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Beer Recipes (52 items)

May 05, 2008
6:41
Blueberry Ale
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Ingredients:

* 7 pounds, British amber extract
* 1-1/2 pounds, crystal malt
* 2 ounces, Northern Brewer hops (boil)
* 1 ounce, Fuggles hops (finish)
* Whitbread ale yeast
* 2 pounds, fresh frozen blueberries

Primary Ferment: 1 week

Procedure:

Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.
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April 21, 2008
17:46
Cinco de Mayo Cerveza
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This recipe was found on Leener's a supplier of homebrew supplies and is a kit that you can purchase. Personally, I like to experiment, so I would use Alexander's Light Malt and some noble hops to modify this recipe

Here's a welcome recipe that is sure to get you ready for summer. Do you know that most Mexican beers are actually Bohemian Style Lagers? We've come up with a classic golden refresher that's quick to brew and great served ice cold on the deck or patio.

1 oz. Finishing Hop Pellets
1 ea. Coopers Mexican Cerveza
1 LB. Extra Light Dry Malt
1 LB. Corn Sugar
1 pk. Brewer's Yeast
1 hop bag
50 Bottle Caps

Place 1 gallon of water into the brew kettle.

Place the hop pellets into the boiling bag and tie it closed. Place into the kettle and boil for 3 minutes.

Measure out 3/4 cup of the corn sugar and save this for priming the bottles. Stir the remaining corn sugar and the dry malt extract into the kettle. Stir the kettle frequently to prevent darkening the wort. Boil for 5 minutes.

Turn off the heat and stir in the Cerveza Malt Extract. Keep stirring until the malt is completely dissolved.

Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 74 degrees.

Ferment and bottle using your usual methods
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
April 14, 2008
16:54
Beano Beer
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I tried using Beano as a way to lower the carbs in my beer. Looks like it works because the gravity did get lower with the Beano. Here's the recipe printout from my Promash program,

03-07-2008 Beano Experiment # 1

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday March 07, 2008
Head Brewer: Ben Evert
Asst Brewer:
Recipe: Beano Experiment # 1

Recipe Specifics
----------------

Batch Size (Gal): 2.50 Wort Size (Gal): 1.00
Total Grain (Lbs): 5.00
Anticipated OG: 1.065 Plato: 15.88
Anticipated SRM: 7.7
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.062 Plato: 15.21
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 5.38 by Volume: 6.87 From Measured Gravities.
ADF: 83.2 RDF 69.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 61 %
Anticipated Points From Mash: 15.90
Actual Points From Mash: 13.00

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 3.50 lbs. Light Liquid Malt Extract 1.035 7
10.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 0.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.50 lbs. Vienna Malt America 1.035 4

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.60 35.3 60 min.
1.00 oz. Fuggle Pellet 4.40 0.0 Dry Hop

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1 Tablespoon Irish Moss Fining 15 Min.(boil)

Yeast
-----
Dry Yeast

Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 2.50
Recorded OG: 1.062 Plato: 15.21

Fermentation Specifics
----------------------

Pitched From: Dry Pack
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 64 degrees F

Bottling/Kegging Specifics
--------------------------

Bottling Date: Saturday April 12, 2008
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount In Bottles: 1.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 1.16 Oz
Amount of Liquid Added: 0.14 Gal

Fermentation Notes
------------------

Added beano (1 tablet) March 11 - hydro reading 1.020, Transferred to secondary 3/18 hydro reading 1.014, added whiskey soaked oak chips. final reading 1.010

Notes
-----

Secondary ferment over whiskey soaked oak chips. Beano added during secondary. Total drop in gravity with Beano .010
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March 31, 2008
14:02
Sorghum Beer
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Simple Simon (Gluten Free)
Sorghum Beer
(5 gallons/19 L, extract)
OG = 1.047 FG = 1.011
IBU = 22 SRM = 8 ABV = 4.7%

Ingredients

6 lb. 11 oz. (3.0 kg) BriesSweet White Sorghum Syrup 45 DE High Maltose
0.50 lbs. (0.23 kg) honey
6 AAU Tettnang hops (60 mins)
(1.5 oz./43 g of 4% alpha acids)
Danstar Nottingham dried ale yeast
0.75 cups corn sugar (for priming)

Step by Step

Heat 2.5 gallons (9.5 L) of water to a boil, then stir in sorghum syrup. Return wort to a boil, then add hops and boil for 60 minutes. At the end of the boil, stir in honey with a sanitized spoon, then cool wort until sides of brewpot are cool to the touch. Transfer wort to a sanitized fermenter and top up with water to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Bottle with corn sugar.

