Note: These recipes are not guaranteed. Use them at your own risk. The
recipes and descriptions were provided by the submitters, and not by 1-800-beer.com.
John's Light Ale
Provided By: John Baker, (John_baker@netpointe.com)
Ingredients (for 5 gallons)
4lbs 2.2 lovibond malted barley (pale american)
28 oz plain unrefined brown rice
3 cups corn sugar plus 4 oz priming sugar (optional, without this makes
a 3.2-3.5 beer)
2 ozs Tetnanger hops
*may need to add amylase enzymes or large dose of gypsum during mash depending
on water conditions I.E. ph and hardness levels*
Measure out 1.5 gallons water
Cook rice according to directions on package using water from the 1.5
gallons.
Puree rice with rest of water with an immersion blender or a cup at a
time in a blender.
Add 4lbs barley and mash additives if needed.
Mash for 30 minutes at 120-130F (protein conversion)
Mash for 30 minutes at 130-140F
Mash for 60 minutes at 145-155F
Strain and sparge well.
add water to make 5.5 gallons of wort and 3 cups corn sugar (and irish
moss if desired) before boiling.
Hops 4/5 oz for 60 minutes
4/5 oz for 30 minutes
2/5 oz for 5 minutes
Cool and ferment with your preference of ale yeast, I use Munton's dry
yeast. This recipe seems to be best if fermented under 65 degrees. Above
that off flavors can appear since there isn't a lot of malt to help cover
them.
Once the fermentation slows (3 to 5 days), transfer to secondary fermenter
leaving the sediment behind. Add 1/4 oz of gelatin dissolved in boiled
and cooled water to help attract the yeast to the bottom. In 10-14 days
the beer will clear considerably and be ready to bottle. Ending gravity
is typically under 1.05.
This yields a very light colored beer with an alcohol content around 4.2-4.5
percent. Head retention is not strong but the soft crisp flavor from the
tetnanger hops and the use of rice combined with its very light color
makes an excellent "see I told you so" beer to impress the doubters
of homebrewing. It has made a bunch of believers out of my peers and I
can't seem to brew enough now! Plus with the right sources, the costs
for this recipe is extremely low. It costs me in the neighborhood of $11
for a 5 gallon batch.
Sweet Summer Ale
Provided By: Gordon Smith, (gordon@ismi.net)
Ingredients for 5 gallons:
3.3lbs Muntons hopped light malt extract
3lbs Muntons plain light dried malt extract
Wyeast #1272 American II Ale yeast
1/4lb crystal malt medium
1/2 oz Willamette hops (boiling)
1/2 oz Saaz (flavor)
2 tablespoons of gypsum (if your water is soft)
3/4 cup priming sugar
O.G. 1.040
F.G. 1.010
Add Crystal malt to 2 gallons of cold water and bring to boil. Remove
Crystal malt when boiling begins. When water comes to a boil, add; malt
extract, dried malt extract, willamette hops (in cheese cloth bag prefferable)
and gypsum. Let boil from 35 - 45 minutes. With approx. 5-10 minutes left
in the boil add the Saaz hops in cheese cloth bag. After the wort has
cooled add to a 5 gallon carboy containing 3 gallons of water. Make sure
you top it off to the 5 gallon mark. Check the temperature of the wort
and pitch the yeast when it is a approx. room temperature. The beer will
take about 3 weeks to ferment.
I have been homebrewing for around five years and this just might be
the best beer I have ever made! It has a light character with a deep golden
color. The Wyeast 1272 gives it a subtle fruiter quality.
Blonde Ale (extract)
Provided By: Kevin, (kevinfilipenko@hotmail.com)
Ingredients for 10 gallons:
I'm Canadian so this is in metric (don't blame me)
malts:
2.0 Kg (4.5 lb) dry amber malt
2.5 (2.6 qt) Liters pale malt extract
1.0 (1 qt) liter wheat malt extract
adjuncts;
200 grams (.5lb) Hugh Baird Carastan/crystal (60*l)(UK)
200 grams (.5lb) light crystal malt (10*l) (American)
200 grams (.5lb) wheat malt (Canadian)
Hops
Bittering
45 grams (2oz) Northern Brewer
Mid-boil
30 grams (1.5oz) Williamette
Finish:
40 grams (2oz) Williamette
10 grams (~.5oz) Hallertau
Yeast
30 grams (1oz) Nottingham ale yeast
Irish Moss; 15 grams (1/2 tsp)
Procedure;
1)Add malt extracts to 48 liters cold water, stir untill disolved.
2)Add adjuncts (Crack grains and place in hop sock first)
3)Bring to a rolling boil, then shut off.
4)Add irish moss, stir in for 5 min.(reduces temp. for protien break)
5)Add boiling hops, boil for 40 min.
6)Turn heat off, remove hop sock (rinse thoroughly with existing wort),
add mid-boil hops. Boil for 20 min.
7)Turn heat off, add finish hops, boil 5 min.
8)Put in fermenter, let cool to 66*F pitch yeast (make slurry if you want,
I don't it seems to work better with dry yeast)
9)Ferment 10-12 days or untill compleat.
The result is a strawberry-blond ale rich with a full head, balanced with
a mild but full hop flavor. I own a "U-Brew" (Bubbles and Suds
Brewing)shop up here in Canada, and my customers have been raving about
this recipe.I've got to go back to work now. enjoy!!!
