Editorial Reviews. From the Back Cover. You can now brew beer at home that tastes just like your favorite brands with this collection of "cloned" recipes for . livro clone brew recipes 7/22/13 Lapolli. alguem tem em pdf perdi o meu. Fernando R. homeranking.info 2 MB View. the first beer I ever brewed at Blind Pig Brewery in. Temecula, Calif. on June 23, We purchased some used equipment from the Electric Dave Brewery in.
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Brew Your Own Beer. - 63 -. Bass Clone. Category Pale Ale. Recipe Type Extract. Fermentables. lbs Munton & Fisons light unhopped liquid malt extract. Red Hook ESB Clone Celebration IPA Anchor Liberty Clone First Ames Brew American. Pale Ale Da Beer Jeff's ESBB Extra Special. BYO Special Issue - Classic Clone Recipes - - Free download as PDF File .pdf), Text File .txt) or read online for free. Brew your Own Special issue.
After steep, remove grain bag and let drip dry. Aerate thoroughly and pitch yeast. Raise to boiling, add Chinook hops and boil for 65 minutes. Built for homebrewers and beer lovers, Brew Guru delivers homebrew recipes, money-saving deals and local info on breweries, beer bars and homebrew supply shops. There are no finishing hops in this recipe.
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Your rating has been recorded. Write a review Rate this item: Preview this item Preview this item. Clone brews: Tess Szamatulski ; Mark Szamatulski Publisher: North Adams, MA: Storey Pub. Brewing home versions of popular commercial beers has never been simpler or more fun than it is with the recipes in CloneBrews.
And with possibilities to choose from, home brewers will find the perfect taste for every mood and every season. Revised, updated, and expanded, the second edition of CloneBrews contains 50 new recipes that reflect the current popularity of strongly hopped India pale ales and American pale ales as well as the growing interest in brown ales, imperial beers, English bitters, porters, stouts, wheat beers, and Belgian ales.
The new edition also contains expanded and updated mashing guidelines and a complete review of ingredients and materials. All new to the second edition is a Food Pairing feature that recommends the best foods for every beer an indispensable feature for the brewer who also loves to barbecue or cook! Tested and retested, tasted and retasted, Tess and Mark Szamatulskis recipes are the product of 20 years spent running a successful homebrew supply shop and working with customers to create perfect beer clones.
They deliver the flavors that home brewers want, described in clear recipes that every brewer will want to make. Read more Show all links. Allow this favorite library to be seen by others Keep this favorite library private. Find a copy in the library Finding libraries that hold this item Print version: Szamatulski, Tess, Clone brews.
Document, Internet resource Document Type: Tess Szamatulski ; Mark Szamatulski Find more information about: Tess Szamatulski Mark Szamatulski. Contains 50 recipes that reflect the popularity of strongly hopped India pale ales and American pale ales as well as the interest in brown ales, imperial beers, English bitters, porters, stouts, wheat beers, and Belgian ales. This title also contains mashing guidelines and a review of ingredients and materials. Reviews User-contributed reviews Add a review and share your thoughts with other readers.
Be the first. Add a review and share your thoughts with other readers. Similar Items Related Subjects: Brewing -- Amateurs' manuals. Linked Data More info about Linked Data. Primary Entity http: MediaObject , schema: Book , schema: For example, if the brewery's recipe yields a beer that you know will be too dark on yom system, decrease the amount of dark malts. The way a beer is brewed affects how it turns out, so use every bit of knowledge of how beers tmn out on yom system when formulating your clone.
Bitterness and hop character Once you have the malt information set, you can begin to calculate how much hops to use. As wort density affects hop utilization, you need to get at least the original gravity of yom beer set before you calculate hop additions.
If you don't know the level of bitterness in! BUs of your beer, you can do comparison tasting of different brews and get a fairly good handle on the level of bitterness in a beer. What can be more difficult is determining the hop types. If you could not get this info from the brewer or some other soLuce - and you can't identify the types by tasting- your best approach is to use a hop type appropriate for that beer style based on other recipes.
