|
|
|
This years recipes(2004): Big Brew Baltic Porter All-Grain Recipe 14.0 lb Briess Pale Ale Malt 0.5 lb Molasses 2.0 oz Polish Lublin Hops*, 4.5% alpha acid (90 minutes) White Labs WLP830 German Lager or Wyeast 2308 Munich Lager Yeast O.G.: 1.089 Mash grains at 150o F for 60 minutes. Mash out at 170o F and sparge with 170o F water. Collect enough run off to end up with 5 gallons after a 90-minute boil. Bring run off to a boil and add molasses-be careful not to let the molasses burn on the bottom of the pot-and add first hop addition. Boil for 60 minutes then add second hop addition. Boil 30 minutes more, then chill to below 75o F, add to fermenter, pitch yeast and aerate well. Ferment at 47-52 oF for two weeks. Transfer to secondary and ferment at 57-62 o F for four weeks. Lager at 40 o F for two months. When lagering is complete, bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.
Big Brew Baltic Porter Extract Recipe 8.5 lb Briess Golden Light Dry Malt Extract 0.5 lb Molasses 3.25 oz Polish Lublin Hops*, 4.5% alpha acid (90 minutes) White Labs WLP830 German Lager or Wyeast 2308 Munich Lager Yeast O.G.: 1.089 Steep grains at 150 degrees F in one gallon of water for 20 minutes. Remove grains and sparge with 1 gallon of 170 degrees F water. Stir in extract and molasses then bring to a boil. Add first hop addition. Boil for 60 minutes then add second hop addition. Boil 30 minutes more then transfer to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When wort temperature is below 75o F, pitch yeast and aerate well. Ferment at 47-52o F for two weeks. Transfer to secondary and ferment at 57-62 o F for four weeks. Lager at 40o F for two months. When lagering is complete, bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.
Hop Juice Double IPA All-Grain Recipe 7.0 lb Briess 2-Row Malt 1.00 oz Columbus, 15.0% alpha acid (added to end of mash) White Labs WLP001 California Ale or Wyeast 1056 American Ale Yeast O.G.: 1.077 Single infusion mash at 148-150 o F. I like to mash low to create lots of sugar. Let the alcohol and boil add maltiness and mouthfeel. About 5 minutes before sparge add Columbus pellets to mash. When kettle is about 1/3 full add first wort hops, add rest at beginning of boil. Add aroma hops after boil, during cooling in a hop sack. When wort temperature is below 75 o F, pitch yeast and aerate well. After primary fermentaion is done, dry hop and let sit for at least 5 days. Rack to secondary and dry hop again for at least 5 days. Bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.
Hop Juice Double IPA Extract Recipe 8.33 lb Briess Golden Light Dry Malt Extract 1.50 oz Chinook, 13.0% alpha acid (first wort hop) White Labs WLP001 California Ale or Wyeast 1056 American Ale Yeast O.G.: 1.077 Heat 2 gallons of water, remove from heat and stir in extract. Add 1.5 ounces each of Chinook and Columbus hops then bring to a boil. Add 1 ounce of Centennial hops and boil for 120 minutes. Remove from heat and add 2 ounces of Amarillo hops. Transfer to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When wort temperature is below 75 o F, pitch yeast and aerate well. After primary fermentaion is done, dry hop and let sit for at least 5 days. Rack to secondary and dry hop again for at least 5 days. Bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.
Here's one from the AHA Staff: 7.25 lb Briess Pale Ale Malt 1.5 oz E.K. Goldings, 4.75% alpha acid (60 minutes) White Labs WLP004 Irish Ale or Wyeast 1084 Irish Ale Yeast O.G.: 1.050 Mash grains at 151o F for 60 minutes. Mash out at 170o F and sparge with 170o F water. Collect enough run off to end up with 5 gallons after a 60-minute boil. Stir in honey. Bring to a boil and add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then chill to below 75o F, add to fermenter, pitch yeast and aerate well. Ferment at ale temperature for two weeks. When fermentation is complete, bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.
Big Brew Irish Red Ale Extract Recipe 4.25 lb Briess Golden Light Dry Malt Extract 2.0 oz E.K. Goldings, 4.75% alpha acid (60 minutes) White Labs WLP004 Irish Ale or Wyeast 1084 Irish Ale Yeast O.G.: 1.050 Steep grains in one gallon of 150 o F water for 20 minutes. Remove grains and sparge with 1 gallon of 170o F water. Stir in extract and honey then bring to a boil. Add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then add to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops below 75o F, pitch yeast and aerate well. Ferment at ale temperature for two weeks. When fermentation is complete, bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate. |
|
|
