beer and wine recipes

Recipes

Black IPA!

Yes! You heard right! It's a black IPA...

so what?

8 lbs amber malt syrup
½ lb. Carafa I
½ lb. special B
2 oz. Phoenix hops (60 min boil)
1 oz Centennial hops (15 min boil)
1 oz Centennial hops (last 15 min boil)
1 oz Centennial Hops (dryhop)
¼ tsp powdered irish moss (15 min boil)
1056 Cali ale yeast

Steep grains (in grain bag) for 15-20 minutes in 2.5 gal H20 @150 deg F.
Remove grains
Bring water to boil
Dissolve all malt extract, Return water to rolling boil
Add hops according to schedule above for total 60 min boil time
And Irish moss at last 15 min.

Strain into fermenter, top off to 5 gal and pitch yeast at approx. 80 deg F.
Ferment 7 days in primary, then rack and ferment 5-10 days in secondary
(w/ dryhops).
Prime with ½ cup honey and bottle.
Age min weeks in bottles.

O.G.= 1.062

Golden ale

Perfect for new brewers weaning themselves off butt-light... safe, yet sturdy

6 lbs light dried malt extract
¼ lb. Light crystal
½ oz. Goldings hops 60 min boil
½ goldings 30 min boil
¼ tsp powdered irish moss

1056 California Ale

Dissolve all malt extract in 2 gal h2o
Steep grains in grain bag at 150 deg F for 15-20 min.
Remove grains
bring water to rolling boil
Add hops according to schedule above for total 60 min boil time
Add Irish moss at last 15 min.

Strain into fermenter, top off to 5 gal and pitch yeast at approx. 80 deg F.
Ferment 3-5 days in primary, then rack and ferment until completion in secondary
Prime with ¾ cup corn sugar and bottle.
Age 3-4 weeks in bottles.

HSA Clone
clone of the infamous strong ale from geary's brewing company

(5 gal. extract w/ specialty grains)

8 lbs light dried malt extract
¼ lb. Light Crystal
¼ lb cara-pils
¼ lb Biscuit
1 oz. Chocolate malt
2oz. Cascade hops 60 min boil (6% aa)
1 oz Mt. Hood hops 30 min boil (5% aa)
1 oz Goldings hops 15 min boil
1 tsp. Gypsum 60 min boil

¼ tsp powdered irish moss

1056 White Labs English Ale

(Remove White Labs yeast from refrigeration 3 hours prior to pitching)
Steep grains (in grain bag) for 15-20 minutes in 2 gal H20 @150 deg F.
Remove grains
Bring water to boil
Dissolve all malt extract and gypsum
Return water to rolling boil
Add hops according to schedule above for total 60 min boil time
Add Irish moss at last 15 min.
Strain into fermenter, top off to 5 gal (or 1.070 specific gravity) and pitch yeast at approx. 80 deg F.
Ferment in primary until Krausen falls, then rack and ferment to completion in secondary.
Prime with ½ cup honey and bottle.
Age 3-4 weeks (or more)in bottles.

Circumnavigator
Doppelbock

(Extract w/specialty grains)

(note, this recipe requires a lager yeast, a large boil pot and heat source, and alot of patience.)

8 lbs amber DME
½ lb Crystal
½ lb carafa special 1
1/2 lb Munich
½ oz. saaz hops 60 min boil
½ oz Saaz hops 15 min boil

¼ tsp powdered irish moss

White Labs Czech Beudovice lager yeast
Steep grains (in grain bag) for 15-20 minutes in 4 gal H20 @150 deg F.
Remove grains
Bring water to boil
Dissolve all malt extract
Return water to rolling boil
Add hops according to schedule above for total 60 min boil time
And Irish moss at last 15 min.

