Beat Me Over the Head with a Stick Bock Beer Recipe
Category Lager Bock
Recipe Type Partial Mash
Fermentables
6.6 lbs John Bull light malt extract
3 lbs Klages malt
.5 lbs chocolate malt
Hops
2--3/4 oz 4.7% AAU Willamette flowers (60 minute boil)
.5 oz 4.7% Willamette flowers (2 minute steep)
Other
10 grams Burton salts
Yeast lager yeast (I used MeV)
Procedure Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there's no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager.
Beekeeper's Brown
Category Brown Ale
Recipe Type Extract
Fermentables
1 Each Ironmaster Brown Ale beer kit
5.5 cups corn sugar
2 lbs honey (*NOT* boiled)
.5 cup corn sugar for priming
Yeast
Procedure Started Sun 30 April, O.G.: 1.045
Bottled Sun 14 May, F.G.: 1.000 (*)
Sampled today, 21 May, and it's already *VERY* nice! (*) It needed that full two weeks---as usual with honey, the fermenting started very early, went full steam for a long, long time, and went very much to completion.
Beginner's Luck Brown Ale
Category Brown Ale
Recipe Type Extract
Fermentables
4 lb malt extract syrup
6 oz crystal malt
1.5 oz black malt
2 oz roasted barley
1 oz flaked or rolled barley
1 oz wheat malt
28 oz dark brown sugar
Hops
2 oz Northern Brewer hops
1 oz Goldings hops
Other
2 oz lactose
Yeast ale yeast
Procedure Hops: these are two of the six or so types available here in the UK; I'm afraid I don't know what the US equivalents would be because I've been brewing only since my transplantation from the States in early '92. [If anyone knows a reasonable set of hops equivalencies, I`m all ears.] Northern Brewer is a very sharp hop that is a prime-requisite for British dark beers and stouts (and some pale ales); Goldings is a much "rounder" hop that is a prominent component of southern-English bitters. US brewers use yer best guesses, I guess. Procedure: I treat my water with 0.25 tsp salt per gallon to adjust pH; the water here (Bristol, in the SW) is fairly soft by UK standards but contains some dissolved CaCO3. I have had no difficulties whatever using tap water. I dissolve the malt extract and then boil the adjunct grains + hops in it for about an hour. I then strain a couple of kettlesful (kettlefuls?) of hot water into the primary through the spent grains and hops to rinse them. I dissolve the sugar in a couple of pints of warm water and add this to the wort, then top up with cold water to 5 gallons. When the wort is cool, I then measure OG (usually about 1035 to 1039), then add the lactose and pitch the (top-fermenting) yeast. The lactose gives just a hint of residual sweetness in the final brew; if that's not to your taste, omit it. This brew ferments to quarter-gravity stage in about 3 days when temperatures are about 20C (70F) and in about 5 days when temps are about 10C (mid-40s F). Final gravity is usually about 1005, resulting in ABV's of 4.5 to 5%. I prime my secondary fermentation vessel with about 1 tsp of dark brown sugar, and usually let it sit in the secondary 7 to 10 days, adding finings after the first 48 hours or so. I have not tried dry-hopping this recipe. I prime my bottles with 1/2 tsp of brewer's glucose; maturation is sufficiently complete in about 10 days, but obviously the longer the better.
Belgian Ale
Category Belgian Ale
Recipe Type All Grain
Fermentables
8.5 lbs. 2-row pale malt
1.5 lbs. Munich Malt
4 oz. Crystal Malt (35 Lovibond)
1 oz. Chocolate Malt
1 lb. Demerrara sugar
Hops
1 oz. Hallertau (3.8%)
.75 oz. Stryian Goldings(5.0%)
.5 oz. Saaz (3.5%)
Other
.5 tsp Gypsum Mash & Sparge each
1 Tsp Irish Moss
Yeast Chimay Yeast starter (1.5 Qts.)
Procedure Mash in with 12 qts. water @ 122 degrees F. and rest 30 min. Raise to 140 F and rest 10-15 min. Raise to 150 F and wait till starch is converted(90 min.) Mash out at 168 F and rest 10 min. Sparge with 168 F water to collect 23-24 litres(5.75-6.0 Gallons) Boil for 70-90 min. with the following hop schedule.-- 1 oz. Hallertau for 65-70 min. 1/2 oz. Stryian Goldings for 65 min.-- 1/4 oz. S. Goldings for 40 min. 1/2 oz. Saaz for the final 3 min. -- Cool to pitching temperature(68-70F) and pitch yeast starter. I racked this brew when primary fermentation was done and added 1/4 oz. of Saaz to the secondary (dry hop) and let sit for 2 weeks before bottling. Added 3/4 cup of dextrose to prime. Make sure you let this beer condition in the bottle for at least 3 months before sampling. Actually it gets better after 6 months in the bottle. By the way, this recipe is for 5 U.S. gallons and you may want to increase or decrease the amount of grains depending on the efficiency of your system. My starting gravity was 1.068 and finished off at 1.012.( about 7.4% A/V).
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