All recipes I have brewed and approved by beer lovers.
1) White Ale (Class Beer) This is a light summer beer
Recipe: White Ale (Partial Mash/Extract Recipe) OG:1.046/FG:????/IBU:26-28
3.3 lbs (1 can) Briess LME Pilsen Malt (Liquid Malt Extract)
1 lb Briess DME Bavarian Wheat (Dry Malt Extract)
2.0 lbs Malteurop 2-row malt grain
0.5 lb Briess Red Soft Wheat Flakes
0.25 lb Briess Barley Flakes
0.25 lb Briess Oat Flakes
1.5 oz Kent Golding Pellet Hops
0.5 oz Cascade Pellet Hops
Nottingham Ale Yeast (dry)
Mash the 2-row for 60/30min at 148 °F/165 °F
Steep Flakes for 30minutes
Boil LME and DME for 60 minute boil
1 oz Kent Golding 60 minutes
0.5 oz Cascade 60 minutes
0.5 oz Kent Golding 15 minutes
2) Imperial IPA (Class Beer) Smooth malt and hop beer for all seasons
Recipe: Imperial IPA (Partial Mash/Extract) OG: 1.070/FG:1.017/IBU:60.1 (Mash: 90/15 @ 145 °F/168 °F)
5.0 lbs Maris Otter 2-Row
6.6 lbs Briess Golden Light LME
8.0 oz Briess Carmel 120L
1.0 oz Briess Chocolate
1.0 oz Cascade Hops (60 min)
1.0 oz Centennial Hops (60 min)
0.5 oz Hallertau (15 min)
0.5 oz Hallertau (5 min)
Yeast: Safbrew s-33
3) Honey Brown Nut Porter Great Fall/Winter Beer
All Grain Recipe(Mash: 155 °F Sparge 168 °F
7.0 lbs Malteurop 2-Row Grain
2.0 lbs Crystal 60L
0.5 lbs Chocolate
0.5 lbs Carapils
0.5 Munich II
0.5 Vienna
0.5 Barley Flakes (Head Retention to cancel the walnut oils)
2.0 oz Crushed English Walnut Center (almost to powder)
1.0 tsp Bitter Orange Peel
1/4" Piece of Cinnamon Stick
16 oz. Honey
1.0 oz Fuggle Hops (60 min)
0.5 oz Centennial Hops (60 min)
0.5 oz Centennial Hops (15 min)
Yeast: WLP023 Burton Ale
Special Notes:
English Walnut- boild for 60 minutes. May put in muslin bag (not all will dissolve)
Cinnamon Stick - boil for 60 minutes.
Add Bitter Orange Peel and Honey last 5 minutes
Warning - allergens to Walnut?
More to come
