Pale-Amber Ales
Perle Pale
8# Klages
1# Flaked Barley
1/2# Toasted Malted Klages - 10 min @ 350F
1/2 # Cara Pils
1 1/2 oz. Perle hops, 12.4 AAU - boil
1/2 oz Willamette, finish
1 tsp gypsom
1/2 tsp Irish Moss
Pitched w/14 g Muntona dry yeast, rehaydrated
Perle Pale was a beautiful light-golden ale, crisp yet full-bodied.
Designated Driver Dunkel a non-alcoholic amber
6.5 Lbs Amber Malt Extract
.25 Lbs Crystal Malt 10L
14 HBU Cascade Hops
3 HBU Mt. Hood Hops Whole Leaf
Wyeast American Ale
Makes 5 U.S. Gallons
O.G. 1.040
F.G. 1.008 (before boiling off the alcohol)
The night before brewing, boil 2.5 gallon of water to a boil for 5 minutes. Then take off the heat, cool and put into the refrigerator or in an ice chest with ice overnight to chill.
Just before it is time to brew, pour the cold (boiled) water into the primary. Fill the kettle with 2.5 gallons of water and start heating.
In a sauce pan, steep Crystal Malt in cheesecloth bag for 20 minutes in 1 quart 160 degree water. Add liquid to 2.5 gal water boiling in the brew kettle with the extract. Bring to a vigorous boil for 15 minutes. Add the Cascade hops and continue the boil for 45 minutes. Remove from heat and cool quickly to 100 degrees and then add to the cold water in the primary. Shake it to oxygenate it well. You can check the temp. It should be right around 70 degrees and ready to pitch. Pitch the yeast and let it ferment.
After 6 days, rack into the secondary carboy. With the Wyeast Amer. Ale, I still had a noticeable ferment going. in the secondary.
On Day 12, take the Mt. Hood hops and tie them into a cheese cloth satchel. Bring 1 qt. of water to a boil and add the hop packet. Let it continue to boil for 2 minutes, if the hops are compressed pretty tight from the vacuum sealed bag, you may have to prod it a bit to get the boiling water into the inside. Remove from heat and put the pot into an ice bath until it is nice and cool. Pour the whole thing, Hop packet and all, into a sterilized glass or plastic container and put into the refrigerator until it is needed. You will use it at kegging time.
On day 16, siphon the beer from the secondary into the brewpot. Careful to keep the racking tube above the sediment. Begin heating on a medium heat monitoring the temperature. Ethanol boils at a lower temp than water so it will stabilize temperature at about 180 degrees as the latent heat of the alcohol uses up the heat energy. Keep the heat at a level that the boil is consistent but not violent. Watch the temp. As the volume of alcohol reduces, the temperature will rise. When the temp has reached 210 degrees, most of the alcohol has boiled away and the a bit more will evaporate as it cools. Have a window open, you will be boiling off a quart of alcohol. You will notice that the boil will almost instantaneously turn from a very fine bubble foam to a rolling boil at the point that the alcohol has boiled out
Note, if you are above sea level, these temps will be lower. Don't wait to hit 210 degrees or by the time you do, you will have some real malty syrup for your pancakes.
As soon as the boil is done, cool quickly and keg. Add the Hop water that you made a few days earlier, leaving the hop packet behind. Carbonate artificially in the keg and let settle for a week. You could prime and repitch to carbonate in bottles but that would add alcohol to the beer but at most, it would be .5%
Notes: This beer turned out excellent. Noticeable flavor absent that I assume was the alcohol. Also, the viscosity in your mouth was different than an beer containing alcohol. And the beer was a bit hazy, like chill haze, but being that it was a dark beer, it was not very obvious. Next time I make it, and I plan on that soon, I will probably add some dextrin or increase the Crystal malt to closer to .5 lbs just for more body and steep the finishing hops for a much longer time. The temperature that they were steeped at probably was too cold for good hop utilization. Also, I will not hop at all with the original wort. I have a feeling that the haze is partially from the reboiling of the hopped beer. I will boil the hops in the same water that I will steep the finishing hops in and get a good 45 minute boil with them.
