Brewhaus Porter Beer Recipe
Category Porter
Recipe Type All Grain
Fermentables
8 lbs 2-row Klage malt
1 lbs crystal malt (90 Lovibond)
1 lbs dextrin malt
.5 lbs chocolate malt
.5 lbs black malt
.75 cup corn sugar (priming)
Hops
1-1/3 oz Northern Brewer hop pellets (8.5% pellets)
.5 oz Fuggle hop pellets (3.7% alpha)
Other
.5 tsp gypsum
lactic acid to adjust mash water to pH 5.2
1 tsp Irish Moss
1 tsp gelatin finings
Yeast Ale yeast (High Temp. Ale Yeast)
Procedure Mash grains in 11 quarts of mash water at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the 1-1/3 ounces Northern Brewer hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with 3/4 cup corn sugar boiled in one cup water.
Brierley'S Lager
Category Lager Amber
Recipe Type Extract
Fermentables
2.0 Can 1.7 Kg Cans of Lager Malt or Unhopped light Malt extract
Hops
12.0 Grams Hallertau
12.0 Grams Saaz
Other
1.0 Tsp Gelatine
Yeast Lager
Procedure Boil the Hallertau Hops for at least 10 minutes then remove from heat and add the Saaz Hops and cover and leave for a further 10 minutes. Add to fermenter with 2 cans of lager malt extract. I have found that even "No Name" brands of extract work well in this recipe due to the fact that the hops are up front and in your face. (If you use the unhopped light malt extract then increase the amount of hops you add by 50%) This recipe works nice in bottles but I prefer it kegged.
Broglio's Quaker Stout
Category Stout
Recipe Type Extract
Fermentables
6 lbs dry amber extract
1 lbs crystal malt
.5 lbs roasted barley
1 lbs Quaker oats
Hops
1 oz Eroica hops (boil)
1 oz Kent Goldings hops(finish)
Yeast 2 packs Edme ale yeast
Procedure In two gallons of cold water, add crystal, barley, and oatmeal. Steep until water comes to boil. Sparge with about 1 gallon of hot water. Add dry extract. Bring to boil. Add Eroica hops. Boil 45 minutes. In last 5 minutes of boil, add Kent Goldings hops. Cool to about 75 degrees. Transfer to primary and pitch yeast. Have a homebrew and wait.
Brown Ale
Category Brown Ale
Recipe Type Extract
When I'm looking for a batch with a quick turn around, it's time to whip up this Brown Ale recipe. It's ready to drink within 3 weeks and excellent within the month.
Fermentables
1 Lb. Special 'B' malt (VERY dark Crystal)
6 Lbs. Amber malt syrup
.75 cup corn sugar boiled in 2 cups water for priming
Hops
1 oz. Fuggles hop pellets - 45 minutes
.5 oz. Fuggles hop pellets - 5 minutes
Yeast Wyeast 1084 - Irish Ale yeast
Procedure Add the grains to the cold water in the pot, heat nearly to boiling (180-190 degrees), remove and sparge with more hot water (I use the tea kettle and a SS colander). Bring to a boil, turn off heat and add malt syrup and dissolve (this is to avoid burning it to the bottom of the pot). Bring back to a boil, add the boiling hops, and after 40-45 minutes add the finishing hops. Remove from heat, cool (I put the whole pot in an ice water bath), transfer to carboy and top up to 5 gallons if needed. Pitch yeast, mix and aerate thoroughly.
Fermentation should be done in a week, but I leave it sit for another just to be sure. After bottling it should be carbonated and tasty in another week.
My water is fairly hard so a dose of brewing salts might also be in order.
Brown Ale
Category Brown Ale
Recipe Type Extract
This beer tastes fine. It is brown, malty, and slightly bitter. I don't get much nutty flavor, so I would increase the chocolate malt.
Fermentables
6 lbs English Amber malt syrup
.5 lbs Light English dried malt extract
.5 lbs crystal malt (40L)
.5 lbs chocolate malt
1 lbs light brown sugar
Hops
10 HBU Cascade
1 oz Cascade (finishing; 5.8% alpha)
Yeast Wyeast English Ale yeast
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