India Pale Ale

Beer Recipe of the Week Orginally From: Beer Recipes.Org India Pale Ale (2gal)
Category	India Pale Ale
Recipe Type	All Grain
If you haven't tried mashing yet, you really should. You can start small and grow as equipment and funds permit. Also, by starting small, you don't have a large sum invested in equipment if you decide mashing isn't for you.
Fermentables	2.5 lb pale malt 5 oz crystal malt (80L)
Hops	1 oz willamette hops 5% .5 oz willamette hops (finish)
Yeast	Wyeast #1028 London ale
Procedure	This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary.
Submitted by: Todd Enders Technorati Tags : Beer, Recipe, Beer_Making, IPA, India, Ale

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Mr. Beer

I've talked about using a Mr. Beer fermenter when I first started out making homemade beer. Well. here is another person's view on his first attempt at beer making and it pretty much sums up the Mr. Beer brewing process.

From Nothing to See Here

Well, my first attempt at home brewing with this little kit turned out pretty good, I must say. It’s not the best beer I’ve ever had, but it didn’t turn out to be totally bad either.

I’ve read a lot of bad things about this kit on the ‘net since I started looking around, so I figured I’d post about my own experiences with it.

Firstly, it’s about as straightforward and easy to do as can be. Brewing with this thing is a total no-brainer. Here’s the instructions, simplified:

Read More

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Technorati Tags : Mr_Beer, Beer, Beer_Making, Home_Brewing

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Sweet Mead

Ingredients: (for 1 gallon)

• 5 pounds, Honey
• 1 teaspoon, Citric Acid
• 1/4 pint, Strong Tea
• 1 package, Champagne Yeast
• Yeast Nutrient

Procedure:

Boil 1 quart of water, honey and citric acid for seven minutes. Then the add the tea and boil for five more minutes. The mixture was then added to 48 FL. oz. of cold water in the one gallon jug. The wort was then cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment for four months.

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Technorati Tags : Honey, Mead, Wine, Beer, Recipe
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Sierra Nevada Clone Recipe

Ingredients:

• 6.6# light unhopped malt extract
• 1/2# Cara-pils
• 1/2# caramel
• 1 oz. Perles (boil) 8.5 alpha
• 1/2 oz. Cascade 4.6(?) alpha (15 min. remaining)
• 1/2 oz. Cascade 4.6(?) alpha (5 min.)
• Wyeast 1056

Procedure:

Specialties steeped 1 hour at 155-160 deg. F (68-71 deg. C). 1 hour boil.

Specifics:

• OG: 1048
• FG: 1010
• Primary: 8 days
• Secondary 12 days +

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Technorati Tags : Sierra, Nevada, Pale_Ale, Beer, Recipe

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Basic Equipment for Making Wine or Beer

Most people think that you need a lot of equipment and spend a lot of money to get into making your own beer or wine. Not true. I use a lot of stuff from my kitchen. There are a few inexpensive items you will need to purchase.

Items you need

6 gallon food grade bucket with a lid that has a hole to fit airlocks

hydrometer

stainless steel pot (12qt to 20qt)

funnel

airlocks

thermometer - floating one is great. I use an electronic because it is easier.

rolling pin - to crush grains

This basic equipment assumes that you are using juices to make wine and either liquid or dry malt to make beer. In other words, real simple techniques. As you advance in either one, you will want to pick up more equipment, but this should get you started.

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Technorati Tags : Equipment, Wine, Beer
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Basic Stout Recipe

This is a fun recipe to experiment with. I usually like to add about 4 ounces of a crystal malt to mellow out the taste for my friends that are not stout drinkers.

• 6-8 pounds dark malt extract
• 1/2-1 pound roasted barley
• 1/2-1 pound black patent malt
• 3-4 ounces bittering hops (e.g., Bullion)
• small amount aromatic hops (optional)
• ale yeast

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Technorati Tags : Stout, Recipe, Making_Beer
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Octoberfest Beer Recipe

6.6# Northwestern Gold Malt Extract

1/2# Caramel 30L Grain

1# Munich Grain Malt

1 oz - Hallertau 3.7% AA-60 min

1 oz - Hallertau -30 min

3/4 cup - Dextrose (priming)

Wyeast 2206 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Mash grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:055

IBUs: 20

This recipe won the Marzen Catagory at the Dixie Cup in Houston TX.

