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.
Sam Adams (Tastes Like)
Provided by:
Mark Kempisty (MKEMPISTY@gic.GI.COM)
1 Can Munton
& Fison Hopped Premium malt extract (3 lbs 5 oz)
2 lbs Amber dried malt extract
1 oz Halleutaur hops (plug OK) 40 minute boil
1 oz Tettinger hops (plug OK) 10 minute finish
1 pkg Munton & Fison homebrew yeast (normally included with M &
F extract kit)
Boil in 2 gallons of water.
Sparge into 3 gallons of cold water.
Ferment in primary fermenter for four days.
Ferment in secondary for six to ten days.
Pete's Wicked (Tastes Like)
Provided by: Tim Fields (74247.551@compuserve.com)
Ingredients
(5 Gal):
Grains:
8 oz 2-row Klages Malt
8 oz 60 Lovibond Crystal Malt
8 oz Special Roast Malt
4 oz Chocolate Malt
Extract:
6.6 lbs Northwestern Gold Malt Extract (unhopped)
Bittering Hops:1.5 oz Brewer's Gold Pellets
Aroma Hops:1 oz Brewer's Gold Pellets
Yeast:Wyeast 1056 American Ale
Dry Hops:.5 oz Brewer's
Received this via a friend, with no brewing notes. Having not made it,
here is what I would suggest:
Add grains to a grain bag, steep in 2 Gal water at 155F for 45 mins to
1 hr, stirring occasionally. Remove grains, add extract and bring to a
boil. Total boil time 75 mins.
-Boil for 15 mins, then add bittering hops.
-Continue for 50 mins, then add aroma hops (10 mins before knockoff)
Cool to pitching temp, pitch yeast (build a starter for the yeast)
Add dry hops after fermentation has completed, so the escaping gas will
not carry your hop aroma out of the airlock. I would probably ferment
in primary for a week, rack to secondary and add the dry hops after activity
had subsided. Others have suggested using primary only, just wait till
all fermentation activity has subsided.
Guinness (Tastes Like)
Provided By:Jack
Faust (vgxx34a@prodigy.com)
Ingredients:
9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)
First, get
the "tang" the way Guinness does: Sour about 24 oz (2 bottles)
of stout (pref. Guinness) by leaving it out in a bowl a week or more &
then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout.
At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will
help.
A certified beer judge could not tell this from bottled Guinness.
