Beer Brewer’s Blog

Recipe Type:

• All Grain

I’ve been busy trying to make the perfect IPA. Here’s my latest recipe.

What You’ll Need:

• Fermentable Items:

• 9 lbs Pale Malt

• .75 lbs Crystal Malt

• .5 lbs Carapils Malt

• Hops:

• 1.5 oz (4.9%) Kent Goldings (60 Minutes)

• 1.5 oz (4.9%) Kent Goldings (15 Minutes)

• .25 oz Kent Goldings (dry)

• Other:

• 1 tsp Irish Moss (15 Minutes)

• 2 tsp Gypsum

• 2 oz Oak Chips

• Yeast Wyeast 1059 American Ale

Procedure:

Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle

Category : Pale Ale

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Recipe Type:

• Extract

What You’ll Need:

• Fermentable Items:

• 6.6 lbs wheat malt extract

• Hops:

• 1 oz Hallertauer hops (boil 60 minutes)

• Other:

• Yeast Wyeast Bavarian wheat yeast

Procedure:

Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.

Category : Wheat Beer

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Recipe Type:

• All Grain

What You’ll Need:

• Fermentable Items:

• 13 lbs 2 row pale malted barley

• 2 lbs 20L crystal malt

• 1 lbs wheat malt

• Hops:

• 2 oz Cascade leaf hops (boil)

• .5 oz Perle leaf hops (boil)

• .5 oz Fuggles leaf hops (boil)

• 1 oz Chinook leaf hops (boil)

• .5 oz Chinook leaf hops (finish)

• .5 oz Fuggles leaf hops (finish)

• 1 oz Northern Brewer hops pellets (dry hop)

• Other:

• 1 lbs corn flakes

• Yeast Wyeast German ale yeast #1007

Procedure:

A step mash, following normal procedure.

Category : Pale Ale

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Recipe Type:

• Extract

What You’ll Need:

• Fermentable Items

• 3.3 lbs light M&F DME

• 3 lbs light unhopped M&F malt extract

• 1 lbs crystal malt

•  Hops

• 2 oz Willamette hops

• Yeast Wyeast #1007

Procedure:

Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for primer.
1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine.

Category : Pale Ale

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Recipe Type:

• All Grain

I have brewed this beer, 4 times this year, each time changing the recipe. This one was a good one. It won best of show, 1996 Oregon Homebrewing festival in Albany,OR.
What You’ll Need:

• Fermentable Items

• 8 lbs pale malt

• 3 lbs. crystal(40L)

• 4 lbs. munich

• 1 lb. honey

• Hops

• Mt Hood 1 oz. boil

• Mt Hood 1 oz 45 minutes

• Other

• 1 oz. FRESH basil

• Yeast Wyeast American ale # 1056

Procedure:

Mash at 122 F. for 20 minutes, 150 F. for 45 minutes. Add honey and basil at the end of the boil.

Category : Spiced Beer

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Recipe Type:

• All Grain

Necessary Supplies:

• Fermentable Items:

• 6 lbs 6-row cracked pale malt

• 1 lbs white or brown rice

• 1 lbs yellow corn grits or flaked maize

• 6 oz flaked barley

• 4 oz oatmeal

• 1.5 lbs clover or orange blossom honey

• Other:

• 4 oz millet

• Yeast Wyeast German ale yeast (#1007)

Procedure:

Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess. Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042).

Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!

Category : Pale Ale

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Recipe Type:

• Extract

What You’ll Need:

• Fermentables

• 3 lbs Munton & Fison light DME

• 3 lbs M&F amber DME

• 1 lbs crystal malt

• Hops

• 2.6 oz Fuggles hops (4.7% alpha= 12.22 AAU)

• 1 oz Kent Goldings hops (5.9% alpha = 5.9 AAU)

• Other

• 1/4 tsp Irish moss

• Yeast 1 pack Brewer’s Choice #1098 (British ale yeast)

Procedure:

Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing. Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.

Category : Pale Ale

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Recipe Type:

• Extract

What You’ll Need:

• Fermentable Items:

• 5 to Alexander’s pale malt extract

• .5 lbs crystal malt

• Hops:

• 1-1/4 oz Cascade hops (boil)

• .25 oz Cascade hops (finish)

• Other:

• 10 oz dextrose (optional)

• Yeast Munton & Fison ale yeast

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.

Category : Pale Ale

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Recipe Type:

• All Grain

What You’ll Need:

• Fermentable Items:

• 7 lbs Klages malt

• .25 lbs chocolate malt

• .25 lbs black patent malt

• .5 lbs 80 L. crystal malt

• .75 cup corn sugar (priming)

• Hops:

• 1 oz Willamette hops (3.8% alpha) (boil 60 minutes)

• 4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)

• .5 oz Willamette hops (3.8% alpha) (dry hop)

• Other:

• .5 tsp Irish moss (boil 15 minutes)

• Yeast Wyeast English ale yeast

Procedure:

I use Papazian’s temperature-controlled mash (30 minutes at 122, 90 minutes at 155–145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to secondary and dry hop. One week later, prime and bottle

Category : Brown Ale

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Recipe Type:

• All Grain

What You’ll Need:

• Fermentable Items:

• 6-7 lbs pale malt (2-row)

• 1 lbs crystal malt

• 1 lbs demarara or dark brown sugar

• Hops:

• 1 oz Northern Brewer hops (boil)

• 1 oz Fuggles hops (boil 30 min.)

• .5 oz Fuggles hops (finish)

Procedure:

This is an all-grain recipe—follow the instructions for an infusion mash in Papazian, or another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes.

Category : Pale Ale

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