http://recipes.brewersroundtable.com/ 2010-07-30T02:41:39+01:00 FeedCreator 1.7.2-ppt (info@mypapit.net) 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/29/passion_fruit_wine.html

Chop the fruit into quarters trying to keep the juice that runs all over the place. It might be best to cut it into a bowl Sort of squash the fruit off the skins using your thumbnail-it’s a bit messy! I’ve not used the skins when I make the wine but other recipes seem to include them. They don’t taste very nice so I don’t see the point of putting them in! I don’t like the seeds when I eat the fruit, it’s like eating ball bearings but they seem all right in the wine! Throw it into a bucket and pour on two pints of hot water Next day, add rest of ingredients and 4 pints cold water. Next day add another teaspoon of pectolase. Ferment for three days altogether in a bucket and strain off into a demijohn. Use a straining bag or musilin, don’t go mad let it drip rather than squeezing it or you get too much fine pulp coming through. You may have to strain it into another bucket or a big pan first Top up to the shoulders of the demijohn with cold water and ferment out as normal. When it stops fermenting add a campden tablet and a stabiliser tablet. If it doesn’t clear in a couple of weeks add finings, I prefer kwik cleer. It’s a bit odd tasting at first and quite astringent but does improve!

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/30/strawberry_ale.html

I cleaned and pureed all the strawberries in a blender, added about half a gallon of water to them, and boiled them seperately from my wort for about 15 mins. (my pot wasn’t big enough to fit ‘em). Cooled them and my wort and added the rest of the water. Pithced the yeast. The blowoff was amazing! (I probably lost about 1 1/2 gallons of beer). Tons of it. I heated the pectin enzyme in a little water and added it to the secondary (to eliminate pectin haze). Let it sit in a secondary for three weeks. When I bottled it it tasted tart as hell — but a week later I started drinking it and it was great! It’s a bit bitter, but the strawberry is very noticeable and everyone seems to enjoy it (especially me!).

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/31/pumpkin_beer_recipe.html

Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 ?F (73 ?C). Place crushed grains in steeping bag and steep grains at 152 ?F (67 ?C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 ?F (67 ?C) temperature). Combine grain and pumpkin “tea,” dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 ?F (21 ?C).

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/27/st_pauli_girl_dark_clone.html

Steep black crystal,chocolate and munich malts in 155f water for 30-45 min. While this is happening bring 3 gallons of water to a boil. After the graing are done steeping rinse with 1 gallon of 170f water into the boil pot. When the water comes to a boil remove from heat and add the extract. Bring back to a boil and add the Spaltz. Boil this for 45 min. and then add the Hersbruckers, Tettnangers, and Irish Moss. Boil for 15 more min. and then cool. Add this to your fermentor with enough water to make 5 1/2 gallons and add yeast. Ferment as a lager and use a secondary if you desire.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/28/budweiser_clone_recipe.html

Bring 6 gallons of water to a boil. Add malt extract, corn sugar, and honey. Return to a boil. Start timer for 60 minutes Add hops as indicated below (60, 15, and 5 minutes left in boil). Cool to 70F Add yeast

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/25/wheat_beer_%28all-grain%29.html

Rest at 95 for8 min.Raise to 120f for 30 min.Raise to 152f. for 60 min. Raise to 170f.for 5 min.Sparge with 160f. for 45-60min.and accumulate 4 gallons of wort.Boil for 75min.adding 1 1/4 oz. tetnang at beginning of boilA After 55 min. have gone by add 1/4 oz.tettnang and 1/2 oz.fuggles.After 60min. add irish moss.After 70 min. add the final 1/4 oz.tettnang and the final 1/2 oz. fuggles.Add the boiled wort into a fermentor with 2 1/2 gallons of cold spring water and pitch yeast.This will give you about 6 gallons of beer.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/18/petes_wicked_ale_clone_%28all-grain%29.html

Mash all grains at 122F for 30 min.Raise to 150f for 60 min. Sparge to get 2 /12 gallons of wort and add the Brewers gold. Boil for 75 min. and add the East kents and irish moss.Cool,add enough water to make 5 gallons, and pitch yeast.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/19/petes_wicked_ale_clone_%28partial_mash%29.html

Steep grain in 1/2 gallon of 150 water for 20 min.Sparge with 1/2 gallon of 165 water and accumulate to 3 gallons. Bring to a boil, remove from heat, add extract, and Brewers Gold. Boil for 45 min. And add tht irish moss and east kents. Boil for another 15 min. Force cool, add yeast, and ferment. .

