I brewed a favorite recipe today

[derekp83]

I think I'd like a thread posting favorite extract recipes and brews that I might like too. So here's one:

Today I brewed "Edmond's"
I've brewed this a number of times, but this is only the second time with Challenger hops. It was excellent the first time which happened because East Kent Goldings were in short supply. It's based on Charlie Papazian's "Jack's Union Classic Pale Ale."

5 1/2 gal. water
5 lbs. Munton's light DME
1 lb. 40L crystal malt
1 oz. Fuggles & 1/2 oz. Challenger (boli) 6.9 HBU
1/2 oz Challenger (flavor)
1 oz Challenger (aroma)
2 tsp. gypsum
1 Safebrew S-33 ale yeast

Steep grains for 30 min. @ 150-160
60 min. boil
15 min. flavor hops
2 min aroma hops

I do a partial boil of 1 1/2 gal. Yes, I still refer to HBUs. No, I don't take gravity readings.

View attachment 711188

This sounds great. Is it anything like Bass Pale Ale? I adore that beer.

 

[JesterMage]

Red Queen" my Irish red ale. Th

I am putting an order together and I will be getting stuff to make this.

 

[D.B.Moody]

This sounds great. Is it anything like Bass Pale Ale? I adore that beer.

I certainly like it. I think Bass is more heavily hopped and browner, perhaps from a sugar.
By the way, if you do brew this, I think this recipe is better with Nottingham than S33 yeast.

 

[derekp83]

I certainly like it. I think Bass is more heavily hopped and browner, perhaps from a sugar.
By the way, if you do brew this, I think this recipe is better with Nottingham than S33 yeast.

Well that's perfect. I just bought a packet of Nottingham. I'm using harvested Voss Kveik for my next brew, but Nottingham is coming up.

 

[JesterMage]

Today I brewed one of my best beers. I brewed a German Wheat. This is super simple and carbs up fast.

2.5 gal of water
3 lbs. Briess Bavarian Wheat DME
.5 oz. Mandarina Bavaria hops
5.5 g. LalBrew Munich Classic yeast

Dissolve 2.5 lbs of the DME in 1 quart of water for a late addition.
Dissolve 1/2 lbs in 1.75 gallons of water in a brew pot and bring to a boil.
Once pot is boiling add hops and boil for 30 min (you can do this as a first-wort addition also)
At flameout add dissolved late addition DME let it set for 10 min and chill.
Add wort to fermentor and top up with cold water to 2.5 gallons
Pitch yeast

Next time I brew this I am going to replace the hops with Meridian or Lemondrop

This beer had excellent head retention and just a hint of orange to go with the banana and cloves from the yeast.

 

[Brews and Blues]

Today I brewed one of my best beers. I brewed a German Wheat. This is super simple and carbs up fast.

2.5 gal of water
3 lbs. Briess Bavarian Wheat DME
.5 oz. Mandarina Bavaria hops
5.5 g. LalBrew Munich Classic yeast

Dissolve 2.5 lbs of the DME in 1 quart of water for a late addition.
Dissolve 1/2 lbs in 1.75 gallons of water in a brew pot and bring to a boil.
Once pot is boiling add hops and boil for 30 min (you can do this as a first-wort addition also)
At flameout add dissolved late addition DME let it set for 10 min and chill.
Add wort to fermentor and top up with cold water to 2.5 gallons
Pitch yeast

Next time I brew this I am going to replace the hops with Meridian or Lemondrop

This beer had excellent head retention and just a hint of orange to go with the banana and cloves from the yeast.

View attachment 740877

I am definitely going to try this soon! Thanks for sharing.

I just did what I'm calling a pseudo-SMASH beer with this exact method but a 5 gallon batch.
1 oz of Mighty Julius hops at beginning of 30 min boil, added another oz at 15 mins, topped off with 6lbs of Muntons light DME and more water after boil termination.
11g of US-05 and currently on day 4 of fermentation.
I'm really excited for the results. Such an easy brew day and easy ingredient list.

I am really loving the brewing hobby but simple, quick brews like this help really keep me into it. Your recipe here will be my next brew! I may also take your suggestion on the Lemondrop hops.

 

[JesterMage]

I am definitely going to try this soon! Thanks for sharing.

