Multi Grain Beer

This all-grain recipe is designed for the intermediate homebrewer, and it's a good idea to have at least three or four extract homebrew batches complete before giving this one a try. We will be using a modified version of the brew-in-a-bag technique, which will include a full mash and mash-out. If you haven't done an all-grain homebrew before, be sure to read through this post on mashing before you begin.

For this brew, you'll use same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.

This sessionable homebrew will finish between 3-3.5% ABV, so fermentation will be fast and no yeast starter or secondary conditioning is needed.

ACTIVE TIME: 5 to 7 hours

TOTAL TIME: 2 to 3 weeks

SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, and the basic homebrewing equipment setup

Ingredients:
4.75 pounds Marris Otter malt, crushed
0.6 pounds Crystal 40L malt, crushed
0.3 pounds Crystal 120L malt, crushed
0.15 pounds chocolate malt, crushed
0.5 ounces Northern Brewer hops - 60 minutes
6.5 gallons tap water
1 package liquid English Ale Yeast (Whitelabs WLP002 or Wyeast 1968)

Procedures:
1) Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat.
2) Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.
3) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
4) After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
5) Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons.
6) Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag.
7) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
8) Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
9) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032.
10) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
11) Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation.

Source: http://drinks.seriouseats.com/

Brewing your own Beer

Brewing

Brewing is the production of beer through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast. It is done in a brewery by a brewer, and the brewing industry is part of most western economies. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that this technique was used in most emerging civilizations including ancient Egypt and Mesopotamia.

The basic ingredients of beer are water; a starch source, such as malted barley, which is able to be fermented (converted into alcohol); a brewer's yeast to induce fermentation; and a flavouring, such as hops. A secondary starch source (an adjunct) may be used, such as maize (corn), rice or sugar. Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.

There are several steps in the brewing process, which include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods, warm, cool and wild or spontaneous. Fermentation may take place in open or closed vessels. There may be a secondary fermentation that can take place in the brewery, in the cask, or in the bottle.

Home-brewing

Home-brewing is the brewing of beer, wine, sake, mead, cider, perry and other beverages through fermentation on a small scale as a hobby for personal consumption, free distribution at social gatherings, amateur brewing competitions or other non-commercial reasons. Both alcoholic and non-alcoholic beverages can be made at home.

Brewing on a domestic level has been done for thousands of years, but has been subject to regulation and prohibition during some time periods in certain places. Restrictions on home-brewing were lifted in the UK in 1963, Australia followed suit in 1972, and the USA in 1978, though individual states were allowed to pass their own laws limiting production. In some countries such as New Zealand, home-brewing beer or wine has always been legal.

The legality of home-brewing varies from country to country, and some countries limit the volume an individual can legally brew. Fewer countries allow distillation of alcohol in the home.

Below are some home-brewing recipes for the beginners, intermediate and advanced home-brewers.......Hope you would enjoy a lot.........Cheers....!!!!.....

American IPA

Belgian Tripel (For Beginning Homebrewers)

Hoppy Red Ale (For Beginning Homebrewers)

Single-Malt, Single-Hop IPA (For Beginning Homebrewers)

Dry Stout (For Intermediate Homebrewers)

American Wheat Ale (For Intermediate Homebrewers)

Belgian Dubbel

California Common

Berliner Weisse

Pilsner

Russian Imperial Stout

Imperial IPA (For Advanced Homebrewers)

Sour Saison (For Advanced Homebrewers)

Multi Grain Beer

Sour Saison (For Advanced Homebrewers)

This is a pretty standard saison recipe, but it adds Wyeast's Roeselare Ale Blend, which from Wyeast's description is "a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture". For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix.

