Spring Forward with These 3 Single Hop Beer Recipes

Making Single Hop Beer RecipesAs temperatures rise, spring offers a great time to transition away from malty stouts and porters and towards beers that suggest the beginnings of the growing season. As an ode to the flowers and the trees starting to bloom this month, consider paying tribute to every brewer’s favorite flower: the hop with these 3 single hop beer recipes!

If you’re a hop aficionado, you’ve likely come across some single hop beers in your drinking explorations. Making beers that showcase a particular hop variety is a great way to learn the strengths and weaknesses of different hops. The warmer temperatures of spring suggest a lighter, paler beer, the perfect backdrop for experimenting with different hops.

 

Choosing Hops for Your Single Hop Beer Recipes

If you’ve shopped around for hops before, you’ve probably noticed that they are often labeled bittering hops, flavor/aroma hops, or dual-purpose. Single-hop beers will give you the chance to put these conventions to the test.

Super alpha hops have been developed to highlight their bittering potential, but you might be surprised how many of them work well aromatically. Bravo, Magnum, and Simcoe come to mind. Use restraint with these hop varieties in your single hop beer recipes – a little can go a long way.

Conversely, low alpha and noble hops are often celebrated for their aroma characteristics, but some brewers find that they provide a clean bitterness. East Kent Goldings is a versatile hop in this regard, often used as the single hop in traditional English beer styles.

 

Tips For Formulating Your Single Hop Beer Recipes

Of course, there are no hard and fast rules for single hop brewing, but you might want to consider the following as you develop a recipe for your single hop brew:

  • Select a beer style that really showcases the hops. A golden ale, pale ale, or IPA are often good choices.
  • Develop a simple grain bill that won’t cover up or distract from the hops. Try a base malt plus small amounts of one or two specialty grains for color and/or flavor.
  • Choose a clean yeast strain, like Wyeast 1056, that will let the hops shine through.
  • If brewing multiple single hop brews, consider using a constant base recipe, simply changing the hops for each one.
  • You may wish to brew small batches to get the most experimentation out of your raw materials.
  • Don’t be afraid to throw all these suggests out the window – feel free to try a single hopped stout or Belgian IPA!

 

Single Hop Beer RecipesShop Hops

Ready to try some single hop brewing? Give one of these recipes a try!

 

East Kent Bitter
(five-gallon batch, all-grain)

Specs
OG: 1.045
FG: 1.011
ABV: 4.4%
IBUs: 31
SRM: 9

Ingredients
8 lbs. Maris Otter malt
1 lb. Crisp Crystal 45L
1 oz. East Kent Goldings hops at :60
.5 oz. East Kent Goldings hops at :30
.5 oz. East Kent Goldings hops at :15
1 oz. East Kent Goldings hops, dry hopped for 5 days
Wyeast 1099 or Safale S-04 Shop Barley Grains

 

Bravo IPA
(five-gallon batch, extract with specialty grains)

Specs
OG: 1.058
FG: 1.014
ABV: 5.7%
IBUs: 51
SRM: 8
Batch Size: 5 Gallons
Boil Volume: 6.5 Gallons

Ingredients
6 lbs. light dry malt extract
1 lb. Munich 10L malt
.5 lb. Caramel 40L malt
.33 oz. Bravo hops at :60
1 oz. Bravo hops at :15
.67 oz. Bravo hops, dry hopped for 5-7 days
Wyeast 1056: American Ale Yeast or Safale US-05 Shop Bazooka Screen

 

Amarillo Wheat Ale
(5-gallon batch, extract with specialty grains)

Specs
OG: 1.053
FG: 1.013
ABV: 5.25%
IBUs: 23
SRM: 5
Batch Size: 5 Gallons
Boil Volume: 3 Gallons

Ingredients
3.3 lbs. light liquid malt extract
3.3 lbs. wheat liquid malt extract
.5 lb. torrified wheat
.5 lb. caramel 10L malt
.5 oz. Amarillo hops at :60
1 oz. Amarillo hops at :15
1 oz. Amarillo hops, dry hopped for 7 days
Wyeast 1056: American Ale Yeast or Safale US-05

Shop Hop BagsDo you have any favorite single hop beer recipes? We’d love you to share in the comments below!
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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Dandelion Beer Recipe: A Springtime Treat

Dandelion Beer RecipeYou may have heard of dandelion wine, but have you ever made dandelion beer? Here some info on making one – including two dandelion beer recipes!

