ALBERTA BLACK STOUT

One of the Big Rock beers we like is "Black Amber Ale", which we eventually determined was a very robust stout.  This is our attempt to replicate this ale.  This recipe produces our current favorite home brewed beer.  It has a very roasty, robust flavor with a prominent but nicely balanced hoppiness.

14 oz roasted black barley

8 oz black patent malt

8 oz crystal malt, 130 Lov.

3 oz chocolate malt

6 lb Northwestern Gold liquid malt extract (LME)

3 lb Munton's plain light dry malt extract (DME)

2 oz Northern Brewer pellet hops (8.6%)

1 oz Cascade pellet hops (6%)

1 tsp gypsum

3 packages Danstar Nottingham yeast

Steep the specialty grains (black barley, black patent, crystal malt, chocolate malt) in 3 1/2 to 4 gallons of water for 40 minutes, then remove the specialty grains and bring to boil.  Add the gypsum, LME and DME and bring back to boil.  Once the boil has resumed, add the 2 oz of  Northern Brewer hops.  After 45 minutes of boiling, add the 1 oz of Cascade hops, and continue boil for another 15 minutes.  After the total 60 minute boil, cool the wort and transfer to the fermenter.  Top up to 5 1/2 gallons with boiled, cooled water. Pitch 3 packages of the Danstar Nottingham yeast per the Danstar instructions.  After approximately a week, transfer to a secondary fermenter.  After approximately another week, bottle with 1 1/4 cup DME primer.  Note:  At the time of transfer to the secondary, the flavor will be quite "burnt" due to the black patent.  However, by bottling time this burnt flavor will have mellowed.

O.G.  1.064

F.G.  1.018  

ABV 6.2%

A Traditional Ale

This is the Winter 2000 revision of the recipe--#23 to those familiar with our batch numbering system.  This beer is an attempt to replicate another Big Rock beer--this time it's their Traditional Ale.  Basically, this is the "real ale" recipe from Papazian's "New Complete Joy of Home Brewing" book, revised to include a slightly more robust hop schedule, increased malt extract for a stronger beer, and a cleaner, drier finish by using a different yeast.  The recent addition is the 2 ounces of chocolate malt, which adds a subtle but interesting toasted flavor to this beer.

2 oz. chocolate malt (500 Lov.)

6 lb Munton's amber dry malt extract (DME)

2 oz Cascade pellet hops (6 %) (45 minutes of boil)

1/2 oz Willamette pellet hops (5 %) (last 1 minute of boil)

1 1/2 tsp gypsum

2 packages Danstar Nottingham yeast

Steep the 2 oz. of chocolate malt in 3 gallons of 150 to 160 degree water for about 20 minutes.  Remove chocolate malt; add gypsum and DME and bring back to boil.  At boil, add the Cascade hops.  After 44 minutes, add the Willamette hops.  After another 1 minute, stop the boil and cool the wort. (Leave the hop bag in the wort for the first 5 minutes of the cooling period, if you are using a hop bag.) When wort is cooled, transfer to fermenter, top up to 5 1/2 gallons with boiled, cooled water and pitch the Danstar Nottingham yeast per the Danstar instructions.  After 6-7 days, transfer to secondary.  After 6-7 days in the secondary, prime with 1 1/4 cup DME boiled in water and bottle.

S.G.  1.054

F.G.  1.012

ABV 5.5%



Mountain Porter

This rich, not too sweet porter is a favorite of quite a few friends.  It is an adaptation of a recipe found on the web site maintained by a certain East coast brew shop.

6 lb Northwest amber liquid malt extract (LME)

1 1/3 lb Munton's light dry malt extract (DME)

8 oz DeWolf Caravienne malt

8 oz DeWolf Caramunich malt

8 oz chocolate malt

3 oz Cascade pellet hops (6%)

2 packages Danstar Nottingham yeast

Steep the grains for 30 minutes in 3 gallons water.  Add LME and DME, bring to boil.  At boil, add 1 oz of the Cascade hops.  After 15 minutes, add another 1 oz of the Cascade hops.  After another 30 minutes (a total of 45 minutes into the boil) add the last 1 oz of Cascade hops.  After another 3 minutes (i.e., a total 48 minute boil) stop the boil.  Cool the wort, transfer to the fermenter, top up to 5 1/2 gallons with boiled, cooked water and pitch 2 packets of Danstar Nottingham dry yeast.  After 7-8 days in primary, rack to secondary.  Prime with 1 1/4 cup DME boiled in water and bottle, after 7-8 days in secondary.

