Extract

JIm served this 'Extra Stout' at the club gathering in late March. His stout took 1st prize in the 'Foreign, American, & Dry Stout' category at TRASH XXI. The recipe was adapted from that for "Cooper's Best Extra Stout" as described in "Clone Brews" by Tess and Mark Szamatulski

Crush & steep in 1 gallon of 150 deg water for 20 minutes:
- 3/4 lb 120 deg crystal
- 10 oz roasted barley
- 6 oz chocolate malt

Strain grain, sparge with 1/2 gal of 150 deg water. Add water for 1.5 gal total volume. Bring to boil, remove from burner & add:
- 6.6 lb Cooper's light malt syrup
- .75 lb M&F light DME
- 1.25 lb cane sugar
- 1.3 oz @10% AA 'Pride of Ringwood' hop

Add water until total volume of water is 2.5 gal. Boil 45 min then add:
1/2 oz Styrian Goldings
1 tsp Irish Moss

Boil 15 min, remove, strain into fermenter, add cold water to 5 gallons, pitch yeast under 80 degrees.
Munton's Dry Yeast

YELLOW

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Ingredients
5 gallons water
8 oz flaked barley
8 oz Crystal Malt 10L
8 oz Cara Pils
6.6 lbs Northwestern Light malt extract
1 oz Willamette Hop pellets (4.5%AA) 60 minutes
1/2 oz Willamette Hop pellets (4.5% AA) 5 minutes
1 tsp Irish Moss
3 oz pure vanilla at bottling time
4 oz lactose (boiled in 2 cups of water for 10 minutes, cooled and added to secondary)
Safale S04 dry ale yeast
3/4 cup corn sugar in 1 cup of water boiled for 10 minutes at kegging time.

Directions
Crack grain and put into grain bag.
Bring 1 1/2 gallons of water to 155F, add grain bag, steep for 20 minutes.
After 20 minutes remove grain bag.
Stir in 3.3 lbs malt extract. When completely blended bring to a boil.
Once boil begins add 60 minute hop charge.
After 30 minutes stir in remaining 3.3 lbs malt extract.
After 45 minutes add Irish Moss
5 minutes remaining add 5 minute hop charge.
Normal yeast finishing.
Add lactose to secondary. Add vanilla at kegging time.

Forget about for 6 weeks.
Enjoy.

The maple and the Amarillo hops go well together. Be warned: This is a strong one.

Ingredients:
3 lbs. amber malt extract
3 lbs. dark malt extract
1 lb. crystal malt, 40° lov
1 quart (3 lbs.) maple syrup
1 oz. Amarillo hops
1 oz kent goldings
1 pacs Safale US-04 yeast
3/4 cup sugar

Step by Step:
Steep grains in 1 gallon water @ 160° F
Hold 15 minutes, remove grains.
Add dark malt extract, 1 oz amarillo hops and maple syrup.
Boil 30 minutes.
Add amber malt extract
Boil 15 more minutes (45 min)
Add 1 tsp Irish Moss
Boil 5 more minutes (50 min)
Add 1 oz kent goldings hops
Boil ten more minutes (total boil 60 min)
Add yeast when cool

Ferment for a week, rack to secondary, keg a week later

Ingredients
1 lb 6 row Malted Barley
.5 lb Flaked Barley
6.6 lbs North Western Extra Light Malt Extract
2 lbs Honey
1 oz Amarillo Hops (bittering)
1oz Spalt Hops (finishing)
1 oz Sweet Orange Peal
1 oz crushed Coriander Seed
1 tsp Irish Moss
2 packets SAFALE US-05 Yeast
5 gallons water

Step by Step
Heat 2 gallon water to 150
Steep grains (Flaked Barley * Malted Barley) for 20 minutes
Remove grains
Heat to boil
Add 3.3 lbs Malt Extract
Add Amarillo Hops
Boil 30 minutes
Add 3.3 lbs Malt Extract
Add Honey
Boil 15 more Minutes (45 min)
Add 1 tsp Irish Moss
Add Sweet Orange Peal
Boil 5 more minutes (50 min)
Add Spalt Hops
Boil ten more minutes (total Boil 60 min)
Flame out
Add Coriander Seed
Add yeast when cool

Ferment for a week, rack to secondary, keg a week later

Recipe: Nut Brown Ale

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Extract (Lbs): 14.00
Anticipated OG: 1.047 Plato: 11.63
Anticipated SRM: 21.6
Anticipated IBU: 42.6
Wort Boil Time: 60 Minutes

Est. Alc. by Weight: 4.12% by Volume.

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 12.00 lbs. Briess LME- Gold America 1.035 4
7.1 1.00 lbs. Crystal 120L 1.030 120
7.1 1.00 lbs. Chocolate Malt Great Britain 1.034 325

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Perle Pellet 8.20 40.4 60 min.
2.00 oz. Saazer Pellet 2.20 2.2 10 min.

Yeast
-----

WYeast 1056 Amercan Ale/Chico

Boil 2# light DME and 1 ounce of Styrian Golding hops for an hour in ~2 gallons of water.
Add 2# corn sugar & Yeast nutrients with 15 minutes left
Chill to 68F
Bending with ~3 gallons of cider
OG = 1.074 & Yeast = WYeast 3787 Trappist High Gravity Yeast

Named after my bike... a smooth ride.

