The Cat's Meow II
by Mark Stevens and Karl Lutzen
NOTICE: TO ALL CONCERNED Certain text files and messages contained on this site deal with activities and devices which would be in violation of various Federal, State, and local laws if actually carried out or constructed. The webmasters of this site do not advocate the breaking of any law. Our text files and message bases are for informational purposes only. We recommend that you contact your local law enforcement officials before undertaking any project based upon any information obtained from this or any other web site. We do not guarantee that any of the information contained on this system is correct, workable, or factual. We are not responsible for, nor do we assume any liability for, damages resulting from the use of any information on this site.
Introduction
This is the sequel to The Cat's Meow---it contains every recipe that was
in the first volume (February 1991), plus almost every recipe posted to
the Homebrew Digest since the first volume. Yet it's smaller in disk
space and in printed form, due to the omission of appendixes.
In this edition we decided to branch out a little. We brought in
recipes from other public domain sources. Namely, rec.crafts.brewing, a
few from the Cider Digest and even a few donated recipes that came
direct from the authors that have never been previously posted.
Many thanks to all of the fine folks on the homebrew digest and others
who posted these recipes and who answered questions about them. Thanks
also to Ed Meeks for reviewing and proofreading the document.
Insightful comments, well-reasoned criticisms, and thought-provoking
observations are welcome.
--Mark Stevens
--Karl Lutzen
Copyright 1992. The publication may be used freely in the spirit of the
Free Software Foundation's "copyleft" policy. The document may be repro-
duced, stored in any system, and freely distributed through either elec-
tronic means or in paper form. It may not, however, be sold for profit
(modest fees to cover the expense of making a copy are tolerable). This
collection is, of course, provided as-is with absolutely no warranties
of any kind whatsoever---Caveat Brewor (we don't guarantee that the
recipes will taste good, or even that they won't make you violently
ill).
Clara Bell
Source: Doug Roberts (dzzr@lanl.gov)
Digest: Issue #244, 9/2/89
Ingredients:
7 pounds light, unhopped syrup
1 pound Cara-pils malt, cracked
1 pound light crystal malt, cracked
1-1/2 ounces Hallertauer hops pellets
1 teaspoon salt
1 teaspoon citric acid
2-1/2 teaspoons yeast nutrient
2 tablespoons Irish moss
2 packs Munton & Fison yeast
Procedure:
Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water
for one hour, stir occasionally. Sparge into boiling pot with enough
water to bring volume to 3-1/2 gallons. Add syrup and 1 ounce of hops.
Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops in
last 10 minutes. Add salt, citric acid, and nutrient. Put in primary
with enough water to bring volume to 5 gallons. Pitch yeast at about 75
degrees.
Comments:
This is simple, yet a little different from any of my previous batches.
Ingredients were ordered from Great Fermentations of Santa Rosa---great
company...good stuff and two-day delivery.
Specifics:
Original Gravity: 1.059
Chapter 1: Pale Ale
Dry Ale
Source: Martin Lodahl (pacbell!pbmoss!mal@hplabs.HP.COM)
Digest: Issue #203, 7/18/89
Ingredients:
3 pounds light Scottish malt extract
3 pounds 2-row pale malt
9 AAU Kent Goldings hops
Edme ale yeast
1 teaspoon gelatin
1 ounce PolyClar-AT
1 cup corn sugar (priming)
Procedure:
This beer was made using the small-scale mash procedure described by
Miller in The Complete Handbook of Home Brewing.
Comments:
This beer had an unpleasant "dry" feeling to it and left me thirsty.
Possibly my sparging procedure could be at fault with too much hot water
being passed over the grains. It is also possible that the yeast was too
attenuative or that the fermentation temperatures were too high (ambient
temperature fluctuated between 70 and 90 degrees).
Chapter 1: Pale Ale
Yeast Test Recipe
Source: Jeff Casey (casey@alcvax.pfc.mit.edu)
Digest: Issue #512, 10/8/90
Ingredients (for 7 gallons):
6.6 pounds M&F light unhopped malt extract
3/4 pounds M&F light unhopped spray
3/4 pound crystal malt
1 teaspoon gypsum
2 ounces clusters hops (boil)
1/2 ounce cascades hops (finish)
ale yeast
Procedure:
This is a 7-gallon recipe. Steep crystal malt while bringing water to a
boil. Remove crystal malt and add extract. Boil.
Comments:
This is a 7-gallon recipe that was divided into 7 1-gallon fermenters
for the purpose of testing different yeasts. Fermentation was carried
out at 75-85 degrees. Best results were obtained with Edme ale yeast
which was well-rounded and slightly sweet. Some diacetyl, but nice
balance. Whitbread ale yeast was lighter and crisper, but had a poorer
head and some esters. CWE ale yeast was very dry but had a good head
and no esters---fermentation was frighteningly fast.
3
Chapter 1: Pale Ale
Pale Ale
Source: Rob Bradley (bradley@dehn.math.nwu.edu)
Digest: Issue #504, 9/26/90
Ingredients:
7-8 pounds English 2-row malt
1/2-1 pound crystal malt
3 ounces Fuggles hops (boil)
3/4 ounce Hallertauer hops (finish)
ale yeast
Procedure:
You'll get good yield and lots of flavor from English malt and a 1-stage
150 degree mash. In the boil, I added the finishing hops in increments:
1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4
ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any
boiling hops will do, I usually mix Northern Brewer with Fuggles or
Goldings (just make sure you get .12-.15 alpha). Conversion will pro-
bably only take 60 minutes rather than 90. Depending on when you stop
the mash your gravity may vary as high as 1.050. That's a lot of body!
Comments:
This is a simple all-grain recipe for a good pale ale that lets the
beginner concentrate on the mashing process. Hallertauer may not be
traditional for ales, but neither is a modern piano for sonatas. But I
think Beethoven himself would have used one if he had one.
Specifics:
Original Gravity: up to 1.050
Final Gravity: up to 1.020
4
Chapter 1: Pale Ale
Pale Ale
Source: Alex Jenkins (atj@mirror.tmc.com)
Digest: Issue #57, 1/24/89
Ingredients:
5 pounds pale malt
1 pound crystal malt
1 teaspoon gypsum
3-1/2 pounds pale dry extract
1-1/3 pounds light brown sugar
1 ounce Willamette hops (boil)
1-1/2 ounces Hallertauer hops
1 teaspoon Irish moss
1 ounce Clusters hops pellets
Red Star ale yeast
Procedure:
Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree
water; this should give initial heat of 155 degrees (pH 5.0). Maintain
temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract
and brown sugar. Boil with Willamette hops. After 15 minutes add
Hallertauer and Irish moss. Dry hop with clusters and steep. When cool,
add wort to carboy and pitch yeast.
The posted recipe called for 4 pounds of dry extract with 2 cups re-
served for priming. This seemed excessive and a good way to get explod-
ing bottles, so we reduced the amount of extract to 3-1/2 pounds and
assumed that standard priming techniques would be used, maybe replacing
corn sugar with 3/4 to 1 cup of malt extract. --- Ed.
Comments:
Notice that I screwed up the hops: Clusters are for bittering, and
Willamette (or Fuggles) for aromatic.
Specifics:
Original Gravity: 1.048
Final Gravity: 1.011
Primary Ferment: 23 days
5
Chapter 1: Pale Ale
Too Sweet Ale
Source: Bill Pemberton (flash@virginia.edu)
Digest: Issue #398, 4/13/90
Ingredients:
1/2 pound crystal malt
3.3 pounds unhopped amber extract
3.3 pounds unhopped light extract
1-1/2 ounces Northern Brewers hops (boil)
1/4 ounce Cascade hops (finish)
Whitbread ale yeast
Comments:
This produced a wonderful beer, except that it was just too sweet for my
likings. I shouldn't complain too much, all my friends thought it was
great! I tried several variations of this, and all worked out well, but
were too sweet for me. Several people suggested cutting back on the
crystal and I may try that. I have also tried using a lager yeast to
create a steam beer.
6
Chapter 1: Pale Ale
KGB Bitters
Source: Andy Wilcox (andy@mosquito.cis.ufl.edu)
Digest: Issue #415, 5/9/90
Ingredients:
1 can Alexanders Sun Country pale malt extract
3.3 pounds Northwestern Amber malt extract
1/2 pound dark crystal malt
3 ounces CFJ-90 Fresh hops
1/4 teaspoon Irish moss
ale yeast
Procedure:
Put all grains in brewpot with cool water. Remove when boil commences.
Add malt extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out boil-
ing hops and add 1/2 ounce more hops and Irish moss. Boil 5 minutes.
Remove from heat and add another 1/2 ounce of hops. Steep 10 minutes and
cool. Strain wort into primary fermenter with cold water to make 5
gallons. Add final 1/2 ounce of hops.
Comments:
Water was filtered with a simple activated carbon system. This seems to
make a big difference. Amateur judge commented, "Beautiful color. A bit
under carbonated. Great hop nose and finishes very clean. Good balance
with malt and hops, but lighten up on finishing hops a bit and it's
perfect. Very marketable."
Chapter 1: Pale Ale
Pale Ale #2
Source: Todd Enders
Digest: Issue #417, 5/15/90
Ingredients (for 2 gallons):
2-1/2 pounds pale ale malt
2/5 pound 80L crystal malt
1/2 ounce Perle hops (7.6 alpha) (boil)
1/2 ounce Perle hops (finish)
Wyeast #1028: London Ale
Procedure:
Recipe makes 2 gallons. Mash in 5 quarts water at 140 degrees, maintain
temperature of 150-152 degrees for 2 hours. Mash out 5 minutes at 168
degrees. Sparge in 2-1/2 gallons at 160 degrees. Boil 90 minutes. Add
boiling hops 45 minutes into boil.
Specifics:
Original Gravity: 1.041
Final Gravity: 1.010
Chapter 1: Pale Ale
Pale After Math Ale
Source: Ken van Wyk (ken@oldale.pgh.pa.us)
Digest: Issue #418, 5/16/90
Ingredients:
6.6 pounds American classic light extract
1 pound crystal malt
2 pounds British pale malt
3 ounces Fuggles leaf hops
1 ounce Cascade leaf hops
2 teaspoons gypsum
1/2 teaspoon Irish moss
1 pack MEV high-temperature British ale yeast
Procedure:
Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding
extract and boiling hops; the hops were added in stages, 1 ounce at 50
minutes, 1 ounce at 30 minutes, and 1 ounce at 20 minutes. The Cascade
hops were sprinkled in over the last 10 minutes of the boil.
Specifics:
Original Gravity: 1.054
Final Gravity: 1.018
9
Chapter 1: Pale Ale
The Drive Pale Ale
Source: Dave Baer (dsbaer@Sun.COM)
Digest: Issue #73, 2/13/89
Ingredients (for 10 gallons):
6.6 pounds light, unhopped malt extract
5 pounds light, dry malt extract
2 cups corn sugar
3/4 cup medium crystal malt
1/4 cup black patent malt
3-3/4 ounce Cascade hops pellets (4.4 alpha)
1-1/5 ounce Willamette hops pellets (4.0 alpha)
Whitbread ale yeast
Procedure:
This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep
grains in a mesh bag until water reaches boiling. Remove grains. Follow
standard extract brewing process, adding extract and Cascade hops. I
boiled the wort in an 8-gallon pot and added 4 gallons of cold water.
Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open
container for 4 days, then racked to glass carboys for 24 days.
Comments:
This is a pale ale recipe I used for my class. I used M&F pale extract
and grains were for demonstration more than flavor. I suggest doubling
grain quantities if you want to get something out of them.
Specifics:
Original Gravity: 1.047
Final Gravity: 1.010
Primary Ferment: 4 days
Secondary Ferment: 24 days
10
Chapter 1: Pale Ale
Killer Party Ale
Source: A.E. Mossberg (aem@mthvax.miami.edu)
Digest: Issue #95, 3/7/89
Ingredients:
2 cans Pilsner/Lager or American light malt
15 cups corn sugar
2 jars Lyle's golden syrup (22 oz.)
2-1/2 ounces Hallertauer hops
2 pounds flaked maize
1 pack BrewMagic yeast
Procedure:
In 1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce hops
for 8 minutes. Add remaining hops and boil another 2 minutes. Pour into
primary fermenter with 2 gallons water. Bring another gallon of water to
a boil and add flaked maize. Turn off heat and 1/3 pack of BrewMagic.
Let sit 10 minutes. Add another 1/3 pack of BrewMagic. Let sit 10 more
minutes. Strain maize into primary fermenter, and rinse with cold water.
Discard maize. Fill primary to 5 gallon mark.