If you're lucky, the brewer will have specified the amount of! BUs for each addition of hops. If you don't have any information about the tinting of the additions, use information from similar beers as a guide.
For the Summit Winter clone , I found I needed 4. Jittering hops boiled for 60 minutes combined with 3. I guessed that the Willamette hops would be the! Jittering hops and the Fuggles and Tettnanger together would be the flavor hops. Once the malt and hops have been decided, all that's left is the yeast, water and perhaps the miscellaneous ingredjents - the details of whkh you either have in yom possession or not.
Add those details to your recipe and voila - the. Assessing the clone Once you've got your clone recipe drawn up, you'll probably wonder how it tastes.
The obvious solution is to brew it and flnd out. However, if you've had to make several asswnptions along the way, you may be hesitant to do so, afraid that you will be wasting your time. As you draw up a clone , it's natural to think about aU the w1certainties. Once you're done, however, it's good to step back and also think of all you know you got right. Then, examine the consequences for your being wrong. Let's use om presumptive Summit Winter Ale clone as an example. And, the malt and hop types are correct.
However, I did guess at the color of the crystal malt and the amow1t of crystal malt we used was based on that guess. What if I was wrong about that? Different colors of crystal malt are roasted differently and have different flavors, but the different flavors lie along a continuum. Given the color of the beer, the lightest versions of crystal malt can be ruled out. Likewise, the darkest are not that likely as only a small addition would be required.
So, if I guessed wrong, the crystal malt flavor might be different than the actual beer, but not entirely so.
Likewise, I guessed at the relative contributions and timing of hops. However, tltis beer doesn't have a ton of hop bitterness or flavor. It's balanced more towards the malty side, as many winter beers are. So, unless I'm ludicrously way off on the hops, this shouldn't produce a huge difference in the flavor of the beer. I tllink the biggest chance for a difference from the target beer is in my choice of yeast. Another way of assessing yom clone before brewing is to formulate a few different clones making different guesses.
For example, what if Summit really uses crystal 90 instead of crystal 75? In that case, I'd need only about 1. Sometimes drawing out the difference. Finally, maybe the brewer would give you some more feedback once you've compiled yow- clone. In a worst case scenario - one in which you've had to guess at many factors- you should end up with a beer that is of the correct style, but that tastes distinctly different from your clone target. If your information is very complete, the success of yom clone wiii rest mostly on your brewing skill and how close the recipe assumptions match the parameters of yom system.
As a linal check, I sent my clone - wltich appears on page 68 of tltis special issue - to Summit for comm ent and Brewer Horace Cunningham was nice enough to respond, saying that my clone should produce "a very satisfying Winter Ale. Just brew it Of comse, you can only really judge the success of your clone by brewing it. If you do brew the clone, taste your homebrew alone first and judge it versus your memories of the target beer.
Next, conduct a side-by-side tasting with the commercial beer. If the clone is significantly flawed, you will notice that the beer do esn't taste right even before the head-tohead comparison. If the clone is fairly good, you'lllikely be pleased with the initial tasting.
However, in the side-by-side tasting, you will pick up some differences. In the best-case scenario, the clone will taste very sintila r to the target, even in the direct comparison. Using your tasting notes, you should be able to tweak the recipe to match the details of your system and move from a "generic" clone to "system specillc" clone for your brewery.
Getting a real dead-on clone may involve the tweaking of water salts, brewing procedures, aging details and more. Takjng a bottle of your homebrew clone to the brewer and letting him try it may open the door to more insight on the brewing details.
Chris Colby is Editor of BYO and would like to thank all th e brewers who responded to our requests for information over the years.
