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Homebrew Russian Imperial Stout Recipe

russian_imperial_stout_recipe_homebrew

Russian Imperial Stout Recipe Bourbon Barrel Aged

A Russian imperial stout is often full bodied, high alcohol(imperial) with heavy roast and bittersweet flavors.  Imperial stouts are often coupled with an addition of chocolate or coffee during fermentation.  This is the absolute best beer style to bourbon barrel age in my opinion.  The history is similar to the IPA, where stouts brewed in England were brewed with higher gravity and hops in order to survive the sea voyage to Russia.  To learn more about stouts and how they differ from porters check out Dark Beer Styles: Stout vs Porter.  Below is a 5 gallon All-Grain home brew Russian Imperial Stout recipe.

Grains

12 lbs. Maris Otter Pale
3 lbs. American 2-row
.5 lbs. Roasted Barley
1 lbs. American Caramel 10°L
1 lbs. American Caramel 120°L
1 lbs. Weyermann Carafa III
.5 lbs. Barley Flaked
1 lbs. Oats Flaked

Hops and Schedule

1.5 oz. Galena (Pellets, 13.00 %AA) boiled 60 min.
1 oz. Fuggles (Pellets, 4.50 %AA) boiled 15 min.
.5 oz. Fuggles (Pellets, 4.50 %AA) boiled 0 min.

Yeast

San Diego Super (White Labs #WLP090)

Mash Schedule

Strike grains at 160 degrees.
Mash grains at 150 degrees for 60 minutes.
Sparge with 160 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Russian Imperial Stout)

OG – 1.075 – 1.115
FG – 1.018 – 1.030
Color(SRM) – 30-70
IBUs – 50-90
ABV 8-12%

Ferment Instructions

Primary ferment between 65 – 70 degrees for 1-2 weeks, then rack to secondary for 1-2 weeks.  A long primary fermentation in the cooler range is advised to keep diacetyl levels low.  Adding chocolate or coffee to the secondary fermenter is a great way to explore different flavors.  This style also does great with bourbon barrel aging, see our article here for a HowTo.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks, best after about a month.

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Homebrew Oktoberfest Lager Recipe

Oktoberfest Lager is traditionally brewed in Germany around the end of spring and stored in caves during the summer months to condition.  This well aged lager is then drank during the traditional Oktoberfest celebrations in early fall.  It is often brewed smooth, clean and malty.  An Oktoberfest (Octoberfest) Lager is often medium in body and has a darker gold to orange-red color.  Flavor is often characterized has having an initial malty sweetness and an overall dry finish.   Listed below is a 5 gallon All-Grain homebrew Oktoberfest lager recipe.  Keep in mind you will need to ferment this lager at about 54 degrees for about two months.  This can be best achieved by using a chest/upright freezer power regulated by a temperature controller(article coming soon!).

Grains

6 lbs. German Pilsner Malt
2 lbs.  Munich Malt
2 lbs. Vienna Malt
1.25 lbs Cara-Pils/Dextrine
.5 lbs. Caramel/Crystal 120°L

Hops/Spices/Sugars and Schedule

1.25 oz. Hallertauer (Pellets, 4.80 %AA) boiled 60 min.
.5 oz. Hallertauer (Pellets, 4.80 %AA) boiled 15 min.
.5 oz. Hallertauer (Pellets, 4.80 %AA) boiled 0 min.

Yeast

Wyeast Labs Bavarian Lager Yeast(1 smack pack) or Wyeast Labs Octoberfest Lager Blend
Note – I used a two day starter here with a stir plate, to get the yeast ready for the month long feast.

Mash Schedule

Strike grains at 132 degrees.
Protein Rest at 122 degrees for 30 minutes.
Saccrification at 154 degrees for 30 minutes.
Mash Out at 168 degrees for 10 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 90 minute boil cool wort quickly, when it reaches 55-60 degrees pitch yeast.

Measurements (Oktoberfest Lager)

OG – 1.050 – 1.057
FG – 1.012 – 1.016
Color(SRM) – 7-14
IBUs – 20-28
ABV –  4.8-5.7%

Ferment Instructions

Primary ferment between 53 – 56 degrees for 4 weeks, then rack to secondary for 3-4 weeks.  Caution on the fermentation, it should be held in a temperature controlled environment.  As mentioned in the description, this can be best achieved by using a chest/upright freezer power regulated by a temperature controller.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least 2-3 weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 40 degrees for one week. Drop CO2 regulator to 4 psi before serving.