Comments:
This recipe comes from Craig McTyre at Wine & Brew By You. The Lyle's
syrup is available in many grocery stores, usually located near the
pancake syrup. BrewMagic is some sort of yeast nutrient/additive. It is
available from Wine & Brew By You.
Specifics:
Original Gravity: 1.090
Final Gravity: 1.015
11
Chapter 1: Pale Ale
Summer Pale Ale
Source: Jackie Brown (Brown@MSUKBS.BITNET)
Digest: Issue #134, 4/24/89
Ingredients:
8 pounds 2-row pale malt
1 pound Munich malt
1/2 cup dextrin malt
1 teaspoon gypsum
20 grams Nugget leaf hops (14 alpha)
15 grams Brambling leaf hops
pinch Irish moss
1 pack Edme ale yeast
Procedure:
Use the standard temperature-controlled mash procedure described in
Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152
degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180
degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10
minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool
wort and pitch.
Comments:
This ale is light in color, but full-bodied. If you want an amber color,
add a cup of caramel malt. I get a strong banana odor in most of my ales
(from the Edme I believe) which subsides after 2-3 weeks in the bottle.
If you don't have the capacity for 9 pounds of malt, you could substi-
tute some extract for the pale malt. Just thinking about this makes me
want to speed home and have a cool one.
Specifics:
Original Gravity: 1.045
Final Gravity: 1.015
12
Chapter 1: Pale Ale
Perle Pale
Source: Doug Roberts (roberts%studguppy@lanl.gov)
Digest: Issue #378, 3/15/90
Ingredients:
8 pounds Klages malt
1 pound flaked barley
1/2 pound toasted Klages malt
1/2 pound Cara-pils malt
1-1/2 ounces (12.4 AAUs) Perle hops (boil)
1/2 ounce Willamette hops (finish)
1 teaspoon gypsum
1/2 teaspoon Irish moss
14 grams Muntona ale yeast
Procedure:
The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10
minutes. The mash was done using Papazian's temperature-controlled
method. The Willamette hops are added after the boil, while chilling
with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100
degree water.
Comments:
Perle pale was a beautiful light-golden ale, crisp yet full-bodied.
13
Chapter 1: Pale Ale
Mild Ale
Source: Darryl Richman (darryl@ism.isc.com)
Digest: Issue #371, 3/5/90
Ingredients:
5 pounds Klages 2-row malt
4 pounds mild malt
2 pounds crystal malt (80L)
1/2 pound English pale malt
1/2 pound flaked barley
1/5 pound chocolate malt
1 ounce Willamette leaf hops (5.9% alpha)
1/8 ounce Cascade leaf hops (6.7% alpha)
1/8 ounce Eroica leaf hops (13.4% alpha)
1/2 ounce Willamette leaf hops (finish)
yeast
Procedure:
Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash
grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55
minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for
15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bit-
tering hops. Boil 55 minutes. Add finishing hops and boil 5 more min-
utes. Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield
yeast. Ferment and bottle or keg.
Comments:
This is the only beer I can make 10 gallons of on my stove. I mash and
boil 5 gallons and then add 5 gallons of cooling water. The Wyeast makes
this a beer a bit sweet and rich beyond its gravity. Emphasis is on the
malt, with crystal and chocolate bringing up the rear; hops were notice-
able, but not in the foreground.
Specifics:
Original Gravity: 1.031
Final Gravity: 1.011
14
Chapter 1: Pale Ale
India Pale Ale
Source: Todd Enders (enders@plains.nodak.edu)
Digest: Issue #402, 4/19/90
Ingredients (for 2 gallons):
2-1/2 pounds pale malt
5 ounces crystal malt (80L)
5.5 AAUs bittering hops (1 ounce of 5.5% Willamette)
1/2 ounce finishing hops (Willamette)
Wyeast #1028: London ale
Procedure:
This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree
strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees.
Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5
minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil
90 minutes, adding hops in last hour. Add finishing hops 5 minutes
before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in
secondary.
Comments:
If you haven't tried mashing yet, you really should. You can start small
and grow as equipment and funds permit. Also, by starting small, you
don't have a large sum invested in equipment if you decide mashing isn't
for you.
Specifics:
Original Gravity: 1.043
Final Gravity: 1.008
Primary Ferment: 6 days
Secondary Ferment: 4 days
15
Chapter 1: Pale Ale
Special Bitter
Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET)
Digest: Issue #556, 12/18/90
Ingredients (for 10 gallons):
15 pounds pale unhopped dry extract
2 pounds crystal malt
1 pound flaked barley
1 pound pale malt
1 teaspoon gypsum
1/2 teaspoon salt
1 teaspoon Irish moss
4-1/2 HBUs Fuggles hops (boil)
14 HBUs Northern Brewer hops
5 HBUs Cascade hops (boil)
1/2 ounce Fuggles hops (finish)
1 ounce East Kent Goldings hops
26 grams Fuggles hops (dry hop)
40 grams East Kent Goldings (dry)
Young's yeast culture
beechwood chips
Procedure:
This is a 10-gallon partial mash recipe. Use standard procedures, brew-
ing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-
gallon primary and 2 5-gallon secondaries, then keg (or bottle).
16
Chapter 1: Pale Ale
1990 Christmas Ale
Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET)
Digest: Issue #556, 12/18/90
Ingredients (for 9 gallons):
9.9 pounds pale unhopped liquid extract
6.6 pounds liquid wheat extract
3 pounds honey
1 pound flaked barley
1 pound pale malt
1 pound malted wheat
10 grams orange peel
1 teaspoon gypsum
1/2 teaspoon salt
1 teaspoon Irish moss
14 HBUs Chinook hops (boil)
7 HBUs Northern Brewer (boil)
1 ounce Kent Goldings (finish)
1 ounce Cascade hops (finish)
Young's yeast culture
Procedure:
This is a 9-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, then keg (or bottle).
17
Chapter 1: Pale Ale
Decent Extract Pale Ale
Source: Florian Bell (florianb%tekred.cna.tek.com)
Digest: Issue #72, 2/11/89
Ingredients:
7 pounds Steinbart's amber ale extract
1 pound cracked crystal malt
1/8 pound cracked roasted malt
2 ounces Cascade or other strong hops
1/2 ounce Kent Goldings hops
yeast
Procedure:
Add cracked grains to 2 gallons cold water. Bring to boil and promptly
strain out grains. Add extract and Cascade hops. Boil 30 minutes. Add
Kent Goldings hops in last five minutes.
Comments:
This brew results in a chill haze, which I don't pay any attention to
since I don't care (I don't wash my windshield very often either). I am
so impressed with this ale that I can't seem to make enough of it. This
is a good pale ale, but not an excellent pale ale. It lacks sweetness
and aroma.
18
Chapter 1: Pale Ale
Hot Weather Ale
Source: Florian Bell (florianb%tekred.cna.tek.com)
Digest: Issue #132, 4/19/89
Ingredients:
3 pounds pale malted barley
3 pounds Blue Ribbon malt extract
2 ounces Willamette hops
1/2 ounce Kent Goldings hops
1 pack Red Star ale yeast
1 cup corn sugar (priming)
Procedure:
Mash the 3 pounds of plain malted barley using the temperature-step
process for partial grain recipes described in Papazian's book. Boil 30
minutes, then add the Blue Ribbon extract (the cheap stuff you get at
the grocery store) Add Willamette hops and boil another 30 minutes. Add
Kent Goldings in last 5 minutes. When at room temperature, pitch yeast.
Ferment at about 68 degrees using a 2-stage process.
Comments:
This turned out refreshing, light in body and taste, with a beautiful
head (I used 1 cup corn sugar in priming).
19
Chapter 1: Pale Ale
Really Incredible Ale
Source: T. Andrews (ki4pv!tanner@bikini.cis.ufl.edu)
Digest: Issue #225, 8/11/89
Ingredients:
5-7 pounds pale malt
3 pounds crystal malt
2 pounds wheat
2 ounces Northern Brewer hops
1 ounce Hallertauer hops
1/2 ounce Cascade hops
yeast
Procedure:
Mash all grains together. Add Northern Brewer at beginning of boil. Boil
90 minutes. During last 1/2 hour, add the Hallertauer hops. In last 15
minutes add the Cascade.
Comments:
The wheat helps make a beer very suitable to a warm climate. This has
been a hot summer; it has topped 100 degrees (in the shade) several
times.
20
Chapter 1: Pale Ale
British Bitter
Source: Fred Condo (fredc@pro-humanist.cts.com)
Digest: Issue #528, 10/31/90
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.
Comments:
This really shouldn't be too highly carbonated. This is a well-balanced
brew with good maltiness and bitterness. It was good when fresh, albeit
cloudy, but this is okay in a pale ale. After 2 months of refrigeration,
it is crystal clear and still delicious! (And there's only 1 bottle
left.) By the way, Munton & Fison yeast is very aggressive---fermenta-
tion can be done in 24-72 hours. I hope you like this as much as I do.
Specifics:
Original Gravity: 1.058
Final Gravity: 1.022
Primary Ferment: 4 days
21
Chapter 1: Pale Ale
Six Cooks Ale
Source: Jeffrey Blackman (blackman@hpihouz.cup.hp.com)
Digest: Issue #528, 10/31/90
Ingredients (for 10 gallons):
10 pounds English pale malt (DME) extract
4 ounces Cascade hops pellets (boil)
2 ounces Hallertauer hops pellets (finish)
4 teaspoons gypsum
2 packs Edme ale yeast
1-1/2 cups corn sugar (priming)
Procedure:
This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4
teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME
extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer
hops in last 1 minute of boil. Strain wort into large vessel containing
additional 7 gallons of water (we used a 55 gallon trash can). Allow
wort to cool and siphon into 5-gallon carboys. Add yeast.
Caveat Brewor: Trash cans are generally not food-grade plastic, digest
wisdom calls for avoiding non-food-grade plastic. Brewer discretion is
advised. -Ed.
Comments:
This is more hoppy than most of the Old Style/Schaefer persuasion seem
to prefer. If you think it's too much, cut back.
Specifics:
Original Gravity: 1.030
Final Gravity: 1.007
Primary Ferment: 3 weeks
22
Chapter 1: Pale Ale
Bass Ale
Source: Rob Bradley (bradley@math.nwu.edu)
Digest: Issue #528, 10/31/90
Ingredients:
6-7 pounds pale malt (2-row)
1 pound crystal malt
1 pound demarara or dark brown sugar
1 ounce Northern Brewer hops (boil)
1 ounce Fuggles hops (boil 30 min.)
1/2 ounce Fuggles hops (finish)
ale yeast
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.
Comments:
I'm a hophead (as you may have guessed). Purists may object to brown
sugar in beer, but a careful tasting of Bass reveals brown sugar or
molasses in the finish---not as strong as in Newcastle, but present.
British malt, in particular, can easily stand up to a bit of sugar, both
in flavor and in gravity.
23
Chapter 1: Pale Ale
Carp Ale
Source: Gary Mason (mason@habs11.enet.dec.com)
Digest: Issue #529, 11/2/90
Ingredients:
3 pounds Munton & Fison light DME
3 pounds M&F amber DME
1 pound crystal malt
2.6 ounces Fuggles hops (4.7% alpha= 12.22 AAU)
1 ounce Kent Goldings hops (5.9% alpha = 5.9 AAU)
pinch Irish moss
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.
Comments:
This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special
issue. The beer has a light hops flavor and could use some work on the
mouth feel. It is also a bit cloudy.
Specifics:
Final Gravity: 1.016
Primary Ferment: 7 days
Secondary Ferment: 4 days
24
Chapter 1: Pale Ale
Samuel Adams Taste-Alike
Source: Gene Schultz (gschultz@cheetah.llnl.gov)
Digest: Issue #652, 6/5/91
Ingredients (for 4 gallons):
3.75 pounds Cooper's Ale kit
1 pound Crystal malt
3/4 pound Saaz hops (boil)
3/4 ounce Saaz hops (finish)
Yeast from ale kit
Procedure:
Steep one pound of crystal malt for 30 minutes in 2 quarts of water
heated to 170 degrees. Strain out grains. Add the syrup from the kit,
water, 3/4 ounce of Saaz hops and boil for 60 minutes, then remove the
heat and added 3/4 ounce of Saaz hops for finishing. Although I am a
fanatic for liquid yeast, I (grimaced and) added the dry Coopers yeast
supplied with the kit to the cooled wort in the primary. I transferred
to secondary after two days. All fermentation was at approximately 60
degrees. I primed with 5/8 cup of corn sugar.
