Patriotic Ale

Posted by Ben Evert | 3:27 PM | , | 0 comments »





In honor of all those Patriots that started our country over 220 years ago. This is a simple British Bitter recipe.


Beer Style: pale ale, bitter
Recipe Type: extract
Description:
This really shouldn't be too highly carbonated. This is a well-balanced brew with good maltiness and bitterness. It was good when fresh, albeit cloudy, but this is okay in a pale ale. After 2 months of refrigeration, it is crystal clear and still delicious! (And there's only 1 bottle left.) By the way, Munton & Fison yeast is very aggressive--- fermentation can be done in 24-72 hours. I hope you like this as much as I do.
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
OG: 1.058 FG: 1.022
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.
Submitted by: Fred Condo
Source: BeerRecipes.org

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Stealer Lager

Posted by Ben Evert | 2:38 PM | , | 0 comments »





This is a very simple lager recipe with a deep golden color and inspired by the golden color of the Pittsburgh Steelers jerseys.


3.5 Pounds Light Liquid Extract
1/2 pound Cara-pils Malt
1/2 oz Cascade Hops
1 Packet yeast
Irish Moss

Crack grains and steep for about 1 hour. Strain grains and add the liquid into brew pot. Add the liquid extract and bring to a boil. Once boiling begins, add the cascade hops and boil for 30 minutes. Add the Irish Moss at the 15 minute mark. Chill the wort and pitch the yeast. Primary fermentation should be about 1 week and the temperature should be 55 - 60 degrees F.

After about a week, transfer to a primary fermenter and allow the beer to continue to ferment. At this time take the temperature down to 40 -45 degrees or approximately your normal refrigerator temperature. Allow to "lager" for about 3 weeks.

Bottle and enjoy.

This recipe will make a 3 gallon batch.

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