Recipe of the Month
Here's our archive of monthly offerings.
> Alternative Alt - Winter 2004
> Robert's Brown I-Porter - Winter 2003
> Frenzy Steamer - Winter 2003
> Lawnmower Ale - Summer 2003
> GMO Wheat Ale - Summer 2003
> More Like a Stout - Fall 2002
> Pseudo-Oktoberfest - August 2002
> Classic Left Coast Pale Ale - June 2002
> California Dreaming - May 2002
> Bishop's Finger Kentish Ale - April 2002
> Fitzpatrick's Celtic Stout - March 2002
Alternative Alt - Winter 2004
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 gallons
5# Briess Gold (or 6# Alexander's Pale)
1# German Munich Dark
1/2# German CaraMunich
2 oz. German Carafa
8 HBU German Spalt Hops (roughly 40 IBUs) - 60 minute boil
no aroma or flavor hop
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 Briess Gold.
Brewer's Notes: Decoction mash: 148F for 20 minutes then 155F for 45 minutes. Mash out at 168F.
Alternate mash - use all German Munigh light. Mash at 152F for 75 mintues.
Robert's Brown I-Porter - Winter 2003
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 gallons
5 1/4# Dry Malt Extract
1/4# Victory malt
1/2# British black
1/2# British crystal, 130L
1/23 British brown
1/2# Oats
1 1/4 oz Northern Brewer -- 11 hbu (60 min)
1 oz Fuggle (5 min)
British ale yeast
All-grain version --
Substitute the Dry Malt Extract 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 - Winter 2003
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
Dry malt extract - 6 lbs
Vienna malt - 1.5 lbs (steep)
CaraMunich 60 - 0.75 lb (steep)
Special B malt - 0.25 lb (steep)
6 HBUs Northern Brewer hops (60 min)
4 HBUs Northern Brewer hops (30 min)
0.5 oz Mt. Hood hops (5 min)
Irish moss - 1 tsp in last 15 minutes of boil
San Francisco lager yeast
All-Grain Version
Substitute 7 lbs pale ale malt and 0.5 lb wheat malt for the dry malt extract
Vienna malt - 1.5 lbs
CaraMunich 60 - 0.75 lb
Special B malt - 0.25 lb
6 HBUs Northern Brewer hops (60 min)
4 HBUs Northern Brewer hops (30 min)
0.5 oz Mt. Hood hops (5 min)
Irish moss - 1 tsp in last 15 minutes of boil
San Francisco lager yeast
Brewer's notes: Mash at 152F. Ferment as close to 60F as possible for a
week. Secondary at the same temp for a week. The wheat helps built a
good head, and the Irish moss helps clear the haze that the wheat malt
might leave.
Lawnmower Ale - Summer 2003
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.
All-Grain Version
Substitute the Dry Malt Extract with 5.5# American 2-Row Malt + 2# Flaked Maize
Extract Version
3 1/2# Briess Gold Dry Malt Extract
1 1/2# Rice Extract (yes rice)
0.5# Vienna Malt
5 HBUs Mt. Hood (60 minutes)
0.5 oz Crystal (last 1 min)
German Ale yeast (White - German; Wyeast 1007; or White/Wyeast - European)
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 - Summer 2003
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.
All-Grain Version
Substitute the Dry Malt Extract with 3# American 2-Row Malt + 4# Wheat Malt
Extract Version
5# Briess Weizen Dry Malt Extract
0.25# Aromatic Malt
0.5# Vienna Malt
4 HBUs Hallertauer (60 minutes)
0.5 oz Mt. Hood (last 5 min)
American Hefeweizen yeast (White - American Hefeweizen; Wyeast 1010; or White - Hefeweizen/Wyeast - 3068)
Brewer's Notes: Mash at 150°F, Ferment at 65-70°F for 7 days, Secondary at 60-65°F for 5 days.
More Like a Stout - Fall 2002
American Homebrew Association 2002 Robust Porter Gold Medal Recipe from
Curt Hausam, Homebrewer of the Year. "Nice roast male flavor, hints of
chocolate balanced well with bitterness at finish," said the AHA
judges. Personally it seems way too big for a Porter, but who cares?
