America Discovers Columbus Beer Recipe
Category Pale Ale
Recipe Type All Grain
Fermentables
11 lb Schreier 2-row pale malt
1 lb DWC Munich
0.6 lb DWC CaraVienne
0.5 lb DWC Biscuit
0.5 lb Gambrinus Honey Malt
0.25 lb DWC carapils
Hops
1.5 oz Columbus hop pellets (12.5% alpha, 60 minute boil)
.5 oz Columbus hops (15 minute boil)
.25 oz Cascade hops (4.1% alpha, 15 minute boil)
.5 oz Columbus (dry hop one week in primary)
Other
.5 oz Columbus (finish)
Yeast ale yeast (Wyeast 1272 or 1056---see notes)
Procedure Mashed at 157-155F for 65 min. Water - essentially deionized with = tsp gypsum
I split a 5 gallon batch into two glass fermenters. Wyeast 1272 was pitched into the first 2 gallons siphoned out of the kettle and Wyeast 1056 got the last 2.5 gallons with a little more trub. Both yeasts were pitched from 3 cup starters.
Amber Ale
Category Amber Ale
Recipe Type All Grain
Fermentables
10 lbs american 2-row pale malt
1 lb Vienna Malt
.5 lb Cara-pils malt
1 lb light Crystal malt
.5 lb crystal malt (60L)
.5 cup chocolate malt
Hops
1 oz Cascade hops (boil)
.5 oz Fuggles hops (flavor)
.5 oz Cascade hops (finishing)
Yeast 1000 ml Yeast starter- Wyeast Chico Ale
Procedure Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller. Pour into fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another clean fermenter. Aerate, pitch yeast.
American Brown Ale
Category Brown Ale
Recipe Type All Grain .
Fermentables
5.33 lbs. Klages
2 lbs. D-C Pilsen
2 lbs. Vienna (American 6-row)
0.5 lbs. German wheat
0.5 lbs. Caravienne
0.5 lbs. Caramunich
0.5 lbs. chocolate malt
0.125 lbs. black malt
Hops
1.5 oz. Cascade (5.8%) 60 min.
0.5 oz. Tettnang (3.4%) 10 min.
0.5 oz. Cascade (5.8%) finish
Other
0.5 lbs. D-C Aromatic
Yeast
Procedure Single-step infusion 155F, ~1 hr.
American I.P.A.
Category Pale Ale
Recipe Type All Grain
Think Liberty on this one. Enjoy.
Fermentables
90-92%, 2 row pale malt
8-10%, Crystal 40L
Hops
1-1.5 oz Whole Cascade 60 minute boil
1 oz Cascade 30 minutes
2 oz Cascade added a handful at a time the last 15
Yeast
Procedure Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work.
American Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
5 lbs unhopped light dry malt extract
.5 lbs dark crystal malt
Hops
1 oz Cascade hops (60 minute boil)
.5 oz Cascade (30 minute boil)
.5 oz Cascade (10 minute boil)
1/2--1 oz Cascade (dry hop)
Yeast Wyeast American ale yeast
Procedure "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale (previous recipe) also benefits from dry hopping.
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