Description:
A German Lager that I somewhat like. I would much Rather have a Guiness but at times beggers can’t be choosers
Size:
5 gallons
Ingredients:
1/2 lb. Crystal 50
2 oz. Chocolate malt
4 oz. Munich malt
6.6 lb. Light malt extract
2 oz. Spaltz (60 min)
1/2 oz. Hersbruckers (15 min)
1/2 oz. Tettnanger (15 min)
1 tsp. Irish Moss
Wyeast 2206 Bavarian Lager yeast
3/4 cup priming sugar
Brewing Instructions:
Steep black crystal,chocolate and munich malts 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 Spaltz. Boil this for 45 min. and then add the Hersbruckers, Tettnangers, and Irish Moss. Boil for 15 more min. and then cool. Add this to your fermentor with enough water to make 5 1/2 gallons and add yeast. Ferment as a lager and use a secondary if you desire.
Fermentation:
One week in primary@45F.
One week in secondary@55F
O.G.-1.050
F.G.-1.012
Alcohol-4.5%
Tags: Beer Recipes · Clones · German
Description:
A Chinese Lager which has a light malt aroma.
Size:
5 gallon
Ingredients:
6 3/4 lb. American 6 row
1lb. Rice Hulls
1 1/2 Lb. Rice
1/2 Lb. Crystal 10L
1 Lb. Rice syrup
1/3 oz. (9 grams)Tettnanger
3/4 oz. (21 grams) Saaz
1/4 oz. Saaz
1 tsp. Irish Moss
Wyeast Pilsen Lager yeast
3/4 cup Corn Sugar
Brewing Instructions:
Grind rice and cook untill soft(about 20 min).Mash all grains together including the hulls and rice for 30 min at 122f.Raise to 150 for 60 min. Sparge and accumulate 1 1/5 gallons of wort. Bring to a boil and remove from heat.Add the rice syrup,Tettnanger,and 1/5 oz.of Saaz.Add water to get 2 1/2 gallons.Boil for 50 min. and add The rest of the Saaz and the Irish Moss.Boil for ten more min.Cool,add water to make 5 gallons and add yeast.
Fermentation:
Primary 7 days
Secondary: 1 week
O.G.- 1.048
F.G.- 1.010
Alcohol-4 1/2%
Tags: Beer Recipes · Clones
Description:
A good brew to make if you like a lighter beer. I love this in the summer. It’s not too bitter and not to sweet. Something everyone can enjoy.
Size:
Ingredients:
- 5 Lb. 2 row
- 3 Lbs. Wheat
- 1 Lb Dextrine
- 1 Lb Flaked Maize
- 1.5 oz. Perle Pellets
- 1 oz. Willamet
- 2 tsp. Irish Moss
- 3/4 cup corn sugar
- 2 tsp. polyclar
- American Wheat Yeast from Wyeast
Brewing Instructions:
Mash in at 170 to obtain mash temp of 155. Mash for 1 hour and sparge. Boil adding Perle hops prior to boiling. Boil for 45 min then add Willamets and Irish moss. Boil for 15 more min. Force cool and pitch yeast.
Primary:1 week
Secondary:1 week
O.G.-1.056
F.G.-1.004
Alcohol-7.25%
Tags: Beer Recipes · Wheat
Description:
As you can tell I like this Grain Bill and once again I made a few changes. Different hops and a different yeast. Not quite as many hops as in #3.A very very good beer after only 2 weeks.Well carbonated with a good head.In the Hops Bops competition this took a 30 out pf a possible 50 points.
Size:
Ingredients:
- 3 1/2 lb. American 2-row
- 1/2 lb.Wheat
- 1/4 lb.Flaked maize
- 3/4 oz.Hallertau Hersbrucker
- 1/2 oz.Saaz
- 1/4 Ultras
- 1 tsp.Irish moss
- Easy Yeast ESB 1/2 gallon starter
- 5/8 cup x-tra light D.M.E.
- 2 tsp. polyclar
Brewing Instructions:
Protien rest at 120f for 30 min.Raise to 145f. for 90 min.Raise to 170f. for 5 min.Sparge with 160f. 3x and accumulate 4 gallons of wort. Boil for 75min.adding 3/4oz. Hallertau at beginning of boil.After 55 min. have gone by add the Saaz.After 60min.add irish moss. After 70 add the Ultras. Cool to 75-80f.and add the yeast.
