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Packer American Lager
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Ben
[10/08/2007]
0 Replies
 What better way to enjoy an early October football game than enjoying a tailgate before. Lot's of delicious food and beer before hand. This was inspired by the Green Bay Packers, one of the original teams of the NFL.Ingredients: - 3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
- 1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
- 1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
- 1/2 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
- 1.75 oz WYeast #2035 American Lager
- 1 teaspoon Irish Moss (boil 10 mins)
- 4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used
Procedure: On commencing of boil, add the Extracts and let boil for 15 minutes.Add the Willamette and let boil for another 15 minutes.Add the Malto Dextrin and let boil for 20 minutes.Add the Irish Moss and let boil for 5 minutes.Add the Cascade and let boil for the final 5 minutes.After chilling the wort, add the yeast and ferment for about a week. Bottle and enjoy. Post Reply | View 0 Replies |
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Fall Beers
" By
Ben
[10/05/2007]
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Cleave and Brown Ale
" By
Ben
[10/01/2007]
0 Replies
 I've decided to start a new series of beer recipes based on being inspired by football. The first in the series is dedicated to the Cleveland Browns fans. To those loyal fans who cleave to the Browns whether they are good or bad, this beer is for you. Will make a 5 gallon batchIngredients: 6 pounds, English Amber malt syrup 1/2 pound, Light English dried malt extract 1/2 pound, crystal malt (40L) 1/2 pound, chocolate malt 1 pound, light brown sugar 10 HBU, Cascade 1 ounce, Cascade (finishing; 5.8% alpha) Wyeast English Ale yeastProcedure:Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5. Mash-out 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168 degrees. Dissolved sugar and molasses into runnings. Boil 90 minutes. Add Northern Brewer hops 30 minutes into boil. Turn off heat and add Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62 degrees. After five days in primary, rack to secondary. Let sit for ten days then rack into bottling bucket with dissolved priming sugar and bottled.Specifics: O.G.: 1.052 F.G.: 1.010 Primary Ferment: 5 days at 60--65 degrees Secondary Ferment: 10 days at 60--65 degreesTechnorati Tags: Football,, Cleveland,, Browns,, Beer,, RecipePost Reply | View 0 Replies |
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Beer Myths
" By
Ben
[09/28/2007]
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Congressmen Brew Beer
" By
Ben
[09/21/2007]
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Bohemian Pilsner
" By
Ben
[09/17/2007]
0 Replies
Here's a recipe that I got from one of the very first books given to me about brewing beer. The recipe, Bohemian Pilsner comes from Fearless Brewing by Brian Knuath. This recipe should make a 5 gallon batch with an original gravity of 1.048.
Ingredients
Wyeast #2278 Czech Pils lager yeast
1 can Alexander's Pale
3 pounds Laaglander Extra Light Dry Malt Extract
10 Home Bittering Units of Saaz hops (Consult a HBU chart for this) for bittering
1 teaspoon Irish Moss
2 ounces Saaz hops
1 tablespoon gelatin
1/4 cup corn sugar for bottling
Steps
Pop yeast pack 48 hours before brew day
Prepare yeast starter 24 hours before brew day
Bring water to boil. Turn off the heat and stir in the extracts. Return to boil.
When boiling starts add the bittering hops. Boil for 60 minutes total.
Add Irish moss for the last 30 minutes.
Add 1/2 ounce of Saaz hops for the last 15 minutes
Add 1/2 ounce of Saaz hops for the last 5 minutes
Cool wort quickly and add yeast starter
Primary ferment at 50 degrees F for 10 to 14 days.
Rack to secondary and dry hop with 1 ounce of Saaz hops.
Lager for 4 to 6 weeks at 40 to 45 degrees F.
Add gelatin 2 days before bottling.
Bottle with priming sugar.
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Pumpkin Ale
" By
Ben
[09/10/2007]
0 Replies
That time of the year to start thinking about making a batch of pumpkin ale for your Halloween party. If you never tried pumpkin beer your in for a treat. It's like drinking your pumpkin pie but with a little kick.
(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%
Ingredients
1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract 1.0 lb. (0.45 kg) 2-row pale malt 1.0 lb. (0.45 kg) CaraPils malt 5–6 lbs. (2.3–2.7 kg) pumpkin (cubed) 5 AAU Cascade hops (60 mins) (1.0 oz./28 g of 5% alpha acids) 3/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg Dried ale yeast 0.75 cup corn sugar (for priming)
Step by Step
Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C). Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature). Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).
All-grain option:
Replace malt extract and 1 lb. (0.45 kg) 2-row malt with 8.0 lbs. (3.6 kg) 2-row pale malt. Boil pumpkin cubes in water for 15 minutes. Mash grains and pumpkin chunks at 153 °F (67 °C) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add spices with 15 minutes left in boil. Ferment at 69 °F (21 °C).
