ALES

Scotch Ales

Alaskan Amber

Bob's Barley

Grad School Porter

Eric The Red

Hazelnut Brown

Smoked Stout

Sierra Nevada Pale

Red Hook ESB

Pete's Wicked

Hale's Moss Bay Extra

Miss American Pale

Wheat Apricot

Dubble Trouble

Honey Porter

ESB

Irish Red Ale

Xmas Spiced Beer

Roy's Rye

Blackberry Wheat

Hefeweizen

Imperial Stout

Belgian White (Wit)

Oatmeal Stout

Cream Ale

Robust Porter

Honey Ale

Fat Tire

Obsidian Stout

Liberty Bay IPA

Barley Wine

Mac & Jack's Amber

Oatmeal Pale Ale

Smoked Scotch Ale

Rigger Mortise

Dunkelweizen

Full Sail Amber

First Frost Ale

Cream Stout

Kolsch

Y Bother Ale

Sam Smiths Nut Brown

Rogue Warrior Ale

One Arm Honey Porter

Blackberry Stout

Peaches&Wheat Ale

Low-Carb Cascade Ale

Anchor Steam

Amarillo Bitter

Guinness Stout

Pumpkin Ale

Bourbon Porter

Bass Ale

Arrogant Bastard

Espresso Imp. Stout

Buzz Beer

La Fin Du Monde

Simcoe Summer Ale

Extreme IPA

Dead Guy Ale

DFH 90 Min. IPA

Brown Sugar Scotch

Citra Special

Chocolate Porter

Rude OutBurst

Irish Death

Sorachi IPA

Mens Room Red

Manny's Pale Ale

Mosaic Hop Burst

LAGERS

Bill's Pils

Sam Adams Lager

Oktoberfest

Vienna Waits for You

Bud Clone

Helles Bock

Dunkel

Doppel Bock

German Pils

Pils Urquell

Mead

Basic Mead

 
 

 

Recipes

Alaskan Amber Recipe

Here's an easy recipe for one of the Northwests most popular brews.

7 lbs Light Malt Extract

1 lbs Crystal 80L

1/2 oz Cascade Hops(Boiling) 60 mins

1/4 oz Sterling/Saaz Hops 40 mins

1/4 oz Cascade Hops 40 mins

1/2 oz Sterling/Saaz Hops 20 mins

1/4 oz Sterling/Saaz Hops 2 mins

Wyeast 1007 German Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal malt to 1.5 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add malt extract and boiling hops. Boil for 20 mins. Add 1/4 oz each of Cascade and Sterling/Saaz hops. Continue to boil for 20 mins. Add 1/2 oz of Sterling/Saaz hops. Continue to boil for 18 mins. Add 1/4 oz of Sterling/Saaz hops. Continue to boil for 2 mins. Sparge with cold water than add the worth to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week, rack to a secondary fermenter. Let it age to clarity, then bottle or keg.

 

Amarillo Bitter

A simple beer with complex flavors. Unlike other IPAs and Bitters this has very little sweet character to counter the bitterness. I didn’t use any Crystal Malt for color or caramel taste. The Victory malt contributes a nutty flavor and full body. It’s the hops that make this beer. IT IS BITTER and not for the squeamish.

7 lbs Light Malt Extract

1 lb Dry Light Malt Extract

2 lbs Victory Malt

3 oz Amarillo Hops 25 HBUs (Boiling) 60 min

1 oz Amarillo Hops (Flavor) 30 min

2 oz Amarillo Hops (Aroma) 2 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Victory Malt to 2 gals. of cold water and bring to a boil. Remove the Victory Malt and add the LIght Malt Extract and Dry Light Malt Extract then bring back to a boil. Add 3 oz Amarillo hops. Boil for 30 mins. Add 1 oz Amarillo hops. Boil for 28 mins. Add 2 oz Amarillo hops. Boil for 2 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 days transfer to secondary. Let age in secondary for 2 weeks then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Anchor Steam Beer

A pioneer beer in the craft brewing industry, unique because it uses a lager yeast but ferments at ale temperatures.

 

7 lbs Light Malt Extract

1 lb Crystal 80 L Malt

1 1/2 oz Nor. Brewers Hops 15 HBUs(Boil)

1/2 oz Nor. Brewers Hops(flavor: 15 min)

1/2 oz Nor. Brewers Hops(aroma: 2 min)

Wyeast California Lager

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Northern Brewers hops. Boil for 45 mins. Add 1/2 oz of Northern Brewers hops and continue to boil for 13 minutes. Add 1/2 oz of Northern Brewers hops and boil for two minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Arrogant Bastard Clone

Stone Brewing has never given up this recipe but it has fostered a hundred clone recipes from frustrated brewers attempting to copy it. This recipe is as close as I have found. This wonderful brew possesses myriad great flavors, from an initial malt bite to a wonderful hop aftertaste.

7 lbs Light Malt Extract

2 lbs Dry Light Malt Extract

1 lb Belgian Special-B Malt

1⁄2 lb Belgian CaraVienne Malt

1⁄2 lb Belgian CaraMunich Malt

1⁄2 lb Belgian Biscuit Malt

2 1⁄2 oz Chinook Hops 30 HBUs(Bittering)60 min

2 oz Columbus Hops (Flavoring) 20 min

2 oz Cascade Hops (Aroma) 2 min

Wyeast British Ale Yeast

1 tsp Amylase Enzyme

 

Add the cracked grains to 2 gals. of cold water and bring to a boil. Remove the grains and add the LIght Malt Extract and Dry Light Malt Extract then bring back to a boil. Add 2 1/2 oz Chinook hops. Boil for 40 mins. Add 2 oz Columbus hops. Boil for 18 mins. Add 2 oz Cascade hops. Boil for 2 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast and 1 tsp of Amylase Enzyme when temp reaches 70º. After 7 days transfer to secondary. Let age in secondary for 2 weeks then bottle or keg.

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Barley Wine

It's the biggest of beers. So high in alcohol, 8% to 9%, a wine yeast is needed to complete the fermentation. They are best aged for 2 months or longer before bottling and will improve with months of aging.

 

14 lbs Light Malt Extract

1 lb British Crystal 55L

1/2 lb Carapils

1 1/2 oz Magnum Hops 22 HBUs (Boiling)

1 oz Mt Hood Hops (Flavor) 5 min

1 oz Mt Hood Hops (Flavor) Dry Hop

2 pkg Pasteur Champagne Yeast(re-hydrated)

1 tsp Amalase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

1 pk Dry Champagne yeast(bottling)

 

Add cracked Crystal and Carapils Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Magnum Hops. Boil for 55 mins. Add 1 oz of Mt Hood Hops and boil for 5 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the re-hydrated Champagne yeast and 1 tsp of Amylase Enzyme when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Mt Hood hops(in a hop bag). Let it age 2 months in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Add an additional pack of Dry Champagne yeast, stir gently then bottle.

 

Bass Ale

7 lbs Light Malt Extract

1 lb British Crystal Malt

1 oz N Brewer 10 HBUs(Boiling) 60 min

1/2 oz N Brewer(Flavor) 15 min

1/2 oz N Brewer(Aroma) 2 min

Wyeast British Ale Yeast

 

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt 1 1/ 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 oz of N Brewer hops. Boil for 45 mins. Add 1/2 oz of N Brewer hops and continue to boil for 13 mins. Add 1/2 oz of N Brewer hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Belgian White (witbier)

Belgian white ale is typically brewed with wheat and barley malt, lightly hopped, and spiced with a combination or orange peel and coriander. The color, as the name suggests, is pale yellow to cloudy white. As a malt extract recipe, it's difficult to make a pale beer when the extracts tend to make a darker beer (especially English malts). So, for this recipe we will also use honey to lighten the beer and a small mash of pale malt and unmalted wheat for cloudiness.

 

5 lbs Dry Wheat Malt Extract

1 lb Honey

1 lb Unmalted Wheat

1 lb 2-row Pale Malt

1 oz Hallertauer 4 HBUs(Boiling)

1 oz Coriander (10 min)

1 oz Sweet Orange Peel (10 min)

Wyeast Belgian White 3944

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked unmalted wheat and pale malt to 1/2 gal of 170º water. This mixture will stabilize at 150º. Hold at that temperature for 1 hour. Sparge(rinse) the grain through a strainer or colander into a kettle with 1 1/4 gal. of 170º water. Discard the grain. Add the Wheat Malt Extract and Honey then bring to a boil. Add 1 oz Hallertauer hops. Boil for 50 mins. Add 1 oz cracked coriander and 1 oz of sweet orange peel and continue boiling for 10 mins. Sparge the hops and spices with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

 

Bill's Pils

If you are fond of American Style Lagers but are put off by the lack of flavor, try this one. It's light in color, rich, full-bodied, and loaded with hops. This is a great way to test the contributions that one type of hop can give to a beer. Don't be afraid to substitute Saaz, Hallertau, Spalt, Liberty, or Mt. Hoods.

5 lbs Extra Light Dry Malt Extract

1 lb Rice Syrup Solid

1/2 lb Victory Malt

1 1/2 oz Tettnanger Hops(boiling)8 HBUs

1/2 oz Tettnanger Hops(flavor)30 mins

1/2 oz Tettnanger Hops(flavor)15 mins

1/2 oz Tettnanger Hops(flavor)5 mins

1 oz Tettnanger Hops(aroma)steep

Wyeast Lager Yeast #2007 Pilsen

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Victory malt to 2 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add the malt extract, rice syrup solids, and boiling hops. Boil for 30 minutes, then add 1/2 oz flavor hops. Continue boiling for 15 minutes. Add another 1/2 oz of flavor hops. Continue boiling for 10 minutes. Add another 1/2 oz of flavor hops. Boil for 5 minutes. Remove from heat and add 1 oz of aroma hops and steep for 10 minutes. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast to 70º fermenter. Drop fermenter temp to between 45º to 55º. After fermentation, transfer to secondary and lager at 34º for 3 weeks.

 

Bobs' Bacchanalian Barley

This is a wonderfully hoppy beer worthy of the god of drunken revelry. The large amount of hops create great character without making this a bitter beer. The Centennial hops provide a fabulous aroma that keep you going back for more. This requires a partial mash of the grains to extract the malty sweetness to help balance this out. The six row barley is used in conjunction with the adjunct grains to compensate for the lack of enzymatic power and increase the extract yield. (fear not the big words, it just makes me feel like I know what I'm talking about).

