On this page I will attempt to walk through an American Pale Ale recipe for someone used to brewing, but going all grain for the first time. The result should be a pale, dry, hoppy ale not too dissimilar to Sierra Nevada Pale Ale.
Beers and Brewing
FYI! Not necessarily history or opinion.
Barley is encouraged to begin germination to convert its starchy energy store into sugars ready for use. The barley is then ground up and steeped in hot water to extract the sugars.&nbs
My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it. Quite right too. I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.
The three parts American refer to; Cascade hops from Oregon; the Douglas Fir originally from the North American west coast & the yeast is specifically for West Coast style ales.
Mash: 1 hour at between 69 - 65°C
2 Kg Pale malt
This beer is supposed to be identical to my last beer called Sun Outage, but with the hops swapped from El Dorado to Chinook. However I misjudged the amount of hops I had in stock & didn't have quite enough Chinook hops. El Dorado was an unknown to me before the opportunity arose to get some & it produced a wonderful tropical fruit hop flavour in the beer.
Having not brewed an IPA in quite a while it was time again. Not wanting a heavy, authentically accurate India Pale Ale I've used American hops with a reputation for giving the tropical fruit flavour I love in IPAs. I've made it a low strength alcohol beer as I prefer the taste of beer to the effects of them on me, also to keep it light & quaffable.
Mash - 1 hour 10 mins starting at 68°C and dropping to 63°C at the end.
2 Kg pale malt
50g acid malt
100g crystal malt
Boil - 1 hour
With my last beer - Fruity Tooti - being the best beer I've brewed in ages I wanted to try another sour beer using acid malt, but using a more normal amount in the grain bill. I thought that a fruit addition would help this beer appeal to my friends that aren't keen on sours.
Mash - 40 mins starting at 70°C and falling to 63°C
2 Kg Pilsner malt
250g acid malt
½ teaspoon MgSO4
½ teaspoon CaSO4
Boil - 30 mins
My recent beer saison made with some acid malt was a big hit with friends and as the winter weather is conducive to brewing lager, I decided to make a lager with acid malt. Throwing caution to the wind - and receiving 100% extra acid malt for free when I bought 500g - I added more than style guidelines suggest for acid malt addition.
After showing the ingredient list to my daughter, she came up with the name!
Mash - 1 hour at 67°C
2 Kg Pilsner malt
500g acid malt
Boil - 1 hour
I've recently found myself with some extra time on my hands & naturally the thing to do is brew some more beer. I need a stock as I'm often finishing drinking a batch as it's coming into its prime. I'm also off to Manchester soon & will be dropping some beers off with friends, creating space under the stairs for more beer.
With some time on my hands I decided to make two beers in one day using the sparge water from my primary brew - Strange Attractor - and some grains left over from previous brews plus my favourite recent discovery: date molasses.
Mash: 1 hour at 67° throughout
Every winter for the last few years I've brewed a lager as it is relatively easy to brew in a garage or other cold area & raise the temperature to lager fermentation temperature - around 12-15°.