Monster Media 1993 #2/Image.iso/health/beerrec.zip/EX1006.REC

Text File | 1993-07-10 | 15KB | 421 lines

     BEER FORUM EXTRACT RECIPES FROM THE MESSAGE BOARDS (OCT. 6, 1992)

    These 13 extract homebrew recipes have been tried by forum members before
posting on the forum message board.  If you try them and like them, let us
know ... and don't forget to share your own creations, once they've proved out
in the bottle!
    Although they are all primarily extract in nature, you'll notice that
some use steeped adjunct grains or even mini-mashes.  If you've brewed only
100 percent extract before, these "intermediate" procedures can make a great way for you to start trying the tricks of grain brewing without worry. Give
'em a try.


Fm: Steve Downey/Ossining NY 71630,330

CHIMAY CLONE

Brewing Chimay is all in the yeast. The character the yeast gives the brew
outweighs everything else. O/w it's pretty much a straight forward strong
ale.

I'm in the middle of a Chimay project. I have a batch going right now with
yeast cultured from a bottle of Grande Reserve, and the next brew will be
identical, except for using Wyeast Belgian Ale.

I see from further down that this will be your third brew, so you should have
all the rest of the procedures down enough to use liquid yeast or culture
Chimay in the bottle. Both are fairly easy to do.

The recipe I'm using involves mashing a small amount of grain, but converting
it to extract/adjunct should be no problem.

2 Boxes Yellow Dog (6.6 pounds) (87% 2 row Klages, 12% Wheat, and 1% Chocolate)
1 Can Alexanders   (4 pounds)

mini-mash of
1# two row
1/2# 90L Crystal
1/4# Chocolate

1 oz Chinook (60 min)
1/2 oz Hallertauer (heat off)
1/2 oz Tettnanger  (heat off)

One batch each of

     WYeast Belgian Ale
     Chimay Sediment

OG: 1.086
Racked to secondary:1.017
FG: Dont know yet, isn't finished <g>


Fm: Steve Downey/Ossining NY 71630,330

SCOTCH-TYPE ALE

My recipe was as follows,

2 bags Yellow Dog
1 pound light DME
1/4 pound toasted malt
1/2 pound crystal 20L
1/4 pound chocolate
1/2 oz cascades in boil
no finishing hops

90 min boil (hoping to carmelize some of the malt)

Wyeast Whitbread Ale

I dont have OG or FG on hand, but %alcohol was a little over 6, as I recall.

This is underhopped deliberately in order to bring out the malt. If I brew it
again, I'd sub amber DME and add more crystal, maybe 1 to 1 1/2 pounds to add
more carmel. It needs more body, as it is. Good beer, though.

Its not quite the strength of Scotch Ale, more around a Scotish Heavy /70.


Fm: Thomas W. Robson 70451,1247

BELGIAN ALE

Steve, I made radical changes to your rec in order to use up stuff that had
been hanging around the brew house too long. This is the highest adjunct to
malt ratio I have used in two years. (shame on me!) I anticipated the colour,
and named mine Brown ale #1. As for the yellow dog, well it's a product I can
respect and something just seems right about Sam's dog & Belgian yeast. En
tout cas, voici ma brune de belgique: Brewed on 02.19.92

2 lbs Canadian 2 row 1 lb  Irecks 2 row vienna (undermodified, problems with
infusion mash) 10 oz crystal (:lov.unknown) 4 oz  chocolate All the above
mashed for one hour at 152-154:F.

In the kettle: 8 lbs yellow Dog 6.6 lbs clover honey

Funny green things: T=0, 1/2 oz galena (13.2%). T=15, 2 oz perle (6.6%). T=30,
1 oz hallertauer (4.5%). T=45, Irish moss, 2tsp. T=60, 3/4 oz tettnanger
(6.2%) T=60, 3/4 oz hallertauer (4.5%).

Chilled with immersion chiller and cast into primary at 74:F, OG. 1.064
(corrected). Pitched one lonely little bag of wyeast 1214 and "oxygenated" for
3.5 hours with my new fangled oxygnator toy. All the same it took a solid 30
hours to reach high krausen. Fermenting at mid 60's. Transfered over to
secondary on 02.26.92 SG. 1.020 @ 64:F. Tastes very Belgian, big fruit with
spicy underware. Delicious. If this brew ferments too dry I'll try blending in
some of my ultra- dextrin Alt.


