Sierra Nevada Celebration Ale Clone Recipe

Bottle Of Sierra Nevada Celebration AleOne of my all-time favorites is Sierra Nevada’s Celebration Ale, and I’d like to have it year-around. That’s why I started digging for a Celebration ale clone recipe.

Celebration ale a full-bodied IPA brewed with two-row malt, caramel malt, and the season’s freshest hops. In true Sierra Nevada style, Cascade and Centennial hops are in the spotlight. A touch of Carapils malt adds a frothy white head that lasts and lasts, providing a billowing pillow for the spicy hop aroma that emanates from the glass.

As a big time mega craft brewer, Sierra Nevada has access to the very first hops of the harvest. Given the changes in the growing season from year to year, Celebration is a little different each year it’s brewed. If you grew your own hops this year, you may want to play around with your own crop. If adding your own fresh, un-dried hops to the boil, read this short article about wet hopping. Otherwise, we can still obtain abundant hop flavor and aroma using pellets.

The following Celebration ale clone recipe is adapted from the October 2000 issue of Brew Your Own magazine. Use it to enjoy Celebration Ale year round!

 

Celebration Ale Clone Recipe
(All Grain, 5 Gallon Recipe)

Specifications:
OG = 1.064
FG = 1.014
IBUs = 60
SRM = 12
ABV = 6.4%

Ingredients:
11.5 lbs. two-row malt
1 lb. Crystal 40L malt
.5 lb. Carapils malt
1 oz. Chinook hops at :60 (11 AAUs)Shop Steam Freak Kits
1.75 oz. Cascade hops at :30 (8.5 AAUs)
1 tsp. Irish moss at :15 mins
.66 oz. Cascade hops (dry hop)
.66 oz. Centennial hops (dry hop)
Wyeast 1056: American Ale Yeast or Safale US-05
.75 cups corn sugar (if bottling)

Directions:
Mash the grains with a single infusion at the higher end of the temperature range (~156°F) for big body and mouthfeel. Draw off and sparge to collect enough wort for a full-volume boil. Boil for 90 minutes, adding the hops according to the schedule. Add 1 teaspoon of Irish moss with 15 minutes left in the boil. Whirpool, chill, and transfer to a clean, sanitized fermenter, then ferment at 66°-70°F for seven days. Dry hop for five days in secondary. Bottle or keg at you would normally.

 

Partial Mash Option

Shop Conical FermenterIf you are not an all-grain brewer, no fear. Here is an alternate procedure for making a Celebration ale clone from extract in a partial mash.

Replace the two-row malt with 6.6 lbs. light LME and 2.75 lbs. two-row malt. Steep the two-row with the Crystal 40L and Carapils (all crushed) for 30 minutes in 1.5 gallons of water at 156°F. Strain out the grains and rinse them with 1 gallon of water at 170°F, collecting the runoff in the boil kettle. Mix in the liquid malt extract and bring to a boil.

Boil for 90 minutes, adding the hops according to the schedule. Add 1 teaspoon of Irish moss with 15 minutes left in the boil. Whirpool, chill, and transfer to a clean, sanitized fermenter, topping off with enough water to make five gallons. Ferment at 66°-70°F for seven days. Dry hop for five days in secondary. Bottle or keg at you would normally.

And there you have it… a Celebration ale clone recipe for brewing all-grain or extract in a partial mash, so know is the time to get started!
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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.

Short Boil Brewing: Put Time Back Into Your Day!

Short Boil Brewing Being Done By HomebrewerFor many, brew day is all about taking it easy. Setting up a chair and kicking back as the wort boils away can be as therapeutic as laying on the beach, listening to the tide come in.

But for me, when I’m home brewing I like to strike a balance between relaxing and being efficient with my day, even if that means rushing around like a mad cheetah at times. That’s where short boil brewing comes in…

One of the easiest ways I’m able to cut down on my brew day is focusing on the boil, especially since I brew extract batches. Instead of a normal 60-minute boil time, cutting down to 30 or even 20 minutes not only produces homebrew that’s still great to drink, but puts a little more time back in my day.

While not every beer style lends itself to short boil brewing (bocks, for example), it is easy to shave off minutes for lots of other kinds of beers, from stouts to IPAs. The key is using extract and some specialty grains for steeping, which can be placed in the water as it heats up. Since malt extract doesn’t need to be boiled for a specific amount of time, you’re simply mixing it in the hot water to sanitize the liquid as you create your wort.

