Bob's Sandia Pale Ale Beer Recipe
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs light dry malt extract
1 lb carapils malt
.25 cup malto dextrine
Hops
1 oz northern brewers pellets (boil)
2 oz cascade plugs (aroma and dry hop)
Yeast 2/3 cup dextrose and small amount of any brewers yeast for prime and bottle
Procedure Start wyeast in usual fashion (at least 24 hrs prior). Steep grains at 158F for 15min in 1 gallon water, sparge with 1 gallon ~170F. Start boil with this original 2 gallons add DME, malto dextrine, and northern brewers pellets, boil 45 min, add 1/2 oz cascade, boil 10 more minutes then add another 1/2 oz cascade and turn off heat. Let sit 5 minutes, cool and add to ~3.5 gallons for a total volume 5 - 5.5 gallons. Pitch yeast (should be ~ 1 liter of starter).
Note this yeast (wyeast 1968) activity is low and very little carbon dioxide is given off. This yeast is very flocculant and it will leave bottled beer flat, so just add a small amount of any other yeast with the dextrose at bottling to get good carbonation, however it produces a very smooth character to the brew that makes it worth using.
Primary fermentation is complete in 4 days. Rack to secondary and add 1/2 cascade (dry hop). Bottle after ~ 7 days in secondary using 2/3 cup dextrose, and being careful to add additional yeast a 1/4 tsp of any dry yeast is plenty.
Bock
Category Lager Bock
Recipe Type Extract
Fermentables
2 cans M&F dark malt extract (3.3 pound cans)
.5 lbs pale malt
.25 lbs chocolate malt
.25 lbs crystal malt
.75 cup corn sugar
Hops
1 oz Hallertauer pellets
1 oz Tettnanger pellets
Yeast 1 pack Red Star lager yeast
Procedure Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.
Bohemian Pilsner
Category Lager Pilsner
Recipe Type Extract
Hops
2.0 oz. Saaz plugs (60 minutes-bittering)
1.0 oz. Saaz plugs (30 minutes-flavor)
1.0 oz. Saaz plugs (2 minutes-aroma)
.5 oz Saaz plugs (dry hop)
Other
3.3 lbs. Northwestern Gold ME
4.0 lbs. Alexander's Pale ME
Yeast Wyeast Bohemian Yeast directly from the pack(no starter)
Procedure I boiled the extract, 1 1/2 gallons water and hops as indicated in the recipe for one hour. Added everything by siphoning into a plastic water jug with 3 gallons cold water. Topped off with cold water. Waited for everything to drop to 65 and pitched the yeast. I let the stuff sit at around 65 for 1 day and then placed it in the back room of my basement where it sits at a nice 45 all day and night.
I racked to a secondary after 12 days (glass carboy) and dry hopped. It's been in the secondary for two days now and I took a SG reading and got 1.013. I had completely forgotten to take an OG reading, but looking at other Pilsner recipies, it seems 1.021 is a common final gravity.
Boonesburger Winterale
Category ESB
Recipe Type Extract
Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was patterned. It's also a lot cheaper.
Fermentables
5 lbs light dry extract
3 lbs 2-row pale malt
.5 lbs crystal malt (40L)
2 oz roasted barley
4 oz wheat malt
2 oz dextrin malt
Hops
2 oz Cascade hops (5.2% alpha)
.5 oz Tettnanger hops (4.9% alpha)
.5 oz Perle hops (7.2% alpha)
.5 oz Kent Goldings hops (5.2% alpha)
Other
1 tsp Irish moss
Yeast 1 pack Wyeast Irish
Procedure I used Papazian's partial mash method, except used 2 gallons of sparge water. I got 18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter. Transfer hops bag to primary.
Boxing Day Bock
Category Lager
Recipe Type All Grain
Fermentables
3 lb Belgian Munich Malt
10 lb Belgian Pilsener Malt
.5 lb M&F Crystal malt
2 oz chocolate malt
Hops
4 oz Hallertau plugs @ 2.9%
2 oz Saaz plugs @ 3.1%
Yeast Wyeast Munich Lager yeast (2308)
Procedure Mix Pilsener & Munich malts in mash tun, infuse 10.5qts H2O@170F (mash temp 137F -- oops!), infuse additional 3qt @boiling (mash temp to 145F - -- sigh!), decoct 3qts (pretty thick) to boiling (mash temp to 156F -- finally!) Meanwhile, steep crystal in 1qt H2O @165F. Mash 1hour. Infuse 3gal @boiling to 165F, add crystal & chocolate malts & stir. 15min rest. Start sparge, recirculate 6 qts. Sparge to 6.5gal (ending sparge gravity 1.010@150F == 1.026??)
Boil 1.5 hours. Hop schedule:
2 oz Hallertau @ 30 min
1 oz each Hallertau & Saaz @ 60 min
1 oz each @ 75 min
Chill & rack. Yield approx 4 gal @ 1.066.
Pitch yeast from 1pt starter. Move to cellar @58F. After two days, krauesen is evident, move to fridge @50F. Primary time: 6 weeks 24 hour diacetyl rest at end. Bottled at FG 1.022, lagered in bottle.
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