Al's Special London Ale Beer Recipe
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs M&F unhopped light malt extract
1 lbs Laaglander light dried malt extract
1 lbs crushed 2-row british crystal malt ~40L
Hops
2 oz Northern Brewer Pellets (6.2%AA) (60 min. boil)
.5 oz East Kent Goldings (whole) (5 minute boil)
1 oz East Kent Goldings (whole) (dryhop last 7 days before
Other
.5 tsp Burton water salts
.25 tsp Irish Moss (15 minutes)
.5 cup corn sugar for priming
Yeast 8 ounces starter from Wyeast #1028
Procedure Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.
Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.
Alt
Category German Ale
Recipe Type All Grain
German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens (Bavaria). Alt is made from the German Ale yeast and then cold conditioned for up to four weeks. These ales are usually fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a smoother, cleaner ale than the British ones.
Hops
2 oz Perle hops (boil 60 minutes)
1 oz Perle (boil 30 minutes)
Other
Pale malt 90% of mash
Crystal malt 7% of mash
Wheat malt 3--10% of mash (vary percents accordingly)
Yeast 1 litre cultured German ale yeast
Procedure Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast. Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40 degrees for 4 weeks. Dry hop lightly, if desired.
Alt
Category German Ale
Recipe Type All Grain .
Fermentables
8 lbs. Belgian 2-row Pilsen (1.5L)
2 lbs. Belgian 2-row Munich (~4L)
.5 lb. Belgian 2-row Aromatic (~21L)
.5 lb. Belgian 2-row Carapils (?L)
.5 lb. Belgian 2-row Caramunich (~64L)
0.75 oz. Crystal " 30 min.
Hops
3.25 oz. Crystal (pellets, 3.3%) 60 min.
Other
.5 lb. German wheat (?L)
Yeast 1007 German Ale yeast
Procedure I mashed (single infusion) at 152F for 1.5 hours. Primary fermented at around 55-60F for 6 days. I split the batch after the primary - put 1 gallon in my fridge at around 38F for two weeks, while the other 4 gallons sat in a carboy in my basement at around 70F. The beer was very spicy (from the 1007?) at first, but mellowed out nicely after about 4 weeks. The cold-conditioned gallon was smoother, and more drinkable at an earlier age (~2 weeks after bottling) than the warm-conditioned portion. The cold-conditioned beers were also *brilliantly clear*! It was perfectly balanced (to me), with a complex maltiness that I haven't had in any of my past beers. The IBU's were around 36, using Tinseth's calculator. The color was perfect (dark copper?), though the alcohol was probably a bit on the high side for the style.
Alt
Category German Ale
Recipe Type All Grain
Grains and hops used should be German.
Fermentables
8 lbs pilsner malt (or 6 pounds light
4 oz 10L crystal malt
4 oz 60L crystal malt
4 oz 120L crystal malt (assumes 75% extraction
Hops
6 oz German hops (Hallertauer
Yeast Wyeast #1338 or #1007
Procedure Cold condition in secondary.
Alt
Category German Ale
Recipe Type All Grain
Fermentables
4 lbs U.S. 2--row malt (Klages/Harrington)
3--1/4 lbs Munich malt (10 L.)
.25 lbs crystal malt (80 L.)
.5 lbs wheat malt
.5 oz black patent malt
2/3 cup corn sugar (priming)
Hops
.5 oz Willamette hops (5.5% alpha) (boil)
.5 oz Kent Goldings (6.1% alpha) (boil)
1 oz Hallertauer (2.9% alpha) (finish)
Yeast Wyeast #1056 American ale yeast
Procedure Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at 131. Conversion rest 60 minutes at 155. Mash out 5 minutes at 168. Sparge with 5 gallons of water at 170. Boil 90 minutes. Add hops at 45 minutes and 10 minutes before end of boil.
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