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Apricot Ale
" By
Ben
[07/02/2007]
0 Replies
This recipe is from Beerecipes.org| Beer Style: | fruit beer, apricot ale | | Recipe Type: | extract | Description: How did it turn out? It was a fine light ale. Nice golden amber color with a good hop bite. About half way through a mug, I start noticing the taste of cloves. But I didn't notice any apricot taste. I think it would be worth trying it again only letting the apricots sit in the primary fermentor. At least that's what I'd try next. | Ingredients: - 4--1/2 pounds light dry malt extract
- 1 pound, German pilsner malt (steeped at 150 F for 1 hour)
- 1/4 teaspoon, Irish moss
- 1/2 teaspoon, salt
- 1 ounce, Chinook hops (12.2% alpha)
- 1/2 ounce, Mt. Hood hops (5.3% alpha)
- 2 1/2 pounds, frozen, pitted, halved apricots
- 1 packet, ale yeast
- 3/4 cup, corn sugar for bottling
| OG: 1.050 FG: 1.015
Primary Ferment: 1 week
Secondary Ferment: 1 month | Procedure: Steep pilsner malt at 150 degrees for 1 hour. Strain and sparge grain. Add malt extract. Bring to boil and boile for 60 minutes. Add 1 ounce Chinook hops at 30 minutes. Add Mt. Hood in the last 2 minutes. The apricots were added at the end of the boil. The wort was then sparged into the primary fermentor, say about 10 minutes after the apricots were added. The wort was cooled over night and the yeast was pitched in the morning. After a week, the beer was racked to the secondary. Here it rested for one month (either I'm busy or patient; I wish I could say the latter) before bottling. | | Submitted by: Michael Bass |
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Belgain Witbier
" By
Ben
[06/25/2007]
0 Replies
Just getting back into blogging after a 4 week hiatus. So many things to get down after the death of my wife, that blogging took a back seat. Here is a recipe that is from Brew Your Own and is one that is not in their latest edition. Hope you enjoy it.Belgian Witbier
Blanche de Ballard
The Cellar Homebrew
Seattle, Washington
www.cellar-homebrew.com
(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.014
IBU = 65 SRM = 4+ ABV = 5.3%
To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season.
Ingredients
4 lbs. (1.8 kg) dried wheat malt extract
1 lb. (.45 kg) extra light dried malt extract
1 lb. (.45 kg) unmalted wheat [unmalted?]
0.5 lb. (.23 kg) rolled oats
0.5 lb. (.23 kg) Belgian Pilsner malt
9 AAU Hallertauer hops (boiling)
(2 oz./57 g of 4.5% alpha acids)
8.5 AAU Hersbrucker hops (boiling)
(2 oz./57 g of 4.25% alpha acids)
0.5 oz. sweet orange peel
0.5 oz. ground coriander
Munton's Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast
.75 C. of priming sugar
Step by Step
Place the crushed grains into three strainer bags. The rolled outs should go in a separate bag. If using leaf hops, place the boiling hops in a strainer bag. Also place the orange peel and freshly ground coriander into a strainer bag. Pellet hops need not be placed in bags, as they will not be strained out later.
Pour 2 1/2 gallons (9.5 L) of water into the kettle. Add the grain bags to your kettle and bring the water almost to a boil. Remove the kettle from heat and let it sit for 10 minutes.
Carefully remove the grain bags and place them into a strainer over the kettle. Rinse the grain bags with one quart (1 L) of hot water into the kettle and dispose of the spent grains.
Add the malt extract to the kettle and stir until it is completely dissolved. Place the kettle back on the burner and bring it to a boil.
Once a vigorous boil has been achieved, add the boiling hops. Time the boil for one hour from this point.
After a full hour of boiling, remove the kettle from heat and add the bag of spices.
Cover the kettle and let it cool for 20 minutes before continuing.
Carefully remove the spice bag (and any hop bags) from the kettle and place them in a strainer over the fermenter. Pour 2 1/2 gallons (9.5 L) of very cold water through the strainer into the fermenter.
Add the contents of the kettle to the cold water in the fermenter. Top up the fermenter to 1 inch (2.5 cm) over the 5-gallon (19 L) mark with cold water.
Preparing the yeast: For dry yeast, use 1/4 cup warm water (95 to 105 °F/35 to 41 °C). Sprinkle the contents of the yeast packet into the water without stirring and cover while the fermenter cools to 80 °F (27 °C). For liquid yeast, prepare one to three days ahead of brewing time per package instructions.
*All-grain option
Ingredients
3 lbs. Belgian wheat malt
4 lbs. Belgian Pilsner malt
1 lb. unmalted wheat
0.5 lb. rolled oats
9 AAU Hallertauer hops (boiling)
(2 oz./57 g of 4.5% alpha acids)
8.5 AAU Hersbrucker hops (boiling)
(2 oz./57 g of 4.25% alpha acids)
0.5 oz. sweet orange peel
0.5 oz. ground coriander
Munton's Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast
.75 C. priming sugar
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In Memory - Karen L. Evert
" By
Ben
[06/07/2007]
0 Replies
Karen L. Evert, my wife of 13 wonderful years, went home to the Lord on May, 27, 2007. Karen fought a courageous almost 2 year battle with Leiomyosarcoma, a rare cancer. Even after 9 rounds of chemo, she still had a smile. Karen was a great friend, mother, wife and just one amazing person. I’m sad that she is gone from the physical world, but I am extremely happy that she is singing and rejoicing in heaven. I’m glad I got to spend 14 wonderful years with you. Personally, you were the better half of this marriage. You made me a better person. It was such a great honor to have known you.
You will always have a place in my heart. Post Reply | View 0 Replies |