Beer Brewing Recipes

Home Beer Brewing - Cost Effective?

2010-06-06T16:08:00.011-04:00

Home beer brewing is more a labor of love than anything else. Home beer brewing hobbyists love to experiment with different types of beers, they love learning the art of brewing beer and they love to share their new batches with friends and relatives. For the most part, home beer brewers are not overly concerned with the expense of creating their own beer. Some people however, do wonder if brewing your own beer at home is worth the expense. Follow along as we take look at a few of the factors and growing your own beer versus buying it at the local beer store.

First of all, if you're simply trying to better the prices that you get from the large brewers and their products such as Old Milwaukee, Miller Genuine Draft, Labatt, Anheuser-Busch, Inc. or Miller Brewing Company, then you have to make a lot of beer to overcome the sheer volume that these beer companies make and market. They have the economies of scale on their side and it will take a while before you really start save money.

On the other hand, if you look at the specialty beers are crafted beers then you can definitely save a lot of money by making your own homebrew beer. And the unique aspect of bring your own beer is that, once you understand the process and have some practice, you can begin to tweak the recipes to create a beer that is unique and fits your taste buds exactly. This is one of the most remarkable aspects of home beer brewing, the ability to create your own brand of beer.

When it comes to some basic costs here is what you are likely to see on costs when you start to brew your own beer:

* a Home brewing kit generally costs about $100 including the ingredients. The normal fermenter will make 6 gallons of beer.

* 6 gallons of beer is the equivalent of 64 12oz bottles. 64 bottles for $100, comes to about 1.56 a beer.

* at a local homebrew store or to buy online you can buy your next beer ingredient kit to start another 6 gallon batch for between $27 and $40.

* in general terms to brew 64 12oz bottles of beer the cheaper kits will cost you .42 cents per bottle and the most expensive beer kits will cost .63 cents per bottle.

* if you go for a can of Hopped Wort and Dextrose or even table sugar you may get the costs down to 30c a bottle.

Here are some other things to consider to lower your costs:

* If you don't want to buy a new equipment to make it at home you can use a U-brew facililty. These locations have all of the equipment and ingredients you need and a book of recipes for you to follow or you can create your own. You do all of the work yourself just like with home equipment and then come back two or three weeks later to bottle your brew and take it home.

* Some people like to grow their own hops and that can also lower your costs.

* Gluten free beers are expensive but necessary for a celiac who loves beer. You can make homemade gluten free beer at a much lower cost while you enjoy this great hobby.

* get family and friends to start saving bottles for you, if you plan to bottle your beer. Keep in mind that you will need the kind of bottles that use pryoff caps only (no threaded tops). and the good part is that you can recycle the bottles many times keeping our costs down.

So there you have it as far as costs are concerned in home beer brewing. If you do it right you can save a lot of money, especially if you and your friends drink a lot of beer! But more than anything else, home beer brewing hobbyists can use the money they save to buy a different kind of beer kit to experience a brand-new taste. Whatever your reason for home beer brewing, the love of a good beer is probably at the top of everyone's list.

by: Lee MacRae

All grain Barleywine

2009-07-02T23:14:00.000-04:00

Recipe Type All Grain
Fermentables
12 lbs German Pils malt
3 lbs Belgian Munich malt
12 oz British Chocolate malt
2 lbs British Medium Crystal malt

Hops
1 oz Eroica (60 min)
2 oz Northern Brewer (60 min)
1 oz. Kent Goldings (30 min)
.5 oz Kent Goldings (20 min)
.5 oz. Kent Goldings (finish)

Other
Irish Hops at 15 min

Yeast Dry Champagne Yeast (secondary)

Procedure: The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil.

Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity.

The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.

