Potato Beer Recipe

Category Fruit Beers
Recipe Type All Grain

. 
Fermentables
 9 lb. Gambrinus 2-row malt
.5 lb. British Munich Malt
8 lb. mashed potatos
2 lb. Vienna Malt
3 lb. Rice Hulls - absolutely necessary (end of mash)
 
Hops
 1.5 oz. Nugget Hops 1 hr. (Mine were home grown)
1 oz. E. Kent Goldings Hops 1/2 hr.
1 oz. Wild Hops 15 min. (substitute Tettnanger)
2 oz. Ultra Hops 5 min.
.4 oz. Ultra Hops 1 min.
.5 oz. E. Kent Goldings 1 min.
 
Other
 1 tbsp. Irish Moss
 
Yeast ale yeast 
Procedure First, boil 8 lb. of well washed peeled potatoes until done. Throw out the boil water to get rid of dirt remnants and green skin flavors. Mash to a fine consistency adding water as necessary. Allow temperature to settle at 140 F. Add 2 oz. amylase enzyme and let sit as long as you have patience and care to monitor the temperature. This time affects to a great extent your conversion. It will become much thinner in consistency and sweeten. When you finally lose your patience (3 hrs for me) add the soup to the main mash and begin your protein rest for 1/2 hr. at 122 F. Raise temperature to 152 F and mash for 2 hrs. Mash out at168 F. Now you can add the Prerinsed rice hulls. Stir them in well, but reserve 1/2 lb. for the bottom of your lauter tun. Sparge with pH 5.7 adjusted water. Adjust pH with either lactic acid or acid blend. Boil the wort 1 1/4 hrs. Chill quickly. Divide wort into 2 carboys and allow to settle for about 2 hrs. or until the cold break is well settled. Rack the wort into clean carboys, aerate well by shaking the carboys, then pitch your yeast. Dry Munton Fison Ale yeast is excellent for this. Ferment at 68 F. When ferment is almost done, rack to secondary adding 1 tsp. of polyclar to each carboy. Allow to settle. This unfortunately is not sufficient to clarify the potato beer. After a week rack again and add 1 packet of dissolved gelatin (do not boil your gelatin) and set the carboy in as cool a place as you can find (not freezing). When clear rack into your cornelius kegs and force carbonate. And/Or bottle. Age 3 months for a very smooth mellow ale with a faint mashed potato flavor. The hops are very nice too.

Potluck Ale  

Category Pale Ale
Recipe Type Partial Mash

Fermentables
 4.5 lbs Klages
1.25 lbs 60lv Crystal Malt
5.25 lbs Rice
1.5 lbs LME (all of my starter wort)
1 lb clover honey
 
Hops
 3 oz Saaz (Only had finishing hops)
 
Other
 1 Tbs Gypsum
.5 tps Irish Moss
 
Yeast 2nd generation American Ale Yeast 
Procedure I ground up the klages and rice in my grainmill. Used Gypsum in my mash water. Mashed according to standard procedures. Boiled until hot break finished. 1hr Added the 1.5 lbs of LME (would have rather used grain, but this is potluck). Added 1oz Saaz (Why not, mild hop's taste). Put Irish Moss in hot tap water. 30 minutes Added 1oz Saaz 15 minutes Added Irish Moss Added Honey 5 minutes Added 1 oz Saaz Let cool in sink (with hops in wort) for about 45 minutes ~90F Poured in carboy with 2nd generation American Ale yeast. Fermented two weeks, Racked, in new carboy Let sit two weeks, then bottled with standard 3/4's cup corn sugar (boiled in water). 

Pugsley's Pseudo Celis White #5  

Category Belgian Ale
Recipe Type All Grain

Fermentables
 4.5 lbs. 6 row (or 2 row)
4.0 lbs. Unmalted Wheat (Bulgar from Health Food Store)
 
Hops
 1 tsp. Alpha-Amalase enzyme
1 oz. Hallertauer
 
Other
 4 grams dried orange peel
4 grams crushed corriander seeds
1 tsp gypsum
 
Yeast 1 pack Wyeast #3056 Bavarian Wheat 
Procedure Bring 2 gallons water to boil. Add unmalted wheat and hold at 185-195 degrees for 20 minutes. Add cold water and 6 row malt to bring down to 130 degrees. Add 1 tsp. amalase and gypsum (pH 5.3). Allow protein rest for 25 minutes. Raise temperature to 150 degrees and hold 20 minutes. Complete conversion by raising temperature to 158 degrees and holding for 20 minutes. Mashout at 168 degrees for 5 minutes. Acidify sparge water to pH 5.7 with lactic acid. Sparge with 4-5 gallons of 170-180 degree water. Boil wort for 90 minutes. Add hops and crushed spices 15 minutes before end of boil. Cool wort and pitch yeast.

Pumpernickel Porter

Category Porter
Recipe Type All Grain

Fermentables
 5 lbs 2--row pale malt
.75 lbs crystal malt (40L.)
.5 lbs chocolate malt
1 lbs flaked rye
4 oz cocoa powder
1 cup unsulphured blackstrap molasses
2/3 cup corn sugar (priming)
 
Hops
 8 HBUs Willamette hops
 
Other
 4 oz freshly ground coffee (Costa Rican)
 
Yeast Wyeast 
Procedure Cook flaked rye for 5 minutes in 1 quart water. Mash-in the grist at 132 with 10 cups water. Adjust pH. Raise temperature to 150, put into oven set at 150 (my oven will allow this). Starch conversion rest for 90 minutes at 150 . Sparge with 4 gallons 180 water. Add Molasses. Boil 90 minutes, one hop addition at 60 minutes before end of boil. After boil, shut off heat, let temperature drop to 195 and add cocoa powder and coffee. Let sit for 10 minutes, then cool the wort (I put the covered pot into a tub of cold water. It cools off within 45 minutes to about 80.) Racked into a carboy, primed with a starter batch of yeast. Fermented in the primary 10 days, secondary for 1 week. Bottled with 2/3 cup dextrose. Age 5 weeks.

Pumpernickel Stout  

Category Stout
Recipe Type All Grain

Fermentables
 .5 lb crystal malt (I imagine this was 40 - 50^L)
3 oz black malt
1 lb lager malt, home roasted to light brown
3 lb. lager malt
3 lb pale ale malt
 
Hops
 .5 oz Tetnanger hops for aroma
3 oz. Northern Brewer hops (no AA noted)
 
Other
 .75 lb. medium ground rye berries
6 oz. quick oats
 
Yeast Red Star ale yeast 
Procedure I corona milled the grains. Cook the rye meal and oatmeal with 1 gal water 45 minutes, ad to 2-1/2 gal strike temp water and rest of grains to achieve mash temp of ~150^F. I believe I must have mashed higher, like 153, since I got (and would want) a dextrinous wort. I am surprised to see from my notes that I mashed for 3 hrs., longer than I do now. I do (and did) this by putting my kettle in the oven at 150^F. Sparged 7 gal, had a little trouble with it sticking, so I stirred and reset it; rye will do this, but roller milled malt should help), boiled 2 hrs to 5 gal. at 1.054 SG. Didn't note whether I boiled the hops all two hrs., probably just the last hr. Tetnanger for 10 min. steep after heat off. Counter current cooled, pitched with lots of (dry Red Star Ale) yeast from previous secondary fermenter. Open fermenter, skimmed, racked after three days, still quite active (beer filled air lock once). I continued to bubble a long time, until I finally just bottled 4 oz corn sugar a one month. No F.G. taken.