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A rich malty amber style beer. Lots
of body and strength, with deep smooth flavors
contributed by the hops and the Crystal Malt. Very enjoyable.
5 lbs. Light Dry Malt Extract
2 lbs. Amber Dry Malt Extract
1 lbs. Crystal Malt 40 Lovibond
1 oz Chinook hops, boiling
1 pkg. Burton salts
1 oz. Cluster hops, boiling
1 oz. Willamette hops, aromatic
1 pkg. Edme Ale Yeast or Wyeast #1056 or #1084
4 oz. malto-dextrin
3/4 cup dextrose for priming
This recipe calls for a 1 hour boil in 2 or more gallons of water. The Cluster hops should boil 40 minutes and the Chinook hops for the final 20 minutes. The aromatic Willamette hops boil only for the last 5 minutes and either transfer them to the fermenter or sparge. The malto-dextrin, which adds body, is added to the final 5 minutes of the boil.
Notes on steeping grains: When adding flavoring grains, such as crystal malt, black patent malt, etc., a smoother tasting brew will be attained by extracting the flavor and color before the boil. To do this, add the grain to cold water and bring almost to a boil. Do not boil the grains! Turn off the heat, cover & steep the grains for approximately 20 minutes. Strain & rinse (sparge) the grains with 1-2 quarts of hot water (170 degrees F.). Do not over-sparge. Add the resulting extract to the boil and discard the spent grains.
4 lbs. Light Malt Extract
2 lbs. Dark Dry Malt Extract
1 lb. Vienna Malt
1 1/4 oz. Perle hops, boiling
1 oz. Cascade hops, finishing
Dry Lager Yeast or Wyeast #2112 or #2206
1/2 tsp. Irish Moss
3/4 cup dextrose to prime
Begin with steeping the grains. Thoroughly mix the malt extract with 2-3 gallons of warm water & then start the 1 hour boil. Add the boiling hops at the beginning of the boil. Add the Irish Moss the last 15 minutes of the boil. Remove & discard all boiling hops at this time. Add finishing hops for the last 2-3 minutes of the boil. Add cold clean water to 5 gallons. When temperature drops to 68-75 degrees F., add yeast & ferment until done. Ideal fermentation temperature is 50-60 degrees F.
Notes on steeping grains: When adding flavoring grains, such as crystal malt, black patent malt, etc., a smoother tasting brew will be attained by extracting the flavor and color before the boil. To do this, add the grain to cold water and bring almost to a boil. Do not boil the grains! Turn off the heat, cover & steep the grains for approximately 20 minutes. Strain & rinse (sparge) the grains with 1-2 quarts of hot water (170 degrees F.). Do not over-sparge. Add the resulting extract to the boil and discard the spent grains.
A dark ale with good hop character,
medium body and alcohol
with lots of good dark malt flavors.
6 1/2 lbs. Amber Malt Extract
1.75 oz. Northern Brewer boiling hops (bittering)
1 oz. Hallertauer hops (finishing/aroma)
1 lb. Crystal Malt
1/4 lb. Chocolate Malt
1/4 lb. Black Patent Malt
1 tsp. Irish Moss
Ale Yeast or Wyeast #1028, #1084, or #1742
3/4 cup dextrose to prime
Begin with steeping the grains. Thoroughly mix the malt extract with 2-3 gallons of warm water & then start the 1 hour boil. Add the boiling hops at the beginning of the boil. Add the Irish Moss the last 15 minutes of the boil. Remove & discard all boiling hops at this time. Add finishing hops to the last 2-3 minutes of the boil. Add cold clean water to 5 gallons. When temperature drops to 68-75 degrees F., add yeast & ferment until done. Ideal fermentation temperature is 65-75 degrees F.
Notes on steeping grains: When adding flavoring grains, such as crystal malt, black patent malt, etc., a smoother tasting brew will be attained by extracting the flavor and color before the boil. To do this, add the grain to cold water and bring almost to a boil. Do not boil the grains! Turn off the heat, cover & steep the grains for approximately 20 minutes. Strain & rinse (sparge) the grains with 1-2 quarts of hot water (170 degrees F.). Do not over-sparge. Add the resulting extract to the boil and discard the spent grains.
A Home Fermenter Center favorite,
with a rich amber color, full body,
excellent flavor and hop character. Everything you want in a good
beer.
7 lbs. Light Malt Extract
3/4 oz. Nugget hops, boiling
3/4 oz. Nugget hops, flavoring
1 oz. Kent Golding hops, finishing
1 lb. Amber Crystal Malt
1/4 lb. Wheat Malt
1 pkg. Burton salts
1/2 tsp. Irish Moss
1 pkg. dry Whitbread Ale Yeast or Wyeast #1056, #1275, or #1098
3/4 cup dextrose to prime
Begin with steeping the grains. Thoroughly mix the malt extract with 2-3 gallons of warm water & then start the 1 hour boil. Dissolve water salts & add to kettle. Add 3/4 oz. Nugget boiling hops at the beginning of the boil. Add the other 3/4 oz. Nugget hops 30 minutes later. Add Irish Moss the last 15 minutes of the boil. Add the 1 oz. Kent Golding finishing hops the last 1-2 minutes of the boil. Add cold clean water to 5 gallons. When temperature drops to 68-75 degrees F., add yeast & ferment until done. Ideal fermentation temperature is 65-75 degrees F.
Notes on steeping grains: When adding flavoring grains, such as crystal malt, black patent malt, etc., a smoother tasting brew will be attained by extracting the flavor and color before the boil. To do this, add the grain to cold water and bring almost to a boil. Do not boil the grains! Turn off the heat, cover & steep the grains for approximately 20 minutes. Strain & rinse (sparge) the grains with 1-2 quarts of hot water (170 degrees F.). Do not over-sparge. Add the resulting extract to the boil and discard the spent grains.
Repeatedly a 1st place ribbon
winner. A European style light lager,
medium to light body with good hop character from the Saaz hops.
5 lbs. Imported Light Dry Malt Extract
1/4 lb. Light Crystal Malt
2 1/2 oz. Cascade hops, boiling
1/2 oz. Saaz hops, flavoring
1 1/4 oz. Saaz hops, aromatic
5 oz. malto-dextrin
1 pkg. Lager Dry Yeast or Wyeast #2007, #2042, or #2112
3/4 cup dextrose for priming
Mix the dry malt with at least 2 gallons of cool water, and then boil for 30 minutes. Add the Cascade hops and grain extract (see note on adding flavoring grains) and continue the boil for 30 minutes, adding the Saaz flavoring hops for the last 15 minutes. Remove the boiling and flavoring hops at the end of the hour boil, then add the aromatic hops and malto-dextrin. Boil for 3-5 minutes to sanitize. For extra hop aroma, save 1/4 oz. of the Saaz to add about the third day of fermentation (this is called dry hopping). Primary fermentation at 45-50° F. Secondary fermentation in a glass carboy 1-2 months at 35-45° F.
Notes on steeping grains: When adding flavoring grains, such as crystal malt, black patent malt, etc., a smoother tasting brew will be attained by extracting the flavor and color before the boil. To do this, add the grain to cold water and bring almost to a boil. Do not boil the grains! Turn off the heat, cover & steep the grains for approximately 20 minutes. Strain & rinse (sparge) the grains with 1-2 quarts of hot water (170 degrees F.). Do not over-sparge. Add the resulting extract to the boil and discard the spent grains.
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