Various recipes

[tipsycharlie]

GLUTEN FREE BEER

CLAYTON'S BEER

The beer you make without it being a true beer... We found this recipe in Mike Rodgers-Wilsons' book Brewing Crafts. Seems we get a lot of requests these days for the gluten free beer. Most recipes we find require you to germinate various grains yourself. This recipe looks kind of simple and already we are trying different twists.

500g Muscovado sugar (a soft moist brown type)

450g raw sugar

450g black strap molasses (or honey or treacle)

40g Golden Cluster hops (bittering)

10g Cascade hops (finishing)

1 teaspoon yeast nutrient

Safale yeast

Boil the bittering hops in 4 litres water for 40 mins. Add the sugars and the finishing hops to liquid and let stand for 10 mins. Strain the liquid into the fermenter. Add the yeast nutrient and fill the barrel to 22L. Temperature should be 22-25C and O.G should be 1025. Pitch the yeast and ferment in the normal way. F.G. should be 1000 and the alcohol will be about 3.9%. I'd be inclined to boost this to a full strength beer by adding 1kg of rice malt extract (avaliable from Eumarrah or other health stores).

GERMAN PILSNER

This pils is a German version that is considered to be the origin of the pilsner style. It has a great complexity of flavour obtained from the different infusion times of the Saaz hops and the addition of the wheat malt, which also gives that characteristic tight, white head. The use of a type specific low temp lager yeast will allow the flavour to develop slowly (very) and true to style. To avoid off flavours you MUST lager this beer for at least 1 month.

3kg light malt extract

500g wheat dried malt

100g Saaz hops (total)

Split the hops into 75g, 15g & 10g lots

Saflager yeast

METHOD:

1.

Gently boil the malts in 8-10L of water, with the first quota of hops for 1 hour.
2.

Switch of the heat and add the second quota of hops, stirring in carefully, and let sit for 15 mins. Strain into a fermenter and ¾ fill with cold water.
3.

Place into a fridge and cool to 10- 15°C and add the lager yeast and ferment to a final gravity of about 1010-1015, rack off the clear beer to another fermenter, add the final portion of the dry hops and allow to lager for at least 1 month before bottling.
4.

Allow to mature for at least 2 months before sampling.


ESB

This dark and strong and malty Extra Special Bitter is a close clone of the famous Fullers ESB .

3Kg light dried malt

500g dark dried malt

120g dried malt additive

300g crystal malted grain 120 ebc

60g Willamette hop pellets @ start of boil

30g Tettnanger hop pellets @ 55mins

30 Tettnanger hop pellets dry hop

1tsp Irish moss

Bring 10L of water to the boil, remove from the heat and add the crushed crystal grain, then steep for 30 mins. Remove the grain. Bring to the boil and add 1Kg light malt and the Willamette hops and boil for 30 mins. Add the Irish moss and continue to boil for a further 25 mins. Add 30g Tettnanger hops and continue to boil for a further 5 mins and turn off the heat. Add the dried malt additive and dissolve. Add the remaining malts to the fermenter and cool and strain in the liquid from the pot. Top up to the 20L mark with cold water and allow to ferment for 2 days @ 18-20ºC. Top up to 25L with cold water and allow to ferment for a further 2 days. Rack into a secondary fermenter adding the remaining 30g of Tettnanger hops and allow to stand for a further 10 days. Bottle and allow to condition for at least 3 months before sampling.

IRISH RED ALE -BEAMISH

When we think of Irish beer stout comes to mind, but the first references to Irish stouts is in the late 17th century to the early 18th century and Irish beer is a lot older than that. Today Red Ale is rare and only a few examples of this style exist today, Beamish being the most famous.

3Kg Coopers amber malt extract

200g dark dried malt

250g dried malt additive

40g Fuggles hops (bittering)

30g Willamette hops (flavouring)

1tsp Irish moss

Wyeast1084 (Irish Ale)

Mix the two malts with your hot water in a boiler. Bring to the boil and add the bittering hops and boil for one hour. Add the aroma hops and Irish moss and boil for a further 15 mins. Cool the wort as close to 18ºC as possible. Ferment as per normal. When finished, rack and let stand for a further two weeks at least. Rack again, bulk prime with light dried malt and bottle, leaving for at least three months before sampling.

NEWCASTLE AMBER ALE

An often overlooked sister to the more famous 'Geordie Champagne' Newcastle Brown Ale. Slightly lower in alcohol but full of flavour a good one for the amber ale lover.

1.5kg amber malt extract

500g light dried malt

250g crystal malted grain (120ebc)

500g soft brown sugar

30g Fuggles hops

45g Willamette hops

Ale yeast

METHOD:

1.