Source: Charles Sule - Lousianna

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Lagers

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Page 14

Japanese Rice Beer

3.3# Northwestern Midwestern Light Malt Extract

2# Rice Syrup

1/2# Carapils Malt

1 oz - Saaz 3.1% AA-45 min

1/2 oz - Cascade 4.3% -30 min

3/4 cup - Dextrose (priming)

Wyeast 2112 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:041

IBUs: 17

Source: Northwestern Extract Co.

Honey Lager

6# Northwestern Gold Malt Extract

1# Wild Flower Honey

1/2# Carapils Malt

1 1/2 oz - Cascade Hop Plugs 6.6% AA-60 min

1/2 oz - Cascade Plug 6.6% -10 min

1 tsp - Iriah Moss - 15 min

2/3 cup - Dextrose (priming)

Wyeast 2007 -

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Add honey at last 15 minutes of boil. Cool wort using prefered method, and

add cold water to bring the batch up to 5 gallons. Pitch yeast (starter prefered) to wort that is cooled to 65-70

degrees F. Ferment primary at 50 degrees F for 14 days and secondary at 50 degrees F for 14 days

OG: 1:045

TG: 1:011

Source: Joel Beckman - Minnesota

For malt syrup and dry malt specifications click here

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Lagers

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Page 15

SPECIALITY BEERS

These are beer recipes using any combination of unusual ingredients. Speciality recipes include beers using

primarily Wheat Malt, Rice Syrups, Spices, Smoke, or Exotic Ingredients (pumpkin, etc.).

Summer Wheat

Extract Pumpkin Ale

Japanese Rice Beer

Merry Christmas! Ale

Autumn Maple Wheat

Pumpkin Ale

Berliner Weisse

Blueberry Ale

Brown Bess -Smoked Bitter

Nutty Wheat Ale

Summer Wheat

6.6# - Northwestern Weizen Syrup

1 oz - Fuggles - 30 min

1 tsp - Irish Moss @ 15 minutes

4 Lbs - Frozen Blackberries

1 pkg - Edme Ale Yeast

3/4 cup - Priming Sugar

Boil extract in 1 1/2 gallons water. Add hops as scheduled. Dump hot wort with cold water to make 5 gallons.

Add frozen blackberries and pitch yeast. Rack to secondary on the seventh day.

OG: 1.040, TG: 1.013, Bitterness: 9 IBUs (plenty of room for even a non-hop head.)

Source: Dan Poe - Maryland

Extract Pumpkin Ale

Ingredients:

6 pounds Northwestern Golden malt extract

1 pounds amber malt

10 ounces pure maple syrup

1-1/2 ounces Fuggles hops for 60 minutes

3 pounds sliced up pumpkin (smaller “sweet” pumpkin, not the big halloween kind)

1-1/2 teaspoon Nutmeg

1-1/2 teaspoons Allspice

2 teaspoons Cinnamon

1-1/2 ounces fresh grated Ginger root

1/2 ounce Fuggles finishing hops

Wyeast #1056 (American Ale)

Procedure:

Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10

minutes of the boil along with all the spices.

Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. Leave in the secondary for

two weeks, then bottle-age for another couple of weeks Yield: 5 gallons

Source: Jamey Moss - Cats Meow III

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Page 16

Japanese Rice Beer

3.3# - Northwestern Gold Syrup

2# - Northwestern Rice Syrup 1/2# - Carapil Grain (Dextrine) 1 oz - Saaz 3.1AAU- 45 min

1/2 oz - Cascade 4.3AAU - 30 minutes

1 pkg - Wyeast 2112 or Dry Lager Yeast (started)

3/4 cup - Priming Sugar

Steep grain and bring volume to 3 gallons. Add extract then bring to a boil. Be sure not to scorch extract. Add

hops as scheduled. Cool wort and bring volume up to 5 gallons.

OG: 1.041, TG: 1.010, IBUs: 17.5

Source: Northwestern Extract Co.

