Pete's Wicked Ale Recipe

Posted by Ben Evert | 9:54 PM | , | 0 comments »

It's been a while since I have had a Pete's maybe I'll give it a try over the weekend. This recipe is mostly for extract brewers and is fairly simple.
2 cans Unhopped light Extract
1 lb Crystal Malt
1 oz. bullion hop
1 oz. Cascade hops
1 oz. Fuggles
Ale Yeast

Put the 1 lb crystal malt in hop bag and put in gallon of cold water. Bring water up to a boil, then removebag of crystal with strainer and throw away(you made a tea with the cystal).
Remove from heat and add 2 cans of Unhopped light extract. Bring back to a boil and add 1 oz bullion simmer for 30 minutes.
Then add 1oz. cascade hop and simmer for another 15 minutes. Then add 1/2 oz Fuggles simmer for 15 minutes.
At last minute add other 1/2 oz. of fuggles.

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Budweiser Clone Recipe

Posted by Ben Evert | 10:04 PM | , | 0 comments »

The reason I picked this is that it is usually really tough to make a yellow colored beer from malt extracts, unless you are using an extra light variety. The best that I was able to acheive, was a dark golden color.

This is a great, easy-to-make pilsner-style beer made with ale yeast — no lagering required. Comes close to many commercial light pilsners, with just a bit more flavor. (5 gallons)

Ingredients:

2.5 lbs. extra light dry malt extract
1.5 lbs. light honey
1 oz. Cascade hops (6% alpha acid): 0.25 oz. for 60 min., 0.25 oz. for 30 min., 0.5 oz. for steeping
1 tsp. Irish moss for 15 min.
1 tsp. gypsum
Wyeast 1056 (American ale) or Yeast Lab Canadian ale (AO7)
3/4 cup corn sugar for priming

Step by Step:

Bring 2 gal. water to boil.

Remove from heat and add dry malt, honey, and gypsum.

Return to boil. Total boil is 60 min.

Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more.

Add Irish moss and boil for 15 min. more.

Turn off heat, add 0.5oz. Cascade hops, and steep for 2 min.

Pour into fermenter and top up with cold, preboiled water. When cooled below 70° F pitch yeast.

Ferment seven to 10 days in primary at 70° F or below, then transfer to secondary and
ferment another seven days. Prime and bottle.

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Hefe Weizen Recipe

Posted by Ben Evert | 11:19 PM | | 0 comments »

Summer is just about here and time to make a lighter type of beer. One style that tastes great during those hot, steamy days is a hefe weizen. Sure, it takes a few to get use to the taste (not your typical beer), but during the summer it sure hits the spot.
This recipe was taken from the Tastybrew recipe bank and is primarily geared to extract brewers.

Killer Bee Wheat

Name Killer Bee Wheat
Description A Perfectly Balanced Honey Weizen
Added by Matt Wilson
Date Submitted Sun, 15 Dec 2002 03:49 AM (GMT)
Ingredients
  • 6# Wheat LME
  • 3# Clover Honey
  • 1/2# Carapils
  • 2 oz Saaz hops
  • 5 oz corn sugar
  • Muntons Gold Ale Yeast
  • 1 Tsp Irish Moss
  • 1 package Knox unflavored gelatin
Preparation
8 oz Carapils in 2 gallons cold water, heat to 170 and hold 30 minutes.Remove Carapils and bring to boil. Add 6# Wheat LME and 1 oz Saaz in hop bag.Boil 45 minutes.Add 2# Clover Honey. Boil 10 minutes. Add 1oz Saaz and 1 Tsp Irish Moss in hop bag. Boil 5 minutes. Remove from heat add cold water to make 5.5 gallons. Cool to 80 degrees and pitch yeast. Primary ferment 3 days, rack to secondary fermenter.Pasterize 1# Clover Honey @ 180 degrees for 30 minutes, add to secondary fermenter for 14 days. Fine with 1 package Knox Gelatin 3 days before bottling. Condition 2 weeks @ 65-70 degrees.
Specifics
Style Hefe-
Recipe Type Extract
Batch Size 5 Gallons
Original Gravity 1.060
Final Gravity 1.018
Boiling Time 60 minutes
Primary Fermentation plastic 3 days
Secondary Fermentation glass 14 days
Other Specifics IBU=10 color= 3HCU Alcohol content 5.4%
Comments

I tried this tonite after bottling on thanksgiving and I cant stop grinning! This is far and away the single best homebrew I ( or my wife and a few friends) have ever tried. It is very carbonated, next time I will cut the priming sugar back to 4 oz. The head is thick and tall and lasts the length of the glass.Color,clarity,and balance is perfect. I think the honey in the secondary really kicked it up a notch.This batch won't last long.