You can simplify them by just mashing all the grains togethe1; fermenting this wort and omitting the souring step. Howeve1; following the full instructions will lead to a better clone - and you will have an interesting story to tell when you serve it. This is a clone of "classic" Guinness dry stout. It's a bit more bitter and has a sharper roast grain edge to it than the Guinness Draught found in widget cans or bottles in the US today.
To brew today's Guinness Draught, decrease the amount of roasted barley to 12 oz. Place crushed grains and flaked barley in a steeping bag.
In a large kitchen pot, heat 4. Let grains steep for 45 minutes at around OF 66 C. While grains are steeping, begin heating 2. When steep is over, remove 1. Place colander over brewpot and place steeping bag in it.
Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract and hops and begin the 60 nlinute boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resun1e heating. Keep the boil clock running while you stir.
At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons 19 L , aerate wort and pitch yeast. Ferment at 72 F 22 C. Rack to secondary when fermentation is com plete.
Bottle when beer falls clear. Brew pale base beer Mash flaked barley and 11 lbs. Collect about 6 gallons 23 L of wort and boil for 90 minutes, ainling to end up with 4 gallons 15 L of wort. Ferment at 68 F 20 C. Make coloring extract Mash 2. Stir in CaC03 until pH value is between 5.
Collect 1. Boil to reduce volume to 1. Cool, aerate and pitch yeast. Ferment at 70 F 21 C. Make "Guinness tang" After pitching the yeast to your pale base beer, siphon 19 oz.
Pitch bottle with a small amount of Brettanomyces. Affix fermentation lock and let ferment. When done, pour sour beer in a saucepan and heat to F 71 C.
Cool the beer and pour it back in the bottle. Cap bottle and refiigerate. For best results, ferment bottle at F C for months. Make stout Combine pale beer, color extract and sour "tang" beer in keg or bottling bucket. Heat 2. Mash at OF 66 C for 60 minutes. Stir boiling water into grain bed until temperature reaches F 76 C and rest for 5 minutes. Recirculate until wort is clear, then begin rumling wort off to kettle.
Sparge with F 77 oc water. Boil wort for 90 minutes, adding hops with 60 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Rack to secondary when fermentation is complete.
Bottle a few days later, when beer falls clear. If beer is kegged, consider pushing with a nitrogen blend see the Jan-Feb issue of Brew Your Own for more information on this.
Treat water to about ppm CaC0 3. Mash in pale malt and crystal malt first, then stir 'd ark grains into top layer of the grain bed. Mash at op 66 C for 60 minutes. Boil 90 minutes. Ferment at 70 oF 21 C. Bottle with corn sugar or keg and preferab ly push beer with nitrogen mix. In a large 8 qt. While grains are steeping, heat 1.
Scoop 2 qts -2 L of water from brewpot and add to "grain tea" in kitchen pot.
Remove grain bag and place in colander over brewpot. Pour diluted "grain tea" through the bag, then discard grains. Bring liquid in brewpot to a boil, then stir in dried malt extract.
Return to a boil, add hops and boil for 60 minutes. Add second charge of hops, liquid malt extract and sugar vvith 15 minutes left. Add water to make 5 gallons 19 L and aerate.
Pitch yeast and ferment at 70 op 21 C. Bottle with corn sugar. Mash grains at op 65 C in 9. Mash for 60 minutes. Collect 4. Add 2. Add sugar and Irish moss for final 15 minutes of boil. Ferment at 70 op 21 C. Place crushed malts in a nylon steeping bag and steep in 3. Rinse grains with 1.
Add water to make 3 gallons 11 L , stir in dried malt extract and bring to a boil. Boil for 60 milmtes, adding hops at time indicated in ingredient list. Add the liquid malt extract and Irish moss with 15 minutes left in the boil.
Cool brewpot in sink, with the lid on, until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5 gallons 19 L with cool water. Irish moss 15 mins Ys tsp. Young's Website claims that their Double Chocolate Stout is made from.