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/21/washington_apple_ale.html

In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil. When boiling commences, remove grain and add Telford’s. Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes. Reduce heat so that boiling stops. Add cinnamon and sliced apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/22/dogfish_head_pumpkin_ale_clone.html

Shooting for an OG of around 1.070 or so.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/23/left_hand_milk_stout_clone.html

Est Original Gravity: 1.059 SG Measured Original Gravity: 1.010 SG Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG Estimated Alcohol by Vol: 5.88 % Actual Alcohol by Vol: 0.65 % Bitterness: 23.3 IBU Calories: 43 cal/pint Est Color: 39.7 SRM Color:

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/24/tsing-tao_clone.html

Grind rice and cook untill soft(about 20 min).Mash all grains together including the hulls and rice for 30 min at 122f.Raise to 150 for 60 min. Sparge and accumulate 1 1/5 gallons of wort. Bring to a boil and remove from heat.Add the rice syrup,Tettnanger,and 1/5 oz.of Saaz.Add water to get 2 1/2 gallons.Boil for 50 min. and add The rest of the Saaz and the Irish Moss.Boil for ten more min.Cool,add water to make 5 gallons and add yeast.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/17/black_as_night_blueberry_stout.html

Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/13/mackesons_milk_stout_clone.html

Last in the series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stove- top method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The Sticklbrackt are added in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a time in between the Sticklbrackt. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done in the primary.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/14/anchor_liberty_ale_clone.html

If I were to use only 1/2 oz. dry hop I think they would be identical. Primary ferment was one week at 68 degrees. Secondary ferment was one week. For the dry hop I just threw them in the secondary. The hops float so you can siphon from underneath them. The longer you dry hop the more the hops get "water logged" and start to sink. You may want to try 5 days instead of 7. When I transferred it to the bottling bucket I did get some hops in there. Wracking to a second bottling bucket might help but I was to lazy. I did waste a little more beer than usual during bottling trying to avoid the hops. It is worth the extra effort to use whole hops. The hop nose is awsome. If you do a full boil, you may want to cut back on the bittering hops a bit. Mine was nicely bitter (maybe a bit more than Liberty).

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/15/potato_wine.html

Wash and scrub potatoes, cut out any eyes, green bits and black bits. If they look really rough just peel them but it’s said that the flavour is better with the skin on. Grate them or chop them up finely, cover with water as you do so or they go brown. Then, boil for about 15 minutes. Skim off any scum that comes to the top. Strain through a bag or sieve into a clean bucket. Add the sugar and stir to dissolve. Top up to about seven pints total of water and leave overnight, add amylase now if you want. It’s an enzyme that gets rid of starch, if there’s too much starch in the wine it can be cloudy. Usually it’s perfectly clear, but if you want to make sure… Add rest of ingredients and stir well. If you used the raisins(You did chop them up didn’t you?) leave in the bucket for 5 days stirring daily,then strain into a demijohn. If you used the grape concentrate pour into a demi john add an airlock. Leave until the vigorous frothing subsides then top up to the shoulders with cold water. The more brave of you might like to add a further 500g of sugar at this point. Sometimes it will ferment out and you get a very strong wine, sometimes it just stops and it leaves a very sweet wine! When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine. You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it’s too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won’t usually get much more in! When the wine stops fermenting- Add 1 campden tablet and potassium sorbate. Leave to clear. I usually use Kwik Cleer finings if it doesn’t clear naturally after a week or two. When clear, syphon into a clean demi john or bottle. If it’s too dry you can sweeten with sugar but keep a check that it doesn’t start fermenting again. Leave it a couple of weeks then add a campden before bottling.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/16/pumpkin_stout.html

“Mashed” malts, pumpkin, and extract at 150 F (65 C) for 30 mins, then sparged through grain bag. A real mess. Final volume = ca.3 gallons Added 3.3 lbs of Amber Briess Extract and commenced boiling. Yeast was Red Star Ale Yeast, rehydrated in some cooled boiled wort. Beer was kegged/force carbonated and almost completely gone in one evening of Christmas partying. Canned pumpkin dissolves into a horrendously fine mush that will settle to the bottom of your primary and cause you to lose up to 1 gallon or more (it does not firmly settle out.) Are the results worth it? I think so, but I will only do 2 or 3 pumpkin brews a year for the holidays, because it is messy. I would think that using fresh, cooked pumpkin cut into 1″ cubes or so might strain out better, or they might break down in the mash to a consistency similar to the canned stuff. Anyone try this.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/10/pilsner_urquell_clone.html