My favorite use of short boil brewing is with IPAs because it forces me to use my favorite technique for the style: hop bursting. This process is exactly what it sounds like – you add a ton of hops, but boil them for a short period of time. This provides an intense burst of hop flavor and aroma.Shop Liquid Malt Extract

Hop bursting is perfect for short boil brewing because you’ll extract little bitterness from the isomerization of hops, but get left with all the flavor. The biggest catch for a shortened boil is that you’ll want to use a lot of hops to make sure you still get some hop bitterness to balance the sweet malt, but that can be a good thing, too.

Here’s an IPA recipe I call “Little Hop Monster” that I’ve developed through short boil home brewing. Try it out to get you started on your next (shortened) brew day. Feel free to substitute hops for whatever you like, but I enjoy the intense tropical fruits of these American hop varieties:

 

Little Hop Monster IPA
(five-gallon batch, extract with specialty grains)

Specs Shop Brew Kettles
OG: 1.050
FG: 1.010
ABV: 5.2%
IBUs: 48
SRM: 8

Ingredients
0.5 lb. Crystal 60
0.5 lb. Crystal 40
6 lb. light DME
2 oz. Amarillo hops at 10 minutes left in the boil
2 oz. Simcoe at 10 minutes
1 oz. Amarillo at 5 minutes Shop Hops
1 oz. Simcoe at 0 minutes
1 oz. Amarillo – dry hop
1 oz. Simcoe – dry hop
1 pack of Safale US-05 

 

Directions
In this short boil recipe the boil time can last from 20 to 30 minutes. Steep the grains as you bring the water up to boil, removing your grain bag once the water hits 170°F. to 175°F. Add the malt extract, bring the wort to a rolling boil, then add hops according to schedule above. Proceed with the rest of the brew as usual.

Shop Accurate ScalesShort boil brewing may not be a home brewing method for everyone, but it certainly has its place. With having time saved as its reward it may be something you’ll want to give a try.
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Bryan Roth is a beer nerd and homebrewer living in Durham, North Carolina. You can read his thoughts on beer and the beer industry on his award-winning blog, This Is Why I’m Drunk, and send him suggestions on how to get his wife to drink craft beer via Twitter at @bryandroth.

5 Beer Recipe Kits For Home Brewing In Winter

Home Brewing In WinterIn a lot of ways, winter is high brewing season. For many, it’s time to get the brew kettles out and the beer recipe kits on the way. Not only do the lower temperatures encourage us to hibernate, they support more moderate fermentation temperatures and open up beer styles that are more suitable for home brewing in winter. If you have a cold basement, winter is the perfect time to take advantage of brewing lagers, steam beer, and other styles that require lower fermentation temperatures.

Winter is also a good time for brewing some hearty, high gravity beer styles. These more substantial styles give rise to the idea of a “winter warmer” – a beer with higher alcohol content that offers a warming nip in the colder months.

As you’re planning your seasonal brew calendar, consider one of these 5 beer recipe kits for home brewing in winter:

 

  1. BrewCraft Ultimate: Russian Imperial StoutA big, Shop Steam Freak Kitsroasty imperial stout is the perfect cold weather beverage, featuring notes of coffee, chocolate, and dark fruit. Some imperial stouts can be pretty hoppy, but generally the dark roasted malts take center stage. Some brewers like to brew an imperial stout in the winter, then let it age all year for consumption the following winter.
  1. Brewers Best Vienna LagerIf you’re unable to brew lagers during the warmer months, winter is a great opportunity to give it a try. You’ll need to be able to keep fermentation temperatures in the 40-50˚F range, so a cold basement might work out. This Vienna lager beer recipe kit is a great choice for home brewing in wine. It’s a smooth, malty lager, well worth the wait of an extended lager fermentation.
  1. Brewcraft Premium: Black IPABlack IPAs are one of the more robust styles of beer, combining the roasty flavors of a stout with the hop-forward bitterness and flavor of an IPA. This beer recipe kit offers a complex dark malt flavor and a range of spicy and citrusy American hop character, fairly stout at 7.3% ABV. Getting this beer recipe kit and home brew it in the winter will add a clean, crispness that bring out the citrus character, even more.
  1. Steam Freak Barnstormer Barleywine – Similar to with Shop Temp ControllerImperial Stouts, some brewers like to let their barleywines age for a before consuming (of course you’re welcome to open some bottles early!). This barleywine clocks in at 10% ABV and 96 IBUs – it’s definitely a sipper!
  1. Steam Freak Spring Loaded BockA bock is a high gravity German lager, rich and malt-forward, high gravity yet silky smooth. Expect a traditional bock to be in the ballpark of 7% ABV, with just enough hops to balance out the malt and the alcohol.

