Wine and Beer Vacation

Posted by Ben Evert | 7:04 PM | 0 comments »

What's a wine and beer vacation? Well for me, it is taking the next 3 weeks off from blogging to slow down, drink some wine and beer and enjoy the Holiday season. After 14 months of writing articles, I'm pretty well spent. It also doesn't help that I'm working 60 -70 hours a week and my wife is going through chemotherapy.

I do plan on working on some new articles and such, but won't post them until the new year. So, I'll see you next year.

Enjoy your holidays.

Give generously to those less fortunate.

P.S. - Here are some links to some interesting articles.


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Troeg's Mad Elf

Posted by Ben Evert | 12:02 AM | , | 2 comments »





With Christmas just around the corner, many breweries bring out their seasonal beer. One of the tastiest that I have consumed is Troeg's Mad Elf. With an alcohol content around 11% it is not a beer that you pound down, but is more of a sipping beer. I came up with a recipe that I think would make a Mad Elf Clone but I haven't tried it. Just one for everyone to experiment with and should make a 5 gallon batch.

Ingredients:

4 pounds Pilsner Malt
4 pounds Munich Malt
1/2 pound Chocolate Malt
1 pound Honey
3.5 pounds Amber Liquid Malt Extract
2 pounds Amber Dry Malt Extract
4 ounces Cherry Juice concentrate
3/4 ounce Hallertau Hops for 50 minutes
1/4 ounce Saaz Hops for 20 minutes

Procedure:

Do a partial mash with the grains. Add the honey and malt extracts and bring to a boil. Add the hops and continue boiling. Chill and transfer to primary fermenter. Add the yeast. I'm not sure what type Troeg's uses, but a Belgian style triple yeast would be real close. Or, you can experiment and try different types by splitting up the batch. After primary fermentation is complete, rack to secondary and add the cherry juice. I would let this in the secondary for about 4 - 6 weeks before bottling.

From Troegs website

The Mad Elf Holiday Ale

Alcohol by Volume: 11% alcohol by volume
Hop Bitterness (IBU's) : 15
Color (SRM) : Ruby Red
Availability: Seasonal, 12 oz. bottles, 1/2 and 1/6 kegs (contact your local retailer to pre-order)
Malts: Pilsner, Munich, Chocolate
Hops: Saaz, Hallertau
Yeast: Spicy Yeast
Pennsylvania Honey West Coast Cherries

The Mad Elf, a cheerful creation to warm your heart and enlighten your tongue. The combination of Cherries, Honey, and Chocolate Malts delivers gentle fruits and subtle spices. Fermented and aged with a unique yeast, this ruby red beer has significant warming strength that underlies the pleasant character of this intriguing yet delicious Ale. The Mad Elf, a jolly and delicious beer for the Holidays.

2006 Elf
First Batch Brewed: Wed., Aug. 16
Cases Go on Sale: Monday, Oct. 30
Tasting Room Keg Tapped: November 4
Kegs Go on Sale: Nov. 20th

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This Week's Ad

Posted by Ben Evert | 12:01 AM | 0 comments »



Irish Cream Ale

Posted by Ben Evert | 6:38 AM | , | 0 comments »

Here is an extract recipe that uses some grains for flavor and texture. I picked this recipe from Home Brewer's Digest website.

Brewer: Derrick Email: -
Beer: Irish Cream Ale Style: Cream Ale
Type: Extract w/grain Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 19 IBU
OG: 1.057 FG: 1.007
Alcohol: 6.4% v/v (5.0% w/w)
Water: Used bottled artesian water - water in my area is super hard and bad tasting.
Grain: 8 oz. German Munich
8 oz. Dextrine malt (Cara-Pils)
8 oz. Belgian CaraVienne
8 oz. Flaked barley
Steep: steeped 35 minutes on the way up to boil.
Boil: 60 minutes SG 1.081 3.5 gallons
6 lb. Light malt extract
12 oz. Lyles Golden Syrup
added 1tsp Irish Moss in final 15 minutes of boil
Hops: 1 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Willamette (5% AA, 15 min.)
Yeast: White Labs Irish Ale Yeast
Carbonation: 2.6 volumes Dried Malt Extract: 7.51 oz. for 4.7 gallons @ 67°F


India Pale Ale

Posted by Ben Evert | 12:02 AM | , | 0 comments »




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 fermentation should take about 4 days.