YIELD: makes 5 gallons

ACTIVE TIME: 5 to 7 hours

TOTAL TIME: 12 to 18 months

SPECIAL EQUIPMENT: 8 gallon kettle (or bigger), homebrewing equipment setup with mashtun

Ingredients:
10 pounds Pilsner malt
1 1/2 pounds wheat malt
3/4 pounds Munich malt
1 ounce Willamette hops - 60 minutes
1 ounce Willamette hops - 10 minutes
1 liter starter of French Saison yeast (Wyeast 3711)
1 package Roeselare Ale Blend (Wyeast 3763)

Procedures:
1) Mash-in the 12 1/4 pounds of grain to 152°F using 4 gallons of water at about 165°F (1.3 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash
2) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.75 gallons of sparge water to about 185°F.
3) After mashing for 60 minutes, mash-out and sparge. You should have about 6.5 gallons in the kettle. Add 1 ounce of Willamette hops and bring to boil, uncovered.
4) After a total of 50 minutes, add 1 ounce Willamette hops.
5) After 60 minutes remove from heat and chill using a wort chiller to 75°F. Transfer to a carboy and take a gravity reading. It should be around 1.068
6) Add the French Saison and Roeselare Ale yeasts and ferment at 70° to 75°F for 4 weeks. Transfer to a secondary carboy and age at room temperature in a dark place for at least a year.
7) Keg or bottle for a medium level of carbonation.

Source: http://drinks.seriouseats.com/

Imperial IPA (For Advanced Homebrewers)

This is an all-grain recipe designed for advanced homebrewers. It's based on Avery Brewing Co's Maharaja. If your mash tun is not large enough to hold all 16.5 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil.

The OG of this recipe should be around 1.087, and the IBUs are well over 100. Dry hopping should take place in secondary fermentation for at least 5 days but not longer than 7 days.

YIELD: makes 5 gallons

ACTIVE TIME: 5 to 7 hours

TOTAL TIME: 3 to 4 weeks

SPECIAL EQUIPMENT: 8 gallon kettle (or bigger), homebrewing equipment setup with mashtun

Ingredients:
15.5 pounds 2-row malt
0.5 pounds Victory malt
0.5 pounds crystal 120L malt
1.25 ounces Columbus hops - 60 minutes
1.25 ounces Centennial hops - 30 minutes
2 ounces Simcoe hops 10 minutes
2 ounces Centennial hops - 10 minutes
4 ounces Simcoe hops - dry hop
2 ounces Centennial hops - dry hop
2 ounces Chinook hops - dry hop
4 liter starter of American yeast (White Labs WLP001 or Wyeast 1056) or 1.5 packages of dry American yeast.

Procedures:
1) Mash-in the 16.5 pounds of grain to 150°F using 5 gallons of water at about 161°F (1.2 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.
2) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 5.25 gallons of sparge water to about 185°F.
3) After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Allow the wort to come to a boil and add 1.25 ounces Columbus hops.
4) After boiling a total of 30 minutes, add 1.25 ounces Centennial hops.
5) After boiling a total of 50 minutes, add 2 ounces Simcoe hops and 2 ounces Centennial hops.
6) After boiling a total of 60 minutes, remove from heat and chill using a wort chiller. Transfer to a carboy and take a gravity reading
7) Oxygenate thoroughly and ferment at 65° to 68° for 7 to 14 days until complete. Transfer to secondary carboy and dry hop with 4 ounces of Simcoe, 2 ounces of Centennial and 2 ounces of Chinook for 7 days.
8) Bottle or keg for a medium level of carbonation. Drink fresh for best results.

Source: http://drinks.seriouseats.com/

Russian Imperial Stout

This is an all-grain recipe designed for advanced homebrewers. If your mash tun is not large enough to hold all 21 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil.

I recommend a minimum of 3 weeks in secondary fermentation before bottling or kegging to allow the flavors to meld and the harsher alcohol flavors to subside. If you're not in a hurry, 6 weeks of aging seems to be about perfect time.

YIELD: makes 5 gallons

ACTIVE TIME: 5 to 7 hours

TOTAL TIME: 6 to 9 weeks

SPECIAL EQUIPMENT: 8 gallon kettle (or bigger), homebrewing equipment setup with mashtun

Ingredients:
17 pounds 2-row pale malt
1 pound chocolate malt
1 pound roasted barley
1 pound flaked oats
0.5 pounds black patent malt
0.5 pounds Crystal 120 malt
2 ounces Galena hops - 90 minutes
1 ounce Northern Brewer Hops - 30 minutes
1 ounce Northern Brewer Hops - 10 minutes
2 to 3 Liter starter Dry English Ale yeast, either White Labs WLP007 or Wyeast 1098

