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It's a very full bodied, dark amber beer with a slightly bitter finish and a pungent, citrusy aroma from the Centennial hops.
7 lbs Light Malt Extract
1 lb Crystal Malt 40L
1 lb Crystal Malt 120L
1/4 lb Cara pils Malt
2 oz Centennial Hops 7.0%(Boiling) 60 mins
1 oz Centennial Hops(Aroma) 2 mins
1 pk Wyeast American Ale Yeast 1056
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal and Cara pils Malt to 2 gals of water and heat to 150º and steep for 30 mins. Remove the grain. Add the light malt extract and bring to a boil again. Add 2 oz Centennial hops. Boil for 58 mins. Add 1 oz of Centennial hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 3 days or until fermentation slows, rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
This recipe is from MSC Tom Daly who says this beer was beyond his expectations. It is mild enough to enjoy on warm days, crisp, and smooth on the pallet.
7 lbs Light Malt Extract
1/2 lb Munich Malt
1/2 lb Crystal Malt 20L
1 lb Flaked Oats
1 tsp Irish Moss
1 oz Columbus Hops 15 HBUs (Boiling) 60 mins
1 oz Columbus Hops (Flavor) 5 min
1 cup Flaked Oats
Wyeast 1056 American Ale
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Munich Malt, Crystal Malt, and Flaked Oats to 1 1/2 gals of cold water and bring to 155º. Hold at 155º for 45 mins. Remove grain and bring to a boil. When the boiling starts, add the Light Malt Extract and Irish Moss then bring to a boil again. Add 1 oz Columbus Hops. Boil for 55 mins. Add 1 oz of Columbus Hops and 1 cup of Flaked Oats and boil for 5 mins. Sparge the hops and oats with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket
This recipe is named after the poem by Shel Silverstein. It's about a little girl of the same name, who would never take the garbage out. That's where similarity ends. Any reference to the description of Sarah's garbage and the ingredients in this beer are completely coincidental. This is an Oatmeal Stout using a partial mash method. It includes more attention to temperature control when using your grain and having an adequate rinsing (sparging) system. Oatmeal Stout has a smooth and velvety mouth feel. It has flavors of chocolate, caramel, and coffee. The perfect breakfast beer.
1 lb Hugh Baird Pale Malt
1/2 lb British Crystal Malt 55L
1/2 lb Chocolate Malt 350L
1/2 lb Light Roast Barley 350L
1 lb Flaked Oats
7 lbs Amber Malt Extract
1 oz N Brewer hops (boiling: 60 min) 10 HBUs
1 oz Kent Goldings hops (flavoring: 10 min)
1 pk Wyeast London Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Pale Malt, Crystal Malt, Chocolate Malt, Light Roast Barley, and Flaked Oats to 1 gal of 170º water and hold for 1 hour at 155º. Sparge with 1 3/4 gal. of 170º water. Add the Amber Malt Extract then bring to a boil. Add 1 oz N. Brewer hops. Boil for 50 mins. Add an additional 1 oz of Kent Goldings hops. Continue boiling for 10 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
A Northwest favorite from Deschutes Brewing. It's not too robust in dark malt character but just the right balance. The hop character is mellow, not bitter, not sweet. Although it's not a traditional oatmeal stout, the oats give it more body, head retention, and creamy texture. Expect a higher OG (about 1.065) and a higher finish (1.025).
7 lbs Amber Malt Extract
1 lbs Amber Dry Malt Extract
1 lb Flaked Oats
1/2 lb Munich Malt
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1 oz Centennial Hops 12 HBUs (Boiling)
1/2 oz Fuggles Hops (15 min)
1/2 oz Fuggles Hops (2 min)
Wyeast Irish Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Munich Malt, Roasted Barley, Chocolate Malt and Flaked Oats to 2 gals of water. Heat to 150º. Hold that temp. for 1 hour. Remove the grain. Add the Amber Malt Extract and Amber Dry Malt Extract then bring to a boil. Add 1 oz of Centennial and boil for 45 mins. Add 1/2 oz of Fuggles Hops and boil for 13 mins. Add 1/2 oz of Fuggles Hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
Octoberfest beers have always been associated with higher alcohal levels, sweet malt character, and light copper color. That's exactly what you get with this brew, but with a spicy hop aroma.
7 lbs Light Extract
2 lbs Light Dry Malt Extract
3/4 lb Munich Malt
1/2 lb German Crystal Malt 50L
1 1/4 oz Perle Hops 8.3%(Boiling) 60 mins
1 oz Mt. Hood Hops(Aroma) 2 mins
Wyeast 2308 Munich Lager
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Munich and Crystal malt to 1.5 gals of 150º water and hold for 30 mins. This will extract fermentable sugars from the Munich. Remove the grain and bring to a boil. Add malt extract and bring to boil again. Add Perle hops. Boil for 58 mins. Add 1 oz of Mt. Hood hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refridgerator, two to three weeks is best, then bottle or keg.
