Winter Spiced Ale Recipe

6.6 lbs Dark malt extract
3 lbs dry dark malt extract
2 lbs wildflower honey
1/2 lb choc malt
1/2 lb black malt
1/2 lb Munich malt
1/2 lb flaked barley
1/2 lb malto dextrin
7 cloves
3 oranges
3 sticks of cinnamon
2 whole nutmegs
2 oz grated ginger
1/3 cup molasses
2oz cascade hops (whole leaf)
1oz Galena hops

Mash all the grains for 30 min

Boil the malt extract, honey, molasses and the galena hops for 30 minutes

Add 1oz cascade hops along with all the herbs and oranges to the boil for another 25 minutes, adding the remaining 1oz cascade hops during the last 10 minutes of the boil, for aromatics.

Cool the wort down, strained the oranges and hops and everything before dumping into the primary fermenter.

Pitch yeast.

Adapted from a recipe found on foodandwineblog.com

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Where in The Helles Munich

This recipe is taken from Victory Beer Recipes and is an all grain recipe.

Makes 5 Gallons


8 pounds two-row malt
2 pounds light crystal mat
2 pounds Munich malt
1 1/4 ounces Hallertauer hops - 90 minutes
wyeast no 308 liquid yeast

Boiling time 90 minutes
Primary fermentation 3 weeks at 50 degrees
Secondary fermentation 4 weeks at 32 degrees
Mash grains at 151 degrees for 1 hour.
Force carbonate

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Robert The Bruce Barleywine

This recipe is taken from Victory Beer Recipes. To learn more about barley wine, check out this link at Making Homemade Wine and Beer.

5 gallons

Ingredients

12 pounds Wander light malt extract

4 pounds pale ale malt

1 pound crystal malt 20 degree

2 ounces British bold hops - 10% for 45 minutes

1 1/2 ounces Centennial hops 7.5% for 45 minutes

2 ounces Kent Goldings hops 5.9% finish

1 ounce Kent Goldings hops 4.8% finish

Wyeast no. 1084 Irish ale yeast

Vierka champange yeast



Primary fermentation 10 days 72 degrees

Secondary fermentation 21 days 60 degrees in oak or oak chips

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Fountain Head Black Magic

This recipe is taken from Victory Beer Recipes and makes 2 1/2 gallons

3 1/3 pounds Munton and Fison old ale kit malt extract
2 1/2 pounds Munton and Fison light dry malt extract
6 ounces black patent malt
6 ounces roasted barley
6 ounces caramel malt 40 degree
1 1/2 ounces Nugget hops - 60 minutes
1/2 ounce Nugget hops - 10 minutes
1 1/2 teaspoons gypsum
1 packet Red Star champagne yeast
2 ounces corn sugar to prime

Boiling time 60 minutes
Primary fermentation 7 weeks at 70 degrees
Secondary fermentation 6 weeks at 70 degrees

Crush grains and add to 3 quarts cold water. Slowly raise temperature to gentle simmer and hold for 10 minutes. Sparge with 2 quarts hot water. Add to brewpot to make 3 gallons. Heat to boil and add malt extract.

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BME Pilsner

This recipe is taken from Victory Beer Recipes and makes 5 gallons.

6 2/3 pounds BME Munich gold malt extract
1 1/4 Ounces Halleratuer hops - 45 minutes
3/4 ounces Saaz hops - 30 minutes
1/2 ounce Saaz hops - 2 minutes
1/4 ounce Saaz hops - dry
1 pint m.ev. no 001 German yeast

primary fermentation - 1 week 50 degrees
secondary fermentation - 2 weeks at 35 to 40 degrees
force carbonate

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Beam Me Up Scotty

"Beam Me Up, Scotty"

This recipe is taken from Victory Beer Recipes boiling time 75 minutes
.

Makes 5 Gallons

5 pounds Diamalt light malt extract
5 pounds Diamalt amber malt extract
1 pound caramel malt
2 ounces chocolate malt
2 ounces Oregon fuggles hop pellets - 60 minutes
1/2 ounces Styrian golding hop pellets - 30 minutes
1/4 ounce Wlliamette hops - 10 minutes
2 teaspoons gypsum
1 tablespoon irish moss
Wyeast Irish Ale Yeast
1/4 cup corn sugar to prime

boiling time 75 minutes

primary fermentation 1 1/2 weeks at 68 degrees

Add grains to 6 gallons cold water, bring to a boil and remove grains just before boiling.

