BeerDude
Homebrewing
RECIPES
All recipes are for a 5-gallon batch.
Extra Special Bitter
Light-amber colored, similar to Fuller's ESB
but a bit stronger. A great everyday ale.
8 lbs 2-row pale ale malt
12 oz British crystal malt
2 oz Northern Brewer hops (for
boil)
1 vial ale yeast
tap water
Use ale mash method. If
cast-conditioned style is desired, keep the CO2 charge down to about 10
PSI.
American Red Ale
Cascade hops add a crispness that is common to American style Red Ales.
This ale is easy to drink and everyone loves it.
8 lbs 2-row pale ale malt
1 lb British crystal malt
1 lb Dextrin or Carapils malt
1 oz Cascade hops (for boil)
1 oz Cascade hops (finishing)
1 vial ale yeast
tap water
Use ale mash method. The
finishing hops may be steeped, or dry hopped during fermentation.
Czech-style Pilsner
The lightness of the ingredients allows the good tasting water to come
through. Belgium lager malt is a bit tastier than most lager malts.
Saaz hops are sometimes not available, but crucial to this light but
flavorful beer.
8 lbs Belgium lager malt
2 oz Saaz hops (for boil)
2 oz Saaz hops (for finishing)
1 vial lager yeast
Good tasting spring water -
important!
Use lager mash method. The
finishing hops may be steeped, or dry hopped during fermentation.
Ferment at low temperature (50 deg) if possible. Condition in secondary
fermentation-vessel for 2 weeks. Condition in bottles or kegs for 4
weeks.
Stout
The flaked barley adds richness, and the acidified malt adds that
Guinness-type tang. Best served lightly charged with CO2 and through a
real Guinness-style faucet.
8 lbs 2-row pale ale malt
1 lb roasted barley malt
1 lb flaked barley
4 oz acidified malt
1-2 oz Northern Brewer hops
(for boil)
1 vial ale yeast
tap water
Use ale mash method. If
Guinness-style faucet will be used for serving, keep the CO2 charge
down to about 15 PSI.
Double Nut Brown Ale
The honey malt adds a nice nut-like flavor. I
got this idea from tasting the Double Nut Brown Ale at Mammoth Brewing
Company. I think I got pretty close!
8 lbs 2-row pale ale malt
8 oz chocolate malt
1 lb honey malt
1 1/2 oz Northern Brewer hops
(for boil)
1 vial ale yeast
tap water
Use ale mash method.
Hoppy Nut Brown Ale
This is my own idea. The American special roast
malt adds another layer of nut-like flavor, and the extra hops balance
it nicely. Tasty!
8 lbs 2-row pale ale malt
2 lbs American special roast
malt (50 lvb)
4 oz chocolate malt
2 oz Northern Brewer hops (for
boil)
1 oz Cascade hops (for boil)
1 oz Cascade hops (finish)
1 vial ale yeast
tap water
Use ale mash method.
India Pale Ale
Nice hoppy bitterness, but not overly bitter
like some micro-brewers tend to do.
8 lbs 2-row pale ale malt
1/2 lb British crystal malt
3-4 oz Northern Brewer hops
(for boil)
1 vial ale yeast
tap water
Use ale mash method.
Scottish Ale
Full and malty, with just a hint of
smokiness. The use
of peat-smoked malt is a modern adaptation. Traditionally, the slightly
smokey flavor comes from Scottish yeast fermented for
a
longer time at lower temperatures.
8 lbs Scottish Ale Malt (Maris
Otter Pale Malt)
2 lbs dark British crystal malt
1 oz peat-smoked malt
2 oz Fuggles
hops for boil
1 oz Fuggles hops for flavor
1 vial Scottish ale yeast
tap water
Use ale mash method. Remember,
Scottish ales should be malty, lightly hopped, and have a touch of smokiness.
Comments
welcome: mark.eby@twc.com