Merry Christmas! Ale

Ingredients: (for 5-1/2 gallons)

6.60 lb. Northwestern Gold LME

1.00 lb. Crystal 80L

0.50 lb. Chocolate malt

0.50 lb. Brown Sugar

0.50 lb. Honey

1.00 oz. Northern Brewer 7.8% 60 min

1.00 oz. Fuggles Leaf 3.8% 15 min

1 tsp cardamom

2 oz grated ginger

5 3 inch cinnamon sticks

Zest from rind of 4 large oranges

1 tsp Irish moss

3/4 c. Dextrose (priming)

Wyeast #1056 American ale yeast

Yeast nutrient

Procedure:

Prepare yeast starter. Crush specialty grains and steep for 30 min. Add LME, brown sugar, and bittering hops

and begin boil. At 30 min, add honey, cinnamon, and cardamom and half of the orange zest and ginger. At 15

min, add Irish moss, flavoring hops, and remaining ginger and orange zest. Cool, aerate and pitch yeast.

Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days, bottle beer.

Specifics: IBU: 28

Source: Philip Gravel - Cats Meow III

Autumn Maple Wheat

Ingredients:

6# - Northwestern Weizen Malt Extract

32 oz - Pure Grade A Maple Syrup

1/2# - Carapils

1/2# - Caramel 10L

1 oz - Cascade Hops 4.4% - 60 min

1056 Wyeast

Steep grains usual fashion, and add extract. Add Maple Syrup 15 minutes before end of the boil. Ferment five

days in primary and two weeks in secondary.

Source: Dan Thurk - Minnesota

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Specialty

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Page 17

Pumpkin Ale

6.6# -Northwestern Gold Malt Extract

2 cans (16oz) -Cooked Pumpkin

1/4 tsp - Amylase Enzyme

1 oz - Fuggles 4.0% AA - 60 min

1 oz - Pumpkin Pie Spice - 5 min

3/4 cup - Dextrose

Wyeast 1056 - Made with 1/4 gallon of starter using 1/2# Northwestern Extract Co. DME.

Mix 2 cans of pumpkin into 1 gl of water and add amylase. Bring the mixture to 150F and let sit for 30 min.

Make sure the solution is mixed very well. Then heat the mixture to 170F, turn off heat, and let settle for 30

min.

Pour off the liquid into the brew kettle, leaving as much of pulp behind. Add the malt extract and bring volume

up to 3 gallons. Bring wort to a boil, add hops as scheduled. Cool wort and bring volume up to 5 gallons in

the fermenter and add yeast starter.

OG: 1:052

IBU: 15

Source: Charles Sule - Louisianna

Berliner Weisse

3.3# -Northwestern Weizen Extract

1/3 lbs - Northwestern Weizen DME

2/3 lbs - Northwestern Gold DME

1 oz - Hershbrucker Pellets 2.0% AA - 30 min

1 oz - Pumpkin Pie Spice - 5 min

1 tsp - Yeast Nutrient

Wyeast 2565 - Kolsch

Boil in 3 gallons, makes 5 gallons. Add 6 fluid ounces 22% Lactic Acid at bottling.

OG: 1.035

TG: 1.011

IBU:6

Source: Jon Stika - North Dakota

Blueberry Ale

6# -Northwestern Gold Extract

1 lbs - Caramel Malt 20L

1 oz - Kent Golding Hop Plugs - 5.20% AA - 45 min

1/2 oz - Kent Golding Hop Plug - 15 min

1/2 Tbl - Irish Moss - 15min

1/2 oz - Kent Golding Hop Plug - steep at end of boil

5 lbs - crushed Blueberries 1 tsp - Ascorbic Acid (at Bottling)

7/8 cup - Corn Sugar for priming

Wyeast 1056 - American

Boil in 5 gallons. Add fruit at end of boil, and leave in primary.

Remove the fruit after racking to secondary.

Source: George Nenni - Ohio

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Specialty

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Page 18

Brown Bess - Smoked Bitter

6.6# - Northwestern Amber Malt Extract

2# - Crystal 40L crushed malt

1 tsp - Gypsum

2 tsp (10 ml) - Liquid Smoke

2 oz - Fuggle Pellets - 4.5 AAU - 60 minutes

1 tsp - Irish Moss - 15 minutes

1/2 oz - E. Kent Golding Pellets -4.8 AAU - 5 minutes

3/4 cup - Priming Dextrose or 2 Primetabs per bottle

1 pkg - Ale Yeast of Choice - recommend using a starter

Steep crushed malt in 2 gallons water. Add the gypsum. Bring the water to a hard simmer and remove from

heat. The total steeping time should be about 30 minutes. Then remove crushed malt. Add malt extract and

dissolve well before returning to heat. Add the liquid smoke. The theory of adding the liquid smoke at this

stage is to imitate the use of a smoked malt. Now return to the heat and add hop pellets as scheduled once

boiling begins. 15 minutes before the end of the boil add the Irish Moss. In the fermenter pour the wort into 3

gallons of cold or ice water. Insure wort is cool before adding yeast slurry, and rack to secondary fermenter

after the initial fermentation slows down.