Mark Killer Red Ale
6.6 lbs breiss golden
1 lbs of medium crystal
3 lbs of pale malt
1 oz liberty hops
1 oz tettanger hops
whitebread yeast
Partial mash. Convert for 90 minutes at 140 (F). Drain and sparge to 3 gallons. Boil for 60 minutes. Add half of hops at start, the other half at the finish. Cool, aireate and bring up to 5 gallons.
Ferment for 6 days then transfer into carboy for another 6. Bottle using half cup of corn sugar for carbonation.
The beer has kept really well (over a year). It won 27th place out of 200 entries at the Philidelphia Hops Bops in 1993.
rating system: +, +h, +n, +c, ++d, ++t
I have served this to several people including bartenders. All comments are favorable with some of why don't you market this....
Bob's Amber Ale
From : rchris@unm.edu (Bob Christner)
1/2 lb crystal malt
6lbs amber DME
1oz Northern Brewers pellets 7.4 aa (boiling)
1.5 oz Cascade plugs 6.5 aa (finish and dry hop)
1 pkg Edme Ale Yeast
3/4 Corn sugar for priming
Pitch yeast to starter
Steep crystal at ~ 150 F for 30 min in 1.5 gallons
Remove grains and bring to a boil
Add Amber DME
Add 1/2 oz Northern Brewer
Boil 30 min add 1/2 oz Northern Brewer
Boil 15 more min add 1/2 oz Cascade
Boil 10 more min add 1/2 oz Cascade turn off heat cover and let cool 30 min
Strain into 3 gal water in fermentor
When cooled to less than 80 F pitch yeast
Ferment in primary at around 70F for 5 days
Rack to secondary and add 1/2 oz Cascade (dry hop) 10 days
Prime and bottle
OG 1.048
FG 1.014
This brew was great after 5 days in the bottle Once my friends tried it none of got any older than 3 weeks in the bottle and it was getting better all the time. Next time it's a double batch, I really want to age it a bit longer, this brew has real potential.
Strom's Best Bitter
7 lbs. UK pale ale 2-row malt
1 lb. UK crystal malt (color-60)
.25 lb. wheat malt
1 oz. E. Kent Goldings (boil for 60 min.)
1 oz. Fuggles (boil for 60 min.)
1 oz. Styrian Goldings (boil for 5 min.)
2 tsp. gypsum (added to the mash)
YEAST STRAIN 1098 BRITISH ALE
Grind malts and add to 3 gal. of 162f water which will adjust to about 154f, and mash for 60 min.
Then sparage with about 4 gal. of 170f water.
The boil time you should adjust so you get a 5 gal. yield, no less than 75 min.
Cool with a wort chiller to 70f and pitch yeast.
Ferment for 5 days and siphon to secondary and condition for 2 weeks. Then bottle with 3/4 corn sugar.
s.g. 1.045-1.050
o.g. 1.015-1.010
Stone Castle Pale Ale
Ingredients:
2 3.3# cans Stone Brewery UK Malt - Light
1 Lb Caramel 40L
1oz Cascade Pellets (Boil 45 min)
3/4oz Williamette Pellets (Boil 45min)
1/2oz Cascade (boil 2min)
Edme Ale Yeast or Wyeast 1098
3/4 cup Dextrose priming
Steep grain in 150 degree for 30min
Strain out grain and combine with extract (2 gal)
Bring to boil, add hops
Add aroma hop after 43 min
Transfer to primary fermenter add balance of water (5 gal total)
Pitch yeast when ready (Less than 80 degrees)
Secondary after 3 to 4 days and ferment another 14-20 days
Hwhig's Bitter
Ingredients:
6.6 pounds Northwest Gold malt extract
1 pound M&F Pale malt
1 pound M&F crystal malt (90)
1 oz cascade hop pellets (boil)
3/4 oz cascade hop pellets (flavor)
1/4 oz chinook hop pellets (flavor)
1/4 oz cascade hop pellets (finish)
1/2 oz chinook hop pellets (finish)
1/4 tsp irish moss
WYEAST american ale yeast
I always use a 500 ml yeast starter culture, but some homebrewers do not feel that this is necessary. For the record, I think it's a real good idea.
