Monster Media 1993 #2/Image.iso/health/beerrec.zip/GR1006.REC

Text File | 1993-07-10 | 15KB | 399 lines

     BEER FORUM ALL-GRAIN RECIPES FROM THE MESSAGE BOARDS (OCT. 6, 1992)

    These 11 all-grain 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 or keg!
    Whether you're new to all-grain brewing or an old-hand, we hope you'll find these recipes to your liking.


Fm: Steve Cook/N MINN 76100,603

GROUND HOG STOUT

This is a report of my first full grain mash, which I completed on Sunday,
in anticipation of St Patrick's Day.

                         Ground Hog Stout

.7# Malted Klages
.1# Roasted Barley
.1# Flaked Barley
.1/2# Dark Crystal Malt (80L)
.1/4# Cara-pils Malt
.1/4# Black Patent Malt

Mashed above in an infusion mash at 154-158 degrees F for 90 minutes in 2.5
gals.  1 tsp gypsum added to mash. Iodine test seemed to indicated complete
conversion in 70 miniutes, but with all that dark grain it was hard to tell
so I let it go a bit longer.  Sparged with 5 gals of 170 degree water, then
boiled for 90 minutes.  3 Oz of 3.2% Kent Golding Hop pellets for 60m
minutes.

When Racked to the 5.25 gal mark of my 6.5 gal primary carboy the SG (when
cooled to 60 degrees) was 1.046, not far from my prediced SG of 1.049!

Pitched a 1.5 pint starter of Wyeast Irish Ale yeast, and had activity
within 12 hours.  I plan on using a single fermenter, and bottling aas soon
as I can, to preserve the diacetyl as much as possible (I think that is how
it is done?)

Look for a tasting report in due time.

Fm: Rob Nelson (WA) 70206,1316

STEROID PORTER (PORTUS ROBUSTUS)

Although some would claim that SNP is closer to a stout than a traditional
porter, here's a recipe that comes pretty close:

Steroid Porter (Portus Robustus) All Grain.

Prepare yeast starter. Pop Wyeast 1028 T-3, Pitch into .5cup DME in .5gal
water. Hope for full bloom on pitch day.

Grains: 6# Klages, 3# Brown malt, .75# Chocolate, .25# Black patent, .75#
Marris Otter Crystal 30, 1oz roast wheat.

Mash Schedule: Strike all grains except crystal in 3.5gal soft water to which
I added .5 tsp gypsum and .5 tsp un- iodized salt. Stabilize at 135 for 30
minutes and bottom heat to 155 for 60 minutes. Add crushed crystal malt and
stir like mad and s-l-o-w-l-y raise to 170 and hold for 20. Sparge to collect
6.5 gal.

Boil and Hops: Boil 30 minutes. Add .75oz Northern Brewer (pellet) and .5oz
Kent Golding (plug) and .2 oz Nugget. After 45 minutes, add .5 oz Kent
Goldings and .5 tsp Irish Moss for last 15 minutes. Chill and pitch.

Fermentation: OG 1.055 ferment at 65 degrees (glass with blowoff) for 5 days.
Rack and ferment another week. Bottle with .75 dextrose to prime. Terminal
gravity 1.019. Those who have tasted it say it is very accurate to style if
just a bit strong (hence the name). The head is strong, tan and rocky. Taste
is similar to SNP but the hops come from behind, not in front. If it fares
well in the first round of the the nationals, I'll be pleased.


Fm: David Smith/OH 72320,275

SMOKED PORTER

I just brewed this three weeks ago and just tested it out.  It didn't get very
smokey, but it sure is a good porter.  The combination of mild ale malt and
chocolate gives a nice opaque brown beer without the ashy flavors that can
come from black patent malt.

