Irish Cream Ale

Here is an extract recipe that uses some grains for flavor and texture. I picked this recipe from Home Brewer's Digest website.

Brewer:	Derrick		Email:	-
Beer:	Irish Cream Ale		Style:	Cream Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	19 IBU
OG:	1.057		FG:	1.007
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Used bottled artesian water - water in my area is super hard and bad tasting.
Grain:	8 oz. German Munich 8 oz. Dextrine malt (Cara-Pils) 8 oz. Belgian CaraVienne 8 oz. Flaked barley
Steep:	steeped 35 minutes on the way up to boil.
Boil:	60 minutes	SG 1.081	3.5 gallons
	6 lb. Light malt extract 12 oz. Lyles Golden Syrup
	added 1tsp Irish Moss in final 15 minutes of boil
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.)
Yeast:	White Labs Irish Ale Yeast
Carbonation:	2.6 volumes	Dried Malt Extract: 7.51 oz. for 4.7 gallons @ 67°F

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Technorati Tags : Beer, Recipe, Beer_Recipe, Homemade_Beer

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Estimating Beer Bitterness

AAU Units

The simplest way to describe the bittering potential of a given hop sample is to use Alpha Acid Units (AAU) or Homebrew Bittering Units (HBU) (they're the same). For the sake of discussion we will use the term AAU, which is calculated as follows:

AAU = AA * W

where:

• AA = alpha acid % provided with the hops
  
• W = weight of the hops in ounces

AAU's are literally hundredths of an ounce, so the units would be ounces. This is a bit awkward, and they are usually discussed as if they are "unit-less". It is generally assumed that, when using AAU or HBU, the batch size is the standard homebrewing unit of 5 gallons. If a beer is said to have 10 AAU's of bitterness in it, and it is a 5 gallon batch, there would probably be no confusion. On the other hand, if it is a 10 gallon batch, there is actually half the AAU's per gallon when compared to the 5 gallon batch and the beer would be quite different. Another drawback to using AAU's is that they don't consider the utilization obtained from long, intermediate, or short boil times. Fudge factors are sometimes added but at best they offer a rough approximation.

Read More about hops.

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Technorati Tags : Beer., Hops, Hops_Utilization

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Pilsner Urquell Clone Recipe

Ingredients:

• 4 pound can, Alexander's Pale malt extract syrup
• 2-1/3 pounds, light dry malt extract
• 15 AAU's, Saaz hops
• Wyeast 2007 Bohemian Pilsner yeast

Procedure:

Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes. Pitch yeast when cool.

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Technorati Tags : Pilsner_Urquell, Beer, Recipe, Beer, Recipe, Making, Beer

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Strong Ale Recipe

Here is a fun recipe that I found at Brewery.Org.

Ingredients:

• 1# British/English 2-row
• 1# 37-64L crystal
• 8# Alexanders Pale DMS (or equivalent)
• 2/3 cup chocolate malt
• 1/3 cup blackstrap molasses (mmmm)
• 1/2# clover honey (optional)
• 2 oz Kent Golding (60 minute boil)
• 2 oz Fuggles (15 minutes)
• 1 oz Hallertau - 5 minutes (aroma)
• 1 oz Hallertau - steep for 3 minutes with heat off (aroma)
• Gypsum as needed
• Irish moss at final 15 minute
• WYeast London Ale yeast or Williams Brewing Triple Ale liquid yeast pack

Procedure:

Mash grains at 148-158 degrees for 1 hour. Also works well with simple "steep in water until just before water boils method." I do a "quickie" sparge with about a gallon of 170 degree water ("quickie" meaning slowly pouring gallon of 170 deg. water over grain bag in a strainer - Sshhh, I think I heard an all-grainer gulp..:^). Bring to boil, add the extract and molasses (and honey if desired) and ....you know the rest.

For a partial mash, this beer is simple and yielding. All variations have worked wonderfully (ie, with honey and without; with 8# Alexanders pale ale DMS; with 6# Williams Brewing pale DMS + 3# pale DME..etc.)

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Technorati Tags : Strong_Ale, Ale, Beer, Recipe

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Cherry Ale

Ingredients:

• 6 pounds, Laaglander light dry extract
• 1/4 pound, crystal malt
• 1/4 pound, lactose
• 7-8 pounds, fresh sweet cherries
• 1/2 ounce, Chinook hops (boil)
• 1/2 ounce, Chinook hops (finish)
• 1/2 ounce, Hallertauer hops (dry)
• 1/2 teaspoon, Irish moss
• Whitbread ale yeast

Procedure:

This recipe makes 5-1/2 gallons. Freeze cherries a couple days before brewing. Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to secondary, straining out cherries. Secondary ferment for 6 - 8 weeks.

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Technorati Tags : Cherry, Cherry_Ale, Beer, Beer, Recipes, Recipes, Homemade_Beer

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