Procedures:
1) Mash-in the 21 pounds of grain to 154°F using 5.75 gallons of water at about 167°F (1.1 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.
2) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.25 gallons of sparge water to about 185°F.
3) After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Add 2 ounces of Magnum hops and bring to boil.
4) After boiling for 60 minutes, add 1 ounce Northern Brewer hops.
5) After a total of 80 minutes, add 1 ounce Northern Brewer hops.
6) After 90 minutes remove from heat and chill using a wort chiller to 60°F. Transfer to a carboy and take a gravity reading.
7) Ferment at 60° to 65°F for 3 weeks. Transfer to a secondary carboy and age in a cool dark place for another 3 to 6 weeks.
8) Bottle or keg for a medium low level of carbonation.

Source: http://drinks.seriouseats.com/

Pilsner

This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering. If this is your first lager, read this lager overview before you begin to make sure you know the process.

For this brew, you'll use the same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.

ACTIVE TIME: 5.5 to 8 hours

TOTAL TIME: 7 to 9 weeks

SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, the basic homebrewing equipment setup and a temperature controlled refrigerator

Ingredients:
7 pounds pilsner malt, crushed
8 gallons of water split - blend 4 gallons tap water and 4 gallons distilled water
1.5 pounds extra light dry malt extract
1.5 ounces Saaz hops - 90 minutes
1 ounce Saaz hops - 20 minutes
1.5 ounces Saaz hops - 5 minutes
1 ounce Saaz hops - 0 minutes (flame out)
Two 11.5 gram packages of dry lager yeast (Saflager S-23)

Procedures:
1) Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 157°F. Remove from heat.
2) Mash-in by slowly adding 7 pounds of pilsner malt into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 148°F.
3) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 190°F.
4) After 60 minutes, mash-out by carefully pouring the 190°F water into the mash, stirring to equalize temperature to about 170°F.
5) Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6.5 gallons and add 1.5 pounds extra light dry malt extract.
6) Bring wort to a vigorous boil. When the boil begins, add 1.5 ounce Saaz hops in a mesh bag.
7) After boiling for 70 minutes, add 1 ounce Saaz hops in a mesh bag.
8) After boiling for 85 minutes, add 1.5 ounce Saaz hops in a mesh bag.
9) After total of 90 minutes of boil, remove from heat and add 1 ounce Saaz hops in a mesh bag. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
10) Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket) and place in a temperature controlled refrigerator set to 48°F.
11) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.054. Cover fermentor with a sanitized stopper and airlock.
12) After wort cools to 50°F, agitate vigorously for at least 5 minutes. Add two 11.5 gram packages of Saflager S-23 yeast.
13) Ferment for at least 3 weeks at 48°F
14) After fermentation is complete, rack to a sanitized secondary carboy and allow the beer to raise to room temperature for 12 hours for a diacetyl rest.
15) Lager for 4 to 6 weeks by placing carboy in a temperature controlled refrigerator set to 35°F.
16) Bottle after lagering is complete, using enough priming sugar for a medium level of carbonation.

Source: http://drinks.seriouseats.com/

Berliner Weisse

This Berliner Weisse recipe was used by Serious Eats contributor Jonathan Moxey to win first place in the sours category at the Homebrew Alley 6 competition. It's a modified version of Kristen England's no-boil recipe that can be found in Brewing With Wheat by Stan Hieronymus. This is a brew-in-a-bag style recipe that can be made by anyone with a few successful brew-in-a-bag experiences. It should be noted that while the no-boil Berliner Weisse method presented is easy to do, but it is inherently more susceptible to infection than a standard recipe. I only recommend this recipe for homebrewers who look for a sense of adventure and experimentation.

This recipe also makes use of a brewing method called decoction: a portion of the mash is removed prior to sparging, and it is boiled separately. After boiling, the decoction is added back into the mash.

YIELD: makes 5 gallons

ACTIVE TIME: 3 hours

TOTAL TIME: 2 to 6 months

SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, additional pot to heat decoction, and the basic homebrewing equipment setup

Ingredients:
3.25 pounds German Pilsner Malt
3.25 pounds German wheat malt
0.5 pounds rice hulls
0.75 ounces Hallertauer hops (added to mash)
1 package Safale US-05
2 packages Lactobacillus (Wyeast 5535 or Whte Labs WLP677)

Procedures:
1) Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.
2) Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F
3) Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.
4) Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.
5) After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
6) Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.
7) DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.
8) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.
9) Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.
10) Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.
11) Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.