Fm: james kuehn 76164,3340

WHEAT BEER

Robin asked for some more recipes so I'll submit one for a wheat beer that
I've just finished.  Its a pretty simple recipe but I think its the best beer
I've brewed to date.  I'd even like to enter this one in a competition if I
could find one close by here.  Anyway, here goes:

PANHANDLE WHEAT

2 cans Munton & Fison Wheat extract (6.6 lbs) 1 cup malted wheat 1 tsp calcium
sulfate Pearle hops for boil (5.5 HBU's) Hallertauer hops for finishing (2.0
HBU's) Wyeat Weizenbier Liquid Ale #3056 1/2 tsp Irish Moss OSG - 1.042 FSG -
1.010

Add the calcium sulfate and start heating the water with the malted wheat (in
a boiling bag to keep things simple) until 170F.  After reaching full boil,
add wheat extract and 1/2 of the Pearle hops.  Add remaining Pearle after
about 20 min and continue boil for a total of 1 hr.  Add Irish Moss about 15
min prior to end of boil.  At 60 min, add Hallertauer hops, remove from heat
and cover. Bring temperature to pitching temperature and add the Wyeast.  I
didn't use a starter but I saw activity after about 7 hrs and it was going all
out within 24 hrs.  After 3 days I transfered to the secondary and I bottled
about 10 days after that.  I tried a bottle after two weeks when the
temperature here in West Texas reached 80 degrees and IMHO, it was GREAT!  It
was very lightly hopped and had a fair head.  I was hoping for a more clove
taste but the taste was there.  Next time I'll increase the amount of malted
wheat to get a better head but it is a good beer.


Fm: PETE WILSON 70334,3721

ANCHOR STEAM CLONE

       In my previous message I stated that I had a recipe that is similar
to Anchor Steam.  Here it is:

              Blackjack Common Beer

       1 can (3.3) lb John Bull light unhopped malt extract syrup
       3 lb Laaglander Amber Dry Malt extract
       1-1/2 oz Northern Brewer Hop pellets (8.2 alpha)
       1/2 oz Cascade hop pellets (5.6 alpha)
       1/2 lb crystal 40 malt
       1/2 tsp Irish Moss
       1 qt starter of 2007 Wyeast lager yeast

       To boiling water (4 gallons) add syrup and dry extracts. Bring back
to boil and add all Northern brewer hops.
       In a seperate pan add crystal malt to 1/2 gallon cold water and heat
to 170 degrees.  Keep at 170 degrees for 5 min and strain liquid into the 4
gallons of boiling wort.  Bring wort back to boil.  Total boiling time 1hr.
I add cascade hops and Irish moss the last 5 min of the boil.
       I use a counterflow heatexchanger to cool the wort down.  On this
recipe I would cool it down to approx 70-75 degrees before pitching yeast.
       OG should be around 1.054.
       I ferment this between 55 - 60 degrees and generally force carbonate
in kegs.
       Hope you enjoy this as much as I do.


Fm: John D. Gosselink/IA 72740,71

SCOTCH ALE

I just brewed this scotch ale and am enjoying it very much. I call it Blue
Tartan Scotch Ale. I thought I had uploaded it, but guess it slipped by me.
This is for a 5 gal. batch, so you may have to play with the amounts.
Here it is...

Blue Tartan Scotch Ale
John Gosselink

Ingredients:
2 cans (8#) Alexanders light malt
1 # crystal malt 80 L.(crushed)
1/2# chocolate malt (crushed)
1 oz. Perle hops (boil)
1 oz. Tettanger hops (American)
        (finish)
1 tsp. Irish moss
1 pkt. Doric yeast
3/4 c. corn sugar (for bottling)

Directions:
Place both grains into hop bags and put into 2.5 gal. of cold water. Heat the
water to 170 deg. F. and remove the grains.
Add the malt extract to the water and bring to a boil for 30 minutes. Add the
Perle hops and boiled for 50 minutes. Add Irish moss and boil for 10 minutes.
Turn off heat and add Tettanger hops for 10 minutes. Sparge into cold water.
While finish hops are working put Doric yeast into warm water to rehydrate it.
Put wort into carboy and add yeast when cool. Put on blow off tube and watch
the action!
Total boil time is 90 minutes to get some carmelization of the malt.

