|Home Brewing Recipes
Baker Street Ales Associate Brewer
the crossroads of the beer world
Before starting this recipe, be sure to consult my article on
Belgian Triple Made Easy for tips on sanitizing equipment, blow
off valves, liquid yeast,fermenting, bottling and more.
That info should become your routine procedure.
You can use this recipe to make a good pale ale, or by adding
chocolate roasted barley a good porter.
Feel free to add more hops, or use different hops
as to your taste.
Put on a good Cd or your IPod, Crack open a brew (home brew
preferred), and lets start brewing beer !!!!!!!!
Remember to allow your yeast time to become
active per instructions on the label.
two 3.5 lb cans light malt extract, 8oz crushed Crystal Malt,
8 oz crushed Victory Malt,
(for porter 8 oz chocolate roasted barley)
3 and 1/2 (or more) oz Cascade Hops,
One tube of Wyeast Labs California Ale Yeast
(or English ale yeast)
1) After sanitizing your equipment and filling three gallons water
into your fermenter you will want to start by bringing two gallons
of water to 165-170 degrees.
While the water is heating move on to step 2.
2) Put 8 oz crushed Crystal Malt and 8 oz crushed Victory Malt
into a grain bag an add to the water as it rises to 165-170.
If you want to make a porter, add a grain bag with
8 oz chocolate roasted barley also at this time.
Nowadays you may find chocolate roasted wheat or rye
available, so if you want to experiment have fun.
3) When the water reaches 165-170 stir it up, turn off the heat,
put a lid on it and let it sit for 20 to 30 minutes.
Try not to let it cool below 160.
4) Now remove the grain bags. Allow them to drip into the brew
kettle a bit, but never squeeze the bags.
You don't want the grain dust getting into the wort,
that would result in off flavors.
5) Now turn on the heat and bring it up to a good boil. While this
is going on you will want to open two 3.5 lb cans of light malt
extract. (Be sure they are unhopped !) A good trick is to place
the opened cans into a tray of hot water to soften up the
extract. When the water boils stir it up good and
add the cans of malt extract.
Stir it up a lot, so it doesn't settle on the bottom and burn.
6) Ok now that the malt extract is dissolved comes my favorite
part of brewing.... adding the hops. Let's start by adding 2 1/2 oz
cascade hops. Stir them in, and keep an eye on it so as not to
allow over boiling !! If it looks like it will over boil quickly remove
the pot from the stove and stir it up.
When it settles down you can put it back on the stove.
Boil these hops for a good 45 minutes.
7) Now add another ounce or more of Cascade hops, and boil
for twenty minutes.
8) Cool the brew kettle quickly (see Belgium Triple article for
advice). You can follow the triple recipe procedure from here on.
9) TIP- If you have a grain bag that fits over your funnel, you can
use it as a filter for the wort as you pour it into the fermenter.
10) When all is cool you can add your yeast.
11) Ferment, Prime, Bottle, Age, Drink.
Many people will say that using canned malt is cheating, or that
you are not really making your beer if you use a can of someone
else's malt. I disagree. If you come up with the recipe: what hops
to use, when to add them, what yeast to use, what added
specialty grains to add and more. Then clearly you are making
your beer, by your recipe ,to suit your tastes.
Anyway, All-Grain brewing is a lot of fun, and more challenging,
but for a small batch of five-six gallons there is nothing wrong
with using dry malts or canned malts. If you're going to
go on to all grain brewing, you will want to make
10-15 gallon batches.
Next month I'll give advice on where to find ingredients and
equipment. The month after I'll give some advice on all-grain
brewing at home. Until then I'm heading to The Tap Room,
Somerset Hills Hotel for a few pints.
It sounds like a lot of work, but really it's not too hard.
And it pays off with a good beer !!!
Whenever you brew, read the whole recipe at least twice before
you start to make sure you don't get surprised along the way by a
step in the procedure you are not ready for.
Good Luck and Happy Brewing!