The Cat's Meow II
Mark Stevens and Karl Lutzen, Editors
2nd Edition
February 1992.
Contents
Introduction.........................................iii
Chapter 1 Pale Ale...................................1
Chapter 2 Lager.....................................42
Chapter 3 Wheat.....................................61
Chapter 4 Steam, Smoked, Sour-Mash..................72
Chapter 5 Stout and Porter..........................80
Chapter 6 Barleywine and Dopplebock................136
Chapter 7 Herb and Spice...........................147
Chapter 8 Fruit....................................173
Chapter 9 Scotch, Trappist, Brown and Other Ales...193
Chapter 10 Mead.....................................217
Chapter 11 Cider....................................233
Chapter 12 Other....................................242
Chapter 13 Historical Interest......................259
Index................................................276
ii.
Introduction
This is the sequel to The Cat's Meow---it contains every recipe that was
in the first volume (February 1991), plus almost every recipe posted to
the Homebrew Digest since the first volume. Yet it's smaller in disk
space and in printed form, due to the omission of appendixes.
In this edition we decided to branch out a little. We brought in
recipes from other public domain sources. Namely, rec.crafts.brewing, a
few from the Cider Digest and even a few donated recipes that came
direct from the authors that have never been previously posted.
Many thanks to all of the fine folks on the homebrew digest and others
who posted these recipes and who answered questions about them. Thanks
also to Ed Meeks for reviewing and proofreading the document.
Insightful comments, well-reasoned criticisms, and thought-provoking
observations are welcome. Send e-mail to:
[email protected]
or
[email protected]
Or send snail-mail to:
Mark Stevens, P.O. Box 405, Glenn Dale, MD 20769.
or
Karl Lutzen, Rt #6, Box 419, Rolla, MO 65401
--Mark Stevens
--Karl Lutzen
Copyright 1992. The publication may be used freely in the spirit of the
Free Software Foundation's "copyleft" policy. The document may be repro-
duced, stored in any system, and freely distributed through either elec-
tronic means or in paper form. It may not, however, be sold for profit
(modest fees to cover the expense of making a copy are tolerable). This
collection is, of course, provided as-is with absolutely no warranties
of any kind whatsoever---Caveat Brewor (we don't guarantee that the
recipes will taste good, or even that they won't make you violently
ill).
iii.
Clara Bell
Source: Doug Roberts (
[email protected])
Digest: Issue #244, 9/2/89
Ingredients:
7 pounds light, unhopped syrup
1 pound Cara-pils malt, cracked
1 pound light crystal malt, cracked
1-1/2 ounces Hallertauer hops pellets
1 teaspoon salt
1 teaspoon citric acid
2-1/2 teaspoons yeast nutrient
2 tablespoons Irish moss
2 packs Munton & Fison yeast
Procedure:
Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water
for one hour, stir occasionally. Sparge into boiling pot with enough
water to bring volume to 3-1/2 gallons. Add syrup and 1 ounce of hops.
Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops in
last 10 minutes. Add salt, citric acid, and nutrient. Put in primary
with enough water to bring volume to 5 gallons. Pitch yeast at about 75
degrees.
Comments:
This is simple, yet a little different from any of my previous batches.
Ingredients were ordered from Great Fermentations of Santa Rosa---great
company...good stuff and two-day delivery.
Specifics:
Original Gravity: 1.059
1.
Chapter 1: Pale Ale
Dry Ale
Source: Martin Lodahl (
[email protected])
Digest: Issue #203, 7/18/89
Ingredients:
3 pounds light Scottish malt extract
3 pounds 2-row pale malt
9 AAU Kent Goldings hops
Edme ale yeast
1 teaspoon gelatin
1 ounce PolyClar-AT
1 cup corn sugar (priming)
Procedure:
This beer was made using the small-scale mash procedure described by
Miller in The Complete Handbook of Home Brewing.
Comments:
This beer had an unpleasant "dry" feeling to it and left me thirsty.
Possibly my sparging procedure could be at fault with too much hot water
being passed over the grains. It is also possible that the yeast was too
attenuative or that the fermentation temperatures were too high (ambient
temperature fluctuated between 70 and 90 degrees).
2.
Chapter 1: Pale Ale
Yeast Test Recipe
Source: Jeff Casey (
[email protected])
Digest: Issue #512, 10/8/90
Ingredients (for 7 gallons):
6.6 pounds M&F light unhopped malt extract
3/4 pounds M&F light unhopped spray
3/4 pound crystal malt
1 teaspoon gypsum
2 ounces clusters hops (boil)
1/2 ounce cascades hops (finish)
ale yeast
Procedure:
This is a 7-gallon recipe. Steep crystal malt while bringing water to a
boil. Remove crystal malt and add extract. Boil.
Comments:
This is a 7-gallon recipe that was divided into 7 1-gallon fermenters
for the purpose of testing different yeasts. Fermentation was carried
out at 75-85 degrees. Best results were obtained with Edme ale yeast
which was well-rounded and slightly sweet. Some diacetyl, but nice
balance. Whitbread ale yeast was lighter and crisper, but had a poorer
head and some esters. CWE ale yeast was very dry but had a good head
and no esters---fermentation was frighteningly fast.
3.
Chapter 1: Pale Ale
Pale Ale
Source: Rob Bradley (
[email protected])
Digest: Issue #504, 9/26/90
Ingredients:
7-8 pounds English 2-row malt
1/2-1 pound crystal malt
3 ounces Fuggles hops (boil)
3/4 ounce Hallertauer hops (finish)
ale yeast
Procedure:
You'll get good yield and lots of flavor from English malt and a 1-stage
150 degree mash. In the boil, I added the finishing hops in increments:
1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4
ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any
boiling hops will do, I usually mix Northern Brewer with Fuggles or
Goldings (just make sure you get .12-.15 alpha). Conversion will pro-
bably only take 60 minutes rather than 90. Depending on when you stop
the mash your gravity may vary as high as 1.050. That's a lot of body!
Comments:
This is a simple all-grain recipe for a good pale ale that lets the
beginner concentrate on the mashing process. Hallertauer may not be
traditional for ales, but neither is a modern piano for sonatas. But I
think Beethoven himself would have used one if he had one.
Specifics:
Original Gravity: up to 1.050
Final Gravity: up to 1.020
4.
Chapter 1: Pale Ale
Pale Ale
Source: Alex Jenkins (
[email protected])
Digest: Issue #57, 1/24/89
Ingredients:
5 pounds pale malt
1 pound crystal malt
1 teaspoon gypsum
3-1/2 pounds pale dry extract
1-1/3 pounds light brown sugar
1 ounce Willamette hops (boil)
1-1/2 ounces Hallertauer hops
1 teaspoon Irish moss
1 ounce Clusters hops pellets
Red Star ale yeast
Procedure:
Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree
water; this should give initial heat of 155 degrees (pH 5.0). Maintain
temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract
and brown sugar. Boil with Willamette hops. After 15 minutes add
Hallertauer and Irish moss. Dry hop with clusters and steep. When cool,
add wort to carboy and pitch yeast.
The posted recipe called for 4 pounds of dry extract with 2 cups re-
served for priming. This seemed excessive and a good way to get explod-
ing bottles, so we reduced the amount of extract to 3-1/2 pounds and
assumed that standard priming techniques would be used, maybe replacing
corn sugar with 3/4 to 1 cup of malt extract. --- Ed.
Comments:
Notice that I screwed up the hops: Clusters are for bittering, and
Willamette (or Fuggles) for aromatic.
Specifics:
Original Gravity: 1.048
Final Gravity: 1.011
Primary Ferment: 23 days
5.
Chapter 1: Pale Ale
Too Sweet Ale
Source: Bill Pemberton (
[email protected])
Digest: Issue #398, 4/13/90
Ingredients:
1/2 pound crystal malt
3.3 pounds unhopped amber extract
3.3 pounds unhopped light extract
1-1/2 ounces Northern Brewers hops (boil)
1/4 ounce Cascade hops (finish)
Whitbread ale yeast
Comments:
This produced a wonderful beer, except that it was just too sweet for my
likings. I shouldn't complain too much, all my friends thought it was
great! I tried several variations of this, and all worked out well, but
were too sweet for me. Several people suggested cutting back on the
crystal and I may try that. I have also tried using a lager yeast to
create a steam beer.
6.
Chapter 1: Pale Ale
KGB Bitters
Source: Andy Wilcox (
[email protected])
Digest: Issue #415, 5/9/90
Ingredients:
1 can Alexanders Sun Country pale malt extract
3.3 pounds Northwestern Amber malt extract
1/2 pound dark crystal malt
3 ounces CFJ-90 Fresh hops
1/4 teaspoon Irish moss
ale yeast
Procedure:
Put all grains in brewpot with cool water. Remove when boil commences.
Add malt extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out boil-
ing hops and add 1/2 ounce more hops and Irish moss. Boil 5 minutes.
Remove from heat and add another 1/2 ounce of hops. Steep 10 minutes and
cool. Strain wort into primary fermenter with cold water to make 5
gallons. Add final 1/2 ounce of hops.
Comments:
Water was filtered with a simple activated carbon system. This seems to
make a big difference. Amateur judge commented, "Beautiful color. A bit
under carbonated. Great hop nose and finishes very clean. Good balance
with malt and hops, but lighten up on finishing hops a bit and it's
perfect. Very marketable."
7.
Chapter 1: Pale Ale
Pale Ale #2
Source: Todd Enders
Digest: Issue #417, 5/15/90
Ingredients (for 2 gallons):
2-1/2 pounds pale ale malt
2/5 pound 80L crystal malt
1/2 ounce Perle hops (7.6 alpha) (boil)
1/2 ounce Perle hops (finish)
Wyeast #1028: London Ale
Procedure:
Recipe makes 2 gallons. Mash in 5 quarts water at 140 degrees, maintain
temperature of 150-152 degrees for 2 hours. Mash out 5 minutes at 168
degrees. Sparge in 2-1/2 gallons at 160 degrees. Boil 90 minutes. Add
boiling hops 45 minutes into boil.
Specifics:
Original Gravity: 1.041
Final Gravity: 1.010
8.
Chapter 1: Pale Ale
Pale After Math Ale
Source: Ken van Wyk (
[email protected])
Digest: Issue #418, 5/16/90
Ingredients:
6.6 pounds American classic light extract
1 pound crystal malt
2 pounds British pale malt
3 ounces Fuggles leaf hops
1 ounce Cascade leaf hops
2 teaspoons gypsum
1/2 teaspoon Irish moss
1 pack MEV high-temperature British ale yeast
Procedure:
Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding
extract and boiling hops; the hops were added in stages, 1 ounce at 50
minutes, 1 ounce at 30 minutes, and 1 ounce at 20 minutes. The Cascade
hops were sprinkled in over the last 10 minutes of the boil.
Specifics:
Original Gravity: 1.054
Final Gravity: 1.018
9.
Chapter 1: Pale Ale
The Drive Pale Ale
Source: Dave Baer (
[email protected])
Digest: Issue #73, 2/13/89
Ingredients (for 10 gallons):
6.6 pounds light, unhopped malt extract
5 pounds light, dry malt extract
2 cups corn sugar
3/4 cup medium crystal malt
1/4 cup black patent malt
3-3/4 ounce Cascade hops pellets (4.4 alpha)
1-1/5 ounce Willamette hops pellets (4.0 alpha)
Whitbread ale yeast
Procedure:
This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep
grains in a mesh bag until water reaches boiling. Remove grains. Follow
standard extract brewing process, adding extract and Cascade hops. I
boiled the wort in an 8-gallon pot and added 4 gallons of cold water.
Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open
container for 4 days, then racked to glass carboys for 24 days.
Comments:
This is a pale ale recipe I used for my class. I used M&F pale extract
and grains were for demonstration more than flavor. I suggest doubling
grain quantities if you want to get something out of them.
Specifics:
Original Gravity: 1.047
Final Gravity: 1.010
Primary Ferment: 4 days
Secondary Ferment: 24 days
10.
Chapter 1: Pale Ale
Killer Party Ale
Source: A.E. Mossberg (
[email protected])
Digest: Issue #95, 3/7/89
Ingredients:
2 cans Pilsner/Lager or American light malt
15 cups corn sugar
2 jars Lyle's golden syrup (22 oz.)
2-1/2 ounces Hallertauer hops
2 pounds flaked maize
1 pack BrewMagic yeast
Procedure:
In 1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce hops
for 8 minutes. Add remaining hops and boil another 2 minutes. Pour into
primary fermenter with 2 gallons water. Bring another gallon of water to
a boil and add flaked maize. Turn off heat and 1/3 pack of BrewMagic.
Let sit 10 minutes. Add another 1/3 pack of BrewMagic. Let sit 10 more
minutes. Strain maize into primary fermenter, and rinse with cold water.
Discard maize. Fill primary to 5 gallon mark.
Comments:
This recipe comes from Craig McTyre at Wine & Brew By You. The Lyle's
syrup is available in many grocery stores, usually located near the
pancake syrup. BrewMagic is some sort of yeast nutrient/additive. It is
available from Wine & Brew By You.
Specifics:
Original Gravity: 1.090
Final Gravity: 1.015
11.
Chapter 1: Pale Ale
Summer Pale Ale
Source: Jackie Brown (
[email protected])
Digest: Issue #134, 4/24/89
Ingredients:
8 pounds 2-row pale malt
1 pound Munich malt
1/2 cup dextrin malt
1 teaspoon gypsum
20 grams Nugget leaf hops (14 alpha)
15 grams Brambling leaf hops
pinch Irish moss
1 pack Edme ale yeast
Procedure:
Use the standard temperature-controlled mash procedure described in
Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152
degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180
degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10
minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool
wort and pitch.
Comments:
This ale is light in color, but full-bodied. If you want an amber color,
add a cup of caramel malt. I get a strong banana odor in most of my ales
(from the Edme I believe) which subsides after 2-3 weeks in the bottle.
If you don't have the capacity for 9 pounds of malt, you could substi-
tute some extract for the pale malt. Just thinking about this makes me
want to speed home and have a cool one.
Specifics:
Original Gravity: 1.045
Final Gravity: 1.015
12.
Chapter 1: Pale Ale
Perle Pale
Source: Doug Roberts (roberts%
[email protected])
Digest: Issue #378, 3/15/90
Ingredients:
8 pounds Klages malt
1 pound flaked barley
1/2 pound toasted Klages malt
1/2 pound Cara-pils malt
1-1/2 ounces (12.4 AAUs) Perle hops (boil)
1/2 ounce Willamette hops (finish)
1 teaspoon gypsum
1/2 teaspoon Irish moss
14 grams Muntona ale yeast
Procedure:
The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10
minutes. The mash was done using Papazian's temperature-controlled
method. The Willamette hops are added after the boil, while chilling
with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100
degree water.
Comments:
Perle pale was a beautiful light-golden ale, crisp yet full-bodied.
13.
Chapter 1: Pale Ale
Mild Ale
Source: Darryl Richman (
[email protected])
Digest: Issue #371, 3/5/90
Ingredients:
5 pounds Klages 2-row malt
4 pounds mild malt
2 pounds crystal malt (80L)
1/2 pound English pale malt
1/2 pound flaked barley
1/5 pound chocolate malt
1 ounce Willamette leaf hops (5.9% alpha)
1/8 ounce Cascade leaf hops (6.7% alpha)
1/8 ounce Eroica leaf hops (13.4% alpha)
1/2 ounce Willamette leaf hops (finish)
yeast
Procedure:
Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash
grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55
minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for
15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bit-
tering hops. Boil 55 minutes. Add finishing hops and boil 5 more min-
utes. Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield
yeast. Ferment and bottle or keg.
Comments:
This is the only beer I can make 10 gallons of on my stove. I mash and
boil 5 gallons and then add 5 gallons of cooling water. The Wyeast makes
this a beer a bit sweet and rich beyond its gravity. Emphasis is on the
malt, with crystal and chocolate bringing up the rear; hops were notice-
able, but not in the foreground.
Specifics:
Original Gravity: 1.031
Final Gravity: 1.011
14.
Chapter 1: Pale Ale
India Pale Ale
Source: Todd Enders (
[email protected])
Digest: Issue #402, 4/19/90
Ingredients (for 2 gallons):
2-1/2 pounds pale malt
5 ounces crystal malt (80L)
5.5 AAUs bittering hops (1 ounce of 5.5% Willamette)
1/2 ounce finishing hops (Willamette)
Wyeast #1028: London ale
Procedure:
This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree
strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees.
Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5
minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil
90 minutes, adding hops in last hour. Add finishing hops 5 minutes
before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in
secondary.
Comments:
If you haven't tried mashing yet, you really should. You can start small
and grow as equipment and funds permit. Also, by starting small, you
don't have a large sum invested in equipment if you decide mashing isn't
for you.
Specifics:
Original Gravity: 1.043
Final Gravity: 1.008
Primary Ferment: 6 days
Secondary Ferment: 4 days
15.
Chapter 1: Pale Ale
Special Bitter
Source: Chuck Cox (
[email protected])
Digest: Issue #556, 12/18/90
Ingredients (for 10 gallons):
15 pounds pale unhopped dry extract
2 pounds crystal malt
1 pound flaked barley
1 pound pale malt
1 teaspoon gypsum
1/2 teaspoon salt
1 teaspoon Irish moss
4-1/2 HBUs Fuggles hops (boil)
14 HBUs Northern Brewer hops
5 HBUs Cascade hops (boil)
1/2 ounce Fuggles hops (finish)
1 ounce East Kent Goldings hops
26 grams Fuggles hops (dry hop)
40 grams East Kent Goldings (dry)
Young's yeast culture
beechwood chips
Procedure:
This is a 10-gallon partial mash recipe. Use standard procedures, brew-
ing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-
gallon primary and 2 5-gallon secondaries, then keg (or bottle).
16.
Chapter 1: Pale Ale
1990 Christmas Ale
Source: Chuck Cox (
[email protected])
Digest: Issue #556, 12/18/90
Ingredients (for 9 gallons):
9.9 pounds pale unhopped liquid extract
6.6 pounds liquid wheat extract
3 pounds honey
1 pound flaked barley
1 pound pale malt
1 pound malted wheat
10 grams orange peel
1 teaspoon gypsum
1/2 teaspoon salt
1 teaspoon Irish moss
14 HBUs Chinook hops (boil)
7 HBUs Northern Brewer (boil)
1 ounce Kent Goldings (finish)
1 ounce Cascade hops (finish)
Young's yeast culture
Procedure:
This is a 9-gallon partial mash recipe. Use standard procedures, brewing
about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon
primary and 2 5-gallon secondaries, then keg (or bottle).
17.
Chapter 1: Pale Ale
Decent Extract Pale Ale
Source: Florian Bell (florianb%tekred.cna.tek.com)
Digest: Issue #72, 2/11/89
Ingredients:
7 pounds Steinbart's amber ale extract
1 pound cracked crystal malt
1/8 pound cracked roasted malt
2 ounces Cascade or other strong hops
1/2 ounce Kent Goldings hops
yeast
Procedure:
Add cracked grains to 2 gallons cold water. Bring to boil and promptly
strain out grains. Add extract and Cascade hops. Boil 30 minutes. Add
Kent Goldings hops in last five minutes.
Comments:
This brew results in a chill haze, which I don't pay any attention to
since I don't care (I don't wash my windshield very often either). I am
so impressed with this ale that I can't seem to make enough of it. This
is a good pale ale, but not an excellent pale ale. It lacks sweetness
and aroma.
18.
Chapter 1: Pale Ale
Hot Weather Ale
Source: Florian Bell (florianb%tekred.cna.tek.com)
Digest: Issue #132, 4/19/89
Ingredients:
3 pounds pale malted barley
3 pounds Blue Ribbon malt extract
2 ounces Willamette hops
1/2 ounce Kent Goldings hops
1 pack Red Star ale yeast
1 cup corn sugar (priming)
Procedure:
Mash the 3 pounds of plain malted barley using the temperature-step
process for partial grain recipes described in Papazian's book. Boil 30
minutes, then add the Blue Ribbon extract (the cheap stuff you get at
the grocery store) Add Willamette hops and boil another 30 minutes. Add
Kent Goldings in last 5 minutes. When at room temperature, pitch yeast.
Ferment at about 68 degrees using a 2-stage process.
Comments:
This turned out refreshing, light in body and taste, with a beautiful
head (I used 1 cup corn sugar in priming).
19.
Chapter 1: Pale Ale
Really Incredible Ale
Source: T. Andrews (
[email protected])
Digest: Issue #225, 8/11/89
Ingredients:
5-7 pounds pale malt
3 pounds crystal malt
2 pounds wheat
2 ounces Northern Brewer hops
1 ounce Hallertauer hops
1/2 ounce Cascade hops
yeast
Procedure:
Mash all grains together. Add Northern Brewer at beginning of boil. Boil
90 minutes. During last 1/2 hour, add the Hallertauer hops. In last 15
minutes add the Cascade.
Comments:
The wheat helps make a beer very suitable to a warm climate. This has
been a hot summer; it has topped 100 degrees (in the shade) several
times.
20.
Chapter 1: Pale Ale
British Bitter
Source: Fred Condo (
[email protected])
Digest: Issue #528, 10/31/90
Ingredients:
5 to 6 pounds Alexander's pale malt extract
1/2 pound crystal malt, crushed
10 ounces dextrose (optional)
1-1/4 ounces Cascade hops (boil)
1/4 ounce Cascade hops (finish)
Munton & Fison ale yeast
corn sugar for priming
Procedure:
Steep crystal malt and sparge twice. Add extract and dextrose and bring
to boil. Add Cascade hops and boil 60 minutes. In last few minutes add
remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch
yeast.
Comments:
This really shouldn't be too highly carbonated. This is a well-balanced
brew with good maltiness and bitterness. It was good when fresh, albeit
cloudy, but this is okay in a pale ale. After 2 months of refrigeration,
it is crystal clear and still delicious! (And there's only 1 bottle
left.) By the way, Munton & Fison yeast is very aggressive---fermenta-
tion can be done in 24-72 hours. I hope you like this as much as I do.
Specifics:
Original Gravity: 1.058
Final Gravity: 1.022
Primary Ferment: 4 days
21.
Chapter 1: Pale Ale
Six Cooks Ale
Source: Jeffrey Blackman (
[email protected])
Digest: Issue #528, 10/31/90
Ingredients (for 10 gallons):
10 pounds English pale malt (DME) extract
4 ounces Cascade hops pellets (boil)
2 ounces Hallertauer hops pellets (finish)
4 teaspoons gypsum
2 packs Edme ale yeast
1-1/2 cups corn sugar (priming)
Procedure:
This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4
teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME
extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer
hops in last 1 minute of boil. Strain wort into large vessel containing
additional 7 gallons of water (we used a 55 gallon trash can). Allow
wort to cool and siphon into 5-gallon carboys. Add yeast.
Caveat Brewor: Trash cans are generally not food-grade plastic, digest
wisdom calls for avoiding non-food-grade plastic. Brewer discretion is
advised. -Ed.
Comments:
This is more hoppy than most of the Old Style/Schaefer persuasion seem
to prefer. If you think it's too much, cut back.
Specifics:
Original Gravity: 1.030
Final Gravity: 1.007
Primary Ferment: 3 weeks
22.
Chapter 1: Pale Ale
Bass Ale
Source: Rob Bradley (
[email protected])
Digest: Issue #528, 10/31/90
Ingredients:
6-7 pounds pale malt (2-row)
1 pound crystal malt
1 pound demarara or dark brown sugar
1 ounce Northern Brewer hops (boil)
1 ounce Fuggles hops (boil 30 min.)
1/2 ounce Fuggles hops (finish)
ale yeast
Procedure:
This is an all-grain recipe---follow the instructions for an infusion
mash in Papazian, or another text. The Northern Brewer hops are boiled
for a full hour, the Fuggles for 1/2 hour, and the Fuggles finishing
hops after the wort is removed from the heat, it is then steeped 15
minutes.
Comments:
I'm a hophead (as you may have guessed). Purists may object to brown
sugar in beer, but a careful tasting of Bass reveals brown sugar or
molasses in the finish---not as strong as in Newcastle, but present.
British malt, in particular, can easily stand up to a bit of sugar, both
in flavor and in gravity.
23.
Chapter 1: Pale Ale
Carp Ale
Source: Gary Mason (
[email protected])
Digest: Issue #529, 11/2/90
Ingredients:
3 pounds Munton & Fison light DME
3 pounds M&F amber DME
1 pound crystal malt
2.6 ounces Fuggles hops (4.7% alpha= 12.22 AAU)
1 ounce Kent Goldings hops (5.9% alpha = 5.9 AAU)
pinch Irish moss
1 pack Brewer's Choice #1098 (British ale yeast)
Procedure:
Break seal of yeast ahead of time and prepare a starter solution about
10 hours before brewing.
Bring 2 gallons water to boil with crushed crystal malt. Remove crystal
when boil starts. Fill to 6 gallons and add DME. After boiling 10
minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58
minutes, add Kent Goldings. Cool (I used an immersion chiller) to about
80 degrees. Pitch yeast and ferment for about a week. Rack to secondary
for 5 days. Keg.
Comments:
This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special
issue. The beer has a light hops flavor and could use some work on the
mouth feel. It is also a bit cloudy.
Specifics:
Final Gravity: 1.016
Primary Ferment: 7 days
Secondary Ferment: 4 days
24.
Chapter 1: Pale Ale
Samuel Adams Taste-Alike
Source: Gene Schultz (
[email protected])
Digest: Issue #652, 6/5/91
Ingredients (for 4 gallons):
3.75 pounds Cooper's Ale kit
1 pound Crystal malt
3/4 pound Saaz hops (boil)
3/4 ounce Saaz hops (finish)
Yeast from ale kit
Procedure:
Steep one pound of crystal malt for 30 minutes in 2 quarts of water
heated to 170 degrees. Strain out grains. Add the syrup from the kit,
water, 3/4 ounce of Saaz hops and boil for 60 minutes, then remove the
heat and added 3/4 ounce of Saaz hops for finishing. Although I am a
fanatic for liquid yeast, I (grimaced and) added the dry Coopers yeast
supplied with the kit to the cooled wort in the primary. I transferred
to secondary after two days. All fermentation was at approximately 60
degrees. I primed with 5/8 cup of corn sugar.
Comments:
Very similar in taste, body, and color (where did the red come from?) to
Samuel Adams, but just a hint of the flavor of Anchor Steam Beer.
Specifics:
Primary Ferment: 2 days
25.
Chapter 1: Pale Ale
Frane's House Ale
Source: Jeff Frane (
[email protected])
Digest: Issue #740, 10/8/91
Ingredients:
9 pounds British ale malt
1/2 pound British crystal
2 ounces Flaked barley
3/4 ounce Eroica hops
1 ounce Mt. Hood hops
WYeast American Ale yeast
Procedure:
Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft;
I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in
the sparge water) for 90 minutes or until conversion is complete. Sparge
to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica
hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees
with WYeast American Ale yeast (in starter). Bottle two weeks later,
drink one week later.
Comments:
Yummy.
Specifics:
Primary Ferment: 2 weeks at 65 degrees
26.
Chapter 1: Pale Ale
Brew Free or Die IPA
Source: Kevin L. McBride (
[email protected])
Digest: Issue #741, 10/9/91
Ingredients:
4 pounds Munton and Fison light DME
4 pounds Geordie amber DME
1 pound crushed Crystal Malt
1-1/2 ounces Cascade leaf hops (boil 60 minutes)
1-1/2 ounces Cascade leaf hops (finishing)
1 teaspoon Irish Moss
Wyeast #1056 Chico Ale Yeast
(1 quart starter made 2 days prior)
Procedure:
Add the crystal malt to cold water and apply heat. Simmer for 15 minutes
or so then sparge into boiling kettle. Add DME, top up kettle and bring
to boil. When boil starts, add boiling hops and boil for 60 minutes. 10
minutes before end of boil add 1 teaspoon of Irish Moss. When boil is
complete, remove heat, add finishing hops and immediately begin chilling
wort. Strain wort into fermenter and pitch yeast starter. Primary fer-
mentation took about 4 days. Let the beer settle for another 2 days and
then rack to a sanitized, primed (1/3 cup boiled corn sugar solution)
and oxygen purged keg and apply some CO2 blanket pressure.
Comments:
After one week in the keg the beer was clear, carbonated, and very
drinkable although it had a very noticeable alcoholic nose. After 2
weeks the beer was incredibly smooth, bitter, and wonderfully aromatic.
Several friends raved about this beer including one who lived in England
for a while said that this was one of the best IPAs he's ever had and
definitely the best homebrew he's ever had. After 2-1/2 weeks it was all
gone because we drank the whole thing.
Specifics:
Original Gravity: 1.055 (didn't measure, just a guess)
Final Gravity: 1.012
Primary Ferment: 6 days
Secondary Ferment: 1 week (in keg)
27.
Chapter 1: Pale Ale
Number 23
Source: John S. Watson (
[email protected])
Digest: Issue #747, 10/24/91
Ingredients:
4 pounds plain light malt extract syrup
1.1 pounds (750 grams) Maltose
2/3 ounce Chinook Hops, flower, (boil)
1/3 ounce Cascade Hops, flower, (finish)
1/2 ounce Cascade Hops, pellets
(dry hopped in secondary)
Ale Yeast cultured from Sierra Nevada Pale Ale
3/4 cup Corn sugar (bottling)
Procedure:
About a week before, make a starter from 2 bottles of Sierra Nevada Pale
Ale. Use about 4 tablespoons of plain light malt extract syrup and a
couple of hop pellets.
Boil major ingredients, ala Complete Joy of Home Brewing, in 2 gallons
of water. (60 minute boil). Add 1/3 ounce Chinook hops at start of boil,
1/3 ounce Chinnook at 30 minutes and 1/3 ounce of Cascade hops in the
last two minutes of the boil. Then combine with 3 gallons of ice cold
tap water (which was boiled the previous night, and cooled in the
freezer) in a 7 gallon carboy. Ferment in primary for a week. Put 1/2
ounce of Cascade pellets in bottom of secondary and rack beer into
secondary. Bottle three weeks later.
Comments:
This a report on my second use of "maltose" (a cheap rice malt available
from most Oriental Markets). In the previous attempt ("Number 17", see
HBD #541 or The Cat's Meow: p 36) there were a few problems. It was also
my first attempt at culturing yeast (from a Sierra Nevada Pale Ale), and
for various reasons, it didn't work very well. The other problem was I
used to much maltose, about 40%, which made the result a little too
light. This time I decided to use about 20% maltose, which IMHO, is just
about right. I've also since perfected yeast culturing. The result is a
nice thirst quenching, summer ale, which, with my favorite pizza, is
heaven*2. Taste: Excellent!
Specifics:
Original Gravity: 1.036 @ 74 degrees
Final Gravity: 1.006 @ 69 degrees
Primary Ferment: 1 week
Secondary Ferment: 3 weeks
28.
Chapter 1: Pale Ale
Striped Cat I.P.A.
Source: Mark Stevens (
[email protected])
Digest: Issue #754, 11/14/91
Ingredients:
6 pounds pale dry extract
1 pound amber dry extract
1 pound crystal malt
3/4 pound toasted pale malt
1/4 pound pale malt
1 ounce Bullion hops (8.2 alpha)
1/2 ounce Brewers Gold hops (7.5 alpha)
1 ounce Cascade hops (4.2 alpha)
2 teaspoon gypsum 1/4 tsp. Irish moss
1 pack Wyeast #1098
1/2 cup corn sugar for priming
handful steamed oak chips
Procedure:
Procedure is that described by Papazian...steep grains, boil 1 hour
(boil Brewers Gold and Bullion). Remove from heat and add the cascades.
Cool wort. Pitch yeast.
Comments:
I have made this twice and both times it turned out fine. Nicely hoppy.
Specifics:
Original Gravity: 1.068
Final Gravity: 1.020
Primary Ferment: 4 days
Secondary Ferment: 10 days
29.
Chapter 1: Pale Ale
Crying Goat Ale
Source: Bob Jones (
[email protected])
Digest: Issue #785, 12/19/91
Ingredients (for 11 gallons):
19 pounds 2 row Klages
3 pounds Munich malt
2 pounds 40L crystal malt
1-1/2 pounds 2 row Klages, toasted (see below)
2 pounds wheat malt
2 ounces Northern Brewer hops (AA 6.9)
6 ounces Cascade hops (AA 5.1)
1 teaspoon Gypsum
2 teaspoon Irish moss Chico Ale yeast (wyeast 1056)
1-1/2 cups corn sugar to prime
Procedure:
Toast 1-1/2 pounds of 2 row Klages malt in oven at 350 degrees for 40
minutes. Allow to age a couple of weeks before use. Treat mash water
with 1 teaspoon of gypsum. Mash grains in a single temperture infusion
for 90 minutes at 155 degrees. Mash out for 10 minutes at 170 degrees.
Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for
90 minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the
boil. Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2
ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After
one week, rack to secondary and add 4 ounces of Cascade hops. Bottle or
keg when ferment is complete.
Comments:
This is a big, hoppy brew, loaded with aromatic cascade hop fragrance.
It has that front of the mouth bitterness that can only be achieved with
dry hoping, so don't skip it if you really want to duplicate this flavor
profile.
Specifics:
Original Gravity: 1.070
Final Gravity: 1.020
Primary Ferment: 1 week at 65--68 degrees
30.
Chapter 1: Pale Ale
Double Diamond
Source: Brian Glendenning (
[email protected])
Digest: Issue #581, 2/14/91
Ingredients:
9 pounds Pale ale malt
1 pound crystal malt
3/4 pound Brown sugar
1/2 pound malto-dextrins (or 3/4# cara pils)
2 ounces Williamette (60m)
1/2 ounce Williamette Whitbred dry yeast
Procedure:
This is an infusion mash at 156 degrees. Sparge, and add brown sugar,
and malto-dextrins. Bring to boil and add 2 ounces Williamette hops.
After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for
10-15 minutes.
Comments:
My notes say that it was close in flavour but a bit light in both colour
and body compared to the real thing.
Specifics:
Original Gravity: 1.051
Final Gravity: 1.010
31.
Chapter 1: Pale Ale
Bass Ale
Source: Ron Ezetta (
[email protected])
Digest: 1/15/92
Ingredients:
7 pounds Steinbart's American Light Extract
1 pound Crystal malt 40L
1 pound Dark brown sugar
Be damned German purity law!
1 ounce Northern Brewer (60 minute boil)
1 ounce Fuggle (30 minute boil)
1/2 ounce Fuggle (10 minute boil)
1/2 ounce Fuggle (15 minute seep)
yeast
Procedure:
Steep crystal malt and remove grains before boil begins. Add malt
extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1
ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30
minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat
and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch
yeast.
Comments:
I did a side by side comparison last night. The real Bass is slightly
darker, more malty and more bitter with less hop flavor than I remember.
I suspect that my sample bottle of Bass was not freshest (but that's one
of the reasons we homebrew!). The homebrew Bass has significantly more
fuggle hop aroma and flavor. I'd like to think that my version is a
"Northwest style" Bass. To better approach the real Bass, eliminate the
1/2 ounce of fuggles for the 10 minute boil, and steep the finish hops
for 5 minutes. I would also try 80L crystal.
Specifics:
Original Gravity: 1.048
32.
Chapter 1: Pale Ale
India Pale Ale
Source: Josh Grosse (
[email protected])
Digest: 2/13/92
Ingredients:
9 pounds Pale Malt
3/4 pound Crystal Malt
1/2 pound Carapils Malt
1-1/2 ounce (4.9%) Kent Goldings (60 Minutes)
1-1/2 ounce (4.9%) Kent Goldings (15 Minutes)
1/4 ounce Kent Goldings (dry)
1 teaspoon Irish Moss (15 Minutes)
2 teaspoons Gypsum
2 ounces Oak Chips
Wyeast 1059 American Ale
Procedure:
Mash pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add
Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring
to boil. In a saucepan, boil the oak for no more than 10 minutes, then
strain the liquid into your boiling kettle. Boil the wort, adding boil-
ing hops after 30 minutes and the flavor hops and Irish Moss after 75
minutes. Chill and pitch a quart of 1059 starter.
Dry hop in the secondary fermenter. The beer will clear in the bottle.
Comments:
I've fallen head over heels in love with 1059 American Ale Yeast. I find
it gives wonderful pear and rasberry aromatics, and if I have a carboy
filled to the shoulder, I *don't* need a blow-off tube. It gives a very
gentle fermentation with a relatively short thick kraeusen. Worts in the
1.050's take 5-6 days. I get the same type of fermentations at 60 F or
72 F.
It does take this yeast a little while to clear. I find it clears faster
in the bottle than in the secondary, so I only use a secondary for a few
days as my "dry hop tun".
Specifics:
Primary Ferment: 7 days
Secondary Ferment: 5 days
33.
Chapter 1: Pale Ale
American I.P.A.
Source: Jim Busch (
[email protected])
Digest: 2/13/92
Ingredients:
90-92% 2 row pale malt
8-10% Crystal 40
1-1.5 ounce Whole Cascade 60 minute boil
1 ounce Cascade 30 minutes
2 ounces Cascade
added a handful at a time the last
15 minutes-last 2 min.
American, London, British or
German Ale yeast
(or any cultured ale you like)
Procedure:
Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60
minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry
hop with 1 ounce whole Cascades, preferably in secondary but primary
will work.
Comments:
Think Liberty on this one. Enjoy.
34.
Chapter 1: Pale Ale
Taking Liberty Ale
Source: Rick Larson (
[email protected])
Digest: Issue #823, 2/13/92
Ingredients:
14 pounds Klages 2-row Malt
4 ounces 40L Crystal Malt
4 ounces 90L Crystal Malt
1/2 ounce Chinook (12%) 60 minutes
1 ounce Cascade (5.5%) 30 minutes
2 ounces Cascade (5.5%) dry hopped
1 teaspoon Irish moss 15 minutes
Wyeast 1056 American ale
3/4 cup corn sugar to prime
Procedure:
Mash all grains for 90 minutes at 150 F, adjust PH as needed. Mashed off
at 170F, sparged with 170F water.
This has a total BU of 43.7. If you don't reach around 1.060, adjust the
dry hopping accordingly.
Comments:
In the 1990 Special Zymurgy Issue on Hops, Quentin B. Smith recommends
Chinook at 24 BU, Cascade at 12 BU, Cascade at 9 dry hopped (total
45BU). OG=1.062. Later, he wins first place in the Pale Ale catagory in
the 1991 AHA Nationals with a recipe that uses 14 pounds Klages, 4 oz
40L crystal, 4 oz 90L crystal (and of course different hops :-). This
had a OG=1.062 and TG=1.010. He mashed all grains for 90 minutes at
150F. Mashed off at 170F, sparged with 170F water.
35.
Chapter 1: Pale Ale
Snail Trail Pale Ale
Source: Josh Grosse (
[email protected])
Digest: Issue #824, 2/14/92
Ingredients:
9 pounds Pale Malt
3/4 pound Crystal Malt
1/2 pound Carapils Malt
1-1/2 ounce (4.9%) Kent Goldings (60 Minutes)
1-1/2 ounce (4.9%) Kent Goldings (15 Minutes)
1/4 ounce Kent Goldings (dry)
1 teaspoon Irish Moss (15 Minutes)
2 teaspoons Gypsum
2 ounces Oak Chips
Wyeast 1059 American Ale
Procedure:
Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add
Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring
to boil. In a saucepan, boil the oak for no more than 10 minutes, then
strain the liquid into your boiling kettle. Boil the wort, adding boil-
ing hops after 30 minutes and the flavor hops and Irish Moss after 75
minutes. Chill and pitch a quart of 1059 starter.
