Colossal Cookbook/ColossalCookbook.cdr/misc/beertext.zip/BR0316.TXT

Text File | 1992-05-21 | 8KB | 201 lines

      MORE GOOD BREW FORMULATIONS!

     These six recipes were posted by members on the Beer Forum during the
week of March 9-16, 1991. Thanks to all who shared. If you try them and like
them, please post a message letting us know; and don't forget to post copies
of your own brewing favorites for the rest of us to try!


Fm: Bruce R Otto 72450,1351

    Here is a recipe that is not necessarily intended to be a Bigfoot look
alike, but fortuitously is. I got the recipe from Tom Bellinger, former owner
of Jim's 5-cent Homebrew Supply in Spokane. When building this one, I'd
recommend strongly that you repitch additional yeast, maybe when racking into
the secondary when it starts slowing down. Here's the recipe as written by
Tom:

     Baby Brew Birthday Barley Wine.

       3  4-lb tins Alexander's Pale Malt
       3  lbs light clover honey
       2  lbs Amber DME and 1 lb dark DME
       1  lb English crystal malt
       1  lb light brwon sugar
       2  oz Galena hop pellets (60 min. + 30 min. boil)
       1  oz Brewers Gold pellets (60 min. boil)
       1/2 oz each Cascade and Hallertau hops (10 min. boil)
       1/2 tspn Irish moss

       OG 1.100
       FG 1.020
       Age 6 months

Tom's recipe calls for Edme dry ale yeast, but I'd seriously consider using an
appropriate strain of Wyeast.

BTW, Jims 5-cent Homebrew Supply is now owned by Bob and is a great place with
which to do business (ph - 509-328 4850).

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Fm: Brad Krohn/Portland OR 73720,2656

Well, to help you along (and toot my own horn), here's another of my ribbon
winners: 1st place in fruit beers at the 1990 Dixie Cup. FLAMINGO FRAMBOISE.

Recipe for 2 gallons is actually half of the following 4-gallon batch of wheat
beer:

4# Ireks Wheat Malt, 2 3/4# Pale Ale Malt, 3/4# Light Munich Malt, 2/3#
British Crystal 80L. Mash in 2 gals at 140F. 1/2 hour protein rest. Boost to
152F for 1 1/2 hr starch conversion. Mash out 168F for 5 min. Sparge 3 gal at
168F.

Boil 75 mins. Bittering hops: 1 oz Hallertauer (75 min), 1/4 oz Hallertauer
(30 min). Finishing: 1/4 oz hallertauer (steeped 5 min).

Yeast: Wyeast 3056-Bavarian Wheat. OG: 1.043. Fermented 3 wks in primary, then
racked half of batch (2 gals) over 2 pints rinsed and mashed-up raspberries in
secondary. SG at racking: 1.010. Left with berries for one week. TG: 1.009.
Bottled with 3/8 cup corn sugar.

Hardest part was bottling without getting any chunks of raspberry. Bottles
still had considerable floating material -- although it settled in time.
Character is fruity tart with light body -- almost like a wine cooler, but it
IS beer and a good summertime refresher.

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From: [e-mail] (Speaker-To-Bankers)

(This message was originally on the Internet Homebrew Digest, reposted
on the Beer Forum by Robin Garr [76702,764] because of the sick interest
that many of our members have in garlic beer. <grin>)

Forwarded message:

Several weeks ago someone asked about the garlic beer that Mr. Papazian
mentioned in TCJOHB.

 I talked to the people that brewed the infamous concoction and what they
 told me to do is boil up a can of light malt. After the boiling is done,
 throw about 3 to 4 HEADS of garlic (A head is the whole bundle of garlic),
 throughly smashed. Let the beer ferment out and carbonate normally. Don't
 add the garlic during the boil or you will boil off the aromatics that give
 garlic its unique smell and flavor.

 In the last message I wrote about this I speculated that the best use for
 this brew would be cooking seafood. The original brewers agree with this
 although they still contend that it goes great with pizza...

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Fm: Brad Krohn/Portland OR 73720,2656

Here's the recipe for FUNF KATZEN RAUCH (we had five cats in the house when I
brewed it), which was best described by a friend as "Like Drinking Beer During
a Forest Fire!" Recipe is for a 2 1/2 gallon batch: 3# Klages, 2#
Hickory-Smoked Vienna Malt, 3 oz Crystal, 3 oz Wheat Malt, 1 oz Roast Barley,
1 oz uncracked Black Patent.

