Witbier

Posted by Ben Evert | 8:32 AM | , | 0 comments »

I must admit, I do like a good Belguim-styled beer, but I have never brewed one. This recipe looked rather easy, so I'm posting it. This recipe and others can be found at Belguimstyle.com

OLD TUDOR WITBIER
I have heard that it does not matter whether or not your wheat is malted. When in doubt I stick to traditional methods. The unmalted wheat ("soft" winter wheat) can be found in a health food store.

GRAIN BILL
5 lbs. Belgian Pilsner
4 lbs. Unmalted Wheat
1 lb. Honey Malt
1 lb. Wheat Malt
8 oz. Rolled Oats
HOP SCHEDULE
2.1 AAU Hallertauer for 30 minutes
2.9 AAU Saaz for 10 minutes
AAU: 5
ADJUNCTS
3/4 oz. Bitter Orange Peel (5 minutes)
3/4 oz. Corriander (knock out)
1/4 oz. Corriander (secondary)
YEAST
Brewtek Belgian Wheat
BREWING SPECIFICS
Combine 1 lb. of Pils malt, malted and raw wheat with 1 1/4 gallons of water in a 5 gallon pot (mini mash). Heat mini mash to 95 degrees and hold for 15 minutes. Raise to 125 and hold for 30 minutes. Raise to 155 and hold for 1 hour.

5 minutes from the end of the mini mash conversion, mash-in main grist with 3 1/2 gallons of water to achieve 125 degree protein rest.

Boil mini mash for 10 minutes and add to main mash, aiming to bring masher to 155 degrees. Hold for one hour. Raise to 165, hold for 5 minutes and sparge with 3 3/4 gallons.

Recommended boiling time: 45 minutes

SG:1.048

Foghorn Leghorn Beer

Posted by Ben Evert | 6:09 AM | | 0 comments »

I found this recipe and thought it was a riot. Foghorn Leghorn, sure brings back memories of watching the Saturday morning cartoons. The full recipe can be found at Brewery.org or you can click on the links.

Foghorn Leghorn Beer Recipe From Gambrinus' Mug

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.120
Finishing Gravity: 1.025
Time in Boil: 60 min.
Primary Fermentation: 12 days @64 degrees
Secondary Fermentation: 18 days@64 degrees

Read More on this recipe





Another great recipe that can be found at Brew Your Own.


Bitter Chocolate Imperial Stout
by Scott Russell


Bitter Chocolate Imperial Stout

5 gallons, extract with grains OG = 1.070, FG = 1.022, IBU = 45

Ingredients:

4 oz. black malt
4 oz. chocolate malt
4 oz. roasted barley
7 lbs. dark dry malt extract
2 oz. unsweetened baker's chocolate, broken
8 AAU Target hops (1 oz. of 8% alpha acid)
4 AAUs Fuggles hops (1 oz. of 4% alpha acid)
1 pint starter of English ale yeast (White Labs WLP002 or Wyeast 1968)
3/4 cup dry malt extract for priming

Step by Step:

Steep the black and chocolate malts and the roasted barley in 2.5 gallons of cold water. Gradually raise heat to 150° F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and baker's chocolate, bring to boil. Boil 15 minutes, add Target hops. Boil 45 minutes, add Fuggles hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70° F, pitch yeast. Seal and ferment for ten days, rack to secondary and age in a cool dark place for a month. Prime with dry malt and bottle. Bottle condition cool and dark for a month or more.