Source: Brew Your Own Magazine
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
March 26, 2008
0:01
Beer Labels The Easy Way
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Normally I don't make labels for my beer (I mark the crown), but every so often I make batches of beer to give away. For those batches, I always like to make the bottles look attractive by putting on labels. I've always used Photoshop or Microsoft Publisher to make my labels and spent hours making them. I made the label above in less than minute at Beer Label Builder (sponsor of this post).

Not only did I find this as a real time saver but if your making several cases for that special occasion you can have professionally looking labels. Price wise, Beer Label Builder is very reasonable and they also have quite a few styles to chose from. You can also upload your own custom label and have them print them for you.

So, if your looking for some professional looking labels, give Beer Label Builder a try.
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
March 17, 2008
6:57
Jeanne's Favorite
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Found this recipe at Gambrinus Mug. Gambrinus Mug allows you to upload your recipes so that they can be shared on the web. Worth checking out.

Source: Dave Szakacs
Recipe added: 03/08/99

Moderately dry, lightly hopped golden lager with very nice body and head retention. My wife, Jeanne's favorite beer, thus the name!

Specifics Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.016
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 30 days

Ingredients:
- 12 oz. Pale Ale Malt
- 6.5 Pounds Ex Light DME
- 1 oz Centennial hop pellets
- 1/2 oz Kent Goldings hops
- 1 oz Cascade leaf hops
- 1/2 teaspoon Irish moss
- Wyeast # 2112 California lager
- One 1/2 oz. Libery hop plug
- 3/4 cup corn sugar
Procedure:Steep crushed grains in 1 gal. 160 deg. water for 30 min. Rinse grains with 1/2 gal 160 deg. water. Bring volume of water to 3 gal and bring to boil. Add Extract and Centennial hops. After 30 min., add Kent Goldings hops. Add Irish moss for last 15 min of boil. Turn off heat and add 1/2 oz Cascade for 5 min. Chill and strain into fermentor and add enough pre-boiled cool water to make 5 gal.Add yeast.Ferment @ 55-65 deg. for 7 days.Rack & add 1/2 oz Cascade & Liberty plug in hop bag. Lager 30 days @ 40 degrees. Prime with corn sugar and bottle or keg.
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March 10, 2008
21:35
Stu Brew
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This recipe is taken from Victory Beer Recipes and makes 10 gallons. This is also the last recipe from this series and is an all-grain one.

17 pounds two-row pale malt
2 pounds Munich malt
1 Carapils malt
6 ounces crystal malt
1 ounce Perle hops - 60 minutes
3 ounces Saaz hops - 30 minutes
1 ounce Tettnanger hops - 12 minutes
1/2 teaspoon gypsum
Wyeast no 2206 liquid yeast

Boiling time 60 minutes
Primary fermentation 14 days at 49 degrees
Secondary fermentation 28 days at 49 degrees

Mash grains at 120 degrees, raise to 153 degrees, then to 165 degrees. sparge with 175 degree water. Force co2 to carbonate.
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March 03, 2008
7:20
BME Pilsner
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This recipe is taken from Victory Beer Recipes and makes 5 gallons.