Dry hop in the secondary fermenter. The beer will clear in the bottle.
Comments:
I've been busy trying to make the perfect IPA. Here's my latest recipe.
Specifics:
Original Gravity: 1.056
Final Gravity: 1.022
Primary Ferment: 7 days
Secondary Ferment: 5 days
36.
Chapter 1: Pale Ale
Full Sail Ale
Source: Gene Schultz (
[email protected])
Digest: Issue #825, 2/17/92
Ingredients:
7 pounds Australian Light Malt Syrup
3/4 pound Light Crystal Malt
2-1/4 ounce Nugget Hops
(1-3/4 ounce for boiling
1/2 ounce for finishing)
2 teaspoons Gypsum
1 ounce Dextrin Malt
3/4 cup Corn Sugar (priming)
Wyeast London Ale Yeast
Procedure:
Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2
gallon of water. Add extract, gypsum, dextrin and 2 gallons of water.
Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add
1/2 oz. hops at the end of the boil for 15 minutes.
Comments:
About four years ago I ordered a bottle of Full Sail Ale while having
lunch in Portland, Oregon. Full Sail was the most expensive beer on the
menu, and I figured that at $2.75 a bottle I didn't have much to lose.
Several others who were with me did the same, and were pleasantly
surprized---Full Sail offers a reasonably complex (a hint of sweetness
along with medium strong hops and a rich malty flavor) taste and aroma
in a medium-bodied ale.
Since I first tasted this ale, I had to rely on others making trips to
the Northwest to bring back six packs of this ale. A few months ago, I
visited the Hood River Brewing Company in Hood River, Oregon. I was able
to get enough information to experiment with a homebrew recipe for Full
Sail Ale. My first experiment turned out remarkably similar to the real
thing in body, aroma, and flavor.
Specifics:
Original Gravity: 1.045
Final Gravity: 1.020
Primary Ferment: 3--5 days
Secondary Ferment: 7--14 days
37.
Chapter 1: Pale Ale
Bass-Alike
Source: Herb Peyerl (
[email protected])
Digest: 2/24/92
Ingredients:
2.2 pounds light DME
3.3 pounds plain light malt extract
2 ounces roast barley
8 ounces crushed crystal malt.
2 ounces Fuggles (pellets)
1 ounce Goldings (pellets)
1/4 ounce Goldings (pellets)
1/2 ounce Goldings (pellets)
Ale yeast
gypsum and Irish moss, if necessary
Procedure:
This is a 5 gallon batch. Boil up a couple of gallons of water, add DME
and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley,
and strain into main boiler. Make tea out of crystal malt and strain
into main boiler. (Half way through boil add local water ingredients and
Irish moss if required). After boil, add 1/2 ounce of Goldings, cover
and let stand for 15 minutes. Pour into primary, make up to 5 gallons
and pitch yeast. Rack and add 1/4 ounce Goldings and complete
fermentation.
Comments:
This was a little hoppy for my taste. I'd probably cut out the 1/4 ounce
of Goldings at the end... Other than that, it made an incredible
likeness of Bass ale and have had several friends comment on how much
like Bass it really is...
Specifics:
Original Gravity: 1.031
Final Gravity: 1.010
Primary Ferment: 4 days
Secondary Ferment: 2 months (I was too lazy to bottle)
38.
Chapter 1: Pale Ale
Brewhaus I.P.A.
Source: Ron Downer, Brewhaus
Ingredients:
11 pounds 2-Row Klages Malt
1 pound crystal malt (40 Lovibond)
1/2 pound toasted malt (see below)
1/2 teaspoon gypsum (to harden water)
Lactic Acid
(enough to bring mash water to pH 5.2)
2 ounces Northern Brewer hops (7.1% alpha - boil)
1 ounce Cascade hops (6.0% alpha - finish)
1/4 ounce Fuggle or Styrian Golding hop pellets (dry hop)
1 ounce Oak Chips (optional)
Ale yeast
1 teaspoon gelatin finings
1 teaspoon Irish Moss
3/4 cup corn sugar (priming)
Procedure:
Spread 2-row Klages on cookie sheet and toast at 350 degrees until
reddish brown in color.
Mash grain in 12 quarts mash water (treated with gypsum and lactic acid)
at 154 degrees until conversion is complete. Sparge with 170 degree
water to collect 6 gallons. Bring wort to boil and boil for 15 minutes
before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add
remaining boiling hops. Boil for another 45 minutes and add Irish moss.
Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat,
add aromatic hops, and let rest for 15 minutes, or until trub has
settled. Force cool wort to yeast pitching temperature. Transfer to
primary fermenter and pitch yeast. Add dry hops at end of primary fer-
mentation. Transfer to clean, sterile carboy when fermentation is
complete. Boil oak chips for one minute to sterilize and add chips and
gelatin to carboy. Age until desired oak flavor is achieved. Allow
bottled beer to age two weeks before consuming.
Comments:
This beer is best when consumed young. It will acquire a drier character
as it ages.
Specifics:
Original Gravity: 1.058
39.
Chapter 1: Pale Ale
Draught Bass
Source: Pete Young (pyoung%axion.bt.co.uk)
Digest: Issue #596, 3/14/91
Ingredients (for 5 Imperial gallons):
7 pounds crushed pale malt
8 ounces crushed crystal malt
3 imperial gallons water for bitter brewing (hardened)
2 ounces Fuggles
1 ounce Goldings for 30 minutes
1/2 ounce Goldings for 15 minutes
1/4 ounce Goldings for 10 minutes
1 teaspoon Irish moss
1 pound invert sugar
2 ounces yeast
1/2 ounce gelatin
2 ounces soft dark brown sugar
Procedure:
Raise the temperature of the water to 60C and stir in the crushed malts.
Stirring continuously, raise the mash temperature up to 66C. Leave for
1 1/2 hours, occasionally returning the temperature back to this value.
Contain the mashed wort in a large grain bag to retrieve the sweet wort.
Using slightly hotter water than the mash, rinse the grains to collect 4
gallons (UK) (20 litres) of extract. Boil the extract with the fuggles
hops and the first batch of goldings for 1 1/2 hours. Dissolve the main
batch of sugar in a little hot water and add this during the boil. Also
pitch in the Irish moss as directed on the instructions. Switch off the
heat, stir in the second batch of goldings and allow them to soak for 20
mins. Strain off the clear wort into a fermenting bin and top up to the
final quantity with cold water. When cool to room temperature add the
yeast. Ferment 4-5 days until the specific gravity falls to 1012 and
rack into gallon jars or a 25 litre polythene cube. Apportion gelatine
finings and the rest of the dry hops before fitting airlocks. Leave for
7 days before racking the beer from the sediment into a primed pressure
barrel or polythene cube. Allow 7 days before sampling.
Comments:
Gallons are British Imperial gallons, which equal 1.2 U.S. gallons.
Quantities will need to be adjusted if you use U.S. gallons. The recipe
comes from Dave Line's Brewing Beers Like Those You Buy. Water for
bitter brewing means hard water. If you're on soft water (your kettle
doesn't fur up) then add some water treatment salts or even a couple of
spoonfulls of plaster of paris.
Invert sugar is sugar that has been cooked for a couple of minutes over
40.
Chapter 1: Pale Ale
a low flame. I just use the sugar (normally a soft brown suger, not that
'orrible white granulated.)
I use isinglass finings instead of Gelatine, it's less messy and does
the same job (slightly more expensive though). Isinglass apparently
comes from the sexual organs of certain fish. Makes you wonder what else
the ancient brewers tried!
Specifics:
Original Gravity: 1.045
41.
Chapter 2: Lager
German Malz Bier
Source: Doug Roberts (
[email protected])
Digest: Issue #566, 1/16/91
Ingredients:
7 pounds light unhopped syrup
2 pounds Cara-pils malt
2 pounds light crystal malt
1 pound extra rich crystal malt
1/2 ounce Hallertauer (5.0% alpha)
1 ounce Willamette (4.5 alpha)
1 teaspoon salt
1 teaspoon citric acid
1 teaspoon yeast nutrient
1 tablespoon Irish moss
Edme ale yeast
Procedure:
Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge
to make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes,
adding Irish moss in last 30 minutes. Decant to primary, adding enough
water to make 5 gallons. Add salt, citric acid, yeast nutrient, and dry
hop with Willamette hops.
Comments:
A year or so ago I went to a party where the host had about 20 different
types of good beer. One was a German malz bier that was delicious! It
has a wonderful sweet, malty, full-bodied flavor. Working on the
assumption that its body is achieved with dextrin and crystal malt, I
cooked up this recipe. The intent is to have all or most of the dextrin
and caramelized maltose remain after fermentation for the malz taste
and body.
42.
Chapter 2: Lager
Munich Style Lager
Source: Norm Hardy (
[email protected])
Digest: Issue #515, 10/11/90
Ingredients:
7 pounds Klages malt
3 pounds Vienna malt
6 ounces pearl barley
1-1/2 ounces Hallertauer leaf hops
1/2 ounce Hallertauer hops (finish)
Wyeast #2206
Procedure:
Soak the pearl barley overnight in the refrigerator, mix it into a
starchy glue using a blender. Mash the pearl barley with the grains.
Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finish-
ing hops in last 10 minutes and steep 1/4 ounce after boil is complete.
Pitch yeast at about 76 degrees.
I put the fermenter in fridge for 23 days, then racked to secondary for
another 49 days before bottling.
Comments:
This is a wonderful Munich-style lager that I would like to think rivals
Andechs (I aim high).
Specifics:
Original Gravity: 1.052
Final Gravity: 1.015
Primary Ferment: 23 days
Secondary Ferment: 49 days
43.
Chapter 2: Lager
Lager
Source: Doug (
[email protected])
Digest: Issue #511, 10/5/90
Ingredients:
3.3 pounds Northwest malt extract
1 pound light dry malt
1/2 pound Munich malt
2 pounds Klages malt
1 ounce Hallertauer hops (5.1 alpha)
1/4 ounce Nugget hops (11.0 alpha)
1 ounce Hallertauer hops (finish)
Wyeast #2042: Danish
Procedure:
Start yeast ahead of time. Mash Munich and Klages malts together.
Sparge. Add extract and boiling hops. Boil one hour. Add finishing
hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of
activity (about 6 hours) put fermenter in the refrigerator at 42
degrees. After one week, rack to secondary and ferment at 38 degrees
for two more weeks. Bottle or keg.
Comments:
This beer tastes great and is very clean. There are, however, two things
I will do next time: add more bitterness (perhaps 10-11 HBUs), and
second, add more malt.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 2 weeks
44.
Chapter 2: Lager
B.W. Lager
Source: Alex Jenkins (
[email protected])
Digest: Issue #57, 1/24/89
Ingredients:
7 pounds cracked lager malt
5 pounds amber dry malt extract
1 teaspoon gypsum
2500 mg ascorbic acid
2 ounces Talisman leaf hops
1 teaspoon Irish moss
1/2 ounce Hallertauer leaf hops
1 ounce Willamette hops pellets
Red Star lager yeast
Procedure:
Add grain to 2-1/2 gallons of 170 degree water giving an initial heat
of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees
for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In
last 20 minutes add Irish moss. In last 10 minutes add Hallertauer
hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch
yeast.
Comments:
Tastes great, but low alcohol according to the measurements. Nice amber
lager.
Specifics:
Original Gravity: 1.029
Final Gravity: 1.020
Primary Ferment: 30 days
45.
Chapter 2: Lager
Lager
Source: Alex Jenkins (
[email protected])
Digest: Issue #57, 1/24/89
Ingredients:
7 pounds cracked lager malt
1250 mg ascorbic acid
3.3 pounds light unhopped John Bull malt extract
1-1/2 ounces Northern Brewer hops pellets
1 ounce Talisman leaf hops
1 teaspoon Irish moss
1 ounce Willamette hops pellets
Red Star lager yeast
Procedure:
Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155
degrees. Maintain temperature for two hours. Sparge and add malt
extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and
Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets
and cool. Add water to make 5 gallons and pitch yeast.
Comments:
Higher gravity than previous recipe (B.W. Lager) reflecting a more
effective mash. On day 2 of ferment the bubbler got clogged and was
replace with blow tube. The resulting beer was fairly amber, not too
sweet, with a certain dryness in the aftertaste.
Specifics:
Original Gravity: 1.046
Final Gravity: 1.018
Primary Ferment: 25 days
46.
Chapter 2: Lager
Twelfth Lager
Source: Alex Jenkins (
[email protected])
Digest: Issue #57, 1/24/89
Ingredients:
10 pounds lager grain
4000 mg ascorbic acid
1 pound light dry malt extract
9 ounces Chinese yellow lump sugar
1 ounce Talisman hops (leaf)
1 ounce Hallertauer hops pellets
1 teaspoon Irish moss
1 ounce Cascade hops
Red Star ale yeast
Procedure:
Add grain to 3 gallons of 170 degree water giving an initial heat of
155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract
and Chinese lump sugar. Boil. In last 20 minutes add Talisman hops. In
last 10 minutes add Hallertauer hops and Irish moss. Strain. Add
Cascade hops and steep. Strain into fermenter when cool and pitch yeast.
Comments:
Slightly hazy and very light colored. This should not lack body.
Specifics:
Original Gravity: 1.043
Final Gravity: 1.010
Primary Ferment: 35 days
47.
Chapter 2: Lager
Pilsner
Source: Erik Henchal (
[email protected])
Digest: Issue #128, 4/15/89
Ingredients:
4 pound can Mountmellick hopped light malt extract
3 ounces crystal malt
2 teaspoons gypsum
1/4 ounce Saaz hops (boil)
1/2 ounce Saaz hops (finish)
Wyeast #2007
Procedure:
This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep
crystal malt at 170 degrees for 20 minutes in brew water. Remove
grains. Boil extract and boiling hops for 75 minutes. Add finishing
hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees
for 3 weeks. Lager for 4 weeks at 30 degrees.
Comments:
This recipe has produced one of the finest pilsners I have ever made.
What could be simpler?
Specifics:
Primary Ferment: 3 weeks
Secondary Ferment: 4 weeks
48.
Chapter 2: Lager
Number 17
Source: John Watson (
[email protected])
Digest: Issue #541, 11/21/90
Ingredients:
3.3 pounds plain light malt extract
2.2 pounds maltose
3/4 ounce Cascade hops (boil)
3/4 ounce Cascade hops (finish)
cultured Sierra Nevada yeast
Procedure:
The maltose is a cheap rice-malt mix obtainable from oriental markets.
Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last 2
minutes, add the finishing hops. The yeast was cultured from a bottle
of Sierra Nevada pale ale. By the next day, the yeast did not seem to
start, so I added a packet of Vierrka lager yeast. Rack to secondary
after one week. After another week, prime with 3/4 cup corn sugar and
bottle.
Comments:
Color similar to any American lager. Tastes much better, very mellow.
The goal was to brew 5 gallons of beer while only spending $10. This
came to about $11. I'm not sure what drives me to such frugalness, but
having grown up with American beer, sometimes I would rather have it
with certain foods, like pizza.
Specifics:
Original Gravity: 1.038
Final Gravity: 1.006
Primary Ferment: 1 week
Secondary Ferment: 1 week
49.
Chapter 2: Lager
Maerzen Beer
Source: Florian Bell (florianb%tekred.cna.tek.com@RELAY. CS.NET)
Digest: Issue #424, 5/24/90
Ingredients:
4 pounds pale malt
3 pounds light dry extract
1/2 pound crystal malt (40L)
2 ounces chocolate malt
1/2 pound toasted malt
1/2 pound Munich malt
2 ounces dextrin malt
2-1/2 ounces Tettnanger hops (4.2 alpha)
1/2 ounce Cascade hops (5.0 alpha)
3 teaspoons gypsum
Vierka dry lager yeast
Procedure:
Make up yeast starter 2 days before brewing. Grind all grains together,
dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to
bring up to protein rest temperature of 122 degrees. Set for 30 minutes.
Add 8 pints of boiling water and heat to 154 degrees. Set for at least
30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge
with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes
and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of
Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of
Cascade at 5 minutes (with Irish moss if desired). Strain and chill.
Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to
secondary and lager 18 days at 42 degrees. After 18 days keg and lager
an additional 17 days.
Comments:
This brew was dark brown-red with a distinct nutty flavor coming from
the toasted malt barley. A good head, little chill haze.
Specifics:
Original Gravity: 1.056
Final Gravity: 1.020
Primary Ferment: 3 days
Secondary Ferment:15 days
50.
Chapter 2: Lager
Helles Belles Maibock
Source: Chuck Cox (
[email protected])
Digest: Issue #556, 12/18/90
Ingredients (for 10 gallons):
18 pounds pale unhopped extract
2 pounds crystal malt
1 pound lager malt
1 pound toasted malt
1 teaspoon Irish moss
14 HBUs Hallertauer hops (boil)
14 HBUs Tettnanger hops (boil)
1/2 ounce Hallertauer hops (finish)
1/2 ounce Tettnanger hops (finish)
Anheuser-Busch yeast
Procedure:
This is a 10-gallon partial mash recipe. Use standard procedures, brew-
ing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-
gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The
toasted malt was done 5 minutes in a 350 degree oven. The yeast was
cultured from bakers yeast.
51.
Chapter 2: Lager
Dos Equis
Source: Len Reed (lbr%
[email protected])
Digest: Issue #414, 5/8/90
Ingredients:
3.3 pounds 6-row malt (1.6L)
1.1 pound 2-row malt (1.2L)
1/3 pound Munich malt (9.7L)
4 lbs 5 ounces crystal malt (80L)
Hallertauer hops
yeast
52.
Chapter 2: Lager
Pilsner Urquell
Source: Don McDaniel (
[email protected])
Digest: Issue #639, 5/17/91
Ingredients:
4 pound can Alexander's Pale malt extract syrup
2-1/3 pounds light dry malt extract
15 AAU's Saaz hops
Wyeast 2007 Bohemian Pilsner yeast
Procedure:
Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops
at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes.
Pitch yeast when cool.
Comments:
The yeast I used produced a very clean, clear beer and I'd recommend it
highly. It you haven't gotten into liquid yeast cultures yet, do it for
this batch. The difference is tremendous. Also I feel the key to success
here are:
The lightest extract you can find.
Fresh hops or pellets packed in Nitrogen (only Saaz will do).
Liquid yeast fermented at a steady low temp.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.010--1.008
Primary Ferment: 50 degrees
53.
Chapter 2: Lager
Beat Me Over the Head with a Stick Bock
Source: Michael Zentner (
[email protected])
Digest: Issue #644, 5/24/91
Ingredients:
6.6 pounds John Bull light malt extract
3 pounds Klages malt
1/2 pound chocolate malt
2-3/4 ounce 4.7% AAU Willamette flowers (60 minute boil)
1/2 ounce 4.7% Willamette flowers (2 minute steep)
lager yeast (I used MeV)
10 grams Burton salts
Procedure:
Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and
chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200
degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to
158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees.
Sparge with 7 quarts of 170 degrees water, recycling the first runoff.
Add malt extract and boil as normal. Chill the wort and pitch. Aerate
vigorously with a hollow plastic tube...there's no need to get fancy
equipment here. With the hollow tube I can whip up a 3" head of froth on
the chilled wort. Bubbling activity is almost always evident within 8-10
hours of pitching a 12-18 oz starter solution. Ferment as you would a
lager.
Comments:
Don't worry...give partial mashing a try. Before doing it, my biggest
worry was how to keep the temperature constant. During each phase of the
mash, I only had to add heat once to keep it within a degree or so.
Specifics:
Original Gravity: 1.072
Final Gravity: 1.021
54.
Chapter 2: Lager
Light Wheat Lager
Source:
[email protected]
Digest: Issue #732, 9/26/91
Ingredients:
3.3 pounds M&F light extract
1 pound Malted wheat
3/4 ounce Hallertauer (boiling)
1/4 ounce Hallertauer (finishing)
2 teaspoon Gypsum
1/4 teaspoon Alpha Amylase
1 teaspoon Irish Moss
3/4 cup Dextrose (for priming)
Wyeast Pilsner Culture
Procedure:
Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1
quart of water. Test with Iodine. Sparge with 3 quarts of water and boil
before adding the extract to avoid enzymatic changes to the barley malt.
Irish Moss for the last 10 minutes of the boil and the finishing hops
for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3
months. I found that all the starch completed conversion at the end of
one hour. I held the mash temp at 130-135 in about 1 quart of water by
mashing in a microwave oven with a temperature probe. The dissolved
sugars were fairly low. SG was 1.027.
Comments:
My thinking was that I wanted to extract as much fermentable sugars as
possible from the wheat I was using as an adjunct, as the wort is an
extremely light one. I made it lightly hopped so that the hopping
wouldn't overpower the tanginess of the small amount of wheat. I also
lagered to hopefully get a smoother, less estery quality. You might
consider mashing wheat with added enzymes. I did it because I partial-
mashed; you might wish to do so because of a high wheat to barley ratio.
Specifics:
Original Gravity: 1.027
Primary Ferment: 6 weeks --- 3 months at 40--45 degrees.
55.
Chapter 2: Lager
Munich Beer
Source: Brian Bliss (
[email protected])
Digest: Issue #738, 10/4/91
Ingredients:
10 pounds pale alt malt
5 pounds Munich malt
1/2 pound dextrin malt
1-1/2 pounds amber crystal malt
1 ounce gypsum
1/3 ounce Burton H2O salts
5-1/2 grams Hallertauer
1-1/2 ounces Cascade 60 min
1/4 ounce Cascade 30 min
1/4 ounces Cascade 15 min
1/4 ounce Hallertau (dry hop)
Wyeast Munich beer yeast
Polyclar
Procedure:
Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer
at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil.
Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the
last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months.
Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pel-
lets two days later. After a week move to room temperature and let sit
for another week. Bottle.
Comments:
The wort really needed to to be dry hopped longer---the pellets never
really completely dissolved, and kind of filtered themselves out in the
siphon. Serve very cold or very warm.
Specifics:
Original Gravity: 1.077 (3 gallons)
Primary Ferment: 2 months at 40 degrees
Secondary Ferment: 9 days at 40 degrees, 1 week at room temp.
56.
Chapter 2: Lager
High-Gravity Bock
Source: Tom Lyons (
[email protected])
Digest: Issue #811, 1/28/92
Ingredients:
8 pounds pale malt
1 pound Vienna malt
1/2 pound chocolate malt
2-1/2 pounds dark extract syrup
2-1/2 pounds light DME
1 ounce Chinook 12.5% alpha boil
1 ounce Hallertau finish
yeast
Procedure:
Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss
<slap>. I used Wyeast London Ale because it's what I had.
Comments:
I brewed a high-gravity bock last weekend, and wonder what I can do to
get as complete a fermentation as possible. My SG reading was 1.136,
part of which I think is attributable to some trub in my sample, but it
still is chock full of fermentables. I pitched Wyeast London Ale, cause
it's what I had.
Specifics:
Original Gravity: 1.136
57.
Chapter 2: Lager
Burst Bubbles, No Troubles Munich Dunkel
Source: Stephen Russell (
[email protected])
Digest: Issue #788, 12/24/91
Ingredients:
6 pounds Klages
1 1/2 pounds Vienna
1 pound light Munich
1 pound dark Munich
1 1/2 pounds dark crystal
1/5 pounds chocolate malt
1/2 ounce Hersbrucker plugs (2.9% alpha)
1/2 ounce Northern Brewer plugs (7.5%)
1 ounce Hersbrucker plugs
1/2 ounce Hersbrucker plugs
1/2 ounce Tettnanger leaf hops
1/2 teaspoon Irish Moss at 30 min
WYeast #2308 Munich Lager
Procedure:
Dough in at 90 degrees and raise temperature to 155 degrees over 60
minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mash-
out over 10 min and hold for 5 minutes. Mashout temperature: 164
degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring
to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops.
Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for
final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2
ounce of Tettnanger hops. Cool. Pitch yeast.
Specifics:
Original Gravity: 1.059
Final Gravity: 1.014--1.016
Primary Ferment: 2 weeks at 45--50 degrees
Secondary Ferment: 2--3 weeks at 35--40
58.
Chapter 2: Lager
Brewhaus Golden Lager
Source: Ron Downer, Brewhaus
Ingredients:
8 pounds 2-row Klages malt
1/2 pound 2-row German Munich malt
1-1/2 ounces Perle hop pellets (6.2% Alpha - boil)
1 ounce Hallertau hop pellets (finish)
1 teaspoon Irish Moss
1 teaspoon gelatin finings
1 teaspoon gypsum
Lactic Acid (to bring mash water to pH 5.2)
Wyeast #2308
2/3 cup corn sugar (priming)
Procedure:
Mash grains at 152 degrees for two hours, or until conversion is
complete. Sparge with 170 degree water to collect 6 gallons. Bring wort
to a boil and let boil for 15 minutes before adding the boiling hops.
Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes
total boiling time). Cut heat, add aromatic hops and let rest for 15
minutes. Force cool wort to yeast pitching temperature. Transfer cooled
wort to primary fermenter and pitch yeast starter. Fine with geletin
when fermentation is complete. Bottle with corn sugar boiled in one cup
water.
Specifics:
Original Gravity: 1.047
59.
Chapter 2: Lager
Maibock
Source: Jim Larsen (
[email protected])
2/20/92
Ingredients:
10 pounds Klages malt
3 pounds Munich malt
1 ounce Mt. Hood loose hops (60 minute boil)
1/2 ounce Mt. Hood loose (30 minutes)
1/2 ounce Mt. Hood loose (5 minutes)
1 teaspoon Irish Moss
Wyeast 2308 (Munich)
in 1 pint 1.022 starter (1/10)
Procedure:
30-minute protein rest at 125 degrees F
60-minute mash at 159 degrees F
15-minute mashout at 170 degrees F
Primary and secondary fermentation insulated glass carboys at about 50
degrees F.
Comments:
This was my first lager after 10 years of homebrewing many many ales.
After racking to secondary, I noticed many small bubbles rising to the
surface and forming a small head in the carboy (the sort of effect I've
seen when dry-hopping), but the airlock remains flat. I fully expect the
brew to take months to lager.
Specifics:
Original Gravity: 1.061
60.
Chapter 3: Wheat
Weizen? Why Not?
Source: Jason Goldman (jdg@hp-lsd)
Digest: Issue #359, 2/16/90
Ingredients:
6 pounds Williams wheat extract
1 pound crystal malt
1/2 pound toasted barley
1 pound honey
2 ounces Cascades hops (boil)
1/2 ounce Cascades hops (finish)
1 package Wyeast wheat yeast
Procedure:
Make a 2-quart starter before brewing. Steep crystal and toasted barley
in 4 gallons water for 40 minutes (use grain bags to make this easier).
Add extract, honey and bittering hops. Boil wort for 1 hour. Remove
from heat. Add finishing hops and steep 2 minutes. Chill and pitch
yeast. After 3 days, rack to secondary. Bottle after 8 days.
Comments:
This beer was a bit cloudy and should have some Irish moss. I'm not
really sure what the honey added to this beer (more experimentation is
in order). However, it turned out so well that I won't omit it in the
future. This was a very good extract-based recipe (it well nigh
evaporated).
Specifics:
Original Gravity: 1.050
Final Gravity: 1.012
Primary Ferment: 3 days
Secondary Ferment: 5 days
61.
Chapter 3: Wheat
Weizen
Source: Darryl Richman (
[email protected])
Digest: Issue #186, 6/26/89
Ingredients (for 15 gallons):
14 pounds wheat malt
8 pounds Munich malt
6 pounds 2-row malt
90 grams Hersbrucker hops (3.4% alpha)
10 grams calcium carbonate
Sierra Nevada yeast
Procedure:
This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich,
and 20% 2-row malt. Medium soft water was used with the addition of 10
grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests
at 120 degrees (1-1/2 hours), 135 degrees for 45 minutes, 148 degrees
for 30 minutes, and 156 degrees until converted. 172 degrees for 15
minutes. We took our time with the sparge: 20 minutes to settle in the
lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge.
We cut it off at a gravity of 1.015 because we weren't getting sweet-
ness, just grainy notes.
Comments:
The hot break in the boil was the most unbelievable thing I've ever
seen. It looked like egg drop soup. We took out a sight glass and grab-
bed a bit and the flocks were huge---as much as 1/2 inch in diameter.
Specifics:
Original Gravity: 1.055
62.
Chapter 3: Wheat
Blow Me Away Holiday Ale
Source: Steve Conklin (...!uunet!ingr!b11!conk!steve)
Digest: Issue #319, 12/8/89
Ingredients:
6 pounds William's Weizenmalt syrup
2 pounds dark DME
2-3/4 pounds buckwheat honey
1 pound crushed crystal malt
1/4 pound crushed chocolate malt
2-1/2 ounces Cascade hops (boil)
1-1/2 ounces Hallertauer hops 3.6 alpha (boil)
3/4 ounce Hallertauer hops (finish)
4 teaspoons whole allspice
1 teaspoon Irish moss
yeast
2/3 cup corn sugar (priming)
Procedure:
Steep grains in 2 gallons water while heating to boil. Remove grains.
Add extracts and honey. Boil 1 hour with boiling hops, add 1 teaspoon
Irish moss at 30 minutes. Simmer allspice in water for 3 minutes, remove
allspice and add water to primary. After fermenting, prime with corn
sugar and bottle.
Comments:
This beer turned out very well. It has just a hint of the allspice, more
in the aroma than the flavor, and is quite sweet tasting. There is a
slight bitter hops aftertaste, but I think that if it were any less
bitter, the sweetness would be overpowering. This beer will bring color
to your cheeks. The spice can be omitted with no great loss.
Specifics:
Original Gravity: 1.090
Final Gravity: 1.025
63.
Chapter 3: Wheat
Wheat Amber
Source: Marc San Soucie (
[email protected])
Digest: Issue #191, 7/1/89
Ingredients:
1 can Kwoffit Bitter kit (hopped extract)
3 pounds light dry malt extract
1 pound crystal malt
1/2 pound wheat malt
Fuggles leaf hops
Kwoffit yeast
Procedure:
Steep the crystal and wheat malts. Boil the resulting mixture with the
Kwoffit kit and the light extract. Add a small amount (up to 1/2 ounce)
of the Fuggles hops in the last minute of the boil.
Comments:
The result is extravagantly tasty---very rich and full-bodied, strongly
hopped but not tart. I am quickly becoming a believer in the value of a
little wheat malt for adding flavorful body. It seems to work very well
with crystal malt. Body, crispness, sweetness, hoppiness...heaven.
64.
Chapter 3: Wheat
Casual Dunkelweizen
Source: Mark Stevens (
[email protected])
Digest: Issue #636, 5/14/91
Ingredients:
3.3 pounds Northwestern weizen extract
3.3 pounds Northwestern amber extract
1/2 pound crystal malt (crushed)
1/2 cup black patent malt (lightly crushed)
1 teaspoon gypsum
1/2 teaspoon Irish moss
2 ounces Mt. Hood hops (8.6 AAU)
Wyeast Bavarian Wheat liquid yeast
Procedure:
The black patent was *VERY* lightly crushed because I just wanted a
light brown beer---not a black beer. The grains were steeped to just
before boil and strained out. Add extract and all of the hops. Boil 60
minutes. Add to cold water in fermenter and pitch yeast.
Comments:
Came out excellent. Not quite true to the German style, but a very
drinkable light-bodied beer, without an overwhelming wheat character.
65.
Chapter 3: Wheat
Wheat Beer
Source: Gene Schultz (
[email protected])
Digest: Issue #660, 6/17/91
Ingredients (for 4 gallons):
1 can (3.75 pound) Telford's Wheat Beer extract
2 cups granulated sugar
3/4 ounce Saaz hops
1 package Wyeast London Ale yeast
Procedure:
Bring two gallows of water to a boil, then add extract. Add sugar. Add
1/2 oz. Saaz hops to the boil for 30 minutes. Remove heat. Add 1/4 oz.
Saaz hops for aroma. Add cool water to bring wort volume to four
gallons. Cool to 75 - 80 degrees. Transfer to primary and pitch yeast.
Comments:
Ridiculously simple, but very nice and light. Most people who don't like
wheat beers like this one, and many people think that this is a commer-
cial product, not homebrew! The Telfords extract is probably the major
factor in the success of this recipe--done just right. You need to put
in some sugar to bring up the level of fermentables, but don't put in
too much, or you'll get a cidery taste. Don't follow Telford's instruc-
tions, which say that this kit can make five gallons---too watery.
66.
Chapter 3: Wheat
Rocket J. Squirrel Honey Wheat Ale
Source: David Haberman (
[email protected])
Digest: Issue #722, 9/12/91
Ingredients:
3 pounds Bavarian dry wheat extract
2 pounds Clover honey
1/2 pound Buckwheat honey
1/2 pound light Crystal malt (20 lovibond?)
1 ounce Centennial hops 11.1% AAU's
24 ounces Wyeast 1056 slurry
(from previous batch)
Procedure:
Bring 1 and a half quarts water to 170 degrees and turn off heat. Add
crystal malt and steep for 40 min. Tempurature was 155 degrees after
adding malt and stirring. In another pot, start 3 gallons water boiling.
When it cames to a boil, strain in liquid from crystal malt and also
pour another quart of hot water through the grains. Add the wheat
extract and honey. Bring to a boil. Skim the scum off and then add 3/4
ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops.
Whirlpool and let stand to let the trub collect. Siphon into carboy and
top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz.
corn sugar.
Comments:
Has a very nice floral honey/clove aroma. Nice clear golden color. My
beers have been much clearer since using the whirlpool technique to get
rid of most of the trub before fermenting. Has a clove/wheat beer flavor
not much honey flavor. I didn't want to use too much buckwheat honey in
order to let the wheat flavor come through.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.005
67.
Chapter 3: Wheat
Alcatraz Wheat Beer
Source: Bryan Gros (
[email protected])
Digest: Issue #746, 10/23/91
Ingredients:
3 pounds dried wheat extract
2 pounds Wheat malt
1 pound Barley malt
1 pound dried malt extract
2-1/2 ounces Mt. Hood hops
Wyeast Wheat beer yeast
Procedure:
Make a yeast starter two days beforehand. Mash the three pounds of malt
a la Miller. Boil for one hour, adding 1-1/2 ounces hops at the start,
1/2 ounce at 30 minutes, and 1/2 ounce at 5 minutes. Cool and pitch
yeast. Ferment. Bottle.
Comments:
I primed half the batch (5 gal) with 1/3 cup corn sugar and the other
half with 1/2 cup clover honey. After two weeks, the beer was great.
The beer primed with honey, however, was way too carbonated. All you can
taste is bubbles. In direct taste tests, this beer has more body than
WheatHook, and is slightly sweeter. Compared to EKU, the beer is
similar, but EKU Wiezen is slightly sweeter.
Specifics:
Original Gravity: 1.057
Final Gravity: 10.12
68.
Chapter 3: Wheat
Hoppy Amber Wheat
Source: Michael Korcuska (
[email protected])
Digest: rec.crafts.brewing, 11/15/91
Ingredients:
6.6 pounds wheat malt extract
1-1/2 pounds dark dry malt
1-1/2 pounds crystal malt
1 pound wheat malt
1/2 pound wheat flakes
1/4 pound chocolate malt
2 ounces Hallertauer hops (Alpha 4.2) for full boil
1/2 ounce Saaz hops (Alpha ??) for 20 minutes
1/2 ounce Saaz hops to finish
yeast
Procedure:
Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of
water using your favorite mash method. I used a step mash, holding for
20 minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20
minutes. Steep the specialty malts while bringing the rest of the water
to a boil. Remove specialty grains and add extracts and wort from the
mash as boil begins. Add Hallertau hops at beginning of boil. Add 1/2
ounce of Saaz at 40 minutes. Turn off heat after 60 minutes, and add
last 1/2 ounce of hops.
Comments:
After 2 weeks in the bottle, this was a VERY hoppy beer. In my opinion
it was too hoppy for the style. The color was a beautiful amber and it
was very clear. After 2 months the hop bite subsided somewhat and it is
now an excellent brew---crisp, clear and aggressive with a very white
white head considering the color of the beer.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 10 days
69.
Chapter 3: Wheat
Wheat Beer
Source: Mike Lang (
[email protected])
Digest: Issue #675, 7/9/91
Ingredients:
6 pounds Wheat/Malt extract
1 pound honey
3 cups crystal malt
1 pound DME
2 ounces Hallertauer (boil 60 minutes)
1/2 ounce Hallertauer (finish 2 mins)
Wyeast Bavarian wheat yeast
Procedure:
Cooled overnight outside. Rack to new carboy next day and pitch WYeast
Bavarian Wheat.
Comments:
This one turned out good. Light amber color, a bit on the sweet side and
I can taste a hint of clove.
70.
Chapter 3: Wheat
Wheat Beer
Source: Mike Lang (
[email protected])
Digest: Issue #675, 7/9/91
Ingredients:
6 pounds Wheat/Malt extract
1 pound honey
3 cups crystal
2 ounces Tetnanger (alpha 3.6) boil 1 hr
1/2 ounce Tetnanger to finish 2 min
WYeast Bavarian Wheat
(from a previous batch)
Procedure:
Cooled overnight outside, rack and repitch slurry from previous batch.
Comments:
This ones a little lighter, I was expecting a big difference in the hop
taste and aroma but the difference was very slight. Maybe there were too
many fermentables to let the hop taste through. Both brews have a good
kick (sorry about the lack of gravities but I brewed during finals
week.)
71.
Chapter 4: Steam, Smoked, Sour-Mash
Ole Bottle Rocket (Steam)
Source: Wayne Allen (wa%
[email protected])
Digest: Issue #348, 1/31/90
Ingredients:
6 pounds light dry malt extract
1/2 pound toasted malt
3/4 ounce Northern Brewer hops pellets (boil)
1/4 ounce Northern Brewer hops pellets (finish)
1 pack lager yeast
Procedure:
Toast grains on cookie sheet in 350 degree oven for about 10 minutes.
Crush malt as you would grain. Put in 1-1/2 gallons water and bring to
boil. Strain out grain. Add extract and boiling hops. In last 2 minutes
of boil add finishing hops. Add to enough water to make 5 gallons and
pitch yeast.
Comments:
I've made many variations of steam beer, but simple ones like this seem
to turn out best, not to mention being easy to make. I usually use more
Northern Brewer than this, but then nobody will eat my chili either.
72.
Chapter 4: Steam, Smoked, Sour-Mash
Rauchbier
Source: Ken Weiss (
[email protected])
Digest: Issue #420, 5/18/90
Ingredients:
7 pounds light dry extract
1-1/2 teaspoons liquid smoke
1-1/2 ounces Tettnanger hops (boil)
1 ounce Tettnanger hops (finish)
1/2 teaspoon Irish moss
2 packs Red Star lager yeast
Procedure:
Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for
45 minutes. Add Irish moss and finishing hops and boil 5 more minutes.
Strain into fermenter, add cold water to make 5 gallons, pitch yeast.
After 3 days rack to secondary. Allow to ferment an additional 3-4
weeks.
Comments:
This is basically a nice light beer, but with a definite smoke after-
taste. Mainstream, but with a non-commercial twist.
Specifics:
Primary Ferment: 3 days
Secondary Ferment: 3-4 weeks
73.
Chapter 4: Steam, Smoked, Sour-Mash
Anchor Steam-Style Amber
Source: Clay Phipps (hplabs!garth!phipps)
Digest: Issue #444, 6/21/90
Ingredients:
7 pounds John Bull plain light malt extract
1/4-1/2 pound crystal malt
2 ounces Northern Brewer hops (11 alpha) (boil)
1 ounce Cascade hops (5.6 alpha) (finish)
2 packs lager yeast
Procedure:
Pour 1 gallon water into brewpot. Crush grains and add to brewpot.
Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling
hops. After 20 minutes, add another 1/3 of hops. After another 20 min-
utes add the last 1/3 of hops. After another 20 minutes, remove from
heat and add finishing hops. Cover wort. Pour 3 gallons cold water into
fermenter. Strain wort into fermenter along with enough water to make
5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.
Comments:
This recipe was offered in 1986 by the now-defunct Home Brewer shop in
San Jose, California, as the best approximation to Anchor Steam possible
with home-brew-scale extract brewing.
74.
Chapter 4: Steam, Smoked, Sour-Mash
Not-So-Sweet Beer (Steam)
Source: William Pemberton (
[email protected])
Digest: Issue #408, 4/30/90
Ingredients:
6.6 pounds M&F amber extract
1/4 pound toasted barley
1/4 pound crystal malt
1-3/4 ounces Northern Brewer hops
Vierka lager yeast
Procedure:
Steep toasted and crystal malts. Boil wort with hops for 45 minutes.
Chill and pitch. Age in carboy for 2 weeks.
Comments:
This was a steam beer that turned out really well. It hasn't aged very
long, but I am quite happy with the results.
75.
Chapter 4: Steam, Smoked, Sour-Mash
Steam Beer
Source: Brian Smithey (
[email protected])
Digest: Issue #739, 10/7/91
Ingredients:
9-1/2 pounds Klages malt
1-1/2 pounds Crystal malt 40L
1/2 pound Cara Pils malt
2-1/2 ounces Northern Brewer whole hops, 6.9%
Wyeast #2007
Procedure:
Using a standard mash procedure: Protein rest of 30 minutes at 125
degrees. Raise temperature to 155 degrees and hold for 90 minutes or
until starch is converted. Sparge to collect enough that a 1 hour boil
will still leave you 5 gallons of beer (brewing -- art or science?).
Bring wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2
ounce at 30 minutes and 1/2 ounce for the last ten minutes.
Comments:
Side by side with Anchor Steam, this beer was very close. The color of
this beer was a bit darker, and the late hop additions gave mine a bit
more hop flavor than Anchor. The bitterness was right on, but my water
has pretty high sulfate content; if you have "better" water, you might
want to bitter it a bit more.
Specifics:
Original Gravity: 1.054
Final Gravity: 1.015
76.
Chapter 4: Steam, Smoked, Sour-Mash
Desert Storm American Steam Beer
Source: Stephen Russell (
[email protected])
Digest: Issue #756, 11/6/91
Ingredients:
5 pounds Klages lager malt
4 pounds Pale Ale malt
1 pounds crystal malt (40 or 60 deg Lovibond)
1/2 teaspoon Irish moss
1-1/2 ounces Northern Brewer (alpha 8.0)
1-1/2 ounces Hallertauer (alpha 4.1)
MeV High Temp Lager liquid yeast
Procedure:
Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees.
Mash-out for 10 minutes at 168 degrees. Sparge. Bring to boil and add
Northern Brewer hops. Boil 60 minutes. At last minute toss in
Hallertauer. Cool. Pitch yeast.
Comments:
Judges said it was perhaps a tad thin compared to Anchor but otherwise
OK and it took 2nd out of 30 amber beers at the Hudson Valley
competition last March. With MeV kaput, I recommend using a sturdy lager
yeast or even an ale yeast for this one.
77.
Chapter 4: Steam, Smoked, Sour-Mash
Frahnkensteam
Source: Frank Tutzauer (
[email protected])
Digest: Issue #820, 2/10/92
Ingredients:
6 pounds light M&F dried malt extract
1 cup English 2-row pale malt
1 cup Crystal Malt 60L
1 cup Crystal Malt 120L
1-1/2 ounces Northern Brewer hop pellets
(alpha = 6.5; 50 min.)
1/2 teaspoon Irish Moss (15 min.)
1 ounce Northern Brewer hop pellets (1 min.)
Wyeast #2035 American Lager yeast
(cultured from a previous batch)
3/4 cup corn sugar for priming
Procedure:
Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along
with the crystal and steeped in 2 quarts of 150-175 degree water for 20
minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge
water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min.,
adding hops and Irish Moss for indicated times. Chilled with a 2-gallon
ice block and 20 degree outdoor temps. Racked off hot/cold break, topped
up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. IBUs
approximately 37. Single-stage fermentation for 14 days; bottled with
3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was
definitely done.
Comments:
I did a side-by-side comparison of this brew to a bottle of Anchor
Steam, and here are the similarities/differences: This beer is exactly
the same color as Anchor Steam, but it's a bit cloudier due to a little
chill haze. The head is neither as big nor as long lasting as Anchor
Steam's, but it clings to the side of the glass better. This beer has
more body than Anchor Steam, and it is a bit maltier and sweeter; Anchor
Steam is crisper with more hop bitterness. It is not as carbonated as
Anchor Steam, although it would not be considered undercarbonated. All
in all a very good beer.
Specifics:
Original Gravity: 1.049
Final Gravity: 1.022
Primary Ferment: 14 days at 68--71 degrees.
78.
Chapter 4: Steam, Smoked, Sour-Mash
Sour Mash
Source: Micah Millspaw, through Bob Jones (
[email protected])
1/10/92
Ingredients (for 10 gallons):
5 pounds 2-row Klages (mash @ 158 for 14 hours)
10 pounds wheat malt
10 pounds 2-row Klages (infusion mash @155 for 1-1/2 hours)
2 pounds wheat malt
2 ounces Centennial hops (12% alpha)
1/2 ounce coriander (freshly crushed added to fermenter)
yeast
Procedure:
Notes: I sour 1/2 (one half) of the mash, the high % wheat half, the
other is straight infusion. I do how ever make a effort to minimize heat
loss by using a ice chest and sealing the lid with duct tape. If it
smells rotten, it is OK. The bacteria at work are for the most part
aerobic. If it looks bad, it's OK. After 14 hours no matter how bad you
think you screwed up, its OK just see the thing thru, it isworth it.
Combine mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil for
75 minutes, then cool and split into two carboys. Pitch a Chimay culture
into one and a Chico ale yeast into the other. Add 1/4 ounce freshly
crushed coriander to each. After 7 days fermentation, blend the two
batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4
cup corn sugar per 5 gallons. Counter pressure bottled after 2 weeks.
Comments:
Aluminum foil has nothing to do with sour mashing technique, CP is
awfully vague about this and most other topics.
Yes it is malted wheat. The 20% barley malt is American grown 2-row
klages, it has an abundance of enzymes for starch conversion (plus there
is a lot of time available). The wheat seems to present a more interest-
ing flavour profile IMHO. As for the sour mash contaminating your brew-
ing environment, I've not had a problem with it.
Specifics:
Original Gravity: 15 degrees Balling
Final Gravity: 2 degrees Balling
79.
Chapter 5: Stout and Porter
Oatmeal Stout
Source: Patrick Stirling (
[email protected])
Digest: Issue #572, 1/29/91
Ingredients:
8 pounds amber malt extract
1 pound steel cut oats
1/2 pound black patent malt
1/2 pound roast barley
1/2 pound chocolate malt
2 ounces Eroica hops (boil)
1 ounce Fuggles hops (finish)
Whitbread ale yeast
Procedure:
Crack all grains (except oats), add to 2 gallons cold water, add oats,
bring to boil. Remove grains with strainer when boil is reached. Add
malt extract and boiling hops. Boil 60 minutes. Add finishing hops and
boil another minute or so. Remove from heat, let steep 15 minutes. Put
4-6 inches of ice in bottom of plastic fermenter and strain wort into
fermenter. Sparge. Bring volume to 5-1/4 gallons and mix. The tempera-
ture should now be below 80 degrees. Rack to 6 gallon glass carboy and
pitch yeast. Bottle when fermentation is done (about 2-3 weeks).
Comments:
I really liked this beer! Dark and smooth with a creamy mouth feel. No
specific oatmeal flavor, but lots of body. Light brown head. The only
problem I had was that after about 3 months in the bottle it developed a
distinct off flavor. Could be from the ice, or maybe it got oxygenated
during bottling.
Specifics:
Primary Ferment: 2--3 weeks
80.
Chapter 5: Stout and Porter
Mackeson's Stout
Source: Marty Albini (hplabs!hpsd139!martya)
Digest: Issue #244, 9/1/89
Ingredients:
5 pounds pale malt
1/2 pound crystal malt
1/2 pound roast black malt
1 pound soft brown sugar
1-3/4 ounce Fuggles hops
ale yeast
Procedure:
Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of com-
mon salt. Crush all grains and mash in 2 gallons of water at 165 degrees
for 2 hours. Sparge with 2 gallons of 170 degree water. A few drops of
caramel may be added at this stage if proper color has not been suf-
ficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5
gallons, pitch yeast when at correct temperature. This recipe can be
brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also
add 1/4 pound of lactose in boil to provide a slightly higher gravity
and a sweeter palate.
Comments:
This recipe is based on one presented by Bob Pritchard in his book All
About Beer. He also advocates adding saccharine. In digest #245, Doug
Roberts said that he made this beer and did not like the results. He
said, "I will never again make a batch with brown sugar as an ingredient
(a little honey or molasses, perhaps, but not caramelized refined
sugar). The recipe absolutely no resemblance to thick, rich, sweet
Mackeson. It was a thin, cidery sorry imitation."
Specifics:
Original Gravity: 1.040
Final Gravity: 1.008-1.010
81.
Chapter 5: Stout and Porter
Mackeson's Stout
Source: Marty Albini (hplabs!hpsd139!martya)
Digest: Issue #244, 9/1/89
Ingredients:
4 pounds dark malt extract
2 pounds soft brown sugar
8 ounces gravy browning (caramel)
1-3/4 ounces Fuggles hops
ale yeast
Procedure:
Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract,
caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast
at correct temperature.
As in the previous recipe, this can be brought to a gravity of 1.045 by
increasing the extract by 1/4 pound, and lactose may also be added. A
few drops of caramel may be added at this stage if sufficient color has
not been achieved. Saccharine can be added at bottling to increase
apparent sweetness.
Comments:
I haven't tried either of these, and I'm not about to go adding
saccharin to my beer, so you're on your own from here.
Specifics:
Original Gravity: 1.040
Final Gravity: 1.008-1.010
82.
Chapter 5: Stout and Porter
Basic Stout
Source: Marc San Soucie (
[email protected])
Digest: Issue #219, 8/3/89
Ingredients:
6-8 pounds dark malt extract
1/2-1 pound roasted barley
1/2-1 pound black patent malt
3-4 ounces bittering hops (e.g., Bullion)
small amount aromatic hops (optional)
ale yeast
Procedure:
To these skeleton ingredients I add other adjuncts, or remove things if
the wind blows from the south. A nice beer is made by using only dark
malt and black patent malt. A good strong bittering hops is key; Bullion
is lovely, as are Nugget or Chinook.
There are no appreciable differences between making stouts and other
ales, save the larger quantities of grain. Beware of 9-pound batches as
these can blow the lids off fermenters.
Comments:
There are scads of other additives that can lobbed into a stout without
damaging it. Almost anything works when making stout, but matching your
own taste preference is a matter of experimentation. Be prepared though
to give up drinking commercial bottled stouts, because frankly, nothing
can match the taste of homemade.
83.
Chapter 5: Stout and Porter
Crying Over Spilt Stout
Source: Darryl Richman (
[email protected])
Digest: Issue #220, 8/4/89
Ingredients (for 15 gallons):
22 pounds Klages 2-row malt
2 pounds roasted barley
2 pounds flaked barley
1/2 pound chocolate malt
4-5 ounces high alpha hops
(e.g., 4-1/4 ounce of 10% alpha Eroica)
yeast
Procedure:
This recipe makes 15 gallons. Give the beer a lot of temporary hardness
(e.g., lots of carbonate).
Comments:
I would not leave flaked barley out of a stout. This is what gives
Guinness its creamy white head and rounds out the body. This beer will
have a rich creamy body with a balanced bitterness. It is very dark, but
not opaque. It makes a great substitute for your morning coffee. The
name refers to a huge tragedy. I was filling carboys and rocking them to
knock down the head. I must have rolled one over a pebble because there
came a distinct click noise and beer poured everywhere.
Specifics:
Original Gravity: 1.048
84.
Chapter 5: Stout and Porter
David Smith's Porter
Source: David Smith, posted by Russ Pencin (parcplace!pencin@ Sun.COM)
Digest: Issue #223, 8/9/89
Ingredients:
3.3 pounds John Bull dark extract
3.6 pounds light Australian dry malt
1 pound black patent malt (coarsely crushed)
2 ounces Cascade hops
1/2 ounce Tettnanger hops
1 ounce Tettnanger hops (finish)
1 pack Edme ale yeast
3/4 cup corn sugar (priming)
Procedure:
Add crushed black patent malt to 1-1/2 gallons cold water. Bring to
boil. (This recipe was made by boiling malt for 10 minutes, however,
conventional wisdom is to avoid boiling whole grains). Strain out malt.
Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil
60 minutes. Add finishing hops and boil 1 minute. Remove from heat and
steep 1-2 minutes. Sparge into 3-1/2 gallons cold water. Cool and pitch
yeast.
Comments:
This recipe was modified from Papazian's "Sparrow Hawk Porter" and won
first place at the Santa Clara County Fair.
Specifics:
Original Gravity: 1.056 at 60 degrees
Final Gravity: 1.024
85.
Chapter 5: Stout and Porter
Mackeson Triple Stout Clone
Source: Doug Roberts (
[email protected])
Digest: Issue #229, 8/15/89
Ingredients:
7 pounds Australian light syrup
1 pound chocolate malt, cracked
1-1/2 pounds black patent malt
12 ounces crystal malt, cracked
12 ounces lactose
2 ounces Kent Goldings leaf hops
1 teaspoon salt
1 teaspoon citric acid
2-1/2 teaspoons yeast nutrient
ale yeast
Procedure:
Bring extract syrup and enough water to make 3 gallons to boil. Add
crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat.
Add chocolate and black patent malt in grain bag. Steep 10 minutes.
Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast
and ferment. When bottling, prime with malt extract.
Comments:
It took me three tries, but I finally got a batch that was closer to the
original Mackeson sweet stout than I could have hoped for. It was
wonderful! After aging about three months, it was as wonderfully smooth,
dark, and sweet as the real Mackeson. Maybe better.
Specifics:
Original Gravity: 1.057
Final Gravity: 1.022
Secondary Ferment: 5-6 weeks
86.
Chapter 5: Stout and Porter
Oatmeal Stout
Source: Patrick Stirling (
[email protected])
Digest: Issue #493, 9/11/90
Ingredients:
8 pounds British amber extract
1/2 pound black patent malt
1/2 pound roasted barley
1/2 pound chocolate malt
1 pound steel cut oats
2 ounces Eroica hops (boil)
1 ounce Fuggles hops (finish)
Whitbread ale yeast
1/2 cup corn sugar (priming)
Procedure:
Crack grains using a rolling pin. Add grain and oats to 2 gallons cold
water. Bring to boil. Strain out grains. Add extract and Eroica hops.
Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep
15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy
and pitch yeast. Bottle when fermentation is complete (about 1 week).
Comments:
This was one of my best beers yet. Black, smooth and creamy. The oatmeal
doesn't add a very pronounced flavor; I think it rather contributes to
the creaminess and smoothness, which is becoming more pronounced as the
beer ages. It has a fairly dark brown head, presumably from roasted
barley---creamy with small bubbles.
This recipe was derived from several posted by Jay H. in digest #459.
Specifics:
Original Gravity: 1.062
Final Gravity: 1.015
Primary Ferment: 1 week
87.
Chapter 5: Stout and Porter
Halloween Stout
Source: Alex Jenkins (
[email protected])
Digest: Issue #57, 1/24/89
Ingredients:
5 pounds pale malt
1 pound crystal malt
1 pound chocolate malt
3.3 pounds John Bull unhopped dark malt extract
1 ounce Clusters hops pellets
1 ounce Hallertauer leaf hops
1 tablespoon Irish moss
1/2 ounce Willamette hops pellets
2 packs Red Star ale yeast
Procedure:
Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, h 5.2,
maintain at 140-150 degrees for 90 minutes. (Ending pH as 4.8.). Sparge
and bring to boil. Add dark extract. Add Clusters and Hallertauer hops
20 minutes into boil. Add Irish Moss after another 10 minutes. Add
Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch
yeast. Set carboy in cool basement with blow tube. On second day, re-
place blow tube with airlock. Bottled after 29 days.
Specifics:
Original Gravity: 1.044
Final Gravity: 1.014
Primary Ferment: 29 days
88.
Chapter 5: Stout and Porter
Cream of Oats Stout
Source: Glenn Colon-Bonet (
[email protected])
Digest: Issue #412, 5/4/90
Ingredients:
6 pounds Klages 2-row pale malt
1/2 pound Dextrin malt
1-1/8 pounds rolled oats
1/2 pound crystal malt
1/2 pound chocolate malt
1/4 pound roasted barley
1 ounce Clusters boiling hops (7.4 alpha)
1/2 ounce Cascade hops
10 ounces lactose
1/2 teaspoon Irish moss
Wyeast #1007: German ale
Procedure:
Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold
until iodine test indicates complete conversion. Transfer to lauter tun
and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add
finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch
yeast.
Comments:
Very smooth, silky mouth feel. Great flavor, nice sweetness with mild
roasted malt flavors. Somewhat thin for style. Will use ale malt next
time. Could also use more dextrin and pale malt and possibly mash at
higher temperature. Overall, a very nice beer!
Specifics:
Original Gravity: 1.040
Final Gravity: 1.015
Primary Ferment: 7 days
Secondary Ferment: 3 weeks
89.
Chapter 5: Stout and Porter
Russian Empirical Stout
Source: Rob Bradley (
[email protected])
Digest: Issue #417, 5/15/90
Ingredients (for 3--1/2 gallons):
5-1/2 pounds 2-row pale malt
1 pound caramel malt
1/4 pound chocolate malt
1/4 pound black patent malt
4-1/2 pounds diastatic malt extract
2-1/2 ounces Fuggles hops
1/4 ounce Chinook hops
1 teaspoon Irish moss
Leigh Williams Yeast
Pasteur champagne yeast
1/4 cup corn sugar (priming)
Procedure:
This will yield about 3-1/2 gallons at a density of 1106. Mash grains
using infusion method for about 1 hour. Boil two hours with all hops
added---that's right, no finishing hops. Cool and pitch Williams yeast.
Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add
champagne yeast. Let ferment another 4 months. Bottle.
Comments:
After two years this beer showed a little oxidation, but by and large it
was till in excellent shape. Viscous and black with light carbonation
and a fine-beaded medium-brown head, it still had good balance, although
the hop bitterness had faded with time to give predominance to the dark
malts. It was bittersweet and almost unbelievably long in the finish.
Specifics:
Original Gravity: 1.106
Final Gravity: 1.032
Primary Ferment: 4 days
Secondary Ferment: 24 days + 4 months
90.
Chapter 5: Stout and Porter
Oatmeal Wheat Stout
Source: Don Wegeng (
[email protected])
Digest: Issue #95, 3/10/89
Ingredients:
3.3 pounds Edme Irish stout extract
3.3 pounds Edme light beer extract
3 pounds pale 2-row malt
2 pounds crystal malt
1 pound wheat malt
1 pound old-fashion oatmeal
2-1/2 cups roasted barley
4 cups black patent malt
1 pack Edme ale yeast
1 stick brewers licorice
2 ounces Hallertauer leaf hops
1 ounce Tettnanger leaf hops
1/2 teaspoon Irish moss
1 teaspoon diastatic enzyme powder
Procedure:
Crush pale and crystal malt. Loosely crush black patent malt. Place
oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt
for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add ex-
tracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger
and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer.
During last 15 minutes, add Irish moss and 2 cups black patent malt.
During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and
pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed
with normal single-stage fermentation.
Comments:
This recipe was developed by Kenneth Kramer who published it in the June
1986 issue of All About Beer magazine. I won't comment on the choice of
hops.
Specifics:
Original Gravity: 1.078
Final Gravity: 1.032
91.
Chapter 5: Stout and Porter
Mega Stout
Source:
[email protected]
Digest: Issue #101, 3/15/89
Ingredients:
2 cans Munton & Fison stout kit
3 pounds Munton & Fison extra dark dry malt extract
2 cups chocolate malt
2 cups black patent malt
2 cups roasted barley
3 ounces Fuggles hops (boil)
1/2 ounce Cascade hops (finish)
ale yeast
1/4 teaspoon Irish moss
3/4 cup corn sugar (priming)
Procedure:
Steep whole grains in 6 cups of water and bring to boil. Remove grains
at boil. Add extract and boiling hops. Boil 1 hour. Add Irish moss in
last 15 minutes. After boil add Cascade hops and steep 15 minutes. Cool
and pitch yeast.
Comments:
This recipe was developed by Doug Hinderks, president of the Northern
Ale Stars Homebrewers Guild. The recipe was used as the basis for "Ursa
Stout," which follows. Ursa differs in the addition of pale, crystal,
and dextrin malts in place of some of the dry extract.
Specifics:
Original Gravity: 1.071
Final Gravity: 1.020
92.
Chapter 5: Stout and Porter
Ursa Major Stout
Source:
[email protected]
Digest: Issue #101, 3/15/89
Ingredients:
2 cans Munton & Fison stout kit
2 pounds Munton & Fison light dry malt extract
1 pound crushed pale malt
1 pound crushed crystal malt
1/2 pound dextrin malt
2 cups chocolate malt
2 cups black patent malt
2 cups roast barley
2 ounces Fuggles hops pellets (boil)
1-2 ounce Willamette leaf hops (finish)
2 packs M&F stout yeast
1/4 teaspoon Irish moss
3/4 cup corn sugar (priming)
Procedure:
Mash grains in 1-2 gallons of water. Sparge with enough water to end
with 2-3 gallons in pot. Bring to boil. Stir in extract and bring to
boil. Add boiling hops. Boil 40 minutes. Add Irish moss in last 15 min-
utes. At end of boil, add aromatic hops and steep 15 minutes. Sparge
into primary with enough water to make 6 gallons. Cool and pitch yeast.
Rack to secondary when initial blow off subsides. Prime and bottle about
a month later.
Comments:
This brew is so dark I think the Irish moss may be superfluous. This was
the most active brew I've had in a while. Expect to use some sort of
blow off method for primary and then rack to secondary with an airlock.
Very black! Thick, but not as much as Guinness. Well rounded flavor and
smooth with almost no bite. Very dark head. Maybe using less roast bar-
ley and a bit more black patent would lighten the head and keep the body
from suffering. Everybody who tasted it really like it. I do believe
I've found my house stout.
Specifics:
Original Gravity: 1.058
Final Gravity: 1.016
93.
Chapter 5: Stout and Porter
Porter
Source: Gary Benson (
[email protected])
Digest: Issue #124, 4/11/89
Ingredients:
1 can Munton & Fison dark hopped extract
1/2 can Edme bitters kit
1 stick brewers licorice
1/2 pound toasted barley
1 pound flaked barley
2 ounces Cascade hops pellets
1 ounce Northern Brewer hops pellets
Edme ale yeast
Procedure:
Make toasted barley into a tea. Bring flaked barley to boil. Sparge
with kitchen strainer and boiling water. Boil extracts and Cascade hops.
Add Northern Brewer. Cool and Pitch.
Comments:
This makes what I consider to be an excellent porter. Fermentation
seemed to take off and I bottled within 7 days of brewing. Fermentation
took place at 74 degrees.
Specifics:
Original Gravity: 1.045
Final Gravity: 1.005
Primary Ferment: 2 days
Secondary Ferment: 5 days
94.
Chapter 5: Stout and Porter
Dextrinous Porter
Source: Peter Klausler (
[email protected])
Digest: Issue #177, 6/16/89
Ingredients:
8 pounds Munton & Fison 2-row pale malt
1-1/2 pounds crystal malt
1/4 pound chocolate malt
1/4 pound black patent malt
1/2 pound flaked barley
1 ounce Willamette hops (boil)
1/2 ounce Cascade hops (boil)
1/2 ounce Cascade hops (finish)
yeast
Procedure:
Mash grains. Add boiling hops and boil 90 minutes. Dry hop with 1/2
ounce Cascade.
Comments:
My mash temp was too high, as I misjudged the quantity of strike liquor
and the mash spent a lot of time in the 160-170 degree range before I
brought it down to 154 degrees. Conversion was good (1.048 for 5
gallons), but now after fermentation slowed to 1 bubble every 2 minutes,
the gravity is 1.024. I suspect there's nothing I can do to turn this
sweet porter into the dry porter I intended so my question is, "Is there
some style I can claim to have intended in the first place?" I guess I
need some level of plausible brewability.
Specifics:
Original Gravity: 1.048
Final Gravity: 1.024
95.
Chapter 5: Stout and Porter
Crankcase Stout
Source: Marc San Soucie (hplabs!decvax!wang!mds)
Digest: Issue #178, 6/16/89
Ingredients:
1 pound crushed crystal malt
1 pound crushed roasted barley
1-1/2 pounds crushed black patent malt
9 pounds Munton & Fison dark dry malt extract
1 can John Bull dark hopped malt extract
2 inches brewers licorice
2 ounces Nugget leaf hops
2 ounces Galena leaf hops
1 ounce Cascade hops
2 packs Doric ale yeast
1 ounce amylase enzyme
Procedure:
Put grains into two gallons water and boil. When pot reaches boil, re-
move grains. Add dry extract and stir. Add hopped extract and licorice.
Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess
and needs a big pot---mine boiled over. Add Cascade for finishing. Cool
and pitch yeast and amylase. Put in a big fermenter with a blow tube---
my batch blew the cover creating a marvelous mess all over the wall.
Eventually rack to secondary and ferment a long time (at least 3 weeks).
Comments:
An experiment in extravagance.
Intimidating. Heavy, strong, thick. Not really drinkable after 4 months.
Interesting, but not completely enjoyable. Too much of too many good
things.
Specifics:
Secondary Ferment: 3 weeks +
96.
Chapter 5: Stout and Porter
Tina Marie Porter
Source: Doug Roberts (roberts%
[email protected])
Digest: Issue #378, 3/15/90
Ingredients:
8 pounds Klages 2-row malt
1 pound Munich malt
1/2 pound crystal malt (90L)
1/2 pound chocolate malt
1/2 pound black patent malt
1/2 pound roasted barley
1/2 ounce Northern Brewer hops (boil)
1/2 ounce Cascade hops (boil)
1/2 ounce Cascade hops (finish)
1 teaspoon gypsum
1/2 teaspoon Irish moss
14 grams Whitbread ale yeast
Procedure:
The mash was done based on Papazian's temperature-controlled method. The
boiling hops used were Northern Brewer and Cascade, but other hops can
be used, this recipe uses 10.75 AAUs. The finishing hops are added after
the boil and steep while cooling with an immersion chiller. The Irish
moss is added in the last 20 minutes of the boil. The yeast is rehy-
drated in 1/2 cup of 100 degree water.
Comments:
This was a marvelous bitter-sweet velvet black porter.
97.
Chapter 5: Stout and Porter
Baer's Stout
Source: Michael Eldridge (
[email protected])
Digest: Issue #380, 3/20/90
Ingredients:
1/4 pound flaked barley
1/4 pound medium crystal malt
6 pounds dark Australian malt extract
1/2 pound dark Australian dry malt
1/4 pound black patent malt
1/2 cup molasses
2 ounces Cascade hops (boil)
2/3 ounce Northern Brewer hops (finish)
Wyeast British ale yeast
Procedure:
Steep flaked barley and crystal malt for 50 minutes at 153 degrees.
Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes.
Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of
boiling hops. At end of boil add remaining hops. Steep. Strain, cool,
and ferment.
Comments:
This is based on one of the excellent recipes from Dave Baer (from this
digest). This one came out great! Apologies to Dave for what we may have
done to the original.
Specifics:
Original Gravity: 1.051
Final Gravity: 1.018
98.
Chapter 5: Stout and Porter
Black Cat Stout #1
Source: Mark Stevens (
[email protected])
Digest: Issue #349, 2/1/90
Ingredients:
6.6 pounds Munton & Fison dark extract syrup
1 pound Munton & Fison dark dry extract
1/2 pound black patent malt
3/4 pound crystal malt
1/2 pound roasted barley
1/2 cup dark molasses
3/4 ounce Willamette hops (boil)
3/4 ounce Cascade hops (boil)
1 teaspoon vanilla
1/2 cup French roast coffee
2 packs Edme ale yeast
Procedure:
Brew a pot of coffee with 1/2 cup of French roast coffee. Steep special-
ty grains in water as it boils. Remove grains. Boil malts, hops, and
vanilla 60 minutes. Strain wort into fermenter. Pour in pot of coffee.
Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after 3
days. Bottle 23 days later.
Comments:
This stout turned out pretty tasty and the coffee flavor seems to come
through more in the aftertaste with the predominant flavor being the
dark malts. I should probably have let it ferment in the secondary a bit
longer or not used anything for priming because I got a few gushers
after a couple months---but by then, most of the beer was gone anyway.
Specifics:
Original Gravity: 1.069
Final Gravity: 1.028
Primary Ferment: 3 days
Secondary Ferment: 23 days
99.
Chapter 5: Stout and Porter
Colorado Crankcase Stout
Source: Tom Hotchkiss (
[email protected])
Digest: Issue #352, 2/6/90
Ingredients:
3.3 pounds Edme SFX dark malt extract
3.3 pounds John Bull dark malt extract
2 pounds amber dry malt extract
1 pound crystal malt
1 pound roasted barley
1 pound chocolate malt
3/4 pound black patent malt
1/2 stick brewers licorice
2 ounces Brewers Gold hops
2 ounces Fuggles hops
1/2 pound French roast coffee beans
Wyeast #1028: British ale
Procedure:
Steep grains in water while heating. Remove grains just before boiling.
During boil, add licorice and extract. Add 1 ounce of Brewer's Gold for
60 minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 min-
utes. Cool wort and pitch yeast. Add unground coffee beans and remaining
ounce of Fuggles. The next day skim off all crud, including coffee beans
and hops. One day later, rack to secondary. Ferment three weeks and
bottle.
Comments:
Wyeast #1028 does not seem to have high attenuation, causing high final
gravity. After 1 month in bottles, the beer has low carbonation levels.
I like it this way! The beer feels thick and sweet. If you want a good
sweet stout, like Mackeson, this recipe with Wyeast #1028 is a good way
to go. This stuff is black! When you pour a bottle, it sucks all the
light out of the room...you have to drink it in the dark. Amazingly,
there isn't much hops aroma and taste, but with so many other flavors
and aromas, you don't miss it.
Specifics:
Original Gravity: 1.065
Final Gravity: 1.026
Primary Ferment: 2 days
Secondary Ferment: 3 weeks
100.
Chapter 5: Stout and Porter
Martin's Porter
Source: Martin Lodahl (
[email protected])
Digest: Issue #315, 12/4/89
Ingredients:
3 pounds 2-row pale lager malt
10 ounces black patent malt
8 ounces wheat malt
4 pounds Scottish light malt extract
12 AAUs Northern Brewer hops (boil)
1 ounce Fuggles hops (finish)
3 teaspoons yeast nutrient
Edme ale yeast
1 teaspoon gelatin finings
1/2 cup corn sugar (priming)
Procedure:
Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126
degree). Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees.
Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash
out 5 minutes at 168 degrees. Sparge with 2 gallons of water at 168-160
degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops
at start of boil. Add finishing hops 10 minutes before boil ends. Force
cool and bring volume to 5 gallons. Pitch yeast.
Comments:
If this beer doesn't have enough body, you might try substituting
unmalted barley for the wheat malt and extend starch conversion rest to
2 hours. Bitterness can be reduced by cutting back bittering hops to 8
AAUs or so.
101.
Chapter 5: Stout and Porter
Double Stout
Source: Chip Hitchcock (
[email protected])
Digest: Issue #520, 10/18/90
Ingredients (for 2--1/2 gallons):
1/2 pound crystal malt
1/4 pound roasted barley
3.3 pounds Mountmellick stout kit
1/2 pound amber dry malt
1/2 teaspoon gypsum
1/2 teaspoon Irish moss
1/4 ounce Fuggles hops plug
yeast
Procedure:
This is a 2-1/2 gallon recipe. Steep the grains 30 minutes in 1 quart of
150 degree water. Strain out grains and bring liquid up to 3 quarts. Add
stout kit, amber malt, gypsum and boil 45 minutes. After 15 minutes of
boiling, add Irish moss. After removing from heat, steep Fuggles hops
pellets for 4 minutes. Strain into ice water and pitch yeast.
Comments:
This recipe is based on the Double Stout recipe that appeared in Zymurgy
magazine, but the quantities have been adjusted to make a half batch.
102.
Chapter 5: Stout and Porter
Chocolate Point Porter
Source: Doug Roberts (roberts%
[email protected])
Digest: Issue #269, 10/2/89
Ingredients:
7 pounds unhopped extract syrup
1 pound chocolate malt, not cracked
1/2 pound black patent malt, not cracked
1/2 pound crystal malt (90 degrees L.)
1/2 pound Sumatra decaf coffee
1-1/2 ounces Cascade hops (boil)
1/2 ounce Cascade hops (finish)
yeast
Procedure:
Place chocolate, patent, and crystal malts in about 2 gallons of water
and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of
water. Bring to boil and add bittering hops. 30 minutes into the boil,
add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in
last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
103.
Chapter 5: Stout and Porter
Partial Mash Porter
Source: Martin Lodahl (
[email protected])
Digest: Issue #274, 10/10/89
Ingredients:
3 pounds 2-row pale lager malt
10 ounces black patent malt
6 ounces crystal malt
4 pounds Australian dark extract
11 AAUs Northern Brewer hops
Doric yeast
1/2 cup corn sugar (priming)
Procedure:
Mash-in (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust pH
to 5.0-5.5 (using calcium carbonate or gypsum). Protein rest 131-120
degrees for 30 minutes. Starch conversion 155 degrees for 60 minutes.
Mash out at 168 degrees for 5 minutes. Sparge with 2 gallons of 168-160
degree water. Bring liquid to boil and add extract and hops. Boil 60
minutes.
Comments:
The result is sweet, but very tasty. My next batch of porter will be
somewhat drier, tending toward stout. Changes will include a less sweet
extract (Scottish light), dropping the crystal malt altogether, bumping
the bittering hops up a point, adding an ounce of Fuggles 10 minutes
before the end of the boil for finish, and going to Edme yeast, which I
believe to be more attenuative. I'm also toying with the idea of adding
8 ounces of wheat malt to improve the head, which is the only real
defect this beer seems to have.
104.
Chapter 5: Stout and Porter
Stout
Source: Allen Hainer (
[email protected])
Digest: Issue #281, 10/18/89
Ingredients:
8.8 pounds unhopped dark malt extract
1 pound roasted barley
1 pound wheat malt
1/2 pound black patent malt
1/2 pound chocolate malt
4 ounces Bullion hops (boil)
1 ounce Cascade hops (finish)
yeast
Procedure:
The bullion hops are added 30 minutes into the boil. I used pelletized
hops and there was a huge amount of sediment when I racked it---not
sediment in the normal sense---it was mostly beer with hops floating in
it, but it was too thick to go through the siphon.
Comments:
This is better than any stout I have ever tasted. It is based on the
stout recipe posted by Marc San Soucie in Digest #219.
Specifics:
Original Gravity: 1.075
Final Gravity: 1.035
105.
Chapter 5: Stout and Porter
All Grain Porter
Source: Doug Roberts (roberts%
[email protected])
Digest: Issue #296, 11/4/89
Ingredients:
8 pounds American 6-row (Klages) malt
1 pound Munich malt
1/2 pound crystal malt (90L)
1/2 pound black patent malt
1/2 pound chocolate malt
1/2 pound roasted barley
1 teaspoon calcium carbonate
1 ounce Northern Brewer hops (boil)
1/2 ounce Cascade hops (boil)
1/2 ounce Cascade hops (finish)
Whitbread ale yeast
Procedure:
Use Papazian's temperature-controlled mash procedure. Sparge and boil.
Comments:
This recipes is based on Papazian's "Silver Dollar Porter." I suspect
the difference in quality between this batch and an extract batch is
going to be the difference between fresh-brewed coffee and instant. The
wort had a much better hot and cold break than I've ever experienced
using extracts, and it tasted better too.
Specifics:
Original Gravity: 1.051
106.
Chapter 5: Stout and Porter
Sweet Darkness
Source: Marty Albini (martya@
[email protected])
Digest: Issue #298, 11/8/89
Ingredients:
7 pounds Australian light syrup
1 pound chocolate malt, cracked
1-1/2 pounds black patent, uncracked
12 ounces crystal malt, cracked
12 ounces lactose
2 ounces Kent Goldings hops (whole leaf)
1 teaspoon salt
1 teaspoon citric acid
2-1/2 teaspoons yeast nutrient
yeast
Procedure:
Bring the wort to boil (water and syrup to make 3 gallons), then add
crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat
and add chocolate and black patent malt in a grain bag. Steep about 10
minutes. Sparge grain bag with about 2 gallons of boiling water. Add
lactose. Chill and pitch. When fermented, try priming with 3/4 cup of
light dry malt extract.
Comments:
This is based on Doug Roberts' Mackeson Triple clone. This will be
lighter than the real Mackeson's with a lighter head. Very similar
aromas and head retention. Overall a resounding success. One or two
things I'll do different next time: Reduce black patent malt to 1/2 cup
(crushed), add a bit of dextrin to increase body, and maybe add a touch
of roasted barley. I recommend this to anyone who likes their coffee
strong, with cream and sugar.
Specifics:
Original Gravity: 1.057
Final Gravity: 1.022
107.
Chapter 5: Stout and Porter
Broglio's Quaker Stout
Source: Jim Broglio (
[email protected])
Digest: Issue #334, 12/29/89
Ingredients:
6 pounds dry amber extract
1 pound crystal malt
1/2 pound roasted barley
1 pound Quaker oats
1 ounce Eroica hops (boil)
1 ounce Kent Goldings hops(finish)
2 packs Edme ale yeast
Procedure:
In two gallons of cold water, add crystal, barley, and oatmeal. Steep
until water comes to boil. Sparge with about 1 gallon of hot water. Add
dry extract. Bring to boil. Add Eroica hops. Boil 45 minutes. In last 5
minutes of boil, add Kent Goldings hops. Cool to about 75 degrees.
Transfer to primary and pitch yeast. Have a homebrew and wait.
Comments:
This is very lightly carbonated, but that I can live with. Could use
more hops. Smooth aftertaste. Overall, I give it a thumbs up.
108.
Chapter 5: Stout and Porter
Original Oatmeal Stout
Source: Jay Hersch (
[email protected])
Digest: Issue #459, 7/14/90
Ingredients:
6.6 pounds John Bull dark extract
1-1/2 pounds plain dark extract
2 ounces Bullion hops (boil)
1/2 pound steel cut oats
7 grams Muntona ale yeast
Irish moss
water crystals
Procedure:
This is the first of a series of experiments in brewing oatmeal stouts.
It is an extract brew, with any specialty grains (not in this particular
recipe) being added in the standard stovetop method and removed at boil.
When grains are used, they are cracked with a rolling pin and boiled for
30 minutes before straining.
