Casual Dunkelweizen Beer Recipe
Category Wheat Beer
Recipe Type Extract
Fermentables
3.3 lbs Northwestern weizen extract
3.3 lbs Northwestern amber extract
.5 lbs crystal malt (crushed)
.5 cup black patent malt (lightly crushed)
Hops
2 oz Mt. Hood hops (8.6 AAU)
Other
1 tsp gypsum
.5 tsp Irish moss
Yeast Wyeast Bavarian Wheat liquid yeast
Procedure The black patent was *VERY* lightly crushed because I just wanted a light brown beer---not a black beer. The grains were steeped to just before boil and strained out. Add extract and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast.
Cat's Claw Blackberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Alexander's Pale extract syrup
1 lbs Orange Blossom Honey
1 lbs ( 4 cups )Crystal Malt, 10L
.25 lbs ( 1 cup ) Victory Malt
8 lbs Blackberries
2/3 cup Orange Blossom Honey ( for priming )
Hops
1 oz Cascade Pellets ( bittering - 60 mins )
.5 oz Cascade Pellets ( finishing )
Yeast 1 pint WYeast #1084 Irish Ale Yeast ( recultured )
Procedure Place crushed grain in cold water and steep for 45 minutes at 155 degrees. Sparge into brewpot and bring to a boil. Add extract and bittering hops and boil for 50 minutes. During the boil, mash berries through a strainer to extract the juice. Add honey and boil for 10 more minutes, skimming off any scum that forms. Remove from heat and pour blackberry juice into the hot wort. Stir well and allow to steep for 15 minutes. Cool and pour into primary containing 3 gallons cold (previously boiled) water. Pitch yeast and aerate well. Rack to secondary when vigorous fermentation subsides. When fermentation completes, make a "hop tea" with the finishing hops. Cool, add to bottling bucket along with honey priming solution, and bottle.
Cat's Paw Brown Ale
Category Brown Ale
Recipe Type All Grain
Fermentables
7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs crystal malt (90L)
Hops
1 oz Willamette hops (boil)
4/5 oz Perle hops (boil)
.5 oz Willamette hops (finish)
Other
1 tsp gypsum
.5 tsp Irish moss
Yeast Whitbread ale yeast
Procedure The mash was done using Papazian's temperature-controlled mash. The boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling with an immersion chiller). The ale yeast is rehydrated in 1/2 cup of 100 degree water.
Celis Clone
Category Belgian Ale
Recipe Type All Grain
Fermentables
0.4 lbs rolled oats
3 lbs. 10 oz. flaked wheat
4 lbs. DWC pilzen malt
Hops
1.3 oz Tetnang. pellet AA 4.3 for 70 min boil
0.5 oz of Saaz pellets last 5 min. of boil
Other
.5 oz bitter orange peel last 20
1.25 oz of coriander seed (crushed) (last 5 minutes
120 grams of dextrose
5 ml of 88% lactic acid
Yeast Wyeast 394
Procedure Step infusion mash with 1 hr at 124 F; 1 hr 10 min at 145 to 150 F; mash out at 160 and sparge at 160 with 1.5 h sparge to get 6 .75 gallons. Used 1.3 oz of Tetnang. pellet AA 4.3 for 70 min boil, 1/2 oz bitter orange peel last 20 min of boil; last 5 min added 1.25 oz of coriander seed (crushed); and about 0.5 oz of Saaz pellets. Chilled and pitched with Wyeast 3944. (5 gallons with o.g. 1.040). Fermented between 70 to 74 F. Racked 8 days later with gravity at 1.011. Bottled with 120 grams of dextrose at f.g. of 1.011. Added 5 ml of 88% lactic acid to last 2.25 gallons bottled.
Notes: Sparge went beautifully with no problems. Hard time grinding coriander seeds with mortar and pestle.
Charlie Brown Pumpkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
7 lbs light dried malt extract
1 lbs 40 L Crystal malt
2 lbs pale ale malt
1 whole pumpkin (10 - 15 lbs)
1 tsp pumpkin pie spice
.5 cup brown sugar mixed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spece (for priming)
Hops
2 oz fuggles (90 min)
1 oz hallertauer (90 min)
.5 oz fuggles (5 min)
Other
1 tsp ground cinnamon
Yeast Wyeast liquid ale yeast in starter
Procedure Clean and quarter the pumpkin, bake for 30 minutes at 350 F. Puree the pulp in food processor or blender. The grains and pumpkin were mashed for 90 minutes at 154 F. This thick mess was then strained into the brewpot (a long process!), and then a standard 90 minute boil took place. When done, cooled with a chiller, and WYEAST starter was pitched. Sorry about the WYEAST number, I forgot to record it. I know it was an ale yeast, and most probably a German ale yeast to be specific, but I am not certain. Standard fermentation and bottling, except the spices were added at priming time wiht the priming sugar.
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