Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:19

Description:
It drew raves from friends when I first made it. The peach is very apparent, especially in the nose.
Ingredients:

* 4 lb. British 2 row pale malt
* 2.5 lb. wheat malt
* 1 tsp. gypsum
* 1 lb. clover honey
* 1 oz. Saaz hop pellets (3.2%AA)
* 10 lb. peaches
* Wyeast 1214 Belgian Ale Yeast

Procedure:
Add grains and gypsum to 8-2/3 qt. water at 133 deg.F. Protein rest at 122 deg.F for 30 minutes. Raise temp. to 155 deg.F and hold for 1 hour. Sparge with 5 gallons water. Collect wort, add honey, boil for 75 minutes adding hops for last 45 minutes. Cool, pitch, ferment for 1 week.

Meanwhile, wash, split, and pit peaches. Place in plastic bags and freeze. When ready to rack beer into secondary, thaw peaches and mash them in the bags. Put peaches into bottom of 6 gallon carboy. Rack beer onto mashed peaches. Attach blowoff hose to carboy. Leave in secondary for at least 2 weeks. Bottle with 1 c. corn sugar.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:21

Beer Style: fruit beer, raspberry ale
Recipe Type extract
Description:
Wine base cause massive restart of fermenation. Literally blew the lid off the carboy! Tasted one week in bottle. Very boring. Flavor varies a lot with temp. Lots of seeds in first bottle, other bottles clear.

If I were to make this again, I would add about 1/2 pound of chrystal malt (20L) to sweeten it a bit. Also, when racking and adding the wine base, _put on a blow off tube_ this stuff made a big mess!
Ingredients:

* 5 1/2 lbs. dry light malt extract
* 1 1/3 oz. willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
* 1/3 oz willamette hop pellets 10 minutes
* 1/3 oz willamette hops 5 minutes
* 1 can (96 oz) raspberry wine base
* 1 package wyeast Belgian ale yeast
* 1/4 teaspoon Irish moss

Procedure:
Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:13

Beer Style: barleywine, strong ale
Recipe Type all-grain
Description:
Here’s a recipe I put together last spring for my brother who wanted to brew an all-grain barleywine. I have never tasted one previously but looked at a number of recipes to come up with this one. I think this one tastes wonderful.
Ingredients:

* 12# German Pils malt
* 3# Belgian Munich malt
* 12 oz British Chocolate malt
* 2# British Medium Crystal malt
* 1 oz Eroica (60 min)
* 2 oz Northern Brewer (60 min)
* 1 oz. Kent Goldings (30 min)
* 1/2 oz Kent Goldings (20 min)
* 1/2 oz. Kent Goldings (finish)
* Irish Moss at 15 min
* Wyeast Irish Ale Yeast (recultured)
* Dry Champagne Yeast (secondary)

Procedure:
The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil. Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity. The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.