Wednesday, October 12, 2011

Three New Brews

So I've been a little busy lately, but I've still managed to brew three new beers in the last two weeks. Right now, I have a Belgian Triple, a Pumpkin Ale, and a Porter fermenting. They should be good.



Belgian Triple


Ingredients:

  • 6 pounds Light Dry Malt Extract
  • 0.5 pound Aromatic 
  • 2 pounds Table Sugar
  • 2 ounces Fuggles hops (bittering)
  • 1 ounce Saaz (aroma)
  • 1 package liquid Belgian Ale yeast
  • 1 package dry Belgian Ale yeast
Instructions:
  • Steep Aromatic grains at 150-160 degrees for 30-60 minutes
  • Add Fuggles, extract, and sugar. Boil for 1 hour.
  • Add Saaz in last 10 minutes.
  • Cool wort to 65-72 degrees. Pitch yeast.
  • Ferment for 14-21 days.
I know a lot of recipes call for Belgian Candy Sugar as opposed to regular table sugar, but there's really not a whole lot of difference between them. Also, a lot of recipes and sites I've seen recommend table sugar to candy sugar because there's no difference. It's also a lot cheaper.

OG: 1.071

"The Great Pumpkin Ale"

Ingredients:
  • 3.3 pounds Amber Liquid Malt Extract
  • 3 pounds Light Dry Malt Extract
  • 1 pound Crystal Malt (60 L)
  • 0.5 pound Chocolate Malt
  • 2 ounces Goldings (bittering)
  • 1 ounce Fuggles (aroma)
  • 1 tablet Whirlfloc
  • 8-9 pounds fresh pumpkin
  • Pumpkin Pie Spice (cinnamon, allspice, nutmeg, ginger)
  • Light Brown Sugar
  • 4 Cinnamon Sticks
  • 3 Whole Nutmegs
  • 6 Whole Allspice
  • 1 package London Ale Yeast
Instructions:
  • Cut the pumpkin into large pieces and sprinkle with the pumpkin pie spice and brown sugar.
  • Bake for 2 hours at 350 degrees until tender.
  • Remove from oven and cut into 1-inch cubes. Remove peel. 
  • Mash slightly.
  • Steep grains at 150-160 degrees for 30-60 minutes. Remove spent grains
  • Add dry extract, pumpkin, cinnamon, nutmeg, allspice, and Goldings hops. Boil for 60 minutes.
  • Add liquid extract at last 15 minutes.
  • Add Fuggles and whirlfloc at last 5 minutes.
  • Remove whole spices and pumpkin.
  • Cool wort and pitch yeast.
  • Ferment for 14-21 days.

*Use 3/4 cup of corn sugar to 2 cups boiling water f3or priming solution if bottling.

OG: 1.042

"Black Cat Halloween Porter"


Ingredients:

  • 6.6 pounds Amber Liquid Malt Extract
  • 1 pound Chocolate Malt
  • 0.5 pound Black Patent Malt
  • 1 cup Black Strap Molasses
  • 1.5 ounces Vanilla Extract
  • 2 ounces Willamette hops (bittering)
  • 1 ounce Tettnanger hops (aroma)
  • 1 package London Ale yeast
Instructions:
  • Steep grains at 150-160 degrees for 30-60 minutes.
  • Add half of the extract, molasses and Willamette hops. Boil for 60 minutes.
  • Add remaining extract at 15 minutes left.
  • Add Tettnanger hops in last 5 minutes.
  • Cool wort and pitch yeast.
  • Add vanilla (you can add this in secondary process if you plan to use a secondary).
  • Ferment 14-17 days (Secondary for last 7 days if using a secondary).
Use 1.25 cups dry malt extract to 2 cups boiling water for priming solution if bottling.

OG: 1.048


I will update once they are ready. Also, I only have 2 kegs, so I need to figure out which batch I'm bottling.


Until Next Time,
RHSC

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