Recipe of the Month
> Alternative Alt
> Robert's Brown Porter
> Frenzy Steamer
> Lawnmower Ale
> GMO Wheat Ale
> Pseudo-Oktoberfest
> Classic Left Coast Pale Ale
> California Dreaming
> Bishop's Finger Kentish Ale
> Fitzpatrick's Celtic Stout
Alternative Alt
Okay, so I have been holding this one back because I is my favorite
beer style and I don't want you to take it from me. I made my poor wife
go to Düsseldorf, Germany on our honeymoon because you cannot get a
good example anywhere in the States. This recipe is slightly modified
from the one I received via email straight from the Zum Uerige Brewery.
Enjoy.
Extract version
5# Light DME (or 6# Light LME)
3/4# German Munich
1/4# German CaraMunich
2 oz. German Carafa
8 HBU German Spalt Hops (roughly 40 IBUs) - 60 minute boil
no aroma or flavor hop
1 Whirlfloc tab in last 15 minutes of boil
Wyeast 1007/White Labs German Ale or try the European Ale yeast for a sweeter finish
Ferment at 60F for 2 weeks, lager at 45F for 2-4 weeks. With a little
age it mellows but this should be consumed early and often.
All-grain version --
Use 8# German Pilsen malt instead of extract.
Brewer's Notes: Decoction mash:
132F for 20 minutes
148F for 20 minutes
155F for 45 minutes
Mash out at 168F
Alternate mash - use all German Munigh light. Mash at 152F for 75 mintues.
Robert's Brown Porter
Plenty of hops at first but age the beer an extra month and taste it mutate into this nutty coffee roasted beast.
Extract version
5# Amber DME or 6# Amber LME
1/4# Victory malt
1/2# British black
1/2# Crystal, dark
1/2# British brown
1/2# Oats
1 1/4 oz Northern Brewer -- 11 HBU (60 min)
1 oz Fuggle (5 min)
1 Whirlfloc tab in last 15 minutes of boil
British ale yeast
All-grain version --
Substitute the DME with 9# British 2-row malt.
Brewer's Notes: Mash at 153F, Ferment at 65-69F for 10 days, Secondary at 55-65F for 4 days.
Frenzy Steamer
Here's a beer to brew when the temperature is cool enough to ferment it
just right -- the beer that made San Francisco famous. We'd call it
steam, but that name is trademarked. Officially, it's California common
ale.
Extract Version
6# Light DME or 7# Light LME
1# Vienna malt
1/2# Crystal 40L
2 oz. Special B malt - 0.25 lb (steep)
.75 oz. Northern Brewer hops (60 min)
.5 oz. Northern Brewer hops (10 min)
1 Whirlfloc tab in last 15 minutes of boil
San Francisco lager yeast
All-Grain Version
Substitute 7.5# of American pale malt for the DME
Brewer's notes: Mash at 152F. Ferment as close to 60F as possible for a
week. Secondary at the same temp for a week.
Lawnmower Ale
An annual must for those ready to enjoy a light summer ale. Its perfect
for BBQs and friends. Think of your neighbor pushing his lawnmower in
100F. Now think of his large shirtless belly hanging over his ugly
Bermuda shorts. Now grab a homebrew and hide in the comfort of your own
backyard.
Extract Version
3# Light DME
2# Rice extract (yes rice)
0.5# Vienna Malt
1 oz. Mt. Hood (60 minutes)
0.5 oz Crystal (last 1 min) 1 Whirlfloc tab in last 15 minutes of boil
German Ale yeast (White - German; Wyeast 1007; or White/Wyeast - European) All-Grain Version
Substitute the DME & Rice extract with 5.5# American 2-Row Malt + 2# Flaked Maize
Brewer's Notes: Mash at 150°F, Ferment at 60-65°F for 7 days,
Secondary at 45-65°F for 5 days. The rice doesn't give much flavor but keeps the beer strong enough yet
very light. Trust me, your simpleton friends will be slurping it up on
the 4th of July.
GMO Wheat Ale
Much like the Lawnmower ale but a bit fruitier. You can opt to use
a true German hefe yeast and make it full of banana and clove or keep
it light like Widmer. Its all in the yeast. Drink this when its young.
Extract Version
5# Wheat DME or 6# Wheat LME
0.25# Aromatic Malt
0.5# Vienna Malt
1 oz. Hallertauer (60 minutes)
0.5 oz. Mt. Hood (last 5 min) 1 Whirlfloc tab in last 15 minutes of boil
American Hefeweizen yeast
All-Grain Version
Substitute the DME with 3# American 2-Row Malt + 4# Wheat Malt
Brewer's Notes: Mash at 150°F, Ferment at 65-70°F for 7 days, Secondary at 60-65°F for 5 days.