Source: http://drinks.seriouseats.com/

California Common

This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. California Common is a hybrid beer so it's helpful if you have a temperature controlled refrigerator you can use to maintain fermentation and conditioning temperatures, but it's not necessary. If you don't have a refrigerator, try to maintain cooler temperatures using ice packs.

For this brew, you'll use the same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.

Since the fermentation temperatures of this beer are a little lower than the typical ale fermentation, you should make a 1.5 liter yeast starter the day before you brew. If you don't get the chance to make a starter, use two packages of yeast instead.

ACTIVE TIME: 5.5 to 8 hours

TOTAL TIME: 5 to 7 weeks

SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, the basic homebrewing equipment setup and a temperature controlled refrigerator

Ingredients:
5 pounds American 2-row malt, crushed
1.25 pounds Munich malt, crushed
1 pound Crystal 40L malt, crushed
2 ounces Chocolate malt, crushed
1 pound dry malt extract
0.75 ounces Northern Brewer hops - 60 minutes
0.5 ounces Northern Brewer hops - 30 minutes
0.75 ounces Northern Brewer hops - 10 minutes
1.5 Liter Starter of White Labs WLP 810 or Wyeast 2112

Procedures:
1) Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 162°F. Remove from heat.
2) Mash-in by slowly adding the 2-row, Munich, Crystal 40L and Chocolate malt into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 152°F.
3) Cover the mash, only uncovering to briefly stir every 20 minutes. In a separate pot, heat 3 more gallons of water to 190°F.
4) After 60 minutes, mash-out by carefully pouring the 190°F water into the mash, stirring to equalize temperature to about 170°F.
5) Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Add the 1 pound of dry malt extract and top the wort off with water to 6.5 gallons.
6) Bring wort to a vigorous boil. When the boil begins, add 0.75 ounces Northern Brewer hops in a mesh bag.
7) After boiling for 30 minutes, add 0.5 ounces Northern Brewer hops in a mesh bag.
8) After boiling for 50 minutes, add 0.75 ounces Northern Brewer hops in a mesh bag.
9) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
10) Cool wort by placing pot in ice bath or by using a wort chiller until it is at 60°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
11) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.047. Cover fermentor with a sanitized stopper and airlock.
12) Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1.5L starter of California Lager yeast.
13) Ferment for at least 10 days at 60°F
14) Condition by allowing the beer to rest for 3 weeks at 50°F.
15) Bottle after conditioning is complete, using enough priming sugar for a medium to high level of carbonation.

Source: http://drinks.seriouseats.com/

Belgian Dubbel

Think of a dubbel as a Belgian dark strong ale's laid back little brother. There's still a rich malt character complemented by the yeast's fruit and spice—and not an insignificant amount of alcohol—it's all just a little less intense in a dubbel. The beer style originated in monasteries in the Middle Ages, though the style reemerged as something close to a beer we'd recognize around 150 years ago.
A dubbel is a fantastic entry point for those not familiar with Belgian beer and an even better partner for food. The beer's characteristic aromas of plums, raisins, caramel, and warm bread are inviting; the brew is chewy and medium bodied, and it finishes dry and warming. It's a malt parade with a restrained bitterness keeping the whole thing in check.

Brewing your own dubbel is a good exercise in piecing together different specialty grains to create a complex yet coherent malt profile. Let's break down the beer's different elements.

The recipe is modified slightly for brewing at home.

Original Gravity: 1.071
Final Gravity: 1.013
ABV: 7.6%
Bitterness: 25 IBUs
Color: 21 SRM (ruby brown)

YIELD: makes about 6 gallons (5 gallons in the carboy)

ACTIVE TIME: 5 hours

TOTAL TIME: 2 to 3 months

SPECIAL EQUIPMENT: 10 gallon mash tun, 8 gallon kettle, basic equipment, oxygenation stone (optional)