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Loos Lucy Ginger Beer

This recipe is taken from Victory Beer Recipes

4 1/2 pounds Laaglander light malt extract
1 1/2 pounds honey
3 ounces freshly grated ginger root
1 ounce Cascade hops - 60 minutes
1/2 ounce Cascade hops - 30 minutes
zest of 4 oranges - 10 minutes
1/2 ounce Cascade hops - 2 minutes
American lager liquid yeast
3/4 cup corn sugar to prime

Boiling time 60 minutes
Primary fermentation 6 days at 50 degrees
Seconadry fermentation 13 days at 50 degrees

Spices added at beginning of boil, orange zest for last 10 minutes of boil.

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Stu Brew

This recipe is taken from Victory Beer Recipes and makes 10 gallons.

17 pounds two-row pale malt
2 pounds Munich malt
1 Carapils malt
6 ounces crystal malt
1 ounce Perle hops - 60 minutes
3 ounces Saaz hops - 30 minutes
1 ounce Tettnanger hops - 12 minutes
1/2 teaspoon gypsum
Wyeast no 2206 liquid yeast

Boiling time 60 minutes
Primary fermentation 14 days at 49 degrees
Secondary fermentation 28 days at 49 degrees

Mash grains at 120 degrees, raise to 153 degrees, then to 165 degrees. sparge with 175 degree water. Force co2 to carbonate.

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Jackies Abbey

This recipe is taken from Victory Beer Recipes.

Makes 5 Gallons




12 pounds Alexanders pale malt extract

6 ounces crystal malt

4 ounces chocolate malt

1 3/4 ounces bullion hops 9% - 45 minutes

1/4 ounce Perle hops 7.4% - 45 minutes

1 teaspoon Irish moss - 15 minutes

3/4 Saaz hops 4.4% 10 minutes

3/4 ounce Hallertauer hops 3% - 10 minutes

1/4 ouce Saaz hops 4.4% - 1 minute

1/4 ounce Hallertauer hops 3% - 1 minute

Cultured Chimay yeast

3/4 cup corn sugar

Boiling time 60 minutes

Primary fermentation 15 days at 65 degrees

Pre-boil filtered water for 1 hour and steep grains at 175 degrees

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Tags: Beer, Belgian, Abbey, Ale

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Beer Recipe Index

Index of all the beer recipes that have been posted on Making Homemade Wine and Beer.

American Pilsner
Anchor Steam Recipe
Any Pub in London Bitter
Arrogant Bastard Clone Recipe
Barley Wine
Basic British Brown Ale
Basic Pilsner
Basic Porter
Basic Stout
Basic Stout Recipe
Bass Ale Clone Recipe
Bass Clone Recipe
Blonde Ale
Bohemian Pilsner
Braggot
British Bitter Beer Recipe
Budweiser Clone Recipe
Chimay Trippel Beer Recipe
Cherry Ale
Corn Meal Beer
Dos Equis Clone Recipe
Fat Tire Amber Ale Clone Recipe
Flying Fish Brewery - Farmhouse Summer Ale Clone Recipe
Golden Pils
George Washington's Porter
George Washington Porter - Revisted
Great White North
Guinness Clone
Guinness Clone Recipe
Hefe Weizen Beer Recipe
India Pale Ale
India Pale Ale Recipe
Irish Cream Ale
Maibock
Newcastle Clone Recipe
Noah Body 2008 Presidential Ale
Oatmeal Stout Recipe
Octoberfest Beer Recipe
Organic Red Ale
Pete's Wicked Ale Clone Recipe
Pilsner Urquell Clone Recipe
Pumpkin Ale
Saison
Sam Adams Clone Recipe
Scotch Ale Recipe
Sierra Nevada Clone Recipe
Strong Ale Recipe
Troeg's Mad Elf
Vienna Lager
Yuengling Amber Lager Clone

Tech Tags: Beer, Lager, Ale, Recipes

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Bohemian Pilsner

Here's a recipe that I got from one of the very first books given to me about brewing beer. The recipe, Bohemian Pilsner comes from Fearless Brewing by Brian Knuath. This recipe should make a 5 gallon batch with an original gravity of 1.048.

Ingredients

Wyeast #2278 Czech Pils lager yeast
1 can Alexander's Pale
3 pounds Laaglander Extra Light Dry Malt Extract
10 Home Bittering Units of Saaz hops (Consult a HBU chart for this) for bittering
1 teaspoon Irish Moss
2 ounces Saaz hops
1 tablespoon gelatin
1/4 cup corn sugar for bottling

Steps

Pop yeast pack 48 hours before brew day
Prepare yeast starter 24 hours before brew day
Bring water to boil. Turn off the heat and stir in the extracts. Return to boil.
When boiling starts add the bittering hops. Boil for 60 minutes total.
Add Irish moss for the last 30 minutes.
Add 1/2 ounce of Saaz hops for the last 15 minutes
Add 1/2 ounce of Saaz hops for the last 5 minutes
Cool wort quickly and add yeast starter
Primary ferment at 50 degrees F for 10 to 14 days.
Rack to secondary and dry hop with 1 ounce of Saaz hops.
Lager for 4 to 6 weeks at 40 to 45 degrees F.
Add gelatin 2 days before bottling.
Bottle with priming sugar.