Notes:
2/17/92-- Brewed wort and placed into carboy at 11:00 am
OG -- 1.059
FG -- 1.025
OG reading was questionable.

2/22/92--  Bottled 6 Grolsch and 40 longnecks.

3/14/92-- The taste is still developing, but I am enjoying it very much. I
think I will do this one again.

If you do this please let me know.


Fm: james kuehn 76164,3340

HEAVY HOG PORTER

I just finished tasting my latest effort at homebrewing and since it
didn't taste too bad I thought I'd share it with y'all.

1/2 lb Black Barley
1/2 lb Black Patent Malt
1/2 lb Dark Crystal Malt
1 can (3.3 lbs) John Bull Dark Extract
2 (6.6 lbs) Yellow Dog Extract
1 Burton Water Salts
1 oz Chinock hops (12.2 HBU's)
1 oz Perle hops (7.4 HBU's)
1 oz Tettnanger hops (4.2 HBU's)
WYeast London Liquid Ale Strain #1028

Put the grains in the water with the Burton Water Salts and heat to 170
degrees.  Remove the grains and bring to a boil.  Add the extracts and
when a boil is again achieved, add half of the Chinock and Perle hops.
Add the remaining Chinock and Perle at about 30 into the boil.  After one
hour remove the wort from the heat and add the Tettnanger hops and cover.

OSG - 1.062
FSG - 1.020

I racked to the secondary after about 3 days and bottled after two weeks.
This brew has a slightly bitter taste but not overpowering.  I brewed this
at the same time I'm rebuilding my '79 Harley Sportster (hence the name
<g>).  It is pretty good right now but it should be even better after it
ages a month or so.  Hopefully about the same time I get my bike back on
the road.  I'm not really sure if this is technically a Porter but that is
what I had in mind when I made it.


Fm: Jim Nolan /Albany,NY 76176,1732

PROCRASTINATION PORTER

For a beer that had several things done wrong it came out pretty good.

 2.5 # Chocolate Malt
 0.5 # Black Patent Malt 6
 .0 # Laaglander Light DME
  3 oz 4.9% Cascade (Boil)
 1/3 oz 3.8% Tettenger (Finish)
 1 tsp Irish Moss

Grain was crushed and then steeped for about an hour and a half at 160 degF.
in 3 gallons water.  2 Gallons of water and the DME was added.  Brought to a
boil and the hops added.  The moss was added at 1/2 hour.  The finishing hops
were added as the heat was removed.  An imersion chiller was used. Pre-started
Edme ale yeast was pitched.  OG = 1.059.  FG = 1.028.

It's still a little young now, but it has a strong, roast taste, with the hops
showing through.


Fm: David Smith/OH 72320,275
To: Gordon/Antioch, Ca. 70755,1450

"FOG" (STEAM) BEER

Here is my most recent extract brew.  As before, feel free to publish the
recipe with attribution.  A malty reward is not needed, but I would like a
copy of your catalog.

    David Smith
    Dept. of Geology
    Kent State University
    Kent, OH  44242

Cuyahoga Valley Fog* Beer

*it's the closest thing to steam in NE Ohio

6.6 lbs unhopped amber extract syrup
1 lb 40 Lovibond crystal malt
1 ounce Willamette hops (5.2 % alpha acid)(60 minutes)
0.5 ounce Cascade hops (5.6% alpha acids) (30 minutes)
0.5 ounce Cascade hops (dry hopped)
Wyeast California Lager yeast, started in 1 quart sterile wort.

Steep crystal malt in water to 170 F and remove malt.  Bring to boil, add
extract and return to boil.  Add Willamette hops and boil 30 minutes.  Add
Cascade hops and Boil 30 minutes more.  Chill and pitch with yeast.  Ferment
at 62 F.  When foam subsides, dry hop with Cascade pellets.  Bottle with 1/2
cup cane sugar for priming.

