Night Owl 9

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Text File | 1993-01-24 | 18KB | 484 lines

DAutumn Brown Ale,Brown Ale,5.0,3,Extract,1.048,1.018 M Autumn Brown Ale M by M Michael C. Taylor M Mmalt: 2 boxes Yellow Dog Amber malt extract (6.6 lbs) Mspecialty malt: 1 c. black patent malt (crushed) M 1 c. chocolate malt (crushed) Mboiling hops: 1 1/2 oz. Kent Goldings hops Mfinishing hops: 1/2 oz. Kent Goldings hops Myeast: 1 pack Whitbread dry Ale yeast Moptional: 2 tsp. gypsum (to harden water) M 1/2 tsp Irish moss M M Heat water with patent malt and chocolate malt to 180 degrees. M Remove grain and add gypsum. M Bring to boil. M Add Malt extract and reheat to boil. M Add 1 1/2 oz. Kent Goldings hops. M Boil for 1 hour. M In last 10 minutes, add remaining 1/2 oz. Kent Goldings hops and M Irish moss. M Chill to 75 degrees and pitch yeast. M M M M M M M M M DBass Ale,Pale Ale,5.0,3,Extract,1.048,0.000 M Bass Ale M M Source: Ron Ezetta (rone@badblues.wr.tek.com) M Digest: 1/15/92 M M Ingredients: M M 7 pounds Steinbart's American Light Extract M 1 pound Crystal malt 40L M 1 pound Dark brown sugar M Be damned German purity law! M 1 ounce Northern Brewer (60 minute boil) M 1 ounce Fuggle (30 minute boil) M 1/2 ounce Fuggle (10 minute boil) M 1/2 ounce Fuggle (15 minute seep) M yeast M M Procedure: M M Steep crystal malt and remove grains before boil begins. Add malt M extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1 M ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30 M minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat M and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch M yeast. M M Comments: M M I did a side by side comparison last night. The real Bass is slightly M darker, more malty and more bitter with less hop flavor than I remember. M I suspect that my sample bottle of Bass was not freshest (but that's one M of the reasons we homebrew!). The homebrew Bass has significantly more M fuggle hop aroma and flavor. I'd like to think that my version is a M "Northwest style" Bass. To better approach the real Bass, eliminate the M 1/2 ounce of fuggles for the 10 minute boil, and steep the finish hops M for 5 minutes. I would also try 80L crystal. M M Specifics: M M Original Gravity: 1.048 M DBlue Jay Ale,Canadian Ale,5.0,2,Extract,1.042,1.015 M Blue Jay Ale M M malt: 6 lbs. Edme light malt extract M specialty malt: 1 1/2 c. crystal malt M boiling hops: 1 oz. Cascade hops M finishing hops: 1/2 oz. Cascade hops M yeast: 1 package Edme Ale yeast M other: Irish moss M M Heat water with crystal malt to 180 degrees. M Remove crystal malt. M Bring to boil. M Add Malt extract and reheat to boil. M Add 1 oz. Cascade hops. M Boil for 1 hour. M During last 10 minutes of boil add 1 tsp Irish moss. M When heat removed add 1/2 oz. Cascade hops M Chill to 75 degrees and pitch yeast. M M M M M M DDisharmonious Stout,Stout,5.0,4,Extract,1.058,1.022 M Disharmonious Stout M by M Michael C. Taylor M M 1 Can Mountmellick Irish Stout Extract (4 lbs hopped) M 3 lbs Edme Dark Dry malt Extract M 3/4 lb Crystal Malt M 1/3 lb Roasted Barley M 1/3 lb Black Patent M 1 1/2 oz Bullion Hops (in boil) M 1/2 oz Willamette Hops in last 10 minutes of boil M 4 tsp Gypsum M 1 Wyeast Irish Liquid Ale pack (strain #1084) M 3/4 cup corn sugar for bottling M M Begin heating 5 gallons of water (or as much as