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Great White North

7th in the Series

"Before the microbrew revolution took hold, Canadian lagers like Moosehead and Molson were considered "the good stuff." Possesing a more interesting hop profile than the lagers produced by their neighbors south of the border, Canadian-style lagers are crisp, refreshing, and very drinkable."

6 pounds Canadian 2 row malt

1/2 pound flaked barley

1 1/2 ounces Pride of Ringwood hops for bittering

1 ounce Kent Golding hops for flavor

1 package American lager yeast

3/4 cup corn sugar for priming



Mash crushed grains for 60 to 90 minutes.

Collect 6 gallons of wort.

Add Pride of Ringwood hops and boil for 1 hour, adding Kent Golding hops for the last 30 minutes.

Cool wort and pitch yeast.

Primary ferment for at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 2 to 3 weeks.

Bottle using corn sugar. Age in bottle 10 to 14 days.


Technorati Tags: beer, homebrew, Canadian, Moosehead, Molson, recipe

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Golden Pils

6th in the series

"The addition of brown sugar to the pilsner style produces a beer that is less dry than the classic pilsner. Light brown sugar is recommended to maintain the correct color for the pilsner style."

8 pounds Alexander's pale malt

1/2 pounds crystal malt (20L)

1 pound light or dark brown sugar

1 ounce Hallertauer hops for bittering

1 ounce Tettnanger hops for flavoring

1 1/2 ounces Saaz hops for aroma

1 teaspoon Irish moss

1 package Pilsen lager yeast

3/4 cup corn sugar



Place the crushed crystal malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains, add malt extract and brown sugar, and bring to a boil.

Add Hallertauer hops and boil for 1 hour.

Add Tettnanger hops 30 minutes into boil.

Add Saaz hops and Irish moss for the last 10 minutes of the boil.

Cool wort and pitch yeast.

Primary ferment at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 3 to 4 weeks.

Bottle using corn sugar. Age in bottle 10 to 14 days.

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Basic Pilsner

"This is the most straightforward of lagers, the German Pils. Agressively hopped with German noble hops (Spalt and Saaz). It is light and dry and refreshing. It is the most popular style of beer consumed in Germany."

6 2/3 pounds light malt extract

2 1/2 ounces Spalt hops for bittering

1 ounce Saaz hops for aroma

1 teaspoon Irish moss

1 package Munich lager yeast

3/4 cup corn sugar for priming



Bring water to boil and add malt extract and Spalt hops.

Boil for 1 hour adding the Saaz hops and Irish moss for the last 10 minutes.

Cool wort and pitch yeast.

Primary ferment at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 3 to 4 weeks.

Bottle using corn sugar. Age in bottle for 7 to 10 days.



Technorati Tags: beer, homebrewing, Pilsner, German, recipe

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Basic Stout

This is the fourth in a series of recipes taken from The Homebrewer's Recipe Guide.

"Dry stout is one of the most popular styles of beer (thank you Mr. Guinness.) It is also one of the most rewarding homebrews. A bottle of this thick, rich brew is a wonderful sight in your refrigerator on a cold winter evening"

Ingredients

6 2/3 pounds dark malt extract

1 pound crystal malt (40L)

1 pound roasted barley

1/2 pound chocolate malt

1/2 malto-dextrin powder

1 1/2 ounces Bullion hops (bittering)

1 ounce Irish ale yeast

1 1/4 cup dry malt extract for priming


Procedure

Place crushed crystal malt, roasted barley and chocolate malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains and add malt extract, malto-dextrin and Bullion hops.

Boil for 1 hour.

Cool wort and pitch yeast.

Ferment for 10 to 14 days.

Bottle using dry malt extract.

Age for 7 to 10 days

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Basic Porter

This is the third in a series of recipes taken from The Homebrewer's Recipe Guide.

"This easy recipe is typical of the traditional sharp-flavored British porters. While the process is quite simple, the flavors are anything but. This is a very good recipe for the beginning brewer, with results that are sure to impress"

Ingredients

6 2/3 pounds amber malt extract

1 1/2 pounds Alexander's amber malt extract

1/2 pound black patent malt

1/2 pound crystal malt (60L)

1 teaspoon gypsum

1 1/2 ounces Kent Goldings hops (bittering)

1/2 ounce Liberty hops (aroma)

1 package English ale yeast

3/4 cup corn sugar for priming


Procedure

Place crushed black patent and crystal malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains and add malt extract, gypsum and Kent Goldings hops.