Though most people consider the dandelion an obnoxious weed, the whole plant is actually edible: roots, leaves, and flowers. Dandelion is medicinal as well, sometimes taken in the form of tea for its detoxifying qualities.

For those interested in traditional and rustic pseudo-beers, a dandelion beer may give a hint as to what an early American settler would have made in the absence of hops, using the ubiquitous dandelion to help provide bitterness and flavor.

A number of American craft brewers have given dandelion new life by putting it in some of their specialty beers:

 

  • New Belgium made a Dandelion Ale as part of the Lips of Faith series. Their version used pilsner malt, dandelion greens, grains of paradise, and Belgian ale yeast.
  • Magic Hat recently release Pistil as a spring ale, their recipe produces a light, 4.5% pale ale brewed with flaked oats, Apollo hops, Northern Brewer hops, Cascade hops, and dandelion leaves.
  • Fonta Flora, a newer brewery in Morganton, North Carolina, brewed a dandelion brettanomyces saison.

 

As you can see, there are many ways to interpret the style of dandelion beer. The key component, as with any beer, is balance.

A Note on Harvesting Dandelion
It should be easy enough to find dandelions. Just be sure that the location you’re pulling the dandelions from hasn’t been sprayed with pesticide or herbicide, is far enough away from any cars and pets so as to avoid contamination. Shop Beer Flavorings

A Traditional Dandelion Beer Recipe
This recipe, from Sacred and Herbal Healing Beers, is a traditional dandelion beer recipe from 1931. Though the fermentable sugar in this case is from sugar, feel free to use malt extract instead for more body. Sugar beers tend to finish a little thin. The flavor is hard to describe: floral, yet not in the way hops can be floral. I served this beer at a homebrew festival a couple years ago – it’s strange, but some people really liked it. Be warned – the beer will stain a plastic fermenter, so I recommend a glass carboy.

 

Ingredients (two-gallon batch)
2 oz. dried dandelion
2 oz. dried nettle
1 oz. dried yellow dock root
1 gal. water (plus 1 gallon preboiled and cooled for topping off)
2 lbs. sugar
2 tbsp. dried ginger
Beer Yeast

 

DirectionsShop Carboys
Boil the dandelion, nettle, and yellow dock root in water for 15 minutes. Place the sugar and ginger in your glass fermenter, then strain the “tea” over the sugar. Allow to cool to room temperature, then add enough preboiled, cooled water to bring the total volume to two gallons. Rehydrate your yeast (if using dried) and stir into the wort. Ferment til complete, then bottle.

 

A Modern Dandelion Beer Recipe
The Dandelion Bitter from the Homebrewer’s Garden offers a recipe a little closer to what most of us consider beer.

Specs
OG: 1.045 – 1.056
FG: 1.014 – 1.018
Color: orange-brown

Ingredients (five-gallon batch)
1/2 lb. toasted malt
1/2 lb. 60L crystal malt
1 can light liquid malt extract
2 lbs. light dried malt extract Shop Liquid Malt Extract
1 lb. dandelions: leaves, blossoms, and roots at :60
1 oz. Kent Goldings hops at :15
1/2 oz. Willamette hops at :2
1/2 oz. Willamette hops (dry hops)
Wyeast 1028: London Ale Yeast or Safale S-04
2/3 c. corn sugar for priming

 

Directions
Clean the dandelions thoroughly. Steep crushed malts in 1.5 gallons water at 150-160˚F for 30 minutes. Strain into a brew kettle and rinse grains with 1/2 gallon of water at 170˚F. Stir in the malt extracts and bring to a boil. Boil for one hour, adding dandelions and hops according to schedule above. Pour 1.5 gallons of preboiled, prechilled water into a fermenter. Strain hot wort into the fermenter. Rinse hops with 1/2 gallon of boiled water. Top up to five gallons. When wort is 70˚F or below, pitch yeast. Ferment at 65-70˚F. At the end of primary fermentation, add the Willamette dry hops. After secondary fermentation, bottle with priming sugar and condition for two weeks.