Abbey Beer

2009-07-02T23:10:00.000-04:00

Recipe Type All Grain
Fermentables
9 lbs U.S. 2-row
1.5 lbs Munich malt
0.5 lbs 60L (or darker) crystal malt
.5 oz of chocolate malt
1 lbs of honey or dark brown sugar

Hops
7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)

Yeast Chimay yeast of course

Procedure: Add hops at 60 minutes before end of boil. You are not looking for high hop bitterness, nor should there be noticeable hop aroma.
If you're not an all-grain brewer, then don't use the 2-row or munich malt but use, say, 7 pounds light, unhopped dry malt extract instead. Use crystal and chocolate malt for color.

The honey or brown sugar will boost the starting gravity as well as contribute to the flavor and body of the finished beer. You might try doing the fermentation at a relatively "warm" temperature, say, 70 to 75 degrees F.

This should lead to more of that Chimay flavor in the finished beer. And, don't drink the beer all at once, as its flavor will evolve in the bottle over time.

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2009-06-22T15:14:00.004-04:00

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Bass Ale

2009-06-16T21:13:00.002-04:00

Category Pale Ale
Recipe Type Extract

Fermentables
7 lbs Steinbart's American Light Extract
1 lbs Crystal malt 40L
1 lbs Dark brown sugar ; be damned German purity law!

Hops
1 oz Northern Brewer (60 minute boil)
1 oz Fuggle (30 minute boil)
.5 oz Fuggle (10 minute boil)
.5 oz Fuggle (15 minute seep)

Yeast 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.

American Pale Ale

2009-06-16T21:05:00.003-04:00

Category Pale Ale
Recipe Type All Grain

Fermentables
9.0 lbs US 2-row pale malt (Briess)
1.0 lbs crystal malt (combo of British 50L, US 40L, Special B)
0.5 lbs US dextrin malt

Hops
27-32 IBU from Goldings (bitterness)
0.5 oz Cascade or Goldings (flavor)
0.5-1.0 oz Cascade or Goldings (aroma)
0.5-1.0 oz Cascade or Goldings (dry-hop)

Other
1 tsp rehydrated Irish moss

Yeast Wyeast Irish 1084 repitched
Procedure Mash: 1.5 qts per pound total water 90 min @ 152 F.
Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin finings 2 days before kegging.

Australian RedBack

2009-06-16T21:03:00.002-04:00

Category Wheat Beer
Recipe Type All Grain
7.75 lbs mix of 66% malted wheat extract and 33% barley
1 lbs crystal malt (steeped, removed before boil)
1 lbs amber unhopped dry malt extract

Hops
1.5 oz Kent Goldings hops (5.6% alpha) (60 minute
.5 oz Kent Goldings (10 minute boil)
.5 oz Kent Goldings (5 minute boil)
.5 oz Kent Goldings (in strainer, pour wort through)

Other
.5 oz Irish moss (15 minute boil)
.75 oz Burton water salts

Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)
Procedure My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes)

I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G.

The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used.

American Premium Pilsner

2008-05-09T21:59:00.002-04:00

Category Lager
Recipe Type All Grain
Fermentables
6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the
1 lb Mild ale malt
1 lb Rice
.5 lb Flaked barley
.5 lb Flaked maize
4 oz Malto-dextrin powder

Hops
.75 oz Saaz (4.2%AA for 90min)
.25 oz Saaz (4.2%AA for 30min)
1 oz Cascade (4.9%AA for 2min)
1 oz Cascade (4.9%AA for dry-hopping)

Yeast Wyeast #2112 California Lager (optional)
Procedure Boil rice for 30 minutes and add grains and water for mash --
First rest at 94F for 30 minutes to help breakdown the adjuncts --
Raise temp to 122F for 30 minutes for protein degradation --
Raise temp to 140F for 15 minutes for better head retention and clarity --
Raise temp to 153F for 45 minutes for starch conversion --
Raise temp to 158F for 20 minutes for complete conversion --
Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH --

Boil wort and add 3/4 oz Saaz -- boil 60 min --
Add 1/4 oz Saaz -- boil 30 min --
Add 1 oz Cascade -- boil 2 min --
Force chill (if possible) -- rack to primary and aerate --