Comments:
Very similar in taste, body, and color (where did the red come from?) to
Samuel Adams, but just a hint of the flavor of Anchor Steam Beer.
Specifics:
Primary Ferment: 2 days
25
Chapter 1: Pale Ale
Frane's House Ale
Source: Jeff Frane (70670.2067@compuserve.com)
Digest: Issue #740, 10/8/91
Ingredients:
9 pounds British ale malt
1/2 pound British crystal
2 ounces Flaked barley
3/4 ounce Eroica hops
1 ounce Mt. Hood hops
WYeast American Ale yeast
Procedure:
Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft;
I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in
the sparge water) for 90 minutes or until conversion is complete. Sparge
to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica
hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees
with WYeast American Ale yeast (in starter). Bottle two weeks later,
drink one week later.
Comments:
Yummy.
Specifics:
Primary Ferment: 2 weeks at 65 degrees
26
Chapter 1: Pale Ale
Brew Free or Die IPA
Source: Kevin L. McBride (gozer!klm@uunet.UU.NET)
Digest: Issue #741, 10/9/91
Ingredients:
4 pounds Munton and Fison light DME
4 pounds Geordie amber DME
1 pound crushed Crystal Malt
1-1/2 ounces Cascade leaf hops (boil 60 minutes)
1-1/2 ounces Cascade leaf hops (finishing)
1 teaspoon Irish Moss
Wyeast #1056 Chico Ale Yeast
(1 quart starter made 2 days prior)
Procedure:
Add the crystal malt to cold water and apply heat. Simmer for 15 minutes
or so then sparge into boiling kettle. Add DME, top up kettle and bring
to boil. When boil starts, add boiling hops and boil for 60 minutes. 10
minutes before end of boil add 1 teaspoon of Irish Moss. When boil is
complete, remove heat, add finishing hops and immediately begin chilling
wort. Strain wort into fermenter and pitch yeast starter. Primary fer-
mentation took about 4 days. Let the beer settle for another 2 days and
then rack to a sanitized, primed (1/3 cup boiled corn sugar solution)
and oxygen purged keg and apply some CO2 blanket pressure.
Comments:
After one week in the keg the beer was clear, carbonated, and very
drinkable although it had a very noticeable alcoholic nose. After 2
weeks the beer was incredibly smooth, bitter, and wonderfully aromatic.
Several friends raved about this beer including one who lived in England
for a while said that this was one of the best IPAs he's ever had and
definitely the best homebrew he's ever had. After 2-1/2 weeks it was all
gone because we drank the whole thing.
Specifics:
Original Gravity: 1.055 (didn't measure, just a guess)
Final Gravity: 1.012
Primary Ferment: 6 days
Secondary Ferment: 1 week (in keg)
27
Chapter 1: Pale Ale
Number 23
Source: John S. Watson (watson@pioneer.arc.nasa.gov)
Digest: Issue #747, 10/24/91
Ingredients:
4 pounds plain light malt extract syrup
1.1 pounds (750 grams) Maltose
2/3 ounce Chinook Hops, flower, (boil)
1/3 ounce Cascade Hops, flower, (finish)
1/2 ounce Cascade Hops, pellets
(dry hopped in secondary)
Ale Yeast cultured from Sierra Nevada Pale Ale
3/4 cup Corn sugar (bottling)
Procedure:
About a week before, make a starter from 2 bottles of Sierra Nevada Pale
Ale. Use about 4 tablespoons of plain light malt extract syrup and a
couple of hop pellets.
Boil major ingredients, ala Complete Joy of Home Brewing, in 2 gallons
of water. (60 minute boil). Add 1/3 ounce Chinook hops at start of boil,
1/3 ounce Chinnook at 30 minutes and 1/3 ounce of Cascade hops in the
last two minutes of the boil. Then combine with 3 gallons of ice cold
tap water (which was boiled the previous night, and cooled in the
freezer) in a 7 gallon carboy. Ferment in primary for a week. Put 1/2
ounce of Cascade pellets in bottom of secondary and rack beer into
secondary. Bottle three weeks later.
Comments:
This a report on my second use of "maltose" (a cheap rice malt available
from most Oriental Markets). In the previous attempt ("Number 17", see
HBD #541 or The Cat's Meow: p 36) there were a few problems. It was also
my first attempt at culturing yeast (from a Sierra Nevada Pale Ale), and
for various reasons, it didn't work very well. The other problem was I
used to much maltose, about 40%, which made the result a little too
light. This time I decided to use about 20% maltose, which IMHO, is just
about right. I've also since perfected yeast culturing. The result is a
nice thirst quenching, summer ale, which, with my favorite pizza, is
heaven*2. Taste: Excellent!
Specifics:
Original Gravity: 1.036 @ 74 degrees
Final Gravity: 1.006 @ 69 degrees
Primary Ferment: 1 week
Secondary Ferment: 3 weeks
28
Chapter 1: Pale Ale
Striped Cat I.P.A.
Source: Mark Stevens (stevens@stsci.edu)
Digest: Issue #754, 11/14/91
Ingredients:
6 pounds pale dry extract
1 pound amber dry extract
1 pound crystal malt
3/4 pound toasted pale malt
1/4 pound pale malt
1 ounce Bullion hops (8.2 alpha)
1/2 ounce Brewers Gold hops (7.5 alpha)
1 ounce Cascade hops (4.2 alpha)
2 teaspoon gypsum 1/4 tsp. Irish moss
1 pack Wyeast #1098
1/2 cup corn sugar for priming
handful steamed oak chips
Procedure:
Procedure is that described by Papazian...steep grains, boil 1 hour
(boil Brewers Gold and Bullion). Remove from heat and add the cascades.
Cool wort. Pitch yeast.
Comments:
I have made this twice and both times it turned out fine. Nicely hoppy.
Specifics:
Original Gravity: 1.068
Final Gravity: 1.020
Primary Ferment: 4 days
Secondary Ferment: 10 days
29
Chapter 1: Pale Ale
Crying Goat Ale
Source: Bob Jones (BJONES@NOVA.llnl.gov)
Digest: Issue #785, 12/19/91
Ingredients (for 11 gallons):
19 pounds 2 row Klages
3 pounds Munich malt
2 pounds 40L crystal malt
1-1/2 pounds 2 row Klages, toasted (see below)
2 pounds wheat malt
2 ounces Northern Brewer hops (AA 6.9)
6 ounces Cascade hops (AA 5.1)
1 teaspoon Gypsum
2 teaspoon Irish moss Chico Ale yeast (wyeast 1056)
1-1/2 cups corn sugar to prime
Procedure:
Toast 1-1/2 pounds of 2 row Klages malt in oven at 350 degrees for 40
minutes. Allow to age a couple of weeks before use. Treat mash water
with 1 teaspoon of gypsum. Mash grains in a single temperture infusion
for 90 minutes at 155 degrees. Mash out for 10 minutes at 170 degrees.
Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for
90 minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the
boil. Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2
ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After
one week, rack to secondary and add 4 ounces of Cascade hops. Bottle or
keg when ferment is complete.
Comments:
This is a big, hoppy brew, loaded with aromatic cascade hop fragrance.
It has that front of the mouth bitterness that can only be achieved with
dry hoping, so don't skip it if you really want to duplicate this flavor
profile.
Specifics:
Original Gravity: 1.070
Final Gravity: 1.020
Primary Ferment: 1 week at 65--68 degrees
30
Chapter 1: Pale Ale
Double Diamond
Source: Brian Glendenning (bglenden@NRAO.EDU)
Digest: Issue #581, 2/14/91
Ingredients:
9 pounds Pale ale malt
1 pound crystal malt
3/4 pound Brown sugar
1/2 pound malto-dextrins (or 3/4# cara pils)
2 ounces Williamette (60m)
1/2 ounce Williamette Whitbred dry yeast
Procedure:
This is an infusion mash at 156 degrees. Sparge, and add brown sugar,
and malto-dextrins. Bring to boil and add 2 ounces Williamette hops.
After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for
10-15 minutes.
Comments:
My notes say that it was close in flavour but a bit light in both colour
and body compared to the real thing.
Specifics:
Original Gravity: 1.051
Final Gravity: 1.010
31
Chapter 1: Pale Ale
Bass Ale
Source: Ron Ezetta (rone@badblues.wr.tek.com)
Digest: 1/15/92
Ingredients:
7 pounds Steinbart's American Light Extract
1 pound Crystal malt 40L
1 pound Dark brown sugar
Be damned German purity law!
1 ounce Northern Brewer (60 minute boil)
1 ounce Fuggle (30 minute boil)
1/2 ounce Fuggle (10 minute boil)
1/2 ounce Fuggle (15 minute seep)
yeast
Procedure:
Steep crystal malt and remove grains before boil begins. Add malt
extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1
ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30
minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat
and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch
yeast.
Comments:
I did a side by side comparison last night. The real Bass is slightly
darker, more malty and more bitter with less hop flavor than I remember.
I suspect that my sample bottle of Bass was not freshest (but that's one
of the reasons we homebrew!). The homebrew Bass has significantly more
fuggle hop aroma and flavor. I'd like to think that my version is a
"Northwest style" Bass. To better approach the real Bass, eliminate the
1/2 ounce of fuggles for the 10 minute boil, and steep the finish hops
for 5 minutes. I would also try 80L crystal.
Specifics:
Original Gravity: 1.048
32
Chapter 1: Pale Ale
India Pale Ale
Source: Josh Grosse (jdg00@amail.amdahl.com)
Digest: 2/13/92
Ingredients:
9 pounds Pale Malt
3/4 pound Crystal Malt
1/2 pound Carapils Malt
1-1/2 ounce (4.9%) Kent Goldings (60 Minutes)
1-1/2 ounce (4.9%) Kent Goldings (15 Minutes)
1/4 ounce Kent Goldings (dry)
1 teaspoon Irish Moss (15 Minutes)
2 teaspoons Gypsum
2 ounces Oak Chips
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 boil-
ing 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.
Comments:
I've fallen head over heels in love with 1059 American Ale Yeast. I find
it gives wonderful pear and rasberry aromatics, and if I have a carboy
filled to the shoulder, I *don't* need a blow-off tube. It gives a very
gentle fermentation with a relatively short thick kraeusen. Worts in the
1.050's take 5-6 days. I get the same type of fermentations at 60 F or
72 F.
It does take this yeast a little while to clear. I find it clears faster
in the bottle than in the secondary, so I only use a secondary for a few
days as my "dry hop tun".
Specifics:
Primary Ferment: 7 days
Secondary Ferment: 5 days
33
Chapter 1: Pale Ale
American I.P.A.
Source: Jim Busch (ncdstest@nssdca.gsfc.nasa.gov)
Digest: 2/13/92
Ingredients:
90-92% 2 row pale malt
8-10% Crystal 40
1-1.5 ounce Whole Cascade 60 minute boil
1 ounce Cascade 30 minutes
2 ounces Cascade
added a handful at a time the last
15 minutes-last 2 min.
American, London, British or
German Ale yeast
(or any cultured ale you like)
Procedure:
Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60
minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry
hop with 1 ounce whole Cascades, preferably in secondary but primary
will work.
Comments:
Think Liberty on this one. Enjoy.
34
Chapter 1: Pale Ale
Taking Liberty Ale
Source: Rick Larson (rick.larson@adc.com)
Digest: Issue #823, 2/13/92
Ingredients:
14 pounds Klages 2-row Malt
4 ounces 40L Crystal Malt
4 ounces 90L Crystal Malt
1/2 ounce Chinook (12%) 60 minutes
1 ounce Cascade (5.5%) 30 minutes
2 ounces Cascade (5.5%) dry hopped
1 teaspoon Irish moss 15 minutes
Wyeast 1056 American ale
3/4 cup corn sugar to prime
Procedure:
Mash all grains for 90 minutes at 150 F, adjust PH as needed. Mashed off
at 170F, sparged with 170F water.
This has a total BU of 43.7. If you don't reach around 1.060, adjust the
dry hopping accordingly.
Comments:
In the 1990 Special Zymurgy Issue on Hops, Quentin B. Smith recommends
Chinook at 24 BU, Cascade at 12 BU, Cascade at 9 dry hopped (total
45BU). OG=1.062. Later, he wins first place in the Pale Ale catagory in
the 1991 AHA Nationals with a recipe that uses 14 pounds Klages, 4 oz
40L crystal, 4 oz 90L crystal (and of course different hops :-). This
had a OG=1.062 and TG=1.010. He mashed all grains for 90 minutes at
150F. Mashed off at 170F, sparged with 170F water.
