Kolsch

Posted by Ben Evert | 6:06 AM | | 1 comments »



  • 10 lbs German Pilsner Malt
  • 0.5 lbs German Munich Malt
  • 1.5 oz Spalt hops (4% AA bittering for 60 minutes)
  • White Labs WLP029 German Ale/ Kölsch or Wyeast 2565 Kölsch

    If you are an extract brewer, use 8 lbs of Pilsner LME and 0.25 lbs of Munich LME. Sometimes Spalt hops are difficult to find (especially with the hop shortage). You can substitute the Spalt hops with Saaz, Hallertau, or Tettnanger. Mt. Hood can also be used. The hop you select is strictly for bittering, because Kölsch should have little to no hop flavor and no hop aroma.

    Mash the grain for 90 minutes at 150°F (65°C). This should give you a good fermentable wort. Boil the wort for 90 minutes. At the 60 minute mark, add your hops.

    Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t.

    At bottling, add 1 ¼ cup of light DME that is boiled in 2 cups of water for 10 minutes. If you are kegging, carbonate the beer to 2.5 volumes.


    Source:  Beersmith.com 

    Picture by: Joe Marinaro



    English Pale Ale

    Posted by Ben Evert | 5:47 AM | | 2 comments »



    Photo by: Islandet



    Original Gravity: 1.045         IBU: 25

    Ingredients:

    6.6# (2 cans) Light Liquid Malt Extract (LME)
    1# Crushed Crystal Malt
    1 oz. UK Kent Goldings Hop Pellets 5.5%AA (bittering)
    1 oz. UK Kent Goldings Hop Pellets 5.5%AA (aroma)
    1 Whrlfloc Tablet (Irish Moss)
    11.5 gm. S-04 Dry Ale Yeast (Whitbread Strain)
    Muslin Grain Bag

    Procedure:

    Begin by soaking the cans of LME in a bowl or pot of warm water to make it easier to get out of the can later.

    Fill your brewpot (preferably a 20qt. stainless stock pot) with two gallons of cold water.

    Place the crushed grains in the muslin grain bag and secure with a knot at the top.  Place the bag into the brewpot and begin heating the water.  When the water reaches a temperature of 170F remove the bag and discard.  Continue heating the water until it reaches a boil.  When the water is boiling, remove the pot from the heat and slowly add the LME and the DME stirring constantly to avoid scorching.  When thoroughly mixed return the brewpot to the heat and return to a boil.  BEWARE OF THE BOILOVER!  When the mixture first boils it may produce a heavy foam.  Watch for the foam to rise, and when it does, turn off the flame until the foam subsides (if using an electric stove, it may be necessary to lift the brewpot off of the burner).  After the foam has risen once, it will generally lessen, and it’s safe to return to a steady boil without foaming over.  However, sometimes foaming may occur again.  If so, simply repeat this procedure until foaming finally stops.  After you have achieved a steady boil, add the bittering hops and continue boiling.  After boiling for 45 minutes add the Whirfloc Tablet.  After boiling for 60 minutes remove the brewpot from the heat, add the aroma hops, and cover.

    While the wort is cooling, fill your sanitized fermenter with 3 gallons of cold water.  Then proof your yeast by filling a sanitized measuring cup with about a cup of warm (about 80F) water, sprinkle the yeast into the water, mix with a sanitized spoon, and cover with a piece of foil.  In about fifteen minutes you should see some foaming and smell a “bready” aroma.  If you don’t, try it again with your spare packet of yeast (all good brewers keep spare yeast at the ready in the fridge), but 99% of the time it works just fine.

    When the wort has cooled to under 100F, add it to the cold water in the fermenter (splashing is ok and even recommended to aerate the wort at this stage).  Try to leave as much of the sediment on the bottom of the brewpot as you can.  Take the temperature of the wort in your fermenter.  It should be below 75F.  Remove a sample to measure the Original Gravity with your hydrometer (do not return the sample to the fermenter when finished).  Then add the yeast and seal your fermenter with an airlock (bucket) or blow-off hose (carboy) and place in a spot where the temperature stays between 65F and 70F. Within the next 24 hours fermentation should start.