 

What are some of your favorite styles for home brewing in winter months? Have you brewed any of these beer recipe kits?
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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.

Winter Spiced Ale Recipe Just For The Holidays

Friends Drinking Winter Spiced Ale RecipeWho doesn’t love the holiday season? Time to brew this winter spiced ale recipe. Sure, family time is great, but how about all those big, flavorful beers that come out around the end of the year?! Sierra Nevada’s Celebration Ale, a fresh-hop beer, is one of my all-time favorites.

We also start to see some usual ingredients show up in the beer aisle. Thinking about some of the foods that go on the table for the holidays brings some inspiration. Ohio’s Great Lakes Brewing Company makes a Christmas Ale that’s extremely popular, brewed with honey and spiced with fresh ginger and cinnamon.

Brewing a winter spiced ale recipe for the holidays opens the door to using some fun fruits and spices. Go a little crazy with this one: apples, cranberries, orange peel, coriander, cinnamon, nutmeg, ginger, vanilla, chocolate, and cloves are all fair game. BJCP guidelines suggest that spices complement the base style rather than overwhelm it, so be judicious when it comes to herbs and spices.

A winter spice ale recipe can be based on any classic style (pale ale, porter, stout), but winter ales tend to be high-gravity and more full-bodied than the average beer. The extra punch of alcohol helps keep us all warm and merry in the colder months. Use additional malt extract and/or adjunct sugars to boost gravity. Try some extra caramel malt to help balance out the hodgepodge of wintery flavors.

Brewing a winter spiced ale recipe doesn’t have to be difficult! One method would be to take a beer recipe kit, such as the Barleywine Recipe Kit, then pick a handful of spices and flavorings to add to the boil or the secondary fermenter. Read Brew Your Own Herb Beers for some suggestions.

Here’s an idea – start a tradition! Brew your winter ale every year, cellaring a portion of the batch to open in subsequent holidays.Shop Steam Freak Beer Kits

 

Winter Spiced Ale Recipe

This extract recipe is adapted from Marty Nachel’s book, Homebrewing for Dummies. It was Philip Fleming’s first place award winner at the American Homebrewer’s Association national competition:

 

Anne’s Choice Christmas Ale

6.6 pounds Munton’s Amber Malt Extract
3.3 pounds Munton’s Dark Malt Extract
.5 oz. Hallertauer hops at :55
.5 oz. Hallertauer hops at :5
Wyeast #1007: German AleShop Beer Flavorings
.75 pound honey
5 three-inch cinnamon sticks
2 tsp. allspice
1 tsp. cloves
6 oz. grated ginger root
rinds from 6 medium oranges

Instructions: Simmer all the miscellaneous flavoring ingredients in the honey for 45 minutes; strain into the brew pot. (Proceed following the instructions for extract brewing.)

So, what’s your favorite winter spiced ale recipe, and what makes it special? Do you have a winter spiced ale beer recipe you’d like to share?
—–
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.

Brewing An Uinta Dubhe Imperial Black IPA Clone Beer Recipe

Uinta Dubhe Imperial Black IPA CloneI was drinking one of my favorite beers last night and felt compelled to share a clone beer recipe for it. It was the Dubhe Imperial Black IPA from Uinta Brewing Co. of Salt Lake City, Utah. Uinta is one of may favorite American breweries and they make some fantastic beers. If you haven’t tried any of them yet, I highly encourage you to take a tour of their beer selection.

Their Uinta Dubhe Imperial Black IPA is a BIG beer: pitch black, 9.2% ABV, 109 IBUs. As dark as it is, it’s surprisingly not very heavy on the roasted flavors. Hops are a major factor, with huge spicy and citrus characteristics throwing themselves across the palate. There’s some light toasty and nutty character, which could come from the use of toasted hemp seeds. At 9.2% alcohol by volume, this beer is definitely a sipper.

Scouring the internet for tips and advice, I came across the Jamil Show on the Brewing Network. Jamil Zainasheff is something of a rockstar in the homebrewing world. He’s the author of two books about brewing, he writes the style guide section of Brew Your Own magazine, and has brewed dozens (maybe even hundreds) of award-winning homebrew beer recipes.