We went with a bit of lactose, which brewers yeast cannot ferment, instead. Young's also adds "real dark chocolate and chocolate essence" to this bee1: You can add more or less chocolate extract to taste. Irish moss 15 mins y, tsp. Heat Stir in crushed grains and mash at F 67 C for 60 minutes. Add hops at times indicated in ingredient list. Add sugars, Irish moss and yeast nutrients with 15 minutes remaining in the boil.
Dissolve cocoa in hot water and add with 15 minutes remaining. Cool wort, aerate and pitch yeast. Add chocolate essence in secondary. Place crushed grains in a nylon steeping bag. Heat 3. Rinse grain bag with 1. Add dried malt extract, sugars and water to make 3 gallons 11 L and bring to a boil.
Add hops and boil for 60 minutes. With 15 minutes left, turn off heat and stir in liquid malt extract. Add cocoa powder dissolved in hot water , second close of hops , Irish moss and yeast nutrients and resume boiling.
Cool wort, transfer to fermenter and top up to 5 gallons 19 L. Aerate and pitch yeast. Add chocolate extract in secondary.
Place crushed malts in a nylon steeping bag and steep in 5. Rinse grains with 2. Add water to make 4 gallons 15 L , stir in dried malt extract and bring to a boil.
Add the Cluster bittering hops and boil for 60 minutes. Add the Uquid malt extract and Irish moss with 15 minutes left in the boil. Add the aroma hops Northern Brewer and Centennial for the last two minutes of the boil. When you are done boiling, cool wort by submerging brewpot in sink with the lid on Lmtil the side of the brewpot no longer feels warm. Ferment at 68 F 20 C for 10 to 14 days. Bottle your beer, age for two to three weeks and enjoy!
Yes, that's right, this beer so well-balanced that North Coast releases it to the public in less than a month. All -grain version:. Replace the malt extract with 16 lbs.
Mash your grains at OF 67 C or 45 minutes. Use 24 quarts 23 L of mash water. Collect about 10 gallons 38 L and boil to reduce volume to 5. Irish moss 15 mins 8. Mash grains at op 68 C. Let rest for 30 minutes, recirculate until clear, then sparge with op 77 C water. Start minute boil. When wort starts to boil, commence hop schedule: Cool wort to 68 "F 20 C , ferment until final gravity is reached 1.
Prime with: Add water to make 3 gallons 11 L , add the malt syrup and bring to a boil. Add the Northern Brewer bittering hops and boil for 60 minutes.
Add the Northem Brewer finishing hops for th e last 5 minutes of the boil. Now add the wort to 2. Allow the beer to cool over the next few hOW'S to 68 op 20 C , and hold at this temperature until the beer has finished fermenting. Bottle or keg your beer and enjoy! Step by Step Put crushed grains il1 a nylon steeping bag. Steep grains at op 68 C in 1. Ril1se grains with 0. Add Add Chinook hops and boil for 60 minutes.
Add Cascade hops at times indicated in ingredient list. At 15 minutes r emainil1g in th e boil, stir in liquid malt extract and add Irish moss. Cool wort and siphon to fermenter. Top up to 5 gallons 19 L , aerate and pitch yeast. Ferment at 68 op 20 C. Prime with corn sugar and bottl e. Head Brewer.
All-grain version: This is a single step infusion mash. Replace the malt syrup with 10 lbs. Mash the 4 grains together at op 68 C for 45 minutes. Collect approxin1ately 7 gallons wort Ingredients 4. Mash at oF 69 C. Boil for 90 minutes, adding hops as indicated in the recipe and lactose for the final 15 minutes of the boil. Begin by heating 2. Place the crushed grains in a large grain steeping bag and submerge them in this water.
Steep grains at oF 69 C for minutes. After steep, remove grain bag and let drip dry. Add dried malt extract and 0. You can be heating this mixture while you are steeping. Boil for 60 minutes, adcling hops at times indicated. With 15 minutes left in the boil, add liquid malt extract stirring well so extract dissolves completely. After boil. Top up with water to 5 gallons 19 L , aerate and pitch yeast. Ferment at 70 OF 21 C. Thanks to Joe Casey, Assistant. Tllis is a single-step infusion mash.