SG: 1.054

FG: 1.020

Source: Robert Harrison - Pennsylvania

Nutty Wheat Ale

6.6# - Northwestern Wheat Malt Extract

1# - Northwestern DME Wheat

1/2# - Caravienne

1 oz - Hallertaur Hops 3.9 AAU - 60 min

1/2 oz - Hallertaur Hops 3.9 AAU - 30 min

1 tsp - Irish Moss - 10 minutes

1 oz - Hallertaur Hops 3.9 AAU - 5 min

1 cup - Priming Dextrose or 3-4 Primetabs per bottle

White Labs Hefeweizen Liquid

Steep crushed malt in 1.5 gallons water 170 degree for one hour. Then remove crushed malt. Add malt

extract and dissolve well before returning to heat. Bring to a boil and add hops and Irish Moss as scheduled.

Mix hot wort and cold water in fermenter to equal 5 gallons. Run 2 stage fermentation. Bottle condition 3

weeks minimum.

Source: Robert Restivo - Texas

For malt syrup and dry malt specifications click here

Copyright © 2000 Northwestern, All rights reserved.

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Specialty

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Page 19

The Following is typical domestic malt syrup and dry malt specifications.

Liquid Malt Extracts

TYPICAL MALT SPECIFICATION

Gold

Sparkling Amber

Trad Dark

Solids:

80%

80%

80%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg Plato

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt and water as ingedients.Specific gravity is determined by beer style and

desired alcohol level. For example, if using 40 lbs of Gold extract for one barrel of beer, the specific gravity would

be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, 35%

Barley Malt, and water.

Dry Malt Extract

Gold

Sparkling Amber

Trad Dark

Solids:

97%

97%

97%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg P

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt Specific gravity is determined by beer style and desired alcohol level. For

example, if using 32 lbs of Gold Dry Extract for one barrel of beer, the specific gravity would be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, and 35%

Barley Malt.

Brewers keep in mind these are a typical analysis of our products.

Copyright © 2000 Northwestern- All rights reserved.

Liquid Malt Extracts

5/2/01 2:35 PM

Northwest Extract Co.

Page 1 of 1

http://www.nwextract.com/malt.htm

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6.6# Northwestern Gold Malt Extract

1/2# Caramel 30L Grain

1# Munich Grain Malt

1 oz - Hallertau 3.7% AA-60 min

1 oz - Hallertau -30 min

3/4 cup - Dextrose (priming)

Wyeast 2206 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Mash grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:055

IBUs: 20

This recipe won the Marzen Catagory at the Dixie Cup in Houston TX.

Source: Charles Sule - Lousianna

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Lagers

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Page 14

Japanese Rice Beer

3.3# Northwestern Midwestern Light Malt Extract

2# Rice Syrup

1/2# Carapils Malt

1 oz - Saaz 3.1% AA-45 min

1/2 oz - Cascade 4.3% -30 min

3/4 cup - Dextrose (priming)

Wyeast 2112 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:041

IBUs: 17

Source: Northwestern Extract Co.

Honey Lager

6# Northwestern Gold Malt Extract

1# Wild Flower Honey

1/2# Carapils Malt

1 1/2 oz - Cascade Hop Plugs 6.6% AA-60 min

1/2 oz - Cascade Plug 6.6% -10 min

1 tsp - Iriah Moss - 15 min

2/3 cup - Dextrose (priming)

Wyeast 2007 -

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Add honey at last 15 minutes of boil. Cool wort using prefered method, and

add cold water to bring the batch up to 5 gallons. Pitch yeast (starter prefered) to wort that is cooled to 65-70

degrees F. Ferment primary at 50 degrees F for 14 days and secondary at 50 degrees F for 14 days

OG: 1:045

TG: 1:011

Source: Joel Beckman - Minnesota

For malt syrup and dry malt specifications click here

back to top

Lagers

---

Page 15

SPECIALITY BEERS

These are beer recipes using any combination of unusual ingredients. Speciality recipes include beers using

primarily Wheat Malt, Rice Syrups, Spices, Smoke, or Exotic Ingredients (pumpkin, etc.).