In one episode of the show, they interview a brewer from Uinta Brewing Co. to get the details on Dubhe. Here are some key points from the episode for brewing an all-grain version:

 

  • Shop GypsumUinta Dubhe uses a single step infusion mash at 152˚F. (To make enough beer for their 120-barrel batch, they have to mash twice and boil three times – a 22-hour brew day!)
  • The brewer recommends using calcium sulfate (a.k.a. gypsum) for water hardness (can help accentuate the hop character).
  • The brewer goes into a lot of detail about grain and hop ratios. I’ve scaled them down for a 5.5-gallon batch in the clone beer recipe below.
  • The brewer recommends using yeast nutrient since this is such a high gravity beer (normally added in the last 15 minutes of the boil).
  • Ferment at 68˚F.
  • Dry hop with Falconer’s Flight hops for about three weeks.
  • Uinta Dubhe uses a proprietary yeast strain, but the brewer recommends California ale yeast or German ale yeast.

 

Though the brewer admitted that a craft beer this big is “not a very efficient use of raw ingredients,” I highly recommend giving it a shot – especially if you love hops!Shop Yeast Energizer

Here are some additional tips for brewing this Uinta Dubhe Imperial Black IPA clone:

 

  • The clone beer recipe below assumes a 75% mash efficiency. It can be difficult to get a good efficiency with such a high gravity beer, so you may want to increase the grain bill by 10% or so to make sure you hit your numbers.
  • Assume a fair amount of volume will be lost in the trub, both at the end of the boil and after fermentation.
  • Also, boil-off volume should be adjusted to accommodate the longer, two-hour boil.
  • Hemp seeds can be found at a specialty grocery or health food store. I’d suggest toasting them in a dry skillet for several minutes to increase the toasty flavor and reduce the likelihood of them getting too soggy and clogging the mash.

 

This is a great beer for drinking year-round, but it’s also a strong beer, so it should age well. Don’t feel like you need to drink it all at once!

Ready to give it a shot? Check out the clone beer recipe below!Shop Barley Grains

 

Black as Night DIPA (Uinta Dubhe Imperial Black IPA Clone) 
(all-grain recipe, 5.5 gallon batch)

Specs 
OG: 1.093
FG: 1.023
ABV: 9.2%
IBUs: 120+
SRM: 40+

Ingredients 
16.2 lbs. Pale 2-Row malt
2 lbs. Munich 10L malt
2 lb. Crystal 60L malt
1 lbs. Chocolate malt
.25 lb. Roasted barley Shop Hops
.25 lb Carafa III
.25 lb. toasted hemp seeds added to last 15 mins. of mash (use a grain bag)
1.5 oz. Chinook hops at :60 left in boil
2.5 oz. Columbus hops at :30 left in boil
2 tsp. Yeast nutrient at :15 left in boil
1.4 oz. Bravo hops at :5 left in boil
1.4 oz. Columbus hops at :5 left in boil
1.4 oz. Bravo hops during 60-minute whirlpool
3 oz Falconer’s Flight hops dry-hopped for 21 days
3 packets Wyeast 1056: American Ale Yeast or Wyeast 1007: German Ale Yeast (into a 2L yeast starter)

 

Directions: Mash crushed grains at 152˚F for 60 minutes. Add toasted hemp seeds during last 15 minutes of mash. Sparge to collect a total of roughly 9 Shop Steam Freak Kitsgallons of wort in the brew kettle. Boil for 120 minutes. Add hops according to schedule above. Whirlpool for one hour. Chill wort to 65-70˚F and oxygenate. Ferment at 68˚F. Add dry hops to secondary fermenter and allow for 3 weeks in secondary. Cold crash prior to kegging or bottling to help dry hops settle out.

Have you brewed a Black IPA before? What tips do you have about brewing a Black IPA? Share in the comments below!
—–
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.

Create Your Own Barleywine Recipe! It’s Easy!

Barleywine RecipeBarleywine is an English style of high gravity ale. A typical barley wine recipe will have loads of malt and extra hops to create a full bodied beer that approaches wine in its alcohol content. Because of the high alcohol content, barleywines are often consumed in the cold weather. They also age well. Brew a barleywine recipe now and be sure to save some bottles for future winter holidays and special occasions!

Looking for a ready-to-brew barleywine recipe kit? Steam Freak Barnstormer Barleywine may be just what you’re looking for! If you’d like to create your own barleywine recipe, consider the tips below.

