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

This is the fourth in a series of recipes taken from The Homebrewer's Recipe Guide.

"Dry stout is one of the most popular styles of beer (thank you Mr. Guinness.) It is also one of the most rewarding homebrews. A bottle of this thick, rich brew is a wonderful sight in your refrigerator on a cold winter evening"

Ingredients

6 2/3 pounds dark malt extract

1 pound crystal malt (40L)

1 pound roasted barley

1/2 pound chocolate malt

1/2 malto-dextrin powder

1 1/2 ounces Bullion hops (bittering)

1 ounce Irish ale yeast

1 1/4 cup dry malt extract for priming


Procedure

Place crushed crystal malt, roasted barley and chocolate malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains and add malt extract, malto-dextrin and Bullion hops.

Boil for 1 hour.

Cool wort and pitch yeast.

Ferment for 10 to 14 days.

Bottle using dry malt extract.

Age for 7 to 10 days

This is the third in a series of recipes taken from The Homebrewer's Recipe Guide.

"This easy recipe is typical of the traditional sharp-flavored British porters. While the process is quite simple, the flavors are anything but. This is a very good recipe for the beginning brewer, with results that are sure to impress"

Ingredients

6 2/3 pounds amber malt extract

1 1/2 pounds Alexander's amber malt extract

1/2 pound black patent malt

1/2 pound crystal malt (60L)

1 teaspoon gypsum

1 1/2 ounces Kent Goldings hops (bittering)

1/2 ounce Liberty hops (aroma)

1 package English ale yeast

3/4 cup corn sugar for priming

Procedure

Place crushed black patent and crystal malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains and add malt extract, gypsum and Kent Goldings hops.

Boil for 1 hour.

Add Liberty hops for the last 5 minutes of the boil.

Cool wort and pitch yeast.

Ferment for 10 to 14 days.

Bottle using corn sugar.

Age for 10 days

Technorati Tags: Beer, Hombrew, Basic Porter

This is the second in a series of recipes taken from The Homebrewer's Recipe Guide.

This is a basic brown in the tradtional style of northern England. It relies on a blend of malts to achieve its characteristic toasty flavor. Low hop bitterness and fruity yeast are also essential.

Ingredients

3 1/3 pounds amber malt extract

3 1/3 pounds dark malt extract

1 pound cara-pils malt

1 pound crystal malt (80L)

2 ounces chocolate malt

1 1/2 ounces Kent Golding hops (bittering)

1 cup light brown sugar

1/2 ounce Fuggle hops (flavoring)

1/2 ounce Kent Golding hops (aroma)

1 teaspoon gypsum

1 package British ale yeast

1 cup light or dark brown sugar for priming

Procedure

Place crystal malt, cara-pils malt, amber malt and chocolate malt in water and step at 155 degrees for 1/2 hour.

Add gypsum and bring water to a boil and remove spent grains.

Add malt extracts, 1 1/2 ounces Kent Golding hops, and brown sugar.

Boil for 1 hour adding the Fuggles hops after 30 minutes and 1/2 ounce Kent Goldings for the last 5 minutes.

Cool Wort and pitch the yeast

Ferment for 7 to 10 days.

Bottle using 1 cup brown sugar.

Age in bottle for 7 days.

Technorati Tags: Beer, Homebrew, British, Brown Ale

This is the first in a series of recipes taken from The Homebrewer's Recipe Guide. There are a couple things to know about making these recipes.

1. All recipes are for a 5 gallon batch

2. Most recipes are extract recipes

3. All recipes us liquid yeast

"The name says it all. This style of classic ale can be found in every pub in London. It is a very light beer that is usually served hand drawn and at cellar temperature in London pubs."

Ingredients

3 1/3 pounds light malt extract - this is usually 1 can

2 pounds light dry malt

1 1/2 ounces Kent Golding hops for boiling

1 ounce Cascade hops for finish

2 teaspoons gypsum

1 teaspoon Irish Moss

1 package London ale yeast

1/2 cup corn sugar for priming


Procedure

Combine malt extracts, gypsum and Kent Goldings hops in water

Boil for 1 hour

Add 1 ounce Cascade hops and Irish Moss for the last 5 minutes of the boil

Cool wort and pitch yeast

Fermentation should be complete within 10 days.

Bottle using corn sugar.

Age in bottle 5 to 7 days.

Technorati Tags: Homebrew, Beer, London, Pub , Bitter

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

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.

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Tags:
Beer, Homebrew, British, Ale