Comments:
These recipes rank among my best beers. This one probably had the most
noticeable oat flavor of all the variations due to the balance between
the amount of malt and oats. It had a nice deep dark head, opaque color
and smooth creamy flavor. I'd probably use an Irish liquid ale yeast or
Whitbread if I did this again.
Specifics:
Original Gravity: 1.042
Final Gravity: 1.021
109.
Chapter 5: Stout and Porter
Second Try
Source: Jay Hersh (
[email protected])
Digest: Issue #459, 7/14/90
Ingredients:
6.6 pounds John Bull plain light extract
1-1/2 pounds plain dark dry extract
3/4 pound black patent malt
1/4 pound roasted barley
1/2 pound chocolate malt
1/2 pound steel cut oats
7 grams Muntona ale yeast
1/2 ounce Fuggles hops (boil)
1 ounce Hallertauer hops (boil)
1-1/2 ounces Cascade hops (finish)
Irish moss
water crystals
Procedure:
This is the second of a series of experiments in brewing oatmeal stouts.
It is an extract brew, with specialty grains being added using the
standard stovetop method and removed at boil. When grains are used, they
are cracked with a rolling pin and boiled for 30 minutes before strain-
ing. The finishing hops are added in the last 5 minutes of the boil.
Comments:
The addition of grains made the oatmeal less noticeable. Color and hop
balance were good again. Irish ale yeast could yield some nice results
and I think the steel cut oats need to be bumped up to 1 pound to bring
them to the fore.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.022
110.
Chapter 5: Stout and Porter
Not So Oatmeal
Source: Jay Hersch (
[email protected])
Digest: Issue #459, 7/14/90
Ingredients:
3.3 pounds Munton & Fison plain light extract
4 pounds Alexanders pale unhopped extract
1/2 pound black patent malt
1/4 pound roasted barley
1/2 pound crystal or cara-pils malt
1/2 pound steel cut oats
1 ounce Hallertauer hops (boil)
3/4 ounce Fuggles hops (boil)
1 ounce Cascade hops (finish)
1/2 ounce Cascade hops (dry)
14 grams Muntona ale yeast
Irish moss
water crystals
Procedure:
This is the third of a series of experiments in brewing oatmeal stouts.
It is an extract brew, with specialty grains being added in the standard
stovetop method and removed at boil. Grains are cracked with a rolling
pin and boiled for 30 minutes before straining. The finishing hops are
added 5 minutes before the end of the boil. The dry hopping is done
after 4 days in the primary.
Comments:
This turned out real fruity, probably because of the Alexander's. Dry
hopping also helped, again the amount of steel oats to other grains was
too low. To get opaqueness it was necessary to use at least 1-2 pounds
of dark malt extract; because I didn't do that, this was more of a brown
ale in color and body.
Specifics:
Final Gravity: 1.018
111.
Chapter 5: Stout and Porter
Most Recent Oatmeal Stout
Source: Jay Hersch (
[email protected])
Digest: Issue #459, 7/14/90
Ingredients:
6.6 pounds Munton & Fison light unhopped extract
3.3 pounds Munton & Fison dark unhopped extract
1/2 pound cara-pils malt
1/2 pound black patent malt
1/2 pound roasted barley
3/4 pound steel cut oats
1/2 pound malt-dextrin
2 ounces Sticklbrackt hops (boil)
1 ounce Bullion hops (boil)
1 ounce Cascade hops (finish)
1 ounce Cascade hops (dry)
14 grams Whitbread ale yeast
Irish moss/water crystals
Procedure:
Last in the series of experiments in brewing oatmeal stouts. It is an
extract brew, with specialty grains being added in the standard stove-
top method and removed at boil. Grains are cracked with a rolling pin
and boiled for 30 minutes before straining. The Sticklbrackt are added
in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a
time in between the Sticklbrackt. The finishing hops are added 5 minutes
before the end of the boil. The dry hopping is done in the primary.
Comments:
Darker and more astringent than the other recipes, also more boldly
hopped but still well-balanced due to the higher gravity. A little like
Xingu or Mackesons with its residual sweetness.
Specifics:
Final Gravity: 1.030
112.
Chapter 5: Stout and Porter
Mocha Java Stout
Source: Guy McConnel (ingr!b11!mspe5!guy@ uunet.UU.NET)
Digest: Issue #814, 1/31/92
Ingredients:
7 pounds Glenbrew Irish Stout Kit
1/4 pound (1 cup) Flaked Barley
1/8 pound (1/2 cup) Black Patent Malt
1/2 ounce Fuggles hop pellets (bittering - 60 min)
1/2 ounce Fuggles hop pellets (flavoring - 10 min)
4 ounces Ghirardelli unsweetened chocolate
2 cups Brewed Coffee (Monte Sano blend)
1 package WYeast #1084 Irish Stout Yeast
3/4 cup Corn sugar (bottling)
Procedure:
Brew coffee using 2 scoops coffee to 12 oz. cold water. Steep flaked
barley and cracked black patent for 45 minutes. Bring 1.5 gallons water
to a boil in brewpot, sparge in grains, and add extract and boiling
hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil for
10 more minutes. Remove from heat and carefully stir in coffee. Cool and
pour into fermenter containing 3 gallons cold (pre-boiled) water. Pitch
yeast. Rack to secondary when vigorous fermentation subsides. Bottle
with 3/4 cup corn sugar.
Comments:
The "Monte Sano blend" coffee is a mild coffee (sorry I can't remember
exactly which coffees are blended to make this) that I buy locally in a
coffee store. I wanted something mild for the first attempt so as not to
overdo it. This beer turned out wonderfully black and the chocolate and
coffee come out nicely in the aroma and flavor. In spite of the oils in
the chocolate, it has a rich, creamy head that stays with it until the
bottom of the glass. The low hopping rate is due to the fact that both
the coffee and the chocolate add to the bitterness and I wanted their
aromas to dominate this beer. It has been well received by all who have
tried it. I called it "Three Passions Stout" because three of my favor-
ite tastes (from the world of food and beverages anyway) are chocolate,
coffee, and stout---not necessarily in that order. I have set aside two
six-packs of this to see how well it ages (if I can leave it alone, that
is).
113.
Chapter 5: Stout and Porter
Alcatraz Porter
Source: Bryan Gros (
[email protected])
Digest: Issue #815, 2/3/92
Ingredients (for 3 gallons):
4-1/2 pounds barley (pale malt)
4 ounces wheat malt
8 ounces Munich malt
9 ounces Crystal/Chocolate mixture
4 ounces Black Patent
1/4 cup molasses
1.6 ounces Cascade Hops (5.8AAU) (Bittering)
1/2 ounce Mt. Hood Hops (3.8AAU??) (Bittering)
0.4 oz Cascade (finish)
Wyeast English Ale
Procedure:
Add all grains, crushed, to 6qts water at 55C. Wait 30 min. Raise temp
to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5
min. Sparge with 75C water. Bring to boil, add molasses, Cascade, and
Mt. Hood hops. Boil one hour. Add finishing hops. Boil 5 min. Cool
down in sink. Add yeast from starter.
Comments:
I recently tasted my all-grain porter against Anchor's and the big thing
I notice was Anchor Porter is thick, creamy. Mine is low carbonated, but
it does not have that creamy feel. This was my first all-grain brew and
my first porter. It has a good malt flavor. Next time I would cut back
on the hops some.
Specifics:
Original Gravity: 1.054
Final Gravity: 1.010
Primary Ferment: 10 days
114.
Chapter 5: Stout and Porter
Speedball Stout
Source: Stephen E. Hansen (
[email protected])
Digest: Issue #747, 10/24/91
Ingredients:
6 pounds Dark Australian malt extract
1/2 pound Dark Australian dry
1/3 pound Coffee, whole bean
(I use Peet's Costa Rican, a fairly dark
roast)
4 ounces black patent malt
4 ounces Flaked Barley
4 ounces Medium Crystal malt
4 ounces molasses
2 ounces cascade (bittering) at 4.7 AAU
2/3 ounce northern brewers (aromatic)
Sierra Nevada yeast culture
Procedure:
Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil
for 90 minutes. Add black patent malt and molasses at 45 minutes.
Bittering hops in thirds each 30 min. Fill a hops bag with the coffee
and aromatic hops and add to the hot wort just before chilling. If you
don't have a wort chiller you'd better wait until pitching. Remove the
bag after about 24 hours or when the fermentation is going strong,
whichever is longer. Rack to secondary once initial fermentation has
died down, about 5 to 6 days.
Comments:
The last couple of times I've left the bag of coffee beans and hops
until racking without over doing the coffee flavor. This cuts down on
the potential for contamination. We've been using a Sierra Nevada yeast
culture for the last few batches and it's been a very nice brew. Pre-
started Wyeast British Ale yeast has worked well also. Sierra Nevada
yeast culture is not terribly attenuative and the last batch was a bit
sweeter than I'd prefer. Next time I'll use Wyeast's Irish Stout Yeast
that Florian and others have recommended.
Specifics:
Original Gravity: 1.049--1.051
Final Gravity: 1.017--1.020
Primary Ferment: 5--6 days at 55 degrees
115.
Chapter 5: Stout and Porter
Mach Guinness
Source: Kevin L. Scoles (
[email protected])
Digest: Issue #646, 5/28/91
Ingredients:
5 pounds pale 2 row British malt
1 pound rolled barley
1 pound roasted barley
2 pounds light dry malt extract
2 cups corn sugar
2 ounces bullion Hops (1.5 boiling, 0.5 finishing)
(preferably whole)
1 package Whitbread Ale Yeast
Procedure:
Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees.
Protein rest 30 minutes. Starch Conversion 2 hours at 153 degrees.
Mashed out 15 minutes at 168 degrees. Sparged with 4 gallons 172 degree
water. Add the 2 pounds dry ME and the 2 cups sugar. Bring to a boil.
Add 1 1/2 ounces of hops. Boil 1 hour. Add 1/2 ounce of hops, turn off
heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into
fermenter, and pitch yeast.
Bottling: one to two days before bottling, sour two bottles of ale. To
do this, pour two bottles of ale into a steril glass container. Cover
with a clean cloth secured with string or rubber band. Put in the cup-
board (or somewhere relatively dark and warm) and let stand one to two
days. It should sour, but not mold. Add 2/3 cup corn sugar to the sour
ale and boil for 10 minutes. Pour into bottling bucket. Add sour ale and
bottle as usual.
Comments:
This stout is creamy, but not as heavey as some, with a head that takes
almost 30 seconds to form, lightly bitter, with that back of the throat
sourness from the soured ale.
Specifics:
Primary Ferment: 7 days
Secondary Ferment: 6 to 9 days
Original Gravity: 1.066
Final Gravity: 1.016
116.
Chapter 5: Stout and Porter
Lutzen's Pleasing Porter
Source: Karl Lutzen (
[email protected])
Digest: Issue #700, 8/13/91
Ingredients:
3.3 pound can John Bull unhopped Dark
3.3 pound bag Northwestern Amber Malt extract
1-1/2 ounces Clusters 6.9% alpha (boil)
1 ounce Cascades 5.6% alpha (finish)
Ale yeast (your choice)
Procedure:
Bring 2 gallons of water and malt to a boil. Add 1/2 ounce Clusters at
beginning of boil, 20 minutes, and 40 minutes. After 60 min. turn off
heat, and add Cascades. At this point it was late in the evening, I
poured the wort into my sanitized bottling bucket and brought the quan-
tity up to 5 gals. and stuck the whole thing in the beverage refrigera-
tor. Next morning I siphoned off the wort into the fermentor, leaving
all those hop particles behind, pitched the yeast. Put on the blow off
tube, and put the fermenter back in the refrigerator. I had the tempera-
ture set at 50 degrees. After a week, I replaced the blow tube with an
airlock, and bottled after a month of fermenting.
Comments:
Very smooth, nice hop balance, but a bit heavy for a summer drink. Will
try to save the rest for this fall. This might be considered a lager due
to the refrigeration. It was only done because the ambient temperature
of my basement "brewing room" hits 75-80 Degrees during the summer heat.
I brewed this in early spring as an ale (65 degrees) and strangely
enough, they taste very similar. (Drink a bottle of one version, wait,
drink a bottle of the other, results: Who cares. Both are great.)
Specifics:
Original Gravity: 1.052
Final Gravity: 1.016
Primary Ferment: 1 month at 50 degrees
117.
Chapter 5: Stout and Porter
Double Stout
Source: Spencer W. Thomas (
[email protected])
Digest: Issue #732, 9/26/91
Ingredients:
3 gallons water
10 pounds dark malt extract
1 pound black patent malt
2 pounds crystal malt
1/2 pound flaked barley
1/4 pound roasted barley
1/2 stick licorice
1 teaspoon ascorbic acid
1/2 teaspoon citric acid
1 teaspoon Irish moss
2-1/2 ounce Bullion hops
1-1/2 ounce Kent Golding hops
2 teaspoons yeast nutrient
3/4 ounce ale yeast (three standard packages)
Procedure:
Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes.
Add black patent malt through Irish moss. Boil for 5 minutes. Remove
from heat and add Kent Golding hops. Steep for 5 minutes. Cool and add
yeast nutrient and ale yeast. When fermentation has "stopped", add
priming sugar and bottle.
Comments:
My batch fermented in about a week (house temperature ranging between 60
and 68). It was barely drinkable after 6 weeks, but delicious after 3
months. It's now been almost 5 years, and the last few bottles are a
little faded and mellow but still quite good.
Specifics:
Original Gravity: 1.086
Final Gravity: 1.020
Primary Ferment: 7--11 days
118.
Chapter 5: Stout and Porter
Christmas in Ireland
Source: Guy D. McConnell (uunet!ingr.com!b11!mspe5!guy)
Digest: Issue #727, 9/19/91
Ingredients:
4 pounds Mountmellick Irish Stout Extract
3 pounds Munton & Fison Amber DME
1/2 pound (2 cups) Crystal Malt (60 Lovibond)
1/4 pound (1 cup) Black Patent Malt
1 ounce Bullion hops (bittering)
1/2 ounce Hallertau hops (finishing)
1 pound Clover Honey
12 inches Cinnamon sticks (or 6 teaspoons ground cinnamon)
4 ounces Ginger Root, freshly peeled and grated
2 teaspoons Allspice
1 teaspoon Cloves
4 rinds medium size oranges, grated
1 package WYeast #1084 Irish Stout Yeast
Procedure:
Simmer honey and spices in covered pot for 45 minutes. Add cracked
grains to 2 gallons cold water and bring to a boil. As soon as boiling
starts, remove grains with a strainer. Add malt extracts and bittering
hops and boil for 55 minutes. Add finishing hops and boil for 5 more
minutes. Remove from heat. Stir in honey and spice mixture and cool.
Strain into fermenter containing 3 gallons cold (previously boiled)
water and pitch yeast (when cool). After vigorous primary fermentation
subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4
cups DME when fermentation completes.
Comments:
I haven't tried it yet but it smells great. I hope it will become a
favorite. Enjoy.
119.
Chapter 5: Stout and Porter
All-Grain Stout
Source: Brian Bliss (
[email protected])
Digest: Issue #736, 10/2/91
Ingredients:
3 pounds Klages
3 pounds pale malt (darker)
2 pounds pale malt (very light)
2 pounds Vienna malt
2 pounds barley flakes
1 pound untyped malted barley
8 ounces roasted barley
8 ounces black patent
8 ounces chocolate
24 grams Buillion hops
30 grams Cascade hops
4 grams Hallertauer hops
Wyeast German ale
Procedure:
The flaked barley has no husk, so I saw no reason not to grind it
finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150
degrees for 115 minutes. Sparge. Let the spargings settle. What seemed
to be 3 or 4" of hot break settled out of the initial spargings! Boil
for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade
(very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams
hallertauer finish. Chill with an immersion chiller, and strain the wort
through the hops. Makes about 5.5 gallons of 1.068 wort.
Comments:
I had 374 out of 450 pt * gals of possible extraction, so an efficiency
of about 85%.
Specifics:
Original Gravity: 1.068
Primary Ferment at 65 degrees
120.
Chapter 5: Stout and Porter
Stout Stout
Source: Russ Gelinas (
[email protected])
Digest: Issue #740, 10/8/91
Ingredients:
10 pounds pale malt (2-row)
1 pound roasted barley
1 pound flaked barley
1/2 pound crystal malt
1+ ounce Centennial whole hops (at 10.1 AAU)
(no finishing hops)
Wyeast Chico ale slurry
Procedure:
Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90
minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or
so. Boil for 60 minutes with hops going it at beginning of boil.
121.
Chapter 5: Stout and Porter
Bitch's Brew Oatmeal Stout
Source: Peter Glen Berger (
[email protected])
Digest: Issue #741, 10/9/91
Ingredients:
6 pounds dark dry malt extract
2 pounds amber dry malt extract
1 pound crystal malt, cracked
3/4 pound roasted barley, cracked
1/2 pound black patent malt, cracked
2 ounces Bullions hops (boiling)
1/2 ounce Willammette hope (finishing)
2 cups Quaker Oats
2 packages Whitbread Ale Yeast
Procedure:
Steep the Oats, and the cracked grains for 1/2 hour in cold water. Heat
mixture and remove grains as boil is reached. Throw in malts and make
your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes.
Have fun.
Comments:
This beer improves substantially after about 2 weeks in the bottle, as
hop aroma subsides and the large amount of roasted barley assumes it's
place in the forefront. It's my favorite beer to date, but if I were
going to brew it again I might cut back on the roasted barley by about
or 1.5 ounce of some lower alpha hop). Whitbread ale yeast was used
because of the low attenuation rate: this stout is NOT sweet, but has
lots and lots of body.
Specifics:
Original Gravity: 1.052
Final Gravity: 1.029
122.
Chapter 5: Stout and Porter
Rainy Day Porter
Source: Chuck Coronella (
[email protected])
Digest: Issue #744, 10/21/91
Ingredients:
2 pounds Alexander extract syrup (pale)
4 pounds Yellow Dog extract syrup (amber)
1-1/4 pounds Brown Sugar
1/2 pound Black Patent
1/4 pound Roasted Barley
1/2 pound Crystal (60 degree L)
1/2 pound Crystal (40 degree L)
1/4 pound Chocolate Malt
22 AAU (2 ounce Nugget) 60 minutes boil
3 ounce Fresh Grated Ginger; 10 minutes boil
1 ounce Cascade
Ale yeast (see comments)
Procedure:
Steep grains at 150 degrees for 40 minutes before boil. Add malt and
brown sugar. Boil for 60 minutes. Add Nugget hops at begining of boil.
Add ginger last 10 minutes of boil. Turn off heat and add Cascade hops.
Allow to steep for 10 minutes. Cool wort with chiller. Rack off trub.
Add water to make total about 5.3 gallons. Pitch yeast. Bottle 3 weeks
later.
Comments:
I used two types of yeast pitched simultaneously for this brew. One was
5 grams (rehydrated) Doric Ale yeast, and the other was a "large" sample
taken from a previous (cherry ale) brew a few weeks earlier, originally
Whitbred Ale yeast. Obviously, this is a very heavy ale, almost like a
stout. I'd liken the flavor to Sierra Nevada's porter, but heavier, a
little sweeter, and with (delicious) ginger. After about 3 weeks in the
bottle, it was, uh, WOW!!! Delicious!! What a combination of flavors!
I'd say that this is the correct amount of ginger for such a dark, heavy
ale (for my taste). I've had (lighter) ales with too much ginger, but
this was just right.
Specifics:
Original Gravity: 1.057
Final Gravity: 1.016
Primary Ferment: 3 weeks
123.
Chapter 5: Stout and Porter
Sweetport Porter
Source: Mike Ligas (
[email protected])
Digest: Issue #743, 10/18/91
Ingredients (for 6 gallons):
3.3 pounds Munton & Fison dark malt extract syrup
2.2 pounds dark dried malt extract
1.1 pounds light dried malt extract
8.5 ounces malto-dextrin powder
1.1 pounds crystal malt (40 L)
4-1/4 ounces chocolate malt
4-1/4 ounces black patent malt
1 cup light clover honey
1 cup brown sugar
1/3 cup blackstrap molasses
1 ounce Clusters hop pellets (boil)
1 ounce Cascade hop pellets (boil)
1/2 ounce cascade hop pellets (finish)
1 teaspoon gypsum
1/4 teaspoon Irish moss (15 minutes)
3/4 cup dextrose (to prime)
1/2 quart (500 ml) Irish ale yeast culture (WYeast #1084)
Procedure:
Crush grains and steep for 30 minutes in water at 158 deg. Strain into
boiling vessel and sparge with 158 degrees water. Add malt extracts,
dextrin, honey, brown sugar, molasses and gypsum and bring to a boil.
Add boiling hops 5 minutes into boil, Irish moss for the last 15 minutes
and finishing hops in last 5 minutes. Total boil of 50 minutes. Cool to
at least 68 degrees before pitching yeast. Prime with dextrose as usual.
Comments:
Although I tend towards all grain brewing it seems I always come back to
this one as my Porter. The rich body and residual sweetness of this beer
is something which I have found hard to replicate in an all grain
recipe. This beer finished 2nd at the Canadian Amateur Brewers
Association national competition in 1989 and a variation of this recipe
finished 3rd in 1990. The yeast strain is critical as well as the
molasses to get the most out of this beer.
Specifics:
Original Gravity: 1.066
Final Gravity: 1.025
Primary Ferment: 5 days
Secondary Ferment: 3 weeks
124.
Chapter 5: Stout and Porter
Black Dwarf Imperial Oatmeal Stout
Source: David Klein (
[email protected])
Digest: Issue #749, 10/28/91
Ingredients (for 6 gallons):
3.3 pounds liquid Northwestern amber
3.3 pounds liquid Northwestern dark
3 pounds pale 2 row
2 pounds dark crystal (90 Lovibond)
2 pounds flaked barley
1-1/2 pounds steel cut oats
1 pound wheat malt
3 cups roasted barley
1-3/4 cups black patent
1-1/2 cups molasses
<1 cup chocolate
5 ounces malto dextrin
1 stick brewer's licorice
1-1/2 ounces Northern Brewers leaf hops
1/2 ounce Mt. Hood pellets
2 ounces 3.0 alpha Hallertau
1 quart+ starter---Wyeast Irish Ale
Procedure:
Mash all grain like substances for 1 hour at 130-140 degrees in 2-1/2
gallons water. Add 1-1/2 gallons boiling water to bring to 160 degrees.
Hold there for 1-1/2 hours. The high temp is used to get a high final
gravity. Sparge with 5 gallons fresh 170 degree water. Bring to a boil,
and add Northern Brewers. Boil for 60 minutes. Add Mt. Hood and irish
moss 15 minutes before the end of the boil. Cool, place in fermenter and
pitch yeast. Dryhop with Hallertau in secondary.
Comments:
A heavy thick brew. The flavor lasts for upwards of a minute. (hops and
dark grains followed by full malt and grain flavor, finishing with
molasses. Bit alcoholic tasting when warm.
Specifics:
Original Gravity: 1.090
Final Gravity: 1.032
Primary Ferment: 7 days
125.
Chapter 5: Stout and Porter
Josh's Better Xingu
Source:
[email protected]
Digest: Issue #757, 11/7/91
Ingredients:
6.6 pounds M&F Dark Extract
1 pound Crystal Malt
1/2 pound Chocolate Malt
1/4 pound Black Patent Malt
1/4 pound Roast Barley
1/2 pound Lactose
2 ounces Northern Brewer
(Boiling only. No finishing hops.)
Gypsum
3/4 cup Dextrose (priming)
Wyeast 1028
Procedure:
Crack and steep specialty grains at 150 degrees for about an hour in 1/2
gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract
and gypsum. When boiling, add the hops. Boil for one hour. Add the lac-
tose to the boil for the last 15 minutes.
Comments:
I've tried to duplicate Xingu, but reduce some of the roast barley bite.
I think I've succeeded, though I haven't done a side by side comparison.
I believe that Xingu is what's known in the UK as a milk stout, as I
believe that lactose is used to add body and to very slightly sweeten
the flavor.
Specifics:
Original Gravity: 1.042
Final Gravity: 1.021
Primary Ferment: 3-7 days
Secondary Ferment: 7-14 days
126.
Chapter 5: Stout and Porter
Dark of the Moon Cream Stout
Source: Steve Slade (
[email protected])
Digest: Issue #764, 11/20/91
Ingredients:
5 pounds dry dark malt extract
2 pounds crystal malt 40L
1-1/2 pounds crystal malt 20L
12 ounce chocolate malt
4 ounces roasted barley
6 ounces dextrin powder
1/2 teaspoon calcium carbonate
1/2 ounce Eroica hops (20 BU)
1/4 ounce Chinook hops (12 BU)
3/4 ounce Nugget hops (12 BU)
(subst. N. Brewer (? BU))
1 ounce Cascade hops (5 BU)
1 ounce Eroica hops (4 BU)
Wyeast #1098 British Ale yeast
1 cup DME for priming
Procedure:
Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and
1 cup water. Next time use 2 cups water. Crack all grains and steep for
30 minutes at about 160 degrees along with the calcium carbonate. Strain
out grains and sparge into about 2-1/2 gallons pre-boiled water. Total
boil about 5 gallons. Add dry malt and dextrin and bring to a boil. Add
1/2 ounce of Eroica and 1/4 ounce of Chinook when boil starts. 30
minutes later add 3/4 ounce Nugget hops. Chill with an immersion
chiller. Rack to a carboy, fill to 5 gallons and let sit overnight to
allow the trub to settle out. The next morning rack it to a plastic
primary, pitched the yeast starter, and add the 1 ounce of Cascades and
Eroica hops.
Comments:
I had originally planned for a single stage fermentation, with bottling
a week after pitching. However, there was no time to bottle after a
week, so I racked to a secondary glass carboy to get the beer out of the
primary, which does not seal very well. The dry hopping should have been
done in the secondary, but at the time I had no plans for using one. I
suspect the hops did not spend much time in contact with the beer in the
primary, as they got pushed up by the krausen and stuck to the walls.
When I bottled 2 weeks after brewing, I tried what might be called "wet
hopping." On the suggestion of sometime brew partner Mike Fetzer, I made
a hop tea by steeping 1 ounce N. Brewer in 2 cups water after the water
had just stopped boiling. This was kept covered for about 10 minutes. I
127.
Chapter 5: Stout and Porter
bottled half the batch, then added the hop tea and bottled the second
half. The bottles aged in my closet for two weeks before tasting.
This turned out to be a very nice dry stout. It is dark and thick, with
a brown head that lasts to the end and sticks to the side of the glass.
The "no tea" beer is not terribly aromatic, and has a noticable bitter
aftertase. The "hop tea" beer is more aromatic, and has a smoother
finish, with what I think is a better blend of flavors. My fiancee likes
the "hop tea" beer better as well, but a friend who only likes dark
beers likes the "no tea" beer better.
Specifics:
Original Gravity: 1.053
Final Gravity: 1.020
Primary Ferment: 1 week
Secondary Ferment: 1 week
128.
Chapter 5: Stout and Porter
Kahlua Stout
Source: Micah Millspaw, Posted by Bob Jones (
[email protected])
Digest: Issue #820, 2/10/92
Ingredients:
5 pounds 2-row barley
2 pounds 120L caramel malt
2 pounds 20L caramel malt
2 pounds British crystal
1 pound wheat malt
1 pound dextrin
1 pound roast barley
2 ounces Northern Brewer hops (boil 75 minutes)
1/2 ounce Styrian Golding hops (boil 75 minutes)
1 bottle Kahlua liquor extract
Whitbread ale yeast
Procedure:
Mash at 160 degrees F. Add kahlua extract to primary before pitching
yeast.
129.
Chapter 5: Stout and Porter
Oatmeal Stout
Source: Russ Gelinas (
[email protected])
Digest: Issue #647, 5/29/91
Ingredients:
3 pounds English 2-row pale malt
3.3 pounds dark extract
3 pounds dark DME
1 pound steel cuts oats
2 ounces Centennial leaf hops
(AU=11.1, total=22.2 WHOOPS!)
1 ounce Cascade leaf hops (AU=5)
Wyeast Irish Ale yeast starter (#1084?)
Procedure:
Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2
1/4 English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts.
Added dark extract and dark DME to the wort and boiled with 2 oz. of
Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I like
hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast
Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment.
Comments:
My notes on it were that it was clean, smooth, and hoppy. The hops over-
whelmed any oat flavor, but the oats may have added to the smoothness.
Reduce the hopping level by 1/2. Also, not enough roasted barley "bite".
Increase RB from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz. would be
best. There was also 1/2 oz. of crystal used.
Specifics:
Primary Ferment: 5 days
Secondary Ferment: 2 weeks
130.
Chapter 5: Stout and Porter
Stout ala Guinness
Source: Tony Babinec (
[email protected])
Digest: Issue #734, 9/28/91
Ingredients:
8 pounds pale ale malt
3/4 pounds crystal
1 pound roasted barley
1 pound flaked barley
1/4 pound chocolate malt
1/4 pound wheat malt
hops to 10-12 HBU
Wyeast Irish yeast
Procedure:
Standard mashing procedure used.
Comments:
The beer turned out very well, and I got lots of good comments. It's a
matter of taste, but if you prefer it a bit drier, you might reduce the
crystal malt or drop it entirely, or for this gravity of stout, perhaps
up the roasted barley to 1.25 pounds.
131.
Chapter 5: Stout and Porter
Clean Out The Closet Porter
Source: Kevin L. McBride (
[email protected])
Digest: Issue #674, 6/8/91
Ingredients That I Found Laying Around:
1 can Ironmaster Scottish Mild Ale extract
1 can Bierkeller light lager extract
1 pound crushed crystal malt
1 pound Munton & Fison Light DME
1/2 cup Lactose
1 ounce Brewer's Gold hop pellets
1 ounce Cascade hop pellets
1 package Whitbread dry ale yeast
Procedure:
Standard procedure---put crystal malt in cold water, heat to just shy of
boil and sparge into brewpot. Add malt extracts and water, bring to
boil. Add Brewer's Gold hops, boil a little over 1 hour. Stop boil, add
Cascade hops and chill on the way into fermenter. I tossed the dry yeast
directly into the fermenter atop the cooled wort.
Comments:
The yeast started flocculating within an hour and by the next morning
the air lock was burping continuously. Today, 4 days later, it is
completely fermented out and I'm going to transfer it into secondary
probably before I go to bed.
Specifics:
Primary Ferment: 4 days
132.
Chapter 5: Stout and Porter
Gak & Gerry's #23: Anteater Porter
Source: Richard Stueven (
[email protected])
Gerry Lundquist
Digest: Issue #746, 10/23/91
Ingredients:
7-1/2 pounds pale malted barley
1 pound crystal malt (10 Lovibond)
1/2 pound chocolate malt
2 ounces black patent malt
41.3 grams Cluster - boil
11.4 grams Cascade - 10 min.
13.7 grams Cascade - finish
Wyeast British
Procedure:
Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain
for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge
water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at
beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat
after 1 hour boil, and let last of Cascade hops steep. Cooled to about
75 derees and pitched.
Comments:
Deep red color. Looks almost black in the fermenter.
Specifics:
Original Gravity: 1.048
Final Gravity: 1.014
133.
Chapter 5: Stout and Porter
Rat's Darkness
Source: Jack Green (
[email protected])
2/24/92
Ingredients:
6.6 pounds John Bull Dark Extract
1/2 pound Crystal Malt
1/4 pound Black Patent Malt
2 ounces Saaz hop pellets (boiling)
1/4 ounce Cascade hop pellets (finishing)
1 pack Whitebread dry ale yeast
Procedure:
Cracked the grains and put them in 1.5 gallons of water, bring to boil
and remover grains after 5 mins, add boiling hops and extract. Cook for
1 hour, add finishing hops for last 10 minutes. add to water in fer-
menter, bring level up to 5 gallons. ferments out in about 8 days,
tasted good right out of the fermenter, ready to drink in about 8-10
days. Bottled with 1 cup Amber Dry Extract.
Specifics:
Original Gravity: 1.040
Final Gravity: 1.008
134.
Chapter 5: Stout and Porter
Brewhaus Porter
Source: Ron Downer, Brewhaus
Ingredients:
8 pounds 2-row Klage malt
1 pound crystal malt (90 Lovibond)
1 pound dextrin malt
1/2 pound chocolate malt
1/2 pound black malt
1/2 teaspoon gypsum
lactic acid to adjust mash water to pH 5.2
1-1/3 ounces Northern Brewer hop pellets (8.5% pellets)
1/2 ounce Fuggle hop pellets (3.7% alpha)
1 teaspoon Irish Moss
1 teaspoon gelatin finings
3/4 cup corn sugar (priming)
Ale yeast (High Temp. Ale Yeast)
Procedure:
Mash grains in 11 quarts of mash water at 152 degrees for two hours, or
until conversion is complete. Sparge with 170 degree water to collect 6
gallons. Bring wort to a boil and let boil for 15 minutes before adding
the 1-1/3 ounces Northern Brewer hops. Boil for one hour. Add Irish
moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut
heat, add aromatic hops and let rest for 15 minutes. Force cool wort to
yeast pitching temperature. Transfer cooled wort to primary fermenter
and pitch yeast starter. Fine with geletin when fermentation is
complete. Bottle with 3/4 cup corn sugar boiled in one cup water.
Specifics:
Original Gravity: 1.050
135.
Chapter 6: Barleywine & Dopplebock
The Grommator
Source: Jack Webb (
[email protected])
Digest: Issue #575, 2/4/91
Ingredients:
1/2 pound pale malt
1/2 pound crystal malt
1/2 pound chocolate malt
9.9 pounds dark malt extract syrup
1 pound dry amber malt extract
3-1/2 ounces Saaz hops (boil)
1/2 ounce Hallertauer hops (finish)
lager yeast
3/4 cup corn sugar (priming)
Procedure:
Roast pale malt in 325 degree oven for 15 minutes or until golden brown.
Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before
serious boil starts, remove grains. Add extract and Saaz hops. Boil 60
minutes. Add Hallertauer hops and boil 5 more minutes. Remove from
heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons
cold water. (Be sure to strain out as much stuff as possible.) Pitch
yeast and ferment one week at about 65 degrees, then rack to secondary.
Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime
and bottle. Refrigerate bottles for about 1 month.
Comments:
This dopplebock was based on a recipe from Papazian's book. In making
this beer, I used hops plugs for the first time. Wonderful stuff. They
expand and give the appearance of fresh hops and they smell great! This
batch turned out really well. Very dark and smooth, lightly carbonated,
with a considerable alcoholic whammy. Great sippin' beer.
Specifics:
Primary Ferment: 1 week at 65 degrees
Secondary Ferment: 3 weeks at 45-50 degrees
136.
Chapter 6: Barleywine & Dopplebock
Barleywine
Source: Nick Thomas (
[email protected])
Digest: Issue #566, 1/16/91
Ingredients:
12 pounds dry pale malt extract
1/2 pound honey
1 pound dry light malt extract
1-1/2 pounds corn sugar
2 ounces Chinook boiling hops (13.2 alpha)
2 ounces Cascade boiling hops (5.5 alpha)
2 teaspoon Irish moss
2 ounces Fuggles hops (finish)
2 teaspoon Sparkeloid
champagne yeast
Procedure:
Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about
1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add
to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about
7 months. Bottle and age.
Comments:
I made a batch of this about a year ago and it was so good that I've got
two batches of it running in tandem. This has a nice balanced flavor.
Specifics:
Primary Ferment: 7 months
137.
Chapter 6: Barleywine & Dopplebock
Marigold Ale
Source: Wayne Allen (wa%
[email protected])
Digest: Issue #567, 1/18/91
Ingredients:
10 pounds Munton & Fison light unhopped extract
2 pounds marigold honey
4 ounces Fuggles leaf hops (boil)
1 ounce Cascade pellets (finish)
Munton & Fison ale yeast
champagne yeast
Procedure:
Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five
minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale
yeast. When fermentation subsides, pitch champagne yeast. When clear,
rack to secondary. Let sit a long time and then bottle. Age at least one
year.
Comments:
This is the best beer I've ever brewed (and getting better by the year!)
The hops may not seem to be enough, but it is. Watch out, you can get
addicted to barleywine!
Specifics:
Secondary Ferment: Long time
138.
Chapter 6: Barleywine & Dopplebock
Norman Conquest Strong Ale
Source: John Mellby (
[email protected])
Digest: Issue #364, 2/23/90
Ingredients:
3.3 pounds American light malt extract syrup
3.3 pounds Coopers bitter ale kit
3.3 pounds Coopers Draught ale kit
1 pound amber malt extract
3/4 pound crystal malt
2 ounces Northern Brewer hops (boil)
2 ounces Willamette hops (finish)
2 teaspoons gypsum
1 pack MEV 031 high-temp ale yeast
Procedure:
Start yeast 2 days ahead and add to quart of sterile wort 3 hours before
brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil.
Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes
into boil add Willamette hops. Boil a few more minutes. Remove from
heat. Strain into fermenter with cold water to make 5 gallons. Pitch
yeast.
Comments:
What I want to know is, how does the wort know exactly when my back is
turned so it can instantly boil over? I never see it start to rise, but
I turn to the sink for one second and when I turn around, the stove is
covered with molten wort!
139.
Chapter 6: Barleywine & Dopplebock
Brain Death Barleywine
Source: Chuck Cox (uunet!bose!synchro!chuck)
Ingredients:
17-1/2 pounds pale dry extract
3 pounds crystal malt
1-1/2 pounds flaked barley
1-1/2 pounds wheat malt
1 teaspoon gypsum
1 teaspoon Irish moss
68 HBUs Chinook hops (boil)
20 HBUs Cascade hops (boil)
2-1/2 ounces Goldings hops (finish)
10 grams Chinook hops (dry hop)
20 grams Goldings hops (dry hop)
50 grams Cascade hops (dry hop)
Sierra Nevada ale yeast
1/2 - 1 pound Herbal hops substitute
Procedure:
This recipe makes 5 gallons of full-strength barleywine plus 4 gallons
half strength. Follow normal procedures, but brew in a 7-gallon kettle
and then divide the wort into separate fermenters. The special hops
substitute is a mix of hops repeatedly soaked and sparged in lukewarm
water for at least 4 hours to eliminate water-soluble off-flavors.
Special hops are added to the secondary fermenter about 1 week before
kegging. Quantity used depends on quality of herbs/hops.
140.
Chapter 6: Barleywine & Dopplebock
Nothing Exceeds Like Excess
Source: Martin Lodahl (
[email protected])
Digest: Issue #536, 11/13/90
Ingredients:
12 pounds 2-row pale malt
2 pounds Munich malt
2 pounds crystal malt
4 pounds Edme light extract
4 pounds Alexander's light extract
4 ounces dark molasses
1/4 cup priming sugar
2-1/2 ounce Northern Brewer @8%
1-1/2 ounces Kent Goldings @5.2%
1/2 ounce Hallertauer @2.8%
1/2 ounce Cascade @5.2%
Wyeast Vintner's Choice champagne yeast
Procedure:
Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conver-
sion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees.
Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of
boil, add extracts, molasses, and Northern Brewer hops. 30 minutes
later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and
Cascade hops.
Comments:
This was not an easy batch. The yeast took off immediately and blew out
1-1/2 gallons through the blow tube. Once the yeast subsided, I let it
sit for a week and then bottled. I should have taken a sample and pitch-
ed some Red Star Pasteur champagne yeast because it turns out the grav-
ity was still 1.091! The flavor is impossibly syrupy, but I'll put in
the cellar and forget about it for a few months. This could be my most
expensive failure yet, then again, maybe not. Maybe I can pour it over
ice cream...
