Update-5/7/201: Never went anywhere with this
page. Here it sits. - L.B.
Ok, we are just starting the recipe page, so
we will start slowly. In the future there will be hundreds, but for
now we got three. Hey, you gotta start somewhere. At least we are
starting with some decent brew. Submit your recipes to
email@example.com. He will pass them along to the
review committee for approval and posting. or maybe we will just
post the stupid thing anyway.
JERRY'S AWARD-WINNING STOUT - Recipe for TEN gallons:
- Base Malt:
10 # Maris Otter
10 # 2-Row
- Specialty Grains:
2 # 80L Crystal
1 # flaked barley
1/2 # Chocolate
1/2 # roasted barely
2 oz. Fuggles--boil
3 oz. Willamette--finish
- Yeast: Wyeast 1084
- Date Brewed: November 11
- Date Bottled November 30
- Note, the mash stuck, possibly because of the flaked barley.
The award winning beer itself was nicely balanced, very smooth and had a roasted, bittersweet taste.
Chip and Jerry’s X.mas
21 lbs Pale Malted Barley
1 lb Munich Malt
˝ lb Black Patent
˝ lb Chocolate
7 gals water @ 168 F. and mash @ 150 F. for 1 ˝ hrs. Sparge to boiling
kettle with 8 gals H2O and add:
5 lbs Amber DME
1 lb Honey
Boil for ˝ hr (for the hot break) and add; 2
oz of Columbus @ 15.4% alpha for 60 minutes
At 50 mins into the 60 minute boil add:
(We put all this stuff into a nylon bag)
2oz Cascade hop @5 % alpha1 ˝ oz ginger
1 cinnamon stick
the rinds of 2 oranges
1 tsps irish moss
Cool and transfer to carboys
add wyeast 1056
makes 11 gals beginning gravity @ 1.075
Dandelion Bitter Ale
(submitted by Steve)
1/2 lb. toasted malt
1 1/2 lb. 60deg L crystal malt
7lb British Ultra Light Malt Extract
1 lb. Fresh Dandelions (roots, leaves & flowers washed thoroughly)
2 oz. East Kent Goldings Hops (bittering)
2 oz. Willamette Hops (flavor)
1 pack of dry yeast
Heat grains in 1 1/2 gal water, bring to a boil over 30 minutes.
Remove grains and add extract, bring to a boil.
Add Dandelions and boil for 45 min.
Add East Kent Goldings and boil for 15 minutes.
Add 1 oz !! Willamettes and boil for 2 minutes.
Put wort in fermenter and top off to 5 gals cool to 70 deg F and
After Primary fermentation slows add remaining 1 oz of Willamette
Bottle/ Keg after fermentation ceases. (appox 2-3 days)
OG not sure (had broken hydrometer)
FG near 1.014
Cherry Melomel (19 Nov 2005)
Ingredients for 10 gallons:
24 Lbs Clover Honey
8 Lbs Bing Cherries (pitted)
5 heaping teaspoons Acid Blend
5 heaping teaspoons Yeast Nutrient
5 teaspoons Pectic Enzyme
10 grams Champagne Yeast (Lalvin - dry EC-1118)
1. Slowly add honey to water and raise to
boil. Top off to 10 gallons.
2. Cool to 165 degrees and steep the cheeries for 15 minutes. Add
the acid blend.
3. Cool to 70 degrees and rack to fermenter. Add yeast and yeast
4. Ferment 1 week at 68F and add the pectic enzyme.
5. Rack to secondary after 1 month.
6. Bottle after 1 to 10 years.
7. OG ~92
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