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




Have New Posts From Beer Recipes Delivered To Your Email

(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

Have New Posts From Beer Recipes Delivered To Your Email

Photo by Sporkist

Wisdom Cream Ale Clone

 
(5 gallons, extract) 
OG = 1.053 
FG = 1.014 
IBUs = 14–16 
ABV = 5.1% 

Ingredients :

6.0 lbs. Coopers Light dry malt extract 
4.0 AAU Tettnanger hops (bittering) 
(0.9 oz. of 4.5% alpha acid) 
7.4 AAU Saaz hops (aroma) 
(2.1 oz. of 3.5% alpha acid) 
1 tsp Irish moss 
White Labs WLP002 (English Ale) yeast or Wyeast 1968 (Special London) yeast 
O.75 cup of corn sugar for priming 

Step by Step:

Since there are no grains in this recipe, it is simple to make. Add the malt extract to three gallons of hot water and bring to a boil. Add the Tettnanger (bittering) hops and Irish moss and boil for 60 minutes. Add the Saaz (aroma) hops for the last two minutes of the boil. 
When you are done boiling, strain out the hops. Add the wort to two gallons of cool water in a sanitized fermenter and top off with cool 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 68–70º F and ferment for 10–14 days. Bottle your beer, age for a minimum of two to three weeks and enjoy! 

All-grain option

 
Replace the light malt extract with 10 lbs. of two-row pale malt 
(2° L). Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield. 
Decrease the amount of bittering hops to 0.75 oz. of Tettnanger to account for increased hop extraction efficiency in a full-wort boil. Chill the wort, aerate and pitch yeast. Bottle and condition as explained in the extract recipe. 

Source: Brew Your Own

Have New Posts From Beer Recipes Delivered To Your Email

This recipe is a Promash recipe. Promash is one of the best software programs for brewing your beer. Well worth the money in my opinion.

Victory Hop Devil Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 26.50
Anticipated OG: 1.066 Plato: 16.09
Anticipated SRM: 11.5
Anticipated IBU: 60.2
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.84 Gal
Pre-Boil Gravity: 1.051 SG 12.62 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
18.9 5.00 lbs. Munich Malt Germany 1.037 8
64.2 17.00 lbs. Pale Malt(2-row) America 1.036 2
7.5 2.00 lbs. CaraMunich Malt Belgium 1.033 75
9.4 2.50 lbs. Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Centennial Whole 11.00 39.7 60 min.
0.50 oz. Centennial Whole 11.00 5.1 30 min.
0.50 oz. Cascade Whole 7.00 3.2 30 min.
2.00 oz. Tettnanger Plug 4.20 7.9 30 min.
0.50 oz. Cascade Whole 7.00 1.7 15 min.
0.50 oz. Centennial Whole 11.00 2.6 15 min.
3.00 oz. Cascade Whole 7.00 0.0 0 min.
3.00 oz. Centennial Whole 11.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Danstar Nottingham


Water Profile
-------------

Profile: Ideal Pale Ale
Profile known for: Pale Ale

Calcium(Ca): 110.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 17.0 ppm
Sulfate(SO4): 350.0 ppm
Chloride(Cl): 50.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 7.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 26.50
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 11.12 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Tech Tags: Beer, Homebrewing, Victory, Hop, Devil

I like to use different resources whenever I'm looking for beer recipes. This recipe is from Brew Your Own magazine and was orginally published in November 2000.

Bitburger Pils Clone

by Scott Russell

Ahh, Bitburger. It’s a long-time favorite of U.S. servicemen stationed in Germany. This beer is made in the town of Bitburg in the Eifel Lake region of Germany’s Rhineland. Bright gold in color, with a flashy carbonation and lasting pearly-white head, “Bit” is a classic northern German and Scandinavian style pilsner. All-malt Bitburger uses a proprietary yeast strain that gives the beer a super-clean finish. I also had difficulty getting information from the brewery. They would only tell me that they use deep well water, their own yeast, summer barley, Hallertau and local hops. We can guess at Bitburger’s recipe and brewing process. Some German pilsners use a decoction mash procedure. I include a simple step-mash procedure for all-grain brewers who aren’t ready to tackle decoction mashing. For those who are, see “Starter Guide to Decoction Mashing” (BYO, October 1997) or “New Brewing Lager Beer” by Greg Noonan (Brewers’ Publications, 1996) for the best general explanation of this procedure. Fermentation takes place at cold temperatures (45° to 50° F). The beer is then lagered at near-freezing temperatures (33° to 35° F) for three months or so. Bitburger Premium (5 gallons, extract and steeping grains) OG = 1.045 FG = 1.008 IBU = 38 Ingredients 1 lb. carapils malt 6 lbs. Muntons extra-light malt extract syrup 6 AAU Perle hops (0.75 oz. at 8% alpha acid) 6 AAU Hallertau hops (1.5 oz. at 4% alpha acid) German lager or pilsner yeast (Wyeast 2007 or White Labs WLP830) 7/8 cup corn sugar for priming Step by Step Steep the carapils (cracked) in a grain bag in 3 gallons of water at 150° F for 45 minutes. Remove grains, add malt extract and stir well. Bring to a boil, add Perle hops, boil 45 minutes. Add 4 AAU Hallertau hops, boil 40 minutes. Add remaining 2 AAU Hallertau, boil 5 minutes. Remove from heat, remove hops. Cool and top up to 5.25 gallons with pre-boiled, chilled water. At 68° F, pitch yeast. Ferment at 68° F for two days, or until bubbling is sustained. Move fermenter to cooler location, near 50° F, and continue primary fermentation for seven days. Rack to secondary and lager at 35° to 38° F, for six weeks. Warm up to room temperature for a day, prime with corn sugar and bottle. Bottle condition warm for two days, then lager in bottles at 38° to 40° F for four to six weeks. All-grain option Crack 1 lb. carapils and 7 lbs. lager malt. Heat 8 quarts water to 136° F, mix in grains and hold at 127° F for 30 minutes. Meanwhile, heat 5 more quarts to 165° F, add after the 30 minutes are up and hold mash at 150° F for 60 minutes longer. Sparge with 16 quarts at 168° F and proceed from boiling, timing your boil to reduce volume to 5.25 gallons (add more water to the kettle during the boil, if necessary). Partial-mash option Mash 1 lb. carapils and 3.5 lbs. lager malt in 6 quarts at 127° F (heat to 136° F) for 30 minutes. Raise temperature to 150° F by adding 3 quarts at 165° F, hold 60 minutes. Sparge with 12 quarts at 168° F. Add 3 lbs. malt extract, proceed as above from boiling.

---

Tech Tags: Beer, Homebrewing, Bitburger, Import, German

Anchor Steam Clone





Ingredients

6 2/3 pounds Light Malt Extract
8 ounces Crystal Malt 40L
1 1/2 ounces Williamette Hops for bittering
1 1/2 ounces Cascade Hops for aroma
1 1/2 ounces Cascade Hops for dry hopping
2 teaspoons Gypsum
1 teasppon Irish Moss
1 Package American Ale Yeast
3/4 cup Corn Sugar for Priming

Place crushed malt in water and steep at 155 degrees for 30 minutes

Remove spent grains

Add malt extract, gypsum, and Williamette hops, boil for 1 hour adding Irish Moss for last 15 minutes

Turn off heat and add 1 1/2 ounces Cascade hops and let steep for 15 minutes

Cool wort and pitch yeast

Ferment for 5 to 7 days.

Transfer to secondary fermenter and add 1 1/2 ounces Cascade hops.

Ferment for 7 days

Bottle using corn sugar and age in bottle for 7 days

With Christmas just around the corner, many breweries bring out their seasonal beer. One of the tastiest that I have consumed is Troeg's Mad Elf. With an alcohol content around 11% it is not a beer that you pound down, but is more of a sipping beer. I came up with a recipe that I think would make a Mad Elf Clone but I haven't tried it. Just one for everyone to experiment with and should make a 5 gallon batch.

Ingredients:

4 pounds Pilsner Malt
4 pounds Munich Malt
1/2 pound Chocolate Malt
1 pound Honey
3.5 pounds Amber Liquid Malt Extract
2 pounds Amber Dry Malt Extract
4 ounces Cherry Juice concentrate
3/4 ounce Hallertau Hops for 50 minutes
1/4 ounce Saaz Hops for 20 minutes

Procedure:

Do a partial mash with the grains. Add the honey and malt extracts and bring to a boil. Add the hops and continue boiling. Chill and transfer to primary fermenter. Add the yeast. I'm not sure what type Troeg's uses, but a Belgian style triple yeast would be real close. Or, you can experiment and try different types by splitting up the batch. After primary fermentation is complete, rack to secondary and add the cherry juice. I would let this in the secondary for about 4 - 6 weeks before bottling.

From Troegs website

The Mad Elf Holiday Ale

Alcohol by Volume: 11% alcohol by volume
Hop Bitterness (IBU's) : 15
Color (SRM) : Ruby Red
Availability: Seasonal, 12 oz. bottles, 1/2 and 1/6 kegs (contact your local retailer to pre-order)
Malts: Pilsner, Munich, Chocolate
Hops: Saaz, Hallertau
Yeast: Spicy Yeast
Pennsylvania Honey West Coast Cherries

The Mad Elf, a cheerful creation to warm your heart and enlighten your tongue. The combination of Cherries, Honey, and Chocolate Malts delivers gentle fruits and subtle spices. Fermented and aged with a unique yeast, this ruby red beer has significant warming strength that underlies the pleasant character of this intriguing yet delicious Ale. The Mad Elf, a jolly and delicious beer for the Holidays.

2006 Elf
First Batch Brewed: Wed., Aug. 16
Cases Go on Sale: Monday, Oct. 30
Tasting Room Keg Tapped: November 4
Kegs Go on Sale: Nov. 20th

Tags : Beer, Homebrew, Troegs, Mad, Elf, Christmas

Ingredients: (for 7 gallons)

• 3.3 pounds, pale unhopped extract syrup
• 12 pounds, pale dry extract
• 1 pound, 6-row pale malt
• 1 pound, wheat malt
• 1 pound, Vienna malt
• 2 pounds, light brown sugar
• 1/2 pound, corn sugar
• 10 grams, coriander
• 8 grams, orange peel
• 4 HBUs, Saaz hops (boil)
• 4 HBUs, Hallertauer hops (boil)
• 4-1/2 HBUs, Fuggles hops (boil)
• handful, hops (finish)
• 1 teaspoon, Irish moss
• Chimay yeast culture or White Labs Trappist Ale Yeast

Procedure:

This is a 7-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries or a 7-gallon secondary. Then keg (or bottle). The yeast was cultured from a bottle of Chimay.

Technorati Tags : Chimay, Trippel, Belgain, Belgain_Ale, Ale, Beer, Making_Beer, Trappist

Fat Tire Amber Ale
(5 gallons, extract with grains)

Ingredients: 



5 lbs. Laaglander plain extra-light DME 
.50 lb. crystal malt (20° Lovibond) 
.50 lb. crystal malt (40° Lovibond) 
.50 lb. carapils malt 
.50 lb. Munich malt 
.50 lb. biscuit malt 
.50 lb. chocolate malt 
3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid) 
1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid) 
2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid) 
1 tsp. Irish moss 
2/3 to 3/4 cup corn sugar to prime 
Wyeast 1056 or BrewTek CL-10

Step by step:

Steep specialty grains in 3 gallons of water at 154° F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70° F and transfer to fermenting vessel with yeast. Ferment at 64° to 68° F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.

All-grain option: Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154° F for 45 minutes. Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule.
OG = 1.050 
FG = 1.011 
IBUs = 16

 

 

---

Technorati Tags : Beer, Hombrewing, Fat, Tire

Powered By Qumana

Simple little recipe that tastes similar to Newcastle Brown Ale. Personally, I like to add an ounce or two of biscuit malt to add a little more complexity.

Ingredients

2 oz 60L Crystal Malt

2 oz Chocolate Malt

1 oz Black Malt

6 lbs Light DME

6.5 HBUs Target Hops (Bittering) I usually use 1 oz of Fuggles Hops

1/2 oz East Kent Goldings (Flavor)

British Ale Yeast

Instructions:

Put the specialty grains into the muslin bag and steep in 150 degree water for 20 minutes. Pull the bag out, allowing it to drain freely into the brew kettle. There is no need to "squeeze" the bag. Squeezing the bag will only release tannins that will harm your beer.

Add 170 degree water to the brew kettle to bring the total volume to 2.5 gallons. As you add this water, run it over your bag of grains to sparge ("rinse") the rest of the grain water out of the bag.

Bring kettle to a boil, then remove it from the burner. Stir in the Dry Malt Extract (DME), and put Target (Bittering) hops in a muslin bag (tied closed) and add into the kettle.

Return to heat and boil for 45 minutes. Add the 1/2 oz East Kent Goldings to the muslin bag and boil for 15 minutes.

Cool to room temperature, add water to bring total volume to 5 gallons. Stir vigorously to incorporate air into the wort. Pitch (add) your yeast.

---

Technorati Tags : Beer, Homebrewing, Recipe, New, Castle

Powered By Qumana

Ingredients

11.5 pounds pale two-row malt
1.5 pounds crystal 120
1.25 oz chinook pellets (12.5 aa%) (15.6 AAUs) @ 90 min
1.0 oz chinook pellets (12.5 AAUs) @ 30 min
0.5 oz chinook pellets (6.25 AAUs) @ flame out
1 tsp Irish moss
White Labs WLP007 or WLP001 (English Ale Yeast)

Preparation

Place crushed grains in water and steep at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.

Specifics

Style Strong Ale
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.074
Final Gravity 1.018
Boiling Time 90 minutes
Primary Fermentation Glass, ~ 68 F, 7-10 days
Secondary Fermentation optional
Other Specifics 75 IBUs, about 7% abv.

Comments

Aging will mellow the Bastard so drink it young if you want to prove your worth.

Extract Brewers can substitute Light Malt Extract for the 11.5 pounds of pale malt. Should take about 2 three pound cans.
Recipe from Tastybrew.com

---

Technorati Tags : Arrogant_Bastard, Beer, Recipe, Homebrewing

Ingredients:

6.6 lbs Munton & Fisons light unhopped liquid malt extract
2 1/2 gallons Artesian bottled water or boil and cool water, store in sanitized plastic milk jugs
1 1/2 lb Crystal Malt 20L
1 oz. Kent Goldings hops 5.0 AA (boil)
1/2 oz. Fuggle hops 4.8 AA (boil)
1/2 oz. Willamette hops (finish)
1 tsp Gypsum 1/2 tsp. Irish Moss
1 pkg. #1098 British Ale Liquid Yeast
1 1/4 cup Light DME or 3/4 cup corn sugar (priming)

Procedure:

Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.

---

Technorati Tags : Beer, Homebrew, Bass, Ale

It's been a while since I have had a Pete's maybe I'll give it a try over the weekend. This recipe is mostly for extract brewers and is fairly simple.

2 cans Unhopped light Extract
1 lb Crystal Malt
1 oz. bullion hop
1 oz. Cascade hops
1 oz. Fuggles
Ale Yeast

Put the 1 lb crystal malt in hop bag and put in gallon of cold water. Bring water up to a boil, then removebag of crystal with strainer and throw away(you made a tea with the cystal).

Remove from heat and add 2 cans of Unhopped light extract. Bring back to a boil and add 1 oz bullion simmer for 30 minutes.

Then add 1oz. cascade hop and simmer for another 15 minutes. Then add 1/2 oz Fuggles simmer for 15 minutes.

At last minute add other 1/2 oz. of fuggles.

---

Technorati Tags : Beer, Homebrewing, Pete's, Ale, Recipe

Powered By Qumana

The reason I picked this is that it is usually really tough to make a yellow colored beer from malt extracts, unless you are using an extra light variety. The best that I was able to acheive, was a dark golden color.

This is a great, easy-to-make pilsner-style beer made with ale yeast — no lagering required. Comes close to many commercial light pilsners, with just a bit more flavor. (5 gallons)

Ingredients:

2.5 lbs. extra light dry malt extract
1.5 lbs. light honey
1 oz. Cascade hops (6% alpha acid): 0.25 oz. for 60 min., 0.25 oz. for 30 min., 0.5 oz. for steeping
1 tsp. Irish moss for 15 min.
1 tsp. gypsum
Wyeast 1056 (American ale) or Yeast Lab Canadian ale (AO7)
3/4 cup corn sugar for priming

Step by Step:

Bring 2 gal. water to boil.

Remove from heat and add dry malt, honey, and gypsum.

Return to boil. Total boil is 60 min.

Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more.

Add Irish moss and boil for 15 min. more.

Turn off heat, add 0.5oz. Cascade hops, and steep for 2 min.

Pour into fermenter and top up with cold, preboiled water. When cooled below 70° F pitch yeast.

Ferment seven to 10 days in primary at 70° F or below, then transfer to secondary and
ferment another seven days. Prime and bottle.

---

Technorati Tags : Beer, Homebrewing, Recipe, Budweiser

Powered By Qumana

Ingredients:
1 can Munton & Fison Premium Kit
1 Packet yeast (under cap)
2 1 lb. packages Amber DME
1 1 oz package Hallertauer hop pellets
1 1 oz package Tettnang hop pellets
1 cup corn sugar (for priming)

Procedure:

Remove label from Kit and stand in warm water for 15-20 minutes. In a pot sufficient to boil 2 gallons of liquid, empty DME. Open can of malt and empty contents into pot onto DME. Using one gallon hot water, rinse out can and add to pot. Turn on heat and carefully bring to a boil.

Add package of Hallertauer hops, Adjust heat and simmer for 20 minutes. Add Tettnang hops and simmer for 10 minutes. Meanwhile, put 4 gallons cold water into primary fermenter. When boil is complete, empty hot wort into cold water. When temperature reaches 80 degrees Fahrenheit, open yeast and sprinkle onto surface of the wort and cover tightly.

Place fermentation lock with water in lid. Allow beer to ferment for four days in primary fermenter,Transfer to clean secondary fermenter and allow to ferment for an additional ten to fourteen days.

Syphon beer from secondary fermenter into clean bottling bucket. Dissolve priming sugar in a small amount of beer and add to bottling bucket. Fill clean bottles and cap. Let stand for five days at room temperature and then move to a cool place.

Beer will be carbonated in three weeks and will improve for several months.

---

Technorati Tags : Beer, Homebrewing, Sam, Adams, Recipe

This week's recipe is a Yuengling Clone. Yuengling calls itself America's oldest brewery and is located here in Pennsylvania. I had the pleasure of touring the brewery in 2001 and it was excellent. Yuengling makes several products and this recipe is from Tastybrew.com is for the Amber Lager.

Notes About The Recipe

This recipes calls for rice. I know for a fact that Yuengling uses corn grits. Yes, corn grits, the kind that you can buy at the grocery store. I have used corn grits it recipes and I know that they can cause boil overs. So, after the malt begins to boil, slowly add the corn grits and stir to keep them from settling to the bottom of the pot.

Name Yuengling Clone

Description Lager Clone

Added by bsummers12

Date Submitted Fri, 23 Nov 2001 01:07 PM (GMT)

Ingredients

• 4.5 lbs Laaglander Light Malt Extract
• 1 lb Rice
• 1 lb Cara-pils
• .5 lb Crystal Malt
• 1 oz Northern Brewer hops (60 mins)
• 1/3 oz Tettnanger (10 mins)
• 1/5 oz Saaz (5 mins)
• California Lager 2112 yeast

Preparation

Steep grains in 1 gallon water at 158 degrees for 1/2 hour. Remove grains. Add DME and rice solids. Boil 1 hour adding hops at times listed above. Cool wort and pitch yeast.

Specifics

Style Lager

Recipe Type Partial Mash

Batch Size 5 US gallons

Original Gravity 1.047

Final Gravity 1.012

Boiling Time 60 mins

Primary Fermentation Plastic, 7 days @ 68 degrees

Secondary Fermentation Glass, 14 days @ 65 degrees

Other Specifics 22 IBU's 4.7% AC

Comments

Best after aging in bottle in a cool place 1 month.

---

Technorati Tags : Beer, Homebrew, Yuengling, Lager

Powered By Qumana

This is probably the primary reason I got into homebrewing.  With a case of Guinness, in my neck of the woods, costing around 35 bucks,  it doesn't take a genius to fiqure out that it is cheaper to make your own.  The original recipe is for an all-grain brewer, but I have listed the substitutions for the extract brewer,


Ingredients:
7 pounds, Crushed pale malt
2 pounds, Flaked barley
1 pound, crushed roast barley
1 ounce, bullion hops
3 ounces, northern brewer hops
1 tsp. CaCO3 (if you are in a soft water area)
yeast starter made from a bottle of Guinness or a liquid yeast
OG: 1045-1053
Extract brewers: Substitute 2 cans of a light extract for the 7 pounds of pale malt. Also, if you don't want to make a yeast starter use Whitelabs Irish Ale yeast or Wyeast Irish Ale yeast.
I generally boil at 60 minutes, 30 minutes and 15 minutes and add my hops in at those intervals. At the 15 minute mark, I also use Irish moss to help settle the solids..

---

Technorati Tags : Beer, Homebrew, Guinness, Clone, Recipe