Vienna Lager

Ingredients:

1 lb. Vienna malt
0.5 lb. dark Munich malt, 10° to 12° Lovibond
0.25 lb. malted wheat
1 lb. lager malt
4 lbs. unhopped amber malt extract syrup
1 oz. Perle hop pellets, for 60 min.
0.5 oz. Hallertauer hop pellets, for 20 min.
0.5 oz. Spalt pellets, for 20 min.
0.125 lb. coarsely cracked (not ground) light-roast coffee beans
1 broken cinnamon stick
14 g. dry lager yeast or liquid culture
3/4 cup corn syrup

Step by Step:

Heat 1.5 gals. of water to 132° F, crack and mix in malts and malted wheat. The mash should settle at 121° F. Hold 30 minutes, then remove 3 qts. of liquid from the mash and boil it 15 minutes. Stir heated mash back into the mash tun. This should raise the whole mash to 137° F or so. Hold another 30 minutes, then remove 3 qts. again and bring to a boil. Boil this 15 minutes, add it back to the mash tun, raising the whole to about 152° F. Hold here for 60 minutes, then lauter and sparge with 2 gals. of 168° F water. To this runoff (about 3 gals.) add extract syrup and bring to a boil. Add Perle hop pellets, boil 40 minutes. Add Hallertauer and Spalt pellets, boil 20 minutes.

Remove from heat, set in ice water to cool, and add coffee beans and cinnamon stick. Steep at least 15 minutes, then chill and top off to 5.25 gals. with pre-boiled chilled water. At 75° F pitch dry lager yeast or a liquid culture (I've had great luck in this recipe with Wyeast 2308 Munich). Seal and ferment for two days at 65° to 70° F, then place in a cooler (50° to 55° F) for a week. Rack to secondary and, if possible, place in a cold place (40° F or below) for three to six more weeks. (Otherwise, maintain at 50° F for three or four weeks.) Prime with corn sugar and bottle. Age cold (40° to 50° F) six to eight weeks, space permitting.

Recipe from BYO.com

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Technorati Tags : Vienna, Vienna_Lager, Beer, Beer_Recipe, Brew_Your_Own
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Oatmeal Stout Recipe

With all the hype on television about oatmeal lowering cholestrol, I wonder if I should be drinking this for breakfast instead of eating oatmeal?

Ingredients:

• 8 pounds, British amber extract
• 1/2 pound, black patent malt
• 1/2 pound, roasted barley
• 1/2 pound, chocolate malt
• 1 pound, steel cut oats
• 2 ounces, Eroica hops (boil)
• 1 ounce, Fuggles hops (finish)
• Whitbread ale yeast
• 1/2 cup, corn sugar (priming)

Procedure:

Crack grains using a rolling pin. Add grain and oats to 2 gallons cold water. Bring to boil. Strain out grains. Add extract and Eroica hops. Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and pitch yeast. Bottle when fermentation is complete (about 1 week).

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Technorati Tags : Oatmeal_Stout, Recipe, Stout, Oatmeal, Beer, Beer_Recipe

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Lovibond Scale

Article by Dr. George Fix

Color affects the appreciation and evaluation of beer in subtle but definite ways. The "halo effect" refer to a situation where a positive (or negative) response to one attribute leads to an over evaluation (or under evaluation) of other attributes. The color of beer can be a powerful but often subconscious generator of the "halo effect."

An example is the low marks given to otherwise satisfactory beers in competitions where the entry's color is inappropriate for the category. In professional tasting, the "halo effect" is generally regarded as an unacceptable bias. However, in less formal settings it reflects the natural influence that physical appearance of a food or beverage has over sensory anticipation. For this, and other reasons, color control in brewing is important, and the goal of this chapter is to review the basic issues. Before describing the test we first review the units in which beer and wort color are measured, and then review the factors that affect color in malting and brewing.

Read More

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Technorati Tags : Lovibond, Scale, Beer, Beer, color

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Bass Ale Clone Recipe

 

 

 

 

 

Ingredients:

6.6 lbs Munton & Fisons light unhopped liquid malt extract

2 1/2 gallons Artesian bottled water or boil and cool water, store in sanitized plastic milk jugs

1 1/2 lb Crystal Malt 20L

1 oz. Kent Goldings hops 5.0 AA (boil)

1/2 oz. Fuggle hops 4.8 AA (boil)

1/2 oz. Willamette hops (finish)

1 tsp Gypsum 1/2 tsp. Irish Moss

1 pkg. #1098 British Ale Liquid Yeast

1 1/4 cup Light DME or 3/4 cup corn sugar (priming)

Procedure:

Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.

 

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Technorati Tags : Beer, Beer_Recipe, Bass_Ale

 

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Chimay Trippel Beer Recipe

Ingredients: (for 7 gallons)

• 3.3 pounds, pale unhopped extract syrup
• 12 pounds, pale dry extract
• 1 pound, 6-row pale malt
• 1 pound, wheat malt
• 1 pound, Vienna malt
• 2 pounds, light brown sugar
• 1/2 pound, corn sugar
• 10 grams, coriander
• 8 grams, orange peel
• 4 HBUs, Saaz hops (boil)
• 4 HBUs, Hallertauer hops (boil)
• 4-1/2 HBUs, Fuggles hops (boil)
• handful, hops (finish)
• 1 teaspoon, Irish moss
• Chimay yeast culture or White Labs Trappist Ale Yeast 

Procedure:

This is a 7-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries or a 7-gallon secondary. Then keg (or bottle). The yeast was cultured from a bottle of Chimay.

 

Technorati Tags : Chimay, Trippel, Belgain, Belgain_Ale, Ale, Beer, Making_Beer, Trappist

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