Strain into fermenter, top off to 5 gal and pitch yeast at approx. 75 deg F.
Ferment approx. 12 hours at 65-60F, 7-10 days in primary at approx. 55 deg. F, then rack and ferment 7-14 days in secondary at approx. 55 Deg. F.
Prime with 1 ¼ cup dried malt extract and bottle.
Age forever in bottles.
(cold conditioning bottles for the rest of your life will improve flavor profile.)
Some sulphur production may be present during primary fermentation. This will dissipate with continued fermentation and lower temperature.

o.g.= 1.070 (approx)

a.b.v.= 8-9%

All-grain IPA

(adapted from the popular IPA below)

12 lbs 2-row pale mailt
¼ lb. Light Crystal
¼ lb cara pils

1.5 oz. Columbus hops 60 min boil
1 oz Simcoe hops 30 min boil
1 oz Simcoe hops 15 min boil
1 oz Simcoe dry-hop (secondary)

¼ tsp powdered irish moss
2 Tsp. Gypsum 60 min boil

1056 dry yeast (safale)

Mash schedule:
- pre-heat mash water to 167°F (@ 1:1 ratio water:grain)
- mash grains for 90 minutes @155°F
- heat strike water to 175°F
- gently float grains into lauter tun (holding down false bottom)
- recirculate sweet wort until clear
- lauter out 6-6.5 gal. into brewpot

Boil schedule:

Add hops according to schedule above for total 60 min boil time
And Irish moss at last 15 min.
Chill to below 80 deg.F,add to fermenter, pitch yeast
Ferment 3-5 days in primary, then rack and ferment 5-10 days in secondary.
Dry hop in secondary until completion [click for a note on dry-hopping]
Prime with ½ cup honey and bottle.
Age 3-4 weeks in bottles.

O.G= 1.074 / 17.5°P

17 Pound Armadillo Imperial Amber IPA

10 Gallons- extract/ specialty grains

Not for the feint of heart or bank account! This is a relatively

insane recipe for those growing bored with the norm. Take out a

loan and give it a shot- We dare you.

14 lbs amber syrup
3 lbs wheat DME
½ lb. Light Crystal
½ lb cara-pils
¼ peated malt

2 oz. Amarillo hops 60 min boil
2 oz Amarillo hops 30 min boil
2 oz Amarillo hops 15 min boil
2 oz Amarillo- dryhop in secondary
4 tsp. Gypsum 60 min boil
½ tsp powdered irish moss 15 min boil
1056 California Ale (2)

O.G.= 1.070 (17°P)
F.G. = 1.020?
Fill an adequate brewpot with 8 US Gal.
Steep grains from cold up to 150°F
Remove grains, dissolve all malt extract and gypsum
Bring to rolling boil, push thru hotbreak
Add hops according to schedule above for total 60 min boil time
Irish moss at last 15 min.
Chill wort to 160°F, rack into (2) 6.5 gal fermenters, pouring back and forth to equally distribute gravity and aerate.
pitch yeast at approx. 80 deg F.
Ferment until krausen falls in primary, then rack and ferment/ dryhop to completion in secondary.

Big Mama Oatmeal Stout

This one is definately 'over the top'... use a big grain steeping bag,

or maybe two of them to accommodate the unusual amounts of goodies.

Finishes rich and smooooothe and packs a punch!

3 lbs dark dried malt extract
3.3 lbs dark syrup
¼ lb. Patent
½ lb. Dark Crystal
¼ lb chocolate malt
½ lb roasted barley
1 lb oatmeal
1 lb honey
1 cup blackstrap molasses
1 oz. Columbus hops 60 min boil
1 oz Northern Brewer hops 30 min boil
1 oz Perle hops 15 min boil
¼ tsp powdered irish moss
1056 american dry ale yeast or equivalent

Steep grains (in grain bag) for 15-20 minutes in 1.5-2 gal H20 @150 deg F.
Remove grains
Bring water to boil
Dissolve all malt extract, honey and molasses
Return water to rolling boil
Add hops according to schedule above for total 60 min boil time
And Irish moss at last 15 min.

