Brewing & Recipes

Description: The batch does not taste bad although the cherry taste is none to prominent. Ingredients: 6 pounds, 2 Row English Pale Malt 4 pounds, Malted Wheat Gypsum (for adjusting PH) Irish Moss (Clarity) 10–1/2 pounds, Cherries 1 pound, Honey 1 ounce, Saaz Hops – Boiling 1/4 ounce, Saaz Hops – Finishing yeast OG: 1.040 Procedure: I mashed using 10 …

Description: Here’s a recipe for a wheat beer I brewed recently. It has a golden orange color and a nice tang to it. Enjoy. 1. I’m finding more and more uses for Cascades! 2. It’s called “cat claw” wheat because of an incident that occurred while brewing. Both the cat and dog (65#shepard) are allowed to watch the brewing process …

Description: Target starting gravity is in the range of 1.050-1.055, so adjust the above grain bill. For a dunkelweizen, substitute a couple pounds of Munich malt for some of the pale malt, and substitute crystal malt for the cara-pils. Cracking the wheat malt correctly takes some practice. I set the Corona mill more finely than for barley malt. The idea …

Description: I was modeling this beer after the Austrailian wheat beer RedBack. Ingredients: 7–3/4 pounds, mix of 66% malted wheat extract and 33% barley Procedure: My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the …

Description: I twisted the American Wheat Beer style just slightly and came up with a very tasty beer. The resulting beer has the floral nose that is one of the chief characteristics of the #1968 yeast. Indeed, with the low hopping in a wheat beer, the yeast nose comes through very clearly. I would perhaps add a bit more late-addition …

Description: In this recipe, wheat made 27% of total grist. I would note that this beer was fermented warm (77F). The beer was very tart and had hints of cloves in the nose. I have also made an *American Wheat* (about year and a half ago) with wheat making 43% of the grist, fermented with Nottingham dry ale yeast at …

Description: Pilsner- Urquel!!! Just bottled after a months lagering. And twice dry-hopped with….what else…Saaaaaaaaaaaaz it all! Yuuuuuum. It is light, clean, fairly malty, and slightly sweet, but crisp. And this baby just screams saaaaaaz. But without being bitter. Too bad it’s a little late for the bay area brewoff. I think it would fair well. (pat on back….smack lips once …

Description: This is a malty, golden pilsner in the Czech style Ingredients: 6.5 lbs weyerman Bohemian pilsner malt 1 lb dextrin malt (Briess or Weyerman are excellant) 2 lbs weyerman vienna malt Wyeast 2000 Budvar, activated (or use 2 pouches) very soft water-hardness 25-30 3.5 oz 4%aa Czech-grown Saaz hops(adjust for differance in aa%) 1.5 cup light dme for priming …

Ingredients: 4 ounces, Saaz hops (about 3% alpha) Wyeast Bohemian lager #2124 or Munich lager #2308 Procedure: Each recipe assumes 75% extract efficiency. Use the best German or Belgian pilsner malt you can find, rather than U.S. 2-row or U.S. 6-row malt. Likewise, use German or Belgian Munich malt if you can find it. In the recipes, the crystal malt …

Description: For anyone wishing to reproduce “American Premium-style” pilsner beer — here is my all-grain offering for 5 gallons. This makes a remarkable beer with an incredible Cascade nose and an edge-of-the-tongue bitterness perception — This is one to convince the ‘non-homebrewing’ friend that you really know what you are doing! I hope that some ambitious person with a spare …