Stacie's Wicked Ale Beer Recipe
Stacie's Wicked Ale
Category Brown Ale
Recipe Type Extract
Fermentables
6.6 lbs Northwestern Malt Extract - Gold
4 oz Chocolate malt
8 oz Klages Malt
8 oz 60 Lovibond Crystal Malt
8 oz Black Barley
Hops
1.5 oz Northern Brew Hops at 60 min
1.0 oz Hallertau Mittelfreu at 10 min
0.5 oz Hallertau Mittlefreu dry (in secondary)
Yeast Bell's amber ale yeast (or Wyeast 1056)
Procedure Steep grains in 150 to 160 degree F water for 60 minutes. Remove grains and bring to boil.
Primary for 3 weeks
Secondary for 3 weeks
Bottled for 2 weeks.
(I shoulda racked earlier. But I got busy... didn't even read the HBD! Can you believe it?)
Stacie's Wicked Ale
Category Brown Ale
Recipe Type Extract
Fermentables
6.6 lbs Northwestern Malt Extract - Gold
4 oz Chocolate malt
8 oz Klages Malt
8 oz 60 Lovibond Crystal Malt
8 oz Black Barley
Hops
1.5 oz Northern Brew Hops at 60 min
1.0 oz Hallertau Mittelfreu at 10 min
0.5 oz Hallertau Mittlefreu dry (in secondary)
Yeast Bell's amber ale yeast (or Wyeast 1056)
Procedure Steep grains in 150 to 160 degree F water for 60 minutes. Remove grains and bring to boil.
Primary for 3 weeks
Secondary for 3 weeks
Bottled for 2 weeks.
Steam Beer
Category Steam Beer
Recipe Type All Grain
Fermentables
9.5 lbs Klages malt
1.5 lbs Crystal malt 40L
.5 lbs Cara Pils malt
Hops
2.5 oz Northern Brewer whole hops
Yeast Wyeast #2007
Procedure Using a standard mash procedure: Protein rest of 30 minutes at 125 degrees. Raise temperature to 155 degrees and hold for 90 minutes or until starch is converted. Sparge to collect enough that a 1 hour boil will still leave you 5 gallons of beer (brewing -- art or science?). Bring wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2 ounce at 30 minutes and 1/2 ounce for the last ten minutes.
Steam Beer
Category Steam Beer
Recipe Type Extract
Fermentables
6.6 lbs American Classic light malt extract
.5 lbs crystal malt (10 L.)
.5 lbs crystal malt (20 L.)
.5 cup honey (priming)
Hops
1.5 oz Tettnanger hops (60 minute boil)
.25 oz Tettnanger (30 minute boil)
.75 oz Hallertauer hops (30 minute boil)
.25 oz Tettnanger (10 minute boil)
.25 oz Hallertauer (10 minute boil)
1 oz Kent Golding hops (dry hop)
Other
1 tsp., salt
1.5 tsp., gypsum
Yeast Wyeast Steam beer yeast
Procedure Crack the crystal malt and add to 1 gallon of water and bring to a boil then strain off the wort. Add the extract and return to a boil. Add the hops at the given times. Cool wort and pitch yeast.
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