Specifics:
Original Gravity: 1.126
Final Gravity: 1.092
141.
Chapter 6: Barleywine & Dopplebock
Barleywine
Source: Fred Condo (
[email protected])
Digest: Issue #566, 1/16/91
Ingredients (for 2 gallons):
5 pounds Alexander's pale malt extract
1 pound crystal malt
11 AAU Nugget hops (boil)
1/2 ounce Cluster hops (finishing)
1/2 ounce Cluster hops (dry)
ale yeast
Procedure:
This recipe makes 2 gallons. Steep the crystal malt and sparge twice.
Add Nugget hops and boil. In last few minutes add 1/2 ounce Clusters and
then dry hop with an additional 1/2 ounce of Clusters. Cool wort and
pitch yeast.
142.
Chapter 6: Barleywine & Dopplebock
Bock Aasswards
Source: Darryl Richman (
[email protected])
Digest: Issue #620, 4/22/91
Ingredients (for 15 gallons):
24 pounds Munich malt
6 pounds Vienna malt
6 pounds 2 row Klages malt
1-1/2 pounds 80L Crystal malt
200 grams Hallertaur pellets
Bavarian style yeast
Procedure:
Treat 10.5 gallons of medium hard water with 18 grams of Calcium
Bicarbonate. Mash in grain. Follow a mash program of 50 minutes at 50C,
20 minutes at 58C, 40 minutes at 65C, 90 minutes at 70C, and a mash off
for 15 minutes at 77C. Sparge for about an hour and a half. This will
yield about 19 gallons at the end. (runoff gravity of about 1.010). Boil
down to a volume of 15 gallons (about 3 hours and 20 minutes.) Add 200
grams of Hallertaur pellets about 2 hours into the boil. Cool and pitch
yeast.
Specifics:
Original Gravity: 1.075
Final Gravity: 1.022
Primary Ferment: 3 weeks at 48 degrees
Secondary Ferment: 6 weeks at 36 degrees
143.
Chapter 6: Barleywine & Dopplebock
Wanking Fresh Deathbrew
Source: Richard Ransom
AKA: FATHER BARLEYWINE (
[email protected])
Digest:Issue #732, 9/26/91
Ingredients (for 10 gallons):
20 pounds 2-row brewer's malt, crushed
4 pounds 80 L. crystal malt, crushed
5 ounces Fuggles Leaf hops
2 ounces Hallertauer leaf hops
Yeast
Procedure:
Add crushed malt to 5 gallons water at 135 degrees, stir, add a bit of
near boiling water to get about 120 - 125 degree protein rest. After
thirty minutes of stir-well-every-10-minutes (by the way, I use a pair
of 40 quart cooler chests for mashing) add boiling water gradually
(usually takes 2 gallons) to raise temperature to 155 degrees. Do this
in stages...add a quart or two, stir well, stick in your thermometer,
give it 5, read, add, repeat. It takes a while to equilibrate tempera-
tures in the porridge, and you can easily bring your mash to 170 degrees
(a no no) if you add too fast. Let this sit with periodic stirring for a
few hours until converted. Sparge with 11 gallons of water. Collect up
all that good stuff (I sparge off between 11 and 13 gallons depending on
how long I want to drink while boiling) and boil roil troil and trouble.
About 30 minutes before you finally tire of boiling, add 5 ozs. Fuggles
leaf hops. Rejoice in the aroma! Turn off the boil. Caper briefly. Add 2
oz. Hallertauer leaf hops. Cover. Cool. Pour into fermenting vessel,
pitch yeast (the cake(s) from your last brew, recently stripped of their
beery covering. Or be conventional, and use Whitbread Ale from the
packet).
Ed. Note: Father Barleywine's original posting is extremely detailed. We
edited it down for this compilation, but you should take a look in the
archives at the original if you have the time. It is time well spent.
Comments:
Oh yes, the gravity on my last Deathbrew was about 1.063, which I
consider on the light side. Very nice red color.
Specifics:
Original Gravity: 1.063
144.
Chapter 6: Barleywine & Dopplebock
Nightingale DoppleBock
Source: Mark Nightingale (
[email protected])
Digest: Issue #741, 10/9/91
Ingredients:
7 pounds Light Scottish Malt Extract
1 pounds Dry Dark Malt Extract
1-1/2 pounds 80L Crystal Malt
6 ounces Chocolate Malt
2 ounces Black Patent Malt
8 ounces Dextrin Malt
1/4 teaspoon brewing salts
2 ounces Perle Hops (bittering) alpha=7.6%
1 ounces Hallertauer Hops (aromatic) alpha=3.9%
1/2 teaspoon Gypsum
2 packets Red Star Lager yeast
2/3 cup corn sugar for priming
water to 5 gallons
Procedure:
Mash crushed Crystal and Dextrin Malts in a pan of water at 150F for 1
hour. Strain through collander into main kettle and sparge with 150F
water until it runs clear. Add enough water to kettle to dissolve
extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into
kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle Hops and boil
15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in Choco late and
Black Patent Malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz. Perle
Hops and boil 15 min. Add Hallertaur Hops in the last minute of the
boil. Strain though a nylon meshed colander into Primary fer mentor. Top
up to 5 gallons with cold water. Cool wort as fast as possible. (I cool-
ed it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days
at 40-48 degrees. Rack it into the secondary and let it sit and ferment
VERY slowly for 1 month at 32-40 degrees. Bottle and let age for a full
month at 34 degrees.
Comments:
This brew is not quite as strong as a traditional Dopplebock. However,
the resulting beer was none less than excellent. It had a good shot of
malt flavor (esp. the chocolate!). The head quite creamy. The hop ping
was perfectly balanced. It is the smoothest homebrew I've ever had.
Specifics:
Original Gravity: 1.060 Final Gravity: 1.025
Primary Ferment: 12 days @ 40--48 degrees
Secondary Ferment: 1 month at 32--40 degrees
145.
Chapter 6: Barleywine & Dopplebock
Barleywine
Source: Ann Nelligan (
[email protected])
Digest: Issue #818, 2/6/92
Ingredients:
2 cans Munton & Fison Light Malt Extract
2 pounds Munton & Fison light dried malt extract
1/4 pound Domino light brown sugar
3-1/2 ounces Fuggles hops
1/2 ounce Fuggles for finishing
2 packs Munton & Fison ale yeast
Procedure:
We did a single stage fermentation, so I can't answer your question
about how long to age in secondary.
We gave the finishing hops 10 minutes.
As far as conditioning in bottles---well, it's been 14 months now and it
keeps getting better. At 2 months it was OK, but cloudy enough that we
thought we should have used gypsum. It was also VERY sweet, but also
very hoppy and quite smooth. By 9 months it was clear, but quite heavy
and we thought maybe less sugar. Last week it had gotten considerably
drier and VERY clear. It's really good now, so I don't know if it'll
last long enough for me to give you an update later.
146.
Chapter 7: Herb & Spice
Ginger Beer
Source: (BROWN%
[email protected])
Digest: Issue #221, 8/5/89
Ingredients:
6 pounds light dry extract
2-1/2 cups crystal malt
4 ounces grated ginger
1 ounce Northern Brewer leaf hops (14% alpha)
3/4 ounce Brambling leaf hops
1 pack Edme ale yeast
Procedure:
Boil malt, ginger, and Northern Brewer hops in five gallons of water for
60 minutes. Remove from heat and add Brambling hops. Allow to steep 10
minutes. Force cool, and pitch yeast.
Comments:
This batch turned out pretty good. It's a light amber color, with a
light sweetness. The ginger comes through nicely. Light and thirst-
quenching for the summer months.
147.
Chapter 7: Herb & Spice
Spicy Xmas Beer
Source: John Bates (bates%palmen.Colorado.EDU)
Digest: Issue #518, 10/16/90
Ingredients:
3.3 pounds Northwestern light malt extract
2 pounds dark malt extract
2 pounds wildflower honey
2 ounces Hertsburger hops (boil)
1/2 ounce Goldings hops (finish)
2 ounces grated ginger (boil)
1 ounce grated ginger (finish)
2 packs Munton & Fison ale yeast
Procedure:
Start yeast. Boil malt extract, honey, boiling hops and boiling ginger
for about 1 hour. Strain. Add finishing hops and ginger. Cool rapidly in
tub. pitch started yeast. Ferment. Prime and bottle.
Comments:
This was based on a ginger beer recipe from Papazian's book. It was
tasty after just one week in the bottle. This is a light beer with a
nice ginger aroma and flavor.
Specifics:
Original Gravity: 1.049
Final Gravity: 1.014
Primary Ferment: 2 weeks
148.
Chapter 7: Herb & Spice
Ginger Beer
Source: Jay Hersh (
[email protected])
Digest: 11/18/88
Ingredients:
1 True-Brew continental light beer kit
3.3 pounds Munton & Fison hopped light extract syrup
1 cup corn sugar
3 ounces fresh grated ginger root
2 packs Edme ale yeast
Comments:
This will produce a light beer with a fairly strong ginger character.
149.
Chapter 7: Herb & Spice
Garlic Beer
Source: A.E. Mossberg (
[email protected])
Digest: Issue #334, 12/29/89
Ingredients:
1 can Pilsner lager hopped malt extract
4 heads garlic, cleaned
6 cups corn sugar (dextrose)
yeast
Procedure:
Bring 2 gallons of water to boil. Add dextrose, malt extract and garlic.
Boil about 16 minutes or so. Remove from heat. You can either make
super-garlic beer or regular-garlic beer. For regular garlic beer,
strain out garlic. Add wort to fermenter with enough water to make 5
gallons. Pitch yeast. If making super garlic beer, rack to secondary
after a few days, straining out garlic when racking.
150.
Chapter 7: Herb & Spice
Spruce Beer
Source: Louis Clark (hplabs!mage!lou)
Digest: Issue #453, 7/4/90
Ingredients:
6.6 pounds Munton & Fison dark malt extract
3 pounds dry dark extract
3 ounces Cascade hops (4.3 alpha)
3 teaspoons gypsum
1 ounce Cascade hops
1/2 teaspoon Irish moss
1/2 ounce spruce essence
Leigh & Williams Beer & Stout yeast
Procedure:
Boil malt and boiling hops for 1 hour. In last 10 minutes add the 1
ounce of Cascade finishing hops and the Irish moss. In the last 2
minutes add the spruce essence. Chill and pitch yeast.
Comments:
My tasting notes on this say that at 2-1/2 months after bottling it was
"fair." This tells me that it was unremarkable. My recollection is that
it was drinkable but unexciting. Perhaps the dark extract overwhelmed
the spruce and more spruce essence should have been used. Where the
bottle says "Sufficient for 8 gallons of spruce beer" they may mean for
a somewhat lighter beer.
Specifics:
Original Gravity: 1.040
Final Gravity: 1.018
151.
Chapter 7: Herb & Spice
Holiday Ale
Source: Doug Roberts (
[email protected])
Digest: Issue #317, 12/6/89
Ingredients:
7-1/2 pounds Klages malt
1-1/2 pounds crystal malt (90L)
1/4 pounds chocolate malt
1/4 pound black patent malt
1/2 pound dextrin powder
1/2 cup molasses
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon ginger
grated rinds of 4 oranges
1-1/2 ounces Nugget hops (boil)
1 ounce Willamette hops (finish)
Whitbread ale yeast
1/2 cup molasses (priming)
Procedure:
Mash grains. Add dextrin (I was out of Cara-pils), 1/2 cup molasses,
spices, boiling hops, and orange peel. Boil 1 hour. Add finishing hops
in last few minutes. Strain into fermenter. Cool and pitch yeast.
Comments:
During the boil the spices combined with orange peel and malt made the
house smell really good---kind of like a beer fruit cake. After smelling
and tasting the wort, I think I've identified one of the secret ingre-
dients in Anchor's Christmas Ale: cardamom. I'm guessing they use 1/4-
1/2 teaspoon per five gallons.
Specifics:
Original Gravity: 1.045
152.
Chapter 7: Herb & Spice
Honey Ginger Beer
Source: Oliver Grillmeyer (
[email protected])
Digest: Issue #101, 3/15/89
Ingredients:
4 pounds honey
6 ounces grated ginger
3 pounds light malt extract
1 ounce Brewers Gold leaf hops
1/2 ounce Northern Brewer hops pellets
1/2 ounce Saaz hops pellets
yeast
Procedure:
Use two brew kettles. In the first, add 4 gallons water, honey, and
ginger. Maintain at 180 degrees for 45 minutes. While first pot is heat-
ing, add malt extract to 3 gallons water in the second pot. Bring to
boil. Add 1 ounce of Brewers Gold to boil for 45 minutes. Add 1/2 ounce
of Northern Brewer at 30 minutes. When second pot is removed from heat,
add 1/2 ounce of Saaz hops and steep. Combine pots, cool, and pitch. I
also brewed a second batch with the same procedure, except that I used 8
pounds of honey instead of 4, 1/2 ounce of Northern Brewer hops replac-
ed the 1 ounce of Brewers Gold, and 1/2 ounce of Galena replaced the 1/2
ounce of Northern Brewer.
Comments:
Six ounces of ginger seems about right to give a nice balanced flavor.
The ginger was grated in food processor, but it had to struggle as the
ginger tends to break up into strands that get stuck in the blades. (I
did not peel the ginger). This beer had an amber color and all flavors
were readily apparent---hops, malt, ginger, and light honey. The color
was a medium amber shade.
Specifics:
Original Gravity: 1.051
153.
Chapter 7: Herb & Spice
Ginger Beer
Source: Jackie Brown (
[email protected])
Digest: Issue #618, 6/3/91
Ingredients:
3.3 pounds Munton & Fison dark plain malt extract
1-1/2 pounds Munton & Fison plain dark dry extract
1 cup corn sugar
3/4 pound crystal malt
1/2 pound chocolate malt
hunk ginger, grated
2 ounces Cascade hops (boil)
1 ounce Fuggles hops (finish)
ale yeast
Procedure:
Add crushed grains to 2 gallons cold water. When mixture begins to boil,
remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops.
Turn off heat, add Fuggles and steep five minutes. Strain into primary,
add water to bring to 5 gallons and ferment 3 days. Rack to secondary.
Prime and bottle.
Comments:
My long-term taste bud memory says this was brown, bitter, and slightly
sweet with a great ginger flavor and tingle at the back of the throat as
it went down. It was overcarbonated (7/8 cup of priming sugar is too
much!) I wish I could tell you how much ginger I used, but I remember I
wished it were more. Go for it! I've found nothing better to drink with
Chinese food.
Specifics:
Primary Ferment: 3 days
154.
Chapter 7: Herb & Spice
North East Holiday Beer
Source: Jim Conroy (AS2JXC%BINGVMA.BITNET)
Digest: Issue #325, 12/18/89
Ingredients:
2 pounds crystal malt
6 pounds amber dry malt extract
2 ounces Fuggles and Bullion hops (boil)
1-1/2 ounces Saaz hops (finish)
3 ounces fresh grated ginger
1 stick cinnamon
1 pack Edme ale yeast
Procedure:
Steep crystal malt until boil is reached. Strain out grain and add
extract and boiling hops. Boil 60 minutes. Add Saaz hops, ginger and
cinnamon in last 15 minutes of boil. Cool, top off fermenter and pitch
yeast.
Comments:
This batch had a furious fermentation and blew the blow tube off the
fermenter, losing about 1-1/2 quarts in the bargain.
155.
Chapter 7: Herb & Spice
Maple Syrup Stout
Source: Jim Kipps, reposted by Robert Nielsen (robertn%
[email protected])
Digest: Issue #320, 12/11/89
Ingredients:
6 pounds Australian dark extract syrup
1-1/2 ounces Bullion hops (boil)
12 ounces maple syrup
ale yeast
3/4 cup corn sugar (priming)
Procedure:
Add six ounces of the maple syrup during the boil and the other 6 in the
last couple minutes of the boil (much like a finishing hops). Total boil
time was 1 hour.
Comments:
This is a very good beer. I don't typically drink stouts, but I really
like this one. I absolutely don't like Guinness, but I do like Young's
Oatmeal Stout and Rubicon Stout. I think the maple stout is better than
any of these. It is very smooth going down, and has sweet but mellow
maple flavored aftertaste. Thanks to Jim Kipps for posting this recipe.
156.
Chapter 7: Herb & Spice
Sparky's After-Burner Brew
Source: Marc Light (
[email protected])
Digest: Issue #483, 8/28/90
Ingredients:
3.3 pounds John Bull amber malt extract
1/2 pound crystal malt
1/2 pound dark dry malt
1/2 pound corn sugar
10 fresh Jalapeno peppers
2 ounces Cascade hops
Munton & Fison ale yeast
Procedure:
Chop up Jalapeno peppers and boil them with the wort for 30 minutes or
so. Strain them out when pouring wort into primary. Rack to secondary
about 4 hours after pitching yeast.
Note: When handling jalapenos, be sure to wash hands thoroughly or wear
rubber gloves. You'll find out why if you are a contact lens wearer. (I
discovered this the hard way---making pickles, not beer.) --- Ed.
Comments:
The beer is amber, clear, has enough hops for me, and has a great spicy
(bordering on hot) aftertaste.
Specifics:
Original Gravity: 1.020
Final Gravity: 1.002
Primary Ferment: 4 hours
Secondary Ferment: 8 days
157.
Chapter 7: Herb & Spice
Bengal Butt Kicker
Source: Chad Epifanio (
[email protected])
Digest: Issue #816, 2/4/92
Ingredients:
15 pounds Klages malt
2-3/4 pounds Munich malt
1 pound Amber crystal
1/4 pound Chocolate malt
1 ounce Northern Brewers hops 10%AA (60min)
1 ounce Northern Brewers (15 min)
1/2 ounce Cascades 5.9%AA (15min)
2 ounces fresh fennel (15 min)
6 ounces fresh orange peel (15 min)
1/2 teaspoon Irish Moss(15 min)
1 cup American Lager yeast slurry
10 Bengal Spice tea bags, "dry hopped"
3/4 cup Corn sugar to prime
Procedure:
Upwards infusion mash, low-temp conversion. Used water with high
carbonate hardness.
Comments:
So far, the young beer tastes great with an unusual taste that is diffi-
cult to describe. I hadn't seen mention of using fennel before, so I
thought I'd mention it. The beer has a dark orange color.
Specifics:
Original Gravity: 1.070
IBU: 35--40
158.
Chapter 7: Herb & Spice
Garlic Beer
Source: Louis Clark (hplabs!mage!lou)
Digest: Issue #580, 2/13/91
Ingredients:
4.5 kg Munton & Fison dark malt syrup
3/4 pound 40L crystal malt
1/4 pound roasted barley
2 ounces Perle hops (7.5% alpha)
1 ounces Willamette (4.6% alpha)
3 large garlic cloves chopped fine
1 ounce Willamette for finishing
ale yeast
Procedure:
Steep crystal malt and roasted barley for 30 minutes in two gallons of
water. Strain out and discard spent grains. Add malt syrup and bring to
a boil. Add Perle hops and garlic and boil for 1 hour. Toss in
Willamette hops in the last two minutes. Pitch yeast when cool.
Comments:
Next time I make this I'll probably use more crystal and more hops.
159.
Chapter 7: Herb & Spice
Legendary Mike Brown's Spruce Ale
Source: Mike Ligas (
[email protected])
Digest: Issue #733, 9/27/91
Ingredients (for 6 gallons):
3.3 pounds Steel City Ale Kit
2.2 pounds John Bull plain light malt extract
1.1 pounds plain light dried malt extract
1/3 pound crushed chocolate malt
1/4 pound crushed crystal malt
6 ounces fresh spring spruce sprigs (boil)
8 spruce sprigs (finishing)
2 cups culture of Munton & Fison Ale yeast
Procedure:
Place Crystal and chocolate malts in 1 gallon cold water and raise temp-
erature to 158 degrees and immediately strain into the brew kettle and
sparge with 2 cups of 158 degree water. Add malt extracts and water to
bring volume to 6 gallons. Add boiling sprigs when boil begins and boil
for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via
wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass
for 14 days then bottle using 1 cup corn sugar to prime.
Comments:
I didn't like this beer at first because I felt that a spruce essence
was lacking in the flavour. However, two months in the bottle cured that
problem and the beer was exquisite and "sprucey" and improved with
further aging.
Specifics:
Original Gravity: 1.046
Primary Ferment: 14 days
160.
Chapter 7: Herb & Spice
Xmas Ale
Source: Phoebe Couch (
[email protected])
Digest: Issue #750, 10/29/91
Ingredients (for 4 gallons):
4 1/4 pounds Austrialian light extract malt (liquid)
1/2 pound crystal malt
1/4 pound chocolate malt
1/8 pound flaked barley
1/2 cup brown sugar
2 1/2 ounces Northern brewer hops
1/2 stick cinnamon
1 teaspoon whole clove
1 ounce cascade (finishing)
Ale yeast
Procedure:
Add all the grain and malt into the water and boil. After it starts to
boil, add Northern brewer and spices. After about 45 minutes, turn off
heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast
when cool. Clarify and bottle in a week.
Comments:
I had a party and everyone liked this brew (1 month aging.) It has a
medium head, a pleasant hint of spices (not strong but very noticeable)
and smooth taste.
Specifics:
Primary Ferment: 1 week
161.
Chapter 7: Herb & Spice
Xmas Ale
Source:
[email protected]
Digest: Issue #734, 9/30/91
Ingredients:
8 pounds Klages malt
2 pounds Munich malt
8 ounces chocolate malt
12 ounces honey (added to the boil, not mashed!)
1/2 ounce Willamette hops (5.4%) for 45 min
1/2 ounce Willamette hops (5.4%) for 30 min
6 ounce fresh ginger (peeled, diced)
zest of 4 oranges (valencia)
1 teaspoon whole cloves
1 teaspoon ground allspice
5 sticks cinnamon (crunched up)
Ale yeast
Procedure:
Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 min-
utes at 155 degrees. Sparge with 175 degree sparge water. Collect about
6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15
minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest,
cloves, allspice, and cinnamon. Cool. Pitch yeast.
Comments:
I kept the hop rates pretty low given that the spicing would be best
with a sweeter flavor.
Specifics:
Original Gravity: 1.068
Final Gravity: 1.017
Primary Ferment: 36 hours at 74 degrees
Secondary Ferment: 4 days at 67 degrees
162.
Chapter 7: Herb & Spice
Indian Summer Gingered Ale
Source: Jerry Gaiser (
[email protected])
Digest: rec.crafts.brewing, 10/25/91
Ingredients:
6 pounds dry light malt extract
1 pound crystal malt (40L)
3 ounces fresh ginger (boil)
1/2 ounce Galena pellets (11.4%) (boil)
1 ounce fresh ginger (finish)
1 ounce Hallentaur pellets (4.?%) (finish)
Wyeast British Ale yeast (#1098?)
Procedure:
Crush crystal malt, add to 2 gallons water and bring to about 170
degrees. Remove grains, add dry extract, 3 ounces ginger, boiling hops
and boil for 1 hour. During last ten minutes add finishing ginger and
hops. Chill. Pitch yeast.
Comments:
Wonderful color and smells delicious. Should be in the bottle next week-
end and I'll report on how it turns out.
163.
Chapter 7: Herb & Spice
Bob's Coriander Ale
Source: Bob Murphy (
[email protected])
Digest: Issue #753, 11/1/91
Ingredients:
6 pounds light unhopped malt extract
1 pound light crystal malt
1 ounce Cascade hops, 5.5% alpha
1 ounce whole Coriander Seed - 30 min
1 ounce whole Coriander Seed - 10 min
1 teaspoon Irish Moss - 10 min
Chico Ale yeast (from a previous batch)
Procedure:
Steep crystal malt at 160 degrees for 1 hour. Sparge grain and add
extract. Bring to a boil and add Cascade hops. (boil for 60 minutes.)
Add 1 ounce coriander at 30 minutes and the final ounce for the last 10
minutes. Strain off the hops and coriander seed when transfering to the
primary. Leave in the primary for 5 days, and in the secondary for
around 10 days.
Comments:
Each batch has been a bit different, but good. The coriander isn't real
strong, but is noticable. Some people have a hard time identifying it.
For some reason they all seem to lack much head, maybe the oils in the
coriander? Lack of head is not a problem any of my other beers have.
Overall a nice slightly spicy light beer. Probably good for lawn mowing
if I had a lawn. Good right away but seems to get better after 3 to 4
weeks in the bottle. The flavors blend together a bit more with age.
Specifics:
Original Gravity: 1.040
Final Gravity: 1.012
Primary Ferment: 5 days
Secondary Ferment: 10 days
164.
Chapter 7: Herb & Spice
Gak & Laurel's Garlic Beer
Source: Richard Stueven (
[email protected]), Issue #757, 11/7/91
Ingredients:
6 pounds plain light extract syrup (hopped? who knows...)
2 ounces Cascade leaf (boil)
2 ounces Cascade leaf (finish)
one Big Thing of garlic (maybe half the size of your fist)
Whitbread dry ale yeast
Procedure:
The procedure is the same as for any simple extract beer. Chop up the
garlic and throw it into the boil for the full 60 minutes. If you don't
want quite so much garlic flavor, strain the garlic bits out before
racking (we didn't). Add 2 ounces of Cascade hops at begining of boil
and again in the last ten minutes. Cool. Pitch yeast.
165.
Chapter 7: Herb & Spice
Phil Fleming's Christmas Ale
Source:
[email protected]
Digest: Issue #747, 10/24/91
Ingredients:
3.3 pounds Munton and Fison Stout Kit
3.3 pounds Munton and Fison amber malt extract syrup
3 pounds Munton and Fison light dry malt extract
1/2 ounce Hallertauer hops (boil)
1/2 ounce Hallertauer hops (finish)
3/4 pound honey
5 3-inch cinnamon sticks
2 teaspoons allspice
1 teaspoon cloves
6 ounces ginger root
6 rinds from medium size oranges
(scrape the white insides of the rind away)
Wyeast No. 1007 German ale liquid yeast
7 ounces corn sugar for priming
Procedure:
Christmas beer:aleSimmer spices and honey (45 minutes). Boil malt and
hops (50 minutes). Add finishing hops and boil (5 minutes). Cool, strain
and pitch yeast. [Note: It's not made clear, but the honey/spice mix is
added to the wort just before cooling, they're not boiled together.]
Comments:
Note: This recipe appeared Vol.2, #10 of The Wort Alert, the Hop Barley
& the Alers newsletter from Nov. 1990, entitled "Anne's Choice Christmas
Ale", and also appeard in a Zymurgy special issue. There was a lot of
discussion relating to the additional 3 pounds of malt extract. The
final word is that this is the correct recipe.
Specifics:
Original Gravity: 1.069
Final Gravity: 1.030
Primary Ferment: 14 days at 61 degrees
166.
Chapter 7: Herb & Spice
Zulu's X-mas Lager
Source: Mike Zulauf (
[email protected])
Digest: Issue #743, 10/18/91
Ingredients:
3.3 pound can Munton & Fison Light Hopped Malt Syrup
2-3/4 pounds (approx.) light dry malt extract
2-1/2 pounds light clover honey
1 pound crystal malt
2 teaspoons gypsum (soft water treatment)
2 ounces Cascade hops (4.5% alpha)
1 ounce Cascade hops
1/2 ounce Cascade hops
1/2 ounce Cascade hops
2 teaspoons dried ground ginger
2 teaspoons dried ground nutmeg
3 teaspoons dried ground cinnamon
grated orange peel from 4 oranges
1/4 teaspoon Irish Moss
3/4 cup corn sugar for priming
1 quart starter M. eV. German Lager liquid culture
Procedure:
Steep crystal malt in brew pot. Remove grains before boil. Add extracts
and honey and bring to a boil. Add 2 ounces Cascade at beginning of
boil. Add ginger, nutmeg, cinnamon, orange peel, and Irish moss in last
10 minutes. Add 1 ounce of Cascade hops two minutes later. Add 1/2 ounce
Cascade in last 5 minutes and the last 1/2 ounce in the last 2 minutes.
Comments:
This recipe makes a golden, rather than dark, Christmas beer. With the
proportions of hops and spices used, you get a complex mix of aromas,
with none of them being too dominant. Other than being a lager and using
various temperatures, this is a very easy brew to make. If anyone else
tries it out, I'd be curious to hear the results.
Specifics:
Original Gravity: 1.071
Final Gravity: 1.018
Primary Ferment: 12 days at 50 degrees
Secondary Ferment: 30 days at 40 degrees
Lager: 30 days at 30 degrees
167.
Chapter 7: Herb & Spice
Spiced Ale
Source: Ken Weiss (
[email protected])
Digest: Issue #743, 10/18/91
Ingredients:
7 pounds amber liquid extract (Alexanders, I think)
2 pounds crystal malt, cracked
1 pound chocolate malt, cracked
2 ounces Hallertauer hops
2 ounces Saaz hops
4 ounces fresh ginger, grated
2 tablespoons ground cinnamon
1 pint starter of Wyeast American Ale yeast
Procedure:
Steep crystal and chocolate malt in hot, but not boiling, water for
about 1/2 hour. Strain out grains, sparge with hot water. Add extract,
stir until dissolved. Bring to a boil and add all the Hallertauer hops,
the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to
primary, and add Saaz hops. Pitch the yeast. When the fermentation
slows, transfer to secondary fermentor. Prime with 3/4 cup corn sugar
and bottle when fermentation appears complete.
Comments:
Really nice balance of flavors. The dry-hopped Saaz blended with the
ginger and cinnamon aroma really well, and the ginger flavor is perfect.
The cinnamon didn't contribute much flavor, and seems to have led to a
muddier beer than I usually get. Probably would have been better to use
stick cinnamon instead of ground... The color is much lighter than I
would have expected.
168.
Chapter 7: Herb & Spice
Old-Time Jaspers Gingered Ale
Source: Peter Glen Berger (
[email protected])
Digest: Issue #765, 11/21/91
Ingredients:
9 pounds Pale dry malt extract (M&F)
3/4 pound crystal malt, cracked
3 pounds light clover honey
1 ounce Hallertau hops (boil)
1/2 ounce Hallertau hops (finish)
6 ounces fresh ginger, peeled and grated
grated peels of 4 oranges
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1-1/2 teaspoons Irish moss
Whitbread Ale yeast
Procedure:
Add cracked crystal malt. Remove as water comes to a boil. Add all fer-
mentable sugars. Add 1 ounce of Hallertau. Add half (3 ounces I think)
of the ginger and half of the orange peel. Add spices. Boil for 60
minutes. In the last ten minutes of the boil, add the remaining ginger,
orange peel, and Irish moss. Cool. Pitch yeast.
Comments:
This brew is just barely sweet, at the threshold of perception. A
strong, heavy body follows, the ginger and orange blending together and
taking you through from the middrink to the aftertaste. The finish is
incredibly long, both the high alcohol content and the ginger-orange
aftertaste lingering for a full 8 or 9 seconds after swallowing.
Note: In retrospect, this could have used a stronger bittering hop;
after aging the ginger asserted itself more and drowned out what hops
there were. It was still great, though.
Specifics:
Original Gravity: 1.071
Final Gravity: 1.019
Primary Ferment: 6 days
Secondary Ferment: 6 days
Aged: 1 month
169.
Chapter 7: Herb & Spice
Debbe's Garlic Beer
Source: Douglas DeMers (
[email protected])
Digest: rec.crafts.brewing, 10/4/91
Ingredients:
8 1/2 pounds pale malt extract (Williams bulk extract.)
4 large bulbs garlic peeled and cleaned
1 ounce Northern Brewer hops (AAU not available)
WYeast London Ale (pre-started)
Procedure:
Separate and peel the cloves from four entire bulbs of garlic and
lightly score the surface of the garlic cloves to increase surface area
during the boil. Add the extract, half of the garlic, and 1/2 ounce of
hops. Total boil of 60 minutes The other half of the garlic goes in for
the last 15 minutes along with the final 1/2 ounce of hops. After the
boil, chill the wort and strain the cooled wort into a 6-1/2 gallon
primary. After three days of vigorous ferment in 6 1/2 gallon primary
(w/blowoff tube) I racked it to a 5 gallon secondary.
Comments:
The wort tasted very sweet and definitely *GARLIC*! Lethal stuff! I mean
it was stomp-on-your-tongue rip-the-back-of-your-head-off _GARLIC_.
Three weeks later my tongue still remembered the assault and was braced
for a similar attack, but the attack was not forthcoming. There is
absolutely no pronounced garlic taste! There is only a hint of something
reminiscent of garlic. I purposely made the brew a little light on the
hops, so the hops don't shine through either. To me, it is a fairly
well-balanced, heavy beer and everyone who has tried it has really liked
it. Next time, I think I'll leave the garlic cloves in the primary to
see if I can get a more pronounced garlic taste in the final product.
Specifics:
Original Gravity: 1.060
Final Gravity: 1.018
Primary Ferment: 3 days
Secondary Ferment: 2 weeks
170.
Chapter 7: Herb & Spice
Spruce Juice
Source: James P. Buchman (
[email protected])
Digest: Issue #598, 3/18/91
Ingredients:
5 pounds Premier Malt hopped light malt extract
1 pound dried light plain malt extract
20 ounce cup loosely filled with blue sprice cuttings
1/8 pound roasted barley
2 ounces Cascade hops
Ale yeast
Procedure:
Bring extract and 1 1/2 gallons of water to boil. Add Cascade hops and
boil for a total of 45 minutes. Rinse spruce cuttings, then tosse into
the wort for the final twelve minutes of the boil. Cool. Pitch yeast.
Comments:
I tasted the sample which I took to measure the SG. The pine taste and
smell were definitely present but not excessive; they added extra sharp-
ness to the brew on top of the hops. Hard to say more from a flat,
sweet, yeasty sample only halfway fermented.
171.
Chapter 7: Herb & Spice
Honey Basil Ale
Source: Bryan Gros (
[email protected])
Digest: Issue #825, 2/17/92
Ingredients:
2-1/2 pounds barley malt
1/2 pound wheat malt
1/2 pound 40L Crystal malt
2 pounds honey
1 pound dried malt extract (pale)
2-1/4 ounces Mt. Hood hops (3.3%, bittering)
1/2 ounce Cascade hops (5.9%)
1 ounce Basil leaves
Whitbred dry yeast
Procedure:
I did my partial mash, then boiled the wort with the honey and DME and
the Mt Hood for 70 min. I then turned the heat off, added the Cascade
and Basil, and covered and let sit for 30 min.
Comments:
The basil I added may be a lot; it was about 1/3-1/2 of the "bunch" I
bought at the grocery store. I talked to the brewmaster at the pub where
I had the original Honey Basil and he said they used four "bunches" in
800 gallons. So we'll see.
Now it is fermenting, and is a pretty murky brown color. I didn't think
that much 40L Crystal would make it this dark; much darker than I
wanted. We'll see what happens when it is done---looks like I'll need to
add the gelatin this time (I've had good luck with this in the past).
I'll let you know what it tastes like.
And I hope the hops are light enough to let the basil and honey through.
I think I have a pretty heavy hand with hops usually.
172.
Chapter 8: Fruit
Blueberry Ale
Source: Patrick Stirling (
[email protected])
Digest: Issue #493, 9/11/90
Ingredients:
7 pounds British amber extract
1-1/2 pounds crystal malt
2 ounces Northern Brewer hops (boil)
1 ounce Fuggles hops (finish)
Whitbread ale yeast
2 pounds fresh frozen blueberries
Procedure:
Steep crystal malt while bringing to boil. Remove grains and add extract
and boiling hops. Boil 60 minutes. Add finish hops and let steep 15
minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fer-
mentation add blueberries. Ferment 1 week and rack to secondary. Prime
with corn sugar.
Comments:
When I tasted this during the bottling stage there was not much blue-
berry flavor. More blueberries may be required to give a stronger taste.
The beer came out remarkably clear with a nice reddish tint.
Specifics:
Primary Ferment: 1 week
173.
Chapter 8: Fruit
Apples in the Snow
Source: Shannon Posniewski (
[email protected])
Digest: Issue #521, 10/19/90
Ingredients:
6.6 pounds John Bull light malt extract (or other brand)
1 pound corn sugar
2 ounces Hallertauer hops (boil)
1/2 ounce Hallertauer hops (finish)
12 pounds apples (9 pounds Granny Smith, 3 # Macintosh)
water crystals
2 packs Edme ale yeast
3/4 cup corn sugar (priming)
Procedure:
Cut apples into 8-10 slices. Put 1-1/2 gallons water into pot, add boil-
ing hops and bring to boil. Add extract and corn sugar. Boil 40 minutes.
Add finishing hops and apples. Steep 15 minutes. Pour wort into 3-1/2
gallons cold water. Push apples to one side and pitch yeast. Ferment 3
weeks.
Comments:
This is based on Papazian"s "Cherries in the Snow." We used Granny Smith
and Macintosh because we wanted high-fructose varieties---besides, we
like them. Perhaps the use of Saaz or a more delicate hops would be in
order because this was too hoppy. Beer seems to improve with age and
after a few months the flavor was described as "immaculate" but with
balance tipped more toward hops than apple.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.015
Primary Ferment: 3 weeks
174.
Chapter 8: Fruit
Feelix the Cat Dark Cherry Lager
Source: Mike Herbert (
[email protected])
Digest: Issue #441, 6/18/90
Ingredients:
3.3 pounds John Bull dark unhopped malt extract
2 pounds Munton & Fison light dry extract
1/2 cup black patent malt
2 ounces Cascades hops
2 tablespoons gypsum
1 teaspoon salt
3-5 pounds pitted chopped cherries
1/2 ounce Hallertauer hops
yeast
Procedure:
Steep black patent malt in 2 gallons of water bringing to boil. Strain
out grain. Add extract and boil with Cascade hops, gypsum, and salt.
Boil 60 minutes. Remove from heat. Add finishing hops and cherries.
Steep 30 minutes. Strain into fermenter with cold water to make 5
gallons. Pitch yeast.
Comments:
This recipe came from Charlie Papazian many years ago. This is supposed
to make a lager, but I've never actually produced a lager with this
recipe, only an ale. The cherries add a sweetness, but are not over-
powering in a dark beer. I also tried another cherry beer called
"Sinfully Red Cherry Ale" from the Spring 1984 issue of Zymurgy. This
used 10 pounds of cherries and made a much lighter beer.
175.
Chapter 8: Fruit
Dark as the Night Stout
Source: Wayne Allen (
[email protected])
Digest: Issue #312, 11/29/89
Ingredients:
6.6 pounds John Bull dark unhopped malt extract
8 cans blueberries (or 10 pints fresh or 6# frozen)
1/2 pound roasted barley
1/3 pound black patent malt
1 pound crystal malt
1-1/2 ounces Fuggles hops (boil)
1/2 cup corn sugar (priming)
yeast
Procedure:
Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes.
Strain out berries. Add grains and steep. Add extract and hops and bring
to boil. Strain into fermenter with enough cold water to make 5 gallons.
Pitch yeast. Give this lots of time in the secondary fermenter or add
champagne yeast after initial fermentation.
Comments:
This tastes like a normal stout, but after 4 or 5 sips, a warm glow
begins to suffuse your throat and tummy; great for winter nights. Don't
worry about pectin haze, you definitely won't see it!
176.