All grains added to 1 gal of water at 160 degrees farenheit, and allowed to mash for 45 minutes.
Grains then sparged with 1 gallon plus 1 pint of 170 degree water.
Wort then returned to brewpot and brought to boil.
Malt extract added. When boiling again, 1 oz cascade (boiling) hop pellets added, boiled 25 minutes. Next, flavor hop pellets added, boiled 20 minutes. Last, finish hops and irish moss added, and boiled 2 minutes. Hot wort strained into carboy with 2 gallons very cold water, then very cold water added to top off. Yeast pitched when wort cooled to 80 degrees F. Starting gravity was 1.054
This batch of bitter made me many new friends!
Simple Pale Ale
Ingredients:
7lbs Alexander's Amber Extract
1oz Ger. Hallertau
1oz tettnang
1lb Cara Munich crushed grain (Just steeping)
3/4 cup corn Sugar for Priming
Windsor Dry ale Yeast
Joe's Pale Ale
Ingredients for 5 gallons:
5lb. light malt extract
1lb. dry amber malt
1lb. crystal malt 20L.
1lb. crystal malt 40L.
1lb. chocolate malt
2oz. Tettnenger hops
2oz. Cascade hops
1/4ts. Irish moss
1 pkg. brewers choice liqued ale yeast #1098
Mash grain @ 150f. for 10min. bring up to 175f. and hold for 10 more min. pull grain and add dry malt & extract. bring to boil. add all Tettnenger hops. 30min. into boil dump in moss & half the Cascade hops. 58min. into boil add rest of hops, boil 2min. and remove from heat. then add yeast.
OG. 1.044
Amberlicious
Ingredients(for five gallons)
5# of Hollander powered Amber malt
3# of dark crystal malt
2 oz of Pellet hops (I've used several kinds)
2 pkg of Ale yeast
I start by boiling about a gallon of water. When water is good and hot I toss in all the crystal malt. If you crush it first it works better, or at least I think so. After about 15 or 20 minutes strain out the malt. This is kind of a pain in the ass, but well worth it. Now stir in your malt and let it boil for another 20 minutes. At the 10 minute mark add your hops. I usually crush those too before they go in. After 20 minutes put the wort in your fermenting keg with about four gallons of water. Make sure your that the temperature hovers between 90 and 95 degrees. Pitch in your yeast. It's a good idea to get it going about 10 minutes prior to pitching. Activity should begin within the first hour. After about three weeks its time to bottle. This is a very easy beer to make. And it is GREAT. Send any comments along, good or bad. Hope you enjoy! Happy brewing!!!!!
Greg's Extra-Malty Pale Ale (All Grain)
This recipe was origionally inventd in attempts of achieving a really malt/nutty ale; something I can rarely find.
Ingredients (for 5 Gal.):
7.0 lbs Pale Ale Malt
8 oz English Pale (CaraStan) or 40 degree Crystal
7 oz DeWolfe-Cosyns Aromatic malt
3 oz Biscuit Malt
1.5 oz Toasted Barley (Breiss sells as "Special Roast")
2 oz CaraPils
2 oz CaraVienne
8 oz Flaked Barley
1/2 cup Clover Honey
1/2 cup Dark Brown Sugar
4.5 oz East Kent Goldings Hops
1 starter Culture made from 1 pint wort and Wyeast London ESB ale yeast
Water additives:
3 tsp Calcium Carbonate
2 tsp Calcium Sulphate
1 tsp Magnesium Sulphate
Use typical step infusion mash. Sparge with 14 quarts of 165 degree F water (pH about 6). Add honey and brown sugar at start of boil. 1 oz EKG at 50 min. from end, 2 oz at 15 min. from end and 1.5 oz at 2 min. from end of boil. Ferment at 68 degrees for 4 or 5 days. Rack out and prime with 1/3 cup of Dextrose, 1/3 cup of honey, & 1/3 cup of Brown sugar.
