Clara Bell Beer Recipe
Category Pale Ale
Recipe Type Extract
Fermentables
7 lbs light
1 lbs Cara-pils malt
Hops
1.5 oz Hallertauer hops pellets
Other
1 tsp salt
1 tsp citric acid
2 tbsp Irish moss
Yeast 2 packs Munton & Fison yeast
Procedure Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water for one hour, stir occasionally. Sparge into boiling pot with enough water to bring volume to 3-1/2 gallons. Add syrup and 1 ounce of hops. Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops in last 10 minutes. Add salt, citric acid, and nutrient. Put in primary with enough water to bring volume to 5 gallons. Pitch yeast at about 75 degrees
Clean Out The Closet Porter
Category Porter
Recipe Type Extract
Fermentables
1 can Ironmaster Scottish Mild Ale extract
1 can Bierkeller light lager extract
1 lbs crushed crystal malt
1 lbs Munton & Fison Light DME
Hops
1 oz Brewer's Gold hop pellets
1 oz Cascade hop pellets
Other
.5 cup Lactose
Yeast 1 package Whitbread dry ale yeast
Procedure Standard procedure---put crystal malt in cold water, heat to just shy of boil and sparge into brewpot. Add malt extracts and water, bring to boil. Add Brewer's Gold hops, boil a little over 1 hour. Stop boil, add Cascade hops and chill on the way into fermenter. I tossed the dry yeast directly into the fermenter atop the cooled wort.
Clubhouse Smoked Porter
Category Smoked Beer
Recipe Type All Grain
Fermentables
8 lbs M&F 2--row lager malt
2 lbs hickory smoked M&F 2--row pale malt
1 lbs Munich malt
1 lbs crystal malt
.5 lbs chocolate malt
.5 lbs black malt
.5 lbs cara-pils malt
Hops
1 oz (about 30 IBU) Northern Brewer hop plugs (boil 60
1 oz Cascade leaf hops (finishing
Yeast Wyeast #1028 London Ale yeast
Procedure The smoked grain was done on a charcoal fired smoker with wet hickory chips. Total smoking time was close to 45 minutes. I would have cut the smoking time down, but I wet the grain first and it took that long for it to dry on the smoker. Struck mash at about 120F for protein rest. Pulled a single decoction, brought to a boil, held for about 10 minutes, and re-infused to raise temperature to about 155F which was held in a 5 gallon Igloo cooler until conversion was complete. Sparged with 4--1/2 gallons of 170F water. Yieled about 7 gallons of wort. Total boil time was about 70 minutes. Chill and pitch starter. After 5 days in primary, I racked to a keg and refrigerated.
Clydesdale Stout
Category Stout
Recipe Type All Grain
Fermentables
300 g Roasted Barley
300 g Chocolate Malt
600 g Crystal Malt (I've been using a fairly low lovibond crystal)
500 g Rolled Oats
2 kg pale malt
Hops
50 g Northern Brewer (boil 60min)
15 g Northern Brewer (boil 15min)
10 g Northern Brewer (end of boil)
Other
.5 teaspoon Irish moss
Yeast Wyeast Irish ale yeast
Procedure Infusion mash this stuff for about 45min., initial strike temp. is 156 F. Do decoctions as necessary to maintain temp. and then to mash out.
After sparging, etc. add about 2kg dark malt extract powder and 250g demerarra sugar plus the hops (all pellets).
No hops strained out or racking off trub. That's right, everybody into the pool. Top up to about 22 L or so. Pitch with Wyeast Irish Ale yeast starter.
Coffee Stout
Category Stout
Recipe Type Extract
Fermentables
6 lb Stone Mountain Brewery amber malt syrup
3 lb Geordie light DME
1 lb crystal malt 10L
8 oz. chocolate malt
2 oz. roasted barley
Hops
6 oz. Cascade hops (5.2% AA), bittering
1 oz. Cascade hops, flvaoring and aroma
Other
8 oz. Italian espresso beans
Yeast 15 g. Windsor dried ale yeast
Procedure Ground speciality malts and steeped in 1 1/2 gal. cold water. Brought water up to temp and held at 150 - 160 deg F for 1/2 hour. Added extracts, brought to boil and added bittering hops. Boiled for 1 hour. Added 1/2 oz. hops and ground coffee 10 minutes before end of boil, added 1/2 oz hops at end of boil. OG 1.070. Kegged 18 January 1996; FG 1.034 (estimated alcohol, 5.9% abv). Tapped keg 25 February 1996.
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