One Arm Honey Porter
This brew is a twist on the current Honey Porter recipe found on the website. It was submitted by Mark Billings whose philophosy is, if a little is good, a lot is better. He boosted the honey from 1 to 3 lbs and added extra hops creating an excellent blend.
7 lbs Amber Malt Extract
3 lbs Honey
1/2 lbs Crystal Malt 120L
1/2 lb Chocolate Malt
2 oz Chinook 15 HBUs (Boiling) 60 min
1 oz Hallertauer 5 HBUs (Boiling) 60 min
Wyeast Irish Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal Malt and Chocolate Malt to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Amber Malt Extract and Honey then bring to a boil. Add 2 oz Chinook hops and 1 oz Hallertauer hops. Boil for 60 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
What started as an experimental recipe by customer, Paul Rowlette, resulted in a flavorful cooler worth recommending. It's easy to make through a short boil. It's inexpensive to purchase, less than $20 for 5 gallons. But, it does require about a month for clearing. One complication though, I like this recipe on the sweet side which makes carbonating in bottles an extra effort. It's the same rules you would apply to making sodas. You bottle with more sugar than you need to carbonate, then allow bottle conditioning at room temperature for about 3 days, then move into cold storage to stop the yeast from working. If you are kegging, it's a no brainer because you force carbonate when it's cold.
3 1/2 qts Real Lemon Concentrate
7 lbs Corn Sugar
2 pks Champagne Wine Yeast
For Bottling
1 1/2 lb Corn Sugar
1/2 qt Real Lemon Concentrate
For Kegging
1 bottle Wine Conditioner(500 ml)
1/2 qt Real Lemon Concentrate
Bring to boil, 3 1/2 qts. of Real Lemon Concentrate, 7 lbs. of corn sugar and 1 1/2 gals. of water. Boil for 15 mins. Add to the fermenter with enough water to make 5 gallons. Let cool to 70º and add the champagne yeast. Ferment at 70º for one week. Transfer to a secondary fermenter and let age for 3 weeks or until clear.
For Bottling: Transfer to a 6 gal. bucket. Boil 1 1/2 lbs of corn sugar and 1/2 qt. Real Lemon with 2 cups of water. Add to the bottling bucket, mix, then syphon into bottles and cap. Let the bottles sit at 70º for 3 days or until carbonated. Test them daily if you are unsure. When carbonated, move to cold storage (below 50º). Let sit for one week to clear.
VERY IMPORTANT: If you bottle condition, you must keep the bottles in cold storage after carbonation. Otherwise, they can explode from excess pressure.
This recipe is courtesy of Oregon Fruit.
7 lbs Wheat Malt Extract
1 can Oregon Products Peach Puree
1 lb Crystal Malt 20L
1 1/2 oz Tettnanger Hops 10 HBUs (Boiling) 60 min
1/2 oz Goldings Hops (Flavor) 5 min
Wyeast European Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Crystal Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 ozs of Tettnanger hops. Boil for 55 mins. Add 1/2 ozs of Goldings hops and boil for 5 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 4.5 gals. You can add the Peach Puree now or when you transfer to secondary. Add yeast when the temp reaches 70º. Ferment at 70º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
This style of beer for years has stood alone in the brown ale catagory. It's more bitter than the English brown ales or Nut Brown ales that came before it. The added hop bitterness and dark malt character created a new catagory of beer, American Brown Ale.
7 lbs Light Malt Extract
1/2 lb 2-row Malt
1/2 lb Crystal Malt 80L
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
2 1/2 oz Northern Brewer Hops 6.9%(Boiling)
1 oz Northern Brewer Hops(Flavor) 20 mins
1 pk Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked 2-Row Malt, Crystal Malt, Roast Barley, and Chocolate Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the Alexander's malt extract and bring to a boil again. Add 2 1/2 oz Northern Brewer hops. Boil for 40 mins. Add 1 oz of Northern Brewer hops. Continue to boil for 20 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age 1 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
The original Pilsner from the Czech Republic
6 lbs Extra Light Dry Malt Extract
1/2 lb German Crystal 10L (Carahell)
3 oz Sterling/Saaz Hops 11 HBUs (Boiling) 60 min
1 oz Sterling/Saaz Hops (Flavor) 15 min
1 oz Sterling/Saaz Hops (Aroma) 2 min
1/2 oz Sterling/Saaz Hops (Dry Hop)
Wyeast Pilsner Lager Yeast 2007
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked German Crystal Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Extra Light Dry Malt Extract then bring to a boil again. Add 3 ozs of Sterling/Saaz hops. Boil for 45 mins. Add 1 oz of Sterling/Saaz hops and continue to boil for 13 mins. Add 1 oz of Sterling/Saaz hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. When you see activity in the fermentation, lower temperatures to ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter and add 1/2 oz of Sterling/Saaz hops (dry hop). Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called “Will It Ferment”, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.