Let age in bottles for 3 weeks and serve "lightly" cooled (50-55 degrees).
This is the best ale I've made (out of 11 batches of all grain) - I usually make lagers because I'm a malt junky and have been unable to get real maltiness in an ale. This recipe delivers though!
Technical Info:
Color: 11L to 12L
IBU: 40
OG: 1.052
FG: 1.016
Malt-o-Licious
Ingredients:
5 lbs pale malt
4 Lbs Vienna malt
1 lb 20 L cyrstal malt
1 lb carapils
1.5 oz Ultra @ 15 min
1.5 cascade @ 57 min
Wyeast 1007 german ale
O.G. .048
F.G. .012
Mash with 2.75 water @ 150 degrees for 1.25 hours. Sparge with 6 gallons water; boil and add bittering and finishing hops when appropriate. A malt-o-licious honey colored brew with a fruity nose owing to the german ale yeast.
ElkTom German Ale
INGREDIENTS:
Light Malt Extract 7 lbs. 60 min
Carmel Malt (20L) 1 lb 60 min
Munich Malt (20L) 1 lb 60 min
Vienna Malt 1 lb 60 min
Carapils 1 lb 60 min
Rice 1 lb 60 min
Tettenger 1 oz 40 min
Hallertauer 1/2 oz 5 min
Saaz 1 oz 2 min
Amylase Enzyme 1/2 oz
Wyeast #1007 German Ale
Dextrose Corn Suger .75 cup
DIRECTIONS
1. 3 step mash of grains, 122F/30 min, 150F/30 min, 158F/10 min
2. Grains & Amylase Enzyme 1 gal water @ 130F for 122F/30 min
3. 1/2 gal water @ 200F for 150F/30 min
4. Heat (Stir) raise temp to 158F/10 min
5. Sparge with 2 gals water @ 170F
6. Add sweet wort to 2 gals boiling water
7. Add 7 lbs Light Malt Extract @ 1 lb Rice solids
8. Bring wort to rolling boil for 60 min
9. Add Tettenger hops 20 min into boil
10. Add hallertauer hops 55 min into boil
11. Add Saaz hops 58 min into boil
12. Cool hot wort
13. Activate liquid yeast 48 hrs in advance
14. Prepare yeast starter 24 hrs in advance
Simple Amber
Ingredients:
7 lbs amber malt extract
1-1/2 to 2 lbs #20 crystal malt (roasted or no, your choice)
2 oz cascade pr northern brewers hops, 7-8 bittering units.
2-5 gram packets of dry ale yeast (windsor).
3/4 cup brewers sugar (priming)
Bring to boil 1-1/2 gal water, with crystal malt. Sparge grain. Add amber malt extract and bring back to boil. Be sure to put 1-1/2 oz of hop pellets into wort for boiling. Boil for about 35 minutes, then add rest of packet of hops to boil for about 10 more minutes. Re-sparge and pour wort into primary fermenter with 3 gallons of water. Give about 15 minutes to cool, and pitch both packets of yeast. I sometimes put two kinds of yeast at this point to change the flavor to an almost fruity one. Secondary ferment after 4 days. Bottle with the priming sugar after about 7 days. I always enjoy this brew, and it doesn't cost that much.