The Vienna was piled on a large chili pot lid and sprayed with water to
moisten it. It went into my backyard smoker for a couple of hours after we'd
pulled off the food and the fire was still going pretty good. I didn't brew
with it for a few days, but kept it in sealed containers in the frige.

Mashed in with 6 1/2 quarts water at 135F. Protein rest for 30 mins at 120F.
Starch conversion 1 hr at 158F. Mash out 5 mins at 168F, sparge 3 1/2 gals.
(I'm a stovetop-insulated box masher)

Boil 75 mins. Hops: 3/4 oz Northern Brewer for 60 min and 1/4 oz Tettnanger
for 30 min. Finishing hops steeped for 5 min: 1/6 oz Tettnanger, 1/6 oz German
Hallertauer, 1/6 oz Saaz.

Yeast: Arauner Lager (dry-2 packets). OG was 1.049 and TG was high at 1.019,
so bottled with only a 1/4 cup corn sugar and kept the bottles at 33 F to
arrest any further activity. OK, so I "cheated" a bit. Final character was
sweetish with a nice smokiness that didn't overpower. Good luck. I tried
smoking some grain again a few weeks back in the same way and it didn't work.

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Fm: Rob Nelson (WA) 70206,1316

Here's a recipe for a Bamburger Rauchbier similar to Kaiserdom. Several of
my fellow club brewers found it quite good. I plan to enter this one!

          Desert Firestorm Rauchbier (SCUDWEISER)
     5lb German Rauch malt available from:
          Liberty Malt 1432 Western Ave.  Seattle WA [phone]
     3lb Klages malt
     1lb light Munich malt
     1lb Vienna malt
     1lb Carapils malt
     10 hbu Hallertauer pellets 1 hour
     5 hbu Tettnanger pellets  30 min
     1 hbu Saaz last 5 min
     1/2 tsp Irish Moss last 20 min
     Wyeast 1007 German Ale yeast

Step mash with 12qts neutral water.  122deg/30 min.  Bottom heat to
146deg/30 min.  Bottom heat to 158/1 hr.  Mash out at 168/15 min. Sparge
with 5.2 ph water to collect 7.25 gal. Boil 30 min. Add Hallertauer pellets
after 30 min. Add Tettnanger after another 30 min. Add Saaz hops after
another 30 min and steep 15 min.  Original gravity 1.052. Two stage
fermentation in glass (1 week 65 deg / 2 weeks 65 deg) Terminal gravity
1.012.  The smoke aroma is subtle beechwood.  The smoke flavor is up front
but not too strong.  The aftertaste is smoke/malty.  I really outdid myself
with this one (breaking arm patting myself on back).

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Fm: Mark Bartkowiak 73115,352

The only sake recipe I have is from Winemaker's recipe handbook copyright 1976
by Raymond Massaccesi. page 30 recipe #93

RICE "SAKI"

2.5 lb rice
5 pint grape concentrate or 1 lb Lt. raisins
7 pts water (hot)
2.5 lb sugar or honey
3 tsp acid blend
75 tsp energizer
1 campden tablet, crushed
1 pkg Sherry Yeast

Method: Use husked or raw rice, if available, rather than polished rice.

1, Wash and coarse crush rice. Place rice and chopped raisins in nylon
straining bag, tie top, and place in primary.

2. Pour hot water over and stir in all other ingredients EXCEPT yeast and
energizer. Cover primary.

3. After 48 hours., add yeast and energizer. Cover primary.

4. Stir daily, check S.G. and press pulp lightly.

5. When ferment reaches S.G. 1.050 (2 - 3 days) add another 1/4 lb. dissolved
sugar per gallon.

6. At S.G. 1.030 (6 - 7 days) strain juice from bag. Syphon wine off sediment into glass secondary. Attach airlock.

7. At S.G. 1.020 add another 1/4 lb. dissolved sugar per gallon.

8. When ferment is complete (S.G. 1.000 -- about 3 weeks) syphon off sediment
into clean secondary. Reattach lock.

9. To aid clearing syphon again in 2 months and again if necessary before
bottling.

Optional: You may continue to build up alcohol by adding additional doses of
sugar until ferment ceases. To sweeten add before bottling 1/2 tsp.
Stabilizer, then, add 1/4 lb. dissolved sugar per gallon.

This recipe is from the book word for word. I think this makes only one
gallon.