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Homebrew Recipes

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(→‎Intermediate recipes: added recipe)
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These recipes are targetted more to the brewer who's looking to make some variations on kit and kilo recipes. These will often include mashing small amounts of grain, but will rely predominantly on kits/malt extracts.
 
These recipes are targetted more to the brewer who's looking to make some variations on kit and kilo recipes. These will often include mashing small amounts of grain, but will rely predominantly on kits/malt extracts.
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'''Name: Winkie Ale'''
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Type: Extract
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Style: Aussie Ale inspired by Cooper's Pale and Mild Ales.
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Quantity: 20L
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estimated IBU 36
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est colour 8.9SRM
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OG 1.045
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est FG 1.012
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est ABV 4.5%
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<b>Ingredients required:</b>
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#1can Cooper's Pale Ale hopped extract
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#1KG Light Dry Malt
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#100gm Crystal Malt
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#15gm Pride of Ringwood Hops
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#10 grams Saaz hops
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#1 packet Safale04 yeast
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<b>Four Intermediate level brewing steps required:</b>
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<b>1 Steeping grain</b>
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Steep 100gm crystal malt for 30 minutes at around 55 degrees
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Sparge with 1L of water at around 75 degrees.
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<b>2 Boiling hops</b>
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5L boil (including 1L sparge water and 1kg LDM) for 30 minutes,
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add 15gm POR as soon as boil is achieved
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add 10gm Saaz 5 minutes prior to turning off heat
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<b>3 Proofing Yeast</b>
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add yeast from sachet to a glass of sanitary water (e.g. boiled the night before), stir and cover
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after 5 minutes add a teaspoon of malt or other fermentable material.
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frothing at surface indicates yeast is alive and ready for pitching.
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<b>4 Racking beer</b>
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When you have recorded 3 consecutive gravity readings (24 hours apart) and the gravity is near the estimated FG the beer is ready to rack.
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Sanitise your 2nd fermenter and a length of food grade tubing.
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Ensure empty fermener's tap is off.
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Very slowly and gently pour beer from tap through tube into the bottom of the second fermenter leaving the yeast cake behind.
 +
 +
Do not transfer the last of the 'dregs' as it will probably tranfer sediment too.
 +
 +
Optional: Keep some of the yeast cake in a sanitary airtight container for future brewing.
 +
 +
Optional: Add 15gm of Saaz (in a hopbag) to empty fermenter prior to racking
  
 
==Advanced recipes==
 
==Advanced recipes==

Revision as of 00:43, 8 May 2007

Here's a list of homebrew recipes for people to try, sorted by style and by difficulty.

Contents

Beginner recipes

These recipes are well suited to the new homebrewer. They're mainly of the 'kit and kilo' style, with, some cases, additional hops added as well.

Pilseners

Brewcraft Czech Pilsener

Ingredients

  • Brewcraft Czech Pilsener can
  • Brewcraft Brew Converter #62 (includes hops)
  • 500gm light malt extract (optional)

Volume - 21L

Comments This was one of the first brews I made, and it turned out very well. So well, in fact, the batch is already half-gone, and I'm planning on doing another one of these soon!

Intermediate recipes

These recipes are targetted more to the brewer who's looking to make some variations on kit and kilo recipes. These will often include mashing small amounts of grain, but will rely predominantly on kits/malt extracts.

Name: Winkie Ale

Type: Extract

Style: Aussie Ale inspired by Cooper's Pale and Mild Ales.

Quantity: 20L

estimated IBU 36

est colour 8.9SRM

OG 1.045

est FG 1.012

est ABV 4.5%

Ingredients required:

  1. 1can Cooper's Pale Ale hopped extract
  2. 1KG Light Dry Malt
  3. 100gm Crystal Malt
  4. 15gm Pride of Ringwood Hops
  5. 10 grams Saaz hops
  6. 1 packet Safale04 yeast

Four Intermediate level brewing steps required:

1 Steeping grain

Steep 100gm crystal malt for 30 minutes at around 55 degrees

Sparge with 1L of water at around 75 degrees.

2 Boiling hops

5L boil (including 1L sparge water and 1kg LDM) for 30 minutes,

add 15gm POR as soon as boil is achieved

add 10gm Saaz 5 minutes prior to turning off heat


3 Proofing Yeast

add yeast from sachet to a glass of sanitary water (e.g. boiled the night before), stir and cover

after 5 minutes add a teaspoon of malt or other fermentable material.

frothing at surface indicates yeast is alive and ready for pitching.


4 Racking beer

When you have recorded 3 consecutive gravity readings (24 hours apart) and the gravity is near the estimated FG the beer is ready to rack.

Sanitise your 2nd fermenter and a length of food grade tubing.

Ensure empty fermener's tap is off.

Very slowly and gently pour beer from tap through tube into the bottom of the second fermenter leaving the yeast cake behind.

Do not transfer the last of the 'dregs' as it will probably tranfer sediment too.

Optional: Keep some of the yeast cake in a sanitary airtight container for future brewing.

Optional: Add 15gm of Saaz (in a hopbag) to empty fermenter prior to racking

Advanced recipes

These recipes are usually all-grain recipes, intended for experienced brewers with the necessary specialist equipment.

Ales

Maiden Voyage Pale Ale

Ingredients

Fermentables

  • 4kg Joe White ale malt
  • .3kg Medium Crystal Malt

Hops

  • 15g Chinook - bittering
  • 10g Cascade - flavour
  • 10g Cascade - aroma

Yeast

  • SafAle US-56

Volume

  • 23L

Method

  • Single infusion mash @ 66C for 90 minutes
  • Boil 60 minutes
  • Ferment 1 week @ 18C

Comments This is the first full size (23L) all-grain brew my brewery has produced. Reminiscent of (not a clone of) Little Creatures Pale Ale. Around 35IBU, ABV 3.5% - a very tasty designated driver brew.

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