7 lbs Light Malt Extract
6 lbs Pumpkin Meat
1 lbs Carapils Malt
1 oz Cascade Hops 7 HBUs (Boiling) 60 min
3/4 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3” pieces. It’s now ready for the boil.
7 lbs Light Malt Extract
1 lbs Crystal 80L
2 oz Tettnang Hops(Boiling) 60 mins
1/2 oz Willamette Hops 15 mins
1 oz Tettnang Hops 2 min
Wyeast 1968 London ESB
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal malt to 1.5 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add malt extract and 2 oz of Tettnang hops. Boil for 45 mins. Add 1/2 oz of Willamette hops. Continue to boil for 13 mins. Add 1 oz of Tettnang hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week, rack to a secondary fermenter. Let it age to clarity, then bottle or keg.
This beer comes from longtime brewer, shipyard rigger, and master carpenter, John Breslin. So you can see where he gets the name Rigger Mortise. John has been working on variations of this Bitter Brown recipe for a couple of years. Similar in style to a Pete's Wicked or Moose Drool, this brew has a deep roast and caramel flavor followed by a distinct hop bitterness, flavor, and aroma. In a class by itself. Well done John.
7 lbs Dark Malt Extract
1/2 lb Roast Barley
1 1/2 lb Crystal Malt 80 L
2 oz Columbus 30 HBUs(Boiling) 60 min
2 oz Northern Brewer (Flavor) 7 min
1 oz Sterling/Saaz (Aroma) 3 min
Wyeast London Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Roast Barley and Crystal Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Dark Malt Extract then bring to a boil again. Add 2 oz Columbus hops. Boil for 53 mins. Add 2 oz of Northern Brewer hops and continue to boil for 4 mins. Add 1 oz of Sterling/Saaz hops and continue to boil for 3 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Note: John ages this brew for 1 month for best results.
Dark beers such as Brown Ales, Stouts, and Porters are defined by their malt character as much as color. The malt flavor can be sweet and mild or deep and robust with a burned malt profile. This is one of those beers. Using generous portions of Roasted Barley and Black Patent Malt we make a beer with the robust difference.
7 lbs Dark Malt Extract
2 lbs Dry Dark Malt Extract
3/4 lb Black Patent Malt
3/4 lb Roasted Barley
1/2 lb Crystal Malt 80L
1 1/4 oz Magnum Hops 18HBUs (Boiling) 60 mins
3/4 oz Magnum Hops (Aroma) 1 min
Wyeast 1098 British Ale
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Black Patent, Roasted Barley and Crystal Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Dark and Dry Dark Malt Extract then bring to a boil again. Add 1 1/4 oz Magnum hops. Boil for 59 mins. Add 3/4 oz of Magnum hops and boil for one minute. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.
Some recipes are harder to figure out than others. In this case, Rogue Brewing of Newport, Oregon, made it very simple. They printed the ingredients, alcohol content, and bitterness level right on the bottle. Rogue has always been a favorite brewery of mine, not just for their great line of beers but also their non-conventional way of thinking. They are about as un-corporate as you get. If you find yourself on the Oregon coast, they are well worth seeking out. As for this recipe, it is a high gravity pale ale. Not too bitter but plenty of hop character. It also calls for a new hop on the market called Amarillo. The Amarillo hop is mid-range bitterness at 8.2 Alpha % and lots of spicy flavor.
7 lbs Light Malt Extract
2 lbs Light Dry Malt Extract
2 lb British Crystal Malt 50-80 L
3 oz Amarillo Hops 24 HBUs(Boiling) 60 min
2 oz Willamette(Flavor) 10 min
1 oz Goldings(Aroma) 2 min
1 oz Amarillo(Aroma) 2 min
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked British Crystal Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Dry Light Malt Extract then bring to a boil again. Add 3 ozs of Amarillo hops. Boil for 50 mins. Add 2 ozs of Willamette and boil for 8 mins. Add 1 oz of Golding hops and 1 oz of Amarillo hops continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
I don't know how much of the Sam Adams legend is fact or just hype to sell beer but, the Boston Brewing Co. did come up with a great recipe for a well balanced lager. This is quite different from your typical American Lager(Bud, Miller, Rainier, etc). This lager is all malt, no rice or corn to lighten color and body. It is a well hopped beer but not bitter. The boiling hops balance the beer and 4 oz of Hallertau are used to give a heavy hop flavor and aroma. This recipe involves partial mashing which means you are trying to get some fermentable sugars from the 2-row and Munich malt. We are also getting extra hop aromas by adding them to a secondary fermenter(dry hopping).
