Tag Archives: beer recipes

Cherry Wheat

Ingredients: 6.6 pounds TRUMALT wheat extract syrup 3 ounces Halletau hop pellets 2 teaspoons Irish Moss 4 ounces Carlson cherry extract Wyeast American Ale yeast #1056 Procedure: Add the extract and 2 ounces of Hallertau (for bittering) to 1.5 to 2 gallons of water. The TRUMALT extract comes in these wierd foil bags (3.3 pounds per bag, I used two …

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Belgian Wheat

Description: A light amber colored beer with little to no head. Easy drinking with a sweet citrus flavour. Ingredients: 6 lbs. Wheat Malt syrup extract 2 lbs. Dry Wheat extract 1 oz. Hallertaurer (60 min.) 1 Orange (15 min.) 1 Tsp. Citric Acid (15 min) 1 Tsp. Coriander crushed (15 min.) 1/2 oz. Hallertauer (5 min.) 1 cup Honey Belgian …

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Bavarian Weiss

Description: This was a much fuller bodied beer than would be called for in this style beer. Also the color and the way light passes through the liquid is far from my idea of shining golden Bavarian Weiss. Ingredients: 2 3.3 pound cans, M&F wheat malt extract 1–1/2 ounces, Hallertauer hops (boiling) 1/2 ounce, Hallertauer hops (Finishing) 1/4 teaspoon, Irish …

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Royal Dark Wheat

Description: Imperial Dark Wheat Brewed by Accident Ingredients: 10.00 lb White Wheat Malt (2.4 SRM) Grain 5.00 lb Munich Malt – 10L (10.0 SRM) Grain 1.00 lb Biscuit Malt (23.0 SRM) Grain 0.50 lb Chocolate Malt (350.0 SRM) Grain 1.00 oz Tettnang [4.40 %] (60 min) 1 Pkgs German Wheat (Wyeast Labs #3333)-Starter 125 ml OG: 1.076 FG: 1.018 Primary …

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Dunkelweizen

Description: I ended up repitching the yeast from a previous batch (Room-mates bavarian weizen, D&M Brockington) and the yeast didn’t create the banana & clove taste, but the aroma was right on. I think the yeast had just been used too many times. The beer scored a 37 and NHC and a 30 at Heart of the Valley. The NHC …

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Dunkelweizen 2

Description: I just made a dunkelweizen this weekend. I would say, from reading Warner’s book, that the best way to add color is with dark munich malt. I don’t think (from memory) that he used crystal or chocolate malt in any of his recipes. Since I could not find any dark munich malt, however, I “cheated” with crystal and chocolate …

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Halloween Stout

Beer Style: stout, Irish stout, dry stout Recipe Type: partial mash Description: Ingredients: 5 pounds, pale malt 1 pound, crystal malt 1 pound, chocolate malt 3.3 pounds, John Bull unhopped dark malt extract 1 ounce, Clusters hops pellets 1 ounce, Hallertauer leaf hops 1 tablespoon, Irish moss 1/2 ounce, Willamette hops pellets 2 packs, Red Star ale yeast OG: 1.044 …

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Chocolate Stout

Beer Style: stout, chocolate Recipe Type: partial mash Description: There are several recipes that I have seen that use unsweetened bakers chocolate in stouts and porters. I brewed my first porter a few weeks ago – a variation on Papazian’s recipe that calls for the kitchen sink. My variation is a partial mash. Ingredients: 2 lb Pale Ale malt 1 …

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Barney Flats Oatmeal Stout

Beer Style: stout, oatmeal stout, Anderson Valley Barney Flats Recipe Type: partial mash Description: This is an attempt to emulate Anderson Valley’s Barney Flats Oatmeal Stout. This beer is super thick and creamy. I think the body is almost a dead ringer for Anderson Valley’s stout, as I did a side by side two nights ago. I would not go …

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Anchor Porter Clone

Beer Style: porter, Anchor Porter Recipe Type: partial mash Description: I made a porter last year that was loosely based on Miller’s partial mash Ingredients: 4 lb British pale ale 2-row malt 1 lb black patent malt 1/2 lb dark crystal malt 3.3 lbs M&F extra light syrup 12.8 AAU Northern Brewer (boil) Wyeast #1084, the Fighting Irish Procedure: Mash …

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