Leffe Blonde

We’ve tried this a few times but have never been successful at cloning it. I’m not sure we’ve ever used this yeast though.

Ingredients:

8.75 lbs Belgian Pilsner
Malt
0.25 lb Briess Caramel 10
0.5 oz Hersbrucker (60 mins)
1.0 oz Saaz (45 mins)
1.0 lb light brown soft candi sugar (15 mins)
0.5 oz Hersbrucker (5 mins)
Wyeast 1762 Belgian Abbey II

Mash at 150F for 60 minutes.
OG = 1.053

Posted in Uncategorized | Leave a comment

Brand Up

A fine Dutch lager from the Brand brewery, Wijlre, Netherlands.

23 litres / 6 US gallons

5.2 kg / 11.3 lbs pale malt

1.0 oz Saaz (60 mins)
0.7 oz Hallertau (60 mins)
0.9 oz Tettnang (60 mins)

1 tsp Irish moss (15 mins)

Saflager S-30

Mash @ 122F for 30 mins
Mash @ 151F for 60 mins
Boil time 90 mins

OG = 1.051
FG = 1.011
ABV = 5.3%
IBU = 37
SRM = 5

Posted in Recipes, Styles | Tagged , , , | Leave a comment

La Trappe Tripel


19 litres / 5 US gallons

12 lbs Belgian Pilsner malt
1.50 lbs Simplicity (Candi Syrup, Inc.)
0.50 lb Blanc Soft Sugar (Candi Syrup, Inc.)

1.0 oz./28 g Saaz (4.5% aa) – 60 mins

White Labs WLP530 Abbey Ale Yeast of Wyeast 3787 Trappist High Gravity

Mash 60 mins @ 148F.

OG: 1.076
FG: 1.012
SRM: 3
IBU: 14

 

Posted in Recipes, Styles | Tagged , , | Leave a comment

Perlick Faucet – Parts Assembly Diagram

I wish I had taken a look at this diagram before I started putting all the parts back together incorrectly and had foamy beer shooting out the front of my fridge. Next time, take a very close look at how parts # 4, 5 and 13 fit together around 15!!

repair-parts-perlick-ss

Posted in Uncategorized | Leave a comment

Young’s Double Chocolate Stout

2xchocolate

19 litres / 5 US gallons

6 lb. 14 oz. / 3.1 kg 2-row pale ale malt
11 oz. /0.31 kg 60L crystal malt
13 oz. / 0.37 kg chocolate malt
12 oz. / 0.34 kg lactose
8.0 oz. / 0.23 kg invert sugar
4.0 oz. / 0.11 kg cane sugar
6.0 oz. / 0.17 kg cocoa powder
0.33 oz. / 9.4 g liquid chocolate extract

1.4 oz./40 g Fuggles (5% aa) – 60 mins
0.25 oz./7 g East Kent Goldings (5% aa)- 15 mins

1 tsp. Irish moss – 15 mins

White Labs WLP002 English Ale or Wyeast 1318 London Ale III

Mash 60 mins @ 153F. Add sugars and Irish moss with 15 minutes remaining in the boil. Dissolve cocoa in hot water and also add with 15 minutes remaining. Add chocolate essence in secondary.

OG: 1.053
FG: 1.013
ABV: 5.2%
IBU: 28
SRM: 35

 

Posted in Recipes, Styles | Tagged , , , , | Leave a comment

Ruddles County Premium Ale

ruddles

19 litres / 5 US gallons

8.5 lbs/3.9 kg Maris Otter
1 lb / 545 g table sugar (caramelized)
0.5 lb 227 g Crystal 60L

0.5 oz/14 g Challenger hops (6.2% aa) – 90 mins
0.5 oz/14 g Northdown hops (7.7% aa) – 90 mins
0.4 oz East Kent Goldings (6% aa) – 10 mins
0.4 oz Bramling Cross (6.8% aa) – 10 mins
0.3 oz East Kent Goldings (6% aa) – 0 mins

Caramelized sugar is added with 5 minutes remaining in the boil.

White Labs WLP002 English Ale or Windsor dry yeast

Mash 90 mins @ 154F

OG: 1.050
FG: 1.016
ABV: 4.5%
IBU: 32
SRM: 22

Posted in Recipes, Styles | Tagged , , , , | Leave a comment

Sarah Hughes Dark Ruby Mild

dark-ruby

11.25 lbs/5.1 kg English pale malt
2 lbs/900 g Crystal 60L

34 g Goldings hops (4.5% aa) – 90 mins
40 g Fuggles hops (5.5% aa) – 30 mins

Nottingham dry yeast or WYeast 1098

Mash 90 mins @ 151F – 0.86 qt/lb

OG: 1.058
FG: 1.014
ABV: 5.6%
IBU: 30
SRM: 27

Posted in Recipes, Styles | Tagged , , , , | Leave a comment

McMullen AK

mcmullen-ak

6 US gallons / 23 litres

8 lbs / 3.62 kg Maris Otter
2 oz / 56 g chocolate malt

29 g Whitbread Goldings hops (5% aa) – 90 mins
10 g Whitbread Goldings hops (5% aa) – 10 mins

1 tsp Irish moss – 10 mins

Windsor ale yeast

Mash 90 mins @ 151F

OG = 1.036
FG = 1.009
ABV = 3.6%
IBU = 22
SRM = 12

Posted in Recipes, Styles | Tagged , , , | Leave a comment

St. Rogue Red Ale

roguestale_large

5 US gallons / 19 litres

7 lbs / 3.2 kg domestic two-row pale malt
1.0 lb / 0.45 kg Munich malt
1.0 lb / 0.45 kg Crystal 15L
1.25 lb / 0.56 kg Crystal 40L
1.0 lb / 0.45 kg Crystal 75L

28 g Chinook @ 11% aa – 90 mins
28 g Centennial @ 9.5% aa – whirlpool or hopback

1 tsp Irish moss

Wyeast 1056 or US-05 dry yeast

Mash @ 155 F for 60 mins

OG = 1.052
FG = 1.015
ABV = 4.8%
IBU = 42
SRM = 26

Posted in Recipes, Styles | Tagged , , | Leave a comment

Summer Solstice Cerveza Crema

summer-solstice

5 US gallons / 19 litres

7 lbs 14 oz / 3.6 kg Maris Otter
13 oz / 380 g Crystal 40L
11 oz / 300 g Crystal 80L

14 g Cascade @ 5% aa – 15 mins

1 tsp Irish moss

Wyeast 2112 California Lager or Lallemand BRY-97 American West Coast dry yeast

Mash @ 150 F for 90 mins

OG = 1.053
FG = 1.011
ABV = 5.6%
IBU = 5
SRM = 19

Posted in Recipes, Styles | Tagged , , , , , | Leave a comment