Homework Series #7: Session Saison (all-grain)
4lbs Pilsner Malt
1lbs Vienna Malt
1lbs Munich 10L Malt
1lbs Flaked Rye
1lbs Flaked Wheat
(Mash temp: 147 F Mash time: 60 min)
Mash notes: Equal to .25 lbs of Grain Hulls mixed through the grain to avoid a stuck mash.
(Boil Total Time: an hour)
.4oz Northern Maker 60min.
.8oz Tettnang Whirlpool
Ferment with W.L. Belgian Saison Yeast (#WLP565).
Fermentation Notes: Knockout at 68 F and free rise during fermentation for fourteen days.
Homework Series #6: Robust Porter (all-grain)
11lbs 1.4oz Pale Malt (2 Row-United kingdom)
1lb 10.6oz Caramel/Very Malt (80L)
15.2oz Munich Malt
6.9oz Chocolate Rye Malt
6.8oz Brown Malt (United kingdom)
6.8oz Chocolate Malt
13.5oz Candi Sugar, Dark (180 SRM)
(Mash temp: 148 levels F Mash time: 60 min)
(Boil Total Time: 60 min)
1.2oz Chinook 60min.
1.2oz Mt. Hood 60 min
Ferment with W.L. California Ale Yeast (#WLP001).
Ferment at 68 levels F for fourteen days.
Homework Series #5: Hoppy Belgian-Style Pale Ale (all-grain)
8.75# Belgian Pale Malt
1.5# Flaked Oatmeal
1# Wheat Malt
.75# Very 10L
.75# Acidulated Malt
(Mash temp: 153 levels F Mash time: 60 min)
(Boil Total Time: 60 min)
1. oz Belma Hops 30 min.
1. oz Belma Hops Whirlpool
Ferment with W.L. 575 Belgian Style Ale Yeast.
Ferment at 68 levels F for one day, at 72 for that second day, and 75 for 4 more days or until complete. Add 2 oz Belma pelletized hops straight to fermenter five days before packaging (dry hopping).
Homework Series #4: Pumpkin Ale (all-grain)
9# Maris Otter
.75# 40L Very
.5# Melanoidin
.5 20L Dark Munich
.5 120L Dary Very
.5 Flaked Wheat
.16 Roasted Barley
(Mash temp: 154 levels F Mash time: 45 min)
(Boil Total Time: 3 hrs)
1. oz East Kent Golding 60min.
1. oz United kingdom Fuggle Whirlpool
Ferment with W.L. London Ale Yeast.
Add 1lb of roasted pumpkin puree to secondary. Rouse daily for 3 days. Cold crash and allow it to take per week to explain. Create a spice tea by steeping 1 teaspoon. cinnamon, 1/4tsp. nutmeg, 1/4tsp. clove, along with a pinch of salt with 16oz. steamed water. Stir cooled tea into beer inside bottling bucket before packaging.
Homework Series #3: British-Style IPA (all-grain)
10.5# Pale 2 row
1.25# Munich
.75# 40L Very
.5# 20L Very
(Mash temp: 154 levels F Mash time: 45 min)
2.75 oz Willamette (5.6%) 60 min
2.5 oz Willamette 1 min
Ferment with W.L. British Ale Yeast at 68 levels F for seven days or until complete.
(Dry hop with 5 oz Willamette pelletized hops within the fermenter seven days before packaging)
Homework Series #2: Belgian-Style Double IPA (all-grain)
13.5# Briess Brewers 2 row
1.5# Flaked Wheat
1# Briess Munich Malt 10L
.75# Briess Caramel 20L
.5# Gambrinus Honey Malt
1.6oz Weyermann Acidulated Malt
.7 oz Mt. Hood MASH HOP
(Mash temp: 150 levels F Mash time: 30 min)
(Boil Total Time: 60 min Target IBU: 118)
1.5 oz Galena 60min
1.2 oz Nugget 60 min
.5 oz Chinook 30 min
9.6 oz Clean Belgian Candi Sugar 5min
.5 oz Palisade 1 min
Ferment with W.L. Belgian Wit II Ale Yeast at 68 levels F for ten days or until complete.