Ingredients:
• 5 Gallon Distilled Water
• 3 lbs. Amber DME
• 3 lbs. Light DME
• .5 lbs carared
• .5 lbs crystal 10 lov
• 1 oz Spalt hops
• 2 oz Cascade hops
• 1 tsp Irish Moss
• Safale US-05 Lager yeast

Step by Step:
* Steep grains 1 gal.of 155° F water for 30 min.
* Remove grains add 2 gal of water
* Bring to boil.
* Add Cascade & Light DME
* Boil 30 minutes.
*Add Amber DME
* Boil 15 min
* Add Irish Moss
* Boil 5 min
* Add Spalt hops
* Boil 10 min (total boil 60 min)
* Force cool
* Add wort & remaining water to fermentor
* Pitch yeast
* After one week rack into secondary
* Keg a week later

Ingredients:
* 5 gal water
* 15 lbs Honey
* 2 pacs Lalvin EC-1118 Yeast
* 1 ¼ oz Crosby & Baker Blueberry Flavoring

Step by Step:
* Bring 2 gals water to 150 f
* Stir in 15 lbs Honey
* Return heat to 160 f for 15 min
* Remove from heat
* Add water to make 5 gals.
* Pitch yeast.
* After three weeks rack and flavor with Blueberry Flavoring
* wait another week and keg
* Prime with corn sugar.

Raspberry
Mead

Ingredients:
* 5 gal water
* 14 lbs Honey
* 2 pacs Lalvin EC-1118 Yeast
* 1 ¼ oz Crosby & Baker Raspberry Flavoring

Step by Step:
* Bring 2 gals water to 150 f
* Stir in 14 lbs Honey
* Return heat to 160 f for 15 min
* Remove from heat
* Add water to make 5 gals.
* Pitch yeast.
* After three weeks rack and flavor with Raspberry flavoring
* wait another week and keg
* Prime with corn sugar.

5 gal water
1 can Muntons “IPA Bitters” Malt Extract
3lbs Dry Malt
2 oz. Centennial hops (at boil point)
1 oz. Cascade hops (2 min before flame out)
Safale s-40 English Ale Yeast
3/4 cup corn sugar for priming

Step by Step:
* Bring one gal water to boil
* Turn off heat and add extract. * Return to boil.
* Add Centennial hops
* When boiling starts, add Centennial hops.
* Boil 18 minutes.
* Add Cascade hops and boil 2 more minutes
* Total boil is 20 minutes.
* Add 4 gal water
* Pitch yeast when wort cools.
* Rack twice before kegging.

Ingredients:
5 gal water
2 cans Malt Extract
0.5 lb. American crystal malt 40° Lovibond
4 oz. Centennial hops
• 1.5 oz. for 60 min.
• 0.5 oz. for 30 min.
• 1 oz. for 2 min.
• 1 oz. dry hop
1 tsp. Irish moss
Safale us-50 American ale yeast
3/4 cup corn sugar for priming

Step by Step:
* Steep grains in 1 gal. of 155° F water for 30 minutes.
* Remove grains and add 3 more gals. of water.
* Turn off heat
* Add extract. Return to boil.
* When boiling starts, add 1.5 oz. of hops. Boil 30 minutes.
* Add Irish moss and 0.5 oz. of hops and boil 30 minutes more.
* Add 1 oz. of hops during the last two minutes of boil.
* Total boil is 60 minutes.
* Add remaining water
* Pitch yeast when wort cools.
* Dry hop with final ounce of hops (add to primary fermenter two days before kegging).

Ingredients:
* 5 gal water
* 1 can John Bull Irish Stout Malt Extract
* 3 lbs Dry Malt
* 1 Bag Ghirardelli semi-sweet chocolate chips (12 oz)
* 1/2 lb Oatmeal
* Wyeast 1099 Whitbread Liquid Yeast
* 3/4 cup corn sugar for priming

Step by Step:

* Add oatmeal (in bag) to 2 gals. cold water.
* Slowly bring to 170° F.
* Steep oatmeal at 170° F for 10 minutes
* Remove oatmeal
* Bring liquid to boil
* Add malt extract and dry malt.
* Add chocolate
* Boil 20 minutes.
* Cool wort
* Add 3 gal water
* Pitch yeast.
* Keg after 12 days

Very smooth brew with a light sweetness and 6.7% ABV...

Ingredients:
5 gal water
6.5 lbs. light malt extract syrup
0.5 lb. crystal malt, 40° Lovibond
2.5 lbs. honey
1 oz. Northern Brewer hops 6% alpha acid)
1 oz. Cluster hops (7.4% alpha acid)
Wyeast 1272

Step by Step:
* Add crystal malt (in bag) to 2 gals. cold water.
* Slowly bring to 170° F.
* Remove grains
* Bring liquid to boil
* Add extract and honey
* Boil for 35 minutes*
* Add Northern Brewer hops.
* Boil for 15 more minutes
* Add Cluster hops
* Boil 10 minutes.
* Total boil is 60 minutes.
* Remove from heat and cool.
* Add water to make 5 gals.
* Pitch yeast.
* Prime with corn sugar.
* Rack twice before kegging.

A rich, smooth pumpkin ale with a nice sweetness and spiciness...

Ingredients:
5 gal water
6.6 lbs amber Dme
1 lb. crystal malt,
40° to 60° Lovibond
1 oz. Willamette pellets
1 oz. Styrian Goldings hop pellets
2 lbs. canned Libby's all-natural pumpkin
3 cinnamon sticks
1.5 lb. honey
Safale s-40 English Ale Yeast
3/4 cup sugar for priming

Step by Step:
* Add crystal malt (in bag) to 2 gals. cold water.
* Slowly bring to 170° F.
* Remove grains
* Bring liquid to boil
* Add extract and pumpkin
* Add Willamette hops
* Boil for 30 minutes*
* Add Styrian Goldings hops.
* Add Honey
* Boil for 15 more minutes
* Add all 3 cinnamon sticks
* Total boil is 45 minutes.
* Remove from heat and cool.
* Add water to make 5 gals.
* Pitch yeast.
* Prime with corn sugar.
* Primary ferment 18 days
*Secondary 3 days