I just did what I'm calling a pseudo-SMASH beer with this exact method but a 5 gallon batch.
1 oz of Mighty Julius hops at beginning of 30 min boil, added another oz at 15 mins, topped off with 6lbs of Muntons light DME and more water after boil termination.
11g of US-05 and currently on day 4 of fermentation.
I'm really excited for the results. Such an easy brew day and easy ingredient list.

I am really loving the brewing hobby but simple, quick brews like this help really keep me into it. Your recipe here will be my next brew! I may also take your suggestion on the Lemondrop hops.

The fermentation on this one for me was insane. It was the first time I had use a blowoff tube

 

[JesterMage]

I am definitely going to try this soon! Thanks for sharing.

I just did what I'm calling a pseudo-SMASH beer with this exact method but a 5 gallon batch.
1 oz of Mighty Julius hops at beginning of 30 min boil, added another oz at 15 mins, topped off with 6lbs of Muntons light DME and more water after boil termination.
11g of US-05 and currently on day 4 of fermentation.
I'm really excited for the results. Such an easy brew day and easy ingredient list.

I am really loving the brewing hobby but simple, quick brews like this help really keep me into it. Your recipe here will be my next brew! I may also take your suggestion on the Lemondrop hops.

Once you are done and if it turns out good, you should post it here so others can try it. I am always looking for something fast and simple. There are just some days I want a fast and simple brew day

 

[Brews and Blues]

Once you are done and if it turns out good, you should post it here so others can try it. I am always looking for something fast and simple. There are just some days I want a fast and simple brew day

Will do!

 

[madscientist451]

Extract Bourbon Stout
I originally saw this recipe on a Basic Brewing video
2 gallon recipe:

3 gallons water:
Steep 30 Mins
8 oz Brown Malt
8 oz Black Patent
8 oz Chocolate malt

Add 3.3 lbs Munich LME
1 lb Pilsen light
60 min boil
1 oz fuggles at 60 min
Add 3 oz expensive bourbon at bottling

I made some changes:
I used BlackPrinz instead of Black Patent
I used Dark DME instead of LME
I boiled for 30 minutes and used 1 oz homegrown Brewer's Gold hops
I soaked Jack Daniel's barrel chips in about 4 oz of Rebel Yell bourbon
Add chips to the keg in metal canister, let it sit a few weeks and then added bourbon to taste, I probably added about 2 oz. I just wanted a hint of bourbon character.

The Beer came out very good and was going to make it again but haven't got back to it.

 

[D.B.Moody]

I brewed a favorite recipe today, not one of mine, but the Moose Drool inspired recipe @BrewnWKopperKat posted in this thread at #16. I've adapted it to 5 gallons, late addition, and Hallertauer replacing Liberty hops. I'm calling's it "Droll Moose."

5 1/2 gal. water
6 lbs. Briess Pale Ale DME
1 lb. 60L crystal malt
1/4 lb. chocolate malt
1 1/2 oz, midnight wheat
1/4 tsp. calcium chloride
1 1/2 oz. Willamette, 6.0 alpha for the boil, adjusted HBUs 9.9
1 1/4 oz. Hallertauer Mittelfuher for flavor
1 1/4 oz. Hallertauer Mittelfuher for aroma
1 S04 ale yeast

Dissolve 3 lbs. DME in 1/2 gal. water for late addition
Dissolve 3 lbs. DME in 3/4 gal. for boil, add 1/4 tsp. CaCl, begin heating
Steep grains in 3/4 gal. water for 30 min. at 150-160 F.
Strain into boil kettle, bring to boil, add boil hops
30 min. boil
10 min. flavor hops
0 min. add late addition and aroma hops
Cover and move to sink for water bath cool down
Pour into fermenter, top off to 5 gal. with chilled water

HBUs are adjusted down 10% for a 30 min. boil and up 20% for the late addition of half the extract

Edit: corrected brewing steps error.

 

[user 298779]

Today I brewed one of my best beers. I brewed a German Wheat. This is super simple and carbs up fast.

