American Amber Ale (5 Gallon Partial Mash)

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Malts:
– 3 lb Maris Otter Pale Malt, crushed
– 0.75 lb Munich Malt, crushed
– 0.5 lb Crystal/Caramel 40L Malt, crushed
– 0.38 lb Victory Malt, crushed
– 0.38 lb Crystal/Caramel 120L Malt, crushed
– 3 lb Light DME

Hops
– 0.5 oz Horizon Hops (11.2% AA) 60 min
– 0.25 oz Centennial Hops (9.5% AA) 10 min
– 0.25 oz Cascade Hops (7.1% AA) 10 min
– 0.25 oz Centennial Hops (9.5% AA) 0 min
– 0.25 os Cascade Hops (7.1% AA) 0 min

Yeast
– 1 pkg California Ale (Wyeast)

Other
– 1 tsp Irish Moss 15 min

Procedure
– Bring 6 gal of water to 160ºF in a 10 gal brew kettle using propane burner
– Add crushed grains and steep for 75 minutes at 152ºF
– Brig temperature to 168ºF over 7 minutes and keep at 168ºF for 10 minutes
– Remove crushed grains and bring wort to a boil
– Remove from heat and add Light LME and Horizon hops
– Bring back to boil and boil for a total of 60 minutes
– With 15 minutes left in the boil add the Irish Moss
– With 10 minutes left in the boil add 0.25 oz Cascade hops and 0.25 oz Centennial hops
– Turn off heat and add 0.25 oz Cascade hops and 0.25 oz Centennial hops
– Cool wort using immersion chiller and/or ice bath
– Everything that comes in contact with the beer from here on needs to be sanitized
– Transfer wort to 6.5 gal carboy using kettle spigot, funnel, and strainer
– Add packet of yeast when temperature of wort reaches 70ºF
– Add sanitizer to 3-piece airlock and place it and stopper into carboy
– Place carboy into fermentation chamber
– Ferment at 68ºF for 2 weeks
– Sanitize all bottling equipment (bottling bucket, siphon, bottle filler, bottles, etc)
– Prime with priming sugar solution in bottling bucket and add beer to 48 twelve oz bottles
– Bottle condition at 72ºF for 2 weeks
– Drink

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Recipe Made Using BeerSmith

Mint Chocolate Sweet Stout (5 Gallon Partial Mash)

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Malts:
– 1 lb Chocolate Malt, crushed
– 0.75 lb Special B Malt, crushed
– 0.5 lb Caramel/Crystal 60L Malt, crushed
– 5 lb Light DME

Hops
– 1.5 oz East Kent Goldings Hops (5%) 60 min
– 0.25 oz East Kent Goldings Hops (5%) 15 min

Yeast
– 1 pkg London Ale III (Wyeast Labs 1318) Yeast

Other
– 0.5 lb Milk Sugar (Lactose)
– 0.5 lb Corn Sugar (Dextrose)
– 0.25 lb Table Sugar (Sucrose)
– 1 tsp Irish Moss 15 min
– 4 oz Unsweetened Nestlé Cocoa Powder 15 min
– 1 tbsp Pure Mint Extract in primary (14 days)
– 4 oz Cocoa Nib/Vodka mixture in primary (14 days)

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Procedure
– Bring 6 gal of water to 162.6ºF in a 10 gal brew kettle
– Add crushed grains and steep for 60 min at about 156ºF
– Bring water to 168ºF over 7 min and keep temperature for 10 min
– Remove crushed grains and bring wort to a boil
– Remove from heat and add Light DME, Lactose, Dextrose, Sucrose, and 1.5 oz East Kent Goldings hops
– Bring back to a boil and boil for a total of 60 min
– Mix cocoa powder with two cups of water in a mixing bowl
– Add cocoa powder mixture, irish moss, and 0.25 oz East Kent Goldings hops with 15 min left in boil
– Cool wort using immersion chiller and/or ice bath
– Sanitize everything that will come in contact with the beer from this point on
– Using a funnel and a strainer, add wort to 6.5 gal primary fermenter
– Add package of London Ale III (Wyeast Labs 1318) yeast to the fermenter
– Fill 3-piece airlock halfway with sanitizer
– Place 3-piece airlock and stopper onto 6.5 gal fermenter
– Place fermember into fermentation chamber
– Ferment at 69ºF for one week
– Mix cocoa nibs with just enough vodka to cover and let sit for 24-48 hours
– After first week of fermentation, add cocoa nib/vodka mixture and 1 tbsp of pure mint extract to primary fermenter
– Sanitize all bottling equipment (bottling bucket, siphon, bottle filler, bottles, etc)
– Prime with priming sugar solution in bottling bucket and add beer to 48 twelve oz bottles
– Bottle condition at 72ºF for 2 weeks
– Drink

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Recipe Made Using BeerSmith

American IPA (5 Gallon Partial Mash)

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Malts:
– 4 lb Pale (2-row) Malt, crushed
– 0.5 lb Caramel/Crystal 40L Malt, crushed
– 3 lb Light DME
– 2.45 lb Wheat LME

Hops
– 1 oz Citra Hops (12%) 60 min boil
– 0.5 oz Citra Hops (12%) 15 min boil
– 0.5 oz Citra Hops (12%) 5 min boil
– 2 oz Citra Hops (12%) Dry Hop

Yeast
– 1 pkg Safale US-05 Ale Yeast (Dry Yeast)

