12.75 lb American Two-Row Malt
0.75 lb Munich Malt
1.0 lb Crystal Malt (15 L)
0.25 lb Crystal Malt (40 L)
1 oz (28 g) Horizon Hops, 13% Alpha Acid (60 mins)
1 oz (28 g) Centennial Hops, 9% Alpha Acid (10 mins)
1 oz (28 g) Simcoe Hops, 12% Alpha Acid (5 mins)
1 oz (28 g) Amarillo Hops, 9% Alpha Acid (0 mins)
2.5 packets or 12 grams dry (Wyeast 1056 American Ale, White Labs WLP001, or Safale US-05)
Mash at 149°F (65°C). With the low mash temperature, you may need to lengthen the rest time to 90 minutes to get full conversion.
Collect run off into kettle. Bring the wort to a boil and add the Horizon bittering hops. After 50 minutes, add the 1 oz. Centennial hops. Wait 5 mins and add 1 oz. Simcoe hops. Wait 5 more minutes and add the 1 oz. Amarillo hops. Cool the wort and aerate it a proper amount then pitch your yeast. Ferment at 67F. When finished, carbonate to approximately 2 to 2.5 volumes.
*This recipe is from Chapter 3 of the cookbook, Brewing Classic Styles, by Jamil Zainasheff and John Palmer.
This full-bodied stout is malty with undertones of chocolate and a spiced star anise finish. This strong and warming brew is great for the winter.
5 gallon yeild
ABV = 8.5%
13 lbs. (5.9 kg) Gambrinus pale malt
4.0 lbs. (1.8 kg) Weyermann Pilsner malt
0.75 lbs. (0.34 kg) Briess Extra Special malt (140 °L)
0.5 lb. (0.23 kg) Briess roasted barley (300 °L)
0.5 lb. (0.23 kg) Briess chocolate malt (350 °L)
1.6 lbs. (0.72 kg) Weyermann Carafa® II malt (400 °L)
1.0 oz. (28 g) star anise
16 AAU New Zealand Pacific Gem hops (60 mins)
(1.0 oz./28 g of 15.9% alpha acids)
6.8 AAU German Hallertauer Tradition hops (15 mins)
(1.0 oz./28 g of 6.8% alpha acids)
1.0 oz. (28 g) Belgian Saaz hops (5 mins)
White Labs WLP013 (London Ale) yeast
Step by Step
Strong stout base. Mash for 60 minutes at 158 °F (70 °C). Boil for 60 minutes. Ferment at 68 °F (20 °C) for 2 weeks in primary, rack to secondary, and add star anise that has been toasted and broken up.
*Recipe courtesy of Reed Vander Schaaf
9.5 lbs. (4.3 kg) Crisp Maris Otter malt
0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)
0.25 lb. (0.11 kg) Crisp chocolate malt
1.5 lbs. (0.68 kg) clover honey
½ can Lyle’s Golden Syrup
¼ cup blackstrap molasses
6.1 AAU Goldings hops (60 mins)
(1 oz./28 g of 6.1% alpha acids)
1.0 oz. (28 g) Fuggles hops (5 mins)
Spices: 4 cinnamon sticks, 1 nutmeg
seed, 1 vanilla bean, 7 allspice
berries, 1.5 tsp. whole cloves, 8
coriander seeds, 2 nectarine peels
White Labs WLP002 (English Ale) yeast
Step by Step
Old ale base. Mash grains at 158 °F (70 °C). 90 minute boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C). Prime with muscavado sugar and cask-condition.
*This recipe is courtesy of Gordon Strong and won Best of Show, Ohio State Fair 1997 (90 entries)
6.6 lbs. Briess wheat malt extract syrup
1.5 lbs. crystal malt (60° Lovibond)
1 lb. wheat malt
1.5 lbs. Munich malt (20° Lovibond)
1 teaspoon Irish moss
1 oz. Curacáo orange peel (bitter orange peel)
0.5 oz. ginger root (freshly grated)
0.5 tsp. cinnamon (powdered)
9.5 AAU East Kent Goldings (2 oz. of 4.75% alpha acid)
4.5 AAU Tettnanger (1 oz. of 4.5% alpha acid)
4.7 AAU Hallertau Hersbrucker (1 oz. of 4.7% alpha acid)
3/4 cup corn sugar to prime
German Lager yeast (White Labs WLP830) or Bavarian Lager yeast (Wyeast 2206)
Step by Step:
Steep the grains in 2.5 gallons of water at 150º F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil.
Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50º to 55º F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.