Grizzly Peak Pale Ale Beer Recipe
Category Pale Ale
Recipe Type All Grain
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Fermentables
8 lbs Klages malt
1 lbs Munich malt (20 L.)
1 cup Cara-Pils malt
.75 cup corn sugar (priming)
Hops
3.5 oz Kent Golding hops
Other
1.5 Tbsp gypsum
.5 tsp Irish moss
Yeast Wyeast Chico ale yeast
Procedure User Papazian's temperature controlled mash (30 minutes at 130--120 F., 120 minutes at 155--145 F., sparge at 170). Add 1 ounce Kent Goldings at beginning of boil. Add another ounce 30 minutes later. In last 15 minutes, add another ounce of Kent Goldings and Irish moss. Chill, strain, pitch yeast.
Groovy Time Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
.5 lb 120L Crystal Malt
6.6 lb Home Brewery Light Malt Extract (3.3 hopped, 3.3 unhopped)
.75 cup corn sugar (priming)
Hops
1.5 oz Saaz Hops
.333 oz. Fuggles Hops
.5 oz. Cascades Hops
Yeast Doric dry ale yeast
Procedure In 2 Gallons of Water I Added the cracked Crystal Malt, heated and removed at 170 deg. f (Approx 30 min) Added the hopped and unhopped extract along with 1 oz. of the Saaz and .333 Fuggles at beginning of boil (boiled for 75 min total) Added .5 oz. Saaz last 10 minutes Added .5 oz. Cascades then cut off the heat.
Had made a yeast starter of 4 Tbls of brewing sugar in 2 cups of water (boiled) then poured into sanitized grolsh bottle with an airlock on top, when it reached 90 deg. f I pitched (2) 5 gram packs of Doric dry ale yeast, it was bubbling like crazy when I pitched it about 45 minutes after pitching the yeast into the bottle.
I used Crystal Springs bottled spring water, nasty water in Smyrna Tennessee.
Primed with 3/4 cup brewing sugar.
Guinness Pub Draught Clone
Category Stout
Recipe Type Extract
Fermentables
6 lbs John Bull Pale Malt Extract
1 lb Flaked Barley
.5 lb Roasted Barley
.25 lb Black Patent
1.5 cups Pale Dry Malt Extract for priming
Hops
1 oz Northern Brewer whole hops (7.7% alpha)
Other
1 tsp gypsum
Yeast Wyeast #1084 (Irish Ale)
Procedure To 2 gal cold water add grains in bag, and gypsum. Bring to boil, boil 5 min., remove grains. Add hops, boil 45 min. Sparge into cold water to make 5 gal of wort. Rack cooled wort off of cold break, pitch yeast.
Halloween Stout
Category Stout
Recipe Type Partial Mash
Fermentables
5 lbs pale malt
1 lbs crystal malt
1 lbs chocolate malt
3.3 lbs John Bull unhopped dark malt extract
Hops
1 oz Clusters hops pellets
1 oz Hallertauer leaf hops
.5 oz Willamette hops pellets
Other
1 tbsp Irish moss
Yeast 2 packs Red Star ale yeast
Procedure Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph 5.2, maintain at 140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish moss after another 10 minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set carboy in cool basement with blow tube. On second day, replace blow tube with airlock. Bottled after 29 days.
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