Extract 2 Recipes

Oatmeal Stout

    7 lb liquid dark malt extract
    1 lb Light dried malt extract
    1 lb Special B malt   
  ½ lb Roasted Barley malt
  ¾ lb Chocolate malt
  ¼ lb Black Patent malt
  ¾ lb Flaked oats
    1 oz Williamette hops
    1 ¼ oz Cascades hops

    Irish moss (1 teaspoon added during last 15 minutes of boil)
    Yeast:   1st choice- White Labs WLP004 Irish Ale Yeast
    2nd choice- White Labs WLP005 British Ale Yeast
    5 oz Priming sugar

Simple Instructions:
Thoroughly mix all specialty grains including flaked oats, (this prevents the oats from clumping) and add to large grain bag.  Steep grain bag and contents in 2.5 gallons of cold water in brew pot.  Bring water to 170 degrees, turn heat off, place lid on pot, and steep grains an additional 30 minutes.  After 30 minutes make sure to drain the contents of grain bag completely and discard grains.

Bring water back to boil, remove from heat and stir in malt extract.  At this time also add ½ oz Williamette hops and ¾ oz Cascades hops and bring to boil for 90 minutes.  60 minutes into boil add ½ oz Cascades.  75 minutes into boil add ½ oz Williamette hops and 1 teaspoon Irish moss, boil an additional 15 minutes, (total boil time is 90 minutes),  then turn off heat and cool wort.

    Hop boiling time intervals:   ½ oz Williamette-  90 minutes total
    ¾ oz Cascades – 90 minutes total
    ½ oz Cascades – 30 minutes total
    ½ oz Williamette- 15 minutes total

 BIG AMBER 

This is a 6 Gallon Recipe, for a higher starting gravity decrease to 5 or 5.5 gallon recipe
8.8 lb Munich Amber Weyermann
8 oz Cara Amber
4 oz Carapils
1.5 oz Cascade (60 minutes) Bittering
.5 oz Cascade finishing Pellets Finishing (Last 15 minutes)
S-23 Saflager Yeast (Can be fermented as lager or ale)
Hop Bag
Priming sugar
60 Caps
Total Boil time: 60 minutes
6 Gallon Recipe O.G. 1.065 – 1.070, Final Gravity 1.008 – 1.012

White Labs WLP001 California Ale Yeast (Liquid Yeast Optional) 3 tsp Irish Moss Last 15 minutes of boil (optional) Tip: Re-hydrate Irish Moss in 4 oz warm water prior to adding to your wort.

Simple Instructions:
1. In 2.5 Gallons of water Steep grains in hop bag at 160-165 degrees for 15 minutes, do not boil. Remove grains. 2. Add Malt Extract and boil for 15 minutes (be careful of boiling over). Add bittering hops for full 60 minutes of boil. Tip: Remove from heat before adding malt, then re-apply heat to prevent boiling over. 3. During the last 15 minutes of your 60 minute boil, add Finishing hops. OPTIONAL: Add Irish Moss last 15 minutes of boil to help clarify. 4. Add ice cold water to bring wort to desired level (up to 5 or 6 gallons). Cool to room temp, transfer to sanitized bucket and sprinkle yeast on top, do not stir in. Apply lid and airlock. Tip: take your original hydrometer reading just prior to adding yeast. 5. Place wort at room temp (68-70 deg) and ferment for 5-7 days. 6. After fermentation is complete (S.G. 1.008-1.012) boil priming sugar in 1-2 cups of water on stove until dissolved (5 min) pour mixture into sanitized bottling bucket, transfer beer into your bottling bucket, leaving as much sediment behind as possible, gently stir and bottle immediately.