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Homebrew Belgian Dark Strong Ale Recipe

belgian_dark_strong_ale

A Belgian dark strong ale is traditional brewed very rich, malty, complex and strong.  The color is often a deep amber to amber, the dark in the title simply helps distinguish this ale from its golden counterpart.  Belgian dark strong ales are typically separated into two categories, Trappist versions tending to be drier and medium in body and Abbey version usually sweeter and full in body.  This recipe has a high grain bill, one crazy primary fermentation and should yeild something around 10%.   Listed below is a 5 gallon All-Grain homebrew belgian dark strong ale recipe.

Grains

12 lbs. German Pilsner Malt
1 lbs. < href=”http://www.midwestsupplies.com/white-wheat-rahr.html”>German Wheat Malt
2 lbs. Caramel/Crystal 20°L
2 lbs. Caramel/Crystal 60°L
.25 lbs. Belgian Special B

Hops/Spices/Sugars and Schedule

2 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.
.25 oz. Coriander Seed boiled 5 min.
2 lbs. Amber Candi Sugar boiled 5 min.
1 oz. Hallertauer (Pellets, 4.80 %AA) boiled 0 min.

Yeast

Wyeast Labs Trappist High Gravity Yeast (1 Smack pack)
Note – I used a two day starter here, to get the yeast really hungry.

Mash Schedule

Strike grains at 160 degrees.
Mash grains at 150 degrees for 75 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Belgian Dark Strong Ale)

OG – 1.075 – 1.110
FG – 1.010 – 1.024
Color(SRM) – 12-22
IBUs – 20-35
ABV –  8-11%

Ferment Instructions

Primary ferment between 68 – 70 degrees for 1.5 week, then rack to secondary for 2-3 weeks.  Caution on the primary fermentation, it will be vigorous and I suggest using a blow off hose if possible.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least 3-4 weeks.  Gets better with age, months.

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Homebrew Cherry Ale Recipe

A fruit beer is best described by a comment made in the BJCP guidelines, a harmonious marriage of fruit and beer.  Typically thought of as a style on its own, a fruit beer should have a base style for example a blonde ale or wheat ale, with added fruit.  Aroma and overall flavor of a fruit beer should be dominated by the type of fruit being used.  The overall appearance and mouthfeel should be very similar to the base beer style selected.  Listed below is a 5 gallon All-Grain home brew recipe for a cherry ale based off of a blonde ale.

Grains

6 lbs. American 2-row
3 lbs. Malted White Wheat
1 lbs. Honey Malt 20°L
1.5 lbs. Caramel/Crystal 20°L
1 lbs. Rice Flaked

Hops and Schedule

1 oz. Hallertauer (Pellets, 4.50 %AA) boiled 60 min.
0.5 oz. Hallertauer (Pellets, 4.50 %AA) boiled 15 min.

Yeast

German Ale Yeast – Safale K-97

Mash Schedule

Strike grains at 165 degrees.
Mash grains at 152 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Fruit Ale)

Since the cherry ale falls into the Fruit Beer category it has no specific style guidelines for OG,FG,SRM or IBU, it is recommended to use the style guidelines of the base style you have selected for your fruit beer.  Here are the measurements for a typical blonde ale recipe.

OG – 1.038 – 1.054
FG – 1.008 – 1.013
Color(SRM) – 3-6
IBUs – 15-28
ABV 3.8-5.5%

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week.  Add cherries to secondary fermenter and rack beer to it for 2 weeks.  For this recipe I purchased 5 lbs of fresh Bing Cherries.  Pull the stems off and crush the the cherries.  Then cook them for about 20 minutes at about 160 degrees.  Let them cool down and add to the secondary.

crushing cherries for cherry ale

crushing fresh bing cherries with plup

cooking cherries for cherry ale

cooking cherries for cherry ale

adding cherries to fermenter

adding cherries to secondary fermenter

racking blonde ale base over cherries

racking blonde ale base over crushed and cooked cherries

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 38 degrees for one week. Drop CO2 regulator to 4 psi before serving.

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Homebrew Scottish Ale Recipe

 

A Scottish ale is traditional brewed rich, malty, dark and smooth.  Scottish ales are low in hop bitterness, with noticeable fruitiness and diacetyl, and sometimes a subtle smoky taste.  This recipe will replicate something close to a Highland Gaelic Ale.   Listed below is a 5 gallon All-Grain home brew recipe for a Scottish Ale specifically a Scottish Export 80/-.  The recipe is a bit more bitter and slightly lighter in body then a traditional Scottish ale.