 

Creating a Barleywine Recipe: Vital Stats

First, think about whether you’d like to create an American or English barleywine recipe. Traditional English barleywines tend to be a little more malt forward than the American versions. English barleywines will still have a significant amount of bittering hops and will focus on English varieties (like Kent Goldings and Fuggles), while American barleywines tend to use American hop varieties (like Cascade) and will probably have more significant late boil hop additions.

Here are the BJCPs statistics for comparison:

English Barleywine Recipe Profile:
OG: 1.080 – 1.120
IBUs: 35 – 70
FG: 1.018 – 1.030
SRM: 8 – 22
ABV: 8 – 12%

American Barleywine Recipe Profile:
OG: 1.080 – 1.120
IBUs: 50 – 120
FG: 1.016 – 1.030
SRM: 10 – 19
ABV: 8 – 12%Shop Steam Freak Kits

 

Malt

Barleywine ale requires a significant amount of fermentable ingredients to achieve the higher levels of alcohol. Many all-grain brewers will supplement a normal volume of grain with additional malt extract and/or sugar in their barleywine recipes. This allows them to perform a mash that fits in their all-grain system and still collect a decent volume of wort of the appropriate gravity. Aim for an OG of at least 1.090.

All-grain brewers: Using a pale ale malt as a base, add up to 10-15% specialty malts for color and flavor complexity. A Munton’s mild ale malt would be a good choice of base malt for a traditional barley wine. To create a more fermentable wort, mash the grains at the low end of the range, at about 150°F.

Extract brewers: will need three cans of liquid malt extract to achieve the gravity needed for this brew. Try a combination of light, Munich, and amber LME and steep some crystal malt to get the malt complexity that’s characteristic of barleywines.Shop Liquid Malt Extract

 

Hops

To balance the enormous malt bill, barleywines are balanced by a generous dose of bittering hops. Higher alpha acids hops, such as Chinook, work well for this purpose. At least an ounce will be needed in the early part of the boil, probably two. If bittering with a lower alpha acid hop, such as East Kent Goldings (a traditional English variety), use at least three ounces for a five gallon recipe. Four or five ounces of bittering hops would be better.

In barleywines, hop flavor and aroma vary quite a bit. An American-style barley wine will likely have more hop flavor and aroma than an English one. Think about your taste preferences and add late addition hops accordingly. Centennial and Cascade are popular choices to add to an American barleywine recipe. Fuggles and Willamette are also good options.

Dry hopping isShop Hops common and traditional for English ales. Consider adding 1-2 oz. dry hops (or more based on your preference) up to a week in advance of bottling.

 

Beer Yeast

Be prepared for a long fermentation. Barleywines are also typically aged. If you want your barleywine to be ready for Christmas or New Year’s, plan to start your barley wine recipe at least two or three months in advance of when you plan to serve it. Many American and English ale yeasts will work. The best yeast for a barleywine recipe, I have found is Wyeast 1728: Scottish Ale. You may also want to consider Wyeast 1056: American Ale, or even a combination of the two.

For brewing a high gravity beer, it’s essential to pitch enough beer yeast to complete the fermentation. Be sure to prepare a yeast starter (you’ll probably need about three liters) and aerate the wort well prior to pitching. Alternatively, use three packs of liquid beer yeast in order to have enough yeast cells. It may be necessary to pitch a second yeast (possibly a different strain) when racking into secondary fermentation, so it might be a good idea to have some Safale-S04 or Safale-S05 on hand.Shop Liquid Beer Yeasat

Ray Daniels points out the traditionally, brewers would rouse, or stir up the yeast throughout the secondary fermentation to make sure that it remained active:

“One favored method of rousing was to take the large secondary fermentation casks for a “walk.” Periodically, each cask would be taken out and rolled around the brewery courtyard a few times to achieve the necessary awakening of the yeast.”

Sounds like a good way to get some exercise!

Do you have experience with brewing a barleywine recipe? What tips do you have to share? We’d love to hear them!
—–
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.

Brewing A German Bock Beer Recipe

Bock BeerBock is a traditional German beer typically served in late winter and early spring. A higher-gravity lager, the added alcohol provides a warming kick to help throw off the winter chills.

As a lager, this beer style requires good control of fermentation temperatures to brew it successfully. Expect to ferment for 2-3 weeks at about 50°F, followed by a lagering phase between 32-35°F for two months or more. If you have this capability, read on to develop and brew your own German bock beer recipe!