Please be advised that if you make this beer Olympic Brewing, its subsidiaries, and its employees take no responsibility for your increased rabble rousing and failure to mow the lawn.

 

8 lbs Light Malt Extract

1/2 lb Crystal Malt 20L

1/2 lb Crystal Malt 40L

1/2 lb Crystal Malt 80L

1/2 lb Wheat Malt

1 lb 6 Row Barley

2 oz Crystal hops (boiling: 60 min)

2 oz Cascade hops (flavor: 30 min)

1 oz Centennial hops (aroma: 2 min)

1 oz Centennial hops(dry hop: secondary or keg)

1 pk Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Soak the Crystal malt, Wheat malt, and 6 Row Barley in 2 gallons of 156º for an hour. Sparge with 1 gallon of 170º water (a grain bag and colander will work well for this). Bring to a boil and add malt extract. Add 2oz of Crystal hops and boil for 30 minutes. Add 2oz of Cascade hops and continue to boil for 28 minutes. Add 1oz of Centennial hops and boil for two minutes. Add to fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. Add 1oz of Centennial to the carboy if bottling. If kegging add the hops to the keg(the last couple beers are incredible). Bottle and let age two weeks.

 

Bourbon Porter

7 lbs Amber Malt Extract

1 lbs Crystal Malt 80L

1/2 lb Chocolate Malt

1/2 lb Roast Barley

2 oz Fuggles 10 HBUs (Boiling) 60 min

1/2 oz Goldings (Flavor) 3 min

4 oz Oak Chips (Soaked in bourbon)

Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt, Chocolate Malt, and Roast Barley to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Amber Malt Extract then bring to a boil again. Add 2 ozs of Fuggles hops. Boil for 57 mins. Add 1/2 oz of Golding hops and continue to boil for 3 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Add the soaked Oak Chips and let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

 

Anhowsyer Bush - Bud Clone

From the beer factories that gave you Spuds McKenzie, Louie the Lizard, and "born on dating" comes this Bud clone. Yes, it is light and less flavorful than the beers that usually grace these pages. But, sometimes you need to make beer for mass consumption at weddings, parties, wakes, etc.

 

4 lbs Ex Light Dry Malt Extract

1 lb Rice Syrup Solids

1 oz Tettnang Hops 5 HBUs(Boiling)

1 oz Tettnang Hops(flavor: 10 min)

Wyeast Pilsen Lager or Vierka German Lager Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the Ex Light Dry Malt Extract and Rice Syrup Solids to 1 1/2 gals of cold water and bring to a boil. Add 1 oz Tettnang hops. Boil for 50 mins. Add 1 oz of Tettnang hops and continue to boil for 10 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. If you use the Pilsen Lager Yeast, ferment at 55º for 10 days. Rack to a secondary fermenter. Let it age 2 weeks in secondary at 35º then bottle or keg. If you use the Vierka German Yeast, ferment at 70º for 1 week. Rack to a secondary fermenter. Let it age 2 weeks in secondary at 55º then bottle or keg.

 

Christmas Spiced Beer

During the holiday season, local breweries turn out some specialty beers meant to get you in the Christmas spirit. Usually these beers are either higher than usual versions of dark ales and lagers (Winterbrau, Old Ales, and Barley Wines) or something flavored with seasonal spices. Below is a version that has been around for many years with the same core recipe, a red ale, lightly hopped with a bold spice character from ginger, cinnamon, orange peel, and clove.

This beer is made as much for the brewer as it is for gifts at Christmas.

7 lbs Light Malt Extract

2 lbs Honey

1/2 lb Crystal Malt 20L

1/8 lb Roast Barley

2 oz Cascade hops(boiling: 60 min) 14 HBUs

1/2 oz Cascade hops (aroma: 2 min)

1/2 oz Dried Ginger

2 oz Dried Sweet Orange Peel

3 tsp Ground Cinnamon

1 pk Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt and Roast Barley to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Honey then bring to a boil again. Add 2 oz Cascade hops. Boil for 50 mins. Add ginger, orange peel, and cinnamon and continue to boil for ten minutes. Add 1/2 oz of Cascade hops and continue to boil for 2 minutes. Add to fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Cream Ale

Most beer styles are formulated for extremes. Extreme hops, extreme malt, extreme alcohol. This beer is less. Without sacrificing flavor, this beer has a clean, light style and drinkable on those hot summer days when extreme beer won't due.

5 lbs Dry Ex Light Malt Extract

3/4 lb Munich Malt

1/2 lb Biscuit Malt

1 oz Tettnang Hops 6%(Boiling) 60 mins

1 oz Crystal Hops(Flavor) 2 mins

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich and Biscuit Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Extra Light Malt Extract then bring to a boil again. Add 1 oz Tettnang hops. Boil for 58 mins. Add 1 oz of Crystal hops and boil for two minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

 

Cream Stout

Ready for a smooth stout, a stout that has lots of body but little bite. Then you are ready for Cream Stout. By using smaller amounts of Chocolate Malt and Roast Barley, but heavy additions of Crystal Malt and Malto Dextrin, you can make a stout smooth as velvet with a light coffee and chocolate flavor. It’s as smooth as cream without actually adding cream. If you enjoy Murphys, Beamish, or Sam Adams Cream Stout, you’ll like this.

 

5 lbs Dry Amber Malt Extract

1 lb Dry Wheat Malt Extract

1 lb Malto Dextrin

1 lb Crystal Malt 120 L

1/2 lb Chocolate Malt

1/2 lb Roast Barley

2 oz Kent Goldings 11 HBUs (Boiling) 60 min

Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt, Chocolate Malt and Roast Barley to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Dry Amber Malt Extract, Dry Wheat Malt and Malto Dextrin then bring to a boil again. Add 2 ozs of Kent Golding hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Welcome Bock

Doppelbocks are brewed for celebration and this one is no different Doppel or Double Bocks are high alcohol, dark, sweet, and malty lagers. The chocolaty malt character comes from a healthy portion of a dark German crystal malt, called CaraMunich, and chocolate malt. The high alcohol is a product of 10 lbs of malt extract, lightly hopped to bring out it's sweet character.

7 lbs Light Malt Extract

3 lbs Dry Light Malt Extract

1 lb German CaraMunich Malt

1/2 lb Chocolate Malt

1 1/2 oz Perle Hops 15 HBUs (Boiling) 60 mins

Wyeast Bavarian Lager Yeast

1 tsp Amylase Enzyme

 

Add cracked CaraMunich Malt and Chocolate Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Alexander's Light and Dry Light Malt Extract then bring to a boil again. Add 1 1/2 oz Perle hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º When fermentation begins, move to a cooler spot and ferment at 55º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Dubbel Trouble

When you're ready for the Belgian beer experience, try this one. With a gravity of 1.070 you can expect a higher than normal alcohol content, a raisin and light chocolate flavor from the candi (beet) sugar and Belgian grains, a light hop character, and a slight spiciness from the Belgian yeast. It is best served with desert or as desert.

7 lbs Light Malt Extract

1 lb Dry Light Malt Extract

1 lb Dark Candi Sugar

1/2 lb Belgian Caramunich

1/4 lb Belgian Special B

1 1/2 oz Goldings hops(60 min) 9 HBUs

1 oz Sterling/Saaz hops(Steep)

1 pk Wyeast Belgian Abbey Ale Yeast

1 1/4 cup Dry Malt Extract (for bottling)

Add cracked Belgian Caramunich and Belgian Special B to 2 gals of cold water and bring to boil. Remove the grain. Add the light malt extract, dry light malt extract, candi sugar and bring to a boil again. Add 1 1/2 oz Goldings hops. Boil for 60 mins. Add 1 oz of Sterling/Saaz hops. Turn off the heat and steep for 5 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age 1 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Dunkel

Back in the 70's, imported beer began to take a bite out of the factory beers' sales. To compete with the flood of Heineken, St. Pauli Girl, and Becks coming into the country, domestic breweries began experimenting with dark lagers. Brands like Michelob Dark appeared along with ads depicting its European flavor difference with characters sniffing bottle caps to show their good taste. What these breweries were actually making were Dunkels; brown to black lagers, lightly hopped, and a very light roast malt character. If you're in the mood for a clean crisp beer with a light body but dark overtones, give this a try.

7 lbs Amber Malt Extract

3/4 lb Munich Malt

2 oz Light Roast Barley 350L

2 oz Chocolate Malt 350L

3/4 oz Perle Hops 8.3%(Boiling) 60 mins

1 oz Perle Hops(Flavor) 10 mins

Wyeast 2308 Munich Lager

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich and Roast Barley and Chocolate malt to 1.5 gals of 150º water and hold for 30 mins. This will extract fermentable sugars from the Munich. Remove the grain and bring to a boil. Add malt extract and bring to boil again. Add Perle hops. Boil for 50 mins. Add 1 oz of Perle hops. Continue to boil for 10 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.

 

Dunkelweizen

7 lbs Wheat Malt Extract

1/2 lb Munich Malt

3/4 lb Chocolate Wheat Malt

1 1/2 oz Hallertauer 6 HBUs(Boiling)

Wyeast Wiehenstephan or Bavarian Wheat

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich Malt and Chocolate Wheat Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertauer hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Eric The Red (Snow Cap Clone)

7 lbs Light Malt Extract

4 lbs Dry Light Malt Extract

1/4 lb Roasted Barley

1/2 lb Crystal Malt 20L

1 1/2 oz Columbus Hops 15%(Boiling) 60 mins

1/2 oz Columbus Hops 15%(Boiling) 30 mins

1/2 oz Cascade Hops(Aroma) 2 mins

Wyeast American Ale Yeast 1056

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Roast Barley and Crystal malt to 2 gals of cold water and bring to boil. Remove the grain. Add the light malt extract and bring to a boil again. Add 1 1/2 oz Columbus hops. Boil for 30 mins. Add 1/2 oz of Columbus hops. Continue to boil for 28 mins. Add 1/2 oz of Cascade hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

ESB

For the hop heads. You'll get a puckering bitterness from the Nugget hops with plenty of flavor and aroma from the Goldings and Fuggles. Very hoppy, very British.