Strain into fermenter, top off to 5 gal and pitch yeast at approx. 80 deg F.
Ferment 3-5 days in primary, then rack and ferment 5-10 days in secondary.
Prime with ½ cup honey and bottle.
Age 3-4 weeks in bottles.

O.G.: 1.070
F.G.: 1.012
ABV: 7%

Belgian-style Abbey Ale

A must for the Belgian enthusiast. Deep garnet in color with all the

earthy character we love from the Trappist yeast strains. High in alcohol,

it ages well for up to two years..... or not.

3 lbs amber dried malt extract
3.3 lbs light syrup
.15 lb. Chocolate malt
½ lb. Dark Crystal
1 lb brown sugar
1 oz. Saaz hops 60 min boil
¼ tsp powdered irish moss
Wyeast 3787 Trappist ale or Safbrew S-33 dry ale yeast

Steep grains (in grain bag) for 15-20 minutes in 1.5-2 gal H20 @150 deg F.
Remove grains
Bring water to boil
Dissolve all malt extract and brown sugar
Return water to rolling boil
Add hops according to schedule above for total 60 min boil time
And Irish moss at last 15 min.

Strain into fermenter, top off to 5 gal and pitch yeast at approx. 80 deg F.
Ferment 3-5 days in primary, then rack and ferment 5-10 days in secondary.
Prime with ½ cup honey and bottle.
Age 3-4 weeks in bottles.

Hefeweizen

Quick to finish, drinkable young, cost effective and perfect for the summer months.

Traditionally served with the yeast sediment swirled in the bottle and then poured into

the glass. Hefeweizen liquid yeast strain is what makes this one what it is. Serve w/ a

lemon wedge and a thirst for something unique.

6 lbs dried wheat malt extract
1 oz. saaz hops 60 min boil
½ oz saaz hops 15 min boil
White Labs Hefeweizen (or Belgian Wit yeast as substitution)

Bring 1.5-2 gal water to boil
Dissolve all malt extract
Return water to rolling boil
Add hops according to schedule above for total 60 min boil time.

Strain into fermenter, top off to 5 gal and pitch yeast at approx. 80 deg F.
Ferment 7-10 days in primary,(optional: rack and ferment 5-10 days in secondary).
Prime with 1 ¼ cup dried malt extract and bottle.
Age 2-3 weeks in bottles.Traditionally, Hefeweizen bottles are ‘rolled’ gently on the counter prior to pouring, to deliberately stir up yeast sediment. (served “Mit Hefe” or “With yeast”)

India Pale Ale

Gabe's house ale from 'up Naaarth'. Some of you remember it well....

(but most can't remember a damn thing.... haha)

Crisp, clean cali ale yeast and a LOAD of hop character from start to finish.

A great recipe to try for those curious about dry-hopping in the secondary fermenter.

6 lbs light dried malt extract
1 lb Wheat dried malt extract
¼ lb. Light Crystal
¼ lb cara-pils
(optional: ¼ lb light toasted malt)

1 oz. Columbus hops 60 min boil
1/2 oz Cascade hops 30 min boil
½ oz Cascade hops 15 min boil
1 oz Centennial- dryhop in secondary 4-5 days
1 tsp. Gypsum 60 min boil
¼ tsp powdered irish moss
1056 California Ale or Edinburgh Ale

Steep grains (in grain bag) for 15-20 minutes in 1.5-2 gal H20 @150 deg F.
Remove grains
Bring water to boil
Dissolve all malt extract and gypsum
Return water to rolling boil
Add hops according to schedule above for total 60 min boil time
Add Irish moss at last 15 min.

Strain into fermenter, top off to 5 gal and pitch yeast at approx. 80 deg F.
Ferment 3-5 days in primary, then rack and ferment/ dryhop 5-10 days in secondary.

[click for a note on dry-hopping]
Prime with ½ cup honey and bottle.
Age 3-4 weeks in bottles.

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