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