GREG'S HOMEBREW PAGE
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For the Recipes
Here is a small collection of homebrew
links
The
Brewery
The
RealBeer Page
The
Pro Brewer Page
Wyeast Lab
RECIPES
ALL THESE RECIPES ARE AS THEY WERE MADE BY ME
AT THE END YOU'LL FIND COMMENTS AS TO THE THINGS i'L CHANGE IF I WERE TO MAKE THEM AGAIN
PLEASE FEEL FREE TO ALTER THEM IN ANY WAY
THE FUN THING ABOUT BEER MAKING IS EXPERIMENTING
EXTRACT BREWERS
(ALTER ANY OF THESE RECIPES BY
SUBSTITUTING EXTRACT 1 TO 1 WITH THE PALE MALT )
Pumpkin Spice Ale
(A nice seasonal Ale)
7LBS. PALE MALT
1LB. HONEY MALT
4(15oz)CANS COOKED PUMPKIN
2TBL CINNAMIN
1TBL CLOVE
10 QTS OF MASH WATER AT 140
MASH ALL ABOVE INGREDIENTS IN YOUR KETTLE AND
HOLD AT 132 TO135 FOR PROTIEN REST
RAISE TO 153 TO145 FOR 90 MINUTES
MASHOUT 170 FOR 5 MINUTES
SPARGE WATER 4.5 GALS AT 170
BOIL 1 HOUR WITH
1 OUNCE CASCADE HOPS ONE ADDITION AT THE BEGINNING OF BOIL
PITCH WITH WYEAST #1007 GERMAN ALT (lg pack)
I HAD A BIT OF TROUBLE WITH A STUCK SPARGE ON THIS BEER
JUST DID WHAT I HAD TO TO GET IT TO RUN TRY USING FRESH PUMPKIN
(PRECOOKED , BUT DON'T COOK IT DOWN TO MUSH BEFORE YOU ADD IT)
SILVER DOLLAR
OATMEAL STOUT
(A mild stout
with plenty of body)
8 LBS.KLAGES 2 ROW MALT
2 LBS.CRYSTAL MALT
1 1/2 CUPSRST. BARLEY
3 CUPS QUICK
OATS
1/2 TEASPOON
GYPSUM
16 QUARTS
MASH WATER AT 135
PROTIEN REST-HOLD
AT 130 TO 135 FOR 30 MIN.
RAISE MASH
AND HOLD 149 TO 151 FOR 15 MIN.
RAISE MASH
TO 155 TO 159 FOR 60 MIN
MASH OUT AT
165 TO 168 FOR 5 MIN.
SPARGE SLOWLY
WITH 5 GALS WATER AT 165 TO 170
BOIL WORT
1 HOUR WITH:
1 OUNCE CASCADE
HOPS
PITCH WITH
WYEAST #1338**
I think I
would add a little black patent to this recipe if I make it again to add
a little more color.
Nice mouth
feel and just a little bite
TEDDY WHEAT
BEER
A nice sipping
beer for hot summer weather
4LBS WHEAT
MALT
3 LBS MUNICH
MALT
MASH WATER
9 QTS. AT 126
MASH IN AT
122
PROTIEN REST
45 MIN. AT 122
STARCH CONVERSION
1+HRS AT 150 TO 141
MASH 5 MIN.
AT 165 TO 168
SPARGE 5 GALS.
AT 165 TO 168
BOIL 190 MIN.
HOPS 2 ADDITIONS
60, 30 MIN.BEFORE END OF BOIL
CHOCOLATE
PORTER
ALL
GRAIN
This was an
excellent brewsky should make it again and again
8LBS ESB MALT
1 LB. CRYSTAL
1/4 BLACK
PATENT
3/4 CHOCOLATE
MALT
SKIP PROTIEN
REST
RAISE DIRECTLY
TO 150 TO 158 FOR 1 HR
MASH OUT AT
165 TO 168 FOR 5 MIN
SPARGE WITH
5 GALS AT 170
BOIL WORT
WITH:
1 1/2
OUNCE BOILING HOPS (CASCADE)
1/2 OUNCE
FINISHING HOPS(CASCADE)LAST 10 MINUTES OF BOIL
7OUNCES OFUNSWEETENED
BAKERS CHOCOLATE
1 CUP BROWN
SUGAR
PITCH WITH
WYEAST #1742 SWEDISH ALE YEAST**
**BESIDES USING
LIQUID YEAST ONE OF THE BEST THINGS I'VE FOUND TO DO WITH MY BEER IS CULTURING
OUT MY LIQUID YEAST ONCE WITH A QUART OF STERILE WORT*** TO BUILD UP THE
AMOUNT OF SLURRY TO ADD TO FERMENTER . The more yeast you have to
pitch the better it suppresses any unwanted bacterias(off flavors)