(Dry hop with 3.8 oz Very, 1.9 oz Palisade and 1.9 oz El Dorado pelletized hops within the fermenter seven days before packaging)
Homework Series #1: Hoppy Red Ale (all-grain) *Note: this recipe is perfect for a 13 Gallon batch*
28# Great Western 2-row
3.5# Briess Munich
2.25# Briess Caramel Vienna
2.25# Briess Caramel Munich
2# Briess 80L
.2# Briess Blackprinz
(Mash temp: 149 levels F Mash time: 20 min)
(Boil Total Time: 60 min Target IBU: 70)
2.4 oz CTZ 60min
3.5 oz Centennial min
Ferment with W.L. California Ale Yeast at 68 levels F for seven days or until complete.
(Dry hop with 12 oz Centennial pelletized hops added straight to fermenter seven days before packaging)
They are recipes which are more popular types of beer using extract and steeping grains. The recipes first list extracts along with other sugars to become steamed for the entire boil. Then they list steeping grains that ought to besteeped based on the instructions present in our &"Steeping Grains&" flyer. Hops are listed next with boiling occasions. The hops you utilize might have different alpha acidity contents than individuals indexed by the recipe, so adjust accordingly. Finally the recipes list yeast and fermentation instructions. The reason is that recipes are just guidelines. You can try different very malts, swap hops, and discover about different yeasts and also the flavors they produce!
Amber Ale
8# pale malt extract
1# 60L Very
1/2 # Carapils
1 oz Challenger (7.9%) 60 min
1 oz Challenger 5 min
Ferment with W.L. California Ale Yeast
Red Ale
6# pale malt extract
2#amber malt extract
1# 80L Very
1/2 # 120L very
1 1/2 oz Cenntenial (9.8%) 60 min
1 oz Cascade (6.2%) 1 min
Ferment with W.L. British Ale Yeast
American Pale Ale
8.5# pale malt extract
1# 40L crystal1/2# carapils
1 1/2 oz Perle (7.2%)60 min
1 oz Cascade 1 min
Ferment with W.L. California Ale Yeast
(you might dry hop with 1 oz cascade within the fermenter)
British Bitter
6# pale malt extract
1# light brown sugar
3/4 # British (70L) very
1/2# victory malt
1 oz Brambling Mix (7.1%) 60 min
1 oz Kent Golding 1 min
Ferment with W.L. British Ale Yeast
Nut Brown Ale
4#pale malt extract
3# amber extract
1# 80L very
1/2 # victory malt
1/4 # chocolate malt
1 oz Willamette (5.1%) 60 min
1 oz Willamette 5 min
Ferment with W.L. British Ale yeast
Steam Beer
8# pale malt extract
1/2# 120L very
1#80L very
2 oz Northern Maker (6.9%) 60 min
1 oz Northern Maker 5 min
Ferment with W.L. Bay Area Lager Yeast
(fermentation is going to be slower than normal, age a minimum of three days)
Porter
9# pale malt extract
1# 60L very
1/4# black patent malt
1/2# chocolate malt
1 1/2 oz Chinook (10.5%) 60 min
1 oz Willamette 2 min
Ferment with W. L. Irish Stout Yeast
Hefeweizen
7# wheat malt extract
1 1/2 oz Liberty (3.8%) 60 min
1/2 oz Liberty 5 min
Ferment with W.L. German or American Hefeweizen yeast
Dry Stout
7# pale malt extract
1/4 #roast barley
1/4# black patent malt
1/2# chocolate malt
1 1/2 oz Northdown(8.6%)60 min
1 oz Fuggles 5 min
Ferment with W.L. Irish Stout
American IPA
9# pale malt extract
1/2 # 40L very
1/2# carapils
1/2#victory malt
1 1/2 oz Chinook (10.5%) 60 min
1/2 oz Chinook 10 min
Ferment with W.L. California Dry hop in fermenter with 1oz Cascade
Amber Lager
7# pale malt extract
1# 60L very
1/2# carapils
2 oz Hallertaur (3.8%)60 min
2 oz Hallertaur
1 min
Ferment with W.L. New England ale yeast or cold ferment with W.L. German Lager Yeast
Kolsch (Golden Ale)
6 # pale malt extract
1# wheat malt extract
1/2# 10 L very
1 oz Northern Maker (6.9%) 60 min
1 oz Tettnanger 10 min
1 oz Tettnanger 2 min
Ferment with W.L. California Ale Yeast