Ingredients:
7 pounds Belgian Pilsner malt
3 pounds light Munich malt
8 ounces pale wheat malt
8 ounces Caramunich
8 ounces aromatic malt
4 ounces special B malt
4 ounces chocolate malt
1/2 ounce Magnum hops, 15% AA (first wort hop)
1 pound Dark Candi Inc. D Belgian candi syrup (60 minutes)
1 tablet Whirlfloc (15 minutes)
1/2 teaspoon Wyeast yeast nutrient blend (10 minutes)
Wyeast 3787 Trappist High Gravity yeast

Procedures:
1) Heat 15 quarts tap water to 160°F and add to mash tun.
2) Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149°F.
3) In a separate container, heat 9 3/4 quarts tap water to 202°F.
4) Mash out by adding 9 3/4 quarts of 202°F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.
5) Leave at mash out temperature for 15 minutes. In a separate container, heat 2 1/2 gallons tap water to 172°F.
6) Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.
7) Drain mash tun to boil kettle, sparging with 2 1/2 gallons of 172°F tap water. Add hops.
8) After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.
9) Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn’t produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)
10) Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.
11) Pitch yeast and allow to ferment at 64°F to 66°F for 2 to 3 days, then allow fermentation temperature to free rise.
12) Rack beer to second sanitized carboy or bucket and allow to condition, tasting periodically to check on flavor development.
13) Bottle or keg at 2.5 to 3 volumes. (Keg if you like, but this will really shine when bottle conditioned.)

Source: http://drinks.seriouseats.com/

American Wheat Ale (For Intermediate Homebrewers)

This is an all-grain homebrewing recipe which is about the same level of difficulty as the English Mild Ale recipe. Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.

If this is your first all-grain style recipe, be sure to read through the post on mashing to become familiar with the language and method.

For this brew, you'll use same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.

This beer has a low enough starting gravity that a yeast starter is probably not necessary, but making a 1 Liter starter may improve the fermentation quality. If you have the time and equipment, go ahead and make one, but it's not an issue if you don't.

SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, and the basic homebrewing equipment setup

Ingredients:
3 pounds Two-Row malt, crushed
4 pounds Malted Wheat, crushed
0.6 pounds Munich malt, crushed
1 ounce Magnum hops - 60 minutes
1/2 ounces Sorachi Ace hops - 15 minutes
1/2 ounces Sorachi Ace hops - 5 minutes
1 Liter starter of American Ale yeast, either White Labs WLP051 or Wyeast 1272

Procedures:
1) Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 165°F. Remove from heat.
2) Mash-in by slowly adding all 7.6 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.
3) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
4) After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
5) Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6 gallons.
6) Bring wort to a vigorous boil. When the boil begins, add 1 ounce Magnum hops in a mesh bag.
7) After boiling for 45 minutes, add 1/2 ounces Sorachi Ace hops in a mesh bag.
8) After boiling a for a total of 55 minutes, add 1/2 ounce Sorachi Ace hops in a mesh bag.
9) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
10) Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
11) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.043.
12) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
13) Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation.

Source: http://drinks.seriouseats.com/

Single-Malt, Single-Hop IPA (For Beginning Homebrewers)

For this SMaSH (Single Malt and Single Hop) beer, I chose Mosaic hops, the daughter of American IPA hop stalwart Simcoe. Mosaic hops only became commercially available following the fall 2012 harvest, but they're already picking up steam among home and craft brewers for creating an array of flavors and aromas that have been said to include cedar, stone fruit, tropical fruit, blueberry, and floral notes. To round things out, I paired the Mosaic hops with the sweet, clean Golden Promise pale malt. Think of it as a Scottish equivalent to Maris Otter pale malt.

If you want to switch out the hops, you can figure out the amount to substitute using homebrew bitterness units (HBUs). HBUs are calculated by multiplying the weight of each hop addition by the percentage of alpha acids (AAs). For example, this recipe has a 12.3 HBU first wort hop addition (1 ounce x 12.3% AA). If you wanted to use, say, Centennial hops with 10% AA, you would need to add 1.23 ounces (1.23 ounces x 10% AA = 12.3 HBUs). This is also useful if the hops your homebrew store carries have a different AA percentage than what your recipe specifies.

One caveat: If you're using a hop with a lower percentage of alpha acids (say, 5% to 6% or below), you might want to consider using a hop like Magnum or Warrior for the bittering addition to limit the amount of vegetal mass in the kettle. Using a low alpha acid hop like Strisselspalt for a bittering addition is likely to result in a beer that just tastes like your lawn.

