Alan_Tyson
Member
Hello, folks. Nice place you got here!
I'm a brand-new brewer, and I mean brand spanking new-car-smell new. So new that I only just got access to a brewkit, thanks to a friend of mine who has one, but has no idea what to do with it. Now, we're going to start off simple, probably with a kit beer or, if we decide to go from scratch, a super-basic brown ale without a whole lot of trimmings. However, I do eventually want to move on to some odder, more experimental brews, and I've put together a trio of recipes for things I'll eventually want to try.
Naturally, this is gonna be months (if not a little longer) into the future, but there's never too much time for preparation, and so I'd like to post the recipes up here to see what you guys and gals think. What I'm looking for are any red warning lights that come up when you read these, anything that looks like I'm doing something really, really wrong, or something I'll need to pay especially close attention to during the process.
If you're more of a veteran brewer and want to try one of them yourself, to see how it comes out, that would be EVEN BETTER, though I'm sure you've all got plenty of your own recipes you'd want to try first! If you've brewed or even just had something like these before, any taste, color, or aroma notes you might have would be greatly appreciated, as well - that way I can have a little idea of how these brews are supposed to come out.
Alright, here we go:
“Goblin Queen” Mint IPA
5.5 lbs. Light Plain Malt Extract Syrup
1 lb. Light (12-20) Crystal Malt
.5 lbs Toasted Malt Barley
2 oz. Chinook Hops (boiling)
.5 oz. Horizon Hops (finishing)
1 cup Chopped Fresh Sweet Basil
2 cups Chopped Fresh Mint Leaf
2 cups Dry Matcha Tea Powder
American-type Ale Yeast
1.25 cup Dried Malt Extract (bottling)
1-2 tsp. Food-Grade Gypsum (depending on water hardness)
Toast malt barley for no longer than 10 minutes in 350 F degree oven. Crack crystal malt and malt barley. Get 1.5 gallons of water heated to 150-160 F degrees, and add fresh mint, sweet basil, and matcha for 10 minutes, then strain out mint and basil (matcha will be powder, and should not be removed). Add malt barely and crystal malt, boil for 30 minutes, then strain out grains.
After grains are removed, add malt extract, boiling hops, and gypsum (if necessary), and boil for 60 minutes. Add finishing hops for the last 5 minutes of boiling. Strain and sparge into 2 gallons of cold water in the fermentor, then top off with additional water to make 5 full gallons. Pitch yeast when cool.
Ferment for 4 weeks, transfer to bottles and add dried malt extract. Wait for beer to clarify and carbonate.
“The Engineer” Black Lager
5 lbs. Black Malt Extract Syrup
1 oz. Liberty Hops
American-type Lager yeast
1.25 cup dried malt extract (for bottling)
Boil malt extract syrup and hops 1.5 gallons of water for 60 minutes. Strain and sparge into 2 gallons of cold water in the fermentor, topping off with 2 gallons of cold water to make 5 gallons. Pitch yeast when cool.
Transfer into secondary fermentor after the first week and chill to 45-50 F for 2-3 weeks. Bottle and wait for beer to clarify and carbonate.
“Stargazer” Fruit Stout
7 lbs. John Bull Plain Dark Malt Extract Syrup
1.5 lbs Chocolate Malt
1 lb Dark (90) Crystal Malt
1 lb Oatmeal
1.5 oz. Galena Hops (boiling)
.25 oz. Vanguard Hops (Finishing)
4 tsp. Gypsum
3 tsp. Vanilla Extract
3 lbs. Frozen Raspberries
3 lbs. Frozen Cranberries
1 cup Maple Syrup for bottling
Irish-type Ale Yeast
Add the chocolate malts, crystal malts, and oatmeal into 1.5 gallons of 150-160 F water, steep for 30 minutes, then strain and sparge. Add malt extract syrup, gypsum, and Galena hops, and steep for 60 minutes, then strain and sparge the hops with hot water. Add 6 lbs. of frozen raspberries and cranberries (if not frozen, they must be crushed or cracked prior to boiling). Increase heat to 160-180 F, let berries steep for 15 minutes, then add Vanguard hops and vanilla extract. Immediately remove from heat and let cool.
WITHOUT STRAINING OR SPARGING, pour into primary fermentor, with cold water to make 5 gallons. Pitch yeast when cool.
After 5 days of primary fermentation, remove as much of the solid ingredients (hops and berries) as possible with sanitized strainer. Siphon remaining beer into secondary fermentor, taking care to avoid siphoning berry sediment to avoid hazing. Attach airlock to secondary fermentor, and continue fermentation until beer begins to clarify. Bottle when clarification is complete.
Thanks for taking a look! I really want these beers to be the best they can be, so fire away, tell me how not to screw 'em up!