Summer Wheat

Extract Pumpkin Ale

Japanese Rice Beer

Merry Christmas! Ale

Autumn Maple Wheat

Pumpkin Ale

Berliner Weisse

Blueberry Ale

Brown Bess -Smoked Bitter

Nutty Wheat Ale

Summer Wheat

6.6# - Northwestern Weizen Syrup

1 oz - Fuggles - 30 min

1 tsp - Irish Moss @ 15 minutes

4 Lbs - Frozen Blackberries

1 pkg - Edme Ale Yeast

3/4 cup - Priming Sugar

Boil extract in 1 1/2 gallons water. Add hops as scheduled. Dump hot wort with cold water to make 5 gallons.

Add frozen blackberries and pitch yeast. Rack to secondary on the seventh day.

OG: 1.040, TG: 1.013, Bitterness: 9 IBUs (plenty of room for even a non-hop head.)

Source: Dan Poe - Maryland

Extract Pumpkin Ale

Ingredients:

6 pounds Northwestern Golden malt extract

1 pounds amber malt

10 ounces pure maple syrup

1-1/2 ounces Fuggles hops for 60 minutes

3 pounds sliced up pumpkin (smaller “sweet” pumpkin, not the big halloween kind)

1-1/2 teaspoon Nutmeg

1-1/2 teaspoons Allspice

2 teaspoons Cinnamon

1-1/2 ounces fresh grated Ginger root

1/2 ounce Fuggles finishing hops

Wyeast #1056 (American Ale)

Procedure:

Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10

minutes of the boil along with all the spices.

Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. Leave in the secondary for

two weeks, then bottle-age for another couple of weeks Yield: 5 gallons

Source: Jamey Moss - Cats Meow III

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Page 16

Japanese Rice Beer

3.3# - Northwestern Gold Syrup

2# - Northwestern Rice Syrup 1/2# - Carapil Grain (Dextrine) 1 oz - Saaz 3.1AAU- 45 min

1/2 oz - Cascade 4.3AAU - 30 minutes

1 pkg - Wyeast 2112 or Dry Lager Yeast (started)

3/4 cup - Priming Sugar

Steep grain and bring volume to 3 gallons. Add extract then bring to a boil. Be sure not to scorch extract. Add

hops as scheduled. Cool wort and bring volume up to 5 gallons.

OG: 1.041, TG: 1.010, IBUs: 17.5

Source: Northwestern Extract Co.

Merry Christmas! Ale

Ingredients: (for 5-1/2 gallons)

6.60 lb. Northwestern Gold LME

1.00 lb. Crystal 80L

0.50 lb. Chocolate malt

0.50 lb. Brown Sugar

0.50 lb. Honey

1.00 oz. Northern Brewer 7.8% 60 min

1.00 oz. Fuggles Leaf 3.8% 15 min

1 tsp cardamom

2 oz grated ginger

5 3 inch cinnamon sticks

Zest from rind of 4 large oranges

1 tsp Irish moss

3/4 c. Dextrose (priming)

Wyeast #1056 American ale yeast

Yeast nutrient

Procedure:

Prepare yeast starter. Crush specialty grains and steep for 30 min. Add LME, brown sugar, and bittering hops

and begin boil. At 30 min, add honey, cinnamon, and cardamom and half of the orange zest and ginger. At 15

min, add Irish moss, flavoring hops, and remaining ginger and orange zest. Cool, aerate and pitch yeast.

Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days, bottle beer.

Specifics: IBU: 28

Source: Philip Gravel - Cats Meow III

Autumn Maple Wheat

Ingredients:

6# - Northwestern Weizen Malt Extract

32 oz - Pure Grade A Maple Syrup

1/2# - Carapils

1/2# - Caramel 10L

1 oz - Cascade Hops 4.4% - 60 min

1056 Wyeast

Steep grains usual fashion, and add extract. Add Maple Syrup 15 minutes before end of the boil. Ferment five

days in primary and two weeks in secondary.