35
Chapter 1: Pale Ale
Snail Trail Pale Ale
Source: Josh Grosse (joshua.grosse@amail.amdahl.com)
Digest: Issue #824, 2/14/92
Ingredients:
9 pounds Pale Malt
3/4 pound Crystal Malt
1/2 pound Carapils Malt
1-1/2 ounce (4.9%) Kent Goldings (60 Minutes)
1-1/2 ounce (4.9%) Kent Goldings (15 Minutes)
1/4 ounce Kent Goldings (dry)
1 teaspoon Irish Moss (15 Minutes)
2 teaspoons Gypsum
2 ounces Oak Chips
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 boil-
ing 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.
Comments:
I've been busy trying to make the perfect IPA. Here's my latest recipe.
Specifics:
Original Gravity: 1.056
Final Gravity: 1.022
Primary Ferment: 7 days
Secondary Ferment: 5 days
36
Chapter 1: Pale Ale
Full Sail Ale
Source: Gene Schultz (gschultz@cheetah.llnl.gov)
Digest: Issue #825, 2/17/92
Ingredients:
7 pounds Australian Light Malt Syrup
3/4 pound Light Crystal Malt
2-1/4 ounce Nugget Hops
(1-3/4 ounce for boiling
1/2 ounce for finishing)
2 teaspoons Gypsum
1 ounce Dextrin Malt
3/4 cup Corn Sugar (priming)
Wyeast London Ale Yeast
Procedure:
Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2
gallon of water. Add extract, gypsum, dextrin and 2 gallons of water.
Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add
1/2 oz. hops at the end of the boil for 15 minutes.
Comments:
About four years ago I ordered a bottle of Full Sail Ale while having
lunch in Portland, Oregon. Full Sail was the most expensive beer on the
menu, and I figured that at $2.75 a bottle I didn't have much to lose.
Several others who were with me did the same, and were pleasantly
surprized---Full Sail offers a reasonably complex (a hint of sweetness
along with medium strong hops and a rich malty flavor) taste and aroma
in a medium-bodied ale.
Since I first tasted this ale, I had to rely on others making trips to
the Northwest to bring back six packs of this ale. A few months ago, I
visited the Hood River Brewing Company in Hood River, Oregon. I was able
to get enough information to experiment with a homebrew recipe for Full
Sail Ale. My first experiment turned out remarkably similar to the real
thing in body, aroma, and flavor.
Specifics:
Original Gravity: 1.045
Final Gravity: 1.020
Primary Ferment: 3--5 days
Secondary Ferment: 7--14 days
37
Chapter 1: Pale Ale
Bass-Alike
Source: Herb Peyerl (Herb.Peyerl@novatel.cuc.ab.ca)
Digest: 2/24/92
Ingredients:
2.2 pounds light DME
3.3 pounds plain light malt extract
2 ounces roast barley
8 ounces crushed crystal malt.
2 ounces Fuggles (pellets)
1 ounce Goldings (pellets)
1/4 ounce Goldings (pellets)
1/2 ounce Goldings (pellets)
Ale yeast
gypsum and Irish moss, if necessary
Procedure:
This is a 5 gallon batch. Boil up a couple of gallons of water, add DME
and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley,
and strain into main boiler. Make tea out of crystal malt and strain
into main boiler. (Half way through boil add local water ingredients and
Irish moss if required). After boil, add 1/2 ounce of Goldings, cover
and let stand for 15 minutes. Pour into primary, make up to 5 gallons
and pitch yeast. Rack and add 1/4 ounce Goldings and complete
fermentation.
Comments:
This was a little hoppy for my taste. I'd probably cut out the 1/4 ounce
of Goldings at the end... Other than that, it made an incredible
likeness of Bass ale and have had several friends comment on how much
like Bass it really is...
Specifics:
Original Gravity: 1.031
Final Gravity: 1.010
Primary Ferment: 4 days
Secondary Ferment: 2 months (I was too lazy to bottle)
38
Chapter 1: Pale Ale
Brewhaus I.P.A.
Source: Ron Downer, Brewhaus
Ingredients:
11 pounds 2-Row Klages Malt
1 pound crystal malt (40 Lovibond)
1/2 pound toasted malt (see below)
1/2 teaspoon gypsum (to harden water)
Lactic Acid
(enough to bring mash water to pH 5.2)
2 ounces Northern Brewer hops (7.1% alpha - boil)
1 ounce Cascade hops (6.0% alpha - finish)
1/4 ounce Fuggle or Styrian Golding hop pellets (dry hop)
1 ounce Oak Chips (optional)
Ale yeast
1 teaspoon gelatin finings
1 teaspoon Irish Moss
3/4 cup corn sugar (priming)
Procedure:
Spread 2-row Klages on cookie sheet and toast at 350 degrees until
reddish brown in color.
Mash grain in 12 quarts mash water (treated with gypsum and lactic acid)
at 154 degrees until conversion is complete. Sparge with 170 degree
water to collect 6 gallons. Bring wort to boil and boil for 15 minutes
before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add
remaining boiling hops. Boil for another 45 minutes and add Irish moss.
Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat,
add aromatic hops, and let rest for 15 minutes, or until trub has
settled. Force cool wort to yeast pitching temperature. Transfer to
primary fermenter and pitch yeast. Add dry hops at end of primary fer-
mentation. Transfer to clean, sterile carboy when fermentation is
complete. Boil oak chips for one minute to sterilize and add chips and
gelatin to carboy. Age until desired oak flavor is achieved. Allow
bottled beer to age two weeks before consuming.
Comments:
This beer is best when consumed young. It will acquire a drier character
as it ages.
Specifics:
Original Gravity: 1.058
39
Chapter 1: Pale Ale
Draught Bass
Source: Pete Young (pyoung%axion.bt.co.uk)
Digest: Issue #596, 3/14/91
Ingredients (for 5 Imperial gallons):
7 pounds crushed pale malt
8 ounces crushed crystal malt
3 imperial gallons water for bitter brewing (hardened)
2 ounces Fuggles
1 ounce Goldings for 30 minutes
1/2 ounce Goldings for 15 minutes
1/4 ounce Goldings for 10 minutes
1 teaspoon Irish moss
1 pound invert sugar
2 ounces yeast
1/2 ounce gelatin
2 ounces soft dark brown sugar
Procedure:
Raise the temperature of the water to 60C and stir in the crushed malts.
Stirring continuously, raise the mash temperature up to 66C. Leave for
1 1/2 hours, occasionally returning the temperature back to this value.
Contain the mashed wort in a large grain bag to retrieve the sweet wort.
Using slightly hotter water than the mash, rinse the grains to collect 4
gallons (UK) (20 litres) of extract. Boil the extract with the fuggles
hops and the first batch of goldings for 1 1/2 hours. Dissolve the main
batch of sugar in a little hot water and add this during the boil. Also
pitch in the Irish moss as directed on the instructions. Switch off the
heat, stir in the second batch of goldings and allow them to soak for 20
mins. Strain off the clear wort into a fermenting bin and top up to the
final quantity with cold water. When cool to room temperature add the
yeast. Ferment 4-5 days until the specific gravity falls to 1012 and
rack into gallon jars or a 25 litre polythene cube. Apportion gelatine
finings and the rest of the dry hops before fitting airlocks. Leave for
7 days before racking the beer from the sediment into a primed pressure
barrel or polythene cube. Allow 7 days before sampling.
Comments:
Gallons are British Imperial gallons, which equal 1.2 U.S. gallons.
Quantities will need to be adjusted if you use U.S. gallons. The recipe
comes from Dave Line's Brewing Beers Like Those You Buy. Water for
bitter brewing means hard water. If you're on soft water (your kettle
doesn't fur up) then add some water treatment salts or even a couple of
spoonfulls of plaster of paris.
Invert sugar is sugar that has been cooked for a couple of minutes over
40
Chapter 1: Pale Ale
a low flame. I just use the sugar (normally a soft brown suger, not that
'orrible white granulated.)
I use isinglass finings instead of Gelatine, it's less messy and does
the same job (slightly more expensive though). Isinglass apparently
comes from the sexual organs of certain fish. Makes you wonder what else
the ancient brewers tried!
Specifics:
Original Gravity: 1.045
41
Chapter 2: Lager
German Malz Bier
Source: Doug Roberts (dzzr@lanl.gov)
Digest: Issue #566, 1/16/91
Ingredients:
7 pounds light unhopped syrup
2 pounds Cara-pils malt
2 pounds light crystal malt
1 pound extra rich crystal malt
1/2 ounce Hallertauer (5.0% alpha)
1 ounce Willamette (4.5 alpha)
1 teaspoon salt
1 teaspoon citric acid
1 teaspoon yeast nutrient
1 tablespoon Irish moss
Edme ale yeast
Procedure:
Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge
to make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes,
adding Irish moss in last 30 minutes. Decant to primary, adding enough
water to make 5 gallons. Add salt, citric acid, yeast nutrient, and dry
hop with Willamette hops.
Comments:
A year or so ago I went to a party where the host had about 20 different
types of good beer. One was a German malz bier that was delicious! It
has a wonderful sweet, malty, full-bodied flavor. Working on the
assumption that its body is achieved with dextrin and crystal malt, I
cooked up this recipe. The intent is to have all or most of the dextrin
and caramelized maltose remain after fermentation for the malz taste
and body.
42
Chapter 2: Lager
Munich Style Lager
Source: Norm Hardy (polstra!norm@uunet.UU.NET)
Digest: Issue #515, 10/11/90
Ingredients:
7 pounds Klages malt
3 pounds Vienna malt
6 ounces pearl barley
1-1/2 ounces Hallertauer leaf hops
1/2 ounce Hallertauer hops (finish)
Wyeast #2206
Procedure:
Soak the pearl barley overnight in the refrigerator, mix it into a
starchy glue using a blender. Mash the pearl barley with the grains.
Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finish-
ing hops in last 10 minutes and steep 1/4 ounce after boil is complete.
Pitch yeast at about 76 degrees.
I put the fermenter in fridge for 23 days, then racked to secondary for
another 49 days before bottling.
Comments:
This is a wonderful Munich-style lager that I would like to think rivals
Andechs (I aim high).
Specifics:
Original Gravity: 1.052
Final Gravity: 1.015
Primary Ferment: 23 days
Secondary Ferment: 49 days
43
Chapter 2: Lager
Lager
Source: Doug (dreger@seismo.gps.caltech.edu)
Digest: Issue #511, 10/5/90
Ingredients:
3.3 pounds Northwest malt extract
1 pound light dry malt
1/2 pound Munich malt
2 pounds Klages malt
1 ounce Hallertauer hops (5.1 alpha)
1/4 ounce Nugget hops (11.0 alpha)
1 ounce Hallertauer hops (finish)
Wyeast #2042: Danish
Procedure:
Start yeast ahead of time. Mash Munich and Klages malts together.
Sparge. Add extract and boiling hops. Boil one hour. Add finishing
hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of
activity (about 6 hours) put fermenter in the refrigerator at 42
degrees. After one week, rack to secondary and ferment at 38 degrees
for two more weeks. Bottle or keg.
Comments:
This beer tastes great and is very clean. There are, however, two things
I will do next time: add more bitterness (perhaps 10-11 HBUs), and
second, add more malt.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 2 weeks
44
Chapter 2: Lager
B.W. Lager
Source: Alex Jenkins (atj@mirror.tmc.com)
Digest: Issue #57, 1/24/89
Ingredients:
7 pounds cracked lager malt
5 pounds amber dry malt extract
1 teaspoon gypsum
2500 mg ascorbic acid
2 ounces Talisman leaf hops
1 teaspoon Irish moss
1/2 ounce Hallertauer leaf hops
1 ounce Willamette hops pellets
Red Star lager yeast
Procedure:
Add grain to 2-1/2 gallons of 170 degree water giving an initial heat
of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees
for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In
last 20 minutes add Irish moss. In last 10 minutes add Hallertauer
hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch
yeast.
Comments:
Tastes great, but low alcohol according to the measurements. Nice amber
lager.
Specifics:
Original Gravity: 1.029
Final Gravity: 1.020
Primary Ferment: 30 days
45
Chapter 2: Lager
Lager
Source: Alex Jenkins (atj@mirror.tmc.com)
Digest: Issue #57, 1/24/89
Ingredients:
7 pounds cracked lager malt
1250 mg ascorbic acid
3.3 pounds light unhopped John Bull malt extract
1-1/2 ounces Northern Brewer hops pellets
1 ounce Talisman leaf hops
1 teaspoon Irish moss
1 ounce Willamette hops pellets
Red Star lager yeast
Procedure:
Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155
degrees. Maintain temperature for two hours. Sparge and add malt
extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and
Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets
and cool. Add water to make 5 gallons and pitch yeast.
