Grist:

• 9 lbs Belgian Pilsner malt

Single Infusion Mash:

Mash grains at 147° for 60 minutes with 11.5 quarts of water (1.25 quarts per pound of grain).  Sparge 45-60 minutes at 170°.  make sure you do a run off and add it back to the mash tun.  I also give the grains a good swirl every 20 minutes or so during the mash.

OR

Multi Step Mash Schedule:

Protein rest: 135° for 15 min

Beta Saccharification rest: 145° for 35 min

Alpha Saccharification rest: 165° for 25 min

Mashout 172° for 5 min

Boil:

• 60 min – 1 oz German traditional Hops(5.7%)
• 15 min – whirlfloc tablet
• 10 min – 1/2tsp Wyeast Brewer’s Nutrient Blend
• 10 min – 1/2 oz whole leaf Sorachi Hops (11.8%)

The original recipe called for Saaz hops (1/2 oz @ 10 min).  I thought this would be a great beer to showcase the flavor of teh Sorachi. Whether or not it still qualifies as a Patersbier, I don’t know (and dont care

Fermentation:

Wyeast #3787 Trappist High Gravity Yeast, no starter. OG: 1.052 (80% efficiency).  fermented between 72-75° (yeast range is 64-78°).  This yeast is highly active, will want a blowoff tube.

Enjoy!  If you make this recipe, I’d love to hear how it turns out.

Homebrewing Recipe: Patersbier with a Twist is a post from: Simply Beer

The Grist:

• 7.5 lbs English Maris Otter
• .25 UK Chocolate Malt
• .25 Belgian Special B
• .25 Belgian Biscuit
• .25 Briess Special Malt

Mash:

Mash grains at 153° for 60 minutes with 10.3 quarts of water (1.25 quarts per pound of grain).  Sparge 45-60 minutes at 170°.  make sure you do a run off and add it back to the mash tun.  I also give the grains a good swirl every 20 minutes or so during the mash.

Boil:

• 60 min – 1 oz Fuggles Hops(4.8%)
• 15 min – whirlfloc tablet
• 10 min – 1/2tsp Wyeast Brewer’s Nutrient Blend

Fermentation:

Wyeast #1028 London Ale Yeast, no starter. OG: 1.044 (75% efficiency).  fermented at 70° (yeast range is 60-72°)

Enjoy!  If you make this recipe, I’d love to hear how it turns out.

Homebrewing Recipe: English Mild Ale is a post from: Simply Beer

The Grist:

• 5 lbs Dark Wheat (7° L)
• 3.5 lbs German Pilsen (1.7° L)
• 1 lb German Dark Munich (15.5° L)
• .5 lb Caramunich II (46° L)
• .25 lb Special B  (147° L)

Mash:

Mash grains at 153° for 60 minutes with 12.8 quarts of water (1.25 quarts per pound of grain).  Sparge 45-60 minutes at 170°.  make sure you do a run off and add it back to the mash tun.  I also give the grains a good swirl every 20 minutes or so during the mash.

Boil:

• 60 min – 1 oz Tettnang Hops(4.3%)
• 10 min – 1/2tsp Wyeast Brewer’s Nutrient Blend

Fermentation:

Wyeast #3068 Weihenstephan Weizen Yeast, no starter. OG: 1.060 (80% efficiency).  fermented at 72° (yeast range is 64-75°)

Enjoy!  If you make this recipe, I’d love to hear how it turns out.

Dunkelweizen Homebrew All Grain Recipe is a post from: Simply Beer

I had sirloin steak in the fridge, which in my opinion is not a very good cut of meat and needs a marinade to help it.  First I put the steak in a Pyrex baking dish that was slightly bigger then the steak (I still want to drink the beer and don’t want to use all of it as the marinade).  I filled the dish up with beer until it came up half way on the steak.  Next flip the steak over so both sides are coated with the Mad Elf and crack some pepper, salt and garlic on each side of the steak.  Let the steak marinate for 90 minutes, flip, and marinate for another 90 minutes.

Finally throw the steak on the grill until it is cooked to your desired likeness, I prefer mine “Bloody as Hell”.

I found this steak really took on the flavors from the beer.  Enjoy! I know I did.

Mad Elf Grilled Steak is a post from: Simply Beer

First of, started with a liter yeast starting using dryed Nottingham British Ale yeast.  This yeast has a pretty high attenuation, which I though might balance out some of the sweetness from the pumpkin and spices.

The mash

Simply Beer Pumpkin Porter (5 gal All grain)

The Grains:

• 9.5 lbs 2 row
• 1lb crystal 60
• 8 oz crystal 80
• 8 oz chocolate malt
• 8 oz black patent
• 4 oz special B

Collecting the Wort

Mash grains with 1.25 q/lb for 60 min.  Then sparge with 170° for 90 minutes. resulting in a total wort collection of 6 gal.

The Boil

The Boil:

boil the wort for 60 minutes adding the following ingredients at their specified intervals.

