Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 28 September 2008 01:22

Style: Special Bitter
Brewed by Lee Kraemer & Michael Vitez

Ingredients:
1 lb. Hugh Baird English crystal malt, 40° Lovibond
3.3 lbs. Edme dry malt syrup
3 lbs. amber dry malt extract (domestic Northwestern)
2 oz. Cascade hop pellets (11% alpha acid), for 60 min.
0.5 oz. Fuggle hop pellets, for finish
Liquid British ale yeast or Wyeast 1098
2 tbsp. gypsum
1 tsp. Irish moss, for 15 min.
3/4 cup dextrose or 1.25 cup dry malt extract for priming

Instructions:
Add gypsum to cold water and heat to 170° F. Steep crushed crystal malt in straining bag for 15 minutes at 170° F. Remove bag, add malt extracts and Cascade hops, and bring to a boil for 45 minutes. Add Irish moss and boil 15 minutes more. Total boil is 60 min. Add Fuggle hops when heat is turned off.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 28 September 2008 01:21

Style: Porter
Brewed by Scott Russell

Ingredients:
0.25 lb. chocolate malt
0.25 lb. black patent malt
0.5 lb. crystal malt, 60° Lovibond
5 lbs. unhopped dark dry malt extract
0.5 oz. Challenger hop plugs (4% alpha acid), for 60 min.
0.5 oz. Fuggle hop plugs (2.5% alpha acid), for 30 min.
0.5 oz. Mt. Hood hop plugs (2% alpha acid), for 10 min.
10 to 14 g. dry ale yeast or Wyeast 1742 (Swedish ale yeast)
4 lbs. whole fresh or frozen blueberries
2/3 cup dark dry malt for priming

Instructions:
In 2.5 gals. cold water, steep chocolate, black patent, and crystal malts. Heat water slowly, remove grains near 160° F, and sparge with a quart of hot tap water. Add to kettle the unhopped dark dry malt extract. Stir carefully and bring to a boil. Add Challenger hops and boil 30 minutes. Add Fuggle hops and boil 20 minutes more. Add Mt. Hood hops and boil 10 minutes more. Cool and top off to 5.25 gals. with pre-boiled, chilled water. At 70° F, pitch yeast. Ferment six to 10 days at about 65° F. Rack into secondary on blueberries. Condition at about 55° to 60° F for six to 10 days, then rerack into a third vessel to clarify for four to six days. Prime with dark dry malt, bottle, and age three weeks at 50° F.

All-grain brewers:

Mash 6 lbs. two-row pale malt, 0.5 lb. wheat malt, 0.5 lb. Munich malt, and 0.5 lb. brown malt in 12 qts.water at 149° F for two hours. Steep specialty grains from the regular recipe in runnings and sparge with an additional 15 qts. at 168° F. Continue with boil as above.

Yeast:

I really like this new Wyeast strain, 1742, for porters. It’s clean and neutral, yet it seems to reinforce the dark malts without making them seem harsh. There’s virtually no diacetyl and no other noticeable esters are produced. If you can’t find it, the old standbys such as Wyeast 1968 or 1028 will do; if you can’t use a liquid yeast culture, try using Coopers dry yeast.

Fruit:

Obviously, this brew is a seasonal one for me. Those of you not within fresh blueberry territory will have to make do with frozen or (shudder) canned blueberries. Four pounds of our local berries (the size of chick peas, roughly) give a noticeable blueberry flavor and aroma, even in a porter. I know of a Maine brewer who has used my recipe and only needed three pounds of the famous wild Maine berries (smaller than elderberries but oh so sweet and flavorful) to achieve the same degree of “blue.” If you do get fresh berries, my advice is to freeze them in bags for the length of the primary fermentation and then microwave them to thaw and partially sanitize them. The skins will break open and the juice will flow. Blueberry aroma will dissipate quickly if the berries are in the active fermentation, so you will always get a more aromatic brew by putting them into the secondary fermenter. Blueberry essences and blueberry juice concentrate could be used in a pinch, but they’re not the same.

Note: This recipe was submitted anonymously to Cryptobrewology. A visitor found that this recipe is actually part of the BYO.com recipe collection. You can find the recipe on their website to. My appologize to BYO, this recipe was not intentionally swiped from their site.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 28 September 2008 01:20

Style: Robust Porter
Brewed by Neb Bosworth

Ingredients:
Malts: American Chocolate, American Two-Row, Crystal 120, Potato, Rice Hulls
Hops: Northern Brewer, E. Kent Goldngs
Yeast: WLP002 English Ale Yeast

Instructions:

Collect: 8 gallons US Effic: 80.0
Boil: 60 (min) Atten: 70.0
Finish: 6.8 gallons US Cost: $30.97

% Evap/hour: 15 IBU
Calc Method: Tinseth

Low: Recipe: High:
IBU: 25 39 45
SRM: 30 36.6 99
ABV: 4.8 5.22 6.0
OG: 1.050 1.056 1.065

FG: 1.017

Robust Porter
A medium to full body in a balanced beer that has a noticeably coffee-like dryness, and may have a malty sweet flavor that comes through in the finish. Chocolate and black malts add a sharp bitterness, but do so without adding roasted or charcoal notes. There can be a little roast barley character or none at all. Hop bitterness is medium to high. Hop flavor and aroma is none to medium. Fruitiness, esters and low diacetyl are OK. The color is deep brown with red hues to black. Some versions are made with lager yeast.

Yeast:
WLP002 English Ale Yeast
A classic ESB strain from one of England’s largest breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This leaves behind some residual sweetness.

Attenuation: 63-70%
Flocculation: Very High.
Optimum Fermentation Temperature: 65-68 F.

Malts/Fermentables: Amount: Points: Lov: %: Cost: Mash?
American Chocolate 1.50 lb 1.029 350.0 8.8 $1.35 M
American Two-Row 10.00 lb 1.037 1.8 58.8 $12.50 M
Crystal 120 1.50 lb 1.029 120.0 8.8 $2.37 M
Potato 3.00 lb 1.006 0.0 17.6 $0.00 M
Rice Hulls 1.00 lb 1.000 0.0 5.9 $0.00 M
Total: 17.00 lb 1.056 36.6 $16.22

Hops: Amount: Type: Alpha: Add: Mins: IBU: Cost:
Northern Brewer 2.00 oz Pellet 6.5 Boil 60 34.5 $2.50
E. Kent Goldngs 0.50 oz Pellet 5.5 Boil 15 3.6 $0.63
E. Kent Goldngs 0.50 oz Pellet 5.5 Boil 3 0.9 $0.63
Total: 3.0 oz 39 $3.75

Mash Schedule
Rest Temp: Method: Time: Directions:
135.0F infusion 45 Mash in with 18.7 quart US of water at 150.0 F
152.0F infusion 60 Add 6.2 quart US of water at 212.0 F

Grain Temp: 65F 105 min.
Water/Grain Ratio: 1.10 :1qt/lb

Total Mash Vol: 32.1 quart