Makes 5 Gallons

Ingredients:

• 5 gals. fresh-pressed sweet cider, emphasis on a balance, as given in “Mixing Apples and Apples,” page 28.
• 4 cups cane sugar
• 2 cups brown sugar
• 2 cups honey
• 1/2 tsp. yeast nutrient
• 1/2 tsp. acid blend
• 7 grams wine yeast

Step by Step:

Add sugars, honey, nutrient, and acid to cider and ferment with yeast. Rack after four weeks, bottle in corked wine bottles at about 20 weeks. Age in wine-cellar conditions for six months.

source byo


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If you get a chance, check out The Simple Pioneer.  This blog has tips on making beer, wine and cheese along with gardening tips that you can use to make beer and wine.

Fermentables:

7 lbs. light DME

.5 lb. chocolate malt

.5 lb. light crystal malt

BrewTek Belgian Ale #2 from slant (1 qt. starter)

1 lb. orange blossom honey

28 IBU Hops

 Other Ingredients in the recipe:

1.5 tsp. grated orange peel

1.5 oz. fresh grated ginger

9 inches cinnamon stick

Yeast

Add 1 oz. fresh grated ginger, 6 inches cinnamon stick, and 1 tsp. orange peel in last

15 minutes of boil.

Before bottling simmer 1/2 ounce ginger, 3 inches cinnamon, and a 1/2 tsp.

orange peel (simmer for 5 minutes and then strained the resulting tea though a coffee filter and

added it to the bottling bucket.)

If you are looking for a great holiday beer recipe then the Holiday Ale is just what you need.  You holiday guests will be amazed at your home brew skills and it is sure to bring that holiday cheer to everyone.

source: Lets Brew Beer

s

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Krausening is a traditional German method for carbonating beers without using sugars or other adjuncts. Instead actively fermenting malt wort is added to the fermented beer to provide the malted sugars needed for carbonation.
The History of Krausening


The “Reinheitsgebot”, or German purity law, originated in Bavaria in 1516. It specifies that beer may only be made from the three basic ingredients: malt, hops, and water. Interestingly yeast was left out of the original law as it was unknown until Louis Pasteur discovered microorganisms in the late 1800’s. It was recently replaced by the “Biergesetz” in 1993, which also allows the use of malted wheat and cane sugar, though the term “Reinheitsgebot” is more commonly used.


Since sugars were not allowed in beer, malt wort was used instead. Krausening was widely used in Germany particularly for lagers. Many lagers are cold fermented and aged, often causing the yeast to go dormant. By adding actively fermenting wort for carbonation the lager could be properly carbonated. Krausening was less commonly used in Kolsch or Alt, as these ales were fermented at warmer temperatures leaving active yeast.

Read More at: Krausening Home Brewed Beer | Home Brewing Beer Blog by BeerSmith

Ben’s Homebrew, Tarentum, Pennsylvania
www.benshomebrew.com
5 gallons/19 L, extract; OG = 1.054  FG = 1.014; IBU = 30 SRM = 3+  ABV = 5.2%


Ingredients:


6 lbs. (2.7 kg) Briess Bavarian Wheat dried malt extract
8 AAU Saaz hops (45 mins) (2 oz./57 g of 4% alpha acids)
2 tsp. crushed coriander
0.5 oz (14 g) bitter orange peel
1 can Oregon apricot fruit puree
White Labs WLP400 (Belgian Wit Ale) yeast


Step by Step:
Add 2.5 gallons (9.5 L) of cool water to your kettle and add the wheat malt extract. Bring to a boil and add 2 oz. (57 g) of Saaz hops. Boil for 45 minutes and add crushed coriander and bitter orange peel. Boil for 15 minutes. Cool wort and siphon to fermenter. Top up to five gallons (19 L), aerate and pitch yeast. Wait seven days then transfer to secondary and the can of Oregon apricot fruit puree. Wait five to seven days and bottle.


All-grain option:
Replace DME with 6.0 lbs (2.7 kg) Briess two-row malt and 3.75 lbs. (1.7 kg) wheat malt. Mash with 3.0 gallons (11 L) of water at 152 °F (67 °C) for 60 minutes. Batch sparge with 4.8 gallons (18 L) of water and collect a total of 6.5 gallons (25 L) of wort.


source byo




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5 gallons, extract with grains and adjuncts; OG = 1.078 FG = 1.010; IBUs = 10; ABV = 9.0%


Ingredients:

• 3.3 lbs. Briess light malt extract syrup
• 1.5 lbs. Briess light dry malt extract
• 3 lbs. honey (do not boil)
• 2 lbs. Alexander’s Muscat grape concentrate (do not boil)
• 0.5 teaspoon dry saffron (boil 15 minutes)
• 2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
• 2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
• 1 tsp. Irish moss
• White Labs WLP500 (Trappist) or Wyeast 3787 (Trappist) yeast
• O.75 cup of corn sugar (for priming)

Step by step:


Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil. Add Willamette hops, Irish moss and boil for 60 minutes. Add 0.50 ounce of Willamette hops and the Saffron for last 15 minutes of the boil. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.