O.G.  1.045

F.G.   1.014

ABV 4.1%



American Amber Ale

1/2 lb Cara-Pils Dextrine

1/8 lb chocolate malt

1/8 lb roasted barley

4 lb Alexander's pale liquid malt extract (LME)

3 lb Munton's light dry malt extract (DME)

1 oz Northern Brewer pellet hops (8.7%) (entire 60 minutes of boil)

1 oz Chinook pellet hops (11.4%) (add with 30 minutes left in boil)

1 oz Cascade pellet hops (5.2%) (add with 10 minutes left in boil)

1/4 tsp Irish moss

Steep the grains for 30 minutes in 3 gallons of water.  Add LME and DME, bring to boil.  At boil, add the Northern Brewer hops.  After 30 minutes, add the Chinook hops.  After another 15 minutes, add 1/4 tsp. Irish moss.  After another 5 minutes, add the Cascade pellets.  After another 10 minutes (i.e., after a 60 minutes total boil) stop the boil and cool the wort.  Transfer to fermenter, top up to 5 gallons with boiled, cooled water and pitch Wyeast 1007 (German ale yeast).

Prime with 1 1/4 cup DME boiled in water.

O.G.  1.050

F.G.   1.012

Holiday Spiced Ale

1/2 lb Cara-Pils Dextrine

1/8 lb chocolate malt

1/8 lb roasted barley

4 lb Alexander's pale liquid malt extract (LME)

3 lb Munton's light dry malt extract (DME)

1 oz Cascade leaf hops (5.9%) (entire 60 minutes of boil)

1/2 oz Cascade pellet hops (5.4%) (entire 60 minutes of boil)

1 oz Willamette pellet hops (5.1%) (last 15 minutes of boil)

5 small cinnamon sticks (2-3" long, each) (last 15 minutes of boil)

1 medium orange, sectioned with skin on (last 15 minutes of boil)

1/4 cup ginger, thinly sliced (last 15 minutes of boil)

1 tsp cardamon (last 15 minutes of boil)

1 tsp Irish moss (last 10 minutes of boil)

Steep the grains for 30 minutes in 3 gallons water.  Add LME and DME, bring to boil.  At boil, add the Cascade hops.  After 45 minutes, add the cinnamon, sectioned orange, ginger, cardamon and Willamette hops.  After 50 minutes, add the 1/4 tsp. Irish moss.  After another 10 minutes (i.e., after a 60 minutes total boil) stop the boil and cool the wort.  Transfer to fermenter, top up to 5 gallons with boiled, cooked water and pitch 2 packets of Danstar Nottingham dry yeast.

Prime with 1 1/4 cup DME boiled in water.

O.G.  1.050

F.G.   1.012

CLASSIC PALE ALE

6.6 lb Northwestern Gold liquid malt extract (LME)

8 oz  caramel malt, 20 Lov.

6 oz  Cara-Pils malt

1 1/2 oz Perle pellet hops (7.0%) (last 50 minutes of boil)

1 oz Cascade leaf hops (5.0%) (last 5 minutes of boil)

1 oz Cascade leaf hops (5.0%) (for 2 minutes AFTER boil but before cooling wort)

1/2 oz Cascade pellet hops (6.0%) (for hop tea at bottling, see discussion)

Steep the grains for 30 minutes in 3 gallons of water.  Add LME, bring to boil.  At 10 minutes into the boil, add the Perle hops.  At 55 minutes into the boil add the 1st oz of Cascade hops.  After another 5 minutes, remove from heat.  Let the wort sit for 10 minutes, then add the next 1 oz of Cascade hops.  Let sit 2 minutes, then cool the wort.  Transfer to fermenter, top up to 5 gallons with boiled, cooled water and pitch 2 packages of Danstar Nottingham dry yeast.

At bottling, prime with 1 1/4 cup DME boiled in water.  Also put in the bottling bucket (with the cooled, boiled DME primer) a hop tea, made with the last 1/2 oz of Cascade hops, steeped in 1 quart of boiling water using a Mr. Coffee filter or something similar for a tea bag.

F.G. 1.012



LIVING HISTORY FARMS STOUT

An Irish stout--named for the day it was brewed--when Paul badly sprained an ankle during the annual Living History Farms cross-country scramble here in Des Moines.

8 oz crystal malt, 80 Lov.

12 oz flaked barley

14 oz roasted barley

6 lb Northwestern Gold liquid malt extract

1 oz Northern Brewer pellet hops (7.5%) (65 minutes of boil)

1 oz Kent Golding leaf hops (6.5%) (last 55 minutes of boil)

1/2 Kent Golding leaf hops (6.5%) (last 15 minutes of boil)

1 tsp gypsum (full 65 minutes of boil)

1 tsp Irish moss (last 15 minutes of boil)

One - two days before brewing, prepare a starter of Wyeast 1084 (Irish ale) liquid yeast.

On brewing day, steep specialty grains in 3 gallons of water for 30 minutes.  Add LME, gypsum, Northern Brewer hops, bring to boil.  Ten minutes into the boil, add the first 1 oz of Kent Golding hops.    At fifty minutes into the boil, add the last 1/2 oz of Kent Golding hops and the Irish moss.  At 65 minutes into the boil remove from heat, cool wort.  Place cooled wort in fermenter, top up to 5 gallons with boiled, cooled water and pitch Wyeast 1084 starter.

Bottle with 1 1/4 cup DME boiled in water.

F.G. 1.016

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