Chapter 8: Fruit
Pick of the Season Cherry Ale
Source: Chuck Coronella (
[email protected])
Digest: Issue #447
Ingredients:
6 pounds Laaglander light dry extract
1/4 pound crystal malt
1/4 pound lactose
7-8 pounds fresh sweet cherries
1/2 ounce Chinook hops (boil)
1/2 ounce Chinook hops (finish)
1/2 ounce Hallertauer hops (dry)
1/2 teaspoon Irish moss
Whitbread ale yeast
Procedure:
This recipe makes 5-1/2 gallons. Freeze cherries a couple days before
brewing. Defrost in the fridge. While wort is boiling, remove stems and
crush cherries. After boiling, pour wort over cherries in fermenter. Add
cold water and pitch yeast. After a couple days, rack to secondary,
straining out cherries.
Comments:
I decided to use lactose because several people thought Papazian's
Cherries in the Snow was a bit dry.
Specifics:
Primary Ferment: 2 days
Secondary Ferment: 6--8 weeks
177.
Chapter 8: Fruit
Blackberry Stout
Source: Andy Wilcox (
[email protected])
Digest: Issue #415, 5/9/90
Ingredients:
1 can Mount Mellick Famous Irish Stout extract
3 pounds M&F dark dry malt extract
4 pounds frozen blackberries
1 pound dark crystal malt
1/2 pound black patent malt
1/2 pound roasted barley
1-1/2 ounces Hallertauer hops
1/2 ounce Fuggles hops
ale yeast
corn sugar (priming)
Procedure:
Start grains in brewpot with cool water. Remove when boil commences. Add
all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more
minutes. Remove from heat. Add thawed blackberries and steep 15 minutes.
Cool. Dump whole mess into primary. After a couple rack to secondary,
straining out berries.
Comments:
This stout reaches prime in 4-6 weeks and rapidly deteriorates from
there, acquiring a winey flavor as the residual blackberry sweetness
erodes. An amateur judge commented, "Good and black. Good mouth feel.
Unbelievable finish---seems to last forever! Fruit? I want the recipe.
Nice job."
178.
Chapter 8: Fruit
Basic Fruit Beer
Source: John Isenhour (LLUG_JI%DENISON.BITNET)
Digest: Issue #177, 6/14/89
Ingredients:
4-pound can Alexanders pale malt extract
1/2 pound light dry extract
10 HBU hops
1/4 teaspoon Irish moss
2 gallons fruit juice
(ie. apple, pineapple, cranberry, or raspberry)
yeast
Comments:
This recipe was described in the Summer 1987 issue of Zymurgy. See the
issue for procedural details. When I brew with fruit I do not add fruit
to the boil, this will set the pectins to creating a haze. Instead add
them after the boil and steep. I generally use a wheat malt extract to
emulate a lambic frambozen. Try a Lindemann Framboise to see what you're
shooting for. They use unmalted wheat in their beer.
179.
Chapter 8: Fruit
Framboise
Source: Cher Feinstein (
[email protected])
Digest: Issue #402, 4/19/90
Ingredients:
6-7 pounds light malt extract
1/4 pound crystal malt
2-1/2 cups raspberry puree
1 ounce boiling hops (Hallertauer, Saaz, Tettnanger)
10 cups raspberry puree
yeast
Procedure:
Crack, steep, and strain crystal malt before boiling. Add extract and
hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add
enough cold water to make 5 gallons. Pitch yeast. When racking to
secondary, add another 10 cups raspberry puree.
Comments:
I figured that I'll sterilize anything I use to add the puree, while
taking my chances with the puree itself (rather than heating it up and
risking setting the pectins).
180.
Chapter 8: Fruit
Cranbeery Ale
Source: Tim Phillips (
[email protected])
Digest: Issue #327, 12/20/89
Ingredients:
5 pounds pale malt extract syrup
1 pound corn sugar
2 ounces Hallertauer hops (boil)
1/2 ounce Hallertauer hops (finish)
6 pounds cranberries
ale yeast
corn sugar (priming)
Procedure:
Crush cranberries. Boil wort. Add cranberries to wort at time finishing
hops are added. Turn off heat and steep at least 15 minutes. Pour wort
into fermenter with enough water to make 5 gallons. Pitch yeast. After
about 5 days, strain into secondary fermenter, avoiding sediment. Bottle
after about 1 more week. Age bottles about 2 weeks.
Comments:
This isn't the best beer I've ever had, but the red color and mixture of
cranberry, champagne, and beer tastes (in that order) together make
wonderful conversation pieces. A perfect treat for the holidays. The
cranberry taste is quite dominating: I might try just 2 or 3 pounds of
cranberries in the future. This recipe is based on Papazian's Cherries
in the Snow.
Specifics:
Primary Ferment: 5 days
Secondary Ferment: 1 week
181.
Chapter 8: Fruit
Great Pumpkin Bitter
Source: Barry Cunningham (abvax!calvin.icd.ab.com!bwc)
Digest: Issue #299, 11/9/89
Ingredients:
1 can Cooper's bitter hopped malt syrup
1-1/2 pounds M&F dry malt extract
1/4 pound black patent malt
1 cup Brer Rabbit molasses
1/2 ounce Tettnanger hop pellets (boil 30 minutes)
1/2 ounce Tettnanger hops pellets (finish)
2 sticks cinnamon
2-3 ounces fresh grated ginger
10 pounds pumpkin mush
1/2 cup chopped cilantro
1-2 ounces fresh grated ginger
2 packs Pasteur champagne yeast
Procedure:
Steep black patent malt. Remove grain and add extracts. Boil wort 60
minutes with 2-3 ounces ginger, add boiling hops at 30 minutes. At 10
minutes add cinnamon. In last couple minutes, add finishing hops. Pre-
pare pumpkin while wort is boiling: place pumpkin flesh in blender or
food processor and mush. Mix chopped cilantro and 1-2 ounces fresh
ginger in with mush. Place pumpkin mush, wort, and water to make 6-1/2
gallons in primary fermenter. Let primary fermentation proceed 1 week.
Remove pumpkin mush and strain remaining liquid into 5 gallon carboy.
Rack again after 3 weeks. Bottle after another 2 months.
Comments:
This is quite aromatic and will make a good sipping beer for next
halloween. It is definitely not for consuming in large quantity.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 2 weeks + 2 months
182.
Chapter 8: Fruit
Washington Apple Ale
Source: Joe Shirey (
[email protected])
Digest: Issue #370, 3/2/90
Ingredients:
4 pounds Telford's Yorkshire nut brown ale hopped malt
1 pound honey
1/2 pound corn sugar
1/2 pound dark crystal malt
4 pounds red apples
2 teaspoons cinnamon
ale yeast
Procedure:
In cold water, place crushed dark crystal malt in a cheesecloth. Bring
water to boil. When boiling commences, remove grain and add Telford's.
Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes.
Reduce heat so that boiling stops. Add cinnamon and sliced apples and
steep 15 minutes. Remove apples with strainer and transfer wort to
primary.
Comments:
This beer has a medium body with a hint of apple flavor. It is very
smooth with little or no bitterness, but that can be changed by adding
finishing hops.
183.
Chapter 8: Fruit
Raspberry Imperial Stout
Source: Dan Miles (
[email protected])
Digest: Issue #483, 8/28/90
Ingredients:
15-1/4 pounds bulk, light extract
3/4 pound roasted barley
3/4 pound black patent malt
3/4 pound chocolate malt
2 pounds English crystal malt
3-3/4 ounces Bullion pellets (9.6 alpha)
1-1/4 ounces Northern Brewer pellets (6.7% alpha)
2 ounces Kent Goldings pellets
13 pounds fresh raspberries
4 teaspoons gypsum
Sierra Nevada yeast
1 cup corn sugar (priming)
Procedure:
This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from
the Summer 1990 issue of Zymurgy, except that I use more raspberries
than Charlie. Follow his directions, or E-mail me for directions.
(Directions are pretty standard.)
The Bullion hops and Northern Brewer are used for bittering and are
added to the boil. The Kent Goldings pellets are used for dry-hopping.
Comments:
This had a very strong raspberry taste with a slightly coffee/dark malt
and hoppy/bitter aftertaste. The raspberry taste is accompanied by a
sort of astringency or acidity that will supposedly soften with age.
It's still very young for an Imperial stout.
Specifics:
Original Gravity: 1.087
Final Gravity: 1.022
184.
Chapter 8: Fruit
My Framboise Recipe
Source: Cher Feinstein (
[email protected])
Digest: Issue #479, 8/22/90
Ingredients:
6.6 pounds wheat malt extract
1/2 pound crystal malt
1 ounce Hallertauer hops
1 pack Wyeast #3056, Bavarian wheat
5 or 6 bags frozen raspberries (12 ounce bags)
Procedure:
The wheat malt should ideally be a 60-40 mix of wheat and barley. The
crystal malt is cracked and steeped in hot water for 20 minutes, then
strained. The hops are then added and the mixture is boiled for 45 min-
utes. Chill and add yeast. Allow the beer to ferment for 7 days and then
prepare raspberry mixture by defrosting berries and using blender to
puree. Pitch in fermenter and after 48 hours, bottle. Next time I make
this, I will modify the recipe to use 1 can (6.6#) of Ireks wheat malt,
3-4 pounds of light DME, 1 ounce of Hallertauer (35 minute boil), and
again, Wyeast #3056. By using a 100% wheat extract, such as Ireks, I can
control the amount of barley extract to assure 60% wheat to 40% barley.
Comments:
I've been getting a large head with good lace, and an enormous aroma of
raspberries. The brew is also crystal clear, with a deep ruby color
(which I consider to be just plain luck since wheat beers are character-
istically cloudy). As aging continues, any hints of astringency are
disappearing. It will probably need 4--6 months aging time, quite possi-
bly more.
Specifics:
Primary Ferment: 7 days
Secondary Ferment: 48 hours
185.
Chapter 8: Fruit
Purdue Red Hot Apple Ale
Source: Lynn Zentner
Digest: Issue #607, 4/1/91
Ingredients:
4 pounds Mountmellick Brown Ale Kit (Hopped)
1 pounds Light DME
1 pound Honey
1/2 pound Crystal Malt
4 pounds Sliced Winesap Apples
(from Purdue Hort. Farms---hence, the name)
2 teaspoons cinnamon
1 cup Cinnamon Imperials (Red hots)
10 grams burton salts
1 teaspoon Irish Moss
1 package Brewer's Choice London Ale Yeast (#1028)
2/3 cup dextrose to prime
Procedure:
Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5
gallons water and crystal malt to boil. Remove grain. Add extract,
honey, burton salts, and irish moss and boil for 15 minutes. Add red hot
candies. Turn heat to low after candies melt. Add apples and cinnamon
and steep 15 minutes. Dump into brew bucket, then transfer to primary.
(I made malted applesauce out of the apples by the way!)
Comments:
This ale is a nice light beer with little bitterness. You can't really
taste the red hots too much, but the are definitely in the aroma. My
husband had his doubts about this since the only hops were whatever was
in the extract, but he was pleasantly surprised. The red hot candies
make a very nice addition to the brew. I think they might be good in
some other styles, too.
186.
Chapter 8: Fruit
John's Raspberry Ale
Source: John DeCarlo (
[email protected])
Digest: Issue #740, 10/8/91
Ingredients:
6 pounds Williams' English Light malt extract
1/2 pound crystal malt (unknown Lovibond)
2 ounces Hallertau hops (4.0 AA%) (45 minutes)
1/2 ounce Hallertau hops (4.0 AA%) (5 minutes)
4 pounds raspberries
Wyeast liquid yeast (London ale)
Procedure:
Prepare 1 quart starter two nights before. Purchase some fresh rasp-
berries (if possible. Try local farmer's market). Freeze raspberries
night before brewing to break down cell walls. Pre-boil some water.
Cooled some and freeze some. Prepare wort as usual by steeping crystal
malt in 150-160F water while the brew pot water is heating up and sparg
into the brewpot. Boil about an hour. Add 2 ounces Hallertau at 15
minutes and another 1/2 ounces at end of boil. At the end of the boil,
toss all the raspberries into the brewpot and let sit for fifteen min-
utes. Wort was pretty cool by then. Toss *everything* into the fermen-
ter. (With the raspberries in there, I figured I couldn't get any S.G.
readings, so I didn't try.)
Comments:
In spite of everything, this came out very very well, with rave reviews
from everyone.
187.
Chapter 8: Fruit
Strawberry Beer
Source: s94taylo%
[email protected]
Digest: Issue #659, 6/14/91
Ingredients:
3.3 pounds M&F amber hopped syrup
3-1/2 pounds dry light malt
1 pound crushed crystal malt
1 ounce Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
8 pints fresh strawberries, washed, stemmed, pureed
4 Tablespoons pectin enzyme
Ale yeast starter
Procedure:
Make a yeast starter by boiling 1 cup dry malt extract in a quart of
water and cool to below 90 degrees F. Add four of Red Star Ale yeast
and agitate. Let set for two hours.
Steep crystal malt in 1 gallon of water for a while, then "rinse" in
another 1--1/2 gallons. (I preboil.) Add malt and boiling hops and boil
liquid for 1 hour. Turn down heat to very low flame and add pureed
strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump
in primary fermenter and add cold bottled water. The temp should be
around 65-70. Dump in the yeast starter. The next day or sooner, add
about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3-
4 days. Bottle with 3/4 cup corn sugar.
Comments:
Crystal malt adds sweetness, and helps to bring out the essence of the
fruit. One other important ingredient was pectic enzyme, as the pasteur-
ization sets the pectin very well. This results in a very nice looking
crystal clear beer with a pink-amber hue.
Specifics:
Final Gravity: 1.008
188.
Chapter 8: Fruit
Apricot Ale
Source: Michael Bass (
[email protected])
Digest: Issue #743, 10/18/91
Ingredients:
4-1/2 pounds light dry malt extract
1 pound German pilsner malt (steeped at 150 F for 1 hour)
1/4 teaspoon Irish moss
1/2 teaspoon salt
1 ounce Chinook hops (12.2% alpha)
1/2 ounce Mt. Hood hops (5.3% alpha)
2 1/2 pounds frozen, pitted, halved apricots
1 packet ale yeast
3/4 cup corn sugar for bottling
Procedure:
Steep pilsner malt at 150 degrees for 1 hour. Strain and sparge grain.
Add malt extract. Bring to boil and boile for 60 minutes. Add 1 ounce
Chinook hops at 30 minutes. Add Mt. Hood in the last 2 minutes. The
apricots were added at the end of the boil. The wort was then sparged
into the primary fermentor, say about 10 minutes after the apricots were
added. The wort was cooled over night and the yeast was pitched in the
morning. After a week, the beer was racked to the secondary. Here it
rested for one month (either I'm busy or patient; I wish I could say the
latter) before bottling.
Comments:
How did it turn out? It was a fine light ale. Nice golden amber color
with a good hop bite. About half way through a mug, I start noticing the
taste of cloves. But I didn't notice any apricot taste. I think it would
be worth trying it again only letting the apricots sit in the primary
fermentor. At least that's what I'd try next.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.015
Primary Ferment: 1 week
Secondary Ferment: 1 month
189.
Chapter 8: Fruit
Cranberry Beer
Source: Dave Bonar (
[email protected])
Digest: rec.crafts.brewing, 8/14/91
Ingredients:
6 pounds extra light dry malt extract
1 pound Munich malt
1 ounce Fuggles boiling
3 bags frozen cranberries
1 ounce Fuggles as finishing hops
yeast
Procedure:
I thawed the berries and blended with enough water to make a little over
2 quarts of slush. Meanwhile I did a normal extract brew using the
Munich malt as a specialty grain (i.e., put in a double layered pair of
clean panty hose and stuck in the pot while I bring the cold water to a
boil). At the end of the hour of boiling I put in the finishing hops and
poured in the cranberry liquid for the final minute or two as I turned
off the heat. I bottled after a week.
Comments:
I am finding it very tasty. After a month it is somewhat sweet with a
distince fruit flavor. I'm not sure that you can identify the flavor as
cranberries without knowing which fruit it is.. It turned out somewhat
cloudy but the color is a pretty rose.
Specifics:
Primary Ferment: 1 week
190.
Chapter 8: Fruit
Framboise
Source: Mike Charlton (
[email protected])
Digest: Issue #589, 3/5/91
Ingredients:
7 pounds Lager Malt
7 pounds crushed raspberries
3 pounds Wheat Flakes
1 ounce 2 year old Cluster hops that had been baked for 20 min.
WYeast #1056 American Ale Yeast
Procedure:
We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at
130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be
exta careful with the sparge because it has the potential to be very
slow (although we managed to whip right through in 45 mins.). We boiled
the wort for 2 hours, leaving the hops in for the entire boil. Cooled
with an immersion chiller to 42 degrees and strained into a carbouy.
After 8 hours we racked the wort off of the trub and pitched the yeast.
We left it in primary for 2 weeks and then racked it into a carbouy and
added the raspberries.
Comments:
We had a bit extra so we are doing a small fermentation (without the
raspberies) of about 3/4 of a gallon. To this we added a teaspoon of
yogurt to try to get a lacto bacillus infection and produce lactic acid.
If it produces anything interesting I'll post the results. Anyway, I
can't comment on how this beer will taste as it is still in secondary
and is fairly expeimental.
Specifics:
Primary Ferment: 2 weeks
191.
Chapter 8: Fruit
Fruit Galore
Source: Chad Epifanio (
[email protected])
Digest: Issue #745, 10/22/91
Ingredients:
10 pounds Klages pale malt
1/2 pound amber crystal malt
2 ounces Cascade(4.9%)
10 HBU's
3 pounds plums, depitted & sliced
7 oranges; flesh sliced, and peels diced
(didn't remove pith)
2 lemons; flesh sliced, and peels diced
(didn't remove pith)
1 tablespoon ground nutmeg
3 teaspoons whole cloves 5 2" sticks cinammon
1/2 cup fresh grated ginger root
William's English Brewery Ale yeast
(from 12-ounce starter)
Procedure:
Mash Klages and crystal malt at 158 degrees for 90 minutes. Sparge.
Bring wort to a boil and add hops. Boil for 1 hour. Add fruit and spices
during final 10 minutes of boil. Cooled to 80 degrees in half-hour and
pitched. Racked after 5 days, and noted rocky head from fruit pulp.
Added 2 tablespoon dissolved gelatin after 12 days. Bottled after 15
days. NOTE: I forgot the Irish Moss.
Comments:
There was too much particulate (orange pits, plum halves, etc) to get an
original SG, so I didn't even bother with a FG. It tastes a bit tart,
but the hops is a good balance for the sweetness. It is quite clear,
considering all the stuff that went in it. A pale yellow color. Probab-
ly not enough spice character, namely the cloves and cinammon. All in
all, quite drinkable, but the taste does stay with you for awhile.
Specifics:
Primary Ferment: 5 days
Secondary Ferment: 12 days
192.
Chapter 9: Scotch, Trappist, Brown and Other Ales
My Own Scotch Ale
Source: Todd Enders (
[email protected])
Digest: Issue #566, 1/16/91
Ingredients:
6 pounds Klages 2-row malt
1 pound Munich malt (10L)
1 pound Dextrin (Cara-pils) malt
1/2 pound crystal malt (80L)
4 ounces black patent malt
1 cup dark molasses
3/4 ounce East Kent Goldings hops (6.2 alpha)
1 pack Wyeast #1028 London Ale
2/3 cup corn sugar (priming)
Procedure:
Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium
Carbonate. Protein rest 30 minutes at 158 degrees. Conversion rest 30
minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5
gallons water at 165 degrees. Boil 90 minutes, adding hops in last 30
minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary
for 5 more days and bottle.
Comments:
This is the first try at formulating my own recipe. It turned out quite
nice, malty with just a touch of hops. You may not be able to drink just
one! This is one of the smoothest batches I ever brewed. It is really
smooth even after only 2 weeks in the bottle. The rather intense malt
flavor and low hopping rate makes it a refreshing change of pace from my
steady production of IPA.
Specifics:
Original Gravity: 1.055
Final Gravity: 1.015
Primary Ferment: 2 days
Secondary Ferment: 5 days
193.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Sort of Nut Brown Ale
Source: Todd Enders (
[email protected])
Digest: Issue #448, 6/27/90
Ingredients (for 2 gallons):
2.4 pounds pale ale malt
0.4 pound crystal malt (80L)
1/4 pound pan roasted barley
1/2 cup dark molasses
1/2 ounce Willamette hops (5.5 alpha)
Wyeast #1028
Procedure:
This recipe makes 2 gallons. Raw unmalted barley was roasted in a pan
over medium heat until the outside was quite dark but the inside was
only tan---stir often to avoid scorching. Mashin in 132 degrees (5
quarts of water) at pH of 5.2 Mash 2 hours at 152-153 degrees. Mash out
5 minutes at 168 degrees. Sparge in 2-1/2 gallons of 165 degree water.
Boil 90 minutes adding hops 30 minutes before end of boil. Chill and
strain and pitch yeast.
Comments:
The toasted barley probably had a Lovibond rating around 80-100, the
unfermented wort was delicious. This is similar to many stout recipes
but the barley isn't roasted long enough to give it that much darkness.
Specifics:
Original Gravity: 1.051
194.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Full Moon Ale
Source: David Haberman (
[email protected])
Digest: Issue #106, 3/22/89
Ingredients:
6 pounds dark Australian DME
1 pound caramel crystal malt
1-1/2 ounces Willamette hops
1-1/2 ounces Fuggles hops
1 pack Wyeast #1098: British Ale
3/4 cup corn sugar (priming)
Procedure:
Boil 2 gallons of water and turn off heat. Add crystal malt and steep
about 15 minutes. Strain through muslin into kettle. Heat another gallon
of water to 170 degrees. Pour through grain into pot. Heat to boiling
and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops.
Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool
wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack
to secondary after 4 days top off with enough water to make 5 gallons.
After 4 weeks, prime and bottle.
Comments:
I thought that the final gravity of this beer was a bit high, but the
beer came out tasting great and no bottles exploded. In order to call
this a porter it needs more hops, therefore I think it is a Scotch ale.
Specifics:
Original Gravity: 1.055
Final Gravity: 1.017
Primary Ferment: 4 days
Secondary Ferment: 4 weeks
195.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Cat's Paw Brown Ale
Source: Doug Roberts (roberts%
[email protected])
Digest: Issue #378, 3/15/90
Ingredients:
7 pounds Klages malt
1/4 pound chocolate malt
1/4 pound black patent malt
1/2 pound crystal malt (90L)
1 ounce Willamette hops (boil)
4/5 ounce Perle hops (boil)
1/2 ounce Willamette hops (finish)
1 teaspoon gypsum
1/2 teaspoon Irish moss
Whitbread ale yeast
Procedure:
The mash was done using Papazian's temperature-controlled mash. The
boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops
are added after the boil (while chilling with an immersion chiller). The
ale yeast is rehydrated in 1/2 cup of 100 degree water.
Comments:
This batch was what my fond memories of drinking London Brown Ales in
Canterbury, UK were all about. A classic.
196.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Geordie Brown Ale
Source: Elaine May (
[email protected])
Digest: Issue #362, 2/21/90
Ingredients:
2 cans Geordie Extra Strong ale
1 cup dark brown sugar
2 cups corn sugar
1/2 pound crystal malt
1/2 cup maltodextrin
1/2 teaspoon Irish moss
1 ounce Willamette leaf hops
Procedure:
Bring grain to boil in 1 gallon water; remove grain when water starts to
boil. Add another 1/2 gallon of water and bring to boil again. Add ex-
tract and sugars, boil for 15 minutes. Add Irish moss and hops for last
5 minutes of boil. Put it in fermenter with enough water to make 5
gallons. Add ale yeast and wait.
Comments:
The beer is a brown ale with sweetness from the sugars and crystal malt;
not much hop flavor. The maltodextrin contributes a strange slightly
syrupy quality (I think)---I might leave it out next time. Anyway, I
thought it was a nice, drinkable brown ale.
Specifics:
Original Gravity: 1.057
Final Gravity: 1.018
197.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Boonesburger Winterale
Source: Florian Bell (
[email protected])
Digest: Issue #324, 12/15/89
Ingredients:
5 pounds light dry extract
3 pounds 2-row pale malt
1/2 pound crystal malt (40L)
2 ounces roasted barley
4 ounces wheat malt
2 ounces dextrin malt
2 ounces Cascade hops (5.2% alpha)
1/2 ounce Tettnanger hops (4.9% alpha)
1/2 ounce Perle hops (7.2% alpha)
1/2 ounce Kent Goldings hops (5.2% alpha)
1 teaspoon Irish moss
1 pack Wyeast Irish
Procedure:
I used Papazian's partial mash method, except used 2 gallons of sparge
water. I got 18 pints of sparge and added two pints of water to the
boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade,
1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce
Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add
1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes.
Strain into primary fermenter. Transfer hops bag to primary.
Comments:
Twelve days in the bottle was sufficient. I prefer this over Widmer
Festbier, after which it was patterned. It's also a lot cheaper.
Specifics:
Original Gravity: 1.060
Final Gravity: 1.012
Primary Ferment: 3 days
Secondary Ferment: 9 days
198.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Barrel Bottom Black Bitter
Source: Ted Manahan (
[email protected])
Digest: Issue #309, 11/23/89
Ingredients:
6 pounds Australian dark malt extract syrup
2/3 pounds chocolate malt
1/3 pound crystal malt
2 ounces Perle hops
1-1/2 ounces Cascade hops
Burton liquid ale yeast
Procedure:
Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling
Australian dark malt with the Perle hops. After 1 hour, add Cascade hops
and turn off heat. Steep about 30 minutes. Strain everything into prim-
ary and add cold water to bring volume to 5 gallons. Pitch yeast when
cool.
Comments:
Barrel Bottom is a very dark, rich and bitter brew with a full head of
tan foam. It could pass as a stout. The only bad part is that my 5
gallons is almost gone, in less than two months. Ingredients were
obtained from William's Brewing, the Australian extract is their darker
variety.
199.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Chimight (Chimay Light)
Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET)
Digest: Issue #556, 12/18/90
Ingredients (for 9 gallons):
15 pounds pale unhopped extract
3/4 pound brown sugar
1 pound crystal malt
1 pound flaked barley
1 pound pale malt
1/2 pound wheat malt
1/4 teaspoon gypsum
1/4 teaspoon salt
1 teaspoon Irish moss
7 HBUs Northern Brewer hops (boil)
14 HBUs Chinook hops (boil)
1 ounce Saaz hops (finish)
1/2 ounce Tettnanger hops (finish)
Chimay yeast
Procedure:
This is a 9-gallon partial mash recipe. Use standard procedures, brewing
about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon
primary and 2 5-gallon secondaries. Then keg (or bottle). The yeast was
cultured from a bottle of Chimay.
200.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Chimay Trippel
Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET)
Digest: Issue #556, 12/18/90
Ingredients (for 7 gallons):
3.3 pounds pale unhopped extract syrup
12 pounds pale dry extract
1 pound 6-row pale malt
1 pound wheat malt
1 pound Vienna malt
2 pounds light brown sugar
1/2 pound corn sugar
10 grams coriander
8 grams orange peel
4 HBUs Saaz hops (boil)
4 HBUs Hallertauer hops (boil)
4-1/2 HBUs Fuggles hops (boil)
handful hops (finish)
1 teaspoon Irish moss
Chimay yeast culture
Procedure:
This is a 7-gallon partial mash recipe. Use standard procedures, brewing
about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon
primary and 2 5-gallon secondaries or a 7-gallon secondary. Then keg (or
bottle). The yeast was cultured from a bottle of Chimay.
201.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Old Peculier
Source: Mike Fertsch (
[email protected])
Digest: Issue #225, 8/11/89
Ingredients:
4 pounds dark malt extract
1/2 pound roast barley
1/2 pound crystal malt
2 pounds dark brown sugar
2 ounces Fuggles hops
5 tablets saccharin
yeast
Procedure:
This recipe uses saccharin, but I will not use this in my beer; instead
I may add brewer's licorice or lactose for sweetness. The amount of
fermentables also seems low; I would add a pound or two of light extract
to increase the gravity to the mid-fifties. The recipe also calls for
priming with 3 ounces of black treacle, which is molasses. This seems
low, and it also seems that different brands would contain different
amounts of fermentable sugar.
Comments:
This recipe is for one of my favorite old ales---Old Peculiar. It comes
from Dave Line's book Brewing Beers Like Those You Buy.
202.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Scottish Steamy Ale
Source: Ken Ellinwood (!sun!suntzu!aimla!ken)
Digest: Issue #299, 11/9/89
Ingredients:
6 pounds M&F light dry extract
1 pound Scottish crystal malt (40L)
1 ounce Northern Brewer leaf hops (boil)
1/2 ounce Northern Brewer (finish)
Brewers Choice American ale yeast
Procedure:
Boiling hops are put in kettle for a 55 minute boil. The finishing hops
are put in for an additional 5 minutes.
Comments:
My last batch came out too light because I added only 1/2 pound of the
crystal malt---I was convinced it was in the 90 Lovibond range. I also
used 6.6 pounds of canned extract. The resulting beer was about 1/3 as
dark as the original.
203.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Trappist Monkey
Source: C.R. Saikley (
[email protected])
Digest: Issue #606, 3/29/91
Ingredients (for 6 gallons):
8 pounds Klages pale malt
4 pounds Munich malt (10L)
1 pound crystal malt (40L)
1 pound malted wheat
1 pound wheat flakes (unmalted)
1 pound dark brown sugar
2 ounces chocolate malt (uncracked)
2 ounces Cascade hops
(I didn't have time to age them 3 years!)
1 quart starter cultured from Chimay dregs
Procedure:
Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash
out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge
@ 168 degrees, sparge water acidified with lactic acid to pH 6.5.
Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add
all hops 30 minutes into the boil. Cool to 70 degrees (counterflow
chiller). Pitch Chimay starter. Ferment for 2 months in a single stage
fermentation. Prime with 44 ounce sweet wort (from the original brew,
stored very carefully). Bottle, yield 6 gals.
Specifics:
Original Gravity: 1.072
Final Gravity: 1.014
Primary Ferment: 2 months
204.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Ides of March Ale
Source: Kevin L. Scoles (
[email protected])
Digest: Issue #646, 5/28/91
Ingredients:
1 can Coopers Ale Kit
1-1/2 pounds light dry malt extract
1 pound rice syrup
1 cup brewed Kenya AA coffee
1/4 pound Black Patent malt
1/4 pound chocolate malt
1/4 pound 40 deg crystal malt
1-1/2 ounces Willemette whole hops
1/2 cup corn sugar - bottling
finings (follow directions)
Procedure:
In three gallons of brewing water, put Black Patent and Chocolate malt.
Bring to a boil. After boil just starts, strain out grains. Add coffee,
crystal malt, rice syrup, dry ME and 1.5 ounce willemette hops. Boil 45
min. Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much longer
and the finishing hops in the Coopers kit make the brew bitter). Cool
and pitch with Ale yeast from the Cooper Kit. Ferment 7 days. Rack and
add finings (or polychlar). When settled, bottle with corn sugar.
Specifics:
Original Gravity: 1.046
Final Gravity: 1.012
Primary Ferment: 7 days
Secondary Ferment: Until clear
205.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Modified Fillmore Ale
Source: Mal Card (
[email protected])
Digest: Issue #695, 8/6/91
Ingredients (for 10 gallons):
12 pounds Munton & Fison dried light extract
2 pounds light clover honey
1 pound crystal malt
5 ounces black patent malt
5 ounces Cascade hops
4 ounce leaf Tettnager
5 teaspoons yeast nutrient
2 orange rinds
1 6" x 3/4" root of ginger
(pre-heat in microwave ~ 20 sec
- squeeze juice into wort)
1 teaspoon whole cloves (slightly crushed)
5 3-inch cinnamon sticks (slightly crushed)
1 teaspoon Irish moss
1 1/2 quart jar new cuttings from Blue Spruce
Whitbread dried ale yeast
Procedure:
Steep crystal and patent malts. Remove grain when boil begins. Add ex-
tract, honey, cascade hops and yeast nutrient. Boil for 40 minutes. Add
Irish Moss. Put fruit and spices in a hop bag and add to wort, squeezing
bag every few minutes with tongs. Boil for addition 10 minutes. Add
tettnager hops and spruce cuttings. Boil 2 minutes. Turn off heat and
strain hops, but leave the spruce cuttings during cool down. Cool wort
for 20 minutes and then remove spruce cuttings. Fill primary fementer
and pitch yeast. Blow off tube is required! After a week, rack to two 5
gallon carboys and dilute to 5 gallons each.
Comments:
After only 3 weeks I sampled and it tasted great. Orange and spruce
flavor very evident. Even my wife liked it until I told her about the
spruce cuttings.
Specifics:
Original Gravity: 1.092 (before diluting)
Final Gravity: 1.010
Primary Ferment: 1 week
Secondary Ferment: 2 weeks
206.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Lageresque Ale
Source: Todd Enders (
[email protected])
Digest: Issue #706, 8/21/91
Ingredients:
4 pounds Alexanders light unhopped malt extract
1-1/2 pounds Light dried malt extract (DME)
5 AAU's your favourite bittering hops (e.g. 1/2 ounce. of
10% alpha chinook)
1-1/2 ounces Hallertauer or Tetnanger hops for finishing
Ale yeast (Wyeast American Ale #1056,
aka Sierra Nevada *strongly* ecomended)
Procedure:
Dissolve the extracts in 5 gallons of brewing water. Bring to boil.
After 15 minutes, add bittering hops. Boil 60 minutes total. Turn off
heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack
to fermenter, fill to 5 gallons, pitch yeast, relax, etc.
Comments:
Ferment as cool as you can muster, to keep the esters down. If you can,
rack the wort off the trub before the fermentation really gets started
(i.e. let it settle out for 4-6 hours, then rack, but pitch the yeast
*first* to avoid nasty suprises). Use an ale yeast that is clean (i.e.
produces few esters). Reportedly, Wyeast #1056 (American Ale) is
supposed to be the best yeast in this regard. You can also culture this
strain (or one with a *very* similar flavour profile) from Sierra Nevada
ales. Boil the full volume of your wort. The more dilute wort gives
better hop utilization, and helps avoid carmelization of the wort. After
bottling or kegging and subsequent carbonation, let the brew lager in
the refrigerator for 4-6 weeks.
207.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Don's Most Wickid Ale
Source: Don McDaniel (
[email protected])
Digest: Issue #740, 10/8/91
Ingredients:
6 pounds pale ale malt
3/4 pound crystal malt
1/4 pound black patent malt
1 pound corn sugar
1 cup blackstrap molasses (strong stuff.
don't mess with any wimpy Brer Rabbit stuff.)
10 AAU Northern Brewer, 60 min. boil
6 AAU Cascade, steep
Wyeast 1028 London Ale yeast
1/2 cup corn sugar to prime
Procedure:
Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5.
Mash-out 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168
degrees. Disolved sugar and molases into runnings. Boil 90 minutes. Add
Northern Brewer hops 30 minutes into boil. Turn off heat and add
Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp
at pitching: 62 degrees. After five days in primary, rack to secondary.
Let sit for ten days then rack into bottling bucket with disolved prim-
ing sugar and bottled.
Comments:
Tasted quite smoky and bitter at bottling. Kind of like a Porter rather
than the brown ale I had in mind. Four weeks later...WOW! Both the
smokyness and bitterness had mellowed. The beer was very dark, very
malty with a complex flavor from the molases and black patent malt. The
malt was balanced perfectly by the hops. My best beer yet. Had a thick,
rich, smooth and long lasting head. I'm not aware of any commercial brew
with which this beer can be compared. It sits between the brown ales
available and something like an imperial stout or Mackeson XXX. Finally,
don't Knock the use of a pound of sugar. It comes to only about 1/7 of
fermentables, sugar is standard in British brewing and most importantly
IT WORKED!
Specifics:
Original Gravity: 1.052
Final Gravity: 1.010
Primary Ferment: 5 days at 60--65 degrees
Secondary Ferment: 10 days at 60--65 degrees
208.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Brown Ale
Source:
[email protected]
Digest: rec.crafts.brewing, 1/16/92
Ingredients:
6 pounds English Amber malt syrup
1/2 pound Light English dried malt extract
1/2 pound crystal malt (40L)
1/2 pound chocolate malt
1 pound light brown sugar
10 HBU Cascade
1 ounce Cascade (finishing; 5.8% alpha)
WyYeast English Ale yeast
Comments:
This beer tastes fine. It is brown, malty, and slightly bitter. I don't
get much nutty flavor, so I would increase the chocolate malt.
Specifics:
Original Gravity: 1.064
209.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Trappiste
Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah)
Digest: Issue #741, 10/9/91
Ingredients:
7 pounds domestic 2-row pale malted barley
4 pounds Munich malt
8 ounces wheat malt
1-1/2 ounces chocolate malt
1 pound dark brown sugar (in boil)
1 ounce Chinook (10.8% AA) (boil)
1/2 ounce Tettnanger (4.7%) (finish)
1/2 ounce Hallertauer (2.8%) (finish)
1/2 ounce Kent Goldings (5.2%) (finish)
yeast cultured from a bottle of Chimay Rouge
1 cup light dry malt extract (priming)
Procedure:
Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes.
Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees.
Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes
at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2
hours. Add boiling hops at 60 mins and finish hops at end of boil.
Chill. Pitch yeast.
Comments:
The only substantial change I'd make to the hopping is to dry-hop rather
than finish-hop, using the same quantities of the same varie ties.
After three weeks of fascinating fermentation, a strong beer was pro-
duced that was intriguingly complex and true to type. After a few months
in the bottle it acquired a strong banana-ester component in the nose
that priming with corn sugar rather than DME might have ameliorated.
Good stuff, IMHO.
Specifics:
Original Gravity: 1.078
Final Gravity: 1.013
Primary Ferment: 3 weeks
Secondary Ferment: 5 days
210.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Wee Heavy/Old Ale
Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah)
Digest: Issue #751, 10/30/91
Ingredients:
10 pounds 2-row pale malted barley
2 pounds 80 Lovibond crystal malt, smoked
8 ounces wheat malt
1 ounce chocolate malt
1 pound brown sugar (in boil)
1 ounce Northern Brewer (7.4 AAU) (boiling)
1/2 ounce Willamette
1/2 ounce Hallertauer
1/4 ounce Cascade
3/4 cup light dry malt extract (priming)
Wyeast 1098 "English" (Whitbread) ale yeast
Procedure:
Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5 min-
utes at 130 degrees. Continue without a protein rest. Starch conversion
of 60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168 degrees.
Sparge with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar and
boil for 90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2
ounce each of Willamette and Hallertauer 3 days after pitching, and
bottled 4 weeks later.
Comments:
It's confession time. This was intended to be a Scottish Wee Heavy, but
works much better as an Old Ale. I just haven't quite captured that
uniquely malty characteristic of Scotch ales, but I'm still trying. I
tried smoking the crystal malt over a peat fire, which really wasn't
terribly successful in imparting peaty flavors to the malt. Next time
I'll get the peat really soggy; perhaps that will work better. It's
rich, vinous, with complex port-like ethers and not a hint of astrin-
gency (a common hard-water problem) or off-flavors. Next time I brew it,
though, I'll delete the wheat malt (plenty of head, for the style, with-
out it) and the brown sugar (the vinousness is too much for a Scotch
ale), substitute 2 pounds dextrine malt or flaked barley (still mulling
this over) for an equal weight of pale malt, and smoke the cystal more
heavily.
Specifics:
Original Gravity: 1.070
Final Gravity: 1.020
Primary Ferment: 4 weeks
211.