Have you ever brewed a dandelion beer? Or, do you have a dandelion beer recipe you’d like to share with us? How did it turn out?Shop Home Brew Starter Kit

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.

Dogfish Head 90 Minute IPA Clone Recipe

Drinking Dogfish Head 90 Minute IPA Clone RecipeDogfish Head’s popular 60-, 90-, and 120-Minute IPAs came into being through a pretty innovative hopping technique. Instead of adding hops at intervals, the hops are adding continuously through the boil. Early on, Dogfish used a modified foosball table to shake the hops into the brew kettle. They’ve come a long way since then, but their IPAs are still delicious as ever.

 

Grain Bill
The grain bill for this Dogfish Head 90-Minute IPA clone recipe is surprisingly simple: 90% pilsner malt with 10% amber malt. If you haven’t heard of amber malt before, it’s a specialty malt somewhere between a caramel 20L and a caramel 40L, featuring flavors of biscuits and toast and contributing a – you guessed it – amber color to your homebrew. It’s traditionally used in English ales, up to 20% of the grist.

 

Hopping  Shop Grain Mills
90-Minute IPA uses Amarillo, Simcoe, and Warrior hops, sprinked into the wort gradually over the course 90 minutes. Just in case you don’t have a foosball table, an easy way to do it mix the hops together and then divide them into equal parts to add every 5-10 minutes. For example, if you wanted to add the hops every 5 minutes, divide the three or so ounces of hops into 19 equal parts. This will give you a roughly 4.7 gram hop addition every five minutes, including one at flame out.

For additional hoppy aroma, the same hops used in the boil are used for dry hopping.

 

Yeast
This beer recipe uses Whitbread ale yeast. You’ll need two packs and yeast starter if brewing with liquid yeast, otherwise, use 1.5 packs of dry yeast.

Ready to give this Dogfish Head clone recipe a try? It comes from Brew Your Own Magazine (with the help of Sam Calagione himself!).Shop Barley Grains

 

Dogfish Head 90 Minute IPA Clone Recipe
(5-gallon batch, all-grain recipe)

Specs
OG: 1.088
FG: 1.021
ABV: 8.7%
IBUs: 90
SRM: 13

Ingredients
16.5 lbs. pilsner malt
1.66 lbs. amber malt
2 oz. Amarillo hops (16 AAUs) added over 90 minutesShop Hops
0.62 oz. Simcoe hops (8 AAUs) added over 90 minutes
0.53 oz. Warrior hops (8 AAUs) added over 90 minutes
1 oz. Amarillo hops (dry hopped 3-5 days)
0.5 oz. Simcoe hops (dry hopped 3-5 days)
0.5 oz. Warrior hops (dry hopped 3-5 days)
2 packets Wyeast 1099: Whitbread Ale Yeast (with a yeast starter) or 1.5 packets Safale S-04

 

Directions
Mash the crushed grains in about five gallons of clean water at 122˚F, then raise for 149˚F for 60 minutes. Sparge to collect about 7.5 gallons of wort. Boil for 105 minutes, adding the hops after 15 minutes gradually over the rest of the boil. Whirlpool, chill wort, and transfer to a clean, sanitized fermenter. Pitch yeast at 70˚F or below. Ferment at 71˚F. After primary fermentation, transfer to a secondary fermenter and dry hop for 3-5 days. Cold crash, then bottle or keg for ~2.3 vols CO2.

If you like IPA’s but haven’t ever tried a clone recipe before, this would be a fun one for you. The Dogfish Head 90 IPA is an incredible beer. It has a lot of malt flavors and body to support the extreme hopping. It’s aggressive, but balanced. Shop Draft System

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Award-Winning Munich Dunkel Lager Recipe (All-Grain)

Beer Made From Munich Dunkel Lager RecipeWe recently explored some famous German beer styles. The next one on my “to brew” list is a Munich Dunkel Lager. Here’s some of the basic characteristics of this German style beer.

A Munich Dunkel is a dark lager (dunkel = dark in German). But just because it’s a dark beer doesn’t mean that it’s heavy, bitter, and roasty. Munich Dunkels use little (if any) heavily roasted malt. That means no black malt and no roasted barley. Most of the color and flavor in this beer comes from mid-range malt, particularly Munich malt. (Extract and partial mash brewers may use Munich malt extract.) The Munich malt provides the somewhat sweet, bready, malty flavors that characterize this beer.