Broken Bow Pale Ale
Ingredients:
6 lbs m&f dried light malt extract
1 lb 40l crystal malt
1/2 lb toasted malted barley
1 tsp gypsum
2 oz cascade hop pellets bittering (10-12 hbu)60min
1 tsp irish moss 15 min
1 oz cascade hop pellets finishing/aroma 2 min
1 pkg edme ale yeast
1 oz cascade whole leaf hops dry in secondary
1/2 lb sanitized oak chips dry in secondary
3/4 - 1 cup corn sugar for priming
Directions:
crush grains and steep at 160f for 30 mins
remove grains, add gypsum and bring to a boil
add the malt extract and return to a boil
add the bittering hops and boil for 45 mins
add the irish moss and boil for 13 minutes more
add the finishing hops and boil for 2 minutes more
remove hops and cool wort to 130f
combine with cold water in fermenter to make 5 gal
pitch the rehydrated yeast at 70-80f
ferment for 6-8 days in the primary
rack into the secondary and add dry hops & oak chips
condition in secondary for 7-14 days
bottle & condition for another 7-14 days
2-3 more weeks of conditioning will improve flavor
Notes: assertive hop bitterness, especially with less than 2 weeks in the bottle. chill haze is present at cold temps. all grains and hops were boiled in muslin bags.
Homecoming Ale
Ingredients (for 5 gal):
6 lbs. English light extract
1 lb. British crystal 80 degrees L.
2 oz. Northern Brewer hops
1 oz. Hallertau
1 oz. Willamette
2 tsp gypsum
1 tsp Irish moss
1 pack of Muntons ale yeast
OG=1.048
FG=1.014
Steep the crystal as you heat 2.5 gallons of water from 80 to 150 degrees. Remove and strain the grain bag. Bring the water to a full boil and dissolve the gypsum. Add the extract and boil to the break. Add 1 oz. of Northern Brewer for 30 minutes. Add the second ounce for 25 minutes. 10 minutes from the end of the second NB addition, add the Irish moss. Add the Hallertau and Willamette for 5 minutes together, covered. Add cold water or ice to bring to 75 degrees and five gallons. Add the yeast starter and ferment as you normally would (one stage or two). The finished product is mildly hoppy and quite delicious.
I've made this a few times with great success. It is a very basic recipe and yields a very drinkable ale.
Jacoby Creek Pale Ale
Ingredients:
7 lbs Amber Malt Extract
1 lb Crystal Malt (Lovibond 10)
1 lb Carapils (Dextrin Malt)
3/4 oz. Columbus Hops (60 min)
1 oz.Columbus Hops (5 min)
4 oz. Willamette Hops (Finish)
Cool to 70 F (Add Mad River Brewing Co Yeast* or similar living culture)
Primary: 6-8 days (Fermentation slowed to greater than 30 seconds between bubbles)
Secondary: Eight days (This helps clarity)
Add 1/3 cup fructose to a tertiary fermenter and transfer beer.
After Twenty days bottle beer with 3/4 cup fructose (48-50 12 oz. bottles)
Open two to four weeks later (Alcohol at 5.5 %).
Brewed Humboldt County CA (4-6-97 to 6-17-97)
* Mad River Brewing Co. is a small micro-brewery in Blue Lake Ca. that supports local homebrewers.
(An inexpensive extract brew that turned out excellent)
MacGregor's God I'm Hungrey, and Have Nothing but Beer: Liquid Bread
Ingredients
6 lbs. Light malt extract
1.5 lbs. 2-Row
1 lb. Vienna
2 oz. Cascade
1 oz. Perle
Put grain in grain bag, place in 2 gal. water & bring to boil. Boil 5 min. and let grain steep 40 min. Add extract, boil 35 min. Add 1 oz. perle, boil 30 min. Add 1 oz cascade, boil 15 min. Cool, add water to final volume, place in fermenter. Ferment with Wyeast 1056 or dry ale yeast. Add 1 oz. cascade to secondary fermenter.