7 lbs Light Malt Extract
1 lb Dry Light Malt Extract
1/2 lb 2-row Malt
1 lb Crystal Malt 20L
1/2 lb Munich Malt
2 oz Perle Hops 8%(Boiling) 16 HBUs 60 mins
2 oz Hallertau Hops(Flavor) 2 mins
2 oz Hallertau Hops(Aroma) Dry Hop
1 pk Wyeast Bavarian Lager Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked 2-Row Malt, Crystal Malt, Munich Malt to 1.5 gals of 150º water and hold for 1 hour. Remove the grain(if possible, rinse the grain with 1/2 gal of 170º water). Add the light malt extract and the dry light malt extract, then bring to a boil. Add 2 oz Perle hops. Boil for 58 mins. Add 2 oz of Hallertau hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 50º for 1 week or until fermentation slows, rack to a secondary fermenter. Dry Hop with 2 oz of Hallertau hops in a mesh bag and stuff into the fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
7 lbs Light Malt Extract
1 1/2 lbs Crystal Malt 80L
1/8 lb Chocolate Malt
1/8 lb Roast Barley
1 1/2 oz Goldings 10 HBUs (Boiling) 60 min
1/2 oz Goldings (Flavor) 5 min
Wyeast London Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Crystal Malt, Chocolate Malt, and Roast Barley to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 ozs of Golding hops. Boil for 55 mins. Add 1/2 oz of Golding hops and continue to boil for 5 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
II'm going to compare two recipe versions of the same style beer. The first version is the more authentic(although brewing with extract) and the second is a more common approach to producing the near same result. Which is better? That can only be proven by tasting.
A Wee Bit Of History: The beer varieties of this type have been classified as either Scottish Ales or Scotch Ales. Scottish ales were manufactured, labeled, and taxed according to their alcohol content. Names like 70, 80, and 90 Shilling were given to Scottish ales. The higher Shillings were stronger beers. Scotch Ale was the name reserved to the highest alcohol varieties(upwards to 7% or better). Today's definitions are more blurred. Scotch Ale(at least in this country) accounts for the entire range of beer strengths. Someone looking for a Scotch Ale recipe these days will find a starting gravity of about 1.050(4.5% alcohol).
Scotch Ales have a strong caramel malt character with a hint of roast. It is should be more balanced than sweet. Almost no hop character, but hops are important to counteract the residual sugars remaining after fermentation. The color is copper to brown.
To create a Scotch Ale, an all-grain brewer would use almost nothing but 2-row malt(about 12lbs for a 5 gallon batch) with just 2 ounces of roasted barley. The first half gallon of runnings from the lauter tun would be high in sugar content and boiled under high heat to caramelize the malt sugar. This process contributes the deep caramel flavor we taste in Scotch Ale. For our first recipe, we will follow a similar procedure. In the second recipe, we will use crystal and chocolate malt with brown sugar to mimic these flavors. Both recipes turn out great beer.
The fermentation process is a little different too. A little diacetyl flavor(buttery or butterscotch) is good in Scotch Ales but not any fruity flavors that can come with a too warm fermentation. To create this we drop our fermentation temperature to 55º. This change can do two abnormal things to our ale yeast. One is that the yeast will tend to go dormant if we under pitch(too little yeast) and second, the yeast won't stay suspended and will require agitation to keep it active. Wyeast Scottish Ale Yeast 1728 is finicky in this way, a good substitute is the Wyeast Irish Ale or use Whitbread dry yeast.
Scotch Ale Recipe 1
7 lbs Amber Malt Extract
3 lbs Dry Light Malt Extract
2 oz Roasted Barley
3 oz Fuggles Hops 18HBUs(Boiling)
1 pk Wyeast Scottish Ale Yeast 1728
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Roasted Barley to 1/2 gal of 150º water and steep for 1/2 hour. Remove the grain. Add 1 lb of Dry malt extract and 1 oz hops then bring to a boil. Stir often to prevent scorching. . Boil for 5 mins. Add 2 gals of water and the remaining 9 lbs of malt extracts and continue to boil for 30 mins. Add 2 oz Fuggles hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 6 days or until fermentation slows. Agitate the fermenter by shaking or stirring during fermentation to keep the yeast from falling into sediment to early. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
Scotch Ale Recipe 2
7 lbs Light Malt Extract
1 lb Brown Sugar
1 lb Crystal Malt 20L
1/4 lb Chocolate Malt
2 oz Fuggles 12HBUs(Boiling)
1 pk Wyeast Scottish Ale Yeast 1728
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal and Chocolate Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the Alexander's malt extract and Brown Sugar then bring to a boil again. Add 2 oz Fuggles hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 6 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
Both craft brewers and home brewers owe alot to micro brew pioneers like Sierra Nevada. If it wasn't for breweries like this, we might have never experienced real ale or have seen the American Pale Ale emerge as the beer style we enjoy today. This recipe is known for it's Cascade hop character. For a strong finish hop aroma and flavor use the dry hop method. To dry hop, place hops in a fine mesh bag(nylon stockings work well) and add to a secondary fermenter or keg. Let the hops sit for 2 weeks before bottling or serving from the keg.