Replace the malt syrup with 9. Mash the grains together at "F 66 "C for 60 minutes. Collect approximately 7 gallons 26 L of wort to boil for minutes , so you have a 5. The remainder of the recipe is the same as the extract. Enjoy your chocolate oatmeal stout! Irish moss boil 60 minutes 7. Steep the crushed malts in 1. Remove grains from wort and add water to make 3 gallons 11 L.
Add the malt syrup to your wort and bring to a boil. Add the Goldings bittering hops and Irish moss then boil for 60 minutes. Add the Goldings finishing hops for the last 5 minutes of the boil. Now add the wort to 2 gallons 7. Cool the wort to 75 "F 24 "C - do not aerate you want a high ending gravity for this beer!
Pitch your yeast and allow the beer to cool over the next few hours to 68 "F 20 "C , and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy! Mash at oF 68 C. Boil 60 minutes, adding corn sugar at beginrling of boil. Ferment 70 oF 21 C. Brew coffee and add in secondary. Heat 7. Place crushed grains in a steeping bag and steep at F 68 C for 45 minutes.
Check temperature every 10 minutes and heat steeping water to F 71 C when it falls below F 68 C. In a separate pot, heat 5. Rii1se grains and brii1g "gram tea" wort -around Add dried malt extract and corn sugar and boil for 60 minutes, adding hops at tilnes ii1dicated ill recipe and add liquid malt extract with 15 minutes left in boil. Top up to 5 gallons 19 L and aerate. Pitch yeast and ferment 70 F 21 C. Brew coffee and add ii1 secondary.
Revolutionary design! Boil for 90 minutes. Ferment at 66 oF 19 oC. Add vanilla beans sliced down center and oak cubes in secondary. Add liquid malt extract with 15 minutes remaining.
Ferment at 66 F 19 C. Most winemaking shops sell oak cubes; a medium toasted French oak would work well. Thanks to Old Dominion for the information used to formulate this clone. In yow- brewpot, heat 7. Place crushed grains in a steeping bag and steep at OF 68 C for 45 minutes. Check temperature every 10 minutes and heat steeping water to F 71 oc if it falls below oF 68 C. Heat 5.
Rinse grains and heat "grain tea" wort - of which you'll have about Mash the grains and rolled oats at F 71 C for one hour and then sparge and run off enough wort into the kettle for a minute boil. Add 1. Add 0. Remove bag of Irish oatmeal and cool wort. Move cooled wort to fermenter and add Irish stout yeast. Ferment at oF C Wltil reaching terminal gravity about days. Carafa III malt L 0. Jamaican Blue coffee cold brewed, add at bottling 0. Add water to make 3 gallons 11 L. VVhile the malts are steeping, melt the Belgian chocolate in a double boiler.
Remove grains Jiom wort, add the dried malt extract, lactose, Belgian chocolate and bring to a boil. Add the first addition of Tettnanger bittering hops and boil for 60 minutes. Add the second addition of Tettnanger hops for the last 30 minutes of the boil. Add the Liberty hops for th e last 5 min-. Ferment at 68 oF 20 C. When primary fermentation is finished, transfer the beer into anoth er carboy called a secondary fermenter and add the vanilla bean to the beer, and age for about another week.
Cold brew 20 oz. Mash in all grains at oF 65 C , using Hold until converted, about 1 hom. Mash off at " F 77 C and begin lautering. Sparge to achieve seven gallons 26 L of wort. Total boil is 70 minutes. After the boil, tmn off the heat and ad d finish hops for five minutes. Cool to 70" F 21 o C and ferment with ale yeast.
Add espresso at end of primary fermentation, bottle and enjoy!
