Pale Ale Corn Bread

Posted by Ben Evert | 4:59 AM | | 0 comments »













Photo By: Norwichnuts

Ingredients


* 1 1/2 cups pale ale
* 2 cups flour 2 cups flour
* 1 cup cornmeal 1 cup cornmeal
* 1 tsp baking powder 1 tsp baking powder
* 2 tbs sugar 2 tbs sugar



Instructions

1. preheat oven at 350
2. combine all the ingredients together in a large bowl
3. pour batter into a greased loaf pan and bake for 40 minutes


Source:Family Oven

Pale Ale Beer Recipe









Lazy Saturday Lager

Posted by Ben Evert | 12:39 AM | | 0 comments »















Photo by: Steve Parker


Ingredients:

* 9.00 lb. Light Malt Extract Syrup
* 2.50 lb. Cara-Pils Dextrine
* 2.50 lb. Munich Light
* 2.50 oz. Cz Saaz 3.6% 60 min
* 1.50 oz. Cz Saaz 3.6% 30 min
* 2.00 oz. Cz Saaz 3.6% 0 min (Added at end of boil and

Procedure:

Water Evaporated during boil: 3.00 gal Add 13 gal of water to yield 10 gal of wort

1. Actual OG far less than planned due to lack of CHO extraction from specialty grains. (The program apparently calculated these grains like a full mash/sparge.) Next time should use 14 pounds of extract instead of 9.

2. Used 400 cc starter/5 gallons, of BR's Eastern European Lager yeast. Water was 10 gallons RO and 3 gallons bottled drinking water.

3. Fermented at 42-44F, took about 1 month. Secondary/lagered for about 1.5 months. Settled out nicely, never did filter or Polyclar, although would do so if bottling for competitions.

Bruce Ross designed this recipe.

Source:Beerrecipes.org

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Widmer Hop Jack

Posted by Ben Evert | 12:58 AM | | 0 comments »

(5 gallons, extract with grains)

OG = 1.056 FG = 1.013 IBUs = 36 to 40


Ingredients


3.3 lbs. John Bull light malt extract syrup
2 lb. Cooper’s light dry malt extract
0.5 lb. Vienna malt
1 lb. Munich malt
1.5 lb. crystal malt (40° Lovibond)
0.25 lb. dextrin malt
2.5 AAU Willamette hops (bittering)
(0.50 oz. of 4.9% alpha acid)
6.2 AAU Cascade hops (bittering)
(0.75 oz of 8.3% alpha acid)
8.3 AAU Cascade hops (flavor)
(1 oz. of 8.3% alpha acid)
4.6 AAU Centennial hops (aroma)
(0.5 oz. of 9.3% alpha acid)
4.2 AAU Cascade hops (aroma)
(0.5 oz. of 8.3% alpha acid)
1 tsp Irish moss for 60 min.
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale)
O.75 cup of corn sugar for priming


Step by Step


Steep crushed malts in 3 gallons of water at 150º F for 30 minutes. Remove grains from wort, add malt syrup and malt powder and bring to a boil. Add Willamette and Cascade (bittering) hops, Irish moss and boil for 60 minutes. Add flavor hops (1 ounce of Cascade hops) for the last 10 minutes of the boil. Add aroma hops (Centennial and Cascade) for the last 2 minutes of the boil.

When done boiling, strain out hops, add wort to two gallons cool, preboiled water in a sanitary fermenter, and top off with cool, preboiled water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º to 70º F, and ferment for 10 to 14 days. Bottle your beer, age for two weeks and enjoy!
All-grain option

Replace light syrup and powder with 4 pounds pale malt and increase Munich malt to 4 pounds. Mash your grains at 150º to 152º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5 gallon yield in the fermenter.

Decrease bittering hops to 0.5 ounce of Cascade to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.

Source: BYO


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Christmas Porter

Posted by Ben Evert | 12:08 AM | | 0 comments »

5 gallons, partial mash

Ingredients:


6.6 lbs. light malt extract
3 oz. black malt
14 oz. chocolate malt
1 lb. caramel malt
1.5 oz. Northern Brewer hops (8.5% alpha acid), 1 oz. for 60 min., 0.5 oz. at end of boil
1 oz. grated ginger root, for 60 min.
1 oz. mint leaves (if whole, use in boil; if ground, use as mid-boil addition)
2 tbls. five-spice, at end of boil
Liquid dry-ale yeast (Wyeast 1084)


Step by Step:


Steep the grains for 30 minutes and remove. Add the extract. Add 1 oz. hops, grated ginger, and whole mint leaves if used. Boil 30 minutes and add ground mint if used. Boil 30 more minutes and add 0.5 oz. hops and five spice. Cool, pitch yeast, and ferment four to 10 days.

Source: BYO

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