Pete's Wicked Clone Beer Recipe
Category Pale Ale
Recipe Type All Grain
Fermentables
8 lbs domestic 2-row
1 lbs Dark German
8 oz CaraPils
6 oz chocolate
Hops
4.4 aau Fuggles for 60 minutes
4.4 aau Fuggles for 30 minutes
5.2 aau Kent Goldings for 2 minutes
Yeast Wyeast 1098
Procedure Mash-in 4 gallons at 57 C (135F) strike heat.
Falls to 52C (126F). Protein rest 30 minutes.
Raise to 68C (154F),
Saccrification 2 hours.
No mashout due to brain-cloud. (You should mash out).
Sparge with 6 gallons at 75C (167F)
Got 7-1/2 ~ 7-3/4 gallons. Gravity is 1046.
Extraction = 29.7 points/#/gallon.
Boil 90 minutes.
Chill to 25C (75F). Pitch yeast.
If your extraction rates are routinely below mine, add grain accordingly in your recipe. Just add to the two-row, don't bother to adjust the specialty malts, its just not necessary. My water is fairly soft, and slightly alkaline. I use two tsp gypsum in my mash water. Your mileage, of course, may vary. If you want a 1055 beer, lose 1# of two-row. But I like mine at 1060. FG was 1018. I had to add 1/2 gallon water at bottling to bring volume up to 5 gallons.
Pete's Wicked Red Clone
Category Pale Ale
Recipe Type Extract
Fermentables
.5 lb Roasted Barley
.5 lb Munich
.5 lb Caramel???
1 can of John Bull amber
1 can of M&F amber
Hops
1 oz EKG fresh hops..bittering..@ 60 min to go
1 oz Tettnanger hops.aroma @ 10 Min to go
Yeast ale yeast
Procedure I steeped the grains til the boil and then removed. I added the cans of malt extract and boiled for about 60 min...adding the hops as shown above. I forget the OG and FG (I know the people on here love those figures) but it came out a little over 5% alcohol. After it was done fermenting I put it in the beer ball and primed with a little over a half a cup of corn sugar. I threw out the first cup full of yeasty beer but the rest was awesome
P-Guinness
Category Stout
Recipe Type All Grain
Fermentables
8 lbs PILSNER malt
1 lb roasted barley
1 lb barley flakes
4 oz. black patent
Hops
1.75 oz GOLDINGS ~5% AA hop plugs
Other
1-6 bottles of soured beer
Yeast Wyeast 1084 Irish ale yeast starter
Procedure The whole idea is to keep the protein in the beer, so you start with Pilsner malt & don't do a protein rest. Mash using you favorite technique, but keep it short - 1hr or so. Sparge w 170 F water (acidified). Do not recirculate excessively. The short mash and the pilsner malt will help avoid a stuck runoff. Bring the wort to a boil as quickly as posssible. Normally I boil 30 min to coagulate the protein before I add hops, but i in this case, add the hops right at the start of the boil, or even before. Use Goldings. Add the soured beer - preferably soured from a lactic infection. Boil 1 hour, or 45 min if you used hop pellets instead of plugs. Cool & pitch Wyeast 1084 Irish ale yeast starter. SG should be 1.045-1.050 or so, unless you get spectacular extraction rates (I don't). Ferment 60-65F.
Now if you bottle, use 3-4 oz corn sugar and let condiiton. If you keg, you've got an added element in how you imitate guinness: Chill the beer to 50F, & turn the pressure up to 10-15 PSI & Serve. Do not agitate the keg. The beer will have a head, but very little carbonation in the beer itself, just like guinness.
Pick of the Season Cherry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Laaglander light dry extract
.25 lbs crystal malt
Hops
.5 oz Chinook hops (boil)
.5 oz Chinook hops (finish)
.5 oz Hallertauer hops (dry)
Other
.25 lbs lactose
7-8 lbs fresh sweet cherries
.5 tsp Irish moss
Yeast Whitbread ale yeast
Procedure This recipe makes 5-1/2 gallons. Freeze cherries a couple days before brewing. Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to secondary, straining out cherries.
Pilsner
Category Lager Pilsner
Recipe Type Extract
Fermentables
6.75 lbs Laaglander extra-pale malt (extract)
Hops
1 oz. tettnang (boil, 60 mins, 4.5 AAU)
1 oz. Saaz (finish, 15 min, 3.1 AAU
.5 oz. Saaz (finish, 1 min)
Yeast pitched Wyeast Bohemian
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