Heavyside Ale Beer Recipe
Category Scottish Ale
Recipe Type Extract
Fermentables
3.5 lbs Glenbrew heavy 80 ale kit
2--1/4 lbs Laaglander dark dry extract
.5 lbs crushed crystal malt (20L)
Hops
1 oz Northern Brewer hops (steep last 10 minutes)
Yeast 2 packages dry ale yeast (from kit)
Procedure Prepare yeast by reconstituting in 16 ounces, warm tap water in a jar before brewing begins. Slowly bring 1 quart cold tap water with 1/2 pound crystal malt to a boil, about 30 minutes. Remove spent grains by pouring the liquid through a strainer into the main brewpot and sparging with 1 quart boiling water. Add 3 US pints of water to brewpot and bring to a boil. Add can and dry extract and boil for 15 minutes. Steep hop pellets in hop bag for 10 minutes with heat off, then remove hops and pour concentrated wort into the fermenter. Since I've marked the outside of the (plastic) fermenter in gallon increments, I then added cold water to raise the level to the 5 gallon line. After cooling I pitched the yeast, sealed it up, and attached the fermentation lock. After less than 7 hours, the wort was bubbling like mad. Prime with 1 cup dark extract when finished.
Hefe-Hafer Ale (2.5 Gallons)
Category German Ale
Recipe Type All Grain
Fermentables
1500.0 Grams Briess Pale 2-Row Malt
1500.0 Grams Rolled Brewers Oatmeal
Hops
7.0 Grams German Hallertau Mitt
1.0 Grams German Hallertau Mitt (dryhop)
Yeast Wyeast 3068 Weihenstephan
Procedure Mashing Procedure: Acid Rest - 99degF - 30min Protein Rest - 120degF - 30min Protein Rest - 130degF - 30min Conversion - 160degF - 30min No Mash Out Sparge - 160degF - 30min Wort flow benefits from adding 1cup Rice Hulls to mash just prior to sparging Boiling Procedure: I don't like the flavor IrishMoss adds to beer so I don't use it, but the finished beer is definitely clearer if you do use it. Heavy boil - 30min Heavy boil - 45min (7g hop added at beginning of second boil) Rest(no heat) - 30min Cool as quickly you possible can. I use a homebuilt refrigeration system that cools the wort to roughly 50degF faster than I can gravity drain. Pitch yeast and allow fermentation to begin before adding 1g hop for dry hopping. Primary fermentation is usually complete within 7 days. Transfer to secondary fermenter for 7 more days. Rack to bottles priming for roughly 2.5-2.6Vol store for about 30 to 160days. The oats contribute a large amount of fat to the final product. Waiting longer than 160 days to drink the final product begins to decline. Wort flow benefits from adding 1cup Rice Hulls to mash just prior to sparging.
Hefeweizen
Category Wheat Beer
Recipe Type All Grain
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Fermentables
5 lbs wheat malt
3 lbs 6 row lager malt
Hops
1 oz Tettnang hops (45 minutes before end of boil - alpha
.5 oz Saaz (25 minutes - 3.8% alpha)
.5 oz Saaz (10 minutes - 3.8% alpha)
Yeast Wyeast 1056 ("American Ale")
Procedure Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch conversion 90 minutes at 149F. Mash out and sparge 1 hour at 168F. Boil 1 hour, adding hops as indicated above.
Hefeweizen Dunkel
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs. Northwestern wheat (50/50) malt extract
3.3 lbs. Northwestern gold malt extract
.25 lb. Roasted barley
.25 lb. chocolate malt
.25 lb. black patent
.75 cup corn sugar for priming
Hops
.75 oz. Hallertauer hops (4.6%) (@60 minutes)
.25 oz. Hallertauer hops (4.6%) (@2 minutes)
Other
.5 tsp. Irish Moss (@10 minutes)
Yeast Wyeast #3056 Bavarian wheat lager yeast
Hell Gate Porter
Category Porter
Recipe Type Extract
Fermentables
6 lb Dark LME
1 lb Amber or Dark DME
1 lb 80-90L Crystal
.5 cup Black Patent
1 c. Blackstrap Molasses
.5 c. Honey
Hops
1 oz Cascade (60 min)
1 oz Northern Brewer (30 Min)
.5 oz Cascade (30 min)
.5 oz Cascade (15 min)
.5 oz Tettnanger (2 min)
.5 oz Tettnanger (steep w/out boil)
Yeast Wyeast London Ale #1028
Procedure Steep grains.
60 min. boil.
hops to above schedule
misc. ingredients added at 45 min
Cool
pitched about a 20 oz. starter
Primary @ room temp (68 F) 10 days
Secondary @ same 8 days
Bottled with 1 c. corn sugar.
Drank after 1 week. YUM!
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