Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:25
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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:Overall, Dark, Clean, with lots of yeast esters, fruit esters, and floral hop aromas above the strong bittering, and less powerful burnt notes and fruit acids. All this on top of a very large mouth feel. Needs to age for several months, (at least) to reach peak. |
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Ingredients:
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Procedure:Mash grains using single-step infusion with 170 strike water, held at 150–160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade. Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops. Bottled at unrecoreded FG. |
Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:25
Beer Style: porter, fruit beer, blackberry porter
Recipe Type extract
Description:
Partial Grain Recipe, 3rd Place Fruit Beer 1995 Santa Rosa Brewfest, Fort Walton Beach Fl.
Next time I brew this, I would take special precautions in my racking process to get all of the fruit seed out by employing some means of filtration to the process.
Ingredients:
* 6.6 lbs Dry malt extract
* 3 cups Crystal Malt 40 L
* 3 cups Special B
* 1/2 cup Chocolate Malt
* 1 in. Brewers Licorice
* 2 tbls. Gypsum
* 8 oz. Malto Dextrin
* 2 oz Liberty Hops ( 3.5 AAU)
* 5 lbs. Frozen Thawed Blackberries ( added to the secondary)
* 2 pkgs. Muton/Fison yeast
Procedure:
Put grains in a hop sack and add to 2.5 gal of treated water with gypsum. Bring to 160 degrees and hold for 15 minutes. Sparge grains and remove, bring wort to boil, add D.M.E and licorice. Hold boil for 1 hour. Last 15 minutes of boil, add Malto-Dextrin and Liberty Hops. Rehydrate yeast, cool wort and add to enough water to your fermentation bucket to a five gallon level. After 5 days , rack to secondary which has within it the thawed frozen fruit. Leave in secondary for 15-20 days.
Last Updated on Sunday, 4 April 2010 06:32 Written by admin Wednesday, 15 October 2008 09:12
Type: Partial Mash
Date: 10-13-2008
Batch Size: 5.00 gal
Brewer: Sean
Boil Size: 4.50 gal
Boil Time: 75 min Equipment: Brew Pot (5 Gallon)
Brewhouse Efficiency: 70.00
Ingredients
Amount Item Type % or IBU
5.00 lb Pale Liquid Extract (8.0 SRM) Extract 50.00 %
2.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 20.00 %
1.00 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 10.00 %
0.75 lb Brown Malt (65.0 SRM) Grain 7.50 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 7.50 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
2.00 oz Fuggles [4.70 %] (60 min) Hops 27.1 IBU
0.25 oz Fuggles [4.70 %] (15 min) Hops 1.7 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
1500 ml starter
Beer Profile
Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.018 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.49 %
Bitterness: 28.7 IBU
Est Color: 34.8 SRM