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.


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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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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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