Pseudo-Oktoberfest
Most
forget this style is actually a lager so it is difficult to properly
ferment this without a fridge. That said, damn the torpedoes! Ferment
at room temperature and hope for the best. This pseudo version will
have a bit more esters than the truly lagered version, but it will be
ready for October. Try it -- You'll like it.
Extract Version
6 lbs Amber DME (or 7 lbs Amber LME)
3/4# Munich malt
3/4# CaraMunich II
1.25 oz. Hallertauer hops :: Boil 60 minutes (6 HBU)
0.5 oz. German Tettnanger Hops (pellets) :: Final 5 minutes 1 Whirlfloc tab in last 15 minutes of boil
White Labs Oktoberfest Lager or German ale or Wyeast Bavarian Lager Five-Gallon All-Grain Version
9 lbs Munich Malt in place of malt extract
Mash all grains at 152-154°F for 1 hour.
If you prefer whole hops, substitute with American Hallertauer. I strongly suggest the pellets
Classic Left Coast Pale Ale
By Phil Montalbano, brewer extraordinaire A
primer for the Broken Hydrometer contest/party V. This is a great
version of the typical Sierra Nevada clone. I've substituted my current
favorite-new-cause Amarillo hops for Cascade. Try it, you'll like it.
And, unfortunately, so will your friends.
Extract Version
6# Light DME or 7# Light LME
8 oz. British Caramalt 11L
12 oz. Crystal 60L
1 oz. Amarillo/Simcoe/Cascade :: Boil 60 minutes
1 oz. Amarillo/Simcoe/Cascade :: Last 15 minutes of boil
1 oz. Amarillo/Simcoe/Cascade :: Final 1 minute (or better yet dry hop in secondary for 7 days)
1 Whirlfloc tab in last 15 minutes of boil
White Labs California Ale/Wyeast American 1056
Add 2 teaspoons of gypsum to water.
All-grain Version
Use 8.5# American pale malt in place of malt extract Mash all grains at 152°F for 1 hour.
California Dreaming
This
is a something I love to do . . . brew the unknown. Here's a West Coast
wheat beer with a Belgian twist. Light in body and color yet basking in
toasty malt flavors with citrusy hop notes, and with the Saison yeast
providing some wonderful spice character, this should be a complex,
thirst quenching beer. No banana here. A perfect summer brew.
Extract Version
5# Wheat DME or 6# Wheat LME
6 oz. Belgian Aromatic Malt
6 oz. Wheat Malt
1 oz. Czech Saaz Hops :: Boil 60 minutes
0.5 oz. Mt. Hood Hops :: Add to boil for the final 5 minute 1 Whirlfloc tab in last 15 minutes of boil
White Labs Belgian Saison or Wyeast Belgian Saison
All-grain Version
3# Belgian pale malt + 4# Wheat malt for the extract Mash all grains at 150-152°F for 1 hour.
Bishop's Finger Kentish Ale
This
beer is a knock-off of a great British Special Bitter. It is a light
copper color with a smoky yet caramel malt profile. The British hops
provide enough bite to balance the beer and just enough earthy aroma to
make you ask for more. This recipe was gleaned from the very nice Clone
Brews book -- with a few modifications. Brew and enjoy.
Extract Version
6.5# Light DME or 8# Light LME
10 oz. 77L British Crystal Malt
12 oz. British Torrified Wheat
4 oz. British Amber Malt
1 oz. Brewer's Gold/Northdown/Challenger : Boil 60 minutes
1 oz. Kent Goldings : Add to boil for the final 15 minutes
1 oz. Fuggle : Add to boil for the final 1 minute
1 Whirlfloc tab in last 15 minutes of boil White Labs English Ale or Dry English Ale
All-grain Version
8 lbs of British Maris Otter Pale Malt for the malt extract Mash all grains at 150-152°F for 1 hour.
Target OG: 1.039-1.045
Ferment at 65-68°F
Fitzpatrick's Celtic Stout
Just
in time to brew something fresh for St. Paddy's Day. Enjoy.
Extract Version
5# Dark DME or 6# Dark LME
12 oz. British Roasted Barley
8 oz. British Chocolate Malt
1 oz. Kent Goldings (60 min boil)
(no aroma hop addition) 1 Whirlfloc tab in last 15 minutes of boil
White Labs California yeast
All-grain Version
7 lbs British Maris Otter Pale Malt British 2-Row Pale Malt for malt extract Mashing Instructions - mash 1 hour at 150°F, sparge and boil for 90 minutes.
|
