Draughtsmen
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Krimson King Lager
11 Gallons
9 lbs. English Pale Malt
3.5 lbs. English Mild Malt
2.5 lbs Pilsener Malt
2 lbs. Flaked Barley
2 lbs. Munich Malt
2/3 cup Roasted Barley
3.5 oz. Ultra Hops 2.9%AA 60 minute boil
2.0 oz. Ultra Hops 2.9%AA 30 minute boil
.5 oz. Liberty Hops 2.7%AA 2 minute boil
.5 oz. Saaz Hops 3.1%AA 2 minute boil
Irish Moss last 20 minutes of boil
Wyeast #2007 Pilsener or #2308 Munich>
Gold Medal Maibock
(5 gallons)
Ingredients:
Step by Step:
Steep the grains in a grain bag for 30 minutes at 150° F. Remove bag and rinse into brewpot, then discard grains. Bring water to a boil. Add extract. When it returns to a boil, add the Northern Brewer hops and boil for 30 minutes. Add 1 oz. Hallertauer hops and boil another 20 minutes. You may need to adjust your amounts for differences in alpha acid. Add 1 oz. Hallertauer hops and boil 10 more minutes.
I used a Wyeast liquid smack pack that was stepped up into a 0.5-pint starter and then again into another pint. I recommend culturing up a strong lager yeast for this beer because of the wort's high gravity and high alcohol content as the beer ferments. Ferment at 50° F for two weeks, transfer to secondary, and finish for another two weeks. Bottle as usual. Condition at 50° F for a few weeks to develop carbonation. Lager at 32° F for at least three more weeks. The beer will be crystal clear after a few weeks. You should be able to store it until another batch is ready next spring.
OG = 1.065 to 1.070
FG = 1.017 to 1.020
Old Yellow Dog Lager
(5 gallons)
Ingredients:
Step by Step:
Heat five gallons of water and uncrushed chocolate malt. Remove the chocolate malt when the water reaches 170° F. When water boils, turn off heat and stir in malt extracts. Resume boil, add the Cluster pellets, and boil for 45 minutes. Add Irish moss and boil 15 more minutes. Turn off heat, stir in the Hallertauer pellets, and let sit for a few minutes.
Cool the wort to 70° F and siphon into a primary fermenter. Pitch yeast into the stream going into the primary. When you reach the bottom of the brewpot, carefully siphon the clear wort off and leave the trub and hop particles behind. Use a two-stage closed fermentation, siphoning into a secondary fermenter when the kraeusen has dropped from the beer in the primary. Bottle after fermentation is done and the beer has become clear in the secondary fermenter.
OG = 1.036
FG = 1.008
Light Pale Ale
(5 gallons)
Ingredients:
Step by Step:
Combine malt extracts, dextrin powder, gypsum, and salt with enough warm water to give you about 6.5 gallons total volume. Heat to boiling, stir in Columbus pellets, and boil one hour. Cool with an immersion wort chiller, transfer to a sanitized fermenter, and ferment between 60° and 70° F.
When the head drops to the surface, place the Willamette pellets in a sanitized five-gallon carboy and siphon in the beer. Top off as needed, and allow to settle for about a week. Siphon the beer off the settlings, prime, bottle, and let stand at cellar temperature for one to two weeks.
Back to Basics Bitter
(5 gallons)
Ingredients:
Step by Step:
Crack the grains and steep for 30 minutes in 2 quarts of water at 160° F. Strain grains before adding to brewpot for boil. Add 1 oz. Kent Goldings and 0.5 oz. Fuggles and boil for 30 minutes. Add 0.5 oz. Kent Goldings, 0.5 oz. Cascade, and 0.5 oz. Fuggles and boil 10 minutes more. Add Irish moss and boil 10 minutes, then add 0.5 oz. Cascade for final 5 minutes. Use 0.5 oz. Cascade to dryhop in the secondary. Enjoy soon after bottling and aging.
OG = 1.044 to 1.048
FG = 1.008 to 1.012
Great Spring Porter
(5 gallons)
Ingredients:
Step by Step:
Steep the grains and remove just prior to the boil. Add malt and boil. At start of boil add 1.5 oz. hops, spruce, and wintergreen. Boil 45 minutes. Add the remaining hops, boil two more minutes, and cool. Pitch yeast at 70°F.
The maple sap is very important. Get as much as you can. I had to add water to get five gallons. The taste is very unique and refreshing, with a subtle aftertaste that makes you want more.
OG = 1.062
FG = 1.020
Short Order Bitter
(5 gallons)
Ingredients:
Step by Step:
Crush malts and soak with flaked barley in 1 gallon water at 150° F for about one hour. Rinse grains with hot water, collecting a total of about 2.5 to 3 gallons for boil. Boil for 15 minutes, then add Centennial hops. Boil 45 minutes more, adding remaining hops for last five to 10 minutes.
Strain wort into 2.5 gallons pre-boiled, chilled water (to make 5 gallons). Aerate thoroughly, and pitch a healthy yeast starter. I prefer an open fermenter for primary fermentation. When kraeusen falls, rack to carboy for secondary fermentation, then bottle or keg by normal procedures.
OG = 1.048
FG = 1.008
Light Honey Ale
(5 gallons)
Ingredients:
Step by Step:
Boil extract, honey, water crystals and 2 oz. Cascade hops in 1 gallon of water for 50 minutes. Add 1 oz. Cascade and boil 10 minutes more. Add 1 oz. Cascade hops after heat is cut off. Cool wort, bring to 5 gallons, and pitch yeast. Follow your typical fermentation procedure, priming with dextrose before bottling.