After about a week bottle and let set for another 2 weeks.



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Oatmeal Stout

Posted by Ben Evert | 12:01 AM | , | 0 comments »

With all the hype on television about oatmeal lowering cholestrol, I wonder if I should be drinking this for breakfast instead of eating oatmeal?

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).


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Chimay Trippel

Posted by Ben Evert | 10:00 AM | , | 1 comments »

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 or White Labs Trappist Ale Yeast

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.

British Bitter

Posted by Ben Evert | 5:53 AM | , | 0 comments »


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.




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Wee Heavy

Posted by Ben Evert | 8:47 PM | , | 0 comments »

Picked this recipe from Brew Your Own, the homebrewer's magazine
 
Wee Heavy
 
Wee heavies are malty/sweet big ales, but don’t smell fruity as most big ales do. You need to use a yeast strain that won’t overattenuate the beer, pitch a large yeast starter and hold the fermentation temperature lower than with most ales. A Golden Promise malt for your base malt is a good choice.

Groundskeeper Willie’s Wee Heavy
(5 gallons/19 L, extract with grains)
OG = 1.100 FG = 1.030
IBU = 22 SRM = 14+ ABV = 9.0%

Ingredients

12.75 lbs. (5.8 kg) Alexander’s Pale liquid malt extract
3.0 lbs. (9.1 kg) Simpson’s Golden Promise malt
3.0 oz. (85 g) crystal malt (60 °L)
0.75 oz. (21 g) roasted barley (300 °L)
6 AAU First Gold hops (60 min)
(0.8 oz./23 g of 7.5% alpha acids)
1 tsp. Irish moss (15 mins)
1/4 tsp yeast nutrient (15 mins)
Wyeast 1728 (Scottish Ale) or White
Labs WLP028 (Edinburgh Ale)
yeast (4 qt./~4 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
Steep crushed grains for 45 minutes at 158 °F (70 °C) in 1.2 gallons (4.6 L) of water. Add water to “grain tea” to make 3 gallons (11 L) of wort. Add about 5 lbs. (2.3 kg) of malt extract to wort and bring to a boil. Boil for 60 minutes, adding hops at beginning of the boil. Add Irish moss and yeast nutrients with 15 minutes left in boil. Add remainder of liquid malt extract at end of boil and let steep 15 minutes before cooling. Ferment at 62 °F (17 °C).

All-grain option:
Replace malt extract and base grains with 20 lbs. (9.1 kg) Simpson’s Golden Promise malt. Mash at 158 °F (70 °C). Collect about 10 gallons of wort and boil to reduce to 5 gallons (19 L), as long as 5 hours.
 

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Cherry Ale

Posted by Ben Evert | 6:51 PM | , | 0 comments »

Ingredients:

  • 6 pounds, Laaglander light dry extract
  • 1/4 pound, crystal malt
  • 1/4 pound, lactose
  • 7-8 pounds, fresh sweet cherries (or if not in season frozen 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. Secondary ferment for 6 - 8 weeks.

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Cranberry Ale

Posted by Ben Evert | 8:34 PM | , | 0 comments »

 
Here's an idea for a holiday beer since cranberries are usually abundant in the next couple of months.  
 
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.

Specifics:
    Primary Ferment: 5 days
    Secondary Ferment: 1 week

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Fat Tire Amber Ale Recipe

Posted by Ben Evert | 9:14 PM | , | 0 comments »


Fat Tire Amber Ale
(5 gallons, extract with grains)



Ingredients: 



5 lbs. Laaglander plain extra-light
DME
 
.50 lb. crystal malt (20° Lovibond) 
.50 lb. crystal malt (40° Lovibond) 
.50 lb. carapils malt 
.50 lb. Munich malt 
.50 lb. biscuit malt 
.50 lb. chocolate malt 
3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid) 
1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid) 
2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid) 
1 tsp. Irish moss 
2/3 to 3/4 cup corn sugar to prime 
Wyeast 1056 or BrewTek CL-10