I'm a brand-new brewer, and I mean brand spanking new-car-smell new. So new that I only just got access to a brewkit, thanks to a friend of mine who has one, but has no idea what to do with it. Now, we're going to start off simple, probably with a kit beer or, if we decide to go from scratch, a super-basic brown ale without a whole lot of trimmings. However, I do eventually want to move on to some odder, more experimental brews, and I've put together a trio of recipes for things I'll eventually want to try.
Naturally, this is gonna be months (if not a little longer) into the future, but there's never too much time for preparation, and so I'd like to post the recipes up here to see what you guys and gals think. What I'm looking for are any red warning lights that come up when you read these, anything that looks like I'm doing something really, really wrong, or something I'll need to pay especially close attention to during the process.
If you're more of a veteran brewer and want to try one of them yourself, to see how it comes out, that would be EVEN BETTER, though I'm sure you've all got plenty of your own recipes you'd want to try first! If you've brewed or even just had something like these before, any taste, color, or aroma notes you might have would be greatly appreciated, as well - that way I can have a little idea of how these brews are supposed to come out.
Alright, here we go:
“Goblin Queen” Mint IPA
5.5 lbs. Light Plain Malt Extract Syrup
1 lb. Light (12-20) Crystal Malt
.5 lbs Toasted Malt Barley
2 oz. Chinook Hops (boiling)
.5 oz. Horizon Hops (finishing)
1 cup Chopped Fresh Sweet Basil
2 cups Chopped Fresh Mint Leaf
2 cups Dry Matcha Tea Powder
American-type Ale Yeast
1.25 cup Dried Malt Extract (bottling)
1-2 tsp. Food-Grade Gypsum (depending on water hardness)
Toast malt barley for no longer than 10 minutes in 350 F degree oven. Crack crystal malt and malt barley. Get 1.5 gallons of water heated to 150-160 F degrees, and add fresh mint, sweet basil, and matcha for 10 minutes, then strain out mint and basil (matcha will be powder, and should not be removed). Add malt barely and crystal malt, boil for 30 minutes, then strain out grains.
After grains are removed, add malt extract, boiling hops, and gypsum (if necessary), and boil for 60 minutes. Add finishing hops for the last 5 minutes of boiling. Strain and sparge into 2 gallons of cold water in the fermentor, then top off with additional water to make 5 full gallons. Pitch yeast when cool.
Ferment for 4 weeks, transfer to bottles and add dried malt extract. Wait for beer to clarify and carbonate.
“The Engineer” Black Lager
5 lbs. Black Malt Extract Syrup
1 oz. Liberty Hops
American-type Lager yeast
1.25 cup dried malt extract (for bottling)
Boil malt extract syrup and hops 1.5 gallons of water for 60 minutes. Strain and sparge into 2 gallons of cold water in the fermentor, topping off with 2 gallons of cold water to make 5 gallons. Pitch yeast when cool.
Transfer into secondary fermentor after the first week and chill to 45-50 F for 2-3 weeks. Bottle and wait for beer to clarify and carbonate.
“Stargazer” Fruit Stout
7 lbs. John Bull Plain Dark Malt Extract Syrup
1.5 lbs Chocolate Malt
1 lb Dark (90) Crystal Malt
1 lb Oatmeal
1.5 oz. Galena Hops (boiling)
.25 oz. Vanguard Hops (Finishing)
4 tsp. Gypsum
3 tsp. Vanilla Extract
3 lbs. Frozen Raspberries
3 lbs. Frozen Cranberries
1 cup Maple Syrup for bottling
Irish-type Ale Yeast
Add the chocolate malts, crystal malts, and oatmeal into 1.5 gallons of 150-160 F water, steep for 30 minutes, then strain and sparge. Add malt extract syrup, gypsum, and Galena hops, and steep for 60 minutes, then strain and sparge the hops with hot water. Add 6 lbs. of frozen raspberries and cranberries (if not frozen, they must be crushed or cracked prior to boiling). Increase heat to 160-180 F, let berries steep for 15 minutes, then add Vanguard hops and vanilla extract. Immediately remove from heat and let cool.
WITHOUT STRAINING OR SPARGING, pour into primary fermentor, with cold water to make 5 gallons. Pitch yeast when cool.
After 5 days of primary fermentation, remove as much of the solid ingredients (hops and berries) as possible with sanitized strainer. Siphon remaining beer into secondary fermentor, taking care to avoid siphoning berry sediment to avoid hazing. Attach airlock to secondary fermentor, and continue fermentation until beer begins to clarify. Bottle when clarification is complete.
Thanks for taking a look! I really want these beers to be the best they can be, so fire away, tell me how not to screw 'em up!