Boil the ingredients in 5L of water for 45 mins. Carefully strain into a fermenter. Rinse the grain off with about 2L of hot water. 3/4 fill the fermenter with cold water and follow the regular T.H.B.S. instructions for the rest of the way.
2.

Leave to mature for at least 3 months to obtain the best results or even longer if possible.

KING'S PALE ALE 2007

Its an American pale ale style, and, in Kingy's opinion, is absolutely amazing!!!!

3kg Light dried malt extract
250g crystal malt (steeped for 30min @ 67C)
10g Pride of Ringwood & 15g golden cluster @ 60min boil
10g golden cluster & 15g cascade @ 30min boil
10g cascade @ flameout

Steep the crystal for half an hour in 3-4L water, then sparge and strain and bring the volume up to 8L.

Bring this to the boil, add the hops at the required intervals

Cool wort, add the rest of the malt, and make up to 25L

Ferment @ 18-20C with US-56 yeast for 12 days. Beersmith estimates 35IBU's.

Bottle or keg as normal.

Kingy's been drinking this lately, and the only problem he can pick with it is that each glass begs another one.

HOGES PORTER

The almost internationally renowned Hoges has out done himself this time. The original recipe called for 250g of black malt grain but a bit of tweaking the recipe tamed the original acrid flavours, turning it into a great beer that's hop content really shows through. A top drop that having one is nowhere near enough.

3Kg light dried malt

500g crystal malt grain (60ebc)

350g chocolate malt grain

150g black malt

50g carafa special 3

25g Kent Goldings cones

25g Goldings hop pellets

50g Fuggles hop pellets

METHOD:- Steep the crystal grain, chocolate grain and the carafa 3 in 2L of water at 68ºC for 1 hour, trying to keep the mix within a couple of degrees of this temp, then sparge (rinse) the grains with 3-4L of hot water. At the same time as the other grains are resting steep the black grain in 2L of cold water (to avoid a really acrid taste). Place the grain juices in a pot with 10L of water, the light dried malt and the Kent Goldings cones and gently boil for 1 hour. Add the Goldings comes at the 15 min mark of the boil, 25g of the Fuggles pellets at the 45 min mark and the rest of the Fuggles at the end of the boil, when the heat has been removed. After 5 mins strain the wort into a fermenter and cool, as quickly as possible, to fermentation temp. Allow to ferment for 7 days, then rack to a secondary fermenter and allow to stand for a further 7 days. Bottle and allow to mature for at least 1-2 months before sampling.

GUINNESS

3.6kg dark liquid malt extract

500g roast barley

50g Pride of Ringwood hop pellets

10g Fuggles hops

500g lactose

2 teaspoons licorice powder

2 teaspoons precipitated chalk

1 pkt Safale yeast

METHOD:- Add the chalk to 10 litres of water and bring to the boil. Add the malt extract and the hops, bring back to the boil and simmer for 30 mins. Meanwhile, boil the roast barley in 1 litre of water for 20 mins and strain into the wort and sparge thoroughly. Fine strain the wort into a fermenter. Add the licorice and lactose and mix thoroughly. Fill the barrel with water to the 3/4 level, ensure the temperature is between 20 - 28°C and pitch the yeast. Allow to ferment in the normal way. Two days before bottling add a 'hop tea' of the Fuggles hops. Bottle in the usual way. Drink it within fifty years or it may go past its best before!!!!

YE OLDE RIPPER

6kg dry light malt extract

250g honey

750g corn sugar

60g Pride of Ringwood boiling hops (13.2 alpha)

60g Cascade boiling hops (5.5 alpha)

2 teaspoon Irish moss

60g Fuggles hops (finish)

Champagne yeast


Boil malt, boiling hops, and corn sugar in 7 litres water for about 1 hour. In last 30 minutes add Irish moss and Fuggles hops. Strain into the fermenter and ¾ fill fermenter with cold water. Pitch yeast and ferment as per THBS brewing sheet. Bottle and age for at least 1 year - it will be worth it!!!! The 280g/L O.G. is high and will give the beer an alcohol of about 12%, so drink with care!!!!!

[duncan incapable]

I'd be inclined to boost this to a full strength beer by adding 1kg of rice malt extract (avaliable from Eumarrah or other health stores).

In the UK, I haven't been able to find true rice malt. Occasionally I find something which is called rice malt but on checking this contains, amongst other things, barley malt. So not suitable for the gluten free brigade. UK brewers could add rice syrup or date syrup - both available online from www.GoodnessDirect.co.uk or Maple Syrup.