In terms of hops, only enough hops are used to provide balance to the beer. You don’t want to cover up the malt flavor. The BJCP Guidelines for the style call for 18-28 IBUs. In a five-gallon Munch Dunkel lager recipe this may only be an ounce or two of hops. For an accurate representation of the style, only German varieties of noble hops should be used.

When brewing a Munich Dunkel Lager recipe, fermentation temperature control will be imperative. The German lager yeast used in this beer prefers temperatures of about 50˚F or below. Before attempting to brew this beer (or any lager for that matter), read Controlling Homebrew Fermentation Temperatures.

The all-grain Munich Dunkel Lager recipe below comes from the American Homebrewers Association. It’s an award-winning beer recipe created by Shekhar and Paula Nimkar of Swampscott, MA. The beer won the Dark Lager category at the 2010 AHA National Homebrew Competition. Shop Liquid Malt Extract

 

Tara’s Slam Dunkel
(five-gallon batch, all-grain recipe)

*Note: This beer recipe assumes a mash efficiency of ~86%. You may wish to have some DME on hand in case you undershoot your OG.

Specs
OG: 1.060
FG. 1.020
ABV: 5.25%
IBUs: 13
SRM: 17

Ingredients
8 lbs. Munich malt
2 lbs. Wheat malt Shop Steam Freak Kits
4 oz. Chocolate malt
.66 oz. Hallertau hops at :45
.33 oz. Hallertau hops at :15
2 packets Wyeast 2206: Bavarian lager yeast
1 tbsp. Irish moss at :20
.5 tsp. calcium carbonate (added to sparge water)

 

Directions: The day before brewing, prepare a 4L yeast starter. Mash grains in about 3.25 gallons of clean water at 122˚F for 30 minutes. Remove 1/3 of the mash and raise to 158˚F for 20 minutes. Bring it to a boil for 20 minutes. Return the decoction to the main mash vessel and raise temperature to 149˚F. Remove 1/3 of the mash and bring to a boil. Return it to the main mash and sparge with 167˚F water to collect seven gallons of wort. Do a 90-minute boil, adding hops according to schedule. Remove kettle from heat and cool wort to 65˚F. Aerate wort and pitch yeast. When fermentation activity begins, reduce temperature to 55˚F. Ferment for 14 days, then transfer to secondary and ferment at 41˚F for three weeks. Bottle or keg for 2.4 volumes CO2.Shop Grain Mills

Do you have a solid Munich Dunkel Lager recipe you’d like to share with us? Share in the comments below!
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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Bell’s Two Hearted IPA Clone Recipe

Bells Two Hearted IPA BeerOne of the most popular IPAs on the market is Bell’s Two-Hearted Ale, brewed by Bell’s Brewery of Comstock, MI. The beer scores a 95 on Beer Advocate, and if you’ve had it, you know the score is well deserved. In 2011, the American Homebrewers Association ranked Bell’s Two-Hearted IPA the second best beer in the country, second only to Pliny the Elder. All this makes this Bell’s Two Hearted IPA clone recipe a must-brew.

Two-Hearted is hopped with exclusively Centennial hops, an American hop variety that provides a piney, citrusy, and floral character, and is often called a “Super Cascade”. The Centennial hops are added both to the boil kettle and to the fermenter. Bell’s uses a house ale yeast, but California Ale Yeast will work just fine.

The extract beer recipe below comes from the American Homebrewers Association, originally publishing the AHA’s magazine, Zymurgy. I always enjoy seeing proof that simple clone recipes can make beautiful beer.

To brew this Bell’s Two Hearted IPA Clone recipe, you’ll need to review dry hopping techniques (don’t worry – it’s easy!). A full 3.5 oz. of Centennial hops are added to the fermenter for about a week, giving this Two-Hearted clone that spicy, citrusy, super-addictive hop aroma that makes the beer so popular. Give this partial mash clone recipe a try, or see the all-grain recipe below it.

Good luck!