Rehydrate Nottingham yeast and pitch at 65F --
Ferment for 4-7 days or until no noticeable airlock activity --
Rack to secondary -- Drop temp to 55F --
Pitch Wyeast #2112 starter (>=400ml) at 55F --
Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) --

72 hours before bottling:
Add 1 oz Cascade directly to secondary --
48 hours before bottling:
Add your favorite clarifier (if necessary), gelatine, polyclar, etc --

24 hours before bottling:
Raise temp to 60F:
Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55) --

American Pale Ale

2008-05-09T21:52:00.003-04:00

Category Pale Ale
Recipe Type Extract
Fermentables
5 lbs unhopped light dry malt extract
.5 lbs dark crystal malt

Hops
1 oz Cascade hops (60 minute boil)
.5 oz Cascade (30 minute boil)
.5 oz Cascade (10 minute boil)
1/2--1 oz Cascade (dry hop)
Yeast Wyeast American ale yeast

Procedure "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock.

The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil.

When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale (previous recipe) also benefits from dry hopping.

All Grain American Brown

2008-05-09T21:48:00.001-04:00

Category Brown Ale
Recipe Type All Grain

Fermentables
9 lbs 2-Row (Old)
.75 lbs Crystal Malt (40L)
.6 lbs Belgian Choc Malt

Hops
1 oz Northern Brewer (Alpha=10.0) 60 min boil
.5 oz Cascade 15 min boil
.25 oz Cascade Dryhop (upon transfer to secondary)

Other
.5 tsp Gypsum (Adjusting mash ph)

Yeast Wyeast 1028
Procedure Mash: Protein Rest: 123F for 30 min Bump to 154 for 90 min (or what suits you.)

Ferment at 60F and condition at 13psi of CO2 for carbonation.

Alcatraz Wheat Beer

2008-05-09T21:47:00.002-04:00

Category Wheat Beer
Recipe Type Extract
Fermentables
3 lbs dried wheat extract
2 lbs Wheat malt
1 lbs Barley malt
1 lbs dried malt extract

Hops
2.5 oz Mt. Hood hops

Yeast 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.

7--Mile Red Ale

2008-03-15T21:47:00.000-04:00

Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs of Northwestern amber malt extract
.75 lbs 60 degree L Crystal Malt

Hops
2.5 oz Fuggles hop plugs (4.6% alpha)
1 oz Cascades whole leaf hops. (5%-ish alpha)

Yeast 1 package Glen-brew ale yeast
Procedure Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce.

At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce, but after tasting wort, decided against it---plenty bitter at this point.) Turn off heat and add Cascades.

Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.

100% Wheat Beer

2008-03-15T21:41:00.001-04:00

Category Wheat Beer
Recipe Type Extract
Fermentables
1 lb honey (completely optional)
1 ea 6lb can of Irek's Unhopped (orange print on label)
1 lb Crystal barley Malt 20 lov (for steeping until boil)
1 lb Wheat malt (also for steeping)

Hops
1.5 oz Hallertauer Hops - I'm not a big hop fan, and this comes

Yeast Wyeast Bavarian wheat or German wheat yeast

Procedure For one I also added 5.5# frozen raspberries, though that started out almost like raspberry soda, it mellowed well, though a bit tart. I also use honey for priming instead of afterburner corn sugar. Steep the grains in a couple gallons of water over high temp. Strain out just before it starts to boil.

Add the Ireks and boil hops (and honey) boil for an hour, add finishing hops last <10 minutes. I also use the Wyeast Barvarian Wheat (don't recall the #). It adds the clove/banana flavor, but not too much, since its a mix of 2 strains.

There's a couple other Wyeast wheat strains, that vary in strength of clove/banana flavor, the German (#3333) leaning away from the clove and banana. With the above recipe, and using the Barvarian Wheat, my first batch was compared favorably by a friend to Spaten Hefeweisen, though I was a bit more critical of it ;). Also, if you use the Wyeast, make a starter.

