Pale/Amber Ales

8# Klages

1# Flaked Barley

1/2# Toasted Malted Klages - 10 min @ 350F

1/2 # Cara Pils

1 1/2 oz. Perle hops, 12.4 AAU - boil

1/2 oz Willamette, finish

1 tsp gypsom

1/2 tsp Irish Moss

Pitched w/14 g Muntona dry yeast, rehaydrated

Perle Pale was a beautiful light-golden ale, crisp yet full-bodied.

From roberts%studguppy@LANL.GOV (Doug Roberts)

a non-alcoholic amber

By Tim Beauchamp (tbeaucha@netcom.com)

6.5 Lbs Amber Malt Extract

.25 Lbs Crystal Malt 10L

14 HBU Cascade Hops

3 HBU Mt. Hood Hops Whole Leaf

Wyeast American Ale

Makes 5 U.S. Gallons

O.G. 1.040

F.G. 1.008 (before boiling off the alcohol)

The night before brewing, boil 2.5 gallon of water to a boil for 5 minutes. Then take off the heat, cool and put into the refrigerator or in an ice chest with ice overnight to chill.

Just before it is time to brew, pour the cold (boiled) water into the primary. Fill the kettle with 2.5 gallons of water and start heating.

In a sauce pan, steep Crystal Malt in cheesecloth bag for 20 minutes in 1 quart 160 degree water. Add liquid to 2.5 gal water boiling in the brew kettle with the extract. Bring to a vigorous boil for 15 minutes. Add the Cascade hops and continue the boil for 45 minutes. Remove from heat and cool quickly to 100 degrees and then add to the cold water in the primary. Shake it to oxygenate it well. You can check the temp. It should be right around 70 degrees and ready to pitch. Pitch the yeast and let it ferment.

After 6 days, rack into the secondary carboy. With the Wyeast Amer. Ale, I still had a noticeable ferment going. in the secondary.

On Day 12, take the Mt. Hood hops and tie them into a cheese cloth satchel. Bring 1 qt. of water to a boil and add the hop packet. Let it continue to boil for 2 minutes, if the hops are compressed pretty tight from the vacuum sealed bag, you may have to prod it a bit to get the boiling water into the inside. Remove from heat and put the pot into an ice bath until it is nice and cool. Pour the whole thing, Hop packet and all, into a sterilized glass or plastic container and put into the refrigerator until it is needed. You will use it at kegging time.

On day 16, siphon the beer from the secondary into the brewpot. Careful to keep the racking tube above the sediment. Begin heating on a medium heat monitoring the temperature. Ethanol boils at a lower temp than water so it will stabilize temperature at about 180 degrees as the latent heat of the alcohol uses up the heat energy. Keep the heat at a level that the boil is consistent but not violent. Watch the temp. As the volume of alcohol reduces, the temperature will rise. When the temp has reached 210 degrees, most of the alcohol has boiled away and the a bit more will evaporate as it cools. Have a window open, you will be boiling off a quart of alcohol. You will notice that the boil will almost instantaneously turn from a very fine bubble foam to a rolling boil at the point that the alcohol has boiled out

Note, if you are above sea level, these temps will be lower. Don't wait to hit 210 degrees or by the time you do, you will have some real malty syrup for your pancakes.

As soon as the boil is done, cool quickly and keg. Add the Hop water that you made a few days earlier, leaving the hop packet behind. Carbonate artificially in the keg and let settle for a week. You could prime and repitch to carbonate in bottles but that would add alcohol to the beer but at most, it would be .5%

Notes: This beer turned out excellent. Noticeable flavor absent that I assume was the alcohol. Also, the viscosity in your mouth was different than an beer containing alcohol. And the beer was a bit hazy, like chill haze, but being that it was a dark beer, it was not very obvious. Next time I make it, and I plan on that soon, I will probably add some dextrin or increase the Crystal malt to closer to .5 lbs just for more body and steep the finishing hops for a much longer time. The temperature that they were steeped at probably was too cold for good hop utilization. Also, I will not hop at all with the original wort. I have a feeling that the haze is partially from the reboiling of the hopped beer. I will boil the hops in the same water that I will steep the finishing hops in and get a good 45 minute boil with them.

From:W. Mark Witherspoon (mwithers@hannibal.ATL.GE.COM)

6.6 lbs breiss golden

1 lbs of medium crystal

3 lbs of pale malt

1 oz liberty hops

1 oz tettanger hops

whitebread yeast

Partial mash. Convert for 90 minutes at 140 (F). Drain and sparge to 3 gallons. Boil for 60 minutes. Add half of hops at start, the other half at the finish. Cool, aireate and bring up to 5 gallons.

Ferment for 6 days then transfer into carboy for another 6. Bottle using half cup of corn sugar for carbonation.

The beer has kept really well (over a year). It won 27th place out of 200 entries at the Philidelphia Hops Bops in 1993.

rating system: +, +h, +n, +c, ++d, ++t

I have served this to several people including bartenders. All comments are favorable with some of why don't you market this....

7 lbs. UK pale ale 2-row malt

1 lb. UK crystal malt (color-60)

.25 lb. wheat malt

1 oz. E. Kent Goldings (boil for 60 min.)

1 oz. Fuggles (boil for 60 min.)

1 oz. Styrian Goldings (boil for 5 min.)

