Dark Raspberry Wheat Beer Recipe
Category Wheat Beer
Recipe Type Extract
Fermentables
3-4.5 lbs Laaglander dark powdered malt extract
3 lbs. dry or canned wheat extract
11 Each 12 oz cans Knudsens frozen Raspberry Nectar concentrate
Hops
1.25 oz Hallertauer Hops (boiling)
0.25 oz Hallertauer Hops (finshing)
0.5 oz Saaz Hops (finishing)
Other
1 tsp North Sea Irish Moss
Yeast 1 pkg Munton and Fison Ale yeast
Procedure Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from whatever container it is placed in including the wort pot. Combine grain extracts in your largest pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30 mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body temp before pitching yeast. After a couple of days, when the head subsides, add the other five cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more days, the head should again subside, at which time it should be racked into a glass carbouy with a minimum of head space. Follow the progress of fermentation. When the ring of bubbles dissappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four weeks from bottling time, which makes it the fastest wine that I've ever made, if it can be said to be such. Personally, I think it's the best too.
David Smith's Porter
Category Porter
Recipe Type Extract
Fermentables
3.3 lbs John Bull dark extract
3.6 lbs light Australian dry malt
1 lbs black patent malt (coarsely crushed)
.75 cup corn sugar (priming)
Hops
2 oz Cascade hops
.5 oz Tettnanger hops
1 oz Tettnanger hops (finish)
Yeast 1 pack Edme ale yeast
Procedure Add crushed black patent malt to 1-1/2 gallons cold water. Bring to boil. (This recipe was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole grains). Strain out malt. Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes. Sparge into 3-1/2 gallons cold water. Cool and pitch yeast.
Day After 1040A Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs malted wheat
4 lbs Weizen extract
2 lbs pale malt extract
Hops
1 oz Mt. Hood hops (boil)
1 oz Hallertauer hops (finish)
Yeast Wyeast Bavarian wheat yeast
Procedure Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast.
Dean's Pirahana
Category Pale Ale
Recipe Type Extract
Fermentables
0.5 Lbs Breiss Cara Pils
0.5 Lbs Briess Crystal 40L
0.5 Lbs Weyer Lt. Munich
8.0 Lbs light malt extract (liquid)
Hops
1.0 Oz Chinook (12.2 aa) 60 min
0.5 Oz Cascade (4.9aa) @ 30 min
0.5 Oz Cascade (4.9aa) @10 min
0.5 Oz Cascade (4.9aa) at flameout steep 5-10 min
1.5 Oz Cascade (4.9aa) dry hopped in secondary
Yeast Whites Labs California Ale. WLP001
Procedure Bring water to 160 degree f, add grains (preferably in a grain bag) to the water and turn the fire off. cover and steep for 30 min. Remove grain bag and hold it above the pot in a strainer or collander and sparge it with a quart of 170 degree water. Bring water to a boil. Turn off the heat (to prevent scorching) and add the malt extract mixing until fully dissolved. Turn heat back on and bring to a rolling boil. Add hops according to schedule above. Cool wort and add cold water and wort to make 5 gallons in primary fermenter. Picth yeast @ 70-75 degrees f. Ferment one week and rack to secondary fermenter and 1.5 ounces of cascades.(dry hopping). After one week more beer is ready to bottle. using 3/4 cup of corn sugar for priming.
Debbe's Garlic Beer
Category Spiced Beers
Recipe Type Extract
Fermentables
8 1/2 pale malt extract (Williams bulk extract.)
Hops
1 oz Northern Brewer hops (AAU not available)
Other
4 large peeled and cleaned
Yeast WYeast London Ale (pre-started)
Procedure Separate and peel the cloves from four entire bulbs of garlic and lightly score the surface of the garlic cloves to increase surface area during the boil. Add the extract, half of the garlic, and 1/2 ounce of hops. Total boil of 60 minutes The other half of the garlic goes in for the last 15 minutes along with the final 1/2 ounce of hops. After the boil, chill the wort and strain the cooled wort into a 6--1/2 gallon primary. After three days of vigorous ferment in 6 1/2 gallon primary (w/blowoff tube) I racked it to a 5 gallon secondary.
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