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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