 

Choosing a Bock Style

There are a few kinds of bock to choose from, varying somewhat in regards to gravity and color. The traditional bock beer must be at least 1.066, according to German law. It is malt forward and medium bodied, generally a copper or light brown color. A Maibock or Helles bock is similar but golden in color, with a touch more hop bitterness. Maibocks are traditionally served in May.

Dopplebock originated in the Germany monastery that predated Paulaner Brewery. Their famous Salvator defines the style, such that other dopplebocks commonly use -ator in their name (e.g. Spaten Optimator, Troeg’s Troegenator, Ayinger Celebrator). Dopplebocks are higher in gravity that traditional bocks, at least 1.074 according to German law.

Finally, Eisbock is the strongest variety of bock, with an original gravity typically 1.092-1.116. If you’ve never brewed a bock before, start with a traditional bock or Maibock, as the higher gravity beers can be a challenge.

The guidelines that follow are for brewing a traditional bock beer recipe:

 

Bock Beer Recipe Malt

Though bock originated in the German town of Einbeck, it soon found a home in Munich. In Designing Great Beers, Ray Daniels suggests that brewers in Munich likely used as much as 100% of what we now know as Munich malt. Many homebrewers will combine a significant portion of Munich malt with pilsner malt and some specialty grains, such as chocolate malt or crystal 120°L, in their bock beer recipes.

In Germany, bocks must have an original gravity of at least 1.066, so an all-grain bock beer recipe will likely need about 12 pounds of grain for a five gallon batch. One option would be to supplement a grain bill with enough malt extract to reach the appropriate OG.

In either case, mash in the higher end of the temperature range (~155°F) to achieve a beer that will have enough body and residual sugar to be appropriate for the beer style.

For partial mash brewers, use two to three cans of Munich malt extract. Perform a mini mash with some Munich malt and specialty malt for improved flavor and body.

 

Bock Beer Recipe HopsShop Steam Freak Kits

Bocks are malt forward beers with little to no hop flavor or aroma, so hops will only be used to provide enough bitterness to keep the beer from being overly sweet. 20-27 IBUs is the range provided by the BJCP for Traditional Bock. Consider using traditional German hops such as Hallertau or Tettnanger for an authentic bockbier.

 

Bock Beer Recipe Yeast

When brewing a German bock beer recipe, Ray Daniels recommends the Bavarian strain of lager yeast (Wyeast 2206) for this beer style. He also recommends using a yeast starter pitched into well-aerated wort only when it has been cooled to fermentation temperature (45-55°F). A long (approx. two month) lagering period as low as 32°F will help develop the clean, malt forward flavor as appropriate for the style.

 

German Bock Beer Recipe
(5 Gallon, Partial Mash)

Total Batch Size: 5 Gallons
Recipe Type: Partial Mash
Approx. Original Gravity: 1.069
Total Boil Time: 60 min.Shop Heating Belt
Anticipated IBUs: 24-30
Estimated ABV: 7.2%

Fermentables:
6.6 lbs. Steam Freak: Munich Liquid Malt Extract
1.5 lbs. Dried Malt Extract (Light)
1 lb. Munich malt
0.25 lb. Chocolate malt

Hops:
1.5 oz. Pelletized Hallertau (60 min. Boil Time)
0.5 oz. Pelletized Hallertau (20 min. Boil Time)

Yeast:
Wyeast 2206: Bavarian Lager Yeast

Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps Shop Conical Fermenter

Directions:
This is a “partial mash” style of bock beer recipe. To make this beer recipe you will need to follow the Partial Mash Directions. Be sure to prepare a yeast starter in advance and pitch yeast into well-aerated wort that has been cooled to fermentation temperature (45-55°F). Lager for 6-8 weeks at 32°F, then bottle.

Til next time…Cheers!
—–
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.

Roasted Pumpkin Beer Recipe (All Grain & Partial Mash)

Made From Pumpkin Beer RecipePumpkin beer is a distinctly American creation. Rumor has it that even Thomas Jefferson even had a pumpkin beer recipe he brewed.

As we get into the final days of summer, these popular pumpkin beers start flying off the shelves. But you’re a homebrewer. Why buy someone else’s pumpkin beer when you can brew your own?

