All Grain Recipes

Description: I have tasted both the Witkap pater and La Trappe’s Enkel. Both are pale, somewhat delicate (well, in a Belgian ale sense) top fermented beers. I found both quite aromatic, with lots of yeast derived aromas, perhaps some spicing as well. Hopping was low. As a first guess, I would essentially brew a tripel, but cut all ingredients back …

Description: I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit. Ingredients: 9.5 lbs pale malt 4 oz. Crystal malt (20 deg L) 4 oz. Brown malt …

Description: The most important aspect of brewing this sort of beer is the yeast. Normal ale yeasts need not apply. You have to find a Belgian that works well in your brewery, that is produces the right esters without turning your beer into bananabrau. I highly recommend avoiding the Wyeast 1214 for this reason. The Wyeast White beer yeast (#3944) …

Description: The long, rather cool mash seemed to break down the dexterine malt more than I would have liked, and I only had 1–1/2 ounces of hops around, so the batch is underhopped. I didn’t notice a lot of banana ester during the fermentation, and it tasted sweetish and has a somewhat strong molasses note at bottling, with a noticible, …

Description: The Chimay yeast is a very important component of making a Chimay clone. You might try to get your hands on Wyeast Belgian ale yeast, though to me it doesn’t taste like Chimay’s. Ingredients: 9 pounds U.S. 2-row 1.5 pounds Munich malt 0.5 pounds 60L (or darker) crystal malt 1-2 ounces of chocolate malt 1 pound of honey or …

Description: I’m planning on brewing a Russian Imperial Stout for my wedding. The charteristics I’m looking for is a dark, full bodied, somewhat sweet, with light bittering (for an imperial stout), and a hint of esters and complexity. I’ll be brewing this thing as a partial mash and figure on doing a single step infusion mash at around 155 degrees …

Description: Black as the darkest night, rich as the most decadent dessert, Terminator is for the true stout lover. This is a full bodied and flavor packed ale which draws it’s robust complexity from kiln-baked specialty grains. Look for a wide array of toasted, chocolate, nutty and coffee-like flavors in every pint! This recipe was made famous by the McMenamins …

Description: I’m trying for a complex RIS and feel that with this recipe that I’m likely to achieve that. I’d just like some input on this recipe. Ingredients: 4# English Pale Ale malt .5# carapils malt 6 oz English Roasted Barley 6 oz English Black Roast 4 oz Flaked Barley 4 oz Flaked Wheat (considering using spelt) 4 oz English …

Description: I brewed a high-gravity bock last weekend, and wonder what I can do toget as complete a fermentation as possible. My SG reading was 1.136, part of which I think is attributable to some trub in my sample, but it still is chock full of fermentables. I pitched Wyeast London Ale, cause it’s what I had. Ingredients: 8 pounds, …

Ingredients: 6 pounds, Klages 1 1/2 pounds, Vienna 1 pound, light Munich 1 pound, dark Munich 1 1/2 pounds, dark crystal 1/5 pounds, chocolate malt 1/2 ounce, Hersbrucker plugs (2.9% alpha) 1/2 ounce, Northern Brewer plugs (7.5%) 1 ounce, Hersbrucker plugs 1/2 ounce, Hersbrucker plugs 1/2 ounce, Tettnanger leaf hops 1/2 teaspoon, Irish Moss at 30 min WYeast #2308 Munich …