7 lbs Light Malt Extract
1 lbs Dry Light Malt Extract
1 lb 2-row Malt
1/2 lb Crystal Malt 20L
1/2 lb Carapils(Dextrin Malt)
2 1/2 oz Perle Hops 6.9%(Boiling) 75 mins
2 oz Cascade Hops(Flavor) 15 mins
1/2 oz Cascade Hops(Aroma) 2 mins
1/2 oz Cascade Hops(Aroma) Dry Hop
1 pk Wyeast American Ale Yeast 1056
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Soak cracked 2-Row Malt, Crystal Malt, and Carapils Malt in 1/2 gal of 150º water for 1 hour. Rinse with 2 gals. of 170º water (use a grain bag and a colander to rinse back into the kettle). Add the Alexander's malt extract and bring to a boil again. Add 2 1/2 oz Perle hops. Boil for 60 mins. Add 2 oz of Cascade hops. Continue to boil for 13 mins. Add 1/2 oz of Cascade hops. Continue to boil for 2 mins. Sparge with cold water as you add the wort to the fermenter Add enough cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows, rack to a secondary fermenter. Add 1/2 oz of Cascade hops to the secondary fermenter(use a fine mesh bag). Let it age 2 weeks in secondary, then bottle. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. If you are kegging, add the dry hops to the keg.
Ready for something different? This is basically a sweet stout with a hint of smoke flavor from a 1/4 pound of peated malt. Made by Hugh Baird of England, Peated Malt is a pale barley malt smoked over peat wood. It's very pungent and a little goes a long way.
7 lbs Dark Malt Extract
1/2 lb Crystal Malt 120L
1/2 lb Black Patent Malt
1/2 lb Roasted Barley
1/4 lb Peated Malt
2 oz N. Brewer Hops 14HBUs(Boiling)
1 oz Cascade Hops(Aroma)
1 pk Wyeast Irish Ale Yeast 1084
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal, Black Patent, Roasted Barley, and Peated Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the Dark malt extract and bring to a boil again. Add 2 oz Northern Brewer hops. Boil for 58 mins. Add 1 oz of Cascade hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 6 days or until fermentation slows, rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
By itself, Scotch Ale has a wonderful reputation for being malty sweet tamed with a warm alcohol note. Adding a little smoked malt compliments the sweetness like a fine Single Malt Scotch. Barley malt grows well in Scotland but hops were almost unknown, so this style features the maltiness and downplays bitterness.
7 lbs Light Malt Extract
1 lb Light Dry Malt Extract
1 lb Wheat Dry Malt Extract
1/2 lb Munich Malt
1/2 lb Crystal Malt 40L
1/4 lb Belgian Caramunich Malt
1/4 lb Peated (smoked) Malt
1 oz Northern Brewer Hops 8 HBUs (Boiling)60 mins
1/2 oz Kent Golding Hops (Flavor) 15 mins
Wyeast 1728 Scottish Ale
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Munich, Crystal, Caramunich, and Peated Malts to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract, Dry Light Malt Extract, and Wheat Dry Malt Extract then bring to a boil again. Add 1 oz of Northern Brewer Hops and continue to boil for 45 minutes. Add 1/2 oz of Kent Golding Hops and continue to boil for 15 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
7 lbs Wheat Malt Extract
1/2 lb Crystal 20L
1/2 lb Wheat malt
1 1/2 oz Hallertau 8 HBUs(Boiling)
American Ale Yeast
4 ozs Apricot Extract
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Wheat malt and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertau hops(use a hop bag). Boil for 58 mins. Add the Apricot Extract. Boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
Not everyone can handle the hoppy pale ales that we are known for in the Northwest. If I brew for a wedding or similar function where I need to please the masses, I make at least one batch that would appeal to the Bud crowd. This beer is more flavorful than factory beer and at 5% has more kick but is still light and balanced, not bitter. So if you need to compromise, try this one.
