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).


Tags:

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.