Replace the malt extract with 11 lbs. The rest of the grains used are the same as the extract recipe. Mash the grains together at "F 67 C for 60 minutes. Collect approximately 7 gallons 26 L wort to boil for 90 minutes and have a 5gallon 19 L yield. Replace malt extract with 9. Mash grains together for 60 minutes at F 68 C.
Steep specialty grains in about 3 gallons 11 L of water at oF C for 30 minutes. Remove grains, add malt syrup and bring to a boil. When clone boiling, strain out hops and add the wort to cool water in a sanitized ca rboy. Fill carboy to the 5-V, gallon 21 L mark. Add your yeast when the wort is F C and aerate well. Let the wort cool to about 68 oF 20 C over the next few hours and then ferment at OF 21 C until fermentation is complete 7 to 10 clays.
British 2-row pale ale malt 14 oz. Use moderately to highly carbonaterich water ppm. Mash graii1s for 60 minutes at or 59 C. Collect 6. Boil wort for 90 miimtes. Ferment at 70 or 21 C. Rinse grains with 2 quarts -2 L of water at oF 77 C. Add dried malt extract and water to make 3 gallons 11 L of wort.
Bring to a boil. Add first addition of hops and boil for 60 minutes. With 15 minutes left in boil, turn off heat and stii in liquid malt extract. Resume heating and add Irish moss and second addition of hops. Add remaining hops at tilnes indicated. Step by Step Steep cmshed chocolate malt and roasted black barley in 2 qts. Add water make 3 gallons 11 L. Add dried malt extract to wort and brillg to a boil. Add Magnum hops and boil for 60 1nillutes. Add liquid malt extract for last 15 minutes of boil and Kent Goldillg hops for the last 5 millutes of the boil.
Cool wort, transfer to fermenter and top off to 5 gallons 19 L. Ferment for oF C. Replace extracts with 10 lbs. Boil for 90 millutes. Whirlpool for 15 minutes before cooling. Ferment at 70 oF 21 oc. Place crushed grains ill a large steepillg bag and steep at oF 69 C for 45 minutes.
Check temperature every 10 minutes; if steeping temperature drops below F 69 C , heat to OF 72 C. In a separate pot, heat 4. Rinse grains and bring "grain tea" wort to a boil. Boil for 60 minutes, adding hops at tilnes illdicated. Add liquid malt extract with 15 minutes left ill the boil. Cool wort, transfer to fermenter, top up to 5 gallons 19 L and aerate wort. Pitch yeast from starter and ferment at 70 OF 21 C. Thanks to Adam Avery for the information used to formulate this clone.
Smoke 1. Mash at F 68 C. Replace pale and Munich malt with 2. Heat 4. Steep crushed grains at oF 68 C for 45 minutes. Rinse with 3. Add dried malt extract and water to make 2.
Boil for 60 minutes, adding hops at times indicated and liquid malt extract with 15 minutes remaining. Cool wort, transfer to fermenter and add water to make 5 gallons 19 L. Aerate wort, pitch yeast and ferment at 68 op 20 C. Add Willamette flavor hops for the last 20 minutes of the boil. Add the Goldings hops aroma for the last two minutes of the boil. Cool wort by submerging the brewpot in the sink, with the lid on, until the side of the brewpot no longer feels warm.
Ferment at 68 oF 20 oc. Ferment for days. Bottle your beer, let it age for two to three weeks and enjoy! Replace the light malt syrup with 9 lb. Mash all your grains at op 68 C for 45 minutes in Collect about 6. Irish moss Mill all the grain and mash with the gypsum and calcium carbonate to achieve a F 68 C mash temperature.
You will need 3. Let the mash rest for 40 minutes. Recirculate until the drawn off wort is fairly clear. Sparge with op 77 C water. Bring wort to a boil, starting at a level of 5. Boil to reach 5. Add the. Fuggles at the beginning of the boil.