Step by step:

Steep specialty grains in 3 gallons of water at 154° F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70° F and transfer to fermenting vessel with yeast. Ferment at 64° to 68° F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of
Fat Tire
.) Lay the beer down for at least a few months to mellow and mature for best results.
All-grain option: Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154° F for 45 minutes. Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule.
OG = 1.050 
FG = 1.011 
IBUs = 16
 
 

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Pumpkin Beer

Posted by Ben Evert | 7:13 PM | | 0 comments »

That time of the year to start thinking about making a batch of pumpkin ale for your Halloween party.  If you never tried pumpkin beer your in for a treat.  It's like drinking your pumpkin pie but with a little kick.

(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%


Ingredients

 
1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) CaraPils malt
5–6 lbs. (2.3–2.7 kg) pumpkin (cubed)
5 AAU Cascade hops (60 mins)
(1.0 oz./28 g of 5% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast
0.75 cup corn sugar (for priming)

Step by Step

 
Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C). Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature). Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).

All-grain option:


Replace malt extract and 1 lb. (0.45 kg) 2-row malt with 8.0 lbs. (3.6 kg) 2-row pale malt. Boil pumpkin cubes in water for 15 minutes. Mah grains and pumpkin chunks at 153 °F (67 °C) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add spices with 15 minutes left in boil. Ferment at 69 °F (21 °C).


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Corn Meal Beer

Posted by Ben Evert | 8:00 PM | | 0 comments »



This is one of the very first beer recipes that I recorded.  Prior to that time, I just was messing around and getting my procedure down.  I knew how to make the beer, but never recorded any of the results.  Just remembered what worked and what didn't work.

I made this beer a couple of months after visiting the Yuengling Brewery, where I was told that they used corn meal in making their beer.  So, stupid me decided to try to make a beer using some corn meal in it.  Well, let me tell you this the corn meal is messy.  If you are not careful, it will stick to the bottom of your brewpot.  It also felt like it added about 10 pounds to the wort.  The Benefit --  It does add a unique flavor to the beer and when young (2 weeks) will taste like Rolling Rock.   After about 6 weeks, the malt and corn flavors blended and there seemed to be a more smoother body and tasting beer.

This recipe will make about 4 gallons.

Corn Meal Beer

64 ounces Alexander's Pale Malt Extract
24 ounces Dry Malt Extract
10 ounces Carapils  Malt
6 ounces Crystal 10 Malt
8 ounces Corn Meal
1 ounce Liberty Hops 4.7% Alpha
4.8 ounces Corn Sugar for priming
1 packet Doric Dry Yeast
Irish Moss
Original Gravity 1.055
Finished Gravity 1.022

1.  Crush the Carapils and Crystal Malts.  Steep in 1 gallon of water for about 60 minutes.  Strain and add the wort to your brewpot.

2.  Add about 1 - 1 1/2 gallons water to the brewpot and turn up the heat.  Slowly add the malt extract and the dry malt extract to the brewpot.  Stir while adding to prevent the malt from sticking to the bottom and scorching.

3.  After the wort begins to boil slowly add the corn meal and stir. Then add the hops and boil for 45 minutes.  After 45 minutes, add Irish Moss and continue boiling for another 15 minutes.

4.  After 60 minutes of boiling, remove the wort from the heat and chill down.  Add about a gallon of clean water to your fermenter and then add your wort.  Add additional water to take the total wort up to 4 gallons.

5.  Pitch your yeast at the wort temperature that you feel comfortable with.  I pitch mine at "blood temperature" which is around 98 degrees.  Of course, I open ferment too, which is something you will not find in most homebrewing books.

6.  Allow the wort to ferment for about a week and then take a hydrometer reading.  If the reading is low enough (at least 65% less the the original) then you can bottom your beer.  Otherwise, rack over and allow to further ferment for another week.  

7.  After bottling, let the beer age for about 2 weeks before trying.  Personally, I try one each week to gauge how the beer matures.

Hope you enjoy this recipe.  At first I thought it was more a pain then anything else, but after it aged, it was one of my best tasting beers.