Strain out the hops, add wort to two gallons cool water in a sanitary fermenter, then add the Muscat concentrate and top off to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.) Allow the beer to cool to 68–70º F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!


All-grain option:


Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155º F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.


source byo




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Photo by: svenwerk

5 gallons, partial mash; 
OG = 1.048 (12° Plato; FG = 1.012 (3° Plato); 
Bitterness = 30 IBUs

Ingredients:

• 1 lb. pale malt
• 0.5 lb. dark crystal malt (90°Lovibond)
• 0.5 lb. roasted barley
• 1/4 lb. black patent malt
• 4 lbs. unhopped dark dry malt extract (DME)
• 0.75 oz. of 9% alpha-acid Northern Brewer hops (7 AAUs)
• Irish Ale yeast slurry (Wyeast 1084 or equivalent)
• 1/4 cup brown sugar for priming
• 1/2 cup amber DME for priming
• 8-10 habañero ("Scotch bonnet") peppers, cut into 50 strips.

Step by Step:

• Heat 6 quarts water to 163°F. Crush grains and mix into liquor. 
• Hold at 152° F for 75 minutes. Runoff and sparge with 9 quarts at 168°F. 
• Add DME, bring to a boil.
• Add hops, boil 60 minutes. Cool, add to fermenter along with enough chilled preboiled water to make up 5.25 gallons. 
• At 68°F or so, pitch yeast. Ferment at 65-68°F for two weeks, then rack to secondary. Condition at 60°F for three weeks.
• Prime with DME and brown sugar. Bottle, placing a piece of habañero in each bottle, and seal. (Warning: wear gloves when you're working with habañeros, and keep your hands away from your face!) 
• Condition at 55° F for three weeks.

source byo

5 gallons, all grain; OG: 1.062; FG: 1.012; SRM: 10 IBU: 25    


Ingredients:

• 0.25 lb. toasted malt
• 0.3 lb. wheat malt
• 6.5 lbs. English mild ale malt
• 0.5 lb. unpasteurized raw honey
• 5.5 AAU Willamette hops (1 oz. of 5.5% alpha acid) (60 min.)
• 0.5 oz. fresh basil leaves
• 0.5 oz. Willamette hops
• Wyeast 1052 (American Ale) yeast
• 3 lbs. pasteurized alfalfa honey
• 0.6 cup priming sugar

Step by step:


Raise 3 gallons water to 160° F. Add 0.5 lb. unpasteurized raw honey, stir to dissolve, mash in grains and hold for 45 minutes. Sparge with 3 gallons 170° F water and collect 3.5 gallons runoff. Boil 20 minutes. Add hops according to schedule above. Turn off heat, add aroma hops and basil and steep 15 minutes. Chill to 75° F and rack to carboy. Take hydrometer reading of wort. Do not top up. Add yeast. Make honey solution with 2 gallons water and 3 lbs. pasteurized alfalfa honey, to match wort gravity as detailed in article. Put honey solution in a sanitized, sealed glass container. When yeast is at its most active (8-12 hours after pitch), add solution. Ferment at ale temperature 3-4 weeks. Bottle or keg when complete.


source byo




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Photo by:xJasonRogersx's

5 gallons/19 L, extract; 

OG = 1.047; 

FG = 1.011; 

IBU = 22; 

SRM = 8; 

ABV = 4.7%

Ingredients:

• 6 lb. 11 oz. (3.0 kg) BriesSweet White Sorghum Syrup 45 DE High Maltose
• 0.50 lbs. (0.23 kg) honey
• 6 AAU Tettnang hops (60 mins)
• (1.5 oz./43 g of 4% alpha acids)
• Danstar Nottingham dried ale yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Heat 2.5 gallons (9.5 L) of water to a boil, then stir in sorghum syrup. 

Return wort to a boil, then add hops and boil for 60 minutes. 

At the end of the boil, stir in honey with a sanitized spoon, then cool wort until sides of brewpot are cool to the touch. 