Original Gravity: 1.065
Final Gravity: 1.014
ABV: 6.7%
Bitterness: 66 IBUs
Color: 4 SRM (gold)

About the Author: Jonathan Moxey makes wort and writes about beer. He's a BJCP certified beer judge and Cicerone Certified Beer Server in St. Louis. Find him on Twitter at @jonathanmoxey.


YIELD: makes 5 gallons

ACTIVE TIME: 5 hours

TOTAL TIME: 3 to 4 weeks

SPECIAL EQUIPMENT: 10 gallon mash tun, 8 gallon kettle, basic equipment, oxygenation stone (optional)

Ingredients:
12 pounds Golden Promise malt
1 ounce Mosaic hops, 12.3% AA (first wort hop)
1 1/2 ounces Mosaic hops, 12.3% AA (15 minutes)
1 tablet Whirlfloc (15 minutes)
1/2 teaspoon Wyeast yeast nutrient blend (10 minutes)
1 1/2 ounces Mosaic hops, 12.3% AA (0 minutes)
Wyeast 1056 American Ale yeast
2 ounces Mosaic hops, 12.3% AA (dry hop; 5-6 days in secondary)

Procedures:
1) Heat 15 quarts tap water to 164°F and add to mash tun.
2) Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 152°F.
3) In a separate container, heat 8.4 quarts tap water to 202°F.
4) Mash out by adding 8.4 quarts of 202°F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.
5) Leave at mash out temperature for 15 minutes. In a separate container, heat 2.8 gallons tap water to 172°F.
6) Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.
7) Drain mash tun to boil kettle, sparging with 2.8 gallons of 172°F tap water. Add first wort hops once the kettle is full.
8) After all mash runnings are collected, record preboil gravity. Bring wort to boil.
9) Allow wort to boil 60 minutes, adding hops, Whirlfloc and yeast nutrients as noted above.
10) Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.
11) Pitch yeast and allow to ferment at 66°F to 68°F.
12) Once the gravity is within a few points of your target final gravity (about 1.014), rack beer to second sanitized carboy or bucket with dry hops in a sanitized hop sack and allow to condition for 5 to 6 days.
13) Bottle or keg at 2.6 volumes.

Source: http://drinks.seriouseats.com/

Hoppy Red Ale (For Beginning Homebrewers)

This recipe is designed for beginning homebrewers. It's a very hoppy red ale with a strong citrus aroma, a hint of sweet malt and a crisp finish.

The specialty grains you will need for this recipe are CaraRed malt, Crystal 60L and tiny bit of Black Roasted Barley. The hops used are Centennial and the assertive Amarillo varities.

The yeast should be an American Ale strain, and you'll need a 1 Liter starter of either White Labs WLP001 or Wyeast 1056. You can substitute one 11.5 gram package of Safale US-05 for the starter of liquid yeast.

To bring out the intense orange-citrus aroma of this homebrew, dry hop with 1 ounce of Amarillo hops for 1 week. It will add a brightness to the beer that will make your friends and family say "Wow!" even before they take a sip. The strong hop bitterness of this recipe is balanced by a touch of sweetness, similar to an assertive IPA. If bitter beers are not your thing, cut both of the Centennial hop additions from 1 ounce to 1/2 ounce. That way, you'll keep the aromas and flavors of the Amarillo, but bring the bitterness levels into pale ale territory.

As your beer cools, always keep proper sanitation as priority number one. Mix up at least three gallons of sanitizing solution in your sanitizing bucket (either Iodophor or Star San), and sanitize every utensil that comes in contact with the wort after the boil is complete. Before you transfer your wort to the fermentation vessel, pour the sanitizer into the vessel and swirl the sanitizer around so it touches every surface, then pour it back into the sanitizing bucket. There is no need to rinse the sanitizer or foam off of anything you use—there will be no residual flavor and the residue will actually help to keep everything clean.