Other
– 1 tsp Irish Moss 10 min boil

Procedure
– Add 6 gal of brewing water to 10 gal brew kettle
– Heat water to 159.6ºF using propane burner and add crushed grains
– Steep crushed grains (2-row and Caramel 40L) for 75 min at 152ºF
– Heat to 168ºF over 7 min and keep there for 10 min
– Remove crushed grains and bring to a boil
– Remove from heat, add LME, DMW, and 1 oz Citra Hops
– Bring back to a rolling boil and boil for a total of 60 min
– Add 0.5 oz Citra Hops with 15 min left in boil
– Add 1 tsp Irish Moss with 10 min left in boil
– Add 0.5 oz Citra Hops with 5 min left in boil
– Remove from heat, cool using immersion chiller and/or ice bath
– Sanitize everything that will come in contact with beer from here on
– Transfer wort to 6.5 gal primary fermenter when wort is less than 80ºF
– Add Safale US-05 Ale Yeast
– Fill 3-piece airlock with sanitizer and place in stopper on top of fermenter
– Place primary fermenter in fermentation chamber
– Ferment at 63ºF for 2 weeks
– Add 2 oz Citra Hops to primary and dry hop for 1 week
– Sanitize all bottling equipment (bottling bucket, siphon, bottle filler, bottles, etc)
– Prime with priming sugar solution in bottling bucket and add beer to 48 twelve oz bottles
– Bottle condition at 70ºF for 2 weeks
– Drink

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Recipe Made Using BeerSmith

Watermelon Hefeweizen (5 Gallon Partial Mash)

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Malts:
– 3 pounds  Briess White Wheat Malt
– 2.75 pounds  Briess American Pale 2-Row Base Malt
– 0.25 pound Weyermann Acidulated Malt
– 1 pound  Briess Pilsen Light DME (Dried Malt Extract)
– 1 pound  Briess Wheat Malt DME (Dried Malt Extract)

Hops
– 0.75 ounce  Hallertau Hop Pellets (German) 4.1% Aplha Acid at 60 minutes

Yeast
– White Laps WLP300 Hefeweizen Ale Yeast

Procedure
– Heat 3 gallons of water in 5 gallon brew kettle to 158°F
– Place crushed grains in large muslin bag and add to brew kettle
– Steep grains in kettle between 150-154°F for 1 hour
– Remove grains from kettle letting liquid drain from grains back into kettle
– Bring liquid (wort) to a boil and then shut off burner
– Add  Pilsen Light DME, Wheat DME, and Hallertau Hops to brew kettle and bring back to a boil
– Boil for 1 hour and then remove
– Cool wort as fast as possible to around 90°F (using sanitized wort chiller if possible)
– Strain wort from kettle into sanitized 6.5 gallon fermenter using strainer and funnel
– Aerate wort by shaking fermenter
– Add 3 gallons of refrigerated water to top up to around 5 gallons
– Add WLP300 Hefeweizen Yeast to fermenter
– Add Star San/water mix to airlock and place airlock and bung into fermenter
– Place fermenter into fermentation chamber (or cool, dark place) for 12-18 hours at 70°F
– Change temperature of fermentation chamber to 62°F after 12-18 hours has passed
– Ferment for two weeks in primary fermenter at 62°F
– Boil 4 ounces of priming sugar in 2 cups of water on the stove, then let cool
– Sanitize all bottling equipment that will come in contact with the beer using Star San solution
– Pour priming sugar solution and 1 ounce (2 tablespoons) of watermelon extract into bottling bucket
– Siphon beer from primary fermenter into bottling bucket (do not splash)
– Gently stir to mix using plastic mash paddle
– Transfer beer into twenty-four 12 ounce bottles and twelve 22 ounce bottles using plastic hosing, plastic bottle filler, bottling bucket, and spigot
– Cap bottles and place back in fermentation chamber at room temperature (66°F-70°F) for two weeks
– Drink!

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Brewer’s Best Belgian Tripel

For Christmas I was given a 5 gallon Brewer’s Best Belgian Tripel ingredients kit from my girlfriend’s parents at the perfect time to test out the new 5 gallon brewing kit I had assembled.

Procedure

-4 oz. of Crushed Aromatic Malt (specialty grains) were steeped in 3 gallons of water for 1 hour around 152 °F using a propane burner and a 5 gallon brewing kettle.
-Then the specialty grains were placed in a strainer and half a gallon of hot water was poured over top to remove any remaining sugars from the spent grains.
-After a boil was reached, the pot was removed from the burner and all the DME, LME, and  candy sugar was stirred into the kettle, and brought to a boil once again.
-Then the wort boiled for a total of 55 minutes with a 1 oz. Northern Brewer hop addition at the beginning of the boil, and a 0.5 oz UK Kent Goldings hop addition 5 minutes before the end of the boil.
-The wort was then cooled using an immersion wort chiller with a sank adapter.
-Then the wort was transferred through a strainer into a 6.5 gallon glass carboy by way of a funnel.
-The carboy was topped up with cold water reaching 5 gallons total. After aerating the carboy by shaking it around for a minute, the dry yeast packet was added to the fermenter, and the airlock (with a little water added) was attached to the carboy top.
-The primary fermenter was then placed inside the fermentation chamber.
-This belgian tripel spent 2 weeks in a 6.5 gallon carboy for primary fermentation and 2 weeks in a 5 gallon carboy for secondary fermentation.
-Once the beer was in the secondary for two weeks it was transferred into a bottle bucket, along with priming sugar, and added to twenty-four 12 oz bottles and twelve 22 oz bottles, capped and placed back in the fermentation chamber for two more weeks to bottle condition.
-Drink!

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Information about beer found at:
www.brewersbestkits.com/pdf/1044%202013%20Belgian%20Tripel%20Recipe.pdf