7 lbs Light Malt Extract
1/2 lb Crystal Malt 20L
1/2 lb Victory Malt
2 oz Cascade 14 HBUs (Boiling) 60 min
1 oz Crystal (Flavor & Aroma) 2 min
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Crystal Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 ozs of Cascade hops. Boil for 58 mins. Add 1 oz of Crystal hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
6 lbs Extra Light Dry Malt Extract
2 lbs Rye Malt
1/2 lb Victory Malt
1 oz Mt Hood 5 HBUs(Boiling)
1 oz Kent Goldings 5 HBUs(Boiling)
1 oz Mt Hood (Aroma)
Wyeast American Ale
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Rye Malt and Victory Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Extra Light malt extract then bring to a boil again. Add 1 oz Mt Hood and 1 oz Golding hops. Boil for 60 mins. Add 1 oz Mt Hood for aroma. Steep 15 mins. with kettle lid on. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 6 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
7 lbs Wheat Malt Extract
1/2 lb Crystal 20L
1/2 lb Wheat malt
1 1/2 oz Hallertau 8 HBUs(Boiling)
Wyeast American Ale
6 lbs Blackberries (frozen)
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
The trick to this beer is to add the fruit into the hot wort to kill any wild yeast and bacteria. But, don't boil the fruit which will set the natural pectin and make a cloudy beer.
Add cracked Wheat malt and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertua hops(use a hop bag). Boil for 60 mins. Turn off the heat. Place the frozen blackberries in a fine mesh bag and close tightly(the bag you use for your grain will work). Add the bagged berries to the brew pot and let them steep for approx. 15 mins. Sparge the berries and hops with cold water into the fermenter (use a colander and bucket if your funnel is too small). Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. I For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
7 lbs Light Malt Extract
1/2 lb Carahell (light German Crystal)
1/2 lb Caramunich (dark German Crystal
1/2 lb Crystal 120L
1 1/2 oz Perle 10 HBUs(Boiling)
1 pk Wyeast Bavarian Lager
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Carahell, Caramunich, and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Perle hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. When you see fermentation activity begin, cool the fermenter to 55 º if possible. Ferment at 55º for 9 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary at 40º, then bottle or keg. If you don't have a method for keeping your beer cold, try making this one at room temperature using a dry lager yeast. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
Light pale ale featuring the Northwests Premier Hop. We use Amylase Enzyme to help convert malt starches to fermentable sugars and create a low-carb beer.
5 lbs Extra Light Dry Malt Extract
1 1/2 oz Cascade Hops 10 HBUs (Boiling) 60 min
1/2 oz Cascade Hops (Flavor) 5 min
Wyeast American Ale Yeast
1 tsp Amylase Enzyme
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the Extra Light Dry Malt Extract to 1.5 gals. of water then bring to a boil. Add 1 1/2 ozs of Cascade hops. Boil for 55 mins. Add 1/2 ozs of Cascade hops and boil for 5 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp. reaches 70º. Ferment at 70º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
This recipe is courtesy of Oregon Fruit so they may shamelessly plug their product.
7 lbs Dark Malt Extract
1 can Oregon Products Blackberry Puree
1 lb Crystal Malt 120L
1/2 lb Black Patent Malt
1/2 lb Roasted Barley
1 1/2 oz Hallertauer Hops 10 HBUs (Boiling) 60 min
1/2 oz Fuggles Hops (Flavor) 10 min
Wyeast London Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Crystal Malt, Black Patent Malt, and Roast Barley to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Dark Malt Extract then bring to a boil again. Add 1 1/2 ozs of Hallertauer hops. Boil for 50 mins. Add 1/2 ozs of Fuggles hops and boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 3 days or until fermentation slows. Rack to a secondary fermenter and add the Blackbeery Puree (do not heat or sulphite the puree). Activity will start again as the sugar from the fruit ferments. Let it age 2 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
This brew is a twist on the current Honey Porter recipe found on the website. It was submitted by Mark Billings whose philophosy is, if a little is good, a lot is better. He boosted the honey from 1 to 3 lbs and added extra hops creating an excellent blend.
7 lbs Amber Malt Extract
3 lbs Honey
1/2 lbs Crystal Malt 120L
1/2 lb Chocolate Malt
2 oz Chinook 15 HBUs (Boiling) 60 min
1 oz Hallertauer 5 HBUs (Boiling) 60 min
Wyeast Irish Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal Malt and Chocolate Malt to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Amber Malt Extract and Honey then bring to a boil. Add 2 oz Chinook hops and 1 oz Hallertauer hops. Boil for 60 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
7 lbs Light Malt Extract
1 lb British Crystal Malt
1 oz N Brewer 10 HBUs(Boiling) 60 min
1/2 oz N Brewer(Flavor) 15 min
1/2 oz N Brewer(Aroma) 2 min
Wyeast British Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Crystal Malt 1 1/ 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 oz of N Brewer hops. Boil for 45 mins. Add 1/2 oz of N Brewer hops and continue to boil for 13 mins. Add 1/2 oz of N Brewer hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucke.
Guinness isn't for everybody. You might say it's an acquired taste. This beer is dark, dry, thin (but creamy head), and slightly sour. And those are it's good points. Only one thing missing from this recipe, nitrogen. Guinness is served on tap using nitrogen driven system. It makes the foamy bubbles that disapate after pouring. To compensate, just give it a good splash in the glass when pouring.
