Summer Lemon Wheat Beer Recipe
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs Northwestern weizen extract
3 lbs light dry malt extract
2 lbs honey
2 oz pure lemon extract
1 cup corn sugar for priming
Hops
2 oz Hallertauer hops
Other
4 whole lemons
Yeast dry ale yeast
Procedure Boil 2 gallons of water, remove from heat and add the malt extracts and honey. Add 1-1/2 ounces of the hops at this time. Return to heat and boil for 50 minutes. After removing from heat, add the remaining 1/2 ounce of hops, the lemon extract, and the juice from the 4 lemons.
Chill wort to 72 degrees, transfer to primary fermenter and pitch yeast. Ferment for 7 days at 72 degrees. Rack to secondary fermenter and let sit another 7 days. Bottle and let sit for 4 weeks.
Summer Pale Ale
Category Pale Ale
Recipe Type All Grain
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Fermentables
8 lbs 2-row pale malt
1 lbs Munich malt
.5 cup dextrin malt
Hops
20 grams Nugget leaf hops (14 alpha)
15 grams Brambling leaf hops
Other
1 tsp gypsum
1/4 tsp Irish moss
Yeast 1 pack Edme ale yeast
Procedure Use the standard temperature-controlled mash procedure described in Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152 degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180 degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10 minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool wort and pitch.
SunWeiss
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs Klages malt
1 lbs malted wheat
1 can John Bull unhopped light extract syrup
Hops
1 oz Saaz hops pellets
Other
.5 tsp irish moss
Yeast lager yeast
Procedure Microwave mash the Klages and wheat. Sparge with 1 gallon of water at 170.
Add extracts and 2/3 of the Saaz hops.
I used hot water to get to the protien rest temperature, and then from there used the microwave temperature probe and it's hold temp feature for the two conversion rests, and mash out to 170F. I used MedHigh power, and stirred every 10 minutes or so. The emphasis in mashing was on body, not fermentable sugar. It worked. The beer has considerably more malt flavor, body, and the dry hopping gave it a bit more tang than it usually has. Old recipe just used 1/2 pound of malted wheat, cold to boil, to add a bit of flavor.
Surprised Frog Lager
Category Lager Pale
Recipe Type Extract
Fermentables
3.3 lbs Munton & Fison extra light extract
~0.4 lbs (2/5 pound), Briess amber extract
.5 lbs crystal malt (40 L.)
12 oz clover honey
.5 cup corn sugar
Hops
1 oz Cascade hop pellets (60 minute boil)
Other
3 oz grated ginger root (15 minute boil)
1/3 licorice stick
Yeast Wyeast Pilsen liquid yeast
Procedure I measured the OG at 1026, although in hindsight I think the brew was still a little warm. . . . Let's call it 1035 or so.I put this in my fridge (42 F) on 9 December, in hopes that it would be finished by the time I got back from Xmas break. It certainly wasn't! On 16 January I measured the specific gravity at 1021, and it was still pretty sweet. On 8 February, though I knew that it was not done fermenting, I bottled with 1/2 cup corn sugar and put all the bottles back in my fridge. A day later, I decided to move two bottles into my pantry, to see if anything interesting would happen.
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