Chapter 9: Scotch, Trappist, Brown and Other Ales
7-Mile Red Ale
Source: Karl Lutzen (
[email protected])
Ingredients:
6.6 pounds Northwestern amber malt extract
3/4 pound 60 degree L Crystal Malt
2-1/2 ounces Fuggles hop plugs (4.6% alpha)
1 ounce Cascades whole leaf hops. (5%-ish alpha)
1 package Glen-brew ale yeast
Procedure:
Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew
pot of hot water and add malt extract. Bring to boil and add 1 ounce
Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss
in the final half ounce of fuggles. (Almost threw in a full ounce, but
after tasting wort, decided against it---plenty bitter at this point.)
Turn off heat and add Cascades. Stirred down the hops slowly and let sit
for about 10 minutes. Strain all into fermenter containing ice water.
Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.
Comments:
I came up with the name when helping install a phone system and after
the job was done, I had pulled over seven miles of phone line...ugh!
It's a good ale, but not the "Great Ale" that I'm still looking
for...maybe it's in the fermenter now?
Specifics:
Original Gravity: 1.044
Final Gravity: 1.010
Primary Ferment: 10 days
212.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Margarita's Moult Scotch Ale
Source: Bill Slack
Digest: Issue #761, 11/15/91
Ingredients (for 4 gallons):
8 pounds English 2 row pale malt
1-1/2 pounds English crystal malt (40 L.)
1 ounce chocolate malt
1/2 pound dark brown sugar
1 pound Munton & Fison light dried malt extract
1-1/2 ounces Kent Goldings (4.7 alpha)
1/2 ounce Styrian Goldings
gypsum (if your water is soft)
14 grams Whitbread dry ale yeast
Procedure:
Add 1 teaspoon gypsum (Nashua water is very soft) to 2 1/2 gal water.
Heat to 165 degrees, add grains and dough in at 152 degrees. Mash for
for 75 minutes (152 to 148 degrees). Mash out with 3 quarts boiling
water (gives a temp of 160 degrees. Should be 165 degrees). Draw off a
quart and recirclate for a total of 10 times. Sparge with five gallons
water and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055 so
decided to include 1 pound light M&F DME.) Bring to a boil. Add the DME
and 1/2 pound dark brown sugar. At 15 minutes into the add 1 1/2 ounces
of Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was low,
so added a gallon of boiling water.) At 73 minutes, add 1/2 ounce
Styrian Goldings. At 90 minutes, start wort chilling. After chilling,
rack to carboy, aerate by gently sloshing the fermenter. Pitch rehy-
drated Whitbread ale yeast, slosh carboy again, install airlock.
Comments:
Looks nice, malty smell and taste, noticeably alcoholic, a little harsh.
It's been in the bottle a little over a week now and is starting to
smooth out. I wish I had made more of this. I like the Scotch Ale style,
especially now that cool weather is coming.
Specifics:
Original Gravity: 1.070 (estimated)
Final Gravity: 1.019
Primary Ferment: 2 weeks
213.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Lambic
Source: Martin A. Lodahl (
[email protected])
Digest: Issue #681, 7/17/91
Ingredients:
7 pounds 2-row Pale Malted Barley
3 1/2 pounds brewers' flaked wheat
1/2 pound crystal malt
1 ounce Chinook hops
1 ounce Willamette hops
1 ounce Northern Brewer leaf hops
Wyeast 1007 (German Ale) yeast
Pediococcus damnosus culture
Brettanomyces bruxellensis culture
1 teaspoon yeast nutrient
3/4 cup dextrose (priming)
Procedure:
Baked all hops for 1 hour at 300 degrees and left 3 days in the open
air. Mash grains and flaked wheat in 14 quarts of 130 degree water with
1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140
degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out
10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours
with hops added near the beginning. Cool. Pitch yeast After 12 days I
pitched the Pediococcus. I have to admit, I didn't much care for the
taste of either the beer or the starter solution. It only took about 10
days (and some premature hot weather) to produce decided ropiness, so I
pitched the Brettanomyces.
Comments:
Marvelous! Crystal clear, with a pale amber color. A marvelous fruity
aroma, with a distinctive Brettanomyces tang. Sour, but not excessively
so, nutty, fruity, with a sort of "old leather" note. Apple-like finish.
Specifics:
Original Gravity: 1.056
Final Gravity: 1.015
Primary Ferment: 12 days
Secondary Ferment: 9 months
214.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Father Ale
Source: Father Barleywine (
[email protected])
Digest: Issue #601, 3/21/91
Ingredients (for 10 gallons):
16 pounds 2-row brewer's malt
2 pounds crystal malt (40 Lovibond)
2 pounds crystal malt (90 Lovibond)
2 ounces Northern Brewer leaf hops (Freshops)
3 ounces Hallertauer leaf hops (Freshops) after turning off heat
yeast
Procedure:
Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40
quart or larger cooler chest, stir in crushed malt. Check temperature,
should be near 155 degrees. Mash stirring every 15 minutes for 2 hours.
Sparge with 170+ degree water to yield 12 gallons. Boil for 1 hour,
adding 2 ounces Norther brewer at 30 minutes. Add 3 ounces Hallertaur
after turning off heat. Cover and let sit 5 minutes. Cool and pipe onto
the yeast cake from a past batch (see HB Digest #600). Ferment at least
2 months at 65 degrees. Drink.
215.
Chapter 9: Scotch, Trappist, Brown and Other Ales
Sour Brown Kriek
Source: Micah Millspaw
Digest: Issue #800, 1/13/92
Ingredients:
10 pounds 2-row Klages
15 pounds wheat malt
2 pounds chocolate malt
1/4 ounce Styrian Goldings
2 ounces Clusters
Procedure:
This is a single temperature infusion mash at 165 degrees for 1-1/2
hours. prise de mousse (S. bayanus) and Pediococus D. in the fermenter 7
day primary/14 day secondary kegged with 16 ounce cherry concentrate (68
brix) and Brettenomyces culture.
Comments:
Making a sour brown type beer is somewhat easier than a lambic. So here
is my recipe for an excellent sour brown kreik beer.
The lambic's flavour/aroma is a result of a unique fermentation process
involving a host of yeasts and bacteria, I recommend J.X. Guinard's
Lambic book for more info. It is unfortunate that articles in Zymurgy
wriiten by CP lead people to beleive that sour mashing is a part of
lambic, perhaps he could read Guinards book after all isn't he the
publisher!
Specifics:
Original Gravity: 1.070
Final Gravity: 1.020
216.
Chapter 10: Mead
Basic Small Mead
Source: Cher Feinstein (
[email protected])
Digest: Issue #267, 9/30/89
Ingredients:
2-3 cloves
2 sticks cinnamon
2 thin slices ginger
2-4 teaspoons orange peel
2 pounds honey
yeast
1/4 cup vodka or grain alcohol
Procedure:
In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken),
and ginger. Add orange peel. The amount of orange peel will vary depend-
ing on type of honey used. Use less orange peel with orange blossom
honey, for example. Simmer.
Add water to bring volume to 3 quarts. Return to simmer. Add honey,
stirring constantly. Do not boil! Skim off any white scum. If scum is
yellow, reduce heat. When no more scum forms, remove from heat, cover
pot, and leave overnight. The next day, strain to remove as much spice
particles as possible. Pitch yeast. Replace pot cover.
Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast.
Top off jug, bringing to base of neck. Take a piece of clean paper
towel, fold into quarters, and put over mouth of jug. Seal with rubber
band. Ferment for 36 hours, replacing paper towel whenever it becomes
fouled. Refrigerate 8-12 hours. Rack to new jug and put back in
refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to
fresh jug. Refrigerate 3-4 days. Bottle.
Comments:
This is a quickie mead, drinkable in 2 weeks, however, it does improve
with age. Aging at least a couple months is recommended. This mead is
excellent chilled.
Specifics:
Primary Ferment: 2 days
Secondary Ferment: 2 weeks
217.
Chapter 10: Mead
Prickly Pear Cactus Mead
Source: John Isenhour (LLUG_JI.DENISON.BITNET)
Digest: Issue #177, 6/15/89
Ingredients:
20 pounds Mesquite honey
75-100 ripe prickly pear cactus fruits
2 packs sherry wine yeast
Procedure:
See Papazian's book. This recipe was based on it.
Comments:
This is Dave Spaulding's version that won the grand prize at the 1986
Arizona State Fair.
Specifics:
Original Gravity: 1.158
Final Gravity: 1.050
Secondary Ferment: 5 months
218.
Chapter 10: Mead
Blueberry Mead
Source: Jonathan Corbet (
[email protected])
Digest: 11/28/88
Ingredients (for 6-1/2 gallons):
7-10 pounds fresh blueberries
1-2 pounds corn sugar
1-2 ounces hops (Cascades is fine)
10 pounds honey
yeast
lemon grass tea (optional)
Procedure:
To make 6-1/2 gallons of mead, Boil the honey, sugar, and hops for at
least an hour (although boiling honey is not favored by most digest
subscribers, it works fine and is the method used by Papazian). Clean
berries and mash well. Put mashed berries, hot wort, and enough water
to make 6-1/2 gallons into a fermenter. Pitch yeast. After one week,
strain out berries and rack to secondary. Ferment at least one more
month and then bottle, priming with corn sugar and perhaps some lemon
grass tea. Age 6 months to a year.
Comments:
This mead usually comes out quite dry. This recipe makes 6-1/2 gallons.
Specifics:
Primary Ferment: 1 week
219.
Chapter 10: Mead
Peach Melomel
Source: Michael Bergman (bergman%odin.m2c.org@ RELAY.CS.NET)
Digest: Issue #90, 3/1/89
Ingredients:
6 pounds peaches
3/4 pint elderflowers
2-1/2 pounds acacia honey
1/30 ounce tannin
Graves yeast
1/4 ounce tartaric acid
1/4 ounce malic acid
Procedure:
Press peaches (after removing pits). Dissolve honey in 4 pints warm
water, blend in peach juice along with acid, tannin, and nutrients. Add
100 ppm sulfite (2 campden tablets). After 24 hours, add yeast starter,
allow to ferment 7 days before adding elderflowers. Ferment on flowers
for 3 days then strain off flowers and top off to 1 gallon with cold
water. Ferment until specific gravity drops to 10, then rack. Rack
again when gravity drops to 5, and add 1 tablet campden. Rack again when
when a heavy deposit forms, or after 3 months, whichever comes first.
Add another campden tablet. Rack again every 3-4 months, adding a tablet
after every second racking.
Comments:
This recipe is based on procedures outlined in Making Mead, by Bryan
Acton and Peter Duncan. They advocate the use of campden rather than
boiling because they feel that after boiling for a long time most of the
essences of the honey are gone. Read the "Basic Procedures" section of
Acton & Duncan for more info.
220.
Chapter 10: Mead
Riesling Pyment
Source: Jackie Brown (
[email protected])
Digest: Issue #184, 6/24/89
Ingredients:
4-1/2 pounds wildflower honey
5-1/2 pounds partial blueberry honey
2 tablespoons acid blend
1 tablespoon pectic enzyme
4 pounds Alexander's Johanissberg Riesling extract
1 pack Red Star champagne yeast
Procedure:
Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since
learned that honey is best not boiled; subsequent batches have been made
by holding the mixture for 2 hours). Cool and pitch yeast. Rack to
secondary after 8 days. Bottle after 4 months.
Comments:
This is more winey than your straight mead, but very pleasant. Medium
dry and spritzig---very nice as a table wine. Those of you set up to
crush your own grapes might try a grape honey mix. A drink of noble
history!
Specifics:
Primary Ferment: 8 days
Secondary Ferment: 48 days
221.
Chapter 10: Mead
Cyser
Source: Arun Welch (
[email protected])
Digest: Issue #537, 11/14/90
Ingredients:
4 gallons fresh cider (no Pot.Sorb)
5 to 6 pounds honey
1 gallon water
1 large stick cinnamon
5 cloves
2 pods cardamom
2 packs Red Star Pasteur champagne yeast
Procedure:
Simmer the spices in the water for 10 minutes. Dissolve honey. Simmer
and strain crud until there isn't any more. Transfer to primary, along
with cider (this should bring primary to a good pitching temperature).
Pitch yeast and wait 1 to 2 weeks for the foam to die down. Transfer to
secondary. Ferment in secondary 3-6 months. Bottle and age another 3 or
more months.
Specifics:
Primary Ferment: 1-1/2 week
Secondary Ferment: 3-6 months
222.
Chapter 10: Mead
Wassail Mead
Source: Mal Card (
[email protected])
Digest: Issue #538, 11/15/90
Ingredients:
12-1/2 pounds light clover honey
4 teaspoons acid blend
5 teaspoons yeast nutrient
wine yeast
Procedure:
Add honey, acid blend, and yeast nutrient to 2 gallons of water and boil
for 1/2 hour. Add this to 1-1/2 gallons of cold water in the primary
fermenter. Pitch yeast when the temperature reaches 70-75 degrees. Use a
blow off tube if you use a carboy. Allow fermentation to proceed for 3
weeks or more (up to several months). When the mead becomes fairly
clear, rack to secondary. Attach air-lock. Leave the mead to sit at
least 3 weeks. When yeast settles to bottom and is clear, it is ready to
bottle. Adding 3/4 cup of corn sugar at bottling will produce a sparkl-
ing mead. Sparkling meads should not be made with an original gravity
higher than 1.090.
Specifics:
Original Gravity: 1.100
Final Gravity: 1.000
223.
Chapter 10: Mead
Quick Mead
Source: Kevin Karplus (
[email protected]), Issue #538, 11/16/90
Ingredients:
3 gallons water
5 pounds honey
1/3 cup jasmine tea
1/2 teaspoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
ale yeast
Procedure:
Boil water, adding tea and spices. Remove from heat and stir in honey.
(Some mead makers boil the honey, skimming the scum as it forms). Cover
boiled water, and set aside to cool (this usually takes a long time, so
start on the next step). Make a yeast starter solution by boiling a cup
of water and a tablespoon or two of honey. Add starter to cooled liquid.
Cover and ferment using blow tube or fermentation lock. Rack two or
three times to get rid of sediment.
The less honey, the lighter the drink, and the quicker it can be made.
1 pound per gallon is the minimum, 5 pounds per gallon is about the
maximum for a sweet dessert wine. This mead is a metheglin because of
the tea. The yeast is pitched one day after starting the batch, the crud
skimmed about 10 days later, then wait 3 days and rack to second- ary.
Wait 2 more weeks and bottle---about 4 weeks from start to finish.
Comments:
Yield is 3.1 gallons. Excellent clarity, fairly sweet flavor, slight
sediment, light gold color. An excellent batch.
224.
Chapter 10: Mead
Sack Mead
Source: Kevin Karplus (
[email protected])
Digest: Issue #538, 11/16/90
Ingredients:
3 gallons water
16 pounds honey
1/4 cup keemun tea
1/4 cup oolong tea
2 teaspoons cinnamon
1/2 teaspoon whole anise seed
18 clusters cardamom, crushed
20 allspice, crushed
1 inch galingale root, crushed
yeast
unflavored gelatin (fining)
Procedure:
Boil water, adding tea and spices. Remove from heat and stir in honey.
(Some mead makers boil the honey, skimming the scum as it forms). Cover
boiled water, and set aside to cool (this usually takes a long time, so
start on the next step). Make a yeast starter solution by boiling a cup
of water and a tablespoon or two of honey. Add starter to cooled liquid.
Cover and ferment using blow tube or fermentation lock. Rack two or
three times to get rid of sediment.
This recipe took about 6-1/2 months from brewing to bottling. First rack
took place 15 days after brewing. 2nd rack 3 weeks later. 3rd rack 3
months later. Gelatin added 1 month later. Bottled about 2--1/2 months
later. Yield 3.7 gallons.
Comments:
Sweet, smooth, potent. A dessert wine. This is perhaps the best of my 20
or more batches of mead.
225.
Chapter 10: Mead
Mead
Source: Carl West (
[email protected])
Digest: Issue #591, 3/7/91
Ingredients (for 1 gallon):
1 gallon bottled water
2 pounds generic honey
1 Medium lemon zest and juice
1/4 teaspoon Red Star Champagne yeast
Procedure:
Simmer these together and skim off the scum as it rises. If you wait for
it all to rise so you can skim just once and you miss the moment, the
scum sinks, never to rise again. Pitch yeast when cool and kept it at
room temp (65-72) for 5 weeks where it bubbled about once every 5
seconds for the whole time.
Comments:
It was still bubbling when I bottled. Yes, I plan to begin drinking it
soon, before it becomes a grenade six-pack.
Specifics:
Primary Ferment: 5 weeks
226.
Chapter 10: Mead
Melomel
Source: Michael Zenter (
[email protected])
Digest: Issue #592, 3/8/91
Ingredients:
16 pounds wildflower honey
5 gallons water
5 kiwis
3 star fruits
1 pound cranberries
acid blend to .45 tartaric
MeV liquid mead yeast culture
Procedure:
Pasteurized the honey and fruit at about 180 degrees for 10-15 minutes,
ran through a chiller, pitched with VERY vigorous aeration. Let it sit
with the fruit in for 7 days, then rack off.
Comments:
Now for the weirdness. I pitched at about 6 PM. No real activity the
following day until about 4 PM when all of the sudden, there was a
violent eruption of foam out of the airlock. No warning at all.
Specifics:
Original Gravity: 1.124
227.
Chapter 10: Mead
Sweet Mead
Source: Rob Derrick (
[email protected])
posted this recipe from C. J. Lindberg
Digest: Issue #610, 4/4/91
Ingredients (for 1 gallon):
5 pounds Honey (Smith's brand)
1 teaspoon Citric Acid
1/4 pint Strong Tea
1 package Champagne Yeast
Yeast Nutrient
Procedure:
Boil 1 quart of water, honey and citric acid for seven minutes. Then the
add the tea and boil for five more minutes. The mixture was then added
to 48 FL. oz. of cold water in the one gallon jug. The wort was then
cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment
for four months.
Specifics:
Original Gravity: 1.153
Primary Ferment: 4 months
228.
Chapter 10: Mead
Blueberry Mead Recipe
Source: Jay Hersh (
[email protected])
Digest: Issue #643, 5/23/91
Ingredients:
12 pounds Wildflower Honey
2 pounds blueberries
2 teaspoons gypsum or water crystals
3 teaspoons yeast nutrient
1 ounce Hallertauer Leaf hops
1 tablespoon Irish Moss
2 packs Red Star Pastuer Champagne yeast
Procedure:
Boil hops, yeast nutrient and water crystals for 30 - 45 minutes. Add
Irish Moss in the last 15-30 minutes of the boil. Turn off the heat and
add the honey and the blueberries, steep at 180-190 degrees for 15 min-
utes minimum (30 minutes is ok too). Pour the whole mixture to a bucket
or carboy and let cool (or use a wort chiller if you have one). Add the
yeast at the temperature recommended on the packet (85-90 degrees I
think). Let it ferment. Rack the mead off the fruit after 6-7 days (you
can actually let it go longer if you like). Let ferment for 4 more weeks
in the secondary then bottle. Other people like to rack their meads at
3-4 week intervals and let it keep going in the carboy. I don't think
too much fermentation went on after the first 4 weeks (I made this in
July so it fermented fast), so if you keep racking you'll basically be
doing some of the aging in the carboy, otherwise it will age in the
bottles.
Comments:
This mead had a terrific rose color. It took over 8 months to really
age, and was fantastic after 2 years. It had a nice blueberry nose to
it, and quite a kick.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 4 weeks
229.
Chapter 10: Mead
Standby Mead
Source: Michael Tighe (
[email protected])
Digest: Issue #697, 8/8/91
Ingredients (for 1 gallon):
1 gallon Water
2 pounds honey
1 Thumb size piece of ginger
2 Tablespoons Orange peel (no white pith please)
Champagne yeast
Procedure:
Bring the honey and water to a boil skimming off the white and brown
foam as you heat it. Simmer/skim for about 5 minutes per gallon (5
gallons = 20 min). When the boiling is almost done, add the ginger and
orange peel. Cool (I usually let it cool "naturally"). Work with yeast
(Werka Mead Yeast is good, champagne or general purpose wine yeast will
do). Bottle after two weeks (while it's still sweet and still quite
active). Refrigerate the bottles after another two weeks (to avoid the
glass grenade syndrome and to make the yeast settle out of the mead).
Comments:
To quote the original source: "It will be quick and pleasant from the
very start and will keep for a month or more." Other variations included:
Add lots more honey and let it ferment till it stops. Bottle and wait a
month or more, you get champagne.
Use some other citris fruit peel, such as lemon or grapefruit.
Add some other fruit flavoring (crushed berries of some sort).
Load up on the ginger (my friend makes Death by Ginger by using pounds
of ginger per gallon!)
Specifics:
Primary Ferment: 2-3 weeks
230.
Chapter 10: Mead
Honey Ale (Mead)
Source: David Haberman (
[email protected])
Digest: Issue #722, 9/12/91
Ingredients:
4 pounds Buckwheat honey
4 ounces Styrian Goldings hops
7 grams Red Star Ale yeast
1 teaspoon acid blend
1 teaspoon yeast nutrient
1 cup corn sugar
Procedure:
Boil honey and 3 gallons water with 3 ounces hops for 47 minutes, add 1
ounce last 7 minutes. Before adding hops, skim off the scum that rises
to the top. Cool and pour into fermenter and top to 5 gallons. Add acid
blend, nutrients and re-hydrated yeast. When fermentation completes, mix
with 1 cup sugar, a little yeast and bottle.
Comments:
This was the very first beer I ever made and 7 years ago most people I
knew didn't worry about the bittering units of the hops. I would guess
that they were around 3% AAU's. Red star was the main yeast used at the
time. Yeast nutrient is necessary since the honey does not have the
required food for the beasties. I used buckwheat honey because I like
the flavor. Do not drink this beer until at least 1 month after bottl-
ing. Since it is made from honey the ale improves with age. A bottle
that I saved for 4 and a half years tasted so good that I wish I had
saved more! The beer had a very nice honey aroma and flavor. The hops
were enough to balance the sweetness. I don't think that I would change
anything except try to make more and keep it a while before drinking.
Specifics:
Original Gravity: 1.031
Final Gravity: 0.997
231.
Chapter 10: Mead
Orange Ginger Mead
Source: Brian Bliss (
[email protected])
Digest: Issue #618, 4/18/91
Ingredients (for 6 gallons):
15 pounds clover honey
181 grams grated ginger
2 tablespoons gypsum
3 teaspoons yeast energizer
1 ounce Hallertauer hops (boil)
1/2 ounce Hallertauer hops (finish)
4-5 pounds oranges
juice from 1 orange
1/2 teaspoon irish moss
champagne yeast (Red Star)
Procedure:
Combine honey, ginger, orange juice, 1/2 ounce of hops, and yeast ener-
gizer and bring to a boil. Remove a small amount of wort to be used for
a yeast starter (Allow starter to cool, and add yeast). Boil the remain-
ing wort 30 minutes. Add another 1/2 oz hops and boil for additional 30
minutes. Turn off heat. Cut 4-5 lbs of oranges in half, and squeeze into
the wort. Toss in orange halves after squeezing. Let sit 12 min. Strain
into fermenter sparged into cold water, while removing the orange halves
and squeezing the last bit out (with clean hands---very hot---ouch!).
Comments:
After several months it's just getting drinkable now. If I let a bottle
sit in the fridge for about a week, and decant very carefully, it's very
good, and gives one heck of a buzz.
Specifics:
Original Gravity: 1.088
Final Gravity: 0.998
Primary Ferment: 12 days at 65--70 degrees
Secondary Ferment: 1 month
232.
Chapter 11: Cider
Hard Cider
Source: (
[email protected])
Digest: Issue #508, 10/2/90
Ingredients:
5 gallons sweet cider
3 pounds brown sugar
3 pounds honey
2 packs champagne yeast
Procedure:
Strain 3 gallons of cider into a 5-gallon carboy. Strain 1/2 gallon
into pot and heat enough to allow sugar and honey to thoroughly dis-
solve. Pour into carboy and finish filling to neck. Pitch yeast and
seal with airlock. When fermentation stops, bottle. Prime with sugar to
add carbonation.
Comments:
For this recipe to turn out well, do not use pasteurized apple juice. My
last batch took 3 weeks to ferment. If you notice unpleasant smells
during this time, you can ignore them. Boy, does this turn out great!
Specifics:
Primary Ferment: 3 weeks
233.
Chapter 11: Cider
Hard Cider
Source: A.E. Mossberg (
[email protected])
Ingredients:
1 gallon unfiltered apple juice
1/3 packet yeast
Procedure:
Remove 1 pint of juice to allow room for yeast activity. Add yeast. Let
sit 4-10 days. Replace pint of juice. Place in refrigerator and enjoy.
Comments:
Sometimes I rack the cider before placing in refrigerator because there
is a heavy build up of dead yeast and particulate matter from the apple
juice.
Specifics:
Primary Ferment: 4--10 days
234.
Chapter 11: Cider
Killer Cider
Source: Al Taylor (
[email protected])
Digest: Issue #723, 9/13/91
Ingredients (for 1 gallon):
1 gallon pasteurized apple cider
12 ounce can (Seneca?) 100% Granny Smith apple juice concentrate
1 cup white sugar
Champagne yeast
Procedure:
Pour out enough cider to make room in the glass jug for the concentrate
and the sugar and the re-hydrated yeast (I would recommend using cham-
pagne yeast). Mix thoroughly and put an airlock on it. Come back about a
week later, check the gravity and if it bottoms out, prime it with 1/5
of 3/4 cup of white sugar, then bottle it in two 2-liter plastic soda
bottles, well-cleaned, of course. Let it condition for about a week
and...enjoy!
235.
Chapter 11: Cider
Fall Cider
Source: Mike Ligas (
[email protected])
Digest: Issue #733, 9/27/91
Ingredients (for 6 gallons):
6 gallons fresh apple cider (no preservatives)
3 teaspoon acid blend
1 teaspoon yeast nutrient
2-1/2 teaspoon pectic enzyme
1 cup Dextrose (corn sugar)
1-1/4 teaspoon sulfite crystals (potassium metabisulphite)
2 packs dried yeast (Edme)
Procedure:
Mix all ingredients except the yeast into the primary, cover and let
stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup
water at 95-104 degrees for 5-10 minutes and then pitch into cider with
vigorous stirring to aerate. Primary ferment for 5 days. Secondary
ferment for 3 weeks. Prime and bottle as usual.
Comments:
This stuff is peaking after 3 months in the bottle, IMHO.
Specifics:
Original Gravity: 1.055
Primary Ferment: 5 days
Secondary Ferment: 3 weeks
236.
Chapter 11: Cider
Cider
Source: Jay Hersh (
[email protected])
Digest: Cider Digest #59, 11/1/91
Ingredients:
2 to 2-1/2 gallons fresh cider
1 gallon water
1 pound M&F Light DME (unhopped)
2 cups Cane Sugar
1/2 cup Brown Sugar Dash of Cinnamon
7-14 grams Ale Yeast (Whitbread recomended)
Procedure:
Combine all ingredients except yeast. Boil for about 30 minutes, skim
the top if you feel like it. After boiling take this off the stove, and
add about 2 to 2-1/2 gallons of chilled fresh Cider. This should drop
the temperature to below 90 degrees, if not chill it to below 90
degrees, then add an Ale Yeast, 7-14 grams of Whitbread or some other
quality Ale Yeast as good. I let this ferment in the primary for 3-5
days, then rack to a secondary and let sit another 10-14 days before
kegging. I artifically carbonated this one, but amounts of priming sugar
typical for Ales would work well too.
Specifics:
Primary Ferment: 3-5 days
Secondary Ferment: 10-14 days
237.
Chapter 11: Cider
Cranberry Cider
Source: Jay Hersh (
[email protected])
Digest: Cider Digest #59, 11/1/91
Ingredients (for 3 gallons):
3 gallons Fresh Cider
12 ounces Ocean Spray Cranberries
(chopped in the blender)
1 pack Red Star Epernay Yeast
Procedure:
Toss all ingredients into a carbouy at room temperature. Put on an air-
lock and go away. Rack after 2-3 weeks and go away again. After another
2-3 weeks bottle and go away for a few months!
Comments:
Drink in the spring, Yumm!
For a variation, substitute 24 ounces of frozen raspberries for cran-
berries. Equally yumm!
238.
Chapter 11: Cider
Raspberry Cider
Source: Jay Hersh (
[email protected])
Digest: Cider Digest #59, 11/1/91
Ingredients (for 3 gallons):
3 gallons Fresh Cider
4 6-ounce packages Red Raspberries, chopped in the blender
1 pack Red Star Epernay Yeast
Procedure:
Toss all ingredients into a carbouy at room temperature. Put on an air-
lock and go away. Rack after 2-3 weeks and go away again. After another
2-3 weeks bottle and go away for a few months!
Comments:
Drink in the spring, Yumm!
239.
Chapter 11: Cider
NE Cider
Source: Jay Hersh (
[email protected])
Digest: Cider Digest #59, 11/1/91
Ingredients (for 3 gallons):
3 gallons Cider
4 cups cane sugar
wild yeast (ie. Don't add any yeast)
Procedure:
Toss 3 gallons of a good blend of Cider along with 4 cups of cane sugar
into a carbouy. Shake until the sugar dissolves. Put a blow off hose
into the top of the carbouy and let stand at room temperature. After a
few days (or even weeks) the wild yeast will take off and things will
start moving in the carbouy and blow off will rise up from the cider. Be
sure to empty the blowoff jar as needed. Eventually things will settle
down, then put an airlock on and take the blow off hose off. Place the
carbouy in a cool dark place (45-55 degrees). After 2-3 months you can
rack this off to another carbouy. At this point you can rack onto some
unpreserved raisins which will add yeast nutrients and sugars and kick in
a secondary ferment. Let this go for a month or two more and then
bottle. You can prime at bottling time if you want a sprakling cider
(use bottles that can handle some pressure like American Champagne
bottles), or unprimed for a still cider.
Specifics:
Primary Ferment: 2--3 months
Secondary Ferment: 1--2 months
240.
Chapter 11: Cider
Holiday Cider
Source: Nick Cuccia (
[email protected])
Digest: Cider Digest #94, 12/17/91
Ingredients:
5 gallons Apple Juice (Gravenstein/Jonathan blend)
6 cups Maple Syrup
7/3 tablespoon Whole Cloves
1/2 tablespoon Whole nutmeg, grated
10 4-inch cinnamon sticks
3 lemons (juice and zest)
2 inches ginger root, peeled and grated
1 pack Red Star Champagne Yeast
Procedure:
Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup,
and lemon juice and zest for 45 mins. Add simmered mix to 4--1/4 gallon.
Put cider in carboy. Pitch yeast and top off with more apple juice.
Ferment for 34 days. Rack to secondary and top off with more apple
juice. Prime with 3/4 cup corn sugar and bottle. Age for 30 days and
consume.
Comments:
Good sparkle, mildly yeasty (not careful enough with my secondary rack-
ing), complex flavor, some spice in the nose, too much alcohol (my calcs
say that the alcohol content is about 15%, but it tastes much stronger).
In general, I'm pretty pleased; almost everybody who's tried it has been
pleased as well.
Specifics:
Original Gravity: 1.100
Final Gravity: 0.998
Primary Ferment: 34 days
Secondary Ferment: 22 days
241.
Chapter 12: Other
Glog
Source: A.E. Mossberg (
[email protected])
Digest: 12/25/88
Ingredients:
1 quart cheap red port
1 quart cheap vodka
1-1/2 cups sugar
4 cups water
8 pods cardamom
20 cloves
1 peel of orange
2 sticks cinnamon broken
1 handful raisins
4 almonds
Procedure:
Dissolve sugar in water and add the last 6 ingredients. Boil 15 minutes
then add vodka and port. Bring back to boil and remove from heat. Serve
warm.
Comments:
This is a traditional Swedish holiday drink. It cures the common cold.
242.
Chapter 12: Other
Berry Liqueur
Source: Nicolette Bonhomme (
[email protected])
Digest: 12/21/88
Ingredients:
1 quart frozen raspberries
1 quart frozen blueberries
1 can frozen grape juice concentrate
1 quart brandy
sugar
Procedure:
Soak berries, grape juice and brandy for at least one week. Strain into
a jar, being sure to squeeze all juice out of fruit. Increase volume by
25-50% with a sugar syrup made from half water and half sugar. Cool
syrup to room temperature before adding to liqueur mix.
243.
Chapter 12: Other
Rice Wine---Saki
Source: David Herron (mailrus!ukma!davids.UUCP!david)
Digest: Issue #48, 1/10/89
Ingredients:
2-1/2 pounds rice (husked or raw)
1/2 pint grape concentrate
7 pints hot water
2-1/2 pounds corn sugar or honey
3 teaspoons acid blend
3/4 teaspoon yeast energizer
1 tablet Campden
1 pack sherry yeast
Procedure:
Wash and crush rice. Place rice in nylon straining bag and place in
primary. Pour hot water over rice and stir in all ingredients except
yeast and engergizer. Wait 48 hours. Add yeast and energizer and cover
primary. Stir daily, checking gravity and pressing pulp lightly. When
gravity reaches 1.050 (2-3 days), add another 1/4 pound dissolved sugar
or honey per gallon. When gravity drops to 1.030 (6-7 days) strain any
juice from bag. Rack to secondary. Attach airlock. Rack again in 2
months, if necessary. Bottle when ready. It is possible to continue
building up alcohol by adding additional sugar until fermentation
ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound
dissolved sugar.
NOTE: Any additional sugar added should be corn sugar, not cane sugar.
Comments:
This recipe came from a collection of wine recipes by Raymond Massaccesi
titled Winemakers Recipe Handbook. Various digest subscribers question
the authenticity of this recipe. Sake should contain only rice---no corn
sugar, grape concentrate, or honey. Authentic sake should also be
inoculated with koji. There is a sake brewery in Berkeley, California,
that will conduct tours for those interested in learning more about
sake. Sake is discussed by Fred Eckhardt in Best of Beer and Brewing
Vol. 1-5, available from the AHA. Koji is available from Great
Fermentations of Santa Rosa.
Note to 2nd Edition: Fred Eckhardt is now putting out a brief newslet-
ter, on an infrequent periodic basis, geared strictly toward the sake
brewer. He lists various places to buy koji, sources of polished rice,
commercial sake brewers, etc.
244.
Chapter 12: Other
Chuck's Homemade Ozark Rootbeer
Source: Chuck Cox (
[email protected])
Digest: Issue #338, 1/9/90
Ingredients:
2 ounces birch beer extract
10 ounces root beer extract
1 pound honey
1 cup blackstrap molasses
1 cup grade B maple syrup
1 gallon sugar (about 8 pounds)
Procedure:
This recipe makes 15 gallons. Mix all ingredients in a standard keg. Add
water to fill keg. Carbonate. Drink.
Comments:
I thought the molasses taste was a bit harsh and will try either
regular molasses, or use less. I will also try substituting 2 ounces of
sarsaparilla extract for 2 ounces of the rootbeer extract. This recipe
makes a strong tasting rootbeer with about half the sweetness of
commercial rootbeers. This was made with artificial carbonation, but it
could be adapted to make alcoholic rootbeer by substituting malt extract
for some of the sugar.
245.
Chapter 12: Other
Nathan's Ginger Beer
Source: Bill Crick
Digest: Issue #314, 12/1/89
Ingredients:
1/2 pound fresh ginger, peeled and grated
1 lemon
5 teaspoons cream of tarter
5 cups white sugar
2-1/2 gallons water
lager yeast
Procedure:
This stuff is dangerous---do not make it. WARNINGS: Use only real
champagne bottles, beer bottles will explode. If left out of fridge more
than 4 weeks, bottles will explode. Do not leave in fridge more than 4
weeks after bottles start to scare you, otherwise, bottles will explode.
Set off outside---corks go 60-70'. Do not let bottles sit around too
long---I'm not kidding!
Peel and grate ginger. Grate lemon, squeeze, and cut remainder into
slices. Boil all ingredients, mixing. Cool to 80 degrees or less and add
lager yeast. Ferment 3-7 days, then bottle in champagne bottles. Wire
down plastic corks. Leave out 1 week, then move to cool area. Chill and
test open 1 bottle each week until they start to scare you, then put all
bottles in fridge and drink within 2 weeks.
Comments:
I've been making this for many years. It is very carbonated, and quite
refreshing. Also, because it has a limited shelf life (after which it
explodes), it prompts lots of impromptu ginger beer parties. I call
several friends to say "I'm setting off a dozen ginger beers tomorrow
afternoon. Wanna come?"
Specifics:
Primary Ferment: 3--7 days
Secondary Ferment: Couple weeks
246.
Chapter 12: Other
Romulan Ale
Source: Karl Wolff (
[email protected])
Robert N. (
[email protected])
Digest: Issues #531 and #532, 11/6/90
Ingredients:
Karl's Recipe:
1 fifth Bacardi 151
1 fifth Blue Curaco
2 liters Sprite or 7-Up
Robert's Recipe:
1 fifth Bacardi 151
1 fifth Everclear
1 fifth Blue Curaco
Procedure:
Mix all ingredients. Chill for approximately 3 hours and serve.
Comments:
Robert comments that this is done in shots because the average human
cannot stand up to a tall cool glass of Romulan ale; he suggests that
Karl's recipe may be fit for human consumption.
247.
Chapter 12: Other
Jasmine Tea Liqueur
Source: Paul L. Kelly (
[email protected])
Digest: Issue #594, 3/12/91
Ingredients:
1 pint dark rum
1/2 cup jasmine tea
1 cup sugar syrup
Procedure:
liquer:teatea:liquerSteep the tea in the rum for 24 hours, and remove.
Make the sugar syrup by boiling 1 cup of sugar in 1/2 cup of water (it
will be VERY thick). When the syrup cools, add to the rum. It's ready to
drink immediately.
Comments:
This is a very nice after dinner liqueur, but you may drink it any time
you want to. If the tea flavor is too strong, try steeping for a shorter
time, cutting down on the amount, etc. Likewise, the amount of sugar may
be a bit excessive for many tastes, so experiment.
248.
Chapter 12: Other
Ginger Beer
Source: Eric Pepke (
[email protected])
Digest: Issue #630, 5/6/91
Ingredients (for 1 gallon):
1 gallon water
3-4 ounces fresh ginger
2 lemons
2 cups sugar (sucrose or brown sugar or both)
Yeast
Procedure:
Peel the ginger and slice into 1/8 inch slices. Mix the water with the
sugar and put in the ginger. Boil an hour or so. Slice the lemons, add
to the boil, and boil for about 15 minutes. Allow to cool to room temp-
erature. Add yeast. Let the yeast grow overnight. Bottle in very strong
bottles. Let sit at room temperature for about 12 hours to carbonate.
Put bottles in the fridge. Open very carefully.
Comments:
Every time I did not peel the ginger, the yeast did not multiply proper-
ly. There may be a causal relationship. The more you let the lemons
boil, the more bitterness will be extracted from the peels. For a result
a lot like Canada Dry's Bitter Lemon, increase the number of lemons to
4, let the lemons boil for about 1/2 hour, and cut back on the ginger.
249.
Chapter 12: Other
Ginger Ale
Source: Jack Schmidling (
[email protected])
Digest: Issue #709, 8/26/91
Ingredients (for 1 gallon+):
1 Gallon Water (for ale)
2 cups water (for making extract)
2 ounces Fresh Ginger root
2 cups sugar
1 tablespoon vanilla extract
1/8 teaspoon yeast
Procedure:
Slice the ginger into thin sections and add them to two cups of boiling
water. Simmer this on very low heat for 20 minutes. While this is sim-
mering, boil the gallon of water and two cups of sugar for one minute
and set aside. Pour the pan with the ginger into a blender and blend on
high for about one minute. Strain this extract into the sugar water.
