Brew BEER At Home ... Easy as 1-2-3 !!

Brew

Beer

at Home !!

It's as easy as 1-2-3 !!!

647 pages

... here are just a few ...

Dana's Smilin' Irish Eyes Red Ale

Category Pale Ale

Recipe Type Extract

Fermentables

6 lbs Alexander’s Pale Malt Extract Syrup

1 lbs Orange Blossom Honey

1 lbs ( 4 cups ) Belgian Special B ( 200 L )

Hops

3 oz Cascade Hop Pellets

Other

1 tsp Irish Moss

Yeast 1 pack Wyeast #1084 Irish Ale

Procedure Place cracked grains in 2 quarts cold water and bring temperature up to 170 degrees.

Steep for 15 minutes and sparge into brewpot. Add malt extract and 1 oz. hops and boil for 45 minutes. Add Irish moss, 1 oz. hops, and honey & boil for 15 more minutes. Remove from heat & add remaining 1 oz. hops. Cool quickly, add to 3 gallons cold water in primary fermenter, and pitch yeast. Rack to secondary after vigorous fermentation subsides. Bottle when fermentation completes.

Dark as the Night Stout

Category Fruit Beers

Recipe Type Extract

Fermentables

8 cans blueberries (or 10 pints fresh

.5 lbs roasted barley

1/3 lbs black patent malt

1 lbs crystal malt

6.6 lbs John Bull dark unhopped malt extract

.5 cup corn sugar (priming)

Hops

1.5 oz Fuggles hops (boil)

Yeast yeast

Procedure Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation.

Dark of the Moon Cream Stout

Category Stout

Recipe Type Extract

Fermentables

5 lbs dry dark malt extract

2 lbs crystal malt 40L

1.5 lbs crystal malt 20L

12 oz chocolate malt

4 oz roasted barley

Hops

.5 oz Eroica hops (20 BU)

.25 oz Chinook hops (12 BU)

.75 oz Nugget hops (12 BU) (subst. N. Brewer (? BU))

1 oz Cascade hops (5 BU)

1 oz Eroica hops (4 BU)

Other

6 oz dextrin powder

.5 tsp calcium carbonate

Yeast Wyeast #1098 British Ale yeast

Procedure Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and 1 cup water. Next time use 2 cups water. Crack all grains and steep for 30 minutes at about 160 degrees along with the calcium carbonate. Strain out grains and sparge into about 2-1/2 gallons pre-boiled water. Total boil about 5 gallons. Add dry malt and dextrin and bring to a boil. Add 1/2 ounce of Eroica and 1/4 ounce of Chinook when boil starts. 30 minutes later add 3/4 ounce Nugget hops. Chill with an immersion chiller. Rack to a carboy, fill to 5 gallons and let sit overnight to allow the trub to settle out. The next morning rack it to a plastic primary, pitched the yeast starter, and add the

1 ounce of Cascades and Eroica hops.

Dark Raspberry Wheat

Category Wheat Beer

Recipe Type Extract

Fermentables

3-4.5 lbs Laaglander dark powdered malt extract

3 lbs. dry or canned wheat extract

11 Each 12 oz cans Knudsens frozen Raspberry Nectar concentrate

Hops

1.25 oz Hallertauer Hops (boiling)

0.25 oz Hallertauer Hops (finshing)

0.5 oz Saaz Hops (finishing)

Other

1 tsp North Sea Irish Moss

Yeast 1 pkg Munton and Fison Ale yeast

Procedure Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from whatever container it is placed in including the wort pot. Combine grain extracts in your largest pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30 mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body temp before pitching yeast. After a couple of days, when the head subsides, add the other five cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more days, the head should again subside, at which time it should be racked into a glass carbouy with a minimum of head space. Follow the progress of fermentation. When the ring of bubbles disappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four weeks from bottling time, which makes it the fastest wine that I’ve ever made, if it can be said to be such. Personally, I think it’s the best too.

David Smith's Porter

Category Porter

Recipe Type Extract

Fermentables

3.3 lbs John Bull dark extract

3.6 lbs light Australian dry malt

1 lbs black patent malt (coarsely crushed)

.75 cup corn sugar (priming)

Hops

2 oz Cascade hops

.5 oz Tettnanger hops

1 oz Tettnanger hops (finish)

Yeast 1 pack Edme ale yeast

Procedure Add crushed black patent malt to 1-1/2 gallons cold water. Bring to boil. (This recipe was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole grains). Strain out malt. Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes.

Sparge into 3-1/2 gallons cold water. Cool and pitch yeast.

Day After 1040A Wheat

Category Wheat Beer

Recipe Type Extract

Fermentables

1 lbs malted wheat

4 lbs Weizen extract

2 lbs pale malt extract

Hops

1 oz Mt. Hood hops (boil)

1 oz Hallertauer hops (finish)

Yeast Wyeast Bavarian wheat yeast

Procedure Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast.

Dean's Pirahana

Category Pale Ale

Recipe Type Extract

Fermentables

0.5 Lbs Breiss Cara Pils

0.5 Lbs Briess Crystal 40L

0.5 Lbs Weyer Lt. Munich

8.0 Lbs light malt extract (liquid)

Hops

1.0 Oz Chinook (12.2 aa) 60 min

0.5 Oz Cascade (4.9aa) @ 30 min

0.5 Oz Cascade (4.9aa) @10 min

0.5 Oz Cascade (4.9aa) at flameout steep 5-10 min

1.5 Oz Cascade (4.9aa) dry hopped in secondary

Yeast Whites Labs California Ale. WLP001

Procedure Bring water to 160 degree f, add grains (preferably in a grain bag) to the water and turn the fire off. cover and steep for 30 min. Remove grain bag and hold it above the pot in a strainer or collander and sparge it with a quart of 170 degree water. Bring water to a boil. Turn off the heat (to prevent scorching) and add the malt extract mixing until fully dissolved. Turn heat back on and bring to a rolling boil. Add hops according to schedule above. Cool wort and add cold water and wort to make 5 gallons in primary fermenter. Picth yeast @ 70-75 degrees f. Ferment one week and rack to secondary fermenter and 1.5 ounces of cascades.(dry hopping).

After one week more beer is ready to bottle. using 3/4 cup of corn sugar for priming.

Have Fun and

Don't Drink and Drive !!!!

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