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Bill's Brew Recipes

Here are a few of my favorite brew recipes...

 

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BARKING CRAB BELGIAN WHITE ALE

Style: Belgian White Ale

Extract/partial mash recipe makes 5 gallons

INGREDIENTS

3.3 lbs Munton & Fison Dry Wheat Malt Extract

3.0 lbs. Light Dry Malt Extract

lb. Steel-cut oats  

2 oz. Hallertaur Hops

1 oz. Mount Hood Hops

1 oz. Crushed Coriander Seed

lb Dextrin Mait

Orange peel from 2 oranges

Wyeast Belgian Witbeer liquid Yeast culture

BREWING INSTRUCTIONS

Partial Mash of oats and Dextrin malt in 1.5 gal. of water. Slowly bring to near boil   (for approx 30 min) then Sparge to brew kettle. Add the Wheat extract & light DME, bring back to full, rolling boil  At initial boil add: 2 oz Hallertaur hops. At 45 minutes add 1 oz Mt Hood hops At 54 min add: of the orange peel. At 60 minutes add remainder of the orange peel and Coriander seed. (Optional - Rack to secondary for another 7-10 days.) Bottle with priming sugar and allow brew to condition in the bottles for another 2-3 weeks. Enjoy!

  

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"Oh Weiz Guy" - Dark Wheat Beer

(my tribute to Curley of the 3 Stooges)

Style: German Dark Wheat Beer

Extract/partial mash recipe makes 5 gallons

INGREDIENTS:

1 oz. of Perle Hop pellets (bittering hops)

1 oz. of Mt. Hood Hop pellets (aroma hops)

A 3.3 can Wheat Malt Extract (liquid)

3 lbs. Dry Wheat Malt Extract

1 lb. Dark Crystal Malt

pound Dextrin Malt

pound Chocolate Malt

pound Black Patent Malt

1 package of WYEAST liquid German Wheat Yeast # 3333

teaspoon of Irish Moss

cup of dextrose priming sugar (for bottling)

BREWING INSTRUCTIONS:

Crush the Crystal, Dextrin, Chocolate & Black Patent dry malts, wrap in cheesecloth and add to 2 gallons of cold water in a large brewing kettle. Steep at 170 degrees for 30 minutes. Remove malts from brewing kettle & sparge with gallon of hot water. Add the Liquid and dry Wheat Malt Extracts and Perle hops to the brewing kettle. Bring to a full boil. At 45 minutes, add Irish Moss. At 58 minutes, add Mt. Hood hops At 60 minutes, remove from heat. Add 3 gallons of cold water to the primary fermenter. Rack wort into primary fermenter with 3 gallons of cold water. When wort temperature is reduced to 78 to 80 degrees, pitch the yeast. Hold in primary till active fermentation is complete (approx. 4-6 days). (Optional - Rack to secondary for another 7-10 days.) Bottle with priming sugar and allow brew to condition in the bottles for another at least 3 weeks. Enjoy!

 

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CHRISTMAS COMFORT ALE

(This one will warm your heart on a cold winter's night!)

Style: Pale Ale with Fruit & spices

Extract/partial mash recipe makes 5 gallons

INGREDIENTS:

3.3 can of John Bull Light Malt Extract (liquid)

3 pounds of Dry Light Malt Extract

3 ounces of Tettnanger Hop pellets (bittering & aroma hops)

1 pound of Crystal Malt

pound of Dextrin Malt

1.5 pounds of Clover Honey

2 tsp. Cinnamon

2 tsp. Pumpkin Pie Spice

1 oz. Grated Ginger

Orange Peel from 4 Oranges

teaspoon of Irish Moss

cup of dextrose priming sugar

1 package of WYEAST liquid English Ale Yeast # 1098

INSTRUCTIONS:

Crush the Crystal & Dextrin dry malts, wrap in cheesecloth and add to 2 gallons of cold water in a large brewing kettle. Steep at 170 degrees for 30 minutes. Remove malts from brewing kettle & sparge with gallon of hot water. Add the Liquid and dry Malt Extracts and 1 oz. Of hops to the brewing kettle. Bring to a full boil. At 45 minutes, add Irish Moss, Cinnamon, Ginger & Pumpkin Pie Spices. At 50 minutes add: oz. hops. At 58 minutes, add 1oz. hops At 60 minutes, remove from heat. Add 3 gallons of cold water to the primary fermenter. Rack wort into primary fermenter with 3 gallons of cold water. When wort temperature is reduced to 78 to 80 degrees, pitch the yeast. Hold in primary till active fermentation is complete (approx. 4-6 days). (Optional - Rack to secondary for another 7-10 days.) Bottle with priming sugar and allow brew to condition in the bottles for another 2-3 weeks. Enjoy!

 

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SIERRA PALE ALE

(my version of Sierra Nevada's Pale Ale)

Style: American Pale Ale

Extract/partial mash recipe makes 5 gallons

INGREDIENTS:

1 oz. of Perle Hop pellets (bittering hops)

1.2 oz. of Cascade Hop pellets (flavor hops)

1/2 oz. of Cascade Hop pellets (aroma hops)

1 oz. of Cascade Leaf Hops (aroma hops)

2 3.3 lb. cans Munton & Fison Light Unhopped Malt Extract

pound Dextrin Malt

pound Crystal Malt

1 package of WYEAST #1056 American Ale liquid Yeast

teaspoon of Irish Moss

cup of dextrose priming sugar (for bottling)

BREWING INSTRUCTIONS:

Crush the Crystal & Dextrin dry Malts, wrap in cheesecloth and add to 2 gallons of cold water in a large brewing kettle. Steep at 170 degrees for 30 minutes. Remove malts from brewing kettle & sparge with gallon of hot water. Add the Liquid Malt Extracts and Perle hops to the brewing kettle. Bring to a full boil. At 45 minutes, add Irish Moss & oz. Cascade hop pellets. At 55 minutes, add the remaining oz. of Cascade hops. At 60 minutes, remove from heat. Add 3 gallons of cold water to the primary fermenter. Rack wort into primary fermenter. When wort temperature is reduced to 78 degrees, pitch the yeast. Hold in primary till active fermentation is complete (approx. 4-6 days). (Optional - Rack to secondary for another 7-10 days.) Bottle with priming sugar and allow brew to condition in the bottles for another 2-3 weeks. Enjoy!