With a soup ladle, pour a few cups of the hot brew through the pulp to
extract a bit more of the ginger flavor. Cool to room temperature. When
cool, add vanilla. Add yeast, stir and let sit for about 30 minutes.
Then bottle and age.
Comments:
I recommend that you do not alter the recipe on the first batch. On
subsequent batches you can alter the amount of ginger, sugar and vanilla
to suit your own taste.
250.
Chapter 12: Other
Gingane
Source: Richard Ransom (
[email protected])
AKA: FATHER BARLEYWINE
Digest: Issue #710, 8/27/91
Ingredients:
1-2 pounds ginger (yes, pounds!)
5-7 pounds corn sugar
1-2 pounds sucrose (table sugar)
juice of several (3) citroids
(lemon, lime, grapefruit, combination of
high citric fruits like lime with oranges)
various additives (fruitoids, spice thangs,
herbs, hops, or whatever floats yer boat)
2 packages champagne yeast
Procedure:
Chop ginger (leave that skin on!) in discs and blend with hot water. Use
plenty of water, then filter homogenized ginger through several layers
of cheesecloth. Squeeze dry, then add more water and squeeze again. Add
water to make about 2 gallons, heat, and dissolve in sugars. Bring to
boil, add citroid juices, and boil stirring frequently (to avoid exces-
sive sugar carmelization) for about 30 minutes. Pour into fermenter
containing 2 + gallons cold water carefully (to avoid hot stuff on cold
glass) and add more water to make about 5 gallons. Pitch. Ferment.
Bottle. Drink.
Comments:
If adding fruit, do so 5 minutes after you stop boil and give it 10
minutes to pastuerize a bit. Dump the whole bleeding thing into the
fermenter, and strain off the fruit when passing into secondary (or just
fergit the secondary and strain when bottling). I personally prefer to
make a fruit extract (blend fruit and strain off juice) and add the
juice to the finished product. Remember to bottle before fermentation
stops, and be careful about the priming (1/2 to a maximum of 3/4 cup).
There are a couple of considerations....this stuff is high octane brew
(10% alcohol and up) and it is very similar to champagne (high gas pres-
sure) so I would ask you to be very careful with your bottles (use
_only_ champagne bottles) or avoid the danger of explosion and use a
Cornelius keg. Don't let this stuff ferment out completely so it has a
bit of residual sweetness to mask any slight off flavours...being made
of sugar and ginger, it has no body to mask imperfections. Fruit is also
a nice addition, either with the pre-fermented mass or in the Dutch
style as a final addition a few hours (1 day tops) before bottling.
251.
Chapter 12: Other
Kvass
Source: Ronald Leenes (
[email protected])
Digest: Issue #819, 2/7/92
Ingredients:
500 grams Rye-bread
8 litres water
25 grams yeast (the book mentions yeast to make bread)
225 grams sugar
4 spoons luke warm water
1 lemon
2 spoons raisins
2 branches peppermint
Procedure:
Put the slices of rye-bread in the oven (200 degrees Celsius) for about
45 mins, until they're dried. Boil the 8 liters of water. Crumble the
dried rye-bread, put it in the boiling water for about 5 mins. Let it
the water, and rye-bread rest for 4 hours, covered with a tea-cloth.
Crumble the yeast, 15 mins before the 4 hours are over. Mix the crumbled
yeast with some sugar and the luke warm water. Let it rest for 15 mins.
Filter the water-rye-bread mix in a kitchen sieve. Carefully extract all
water from the rye- bread. Wash, and peel the lemon. Add the lemon-peel,
the sugar, the yeast and the pepermint. Stir the solution, and let it
rest (covered) for 8 hours. Sieve the solution (tea-cloth). Bottle it.
Put some raisins, a bit of lemon-peel, and a fresh leaf of peppermint in
every bottle, close the bottles, and keep them in a cool place. Ready
when the raisins start floating. Sieve the stuff one more time in a tea-
cloth. Put the Kvas in the fridge 4 hours before drinking.
Comments:
I got this recipe from a book called dinerparty a la perestrojka. I
tried it once, it tasted terrible, but that was probably due to the fact
that the rye-bread was almost burned.
This is more or less the description the book gives. Remember this is a
recipe for non-brewers. It is a cookbook after all.
252.
Chapter 12: Other
Kvass
Source: John S. Watson (
[email protected])
Digest: 2/11/92
Ingredients (for 10 bottles):
1 pound Dry Black Bread
24 cups Boiling Water
1 1/2 pounds Sugar
2 ounces Fresh Compressed Yeast
1/2 cup Sultanas (yellow seedless raisins)
Procedure:
Put the bread into a large container and then add the boiling water.
When the mixture is lukewarm squeeze the liquid from the bread very
thoroughly, making sure that the bread itself does not come through
because this clouds the drink.
Add the sugar and yeast, mix, cover and leave for ten hours. Pour the
drink into clean bottles, and three sultanas to each, put the corks and
tie them down---then refrigerate immediately.
Comments:
This recipe is from an old wine and spirits book I have at home. Kvass
is very refreshing on a hot summer's day and is quickly made from black
bread and yeast. It is quite like weak beer and is fermented and slight-
ly alcoholic, but must be stored in the refrigerator using corks, not
screw-in stoppers or else it will go on fermenting and blow.
This, to me, looks very similar to the Sumerian recipe which Anchor
Brewery of San Francisco recreated a couple of years ago.
253.
Chapter 12: Other
Root Beer
Source: Bob Gorman (
[email protected])
Digest: Issue #685, 7/23/91
Ingredients (for 2--1/4 gallons):
2 gallons water
1 1/2 cups honey
3 tablespoons ground sarsaparilla
1 tablespoon sassafras
1 heaping tablespoon hops
1/4 teaspoon ground coriander
1/4 teaspoon wintergreen extract (Almost all natural)
1/4 teaspoon yeast
Procedure:
Place the sarsaparilla, sassafras, hops, and coriander into an enameled
or stainless steel pan. Cover them with water and bring to a boil.
Reduce the heat and allow them to just barely simmer for 12 hours,
making sure the water does not all evaporate. Strain out the solids and
add the liquid to 2 gallons of water that has been boiled and cooled to
lukewarm. Stir in the honey, wintergreen extract, and the yeast dis-
solved in 2/3 cup warm water. Stir the mixture thoroughly and allow it
to mellow for several hours. You can then siphon off the root beer into
a clean container before bottling, or fill the bottles immediately.
Makes about two dozen 12-ounce bottles.
Comments:
Recipes from Early American Life, August 1975, Pg 12, titled "Making
Your Own Soda Pop", by Caroline Kitchen Riddle.
254.
Chapter 12: Other
Ginger Ale
Source:
Ingredients (for 2-1/4 gallons):
2 5/8 cups honey
5 cups sugar
2 gallons water
3 beaten egg whites
1 tablespoon ginger moistened with a little water
Juice of 4 lemons
1/4 teaspoon yeast
1 whole lemon
Procedure:
Dissolve the honey or sugar in 2 gallons water. Add the beaten egg
whites and ginger. Bring to a boil and skim. Most of the flavor of the
ginger will have been given out, so don't worry that you loose much of
it in the skimming. Add the whole lemon and set the mixture aside to
cool. When it is lukewarm, add the lemon juice and the yeast dissolved
in 1/4 cup warm water. Stir well and let stand for a while for the
sediment to settle to the bottom. Strain through a cloth into a clean
container. Give it a few more minutes to settle and you are ready to
bottle.
Comments:
Recipes from Early American Life, August 1975, Pg 12, titled "Making
Your Own Soda Pop", by Caroline Kitchen Riddle.
255.
Chapter 12: Other
Sima
Source: Laura Tiilikainen (
[email protected])
Digest: rec.food.drink, 1/15/92
Ingredients:
1/2 kilogram brown sugar
1/2 kilogram white sugar
2-3 lemons
5 liters water
1/4-1/2 teaspoon yeast
raisins and sugar for bottling
Procedure:
Wash the lemons thoroughly and peel the yellow skin. Pour the boiling
water on the lemon skins and sugars. Remove the white skin from the
lemons and slice the lemons crosswise. Add the slices into the slightly
cooled liquid. Let cool until the liquid is at body temperature. Add the
yeast and let ferment for a day to day and a half. When the drink is
bottled, remove the lemon slices and skins. Add a spoonful of sugar and
some raisins to every bottle. Close the bottles loosely. After a day,
tighten the caps and move the bottles to refrigerator. The drink is
ready when the raisins have risen from the bottom to surface.
Comments:
Sima is a Finnish homebrew.
256.
Chapter 12: Other
Kahlua
Source: Eric Anderson (
[email protected])
Digest: rec.food.drink, 10/28/91
Ingredients:
4 cups water
5 teaspoons instant coffee
2-1/2 cups sugar
1-1/2 cups vodka
1 tablespoon chocolate syrup
Procedure:
Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add
chocolate. Allow to cool. Add vodka (or don't cool if you want some of
the alcohol to boil off).
Comments:
This recipe has been passed on through time immemorial form college
student to college student where I went to school, and was drunk late at
night, often in the form of kaluaha and cream, and as far as I can tell
is indestinguishable from the original, and a lot cheaper.
257.
Chapter 12: Other
Irish Cream
Source: Eric Anderson (
[email protected])
Digest: rec.food.drink, 10/28/91
Ingredients:
1 cup scotch wiskey
1-1/4 cups half and half
1 can sweetened condensed milk
3 drops coconut flavoring
1 tablespoon chocolate syrup
Procedure:
Mix scotch and milk. Add 1/2 and 1/2. Add rest. Stir.
Comments:
It is possible to purchase better, but this isn't bad, and is just fine
for using in mixed drinks, or college students on a tight budget.
258.
Chapter 13: Historical Interest
My Daddy's Beer Recipe
Source: Stephen Hansen (
[email protected])
Digest: Issue #462, 7/18/90
Ingredients:
1 can Blue Ribbon malt
1 pack Fleishmann's yeast
1 cup rice
1 tablespoon salt
5 pounds powdered cane sugar
Procedure:
In a large (3 gallon) porcelain pan, add 3 quarts water and bring to
boil. Add sugar, stirring. Bring back up to boil and add 1 can of malt.
Return to boil again and let simmer for 15 minutes. Fill large glass 1/2
full of luke warm water (not over 130 degrees) and add rice, yeast, and
salt.
Clean crock and fill 1/3 full of warm water. Pour in wort. Add cold
water to within 3 inches of top. Add yeast solution and cover. After 6-
10 hours remove foam with wire strainer. Let sit until hydrometer says
"bottle." Fill bottles, adding 1/2 teaspoon sugar to each. Cap and let
stand 21 days.
Comments:
Back when I first started making beer (about 20 years ago now)I
actually made several batches using this recipe. The results varied from
barely drinkable to snail bait. I especially like his comparison in the
last line of the original---"This should make 5 cases of pint bottles of
beer equal to or superior to Millers High Life."
259.
Chapter 13: Historical Interest
Roses for Arthur
Source: Ye Olde Batte (mhalley%mun.BITNET)
Digest: 11/31/88
Ingredients:
rose petals
water
sugar
dry yeast
Procedure:
Fill a glass container with rose petals. Cover with water and let set,
covered by a clean cloth, for 3 days. Strain water through a cloth and
measure. Add to it, one quarter of its volume of white sugar. Set in a
glass jar or crock, add a pinch of dry yeast and stir well. When it is
sparkling (3 days to a week), put into beer or champagne bottles and
cap. Age 1-6 months.
Comments:
This recipe comes from a booklet called The Delicious Rose by Geraldine
Duncann. It was called Rose Melemell, although it has no honey. This is
an effervescent brew with a hint of summer roses.
260.
Chapter 13: Historical Interest
Prohibition Pilsner
Source: Robb Holmes (
[email protected])
Digest: Issue #805, 1/20/92
Ingredients:
1 can hop-flavored malt syrup
3/4 pound granulated sugar
1 cake compressed yeast (or Vierka dry lager yeast)
Procedure:
Dissolve syrup and sugar in boiling hot water---pour into cold water to
make five gallons---allow to further cool for two hours, then add one
cake yeast. Cover crock or other fermenting vessel with clean cloth.
Keep in a cool, dark place. Watch carefully and when bubbles of gas
cease coming to surface fermentation has been completed and liquor
should be quite clear (approximately four days).
Now siphon off clear liquid to another clean crock, leaving the thick
sediment behind. To the liquor in the second crock add 1/4 pound granu-
lated sugar and stir until dissolved. Fill into bottle by siphoning or
pouring. Cap and immediately store in a cool dark place. The beverage
will be ready for use when clear---requires one to two weeks.
Comments:
One crock can be eliminated if the liquid is siphoned directly into the
bottles from the fermented crock. In this case, place 1/2 teaspoon sugar
in each pint or one teaspoon in each quart bottle. Best consistent re-
sults can be obtained if a five gallon bottle is used instead of a crock
for the fermenting vessel, using a water seal. All vessels and tubing
should be entirely clear and sanitary before use. A 2-3% warm lye solu-
tion is an excellent one for the purpose. Rinse with water after the use
of lye solution. Use of Hydrometer is not necessary if the above direc-
tions are followed. The specific gravity at the time of bottling will
however, be 1.012 - 1.016.
This is the third and final installment of traditional "Prohibition
Pilsner" recipes received anonymously, presumably from the makers of
Blue Ribbon malt syrup, in the mid-1970's. Previous installments of
Historical Homebrew appeared in Homebrew Digest # 795 and # 800. This is
posted here purely for historical interest, and not as a recommended
recipe, although the techniques called for here seem to be much closer
to currently recommended procedures for beginning brewers, than in the
earlier historical postings. The format of the original is retained as
much as possible.
261.
Chapter 13: Historical Interest
Blue Ribbon 1
Source: Robb Holmes (
[email protected])
Digest: Issue #795, 1/6/92
Ingredients:
1-3/4 pounds sugar
1 can Blue Ribbon hop-flavored malt syrup
yeast
Procedure:
Dissolve sugar and malt syrup in 6 quarts of hot water. Stir until dis-
solved. Pour 14 quarts of cold water into a crock that has been scoured
with Arm & Hammer baking soda and rinsed with clear water. Add hot solu-
tion of malt, sugar, and water. The temperature should be about 65F.
Dissolve a cake of compressed or dehydrated yeast in a small quantity of
luke warm water (about 8 ounces of 75F water) and add to crock. Stir
thoroughly. Cover crock with clean cloth and allow to ferment 4 or 5
days. Skim off foam after first and second days.
Siphon beer into 12 ounce bottles. Before siphoning, place a scant 1/2
teaspoon of sugar into each bottle. Cap and allow to remain at 60-70F
for 7-10 days. Cool and consume.
Things to remember: Cleanliness of utensils, including bottles, siphon
hose, crowns and crock is essential for good results. Wash everything in
soda solution or detergentbefore and after each batch. A 7 or 9 gallon
crock can be used to prevent messy foam-over.
Many consumer failures can be averted by using a starter consisting of:
1 package of yeast, 2 ounces of sugar, 1 pint of 72F water. Let starter
stand for 3-4 hours before mixing into crock with malt solution.
Comments:
Around 1975 or '76, the first time I got interested in brewing, I bought
a can of the mysterious Blue Ribbon malt syrup. The label invited me to
write to Premier malt products for a recipe book, and I did. A few weeks
later it arrived: a well-produced, four-color print job with recipes for
using malt syrup in cakes, cookies, biscuits and the like, but not a
word about making beer. A few weeks later a plain brown envelope with no
return address appeared in the mail. Inside were two mimeographed sheets
of beer recipes---including this recipe.
262.
Chapter 13: Historical Interest
Blue Ribbon 2
Source: Robb Holmes (
[email protected])
Digest: Issue #795, 1/6/92
Ingredients:
1 can hop flavored malt syrup
3 or 4 pounds sugar
1 cake yeast or Vierka lager yeast
Procedure:
Dissolve malt syrup and sugar in 2 quarts of hot water. Pour into crock
and add 18-20 quarts of cold water. Mix yeast in lukewarm water (70F).
With wooden spoon, gently stir into malt and sugar mix. Cover with clean
cloth and ferment at room temperature (68-70F). Skim off foam for first
3 days. Fermentation is complete when no more bubbles appear (about 4 or
5 days). If tester or hydrometer is used, be sure red line is at sur-
face. Gelatin may be used to settle yeast. Dissolve two small envelopes
of Knox gelatin in hot water. Pour gelatin over top of brew in crock
about a day before you plan to bottle.
Wash bottles and put scant 1/2 teaspoon of sugar in each, fill within an
inch and a half and cap. Tip bottles upside down once and store upright
in warm place (70-75F).
Things to watch: 1) If beer is cloudy or gritty, you disturbed the sedi-
ment by shaking or pouring too fast, 2) If beer tastes flat, you either
bottled too late or did not allow it to age long enough, 3) If beer
foams up or tastes airy, you bottled too soon.
Comments:
This recipe also came from the mimeographed sheet of beer recipes pro-
vided by Premier Malt Products in the 1970's.
263.
Chapter 13: Historical Interest
Major Thomas Fenner's Receipt to Make Bear
Source: Thomas Manteufel (
[email protected])
Digest: Issue #748, 10/25/91
Ingredients:
One ounce of Sentry Suckery or Sulindine one handful Red Sage or Large
1/4 Pound Shells of Iron Brused fine take 10 quarts of Water Steep it
away to Seven and a quart of Molases Wheat Brand Baked Hard. one quart
of Malt one handful Sweeat Balm Take it as Soone as it is worked.
Translated Ingredients:
One ounce of the dried leaves of the senna tree, chicory, or celandine.
One handful of red sage or crushed 1/4 pound shells of iron [which may
be the hop-like fruit from an ironwood, Ostrya Virginica, also known as
the hophornbeam. The ironwood is known as hophornbeam because the fruit
it produces look so much like hop bracts, unlike the fruit of the
American Hornbeam, which don't.]
10 quarts of water, boiled down to seven.
A quart of molasses.
A cake of hard baked wheat bran.
A quart of malt.
One handful of barm. [brewers yeast cake from a previous batch]
Drink it as soon as it's fermented.
264.
Chapter 13: Historical Interest
Col. George Washington's Small Beer
Source: Thomas Manteufel (
[email protected])
Digest: Issue #748, 10/25/91
To Make Small Beer:
Take a large Siffer [Sifter] full of Bran Hops to your Taste. - Boil
these 3 hours then strain out 30 Gall[ons] into a cooler put in 3
Gall[ons] Molasses while the Beer is Scalding hot or rather draw the
Melasses into the cooler & St[r]ain the Beer on it while boiling Hot.
let this stand till it is little more than Blood warm then put in a
quart of Yea[s]t if the Weather is very Cold cover it over with a
Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask
- leave the bung open till it is almost don[e] Working - Bottle it that
day Week it was Brewed.
Comments:
I made this after two Civil War beers (bay leaf/ginger and the spruce
beer). I had molasses and the barm from the second Civil War beer, so I
brewed this. I used 2 ounces of hops. (It really doesn't make much dif-
ference what kind. The water is pretty bitter after boiling for an
hour.) I let it ferment a week before bottling. It is undrinkable by
modern standards. The only flavor is the bitterness of the molasses,
followed by the hop bitterness. The flavors never melded; there is just
the distinct double bitterness. One pound of molasses is about one pint
in volume.
Most of these historical beer recipes can be found in Brewed in America,
by Stanley Baron.
265.
Chapter 13: Historical Interest
Pumpkin Ale
Source: Thomas Manteufel (
[email protected])
Digest: Issue #748, 10/25/91
Receipt for Pompion Ale:
Let the Pompion be beaten in a Trough and pressed as Apples. The expres-
sed Juice is to be boiled in a Copper a considerable Time and carefully
skimmed that there may be no Remains of the fibrous Part of the Pulp.
After that Intention is answered let the Liquor be hopped cooled fer-
mented &c. as Malt Beer.
Comments:
An anonymous recipe for pumpkin ale appeared in the papers of the
American Philosophical Society in February, 1771. The author notes that
he obtained this recipe from someone who claimed this tasted like malt
ale, with only a slight "twang". After two years in the bottle, this
twang had mellowed to an acceptable level.
266.
Chapter 13: Historical Interest
Malt Liquors
Source: Thomas Manteufel (
[email protected])
Digest: Issue #748, 10/25/91
Directions for Brewing Malt Liquors:
You are first to have ready the following Implements, a mash Vat, to put
your malt in; a Vessel under this to receive the Wort in; a Copper to
boil in; a Rudder to stir your malt with, and Vessels to cool your
Liquor in; First then fill your Copper with water, take then 6 Bushels
of Malt and put into your mash Vat, leaving about a Peck to sprinkle
over the Liquor when in, Let your water simper, and be in the next
degree of boiling but not boil; lay it on upon the Malt well ground, and
when you have laid on such a quantity as you can draw off a Barrel of
Wort, stir the malt well together with your Rudder; and then sprinkle
the remaining Peck of Malt over all covering it up with Cloths to keep
the heat in; for three hours; only when it have stood an hour and half
draw off a pail full or two; and lay it on again to clear your tap hole.
This done the next Business is to boil a Copper of Water, to scald your
other Vessels with; always taking care to have a Copper of Liquor hot to
lay on, upon the malt when you draw off the first Wort, and this will be
for small Beer. The three hours now expired; let go (as the Term is)
which is let the first wort run off, putting into the Vessel which re-
ceives it a pound of Hops; when all drawn off lay on the hot Liquor for
your small Beer, clean out your Copper and put the wort, Hops and all
into the Copper and boil it for two hours; strain it then off thro: a
Sieve into your Vessels to cool it; and put your small Beer into Copper
and the same hops that come out of the first Beer and boil it an hour.
When both are almost cool add Yeast to them; to set it to work, breaking
the head in every time it rises; till it works itself clear and tun in;
Bung it up with Clay and keep it in your Cellar, in three months you may
bottle the strong Beer, the other in a weeks time will be fit to drink.
Comments:
From the letters of Joseph Clarke, general treasurer of the Rhode Island
colony, sometime around 1775.
267.
Chapter 13: Historical Interest
Green Corn Stalk Beer
Source: Thomas Manteufel (
[email protected])
Digest: Issue #748, 10/25/91
Procedure:
The stalks, green as they were, as soon as pulled up, were carried to a
convenient trough, then chopped and pounded so much, that, by boiling,
all the juice could be extracted out of them; which juice every planter
almost knows is of saccharine a quality almost as any thing can be, and
that any thing of a luxuriant corn stalk is very full of it, ... After
this pounding, the stalks and all were put into a large copper, there
lowered down it its sweetness with water, to an equality with common
observations in malt wort, and then boiled, till the liquor in a glass
is seen to break, as the breweres term it; after that it is strained,
and boiled again with hops. The beer I drank had been made above twenty
days, and bottled off about four days.
Comments:
Published in the Virginia Gazette on Feb. 14, 1775. A family recipe by
Landon Carter.
268.
Chapter 13: Historical Interest
General Amherst's Spruce Beer
Source: Thomas Manteufel (
[email protected])
Digest: Issue #748, 10/25/91
Procedure:
Take 7 Pounds of good spruce & boil it well till the bark peels off,
then take the spruce out & put three Gallons of Molasses to the Liquor &
and boil it again, scum it well as it boils, then take it out the kettle
& put it into a cooler, boil the remained of the water sufficient for a
Barrel of thirty Gallons, if the kettle is not large enough to boil it
together, when milkwarm in the Cooler put a pint of Yest into it and mix
well. Then put it into a Barrel and let it work for two or three days,
keep filling it up as it works out. When done working, bung it up with a
Tent Peg in the Barrel to give it vent every now and then. It may be
used in up to two or three days after. If wanted to be bottled it should
stand a fortnight in the Cask. It will keep a great while.
Comments:
From the journal of General Jeffrey Amherst, governor-general of British
North America.
269.
Chapter 13: Historical Interest
Benjamin Franklin's Spruce Beer
Source: Thomas Manteufel (
[email protected])
Digest: Issue #748, 10/25/91
A Way of Making Beer with Essence of Spruce:
For a Cask containing 80 bottles, take one pot of Essence and 13 Pounds
of Molases. - or the same amount of unrefined Loaf Sugar; mix them well
together in 20 pints of hot Water: Stir together until they make a Foam,
then pour it into the Cask you will then fill with Water: add a Pint of
good Yeast, stir it well together and let it stand 2 or 3 Days to
ferment, after which close the Cask, and after a few days it will be
ready to be put into Bottles, that must be tightly corked. Leave them 10
or 12 Days in a cool Cellar, after which the Beer will be good to drink.
Comments:
Translated from the french while he was stationed in France.
270.
Chapter 13: Historical Interest
Metheglin of My Lady Windebanke
Source: Jacob Galley (
[email protected])
Digest: Issue #761, 11/15/91
A Receipt for Metheglin of My Lady Windebanke:
Take four Gallons of water; add to it, these Herbs and Spices following.
Pellitory of the Wall, Sage, Thyme, of each a quarter of a handful, as
much Clove gilly-flowers, with half as much Borage and Bugloss flowers,
a little Hyssop, Five or six Eringo-roots, three or four Parsley-roots:
one Fennel-root, the pith taken out, a few Red-nettle-roots, and a
little Harts-tongue. Boil these Roots and Herbs half an hour; Then take
out the Roots and Herbs, and put in the Spices grosly beaten in a
Canvass-bag, viz. Cloves, Mace, of each half an Ounce, and as much
Cinnamon, of Nutmeg an Ounce, with two Ounces of Ginger, and a Gallon of
Honey: boil all these together half an hour longer, but do not skim it
at all: let it boil in, and set it a cooling after you have taken it off
the fire. When it is cold, put six spoonfuls of barm to it, and let it
work twelve hours at least; then Tun it, and put a little Limon-peel
into it: and then you may bottle it, if you please.
Comments:
This is from The Closet of Sir Kenelme Digbie, Kt. Opened (London: H.
Brome, 1669) (Reproduced without permission, naturally.)
271.
Chapter 13: Historical Interest
Sir TJ's Mead
Source: Ken Hinson (
[email protected])
Ingredients:
3 pounds honey per gallon of water
1/2 ounce ginger root, sliced, per gallon
2 medium oranges (meat & peel with all pith removed)
3 whole cloves
Procedure:
Combine the above ingredients with 1/2 gallon of water per total gallons
desired, boiling and skimming until no more scum appears. Pour into
primary fermenter, add: 1 stick cinnamon and top off to five gallons
with cool water. Upon the wort reaching 75 degrees F, pitch Red Star
Chanpagne yeast and cap with a ferment- ation lock. Upon a visible ces-
sation of fermentation (around 3 weeks) rack into a secondary fermenter
with fermentation lock and allow to age. Rack every month after until
drunk. May be drunk after 3 weeks. (he suggests also adding 2 tbsps of
lemon juice and a cup of strong black tea.)
Comments:
I've never tried this recipe, so I can't vouch for how good it is, but
the basic elements are there. Recipe is based on The Closet of the
Eminently Learned Sir Kenelme Digby Kt. Opened: Whereby is Discovered
Several ways for making of Metheglin, Sider, Cherry-Wine, &c..
272.
Chapter 13: Historical Interest
Weak Honey Drink
Source: Ken Hinson (
[email protected])
Procedure:
Put in a six-quart pot one pint of honey and nine pints of water (spring
water is suggested but not necessary). Stir well, dissolving the honey.
Boil for about 30 minutes, skimming off the foam as it rises to the
surface. About 1 minute before you remove the liquid from the heat,
throw in a teaspoon of rinsed, sliced, or broken ginger (powdered will
not do the right thing) and about the same amount of the rind of an
orange (eat the rest of the orange). Set the mead aside for a few hours
till it be lukewarm (5 hours is more than enough) and then add yeast to
the mead, stirring well. Mead yeast is the real yeast to use, but any
wine yeast will do. Do not use brewer's yeast or ale yeast. Let the mead
stand a day or two (you can wait as much as a week if you want); then
bottle it in clean bottles. In a few days it is drinkable, I like to
wait a week.
Comments:
This recipe was taken from the SCA's Known World Handbook in an article
written by Michael Tighe (Sir Michael of York).
(My notes on above recipe: play with the flavorings! If you don't like
giner, try using nutmeg instead. This produces a very low alcohol drink,
yet well-carbonated and sweet to the taste, though not cloying.) A few
other things: Metheglin is fun to make: what I did was used honey/water
ratios suggested for a generic mead, then went to the local health-food
store and browsed in the spice section ("This smells good - grab a
handful") Nothing scientific about this---a little of this and that.
DON'T boil these herbs and spices in your wort! Instead, make a "tea"
and add that to the wort as you pitch your yeast.
For any spices or herbs you use, never use the powdered stuff out of the
jar if you can avoid it. Powdered cloves just don't have the same taste
as whole cloves (by the way, for nutmegs: if you don't have a nutmeg
grinder, use a hammer!)
Finally: to boil or not to boil. A friend made an unboiled mead and when
he bottled it wound up with a wax deposit on the bottom 1/2 inch in his
bottles. No harm, but esthetically icky.
273.
Chapter 13: Historical Interest
Prohibition Chicago Style
Source: Bruce T. Hill (
[email protected])
Digest: Issue #788, 12/23/91
Ingredients:
1 3-pound can hop-flavored malt syrup
3 pounds corn sugar
1 package settler
1 cake Fleischmann's yeast
Procedure:
Bring one gallon water to boiling point using a pan large enough to hold
water, malt syrup and corn sugar. Add malt syrup and stir until mixed.
Stir in corn sugar slowly until dissolved. Settler should be mixed in
with sugar at this time for best results.history:prohibition
Place crock on box or chair (not on floor), pour in three gallons of
luke warm water, then add hot ingredients. Now add sufficient luke warm
water to make 5 and 1/2 gallons of liquid in the 6 gallon crock.
Dissolve yeast in cup of luke warm water and 1 teaspoon sugar. Allow
mixture to stand until yeast starts working, usually within 1/2 hour.
Add the working yeast to mixture in crock and stir until mixed
throughly.
Chill before serving. When pouring, slant bottle and glass and pour
slowly to prevent clouding.
If it is cloudy or tastes gritty, you have disturbed the sediment by
shaking it up or by pouring too fast.
If it tastes "flat" you either bottled it too late, or did not allow it
to age long enough.
If it tends to foam up or tastes "airy", you bottled it too soon. The
mixture had not completed.
Use of tester. Tester is accurate when it is kept at uniform 65 or 70.
The tester will settle the first day between 3 and 6. This is the
approximate alcohol content. When the tester settles to 1/2% or the red
line "B" it is ready to bottle. If the test settles to "W" it means it
is too flat. Taste to determine if it has turned sour. If not, then add
one teaspoon of sugar to the quart of 1/2 teaspoon to the pint before
capping, to resotre life to it. In the event it has soured, it is
spoiled.
274.
Chapter 13: Historical Interest
Comments:
My sister-in-law's mother gave this following recipe to me. It dates
back to the 1930's. They grew up in a predominantly Polish part of
Chicago where it was traditional to make home-made beer for festive
occasions (like Christmas!). The recipe is pretty rough by our modern
homebrewing standards, but it shows that the homebrewing spirit was
alive and well several decades ago.
275. Index
A allspice:
aass bock: in ale.................162,166
emulating..................143 in stout...................119
ale: anchor steam:
apple..............174,183,186 emulating...................74
apricot....................189 andechs:
barleywine.............136-146 emulating...................43
bitter.................7,16,21 apples:
bitter, black..............199 in ale.............174,183,186
blueberry..................173 apricots:
brown..............193-197,208 in ale.....................189
cherry.....................177
coffee.....................205 B
cranberry..................181
dry..........................2 bailey's irish cream:
garlic.....................165 emulating..................258
ginger.............147,163,169 barleywine.............137-142,147
honey wheat.................67 basil:
india pale ale.....15,27,29,33 honey ale..................172
lambic.....................214 bass ale:
lambic, framboise......180,191 emulating..........13,32,38,40
mild........................14 bitter ale.............7,16,21
old....................202,211 bitter:
pale......1-13,18-31,36-41,207 black......................199
pumpkin bitter.............182 pumpkin....................182
raspberry..................187 blackberries:
red........................212 in stout...................178
scotch.........193,195,203,213 blueberries:
spiced.....161,162,164,168,206 in ale.....................173
spruce.................160,171 in mead................219,229
strawberry.................188 in stout...................176
strong.....................139 liqueur....................243
sweet........................6 bock......................54,57,60
trappist.......200,201,204,210 bock:
wheat.......................63 dopplebock.........136,143,145
all-grain recipes: maibock..................51,60
barleywine.................144 brown ale..............193-198,208
brown ale..................208 brown sugar:
dopplebock.................143 in ale.....................161
framboise..................191 in brown ale...............197
fruit beer.................192 in cider...................233
india pale ale.....15,33,34,39 in old ale.................202
lager.......................59 in pale ale............5,23,31
maibock.....................60 in trappist ale........204,210
mild ale....................14
munich-style lager..........56 C
old ale................211,215
pale ale.........4,8,12,13,20, cardamom:
23,26,30,36 in ale.....................152
porter.........106,114,133,135 cherries:
scotch ale.................213 in ale.....................177
spiced ale.................162 in lager...................175
spiced lager...............158 chimay:
steam beer...............76,77 emulating..............200,201
stout............84,97,120,131
276. Index
chinese yellow lump sugar: dunkelweizen....................65
in lager....................47
chocolate: E
in stout...................113
christmas beers: egg whites:
ale....17,148,152,155,161,162, in ginger beer.............255
166
lager......................167 F
stout......................119
wheat ale...................63 fennel:
cider......................233-241 in lager...................158
cilantro: Finland:
in pumpkin bitter..........182 sima.......................256
cinnamon candy: framboise..............180,185,191
in apple ale...............186 Franklin, Benjamin.............270
cinnamon: fruit beer:
in ale....152,155,161,162,166, generic....................179
168 full sail ale:
in cider...................241 emulating...................37
in ginger beer.............169
in lager...................167 G
in pumpkin bitter..........182
in spiced spruce beer......206 garlic beer........150,159,165,170
in stout...................119 ginger beer...147,149,154,163,169,
cloves: 250,249,246,255
in ale.............161,162,166 ginger:
in cider...................241 in ale....148,152,155,161,162,
in fruit ale...............192 166,168
in spiced spruce beer......206 in cider...................241
in stout...................119 in fruit ale...............192
coffee: in lager...................167
in ale.....................205 in mead....................224
in porter..................103 in porter..................123
in stout........99,100,113,115 in pumpkin bitter..........182
coriander: in spiced spruce beer......206
in ale.....................164 in stout...................119
in root beer...............254 glog...........................242
corn stalk beer: guinness:
historical.................268 emulating..............116,131
cranberries:
in ale.....................181 H
in cider...................238 history:
in mead....................227 1700's.................264-270
cyser..........................222 1763.......................265
1775.......................268
D 1970's.................262,263
corn stalk beer............268
demarara: mead...................271,272
in pale ale.................23 prohibition recipes...259,261,
dopplebock.............136,143,145 274
dos equis: spruce beer................270
emulating...................52 holiday beer
double diamond: (see also "christmas
emulating...................31 beers")..17
dry beer.........................2
277. Index
honey: wheat.......................55
basil ale..................172 lambic.........................214
in ale.................166,206 lambic ale.....................186
in christmas beer...........17 lemon:
in ginger beer.........153,169 in ale.....................192
in lager...................167 in cider...................241
in root beer...............254 in ginger beer.............254
in spiced ale..............148 in mead....................226
in stout...................119 liberty ale:
in weizen...................61 emulating...................35
in wheat beer...............70 liqueur:
mead.......................217 berry......................243
with wheat..................67 tea........................248
lyle's syrup:
I in pale ale..................11
imperial stout M
(see "russian imperial
stout")..90 mackeson's:
india pale ale .......15,27,29,33, emulating.............81,82,86
34,36,39 maerzen.........................50
irish cream....................258 maibock......................51,60
maize:
J in pale ale.................11
malz bier.......................42
jalapeno peppers: maple:
in ale.....................157 in cider...................241
in stout...................156
K mead:
blueberry..............219,229
kahlua extract: cyser......................222
in stout...................129 melomel....................227
kahlua: metheglin..................230
emulating..................257 orange.....................232
kiwis: peach......................220
in mead....................227 prickly pear cactus........218
kvass......................252,253 pyment.....................221
sweet......................228
L melomel....................220,227
metheglin..................230,271
lager: mild ale........................14
bock..................54,57,60 milk stout.....................126
cherry.....................175 mixed drinks:
dopplebock.........136,143,145 romulan ale................247
emulating with ale techniques. molasses:
207 in ale.....................153
fennel.....................158 in brown ale...............208
golden......................59 in scotch ale..............193
maerzen.....................50 munich-style lager........43,56,58
maibock..................51,60
malz bier...................42
munich-style..........43,56,58
pale..................42-49,56
pilsner..................48,53
spiced.....................167
278. Index
N R
nutmeg: raspberries:
in cider...................241 framboise..........180,185,191
in fruit ale...............192 in ale.....................187
in ginger beer.............169 in cider...................239
in lager...................167 in russian imperial stout..184
liquer.....................243
O rauchbier (see "smoked beer")...73
red ale........................212
oatmeal stout .......80,87,89,108- rice syrup:
112,122,125,130 in ale.....................205
oatmeal wheat stout.............91 rice:
old ale....................202,211 sake.......................244
old peculiar: romulan ale....................247
emulating..................202 root beer..................245,254
orange peel: roses..........................260
in christmas beer...........17 russian imperial stout..90,125,184
orange: rye:
in ale.....152,158,162,166,192 kvass..................252,253
in ginger beer.............169
in lager...................167 S
in mead................230,232
in spiced spruce beer......206 sake...........................244
in stout...................119 samuel adams:
emulating...................25
P sarsparilla:
in root beer...............254
pale ale.......1-13,18-32,35-38,39 sassafras:
in root beer...............254
peaches: scotch ale.........193,195,203,213
in mead....................220 sima...........................256
pepper beer....................157 smoked beer.....................73
peppers: sour mash.......................79
in ale.....................157 spruce beer........151,160,206,270
pilsner......................48,53 spruce:
pilsner urquell: in ale.....................171
emulating...................53 steam beer................72,74-78
plums: stout:
in ale.....................192 blackberry.................178
polyclar-at......................2 blueberry..................176
porter.......94,95,97,101-103,104, coffee..............99,100,115
106,114,117,123,124,133,135 coffee chocolate...........113
prickly pear cactus: double.............102,118,121
mead.......................218 dry......83,84,88,92,93,96,98,
problems: 99,105,116,120,131,134
excessive sweetness..........6 maple......................156
pumpkin: milk.......................126
historical recipe..........266 oatmeal......80,87,89,108-112,
in bitter ale..............182 122,125,130
pyment.........................221 oatmeal wheat...............91
raspberry russian imperial.184
russian imperial........90,125
spiced.....................119
sweet.............81,82,86,107
279. Index
strawberries:
in ale.....................188
strong ale.....................139
sweetness:
excessive....................6
T
tea:
in lager...................158
in mead............224,225,228
liqueur....................248
trappist ale.......200,201,204,210
V
vienna-style lager..............51
W
Washington, George.............265
wee heavy......................211
weizen.................62,62,65-68
wheat:
amber....................64,69
dunkelweizen................65
holiday ale.................63
honey wheat ale.............67
in christmas beer...........17
in pale ale.................20
in trappist ale............204
lager......................210
oatmeal stout...............55
weizen......................91
with honey.........61,62,65-71
wintergreen:
in root beer...............254
X
xingu:
emulating..................126
Y
yeasts:
comparisons..................3
280.