7 lbs Light Malt Extract

1 lb Crystal Malt 40L

1 oz Nugget(boiling: 60 min) 14 HBUs

1 oz Goldings(30 min)

1 oz Fuggles(10 min)

1 oz Goldings(Steep)

1 pk Wyeast Special London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Light Malt Extract then bring to a boil. Add 1 oz Nugget hops. Boil for 30 mins. Add 1 oz Goldings hops and continue boiling for 20 mins. Add 1 oz of Fuggles hops and continue boiling for 10 mins. Shut off heat. Add 1 oz of Goldings hops, cover and steep for 5 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Fat Tire

From New Belgium Brewing who have made a fortune cloning recipes from the Belgian monks. This beer is an amber Dubbel style. It is rich, nutty, with a raisin tone from Belgian Special 'B' malt.

7 lbs Light Malt Extract

1 lb Special 'B'

1/2 lb Crystal Malt 120L

1/2 lb Munich Malt

1 oz Northern Brewers Hops 7 HBUs (Boiling)

1 oz Sterling/Saaz Hops (Flavor) 15 min

Wyeast 1214 Belgian Abbey Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Special 'B', Crystal, and Munich Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 oz Northern Brewer Hops. Boil for 45 mins. Add 1 oz of Sterling/Saaz Hops and boil for 15 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket

 

First Frost Ale

Every autumn brings a new batch of the "winter warmer" ales. It's as predictable as a Seahawk slump, except the ales are more palatable. Most of these winter warmers are higher alcohol brews, but that's all they have in common. For most micro breweries, making the same beer all year can be tedious. The winter warmers give the brewmaster a chance to experiment with different combinations of malts and hops, but whatever the mixture, it's usually over the top. First Frost is a big beer too. It's dark brown and full of malt flavor but not overly sweet. At 7%, it will keep you warm, but not put you to sleep. We use Centennial hops to add a slight bitter taste and Willamette hops for finish. The real surprise in this beer is a stick of brewers licorice at the end of the boil. It's optional, if you don't like licorice, but it accompanies this beer just fine.

7 lbs Light Malt Extract

3 lbs Light Dry Malt Extract

1 lb British Crystal Malt 50-80 L

1/2 lb Belgian Caramunich Malt

1/2 lb Special B Malt

2 oz Centennial 25 HBUs(Boiling) 60 min

1 Brewers Licorice stick 10 min

1 oz Willamette(Flavor) 2 min

Wyeast American Ale Yeast

1 tsp of Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked British Crystal Malt, Caramunich Malt, and Special B Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Dry Light Malt Extract then bring to a boil again. Add 2 ozs of Centennial hops. Boil for 50 mins. Add I stick of Brewers Licorice and boil for 8 mins. Add 1 oz of Willamette hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Full Sail Amber

I get a request for this beer at least once a week, so with the help of the Full Sail website, I developed this clone. This Amber should be pretty close to the original. It has a deep amber brown color, caramel and chocolate flavors, balanced with hops but not bitter, and spicy hop aroma. It's a beer for all seasons.

7 lbs Light Malt Extract

2 lb Crystal Malt 80 L

1/4 lb Chocolate

2 oz Cascade 15 HBUs(Boiling) 60 min

1 1/2 oz Mt Hood(Aroma) 2 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt and Chocolate Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 ozs of Cascade hops. Boil for 58 mins. Add 1 1/2 oz of Mt Hood hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

German Pils

Pilsner, or Pils for short, are lager (cold fermented and aged) beers. Most people associate Pils with light lagers like Bud or Miller. The original is still light in color but more flavorful in both malt and hop characteristics. Originating in Eastern European countries of Czechoslovakia and Poland, Pilsners were modified and made on a larger scale by German Breweries. The difference is additions of corn or rice in the Czech styles but a strict adherence to purity (just malt, hops, water, and yeast) in a German Pils.

6 lbs Dry Ex Light Malt Extract

1/2 lb Light German Crystal Malt

1 1/2 oz Hallertau Hops 4.0%(Boiling) 60 mins

1/2 oz Hallertau Hops 4.0% 30 mins

1 oz Hallertau Hops 4.0% 10 mins

1 oz Hallertau Hops 4.0% 2 mins

Wyeast 2124 Bohemian Lager yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked the Crystal malt to 1.5 gals of water and bring to a boil. Remove the grain. Add malt extract and bring to boil again. Add 1 1/2 oz of Hallertau hops. Boil for 30 mins. Add 1/2 oz of Hallertau hops. Boil for 20 mins. Add 1 oz of Hallertau hops. Boil for 8 mins. Add 1 oz of Hallertau hops. Boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.

 

Grad School Porter

This porter has a great roast malt flavor. Alcohol content is about 7% and is not overly sweet.

7 lbs Amber Malt Extract

3 lbs Dry Amber Malt Extract

1 lb Chocolate Malt

2 oz Northern Brewer Hops(Boiling) 14 HBU’s

Wyeast Irish Ale Yeast

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Chocolate Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the liquid and dry Amber malt extract and bring to a boil again. Add 2 oz Northern Brewer hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows, rack to a secondary fermenter. Let it age 1 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Hazel Nut Brown Ale

7 lbs Light Malt Extract

1 lb Crystal Malt 120L

1/4 lb Roast Barley

1 1/2 oz Kent Goldings 8 HBUs(Boiling)

1/2 oz Kent Goldings (Aroma)

1 oz Hazel nut extract

1 pk Wyeast London

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal and Roast Barley to 2 gals of cold water and bring to boil. Remove the grain. Add the Light malt extract then bring to a boil again. Add 1 1/2 oz Golding hops. Boil for 58 mins. Add 1/2 oz Goldings for aroma and 1 oz of Hazel nut extract. Steep 15 mins. with kettle lid on. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 6 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Hefeweizen

A very popular German Wheat beer that owes its flavor character not from hops or specialty malts, but from a marriage of wheat and yeast. Hefe (German for yeast) weizen (wheat) is medium body, cloudy, slightly tart, with a banana and clove flavor from the Wiehenstephan yeast. For those who like a milder flavor, changing the yeast to the Bavarian Wheat style, you get a mellower almost vanilla taste.

 

7 lbs Wheat Malt Extract

1/2 lb Crystal 20 L Malt

1/2 lb Wheat Malt

1 1/2 oz Hallertauer 6 HBUs(Boiling)

Wyeast Wiehenstephan or Bavarian Wheat

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt and Wheat Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertauer hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Helles Bock

Light but malty, rich but clean. Helles Bock or Maibocks are the lighter versions of the more familiar dark chocolate Bock and Doppelbocks German Lagers. Like its darker cousin, Helles Bock is a little higher alcohol (1.060 OG) than the average brew. It is a lager that requires cold fermenting and cold aging for best results.

7 lbs Light Malt Extract

1 lbs Dry Light Malt Extract

1/2 lb Light German Crystal Malt

1/2 lb Victory Malt

2 oz Hallertau Hops 6.0%(Boiling) 60 mins

1 oz Sterling/Saaz Hops(Flavor) 15 mins

Wyeast 2206 Bavarian Lager

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal and Victory malt to 1.5 gals of water and bring to a boil. Remove the grain. Add malt extract and bring to boil again. Add Hallertau hops. Boil for 45 mins. Add 1 oz of Sterling/Saaz hops. Continue to boil for 15 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.

 

Honey Ale

Simple and clean, easy to drink, always a crowd pleaser. These are just a few of the comments attributed to this beer. Not unlike Charlie Papazian's recipe for Crystal Honey Lager, this ale is as light as any commercial lager but with a distinct honey character and a fuller flavor with the addition of honey malt.

4 lbs Extra Light Dry Malt Extract

3 lbs Fireweed Honey

1/2 lb Honey Malt

1 1/2 oz Cascade Hops 10 HBUs (Boiling) 60 mins

1/2 oz Cascade Hops (Aroma) 1 min

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Honey Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Extra Light Dry Malt Extract and Fireweed Honey then bring to a boil again. Add 1 1/2 oz Cascade Hops. Boil for 59 mins. Add 1/2 oz of Cascade Hops and boil for 1 min. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Honey Porter

Honey Porter is a great light bodied dark ale. The honey increases alcohol and leaves a faint flowery aroma. The chocolate malt and dark crystal malt add a roast character without the bite of a stout. The color is reddish-black. Chinook hops create a balanced beer, not sweet, not bitter.

 

7 lbs Amber Malt Extract

1 lbs Honey

1/2 lb Crystal Malt 120L

1/2 lb Chocolate

1 1/4 oz Chinook hops(boiling: 60 min) 15 HBUs

1 pk Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt and Chocolate Malt to 1 1/2 gal of cold water and bring to a boil. Add the Amber Malt Extract and Honey then bring to a boil again. Add 1 1/4 oz Chinook hops. Boil for 60 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Burning Tsar Imperial Stout

An Imperial Stout which is thick, rich, 7% alcohol, balanced, not bitter. It could be considered a major food group.

 

7 lbs Amber Malt Extract

4 lbs Dry Amber Malt Extract

1/2 lb Crystal 120 L Malt

1/2 lb Roasted Barley

1/2 lb Black Patent

1 1/2 oz Magnum Hops 23 HBUs(Boiling)

1 oz Willamette Hops(flavor: 30 min)

1 oz Willamette Hops(flavor: 5 min)

Wyeast Irish Ale

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt, Roasted Barley, and Black Patent to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Amber Malt Extract then bring to a boil again. Add 1 1/2 oz Magnum hops. Boil for 30 mins. Add 1 oz of Willamette hops and continue to boil for 28 minutes. Add 1 oz of Willamette hops and boil for 2 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add the Irish Ale yeast and 1 tsp of Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Irish Red Ale

Irish Ales are malty and smooth with a copper color. It doesn't require much aging as its hoppier or darker cousins do. We are using some of the tastier Belgian malts to give this beer a sweet malt character. This is a little lower alcohol beer(just 1.040 OG) but plenty of flavor.

 

5 lbs Light Dry Malt Extract

1/2 lb Caravienna Malt

1/4 lb Special B Malt

1/4 lb Biscuit Malt

1/8 lb Chocolate Malt

1 1/2 oz N. Brewer (boiling: 60 min) 10 HBUs

1 oz Willamette(2 mins)

1 pk Wyeast Irish Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked malts to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Light Dry Malt Extract then bring to a boil. Add 1 1/2 oz N. Brewer hops. Boil for 58 mins. Add 1 oz Willamette hops and continue boiling for 2 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Kolsch

As you may be able to tell from the name, this is a German Ale originally brewed (by law) only in the town of Koln (Cologne). This is a light beer, very refreshing, not bitter, or hoppy. It isn’t a thin beer. I’ve added Munich and wheat malt to beef up the body so even at a 1.045 original gravity, the mouth feel isn’t weak. The Perle hops in the boil are just to help balance the beer and the aroma addition is at best faint. But you’ll see, a little will go a long way.