6 2/3 pounds BME Munich gold malt extract
1 1/4 Ounces Halleratuer hops - 45 minutes
3/4 ounces Saaz hops - 30 minutes
1/2 ounce Saaz hops - 2 minutes
1/4 ounce Saaz hops - dry
1 pint m.ev. no 001 German yeast

primary fermentation - 1 week 50 degrees
secondary fermentation - 2 weeks at 35 to 40 degrees
force carbonate
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
0:06
History Of American Beer
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Nice short video about the history of beer in the United States. Note: Feed readers will have to visit the site to view the video.
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February 25, 2008
21:46
Fountain Head Black Magic
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This recipe is taken from Victory Beer Recipes and makes 2 1/2 gallons

3 1/3 pounds Munton and Fison old ale kit malt extract
2 1/2 pounds Munton and Fison light dry malt extract
6 ounces black patent malt
6 ounces roasted barley
6 ounces caramel malt 40 degree
1 1/2 ounces Nugget hops - 60 minutes
1/2 ounce Nugget hops - 10 minutes
1 1/2 teaspoons gypsum
1 packet Red Star champagne yeast
2 ounces corn sugar to prime

Boiling time 60 minutes
Primary fermentation 7 weeks at 70 degrees
Secondary fermentation 6 weeks at 70 degrees

Crush grains and add to 3 quarts cold water. Slowly raise temperature to gentle simmer and hold for 10 minutes. Sparge with 2 quarts hot water. Add to brewpot to make 3 gallons. Heat to boil and add malt extract.
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February 18, 2008
22:08
Hops Shortage Hits Home
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Well, the upcoming hops shortage has finally hit home. I was going to make a batch of beer over this past weekend and needed to buy some hops.

So, I hopped in the car and headed to my local brew shop. Walked back to where the hops are and to my horror, there were none. Now, just how in the heck can you make beer without hops? I was soon informed that a shipment of hops might be coming in, but the store's supplier was out and did not know when they would be getting anymore in.

I did find some online, but the price has really skyrocketed. What used to go for $16 - 20 per pound is now closer to about $80. So much for the liberal use of hops.

Where does that leave the homebrewer? Being at the end of the food chain, it looks like we are going to have to make some major changes in our brewing habits. What I am looking for are recipes that use something other than hops. If anyone has any, please e-mail me the recipe and I'll post for everyone to try.

For more on the hops crisis, check out these articles.

The Bitter End: The Great 2008 Hop Shortage

On the Coming Hops Crisis

Hop Crisis

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February 11, 2008
14:32
Where In The Helles Munich
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This recipe is taken from Victory Beer Recipes and is an all grain recipe.

Makes 5 Gallons

8 pounds two-row malt
2 pounds light crystal mat
2 pounds Munich malt
1 1/4 ounces Hallertauer hops - 90 minutes
wyeast no 308 liquid yeast

Boiling time 90 minutes
Primary fermentation 3 weeks at 50 degrees
Secondary fermentation 4 weeks at 32 degrees
Mash grains at 151 degrees for 1 hour.
Force carbonate
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February 04, 2008
7:25
Landshark Lager Beer Reviewed Video
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My first attempt at doing video for my blogs. This will be a regular feature on Beer, Wine and Food and at sometime in the future I would like to try using video on this blog. Enjoy!

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January 28, 2008
7:20
Loos Lucy Ginger Lager
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This recipe is taken from Victory Beer Recipes

4 1/2 pounds Laaglander light malt extract
1 1/2 pounds honey
3 ounces freshly grated ginger root
1 ounce Cascade hops - 60 minutes
1/2 ounce Cascade hops - 30 minutes
zest of 4 oranges - 10 minutes
1/2 ounce Cascade hops - 2 minutes
American lager liquid yeast
3/4 cup corn sugar to prime

Boiling time 60 minutes
Primary fermentation 6 days at 50 degrees
Seconadry fermentation 13 days at 50 degrees

Spices added at beginning of boil, orange zest for last 10 minutes of boil.
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January 21, 2008
9:15
Beam Me Up, Scotty
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"Beam Me Up, Scotty"
This recipe is taken from Victory Beer Recipes boiling time 75 minutes
.

Makes 5 Gallons
5 pounds Diamalt light malt extract
5 pounds Diamalt amber malt extract
1 pound caramel malt
2 ounces chocolate malt
2 ounces Oregon fuggles hop pellets - 60 minutes
1/2 ounces Styrian golding hop pellets - 30 minutes
1/4 ounce Wlliamette hops - 10 minutes
2 teaspoons gypsum
1 tablespoon irish moss
Wyeast Irish Ale Yeast
1/4 cup corn sugar to prime
boiling time 75 minutes
primary fermentation 1 1/2 weeks at 68 degrees

Add grains to 6 gallons cold water, bring to a boil and remove grains just before boiling.