Comments:
Higher gravity than previous recipe (B.W. Lager) reflecting a more
effective mash. On day 2 of ferment the bubbler got clogged and was
replace with blow tube. The resulting beer was fairly amber, not too
sweet, with a certain dryness in the aftertaste.
Specifics:
Original Gravity: 1.046
Final Gravity: 1.018
Primary Ferment: 25 days
46
Chapter 2: Lager
Twelfth Lager
Source: Alex Jenkins (atj@mirror.tmc.com)
Digest: Issue #57, 1/24/89
Ingredients:
10 pounds lager grain
4000 mg ascorbic acid
1 pound light dry malt extract
9 ounces Chinese yellow lump sugar
1 ounce Talisman hops (leaf)
1 ounce Hallertauer hops pellets
1 teaspoon Irish moss
1 ounce Cascade hops
Red Star ale yeast
Procedure:
Add grain to 3 gallons of 170 degree water giving an initial heat of
155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract
and Chinese lump sugar. Boil. In last 20 minutes add Talisman hops. In
last 10 minutes add Hallertauer hops and Irish moss. Strain. Add
Cascade hops and steep. Strain into fermenter when cool and pitch yeast.
Comments:
Slightly hazy and very light colored. This should not lack body.
Specifics:
Original Gravity: 1.043
Final Gravity: 1.010
Primary Ferment: 35 days
47
Chapter 2: Lager
Pilsner
Source: Erik Henchal (henchal@wrair.ARPA)
Digest: Issue #128, 4/15/89
Ingredients:
4 pound can Mountmellick hopped light malt extract
3 ounces crystal malt
2 teaspoons gypsum
1/4 ounce Saaz hops (boil)
1/2 ounce Saaz hops (finish)
Wyeast #2007
Procedure:
This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep
crystal malt at 170 degrees for 20 minutes in brew water. Remove
grains. Boil extract and boiling hops for 75 minutes. Add finishing
hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees
for 3 weeks. Lager for 4 weeks at 30 degrees.
Comments:
This recipe has produced one of the finest pilsners I have ever made.
What could be simpler?
Specifics:
Primary Ferment: 3 weeks
Secondary Ferment: 4 weeks
48
Chapter 2: Lager
Number 17
Source: John Watson (watson@pioneer.arc.nasa.gov)
Digest: Issue #541, 11/21/90
Ingredients:
3.3 pounds plain light malt extract
2.2 pounds maltose
3/4 ounce Cascade hops (boil)
3/4 ounce Cascade hops (finish)
cultured Sierra Nevada yeast
Procedure:
The maltose is a cheap rice-malt mix obtainable from oriental markets.
Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last 2
minutes, add the finishing hops. The yeast was cultured from a bottle
of Sierra Nevada pale ale. By the next day, the yeast did not seem to
start, so I added a packet of Vierrka lager yeast. Rack to secondary
after one week. After another week, prime with 3/4 cup corn sugar and
bottle.
Comments:
Color similar to any American lager. Tastes much better, very mellow.
The goal was to brew 5 gallons of beer while only spending $10. This
came to about $11. I'm not sure what drives me to such frugalness, but
having grown up with American beer, sometimes I would rather have it
with certain foods, like pizza.
Specifics:
Original Gravity: 1.038
Final Gravity: 1.006
Primary Ferment: 1 week
Secondary Ferment: 1 week
49
Chapter 2: Lager
Maerzen Beer
Source: Florian Bell (florianb%tekred.cna.tek.com@RELAY. CS.NET)
Digest: Issue #424, 5/24/90
Ingredients:
4 pounds pale malt
3 pounds light dry extract
1/2 pound crystal malt (40L)
2 ounces chocolate malt
1/2 pound toasted malt
1/2 pound Munich malt
2 ounces dextrin malt
2-1/2 ounces Tettnanger hops (4.2 alpha)
1/2 ounce Cascade hops (5.0 alpha)
3 teaspoons gypsum
Vierka dry lager yeast
Procedure:
Make up yeast starter 2 days before brewing. Grind all grains together,
dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to
bring up to protein rest temperature of 122 degrees. Set for 30 minutes.
Add 8 pints of boiling water and heat to 154 degrees. Set for at least
30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge
with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes
and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of
Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of
Cascade at 5 minutes (with Irish moss if desired). Strain and chill.
Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to
secondary and lager 18 days at 42 degrees. After 18 days keg and lager
an additional 17 days.
Comments:
This brew was dark brown-red with a distinct nutty flavor coming from
the toasted malt barley. A good head, little chill haze.
Specifics:
Original Gravity: 1.056
Final Gravity: 1.020
Primary Ferment: 3 days
Secondary Ferment:15 days
50
Chapter 2: Lager
Helles Belles Maibock
Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET)
Digest: Issue #556, 12/18/90
Ingredients (for 10 gallons):
18 pounds pale unhopped extract
2 pounds crystal malt
1 pound lager malt
1 pound toasted malt
1 teaspoon Irish moss
14 HBUs Hallertauer hops (boil)
14 HBUs Tettnanger hops (boil)
1/2 ounce Hallertauer hops (finish)
1/2 ounce Tettnanger hops (finish)
Anheuser-Busch yeast
Procedure:
This is a 10-gallon partial mash recipe. Use standard procedures, brew-
ing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-
gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The
toasted malt was done 5 minutes in a 350 degree oven. The yeast was
cultured from bakers yeast.
51
Chapter 2: Lager
Dos Equis
Source: Len Reed (lbr%holos0@gatech.edu)
Digest: Issue #414, 5/8/90
Ingredients:
3.3 pounds 6-row malt (1.6L)
1.1 pound 2-row malt (1.2L)
1/3 pound Munich malt (9.7L)
1/4 pound crystal malt (80L)
Hallertauer hops
yeast
52
Chapter 2: Lager
Pilsner Urquell
Source: Don McDaniel (dinsdale@chtm.unm.edu)
Digest: Issue #639, 5/17/91
Ingredients:
4 pound can Alexander's Pale malt extract syrup
2-1/3 pounds light dry malt extract
15 AAU's Saaz hops
Wyeast 2007 Bohemian Pilsner yeast
Procedure:
Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops
at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes.
Pitch yeast when cool.
Comments:
The yeast I used produced a very clean, clear beer and I'd recommend it
highly. It you haven't gotten into liquid yeast cultures yet, do it for
this batch. The difference is tremendous. Also I feel the key to success
here are:
The lightest extract you can find.
Fresh hops or pellets packed in Nitrogen (only Saaz will do).
Liquid yeast fermented at a steady low temp.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.010--1.008
Primary Ferment: 50 degrees
53
Chapter 2: Lager
Beat Me Over the Head with a Stick Bock
Source: Michael Zentner (zentner@ecn.purdue.edu)
Digest: Issue #644, 5/24/91
Ingredients:
6.6 pounds John Bull light malt extract
3 pounds Klages malt
1/2 pound chocolate malt
2-3/4 ounce 4.7% AAU Willamette flowers (60 minute boil)
1/2 ounce 4.7% Willamette flowers (2 minute steep)
lager yeast (I used MeV)
10 grams Burton salts
Procedure:
Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and
chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200
degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to
158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees.
Sparge with 7 quarts of 170 degrees water, recycling the first runoff.
Add malt extract and boil as normal. Chill the wort and pitch. Aerate
vigorously with a hollow plastic tube...there's no need to get fancy
equipment here. With the hollow tube I can whip up a 3" head of froth on
the chilled wort. Bubbling activity is almost always evident within 8-10
hours of pitching a 12-18 oz starter solution. Ferment as you would a
lager.
Comments:
Don't worry...give partial mashing a try. Before doing it, my biggest
worry was how to keep the temperature constant. During each phase of the
mash, I only had to add heat once to keep it within a degree or so.
Specifics:
Original Gravity: 1.072
Final Gravity: 1.021
54
Chapter 2: Lager
Light Wheat Lager
Source: joshua.grosse@amail.amdahl.com
Digest: Issue #732, 9/26/91
Ingredients:
3.3 pounds M&F light extract
1 pound Malted wheat
3/4 ounce Hallertauer (boiling)
1/4 ounce Hallertauer (finishing)
2 teaspoon Gypsum
1/4 teaspoon Alpha Amylase
1 teaspoon Irish Moss
3/4 cup Dextrose (for priming)
Wyeast Pilsner Culture
Procedure:
Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1
quart of water. Test with Iodine. Sparge with 3 quarts of water and boil
before adding the extract to avoid enzymatic changes to the barley malt.
Irish Moss for the last 10 minutes of the boil and the finishing hops
for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3
months. I found that all the starch completed conversion at the end of
one hour. I held the mash temp at 130-135 in about 1 quart of water by
mashing in a microwave oven with a temperature probe. The dissolved
sugars were fairly low. SG was 1.027.
Comments:
My thinking was that I wanted to extract as much fermentable sugars as
possible from the wheat I was using as an adjunct, as the wort is an
extremely light one. I made it lightly hopped so that the hopping
wouldn't overpower the tanginess of the small amount of wheat. I also
lagered to hopefully get a smoother, less estery quality. You might
consider mashing wheat with added enzymes. I did it because I partial-
mashed; you might wish to do so because of a high wheat to barley ratio.
Specifics:
Original Gravity: 1.027
Primary Ferment: 6 weeks --- 3 months at 40--45 degrees.
55
Chapter 2: Lager
Munich Beer
Source: Brian Bliss (bliss@csrd.uiuc.edu)
Digest: Issue #738, 10/4/91
Ingredients:
10 pounds pale alt malt
5 pounds Munich malt
1/2 pound dextrin malt
1-1/2 pounds amber crystal malt
1 ounce gypsum
1/3 ounce Burton H2O salts
5-1/2 grams Hallertauer
1-1/2 ounces Cascade 60 min
1/4 ounce Cascade 30 min
1/4 ounces Cascade 15 min
1/4 ounce Hallertau (dry hop)
Wyeast Munich beer yeast
Polyclar
Procedure:
Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer
at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil.
Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the
last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months.
Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pel-
lets two days later. After a week move to room temperature and let sit
for another week. Bottle.
Comments:
The wort really needed to to be dry hopped longer---the pellets never
really completely dissolved, and kind of filtered themselves out in the
siphon. Serve very cold or very warm.
Specifics:
Original Gravity: 1.077 (3 gallons)
Primary Ferment: 2 months at 40 degrees
Secondary Ferment: 9 days at 40 degrees, 1 week at room temp.
56
Chapter 2: Lager
High-Gravity Bock
Source: Tom Lyons (76474.2350@compuserve.com)
Digest: Issue #811, 1/28/92
Ingredients:
8 pounds pale malt
1 pound Vienna malt
1/2 pound chocolate malt
2-1/2 pounds dark extract syrup
2-1/2 pounds light DME
1 ounce Chinook 12.5% alpha boil
1 ounce Hallertau finish
yeast
Procedure:
Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss
. I used Wyeast London Ale because it's what I had.
Comments:
I brewed a high-gravity bock last weekend, and wonder what I can do to
get as complete a fermentation as possible. My SG reading was 1.136,
part of which I think is attributable to some trub in my sample, but it
still is chock full of fermentables. I pitched Wyeast London Ale, cause
it's what I had.
Specifics:
Original Gravity: 1.136
57
Chapter 2: Lager
Burst Bubbles, No Troubles Munich Dunkel
Source: Stephen Russell (srussell@snoopy.msc.cornell.edu)
Digest: Issue #788, 12/24/91
Ingredients:
6 pounds Klages
1 1/2 pounds Vienna
1 pound light Munich
1 pound dark Munich
1 1/2 pounds dark crystal
1/5 pounds chocolate malt
1/2 ounce Hersbrucker plugs (2.9% alpha)
1/2 ounce Northern Brewer plugs (7.5%)
1 ounce Hersbrucker plugs
1/2 ounce Hersbrucker plugs
1/2 ounce Tettnanger leaf hops
1/2 teaspoon Irish Moss at 30 min
WYeast #2308 Munich Lager
Procedure:
Dough in at 90 degrees and raise temperature to 155 degrees over 60
minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mash-
out over 10 min and hold for 5 minutes. Mashout temperature: 164
degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring
to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops.
Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for
final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2
ounce of Tettnanger hops. Cool. Pitch yeast.
