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 Shop Gypsumoats or wheat.
  • 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!)

Shop Beer Flavorings

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

Specs
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 :60Shop Grain Mills
.5 oz. Kent Goldings hops at :30
.25 oz. fresh crushed coriander seed at :20
.5 oz. Kent Goldings hops at :10
.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 Shop Steam Freak Kitsin 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.

Do 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.

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 recipeShop Liquid Malt Extract created by Shekhar and Paula Nimkar of Swampscott, MA. The beer won the Dark Lager category at the 2010 AHA National Homebrew Competition.

 

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%Shop Steam Freak Kits
IBUs: 13
SRM: 17

Ingredients
8 lbs. Munich malt
2 lbs. Wheat malt
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 theShop Grain Mills 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.

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.

Hennepin Clone by Brewery Ommegang

Hennepin BeerAmong the best Belgian-style brewers in America, Brewery Ommegang stands out as one of the first breweries of the modern craft beer movement to specialize in brewing Belgian beer. Founded in 1997 in Cooperstown, NY, it produces such amazing beers as Rare Vos and Three Philosophers, as well as a series of beers inspired by the hit HBO show Game of Thrones.

Named for the first European to “discover” Niagara Falls, Hennepin is a farmhouse saison, bright gold, dry, and spicy, with an alcohol content of 7.7% ABV. It uses Belgian candi sugar to increase the alcohol content while maintaining a dry finish, and exotic spices like ginger and orange peel to create a complexity that might cause one to compare it to a dry, floral, white wine.

If this sounds like something you’d like to brew, read on for a recipe!

 

Hennepin Clone Beer Recipe
(5-gallon batch, extract)

OG: 1.070
FG: 1.008
ABV: 8.0%
IBUs: 24

Ingredients
6.6 lbs. Muntons light malt extract syrup (use two 3.3 lb. cans)
0.5 lb. light malt extract powder
2 lbs. light candi sugar (use two 16 oz. packages)
1.25 oz. Styrian Gold hops at :60
1 tsp. Irish moss at :15
1 oz. dried ginger root at :15
1 oz. bitter orange peel at :15Shop Beer Flavorings
0.5 oz Saaz hops at :2
Wyeast 1762: Belgian Abbey ale yeast or Mangrove Jack’s Belgian ale yeast
0.75 cups priming sugar

 

Directions

Dissolve the malt extract and candi sugar in three gallons of hot (not boiling) water. Bring to a boil, then add the Styrian Gold hops and Irish moss. Boil for 45 minutes, then add the ginger root and orange peel. Boil for 15 more minutes, adding the Saaz hops during the last two minutes of the boil.

Cool wort to 80˚F or below and transfer to a clean, sanitized fermenter. Add enough clean, filtered water to make 5.5 gallons. Stir well to mix and aerate, then pitch yeast when wort is about 70-75˚F. Ferment at 68-70˚F until complete. Optionally, transfer to a secondary fermenter after about 5-7 days.

On bottling day, dissolve priming sugar in two cups hot water, allow to cool to room temperature, and pour into a clean, sanitized bottling bucket. Transfer wort to bottling bucket, leaving behind any yeast sediment in the fermenter. Fill bottles and cap, then condition for 2-3 weeks. Serve in a stemmed goblet or chalice glass.

 

All-grain directions:

Substitute the malt extracts with 7 lbs. pilsner malt and 2 lbs. pale malt. When mashing, perform a step mash: 30 minutes at 122˚F and 60 minutes at 152˚F. Sparge and lauter, mixing candi sugar into the wort in the boil kettle. Reduce the first hop addition to one ounce, then proceed with recipe above.

 

What makes this Hennepin clone recipe so special is that it is a little off the beaten path. It a unique beer that is produced in a unique style. This makes it a fun brew to make. Oh, and did I mention it tastes outstanding!

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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.

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
(five-gallon batch, partial mash)Shop Steam Freak Kits

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,Shop Home Brew Starter Kit 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.
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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.

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!

Shop Winemaking For Dummies

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

 

Specs

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

 

Ingredients Shop Temp Probe

6.6 lbs. golden light malt extract syrup
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

 

DirectionsShop Fermenter
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 extract. 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 collectShop Steam Freak Kits 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.

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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.

Tasty Belgian Beer Recipes You Should Try

Belgian Beer With Head Being CutBelgian 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 are the 7 best Belgian beer recipes that 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.Shop Beer Flavorings
  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!
  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 aBuy Beer Recipe Kits 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.