2.5 gal of water
3 lbs. Briess Bavarian Wheat DME
.5 oz. Mandarina Bavaria hops
5.5 g. LalBrew Munich Classic yeast

Dissolve 2.5 lbs of the DME in 1 quart of water for a late addition.
Dissolve 1/2 lbs in 1.75 gallons of water in a brew pot and bring to a boil.
Once pot is boiling add hops and boil for 30 min (you can do this as a first-wort addition also)
At flameout add dissolved late addition DME let it set for 10 min and chill.
Add wort to fermentor and top up with cold water to 2.5 gallons
Pitch yeast

Next time I brew this I am going to replace the hops with Meridian or Lemondrop

This beer had excellent head retention and just a hint of orange to go with the banana and cloves from the yeast.

View attachment 740877

Dang that looks tasty!!

 

[JesterMage]

Dang that looks tasty!!

Give it a try. It was ready to drink in 3 weeks.

 

[ncbrewer]

My last brew was Baltic Porter - one of my favorites:
8 lbs Williams Brewing Baltic Porter LME (This is the key - the entire grain bill in one extract)
1/4 tsp CaCl (depends on your water and the extract)
0.66 mls lactic acid (depends on your water)
Campden as needed for chlorine in tap water
1.53 oz Willamette hops at 4.2% AA - for 21 IBUs (Tinseth)
1 packet US-05 yeast. (I know it should be handled as a lager, but this beer is so flavorful that the US-05 works well IMO.)

Boil enough water for 2.652 gallons including LME
Remove from heat and stir in 4 cups of LME
Return to boil and add all hops
Boil 40 minutes
Add remaining LME, cover, and let stand 10 minutes
Chill as needed so that top-off water will bring it to 60F
Top off to 5 gallons - stir well
Sprinkle dry yeast and fold into the wort gently
Ferment at 68F for four days, then at 72F for the duration

 

[BrewnWKopperKat]

@ncbrewer : I am assuming that you are making water adjustments to your tap water.

How did you decide that you needed to add lactic acid? How did you decide how much lactic acid to add?

 

[ncbrewer]

@ncbrewer : I am assuming that you are making water adjustments to your tap water.

How did you decide that you needed to add lactic acid? How did you decide how much lactic acid to add?

Martin Brungard recommends under 50 ppm alkalinity, and less is better. I found the alkalinity of my tap water - it's very consistent. Bru'n Water shows how to adjust alkalinity in the Sparge Acidification sheet based on your starting water.

 

[BrewnWKopperKat]

Martin Brungard recommends under 50 ppm alkalinity, and less is better

Where is that recommendation mentioned?

(I'm not disagreeing with it - it will be good to have a 'link' to the original recommendation).

update (a day later): I don't use "water chemistry" software and didn't expect to find the recommendation on adjusting sparge water in the Bru'n Water spreadsheet (I had assumed, incorrectly, that the spreadsheet was just calculations, not calculations & recommendations). I can see how the alkalinity adjustment for sparge water could also apply to adjusting tap water used for extract brewing.

 

[duncan_disorderly]

The reason for the S-33 yeast is that at that same time I was put out by the price jumps Nottingham has been taking. (It used to be a cheap yeast.)

I have started putting 2 different yeasts into the same brew. Part packs. Notty and S-33 is one that works well. Various benefits in performance, flavour, cost. Those two strains used to belong together, and work well together. Also Notty is available under other brand names. Mangrove Jack M42, Muntons Premium Gold. Possibly others. Mangrove Jack M36 is a good choice for English ales. I'm a big fan of Lallemand Verdant, it costs the same as their Nottingham but you can harvest yeast from its thick creamy krausen and reuse it very successfully. The best dry English ale yeast by a distance, IMO.

 

[D.B.Moody]

I'm a big fan of Lallemand Verdant . . . The best dry English ale yeast by a distance, IMO.

Well, then, I'll have to try it. What hops do you prefer with it?

EDIT: @Miraculix is also saying Verdant is best over on "English Ales - What's your favorite recipe?" on the General Home-brew Discussion forum at post #2571. So, @duncan_disorderly, you might like to chime in there. (I wish I could recall how to provide the link.)

 

[duncan_disorderly]

Well, then, I'll have to try it. What hops do you prefer with it?

Good question. It's a real all rounder, I reckon. It works well with fruity American hops, but also with spicy English hops. Goldings, Fuggles Challenger obviously. I like a combination of Northdown and First Gold. Pilgrim and Progress too, if you can find them.

 

[D.B.Moody]

. . . also with spicy English hops. Goldings, Fuggles Challenger obviously.

Thank you. That's it. I am going to use Verdant the next time I brew "Edmonds," the brew at post #1 that started this thread.

