through the germinating barley for a total of between twenty four hours
and thirty six hours at varying temperatures. Therefore, Aecht Schlenkerla
Rauchbier gains an unusual smoky dryness from this process. In contrast, the
standard drying procedure for malt is to be heated in a kiln. The brew is mashed
by double decoction, hopped once, bottom fermented, and matured for 7 weeks.
-----------------------------------------------
OG:
FG:
IBU:
SRM:
ABV: