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.


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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.


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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.

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