 

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.

5 Spot-On Clone Homebrew Recipes

Beer Made From Homebrew Clone RecipesUsing clone homebrew recipes to brew your favorite beers can be a fun and enlightening experience. Every brewer can learn a thing or two by making clone homebrew recipes to replicate the brews of a master. The subtle (or not so subtle) differences between your version and theirs can tell you a lot about your technique, your ingredients, and your equipment. There may be adjustments you need to make between the way they brew it and the way you brew it, since there are some inherent differences between homebrewing and professional brewing.

Are you up for the challenge? Here are five clone homebrew recipes worth trying at home:

 

  • Terrapin Rye Pale Ale Clone – Have you ever brewed with rye? Rye malt or flaked rye can bring an interesting dimension to your beer, a soft rye spice reminiscent of rye whiskey. This partial mash recipe is a clone of Terrapin Brewing Company’s Rye Pale Ale, which earned them a GABF gold medal in their first year at the competition.
  • Westmalle Tripel Clone – Regarded as one of the best tripels in the world, Westmalle Tripel is reportedly the first beer to use the name “tripel”. The Belgian monks of Westmalle Abbey know how to craft an excellent beer – do you?Shop Steam Freak Kits
  • Pliny the Elder Clone – One of the top 25 beers on BeerAdvocate’s Top 250 list, Pliny the Elder was making hop heads swoon when most other Double IPAs were still a glimmer in their brewer’s eye. This is one of the clone homebrew recipes for the hop-heads. It uses a pound of hops to hit over 100 IBUs! Can you handle it? An all-grain recipe with an extract version is included.
  • Anchor Steam Clone – San Francisco’s Anchor Brewing Co. has been brewing a California Common beer for over 100 years: Anchor Steam. A moderate yet firm hop bitterness characterizes this pale ale/lager hybrid, making it a great choice for a year round session beer. Challenge your fermentation temperature control by holding this beer at 60-65˚F throughout fermentation.
  • Uinta Dubhe Clone – Ever since tasting their beers at a GABF beer and cheese tasting, I’ve been a huge fan of Uinta. This five-gShop Fridge Monkeyallon clone homebrew recipe of Uinta’s Dubhe is a massive black IPA made with 21+ lbs. of grain, 3/4 pound of hops, and toasted hemp seeds – I’m thinking of calling mine “Hop Sludge”. The recipe is derived from an interview with the brewers, so it should be pretty close to the real thing. Just be warned: at over 9% ABV, it’s definitely a sipper!

 

Interested in developing some of your own clones? Check out these tips for creating clone homebrew recipes from beer blogger Bryan Roth.
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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.

Rochefort 8 Clone Beer Recipe (All-Grain)


Rochefort 8 Clone BeerBelow you will find a Rochefort 8 clone beer recipe for all-grain. It has all the information you need for brewing the Rochefort 8 from scratch. A worthy project to take on.

 

About Rochefort 8

The Abbaye Notre-Dame de Saint-Remy in Belgium houses one of the world’s most highly regarded Trappist breweries – Rochefort. This isn’t your typical microbrewery. The Cistercian monks of Rochefort have been brewing beer there since long before the term “microbrewery” was born – 1595 to be exact. The brewery at Rochefort produces three beers of varying alcohol content:

 

  • Rochefort 6 – Rochefort 6 is extremely rare, brewed just once a year. It has a light brown color with complex sweet, floral, and fruity flavors. 7.5% ABV.
  • Rochefort 8 – Rochefort 8 is a deeper brown color at about 9.2% ABV, brewed year round since about 1960. It has a drier and richer flavor than 6, sometimes described as fig-like.
  • Rochefort 10 – Rochefort 10 is the strongest of the three at 11.3% ABV, with spicy, earthy, and chocolate flavors.

 

All three beers consistently receive exceptional marks. (Just check BeerAdvocate and RateBeer.) Draft Magazine reviewed Rochefort 8 and had this to say:Shop Steam Freak Kits

A playfully bubbly head and heavy aroma of alcohol spice, black currant and sourdough belie this brew’s murky brown appearance. Dark fruits invigorate the taste buds: Plum, figs and raisins pool in the middle of the tongue over a solid bread crust foundation. Black licorice and pepper add sharp edges to the fruity sweetness while alcohol warms the back of the throat. Rochefort’s dry finish cuts through the rich flavors, and leaves dark fruit notes on the tongue long after the swallow. 94 points.

