August 2009

Fred’s Red Ale

OG = 1.049

FG = 1.009

All Grain:

10lbs  2-row

12 oz Carapils

8 oz Crystal 80L

4 oz  Wheat malt

2 oz Crystal 120L

2oz  Liberty 60 min

1 tsp of Irish moss at 15 mins

1oz Cascade 0 min

1oz Tettnanger 0min

WLP 005 or Wyeast 1187

Strike at 172 degrees with 3.5 gallons of water, and hold at 155 degrees for one hour. Sparage with 175 degree water to collect 6 gallons. Follow hop schedule.

Partial/Extract:

3.3lb Muntons Light liquid Malt Extract

2lb Muntons light DME

12 oz Carapils

8 oz Crystal 80L

4 oz  Wheat Malt

2 oz Crystal 120L

2.5oz  Liberty @ 60 min

1 tsp of Irish moss @ 15 mins

1oz Cascade @ 0 min

1oz Tettnanger @ 0min

WLP 005 or Wyeast 1187

Steep grains in 2 gallons of water at 155 degrees for 30 mins. Rinse grains with 2 quarts of hot water. Remove grains, add extracts, bring to boil. Follow hop schedule.

Serious Stout

OG = 1.065

FG = 1.019

All Grain:

9.5 lbs. Pale Malt(2-row) America

3.5 lbs. Munich Malt
1.25 lbs. Black Patent Malt America
0.90 lbs. Crystal 60L

1.00 oz. Magnum Pellet 60 min.
1.10 oz. Cascade Pellet 10 min.
2.40 oz. Willamette Pellet 0 min.

WLP001 or Wyeast 1056 or Safale US-05

Mash at 154 for 60 min. Sparage to collect 6 gallons. One hour boil add hops as scheduled.

Partial/Extract:

6lb Light LME (2lbs at boil and  4lbs 15min to the end of boil)

.5lb 2-row

3 lbs. Munich Malt
1 lbs. Black Patent Malt America
0.75 lbs. Crystal 60L

1.00 oz. Magnum Pellet 60 min.
1.25 oz. Cascade Pellet 10 min.
2.5 oz. Willamette Pellet 0 min.

WLP001 or Wyeast 1056 or Safale US-05

Labor Day Pale Ale

OG = 1.050

FG = 1.011

All Grain:

 9lb 2-row

.25lb Crystal 20l

.5lb Caravienne malt

.5oz Columbus 60min

.5oz Centennial 15min

1oz Cascade 5 min

1.5oz Centennial dry hop

Wyeast 1272

Mash at 152 for one hour. Sparage to collect 6 gallons of wort. One hour boil

Partial/Extract:

6lb light LME

.25lb Crystal 20l

.5lb CaraVienne malt

.5oz Columbus 60min

.5oz Centennial 15min

1oz Cascade 5 min

1.5oz Centennial dry hop

Wyeast 1272

Steep grains at 155 for 30 minutes, rinse with 2 quarts of hot water. Add extract and bring to a boil and follow the hop schedule. 

July 2009

Lost River White Water Wheat

All Grain (5 gallon)

6LB 2row
5Lb Wheat
1LB Munich
***Good addition .5lb of crystal 40 L  
1.50 oz. Tettnanger Whole 5 60 min.
0.50 oz. Tettnanger Whole 30 min.
0.50 oz. Cascade Whole 15 min.
1lb honey (not clover honey it will make it taste like a german wheat) at the last 5 of boil

White Labs WLP320 American Hefeweizen Ale or
Wyeast 1010 (have not used this yeast in this beer but have had good luck with it in other beers)

Mash at 155 for 60 minutes, 60min boil. Try to ferment around 68 degrees.

Secondary fermentation, zest 4 oranges and then pull the fruit (only zest the orange part of the peel, be careful not to get to much of the white part of the peel) Put zest and fruit in a sauce pan with a cup of water bring to a simmer and then cool it to 70 degrees, add this to the fermenter. Keep as much of the white part of the fruit out of this process as this can make the beer become bitter…
 
After 2 weeks rack it over to another bucket/carboy then to the keg (do this or it will jam up your keg with orange chunks) or proceed to bottling. 

Extract (5 gallon)

6lb Wheat Malt Extract

1.50 oz. Tettnanger Whole  60 min.
0.50 oz. Tettnanger Whole 30 min.
0.50 oz. Cascade Whole 15 min.
1lb honey (not clover honey it will make it taste like a German wheat) at the last 5 of boil

Secondary fermentation, zest 4 oranges and then pull the fruit (only zest the orange part of the peel, be careful not to get to much of the white part of the peel) Put zest and fruit in a sauce pan with a cup of water, bring to a simmer and then cool it to 70 degrees, add this to the fermenter... Keep as much of the white part of the fruit out of this process as this can make the beer become bitter…
 
After 2 weeks rack it over to another bucket/carboy then to the keg (do this or it will jam up your keg with orange chunks) or proceed to bottling.  

Boise Best Cream Ale

All grain (5 gallon)

OG-1.053

FG-1.011

8lb 2-row

14 oz Crystal 40 L

12 oz Crystal 80 L

.5 oz Cascade 15 min.

Wyeast 2112 or

WLP 810

(Although both of these yeast say lager on the label you can ferment them at 65 degrees.

Mash at 150 degrees, boil for 90 minutes, try to ferment at 65 degree

Extract w/ grains (5 gallons)

OG-1.053

FG-1.011

6lb Light Malt extract ( 6lb liquid or 4lb liquid and 2lb dry)

3oz  2- row

13oz Crystal 40 L

11oz 80 L

.5oz Cascade

Steep grains (in grain bag) in 3 qt of water at 160 degrees let temp com down to 150 and steep for 45 minutes. Begin to raise temp after 45 minutes pull grain before temp hits 170 add 2.5 gallons water and stir in 2lb extract. Boil 45 minutes put in hops 15 minutes to the end (at 30 min mark). Stir in  4lb liquid malt extract at end of boil, cover and let sit for 5 minutes before cooling. Top off to 5 gallons, cool wort, transfer to fermenter, and pitch yeast.

Try to ferment at 65 degrees…

Idaho Pale Ale

All Grain (5 gallon)

10 lbs. - 2 Row Pale Malt
1.25 lbs. - Crystal Malt (60L)

.75 oz. -Perle leaf - 60 min.
.5 oz. -Perle leaf - 30 min.
1 oz. - Cascade leaf - 10 min.
2 oz. - Cascade leaf - at flameout

Yeast

White Labs California Ale Yeast WLP001 or
Wyeast 1056

Mash/Sparge/Boil

Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°

Extract W/grains (5 gallons)

6lbs Light Malt Extract
1 lb Light Dry Malt Extract
1/2 lb 60L Crystal Malt
1/4 lb Carapils Malt
1 tsp Irish Moss
1 oz Perle Leaf Hops - 20 min
.5 oz Perle Leaf Hops -15 min
1 oz Cascade leaf Hops -2 min
2 oz Cascade Leaf Hops - at flame out
White Labs California Ale Yeast  WLP001  or

Wyeast 1056