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Sam Adams Clone Recipe

Posted by Ben Evert | 10:33 PM | , | 0 comments »


Ingredients:
1 can Munton & Fison Premium Kit
1 Packet yeast (under cap)
2 1 lb. packages Amber DME
1 1 oz package Hallertauer hop pellets
1 1 oz package Tettnang hop pellets
1 cup corn sugar (for priming)


Procedure:


Remove label from Kit and stand in warm water for 15-20 minutes. In a pot sufficient to boil 2 gallons of liquid, empty DME. Open can of malt and empty contents into pot onto DME. Using one gallon hot water, rinse out can and add to pot. Turn on heat and carefully bring to a boil.


Add package of Hallertauer hops, Adjust heat and simmer for 20 minutes. Add Tettnang hops and simmer for 10 minutes. Meanwhile, put 4 gallons cold water into primary fermenter. When boil is complete, empty hot wort into cold water. When temperature reaches 80 degrees Fahrenheit, open yeast and sprinkle onto surface of the wort and cover tightly.


Place fermentation lock with water in lid. Allow beer to ferment for four days in primary fermenter,Transfer to clean secondary fermenter and allow to ferment for an additional ten to fourteen days.


Syphon beer from secondary fermenter into clean bottling bucket. Dissolve priming sugar in a small amount of beer and add to bottling bucket. Fill clean bottles and cap. Let stand for five days at room temperature and then move to a cool place.


Beer will be carbonated in three weeks and will improve for several months.



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Yuengling Lager

Posted by Ben Evert | 2:00 AM | , | 0 comments »

This week's recipe is a Yuengling Clone. Yuengling calls itself America's oldest brewery and is located here in Pennsylvania. I had the pleasure of touring the brewery in 2001 and it was excellent. Yuengling makes several products and this recipe is from Tastybrew.com is for the Amber Lager.

Notes About The Recipe

This recipes calls for rice. I know for a fact that Yuengling uses corn grits. Yes, corn grits, the kind that you can buy at the grocery store. I have used corn grits it recipes and I know that they can cause boil overs. So, after the malt begins to boil, slowly add the corn grits and stir to keep them from settling to the bottom of the pot.

Name Yuengling Clone

Description Lager Clone

Added by bsummers12

Date Submitted Fri, 23 Nov 2001 01:07 PM (GMT)

Ingredients
  • 4.5 lbs Laaglander Light Malt Extract
  • 1 lb Rice
  • 1 lb Cara-pils
  • .5 lb Crystal Malt
  • 1 oz Northern Brewer hops (60 mins)
  • 1/3 oz Tettnanger (10 mins)
  • 1/5 oz Saaz (5 mins)
  • California Lager 2112 yeast
Preparation
Steep grains in 1 gallon water at 158 degrees for 1/2 hour. Remove grains. Add DME and rice solids. Boil 1 hour adding hops at times listed above. Cool wort and pitch yeast.
Specifics

Style Lager

Recipe Type Partial Mash

Batch Size 5 US gallons

Original Gravity 1.047

Final Gravity 1.012

Boiling Time 60 mins

Primary Fermentation Plastic, 7 days @ 68 degrees

Secondary Fermentation Glass, 14 days @ 65 degrees

Other Specifics 22 IBU's 4.7% AC

Comments
Best after aging in bottle in a cool place 1 month.

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Blonde Ale

Posted by Ben Evert | 3:02 AM | , | 0 comments »

With lawmower season upon us, now is the time to brew a lighter style of beer. This is and original recipe that has been generated using Promash software. The grains in this recipe are to be crushed and steeped for about and hour. Add the Irish moss when you put the second batch of hops in and allow to ferment for about a week.

This is a good base recipe to use to make other beers, so experiment with it.

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
03-A Light Ale,
Blonde Ale
Min OG: 1.045
Max OG: 1.060
Min IBU: 15
Max IBU: 33
Min Clr: 2 Max Clr: 8
Color Yellow Gold

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Wort Size (Gal): 3.00
Total Grain (Lbs): 6.00
Anticipated OG: 1.051
Plato: 12.65
Anticipated SRM: 6.3
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 30 Minutes

Grain/Extract/Sugar
---------------------------------------------
5.00 lbs. Light Dry Malt Extract
.50 lbs. Crystal 10L
.50 lbs. Cara-Pils Dextrine Malt

Hops
-------------------------------------
1.00 oz. Cascade Pellets for 30 min.
1.00 oz. Fuggle Pellets for 20 min.

Yeast
-----------------------------------
Lallemand Doric

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