ACTIVE TIME: 4 hours

TOTAL TIME: 5-6 weeks

SPECIAL EQUIPMENT: 5 gallon glass carboy in addition to basic homebrewing equipment setup

Ingredients:
6 gallons of tap water, split
6 pounds Light liquid malt extract
1 pound CaraRed malt, crushed
1/2 pound Crystal 60L malt, crushed
2 ounces Black Roasted Barley malt, crushed
1 ounce Centennial Hops—60 minutes
1 ounce Centennial Hops—15 minutes
1 ounce Amarillo Hops—5 minutes
1 Liter starter of American Ale yeast (White Labs WLP001 or Wyeast 1056)
1 ounce Amarillo Hops—for dry hopping in secondary
priming sugar for bottling

Procedures:
1) If possible, place 3 gallons water in the refrigerator to cool in a sanitized container.
2) Tie the CaraRed, Crystal 60L and Black Roasted Barley malt in a large mesh grain bag or hop bag. Place the bag in 3 gallons of water in a 5 gallon pot and immerse the grain.
3) Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°.
4) Bring wort to a vigorous boil. As water is heating, slowly add 6 pounds of light liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Centennial hops in a mesh bag.
5) After 45 minutes of boiling has passed, add 1 ounce Centennial hops in a mesh bag.
6) After a total of 55 minutes has passed, add 1 ounce Amarillo hops in a mesh bag.
7) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
8) Cool wort by placing pot in ice bath until it is below 85°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to make 5 gallons using refrigerated water.
9) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.050.
10) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
11) After 2 to 3 weeks when primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning, add 1 ounce Amarillo hops for dry hopping and store as cool as possible.
12) Bottle after another one to two weeks using enough priming sugar for a medium level of carbonation according to these instructions.

Source: http://drinks.seriouseats.com/

Dry Stout (For Intermediate Homebrewers)

This is an all-grain homebrewing recipe which is about the same level of difficulty as the English Mild Ale recipe. Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.

If this is your first all-grain style recipe, be sure to read through the post on mashing to become familiar with the language and method.

For this brew, you'll use the same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.

The Kent Goldings hops I used for this batch had over a 6% Alpha Acid content, which is unusually high in my experience with this variety. If you find your Kent Goldings hops are around the more typical 4%AA, increase the 60 minute hop addition to 1.75 to 2 ounces.

ACTIVE TIME: 5 to 7 hours

TOTAL TIME: 3 to 4 weeks

SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, and the basic homebrewing equipment setup

Ingredients:
5.25 pounds Maris Otter Pale Malt, crushed
1.5 pounds Flaked Barley, crushed
0.9 pounds Black Roasted Barley (500L), crushed
1.25 ounces Kent Goldings hops - 60 minutes
1 package Dry English Ale yeast, either White Labs WLP007 or WLP1098

Procedures:
1) Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 161°F. Remove from heat.
2) Mash-in by slowly adding all 7.65 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 150°F.
3) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
4) After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
5) Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6 gallons.
6) Bring wort to a vigorous boil. When the boil begins, add 1.25 ounce Kent Goldings hops in a mesh bag.
7) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
8) Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
9) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.040.
10) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
11) Bottle after 2 to 3 weeks when fermentation is complete, using enough priming sugar for a medium to low level of carbonation.

Source: http://drinks.seriouseats.com/

Belgian Tripel (For Beginning Homebrewers)

This recipe is designed for the beginning brewer, and is about the same level of difficulty as the Pale Ale or Robust Porter recipes.

The specialty malt used for steeping is Carapils. The extract should be a Pilsner based liquid malt extract, and we will also need Belgian light candy sugar.

I like using a Chimay-syle yeast for this recipe, either Whitelabs WLP500 or Wyeast 1214, since it produces some really strong fruit and spice aromas and a distinct sweet Belgian finish. This recipe also turns out great with the more subdued flavors of the Westmalle yeast, which is Wyeast 3787 or Whitelabs WLP530.

Whichever Belgian yeast you choose, you will need to make a two liter starter 24-48 hours in advance. If you don't have the time or equipment to make a starter, use two packages of yeast to ensure proper fermentation. I do not recommend using any type of dry yeast substitute for Belgian styles of beer.

For purposes of conditioning and clarifying, you will need an additional 5 gallon glass carboy to transfer the beer into after primary fermentation is complete. This step adds a couple weeks to the brewing process, but it allows the complex flavors of the Belgian yeast to fully develop and produces a better looking and tasting homebrew.