7 lbs Light Malt Extract
3/4 lb Roast Barley
1/4 lb British Crystal Malt
1/4 lb Flaked Barley
3 oz Acid Malt
1 oz Nugget Hops 10HBUs(Boiling)
1 oz Golding Hops 5HBUs(Boiling)
1 pk Wyeast Irish Ale Yeast 1084
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Roasted Barley, British Crystal, Flaked Barley, and Acid Malt to 1 1/2 gals of cold water and bring to boil. Remove the grain. Add the Light malt extract and bring to a boil again. Add 1 oz Nugget hops and 1 oz of Golding hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 6 days or until fermentation slows, rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket
Literally meaning "The End Of The World", this beer is a clone of the Quebec (Belgian) Triple ale now found on the shelves of better beer stores in the Northwest. It is a high alcohol beer (about 9%), light in color, lightly hopped but not overly sweet. We use amylase emzyme with the yeast to increase fermentable sugars and Belgian Abbey yeast to give this beer a unique spicey and citrusy character.
10 lbs Extra Light Dry Malt Extract
1 lb Clear Candi Sugar
1/2 lb Biscuit Malt
1/2 lb Aromatic Malt
3 oz Saaz Hops 11 HBUs (Boiling) 60 min
1/2 oz Saaz Hops (Flavor) 15 min
1/2 oz Saaz Hops (Aroma) 2 min
Wyeast Belgian Abbery Yeast
1 tsp Amylase Enzyme
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Biscuit and Aromatic Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Extra Light Dry Malt Extract and Clear Candi Sugar then bring to a boil again. Add 3 ozs of Saaz hops. Boil for 45 mins. Add 1/2 oz of Saaz hops and continue to boil for 13 mins. Add 1/2 oz of Saaz hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and 1 tsp of Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
Deep roast flavored Stout with espresso. Eight percent alcohol, not for the timid.
7 lbs Light Malt Extract
3 lbs Light Dry Malt Extract
1 lb Chocolate Malt
1/2 lb Roast Barley
1/2 lb Black Patent
1 1/2 oz Warrior Hops 20 HBUs (Boiling) 60 min
1/2 oz N Brewer Hops (Flavor) 10 min
Wyeast Irish Ale Yeast
1 pint Espresso shots (strong coffee)
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked, Chocolate Malt, Roast Barley, and Black Patent Malt to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 1 1/2 oz of Warrior hops. Boil for 50 mins. Add 1/2 oz of N Brewer hops and continue to boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Add the pint of espresso (fresh brewed and still hot). Let it age 1 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
Mild Ale recipe with coffee.
7 lbs Light Malt Extract
1/4 lb Biscuit Malt
1/4 lb Chocolate Malt
1/4 lb Crystal Malt 80L
1/8 lb Black Patent
1/2 cup Espresso Coffee (ground)
1 oz N Brewer Hops 8 HBUs (Boiling) 60 min
1/2 oz N Brewer Hops (Flavor) 10 min
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Biscuit, Chocolate, Crystal, Black Patent Malt and ground Espresso to 1 1/2 gals of water and hold at 150 º. For 30 mins. Remove the grain. Add the Light Malt Extract and bring to a boil. Add 1 oz of N Brewer hops. Boil for 50 mins. Add 1/2 oz of N Brewer hops and continue to boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
A new hop has dropped into the laps of homebrewers. Simcoe hops have been used by a select group of Northwest micro- breweries for few years, now this fragrant and bitter pale ale hop is available to us. To give you a good idea of the quality of this hop, I have crafted this recipe just using the Simcoe. This is a refreshing ale, light redish orange in color with alcohol content at 6 %.
7 lbs Light Malt Extract
1 lbs Light Dry Malt Extract
1 lb Crystal 20 L
1 oz Roast Barley
2 oz Simcoe Hops 26 HBUs (Boiling) 60 min
1 oz Simcoe Hops (Flavor) 10 min
1 oz Simcoe Hops (Aroma) 1 min
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked, Crystal Malt and Roast Barley to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 2 oz of Simcoe hops. Boil for 50 mins. Add 1 oz of Simcoe hops and continue to boil for 9 mins. Add 1 oz of Simcoe hops and continue to boil for 1 min. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
Here is a beer that kicks up the alcohol content while offering generous additions of hop. The Aromatic and Victory Malt provide body and balance to the hops but less sweetness than a crystal malt would give.