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Gold Beer Recipe

Posted by Ben Evert | 6:39 PM | , | 0 comments »

I usually post every Monday a new recipe but since yesterday was September 11th, I felt that it should be a day to remember instead of a day doing beer recipes. This recipe is one out of my vault and is called Gold Beer. Not because you use gold to make it, but more the color of the beer. Most of use homebrewers find that our friends and neighbors usually shun away from amber or dark colored beers, so here is one that they would even quaff down.

Gold Beer Recipe

8 pounds Extra Light Malt Extract (I used 2 cans of Alexander's Extra Light)
8 ounces Crystal Malt 20
8 ounce Cara-Pils Dextrine Malt
6 ounces Crystal Malt 40
1 ounce Cascade hops
1 ounce Saaz hops
Irish Moss
Original Gravity 1.056
Finished Gravity 1.014 - 1.020
1 packet Lallemand Doric Yeast

Crush the crystal malts and the dextrine malt and simmer in 1 gallon of water for 1 hour

Strain the grains and add the wort to your brew kettle along with 1 gallon of water

As the wort begins to heat up, slowly stir in the malt extract

After the wort begins to boil, add the 1 ounce of Cascade hops and boil for 45 minutes

Once the wort with the Cascade hops has boiled for 25 minutes, add the Saaz hops and the Irish moss

Chill the wort and add to your fermenter along with an additional 2 gallons of water

Take your hydrometer reading. If the Original Gravity is greater than 1.062 add a quarter gallon of water and retake reading

Pitch the yeast. I generally use the Doric yeast, but use whatever you are comfortable with

At this stage, I open ferment for the first 12 hours, then close fermentation for about a week
After about a week, take another hydrometer reading and if the beer is between 1.014 - 1.020 either bottle or rack to a secondary fermenter

If you want to make a lighter colored beer, cut back on the crystal malts by only adding half of them

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Light Beer Recipes

Posted by Ben Evert | 4:18 PM | , | 2 comments »


Browsing the internet, I found this article about the top "college" beers. (Voice). Suprisingly, the most of the "college" beers are light beers. Now, when I was in college, light beer meant the color, since Miller Lite was the only light beer available. So, in honor of all those how are going back to school, here is two light beer recipes.

Light Beer Recipes: American light beer has fewer calories than a standard beer. Light in color, it has a thin body, low hopping and high carbonation.


Caanan's Barn: So enraptured with the color of his newest homebrew, the creator of this recipe painted his barn to match. Ninety-one calories per 12 oz. Ferment for 45 degrees for 14 days. Rack into secondary fermenter at 45 degrees for 28 days.
  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 2.5 lbs. Briess Brewers Corn Syrup
  • 1 oz. Cluster hops (Boiling time: 60 minutes)
  • 0.4 oz. Hallertau hops (Boiling time: 5 minutes)
  • 1 pkg. #2308 Lager yeast
Distant Whistles: The author of this recipe claims the taste of his homebrew reminds him of the sound of a distant train on a summer night. It should come as little surprise that he's a retired railroad engineer. Rack into secondary fermenter at 45 degrees for 28 days.
  • 3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 1 lb. Briess CBW Porter dry malt extract
  • 1 lb. Rice syrup, dry
  • 0.8 oz. Northern Brewer hops (Boiling time: 60 minutes)
  • 0.2 oz. Mt. Hood hops (Boiling time: 5 minutes)
  • 2 pkgs. Nottingham Lager yeast, dry


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George Washington's Beer

Posted by Ben Evert | 8:57 PM | | 3 comments »



I was out at a local, historical landmark this weekend called the Jean Bonnet Tavern. They have been selling beer and food since about 1762 and it is a cozy place for either lunch or dinner. Being a historical place, they usually have at least one "period" type beer on tap. I was able to enjoy a Yard's George Washington Porter. So, I thought it would be fun to post George's original recipe. Basically, it is just hops and molasses and I added a few things that I would do.

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. F for 7-10 days. Cool and consume.

Things that I would add to the recipe:

Barley Malt
Chocolate Malt
Biscuit Malt
Roasted Barley

I kinda' like the idea of letting your wort cool down to blood level (98 degrees). That is my usual pitching temperature, so it fits right in. I honestly don't think that I would use a wood barrel, nor would I make 30 gallons. I would make 3 gallons and just might make this one in the near future.