As always, the first step to success is proper sanitation. Mix up at least three gallons of sanitizing solution in your sanitizing bucket (either Iodophor or Star San), and sanitize every utensil that comes in contact with the wort after the boil is complete. Before you transfer your wort to the fermentation vessel, pour the sanitizer into the vessel and swirl the sanitizer around so it touches every surface, then pour it back into the sanitizing bucket. There is no need to rinse the sanitizer or foam off of anything you use—there will be no residual flavor and the residue will actually help to keep everything clean.

ACTIVE TIME: 4 hours

TOTAL TIME: 6 to 8 weeks

SPECIAL EQUIPMENT: 5 gallon glass carboy in addition to basic homebrewing equipment setup

Ingredients:
9 pounds Pilsner malt extract
1 pound light Belgian candy sugar
1 pound Carapils malt, crushed
2 ounces Hallertau hops - 60 minutes
6 gallons of tap water, split
2 Liter starter of liquid Belgian Ale yeast (Whitelabs WLP500 or Wyeast 1214)

Procedures:
1) If possible, place 3 gallons in the refrigerator to cool in a sanitized container.
2) Tie the Carapils malt in a large mesh grain bag or hop bag. Place the bag in 3 gallons of water in a 5 gallon pot and immerse the grain.
3) Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°.
4) Bring wort to a vigorous boil. As water is heating, slowly add 2 pounds of Pilsner liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 2 ounces Hallertau hops in a mesh bag.
5) After 45 minutes of boiling has passed, add remaining 7 pounds of Pilsner liquid malt extract and 1 pound of Belgian candy sugar, stirring constantly until completely dissolved.
6) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
7) Cool wort by placing pot in ice bath until it is below 85°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to make 5 gallons using refrigerated water.
8) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.075.
9) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 68 and 70°F.
10) After primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning as discussed here and store as cool as possible.
11) Bottle after another four to six weeks using enough priming sugar for a high level of carbonation according to these instructions.

Source: http://drinks.seriouseats.com/

American IPA

This is an extract-style homebrewing recipe which is written for the beginning level homebrewer. This brew can be made using the basic homebrewing equipment setup, but you will also need a kettle that is at least 7.5 gallons due to the large amount of hops. A secondary fermentation vessel (bucket or carboy) for the dry-hopping process is also recommended.

As your beer cools, always keep proper sanitation as priority number one. Mix up at least three gallons of sanitizing solution in your sanitizing bucket (either Iodophor or Star San), and sanitize every utensil that comes in contact with the wort after the boil is complete. Before you transfer your wort to the fermentation vessel, pour the sanitizer into the vessel and swirl the sanitizer around so it touches every surface, then pour it back into the sanitizing bucket. There is no need to rinse the sanitizer or foam off of anything you use—there will be no residual flavor and the residue will actually help to keep everything clean.

TOTAL TIME: 4 to 5 weeks

SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), the basic homebrewing equipment setup

Ingredients:
9 pounds Light liquid malt extract
0.75 pounds Crystal 20L malt, crushed
1 ounce Magnum hops - 60 minutes
1 ounce Simcoe hops - 15 minutes
1 ounce Sorachi Ace hops - 15 minutes
1 ounce Simcoe hops - 0 minutes (flame out)
1 ounce Sorchi Ace hops - 0 minutes (flame out)
11.5 gram package Safale US-05
1 ounce Simcoe hops - for dry hopping in Secondary
1 ounce Sorachi Ace hops - for dry hopping in Secondary

Procedures:
1) Tie the Crystal 20L in a large mesh bag. Place the bag in 3 gallons of water in a 7.5 gallon pot and immerse the grain.
2) Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°F.
3) Add another 3.5 gallons of water. Bring wort to a vigorous boil. As water is heating, slowly add 9 pounds of light liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Magnum hops in a mesh bag.
4) After 45 minutes of boiling has passed, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag.
5) After total of 60 minutes of boil, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag, cover remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
6) Cool wort by placing pot in ice bath or using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to make 5 gallons using refrigerated water.
7) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.067.
8) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously (or aerate). Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 64° and 67°F.
9) After 2 to 3 weeks when primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops for dry hopping and store as cool as possible.
10) Bottle after another one to two weeks using enough priming sugar for a medium level of carbonation according to these instructions.

Source: http://drinks.seriouseats.com/