Add the Irish moss with 20 minutes to go. Add y, oz Kent Goldings with 1 minute to go. Add y, oz. Kent Goldings and y, oz. Northern Brewer just before chill down.
Chill the wort down and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36 op 2 C as you can and age for days. Bottle or keg and enjoy! Cutthroat Porter clone Odell Brewing Co. Irish moss 20 mins Place crushed grains in a nylon steeping bag and steep at F 68 C in 3. Add water to save time, preferably boiling water to "grain tea" to make 3 gallons 11 L , stir in dried malt extract and bring to a boil.
Boil for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Stir in liquid malt extract with 15 minutes remaining in boil.
Keep a small pot of boiling water handy and do not let the wort volume dip below 2. Cool wort, siphon to fermenter, top up to 5 gallons 19 L , aerate and pitch yeast. Ferment at oF C. Boil for 30 minutes. Add Galena pellet hops. Boil 30 minutes and add Cascade hops. Boil 25 minutes and then add Tettnanger hops.
Boil for 5 minutes and remove from heat.
Cool to about 70 oF 21 "C and transfer to fermenting vessel. Aerate and add yeast. Ferment at 67 op 19 "C Wltil complete about 7 to 10 days , then transfer to a secondary vessel, or r ack directly into bottles or keg with corn sugar.
Let it age a few weeks and enjoy with a dollop of ice cream. All- grain version:. Omit extract and mash 10 lbs. Sparge with hot water of op 77 C or more to get 6.
Use the above hopping and fermentation schedule fTom the extract recipe. Irish moss 4 AAU Galena hops 60 mins 0. A note on the malt: You can smoke pale malt over maple and app le wood, or you can buy rauchmalt. Crush grains, mLx into liquor and hold 75 min. Sparge grains with 1.
Add the dried malt extract, mix well. Raise to boiling, add Chinook hops and boil for 65 minutes. Add liquid malt extract with 15 minutes left in boil and Goldings hops for final 5 minutes of the boil. Remove from heat, cool wort and transfer to fermenter. Add water to make 5. When cooled to 68 oF 20 C , pitch yeast starter. Prime with corn sugar and bottle. Condition three weeks at 45 F 7 C.
All-grain version:. Replace the malt extracts with 6 lb. Mash at oF 67 C for 60 minutes. Ferment for three weeks at 65 oF 18 "C , rack to secondary and condition three weeks at 55 oF 13 "C. Bottle or keg and condition for another three weeks at 45 op 7 "C.
Thirsty Dog uses a simple single-infusion mash at " F 68 C for this beer. Ferment at 72 oF 22 C. Place crushed malts in a nylon steeping bag and steep in 8. Rinse grains with 4. Add water to make 3 gallons 11 L , stir in dried malt extract and malta-dextrin and bring to a boil.
When the wort begins boiling, add Northern Brewer hops and boil for 60 minutes. Add the Liberty hops for the last 5 minutes of the boil. Cool wort in an ice bath or with wort chiller. Transfer to primary fermenter and add enough cold water to bring the volume up to 5. Pitch yeast and aerate well. Ferment this beer on the warm side, at 72 F 22 C as per the brewer's instructions , for 7 to 10 days.
Add the isinglass to the beer a fter fermentation is complete to help achieve clarity. Prime, bottle and age for about two weeks. Replace the malt syrup and maltodextrin with 6. Mash the grains together with Nottingham Ale Yeast 0. Start by milling your grain, hydrate with 3. Let the mash rest for 15 to 30 minutes. Take an iodine test if the thought of a shorter mash causes you concern. Recirculate wort over grain for about 5 minutes m1til the wort clears.
Run wort into kettle and sparge with "F "C water until you reach volume on kettle. Bring wort to boil and commence hop schedule: First hop addition at start of boil 90 min , second hop addition at 30 minutes left in boil and the third hop addition at end of boil.