Grains

6 lbs. American 2-row
3 lbs. Light Munich Malt
1 lbs. Caramel/Crystal 40°L
.5 lbs. Caramel/Crystal 60°L
.25 lbs. Belgian Special B

Hops and Schedule

.5 oz. Chinook (Pellets, 10.80 %AA) boiled 60 min.
.75 oz. Willamette (Pellets, 5.00 %AA) boiled 0 min.
.75 oz. Cascade (Whiles, 5.50 %AA) boiled 0 min.

Yeast

White Labs WLP005 British Ale or Safale US-05 Dry Ale Yeast

Mash Schedule

Strike grains at 165 degrees.
Mash grains at 155 degrees for 90 minutes.
Mash out is helpful here but not necessary.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Scottish Ale)

OG – 1.030 – 1.050
FG – 1.006 – 1.018
Color(SRM) – 7-20
IBUs – 8-20
ABV 3-4.5%

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week, then rack to secondary for 2-3 weeks.  Longer aging helps smooth out the hop bitterness with this brew.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least 2-3 weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 40 degrees for one week. Drop CO2 regulator to 4 psi before serving.

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Homebrew Pumpkin Ale Recipe

pumpkins

A pumpkin ale is a traditional fall seasonal beer brewed spicy, malty and smooth.  Pumpkin ales are known to be low in hop bitterness, with a noticeable pumpkin pie spice like taste.  They can be brewed using either fresh roasted pumpkin or pumpkin puree, the latter being much cleaner and easier to handle.  The homebrew pumpkin ale recipe below will have an orange amber color, pumpkin pie spice aroma, and a crisp finish.  For best results try brewing this pumpkin ale about 1.5 months before you plan to drink it, it benefits with a bit longer aging period.  The photo above was taken at our annual drunkin punkin challenge, this pumpkin ale was drank during the competition.  Listed below is a 5 gallon All-Grain homebrew pumpkin ale recipe.

Grains

9.5 lbs. American 2-row
2 lbs. Munich Malt
.5 lbs. Caramel/Crystal 80L
.5 lbs. CaraPils/Dextrine Malt

Hops/Fruit/Spices and Schedule

3.63 lbs. Canned Pumpkin (2 big cans of 100% pure pumpkin) boiled 90 min.
.75 oz. Northern Brewer (Pellets, 9.0 %AA) boiled 60 min.
1 oz. East Kent Goldings (Pellets, 5.50 %AA) boiled 30 min.
2.5 Tsp Cinnamon, boiled for 10 min.
1.5 Tsp Nutmeg, boiled for 10 min.
1.5 Tsp Allspice, boiled for 10 min.

Yeast

Safale US-56 California Ale Yeast or Wyeast 1056 American Ale

Mash Schedule

** Note the 90 minute boil. Make sure you have enough pre boil wort during calculations.
Strike grains at 165 degrees.
Mash grains at 153 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 90 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Spice/Herb/Vegetable Ale)

Since the pumpkin ale falls into the Spiced Beer category it has no style guidelines for OG,FG,SRM or IBU.

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week, then rack to secondary for 2-3 weeks.  The longer racking adds better overall mouthfeel.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 40 degrees for one week. Drop CO2 regulator to 4 psi before serving.

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Homebrew Belgian Witbier Recipe

pint of hefeweizen on the back deck

pint of witbier on the back deck

White beer, witbier, as it is called in Belgium is a unfiltered, top fermented, bottle conditioned wheat beer. It gets its name from suspended yeast and wheat proteins which make the beer look white when cold.  Due to the low hop content, freshness is very important to this style.  A witbier is often well carbonated and low in hop bitterness, aroma and flavor.  For more on the Witbier style check out Wheat Beer Styles: Weiss vs Wit. Below is a 5 gallon All-Grain home brew recipe for a Belgian witbier. 

Grains

2 lbs. American 2-row
3 lbs. German Malted White Wheat (light)
3 lbs. German Malted Wheat (light)

Hops and Schedule

.30 oz. Hallertauer (Pellets, 4.50 %AA) boiled 60 min.
.70 oz. Hallertauer (Pellets, 4.50 %AA) boiled 15 min.
1 oz Crushed Coriander(optional for adding citrus flavor) boiled 15 min.
Orange Zest from a fresh orange boiled 15 min.

Yeast

Safbrew WB-06

Mash Schedule

Protein rest at 120 degrees for 20-30 minutes is recommended.
Strike grains at 162 degrees.
Mash grains at 152 degrees for 60 minutes.
Sparge with 160-165 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Witbier)

OG – 1.044 – 1.052
FG – 1.008 – 1.016
Color(SRM) – 2-4
IBUs – 10-20
ABV 4.5-5.5%

Ferment Instructions

Ferment between 63 – 70 degrees for 2 weeks, I don’t bother racking this witbier recipe.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least 1.5 weeks, best between 2-4 weeks after bottled.

