Richard's Red Beer Recipe
Category Pale Ale
Recipe Type All Grain
Fermentables
5 lb 2 row
1 lb munich
1 lb dark crystal
1 lb cara-pils
1 lb toasted 2 row
Hops
1.33 oz olympic hops at boil
2/3 oz cascade as power cut
Yeast ale yeast
Procedure Toast the 2-row grain for 10 minues in an oven preheated at 350 before crushing.
Cover crushed grains with 130 degree water,w hich will stabilize at 123. Add boiling water to bring to 158 for another half-hour or until conversion is complete.
Toss the hops in the fermenter along with the wort,& add the oak as well (i suggest leaving them all in cheesecloth bags). transfer the oak chips to your secondary as well. If you use a keg, toss them in.
Rick's Wicked Summer Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
4 lbs. American 2-row pale malt
3 lbs American 6-row pale malt (had some sitting around)
3 lbs wheat malt
.5 cup crystal malt (40L)
Hops
1 oz cascade pellets (6.3%AAU)
.5 oz Tettneng pellets -flavor-(4.5%AAU)
Other
Grated lemon peel from 2 lemons (do *not* use the bitter white pith)
Juice from 2 lemons
Yeast Wyeast 1056 500ml starter
Procedure Step-mash: Add 2.25 gal of 54degC water to crushed grains and stabilize to 50-51degC for 30 min. Add 1.25 gallons of 93degC water to bring temp to 65degC; hold there for 90 min. Mash out, sparge, etc.
Bring wort to a boil and add Cascade hops. After 30 min, add 1/2 ounce tettnang hops, lemon peel, and lemon juice. Boil for another 30 min or so until volume is about 6 gallons. Chill wort, put into fermenter, let trub settle out for a few hours, transfer clear wort to a sanitized glass carboy, and pitch yeast.
OG= 1.052 (for a lighter beer, bring volume to six gallons)
When bottling, add 3/4 cup corn sugar and juice and zest from 2 lemons.
Right Thing Oatmeal Stout
Category Stout
Recipe Type All Grain
Fermentables
1.5 lbs Briess Roasted Barley
8 oz Hugh Baird Black Malt
1 lbs Briess Cara-Pils
1 lbs Briess Wheat Malt
7 lbs Briess 2-Row
1 lbs Quaker Quick Oats, added to grist
Hops
2 oz Chinook, boiling (22 HBU's)
1 oz Willamette, finishing
Yeast WYeast London Ale (very dry finish)
RIS Marital Bliss
Category Stout
Recipe Type All Grain
Fermentables
20 lb 2-row britsh
2.5 lb Belgian Carapils
2 lb Crystal (60L)
2 lb Munich 2-row
1 lb Belgian Special B
.5 lb Chocolate Malt
1/4 lb black Patent
5 lb Amber Extract
Hops
6 oz northern Brewer (60min)
3 oz fuggles (5min)
Other
.5 oz Irish moss at end of Boil
Yeast Yeast 1214 Belgian Liquid (And definitely make a starter!)
Rocket J. Squirrel Honey Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
3 lbs Bavarian dry wheat extract
2 lbs Clover honey
.5 lbs Buckwheat honey
.5 lbs light Crystal malt (20 lovibond?)
Hops
1 oz Centennial hops 11.1% AAU's
Yeast 24 ounces Wyeast 1056 slurry (from previous batch)
Procedure Bring 1 and a half quarts water to 170 degrees and turn off heat. Add crystal malt and steep for 40 min. Tempurature was 155 degrees after adding malt and stirring. In another pot, start 3 gallons water boiling. When it comes to a boil, strain in liquid from crystal malt and also pour another quart of hot water through the grains. Add the wheat extract and honey. Bring to a boil. Skim the scum off and then add 3/4 ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops. Whirlpool and let stand to let the trub collect. Siphon into carboy and top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz. corn sugar.
|