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This recipe was obtained from a book at a friend’s house several years ago. I start a gallon of this each month so I never run out. It’s that good.”
- 1 large can (1 lb. 3 oz.) grapefruit sections in syrup
- 1 pint of pure white grape juice - 2 lbs. white sugar
- 1 tsp. yeast nutrient
- 1 tsp. pectic enzyme
- ¼ to ½ tsp. tannin - water to make up 1 gallon - 1 pkg white wine yeast
Instructions:
Put 1 quart water on to boil. Meanwhile, dump grapefruit sections and syrup in primary and crush with hands. Add sugar to boiling water and stir well until it is dissolved. Pour boiling water in primary. Cover and allow to cool to room temperature. Add all ingredients except yeast. Stir and cover. Add yeast the next day. Recover primary and stir daily for 5-7 days. Strain through nylon straining bag and squeeze well. Transfer liquid to a secondary and cap with an airlock. Rack after 30 days and again when wine clears. Stabilize and allow another 30 days. Bottle and enjoy immediately.
Tags: Wine Recipes · fruit
- 6 lb blackberries
- 2-1/2 lb granulated sugar
- 1/2 tsp pectic enzyme
- 7 pts water
- wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.
Tags: Wine Recipes · fruit
Description:
I was in the mood for a hop-head beer so I made an I.P.A.I wasn’t too fond of any that I tried except for Victories Hop Devil And this is what turned me on to I.P.A.’s.If you have never tried Hop Devil and have access to it try one.
Size:
Ingredients:
- 4 1/2lbs. american 2 row
- 1/8 lb. aromatic
- 1/8 lb. victory
- 1/4 lb. gambrinus honey malt
- 1/4 lb. crystal 80
- 1/2 oz. perle (60 min.)
- 1/4 oz. bullion (20 min.)
- 1 oz.hal. hersbuckler (steeped for 5 min.)
- 1/2 oz bramblings (dry hopped)
- 1 tsp. irish moss (15 min.)
- Wyeast 1056 Starter
- 1 tsp polyclar
- 2 1/2 tbs. corn sugar
Brewing Instructions:
Mash all grains.Glutamine rest at 95f. for 5 min.Raise to 122f.(protien rest) for 30 min.Raise to 155f. for 30 min. or untill iodine test comes out negative for starches.Raise to 170f. for 10 min.Sparge with 165f. water till you accumulate 4 gallons.Boil for 60 min. adding hops and irish moss at designated times.Cool to 75-80f and pitch yeast.Ferment and add corn sugar at bottleing time.
Fermentation:
- primary: 3 days at 70f.( No this is not a missprint 3 days)
- Secondary: 1 week @ 70F with Polyclar
- O.G.-1.060
- F.G.-1.010
- Alcohol-Approx.6%
Tags: All-Grain · Beer Recipes · Pale Ale
Fat Tire Amber Ale (5 gallons, extract with grains)
by Dawnell Smith
Ingredients:
5 lbs. Laaglander plain extra-light DME
0.50 lb. crystal malt (20? Lovibond)
0.50 lb. crystal malt (40? Lovibond)
0.50 lb. carapils malt
0.50 lb. Munich malt
0.50 lb. biscuit malt
0.50 lb. chocolate malt
3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid)
1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid)
2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid)
1 tsp. Irish moss
2/3 to 3/4 cup corn sugar to prime
Wyeast 1056 or BrewTek CL-10
Step by step:
Steep specialty grains in 3 gallons of water at 154? F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70? F and transfer to fermenting vessel with yeast. Ferment at 64? to 68? F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.
All-grain option:
Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154? F for 45 minutes. Sparge with hot water of 170? F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule.
OG = 1.050
FG = 1.011
IBUs = 16
Tags: Beer Recipes · Clones
Ingredients:
8–1/2 pounds 2–row pilsner malt
1/2 pound crystal malt (20 L.)
