Holiday Ale

Posted by Unknown | 6:57 AM | | 0 comments »


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

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.

Krausening Home Brewed Beer

Posted by Unknown | 9:56 AM | 0 comments »

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

Apricot Harvest Wit

Posted by Unknown | 8:10 PM | | 0 comments »

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


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.

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

  • 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.

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Chili Stout

Posted by Unknown | 6:45 AM | | 0 comments »

Photo by: svenwerk

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


  • 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.

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Honey Basil Ale

Posted by Unknown | 5:35 AM | | 0 comments »

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


  • 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.

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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%


  • 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.

Rye Pale Ale

Posted by Unknown | 5:50 AM | | 0 comments »

Picture by:LSDSL

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

  • 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!

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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


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

Big Red Barley Wine

Posted by Unknown | 6:44 PM | | 0 comments »

Photo by:redcargurl


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


  • 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


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.

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