Great Ball's o' Fire Smoked Porter

NOTE:  3.5 gallon recipe

2 pounds Munton and Fisson mild ale malt, soaked 20 minutes and smoked
   for 1 hour over appliewood chips and charcoal, then dried for 30 minutes in
   350 F oven
3 pounds M+F mild ale malt
1-1/2 pounds Klages 2-row malt
1 pound light crystal malt (40 Lovibond)
1 pound chocolate malt

1/2 ounce Northern Brewer hops (alpha acid = 6.8%) (60 minutes)
1/2 ounce Northern Brewer hops (alpha acid = 6.8%) (30 minutes)
1/2 ounce Cascade hops (alpha acid = 5.6%) (30 minutes)

Wyeast London Ale yeast

OG = 1.055, IBU's = 42

Mashed in at 150 F in 2.5 gallons water, raised temp to 158 and mashed 60
minutes.  Raised temp to 165 F for 5 minutes and sparged in drilled bucket
sparger until 4 gallons of runoff was collected.

Boiled runoff with first hops for 30 minutes, then added remaining hops and
boiled 30 minutes more.  Chilled with immersion chiller and poured into 5
gallon carboy.  Pitched with yeast starter and fermented 12 days at 65 F.
Bottled with 1/2 cup cane sugar in 1 pint water.

You may publish this freely as long as you credit me as the source.

David L. Smith, Kent, OH


Fm: Rich L./Midlothian/IL 76117,415

TERMINATOR DOPPELBOCK

Well the taste test is finished...

Terminator ("I'll be Bock") Doppelbock   (SG 1.092  FG 1.020  9.45%)

10 lb        Lager Malt
 6 lb 10 oz  Munich Malt
 1 lb  4 oz  40L Crystal
 1 lb 11 oz  CaraPils
      12 oz  Chocolate

1 oz   Tetnanger (60 minutes)
1 oz   Hallertau (60 minutes)
1/2 oz Tetnanger (30 minutes)
1/2 oz Hallertau (30 minutes)
1/2 oz Tetnanger (15 minutes)
1/2 oz Hallertau (15 minutes)

Mash  90F 45 minutes
     130F 45 minutes
     145F 60 minutes
     155F 60 minutes
     168F 10 minutes

Notes:  A bit too much for the 8 gallon pot.  This is probably the absolute
maximum I can mash.  Bending the spoon when trying to stir.  Unable to lift
the pot to the oven to keep warm.  Porcelan sounds like its cracking around
the handles when I lift it.

Stuck run offs are fun!!!  Had to separate the sparge into two lauter tuns
and continue.  Perhaps I ground the grains too finely.  Now I have too much
extract!  Boiling 10 gals of wort to reduce enough to hop in one pot.

Pitched Wyeast Munich Lager into 5 1/2 gallons.  Fermented at 55F for 5 days
then transfered to secondary (1 1/2 gallons trub!).  Transfered to lager
carboy after 14 days.  Lagered at 37F for 28 days.

Bottled 4 gallons with 2/3 cup dextrose and fresh yeast starter of Whitbread
Dry Lager yeast.

Beer is very dark red brown, almost opaque.  Thick chocolate brown head.
Little to no hop aroma.  Heavy body, malty sweet, balanced with chocolate malt
and mild hop bitterness.  Very smooth, not crisp.  Kinda reminds me of a cross
between a porter and a Doppelbock.


Fm: GREGORY S. DEUHS 71520,3232

BELGIAN-STYLE KRIEK

        I made what I hope should be a pretty good beer yesterday.  After
months of looking at the Brewferm Kriek kit sitting on the shelf I broke down
and bought two cans.  (at employee dis. they still aren't cheap). Anyway, this
is what I did with them.

First, I made a light ale.

            8 lbs 6 Row
            1 lb crystal 32L
            1 lb crystal 60L
            1 oz Hallertau
            1 oz Goldings

Mashed all grains for 1.5 hours at 155 degrees.  Sparged to about 5.5 gallons.
Boiled two hours; adding the 1oz hallertau the last hour.  Shut off steam and
added the 1oz Goldings.  Forced cooled; pitched with Wyeast Belgian Ale.  when
it was all said and done I had about 3.5 gallons of wort/beer.