 

Bell’s Two Hearted IPA Clone Recipe Shop Steam Freak Kits
(five-gallon batch, partial mash)

Specs
OG: 1.063
FG: 1.012
ABV: 6.7%
IBUs: 55
SRM: 10

Ingredients
6.6 lbs. Steam Freak Light Malt
2.5 lbs. Light DME
8 oz. Briess Caramel 40L malt
2 grams gypsum
1.2 oz. Centennial hops at :45
1.2 oz. Centennial hops at :30
3.5 oz. Centennial hops dry-hopped Shop Grain Mills
Wyeast 1056: American Ale Yeast

 

Directions:
Steep the crushed caramel malt in one gallon of water at 150˚F. After 20 minutes, strain grains from the wort, pouring the wort into a boil kettle. Add enough filtered water to make 6.6 gallons. Mix in malt extracts and gypsum and bring wort to a boil. Boil for 75 minutes, adding hops according to schedule above. At the end of the boil, cool wort, transfer to a clean and sanitized fermenter, and pitch yeast.

Ferment at 66-70˚F. until fermentation slows. Dry hop the beer for one week, then rack to another fermenter and cold age for one week. Bottle or keg as you would normally.


All-Grain Version:

Replace the malt extracts with 10 lbs. two-row brewers malt and 2.83 lbs. pale ale malt. Increase the gypsum addition to 4 grams. Use a step mash procedure, starting with 4.5 gallons and holding at 150˚F for 45 minutes, then increasing to 170˚F by adding 2.5 gallons boiling water. Hold for 25 minutes, then mash out and sparge to collect 6.6 gallons of wort. Proceed with recipe as above.

If you’re in love with IPA’s, then this Bell’s Two Hearted IPA clone recipe should be your next brew. It’s an inviting brew with a judicial balance of malt and hops that make it pleasing to the palate. Shop Home Brew Starter Kit
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David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Belgian Saison Beer Recipe (All-Grain & Extract)

Made With Saison Beer RecipeAround this time last year, we shared some tips and guidelines for brewing a saison. Well it’s that time of year again; I actually just enjoyed my second-to-last bottle of saison homebrew from last year, and it’s time to brew another one.

A few techniques and characteristics can help make your homebrewed saison a good one when using this saison beer recipe:

 

  • Hard water – Mineral rich water can help your saison have a dry finish that’s typical of the style. Consider adding gypsum to your mash water.
  • Simple sugar – Another way to achieve a dry finish is through the use of simple sugar adjuncts. Since the sugar will ferment almost completely your overall attenuation will be higher. Use about 1-1.5 pounds of adjunct sugar in your saison beer recipe.
  • Adjunct grains – A small amount of adjunct grains like wheat or oats can help give your saison some body and head retention. These adjunct grains can be used in raw, rolled, or flaked form. I’ve had good results with as little as 1/4-lb. of oats or wheat.Shop Gypsum
  • Get creative with herbs and spicesOrange peel and coriander are two of the most common flavor additives used when making a saison, but you can try anything from ginger to lavender to rose hips to chamomile. I find that the floral additions really work well in this kind of seasonal beer.
  • Belgian yeast strain – There is a particular yeast character in saisons that can only be achieved by using a Belgian yeast strain. There are several saison-specific yeast strains, including the Danstar Belle Saison Yeast. Other Belgian ale yeasts such as Wyeast 3942: Belgian Wheat Beer Yeast may also be used. Don’t be afraid to let fermentation temperatures push the upper limits when making this saison beer recipe, as the aromatic esters and phenolics are desirable in saisons.

 

Ready to try a saison of your own? Try this all-grain recipe! (See bottom for an extract / partial mash option!)

 

Belgian Saison Beer Recipe
(all-grain, five-gallon batch)

Specs Shop Beer Flavorings
OG: 1.059
FG: 1.013
ABV: 6.1%
IBUs: 29
SRM: 7

Ingredients 
9 lbs. Two-row malt
1 lb. Caramel 20L malt
4 oz. Flaked oats
1 lb. Brown sugar
1 oz. Kent Goldings hops at :60
.5 oz. Kent Goldings hops at :30
.25 oz. fresh crushed coriander seed at :20
.5 oz. Kent Goldings hops at :10 Shop Grain Mills
.25 oz. fresh crushed coriander seed at :10
1.5 tsp. yeast nutrient at :10
1.5 tsp. Irish moss at :10
1 oz. Kent Goldings hops dry hopped for 7 days
Lallemand’s Danstar Yeast: Belle Saison Ale (2L yeast starter recommended)

 

Directions: Mash crushed grains in moderately hard water at 148-150˚F for 60 minutes. Sparge to collect 7 gallons of wort. Mix in brown sugar and bring to a boil. Boil for 60 minutes, adding hops and additives according to recipe. Remove from heat, whirlpool, and cool wort. Pitch yeast at about 70˚F. Ferment at 70-75˚F. Add dry hops to the secondary fermenter. Bottle or keg for 2.5 vols CO2.