possible). M Steep crushed grains in water when heating until 170 degrees. M Remove grains and add gypsum. M Add Malt extracts (Slowly with the dry extract!) and Bullion Hops. M Boil for 1 hour. M After 50 minutes add Willamette Hops. M Chill after boiling is completed and pour into primary fermenter M along with yeast (wort should be around 70 degrees). M Allow fermentation to complete (roughly 7 - 10 days). M Prime and bottle. M Allow to age 3 - 4 weeks in the bottle before drinking. M M This recipe was adapted from Papazian's Toad Spit Stout and is M named Disharmonious because of the boil over I initially encountered M which I theorize is due to the mixture of Irish and English ingredients. M M DLeft Cheek Lager,Light Lager,5.0,2,Extract,1.040,1.014 M Left Cheek Lager M by M Michael C. Taylor M M 1 package Home Brewery American Light Malt Extract M (consists of 3 lbs Light Dry Malt extract + 1 1/2 lbs rice solids) M 1 cup Crystal malt M 1 oz. Chinook hop pellets in boil (alpha 9.6%) M 1/2 oz. Willamette hop pellets after heat off (alpha 4.5%) M 1/2 tsp. Irish moss in last 15 minutes of boil M 1 package Wyeast Pilsen Lager yeast M M Follow normal brewing procedures and allow to ferment at 50 - 55 degrees. M M Recipe was designed to test my basement temperature (55 degrees) for M lager brewing. I used some left over ale type hops in the lager. M M Good brew. Probably a bit more bitter than necessary. M I'd recommend trying Cascade hops in next batch. M M M M M M M DMackeson's Stout,Stout,5.0,6,Extract,1.040,0.000 M Mackeson's Stout M M Source: Marty Albini (hplabs!hpsd139!martya) M Digest: Issue #244, 9/1/89 M M Ingredients: M M 4 pounds dark malt extract M 2 pounds soft brown sugar M 8 ounces gravy browning (caramel) M 1-3/4 ounces Fuggles hops M ale yeast M M Procedure: M M Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract, M caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast M at correct temperature. M M As in the previous recipe, this can be brought to a gravity of 1.045 by M increasing the extract by 1/4 pound, and lactose may also be added. A M few drops of caramel may be added at this stage if sufficient color has M not been achieved. Saccharine can be added at bottling to increase M apparent sweetness. M M Comments: M M I haven't tried either of these, and I'm not about to go adding M saccharin to my beer, so you're on your own from here. M M Specifics: M M Original Gravity: 1.040 M Final Gravity: 1.008-1.010 M M DNorthwest Red Bitter,Bitter,5.0,3,Extract,0.000,1.014 M Northwest Red Bitter M submitted by M John DeCanditis M M 1 lb Laaglander light dry malt extract M 2 cans Premiere Hopped malt M 2 oz House hops or Cascade hops M 2 pkg Dry premiere yeast M 5 gal water M 1 tsp gypsum M 1 oz. Hallertaur hops (finishing) M M Bring two gallons of water to a boil, add dry malt and malt syrum and M 2 oz of the House hops (these are hops that grow wild in my back yard. M I cultivate them each year and have gotten some pretty tasty beers). or M use the Cascade which will work just as well. Don't forget the gypsum. M Boil for one hour. Add the hallertaur hops the last 10 minutes. M M Pitch the yeast at about 95 - 105 degrees and ferment in a primary M fermenter until rapid fermentation stops. Transfer to a secondary M fermenter. Final gravity should be around 1.014. DOcean City Ale,Pale