Whirlpool, if possible, for 5 minutes. Rest for 5 minutes, th en knock out into fermentation vessel. Cool to "F "C and pitch yeast. Ferment at approximately 68 "F 20 "C until brew reaches 3. Rack off yeast and condition for 5 days. Add priming sugar or wort. Rack into bottles and let age at 40 "F -4 "C or cooler for two weeks.
Pop a top and enjoy! Place crushed grains in a large nylon steeping bag. There are 5. Steep at "F 67 "C in 2. Poke and prod bag periodically with brewing spoon to ensure grains and liquid mix.
Lift bag out and place ii1 a large colander over brewpot. Slowly rii1se graii1s with 1. Add dried malt extract to "grain tea" and bring to a boil. Add Columbus hops and begii1 the minute boil.
Keep a small pot of boiling water handy and don't let th e boil volume dip below arow1d 2. Add Cascade hops at tiines indicated ii1 the ingredient list. Turn ofT heat and add liquid malt extract with 20 miimtes left ill boil.
Resume heating until end of boil period. Top np to 5 gallons 19 L , aerate wort and pitch yeast. Ferment at 68 "F 20 "C. Add water to make 3 gallons 11 L , stir in roughly half of the liquid malt extract and bring to a boil. Add Cascade bittering hops and boil for 60 mins. Add Willamette hops, liquid malt extract and Irish moss with 15 minutes left in the boil. Add Cascade hops for last 3 mins. Cool brewpot in sink, with the lid on until the side of the brewpot no longer feels warm. Or, us e a wort chiller.
Bottle yom beer, age for two to three weeks and enjoy! This is a single infusion mash. Replace the light syrup with 7. Collect enough wort to boil for 90 ruins. The remainder of the recipe is the same as the extract version. Newcastle Brown Ale - called simply Newkie by many fans of this ale - is actually a blend of two beers. Brewers blend a strong, dark ale that has been aged and a smalle1; younger amber ale.
As a consequence, this average-strength brown ale shows some plum and raisin characteristics more frequently encountered in an old ale. You can make 5 gallons 19 L of this beer in one fermenter by adding the ingredient list of two of the component beers and dividing by two.
Howeve1; don't e. Brew old ale see recipe below and let condition in secondary for about 2 months, preferably below fermentation temperature. Once amber ale falls clear, rack 2 gallons 7. Rack 3 gallons 11 L of amber ale into it. Alternately, rack beers to bottling bucket, stir gently and bottle. Keg or bottle remaining old ale and amber ale and enjoy separately.
Mash grains at oF 67 C for 60 minutes. Collect 7 gallons 26 L of wort. Boil wort for minutes, adding hops at the times indicated in ingredients list. Add Irish moss and yeast nutrients with 15 minutes left.
Ferment at 71 oF 22 oC. Rack to secondary and let condition in a cool place.
Irish moss 15 mills y, tsp. Steep grains at oF 67 C for 45 minutes. Add water to "grain tea" to make 3 gallons 11 L of wort. Add dried malt extract and corn sugar and bring to a boil. Add first charge of hops and boil for 60 minutes. Add other hops, Irish moss and yeast nutrients at times indicated. With 15 minutes left in boil, shut off heat and stir in liquid malt extract.
Resume heating and finish boil. Cool wort and transfer for fermenter. Top up to 5 gallons 19 L with brewing liquor, aerate wort well and pitch yeast. Ferment at 71 oF 22 C. Irish moss 15 mins Vs tsp. Irish moss 15 ruins Vs tsp. Wyeast, the world's finest liquid brewing yeast.
Mash grains at oF 67 C in 8. To avoid oversparging the small grain bill, collect only about 3. Rack to secondary and let the beer fall. Add dried malt extract, corn sugar and water to make 3 gallons 11 L. Bring to a boil, add first charge of hops and boil for 60 minutes. Ferment at 71 F 22 C. Rack to secondary and let the beer fall clear prior to blending.
Step by Step Caramelize sugar in kettle prior to runoff.