    Source: Cape Cod Beer





    Ingredients


    * 3/4 pound lobster tail 
    * 1 1/2 cups IPA
    * 3 1/2 cups water
    * 1 tsp thyme, finely crushed 
    * 3 cups half n half 
    * 4 tbs butter
    * 3 shallots, finely minced
    * 3 cups heavy cream
    * 1/2 lb brie cheese, with skin, cut into 6 chunks 
    * fresh ground pepper fresh ground pepper


    Instructions


    1. shell the lobster reserving shell for stock
    2. to make sure stock, combine the beer, water, thyme, and lobster tail shell. bring to a slow boil, cover, and simmer on low for 40 minutes
    3. strain then simmer to reduce broth to 2 1/2 cups. add half and half and continue simmering until reduced by half again. cover and set aside
    4. in a heavy skillet, melt butter on medium. when foam subsides, add shallots and saute for 1 minute. add lobster meat and saute briefly unitl the lobster turns pink. remove and cool. pull lobster meat into shreds
    5. add heavy cream and brie cheese to the reduced broth, stirring constantly over med-low heat. when the cheese is almost melted, mix in shredded lobster and shallot mixture, add pepper to taste, simmer gently for 2 minutes.


    I prefer an  IPA when cooking seafood but if you don't like IPA's then try using something like Sam Adams.


    Source: Family Oven



    The Grommater

    Posted by Ben Evert | 5:41 AM | | 0 comments »





    Ingredients:


    1/2 pound, pale malt
    1/2 pound, crystal malt
    1/2 pound, chocolate malt
    9.9 pounds, dark malt extract syrup
    1 pound, dry amber malt extract
    3-1/2 ounces, Saaz hops (boil)
    1/2 ounce, Hallertauer hops (finish)
    lager yeast
    3/4 cup, corn sugar (priming)


    Primary Ferment: 1 week at 65 degrees
    Secondary Ferment: 3 weeks at 45-50 degrees


    Procedure:


    Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees.


    Prime and bottle. Refrigerate bottles for about 1 month.


    Source: Beerrecipes.org


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    Beer Broiled Brats

    Posted by Ben Evert | 5:01 AM | | 1 comments »



    Ingredients

    2 bottles of Octoberfest or Vienna Style Lager
    8 fresh bratwurst
    1 large onion
    8 hotdog rolls


    Instructions

    1. cut a large onion into 1" to 2" pieces. put onions, bratwurst into pot and pour inbeer. boil for 10-15 minutes at 350 degrees.
    2. take onions and bratwurst out and grill bratwurst for an additional 5 minutes
    3. place bratwurst, onions and all condiments in a roll and enjoy

    Inspired By: Family Oven

    Photo by: mooshee85

    Schwartzpils

    Posted by Ben Evert | 6:46 PM | | 2 comments »


    Ingredients


    * 9.5 lbs. (4.3 kg) Weyermann Pilsner malt
    * 5.5 oz. (155 g) Weyermann SINAMAR® malt color extract
    * 6 AAU Tettnanger hops (60 min)
    * (1.5 oz./43 g of 4% alpha acids)
    * 2.5 AAU Hallertau Mittelfrüh hops (15 min)
    * (0.5 oz./14 g of 5% alpha acids)
    * 1 oz. (28 g) Tettnanger hops (0 min)
    * Wyeast 2042 (Danish Lager) or White Labs WLP850 (Copenhagen Lager) yeast
    * (3.5 qts./~3.5 L yeast starter)


    Step by Step


    Step mash with a 20 minute rest at 122 °F (50 °C), a 30 minute rest at 148 °F (64 °C), a 30 minute rest at 162 °F (72 °C) and mash out to 169 °F (76 °C). Boil for 2 hours, adding hops at times specified in ingredient list. Add liquid malt color with 15 minutes remaining in boil. Ferment at 50 °F (10 °C) followed by a diacetyl rest at 55 °F (13 °C) for 3 days.

    Extract with grains option:


    Replace Pilsner malt with 5.66 lbs. (2.6 kg) of Weyermann Bavarian Pilsner liquid malt extract and 2.0 lbs. (0.91 kg) Pilsner malt. Steep Pilsner malt for 45 minutes at 148 °F (64 °C) in 0.75 gallons (2.8 L) water. Add water to “grain tea” to make 2.5 gallons (9.5 L) of wort. Boil 60 minutes, adding malt extract with 15 minutes left in boil.


