Sunday, January 15, 2006

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
back to top
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
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
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
back to top
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
back to top
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
back to top
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
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
back to top
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
back to top
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
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
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
back to top
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
back to top
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
back to top
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
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
back to top

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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