Then, I took 2.5 gallons of water, heated it to boiling, boiled for 1 hour.
Turned of steam and added the two cans of Brewferm kriek, turned steam on,
boiled for 25 minutes very gently.  Cooled and added to previous wort/beer for
a bit over 5 gallons.  The Wyeast Belgian Ale took off within 15 hours without
a starter at 65 degrees.

Starting Gravity:  Who cares

Anyway, the Brewferm stuff tasted Great.  strong cherry flavor, very tart. I
hope this turns out!!  I have talked to customers who have used this kit
before, using both 1 can plus extract, or just 2 cans with great results.
However, the big complaint is no body.  Thats how I came up with the adding a
pale ale to it.  Will report how it turns out. Sometimes you just have to
break the rules and do some kitbashing!

           Greg
           Brewer, James Page Brewery and Homebrew Supplies.

P.S.  it said on the can that it contained 3kg of cherries.


Fm: Brian  Crawford 72050,1041

CHRISTMAS BEER

Somebody was recently talking about brewing Christmas beer early. Here's my
recipe from last year--take my word for it, this is one you should brew before
the end of August.... We did this one last year during the first week of
September and it was only really starting to mellow around January 15. I think
it's the mint and the ginger you have to worry about. Anyway, better get
started now....

This is the 1991 version of the annual Christmas beer brewed, bottled and
enjoyed by the Crawford boys.

Three Dogs Christmas Beer

5 lbs. British 2-row barley malt
1 lb. Crystal malt
3 lbs Plain light DME
1 lb Light honey (clover or alfalfa)
1 oz Cascade hops
1 oz Saaz hops
1 oz Ginger root (fresh grated)
1 6 inch cinnamon stick
2 oz FRESH peppermint leaves
1 tsp Gypsum
1/4 tsp Irish moss
1 Package American lager liquid yeast
1 Package Red Star champagne yeast
.75 cups corn sugar for priming

Mash grains until conversion is complete.  Bring the sweet wort to a boil. Add
the malt extract, honey, boiling hops and continue to boil for 45 minutes. Add
one-half of the Saaz hops, the ginger and the cinnamon and continue to boil
for another 10 minutes. Add the rest of the finishing hops, the Irish moss and
the mint leaves during the final 2 minutes of the boil. Sparge immediately
into the fermenter and cold water to five gallons. Pitch yeasts when cool.

Original Gravity: 1.062


Fm: Dave McCaskill/WA 71561,3557

FRAMBOISE WEISSE

Here goes my all grain "After Hours Weisse"...

4 lb 6 row malt
3 lb wheat malt
1 lb Vienna malt
Mash @ 155 deg F pH 5.2 for 2 hr
Sparge, sour mash for 14 hr according to CP's TNCJHB
add 1/2 lb light DME (to get the gravity up a bit)
Boil with 1/2 oz Willamette (90 min)
and 1/2 oz Cascade (5 min).
Ferment with Wyeast weizen no. 3056 yeast
After 3 days, add 3 1/2 lb frozen raspberries (thawed)
Dry hop with 1/2 oz Cascade 1 week before bottling.
OG = 1.030 .... (still having some problems with wheat mashes, I dunno why)
FG = 1.008

It's a beeoootiful rose' color, very pale pink head, definite sour tang to it
from the sour mash and a nice raspberry nose (overall a delicate flavored,
_very_ drinkable beer <g>). There aren't any of the characteristic clovey
flavors I would have expected from the yeast, they may be too subtle compared
to the berries and the sour mash flavor.


Fm: Freeman Bradshaw 75570,634

DUTCH LAGER

Here is the recipe for the Dutch lager that won GC at Lincoln Cty, WA.

Mrs. Kisslers Celler Dutch Pils

3 lbs. Laaglander light
3 lbs. Klages
1 oz. Saaz pellets(boil)
1/2 oz. Cascade pellets (boil)
1/2 oz. Saaz pellets (finish)
1/4 tsp. Irish Moss
1 tsp. Gypsum (if needed)
1 pkg. Wyeast Pils Lager

2 1/2 qts water to 130 F.  Add gypsum.  Put cracked Klages into 2 brew bags
(or 1 if big enough).  Immerse and get grain soaking.  Temp stabalizes between
115-120 F.  Add heat and hold at 120-122 F for 30 min.  Stir often.