Boil for 1 hour.

Add Liberty hops for the last 5 minutes of the boil.

Cool wort and pitch yeast.

Ferment for 10 to 14 days.

Bottle using corn sugar.

Age for 10 days

Technorati Tags: Beer, Hombrew, Basic Porter

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Basic British Brown Ale

This is the second in a series of recipes taken from The Homebrewer's Recipe Guide.

"This is a basic brown in the tradtional style of northern England. It relies on a blend of malts to achieve its characteristic toasty flavor. Low hop bitterness and fruity yeast are also essential."

Ingredients

3 1/3 pounds amber malt extract

3 1/3 pounds dark malt extract

1 pound cara-pils malt

1 pound crystal malt (80L)

2 ounces chocolate malt

1 1/2 ounces Kent Golding hops (bittering)

1 cup light brown sugar

1/2 ounce Fuggle hops (flavoring)

1/2 ounce Kent Golding hops (aroma)

1 teaspoon gypsum

1 package British ale yeast

1 cup light or dark brown sugar for priming

Procedure

Place crystal malt, cara-pils malt, amber malt and chocolate malt in water and step at 155 degrees for 1/2 hour.

Add gypsum and bring water to a boil and remove spent grains.

Add malt extracts, 1 1/2 ounces Kent Golding hops, and brown sugar.

Boil for 1 hour adding the Fuggles hops after 30 minutes and 1/2 ounce Kent Goldings for the last 5 minutes.

Cool Wort and pitch the yeast

Ferment for 7 to 10 days.

Bottle using 1 cup brown sugar.

Age in bottle for 7 days.

Other Recipes in Series

Any Pub in London Bitter

Technorati Tags: Beer, Homebrew, British, Brown Ale

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Any Pub in London Bitter

This is the first in a series of recipes taken from The Homebrewer's Recipe Guide. There are a couple things to know about making these recipes.

1. All recipes are for a 5 gallon batch

2. Most recipes are extract recipes

3. All recipes us liquid yeast

The name says it all. This style of classic ale can be found in every pub in London. It is a very light beer that is usually served hand drawn and at cellar temperature in London pubs.

Ingredients

3 1/3 pounds light malt extract - this is usually 1 can

2 pounds light dry malt

1 1/2 ounces Kent Golding hops for boiling

1 ounce Cascade hops for finish

2 teaspoons gypsum

1 teaspoon Irish Moss

1 package London ale yeast

1/2 cup corn sugar for priming

Procedure

Combine malt extracts, gypsum and Kent Goldings hops in water

Boil for 1 hour

Add 1 ounce Cascade hops and Irish Moss for the last 5 minutes of the boil

Cool wort and pitch yeast

Fermentation should be complete within 10 days.

Bottle using corn sugar.

Age in bottle 5 to 7 days.

Other Posts in Series

Basic British Brown Ale

Technorati Tags: Homebrew, Beer, London, Pub , Bitter

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Saison

Ingredients:



8 lbs extra pale dry malt extract

13 oz. pale candi sugar (or white table sugar)

7 AAU's hop pellets - 70 minutes

½ oz hop pellets-5 minutes

Wyeast or white Labs Saison yeast (or culture your own from the dregs of a good

bottle-conditioned Saison).

/>Method:



Heat
6 gallons of brewing water (use two pots if necessary). Stir in malt
extract into the brewing water until dissolved and boil for 70 minutes,
adding hops and sugar as indicated. Cool to 80 degrees and pitch yeast
starter. Aerate thoroughly. Ferment at 80 degrees to 88 degrees. O.G. = 1.072.



Technorati Tags: Beer, Homebrewing, Belguim, Saison

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Maibock

Makes 5 Gallons



10 pounds amber malt extract

1 pound crystal 20L

1/2 pound German pale 2-row malt

1/2 pound choclate malt

1 ounce perle hops

1 ounce hallertauer hops

1 package yeast (Bavarian lager yeast preferred)



Place crushed grains in water and steep at 155 degrees for 30 minutes

Remove grains and add malt extract

Boil 1 hour, adding Perle hops after 15 minutes.

Add Hallertauer hops 45 minutes into the boil.

Cool wort and pitch yeast.

Ferment at 50 to 55 degrees for 5 days.

Transfer to secondary fermenter and lager for 3 to 4 weeks.

Bottle and age 1 week.

OG 1.072

Technorati Tags: Beer, Homebrewing, Maibock

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