    Source: Brew Your Own

    Photo by: gimpbully 



    3 zucchini sliced
    3 yellow squash sliced
    1 large carrot parboiled and sliced
    1 roasted red pepper sliced
    2 tsp oregano


    Marinade


    1/2 cup samuel adams cherry wheat
    1 cup olive oil
    1/4 cup lemon juice
    1 tsp black pepper
    1/2 tsp salt




    Instructions


    1. place all ingredients in food processor but reserve the oil
    2. drizzle all olive oil until marinade has a thickened consistency
    3. place all vegetables in shallow pan, cover with the mainade in the refrigerator for about an hour
    4. grill all vegetables for three to four minutes on both sides
    5. dizzle some of the remaining marinade on top


    Source: Family Oven


    Cherry Wheat Beer Recipe


    Photo by: Terwilliger911


    6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
    2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
    1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
    1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min);
    Wyeast #2112 (California lager)


    Procedure:


    Starter: Wyeast (lager, 2 days before, only original starter)
    Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
    Add malt extract exept hop pellets and yeast and bring to boil.
    Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
    Last 10 min. boil with flavor hops.
    Last 2 min. boil with aroma hops.
    Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
    Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
    Move the fermenter to the ~50 F place (garage) for fermentation.


    Source:  Eric's Beer Page




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    * 1 bottle sam adams boston lager
    * 2 cups ketchup
    * 2 3/4 cups packed brown sugar
    * 8 pork chopps


    Instructions


    1. preheat oven to 350 degrees f
    2. in a medium bowl, combine the ketchup, brown sugar and beer. mix well and pour into a 9x13 inch baking dish. place the pork chops over this mixture in the dish
    3. bake, uncovered at 350 degrees f for 1 hour
    4. note: place foil over pork chops if they start to brown too quickly


    Source: Family Oven


    Sam Adams beer recipe

    Bohemian Pilsner

    Posted by Ben Evert | 4:47 AM | | 2 comments »











    Photo by: pawelbak

    Ingredients for 6 1/2 Gallons

    Malts

    9 lb. 2-Row German Pilsner Malt
    1 1/2 lb. 10°L Munich Malt
    1/2 lb. 18°L Durst Crystal Malt
    1/2 lb. DWC Cara-Pils

    Hops

    3/4 oz. Nugget (Homegrown whole cone, 11% 60 min.)
    1 oz. Saaz (Loose Leaf, 3.1%, 60 min.)
    1 oz. Saaz (Loose Leaf, 3.1%, 30 min.)
    1 oz. Saaz (Loose Leaf, 3.1%, 10 min.)
    1 oz. Saaz (Loose Leaf, 3.1%, Dry Hop)

    Yeast

    Wyeast 2124 Bohemian Pilsner
    Water

    3 gallons Los Angeles tap water. Use this for mashing.
    6 gallons distilled water. Use for sparge and final make-up.
    Lower pH to 5.5 with a few drops of 10% phosphoric acid.

    Procedure

    This is a double decoction procedure.
    Mix 1 1/2 lb of the Pilsner malt with all of the specialty grains. Mash-in with 5 Qt of tap water at 174°F. Target temp 157°F for 15 minutes.
    Heat on high heat until boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
    While the first mash is heating, heat 10 Qt tap water to 131°:F. Mash-in the remaining Pilsner malt. Target temp 122°F for 30 minute protein rest.
    Combine both mashes together for 1 hr starch conversion. Decoct 2 qt & heat to boiling to keep temp ~153°F.
    Scoop out 7 Qt and heat to boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
    Combine both mashes again for mash-out. Target temperature 170°F.
    Sparge with about 16 Qt distilled water at 170°F.
    Skim hot break prior to first hop addition.
    Chill wort rapidly after boil.
    Pitch yeast at 71°F. Put in fridge at 50°F until fermentation begins.
    Reduce temp to 45°F for 22 days.
    Rack to secondary and dry hop at 45°F for 22 days.
    Raise temp to 60°F for 2 days for diacetyl rest.
    Prime with 180 grams priming sugar. Hold at 60°F for 1 day. Then cool at 2°F per day until at 35°F for 2 months.