EXTRACT / PARTIAL-MASH OPTION: Replace the two-row malt with 6.6 lbs. of Extra Light liquid malt extract. Steep the caramel malt and flaked oats for 30 minutes in 2 qts. water at 150˚F. Strain wort into brew kettle and add the light liquid malt extract and enough water to make a 3.5-gallon boil. Boil for 60 minutes, adding hops and additives according to beer recipe. At the end of the boil, remove the kettle from heat and mix in the brown sugar. Whirlpool, chill wort, and adding enough cool, clean bottled water to make 5.5 gallons. Pitch yeast at about 70˚F. Ferment at 70-75˚F. Add dry hops to the secondary fermenter. Bottle or keg for 2.5 vols CO2.

Shop Steam Freak KitsDo you have a favorite saison beer recipe from either extract or all-grain? What makes yours unique?

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Irish Red Ale Beer Recipe (Extract & All-Grain)

Made from an Irish red ale beer recipeWhy not try something a little different? How about brewing an Irish red ale beer recipe? It’s a great option for those who prefer some malty sweetness over a dry, roasty flavor in their homebrews.

Almost every American beer drinker knows of Killian’s Irish Red, but some might dispute the authenticity of that beer, now made by Coors. Dig a little deeper at your favorite beer store to find other examples of Irish red ales. Believe or not, they make more than just stouts in Ireland! See if you can get your hands on a Smithwick’s or Murhpy’s Irish Red for a true Irish red ale. Countless microbreweries also have their own version of an Irish red ale.

The Irish red ale beer recipe below yields a sessionable brew at just 4.8% ABV and about 17 IBUs. Looking for something your Irish drinking buddies would really be proud of? Feel free to increase the malt extract or base malt by as much as 50% for a higher gravity beer, and/or increase the hop additions to manipulate bitterness, flavor, and aroma as you see fit.

Happy brewing!

 

Irish Red Ale Beer Recipe (via Homebrewing for Dummies)
(5-gallon batch, extract with specialty grains)Shop Winemaking For Dummies

 

Specs

OG: 1.049
FG: 1.012
ABV: 4.8%
IBUs: 17-18
SRM: 15

 

Ingredients

6.6 lbs. golden light malt extract syrup Shop Temp Probe
1 lb. crystal 60L malt
2 oz. black malt
0.5 oz. Fuggles hops at :60
0.5 oz. Fuggles hops at :40
0.5 oz. Fuggles hops at :20
0.5 oz. Kent Goldings hops at :5
1 pack Wyeast 1084: Irish Ale Yeast

 

Directions
The day before brewing, prepare a 2L yeast starter. On brew day, heat three gallons of clean, chlorine-free water to about 150˚F. Place the specialty grains in a muslin grain bag and steep for 20-30 minutes. Remove specialty grains and mix in liquid malt Shop Fermenterextract. Bring wort to a boil and boil for 60 minutes. Add hops according to schedule above. At end of boil, cool wort to 65˚F and transfer to a clean, sanitized fermenter. Mix in enough clean, chlorine-free water to make five gallons and pitch yeast starter. Ferment at 65˚F until complete.

 

All-Grain Directions
Replace the LME with 8.8 lbs. Maris Otter malt. Combine with the specialty grains and mash for 60 minutes at 150˚F. Lauter and sparge to collect about 6.5 gallons of wort in the brew kettle. Proceed with recipe above, but reduce the 60-minute hop addition to .25 oz.

Brewing the Irish red ale beer recipe above is a lot of fun, but if you’re looking for a recipe kit, instead? Try the Steam Freak Dublin Docks Red Ale! It’s a partial mash kit that comes with all the ingredients (pre-measured) and specific instructions to take you through the process.