Add crystal malt to steeping bag in 32 cups spring water, bring to boil. Remove grains at simmer and sparge with 1 liter of boiled water from kettle. Remove from heat, add DME and honey. Return to heat. Add 50 g. Hallertau when boiling commences. Boil for 45 min., 10 minutes before end of boil add 25 g. Tettnager, 2 min. before end add 25 g. Hallertau. Place pot in sink of cold water for 20 minutes, changing water as it heats up. Pour through sanitized strainer into primary with ice and remaining spring water. Aerate well with sanitized paddle. Should stabalize at around 65 F, pitch yeast.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/11/rogues_imperial_pilsner_clone.html

Standard all-grain directions apply.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/12/smithwicks_clone_%28all-grain%29.html

Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 8.75 lb Mash at 154° F for 60 minutes. Boil for 60 minutes. Follow a "typical" fermentation schedule. Final gravity estimate = 1.010

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/9/stella_artois_clone_%28all-grain%29.html

Fermentation Primary: 7 days @ 45 – 60° F Lager: 28 days @ 36 – 45° F Age: 28 days @ 50 – 55° F Notes: Use a 24-48 hour diactyl rest between Primary and Lagering.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/4/sam_adams_boston_lager_clone.html

Steep crystal in 1/2 gallon of 150f water for 20 min.Strain the grain and run 1/2 gallon of 150f water over the grains.Add enough water to get 1 1/2 gallons. Bring to a boil and remove from jeat. Add the Xtract,light DME, and bittering hops. Bring water to 2 1/2 gallond and boil for 45 min.Add flavor hops and irish moss. Boil for 13 min. and add the aroma hops.Boil for 2 more min. Remove from stove, cool,place in fermentor,and add enough water to make 5 gallons.Pitch yeast and ferment cool(55f).Rack to secondary and add the dry hops.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/8/sierra_nevada_pale_ale_clone.html

Put the 1lb crushed crystal malt in grain bag and steep for 30 minutes in 1.5 to 2 gallons of water. Heat to approximately 170F (not exceeding 180F), remove grain bag, bring water to boil, add extract and boil one hour adding hops at appropriate times. Ferment in primary one to two weeks. Watch your ferment temperatures, try to keep them in the 63F to 68F range. (Optional) Dry hop in secondary for one to two weeks. Add priming sugar and bottle Note that these are brief instructions and assume some knowledge of home brew procedures.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/5/sam_adams_clone_%28all-grain%29.html

Mash grains at 154F for approximately 60 minutes. Mashout at 170 for 10 minutes. Hop schedule: Boil 2 ounces Tettnanger for 75 minutes. Boil 1 ounce Tettnanger for 50 minutes. Add 1 ounce of Perle at end of boil and steep for 10 minutes. Total boil time is 90 minutes. Fermentation schedule: 2 weeks at 55. Rack to secondary and dry hop with Cascade. Lager 2--3 weeks at 45. Filter, keg, and carbonate to approximately 2 volumes.

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/6/dos_equis_clone.html

Mash grains at 122 for 30 min.Raise to 150 for 60 min.Sparge and accumulate 1 1/2 gallons of wort.Bring to a boil and add malto-dextrine and 1 oz tettnanger.Add enough water to get 2 1/2 gallons.Boil this for 50 min. and add the rest of the Tettnanger,Saaz and the Irish moss.Boil for ten min. and remove from heat.Cool,add enough water to make 5 gallons, and pitch yeast. # Primary 7 days # Secondary: 1 week # O.G.-1.050 # F.G.-1.014 # Alcohol-4 1/5%

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/7/dos_equis_clone_%28all-grain%29.html

Est Original Gravity: 1.051 SG Est Final Gravity: 1.013 SG Estimated Alcohol by Vol: 4.9 % Bitterness: 23.6 IBU Calories: 43 cal/pint Est Color: 7.7 SRM Total Grain Weight: 9.19 lb

2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 2010-07-30T02:41:39+01:00 http://recipes.brewersroundtable.com/view/3/saison_dupont_clone.html

Mash all grain at 150f. for 90 min.Sparge with 170 f. water and accumulate 1 1/2 gallon of wort.Bring to a boil aand add candi sugar and the Styrians. Add enough water to make 2 1/2 gallons.Boil for 45 min. and add 1/2 oz. of East kents,orange peel and the irish moss.Boil for 10 min. and add the final 1/4 oz. of East kents.Boil for 5 more min.Remove from heat,cool and pitch yeast.