Specifics:
Original Gravity: 1.059
Final Gravity: 1.014--1.016
Primary Ferment: 2 weeks at 45--50 degrees
Secondary Ferment: 2--3 weeks at 35--40
58
Chapter 2: Lager
Brewhaus Golden Lager
Source: Ron Downer, Brewhaus
Ingredients:
8 pounds 2-row Klages malt
1/2 pound 2-row German Munich malt
1-1/2 ounces Perle hop pellets (6.2% Alpha - boil)
1 ounce Hallertau hop pellets (finish)
1 teaspoon Irish Moss
1 teaspoon gelatin finings
1 teaspoon gypsum
Lactic Acid (to bring mash water to pH 5.2)
Wyeast #2308
2/3 cup corn sugar (priming)
Procedure:
Mash grains at 152 degrees for two hours, or until conversion is
complete. Sparge with 170 degree water to collect 6 gallons. Bring wort
to a boil and let boil for 15 minutes before adding the boiling hops.
Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes
total boiling time). Cut heat, add aromatic hops and let rest for 15
minutes. Force cool wort to yeast pitching temperature. Transfer cooled
wort to primary fermenter and pitch yeast starter. Fine with geletin
when fermentation is complete. Bottle with corn sugar boiled in one cup
water.
Specifics:
Original Gravity: 1.047
59
Chapter 2: Lager
Maibock
Source: Jim Larsen (jal@techbook.com)
2/20/92
Ingredients:
10 pounds Klages malt
3 pounds Munich malt
1 ounce Mt. Hood loose hops (60 minute boil)
1/2 ounce Mt. Hood loose (30 minutes)
1/2 ounce Mt. Hood loose (5 minutes)
1 teaspoon Irish Moss
Wyeast 2308 (Munich)
in 1 pint 1.022 starter (1/10)
Procedure:
30-minute protein rest at 125 degrees F
60-minute mash at 159 degrees F
15-minute mashout at 170 degrees F
Primary and secondary fermentation insulated glass carboys at about 50
degrees F.
Comments:
This was my first lager after 10 years of homebrewing many many ales.
After racking to secondary, I noticed many small bubbles rising to the
surface and forming a small head in the carboy (the sort of effect I've
seen when dry-hopping), but the airlock remains flat. I fully expect the
brew to take months to lager.
Specifics:
Original Gravity: 1.061
60
Chapter 3: Wheat
Weizen? Why Not?
Source: Jason Goldman (jdg@hp-lsd)
Digest: Issue #359, 2/16/90
Ingredients:
6 pounds Williams wheat extract
1 pound crystal malt
1/2 pound toasted barley
1 pound honey
2 ounces Cascades hops (boil)
1/2 ounce Cascades hops (finish)
1 package Wyeast wheat yeast
Procedure:
Make a 2-quart starter before brewing. Steep crystal and toasted barley
in 4 gallons water for 40 minutes (use grain bags to make this easier).
Add extract, honey and bittering hops. Boil wort for 1 hour. Remove
from heat. Add finishing hops and steep 2 minutes. Chill and pitch
yeast. After 3 days, rack to secondary. Bottle after 8 days.
Comments:
This beer was a bit cloudy and should have some Irish moss. I'm not
really sure what the honey added to this beer (more experimentation is
in order). However, it turned out so well that I won't omit it in the
future. This was a very good extract-based recipe (it well nigh
evaporated).
Specifics:
Original Gravity: 1.050
Final Gravity: 1.012
Primary Ferment: 3 days
Secondary Ferment: 5 days
61
Chapter 3: Wheat
Weizen
Source: Darryl Richman (darryl@ism780c.isc.com)
Digest: Issue #186, 6/26/89
Ingredients (for 15 gallons):
14 pounds wheat malt
8 pounds Munich malt
6 pounds 2-row malt
90 grams Hersbrucker hops (3.4% alpha)
10 grams calcium carbonate
Sierra Nevada yeast
Procedure:
This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich,
and 20% 2-row malt. Medium soft water was used with the addition of 10
grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests
at 120 degrees (1-1/2 hours), 135 degrees for 45 minutes, 148 degrees
for 30 minutes, and 156 degrees until converted. 172 degrees for 15
minutes. We took our time with the sparge: 20 minutes to settle in the
lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge.
We cut it off at a gravity of 1.015 because we weren't getting sweet-
ness, just grainy notes.
Comments:
The hot break in the boil was the most unbelievable thing I've ever
seen. It looked like egg drop soup. We took out a sight glass and grab-
bed a bit and the flocks were huge---as much as 1/2 inch in diameter.
Specifics:
Original Gravity: 1.055
62
Chapter 3: Wheat
Blow Me Away Holiday Ale
Source: Steve Conklin (...!uunet!ingr!b11!conk!steve)
Digest: Issue #319, 12/8/89
Ingredients:
6 pounds William's Weizenmalt syrup
2 pounds dark DME
2-3/4 pounds buckwheat honey
1 pound crushed crystal malt
1/4 pound crushed chocolate malt
2-1/2 ounces Cascade hops (boil)
1-1/2 ounces Hallertauer hops 3.6 alpha (boil)
3/4 ounce Hallertauer hops (finish)
4 teaspoons whole allspice
1 teaspoon Irish moss
yeast
2/3 cup corn sugar (priming)
Procedure:
Steep grains in 2 gallons water while heating to boil. Remove grains.
Add extracts and honey. Boil 1 hour with boiling hops, add 1 teaspoon
Irish moss at 30 minutes. Simmer allspice in water for 3 minutes, remove
allspice and add water to primary. After fermenting, prime with corn
sugar and bottle.
Comments:
This beer turned out very well. It has just a hint of the allspice, more
in the aroma than the flavor, and is quite sweet tasting. There is a
slight bitter hops aftertaste, but I think that if it were any less
bitter, the sweetness would be overpowering. This beer will bring color
to your cheeks. The spice can be omitted with no great loss.
Specifics:
Original Gravity: 1.090
Final Gravity: 1.025
63
Chapter 3: Wheat
Wheat Amber
Source: Marc San Soucie (wang!mds@uunet.UU.NET)
Digest: Issue #191, 7/1/89
Ingredients:
1 can Kwoffit Bitter kit (hopped extract)
3 pounds light dry malt extract
1 pound crystal malt
1/2 pound wheat malt
Fuggles leaf hops
Kwoffit yeast
Procedure:
Steep the crystal and wheat malts. Boil the resulting mixture with the
Kwoffit kit and the light extract. Add a small amount (up to 1/2 ounce)
of the Fuggles hops in the last minute of the boil.
Comments:
The result is extravagantly tasty---very rich and full-bodied, strongly
hopped but not tart. I am quickly becoming a believer in the value of a
little wheat malt for adding flavorful body. It seems to work very well
with crystal malt. Body, crispness, sweetness, hoppiness...heaven.
64
Chapter 3: Wheat
Casual Dunkelweizen
Source: Mark Stevens (stevens@stsci.edu)
Digest: Issue #636, 5/14/91
Ingredients:
3.3 pounds Northwestern weizen extract
3.3 pounds Northwestern amber extract
1/2 pound crystal malt (crushed)
1/2 cup black patent malt (lightly crushed)
1 teaspoon gypsum
1/2 teaspoon Irish moss
2 ounces Mt. Hood hops (8.6 AAU)
Wyeast Bavarian Wheat liquid yeast
Procedure:
The black patent was *VERY* lightly crushed because I just wanted a
light brown beer---not a black beer. The grains were steeped to just
before boil and strained out. Add extract and all of the hops. Boil 60
minutes. Add to cold water in fermenter and pitch yeast.
Comments:
Came out excellent. Not quite true to the German style, but a very
drinkable light-bodied beer, without an overwhelming wheat character.
65
Chapter 3: Wheat
Wheat Beer
Source: Gene Schultz (gschultz@cheetah.llnl.gov)
Digest: Issue #660, 6/17/91
Ingredients (for 4 gallons):
1 can (3.75 pound) Telford's Wheat Beer extract
2 cups granulated sugar
3/4 ounce Saaz hops
1 package Wyeast London Ale yeast
Procedure:
Bring two gallows of water to a boil, then add extract. Add sugar. Add
1/2 oz. Saaz hops to the boil for 30 minutes. Remove heat. Add 1/4 oz.
Saaz hops for aroma. Add cool water to bring wort volume to four
gallons. Cool to 75 - 80 degrees. Transfer to primary and pitch yeast.
Comments:
Ridiculously simple, but very nice and light. Most people who don't like
wheat beers like this one, and many people think that this is a commer-
cial product, not homebrew! The Telfords extract is probably the major
factor in the success of this recipe--done just right. You need to put
in some sugar to bring up the level of fermentables, but don't put in
too much, or you'll get a cidery taste. Don't follow Telford's instruc-
tions, which say that this kit can make five gallons---too watery.
66
Chapter 3: Wheat
Rocket J. Squirrel Honey Wheat Ale
Source: David Haberman (habermand@afal-edwards.af.mil)
Digest: Issue #722, 9/12/91
Ingredients:
3 pounds Bavarian dry wheat extract
2 pounds Clover honey
1/2 pound Buckwheat honey
1/2 pound light Crystal malt (20 lovibond?)
1 ounce Centennial hops 11.1% AAU's
24 ounces Wyeast 1056 slurry
(from previous batch)
Procedure:
Bring 1 and a half quarts water to 170 degrees and turn off heat. Add
crystal malt and steep for 40 min. Tempurature was 155 degrees after
adding malt and stirring. In another pot, start 3 gallons water boiling.
When it cames to a boil, strain in liquid from crystal malt and also
pour another quart of hot water through the grains. Add the wheat
extract and honey. Bring to a boil. Skim the scum off and then add 3/4
ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops.
Whirlpool and let stand to let the trub collect. Siphon into carboy and
top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz.
corn sugar.
Comments:
Has a very nice floral honey/clove aroma. Nice clear golden color. My
beers have been much clearer since using the whirlpool technique to get
rid of most of the trub before fermenting. Has a clove/wheat beer flavor
not much honey flavor. I didn't want to use too much buckwheat honey in
order to let the wheat flavor come through.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.005
67
Chapter 3: Wheat
Alcatraz Wheat Beer
Source: Bryan Gros (bgros@sensitivity.berkeley.edu)
Digest: Issue #746, 10/23/91
Ingredients:
3 pounds dried wheat extract
2 pounds Wheat malt
1 pound Barley malt
1 pound dried malt extract
2-1/2 ounces Mt. Hood hops
Wyeast Wheat beer yeast
Procedure:
Make a yeast starter two days beforehand. Mash the three pounds of malt
a la Miller. Boil for one hour, adding 1-1/2 ounces hops at the start,
1/2 ounce at 30 minutes, and 1/2 ounce at 5 minutes. Cool and pitch
yeast. Ferment. Bottle.
Comments:
I primed half the batch (5 gal) with 1/3 cup corn sugar and the other
half with 1/2 cup clover honey. After two weeks, the beer was great.
The beer primed with honey, however, was way too carbonated. All you can
taste is bubbles. In direct taste tests, this beer has more body than
WheatHook, and is slightly sweeter. Compared to EKU, the beer is
similar, but EKU Wiezen is slightly sweeter.
Specifics:
Original Gravity: 1.057
Final Gravity: 10.12
68
Chapter 3: Wheat
Hoppy Amber Wheat
Source: Michael Korcuska (korcuska@ils.nwu.edu)
Digest: rec.crafts.brewing, 11/15/91
Ingredients:
6.6 pounds wheat malt extract
1-1/2 pounds dark dry malt
1-1/2 pounds crystal malt
1 pound wheat malt
1/2 pound wheat flakes
1/4 pound chocolate malt
2 ounces Hallertauer hops (Alpha 4.2) for full boil
1/2 ounce Saaz hops (Alpha ??) for 20 minutes
1/2 ounce Saaz hops to finish
yeast
Procedure:
Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of
water using your favorite mash method. I used a step mash, holding for
20 minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20
minutes. Steep the specialty malts while bringing the rest of the water
to a boil. Remove specialty grains and add extracts and wort from the
mash as boil begins. Add Hallertau hops at beginning of boil. Add 1/2
ounce of Saaz at 40 minutes. Turn off heat after 60 minutes, and add
last 1/2 ounce of hops.
Comments:
After 2 weeks in the bottle, this was a VERY hoppy beer. In my opinion
it was too hoppy for the style. The color was a beautiful amber and it
was very clear. After 2 months the hop bite subsided somewhat and it is
now an excellent brew---crisp, clear and aggressive with a very white
white head considering the color of the beer.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 10 days
69
Chapter 3: Wheat
Wheat Beer
Source: Mike Lang (mike@chtm.unm.edu)
Digest: Issue #675, 7/9/91
Ingredients:
6 pounds Wheat/Malt extract
1 pound honey
3 cups crystal malt
1 pound DME
2 ounces Hallertauer (boil 60 minutes)
1/2 ounce Hallertauer (finish 2 mins)
Wyeast Bavarian wheat yeast
Procedure:
Cooled overnight outside. Rack to new carboy next day and pitch WYeast
Bavarian Wheat.