• 32 oz Pumpkin puree (60 min)
• 1.75 oz UK  Kent Golding, 5.0% (60 min)
• .5 oz Cluster, 7.9% (20 min)
• .5 oz Cluster, 7.9% (10 min)
• 1tsp whole cloves, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1 tsp ginger, 2 whole cinnamon sticks (10 min)
• .25 UK Kent GOlding, 5.0%(5 min)
• .25 UK Kent Golding, 5.0% (1 min)

finally cool to 75° or less, transfer to primary vessel, take hydrometer reading.  Original Gravity should be about 1.062-1.068.  Pitch starter into fermentation vessel and your on your way.

Fermenting

5-7 days Primary

7-14 days secondary

Keg 2 weeks – Drink!

Cheers

Pumpkin Porter Brewing Session is a post from: Simply Beer

Fast forward 12 hours, 9pm, time to start the brew day; I was bound and determined to get a brewing session in, had to!  For you all grain brewers, you know it takes any where from 5-6 hours to brew, so I knew I was in for a late night.

First and for most you want a yeast starter for any beer you are making, this was a low gravity beer, so a liter starter is more then enough.  For this recipe you’ll want to use a Belgian Ale yeast (White labs 550 or Wyeast 1214), you’ll need a couple of hours to get the yeast going.

Grain Bill: (5 gal)

• 9 lbs. Domestic 2-Row barley
• 8 oz. Special B,
• 8 oz. Caramel 120°L,
• 8 oz. Munich 10°L

Mash:

You’ll want to mash these grains at 152° for 60 minutes.  I used a total of 3.28 gal (1.25 qt / lb) of 172° water to get my mash temp to about 152.5-153° (depending on where my thermometer was).

Sparge:

After the mash was done, I sparged the grain bed for about 75 minutes with 170° water.  Couple things to note if you are new to all grain berwing, keep you water level about 2″ above the grains while sparging.  Before sparging, you want to get the wort to run clear before you start.  Once the wort is running, clear dump it back top of the grain bed.

Brewing at night

Boil:

For this boil we are going to use 2 hops.

• 1 oz Northern Brewer (60 min)
• 1 oz US Saaz (2 min)

Pretty simply boil, just watch out for boil-overs, they suck!

Fermentation:

Specific Gravity: 1.042 – 1.046

5-7 days Primary

14 days Secondary

Bottle or Keg

New Belgium Fat Tire Clone Brewing Session is a post from: Simply Beer

Before you start you should have a liter starter of American Ale yeast going.

The grains:

• 9lbs, Briess Organic Liquid Pale Malt (8.0 SRM)
• 1.00 lb Great Western Organic crystal 15 malt (40.0 SRM)

Steep the grains grains for 45 minutes at 155° with 12qts of water

After the steep add the 9lbs of pale malt to the wort, top off to 6 gallons in brew pot with water and bring to a rolling boil

The Boil:

• 1.00 oz Warrior organic Pellets [15.40 %]  60-35 minutes
• 0.50 oz Simcoe organic Pellets [12.20 %] 35-25 minutes
• 1.00 oz Palisades organic Pellets [4.60 %] 25-0 minutes
• 0.25 tsp iris moss at 15 minutes remaining

Add the warrior hops continuously for 25minutes starting at 60  minutes. Add the Simcoe continuously for 10 minutes from the 35 minute.  Finally add the  Palisades continuously for 25 minutes.

Cool the wort down to 75°, take you Gravity reading. Ad the yest and let it sit for 7-10 days. The final gravity should be around 1.011.

Dry hop:

From primary move beer to secondary, dry hop for 11 days the following:

• .5 oz Amarillo whole leaf hops
• .5 oz Simcoe hops
• 1 oz Glacier Hops

after 11 days of dryhopping, move to Tertiary Fermentor for 2 more weeks.

After that, bottle or keg it, wait 4 weeks and enjoy!

Bottle beer,

Dogfish Head 60 Minute IPA Organic version (Extract) is a post from: Simply Beer

“Japanese knotweed flowers are valued by some beekeepers as an important source of nectar for honeybees, at a time of year when little else is flowering. Japanese knotweed yields a  monofloral honey, usually called bamboo honey by northeastern U.S. beekeepers, like a mild-flavored version of buckwheat honey.  This honey is a very dark honey and also has a pleasant sweet taste to it.” *

Schedule:

1. Steep grains at 155° for 30 minutes
2. bring to boil while adding LME
3. 60 minutes add 1oz Liberty Hops
4. 10 minutes add Orange & Corriander
5. 5 minutes add Hallertau Select Hops
6. Flameout (o minutes) add honey
7. combine wort and water in sanitized container to make 5 gallons
8. cool to 70-75°
9. take Hydrometer reading (expected OG 1.052)
10. add yeast

Primary 10-14 days

Secondary 20 days

Prime & Bottle or Keg for another 3-4 weeks

Drink and Enjoy!

* (source ebeehoney.com)

Homebrew Recipe: Belgian Honey Wit (Extract) is a post from: Simply Beer