 

5 1/2 lbs Dry Extra Light Malt Extract

1 lb Munich Malt

1/2 lb Wheat Malt

1 oz Perle Hops 8 HBUs (Boiling) 60 min

1/2 oz Perle (Flavor & Aroma) 3 min

Wyeast German Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Munich Malt and Wheat Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Dry Extra Light Malt Extract, then bring to a boil again. Add 1 oz of Perle hops. Boil for 57 mins. Add 1/2 oz of Perle hops and continue to boil for 3 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Liberty Bay IPA

Here's a recipe for the serious Hop Head. It's a small partial mash, with enough extract to hit a 1.066 OG. We use seven ounces of Cascade and Columbus hops. That's a chunk of bittering and a whole lot of flavor.

7 lbs Light Malt Extract

2 lbs Light Dry Malt Extract

1 lb 2-Row Pale Malt

1 lb Crystal Malt 40L

1/2 lb Munich Malt

1/2 lb Victory Malt

1 oz Columbus Hops 15 HBUs (Boiling)

1 oz Cascade Hops 5 HBUs (Boiling)

1 oz Cascade Hops (30 min)

1 oz Cascade Hops (20 min)

1 oz Cascade Hops (10 min)

1/2 oz Columbus (5 min)

1/2 oz Columbus (1 min)

1 oz Columbus (dry hop)

Wyeast 1056 American Ale Yeast

1 tsp Amylase Enzyme

 

1 1/4 cup Dry malt extract (bottling)

Add cracked 2-Row, Crystal, Munich, and Victory Malt to 3 qts of 170º water. The mash temp will drop to 150º. Hold that temp. for 1 hour. Sparge the grain with 6 more quarts of 170º water. You should collect about 2 gallons of wort. Add the Light Malt Extract and Light Dry Malt Extract then bring to a boil. Add 1 oz each of Columbus and Cascade Hops. Boil for 30 mins. Add 1 oz of Cascade Hops and boil for 10 mins. Add 1 oz of Cascade Hops and boil for 10 mins. Add 1 oz of Cascade Hops and boil for 5 mins. Add 1/2 oz of Columbus Hops and boil for 4 mins. Add 1/2 oz of Columbus Hops and boil for 1 min. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Columbus hops(in a hop bag). Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Mac & Jack's Amber

Another Northwest favorite recreated for us by customer Dave Frombach. This Amber is both malty and hoppy. Not bitter but well seasoned with Hallertau hops. I suggest dry hopping (adding the final ounce of Hallertau to the secondary fermenter or keg) for even more flavor. We use a partial mash in this recipe. If you are not familiar with this process, check the "Recipe" section of the website or ask me next time you are in.

 

7 lbs Light Malt Extract

1 lb Munich Malt

1 lb British Crystal Malt 55L

3/4 lb Wheat Malt

1/4 lb Special B Malt

1/8 lb Chocolate Malt

2 oz Cascade 12 HBUs (Boiling)

1 oz Hallertau Hops (15 min)

1 oz Hallertau Hops (2 min)

Wyeast London ESB #1968 Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Make a mash by adding the grains (Munich, Crystal, Wheat, Special B, and Chocolate malt) to 3 quarts of water and heat to 152º. Hold at 152º for one hour, then sparge(rinse) with 6 quarts of water at 170º to make 1 1/2 gals. of wort. Add the light malt extract to the 1 1/2 gals. of wort and bring to a boil. Add the 2 oz. of Cascade hops and boil for 45 mins. Add 1oz. of Hallertau hops and boil for 13 mins. Add 1 oz. of Hallertau hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Mead

Mead has a long and rich history full of myth and legend. I'll spare you the anecdotes, but it's not hard to recognize that mead may have been the first fermented product discovered because of its simplicity. Water, honey, and whatever airborne yeast that may have fallen into an urn can make mead. Today's recipes are not much different from ones of 5000 years ago. Of course we use modern techniques and ingredients to "tweak" the mead, but it is more or less the same product.

The character of mead is not unlike a white wine. It can be sweet or dry, tart or bland, high or low alcohol. By itself, mead is delicious, but it also lends itself to mixing with other flavors. There are many variations on mead using spices, herbs, fruit, and malt. Below I've written the standard mead recipe. If you would like to explore additional flavors in a mead I've included a couple of popular suggestions.

Still Mead

15 lbs Honey

1 Tbsp Gypsum (for a lower pH)

4 tsp Acid Blend (adds tartness)

3 tsp Yeast Nutrient (feeds yeast)

1 pk Irish Moss Powder (helps clarity)

2 pk Champagne Yeast

Some optional ingredients

1-6 ozs Fresh ginger

3 ozs cinnamon, mint, hops, or clove

1-6 lbs Fruit (berries, grapes, cherries)

4 ozs Fruit concentrate

2 gals Apple juice (in place of water)

1 can Wine concentrate

 

Herbs and spices can be added to the boil or added at bottling time in a strong tea. Whole fruit should be added in the primary and strained out after 1 week. To boil or not to boil, is that a question?

There is a debate in mead making over the need to boil your ingredients. A quick answer is no, you don't have to. Boiling will evaporate some aromatic properties of the honey and kill enzymes. But, boiling will also separate impurities in the honey, blend ingredients, sanitize, improve clarity, and makes the kitchen smell really good. So, for my recipes, I say boil.

Add 1 1/2 gals of water to honey, gypsum, acid blend, and Irish moss in a 4 gallon stock pot. Bring to boil for 15 mins. Foam will appear at the top of the boil. Skim the foam off. This is protein separating from the honey. Skimming this will add clarity. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and nutrient when the temp reaches 70º.

Honey is a slow fermenter. Foaming and blow off is rare, but leave a little head space in the fermenter just in case. After 2 weeks in primary, transfer to a secondary. Two month fermentations are not uncommon. Meads take patience. Transfer again when fermentation is done, and again 2 months later. After 6 months of aging, you can bottle. Best served after 1 year.

 

Miss American Pale

Miss American Pale is reminiscent of Sierra Neveda and Mirror Pond Pale.

 

7 lbs Light Malt Extract

1 lb Crystal 20 L Malt

1 lb Munich Malt

1 1/2 oz Columbus Hops 25 HBUs(Boiling)

1/2 oz Columbus Hops(flavor: 30 min)

2 oz Cascade Hops(flavor: 2 min)

Wyeast American Ale (of course)

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Columbus hops. Boil for 30 mins. Add 1/2 oz of Columbus hops and continue to boil for 28 minutes. Add 2 oz of Cascade hops and boil for two minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. If you want, you can "dry hop" by adding the Cascade hops to the secondary fermenter . For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Smoked Scotch Ale

By itself, Scotch Ale has a wonderful reputation for being malty sweet tamed with a warm alcohol note. Adding a little smoked malt compliments the sweetness like a fine Single Malt Scotch. Barley malt grows well in Scotland but hops were almost unknown, so this style features the maltiness and downplays bitterness.

 

7 lbs Light Malt Extract

1 lb Light Dry Malt Extract

1 lb Wheat Dry Malt Extract

1/2 lb Munich Malt

1/2 lb Crystal Malt 40L

1/4 lb Belgian Caramunich Malt

1/4 lb Peated (smoked) Malt

1 oz Northern Brewer Hops 8 HBUs (Boiling)60 mins

1/2 oz Kent Golding Hops (Flavor) 15 mins

Wyeast 1728 Scottish Ale

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich, Crystal, Caramunich, and Peated Malts to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract, Dry Light Malt Extract, and Wheat Dry Malt Extract then bring to a boil again. Add 1 oz of Northern Brewer Hops and continue to boil for 45 minutes. Add 1/2 oz of Kent Golding Hops and continue to boil for 15 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 
   

 

Hale's Ale Moss Bay Extra

It's a very full bodied, dark amber beer with a slightly bitter finish and a pungent, citrusy aroma from the Centennial hops.

 

7 lbs Light Malt Extract

1 lb Crystal Malt 40L

1 lb Crystal Malt 120L

1/4 lb Cara pils Malt

2 oz Centennial Hops 7.0%(Boiling) 60 mins

1 oz Centennial Hops(Aroma) 2 mins

1 pk Wyeast American Ale Yeast 1056

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal and Cara pils Malt to 2 gals of water and heat to 150º and steep for 30 mins. Remove the grain. Add the light malt extract and bring to a boil again. Add 2 oz Centennial hops. Boil for 58 mins. Add 1 oz of Centennial hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 3 days or until fermentation slows, rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Oatmeal Pale Ale

This recipe is from MSC Tom Daly who says this beer was beyond his expectations. It is mild enough to enjoy on warm days, crisp, and smooth on the pallet.

7 lbs Light Malt Extract

1/2 lb Munich Malt

1/2 lb Crystal Malt 20L

1 lb Flaked Oats

1 tsp Irish Moss

1 oz Columbus Hops 15 HBUs (Boiling) 60 mins

1 oz Columbus Hops (Flavor) 5 min

1 cup Flaked Oats

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich Malt, Crystal Malt, and Flaked Oats to 1 1/2 gals of cold water and bring to 155º. Hold at 155º for 45 mins. Remove grain and bring to a boil. When the boiling starts, add the Light Malt Extract and Irish Moss then bring to a boil again. Add 1 oz Columbus Hops. Boil for 55 mins. Add 1 oz of Columbus Hops and 1 cup of Flaked Oats and boil for 5 mins. Sparge the hops and oats with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket

 

Sarah Cynthia Sylvia Stout

This recipe is named after the poem by Shel Silverstein. It's about a little girl of the same name, who would never take the garbage out. That's where similarity ends. Any reference to the description of Sarah's garbage and the ingredients in this beer are completely coincidental. This is an Oatmeal Stout using a partial mash method. It includes more attention to temperature control when using your grain and having an adequate rinsing (sparging) system. Oatmeal Stout has a smooth and velvety mouth feel. It has flavors of chocolate, caramel, and coffee. The perfect breakfast beer.