I call for liquid yeast, even in beginners recipes and I hope you will
encourage even rank beginners to use liquid yeast.  The contrast between most
dry yeast (Whitbread ale excepted) and liquid yeast is so striking that I can
almost always spot the beginner's brews at our club meetings even before I
find out who brewed it.


Fm: Jim Cobb 76307,3665

ANCHOR PORTER CLONE

1 pak          Wyeast London Ale
7 lbs          x-dark dried malt extract
2 tsp          gypsum
1 lb           Black patent malt
1 cup          Roasted barley
2 cups         Flaked barley
2 1/2 oz       Fuggles (bittering)
1/2 oz         Fuggles (finishing)

Starting gravity 1.060
Terminal gravity 1.013

I crunched the grains and put them in 2 grain bags. I steeped at 150F for 35
mins, removed and then added the DME. Once boiling I added the bittering hops
and tossed the finishing hops after 1 hr. when I turned off the burner. This
brew was quite drinkable after only 10 days. I bought a six of Anchor Porter
and find that the Anchor product has slightly more hops flavor, or perhaps a
different finishing hops. I am now tearfully examining my rapidly depleting
stock and plan for the next batch...


Fm: Jim Nolan /Albany,NY 76176,1732

'ROOT BEER' BEER

This batch I made a little while ago has started to really taste pretty
good.  It could stand to be a little sweeter, but I like things a litte on
the bitter side.

8 oz Crystal Malt
4 oz Chocolate Malt
Crushed and steeped at 170F for 30 minutes.

6 lb Laglanner Light DME
1 oz Tettenger
Boiled for 1 hour.

Irish Moss at 1/2 hour.
1/2 oz Tettenger added when the chiller was turned on.
2 oz Root Beer Extract.

I made this on 4/1/92.  It was very bitter to begin with.  Especially the
bottom sediment.  Recently it has taken a nice turn.


Fm: Jim Nolan /Albany,NY 76176,1732

CHRISTMAS SPICED BEER

Sense the christmas spiced brew that I made last year in october is finally
getting to the point where its mellowed out, I thought that July would be a
better time to make one.

I'll give my recipie, and would like other recipies and comments.
9 oz crystal (steeped at 170F)

3 oz fresh ginger root         1 oz stick cinnemon
2 tsp allspice                 1 tsp nutmeg
1 tsp cloves                   1 lb cranberry honey

A hot tea of the spices and honey was made and simmered while the wort was
boiled.

4 lb Ironmaster British Ale    3 lb M&F DME light
1/2 oz Northern Brewer 6.7%    1/2 oz Bullion 9.0 % - Boil
3/4 oz Kent Golding 5.9% - Finish
Irish Moss                     Whitbred Dry Ale Yeast

OG = 1.060  FG = 1.014
Everybody who tried this tasted a different spice.  More then one or two
overloaded you.  It was great with the traditional turkey dinner.


Fm: CRAIG WHITMORE 72600,3304

CHOCOLATE CHERRY STOUT

This may not meet the criteria for a "stout," but Chocolate Cherry Stout
sounded better than Chocolate Cherry Beer/Ale. I've never made it quite the
same twice, but this is a fair representation.

        3.3 lb M&F Light Malt Extract (un-hopped)
        3.3 lb M&F Dark Malt Extract (un-hopped)
        0.5 lb Crystal Malt
        0.5 lb Chocolate Malt
        4   lb frozen Bing Cherries
        8   oz Baker's Unsweetened Chocolate
        1   oz Cascade Hops
        1   oz Chinook Hops
        starter from Wyeast Irish Ale #1084

        -Steep grains in 1.5 gal of water 'till boiling and remove
         grains
        -Add extract, Chinook hops, and chocolate. Boil for one hour.
        -Add Cascade hops for last ten minutes of boil.
        -Turn off heat and add cherries. Steep for 15 min between
         140 and 180F to pasturize.
        -Add to 3.5 gal of water in primary. Pitch yeast when cool.
        -Initial SG=1.042       Final SG=1.012