 

[ncbrewer]

Where is that recommendation mentioned?

(I'm not disagreeing with it - it will be good to have a 'link' to the original recommendation).

update (a day later): I don't use "water chemistry" software and didn't expect to find the recommendation on adjusting sparge water in the Bru'n Water spreadsheet (I had assumed, incorrectly, that the spreadsheet was just calculations, not calculations & recommendations). I can see how the alkalinity adjustment for sparge water could also apply to adjusting tap water used for extract brewing.

There is a recommendation in the Brun Water spreadsheet in the "Special Consideration for Extract Brewers" section of the Instructions sheet. He also discusses it in the HBT thread Bru’n water for Extract no boil

 

[BrewnWKopperKat]

Thanks @ncbrewer ! Good resources for people who brew with extract & tap water (and know the mineral content of their water).

 

[duncan_disorderly]

Thank you. That's it. I am going to use Verdant the next time I brew "Edmonds," the brew at post #1 that started this thread.

I hope you like it! Be sure to crop some of the yeast from the top after a few days, it works brilliantly in subsequent brews. There is more flavour from re-pitched Verdant I reckon, and it will save you a few dollars each time too.

 

[ncbrewer]

Thanks @ncbrewer ! Good resources for people who brew with extract & tap water (and know the mineral content of their water).

You're welcome. Cheers.

 

[JesterMage]

again brewed "Red Queen" my Irish red ale.

I brewed this up yesterday. My OG came in low @ 1.035. It is nice and dark and looks like it will be good. Now I have to wait.

 

[Brews and Blues]

Got to try my latest brew this weekend and couldn't be happier. By far my best batch yet and by far the simplest brew I've ever done.

30 min boil
6lbs Muntons Light DME
1oz Mighty Julius Hops at 30mins
1oz Mighty Julius Hops at 15mins
Added DME at end of boil
One packet of US-05 fermented at 64 degrees for 2 weeks.

Loving this extract short boil method. Next I'm going to try your German Wheat @JesterMage

 

[Brews and Blues]

So follow up on this brew I poster earlier... this was my first time leaving the kits behind and compiling ingredients on my own. Not sure if it was freshness, or sticking with DME (no LME), or maybe a combo, but this beer is so much cleaner tasting. I have also honed in temp control during fermentation with an ink bird so it's probably a combo of all of these things. Just thought I would share. This hobby has some learning curve, but when you see progress like this, it really invigorates you to brew more.

 

[JesterMage]

I have an Inkbird but it is only for one room. I am coming into that time of year where the basement is cold and the upper floors are warmer so hopefully I will be able to regulate my Temps better.

That is one good-looking class of beer you have there

 

[D.B.Moody]

I brewed favorite recipe today. I brewed "JB Gold," a recipe I made to feature John Bull malt extract and East Kent Goldings and Stryian Goldings hops. Well, John Bull extract isn't around and Stryian Goldings became Stryian Celeia, but I still like the ale this makes.

5 1/2 gal. water
5 lbs. Muntons amber DME (John Bull was darker than the average malt extract)
1/2 lb. 60L crystal malt
1/4 lb. pale malt
1 1/2 oz. East Kent Goldings alpha 4.4 for the boil, adjusted HBUs 7.3
1/2 oz. Stryian Celeia for flavor
1/2 oz. Stryian Celeia for aroma
1 Muntons ale yeast

Dissolve 2 1/2 lbs. DME in 1/2 gal. water for late addition
Dissolve 2 1/2 lbs. DME in 1 gal. water for the boil, begin heating
Toast pale malt for 10 min. at 350 F, crack grains
Steep all grains in 1/2 gal. water for 30 min. at 150-160 F
Strain into boil kettle, bring to boil, add boil hops
30 min. boil
10 min. flavor hops
0 min. add late addition and aroma hops
Cover and move to sink for water bath cool down
Pour into fermenter, top off to 5 gal. with chilled water

HBU adjustment: 6.6 - 10% for 30 min. boil and + 20% for late addition of half the extract

This batch will be "Pilgrim Pale" for Thanksgiving. Next week I'll brew this again as "Santa's Helper" for a Christmas brew. "Pilgrim Pale" will be put through a secondary, but "Santa's Helper" will not. In December I'll compare the two.