Swill Clone Beer Recipe
Category Lager
Recipe Type Extract
Fermentables
3 cups 20LV ish crystal malt
3.3 lbs John Bull dark unhopped extract syrup
3.5 cups munton and fison unhopped plain amber dry malt extract (20 EBC ish)
Hops
1 oz Kent Goldings hop pellets (boiling)
.5 oz Cascade hop pellets (finishing)
Other
.5 tsp burton water salts (if needed)
.5 tsp gypsum (if needed)
.5 tsp Irish Moss
Yeast Lager Yeast (please use something good!)
Procedure Well, here goes... keep it simple and fun! Before you start... why not get your yeast starter going?
Crack the crystal in a blender or whatever you like to crack with (dont powderize it!) bring it to a boil with one gallon of cold water. At the first sign of a boil, strain the liquid into your normal boiling pot (dont squeeze, smish, or squish the grain... just let the wort run out).
Add one gallon (or two if the pot is large enough) of water, the water salts, and extracts to the pot and bring to a boil. Boil for fifteen minutes, then add the boiling hops and continue boiling for 30 minutes (keep on stirring, but try to keep the pot covered as much as possible).
Add the Irish moss, stir for one minute.
Add the finishing hops. Stir and cover for three minutes.
Place (chill first if you like) in the fermenter and top to 5.5 gallons.
Pitch when cool (as if you didnt know this part).
I normally use a two stage system. I'll rack it once after the head falls. When the bubbler pharts 2 or less times per minute, i'll bottle or keg. If you are bottling, i would suggest using somewhere between 1/2 and 3/4 cup corn sugar, or 1/2 cup of honey for priming... I hope i didnt forget anything...
Note: If you serve this beer to newbies or wimps, serve it COLD!
Taken Liberties Ale
Category Pale Ale
Recipe Type Extract
Fermentables
.5 lbs crystal malt (60L)
1 cup English 2--row pale malt
7 lbs light Munton & Fison dry malt extract
.5 cup corn sugar (priming)
Hops
.5 oz Galena pellets (12% alpha)
1 oz Cascade pellets (5.5% alpha)
1 oz Cascade pellets
Other
.5 oz Irish moss
Yeast Wyeast American ale #1056
Procedure Cracked grains and steeped in 2 (U.S.) quarts 150-155F water for 45 minutes. Collected runoff and sparged with an additional 1--1/2 gallons 170F water. Added to brew kettle with enough additional water to make 5- -1/2 gallons. Dissolved extract and boiled 65 minutes, adding hops and Irish Moss as shown. Chilled with an immersion chiller down to 70F. Racked off break and pitched onto dregs of the secondary of a previous batch, a la Father Barleywine. Active fermentation in under 12 hours. O.G. = 1.056; IBU = approximately 33 (not counting the dry hopping which would have added a point or two). Single-stage blowoff fermentation in the low 70's. Primary was 4 days, after which I attached a fermentation lock and dumped in the dry-hopping hops. After another 19 days of secondary, I racked to a Cornelius keg primed with 1/2 cup of corn sugar. After waiting a week or so, I tapped, keeping 20 psi on the keg at all other times.
Taking Liberty Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
14 lbs Klages
4 oz 40L Crystal Malt
4 oz 90L Crystal Malt
Hops
.5 oz Chinook (12%)
1 oz Cascade (5.5%)
2 oz Cascade (5.5%)
Other
1 tsp Irish moss
.75 cup corn sugar to prime
Yeast Wyeast 1056 American ale
Procedure Mash all grains for 90 minutes at 150F, adjust PH as needed. Mashed off at 170F, sparged with 170F water. This has a total BU of 43.7. If you don't reach around 1.060, adjust the dry hopping accordingly.
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