Last Updated on Thursday, 24 April 2008 11:15 Written by admin Thursday, 24 April 2008 11:15
Description:
A steinbier was made in germany in which stones were heated to 1,000 f and dropped into casks to boil the wort since they had no other way of boiling the wort.I used lava stones and was pleased with the results of the boil.If the boil slows bown just add some heat. This reminds me of a Killians Irish Red.
Size:
- 2 1/2 gallon
Ingredients:
- 3.3 lb. Northwest Amber extract
- 3-4 lb. Lava stone
- 3/4 oz. Hallertau Mittlefeu(30)
- 1/2 oz. Tettnanger(15)
- 1/4 oz. Hersbrucker(2)
- 1/3 oz. Ultras(2)
- 1/2 tsp. Irish Moss(15)
- Wyeast 1056 American Ale Starter(1 quart)
- 1/2 tbs. gelatin
- 3/4 cup Corn Sugar
Brewing Instructions:
Heat lava stone on flame of burners turning frequently.While this is happening bring the xtract and 4 gallons of water to a boil and turn off heat. When this is done drop hot stones into wort.This should boil if not add heat. Add hops and irish moss at designated times.Cool,rack into fermentor with the stones from the boil.Bottle with corn sugar.
Fermentation:
Last Updated on Thursday, 24 April 2008 11:08 Written by admin Thursday, 24 April 2008 11:08
Description:
This recipe was taken from The Brewmasters Bible with some tweeking of my own
Size:
- 5 gallons
Ingredients:
- 1/2 lb. Crystal 60
- 2 oz. Black Pattent
- 6.6 lbs. unhopped pale malt extract
- 1 lb. honey
- 2 oz. Cascade (40 min)
- 1/2 oz. Saaz (5 min)
- 1 oz. fresh ginger root
- 2-3 cinnamon sticks
- 1 oz. dried sweet lemon peel
- Wyeast 1056 American Ale yeast
- 3/4 cup priming sugar
Brewing Instructions:
Steep black pattent and crystal in 155f water for 30-45 min. While this is happening bring 3 gallons of water to a boil. After the graing are done steeping rinse with 1 gallon of 170f water into the boil pot. When the water comes to a boil remove from heat and add the extract. Bring back to a boil and add the Cascades. Boil this for 35 min. and then add the saaz and the orangr peel. Boil for 5 more min. and then cool. Add this to your fermentor with enough water to make 5 1/2 gallons. At this time add cinnamon sticks, ginger,and yeast. Ferrment as normal and use a secondary if you desire.
Fermentation:
Last Updated on Tuesday, 9 March 2010 08:00 Written by admin Thursday, 24 April 2008 10:51
Description:
This is an extract version of the all grain.
Size:
- 5 gallon
Ingredients:
- 10 ozs. chocolate malt
- 10 ozs. roasted barley
- 10 ozs. chrystal 80L
- 5 oz. flaked oatmeal
- 5 stick of cinnamin
- 2 1/2 lb. dark DME
- 6.6 lbs. light extract
- 2 3/4 oz. Challenger (AA-4.1%) hop pellets(bittering)
- 1 1/2 oz. Challenger (AA-4.1%) hop pellets(aroma)
- Wyeast1098 or 1028
- 3/4 cup dextrose (priming)
Brewing Instructions:
Steep all-grains at 150 degrees for 45 minutes. While this is happening bring 2 1/2 gallons of water to a boil. Rinse grains with 1 1/2 gallon of 170f water into the boiling pot. This should bring the total water up to about 4 gallons. Bring this to a boil. Remove from heat and add dark DME, Extract, and bittering hops. Return to heat. Boil for 45 min. Add the rest of the Challengers and boil for 15 min. Cool and place in primary with enough cooled boiled water to reach 5 1/2 gallons. Then, pitch the yeast.