5-gallon All-Grain Version
8# British Pale Malt
1# Roasted Barley
0.5# Chocolate Malt
0.5# CaraMunich Malt
0.5# CaraPils Malt
0.25# CaraStan Malt
0.25# Crystal Malt
0.25# Flaked Barley
8 HBUs Goldings hops (90 minutes)
0.5 oz Willamette hops (15 mins)
White Labs British Ale yeast/Wyeast 1098
Brewer's Notes: Mash at 153°F, Ferment at 65°F for 25 days, Secondary at 65°F for 10 days.
Extract Version
Substitute the British Pale with 7# Briess Dry Malt Extract
Pseudo-Oktoberfest - August 2002
By Phil Montalbano, brewer extraordinaire
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.
Five-Gallon All-Grain Version
9 lbs German Munich Malt
12 oz. German CaraMunich II
1 oz. German Hallertauer Hops (pellet) :: Boil 60 minutes (6 HBU)
0.5 oz. German Tettnanger Hops (pellets) :: Final 5 minutes
White Labs Oktoberfest Lager or German ale or Wyeast Bavarian Lager
Mash all grains at 152-154°F for 1 hour.
If you prefer whole hops, substitute with American Hallertauer. I strongly suggest the pellets
Extract Version
Use 6 lbs Briess Amber dry malt extract (or 7 lbs Alexander's Amber)
and 16 oz. German dark Munich Malt in place of the German Munich Malt
Classic Left Coast Pale Ale - June 2002
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.
All-Grain Version
8.5 lbs American 2-row Klages
8 oz. British Caramalt 11L
12 oz. Crystal 60L
1 oz. Amarillo Hops (whole) :: Boil 60 minutes
1 oz. Amarillo Hops (whole) :: Last 15 minutes of boil
1 oz. Amarillo Hops (whole) :: Final 1 minute (or better yet Dry hop in secondary for 5 days)
-- Sorry but we do not have Amarillo in pellets. If you want pellets, substitute with Cascade. --
White Labs California Ale/Wyeast American 1056
Add 2 teaspoons of gypsum to water.
Mash all grains at 152°F for 1 hour.
Extract Version
Use 6 lbs Alexander's Pale and 1 lb. Briess Gold DME in place of 2-row Klages.
California Dreaming - May 2002
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.
All-Grain Version
3 lbs Belgian pale malt
4 lbs wheat malt
6 oz. Belgian Aromatic Malt
6 oz. Wheat Malt
4 HBU Sterling Hops :: Boil 60 minutes
0.5 oz. Mt. Hood Hops :: Add to boil for the final 1 minute
White Labs Belgian Saison or Wyeast Belgian Saison
Mash all grains at 150-152°F for 1 hour.
Extract Version
Substitute 5 lbs wheat malt extract for 3 lbs Belgian pale malt and 4 lbs wheat malt.
Bishop's Finger Kentish Ale - April 2002
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.
All-Grain Version
8 lbs of British Maris Otter Pale Malt
10 oz. 77L British Crystal Malt
12 oz. British Torrified Wheat
4 oz. British Amber Malt
8.5 HBU UK Brewer's Gold : Boil 60 minutes
0.5 oz. UK East Kent Goldings : Add to boil for the final 15 minutes
0.5 oz. UK Challenger : Add to boil for the final 15 minutes
0.5 oz. UK East Kent Goldings : Add to boil for the final 1 minute
0.5 oz. Fuggle : Add to boil for the final 1 minute
White Labs English Ale or Dry English Ale
Mash all grains at 150-152°F for 1 hour.
Target OG: 1.039-1.045
Ferment at 65-68°F
Extract Version
For extract version, substitute 6.25 lbs Briess Gold dry malt extract for the Pale Malt
Fitzpatrick's Celtic Stout - March 2002
Just
in time to brew something fresh for St. Paddy's Day. This beer was
professionally brewed by Mark Duchow of Fitzpatrick's Brewing Co., a
brewpub in Iowa City. It won the Silver Medal in the Classic
Irish-Style Dry Stout category at the 2001 Great American Beer
Festival. We found it on a White Labs fax. Enjoy.
All-Grain Version
5 lbs British 2-Row Pale Malt
14 oz. British Roasted Barley
11 oz. British Chocolate Malt
30 IBU of Kent Goldings (60 min boil)
(no aroma hop addition)
White Labs California yeast
Target O.G. = 1.038
Ferment in the range of 63° to 66°F
Mashing Instructions - mash 1 hour at 150°F, sparge and boil for 90 minutes.
Extract Version
Replace British 2-Row Pale Malt with 5 lbs Pale Malt Extract
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