Primary:1 week
Secondary:
O.G.-1.040
F.G.-1.010
Alcohol-3.5%
Tags: Beer Recipes · Wheat
Description:
No.2 came out well so I made another batch with different yeast and some more hops.It is not as dry or as light as No.2 but it is still good. This has a slight American Lager taste,which is ok,if you like that sort of thing. Personally,that’s not for me.The head retention was great.
Size:
Ingredients:
- 7 lb. American 2-row
- 1 lb.Wheat
- 1/2 lb.Flaked maize
- 2 oz.Tettnang pellets
- 1 oz.Fuggles whole leafs hops
- 1 tsp.Irish moss
- Wyeast 1056 starter (3 quart)
- 2 1/2 tbs. corn sugar
- 2 tsp. polyclar
Brewing Instructions:
Rest at 95 for8 min.Raise to 120f for 30 min.Raise to 152f. for 60 min. Raise to 170f.for 5 min.Sparge with 160f. for 45-60min.and accumulate 4 gallons of wort.Boil for 75min.adding 1 1/4 oz. tetnang at beginning of boilA After 55 min. have gone by add 1/4 oz.tettnang and 1/2 oz.fuggles.After 60min. add irish moss.After 70 min. add the final 1/4 oz.tettnang and the final 1/2 oz. fuggles.Add the boiled wort into a fermentor with 2 1/2 gallons of cold spring water and pitch yeast.This will give you about 6 gallons of beer.
Primary:1 week
Secondary:10 days with polyclar
O.G.-1.052
F.G.-1.006
Alcohol-5%
Tags: Beer Recipes · Wheat
Description:
Yes I was looking for another summer brew.This one turned out even lighter than the first.This in my opinion is my best work ever.It didn’t stay around too long being bottled in 16 oz. bottles.Next time I’ll have to make a 5 gallon batch.
Size:
Ingredients:
- 3 1/2 lb. American 2-row
- 1/2 lb.Wheat
- 1/4 lb.Flaked maize
- 3/4 oz.Tettnang whole leafs hops
- 1/4 oz.tettnang whole leaf hops
- 1 tsp.Irish moss
- White labs pitchable California Ale yeast
- 2 1/2 tbs. corn sugar
- 2 tsp. polyclar
Brewing Instructions:
Protien rest at 120f for 30 min.Raise to 152f. for 60 min.Raise to 170f. for 5 min.Sparge with 160f. for 45-60min.and accumulate 4 gallons of wort. Boil for 75min.adding 3/4oz. tetnang at beginning of boil.After 55 min. have gone by add the rest of the tettnang.After 60min.add irish moss.Cool to 75-80f. and add the yeast.
Primary:1 week
Secondary:10 days with polyclar
O.G.-1.050
F.G.-1.002
Alcohol-6%
Tags: Beer Recipes · Wheat
Description:
As you can tell this is a nut brown ale.Gravity was nice to start and should end up at about1.012.I should have added more corn sugar so this is a lightly carbonated beer.It would be much better if it was more carbonated.
Size:
3 gallons
Ingredients:
4 1/4lb. Scottish 2 row
3/4lb. 120 Crystal
2 oz.80 Crystal
3/4lb. Munich
1 1/2oz. Chocolate malt
1/2lb. Vienna
1/2lb. Dextrine
1/4lb. Flaked maize
1oz. Pearl Hops (60 min)
1/2oz. Hallertau Hops (60 min)
1/3oz. Willamet Hops (20 min)
1/3 oz. Mt. Hood Hops (10 min. steep)
Wyeast 1728 (Scottish) in 2 cups dissolved Light D.M.E.
1 tsp. Irish Moss (20 min.)
1 3/4 tsp. Corn sugar
2 tsp. Polyclar
Brewing Instructions:
Sac. rest all grains at 122f. for 20 min.Raise water to 150f and rest for 10 min.Raise water to 158f and rest for 25min.Sparge with 140f water untill you obtain 3 3/4 gallons.Boil for 60 min adding hops and irish moss at designated times.Cooled in water bath to 75f then pitched yeast starter.Fermentation below.