    O.G. 1.050
    F.G. 1.013



    Source: Pico Brewery


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    German Pilsner

    Posted by Ben Evert | 4:58 AM | | 0 comments »














    Photo by: http://weblog.ch/

    Grains:

    4 lbs. Pilsner Malt
    4 lbs. Munich Light

    Hopping Schedule:

    .75 oz. Perle, 9% alpha, 60 min.
    .75 oz. Tettnanger, 3.80% alpha, 40 min.
    .75 oz. Hallertau Tradition, 5.80% alpha, 40 min.
    .50 oz. Tettnanger, 3.80% alpha, 10 min.
    .50 oz. Hallertau Tradition, 5.80% alpha, 10 min.

    Technical Specifications:

    OG: 1.040 - 1.047
    FG: 1.007 - 1.012
    Alcohol: 4.6-5.3% by volume
    Yeast: Wyeast Bavarian (W2206)
    Protein Rest: 122°F
    Conversion Rest: 155°F

    Mashing Procedure:

    Add approximately two gallons of water at 129°F to the grains to hit the first strike temperature of 122°F. Hold for 15 minutes. At the end of this time, draw off about 40 percent of the mash into a separate pot, leaving as much liquid behind as possible.

    While maintaining the temperature in the main mash at about 122°F, raise the temperature of the decoction mash by about 5°F per minute to 155°F, stirring constantly. The mash you moved to the decoction pot was fairly thick and dry, but there is water bound up by the starch that will be released when heated. If it is still a little dry, add additional water to make stirring easier and to help avoid scorching the grain on the bottom of the pot.

    Hold the decoction mash at this temperature for five minutes, then again raise its temperature by about 5°F per minute until boiling, stirring constantly. Once the mash is boiling constant stirring is not as necessary, but stir it occasionally to make sure the entire mash is cooked thoroughly. Boil for about five minutes.

    At the end of this time, remove the decoction mash from the heat. Begin adding it back to the main mash a few cups at a time, stirring thoroughly between additions to distribute the heat uniformly. When about three-quarters of the decoction mash has been added back, begin monitoring the temperature. When it reaches 155°F, discontinue adding the decoction mash back to the main mash. Set the remainder aside until it cools to about 155°F, and then add it back to the mash.

    Test for conversion with iodine by placing several drops of the mash, with no visible particles of grain or husk, in a small puddle on a white porcelain dish (Corning Corelle works well and doesn’t stain) and letting it cool. Then, placing a drop of iodine into the middle of the puddle, observe any color reaction along the edge of the iodine. If you observe the colors blue or black, then there’s still starch in suspension and the mash needs to continue. However, if brown appears or there is no color change, then it’s safe to prepare for sparging.

    If you’re not using a combination mash/lauter tun, transfer the mash to the lauter tun. In either case thoroughly stir the mash and let it settle for 10 minutes before initiating the sparge. Collect seven gallons of wort. You can be testing the specific gravity and tasting the sweet wort. Discontinue the sparge when the specific gravity of the runoff drops below about 1.010 or the taste reminds you of warm tea (an indication that tannins are being extracted from the husks). If this happens before you’ve collected the entire seven gallons of wort, just use plain water to make up the difference.

    Boil the wort for a total of 90 minutes, adding hops per the schedule indicated. Before beginning to chill the wort, reserve two quarts of wort for later use in priming the beer. You can use sanitized mason jars for this purpose, which you’ll then store in the refrigerator.

    Chill the remaining wort to about 70°F and then pitch the yeast. Transfer the fermenter to a 45°F refrigerator for three to four hours after pitching and ferment for seven to 10 days, then transfer to a secondary fermenter.

    When the beer is clear (about two to three weeks), rack it to the bottling bucket into which the reserved priming wort has been poured. Bottle as usual.