Raise mash temp to 130 and add 1 1/2 qt boiling water.  Temp should rise to
150 approx.  Hold between 149-152 for 10 min.  Stir occasionally.  Add heat to
raise temp to 158F and hold 20 min or longer till starch conversion is
complete.  Test w/ iodine.  Sparge bag(s) with 1 gal of 170 F water.

Bring wort to boil and add DME & boiling hops.  Boil 60 min.
Add moss and finish hops during final 5 min.  Sparge into fermenter which has
cold pre boiled water in it to make 5 gals.  Pitch yeast when ready.  OG on
9/3/89 1.036 @ 70 F.  FG 1.013 on 11/25/89 @ 65F.
Bottled w/ 3/4 cup corn sugar.  See next msg for brew comments.


Fm: Nelson Goforth 71540,2446

FULL-BODIED PORTER

Here's  a full bodied porter from the book, with a credit at the end as well
as the ISBN number, for folks who would like to order the book from their
local bookseller.

#60 Younger's XXXP Export Porter (1841)       O.G. 1100
-----measurements are _per gallon_-----

3     lb Pale Malt
1 3/4 lb Brown Malt
2 3/4 oz Black Malt or 3 1/2 oz Roast Barley
3     oz Fuggles or Goldings

The book recommends for this ale an older method of brewing, by which is
produced a strong ale as well as small beer. You can find some detail of this
method in my posting (sorry, I've forgotten the file name but you can search
by my ID, or maybe the keywords history, historical or British) concerning the
making of ale in Britain in 1700.
 Basically, you make a very thick mash, then sparge slowly, the book says,
until the OG is about 15 below the OG intended (in this case 1085). Boil this
wort with the hops to reach 1100.
 Now, sparge the mash again to make a wort of 1040 or so. This is the beer you
will drink next month. The 1100 ages for a year!
 You can do some combining and boiling of worts and whatnot to avoid the small
beer, but it sounds like a good idea to me.
 To make a version of this porter that matures more quickly by using Carapils
instead of Brown Malt.

from _Old British Beers and How to Make Them_, by Dr. John Harrison and the
Members of the Durden Park Beer Club (1991, The Durden Park Beer Circle,
London, 47pp, bib., ISBN 0 9517752 0 0) A delightful book for lovers of
British ale, lots of history, recipes and detail. About $7.


Fm: Rich Fortnum (Toronto) 76535,3445

TITANIUM LEG STOUT

7 pounds 2-row
1 pound Flaked Barley
1 pound Roasted
3 ounces Chocolate
3 ounces Wheat Malt
1 Teaspoon Gypsum
WYeast Irish Ale Yeast
2 ounces Hallertau pellets @ 3.8%
1 ounce Northern Brewer pellets @ 8.0%

2.50 gallons (9.5 litres) of water with 1 teaspoon gypsum mashed in at 122~F
for 30 minutes.
145~F for 5 minutes.
154~F for 50 minutes.
Mash out at 170~F for 5 minutes.
5.0 gallons (19 litres) sparge @ 170~F

S.G. 1.054 aim (this is what I got my best time around)


Fm: Steve Downey/NY 71630,330

RED PALE ALE

The Red Pale Ale is bubbling merrily away. It's certainly red. Like a brick.

5.5#   2 Row Klages
  1#   Special Roast
1/2#   Medium Crystal 60Lv

3/4oz  Kent Goldings @ 11.3 alpha (bittering)
1/2oz  Cascade @ 5.1 alpha heat off

Wyeast American Ale

Mashed 2.25 Gallons water at 122F for 25 min
154 for 70 min
Mash Out at 170 5 min

Sparged to collect 6 1/2 gallons wort.

Boil for 60 min, added 1/4 tsp Irish Moss during boil. Got HUGE protien
flakes from it. Good stuff.

OG 1.044 On the high side of what I was aiming for. I thought that the 5.5#
of 2 row was 5# until I checked my records. Still, it should be a good one.