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Tags: Beer, Ale, Recipe, Scotch, Star, Trek

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January 14, 2008
9:13
Jackie's Abbey
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This recipe is taken from Victory Beer Recipes.

Makes 5 Gallons

12 pounds Alexanders pale malt extract

6 ounces crystal malt

4 ounces chocolate malt

1 3/4 ounces bullion hops 9% - 45 minutes

1/4 ounce Perle hops 7.4% - 45 minutes

1 teaspoon Irish moss - 15 minutes

3/4 Saaz hops 4.4% 10 minutes

3/4 ounce Hallertauer hops 3% - 10 minutes

1/4 ouce Saaz hops 4.4% - 1 minute

1/4 ounce Hallertauer hops 3% - 1 minute

Cultured Chimay yeast

3/4 cup corn sugar

Boiling time 60 minutes

Primary fermentation 15 days at 65 degrees

Pre-boil filtered water for 1 hour and steep grains at 175 degrees

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Tags: Beer, Belgian, Abbey, Ale
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January 07, 2008
0:05
Robert The Bruce Barleywine
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This recipe is taken from Victory Beer Recipes. To learn more about barley wine, check out this link at Making Homemade Wine and Beer.

5 gallons

Ingredients

12 pounds Wander light malt extract

4 pounds pale ale malt

1 pound crystal malt 20 degree

2 ounces British bold hops - 10% for 45 minutes

1 1/2 ounces Centennial hops 7.5% for 45 minutes

2 ounces Kent Goldings hops 5.9% finish

1 ounce Kent Goldings hops 4.8% finish

Wyeast no. 1084 Irish ale yeast

Vierka champange yeast

Primary fermentation 10 days 72 degrees

Secondary fermentation 21 days 60 degrees in oak or oak chips

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Tags: Beer, Ale, Barley, Wine, Recipe
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January 04, 2008
0:06
Cancer Fighting Agent Found In Beer
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I knew there was a reason for me drinking beer. Short article from the United Press International about a German study. Read more below. ** Note ** Feed readers my have to visit the site to read the article. [www.addthis.com] title="Bookmark using any bookmark manager!">
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Technorati Tags: Beer, Cancer
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
December 17, 2007
21:43
Christmas Beers
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With the Christmas season upon us, I thought that I would give you more than one recipe. Here are three links to some great recipes.

Enjoy!!

Christmas Beer from John Griffin's Blog

For the more advanced brewer, The Twelve Beers of Christmas, from All About Beer gives some great tips on brewing twelve interesting beers. The caramel quadruple and the saffron tripel look like easy recipes and ones that should be fun to make and drink.

You can get eight recipes from Stout Billy's.

Enjoy the holiday season and I'll be back after the first of the year.

Technorati Tags: Christmas, Beer, Recipes

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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
December 10, 2007
1:58
18th Century Spruce Beer
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When I visited Monticello several years ago, I was fascinated by Jefferson's farming techniques. I was also fascinated how that just about every family during that time period made their own beer and wine. Just think how cool it would be if everyone now made their own wine and beer. Millions of varieties to taste and enjoy. Well if you want a little background about that period, check this out from Colonial Williamsburg.

This is an old time wine recipe. I'm not sure if the powder sugar means regular sugar or powdered sugar since terms were a wee bit different than.

WINE-RAISIN or STEPHONY, may be thus made: Take two pounds of Raisins of the Sun dried, a pound of good Powder-sugar, the Juice of two Lemmons, and 1 whole Peel: Let these boil half an hour in 2 Gallons of Spring-water; and then taking the Liquor off from the Fire, pour it into an earthen Pot, which is to be cover’d close for 3 or 4 days, stirring it twice a day, and adding a little Sugar.

For you beer drinkers, here is a recipe for spruce beer.