———————————– Shop Steam Freak Kits
David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Paulaner Hefe-Weizen Clone Recipe (Extract & All-Grain)

Paulaner Hefe-Weizen Clone RecipeOne of my all-time favorite beers is Paulaner Hefe-Weizen. This Weissbier will always have a special place in my beer fridge as one of the first beers that got me drinking better beer.

When studying abroad in Europe in 2006, this Bavarian-style weizenbier was widely available as a delicious alternative to the mass-market lagers I’d grown accustomed to in the States. And that’s why I happy to post this simple Paulaner Hefe-Weizen clone recipe.

It’s no surprise that Paulaner makes great beer. The Paulaner Brewery was established in Munich, Germany, by monks in 1634. Today, Paulaner is one of the most iconic German brands of beer and is readily available around the world.

Paulaner Hefe-Weizen pours a golden yellow with a thick, creamy, off-white head. Flavors of sweet malt blend with wheat and notes of citrus. It’s a crisp, refreshing beer, perfect for drinking outdoors and an excellent pair to goat cheese.

Shop Dried Malt ExtractThe following Paulaner Hefe-Weizen clone recipe is a very simple. It comes from the book Clone Brews. It’s an extract beer recipe that should be very easy to brew for even the beginning homebrewer. See below for an “all-grain option” of this beer recipe. If you’re interested in building your own all-grain hefe-weizen recipe, check out Brewing with Wheat for some tips and advice.

 

Paulaner Hefe-Weizen Clone Recipe (Extract w/Grains)
(five-gallon batch)

Specs
OG: 1.053-1.054
FG: 1.011-1.012
ABV: 5.4%
IBUs: 10
SRM: 4-5

Ingredients
4 oz. Munich malt
6 lbs. Dried wheat malt extract Shop Grain Mills1 oz. Hallertau hops at :60 (3 AAUs)
Wyeast 3056: Bavarian Wheat Blend Beer Yeast
1.25 cup wheat dried malt extract (for priming)

 

Directions 
Steep Munich malt in 1/2 gallon of water at 150˚F for 20 minutes. Strain wort into a brew kettle. Add enough hot water to make 1.5 gallons and bring to a boil. Remove kettle from heat, then add the wheat DME. Add water to bring the boil volume to 2.5 gallons, bring to a boil, and add the Hallertau hops. Boil for 60 minutes. At the end of the boil, chill wort and transfer to clean, sanitized fermenter. Add enough cool, pre-boiled water to make 5 gallons. Mix well with a sanitized stirring spoon to aerate. Ferment at 68-72˚F for 7 days or until fermentation is complete. After fermentation, bottle with 1.25 cups wheat DME. Bottle condition for two weeks before drinking.

 

All-Grain Option 
Replace the wheat DME with 5.25 lbs. wheat malt and 4.75 lbs. two-row pale malt. Mash grains at 150˚F. Reduce hops by a third and increase boil time to 90 minutes.

Shop Steam Freak KitsHave you ever brewed a Paulaner Hefe-Weizen clone recipe? How did it turn out?
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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

7 Belgian Beer Recipes That Nailed It!

What you can make with Belgian Beer RecipesBelgian beers have become all the rage in the United States. Some might even credit them as inspiring the American craft beer movement. Belgian-style beers are characterized by the use of Belgian beer yeast, which produces a wide range of fruity and spicy notes that often make Belgian beers wine-like in their complexity. If you’re a fan of Belgian beers, here’s 7 Belgian beer recipes you should try right away:

 