Comments:
This one turned out good. Light amber color, a bit on the sweet side and
I can taste a hint of clove.
70
Chapter 3: Wheat
Wheat Beer
Source: Mike Lang (mike@chtm.unm.edu)
Digest: Issue #675, 7/9/91
Ingredients:
6 pounds Wheat/Malt extract
1 pound honey
3 cups crystal
2 ounces Tetnanger (alpha 3.6) boil 1 hr
1/2 ounce Tetnanger to finish 2 min
WYeast Bavarian Wheat
(from a previous batch)
Procedure:
Cooled overnight outside, rack and repitch slurry from previous batch.
Comments:
This ones a little lighter, I was expecting a big difference in the hop
taste and aroma but the difference was very slight. Maybe there were too
many fermentables to let the hop taste through. Both brews have a good
kick (sorry about the lack of gravities but I brewed during finals
week.)
71
Chapter 4: Steam, Smoked, Sour-Mash
Ole Bottle Rocket (Steam)
Source: Wayne Allen (wa%cadillac.cad.mcc.com@mcc.com)
Digest: Issue #348, 1/31/90
Ingredients:
6 pounds light dry malt extract
1/2 pound toasted malt
3/4 ounce Northern Brewer hops pellets (boil)
1/4 ounce Northern Brewer hops pellets (finish)
1 pack lager yeast
Procedure:
Toast grains on cookie sheet in 350 degree oven for about 10 minutes.
Crush malt as you would grain. Put in 1-1/2 gallons water and bring to
boil. Strain out grain. Add extract and boiling hops. In last 2 minutes
of boil add finishing hops. Add to enough water to make 5 gallons and
pitch yeast.
Comments:
I've made many variations of steam beer, but simple ones like this seem
to turn out best, not to mention being easy to make. I usually use more
Northern Brewer than this, but then nobody will eat my chili either.
72
Chapter 4: Steam, Smoked, Sour-Mash
Rauchbier
Source: Ken Weiss (cckweiss@castor.ucdavis.edu)
Digest: Issue #420, 5/18/90
Ingredients:
7 pounds light dry extract
1-1/2 teaspoons liquid smoke
1-1/2 ounces Tettnanger hops (boil)
1 ounce Tettnanger hops (finish)
1/2 teaspoon Irish moss
2 packs Red Star lager yeast
Procedure:
Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for
45 minutes. Add Irish moss and finishing hops and boil 5 more minutes.
Strain into fermenter, add cold water to make 5 gallons, pitch yeast.
After 3 days rack to secondary. Allow to ferment an additional 3-4
weeks.
Comments:
This is basically a nice light beer, but with a definite smoke after-
taste. Mainstream, but with a non-commercial twist.
Specifics:
Primary Ferment: 3 days
Secondary Ferment: 3-4 weeks
73
Chapter 4: Steam, Smoked, Sour-Mash
Anchor Steam-Style Amber
Source: Clay Phipps (hplabs!garth!phipps)
Digest: Issue #444, 6/21/90
Ingredients:
7 pounds John Bull plain light malt extract
1/4-1/2 pound crystal malt
2 ounces Northern Brewer hops (11 alpha) (boil)
1 ounce Cascade hops (5.6 alpha) (finish)
2 packs lager yeast
Procedure:
Pour 1 gallon water into brewpot. Crush grains and add to brewpot.
Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling
hops. After 20 minutes, add another 1/3 of hops. After another 20 min-
utes add the last 1/3 of hops. After another 20 minutes, remove from
heat and add finishing hops. Cover wort. Pour 3 gallons cold water into
fermenter. Strain wort into fermenter along with enough water to make
5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.
Comments:
This recipe was offered in 1986 by the now-defunct Home Brewer shop in
San Jose, California, as the best approximation to Anchor Steam possible
with home-brew-scale extract brewing.
74
Chapter 4: Steam, Smoked, Sour-Mash
Not-So-Sweet Beer (Steam)
Source: William Pemberton (flash@virginia.edu)
Digest: Issue #408, 4/30/90
Ingredients:
6.6 pounds M&F amber extract
1/4 pound toasted barley
1/4 pound crystal malt
1-3/4 ounces Northern Brewer hops
Vierka lager yeast
Procedure:
Steep toasted and crystal malts. Boil wort with hops for 45 minutes.
Chill and pitch. Age in carboy for 2 weeks.
Comments:
This was a steam beer that turned out really well. It hasn't aged very
long, but I am quite happy with the results.
75
Chapter 4: Steam, Smoked, Sour-Mash
Steam Beer
Source: Brian Smithey (smithey@esosun.css.gov)
Digest: Issue #739, 10/7/91
Ingredients:
9-1/2 pounds Klages malt
1-1/2 pounds Crystal malt 40L
1/2 pound Cara Pils malt
2-1/2 ounces Northern Brewer whole hops, 6.9%
Wyeast #2007
Procedure:
Using a standard mash procedure: Protein rest of 30 minutes at 125
degrees. Raise temperature to 155 degrees and hold for 90 minutes or
until starch is converted. Sparge to collect enough that a 1 hour boil
will still leave you 5 gallons of beer (brewing -- art or science?).
Bring wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2
ounce at 30 minutes and 1/2 ounce for the last ten minutes.
Comments:
Side by side with Anchor Steam, this beer was very close. The color of
this beer was a bit darker, and the late hop additions gave mine a bit
more hop flavor than Anchor. The bitterness was right on, but my water
has pretty high sulfate content; if you have "better" water, you might
want to bitter it a bit more.
Specifics:
Original Gravity: 1.054
Final Gravity: 1.015
76
Chapter 4: Steam, Smoked, Sour-Mash
Desert Storm American Steam Beer
Source: Stephen Russell (srussell@snoopy.msc.cornell.edu)
Digest: Issue #756, 11/6/91
Ingredients:
5 pounds Klages lager malt
4 pounds Pale Ale malt
1 pounds crystal malt (40 or 60 deg Lovibond)
1/2 teaspoon Irish moss
1-1/2 ounces Northern Brewer (alpha 8.0)
1-1/2 ounces Hallertauer (alpha 4.1)
MeV High Temp Lager liquid yeast
Procedure:
Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees.
Mash-out for 10 minutes at 168 degrees. Sparge. Bring to boil and add
Northern Brewer hops. Boil 60 minutes. At last minute toss in
Hallertauer. Cool. Pitch yeast.
Comments:
Judges said it was perhaps a tad thin compared to Anchor but otherwise
OK and it took 2nd out of 30 amber beers at the Hudson Valley
competition last March. With MeV kaput, I recommend using a sturdy lager
yeast or even an ale yeast for this one.
77
Chapter 4: Steam, Smoked, Sour-Mash
Frahnkensteam
Source: Frank Tutzauer (COMFRANK@ubvmsb.cc.buffalo.edu)
Digest: Issue #820, 2/10/92
Ingredients:
6 pounds light M&F dried malt extract
1 cup English 2-row pale malt
1 cup Crystal Malt 60L
1 cup Crystal Malt 120L
1-1/2 ounces Northern Brewer hop pellets
(alpha = 6.5; 50 min.)
1/2 teaspoon Irish Moss (15 min.)
1 ounce Northern Brewer hop pellets (1 min.)
Wyeast #2035 American Lager yeast
(cultured from a previous batch)
3/4 cup corn sugar for priming
Procedure:
Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along
with the crystal and steeped in 2 quarts of 150-175 degree water for 20
minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge
water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min.,
adding hops and Irish Moss for indicated times. Chilled with a 2-gallon
ice block and 20 degree outdoor temps. Racked off hot/cold break, topped
up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. IBUs
approximately 37. Single-stage fermentation for 14 days; bottled with
3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was
definitely done.
Comments:
I did a side-by-side comparison of this brew to a bottle of Anchor
Steam, and here are the similarities/differences: This beer is exactly
the same color as Anchor Steam, but it's a bit cloudier due to a little
chill haze. The head is neither as big nor as long lasting as Anchor
Steam's, but it clings to the side of the glass better. This beer has
more body than Anchor Steam, and it is a bit maltier and sweeter; Anchor
Steam is crisper with more hop bitterness. It is not as carbonated as
Anchor Steam, although it would not be considered undercarbonated. All
in all a very good beer.
Specifics:
Original Gravity: 1.049
Final Gravity: 1.022
Primary Ferment: 14 days at 68--71 degrees.
78
Chapter 4: Steam, Smoked, Sour-Mash
Sour Mash
Source: Micah Millspaw, through Bob Jones (bjones@nova.llnl.gov)
1/10/92
Ingredients (for 10 gallons):
5 pounds 2-row Klages (mash @ 158 for 14 hours)
10 pounds wheat malt
10 pounds 2-row Klages (infusion mash @155 for 1-1/2 hours)
2 pounds wheat malt
2 ounces Centennial hops (12% alpha)
1/2 ounce coriander (freshly crushed added to fermenter)
yeast
Procedure:
Notes: I sour 1/2 (one half) of the mash, the high % wheat half, the
other is straight infusion. I do how ever make a effort to minimize heat
loss by using a ice chest and sealing the lid with duct tape. If it
smells rotten, it is OK. The bacteria at work are for the most part
aerobic. If it looks bad, it's OK. After 14 hours no matter how bad you
think you screwed up, its OK just see the thing thru, it isworth it.
Combine mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil for
75 minutes, then cool and split into two carboys. Pitch a Chimay culture
into one and a Chico ale yeast into the other. Add 1/4 ounce freshly
crushed coriander to each. After 7 days fermentation, blend the two
batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4
cup corn sugar per 5 gallons. Counter pressure bottled after 2 weeks.
Comments:
Aluminum foil has nothing to do with sour mashing technique, CP is
awfully vague about this and most other topics.
Yes it is malted wheat. The 20% barley malt is American grown 2-row
klages, it has an abundance of enzymes for starch conversion (plus there
is a lot of time available). The wheat seems to present a more interest-
ing flavour profile IMHO. As for the sour mash contaminating your brew-
ing environment, I've not had a problem with it.
Specifics:
Original Gravity: 15 degrees Balling
Final Gravity: 2 degrees Balling
79
Chapter 5: Stout and Porter
Oatmeal Stout
Source: Patrick Stirling (pms@sfsun.West.Sun.COM)
Digest: Issue #572, 1/29/91
Ingredients:
8 pounds amber malt extract
1 pound steel cut oats
1/2 pound black patent malt
1/2 pound roast barley
1/2 pound chocolate malt
2 ounces Eroica hops (boil)
1 ounce Fuggles hops (finish)
Whitbread ale yeast
Procedure:
Crack all grains (except oats), add to 2 gallons cold water, add oats,
bring to boil. Remove grains with strainer when boil is reached. Add
malt extract and boiling hops. Boil 60 minutes. Add finishing hops and
boil another minute or so. Remove from heat, let steep 15 minutes. Put
4-6 inches of ice in bottom of plastic fermenter and strain wort into
fermenter. Sparge. Bring volume to 5-1/4 gallons and mix. The tempera-
ture should now be below 80 degrees. Rack to 6 gallon glass carboy and
pitch yeast. Bottle when fermentation is done (about 2-3 weeks).
Comments:
I really liked this beer! Dark and smooth with a creamy mouth feel. No
specific oatmeal flavor, but lots of body. Light brown head. The only
problem I had was that after about 3 months in the bottle it developed a
distinct off flavor. Could be from the ice, or maybe it got oxygenated
during bottling.
Specifics:
Primary Ferment: 2--3 weeks
80
Chapter 5: Stout and Porter
Mackeson's Stout
Source: Marty Albini (hplabs!hpsd139!martya)
Digest: Issue #244, 9/1/89
Ingredients:
5 pounds pale malt
1/2 pound crystal malt
1/2 pound roast black malt
1 pound soft brown sugar
1-3/4 ounce Fuggles hops
ale yeast
Procedure:
Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of com-
mon salt. Crush all grains and mash in 2 gallons of water at 165 degrees
for 2 hours. Sparge with 2 gallons of 170 degree water. A few drops of
caramel may be added at this stage if proper color has not been suf-
ficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5
gallons, pitch yeast when at correct temperature. This recipe can be
brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also
add 1/4 pound of lactose in boil to provide a slightly higher gravity
and a sweeter palate.
