Homebrew Recipes

[wild]

Irish Red Rye Ale

Extract & Specialty Grains
5¼ gallons
OG: 1.053
FG: 1.010
SRM: ~14
IBU: 18
ABV: 5.6

7 lbs. Amber LME (Late Extract Addition)
8 oz. 60°L Crystal Malt
8 oz. Rye
8 oz. Flaked barley
½ oz. Northern Brewer 45 minutes
½ oz. Northern Brewer 30 minutes
½ oz. Cascade 15 minutes
½ oz. Cascade 5 minutes
1 vial Liquid Irish ale yeast

METHOD:
Start by steeping grains at 156°F for 30 minutes in 1 gallon water. Sparge with another 1 gallon at 170°F. Start boil bring initial water volume to 3 gallons. Boil 15 minutes and add ½ oz. Northern Brewer pellets. Boil 15 minutes and add ½ oz. Northern Brewer pellets. Boil 15 minutes and add ½ oz. Cascade pellets. Turn off heat and add LME and dissolve. Boil 10 minutes add ½ oz. Cascade pellets. Turn off heat. Cool wort and strain into fermenter. At 70°F pitch yeast. Primary ferment for 7 days. Rack to secondary and ferment for 14 days. Rack to keg and force carbonate.

[wild]

Black Boar’s Blood Ale

Extract & Specialty Grain
5¼ Gallons
OG: 1.066
FG: 1.010
SRM: ~28
IBU: 18
ABV: 7.2%
Cat/Sub: 10C

3 lbs. Amber DME
3 lbs. Dark DME
1 lb. Light DME
1 lb. Crystal malt (60°L)
½ oz. Northern brewer pellets
2½ oz. Cascade pellets
1 pkg. American ale yeast

METHOD:
Start by steeping grains (156°F) for 30 minutes in ½ gallon water. Sparge with another ½ gallon at 170°F. Start boil bring initial water volume to 3 gallons. Add DME and Northern Brewer pellets. Boil 30 minutes and add 1oz. Cascade pellets. Boil 20 minutes add 1oz. Cascade pellets. Turn off heat and add ½ oz. Cascade pellets. Cool wort and strain into fermenter. At 70°F pitch yeast. Primary ferment for 6 days. Rack to keg and force carbonate. Yes that’s right, 6 days from kettle to mug but like most all brews, they’re better with age.

Note: A 1 quart starter will reduce the lag time considerably.

[wild]

Chimay Grande Réserve
Belgian-Style Strong Dark Ale

Extract & Specialty Grains, Partial Mash, and All Grain.
5⅛ Gallons
OG: 1.086 – 1.088
FG: 1.015 – 1.016
SRM: ~34
IBU: 27
ABV: 9.0%

8 oz. Belgian Cara-Munich Malt
6 oz. Belgian Aromatic Malt
4 oz. Belgian Special B Malt
2½ oz. British Chocolate Malt
8¾ lbs. Extra Light DME
1½ lbs. Belgian Dark Candi Sugar
⅓ cup Belgian Clear Candi Sugar
½ cup Corn Sugar
½ oz. Yakima Magnum @ 15.4% AA (7.7 HBU) Bittering Hop
½ oz. German Hallertau Hersbrucker Flavor Hop
¼ oz. German Hallertau Hersbrucker Aroma Hop
¼ tsp. Grains of Paradise
1 pkg. Wyeast 1388 Belgian Strong Ale or
1 pkg. Wyeast 1762 Belgian Abbey II
1 tsp. Irish Moss

Directions
Heat 1 gallon of water to 155°F. Add:
8 oz. Belgian Cara-Munich Malt
6 oz. Belgian Aromatic Malt
4 oz. Belgian Special B Malt
2½ oz. British Chocolate Malt
Remove pot from heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring water to a boil, remove from heat and add:
8¾ lbs. Extra Light DME
1½ lbs. Belgian Dark Candi Sugar
½ oz. Yakima Magnum @ 15.4% AA (7.7 HBU) Bittering Hop
Add water until the total volume in the pot is 3½ gallons. Boil for 45 minutes then add:
½ oz. German Hallertau Hersbrucker Flavor Hop
⅛ tsp. Grains of Paradise
1 tsp. Irish Moss
Boil for 13 minutes then add:
¼ oz. German Hallertau Hersbrucker Aroma Hop
⅛ tsp. Grains of Paradise
Boil for 2 minutes. Remove the pot from the stove and chill the wort for 20 minutes. Strain the wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast.
1 pkg. Wyeast 1388 Belgian Strong Ale
or
1 pkg. Wyeast 1762 Belgian Abbey II
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with:
½ cup Corn Sugar
⅓ cup Belgian Clear Candi Sugar
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.

Mini-Mash Method:
Mash 2 lb. Belgian 2-row Pilsner Malt and the specialty grains at 150°F for 90 minutes. Then follow the above extract recipe omitting 2 lbs. Extra Light DME at the beginning of the boil.

All Grain Method:
Mash 13⅓ lbs. Belgian 2-row Pilsner Malt and the specialty grains at 149°F for 90 minutes. Add 6 HBU (22% less than the extract recipe) of bittering hops for 90 minutes of the boil. Add the Belgian Candi Sugar, Flavor Hops, Spices, Irish Moss, and Aroma Hops as indicated by the extract recipe.

Note: The longest this beer has lasted was 4 years. It just tasted too good.

[chefchris]

Robust Porter
All Grain
5 gallon
60 min boil


11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Black Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

Add 8 oz. of Malto Dextrin to boil at 20 minutes

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.

Hydrate a package of Nottingham.

Ferment for 3-4 weeks, then rack to keg or secondary.


This is the beer that I won my ribbon with.

[chefchris]

Dry Stout
All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60

Primary for 3 weeks.


6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU



This is an awesome session beer and will definately brew this multiple times.