New Castle Clone Recipe

Posted by Ben Evert | 7:03 PM | , | 0 comments »

Simple little recipe that tastes similar to Newcastle Brown Ale. Personally, I like to add an ounce or two of biscuit malt to add a little more complexity.

Ingredients

2 oz 60L Crystal Malt

2 oz Chocolate Malt

1 oz Black Malt

6 lbs Light DME

6.5 HBUs Target Hops (Bittering) I usually use 1 oz of Fuggles Hops

1/2 oz East Kent Goldings (Flavor)

British Ale Yeast

Instructions:

Put the specialty grains into the muslin bag and steep in 150 degree water for 20 minutes. Pull the bag out, allowing it to drain freely into the brew kettle. There is no need to "squeeze" the bag. Squeezing the bag will only release tannins that will harm your beer.

Add 170 degree water to the brew kettle to bring the total volume to 2.5 gallons. As you add this water, run it over your bag of grains to sparge ("rinse") the rest of the grain water out of the bag.

Bring kettle to a boil, then remove it from the burner. Stir in the Dry Malt Extract (DME), and put Target (Bittering) hops in a muslin bag (tied closed) and add into the kettle.

Return to heat and boil for 45 minutes. Add the 1/2 oz East Kent Goldings to the muslin bag and boil for 15 minutes.

Cool to room temperature, add water to bring total volume to 5 gallons. Stir vigorously to incorporate air into the wort. Pitch (add) your yeast.


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Vienna Lager

Posted by Ben Evert | 8:59 PM | , | 0 comments »

Ingredients:

1 lb. Vienna malt
0.5 lb. dark Munich malt, 10° to 12° Lovibond
0.25 lb. malted wheat
1 lb. lager malt
4 lbs. unhopped amber malt extract syrup
1 oz. Perle hop pellets, for 60 min.
0.5 oz. Hallertauer hop pellets, for 20 min.
0.5 oz. Spalt pellets, for 20 min.
0.125 lb. coarsely cracked (not ground) light-roast coffee beans
1 broken cinnamon stick
14 g. dry lager yeast or liquid culture
3/4 cup corn syrup

Step by Step:

Heat 1.5 gals. of water to 132° F, crack and mix in malts and malted wheat. The mash should settle at 121° F. Hold 30 minutes, then remove 3 qts. of liquid from the mash and boil it 15 minutes. Stir heated mash back into the mash tun. This should raise the whole mash to 137° F or so. Hold another 30 minutes, then remove 3 qts. again and bring to a boil. Boil this 15 minutes, add it back to the mash tun, raising the whole to about 152° F. Hold here for 60 minutes, then lauter and sparge with 2 gals. of 168° F water. To this runoff (about 3 gals.) add extract syrup and bring to a boil. Add Perle hop pellets, boil 40 minutes. Add Hallertauer and Spalt pellets, boil 20 minutes.

Remove from heat, set in ice water to cool, and add coffee beans and cinnamon stick. Steep at least 15 minutes, then chill and top off to 5.25 gals. with pre-boiled chilled water. At 75° F pitch dry lager yeast or a liquid culture (I've had great luck in this recipe with Wyeast 2308 Munich). Seal and ferment for two days at 65° to 70° F, then place in a cooler (50° to 55° F) for a week. Rack to secondary and, if possible, place in a cold place (40° F or below) for three to six more weeks. (Otherwise, maintain at 50° F for three or four weeks.) Prime with corn sugar and bottle. Age cold (40° to 50° F) six to eight weeks, space permitting.

