Ingredientsfor 5 gallons (19l.)
1 3/4 lbs. (0.8 kg.) pale ale malted barley
2 1/4 lbs. (1 kg.) crystal/caramel malt
2 1/4 lbs. (1 kg.) wheat malt
1/3 lb. (0.15 kg.) black roasted malt
1/3 lbs. (0.15 kg.) chocolate roasted malt
3 lbs. (1.4 kg.) light dried malt extract
12 oz. (0.34 kg.) unsweetened Baker's chocolate
1 1/4 oz. (35.5 g.) Williamette hops (boiling): 7 HBU
1/2 oz. (14.2 g.) Williamette hops (flavor): 3 HBU
1/2 oz. (14.2 g.) Williamette hops (aroma) 1/4 tsp (1 g.) powdered Irish moss Ale Yeast 3/4 c. (178 ml.) corn sugar or 1 1/4 c. (296 ml.) dried malt extract (for bottling)
Using a protein developing step mash, add 1 gallon (3.8 l) of 130-degree F (54.4 C) water to the crushed malt. Stabilize at 122 degrees F (50 C) and hold for 30 minutes. Then add 2 gallons (7.6 l.) of boiling water. Stabilize at 154 to 157 degrees F (67.8 69.4 C) and hold for 60 minutes. add heat and mash out to 165 degrees F (74 C).
Sparge with about 3 to 3.5 gallons (11.4-13.3 l.) of 170-degrees F (77 C). Add more water (do not oversparge) to brewpot to make an initial extract volume of 6 gallons (22.8 l.). Anticipate evaporation of about 1 gallon (3.8 l.).
Prepare the chocolate by microwaving it in saucer. This will soften the chocolate, making it easier to dissolve in the boil. Add the softened chocolate, malt extract and boiling hops and boil for an additional 15 minutes. Total boiling time is 90 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before removing hops and chilling the hot wort. Pitch the yeast when cool.
Ingredients for 5 gallons (19 l.)
5 lbs. (2.3 kg.) American two-row lager malt
3 lbs. (1.36 kg.) Munich malt
2 lbs. (0.9 kg.) Vienna malt
1 1/2 lbs. (0.68 kg.) 40 Lovibond crystal/caramel malt
1/4 lb. (113 g.) black-roasted malt
1/4 lb. (113 g.) chocolate-roasted malt
1 oz. (28.4 g.)English Fuggles hops (boiling): 4 HBU
1 oz. (28.4 g.) Williamette hops (boiling): 4 HBU
1/2 oz. (14.2 g.) Cascade hops (flavor): 2.5 HBU
1 oz. (28.4 g.) Cascade hops (aroma)
1/4 tsp. (1 g.) powdered Irish moss
Ale Yeast; American Ale 1056 can be recommended
3/4 c. (178 ml.) corn sugar or 1 1/4 c. (296 ml.) dried malt extract (for bottling)
Using a protein-developing step mash, add 3 gallons of 130-degree F (54.4 C)water to the crushed malt. Stabilize at 122 degrees F (50 C) and hold for 30 minutes. Then add 1.5 gallons of boiling water. Stabilize at 148 to 150 F (64.5-65.5 C) and hold for 60 minutes. Add heat and mash out to 165 degrees F (74 C).
Sparge with about 3 to 4 gallons (11.4-15.2 l.) of 170-degree F (77 C) water. Add more water (do not oversparge) to brewpot to make an initial extract volume of 6.5 gallons (24.7 l.). Anticipate evaporation of slightly more than 1 gallon (3.8 l.). Add boiling hops and boil for an additional 15 minutes. Total boiling time is 90 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before removing and chilling the wort.
Pitch the yeast when cool, and bottle when fermentation is complete.
Ingredients for 5 gallons (19 l.)
6.6 lbs. (3 kg.) Munton and fison Wheat Malt Extract syrup
1 oz. (28.4 g.) American Hallertauer hops (boiling): 4.5 HBU
1/2 oz. (14.2 g.) Williamette hops (flavor): 2.5 HBU
1/2 oz. (14.2 g.) Williamette hops (aroma)
1 oz. (28.4 g.) Cascade hops (aroma)
1/4 tsp. (1 g.) powdered Irish moss
Ale Yeast
3/4 c. (178 ml.) corn sugar or 1 1/4 c. (296 ml.) dried malt extract (for bottling)
Add malt extract and boiling hops and boil for 60 minutes, then add flavor hops and Irish moss and boil for an additional 15 minutes. Turn off heat. Total boil time is 75 minutes. Add aroma hops and let steep for 2 to 3 minutes before sparging the wor into a fermenter partly filled with clod water. Pitch the yeast when cool, and bottle when fermentation is complete.
When you've successfully complete brewing from some recipes you may be ready to start developing some yourself. It's creative process that can be very rewarding if successful.
The first step of recipe formulation is for the brewer to decide what type of beer he or she wants to brew. From here there is no rules, but it is suggested that you keep a detailed notebook containing the steps and ingredients used.