The pumpkin beer recipe below uses a number of fall spices and a hefty amount of pumpkin to produce a fairly high-gravity, creamy, sweet, and spicy brew. Just like pumpkin pie in a glass! This pumpkin beer recipe works best as an all-grain or partial mash. You’ll need a kettle as well as a separate mash tun for “stewing” the pumpkin and the grains.

 

Pick a Base Style

Balanced and malt forward beers work best. Porters, ambers, and brown ales make for good base styles. A lager, such as an Oktoberfest could also be interesting. Either pick a Steam Freak ingredient kit or use the pumpkin beer recipe below.

Roasted Pumpkin Ale Recipe:

OG: 1.070
FG: 1.015
ABV: 7.2%
IBUs: 28-32Shop Home Brew Starter Kit

8 lbs. Two-row malt
2 lbs. Munich malt
1 lb. Caramel 60°L
1/2 lb. Victory® malt
8 lbs. Pumpkin, peeled and roasted

1 oz. Northern Brewer hops @ :60
1 oz. Willamette hops @ :10
1 tsp. Irish moss @ :10

1/4 oz. fresh ginger, peeled and grated
1 stick cinnamon
1 tsp. allspice
1/4 tsp. ground cloves
1 tsp. nutmeg

English or American Ale yeast (Suggestions: Safale S-04, Safale S-05, Wyeast 1056, Wyeast 1099)

5 oz. corn sugar for priming

Shop Barley Grains

Preparing the Pumpkin

If you’re so inclined, you can use a whole pumpkin in this pumpkin beer recipe. Choose a variety that’s suitable for pumpkin pie, about 10 pounds in size. Clean out the pumpkin, setting aside all the pulp and seeds. Peel the rind from the pumpkin, reserving the meaty flesh. Bake the pumpkin at 350°F for 1 1/4 hours, then mash into a pulp.

If you’re short on time, canned pumpkin will work in a pumpkin beer recipe, too. Leave behind the preservatives and artificial coloring and go with 100% pumpkin.

 

Procedure – All Grain

Using 1 quart of water for every pound of pumpkin and grain, mash the pumpkin with the crushed grains for 60 minutes at 150°F. Sparge with water at 170°F, collecting 5.5 gallons of run-off. Bring to a boil, then add the bittering hops. At the 30 minute mark, add the spices. Add the flavoring and aroma hops according to your beer recipe. At the :10 minute mark, add the Irish moss. Whirlpool, cool, and transfer to a clean, sanitized fermenter. Pitch yeast when the wort reaches 70°F.

Primary fermentation for one week, secondary for two. Prime with corn sugar, then bottle.

 

Procedure – Partial MashShop Hops

Using 1 quart of water for every pound of pumpkin and grain in the pumpkin beer recipe. Mash the pumpkin with the specialty grains at 150°F for 30 minutes. Strain out the pumpkin and the grains, collecting the wort in the brew kettle. Add water (up to about 75% of your brew kettle capacity). Bring wort to a boil, then add the bittering hops. At the 30 minute mark, add spices. Add the flavoring and aroma hops according to your beer recipe. At the :10 minute mark, add the Irish moss. Whirlpool, cool, and transfer to a clean, sanitized fermenter. Pitch yeast when the wort reaches 70°F.

Primary fermentation for one week, secondary for two. Prime with corn sugar, then bottle.

Feeling extra adventurous? Serve the pumpkin beer with a scoop of vanilla ice cream to make a pumpkin beer float!
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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.

Yummy Chocolate Milk Stout Recipe (All-Grain & Partial Mash)

Chocolate Milk Stout RecipeIf you’re searching for a thick, luscious dessert beer, then look no further.

Milk stout (a.k.a. sweet stout) is a sub-style of stout noted for its creamy texture and residual sweetness. It’s not actually made with milk. Instead, many brewers choose to use unfermentable lactose sugar in order to achieve that creamy, sweet character.

This chocolate milk stout recipe starts with a basic sweet stout recipe and adds a pound of unfermentable lactose sugar to increase sweetness and body. A generous dose of chocolate malt, plus four ounces of cacoa nibs make for a big chocolate flavor that will remind you (and all your friends) of chocolate milk.