Comments:
This recipe is based on one presented by Bob Pritchard in his book All
About Beer. He also advocates adding saccharine. In digest #245, Doug
Roberts said that he made this beer and did not like the results. He
said, "I will never again make a batch with brown sugar as an ingredient
(a little honey or molasses, perhaps, but not caramelized refined
sugar). The recipe absolutely no resemblance to thick, rich, sweet
Mackeson. It was a thin, cidery sorry imitation."
Specifics:
Original Gravity: 1.040
Final Gravity: 1.008-1.010
81
Chapter 5: Stout and Porter
Mackeson's Stout
Source: Marty Albini (hplabs!hpsd139!martya)
Digest: Issue #244, 9/1/89
Ingredients:
4 pounds dark malt extract
2 pounds soft brown sugar
8 ounces gravy browning (caramel)
1-3/4 ounces Fuggles hops
ale yeast
Procedure:
Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract,
caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast
at correct temperature.
As in the previous recipe, this can be brought to a gravity of 1.045 by
increasing the extract by 1/4 pound, and lactose may also be added. A
few drops of caramel may be added at this stage if sufficient color has
not been achieved. Saccharine can be added at bottling to increase
apparent sweetness.
Comments:
I haven't tried either of these, and I'm not about to go adding
saccharin to my beer, so you're on your own from here.
Specifics:
Original Gravity: 1.040
Final Gravity: 1.008-1.010
82
Chapter 5: Stout and Porter
Basic Stout
Source: Marc San Soucie (mds@wang.wang.com)
Digest: Issue #219, 8/3/89
Ingredients:
6-8 pounds dark malt extract
1/2-1 pound roasted barley
1/2-1 pound black patent malt
3-4 ounces bittering hops (e.g., Bullion)
small amount aromatic hops (optional)
ale yeast
Procedure:
To these skeleton ingredients I add other adjuncts, or remove things if
the wind blows from the south. A nice beer is made by using only dark
malt and black patent malt. A good strong bittering hops is key; Bullion
is lovely, as are Nugget or Chinook.
There are no appreciable differences between making stouts and other
ales, save the larger quantities of grain. Beware of 9-pound batches as
these can blow the lids off fermenters.
Comments:
There are scads of other additives that can lobbed into a stout without
damaging it. Almost anything works when making stout, but matching your
own taste preference is a matter of experimentation. Be prepared though
to give up drinking commercial bottled stouts, because frankly, nothing
can match the taste of homemade.
83
Chapter 5: Stout and Porter
Crying Over Spilt Stout
Source: Darryl Richman (darryl@ism.isc.com)
Digest: Issue #220, 8/4/89
Ingredients (for 15 gallons):
22 pounds Klages 2-row malt
2 pounds roasted barley
2 pounds flaked barley
1/2 pound chocolate malt
4-5 ounces high alpha hops
(e.g., 4-1/4 ounce of 10% alpha Eroica)
yeast
Procedure:
This recipe makes 15 gallons. Give the beer a lot of temporary hardness
(e.g., lots of carbonate).
Comments:
I would not leave flaked barley out of a stout. This is what gives
Guinness its creamy white head and rounds out the body. This beer will
have a rich creamy body with a balanced bitterness. It is very dark, but
not opaque. It makes a great substitute for your morning coffee. The
name refers to a huge tragedy. I was filling carboys and rocking them to
knock down the head. I must have rolled one over a pebble because there
came a distinct click noise and beer poured everywhere.
Specifics:
Original Gravity: 1.048
84
Chapter 5: Stout and Porter
David Smith's Porter
Source: David Smith, posted by Russ Pencin (parcplace!pencin@ Sun.COM)
Digest: Issue #223, 8/9/89
Ingredients:
3.3 pounds John Bull dark extract
3.6 pounds light Australian dry malt
1 pound black patent malt (coarsely crushed)
2 ounces Cascade hops
1/2 ounce Tettnanger hops
1 ounce Tettnanger hops (finish)
1 pack Edme ale yeast
3/4 cup corn sugar (priming)
Procedure:
Add crushed black patent malt to 1-1/2 gallons cold water. Bring to
boil. (This recipe was made by boiling malt for 10 minutes, however,
conventional wisdom is to avoid boiling whole grains). Strain out malt.
Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil
60 minutes. Add finishing hops and boil 1 minute. Remove from heat and
steep 1-2 minutes. Sparge into 3-1/2 gallons cold water. Cool and pitch
yeast.
Comments:
This recipe was modified from Papazian's "Sparrow Hawk Porter" and won
first place at the Santa Clara County Fair.
Specifics:
Original Gravity: 1.056 at 60 degrees
Final Gravity: 1.024
85
Chapter 5: Stout and Porter
Mackeson Triple Stout Clone
Source: Doug Roberts (dzzr@lanl.gov)
Digest: Issue #229, 8/15/89
Ingredients:
7 pounds Australian light syrup
1 pound chocolate malt, cracked
1-1/2 pounds black patent malt
12 ounces crystal malt, cracked
12 ounces lactose
2 ounces Kent Goldings leaf hops
1 teaspoon salt
1 teaspoon citric acid
2-1/2 teaspoons yeast nutrient
ale yeast
Procedure:
Bring extract syrup and enough water to make 3 gallons to boil. Add
crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat.
Add chocolate and black patent malt in grain bag. Steep 10 minutes.
Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast
and ferment. When bottling, prime with malt extract.
Comments:
It took me three tries, but I finally got a batch that was closer to the
original Mackeson sweet stout than I could have hoped for. It was
wonderful! After aging about three months, it was as wonderfully smooth,
dark, and sweet as the real Mackeson. Maybe better.
Specifics:
Original Gravity: 1.057
Final Gravity: 1.022
Secondary Ferment: 5-6 weeks
86
Chapter 5: Stout and Porter
Oatmeal Stout
Source: Patrick Stirling (pms@Corp.Sun.COM)
Digest: Issue #493, 9/11/90
Ingredients:
8 pounds British amber extract
1/2 pound black patent malt
1/2 pound roasted barley
1/2 pound chocolate malt
1 pound steel cut oats
2 ounces Eroica hops (boil)
1 ounce Fuggles hops (finish)
Whitbread ale yeast
1/2 cup corn sugar (priming)
Procedure:
Crack grains using a rolling pin. Add grain and oats to 2 gallons cold
water. Bring to boil. Strain out grains. Add extract and Eroica hops.
Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep
15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy
and pitch yeast. Bottle when fermentation is complete (about 1 week).
Comments:
This was one of my best beers yet. Black, smooth and creamy. The oatmeal
doesn't add a very pronounced flavor; I think it rather contributes to
the creaminess and smoothness, which is becoming more pronounced as the
beer ages. It has a fairly dark brown head, presumably from roasted
barley---creamy with small bubbles.
This recipe was derived from several posted by Jay H. in digest #459.
Specifics:
Original Gravity: 1.062
Final Gravity: 1.015
Primary Ferment: 1 week
87
Chapter 5: Stout and Porter
Halloween Stout
Source: Alex Jenkins (atj@mirror.tmc.com)
Digest: Issue #57, 1/24/89
Ingredients:
5 pounds pale malt
1 pound crystal malt
1 pound chocolate malt
3.3 pounds John Bull unhopped dark malt extract
1 ounce Clusters hops pellets
1 ounce Hallertauer leaf hops
1 tablespoon Irish moss
1/2 ounce Willamette hops pellets
2 packs Red Star ale yeast
Procedure:
Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, h 5.2,
maintain at 140-150 degrees for 90 minutes. (Ending pH as 4.8.). Sparge
and bring to boil. Add dark extract. Add Clusters and Hallertauer hops
20 minutes into boil. Add Irish Moss after another 10 minutes. Add
Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch
yeast. Set carboy in cool basement with blow tube. On second day, re-
place blow tube with airlock. Bottled after 29 days.
Specifics:
Original Gravity: 1.044
Final Gravity: 1.014
Primary Ferment: 29 days
88
Chapter 5: Stout and Porter
Cream of Oats Stout
Source: Glenn Colon-Bonet (gcb@hpfigcb.hp.com)
Digest: Issue #412, 5/4/90
Ingredients:
6 pounds Klages 2-row pale malt
1/2 pound Dextrin malt
1-1/8 pounds rolled oats
1/2 pound crystal malt
1/2 pound chocolate malt
1/4 pound roasted barley
1 ounce Clusters boiling hops (7.4 alpha)
1/2 ounce Cascade hops
10 ounces lactose
1/2 teaspoon Irish moss
Wyeast #1007: German ale
Procedure:
Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold
until iodine test indicates complete conversion. Transfer to lauter tun
and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add
finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch
yeast.
Comments:
Very smooth, silky mouth feel. Great flavor, nice sweetness with mild
roasted malt flavors. Somewhat thin for style. Will use ale malt next
time. Could also use more dextrin and pale malt and possibly mash at
higher temperature. Overall, a very nice beer!
Specifics:
Original Gravity: 1.040
Final Gravity: 1.015
Primary Ferment: 7 days
Secondary Ferment: 3 weeks
89
Chapter 5: Stout and Porter
Russian Empirical Stout
Source: Rob Bradley (bradley@dehn.math.nwu.edu)
Digest: Issue #417, 5/15/90
Ingredients (for 3--1/2 gallons):
5-1/2 pounds 2-row pale malt
1 pound caramel malt
1/4 pound chocolate malt
1/4 pound black patent malt
4-1/2 pounds diastatic malt extract
2-1/2 ounces Fuggles hops
1/4 ounce Chinook hops
1 teaspoon Irish moss
Leigh Williams Yeast
Pasteur champagne yeast
1/4 cup corn sugar (priming)
Procedure:
This will yield about 3-1/2 gallons at a density of 1106. Mash grains
using infusion method for about 1 hour. Boil two hours with all hops
added---that's right, no finishing hops. Cool and pitch Williams yeast.
Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add
champagne yeast. Let ferment another 4 months. Bottle.
Comments:
After two years this beer showed a little oxidation, but by and large it
was till in excellent shape. Viscous and black with light carbonation
and a fine-beaded medium-brown head, it still had good balance, although
the hop bitterness had faded with time to give predominance to the dark
malts. It was bittersweet and almost unbelievably long in the finish.
Specifics:
Original Gravity: 1.106
Final Gravity: 1.032
Primary Ferment: 4 days
Secondary Ferment: 24 days + 4 months
90
Chapter 5: Stout and Porter
Oatmeal Wheat Stout
Source: Don Wegeng (Wegeng.Henr@Xerox.COM)
Digest: Issue #95, 3/10/89
Ingredients:
3.3 pounds Edme Irish stout extract
3.3 pounds Edme light beer extract
3 pounds pale 2-row malt
2 pounds crystal malt
1 pound wheat malt
1 pound old-fashion oatmeal
2-1/2 cups roasted barley
4 cups black patent malt
1 pack Edme ale yeast
1 stick brewers licorice
2 ounces Hallertauer leaf hops
1 ounce Tettnanger leaf hops
1/2 teaspoon Irish moss
1 teaspoon diastatic enzyme powder
Procedure:
Crush pale and crystal malt. Loosely crush black patent malt. Place
oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt
for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add ex-
tracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger
and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer.
During last 15 minutes, add Irish moss and 2 cups black patent malt.
During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and
pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed
with normal single-stage fermentation.
Comments:
This recipe was developed by Kenneth Kramer who published it in the June
1986 issue of All About Beer magazine. I won't comment on the choice of
hops.
Specifics:
Original Gravity: 1.078
Final Gravity: 1.032
91
Chapter 5: Stout and Porter
Mega Stout
Source: rogerl@Think.COM
Digest: Issue #101, 3/15/89
Ingredients:
2 cans Munton & Fison stout kit
3 pounds Munton & Fison extra dark dry malt extract
2 cups chocolate malt
2 cups black patent malt
2 cups roasted barley
3 ounces Fuggles hops (boil)
1/2 ounce Cascade hops (finish)
ale yeast
1/4 teaspoon Irish moss
3/4 cup corn sugar (priming)
Procedure:
Steep whole grains in 6 cups of water and bring to boil. Remove grains
at boil. Add extract and boiling hops. Boil 1 hour. Add Irish moss in
last 15 minutes. After boil add Cascade hops and steep 15 minutes. Cool
and pitch yeast.
Comments:
This recipe was developed by Doug Hinderks, president of the Northern
Ale Stars Homebrewers Guild. The recipe was used as the basis for "Ursa
Stout," which follows. Ursa differs in the addition of pale, crystal,
and dextrin malts in place of some of the dry extract.
Specifics: | 
