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 Ale
adjust 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
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!