1/2 pound cara-pils malt
Procedure:
Each recipe assumes 75% extract efficiency. Use the best German or Belgian pilsner malt you can find, rather than U.S. 2-row or U.S. 6-row malt. Likewise, use German or Belgian Munich malt if you can find it. In the recipes, the crystal malt and Munich malt impart some color, but otherwise will have slightly different flavoring properties.
Add hops following traditional German hop schedule: 2 ounces of Saaz 60 minutes before end of boil, 1 ounce 30 minutes before end of boil, and 1 ounce in last 10 minutes of boil. You could probably hop a bit more agressively than indicated. You might make a final aroma addition of another 0.5-1 ounce of Saaz right before end of boil. You also might consider dryhopping.
Water should be soft. For starch conversion, aim at 153-4 degrees F for 90 minutes.
Pilsner Urquell cold-conditions for months, so you might try an extended lagering. Add Tettnang and boil 1 minute. Pour 3–1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.
Specifics:
O.G.: 1.050
F.G.: 1.010
Tags: Beer Recipes · Clones
Description:
This is the classic recipe from Redhook brewing company in Seattles Safeco Field.
Size:
5 gallon
Ingredients:
10.5 lbs. British 2-row
12 oz. Crystal 60
4 oz. Victory
2 oz. Willamette (60 min)
1/2 oz. Willamette (15 min)
1 oz. Tettnanger whole leaf (2 min)
1/2 tsp irish moss
Britsh Ale Yeast
1 1/4 cup Xtra Light DME for bottling
1/4 tsp. polyclar
Brewing Instructions:
Mash all grains at 155f for 90 min. Sparge with 170f water slowly and accumulate 6 1/2 gallons of wort.Boil for 60 min. adding 2 oz. Willamettes at the beggining of the boil. After 45 min. add the rest of the Wliiamettes and the irish moss.After 58 min. add the Tettnangers. Cool to 75-80f and pitch starter. Ferment at 50f for 2 weeks.Rack to secondary add polyclar.
Fermentation:
Primary-2 weeks
Secondary-8 week polyclar.
O.G.-1.058
F.G.-1.014
Alcohol-6%
Tags: Beer Recipes · Clones
Notes from the author, Charlie Gow
Here’s a recipe that comes fairly close. Red Hook ESB is the reason I took up homebrewing. Can’t find it here in the beer wasteland, so I had to try to brew something close. Anyway…
The only tricky thing is getting the appropriate yeast. While Paul Shipman is fairly reticent about his process, he does allow that his yeast is a British Ale yeast. I have had good results with culture Sierra Nevada Pale Ale yeast (Basically a Naragansett) and Wyeast #1098 British Ale Yeast.
This beer ages out fairly quickly (around 3 weeks at 65F cellar temp). While it doesn’t duplicate Red Hook (as if anything could), it comes pretty close.
Ingredients:
3500gm Klages Two-Row Malt
575gm Toasted Klages Two-Row Malt (Toast at 375F for 15 minutes)
225gm 60L Crystal Malt
500gm Cara-Pils Dextrine Malt
65gm 4.6% Alpha Willamette Whole Hops (60 min)
20gm 4.6% Alpha Willamette Whole Hops (20 min)
40gm 3.9% Alpha Tettnanger Whole Hops (10 min)
Sierra Nevada cultured yeast or Wyeast #1098 British Ale yeast
Procedure:
Use a one step infusion mash (Adjust water according to local conditions). Mash in at 145F, then raise mash to 156F for starch conversion. Hold at 156F for 75 minutes, boost to 168F and mash out for 10 minutes. Sparge with sufficient water at 165F to yield 6.5 gallons of wort. I keep the mash temp on the high side to leave some residual roundness in the finished product, and the Crystal give the beer a hint of sweetness.
Boil entire volume of wort for 90+ minutes, adding hops as indicated. Force chill to pitching temperature (app. 70F).
Ferment at 64-68F for 6 days in primary, then rack to secondary for 14-21 days. Prime according to personal preference. I use either 1/2 cup dextrose in 1 pint of water or 3/4 cup Light DME.