Source: Dan Thurk - Minnesota

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Specialty

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Page 17

Pumpkin Ale

6.6# -Northwestern Gold Malt Extract

2 cans (16oz) -Cooked Pumpkin

1/4 tsp - Amylase Enzyme

1 oz - Fuggles 4.0% AA - 60 min

1 oz - Pumpkin Pie Spice - 5 min

3/4 cup - Dextrose

Wyeast 1056 - Made with 1/4 gallon of starter using 1/2# Northwestern Extract Co. DME.

Mix 2 cans of pumpkin into 1 gl of water and add amylase. Bring the mixture to 150F and let sit for 30 min.

Make sure the solution is mixed very well. Then heat the mixture to 170F, turn off heat, and let settle for 30

min.

Pour off the liquid into the brew kettle, leaving as much of pulp behind. Add the malt extract and bring volume

up to 3 gallons. Bring wort to a boil, add hops as scheduled. Cool wort and bring volume up to 5 gallons in

the fermenter and add yeast starter.

OG: 1:052

IBU: 15

Source: Charles Sule - Louisianna

Berliner Weisse

3.3# -Northwestern Weizen Extract

1/3 lbs - Northwestern Weizen DME

2/3 lbs - Northwestern Gold DME

1 oz - Hershbrucker Pellets 2.0% AA - 30 min

1 oz - Pumpkin Pie Spice - 5 min

1 tsp - Yeast Nutrient

Wyeast 2565 - Kolsch

Boil in 3 gallons, makes 5 gallons. Add 6 fluid ounces 22% Lactic Acid at bottling.

OG: 1.035

TG: 1.011

IBU:6

Source: Jon Stika - North Dakota

Blueberry Ale

6# -Northwestern Gold Extract

1 lbs - Caramel Malt 20L

1 oz - Kent Golding Hop Plugs - 5.20% AA - 45 min

1/2 oz - Kent Golding Hop Plug - 15 min

1/2 Tbl - Irish Moss - 15min

1/2 oz - Kent Golding Hop Plug - steep at end of boil

5 lbs - crushed Blueberries 1 tsp - Ascorbic Acid (at Bottling)

7/8 cup - Corn Sugar for priming

Wyeast 1056 - American

Boil in 5 gallons. Add fruit at end of boil, and leave in primary.

Remove the fruit after racking to secondary.

Source: George Nenni - Ohio

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Specialty

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Page 18

Brown Bess - Smoked Bitter

6.6# - Northwestern Amber Malt Extract

2# - Crystal 40L crushed malt

1 tsp - Gypsum

2 tsp (10 ml) - Liquid Smoke

2 oz - Fuggle Pellets - 4.5 AAU - 60 minutes

1 tsp - Irish Moss - 15 minutes

1/2 oz - E. Kent Golding Pellets -4.8 AAU - 5 minutes

3/4 cup - Priming Dextrose or 2 Primetabs per bottle

1 pkg - Ale Yeast of Choice - recommend using a starter

Steep crushed malt in 2 gallons water. Add the gypsum. Bring the water to a hard simmer and remove from

heat. The total steeping time should be about 30 minutes. Then remove crushed malt. Add malt extract and

dissolve well before returning to heat. Add the liquid smoke. The theory of adding the liquid smoke at this

stage is to imitate the use of a smoked malt. Now return to the heat and add hop pellets as scheduled once

boiling begins. 15 minutes before the end of the boil add the Irish Moss. In the fermenter pour the wort into 3

gallons of cold or ice water. Insure wort is cool before adding yeast slurry, and rack to secondary fermenter

after the initial fermentation slows down.

SG: 1.054

FG: 1.020

Source: Robert Harrison - Pennsylvania

Nutty Wheat Ale

6.6# - Northwestern Wheat Malt Extract

1# - Northwestern DME Wheat

1/2# - Caravienne

1 oz - Hallertaur Hops 3.9 AAU - 60 min

1/2 oz - Hallertaur Hops 3.9 AAU - 30 min

1 tsp - Irish Moss - 10 minutes

1 oz - Hallertaur Hops 3.9 AAU - 5 min

1 cup - Priming Dextrose or 3-4 Primetabs per bottle

White Labs Hefeweizen Liquid

Steep crushed malt in 1.5 gallons water 170 degree for one hour. Then remove crushed malt. Add malt

extract and dissolve well before returning to heat. Bring to a boil and add hops and Irish Moss as scheduled.