Sounds enticing, right?

After digging around for some clone recipes I stumbled across a site in which a number of European homebrewers collaborated to develop a Rochefort 8 clone beer recipe. They then tasted each of the brews and compared them to the actual Rochefort 8. I’ve scaled the winning clone recipe to a five-gallon batch, converted the measurements to English units, and made some minor adjustments based on the brewers’ feedback.Shop Barley Grains

Be sure to prepare a healthy yeast starter to get the level of attenuation needed for this brew.

Good luck!

 

Rochefort 8 Clone Beer Recipe (All-Grain)
(5-gallon batch)

Specs
OG: 1.080
FG: 1.010
ABV: 9.2%
IBU: 23
SRM: 35Shop Hops

Ingredients
10.5 lbs. Pilsner malt
1 lb. 9 oz. Caramunich malt (type II)
1 lb. 3 oz. Dark candi sugar
8.4 oz. Special B malt
8.4 oz. Flaked corn
2.5 oz. Carafa III
1 oz. Styrian Goldings hops at :75 (4.2 AAUs)
.67 oz. Hallertau hops at :30 (2.35 AAUs)
.33 oz. Hallertau hops at :5 (1.16 AAUs)
.33 oz. crushed coriander seed at :5
2 packs Wyeast 1762: Belgian Abbey II ale yeast
Corn Sugar For Priming

 

Directions Shop Beer Flavorings
At least 12 hours before brewing, pitch two packs of Wyeast 1762 into a 2L yeast starter. On brew day, mash grains in 3.5 gallons of water. Hold at 140-144°F for 30 minutes, then raise to 154°F for 60 minutes. Raise to 167°F for mash out, then sparge with 172°F water to collect about seven gallons of wort. Stir in Belgian candi sugar and boil for 90 minutes, adding hops and crushed coriander seeds according to schedule. Cool wort to 70°F and ferment at 69-74°F. Prime with corn sugar and bottle condition for 2-4 months or longer.

Do you have a Rochefort 8 clone beer recipe you’d like to share? Are you a fan of Trappist beers? Also consider brewing this Westmalle Tripel clone.
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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.

Insanely Simple Russian Imperial Stout Recipe (Extract)


Russian Imperial StoutStouts have always been big brews, but Russian imperial stout is the biggest of the big. From the high gravity, to the complex, roasty malt flavors, to the assertive hoppiness, a Russian imperial stout recipe is not for the faint of heart.

Actually an English style beer, Russian Imperial Stout was made to be exported to the Nordic and Slavic regions of Europe and was reportedly popular with the Russian monarchy. The high gravity and alcohol content helped with the beer’s stability over travel, but also provided warmth in the colder climates. Some fruity, yeast derived esters combine with a malt complexity to create a rich, complex brew sometimes reminiscent of strong port. The beer is often aged for flavor development.

As with many English beer styles, Russian imperial stout has been adopted by American brewers who often make roastier, hoppier versions of the style. BJCP guidelines for Russian imperial stout are as follows:

 

  • OG: 1.075 – 1.115
  • FG: 1.018 – 1.030
  • ABV: 8 – 12%
  • IBUs: 50 – 90
  • SRM: 30 – 40+

 

Tips for Brewing a Russian Imperial Stout RecipeShop Calcium Carbonate

  • To get the gravity needed hit 8-12% ABV, you need a large amount of fermentable ingredients, a minimum of 9-10 pound of malt extract. Even for the all-grain brewer, malt extract can help make the mash a little less of a chore.
  • You might consider using alkaline water to compensate for the astringency and acidity of the roasted grains. Some calcium carbonate (food-grade chalk) added to the mash/steeping water can help.
  • To balance out the alcohol and intense maltiness, a strong hop schedule is required. If brewing extract or partial mash beer recipe, consider adding half of your malt extract at the end of the boil to help improve hops utilization.

 

Shop Liquid Malt ExtractUse this insanely simple extract beer recipe below to craft your own Russian imperial stout. It’s been somewhat “Americanized” with high alpha hops and some assertive, American hop late additions. We also have a couple Russian imperial stout recipe kits from Brewcraft and Brewer’s Best if you’d like to go that route.

Happy brewing!