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Octoberfest Beer

Posted by Ben Evert | 7:08 PM | , | 0 comments »

You still have time to start planning and gathering together your ingredients to make your Octoberfest beer. I usually brew mine in late March or early April and let it age until September, but you can make it now and have it ready for October. This recipe will make a 5 gallon batch.
Ingredients:
2 Bierkeller Liquid Amber Malt 3.5 pound cans
1 pound amber dry malt extract
8 ounces 10 degree crystal malt
6 ounces chocolate malt
1 ounce Cascade hops 5.5 alpha
1 ounce Hallertauer hops 4.5 alpha
3/4 ounce Tettnanger hops
1 packet dry yeast or Wyeast no. 2206
1/2 cup of corn sugar to prime
Procedure:
Crush grains and step for about 1 hour.
Strain and pour liquid into brewpot.
Add additional water and begin to boil.
Slowly add the dry malt and liquid malt.
Make sure that you stir the malts so that they don not burn on the bottom of the pot.
Once the wort begins to boil, add the Cascade hops. After 30 minutes, add the Hallertauer hops. At the end of another 30 minute period, add the Tettnager hops for 1 minute.
Chill wort and add the yeast.
Primary ferment for about 2 weeks at 45 to 50 degrees and about another 2 weeks at the same temperature for the secondary.
Rack one more time and ferment for another 2 weeks at 35 to 40 degrees.
Bottle and keep stored at about 40 degrees.

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Arrogant Bastard Ale

Posted by Ben Evert | 7:02 PM | , | 0 comments »


Ingredients

11.5 pounds pale two-row malt
1.5 pounds crystal 120
1.25 oz chinook pellets (12.5 aa%) (15.6 AAUs) @ 90 min
1.0 oz chinook pellets (12.5 AAUs) @ 30 min
0.5 oz chinook pellets (6.25 AAUs) @ flame out
1 tsp Irish moss
White Labs WLP007 or WLP001 (English Ale Yeast)



Preparation
Place crushed grains in water and steep at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.
Specifics
Style Strong Ale
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.074
Final Gravity 1.018
Boiling Time 90 minutes
Primary Fermentation Glass, ~ 68 F, 7-10 days
Secondary Fermentation optional
Other Specifics 75 IBUs, about 7% abv.
Comments
Aging will mellow the Bastard so drink it young if you want to prove your worth.

Extract Brewers can substitute Light Malt Extract for the 11.5 pounds of pale malt. Should take about 2 three pound cans.

Recipe from Tastybrew.com


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Scotch Ale

Posted by Ben Evert | 7:51 PM | , | 0 comments »

I stopped into our local brewpub (Marzoni's) for a few beers and some fine grub. They make six beers that are the everyday beers and usually have 2 different ones on tap. During October, you can have an Octoberfest beer, Spring time was a Sassion, etc. Currently, they have a Scotch Ale and an Imperial Stout on tap. I tried the Scotch Ale and for those of you that do not like a lot of hops, then this beer is one to make. You can taste the malt in a Scotch Ale and is a nice drinking beer. My wife even liked it and she is not a beer drinker. So this week's recipe is a Scotch Ale.

This recipe has a variety of procedures that may be new to some beginners. Give it a try and see how well you do.

Read This Week's Recipe



Or, If you want to try an easier recipe, here is one to try.


Ingredients:

  • 6.6 lb Ireks munich light LME
  • 2.0 lb Ireks munich malt (10L ?)
  • 0.5 lb M&F crystal malt (60L)
  • 0.5 lb Ireks crystal malt (20L)
  • 3.0 oz M&F chocolate malt (350L)
  • 4.0 oz white wheat malt (2L)
  • 2.0 oz Hugh Baird peat smoked malt (2L)
  • 1.0 oz East Kent Goldings (whole, 60 min boil)
  • 1.0 oz Fuggles (whole, 15 min boil)
  • 1 tsp Irish moss (rehydrated, 15 min boil)
  • Wyeast 1338 (european ale, 1 qt starter)
  • 4.5 oz corn sugar (primimg)

Procedure:

- mashed all the grains in 4 qts of 156F water for 1 hr
- sparged with 4 qts of 170F water
- SG of runnings: 1.036 in ~7 qts
- added LME, made volume up to 3 gal, boiled for 1 hr
- chilled with immersion chiller, aerated, made volume up to 5 gal, aerated some more, pitched 1 qt starter
- fermented at 65 - 68F

To do the mash on my stove, I just heat up the mash water to ~165F (in my kettle) then drop in the grain bag containing the crushed grains. Stir real well, let it sit for a minute, then check the temp. If its to low (which it will be) either add small amounts of boiling water (1 cup at a time, stir, let it sit for a minute, then check the temp) or add heat with the stove burner on medium heat while gently stirring constantly. After you hit the mash temp, cover it up and let it sit for 1 hour. At the end of the 1 hour, I lift the grain bag just above the surface of the wort and sparge by pouring the sparge water over the grains gently with a measuring cup.
As you can see, my mash setup/technique is pretty simple and doesn't require a lot of extra equipment. I'm not trying to get the max possible extraction from the grains, only the flavor/body that was missing before I started doing these partial mashes .



