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Just a few beer recipes that you might find interesting?
gallons) OG =1.059 FG =1.016 SRM = 17.5 IBU = 28
6 oz. British crystal malt
1 oz. British chocolate malt
0.5 oz. British black malt
6.5 lbs. Muntons extra light dry malt extract
4 oz. malto dextrin
7 AAUs Progress bittering hops (1 oz. of 7% alpha acid)
3.4 AAUs Styrian Goldings flavor hops (0.66 oz. of 5% alpha acid)
2.5 AAUs Styrian Goldings aroma hops (0.5 oz. of 5% alpha acid)
1 tsp. Irish moss
London Ale yeast (Wyeast 1028) or English Ale yeast (White Labs WLP002)
0.75 cup corn sugar for priming
Step by Step
Heat 1 gallon of water to 155° F. Add grain and steep at 150° F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 0.5 gallons of 152° F water. Add the malt extracts, malto dextrin and bittering hops. Add water until the total volume is 2.5 gallons. Boil for 45 minutes then add 0.68 oz. of Styrian Goldings flavor hops and Irish moss. Boil for 14 minutes and add 0.5 oz. of Styrian Goldings hops. Boil for 2.5 minutes. Remove the pot from the stove and cool for 16 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons. When the wort is below 80° F, pitch the yeast and aerate well. Ferment in the primary at 68° to 72° F for 5 to 7 days.
Rack to the secondary and let ferment at 70° F for 2.5 to 3 weeks until target
gravity is reached. Bottle and let prime at 70° to 72° F for 2 weeks. Store at
cellar temperature. Serve in a pint glass at 50° F.
Mash 2 lbs. Maris Otter two-row pale malt with specialty grains at 150° F for 90 minutes. Then follow the extract recipe, omitting 1.5 lb. Muntons extra light dry malt extract at the beginning of the boil.
Mash 10.75 lbs. Maris Otter two-row pale malt with the specialty grains at 150° F for 90 minutes. Add 5.3 AAU Progress bittering hop (24% less than the extract recipe) for 90 minutes. Add the Irish moss, flavor and aroma hops as indicated in the extract recipe.
Margie’s Moorish Mild
(from a kit);half can of Coopers Dark Ale of other quality kit 1`an of Coopers Dark Malt Extract (unhopped) - 50g black malt - 10g Goldings hops.
Open your can of extract as usual. However pour some extract into a saucepan of hot water, the amount is not critical, but around 300g of extract in 2 litres of water would be OK.
Bring the mix to the boil and add the 10 grams of Goldings hops. Watch for boil overs! Boil for around 5 minutes. Turn heat off and let cool for a few minutes. While the mixture is still hot, add the 50g of crushed malt (use a rolling pin or beer bottle to crack the grains open) to it.
When the mixture gets to around body temperature, strain it into your fermenter through a colander or wire strainer. Do not worry if some of the grains and hops make their way into the fermenter, they won't hurt. Add the rest of your extract and water and top only up to the 15 litre mark. If you want to make 30 litres just double the quantities!
Good supping the “Rotund One”
(5 gallons, extract)
8 lbs. bavarian wheat liquid malt extract
3 AAUs Hallertauer pellet hops (0.75 oz. at 4% alpha acid)
2 AAUs Hallertauer pellet hops (0.50 oz. of 4% alpha acid)
1 package Bavarian Weizen (Yeast Culture Kit A50) or Hefeweizen Ale (White Labs WLP300)
7/8 cup corn sugar for priming
Step by Step:
Add extract to 3 or more gallons of hot water and bring to a boil for 30 min. Add 0.75 ounces of Hallertauer hops. Boil 58 min. and add the rest of the Hallertauer hops. Boil 2 min., remove from heat. Cool to about 60° F and add water to yield about 5.25 gallons in the fermenting vessel. Pitch yeast. Note: You can also cultivate yeast from a commercial hefeweizen, though many are bottle conditioned with a secondary ale or lager strain. Ferment at the low end of the recommended temperature range (from 60° to 66° F) until complete (7 to 10 days). Transfer to a secondary vessel or rack into bottles/keg with more corn sugar than usual to help create that signature fizz. Let condition at room temperature for a few weeks, then store it in a cool place or the refrigerator a few more. Refrigerate before serving.
Omit extract and mash 4.5 lbs. of wheat malt and 4.25 lbs. of pale malt in 10 quarts of water to get a single infusion mash temperature of 152° F for 45 min. Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to boil. Use above hopping and fermentation schedule.
For a step-mash, add 2 gallons of hot water to the grain and hold at 122° to 125° F for 30 min., stirring every once in a while. Then add 3/4 gallon of boiling water to the liquid and hold that temperature (about 152° F) for another 30 minutes. Sparge and proceed as usual. OG=1.052 FG=1.055, IBUs=15
Breakfast Pale Ale
this is a low gravity hoppy pa
Amount Item Type % or IBU:
5.00 lb Pale Malt (2 Row) UK
1.00 lb Caramel/Crystal Malt - 20L
0.25 oz Simcoe (60 min)
0.25 oz Amarillo (60 min)
0.125 oz Simcoe (15 min)
0.125 oz Amarillo (15 min)
0.5 oz Simcoe (2 min)
0.5 oz Amarillo (2 min)
0.5 oz Simcoe (dry hop)
0.5 oz Amarillo (dry hop)
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml]
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.0
Pretty simple in terms of mash. Straight infusion mash at the high end of the spectrum (158 F) to build some body. Periodically test for conversion and mash out at 168 F as soon as it’s complete. For low gravity beers, I try for the least fermentable wort possilbe. Just because there’s not a lot of alcohol, doesn’t mean you can’t have body and flavor. I get really good effeciency on very low gravity beers so you might want to take that into account.
There’s two things I might change. For one, I think I might sub in some 60 L Crystal for a half pound of pale malt for some additional body and up the bitterness to around 40-45 IBU. Other than that, it’s seriously a very good beer. It’s got a nose like an IPA but is still quite light and refreshing.
I primed this with 3/4 cup corn sugar. It’s a good level of carb for the style but I think I might switch to 1 1/4 cup DME for a bit more creaminess next time.Don’t be afraid of this because of the low gravity. It’s a satisfying ale if you make sure to mash high to retain body