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1991-08-28
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Here are a few recipes that members have posted on the Beer Forum
recently. If you try them, please post a message letting us all know how
the worked for you ... and don't forget to post YOUR favorites on the forum
for us all to enjoy!
Sb: Brown Dog Brown Ale
Fm: Ray Como Chicopee,MA 73157,2705
Brown Dog Brown Ale
2 cans of The Home Brewery's YELLOW DOG MALT EXTRACT 1 cup Crystal Malt (whole)
1/4 cup Chocolate malt (crushed) 3/4 oz Bullion hop pellets (boiling) 3/4 oz
Kent Goldings hop pellets (boiling) 3/4 oz Willamette hop pellets (finish) 2
tsp Burton water salts 3 oz Malto-Dextrin 1/2 tsp Irish Moss 1 pkg German Ale
liquid Wyeast 1/2 cup corn sugar (bottling)
Put grains in 4 gallons cold water. Bring water slowly to 170F then remove
grains. Add malt extract, Malto-Dextrin, & water salts. Bring to a boil. Add
Bullion hops andboil 45 minutes. Add Irish Moss for next 10 minutes of boil.
Add Kent Goldings for final 5 minutes. Remove from heat and add Willamette
hops. Wait 2 minutes. Chill wort and then pitch yeast. SG should be about
1.062. FG should be about 1.012. One word of caution. This ale was extremely
heady after only 3 weeks. Enjoy!
----------
Sb: Talk About Stout!
Fm: Walt Fulps 70511,1641
This is a little recipe I've come across lately. I just thought I might share
it with you. If you someday write a beer-making book and include this recipe,
please list me in the acknowledgements -- things like that boost my ego.
"Talk About Stout!" Stout
-------------------------
2 pounds crushed crystal malt
3 pounds crushed black malt
1 pound black molasses
3 pounds corn sugar
2 ounces pellet hops (finishing)
2 ounces leaf hops (or commercial)
2 teaspoons salt
1 ounce citric acid
1 package top-fermenting yeast (of course)
5 gallons water
1 cup priming sugar
Mash all malts at once. Strain mash into a large pot. Add salt and hops
leaves, and bring to a boil. Simmer for forty minutes. Add hops pellets,
bring to a boil, and simmer for an additional 20 minutes. Put sugar, molasses
and citric acid into the fermenter and strain the mash onto it through
cheesecloth. Stir well, making sure all sugar and molasses is completely
dissoved. Add enough water to make five galons. When the mixture cools to
between 65 and 70 degrees Fahrenheit, add yeast. Cover fermenter and allow to
fully ferment. If you prefer, transfer the contents to a secondary fermenter
after a few days where it will complete fermentation. Prime and bottle. You
may be able endure this stout after six weeks of aging. If you can, you're
probably part Irish.
Afterthoughts:
I could not find citric acid, so I substituted a couple of teaspoons of lemon
juice. It seemed to work fine.
If you have any whole-grain recipes for pilsners or ales, I am in dire need.
I currently have only one of each that I consider enjoyable, and I'd be more
than eager to trade recipes with you.
-----
Sb: Talk About Stout!
Fm: Bruce R Otto 72450,1351
Here is a recipe that I call Karen's Special Lager. I got the original
idea from CP's Daisy Mae Holiday Lager P201, CJOHB):
4 lbs 2-row German Pils malt
4 lbs 6-row pale lager malt
1 lb Cara Pils malt
0.5 lb uncrushed Klages malt (roasted @ 350 for 15 minutes)
1 oz Willamette hops (4.3% A)
0.5 oz Cascade hops (5.9% A)
Wyeast #2124 Bohemian liquid lager yeast
Original Gravity 1.048
Final Gravity 1.012
IBU 21.4
Step mash specifics:
Protein rest @ 125F for 30 minutes.
Starch conversion @ 150F for 50 minutes, then @ 158F for 10 minutes.
Mash-out @ 168 for 10 minutes.
Boil full five gallons for 60 minutes. Add Cascade hops for last 3 minutes. I
kegged this brew and forced carbonation, so don't have an amount of prime
sugar used. I made this one for my wife, who doesn't particularly care for
high-hopped varieties, and wanted something "with a good flavor and NOT SO
D*MN BITTER" (needless to say, I'm a hop head). I like it, hope it serves your
purpose.