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CHOCOLATE OATMEAL STOUT

INGREDIENTS: (For 5 GALLONS)

Malt Base:  6.6 lb (2 cans) Muntons Dark Liquid, 4 oz. Malto Dextrin

Specialty Grains (crushed): 3 oz. Dark Crystal, 3 oz. Roasted Barley, 3 oz. Chocolate, 8 oz. Flaked Oats

HOPS:   1 oz. Northern Brewer (bittering), 1 oz. Tetnanger  (aroma)

Yeast: (Dried)          Muntons    or :  USE Wyeast Liquid (add $3.50) :  #1084 Irish Ale

Irish Moss,

Muslin Bag,

54 bottle caps,

5 oz (3/4 cup) Priming Sugar

 

INSTRUCTIONS:


1.      Remove crushed grains from package and put in muslin bag.  Tie bag at end to allow maximum circulation.  Place in 1-2 Gallons of cold water, slowly bring to approx. 160 deg. And hold temp for 10 min.  Discard grain.

2.     Add cans and/or bags of malt extract and stir well to dissolve.

Bring to a boil, add bittering hops, and continue to boil for 30 min.

Add Irish Moss and boil for 10 min. more.

Add Aroma Hops and boil 5-8 min.             (Total Boil Time = 45-48 min.)

3.  Pour unfermented beer (wort) slowly into fermentation vessel containing enough cold water to total 5 gallons.  Pour water from a high level and let splash into fermenter in order to assist in aeration.  Try to leave any settled hop particles in the boiling pan.


4.  Let Temperature drop to approx. 70-75 deg. F.  Take hydrometer reading and record result.  Sprinkle Yeast (*) on top.  Cover.  Let stand 10 minutes and then rock fermenter gently to aerate and mix in yeast.  Make sure to tightly affix cover/ airlock.  Fill airlock 1/2 way with water or vodka.  Keep fermenter in a dark place at a steady temp. 65-72 F.

* YOU MAY HYDRATE YEAST PRIOR TO PITCHING by mixing the dry yeast in 1/2 cup 70 F. water in a tall, clean glass and cover with plastic/foil 15 min prior to adding to fermenter.  This builds cell count.


5.  Airlock should be active within 24 hours, with fermentation slowing after 3-6 days.  When using a Single Fermentation Vessel, Ferment for 10-12 days before Bottling.  If you have a Secondary Fermenter (a bucket or glass carboy) siphon the beer when the fermentation slows...  Be careful not to disturb too much sediment.  Allow to condition in secondary fermenting vessel for 5-14 days.


6.  When ready to bottle, boil priming sugar in approx. 1 cup of water for 1 min. then add to bottom of bottling bucket and siphon beer into the same bucket.  (Take, and record, final hydrometer reading while siphoning into the bucket.)  Immerse caps in boiling water to sanitize.  Fill bottles (*) to 1" from top and cap.

*Use brown glass, or if using green or clear, be sure to store in light shielding boxes.


7.  Store Beer at 65-72 for 7-14 days to carbonate.  Open a bottle to 'check carbonation'.

Once carbonated, chill beer  and drink when ready.  (Age 3-6+ weeks from start to drinking.)

 

*Here's new twist on an old Favorite:

OCTOBERFEST

*Now with Birekeller Malt!

Steep Grains at approx 160F. for 15 min then Remove:

           1 lb Ireks Dark Crystal

After Removing Grains, bring water to a boil and add malts:

           7 lbs. can of Bierkeller Unhopped Light Malt Extract

           1 lb. American Light Dried Malt Extract

Stir Malts to Dissolve then add Boiling Hops:

           1 oz. Northern Brewer Plugs (total boil 60 min)

Boil for 30 min. then add flavor hops:

           1/2 oz. Northern Brewer Plugs (Total boil 30 min.)

Boil for 15 more min then add 1 tbsp. Irish Moss.

Boil 8 more min. and add aroma hops:

           1 oz. Czech Saaz Plugs (Total boil 7 min.)

Boil aroma hops for 7 minutes then chill wort and add yeast:

           1007 German Wyeast  Liquid (or Saf-Ale Dried Yeast)

Ferment @55-68 degrees.

*Although Octoberfest is Classically a lager style beer, it is rendered here as an ale for the enjoyment of the warm-brewing multitudes :)

 

BREWED
Saturday, AUGUST 11th 2001

"George Gopher Beer", Style~IPA.      

Ingredients:

13# Hugh Baird English Pale Malted
0.25# Hugh Baird 135 Lovibond Crystal Malt
0.25# IreksMalted Wheat

3oz Pellets Chinook / Bittering, 60 min
2oz Whole Flower East Kent Golding / Flavor, 15 min
2 oz Imported British Fuggles / Aroma, while cooling wort

1tsp Irish moss / @ 30 min mark

Wyeast 1028 London Ale Yeast

Method:

Make a yeast starter the day before
Single infusion mash @ 151'F for 60 min
Boil for 60 min, adding hops and Irish moss as indicated above
Cool wort using wort chiller
Ferment @ 65'F for 2 weeks in primary fermenter
Rack to secondary for 1 week
Rack to keg, cool
Carbonate, bottle w/ counter-pressure filler, serve

Target:       OG 1.060-1.065          FG 1.012

*** Special Thanks to GUEST BREWER:  MICHAEL HALEY

This beer was Delicious.  I could Gopher another one!

BREWED
Saturday, OCTOBER 13th 2001

*** Special Thanks to GUEST BREWERS:    Lisa and Coleman

Coleman's Warmer~~~

Ingredients for 5 gallons.

Malt Base:  4 lb  Alexander’s Pale Liquid , 3 lb. English AMBER, 1 lb Extra Light DME

Specialty Grains (crushed): 8 oz. Light Crystal, 1.5 oz. Black, 3.5 oz. T. Wheat, 2 oz Victory

HOPS:   1 oz. Perle  (bittering), ½ oz Cascade (flavor),  ½ oz Cascade (aroma)

Yeast: (Dried)          Saf-Ale  or :  USE Wyeast Liquid  #1056 American Ale (TUBE)

             Irish Moss                Muslin Bag                  54 bottle caps                   5 oz (3/4 cup) Priming Sugar


Coleman's Warmer is very tasty Amber Ale with a smooth, malty finish.
No spices were used, but this beer is a great holiday ale!

 
BREWED
Saturday, NOVEMBER 14th 2001

Winter Warmer

*** Special Thanks to GUEST BREWER:  John D'Amico

All-Grain Recipe for 10 gallons:

20 lbs pale malt

1.5 lbs. Medium crystal

1 lb chocolate

1 lb victory

4 lbs. Honey

3 cinnamon sticks

3 whole nutmeg

20 allspice berries

4 whole orange peels

1.5 oz. Cascade hops

1 oz. Hallertau hops

1056 American Ale Yeast

Bottled in 22 oz. Bottles, this beer really packs a whallop!

One taster noted: "There's enough flavor here for 2 or 3 beers!"

This beer could use some aging, but will never last that long :)


 

Brewed Saturday, FeBREWary 16th, 2002
 

GOLDEN ALE
Recipe for 5 gallons (Extract)

8 oz. flaked maize

8 oz. light crystal

3.3 lb Muntons Extra Light Liquid Malt

1 Lb. Muntons Extra Light DME

1 lb. Dextrose

1 oz. centennial

1 oz. liberty

irish moss

1056 American Ale Yeast (TUBE)


 

For more Detailed Brewing Instructions check out the Brewing Tips Section, a good book, or Contact Us.

 

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