Sweet Darkness

2008-03-15T21:39:00.000-04:00

Category Stout
Recipe Type Extract
Fermentables
7 lbs Australian light syrup
1 lbs chocolate malt
1.5 lbs black patent
12 oz crystal malt

Hops
2 oz Kent Goldings hops (whole leaf)

Other
12 oz lactose
1 tsp salt
1 tsp citric acid
Yeast

Procedure Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.

Amber Ale

2008-02-16T23:08:00.000-05:00

Category Amber Ale
Recipe Type All Grain

Fermentables
10 lbs american 2-row pale malt
1 lb Vienna Malt
.5 lb Cara-pils malt
1 lb light Crystal malt
.5 lb crystal malt (60L)
.5 cup chocolate malt

Hops
1 oz Cascade hops (boil)
.5 oz Fuggles hops (flavor)
.5 oz Cascade hops (finishing)

Yeast 1000 ml Yeast starter- Wyeast Chico Ale
Procedure Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller.

Pour into fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another clean fermenter. Aerate, pitch yeast.

Alt

2008-02-16T23:06:00.000-05:00

Category German Ale
Recipe Type All Grain
German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens (Bavaria). Alt is made from the German Ale yeast and then cold conditioned for up to four weeks. These ales are usually fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a smoother, cleaner ale than the British ones.

Hops
2 oz Perle hops (boil 60 minutes)
1 oz Perle (boil 30 minutes)

Other
Pale malt 90% of mash
Crystal malt 7% of mash
Wheat malt 3--10% of mash (vary percents accordingly)

Yeast 1 litre cultured German ale yeast
Procedure Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast. Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40 degrees for 4 weeks. Dry hop lightly, if desired.

Special London Ale

2008-02-16T23:03:00.000-05:00

Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs M&F unhopped light malt extract
1 lbs Laaglander light dried malt extract
1 lbs crushed 2-row british crystal malt ~40L

Hops
2 oz Northern Brewer Pellets (6.2%AA) (60 min. boil)
.5 oz East Kent Goldings (whole) (5 minute boil)
1 oz East Kent Goldings (whole) (dryhop last 7 days before

Other
.5 tsp Burton water salts
.25 tsp Irish Moss (15 minutes)
.5 cup corn sugar for priming

Yeast 8 ounces starter from Wyeast #1028
Procedure Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it.

After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.

Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.

Al's Pale Ale

2008-02-16T23:02:00.000-05:00

Category Pale Ale
Recipe Type Extract
Fermentables
3 lbs Laaglander light dry malt extract
.5 lbs crushed crystal malt (40 L.)
5--1/2 oz Laaglander light dry extract (priming)

Hops
1 oz Clusters pellets (60 minute boil)
.5 oz Fuggles pellets (15 minute boil)
1 oz Goldings, Fuggles, Cascade, or Willamette whole hops

Other
1/3 oz Burton water salts
5--1/2 Gal water

Yeast Wyeast #1028 "London Ale" yeast
Procedure Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to 170F, then remove. Don't boil the grains! I use two polyester hop bags, one for each addition, to simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration.

I use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.

Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of water for 15 minutes to sanitize.

Al's Medium-dry Stout

2008-02-16T22:55:00.000-05:00

Category Stout
Recipe Type Extract
Fermentables
6.6 lbs John Bull Unhopped Dark Malt Extract
0.5 lb Roasted Un-malted Barley
0.5 lb Black Patent Malt
.5 cup Corn Sugar for priming

Hops
3 oz oz Cluster Pellets (60 min boil)

Other
1/3 oz Wines Inc. Burton Water Salts
6 gal al Soft Tapwater in brewkettle

Yeast 1 pkg Wyeast #1084 Irish Ale yeast

Procedure I just strongly suggest using the blowoff method, because if you don't I feel this beer will be much too astringent.