1 lb Hugh Baird Pale Malt

1/2 lb British Crystal Malt 55L

1/2 lb Chocolate Malt 350L

1/2 lb Light Roast Barley 350L

1 lb Flaked Oats

7 lbs Amber Malt Extract

1 oz N Brewer hops (boiling: 60 min) 10 HBUs

1 oz Kent Goldings hops (flavoring: 10 min)

1 pk Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Pale Malt, Crystal Malt, Chocolate Malt, Light Roast Barley, and Flaked Oats to 1 gal of 170º water and hold for 1 hour at 155º. Sparge with 1 3/4 gal. of 170º water. Add the Amber Malt Extract then bring to a boil. Add 1 oz N. Brewer hops. Boil for 50 mins. Add an additional 1 oz of Kent Goldings hops. Continue boiling for 10 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Obsidian Stout

A Northwest favorite from Deschutes Brewing. It's not too robust in dark malt character but just the right balance. The hop character is mellow, not bitter, not sweet. Although it's not a traditional oatmeal stout, the oats give it more body, head retention, and creamy texture. Expect a higher OG (about 1.065) and a higher finish (1.025).

7 lbs Amber Malt Extract

1 lbs Amber Dry Malt Extract

1 lb Flaked Oats

1/2 lb Munich Malt

1/2 lb Roasted Barley

1/4 lb Chocolate Malt

1 oz Centennial Hops 12 HBUs (Boiling)

1/2 oz Fuggles Hops (15 min)

1/2 oz Fuggles Hops (2 min)

Wyeast Irish Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich Malt, Roasted Barley, Chocolate Malt and Flaked Oats to 2 gals of water. Heat to 150º. Hold that temp. for 1 hour. Remove the grain. Add the Amber Malt Extract and Amber Dry Malt Extract then bring to a boil. Add 1 oz of Centennial and boil for 45 mins. Add 1/2 oz of Fuggles Hops and boil for 13 mins. Add 1/2 oz of Fuggles Hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Oktoberfest

Octoberfest beers have always been associated with higher alcohal levels, sweet malt character, and light copper color. That's exactly what you get with this brew, but with a spicy hop aroma.

7 lbs Light Extract

2 lbs Light Dry Malt Extract

3/4 lb Munich Malt

1/2 lb German Crystal Malt 50L

1 1/4 oz Perle Hops 8.3%(Boiling) 60 mins

1 oz Mt. Hood Hops(Aroma) 2 mins

Wyeast 2308 Munich Lager

1 tsp Amylase Enzyme

 

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich and Crystal malt to 1.5 gals of 150º water and hold for 30 mins. This will extract fermentable sugars from the Munich. Remove the grain and bring to a boil. Add malt extract and bring to boil again. Add Perle hops. Boil for 58 mins. Add 1 oz of Mt. Hood hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º.. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refridgerator, two to three weeks is best, then bottle or keg.

 

One Arm Honey Porter

This brew is a twist on the current Honey Porter recipe found on the website. It was submitted by Mark Billings whose philophosy is, if a little is good, a lot is better. He boosted the honey from 1 to 3 lbs and added extra hops creating an excellent blend.

7 lbs Amber Malt Extract

3 lbs Honey

1/2 lbs Crystal Malt 120L

1/2 lb Chocolate Malt

2 oz Chinook 15 HBUs (Boiling) 60 min

1 oz Hallertauer 5 HBUs (Boiling) 60 min

Wyeast Irish Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt and Chocolate Malt to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Amber Malt Extract and Honey then bring to a boil. Add 2 oz Chinook hops and 1 oz Hallertauer hops. Boil for 60 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Peaches and Wheat Ale

This recipe is courtesy of Oregon Fruit.

 

7 lbs Wheat Malt Extract

1 can Oregon Products Peach Puree

1 lb Crystal Malt 20L

1 1/2 oz Tettnanger Hops 10 HBUs (Boiling) 60 min

1/2 oz Goldings Hops (Flavor) 5 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 ozs of Tettnanger hops. Boil for 55 mins. Add 1/2 ozs of Goldings hops and boil for 5 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 4.5 gals. You can add the Peach Puree now or when you transfer to secondary. Add yeast when the temp reaches 70º. Ferment at 70º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Pete's Wicked Ale

This style of beer for years has stood alone in the brown ale catagory. It's more bitter than the English brown ales or Nut Brown ales that came before it. The added hop bitterness and dark malt character created a new catagory of beer, American Brown Ale.

 

7 lbs Light Malt Extract

1/2 lb 2-row Malt

1/2 lb Crystal Malt 80L

1/2 lb Roasted Barley

1/4 lb Chocolate Malt

2 1/2 oz Northern Brewer Hops 6.9%(Boiling)

1 oz Northern Brewer Hops(Flavor) 20 mins

1 pk Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked 2-Row Malt, Crystal Malt, Roast Barley, and Chocolate Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the Alexander's malt extract and bring to a boil again. Add 2 1/2 oz Northern Brewer hops. Boil for 40 mins. Add 1 oz of Northern Brewer hops. Continue to boil for 20 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age 1 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Pilsner Urquell

The original Pilsner from the Czech Republic

 

6 lbs Extra Light Dry Malt Extract

1/2 lb German Crystal 10L (Carahell)

3 oz Sterling/Saaz Hops 11 HBUs (Boiling) 60 min

1 oz Sterling/Saaz Hops (Flavor) 15 min

1 oz Sterling/Saaz Hops (Aroma) 2 min

1/2 oz Sterling/Saaz Hops (Dry Hop)

Wyeast Pilsner Lager Yeast 2007

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked German Crystal Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Extra Light Dry Malt Extract then bring to a boil again. Add 3 ozs of Sterling/Saaz hops. Boil for 45 mins. Add 1 oz of Sterling/Saaz hops and continue to boil for 13 mins. Add 1 oz of Sterling/Saaz hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. When you see activity in the fermentation, lower temperatures to ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter and add 1/2 oz of Sterling/Saaz hops (dry hop). Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Pumpkin Ale

This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called “Will It Ferment”, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.

 

7 lbs Light Malt Extract

6 lbs Pumpkin Meat

1 lbs Carapils Malt

1 oz Cascade Hops 7 HBUs (Boiling) 60 min

3/4 tsp Ground Cinnamon

1/4 tsp Ground Cloves

1/4 tsp Ground Ginger

1/4 tsp Ground Nutmeg

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.

 

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3” pieces. It’s now ready for the boil.

 

Red Hook ESB Recipe

7 lbs Light Malt Extract

1 lbs Crystal 80L

2 oz Tettnang Hops(Boiling) 60 mins

1/2 oz Willamette Hops 15 mins

1 oz Tettnang Hops 2 min

Wyeast 1968 London ESB

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal malt to 1.5 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add malt extract and 2 oz of Tettnang hops. Boil for 45 mins. Add 1/2 oz of Willamette hops. Continue to boil for 13 mins. Add 1 oz of Tettnang hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week, rack to a secondary fermenter. Let it age to clarity, then bottle or keg.

 

Rigger Mortise

This beer comes from longtime brewer, shipyard rigger, and master carpenter, John Breslin. So you can see where he gets the name Rigger Mortise. John has been working on variations of this Bitter Brown recipe for a couple of years. Similar in style to a Pete's Wicked or Moose Drool, this brew has a deep roast and caramel flavor followed by a distinct hop bitterness, flavor, and aroma. In a class by itself. Well done John.

 

7 lbs Light Malt Extract

1/2 lb Roast Barley

1 1/2 lb Crystal Malt 80 L

2 oz Columbus 30 HBUs(Boiling) 60 min

2 oz Northern Brewer (Flavor) 7 min

1 oz Sterling/Saaz (Aroma) 3 min

Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Roast Barley and Crystal Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 oz Columbus hops. Boil for 53 mins. Add 2 oz of Northern Brewer hops and continue to boil for 4 mins. Add 1 oz of Sterling/Saaz hops and continue to boil for 3 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Note: John ages this brew for 1 month for best results.

 

Robust Porter

Dark beers such as Brown Ales, Stouts, and Porters are defined by their malt character as much as color. The malt flavor can be sweet and mild or deep and robust with a burned malt profile. This is one of those beers. Using generous portions of Roasted Barley and Black Patent Malt we make a beer with the robust difference.

7 lbs Light Malt Extract

2 lbs Dry Light Malt Extract

3/4 lb Black Patent Malt

3/4 lb Roasted Barley

1/2 lb Crystal Malt 80L

1 1/4 oz Magnum Hops 18HBUs (Boiling) 60 mins

3/4 oz Magnum Hops (Aroma) 1 min

Wyeast 1098 British Ale

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Black Patent, Roasted Barley and Crystal Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light and Dry Light Malt Extract then bring to a boil again. Add 1 1/4 oz Magnum hops. Boil for 59 mins. Add 3/4 oz of Magnum hops and boil for one minute. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

 

Rogue Warrior Ale

Some recipes are harder to figure out than others. In this case, Rogue Brewing of Newport, Oregon, made it very simple. They printed the ingredients, alcohol content, and bitterness level right on the bottle. Rogue has always been a favorite brewery of mine, not just for their great line of beers but also their non-conventional way of thinking. They are about as un-corporate as you get. If you find yourself on the Oregon coast, they are well worth seeking out. As for this recipe, it is a high gravity pale ale. Not too bitter but plenty of hop character. It also calls for a new hop on the market called Amarillo. The Amarillo hop is mid-range bitterness at 8.2 Alpha % and lots of spicy flavor.

 

7 lbs Light Malt Extract

2 lbs Light Dry Malt Extract

2 lb British Crystal Malt 50-80 L

3 oz Amarillo Hops 24 HBUs(Boiling) 60 min

2 oz Willamette(Flavor) 10 min

1 oz Goldings(Aroma) 2 min

1 oz Amarillo(Aroma) 2 min

Wyeast American Ale Yeast or Pacman Yeast if available

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked British Crystal Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Dry Light Malt Extract then bring to a boil again. Add 3 ozs of Amarillo hops. Boil for 50 mins. Add 2 ozs of Willamette and boil for 8 mins. Add 1 oz of Golding hops and 1 oz of Amarillo hops continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Sam Adams Lager

I don't know how much of the Sam Adams legend is fact or just hype to sell beer but, the Boston Brewing Co. did come up with a great recipe for a well balanced lager. This is quite different from your typical American Lager(Bud, Miller, Rainier, etc). This lager is all malt, no rice or corn to lighten color and body. It is a well hopped beer but not bitter. The boiling hops balance the beer and 4 oz of Hallertau are used to give a heavy hop flavor and aroma. This recipe involves partial mashing which means you are trying to get some fermentable sugars from the 2-row and Munich malt. We are also getting extra hop aromas by adding them to a secondary fermenter(dry hopping).