Ale,5.0,2,Extract,1.040,1.013 M Ocean City Ale M by M Michael C. Taylor M M 6 lbs. Telford's Light malt extract M 1 oz. Kent-Goldings Hops M 1/2 oz. Tettnanger Hops M 1 c. Crystal malt (20 lovibond) M 1 pkg. American Ale liquid yeast M 2 tsp. gypsum M 1/2 tsp. Irish moss M 3/4 c. corn sugar (priming) M M Steep crystal malt in 5 gallons water while heating. M Remove crystal malt at 170 degrees. M Add gypsum to water. M When boiling, add malt extract and Kent-Golding hops. M Add Irish moss in last 20 minutes of boil. M boil 1 hour. M Turn off heat, add Tettnanger hops. M chill to 75 degrees and put into primary fermenter with yeast. M M DOlympic Summer Ale,American Ale,5.0,2,Extract,1.040,1.012 M Olympic Summer Ale M by M Michael C. Taylor M M 4 1/2 lbs. Home Brewery American Light dry malt M (consists of 3 lbs light dry malt M and 1 1/2 lbs. rice solids) M 1 c. Crystal malt steeped to 170 degrees M 1 1/2 oz. Cascade Hops in boil M 1/2 oz. Cascade Hops finishing M 1/2 tsp. Irish moss M 1 pkg. Whitbread Ale yeast M M Bring water to 170 degrees with Crystal malt steeping in it. M Remove at 170 degrees and bring to boil. M Add malt and boiling hops. M Boil for 1 hour. M Add Irish moss during last 15 minutes of boil M Add finishing hops when heat off. M Chill and pitch yeast at 75 degrees. M DSpring Porter,Porter,5.0,2,Extract,1.050,1.020 M Spring Porter M by M Michael C. Taylor M M 3.3 lbs Northwestern Dark Malt Extract M 3 lbs Telford Dark Dry Malt Extract M 1/2 lb Chocolate Malt (cracked) M 1.5 oz Bullion Hops (Alpha 10%) in boil M 0.5 oz Tettnanger Hops (Alpha 4.4%) when heat off M Wyeast London Liquid Ale yeast M 2 tsp Gypsum M 1/2 tsp Irish moss M M Steep Chocolate malt in water until heated to 170 degrees. M Remove malt, add Gypsum to water. M When boiling, slowly add dry malt extract followed by dark M malt extract. Add Bullion hops. M During last 15 minutes of boil, add Irish Moss. M After 1 hour of boiling, add Tettnanger Hops. M Chill to 75 degrees, add yeast and put into primary fermenter. M Prime, bottle and age for 3 weeks. M M M M DTemplate - American Lager,Light Lager,5.0,2,Extract,1.034,1.011 M Template - American Lager M Mmalt: 3 1/2-4 lbs. light malt extract Mspecialty malt: 1 c. Crystal malt Mboiling hops: 3/4 oz. Cascade hops Myeast: 2 packages dry lager yeast M or M 1 pack liquid lager yeast M M M M M DTemplate - Brown Ale,Brown Ale,5.0,2,Extract,1.042,1.014 M Template - Brown Ale M Mmalt: 5-6 lbs. Amber malt extract Mspecialty malt: 1 c. black patent malt M 1 c. chocolate malt Mboiling hops: 2 oz. Kent Goldings hops M or M 2 oz. Fuggles hops Mfinishing hops: 1/2 oz. Kent Goldings hops M or M 1/2 oz. Fuggles hops Myeast: 2 packages ale yeast M or M 1 pack liquid ale yeast Moptional: 1 pack Burton water salts M or M 2 tsp. gypsum (to harden water) M M M M DTemplate - Canadian Ale,Canadian Ale,5.0,3,Extract,1.047,1.014 M Template - Canadian Ale M Mmalt: 5-7 lbs. light or amber malt extract Mspecialty malt: 1-2 c. crystal malt Mboiling hops: 1 1/2 oz. Cascade hops Mfinishing hops: 1/2 oz. Cascade hops Myeast: 2 packages ale yeast M or M 1 pack liquid ale yeast M M M M DTemplate - English Bitter,English Bitter,5.0,2,Extract,1.036,1.010 M Template - English Bitter M Mmalt: 5 lbs. light or amber malt extract Mboil hops: 1 1/2 - 2 oz. Cascade hops M or M 1 1/2 - 2 oz. Fuggles hops M or M 1 1/2 - 2 oz. Willamette