7 lbs Light Malt Extract
3 lbs Light Dry Malt Extract
1 lb Aromatic Malt
1 lb Victory Malt
2 oz Warrior Hops 35 HBUs (Boiling) 60 min
1 oz Magnum Hops (Flavor) 15 min
2 oz Centenial Hops (Aroma) 1 min
Wyeast American Ale Yeast
1 1/4 cup Dry Malt Extract (for bottling) Or 3/4 cup Corn sugar
Add the cracked, Aromatic and Victory Malt to 2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 2 oz of Warrior hops. Boil for 45 mins. Add 1 oz of Magnum hops and continue to boil for 14 mins. Add 2 oz of Centenial hops and continue to boil for 1 min. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket
A German Style Maibock from Oregon's Rogue Brewing. A true Maibock is a lager style but this brewery does everything a little different and always with good results.
7 lbs Light Malt Extract
1 lb Light Dry Malt Extract
1 lb Munich Malt
1/2 lb Carastan (British Crystal 35L)
1 1/2 oz Perle Hops 13 HBUs (Boiling) 60 min
1 oz Sterling Hops (Flavor) 1 min
Wyeast American Ale Yeast
1 1/4 cup Dry Malt Extract (for bottling) Or 3/4 cup Corn sugar
Add the cracked Munich and Carastan Malt to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 1 1/2 oz of Perle hops. Boil for 59 mins. Add 1 oz of Sterling hops and continue to boil for 1 min. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
This recipe has been floating around the internet and several magazines lately. It continues to be in high demand so I'm adding it to my collection. The addition of Amber/Brown Malt in this recipe contributes more to a suttle roast flavor but little of the sweetness you might expect in a beer of amber color. The hop additions to this recipe are not your normal boil/flavor/aroma additions. In the 90 minute boil you will be adding 1/4 ounce of hops every 8 minutes followed by another 2 ounces of hops added to the secondary fermenter or keg (dry hopping). If this recipe seems confusing, you are probably doing it right.
8 lbs Light Dry Malt Extract
1 3/4 lb German Pilsner Malt
1 3/4 lb Brown (amber) Malt 35 L
2 oz Amarillo Hops 16 HBUs
3/4 oz Simcoe Hops 8 HBUs
1/2 oz Warrior Hops 8 HBUs
1 oz Amarillo Hops -Dry Hop
1/2 oz Simcoe Hops -Dry Hop
1/2 oz Warrior Hops -Dry Hop
Wyeast British Ale Yeast
For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Partial Mash:
Add the cracked, Pilsner Malt and Brown Malt to 1 gal of 170º water. This combination of grain and hot water (mash) will drop in temperature to 150º. Let the mash sit for 1 hour at 150º. Sparge (rinse) the grain with 2 1/2 gals of 170º water and collect run off into the boil kettle.
Boil:
Add to the boil kettle, 8 lbs. of Dry Light Malt Extract and bring to a boil. Watch out for boil overs. In a separate bowl, mix together 2 oz. Amarillo hops, 3/4 oz. Simcoe hops, and 1/2 oz. Warrior hops. For the next 90 minutes, boil the wort while adding 1/4 ounce of the hop mixture every 8 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 7 days or until fermentation slows. Rack to a secondary fermenter.
Dry Hopping:
Add the dry hop combination into the secondary fermenter using a hop sack. Let it age 1 weeks in secondary then bottle or keg
If you keg your beer, add the dry hops into keg instead of the secondary.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
The rumors and news reports are scaring the brewing (and drinking) community lately with word of a 100% price increases and drastic shortages of hops and malt. No official word filtered down to me yet, but I've seen increases before and in the past it has never hit us as hard as expected. Still, it dosen't hurt to look at "alternative beers". That is, recipes that we can make and enjoy without taking a second mortgage. Brown Sugar Scotch is one such beer. By supplementing brown sugar for some of the malt extract we can keep costs down without sacrificing beer strength.
7 lbs Light Malt Extract
3 lbs Dark Brown Sugar
1 lb Crystal 40L
1/4 lb Roast Barley
1 1/2 oz Magunm Hops 16 HBUs (Boiling) 60 min
Wyeast Scotch Ale Yeast
For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Crystal Malt and Roast Barley to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Brown Sugar then bring to a boil again. Add 1 1/2 ozs of Magnum hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
A dry IPA, orange in color with grapefruit flavors from the Citra Hops.
7 lbs Light Malt Extract
1 lb Special Roast Malt
2 oz Citra Hops 25 HBUs (Boiling) 60 mins
1 oz Citra Hops (Flavor) 30 min
1 oz Citra Hops (Aroma) 1 min
1 oz Citra Hops Dry Hop
Wyeast 1056 American Ale
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Special Roast Malt to 1 1/2 gals of cold water and bring to boil. Remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 oz Citra Hops and boil for 30 mins. Add 1 oz of Citra Hops boil for 29 mins. Add 1 oz of Citra Hops boil for 1 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Citra Hops for dry hopping. If kegging, dry hop in the keg. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