This is one of my favorite beers. I make almost every other time! We call this Liquid Bread because it is smooth and tasty, and, well, tastes a bit like bread. I've misplaced the specific gravity readings, but this beer is pretty light, and has a surprisingly high alcohol content (~8%), though it doesn't taste like it.
Bean's Honey Ale
Ingredients for 5 gallons:
3.3lbs Morgans Unhopped Pale Malt Extract
4 lbs Cooper's real Ale Extract (Hopped)
1 lb Munton's Amber Dried Malt Extract
2lbs Clover Honey
2 plugs (1oz.) Fuggles Alpha 4.1% 1st Flavoring
2 plugs (1oz.) Fuggles Alpha 4.1% 2nd Flavoring
1/2 pkg. Target Hop pellets (Crosby&Baker LTD) Alpha 11.8% Aroma
3/4 cup Corn Sugar (priming)
O.G. 1.060
F.G. 1.018
IBU ~47.94
This beer is sweet, with a fairly high alcohol content, yet has a nice flavor to it. I've always enjoyed a nice Honey Brown ale, and this recipe is very nice. When brewing it may have an extremely vigorous fermentation. This should not affect the beer. Make sure you age it for at least two weeks after bottling to give it a better flavor. Bring about 3-3.5 gallons of water to a boil. Then add malt extracts and honey. After it comes to a boil again, add ist flavoring hops. After another 30 minutes add 2nd flavoring hops. Twenty five minutes later add armoa hops. After wort cools, siphon into your fermenter (I used a plastic one). Ferment in dark area, but make sure temperature is fairly constant between 60 and 70 degrees Farenheit (i.e. room temperature). Let it ferment at lest 12 days, bottle it then let it age a couple weeks at same temperature.
Piper Original Pale Ale From: dave achtem, (dachtem@horizon.bc.ca)
Ingredients for 5 gallons:
8 lbs pale malted barley
1.5lbs crystal malt
1/4C. roasted barley
1/2t irish moss
1 oz northern brewer (boil)
1 oz golding (finishing)
ale yeast
process as all grain beer
mash with 2.4 gallons water @176*F
Sparge with 3 gallons water @170*F
Add hops and start of boil, irish moss last 10 minutes of boil and let finishing hops steep for 10 minutes off the heat
cool quickly ( 10-15 minutes) to 94*F and add yeast
put into primary covered fpr 5-6 days then into carboy for 3-4 weeks after 4 weeks in carboy beer is ready to bottle or keg
Simpkiss Black Country Ale
Ingredients for 5 gallons:
Mashtun
maris otter pale malt 3400grams (7.5lbs) (81%)
crystal malt 125grams (.25 lbs) (3%)
wheat malt 170grams (.4 lbs) (4%)
Copper (into the boil)
invert cane sugar 500grams (1.1 lbs) (12%)
challenger hops 22grams (.7 oz)
northdown hops 21grams (.7 oz)
east kent goldings hops 17grams (.5 oz)
fuggles hops 15grams (.5 oz) and 5grams (1tsp) irish moss for last 15 mins of boil
fuggles hops 5grams (.2 oz) late soak in copper
mash liquor 9 liters (2.4 gallons)
mash temp 65c. (149F) mash time 90 min. boil time 90 min.
bitterness 30 - 33 e.b.u. (based on 25 liters)
o.g1039-1040 degrees a.b.v. 3.7% _4.0%
single infusion mash. top fermented
primary water treatment: 12g gypsum (.5 oz). 3g (.07 oz) salt . 2g (.07 oz) epsom salts.
a wonderfull english black contry ale from the sadly defunct simpkiss brewery in wolverhampton.
Irish Red Rye
Ingredients for 5 gallons:
7 lbs amber malt extract
1/2 lb 60L crystal malt
1/2 lb rye
1/2 lb flaked barley
1/2 oz Northern brewer 45min
1/2 oz Northern brewer 30min
1/2 oz cascade 15 min
1/2 oz cascade 5 min
I used liquid Irish ale yest, but just about any ale yeast should be fine.
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