 

7 lbs Light Malt Extract

1 lb Dry Light Malt Extract

1/2 lb 2-row Malt

1 lb Crystal Malt 20L

1/2 lb Munich Malt

2 oz Perle Hops 8%(Boiling) 16 HBUs 60 mins

2 oz Hallertau Hops(Flavor) 2 mins

2 oz Hallertau Hops(Aroma) Dry Hop

1 pk Wyeast Bavarian Lager Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked 2-Row Malt, Crystal Malt, Munich Malt to 1.5 gals of 150º water and hold for 1 hour. Remove the grain(if possible, rinse the grain with 1/2 gal of 170º water). Add the light malt extract and the dry light malt extract, then bring to a boil. Add 2 oz Perle hops. Boil for 58 mins. Add 2 oz of Hallertau hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 50º for 1 week or until fermentation slows, rack to a secondary fermenter. Dry Hop with 2 oz of Hallertau hops in a mesh bag and stuff into the fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Sam Smiths Nut Brown

7 lbs Light Malt Extract

1 1/2 lbs Crystal Malt 80L

1/8 lb Chocolate Malt

1/8 lb Roast Barley

1 1/2 oz Goldings 10 HBUs (Boiling) 60 min

1/2 oz Goldings (Flavor) 5 min

Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt, Chocolate Malt, and Roast Barley to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 ozs of Golding hops. Boil for 55 mins. Add 1/2 oz of Golding hops and continue to boil for 5 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Scotch Ales

II'm going to compare two recipe versions of the same style beer. The first version is the more authentic(although brewing with extract) and the second is a more common approach to producing the near same result. Which is better? That can only be proven by tasting.

A Wee Bit Of History: The beer varieties of this type have been classified as either Scottish Ales or Scotch Ales. Scottish ales were manufactured, labeled, and taxed according to their alcohol content. Names like 70, 80, and 90 Shilling were given to Scottish ales. The higher Shillings were stronger beers. Scotch Ale was the name reserved to the highest alcohol varieties(upwards to 7% or better). Today's definitions are more blurred. Scotch Ale(at least in this country) accounts for the entire range of beer strengths. Someone looking for a Scotch Ale recipe these days will find a starting gravity of about 1.050(4.5% alcohol).

Scotch Ales have a strong caramel malt character with a hint of roast. It is should be more balanced than sweet. Almost no hop character, but hops are important to counteract the residual sugars remaining after fermentation. The color is copper to brown.

To create a Scotch Ale, an all-grain brewer would use almost nothing but 2-row malt(about 12lbs for a 5 gallon batch) with just 2 ounces of roasted barley. The first half gallon of runnings from the lauter tun would be high in sugar content and boiled under high heat to caramelize the malt sugar. This process contributes the deep caramel flavor we taste in Scotch Ale. For our first recipe, we will follow a similar procedure. In the second recipe, we will use crystal and chocolate malt with brown sugar to mimic these flavors. Both recipes turn out great beer.

The fermentation process is a little different too. A little diacetyl flavor(buttery or butterscotch) is good in Scotch Ales but not any fruity flavors that can come with a too warm fermentation. To create this we drop our fermentation temperature to 55º. This change can do two abnormal things to our ale yeast. One is that the yeast will tend to go dormant if we under pitch(too little yeast) and second, the yeast won't stay suspended and will require agitation to keep it active. Wyeast Scottish Ale Yeast 1728 is finicky in this way, a good substitute is the Wyeast Irish Ale or use Whitbread dry yeast.

 

Scotch Ale Recipe 1

7 lbs Amber Malt Extract

3 lbs Dry Light Malt Extract

2 oz Roasted Barley

3 oz Fuggles Hops 18HBUs(Boiling)

1 pk Wyeast Scottish Ale Yeast 1728

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Roasted Barley to 1/2 gal of 150º water and steep for 1/2 hour. Remove the grain. Add 1 lb of Dry malt extract and 1 oz hops then bring to a boil. Stir often to prevent scorching. . Boil for 5 mins. Add 2 gals of water and the remaining 9 lbs of malt extracts and continue to boil for 30 mins. Add 2 oz Fuggles hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 6 days or until fermentation slows. Agitate the fermenter by shaking or stirring during fermentation to keep the yeast from falling into sediment to early. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Scotch Ale Recipe 2

7 lbs Light Malt Extract

1 lb Brown Sugar

1 lb Crystal Malt 20L

1/4 lb Chocolate Malt

2 oz Fuggles 12HBUs(Boiling)

1 pk Wyeast Scottish Ale Yeast 1728

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal and Chocolate Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the Alexander's malt extract and Brown Sugar then bring to a boil again. Add 2 oz Fuggles hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 6 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Sierra Nevada Pale Ale

Both craft brewers and home brewers owe alot to micro brew pioneers like Sierra Nevada. If it wasn't for breweries like this, we might have never experienced real ale or have seen the American Pale Ale emerge as the beer style we enjoy today. This recipe is known for it's Cascade hop character. For a strong finish hop aroma and flavor use the dry hop method. To dry hop, place hops in a fine mesh bag(nylon stockings work well) and add to a secondary fermenter or keg. Let the hops sit for 2 weeks before bottling or serving from the keg.

 

7 lbs Light Malt Extract

1 lbs Dry Light Malt Extract

1 lb 2-row Malt

1/2 lb Crystal Malt 20L

1/2 lb Carapils(Dextrin Malt)

2 1/2 oz Perle Hops 6.9%(Boiling) 75 mins

2 oz Cascade Hops(Flavor) 15 mins

1/2 oz Cascade Hops(Aroma) 2 mins

1/2 oz Cascade Hops(Aroma) Dry Hop

1 pk Wyeast American Ale Yeast 1056

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Soak cracked 2-Row Malt, Crystal Malt, and Carapils Malt in 1/2 gal of 150º water for 1 hour. Rinse with 2 gals. of 170º water (use a grain bag and a colander to rinse back into the kettle). Add the Alexander's malt extract and bring to a boil again. Add 2 1/2 oz Perle hops. Boil for 60 mins. Add 2 oz of Cascade hops. Continue to boil for 13 mins. Add 1/2 oz of Cascade hops. Continue to boil for 2 mins. Sparge with cold water as you add the wort to the fermenter Add enough cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows, rack to a secondary fermenter. Add 1/2 oz of Cascade hops to the secondary fermenter(use a fine mesh bag). Let it age 2 weeks in secondary, then bottle. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. If you are kegging, add the dry hops to the keg.

 

Smoke Stout

Ready for something different? This is basically a sweet stout with a hint of smoke flavor from a 1/4 pound of peated malt. Made by Hugh Baird of England, Peated Malt is a pale barley malt smoked over peat wood. It's very pungent and a little goes a long way.

7 lbs Light Malt Extract

1/2 lb Crystal Malt 120L

1/2 lb Black Patent Malt

1/2 lb Roasted Barley

1/4 lb Peated Malt

2 oz N. Brewer Hops 14HBUs(Boiling)

1 oz Cascade Hops(Aroma)

1 pk Wyeast Irish Ale Yeast 1084

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal, Black Patent, Roasted Barley, and Peated Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the Light malt extract and bring to a boil again. Add 2 oz Northern Brewer hops. Boil for 58 mins. Add 1 oz of Cascade hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 6 days or until fermentation slows, rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Smoked Scotch Ale

By itself, Scotch Ale has a wonderful reputation for being malty sweet tamed with a warm alcohol note. Adding a little smoked malt compliments the sweetness like a fine Single Malt Scotch. Barley malt grows well in Scotland but hops were almost unknown, so this style features the maltiness and downplays bitterness.

 

7 lbs Light Malt Extract

1 lb Light Dry Malt Extract

1 lb Wheat Dry Malt Extract

1/2 lb Munich Malt

1/2 lb Crystal Malt 40L

1/4 lb Belgian Caramunich Malt

1/4 lb Peated (smoked) Malt

1 oz Northern Brewer Hops 8 HBUs (Boiling)60 mins

1/2 oz Kent Golding Hops (Flavor) 15 mins

Wyeast 1728 Scottish Ale

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Munich, Crystal, Caramunich, and Peated Malts to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract, Dry Light Malt Extract, and Wheat Dry Malt Extract then bring to a boil again. Add 1 oz of Northern Brewer Hops and continue to boil for 45 minutes. Add 1/2 oz of Kent Golding Hops and continue to boil for 15 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Wheat Apricot Ale

7 lbs Wheat Malt Extract

1/2 lb Crystal 20L

1/2 lb Wheat malt

1 1/2 oz Hallertau 8 HBUs(Boiling)

American Ale Yeast

4 ozs Apricot Extract

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Wheat malt and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertau hops(use a hop bag). Boil for 58 mins. Add the Apricot Extract. Boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Y Bother Pale

Not everyone can handle the hoppy pale ales that we are known for in the Northwest. If I brew for a wedding or similar function where I need to please the masses, I make at least one batch that would appeal to the Bud crowd. This beer is more flavorful than factory beer and at 5% has more kick but is still light and balanced, not bitter. So if you need to compromise, try this one.

 

7 lbs Light Malt Extract

1/2 lb Crystal Malt 20L

1/2 lb Victory Malt

2 oz Cascade 14 HBUs (Boiling) 60 min

1 oz Crystal (Flavor & Aroma) 2 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 ozs of Cascade hops. Boil for 58 mins. Add 1 oz of Crystal hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Roy's Rye

6 lbs Extra Light Dry Malt Extract

2 lbs Rye Malt

1/2 lb Victory Malt

1 oz Mt Hood 5 HBUs(Boiling)

1 oz Kent Goldings 5 HBUs(Boiling)

1 oz Mt Hood (Aroma)

Wyeast American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Rye Malt and Victory Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Extra Light malt extract then bring to a boil again. Add 1 oz Mt Hood and 1 oz Golding hops. Boil for 60 mins. Add 1 oz Mt Hood for aroma. Steep 15 mins. with kettle lid on. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 6 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Blackberry Wheat

7 lbs Wheat Malt Extract

1/2 lb Crystal 20L

1/2 lb Wheat malt

1 1/2 oz Hallertau 8 HBUs(Boiling)

Wyeast American Ale

6 lbs Blackberries (frozen)

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

The trick to this beer is to add the fruit into the hot wort to kill any wild yeast and bacteria. But, don't boil the fruit which will set the natural pectin and make a cloudy beer.