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Homebrew American Amber Ale Recipe

Freshly poured American Amber Ale

Freshly poured American Amber Ale

An amber ale is a part of the American pale ale series and usually range from light copper to light brown in color.  In general the style is moderately hopped with American hops.  The base grain is usually American two row with a small amount of crystal malts added for body and color. This is a great summer beer.  The below is a 5 gallon Malt Extract home brew recipe, check out the Basic Brewing articles to learn how to brew this recipe.

Malt Extract

7 lbs Light Liquid Malt Extract (unhopped)

Grains

.5 lbs. Caramel/Crystal 60°L

Hops and Schedule

1.00 oz. Cascade (Pellets, 6.6 %AA) boiled 15 min.
0.75 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.
1.00 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 0 min.

Yeast

British Ale Yeast

Steep Schedule

Steep at 150 degrees for 30 minutes.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (American Amber Ale)

OG – 1.050 – 1.060
FG – 1.012 – 1.014
Color(SRM) – 8-18
IBUs – 30-40
ABV 5-6%

Ferment Instructions

Primary ferment between 63 – 70 degrees for one week, then rack to secondary for one week.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks, they pour and enjoy.

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Homebrew Northern English Brown Ale Recipe

just bottled northern english brown ale

just bottled northern english brown ale

A Northern English brown ale is slightly less sweet than a southern, it is mild in hop bitterness and has a light body with a dry finish.  The most famous example of a Northern English brown ale is Newcastle Brown Ale.   Newcastle Brown Ale is actually a mix of two separately brewed beers, this recipes combines the two into one.  Listed below are a 5 gallon Malt Extract and All-Grain recipe.  To learn how to brew using a Malt Extract based home brew recipe check out the Basic Brewing Articles.

Base Malt

Malt Extract Recipe
6 lbs. Light Liquid Malt Extract
All-Grain Recipe
6.25 lbs. English two row
1 lbs. Flaked Corn

Grains

.5 lbs. Cara-Pils/Dextrin (.25 lb of dry Dextrin brewing sugar)
.5 lbs. Caramel/Crystal 20°L (Honey Malt 20°L works great)
.5 lbs. Caramel/Crystal 60°L
.5 lbs. Caramel/Crystal 80°L
.25 lbs. Chocolate malt

Hops and Schedule

.50 oz. Willamette or Columbus (Pellets, 5.50 %AA) boiled 60 min.
.25 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.

Yeast

Whitbread Ale Yeast

Mash Schedule

Strike grains at 160 degrees.
Mash grains at 150 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Northern English Brown Ale)

OG – 1.040 – 1.050
FG – 1.008 – 1.014
Color(SRM) – 18-34
IBUs – 14-35
ABV 3.5-4.5%

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week, then rack to secondary for 1-2 weeks.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks, best after about a month.

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Homebrew American IPA Recipe

Pint of American IPA

Pint of American IPA

An American IPA usually uses American two row as its base malt and American hops such as Cascade for bittering/aroma.  The Indian Pale Ale was given its name because it was a pale ale brewed strong and heavily hopped in order to withstand the rigorous ocean voyage to the British troops stationed in India.  This recipe will replicate something close to Sierra Nevada Celebration Ale(winter seasonal).  Listed below is a 5 gallon All-Grain home brew recipe for a American IPA. 

Grains

7 lbs. American 2-row
4 lbs. Maris Otter Pale
.5 lbs. Caramel/Crystal 60°L
.5 lbs. Caramel/Crystal 80°L
.5lbs. Cara-Pils/Dextrine Malt

Hops and Schedule

1 oz. Chinook (Pellets, 12.80 %AA) boiled 60 min.
.25 oz. Cascade (Pellets, 5.50 %AA) boiled 30 min.
.25 oz. Chinook (Pellets, 12.80 %AA) boiled 30 min.
1 oz. Cascade (Pellets, 5.50 %AA) boiled 0 min.
.75 oz. Chinook (Pellets, 12.80 %AA) Dry Hopped in Secondary.**
.75 oz. Cascade (Pellets, 5.50 %AA) Dry Hopped in Secondary.**
**Check out our article How to Dry Hop? for more information dry hopping.

Yeast

WYeast 1056 American Ale

Mash Schedule

Strike grains at 165 degrees.
Mash grains at 155 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (American IPA)

OG – 1.050 – 1.070
FG – 1.010 – 1.016
Color(SRM) – 8-14
IBUs – 40-60
ABV 5-6.5%

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week, then rack beer to secondary fermenter for 1-2 weeks and add hops(use a hop bag).

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks, best after about a month.