Mix hot wort and cold water in fermenter to equal 5 gallons. Run 2 stage fermentation. Bottle condition 3

weeks minimum.

Source: Robert Restivo - Texas

For malt syrup and dry malt specifications click here

Copyright © 2000 Northwestern, All rights reserved.

back to top

Specialty

---

Page 19

The Following is typical domestic malt syrup and dry malt specifications.

Liquid Malt Extracts

TYPICAL MALT SPECIFICATION

Gold

Sparkling Amber

Trad Dark

Solids:

80%

80%

80%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg Plato

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt and water as ingedients.Specific gravity is determined by beer style and

desired alcohol level. For example, if using 40 lbs of Gold extract for one barrel of beer, the specific gravity would

be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, 35%

Barley Malt, and water.

Dry Malt Extract

Gold

Sparkling Amber

Trad Dark

Solids:

97%

97%

97%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg P

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt Specific gravity is determined by beer style and desired alcohol level. For

example, if using 32 lbs of Gold Dry Extract for one barrel of beer, the specific gravity would be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, and 35%

Barley Malt.

Brewers keep in mind these are a typical analysis of our products.

Copyright © 2000 Northwestern- All rights reserved.

Liquid Malt Extracts

5/2/01 2:35 PM

Northwest Extract Co.

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http://www.nwextract.com/malt.htm

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Now is the time to start planning and gathering together your ingredients to make your Octoberfest beer. I usually brew mine in late March or early April and let it age until September. This recipe will make a 5 gallon batch.

Ingredients:

2 Bierkeller Liquid Amber Malt 3.5 pound cans
1 pound amber dry malt extract
8 ounces 10 degree crystal malt
6 ounces chocolate malt
1 ounce Cascade hops 5.5 alpha
1 ounce Hallertauer hops 4.5 alpha
3/4 ounce Tettnanger hops
1 packet dry yeast or Wyeast no. 2206
1/2 cup of corn sugar to prime

Procedure:

Crush grains and step for about 1 hour. Strain and pour liquid into brewpot. Add additional water and begin to boil. Slowly add the dry malt and liquid malt. Make sure that you stir the malts so that they don not burn on the bottom of the pot. Once the wort begins to boil, add the Cascade hops. After 30 minutes, add the Hallertauer hops. At the end of another 30 minute period, add the Tettnager hops for 1 minute. Chill wort and add the yeast. Primary ferment for about 2 weeks at 45 to 50 degrees and about another 2 weeks at the same temperature for the secondary. Rack one more time and ferment for another 2 weeks at 35 to 40 degrees. Bottle and keep stored at about 40 degrees.

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Sam Adams Clone Recipe

Just got back from the local pub and was informed that they took Guinness off the tap and put Sam Adams on. Had a Sam's and thought that it would make a great addition to the beer recipe file.

Ingredients:

1 can Munton & Fison Premium Kit
1 Packet yeast (under cap)
2 1 lb. packages Amber DME
1 1 oz package Hallertauer hop pellets
1 1 oz package Tettnang hop pellets
1 cup corn sugar (for priming)

Procedure:

Remove label from Kit and stand in warm water for 15-20 minutes. In a pot sufficient to boil 2 gallons of liquid, empty DME. Open can of malt and empty contents into pot onto DME. Using one gallon hot water, rinse out can and add to pot. Turn on heat and carefully bring to a boil.

Add package of Hallertauer hops, Adjust heat and simmer for 20 minutes. Add Tettnang hops and simmer for 10 minutes. Meanwhile, put 4 gallons cold water into primary fermenter. When boil is complete, empty hot wort into cold water. When temperature reaches 80 degrees Fahrenheit, open yeast and sprinkle onto surface of the wort and cover tightly.

Place fermentation lock with water in lid. Allow beer to ferment for four days in primary fermenter,Transfer to clean secondary fermenter and allow to ferment for an additional ten to fourteen days.

Syphon beer from secondary fermenter into clean bottling bucket. Dissolve priming sugar in a small amount of beer and add to bottling bucket. Fill clean bottles and cap. Let stand for five days at room temperature and then move to a cool place.

Beer will be carbonated in three weeks and will improve for several months.

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