Add cracked Wheat malt and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertua hops(use a hop bag). Boil for 60 mins. Turn off the heat. Place the frozen blackberries in a fine mesh bag and close tightly(the bag you use for your grain will work). Add the bagged berries to the brew pot and let them steep for approx. 15 mins. Sparge the berries and hops with cold water into the fermenter (use a colander and bucket if your funnel is too small). Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. I For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Vienna Waits For You

7 lbs Light Malt Extract

1/2 lb Carahell (light German Crystal)

1/2 lb Caramunich (dark German Crystal

1/2 lb Crystal 120L

1 1/2 oz Perle 10 HBUs(Boiling)

1 pk Wyeast Bavarian Lager

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Carahell, Caramunich, and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Perle hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. When you see fermentation activity begin, cool the fermenter to 55 º if possible. Ferment at 55º for 9 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary at 40º, then bottle or keg. If you don't have a method for keeping your beer cold, try making this one at room temperature using a dry lager yeast. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Low-Carb Cascade Ale

Light pale ale featuring the Northwests Premier Hop. We use Amylase Enzyme to help convert malt starches to fermentable sugars and create a low-carb beer.

 

5 lbs Extra Light Dry Malt Extract

1 1/2 oz Cascade Hops 10 HBUs (Boiling) 60 min

1/2 oz Cascade Hops (Flavor) 5 min

Wyeast American Ale Yeast

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the Extra Light Dry Malt Extract to 1.5 gals. of water then bring to a boil. Add 1 1/2 ozs of Cascade hops. Boil for 55 mins. Add 1/2 ozs of Cascade hops and boil for 5 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp. reaches 70º. Ferment at 70º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Blackberry Stout

This recipe is courtesy of Oregon Fruit so they may shamelessly plug their product.

 

7 lbs Light Malt Extract

1 can Oregon Products Blackberry Puree

1 lb Crystal Malt 120L

1/2 lb Black Patent Malt

1/2 lb Roasted Barley

1 1/2 oz Hallertauer Hops 10 HBUs (Boiling) 60 min

1/2 oz Fuggles Hops (Flavor) 10 min

Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add the cracked Crystal Malt, Black Patent Malt, and Roast Barley to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 ozs of Hallertauer hops. Boil for 50 mins. Add 1/2 ozs of Fuggles hops and boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 3 days or until fermentation slows. Rack to a secondary fermenter and add the Blackbeery Puree (do not heat or sulphite the puree). Activity will start again as the sugar from the fruit ferments. Let it age 2 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

One Arm Honey Porter

This brew is a twist on the current Honey Porter recipe found on the website. It was submitted by Mark Billings whose philophosy is, if a little is good, a lot is better. He boosted the honey from 1 to 3 lbs and added extra hops creating an excellent blend.

7 lbs Amber Malt Extract

3 lbs Honey

1/2 lbs Crystal Malt 120L

1/2 lb Chocolate Malt

2 oz Chinook 15 HBUs (Boiling) 60 min

1 oz Hallertauer 5 HBUs (Boiling) 60 min

Wyeast Irish Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Crystal Malt and Chocolate Malt to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Amber Malt Extract and Honey then bring to a boil. Add 2 oz Chinook hops and 1 oz Hallertauer hops. Boil for 60 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

 

Bass Ale

7 lbs Light Malt Extract

1 lb British Crystal Malt

1 oz N Brewer 10 HBUs(Boiling) 60 min

1/2 oz N Brewer(Flavor) 15 min

1/2 oz N Brewer(Aroma) 2 min

Wyeast British Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Crystal Malt 1 1/ 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 oz of N Brewer hops. Boil for 45 mins. Add 1/2 oz of N Brewer hops and continue to boil for 13 mins. Add 1/2 oz of N Brewer hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucke.

 

Guinness Stout

Guinness isn't for everybody. You might say it's an acquired taste. This beer is dark, dry, thin (but creamy head), and slightly sour. And those are it's good points. Only one thing missing from this recipe, nitrogen. Guinness is served on tap using nitrogen driven system. It makes the foamy bubbles that disapate after pouring. To compensate, just give it a good splash in the glass when pouring.

7 lbs Light Malt Extract

3/4 lb Roast Barley

1/4 lb British Crystal Malt

1/4 lb Flaked Barley

3 oz Acid Malt

1 oz Nugget Hops 10HBUs(Boiling)

1 oz Golding Hops 5HBUs(Boiling)

1 pk Wyeast Irish Ale Yeast 1084

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Roasted Barley, British Crystal, Flaked Barley, and Acid Malt to 1 1/2 gals of cold water and bring to boil. Remove the grain. Add the Light malt extract and bring to a boil again. Add 1 oz Nugget hops and 1 oz of Golding hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 6 days or until fermentation slows, rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket

 

La Fin Du Monde

Literally meaning "The End Of The World", this beer is a clone of the Quebec (Belgian) Triple ale now found on the shelves of better beer stores in the Northwest. It is a high alcohol beer (about 9%), light in color, lightly hopped but not overly sweet. We use amylase emzyme with the yeast to increase fermentable sugars and Belgian Abbey yeast to give this beer a unique spicey and citrusy character.

10 lbs Extra Light Dry Malt Extract

1 lb Clear Candi Sugar

1/2 lb Biscuit Malt

1/2 lb Aromatic Malt

3 oz Saaz Hops 11 HBUs (Boiling) 60 min

1/2 oz Saaz Hops (Flavor) 15 min

1/2 oz Saaz Hops (Aroma) 2 min

Wyeast Belgian Abbery Yeast

1 tsp Amylase Enzyme

 

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Biscuit and Aromatic Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Extra Light Dry Malt Extract and Clear Candi Sugar then bring to a boil again. Add 3 ozs of Saaz hops. Boil for 45 mins. Add 1/2 oz of Saaz hops and continue to boil for 13 mins. Add 1/2 oz of Saaz hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and 1 tsp of Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Espresso Imperial Stout

Deep roast flavored Stout with espresso. Eight percent alcohol, not for the timid.

7 lbs Light Malt Extract

3 lbs Light Dry Malt Extract

1 lb Chocolate Malt

1/2 lb Roast Barley

1/2 lb Black Patent

1 1/2 oz Warrior Hops 20 HBUs (Boiling) 60 min

1/2 oz N Brewer Hops (Flavor) 10 min

Wyeast Irish Ale Yeast

1 tsp Amylase Enzyme

1 pint Espresso shots (strong coffee)

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked, Chocolate Malt, Roast Barley, and Black Patent Malt to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 1 1/2 oz of Warrior hops. Boil for 50 mins. Add 1/2 oz of N Brewer hops and continue to boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Add the pint of espresso (fresh brewed and still hot). Let it age 1 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Buzz Beer

Mild Ale recipe with coffee.

7 lbs Light Malt Extract

1/4 lb Biscuit Malt

1/4 lb Chocolate Malt

1/4 lb Crystal Malt 80L

1/8 lb Black Patent

1/2 cup Espresso Coffee (ground)

1 oz N Brewer Hops 8 HBUs (Boiling) 60 min

1/2 oz N Brewer Hops (Flavor) 10 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Biscuit, Chocolate, Crystal, Black Patent Malt and ground Espresso to 1 1/2 gals of water and hold at 150 º. For 30 mins. Remove the grain. Add the Light Malt Extract and bring to a boil. Add 1 oz of N Brewer hops. Boil for 50 mins. Add 1/2 oz of N Brewer hops and continue to boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Simcoe Summer

A new hop has dropped into the laps of homebrewers. Simcoe hops have been used by a select group of Northwest micro- breweries for few years, now this fragrant and bitter pale ale hop is available to us. To give you a good idea of the quality of this hop, I have crafted this recipe just using the Simcoe. This is a refreshing ale, light redish orange in color with alcohol content at 6 %.

7 lbs Light Malt Extract

1 lbs Light Dry Malt Extract

1 lb Crystal 20 L

1 oz Roast Barley

2 oz Simcoe Hops 26 HBUs (Boiling) 60 min

1 oz Simcoe Hops (Flavor) 10 min

1 oz Simcoe Hops (Aroma) 1 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked, Crystal Malt and Roast Barley to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 2 oz of Simcoe hops. Boil for 50 mins. Add 1 oz of Simcoe hops and continue to boil for 9 mins. Add 1 oz of Simcoe hops and continue to boil for 1 min. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

Extreme IPA

Here is a beer that kicks up the alcohol content while offering generous additions of hop. The Aromatic and Victory Malt provide body and balance to the hops but less sweetness than a crystal malt would give.

7 lbs Light Malt Extract

3 lbs Light Dry Malt Extract

1 lb Aromatic Malt

1 lb Victory Malt

2 oz Warrior Hops 35 HBUs (Boiling) 60 min

1 oz Magnum Hops (Flavor) 15 min

2 oz Centenial Hops (Aroma) 1 min

Wyeast American Ale Yeast

1 tsp Amylase Enzyme

1 1/4 cup Dry Malt Extract (for bottling) Or 3/4 cup Corn sugar

Add the cracked, Aromatic and Victory Malt to 2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 2 oz of Warrior hops. Boil for 45 mins. Add 1 oz of Magnum hops and continue to boil for 14 mins. Add 2 oz of Centenial hops and continue to boil for 1 min. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket

Dead Guy Ale

A German Style Maibock from Oregon's Rogue Brewing. A true Maibock is a lager style but this brewery does everything a little different and always with good results.

7 lbs Light Malt Extract

1 lb Light Dry Malt Extract

1 lb Munich Malt

1/2 lb Carastan (British Crystal 35L)

1 1/2 oz Perle Hops 13 HBUs (Boiling) 60 min

1 oz Sterling Hops (Flavor) 1 min

Wyeast American Ale Yeast

1 1/4 cup Dry Malt Extract (for bottling) Or 3/4 cup Corn sugar

Add the cracked Munich and Carastan Malt to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 1 1/2 oz of Perle hops. Boil for 59 mins. Add 1 oz of Sterling hops and continue to boil for 1 min. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 weeks in secondary then bottle or keg

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Dogfish Head 90 Minute IPA

This recipe has been floating around the internet and several magazines lately. It continues to be in high demand so I'm adding it to my collection. The addition of Amber/Brown Malt in this recipe contributes more to a suttle roast flavor but little of the sweetness you might expect in a beer of amber color. The hop additions to this recipe are not your normal boil/flavor/aroma additions. In the 90 minute boil you will be adding 1/4 ounce of hops every 8 minutes followed by another 2 ounces of hops added to the secondary fermenter or keg (dry hopping). If this recipe seems confusing, you are probably doing it right.

