Frahnkensteam Beer Recipe

Category Steam Beer
Recipe Type Extract

Fermentables
 1 cup English 2-row pale malt
1 cup Crystal Malt, 60L
1 cup Crystal Malt, 120L
6 lbs light M&F dried malt extract
.75 cup corn sugar for priming
 
Hops
 1.5 oz Northern Brewer hop pellets (alpha = 6.5; 50
1 oz Northern Brewer hop pellets (1 min.)
 
Other
 .5 tsp Irish Moss (15 min.)
 
Yeast Wyeast #2035 American Lager yeast (cultured from a previous 
Procedure Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along with the crystal and steeped in 2 quarts of 150-175 degree water for 20 minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min., adding hops and Irish Moss for indicated times. Chilled with a 2-gallon ice block and 20 degree outdoor temps. Racked off hot/cold break, topped up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. IBUs approximately 37. Single-stage fermentation for 14 days; bottled with 3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was definitely done.

Framboise

Category Fruit Beers
Recipe Type Extract
 
Fermentables
 6-7 lbs light malt extract
.25 lbs crystal malt
2.5 cups raspberry puree
10 cups raspberry puree
 
Hops
 1 oz boiling hops (Hallertauer
 
Yeast yeast 
Procedure Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree.

Framboise  

Category Fruit Beers
Recipe Type All Grain

Fermentables
 7 lbs Lager Malt
7 lbs crushed raspberries
3 lbs Wheat Flakes
 
Hops
 1 oz 2 year old Cluster hops that had been baked for 20
 
Yeast WYeast #1056 American Ale Yeast 
Procedure We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at 130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be extra careful with the sparge because it has the potential to be very slow (although we managed to whip right through in 45 mins.). We boiled the wort for 2 hours, leaving the hops in for the entire boil. Cooled with an immersion chiller to 42 degrees and strained into a carboy. After 8 hours we racked the wort off of the trub and pitched the yeast. We left it in primary for 2 weeks and then racked it into a carboy and added the raspberries.

Frane's House Ale  

Category Pale Ale
Recipe Type All Grain
Yummy. 
Fermentables
 9 lbs British ale malt
.5 lbs British crystal
2 oz Flaked barley
 
Hops
 .75 oz Eroica hops
1 oz Mt. Hood hops
 
Yeast WYeast American Ale yeast 
Procedure Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later

Franken-weizen  

Category Wheat Beer
Recipe Type All Grain
.
 
Fermentables
 3 Lb Vianna malt
6.5 Lb Wheat Malt
2 Lb 2-Row malt
 
Hops
 1 oz Tettnanger, 4.4%AA, 45 min
1 oz Saaz (Domestic), 4.0%AA, 15 min
 
Yeast Wyeast 3068 
Procedure My water is moderatly soft; added 2 teaspoons of gypsum to the mash.
Mash schedule: 40 minutes at 50C; added an infusion to raise to 60C, rest for 15 minutes; added heat directly to raise to 70C, rest for 60 minutes; raised temp to mash-out.

Primary ferment 7 days at 21-22C. Secondary ferment at 20C for 12 days. Force carbonated in the keg to 2.7 volumes of CO2.