Subject: FWD: A Couple of Recipes ...
Date: 1992-07-09 20:38:00 GMT
Here are two recipes that have worked out really well for
me in the past. The first is a simple "kit" beer, the
second an all-grain.
1) Porter? Porter? - Recipe for 5 gallons.
6.6# Telford's Porter (2 cans)
1 oz. Styrian Goldings Plugs (alpha 5.3)
1 oz. Hallertau Plugs (alpha 2.9)
Flavoring (10 min)
O.G. = 1.048
F.G. = 1.020
Add the 2 cans of malt extract to 3 gallons boiling water,
bring the mix back to a boil, then add Bittering Hops. I
used a hop bag, so the utilization probably wasn't that
teriffic, but then again the malts are pre-hopped some, so
I wasn't too concerned about that. Add finishing hops
with 10 min left in the boil. Add tap water to 5 gallons,
cool to 75F and pitch yeast starter (~12oz). Lag time is
about 12 hours.
This produces a well-balanced (there's that word again!)
porter, neither too dry nor too sweet. I currently have a
batch of this fermenting with Wyeast Irish Stout Yeast to
see if that will make it a wee bit drier.
2) ChuckWeiser - Recipe for 5 gallons.
5.0# Lager Malt
1.0# Flaked Maize
0.5# Rice Syrup/Solids
1 oz. Hallertau Leaf (alpha 4.0)
Bittering (1 hr)
1 oz. Saaz Leaf (alpha 3.0)
Bittering (1 hr)
1/4oz.Tettnang Leaf (alpha 4.0)
Finishing (Boil 5 min, steep 10 min)
O.G. = 1.038
F.G. = 1.008
30 min - Protein Rest @132F
90 min - Slowly raise temp to 155F
15 min - @155F
15 min - Mash-out @170
Bring mash liquid to a boil, add bittering hops (no hop
bag for this one), boil 1hr. Add finishing hops, boil 5
minutes, steep 10 minutes, pour into primary, cool to 75F,
and pitch yeast starter ...
This recipe produces a light - but not thin tasting -
North American style lager (steam?). The Tettnang
Finishing hops gave a really nice fresh aroma to the beer.
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