8 lbs Light Dry Malt Extract

1 3/4 lb German Pilsner Malt

1 3/4 lb Brown (amber) Malt 35 L

2 oz Amarillo Hops 16 HBUs

3/4 oz Simcoe Hops 8 HBUs

1/2 oz Warrior Hops 8 HBUs

1 oz Amarillo Hops -Dry Hop

1/2 oz Simcoe Hops -Dry Hop

1/2 oz Warrior Hops -Dry Hop

Wyeast British Ale Yeast

1 tsp Amylase Enzyme

For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Partial Mash:

Add the cracked, Pilsner Malt and Brown Malt to 1 gal of 170º water. This combination of grain and hot water (mash) will drop in temperature to 150º. Let the mash sit for 1 hour at 150º. Sparge (rinse) the grain with 2 1/2 gals of 170º water and collect run off into the boil kettle.

Boil:

Add to the boil kettle, 8 lbs. of Dry Light Malt Extract and bring to a boil. Watch out for boil overs. In a separate bowl, mix together 2 oz. Amarillo hops, 3/4 oz. Simcoe hops, and 1/2 oz. Warrior hops. For the next 90 minutes, boil the wort while adding 1/4 ounce of the hop mixture every 8 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 70º for 7 days or until fermentation slows. Rack to a secondary fermenter.

Dry Hopping:

Add the dry hop combination into the secondary fermenter using a hop sack. Let it age 1 weeks in secondary then bottle or keg

If you keg your beer, add the dry hops into keg instead of the secondary.

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

 

Brown Sugar Scotch Ale

The rumors and news reports are scaring the brewing (and drinking) community lately with word of a 100% price increases and drastic shortages of hops and malt. No official word filtered down to me yet, but I've seen increases before and in the past it has never hit us as hard as expected. Still, it dosen't hurt to look at "alternative beers". That is, recipes that we can make and enjoy without taking a second mortgage. Brown Sugar Scotch is one such beer. By supplementing brown sugar for some of the malt extract we can keep costs down without sacrificing beer strength.

7 lbs Light Malt Extract

3 lbs Dark Brown Sugar

1 lb Crystal 40L

1/4 lb Roast Barley

1 1/2 oz Magunm Hops 16 HBUs (Boiling) 60 min

Wyeast Scotch Ale Yeast

For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Crystal Malt and Roast Barley to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Brown Sugar then bring to a boil again. Add 1 1/2 ozs of Magnum hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Citra Special

A dry IPA, orange in color with grapefruit flavors from the Citra Hops.

7 lbs Light Malt Extract

1 lb Special Roast Malt

2 oz Citra Hops 25 HBUs (Boiling) 60 mins

1 oz Citra Hops (Flavor) 30 min

1 oz Citra Hops (Aroma) 1 min

1 oz Citra Hops Dry Hop

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

 

Add cracked Special Roast Malt to 1 1/2 gals of cold water and bring to boil. Remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 oz Citra Hops and boil for 30 mins. Add 1 oz of Citra Hops boil for 29 mins. Add 1 oz of Citra Hops boil for 1 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Citra Hops for dry hopping. If kegging, dry hop in the keg. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Rude OutBurst

Imperial Pale Ale loaded with hops. 8.5% alcohol and 80 IBUs of bitterness. A clone of Pyramids spring seasonal favorite.

7 lbs Light Malt Extract

1 lb Light Dry Malt Extract

2 lbs 2-Row Malt

1/2 lb Crystal Malt 20L

1/2 lb Melanoidin Malt 30L

2 oz Nugget Hops 23 HBUs (Boiling) 60 mins

1 oz Chinook Hops (Flavor) 30 min

1 oz Chinook Hops (Flavor) 15 min

1 oz Centennial Hops (Flavor) 5 min

1 oz Centennial Hops (Aroma)2 min

2 oz Simcoe Hops Dry Hop

1 tsp Amylase Enzyme

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked 2-Row, Crystal, and Melanoidin Malt to 3 qts of 170º water. The mash temp will drop to 150º. Hold that temp. for 1 hour. Sparge the grain with 6 more quarts of 170º water. You should collect about 2 gallons of wort. Add the Light Malt Extract and Light Dry Malt Extract then bring to a boil. Add 2 oz of Nugget Hops and boil for 30 mins. Add 1 oz of Chinook Hops and boil for 15 mins. Add 1 oz of Chinook Hops and boil for 10 mins. Add 1 oz of Centennial Hops and boil for 3 mins. Add 1 oz of Centennial Hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 70º for 1 week or until fermentation slows. Rack to a secondary fermenter and add 2 oz of Simcoe Hops for dry hopping. If kegging, dry hop in the keg. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

 

Chocolate Porter

Made with Cacao nibs that are crushed seeds from the Cacao plant. It is these seeds that are the key ingredient in chocolate. While not technically chocolate themselves, our nibs do have a wonderful cocoa smell to them, and will provide a very subdued cocoa-like flavor to any beer.

7     lbs   Light Malt Extract

1     lb    Dry Light Malt Extract

1/2   lb    Crystal Malt 120L

1     lb    Chocolate Malt

1 1/2  oz    Nugget hops(boiling:  60 min) 18 HBUs

Wyeast Irish Ale Yeast

1 tsp Amylase Enzyme

In secondary:

4 oz Cacao Nibs

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal Malt and Chocolate Malt to 1 1/2 gal of cold water and bring to a boil.  Remove the grain.  Add all the Light Malt Extract  then bring to a boil again.  Add 1 1/2 oz Nugget hops.  Boil for 60 mins.  Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons.  Add yeast and Amylase Enzyme when the temp reaches 70º.  Ferment at 70º.  After 7 to 10 days transfer to secondary.

Prepare the Cacao Nibs:  Place Cacao Nibs in a bowl with 1/2 cup of water and microwave to a boil.  Add the mixture to your secondary (bagging not necessary).   After 2 weeks, most if not all of the nibs will be sediment. Transfer for bottling or kegging leaving the nibs behind.

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.  Age for 2 weeks.

Irish Death

7 lbs Light Malt Extract

3 lbs Dry Light Malt Extract

1 lb German CaraMunich Malt

1/2 lb Chocolate Malt

1 1/2 oz Perle Hops 15 HBUs (Boiling) 60 mins

Wyeast Irish Ale Yeast

1 tsp Amylase Enzyme

1 1/4 cup Dry malt extract

Add cracked CaraMunich Malt and Chocolate Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light and Dry Light Malt Extract then bring to a boil again. Add 1 1/2 oz Perle hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Sorachi IPA

Lemon grass and dill dominate the flavor and aroma of this IPA. The Sorachi Ace hops, originally bred in Japan, are high in bitterness too.

7 lbs Light Malt Extract

1 lb Carastan

2 oz Centennial Hops 22 HBUs (Boiling) 60 mins

1 oz Sorachi Ace Hops (Aroma) 1 min

1 oz Sorachi Ace Hops Dry Hop

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Carastan Malt to 1 1/2 gals of cold water and bring to boil. Remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 oz Centennial Hops and boil for 59 mins. Add 1 oz of Sorachi Ace Hops boil for 1 min. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 1 week or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Sorachi Ace Hops for dry hopping. If kegging, dry hop in the keg. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket

Mens Room Red

A Hoppy Amber from Elysian Brewing

7 lbs Light Malt Extract

1/2 lb Crystal 80 L Malt

1/2 lb Munich Malt

1/2 lb CaraHell Malt

1/2 lb Melanoidin Malt

1/2 lb Caravienne Malt

1 1/2 oz Chinook Hops 20 HBUs(Boiling)

2 oz Cascade Hops(flavor: 2 min)

Wyeast American Ale

Add cracked Crystal, Munich, Carahell, Melanoidin, and Caravienne Malts to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz of Chinook hops. Boil for 58 mins. Add 2 oz of Cascade hops and boil for two minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Manny’s Pale Ale

A favorite from Georgetown Brewing in Seattle. This easy drinking pale ale has a nice citrus aroma from dry hopping with Cascade hops, not too bitter, and a nice malty finish due to the use of Thames Valley Ale yeast.

7 lbs Light Malt Extract

1 lb British Crystal Malt 55L

3/4 lb Carapils (Dextrin Malt)

3/4 oz Magnum Hops 9 HBUs (Boiling) 60 mins

1/2 oz Cascade Hops (Flavor) 15 min

1/2 oz Cascade Hops (Aroma) 1 min

1 oz Cascade Hops Dry Hop

Wyeast 1275 Thames Valley Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked British Crystal Malt 55 and Carapils (Dextrin Malt) to 1 1/2 gals of cold water and bring to boil. Remove the grain. Add the Light Malt Extract then bring to a boil again. Add 3/4 oz Magnum Hops and boil for 45 mins. Add 1/2 oz of Cascade Hops boil for 14 mins. Add 1/2 oz of Cascade Hops boil for 1 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Cascade Hops for dry hopping. If kegging, dry hop in the keg. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup corn sugar boiled with 2 cups of water added in the bottling bucket.

Mosaic Hop Burst

This IPA uses a different method of achieving most of its bitterness by using a large amount of hop additions during the last 15 minutes of the boil. The result is an IPA with big tropical/citrus flavor and aroma from the Mosaic Hops without being overly bitter.

7 lbs Light Malt Extract

1 lb Corn Sugar (Dextrose)

1 lb Crystal 40 L Malt

3/4 lb Victory Malt

1/4 lb Melanoidin Malt

1/8 lb Carafa Malt

1/2 oz Mosaic Hops 60 min

1 oz Mosaic Hops 15 min

1 oz Mosaic Hops 10 min

1 oz Mosaic Hops 5 min

1 1/2 oz Mosaic Hops 1 min

1 oz Mosaic Hops Dry Hop

Wyeast 1056 American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal 40 L, Victory, Melanoidin, and Carafa Malts to 1 1/2 gals of cold water and bring to boil. Remove the grain. Add the Light Malt Extract and Corn Sugar, then bring to a boil again. Add 1/2 oz Mosaic Hops and boil for 45 mins. Add 1 oz of Mosaic Hops boil for 5 mins. Add 1 oz of Mosaic Hops boil for 5 mins. Add 1 oz of Mosaic Hops boil for 4 mins. Add 1 1/2 oz of Mosaic Hops boil for 1 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Mosaic Hops for dry hopping. If kegging, dry hop in the keg. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup corn sugar boiled with 2 cups of water added in the bottling bucket.