Extract 3 Recipes

 Irish Red Ale

Irish Ales are malty and smooth with a copper color. It doesn’t require much aging as its hoppier or darker cousins do. We are using some of the tastier Belgian malts to give this beer a sweet malt character. This is a little lower alcohol beer(just 1.040 OG) but plenty of flavor.

5 lbs Light Dry Malt Extract
1/2 lb Caravienna Malt
1/4 lb Special B Malt
1/4 lb Biscuit Malt
1/8 lb Chocolate Malt
1 1/2 oz N. Brewer (boiling: 60 min) 10 HBUs
1 oz Willamette(2 mins)
Wyeast Irish Ale Yeast
1 1/4 cup Dry Malt Extract (for bottling)

Add cracked malts to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Light Dry Malt Extract then bring to a boil. Add 1 1/2 oz N. Brewer hops. Boil for 58 mins. Add 1 oz Willamette hops and continue boiling for 2 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks

Obsidian Stout

A Northwest favorite from Deschutes Brewing. It’s not too robust in dark malt character but just the right balance. The hop character is mellow, not bitter, not sweet. Although it’s not a traditional oatmeal stout, the oats give it more body, head retention, and creamy texture. Expect a higher OG (about 1.065) and a higher finish (1.025).

7 lbs Amber Malt Extract
1 lbs Amber Dry Malt Extract
1 lb Flaked Oats
1/2 lb Munich Malt
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1 oz Centennial Hops 12 HBUs (Boiling)
1/2 oz Fuggles Hops (15 min)
1/2 oz Fuggles Hops (2 min)
Wyeast Irish Ale Yeast
1 1/4 cup Dry malt extract (bottling)

Add cracked Munich Malt, Roasted Barley, Chocolate Malt and Flaked Oats to 2 gals of water. Heat to 150º. Hold that temp. for 1 hour. Remove the grain. Add the Amber Malt Extract and Amber Dry Malt Extract then bring to a boil. Add 1 oz of Centennial and boil for 45 mins. Add 1/2 oz of Fuggles Hops and boil for 13 mins. Add 1/2 oz of Fuggles Hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.   

 Dopplebock
      5 gallons

7 lbs Light Malt Syrup
3 lbs Light Dry Malt Powder
1 lb 120L Crystal Malt
1/2 lb Victory Malt
1 1/2 oz. Hallertauer Hops (boil 60 min)
1/2 tsp Irish Moss (boil 45 min)
3/4 cup corn sugar for bottling
White labs German Lager yeast

Original Gravity: 1076
Final Gravity: 1020
Alcohol Content: 7.0%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add malt sugar. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish moss for last 45 minutes of boil. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal. 

Nut Brown Ale   
8 lbs English Light LME
8 oz Crystal 60 L
8 oz Caravienne
4 oz Victory
4 oz Chocolate
1 oz Northern Brewer @ 60 min
1 oz Willamette @ 5 min
1 oz Willamette @ 1 min
WLP001 California Ale Yeast

Irish Stout Draught
         5 gallons 

6 lbs Dark Malt Syrup
3/4 lb 80L Crystal Malt
1/2 lb Roasted Black Barley
1/4 lb Flaked Barley
1 oz. Northern Brewer Hops (boil 60 min)
1/2 oz. Fuggles Hops (finishing hops, boil last 3 min)
4 tsp Gypsum (boil 60 min)
3/4 cup corn sugar for bottling
White Labs Irish Stout Ale Yeast

Original Gravity: 1044
Final Gravity: 1016
Alcohol Content: 3.5%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add malt sugar. Return to a boil, then add boiling hops and Gypsum and boil for 60 minutes. Add finishing hops for last 3 minutes of the boil. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual.

Scottish Ale
       McTarnahan’s Imitation
                   5 gallons 

7 Lbs Light Malt Syrup
1½     lb 40L Crystal Malt
½ lb Dextrin Malt
1 oz. Cascade Hops (boil 60 min)
½ oz. Cascade Hops (boil 30 min) (8 HBU’s total of first 2 hop additions)
½ oz. Cascade Hops (finishing hops, boil last 1 min)
½       tsp. Irish moss boils 45 min)
¾ cup corn sugar for bottling
White Labs Edinburgh Ale
Original gravity 1054
Final gravity 1018
Alcohol content 4.7%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, and then bring water to a boil. When boiling starts, remove pot from burner and add malt sugar. Return to a boil, then add 1 oz boiling hops and boil for 60 minutes. Add Irish moss for last 45 minutes of boil. Add ½ oz boiling hops for last 30 minutes of boil. Add finishing hops for last 1 minute of the boil. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual

 Russian Imperial Stout
                                      5 gallons

7 lbs Dark Malt Syrup
4 lb Dark Dry Malt Powder
1 lb 80L Crystal Malt
1 lb Honey Malt
½ lb Roasted Barley
½ lb Chocolate Malt
¼ lb Black Patent Malt
2 Tsp Gypsum
2 oz. Chinook Hops (boil 60 min)
2 oz. Eroica Hops (boil 60 min)
2 oz. Willamette Hops (finishing hops, boil last 5 min)
1 oz. Cascade Hops (finishing hops, boil last 5 min)
1 oz. Cascade Hops (dry hop in fermenter if desired)
¾ cup corn sugar for bottling

White labs California Ale yeast
original gravity 1.090
final gravity 1.026
alcohol content 8.0%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, and then bring water to a boil. When boiling starts, remove pot from burner and add malt sugars and gypsum. Return to a boil, then add boiling hops and boil for 60 minutes. Add finishing hops for last 5 minutes of the boil. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and aerate heavily to get optimal fermentation. Ferment a minimum of 10 days. Bottle as ususal. This stout will improve with aging!

 Chocolate Stout

6 lbs. Dark DME
1/4 lb. Black Patent malt
1/4 lb. Chocolate malt
1/4 lb. Koffee-kiln malt
1/4 lb. Brown malt
1/2 lb. British 55 L Crystal
2 oz. UK Kent Goldings hop pellets (60 min.)
Edme ale yeast

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