 

Chocolate Milk Stout Recipe
(5 Gallon Recipe, All-Grain & Partial Mash)

Specs
OG: 1.060
FG: 1.022
ABV: 5%
IBUs: 27
SRM: 36

Ingredients
8 lbs. 2-Row Brewer’s Malt Shop Steam Freak Kits
1 lb. Caramel 80L Malt
1 lb. Chocolate Malt
.25 lb. Roasted Barley
1 lb. Lactose Sugar
1.5 oz. Willamette hops (First Wort Hops)
.5 oz. Willamette hops at :60
1 tsp. Irish Moss at :15
Wyeast 1084: Irish Ale Yeast
4 oz. Cacao nibs (added in secondary)
5 oz. priming sugar (if bottling)

Directions for All-Grain: Prepare a 2L yeast starter. Single infusion mash at 150°F for 60 minutes. Add first wort hops when sparging into the brew kettle. Collect seven gallons of wort. Bring to a boil. Add .5 oz. of Willamette hops at beginning of 60-minute boil. Add 1 tsp. of Irish moss with 15 minutes left in the boil. At the end of the boil, mix in the lactose sugar. Chill wort and transfer to a clean, sanitized fermenter. Ferment at 68°F for seven days, then transfer to a secondary fermenter holding the cacao nibs. Ferment for ten days at 68°F. Bottle or keg as normal.

Directions for Partial Mash: Prepare a 2L yeast starter. Replace the 6 of the 8 lbs. of 2-Row malt with 4 lbs. Light DME. Mash the crushed grains with 1.5 gallons of water at 150°F for 60 minutes. Strain wort into brew kettle and rinse grains with one gallon of water at 170°F. Mix in the DME and top off with enough water to make four gallons. Add the first wort hops and bring wort to a boil. Shop Home Brew Starter KitProceed with recipe as above, topping off with enough clean, sanitized water to make five gallons in the fermenter. Primary fermentation for seven days at 68°F. Rack beer onto cacao nibs in a secondary fermenter and ferment for ten days at 68°F. Bottle or keg as normal.

 

This is a very easy chocolate milk stout recipe that make a tremendous brew. And, I can’t think of a better time to brew it up then right now! It’s very tasty after big meals making it an excellent choice to serve during the Holidays.
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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.

 

5 Hard Cider Recipe Variations

Apples For Making CiderA while back we introduced an easy way to make your own hard cider and shared a very basic hard cider recipe for making 5 gallons. However, this intro only scratches the surface. In fact, there is a wide variety of augmentations you can apply to a hard cider recipe to alter its flavor.

Fruits, spices, sugars, and yeasts: here are five ways to add some variation to your homemade hard cider recipe – and make yours stand out from the pack!

 

  1. Fruit
    As with beer, fruit can be added to any hard cider recipe for extra complexity, flavor, and sweetness. Peaches, raspberries, figs, strawberries, blueberries, watermelons… it’s all fair game! Crushed fruit is usually added to the fermenter. You can add crushed whole fruit or you can experiment with fruit flavoring. Some cider makers prefer to use frozen fruit. The freezing breaks down the fruit’s cell walls, making it easier to extract more flavor. When dealing with whole fruit, Shop FerMonsterconsider using some pectic enzyme to help break down haze-forming pectins.
  1. Spices
    Try adding whole spices to your hard cider recipe. Add cinnamon, ginger, and clove to the secondary fermenter. Alternatively, heat the spices in a mixture of honey or simply syrup and mix into the apple juice prior to or after primary fermentation. Remember, go easy the first time you add spices to your cider. You can always add more to your next batch. If you do accidentally add too much, just let the cider age until the spices mellow out.
  1. Sugars 
    A wide variety of sugars can be used to boost the gravity of your hard cider, from cane sugar or household brown sugar to Belgian candi sugar or honey. I recently tasted a cider back-sweetened with a brandy reduction. It was amazing!
  1. Yeast
    Ale yeasts like Fermentis Safale S-04 are clean fermenters – they don’t leave behind much in the way of yeasty esters or phenolics as long as they ferment within the recommended temperature range. You could however experiment with different yeast strains to try to bring out some yeast character. Farmhouse and Belgian beer yeasts are worth trying on an apple cider recipe, Shop Beer Flavoringsnot to mention a whole slew of wine yeasts. How would a hefeweizen yeast turn out, fermented at lower temperatures to accentuate the clove character? Could be interesting…
  1. Mix and Match 
    Once you’ve tried a few of these different hard cider recipe variations listed above, why not combine some of them? To play it safe (and if you have the spare fermentation capacity) try one variation at a time, then blend them together later on after you’ve had a chance to try each one. You may discover your new favorite drink!

 

What variations have you tried with your homemade hard cider?
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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.