Fermentation:
One week in primary
One week in secondary with Polyclar (fining)
O.G.-1.052
F.G.-1.008
Alcohol-5.5-5.75%
Tags: Beer Recipes
Description:
Do you remember when you were young and you would get the carmel creams? You know,the carmel pieces with the cream in the middle and when you bit into them the cream would mix with the carmel and it was OHHH so good.I don’t think that this is going to taste like that but I did use Crystal 60 with a Cream Ale recipe.
Size:
Ingredients:
- 4 1/2 lb. 2 row
- 4 oz. Crystal 60
- 8 oz. Flaked maize
- 1/2 oz.Liberty(60 min)
- 1/3 oz.Ultras(60 min)
- 1/3 oz.Tettnang Tettnanger(60 min)
- 1/2 oz.Hallertau Mittlefue(2 min)
- 1/3 cup corn sugar(60 min)
- 1/2 tsp. Irish Moss(15 min.)
- 1/2 cup Light D.M.E(priming)
- Wyeast American Ale (1056)
- Wyeast American lager(2035)
Brewing Instructions:
Mash all grains at 122f for 30 min. Raise to 145f for 45 min.Raise to 155f for 45 min. Raise to 178f for 5 min.Sparge 3x and accumulate 3 1/2 gallons of water.Boil this for 60 min. adding hops,Irish moss,and corn sugar at designated times. Cool to 90. Rack into fermentor and top off with cold water.Pitch both yeast and ferment at 65-70f. After fermentation is done rack to secondary and lager for three weeks.Bottle as usual
Primary for seven days.
Secondary for 3 weeks at 38f.
O.G.-1.060
F.G.-1.006
Alcohol-6.9%
Tags: Beer Recipes
Description:
A great beer. One of my finest works thus far. Very light, crisp, refreshing, and yes, slightly hoppy. Nice carbonation, decent head. Try this recipe!!
Size:
Ingredients:
- 3.5 lbs. Klages 2-row
- 1 lb. wheat malt
- 2 ozs. crystal 10L
- 1/4 lb. dextrin malt
- 1 oz. Hallertau (AA-4.2%) hop pellets (bittering)
- .25 oz. Tettnang (AA-4.7%) hop pellets (bittering)
- .5 oz. Tettnang (AA-4.7%) hop pellets (aroma)
- 3/4 cup Light DME (priming)
- 1 tsp. Irish Moss
- 2 tsp. Polyclar
- Wyeast 1007 German ale
Brewing Instructions:
Step mash: the 2-row, wheat, crystal, and dextrine. Chart looks like this: 30 min.@125F; 20 min.@140F; 15 min.@155F; 5 min.@167. Strain the grains and sparge with 2.5 gallons of 170 degree water. Bring this to a boil. When boiling commences, add the bittering hops. Boil for one hour. With 15 minutes left, add Irish Moss per instructions on packet. With 5 minutes left, add the aroma hops. After boil, cool to about 80 degrees and pitch the yeast.
Fermentation:
- Primary for 6 days@65.
- Secondary for 7 days@65.
- O.G.-1.053
- F.G.-1.000
- Alcohol-8%
Tags: Beer Recipes · German
Description:
What does the “G” stand for.GINSING.Yes,I put ginsing in a beer.Why? Because I can.And yes the IPA does stand for India Pale Ale.The first one turned out great so I decided to make another.The hop flavor and aroma wasn’t there in my opinion but the malt flavor was good.It was bitter enough but not what I was looking for. Next time more flavor and aroma hops.It took about 2 1/2 months for the head to build because of the oils from the ginsing
Size:
Ingredients:
- 4 lbs. american 2 row
- 1/2 lb. crystal 60
- 1/2 lb.dextrine
- 1 oz. amarillo(7.4)
- 2 oz. fuggles (4.5)
- 1/4 lb.peeled ginsing root
- 2 oz. oak chips
- 1/2 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 10 min.Raise to 122f.(protien rest) for 45 min.Raise to 148f. for 60 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 Amarillos’at the begginning of the boil.After 15 min.add 1/2 oz of fuggles.After 30 add another 1/2 oz. and the ginsing.After 45 add another 1/2 oz. and irish moss.Cool to 75-80f and pitch yeast.Ferment and add the last 1/2 oz. of fuggles to the secondary.
Fermentation:
primary:
Secondary:
O.G.-1.042
F.G.-1.010 approx.
Alcohol-4% approx.
Tags: Beer Recipes · Clones