80/ SCOTTISH ALE  

Medium amber in hue, this is a Scottish interpretation of a strong English bitter. On the malty sweetside!. Good aperitif!
6 lbs. light malt extract
1 lb. British Pale malt
1/2 lb. cara-pils malt
3/4 lb. medium crystal malt
2 oz. roast barley
1 oz. British Fuggles hops (bittering)
1/2 oz. Kent Golding hops (flavoring)
1/2 oz. Kent Golding hops (finishing)
1 pkg. Burton water salts
1 pkg. Safale S-04 ale yeast (or White Labs Edinburgh, English, or Wyeast #1728, #1098)
1 pkg. Bru-Vigor (yeast food)
2/3 cup light brown sugar
O.G.- 1.048
F.G.- 1.012

ENGLISH BROWN ALE  

Reddish brown tint, slightly sweet, lightly carbonated
6 lbs. amber malt extract
1 lb. British pale malt
1/2 lb. Special B malt
1 lb. medium crystal malt
2/3 oz. Target or Northdown hops (bittering)
1/2 oz. Fuggles or Willamettes hops (flavoring)
1/2 oz. Fuggles or Willamettes hops (finishing)
1 pkg. Burton water salts
1/2 cup dark brown sugar (for priming)
1 pkg. Windsor ale yeast (or Wyeast #1098, #1968 or White Labs British or Burton Ale Yeast)
1 pkg. Bru-Vigor (yeast food)
O.G. – 1.047 F.G. – 1.012

STOCK OLD ALE

A dark-hued ale with some hop bite & finish. Traditionally well aged & smooth.
8 lbs. amber malt extract
3/4 lb. British dark crystal malt
3/4 lb. British medium crystal malt
2 oz. chocolate malt
1 oz. Northdown hops (bittering)
1/2 oz. British Fuggles hops (flavoring)
1/2 oz. British Fuggles hops (finishing)
1 pkg. Burton water salts
1 pkg. Windsor ale yeast (or Wyeast #1968, #1098, #1028 or White Labs British, English, or Burton Ale Yeast)
1 pkg. Bru-Vigor (yeast food)
5/8 cup brown sugar (priming)
O.G. – 1.063– F.G. – 1.015

BARLEYWINE

Very strong in flavor & alcohol, with a pronounced hop bite
12 lbs. light unhopped malt extract
1 lb. Belgian biscuit malt
1 lb. British Medium Crystal malt
1 lb. British cara-pils malt
1 – 1 1/2 oz. Target or Northdown hops (bittering)
1 oz. Northern Brewer hops (flavoring)
1 oz. Willamette hops (finishing)
1 pkg. Burton water salts
1 cup light brown sugar (in boil)
1 pkg. Nottingham Ale yeast(or Wyeast #1056, #1028, #1272 or White Labs California, British, Burton ale yeast)
1 pkg. Bru-Vigor (yeast food)
1/2 cup light brown sugar (for priming)
O.G. – 1.090 — F.G. – 1.02

DOUBLE BOCK

Similar to the German Bock, only stronger & maltier!
6 lbs. Old Bavarian Munich Blend extract
3 lbs. amber malt extract
2 lb. German Munich malt
1/2 lb. German medium crystal malt
1/2 lb. German Melanoidin malt
3/4 oz. German Perle or Northern Brewer hops (bittering)
1 oz. Hallertauer hops (flavoring)
1/2 tsp. Calcium Chloride water salts
1 pkg. Windsor ale yeast* (or Wyeast #1338/#1007 or White Labs California or German Ale Yeast*)
(*For cold fermentation, Wyeast 2206, 2308, 2124 or White Labs Southern German Lager or German Lager or Pilsner Yeast)
1 pkg. Bru-Vigor (yeast food)
5/8 cup corn sugar (priming)
O.G. – 1 076 — F.G. – 1.019

Mr. Coffee Porter

A dark brown, slightly roasty ale with overtones of coffee & chocolate. Moka-rific !
6 lbs. amber malt extract
1/2 lb. Chocolate malt
1 lb. Dark crystal malt
1 lb. Dark Munich malt
1/2 lb. coarsely ground coffe (steep with grains)
1 oz. Perle hops (bittering)
1/2 oz. Mt. Hood or Liberty hops (flavoring)
1/2 oz. Mt. Hood or Liberty hops (Finishing)
1 pkg. Nottingham or Safale US-56 ale yeast (or Wyeast #1056, #1272 or White Labs California Ale or California V)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)

O.G. 1.049
F.G. 1.013

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