Spruce Beer Recipe from Pioneer Thinking.
5 gallons of water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast
In a large kettle combine the water, hops, ginger root and
spruce fir twigs. Boil together until all the hops sink to the
bottom of the kettle. Strain into a large crock and stir in the
molasses. After this has cooled add the yeast. Cover and leave
to set for 48 hours. Then bottle, cap and leave in a warm place
(70-75 degrees F) for 5 days. It will now be ready to drink.
Store upright in a cool place.

Technorati Tags: Christmas, Spruce, Beer, Williamsburg

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November 19, 2007

10:27

Patriotic Ale

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November 12, 2007
9:38
Stealer Lager
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This is a very simple lager recipe with a deep golden color and inspired by the golden color of the Pittsburgh Steelers jerseys.

3.5 Pounds Light Liquid Extract
1/2 pound Cara-pils Malt
1/2 oz Cascade Hops
1 Packet yeast
Irish Moss

Crack grains and steep for about 1 hour. Strain grains and add the liquid into brew pot. Add the liquid extract and bring to a boil. Once boiling begins, add the cascade hops and boil for 30 minutes. Add the Irish Moss at the 15 minute mark. Chill the wort and pitch the yeast. Primary fermentation should be about 1 week and the temperature should be 55 - 60 degrees F.

After about a week, transfer to a primary fermenter and allow the beer to continue to ferment. At this time take the temperature down to 40 -45 degrees or approximately your normal refrigerator temperature. Allow to "lager" for about 3 weeks.

Bottle and enjoy.

This recipe will make a 3 gallon batch.

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Technorati Tags: Pittsburgh, Steelers, Beer, NFL, Recipe
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
November 08, 2007
19:06
Utopia
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Technorati Tags: Beer, Sam, Adams, Utopia

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November 02, 2007
3:10
Hopping On The Beerwagon
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Technorati Tags: Beer, Breweries, Microbreweries, Ale, Lager, Pilsner
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October 29, 2007
2:07
Draft Beer Recipe
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During the past week, I have been working on a bottling experiment. For the experiment, I designed a simple American Amber Ale recipe using dry malt extract and speciality grains. I will have more about the experiment in a future post.

Makes 3 gallons

Ingredients:

5 ounces Crystal Malt 40
4 ounces Cara-Pils Malt
1 ounce Chocolate Malt
3.5 pounds Light Dry Malt Extract
1 ounce Galena hops
1 packet dry yeast
Irish Moss

Procedure:

Crush grains and steep for 1 hour. Strain and pour into brew pot. Add the dry malt extract and bring the wort to a boil. Add 1/2 ounce of Galena hops. Boil for 60 minutes and at the 40 minute mark add Irish moss. Add 1/2 ounce Galena hops to your primary fermenter. Chill wort and pour into fermenter. Pitch yeast and allow to ferment for 3 to 7 days. Bottle and enjoy.

Technorati Tags: Beer, Ale, Recipe, American, Amber, Draft, Experiment
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October 25, 2007
20:01
Original Pilsner
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Technorati Tags: Beer, Pilsen, Czech, Revolution
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October 19, 2007
3:55
Possible Hops Price Hike
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Here's something we all should keep an eye on.

Beer, Hops
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes
October 15, 2007

Beer Style:	pale ale, bitter
Recipe Type:	extract
Description: This really shouldn't be too highly carbonated. This is a well-balanced brew with good maltiness and bitterness. It was good when fresh, albeit cloudy, but this is okay in a pale ale. After 2 months of refrigeration, it is crystal clear and still delicious! (And there's only 1 bottle left.) By the way, Munton & Fison yeast is very aggressive--- fermentation can be done in 24-72 hours. I hope you like this as much as I do.
Ingredients: 5 to 6 pounds, Alexander's pale malt extract 1/2 pound, crystal malt, crushed 10 ounces, dextrose (optional) 1-1/4 ounces, Cascade hops (boil) 1/4 ounce, Cascade hops (finish) Munton & Fison ale yeast corn sugar for priming
OG: 1.058 FG: 1.022
Procedure: Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast.
Submitted by: Fred Condo

really simple BEER syndication » Beer Recipes

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Beer Recipes (52 items)

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