Transfer wort to a sanitized fermenter and top up with water to 5 gallons (19 L). Aerate wort and pitch yeast. 

Ferment at 68 °F (20 °C). Bottle with corn sugar.

Source: Brew Your Own

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Picture by:LSDSL




5 gallons/19 L, extract with grains; 
OG = 1.050  
FG = 1.013; 
IBU = 58 
SRM = 10 
ABV = 4.9% 




Ingredients:

• 3.3 lbs. (1.5 kg) Coopers Light liquid malt extract
• 2.0 lbs. (0.9 kg) Coopers Light dried malt extract
• 1.0 lb. (0.45 kg) rye malt
• 1.0 lb. (0.45 kg) Munich malt (10 °L)
• 0.5 lb. (0.23 kg) Victory malt
• 6.0 oz. (170 g) honey malt
• 10.5 AAU Magnum hops (60 mins) (0.75 oz./21 g of 14% alpha acids)
• 3.75 AAU Fuggle hops (30 mins) (0.75 oz./21 g of 5% alpha acids)
• 2.5 AAU Kent Golding hops (20 mins) (0.5 oz./14 g of 5% alpha acids)
• 2.5 AAU Kent Golding hops (10 mins) (0.5 oz./14 g of 5% alpha acids)
• 1.0 oz. (28 g) Fuggle hops (0 mins)
• 2.0 oz. (57 g) Amarillo hops (dry hop)
• 1.0 tsp. Irish moss (15 mins) White Labs WLP051 (California Ale V) or Wyeast 1332 (Northwest Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:


Steep crushed malted grain in 2 gallons (7.6 L) of 150 °F (66 °C) water for 30 minutes. Remove the grains, then bring water to a boil.


When boiling starts, stir in the malt syrup. Return to a boil, adding hops at times specified in ingredient list. 


Fill your sanitized carboy with 2 gallons (7.6 L) of cold water.


Strain the hot wort into the carboy and top off to the 5.25-gallon (20-L) mark. Add yeast when beer is less than 78 °F (26 °C) and ferment. 


Add the dry hops when the beer is done fermenting.


Remove the dry hops after about four days. Bottle your beer, age for 2–3 weeks and enjoy!


Source Brew Your Own


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Photo by: Tobyotter

 1 1/2 cups Brown Ale

 3-4 lb chicken, cleaned of fat, rinsed, and patted dry

 juice of one lemon

 1 1/2 tsp kosher salt

 1 tsp freshly crushed black pepper

 1 large clove garlic

 1 tbs dried sage or thyme

 4 tbs butter softened

Instructions

Rub chicken inside and out with lemon juice. sprinkle inside with half the salt and pepper. with side of cleaver, mash garlic and salt to form paste and mix with sage and butter.

Carefully lift skin on each side of the chicken breast and push some of the mixture under. rub the remaining mixture over the outside. tie it up and place the chicken breast side down on well greased rack in a shallow pan.

Pour beer into pan and place in 425 degree f oven for 40 minutes, basting every 10 minutes with beer and pan drippings.

Turn breast side up and roast 25 minutes basting every 8 minutes.

The juices should run clear when you puncture the skin at the thigh joint.

Source: Family Oven

Photo by:redcargurl

Specifics

Recipe type: Extract
Batch Size: 2.5 gallons
Starting Gravity: 1.113 
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 15 days
Secondary Fermentation: 42 days
Additional Fermentation: 3 months in bottle

Ingredients:

• 6.6 lbs. Northern Brewer Gold Syrup
• 1 lb. Muntons DME
• 8 oz. Caravienne Malt
• 1 oz. Black Malt
• 2 oz. Pride of Ringwood Pellets 6.8% (60 minutes)
• 1 oz. Fuggle pellets 5% (60 minutes)
• 1/2 oz. EKG 5.1% (15 minutes)
• 1/2 oz. EKG 5.1% (Dryhop)
• Irish Moss
• 3.5 oz. Maltodextrin
• Wyeast #1098 Whitbread

Procedure:

Caravienne malt and Black malt steeped in 3 gallons of water. Held at 150 degrees for 30 minutes. Grains removed and liquids brought to a boil. Added extracts and maltodextrin. After hot break, followed above hopping schedule. Force cooled in ice bath and transferred to fermentor. Aertated and 1 liter starter added to wort with yeast energizer and nutrient. Racked after 15 days and dryhopped with EKG. Bottled with .5 oz of corn sugar.


Source:Brewery.org




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• 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

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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

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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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

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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