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![]() Good Cooking since 1995 Simple Recipes for those who know how to brew already. If you have brewed before then you will understand the proceedure. These are my recipes and I can say they do taste good!NY Cream Aleadjust water minerals to the syle you want to achieve, add epsom salt, calcium etc. to your target profile boil 2.5 gallons water, I find gallons of Poland Spring water to be very good back from 60 minutes add 3.5 lb light malt extract add 1 lb flaked corn add 2 ounce fresh cascade hops at ten minutes add malto dextrine per instructions add 3/4 tsp irish moss at 5 minutes add 2.5 ounce fresh cascade hops off heat, cool in ice water strain into fermentor and top to 3 gallons with cold water...70 degrees final temp proof yeast and yeast nutrient in cooled wort or water for 20 minutes to wake it up before pitching you will need an air lock with blow off hose during fermentation and perhaps a heat collar or ice jacket to maintain temperature close to 68-70 F 6 day fermentation should do it transfer/ rack to corny keg or carboy and age for 6 weeks then add corn sugar as to carbonate to your liking for the style, bottle and cap for 10-14 days---a test plastic soda or water bottle is recommended, at 70 F. When ready refrigerate to preserve freshness Richer Brown Ale 2 - 3 kilo 6.6 lb. Munton's Liquid Malt Extract 1 lb Cara-Vienna Grain .5 lb Two Row Grain 1.5 Raw Red Hard Wheat 1 oz Hallertau Hop Pellets 2 oz Tettnenger Hop Pellets 1/4 cup lemon rind Yeast--Saison Ale (Proof in flask at start of production---72 degrees with 6 oz. pre-boiled water and 2 Tbsp. Light malt powder---cooled to 72) You'll add this after cooking and cooling Heat 2 gallons Poland Spring water to about 145F, then steep the grains in a bag, at 140 for 30 minutes--bring temp up to 158 and hold for 30 minutes. Add 2 quarts boiling water raising temp to 170...do an iodine test, if color is iodine red-orange...starch was converted, remove and sparge in 2 qts. water at 140, then drain in a strainer when drained add to the pot and stir in the malt extract, return to heat and bring to a boil. Add Hallertau at the beginning of the boil...total boil time is 60 minutes. Add Tettnenger hops at 15 minutes left in boil, 1/2 whirlflock tablet at 10 minutes and lemon rind at 5 minutes. Cover pot with plastic wrap ...small vent hole and CHILL/COOL to around 120. Have 3.25 gallons very cold water pre-chilled in a 6 gallon fermenter, then pour/strain in hot wort. Cool to 68-72 degrees. Top up to 5.25 gallons with cold water. Aerate 1 minute, then pitch yeast, attach cover and attach air lock. Use blow off hose. Ferment 3-4 days at 70-72 degrees and then keep in fermenter until final gravity remains constant 2-3 days apart., Syphon to keg and add .5 lb DME boiled in 2 cups water...cooled, Then carbonate 8-10 days. After carbonated...refrigerate of 7 days before tasting. OG .052 FG .021 Pop's Old Dark Lager 1lb 9 oz cara Vienna 8 oz bohemian pills 8 oz cars pils 1 lb smoked malt 8 lb 9 oz German Munich 3 lb German light 1 lb 9 oz wheat Total 16 lb 12 oz Mash at 150 f with 4 gal h2o for 30 minutes check conversion with iodine sparge with 2 gallons 150 h2o Looking for 5.75 gallons Wyeast Lager Yeast Smack Pack 5.75 wort...boil add at 60 minutes 1.5 ounce tentengager hops add at 15 minutes .75 ounce hallertauter hops 10 minutes add...1.25 tsp moss (Calcium, Epsom and Chloride per calculation) 2 ounces Maltodextrine Flame Out and Chill to 60 To fermenter and top to 5.50 gallons with ice cold Poland Spring Water...pitch yeast Ferment cool...10 days, Rack to secondary 10 days. To bottling bucket...add, boiled and cooled light DME corn sugar blend. Fill bottles, cap and wash. Test carbonation day 7-8-9-10 when carbonation is proper...refrigerate! Copyright 1995-2022 Content Chef John, Good Cooking, Inc. All Rights Reserved Contact About Media Help Privacy Classic HTML Sitemap XML Sitemap Mobile Sitemap |