|
Pale Ale - All Grain Recipes
|
Written by Rob Haiber
|
|
Tuesday, 30 December 2008 21:31 |
| Beer Style: | pale ale | | Recipe Type: | all-grain | Description:There is a book, Brew Your Own Real Ale at Home, that has scores of recipes using Challenger and other British hops. The book contains ACTUAL brewery recipes, and not gereric ones. The book retails for $14.99 (S&H included with pre-paid orders) and may be purchased from:
The Info Devel Press
Reilly Road
La Grangeville NY 12450
Roger Protz's description: "An astonishing complex beer for its gavity, fine for drinking on its own, or with well-flavoured food. A multi-layered delight of malt and hops, and a deep, intense finish, with hop and ripening fruit notes.
Note: for a partial mash recipe, replace the pale malt with 2,000gm of diastatic malt extract such as Edme DMS. | Ingredients:- Pale malt: 2750gm (65%)
- Crystal malt: 430gm (10%)
- Flaked maize: 430gm (10%)
- Invert cane sugar: 640gm (15%)
- Target hops: 20gm (start of boil)
- Challenger hops: 20gm (start of boil)
- Northdown hops: 9gm (last 15min)
- Irish moss: 1tsp (last 15-30min)
- ale yeast
| Procedure:Mash pale, crystal, and flaked maize. Single infusion mash, 65 C, 90 minutes.
Boil 2 hours. Add invert sugar and target hops to boil, then follow schedule listed above. |
|
|
|
Written by Jeff Frane
|
|
Tuesday, 30 December 2008 21:30 |
| Beer Style: | pale ale | | Recipe Type: | all-grain | Description:Yummy. | Ingredients:- 9 pounds, British ale malt
- 1/2 pound, British crystal
- 2 ounces, Flaked barley
- 3/4 ounce, Eroica hops
- 1 ounce, Mt. Hood hops
- WYeast American Ale yeast
| Procedure:Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later. |
|
|
Written by Dan A. Morey
|
|
Tuesday, 30 December 2008 21:29 |
| Beer Style: | pale ale | | Recipe Type: | all-grain | Description:It's flavor reminds me of SNPA and has the color of Bass. I hope some of you might be able to get ideas from it. | Ingredients:- 7 lbs pale malt
- 1 lb Munich malt
- 1 lb special roast malt (45L)
- 1/4 lb crystal malt (40L)
- 1/2 lb wheat malt
- 1/4 lb dextrine malt
- 1/8 lb black patent
- 1 oz cascade hops 5.5% AA (1 hour)
- 1 oz tettnang hops 3.8% AA (1 hour)
- 3/4 oz hallertauer 2.6% AA (1/2 hour)
- 3/4 oz hallertauer 2.6% AA (10 minutes)
- 1/2 cup corn sugar priming
- Wyeast American Ale #1056
| Procedure:This was the first beer I brewed when I moved back to Ames, IA hence its name. But enough of that. Crush all grains and add to hot tap water (approximately 2.5 gallons). Let mash set for 15 minutes. Raise temperature to 122 F for protein rest and hold for 35 minutes. Add 3/4 gallon of boiling water to bring mash to 140 F, hold for 30 minutes. Add additional 3/4 gallon of boiling water to bring temperature up to 155 F. Hold at this temperature for 1 hour. Sparge till your hearts content and begin boil. Boil hops for indicated times (I put the hops in boiling bags). After 1 hour, stop boil and chill wort and siphon into primary fermenter. Pitch yeast from starter. |
|
|
|
Written by Jeff Frane
|
|
Tuesday, 30 December 2008 21:28 |
| Beer Style: | pale ale, Sierra Nevada Celebration Ale | | Recipe Type: | all-grain | Description:There was an early issue of Amateur Brewer (post-Eckhardt, pre-American Brewer, I believe) that had a recipe for Celebration Ale provided by one of the SN brewers.
Here is a 10 gallon version, with a little fiddling. I'm pretty sure they harden the water with gypsum; I know I had to with Portland's soft water.
I've subsequently made versions I liked better, although they weren't as true to the original. I substituted some dextrine malt for some pale (about 2 pounds), and use British caramel malt rather than (yuk) American. Problem is, it's richer and darker that way.
You can't really over-hop this beer, and my experience was that the dry-hopped beer reached its peak after about 4 weeks in the keg. Problem was that the beer usually ran out at about that point. The SN brewer made a similar comment about aging it on the hops (4-6 weeks, I remember) before kegging/bottling. | Ingredients:- 20# Klages (Harrington's these days)
- 3# Briess crystal malt
- 2 oz Chinook after 30 min
- 1.5 oz Cascade after 60 min
- 1.5 oz Cascade at end-boil
- 1 oz Cascade dry-hopped
- Wyeast Chico ale yeast
| Procedure:Mash at 150 F. for 90 minutes. |
|
|
Written by Brendon Barnett
|
|
Tuesday, 30 December 2008 21:27 |
| Beer Style: | pale ale, India pale ale, I.P.A. | | Recipe Type: | all-grain | Description:This beer is best when consumed young. It will acquire a drier character as it ages. | Ingredients:- 11 pounds, 2-Row Klages Malt
- 1 pound, crystal malt (40 Lovibond)
- 1/2 pound, toasted malt (see below)
- 1/2 teaspoon, gypsum (to harden water)
- Lactic Acid (enough to bring mash water to pH 5.2)
- 2 ounces, Northern Brewer hops (7.1% alpha - boil)
- 1 ounce, Cascade hops (6.0% alpha - finish)
- 1/4 ounce, Fuggle or Styrian Golding hop pellets (dry hop)
- 1 ounce, Oak Chips (optional)
- Ale yeast
- 1 teaspoon, gelatin finings
- 1 teaspoon, Irish Moss
| | OG: 1.058 | Procedure:Toasted Malt: Spread 2-row Klages on cookie sheet and toast at 350 degrees until reddish brown in color. Mash grain in 12 quarts mash water (treated with gypsum and lactic acid) at 154 degrees until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to boil and boil for 15 minutes before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add remaining boiling hops. Boil for another 45 minutes and add Irish moss. Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat, add aromatic hops, and let rest for 15 minutes, or until trub has settled. Force cool wort to yeast pitching temperature. Transfer to primary fermenter and pitch yeast. Add dry hops at end of primary fermentation. Transfer to clean, sterile carboy when fermentation is complete. Boil oak chips for one minute to sterilize and add chips and gelatin to carboy. Age until desired oak flavor is achieved. Allow bottled beer to age two weeks before consuming. |
|
|
|
|
|
<< Start < Prev 1 2 3 4 5 6 Next > End >>
|
|
Page 4 of 6 |
| |
Featured Book
LOUIS PASTEUR by patrice debré
Louis Pasteur was more than just a man; in the words of his latest biographer he was "a living symbol, embodying both science and France." Written for the centenary of Pasteur's death, this book is a comprehensive, insightful examination of his life and work, made far more interesting and accessible by the author's natural flair for describing the details of scientific research with simple, compelling prose.
Pasteur Memorabilia
-=View all Team Pasteur Products=-
Chance Favors the Prepared Mind
Louis Pasteur Preparedness T-Shirt
"Real Scientists Drink Beer"
Louis Pasteur "Real Scientists Drink Beer" Coasters
Link to Us
Choose from various images to place on your website.
|
Brewing & Recipes 