  1. Rochefort 8 Clone (All-Grain) – Rochefort is one of the Trappist breweries in Belgium. The monks at Rochefort have been making beer since medieval times and are credited with making some of the best beer in the world. Rochefort 8 is a dark brown, rich with flavors of dark fruit, and 9.2% ABV.
  1. Westmalle Tripel Clone (All-Grain & Extract) – Westmalle is another Belgian Trappist brewery, founded in 1794. Westmalle Tripel is golden in color with a complex fruity, herbal, and floral character.
  1. Belgian Saison Beer Recipe (All-Grain & Extract) – This is a classic Belgian saison recipe, brewed with orange peel and coriander. Some flaked oats give the beer body while brown sugar helps give the beer a dry finish. Feel free to switch out the spices with others such as lemongrass or grains of paradise to create your own interpretation of the style!Shop Beer Flavorings
  1. Blue Moon Clone Recipe (All-Grain & Partial Mash) – OK purists – I know Blue Moon isn’t actually a Belgian beer, but it’s modeled off of Belgian witbier. This Belgian beer recipe is a good option for those just starting to explore Belgian beer styles.
  1. Belgian Abbey Single (Extract) – At 4.5% ABV, this beer might be considered a Belgian table beer. In other words, a beer that’s low enough in alcohol to be served in a big pitcher on the table and consumed throughout the day. But this beer is still packed full of flavor. The Saaz hops play exceptionally well with the Wyeast Belgian Abbey Ale yeast.
  1. Belgian Lambic (Extract) – Belgium is known for a wide range of sour beers, including lambic. Belgian brewers would often ferment their beer with open fermentation, which would expose the beer to wild yeast and bacteria. In the case of lambic, the beer is made sour from a lactobacillus bacterial culture. Homebrewers don’t have to practice open fermentation; Wyeast offers a lactic blend that eliminates the guesswork of open fermentation.
  1. Cranberry “Lambic” (All-Grain) – One problem with brewing sour beers is that rogue yeast and bacteria can cause problems when brewing non-sour beers. This Belgian beer recipe uses cranberries to create the sour sensations, but a traditional ale yeast that’s much more predictable.Shop Beer Recipe Kits

 

Brew these Belgian beer recipes and soon you’ll be a master of brewing Belgian beer styles!

What styles or Belgian beer recipes would you like to see added to the list?
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David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Brewing A Coffee Stout Beer Kit – Part Two

Partial Mash BrewingThis weekend I brewed my latest homebrew recipe kit from E. C. Kraus: Captain Cogsworth Coffee Stout.

Though I often brew all-grain, I enjoy other methods of making beer. For example I like partial mash brewing for a number of reasons. For one, partial mash brewing takes less time. I can usually do a partial mash brew in about four hours, as apposed to six for all-grain, cleaning and sanitation steps included. Most of the time savings come from eliminating the mash and lauter steps. Bringing the wort to a boil is faster too, since you’re dealing with about half as much liquid. It’s also nice that after steeping the grains you only have to dispose of half a pound of grain, not twelve, and there’s no mash tun to clean out.

When I brew partial mash brewing kits, I will sometimes make small adjustments to the recipe in the box. For this coffee stout beer kit, I added a little extra base malt to the steeping grains for a more grainy malt flavor and a little diastatic power. The extra grains may contribute some extra body and mouthfeel as well.

The first step in partial mash brewing (after cleaning and sanitation, of course) was steeping the specialty grains. I used pure RO water from the store. After about 20 minutes at 150°F, it was time to bring the wort to a boil.Shop Steam Freak Kits

This is the point where malt extract is added to the wort. Regardless of whether brewing on the stove or on a gas burner, I always turn off the heat before adding the malt extract. This helps prevent a boil over. After adding the malt extract, the wort smelled glorious! A lot like hot cocoa.

After bringing the wort to a boil, I added the first round of hops, in the case of this Cogsworth coffee Stout, one ounce of Northern Brewer. Thirty minutes later, I added the rest of the hops: one ounce Tettnanger. With 15 minutes left in the one-hour boil, I added a couple additional ingredients that weren’t called for in the beer recipe with this kit: Irish moss and yeast nutrient. In my experience, these can help with clarity and fermentation, and I’ve simply gotten into the habit of adding them to every brew.

As with bringing wort to a boil, chilling a wort with the partial mash brewing method is much faster. I was able to chill the wort with my immersion wort chiller in basically half the time compared to doing a full wort boil. After that, all I did was pour about two gallons of water into my sanitized fermenter, pour the wort on top, top off to five gallons, and then stir to mix and aerate. Sometimes I will top off a little more than five gallons just to account for losses in trub.

Shop Wort ChillersSo far, the partial mash brewing directions that came with this brew kit have worked well. I took a quick hydrometer sample (1.059 – right on target!), pitched the yeast, and in a couple weeks I’ll be ready to add the coffee! Based on how the coffee smells…I’m excited!

 

Part I – Brewing a Coffee Stout
Part II – Brew Day, Partial Mash
Part III – Adding Coffee, Priming
Part IV – Final Tasting Notes

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.