Honey Ale
5 # pale malt extract
2# honey
1/2 # honey malt
1/2# carapils
2 oz Saaz (3.1%) 60 min
1 oz Saaz 5 min
Ferment with W.L. Britsh Ale Yeast
Scotch Ale
10 # pale malt extract
1/2# 80 L very
1 # dark Britsh very
1/2# dark carastan
(optional 2-4 oz peat moss malt)
2 oz Kent Golding (4.2%) 60 min
1/2 oz Fuggles 10 min
Ferment with W.L. California Ale Yeast
Abbey Beer (single)
8 # pale malt extract
1# white-colored candi sugar
1/2# caravienne
1/2 # carapils
1 oz Perle (7.2%) 60 min
1 oz Styrian Goldings 5 min
Ferment with W.L. Trappist Ale yeast
Belgian Double
9.5# pale malt extract
1# dark candi sugar
1 # caravienne
1/2 # special B1 1/2 oz Northern Maker (6.9%) 60 min1 oz Fuggles 5 minFerment with W.L. Trappist Ale Yeast
Belgian Wit
7# wheat malt extract
1 1/2 oz liberty (3.8%) 60 min
1/2 oz liberty 5 min
1/4 oz curacoa
1/4 oz orange peel
1/4 oz corriander
add spices inside a hop bag the final minute from the boil
ferment with W.L. Belgian Wit yeast
British ESB
8# pale malt extract
1# 70L British very
1/4# carapils
1/2#dark carastan
1 oz Galena (11.6) 60 min
1 oz Cascade 1 min
1 oz Progress 1 min
ferment with W.L. Burton Ale Yeast
Imperial Stout
11# pale malt extract
1/2# roast barley
1/2# chocolate malt
1/4#black patent malt
1# 60L very
1/2#caravienne
2oz Galena (11.6%) 60 min
2 oz Fuggles 2 min
Ferment with W.L. California Ale Yeast
Honey Wheat
6# pale
1#honey
1 oz Cascade (6.2%) 60 min
1 oz Cascade 5 min
ferment with W.L. California Ale Yeast
The next recipes are for lagers. Optimally they must be fermented cold at 50-60 levels F. One alternative is by using avery clean ale yeast like White-colored Labs New England or California Ale, adopted with a lengthy old aging within the bottle. Another possibility is by using the White-colored Labs Bay Area Lager Yeast. This can be a lager yeast that performs well within the mid 60’s. Expect a rather fruitier result than you can get having a cold fermented lager.
Czech Pilsner
8# pale malt extract
1/2#10L very
1/2# carapils
3 oz Saaz (3.1) 60min
1oz Saaz 5 min
Ferment cold with Pilsner Lager Yeast
German Pilsner
7# pale malt extract
1 1/2 oz Perle (7.2%) 60 min
1/2 oz Perle 10 min
1 oz Liberty 5 min
Ferment cold with Pilsner Lager Yeast
Octoberfest/Maerzen
9.5# pale malt extract
1#German dark very
1# 20L very
1 1/2 oz Northern Maker (6.9%) 60 min
1 oz Tettnanger 5 min
Ferment with German Lager Yeast
Pale Bock
10# pale malt extract
1/4# German dark very
1/2# carapils
1 1/2 oz Mt. Hood(5.1%) 60 min
1/2 oz Mt. Hood 5 min
Ferment with German Lager Yeast
Bock
9.5# pale malt extract
1# German dark very
1/2 #80L very
1/4# chocolate malt
1 1/2 oz Northern Maker (6.9%) 60 min
1/2 oz Liberty 5 min
Ferment with German Lager Yeast
Dopplebock
11# pale malt extract
1# German dark very
1# 60L very
1/4# caramunich
1/4# chocolate malt
1 1/2 oz Perle (7.2%) 60 min
1 oz Saaz 5 min
Ferment with German Lager Yeast
American Lager
5# pale malt extract
1# grain syrup solids(or 1# corn sugar)
1 oz Hallertaur (3.8%) 60min
Ferment with Pilsner Lager Yeast
Apple Ale
This recipe is-grain. For extract brewers use 6 pounds of pale malt extract. 5 pound of honey and 1/4 pound of biscuit malt to steep.
6# Great Western 2-row
1# Vienna Malt
.5# Vehicle pools
.5# Munich Malt
3/4 gallon of raw cider soon after boil
1.25 oz Hallertaur boil
.5 oz Hallertaur 5 min
California or New England Ale Yeast
This can be a fundamental light golden ale using the cider added in the finish allow it some kick and aroma. Maybe try an Apple honey porter, or perhaps an Apple wheat beer. Cider lends a special flavor to beer that blends well with dry, not-too hoppy beers.