Indigo Pale Ale
(5 gallons)
Ingredients:
Step by Step:
Bring extract, honey, and gypsum to a boil. Add 0.5 oz. Cascade hops and boil 45 minutes. Add Irish moss and another 0.5 oz. Cascade hops and boil 10 minutes. Add 0.25 oz. Hallertauer hops and boil for five minutes. Cool and adjust volume to 5 gallons. Pitch yeast. Ferment and bottle with dry malt extract.
OG = 1.054
FG = 1.014
My Favorite Marzen Ale
(5 gallons)
"This is an Oktoberfest-style ale with a lovely, toasty flavor underlying the hops and the rich maltiness. I know it is not quite authentic, but boy is it nice!"
Ingredients:
Step by Step:
Toast lager malt in a 350° F oven for 10 minutes. Crack all three malts and add them to 2.5 gallons cold water (in grain bags), steeping while bringing the water to 170° F. Remove grains to a colander suspended over your fermenter, and sparge with 2 quarts preboiled 170° F water. Add unhopped amber dry malt extract (reserving 1 cup for priming) and unhopped amber extract syrup to the kettle, stirring to avoid scorching.
Bring up to a full boil and add Hallertauer pellets. Boil for 30 minutes. Add Spalter pellets and boil an additional 15. Remove from heat. Pour into sanitized fermenter, add 3 gallons cold water and Mt. Hood pellets. Let cool. Pitch the yeast. When wort hits 75° F, seal and ferment as usual. Rack after five days, let settle six more. Bottle, priming with reserved dry malt extract. Age cool (45° to 50° F) for four weeks or more.
OG = 1.055 to 1.058
FG = 1.012 to 1.015
Dry Wheat
(5 gallons)
Ingredients:
Step by Step:
While the can of malt extract is sealed, heat for 15 minutes in 1 gallon of 150° F water (removed from burner) to make it easier to pour. Bring 2 gallons of quality bottled water to a boil. Add wheat malt extract and dry rice extract, stirring constantly to keep from scorching. Bring wort to a boil for 15 minutes. Add 1 oz. hops. Boil for 15 minutes. Add remaining hops. Boil 15 more minutes. Add kettle coagulant and boil another 15 minutes. Remove from heat and cool to about 150° F.
Add wort to primary and bring total volume to 5.5 gallons with pre-boiled, room-temperature water. Pitch the yeast. It is critical that you use Weihenstephan; do not substitute any other.
Ferment in primary for three days. Secondary fermentation is usually complete in five to seven days. Prime with corn sugar. Leave bottles at room temperature for two weeks. Place in refrigerator for four to six weeks. This will remove the chill haze common to wheat beers. This beer will mature over eight to 10 weeks.
Maple Porter
(5 gallons)
Ingredients:
Step by Step:
Add the crushed grain in a grain bag to 1.5 gallons of water in the kettle. Bring to a boil. Remove the grain just before boil begins. Add the extract and bring to a rolling boil. Add hops, and boil for one hour. Pour in maple syrup two minutes before the end of boil. Strain the wort into a fermenter containing 3.5 gallons of cold water. Top up the fermenter to 5 gallons. Pitch the yeast and wait for the goodness.
OG = 1.070
FG = 1.016
Maple Brown Ale
(5 gallons)
Ingredients:
Step by Step:
Rehydrate dry yeast in 1 1/2 cups sterilized water at 80° to 100° F up to an hour before pitching.
Add grains (in bag) to 1 gallon cold water. Steep until 160° F, hold 15 minutes, remove grains. Add extract and maple syrup. Boil 55 minutes. Add Cascades and boil for five minutes. Add 3.5 gallons cold water in carboy. Pitch rehydrated yeast into 7-gallon carboy. Bottle with sugar dissolved in 2 cups of water.
OG = 1.075
FG = 1.018
Old Coot
(5 gallons)
Ingredients:
Step by Step:
Two to three days before brewing, activate yeast and make a starter. On brew day crush the grains, wrap them in a straining bag, and steep them in the brew pot, keeping the water around 160° F for 30 minutes.
Remove the grains, let them drain into the brewpot, and discard. Bring liquid to a boil, remove from heat, and add malt extract. Stir well. Return to boil. Add sugar and malto-dextrin and stir well. Return to boil. Add Northern Brewer hops and 0.5 oz. Fuggles and boil 45 minutes. Add 1.5 oz. Fuggles and Irish moss and boil 15 minutes more. Cool, rack to fermenter, and pitch starter.
OG = 1.046
Orange Blossom Special
(5 gallons)
"This light, effervescent beer has a lovely honey color with a fluffy, white head. We like to drink it chilled during warm-weather months. The fresh orange peel and coriander produce a flavor reminiscent of a fine orange liqueur, and the sweet, Belgian-yeast taste comes through strongly. It is based on a recipe in The Complete Joy of Homebrewing."
Ingredients:
Step by Step:
Prepare yeast starter culture in advance. On brew day add malt extract, honey, and 1 oz. hops to 1.5 gallons water and boil for one hour. Add 1 oz. crushed coriander and 0.5 oz. hops and boil for 10 minutes. Add remaining coriander and orange peel and boil for three minutes. Add remaining hops and boil for two minutes.
Pour two gallons of cold water into fermenter and sparge wort into fermenter. Top off with water to equal five gallons. Follow normal fermentation procedures (five days in primary, a week in secondary), prime, and bottle as usual. Age two weeks.
About the Ingredients:
You'll get a stronger fermentation if you culture the yeast before adding it to the wort; just remember to start a day or two before you plan to brew. Otherwise, use one package of dried ale yeast and rehydrate it before pitching.
Different kinds of honey impart different flavors to beer. I used clover honey from the supermarket, but some swear by honey purchased directly from a beekeeper.
Grind the coriander seeds shortly before brewing; don't use the already-ground kind. Fresh orange peel adds a more intense flavor than dried peel from the supermarket.
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