 

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HAZELNUT BROWN ALE

Style: Specialty Ale w/ flavorings

Extract/partial mash recipe makes 5 gallons

INGREDIENTS:

One 3.3 pound can Munton & Fison Dark Unhopped Malt Extract

One 4 pound can of Alexanders Pale Ale Extract

pound Dextrin Malt

pound Crystal Malt

6 oz. Chocolate Malt

4 oz. Black Patent Malt

1 cup dark brown sugar

pound toasted crushed hazelnuts

1 oz. of Chinook Hop pellets (bittering hops)

1.2 oz. of Cascade Hop pellets (flavor hops)

1 oz. of Mt. Hood Hop pellets (aroma hops)

1 package of WYEAST #1084 Irish Ale liquid Yeast

teaspoon of Irish Moss

cup of dextrose priming sugar (for bottling)

BREWING INSTRUCTIONS:

Crush the Crystal & Dextrin dry Malts, add in the hazelnuts and wrap in cheesecloth. Add this to 2 gallons of cold water in a large brewing kettle. Steep at 170 degrees for 30 minutes. Remove malts from brewing kettle & sparge with gallon of hot water. Add the all malts and Chinook hops to the brewing kettle. Bring to a full boil. At 45 minutes, add Irish Moss & oz. Mt. Hood hops. At 60 minutes, remover from heat and add the remaining oz. Mt. Hood hops (steep for 2-3 minutes). Add 3 gallons of cold water to the primary fermenter. Rack wort into primary fermenter. When wort temperature is reduced to 78 degrees, pitch the yeast. Hold in primary till active fermentation is complete (approx. 4-6 days). (Optional - Rack to secondary for another 7-10 days.) Bottle with priming sugar and allow brew to condition in the bottles for at least 3 weeks. Enjoy!

 

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BLITZKREIG BLONDE ALE

(one sip and you won't know what hit you!)

Style: Light/Amber Ale

Extract/partial mash recipe makes 5 gallons

INGREDIENTS:

One 3.3 pound can Bierkeller Light Malt Extract

3 pounds of Extra Light Dry Malt Extract

1 oz. of Hallertau Hop pellets (bittering hops)

1.2 oz. of Tettnanger Hop pellets (flavor hops)

1/2 oz. of Saaz Hop pellets (aroma hops)

1 package of WYEAST #1056 American Ale liquid Yeast

teaspoon of Irish Moss

cup of dextrose priming sugar (for bottling)

BREWING INSTRUCTIONS:

Add all malts and Hallertauer hops to the brewing kettle. Bring to a full boil. At 45 minutes, add Irish Moss & 1 oz. Tetnanger hops. At 55 minutes, add the remaining i oz of Saz hops. At 60 minutes, remove from heat. Add 3 gallons of cold water to the primary fermenter. Rack wort into primary fermenter. When wort temperature is reduced to 78 degrees, pitch the yeast. Hold in primary till active fermentation is complete (approx. 4-6 days). (Optional - Rack to secondary for another 7-10 days.) Bottle with priming sugar and allow brew to condition in the bottles for another 2-3 weeks. Enjoy!

 

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REALLY ROSIES RASPBERRY ALE

Style: Specialty Ale with fruit

Extract/partial mash recipe makes 5 gallons

INGREDIENTS:

Two 3.3 pound cans of Munton & Fison Extra Light Malt Extract

1/2 pound Crystal Malt

1/2 pound Dextrin (cara-pils) Malt

4 pounds fresh or frozen raspberries

1 oz. of   Cascade hops (bittering hops)

1 oz. of   Cascade hops  (flavor hops)

1 oz. of   Cascade hops  (aroma hops)

1 package Cooper dry ale yeast

teaspoon of Irish Moss

cup of dextrose priming sugar (for bottling)

BREWING INSTRUCTIONS:

Crush the Crystal & Dextrin dry Malts, wrap in cheesecloth and add to 2 gallons of cold water in a large brewing kettle. Steep at 170 degrees for 30 minutes. Remove malts from brewing kettle & sparge with gallon of hot water. Add the Liquid Malt Extracts and 1 oz. of Cascade hops to the brewing kettle. Bring to a full boil. At 45 minutes, add Irish Moss & 1 oz. Cascade hops. At 60 minutes, remover from heat and add the remaining 1 oz. of Cascade hops. Steep for two minutes. Add the raspberries after brwe is removed from the heat. Add 3 gallons of cold water to the primary fermenter. Rack wort into primary fermenter. When wort temperature is reduced to 78 degrees, pitch the yeast. Hold in primary till active fermentation is complete (approx. 4-6 days). (Optional - Rack to secondary for another 7-10 days.) Bottle with priming sugar and allow brew to condition in the bottles for another 2-3 weeks. Enjoy!

 

 

 

 


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