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Bass Ale Recipe

Posted by Ben Evert | 8:52 PM | , | 2 comments »

Ingredients:

6.6 lbs Munton & Fisons light unhopped liquid malt extract
2 1/2 gallons Artesian bottled water or boil and cool water, store in sanitized plastic milk jugs
1 1/2 lb Crystal Malt 20L
1 oz. Kent Goldings hops 5.0 AA (boil)
1/2 oz. Fuggle hops 4.8 AA (boil)
1/2 oz. Willamette hops (finish)
1 tsp Gypsum 1/2 tsp. Irish Moss
1 pkg. #1098 British Ale Liquid Yeast
1 1/4 cup Light DME or 3/4 cup corn sugar (priming)

Procedure:

Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.

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Braggot

Posted by Ben Evert | 9:51 PM | | 0 comments »


I decided to go way back for a beer recipe. This style of beer was popular during the Medieval times and I thought that it would be a fun beer to make.

Ingredients:


3.3 pounds, wildflower honey
3.3 pounds, amber malt extract
2 pounds, wheat extract
1 pound, light malt extract
1/2 pound, 10L crystal malt
2 ounces, Northern Brewer hops (8.0%), 30 minute boil
2 ounces, Kent Goldings pellets (4.6%), 20 minute boil
1/2 ounce, Kent Goldings pellets, 15 minute boil
1/2 ounce, Kent Goldings pellets, finishing (10 minutes)
Irish moss, last 5 minutes
Whitbread ale yeast
1/2 teaspoon, yeast energizer



Procedure:


Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F. Maintain mash temperature at 125 for 30 min (protein rest).


Add 3 quarts of boiling water to mash and maintain temperature at 158 for 1 hour (saccharification rest).


Drain wort and sparge grains with 5 quarts water at 170.


Add to the wort in the brewpot the malt extract and brown sugar. Bring to a boil.
After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of Fuggles hops.


After 15 more minutes, add an additional 1/2 ounce of each hop.


Boil for a total of 1- -1/2 hours.


Ten minutes before the end of the boil, add the Irish moss.


Five minutes before the end of the boil, add 1 ounce of Fuggles hops (for aroma).


Cool the wort and add to the primary fermenter with sufficient water to make 5 gallons.


Pitch yeast when temp of wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at 65. Bulk prime with corn sugar before bottling.

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Double Ale

Posted by Ben Evert | 8:34 AM | , | 1 comments »

This is one of my first recipes that I designed and actually wrote down. The term double is more for the number of pounds of grain or equivalent per gallon of water. For example, 2 pounds of grain per gallon of water = double. It's a pretty simple recipe and was hopped up. If you wish to tone down the hops, then cut the boil time by 1/2.

Double Ale


Ingredients:


3 1/2 lbs Amber Malt Extract

8 oz Crystal Malt Grain

4 oz Pale Malt Grain

4 oz Oat Grain

1 oz Cascade Hops

1 oz Fuggle Hops

1/2 Teaspoon Irish Moss

1 packet Muntons Ale Yeast

3/8 cup Corn Sugar (priming)


Date Brewed: March 21, 2001

Original Gravity: 1.049

Pitching Temp: About 100 degrees

Primary Fermentation: 1 week at 64 degrees


Procedures:


1. Steep Grains for 1/2 hour

2. Strain grains and add to brew pot along with 1 gallon water

3. Add Malt Extract and allow to boil

4. When wort begins to boil, add 1/2 of the Hops and boil for 1 hour

5. After 1 hour, remove hops and add the other 1/2 of hops, boil for 1/2 hour

6. Last 15 minutes of boil, add Irish Moss


Notes: Cascade hops 7.3%, IBU's around 60, more of an IPA.


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