    Source: BYO


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    American Pilsner

    Posted by Ben Evert | 4:41 AM | | 0 comments »













    Photo by: Benno Hansen

    (6 gallons/23 L, all-grain)
    Malt Liquor: (5 gallons/19 L)
    OG = 1.051 FG 1.007
    American Pilsner: (6 gallons/23 L)
    IBU = 12 SRM = 3 ABV = 4.7%

    Ingredients

    4.0 lbs. (1.8 kg) Briess 6-row Brewer’s malt
    2.7 lbs. (1.2 kg) Briess Less Modified Pilsner malt
    2.7 lbs. (1.2 kg) rice syrup solids
    4 AAU Cluster hops (60 min)
    (0.66 oz./19 g of 6% alpha acids)
    1 tsp. Irish moss (15 mins)
    1/4 tsp yeast nutrients (15 mins)
    Wyeast 2007 (Pilsen Lager) or
    White Labs WLP840
    (American Lager) yeast
    (3.5 quart/~3.5 L yeast starter)
    1.0 cup corn sugar (for priming)

    Step by Step

    In your kettle, heat 2.1 gallons (7.9 L) of strike water to 142 °F (61 °C), stir in grains and mash at 131 °F (55 °C) for 15 minutes. Heat to 140 °F (60 °C) — raising the temperature about 2 °F (1 °C) every minute and stirring constantly —and rest for 30 minutes. Transfer mash to lauter tun and stir in boiling water to raise the temperature to 168 °F (76 °C). Let rest for 5 minutes. Recirculate, then collect wort (about 3.33 gallons (13 L). Add water to make enough wort to boil for 90 minutes. Add hops with 60 minutes left and add rice syrup solids, Irish moss and yeast nutrients with 15 minutes left in boil. Ferment base beer (malt liquor) at 53 °F (12 °C). Dilute 5 gallons (19 L) of malt liquor with 1 gallon (3.8 L) of deaerated water to yield 6 gallons (23 L) of American Pilsner. Boil and cool water to deaerate. (You may also want to add a small pinch of potassium metabisulfite to the water).

    Source: Homebrew Talk





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    Penn Lager

    Posted by Ben Evert | 4:51 AM | | 0 comments »

    Malt and Fermentables

    3lbs   X-Light Dry Malt Extract
    2lbs   Amber Dry Malt Extract
    1lb    Dry Rice Extract
    8oz   American Crystal 40L
    4oz   Flaked Barley

    Hops

    60 mins Cluster     1 ounce
    15 mins Cascade  .75 ounce
    30 mins Cascade  .25 ounce

    Boil: 6.5 avg gallons for 60 minutes

    Yeast

    Wyeast American Lager (2035)

    Boil wort for 60 minutes adding hops according to the schedule above.

    Chill, add yeast and ferment for 14 days.

    Rack over to secondary and ferment for another 14 days.






    Source: Hopville

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    Bulwark American Lager

    Posted by Ben Evert | 5:45 AM | | 0 comments »
















    Photo by: Tim Pearce

    Ingredients:

    * 3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
    * 1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
    * 1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
    * 1/2 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
    * 1.75 oz WYeast #2035 American Lager
    * 1 teaspoon Irish Moss (boil 10 mins)
    * 4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used

    Procedure:

    Add the Extracts and let boil for 15 minutes.
    Add the Willamette and let boil for another 15 minutes.
    Add the Malto Dextrin and let boil for 20 minutes.
    Add the Irish Moss and let boil for 5 minutes.
    Add the Cascade and let boil for the final 5 minutes.

    Transfer the wort to a 5 gallon bucket aerate for 30 minutes.

    Let the head settle down, and pitch the yeast.

    Let sit at room temperature.

    Once the yeast starts showing signs of activity, move the bucket to a temperature of 54 degrees.

    After fermenting in the primary 1 week, transfer it to the secondary for 3 weeks.


    Source:   Beer Recipes.org



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    Light Lager

    Posted by Ben Evert | 6:04 AM | | 0 comments »

    Ingredients:

    1 Coopers Lager kit (3.75lbs) or any lager or pilsner kit
    2 lbs light dry malt
    2 Fresh packets of ale yeast
    1 packet of pilsner enzyme (amylase enzyme)

    Procedure:

    Wort boiled for 15 minutes. This preserves the light color of the wort.
    Fermentation will also take longer, about 3 to 4 weeks at 68F, because the enzymes will take awhile to convert and unfermentable sugar(body) to sugars the yeast can convert to alcohol.

    Source: Brewery.org


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