Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:26
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600+ Clone Beers and Original Home Brew Recipes Try this Sierra Nevada Clone Recipe Kit Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit Description:I just finished a strawberry beer that I love. When I bottled it it tasted tart as hell — but a week later I started drinking it and it was great! It’s a bit bitter, but the strawberry is very noticeable and everyone seems to enjoy it (especially me!). |
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Ingredients:
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Procedure:I cleaned and pureed all the strawberries in a blender, added about half a gallon of water to them, and boiled them seperately from my wort for about 15 mins. (my pot wasn’t big enough to fit ‘em). Cooled them and my wort and added the rest of the water. Pithced the yeast. The blowoff was amazing! (I probably lost about 1 1/2 gallons of beer). Tons of it. I heated the pectin enzyme in a little water and added it to the secondary (to eliminate pectin haze). Let it sit in a secondary for three weeks. When I bottled it it tasted tart as hell — but a week later I started drinking it and it was great! It’s a bit bitter, but the strawberry is very noticeable and everyone seems to enjoy it (especially me!). |
Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:21
Description:
This ale is a nice light beer with little bitterness. You can’t really taste the red hots too much, but the are definitely in the aroma. My husband had his doubts about this since the only hops were whatever was in the extract, but he was pleasantly surprised. The red hot candies make a very nice addition to the brew. I think they might be good in some other styles, too.
Ingredients:
* 4 pounds, Mountmellick Brown Ale Kit (Hopped)
* 1 pounds, Light DME
* 1 pound, Honey
* 1/2 pound, Crystal Malt
* 4 pounds, Sliced Winesap Apples (from Purdue Hort. Farms–
Procedure:
Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5 gallons water and crystal malt to boil. Remove grain. Add extract, honey, burton salts, and irish moss and boil for 15 minutes. Add red hot candies. Turn heat to low after candies melt. Add apples and cinnamon and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I made malted applesauce out of the apples by the way!)
Last Updated on Wednesday, 7 May 2008 05:16 Written by admin Wednesday, 7 May 2008 05:16
Description:
I really have no idea what I was trying to accomplish here.I had some grains just sitting around that were calling out to me to be mashed.So like any good homebrewer would do I submitted to their wishes and mashed them. This turned out real nice.The color is golden and crystal clear,just a little lighter than a lager.It’s only been bottled for about ten days but I had to try one.At this point it has good bittering qualities but I know that they will mellow. As far as taste,it seems a little light but thats O.K.for me.
Size:
- 1 gallon
Ingredients:
- 1 lb.U.S.A. 2 row
- 1/4 lb. British 2 row
- 2 oz.Dextrine malt
- 2 oz. Victory malt
- 2 oz. Caravienna malt
- 2 oz. Vienna malt
- 1/2 lb Amber DME
- 1 oz. Oak chips
- 1/4oz. Tettnanger for bittering(H.B.U.1.2)
- 1/4 oz. Chllengers for bittering(H.B.U.2.1)
- 1/2 oz. East Kent Golds for arroma(theese were fresh with a H.B.U.of 3.0)
- Notinhams yeast 5 oz. bag(reconstituted per directions on pack)
- 1/4-1/2 tsp. Irish Moss
- 2 1/2 TBS. corn sugar
- 1/2 tsp. Polyclar(dissolved in boiling water)
Brewing Instruction:
Mash grains at 158F for 45 min.Sparge grains with 168F water to get 1 1/2 gallons of liquor.Bake oak chips at 350 for 30 min.Bring to a boil and add bittering hop (Tettnangers and challengers)as well as DME.As the wort started to foam at the beggining I spooned out the foam.(Why did I do this, because I was bored). At th 60 min. point I added the East Kents and boiled for 5 more min.(Total 65 min. to this point). At the 65 min. mark I added the Irish moss and oak chips and boiled for 15 more min. Cool with wort cooler to 80F and pitched reconstituted yeast.Ferment and bottle as usual.