hops M or M 1 1/2 - 2 oz. Goldings hops Mfinish hops: 1/2 oz. Cascade hops M or M 1/2 oz. Fuggles hops M or M 1/2 oz. Willamette hops Myeast: 2 packets dry ale yeast M or M 1 pack liquid ale yeast M M DTemplate - Octoberfest,Octoberfest,5.0,3,Extract,1.049,1.015 M Template - Octoberfest M Mmalt: 6-7 lbs. amber malt extract Mspecialty malt: 2 c. crystal malt (optional) M 2 c. toasted malted barley M 1/2 c. roasted barley Mboiling hops: 3 oz. Hallertauer hops M or M 3 oz. Saaz hops M or M 3 oz. Tettnanger hops Mfinishing hops: 1/2 oz. Hallertauer hops M or M 1/2 oz. Saaz hops M or M 1/2 oz. Tettnanger hops Myeast: 2 packages lager yeast M or M 1 pack liquid lager yeast M M M DTemplate - Pale Ale,Pale Ale,5.0,3,Extract,1.045,1.013 M Template - Pale Ale M Mmalt: 6-7 lbs. Amber malt extract Mspecialty malt: 4 c. crystal malt Mboiling hops: 1 1/2 oz. Bullion hops M or M 2 1/2 - 3 oz. Cascade hops M or M 2 1/2 - 3 oz. Fuggles hops Mfinishing hops: 1 oz. Cascade hops M or M 1 oz. Goldings hops Myeast: 2 packages ale yeast M or M 1 pack liquid ale yeast Moptional: 1 pack Burton water salts M or M 2 tsp. gypsum (to harden water) M M M DTemplate - Pilsener,Pilsener,5.0,3,Extract,1.040,1.012 M Template - Pilsener M Mmalt: 6-7 lbs. light malt extract Mspecialty malt: 1 c. crystal malt (optional) M 2 c. toasted malted barley Mboiling hops: 2 1/2 oz. Hallertauer hops M or M 2 1/2 oz. Saaz hops M or M 2 1/2 oz. Tettnanger hops Mfinishing hops: 1/2 oz. Hallertauer hops M or M 1/2 oz. Saaz hops M or M 1/2 oz. Tettnanger hops Myeast: 2 packages lager yeast M or M 1 pack liquid lager yeast M M DTemplate - Steam beer,Steam,5.0,3,Extract,1.042,1.013 M Template - Steam beer M Mmalt: 5-6 lbs. light or amber malt extract Mspecialty malt: 1-2 c. crystal malt M 1 c. toasted malt (optional) Mboiling hops: 2 1/2 oz. Cascade hops Mfinishing hops: 1/2 oz. Cascade hops Myeast: 2 packages lager yeast M or M 1 pack liquid lager yeast M M M DTemplate - Stout,Stout,5.0,4,Extract,1.050,1.015 M Template - Stout M Mmalt: 6-7 lbs. Dark malt extract Mspecialty malt: 3 c. crystal malt M 1 c. black patent malt M 2 c. Roasted barley Mboiling hops: 1 1/2 oz. Bullion hops Myeast: 2 packages ale yeast M or M 1 pack liquid ale yeast Moptional: 1 pack Burton water salts M or M 2 tsp. gypsum (to harden water) M M M M M DYellow Dog Pale Ale,Pale Ale,5.0,3,Extract,1.047,1.015 M Yellow Dog Pale Ale M M 6.6 lbs (2 pack) Yellow Dog Malt Extract M 1 cup whole Crystal Malt (remove at 170 degrees) M 1 pack Burton Water Salts M 1 pack yeast nutrient/heading salts M 3/4 oz. Chinook Hop Pellets (12.2 alpha) in boil M 3/4 oz. Kent Goldings Pellets (5.5) in last 5 minutes M 3/4 oz. Willamette Pellets (5.3) when heat off M 1/2 tsp. Irish Moss in last 15 minutes of boil M 2 packs Doric Yeast or 1 Wyeast Liquid Ale Yeast M 3/4 cup Corn sugar for priming M M Heat crystal malt in steeping bag until water reaches 170 degrees. M Add Water Salts and yeast nutrient at 170 degrees. M Add malt extract and Chinook pellets when boil is reached. M Add Irish moss after 45 minutes of boiling. M Add Kent Goldings pellets after 55 minutes of boiling. M After 1 hour of boiling remove from heat and add Willamette pellets. M Chill and pour into primary fermenter adding yeast at 70 degrees. M Rack to bottling bucket and prime prior to bottling after about a M week or when fermentation has ceased.