Puppy's Surprise Spiced Wheat Ale Beer Recipe
Category Wheat Beer
Recipe Type All Grain
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Fermentables
3 lb. (1.35kg) Belgian pale malt
5 lb. (2.25kg) Belgian wheat malt
2 lb. (900g) rolled oats
0.5c (120ml) corn sugar
Hops
3 HBUs Styrian Golding hops (60 minute boil)
1.5 HBUs Styr. Golding hops (30 minute boil)
0.5 oz (14g) Kent Golding hops (finish)
Other
0.5 oz (14g) sweet orange peel (30 minute boil)
0.25 oz (7g) sweet orange peel (10 minute boil)
0.75 oz (21g) crushed coriander (finish)
gypsum or calcium carbonate
Yeast Wyeast Weihenstephen (#3068)
Procedure Boil oats in 3 gallons (11l) water until gelatinized. Replace lost volume with cold water and adjust temperature to 125F (52C). Add malts. Stir slowly until grist is completely mixed into water. Measure pH and adjust to 5.3 with gypsum.
Heat to 130F (55C) if temperature has fallen too low and rest at this temperature 45 minutes, stirring every 15 and boosting temperature as needed.
Boost temperature to 150F (65C) and rest 2 hours, stirring every 15 minutes and heating to 150F (65C) every 30 minutes.
Sparge with 4 gallons (15l) water, pH 5.7, 170F (75C).
Boil 30 minutes and add first hop aliquot. Boil another 30 minutes and add the second and add the first aliquot of orange peel (pre-soak peel in water if dried). Boil another 20 minutes and add second aliquot of orange peel. Add finishing spices at end of boil and sit 15 minutes on stove, flame off.
Chill to 50F (10C) and rack into secondary. Sit overnight and rack wort off trub in the morning. Wort pH should be between 5.0 and 5.3 at pitching. Pitch yeast.
Rack to carboy when primary fermentation is done and add isinglas. Settle 4-5 days.
Prime with sugar and bottle.
Purdue Red Hot Apple Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
1 lbs Light DME
1 lbs Honey
.5 lbs Crystal Malt
4 lbs Sliced Winesap Apples (from Purdue Hort. Farms--
Hops
4 lbs Mountmellick Brown Ale Kit (Hopped)
Other
2 tsp cinnamon
1 cup Cinnamon Imperials (Red hots)
10 grams burton salts
1 tsp Irish Moss
Yeast 1 package Brewer's Choice London Ale Yeast (#1028)
Procedure Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5 gallons water and crystal malt to boil. Remove grain. Add extract, honey, burton salts, and irish moss and boil for 15 minutes. Add red hot candies. Turn heat to low after candies melt. Add apples and cinnamon and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I made malted applesauce out of the apples by the way!)
Pyle Style Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
5.00 lb American pale malt from Briess
4.00 lb English pale malt from Hugh Baird
0.75 lb Belgian crystal malt
Hops
1.00 oz Mt. Hood pellets (a=3.9)
1.00 oz Cascade pellets (a=5.1)
0.60 oz Cascade leaf hops (a=5.6)
Other
1.00 tsp Irish moss (added in last 10 minutes of boil)
0.75 cup corn sugar for bottling
Yeast 1056 Wyeast American Ale yeast dated 6/23/93
Procedure Mash water was 9 qts of 168F water poured into a room temperature 48 qt rectangular cooler mash/lauter tun. Doughed in pale malts only. Mash-in temperature was 150F after stabilizing. Mashed at 145-155 (added 1 qt of 180F water when temp dropped to 145F). Conversion complete in one hour. Crystal was added at mash-out. Dumped 20 qts of 180F water into tun and stirred (mashout and batch sparge in one step). Sparge was very slow, nearly stuck twice, so I back flushed the copper manifold to loosen it up (need to adjust my grainmill!). Start of boil, the volume was around 32 qts. Boiled down to 22 qts. at 1.045. Points of extract = (45pts. * 5.5 gal.) / 9.75 lbs. = 25 pts/lb/gal.
Hopping schedule:
60 min: 0.50 oz MH IBU = 8.3
30 0.50 MH 4.5
0.50 Cp 5.8
10 0.50 Cp 2.5
dry 0.60 Cl 1.0 (leave on for 10 days)
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Approximate Total IBU = 22.1 (Balanced beer at 1.045 = 20 IBU)
A note about hopping: I was attempting to get most of my IBUs later in the boil to reduce some back of the tongue bitterness. I wanted this to be a hop flavored beer, rather than just have bitterness to balance the malt. On most beers I try for 50-60% of the bitterness at the 60 minute addition, but as you can see, I did not do that here. I achieved my goal I think (see tasting notes).
Full fermentation in 12 hours, high krauesen in 36 hours. Dry hops were just thrown on top of beer in secondary.
Pyramid Apricot Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
4 lbs. Alexander wheat extract
1.4 lbs. Alexander wheat kicker
4 oz. malto-dextrin
.75 cup corn sugar
Hops
14 IBU domestic Hallertauer (60 minute boil)
Other
4 oz. apricot essence added to bottling bucket
Yeast Wyeast # 1056 liquid yeast
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