Yeltsin's Best Imperial Stout Beer Recipe
Category Stout
Recipe Type All Grain
Fermentables
15 lbs. English Pale 2-Row malted barley
2 lbs. English Crystal Malt
1 lb. Roasted Barley
.5 lb. Black Patent Malt
.5 lb. Chocolate Malt
Hops
4 oz. Cascade hops (6.5 AAU) (bittering/full boil)
2 oz Tettnanger hops (3.4 AAU) (flavor/20 minute)
2 oz Tettnanger hops (3.4 AAU) (aroma/1 minute)
Other
1 tsp. Irish Moss (@30 minute mark)
a one pint starte
Yeast Wyeast London Ale (#1028) liquid yeast pitch with at least
Your Father's Mustache
Category Lager
Recipe Type Partial Mash
Fermentables
7 lbs. American six row malt (80%)
1.75 lbs. flaked maize (20%)
Hops
25 g. Cluster hops pellets @7.5% - 1hr boil
.25 oz. Styrian Goldings @5.2% - 10 min. boil plus
.25 oz. Styrian Goldings @5.2% - 15 min. settling
Other
9 gallons moderately (temp.) hard well water boiled to soften
Yeast New Ulm yeast
Procedure Mash schedule:
Doughed in 8.5 qts. 58C water to get -->
50C protein rest, 30 min., (pH 5.5), then infused w/ 3 qts. boiling water to -->
60C sac. rest for 15 minutes, then boosted w/ burner to -->
70C sac. rest for 40 minutes, then boosted w/ burner to -->
76C mashoff for 10 min.
Lautered in insulated Zapap, collected 7 gal. @ 1.041 for 32.8 p/p/g. Note - Beautifully clear wort with minimum recirculation, easy sparge. This six-row is beautiful to work with.
Boil - 1 hr, beautiful hot break, like egg drop soup
Hopped to 25 IBU target.
Counter current cooled to 64F, 4.75 gallons collected at 1.055, then diluted to 5.5 gallons at 1.048 in 7 gallon carboy, force chilled in snowbank to 50F. Pitched New Ulm yeast from bottom of 3 liter starter. Fermented @ 50F - 52F 12 days, racked, lagered seven weeks @ 33F, kegged, conditioned with 10 psi @ 38F, then dispensed at 42F-44F. The flavor showed best at mid 40sF and when drawn to give a good head and reduced carbonation. (Most beer shows best like this).
Zoso White
Category Belgian Ale
Recipe Type All Grain
Fermentables
6 lbs Pils malt. (preferably from Belgium)
3 lbs malted wheat
3 lbs unmalted wheat
1 lbs malted oats
Hops
1 oz Tettnanger (5.4 AAU) for 60 minutes
0.75 oz Tettnanger for 20 minutes
Other
0.5 oz e fresh ground coriander for 60 minutes
0.25 oz grated, dried orange peel for 60 minutes
0.25 oz coriander for 30 minutes
0.25 oz orange peel for 30 minutes
0.50 oz orange peel for 20 minutes
Yeast yeast (see note in description)
Procedure The mashing schedule for the Dixie Cup version is as follows:
Mash-In with 2.5 gallons (.75 quart/pound)
30 minutes @ 125F
Add hot water to mash to raise temperature to 148-150F
Hold there for 60 minutes
Sparge to 6 gallons in kettle with 170F water
Water used is untreated, Seattle City water
The next version, with the 3068 yeast, I did a simple single infusion at 154F for 60. Seemed to work as well as the double infusion.
Zulu's X-mas Lager
Category Spiced Beers
Recipe Type Extract
Fermentables
2--3/4 lbs light dry malt extract
2.5 lbs light clover honey
1 lbs crystal malt
.75 cup corn sugar for priming
3.3 lbs Munton & Fison Light Hopped Malt Syrup
Hops
2 oz Cascade hops (4.5% alpha)
1 oz Cascade hops
.5 oz Cascade hops
.5 oz Cascade hops
Other
2 tsp gypsum (soft water treatment)
2 tsp dried ground ginger
2 tsp dried ground nutmeg
3 tsp dried ground cinnamon
1 ea grated orange
.25 tsp Irish Moss
Yeast
Procedure Steep crystal malt in brew pot. Remove grains before boil. Add extracts and honey and bring to a boil. Add 2 ounces Cascade at beginning of boil. Add ginger, nutmeg, cinnamon, orange peel, and Irish moss in last 10 minutes. Add 1 ounce of Cascade hops two minutes later. Add 1/2 ounce Cascade in last 5 minutes and the last 1/2 ounce in the last 2 minutes.
|