 

Motor Oil Russian Imperial Stout Recipe
(Five-gallon batch, extract with specialty grains)

Specs  
OG: 1.088
FG: 1.025
ABV: 8.3%
IBUs: 82
SRM: 39Shop Barley Grains

Ingredients
6.6 lbs. Light LME
6.6 lbs. Amber LME (late addition)
1 lb. Chocolate malt (crushed)
.5 lb. Caramel 80L malt (crushed)
.5 lb. Roasted barley (crushed)
1 steeping bag for specialty grains
1.5 oz. Bravo hops at :60
1 oz. Columbus hops at :10
1 oz. Cascade hops at :10
2 packs Safale US-05 ale yeast

Directions
Heat 2.5 gallons of water in the boil kettle to 155-165˚F. Place crushed grains in the steeping bag and steep for 20 minutes. Mix in 6.6 lbs of light LME. Bring wort to a boil. Add Bravo hops and boil for 50 minutes. Add Columbus andShop Home Brew Starter Kit Cascade hops and boil for ten minutes. Stir quickly to create a whirlpool, then cool wort to 70˚F using an ice bath or an immersion wort chiller. Pour wort into clean, sanitized fermenter, then top off to make 5.5 gallons. Use a sanitized spoon to mix well, then pitch yeast. Ferment at 70˚F for two weeks, then transfer to secondary for three to four weeks. Bottle and age for 2-4 months or longer.

Do you love to brew dark, heavy beers? Try this Uinta Dubhe Imperial Black IPA clone! Do you have a Russian imperial stout recipe? We’d love for you to share it: extract or all-grain!
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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.

Use 3 SMaSH Beer Recipes To Understand Ingredients

Making SMaSH Beer RecipesFor those of you who have never heard of SMaSH beer recipes, SMaSH is an acronym used in homebrewing for single malt and single hops. A SMaSH beer is a beer brewed using only one variety of malt and one variety of hop. This is significant since most beer recipes involve several different malts and several different hops. But SMaSH beer recipes only involves one malt and one hop.

After perusing Dave Miller’s Homebrewing Guide for some new beer recipes, it occurred to me that a very short list of ingredients could be used to brew a range of very different brews. With a single type of malt extract, a single hop, and a single yeast strain, you could brew a bitter, an ESB, and an IPA, simply by changing the proportion of ingredients used. This offers an opportunity for brewers to take advantage of bulk pricing on homebrew ingredients (which we offer here at E. C. Kraus), while still being able to brew a variety of beer styles.

The three SMaSH beer recipes below (all single malt, single hop, five-gallon batches) will require a total of:

Feel free to amend the beer recipes with other ingredients you may have on hand, such as different hops or some specialty grains. Alternatively, treat these brews as an experiment to get a strong sense of what each ingredient can contribute to a beer. All 3 SMaSH beer recipes assume brewing with a five-gallon kettle. Follow the instructions for extract brewing to brew each recipe. Don’t forget your caps and priming sugar! Shop Dried Malt Extract

 

British Bitter SMaSH Beer Recipe

An ordinary bitter is a session beer, meaning the alcohol content is low enough that you can have a couple pints without feeling too buzzed.

Specs
OG: 1.038
FG: 1.006-1.009
ABV: 3.8-4.2%
IBUs: 31
SRM: 3.6

Ingredients
4.5 lbs. light DME
1.5 oz. Kent Goldings hops at :60
1 oz. Kent Goldings hops at :10
1 pack Safale S-04 ale yeast

 

E.S.B. SMaSH Beer Recipe Shop Hops

An ESB, or Extra Special Bitter, is a stronger version of an ordinary bitter. Feel free to increase the hops if you enjoy hop bitterness, flavor, or aroma. Feel free to steep some crushed caramel malt for extra color and flavor.

Specs
OG: 1.050
FG: 1.008-1.014
ABV: 4.8-5.6%
IBUs: 31
SRM: 4.4

Ingredients
6 lbs. light DME
2 oz. Kent Goldings hops at :60
0.5 oz. Kent Goldings hops at :10
1 pack Safale S-04 ale yeast

 

English IPA SMaSH Beer Recipe Shop Steam Freak Kits

An English IPA is the bitterest and most hoppy of the English pale ales, though usually less aggressive than American IPAs.

Specs
OG: 1.050
FG: 1.008-1.014
ABV: 4.8-5.6%
IBUs: 45
SRM: 4.4

Ingredients
6 lbs. light DME
2 oz. Kent Goldings hops at :60
2 oz. Kent Goldings hops at :20
1 pack Safale S-04 ale yeast Shop Fermenter

 

What are some of the homebrew ingredients you use in every batch? What are some ideas you have for brewing SMaSH beer recipes?
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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.