Al's Amber Wheat Beer

2008-02-16T22:52:00.000-05:00

Category Wheat Beer
Recipe Type Extract
Fermentables
2.0 lb bag of Unhopped Wheat Dry malt
1 Ea 3.3lb Can Mutton and Fisson Light Unhopped Extract

Hops
0.25 oz. Cascade Leaf Hops (Flavor)
1.0 oz. Cascade Leaf Hops (Boil)
0.25 oz. Cascade Leaf Hops (Aroma)

Other
1 tsp. Irish moss

Yeast 2 Packages Mutton and Fisson Ale Yeast

Procedure Remove 1 1/4 cup of wheat malt and save in zip-lock bag for priming.

Bring 1.5 Gallons water and Malts to a boil. When boil starts fully set your stove timer (watch, hourglass, whatever) to 45 mins. For leaf hops I don't use a hop bag, you can if it makes you feel good.

45 Mins: Add Boil Hops - 1.0 oz.
15 Mins: Add Irish moss - 1 tsp.
10 Mins: Add Flavor Hops - .25 oz.
2 Mins: Add Aroma Hops - .25 oz.
0 Mins: Pour through strainer and funnel(with strainer) directly int o carboy with 2+ gallons of cold water as quickly as possible. Fill to top with more cold tap water. swirl carboy to mix hot and cold evenly. Pitch yeast.

All Grain Porter

2008-02-16T22:50:00.000-05:00

All-Grain Stout
Category Stout
Recipe Type All Grain
Fermentables
3 lbs Klages
3 lbs pale malt (darker)
2 lbs pale malt (very light)
2 lbs Vienna malt
2 lbs barley flakes
1 lbs untyped malted barley
8 oz roasted barley
8 oz black patent

Hops
24 grams Buillion hops
30 grams Cascade hops
4 grams Hallertauer hops

Other
8 oz chocolate

Yeast Wyeast German ale
Procedure The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings!

Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068

Alaskan Amber Ale

2008-02-16T22:47:00.000-05:00

Category Amber Ale
Recipe Type All Grain

Fermentables
1.5 Lbs Munich Malt
8.75 Lbs Pilsener Malt (2-Row)

Hops
0.5 Oz Mt Hood Hops
0.75 Oz Spalter Spalt

Yeast Wyeast 1007 Procedure Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added 60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.

Weizen? Why Not?

2008-02-16T22:46:00.000-05:00

Category Wheat Beer
Recipe Type Extract
Fermentables
6 lb Williams wheat extract
1 lb crystal malt
.5 lb toasted barley
1 lb honey

Hops
2 oz Cascades hops (boil)
.5 oz Cascades hops (finish)

Yeast 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.

Sweet Darkness

2008-02-09T23:27:00.000-05:00

Category Stout
Recipe Type Extract
Fermentables
7 lbs Australian light syrup
1 lbs chocolate malt
1.5 lbs black patent
12 oz crystal malt

Hops
2 oz Kent Goldings hops (whole leaf)

Other
12 oz lactose
1 tsp salt
1 tsp citric acid

Yeast yeast
Procedure Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.

Simple Wheat Beer

2008-02-09T23:26:00.000-05:00

Category Wheat Beer
Recipe Type Extract

Fermentables
6.6 lbs wheat malt extract

Hops
1 oz Hallertauer hops (boil 60 minutes)

Yeast Wyeast Bavarian wheat yeast Procedure Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.

Snail Trail Pale Ale
Category Pale Ale
Recipe Type All Grain
I've been busy trying to make the perfect IPA. Here's my latest recipe.
Fermentables
9 lbs Pale Malt
.75 lbs Crystal Malt
.5 lbs Carapils Malt

Hops
1.5 oz (4.9%) Kent Goldings (60 Minutes)
1.5 oz (4.9%) Kent Goldings (15 Minutes)
.25 oz Kent Goldings (dry)

Other
1 tsp Irish Moss (15 Minutes)
2 tsp Gypsum
2 oz Oak Chips

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