Tags: Beer Recipes · Clones
Adapted from “In Search of the Great Pumpkin” by John Naleszkiewicz, November 1995, p. 32
(5 gallons/19 L, extract with grains and pumpkin) OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%
By modern standards, a pumpkin ale would hardly be considered that wild. But, it was the wildest recipe of 1995 (BYO?s first year). The biggest key to brewing this beer is getting the spice blend right. If you use ?supermarket spices,? these amounts should yield a subtly spicy beer. Decrease the amount if you grind your own whole spices.
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. Mah 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).
Tags: All-Grain · Beer Recipes
Description:
I tried a Sam Adams Cherry Wheat and really enjoyed it and said to myself,self I think I would like to try and make a Cherry Wheat.So I did. I don’t know the results yet but what I’ve tasted when I racked this into the secondary it was good.It had just a hint of cherry taste that I hope will increase with time.Give it a try and see how you like it.This isn’t what I was hopping for but it will have to do for now.
Size:
Ingredients:
- 2 1/2 Lbs.American 2 row
- 2 Lbs. Wheat
- 1/4Lb. Vienna
- 1/4 Lb. Dextrine
- 1 1/2 oz. American blend hops(3/4 oz. Willamet 3/4oz.Cascades)
- 2Lb.4oz.frozen cherries
- 1/2 tsp. Irish Moss
- Wyeast 1056(american ale which I made a starter from)
- 2 tsp. Polyclar
- 2Tbs. corn sugar(priming)
Brewing Instructions:
Step mash all grains at 131f for 45min.Raise to 158f for 45min.Sparge untill you get 4 gallons of liquor.Keep running the liquor through the grain bed for about 45min. to extract all or most of the sugars.Boil this for 60 min adding 1/2 oz. of the hop blend at the beggining of the boil. With 20 min. left add another 1/2 oz. along with the irish moss.With 2 min. left add the remaining hops.Cool to 80 and pitch yeast starter.Ferment for one week.After a week thaw,crush,and steep the cherries in 175f water for 1 1/2 hours.Rack the wort into a glass carboy and add the cherries this will start to ferment again for about another week.When this is done rack into a secondary with the polyclar for one week.Then bottle with corn sugar and condition as you normally would.
Fermentation:
Primary for one week
With cherries for another week
Secondary one week
O.G.-1.040
F.G.-1.006
Alcohol-4.25%
Tags: Beer Recipes · Wheat
Ingredients
.50lbs Cara-Pils Dextrine Malt
.50lbs Crystal 10L
5.5lbs Briess DME Bavarian Wheat America
Hops
.75 oz. Mt. Hood 60min
.25 oz Mt. Hood 15min
Yeast
White Labs WLP051 California Ale V
Procedure
Steep the Cara-Pils, and Crystal Malt for 25 min. in 2 gal. of 160 degree water. DO NOT BOIL!!! Top off to 3 gal and boil for 60 min. (I did a 5 gal. full boil) Add 3lbs of DME and .75oz Mt. Hood Hops at boil. After 30 min of boil, add remaining DME, and after 45 min, add .25oz of hops. Top off to 5 gal in your fermenter, chill wort, pitch yeast (use a starter), ferment for 7-10 days. transfer to secondary fermenter.
I used 4lbs of bing cherries. I crushed them, put them in a pot with a pint or so of water, and heated to 160. I let it sit at 160 for about 20 min. Add water and cherries to secondary fermenter when you rack from primary. Leave in secondary for 7-10 days.(looking back I probably could have used 5 or 6lbs of cherries…just depends on how much flavour you want.)
I racked to a tretiary fermenter for 3 days, leaving behind cherry chunks, etc. (you probably can bottle right from the secondary if you’d like to, but the tretiary did help with clarity) use 3/4 cup of corn sugar to prime. You want this to age at least 3 weeks in teh bottle if not more….cherry flavour won’t come out until then.
Enjoy!!!
Bob
Tags: Beer Recipes · Wheat