2 tsp. gypsum (added to the mash)

YEAST STRAIN 1098 BRITISH ALE

Grind malts and add to 3 gal. of 162f water which will adjust to about 154f, and mash for 60 min.

Then sparage with about 4 gal. of 170f water.

The boil time you should adjust so you get a 5 gal. yield, no less than 75 min.

Cool with a wort chiller to 70f and pitch yeast.

Ferment for 5 days and siphon to secondary and condition for 2 weeks. Then bottle with 3/4 corn sugar.

s.g. 1.045-1.050

o.g. 1.015-1.010

Rates:***

Ingredients:

2 3.3# cans Stone Brewery UK Malt - Light

1 Lb Caramel 40L

1oz Cascade Pellets (Boil 45 min)

3/4oz Williamette Pellets (Boil 45min)

1/2oz Cascade (boil 2min)

Edme Ale Yeast or Wyeast 1098

3/4 cup Dextrose priming

Steep grain in 150 degree for 30min

Strain out grain and combine with extract (2 gal)

Bring to boil, add hops

Add aroma hop after 43 min

Transfer to primary fermenter add balance of water (5 gal total)

Pitch yeast when ready (Less than 80 degrees)

Secondary after 3 to 4 days and ferment another 14-20 days

Rates:***

Ingredients:

6.6 pounds Northwest Gold malt extract

1 pound M&F Pale malt

1 pound M&F crystal malt (90)

1 oz cascade hop pellets (boil)

3/4 oz cascade hop pellets (flavor)

1/4 oz chinook hop pellets (flavor)

1/4 oz cascade hop pellets (finish)

1/2 oz chinook hop pellets (finish)

1/4 tsp irish moss

WYEAST american ale yeast

I always use a 500 ml yeast starter culture, but some homebrewers do not feel that this is necessary. For the record, I think it's a real good idea.

All grains added to 1 gal of water at 160 degrees farenheit, and allowed to mash for 45 minutes.

Grains then sparged with 1 gallon plus 1 pint of 170 degree water.

Wort then returned to brewpot and brought to boil.

Malt extract added. When boiling again, 1 oz cascade (boiling) hop pellets added, boiled 25 minutes. Next, flavor hop pellets added, boiled 20 minutes. Last, finish hops and irish moss added, and boiled 2 minutes. Hot wort strained into carboy with 2 gallons very cold water, then very cold water added to top off. Yeast pitched when wort cooled to 80 degrees F. Starting gravity was 1.054

This batch of bitter made me many new friends!

I'd say four stars, but I have had better so I won't.

Rates: ***

Ingredients:

7lbs Alexander's Amber Extract

1oz Ger. Hallertau

1oz tettnang

1lb Cara Munich crushed grain (Just steeping)

3/4 cup corn Sugar for Priming

Windsor Dry ale Yeast

Rates:***

Ingredients for 5 gallons:

5lb. light malt extract

1lb. dry amber malt

1lb. crystal malt 20L.

1lb. crystal malt 40L.

1lb. chocolate malt

2oz. Tettnenger hops

2oz. Cascade hops

1/4ts. Irish moss

1 pkg. brewers choice liqued ale yeast #1098

Mash grain @ 150f. for 10min. bring up to 175f. and hold for 10 more min. pull grain and add dry malt & extract. bring to boil. add all Tettnenger hops. 30min. into boil dump in moss & half the Cascade hops. 58min. into boil add rest of hops, boil 2min. and remove from heat. then add yeast.

OG. 1.044

Ingredients(for five gallons)

5# of Hollander powered Amber malt

3# of dark crystal malt

2 oz of Pellet hops (I've used several kinds)

2 pkg of Ale yeast

I start by boiling about a gallon of water. When water is good and hot I toss in all the crystal malt. If you crush it first it works better, or at least I think so. After about 15 or 20 minutes strain out the malt. This is kind of a pain in the ass, but well worth it. Now stir in your malt and let it boil for another 20 minutes. At the 10 minute mark add your hops. I usually crush those too before they go in. After 20 minutes put the wort in your fermenting keg with about four gallons of water. Make sure your that the temperature hovers between 90 and 95 degrees. Pitch in your yeast. It's a good idea to get it going about 10 minutes prior to pitching. Activity should begin within the first hour. After about three weeks its time to bottle. This is a very easy beer to make. And it is GREAT. Send any comments along, good or bad. Hope you enjoy! Happy brewing!!!!!

Rates:***

Ingredients (for 5 Gal.):

7.0 lbs Pale Ale Malt

8 oz English Pale (CaraStan) or 40 degree Crystal

7 oz DeWolfe-Cosyns Aromatic malt

3 oz Biscuit Malt

1.5 oz Toasted Barley (Breiss sells as "Special Roast")

2 oz CaraPils

2 oz CaraVienne

8 oz Flaked Barley

1/2 cup Clover Honey

1/2 cup Dark Brown Sugar

4.5 oz East Kent Goldings Hops

1 starter Culture made from 1 pint wort and Wyeast London ESB ale yeast

Water additives:

3 tsp Calcium Carbonate

2 tsp Calcium Sulphate

1 tsp Magnesium Sulphate

Use typical step infusion mash. Sparge with 14 quarts of 165 degree F water (pH about 6). Add honey and brown sugar at start of boil. 1 oz EKG at 50 min. from end, 2 oz at 15 min. from end and 1.5 oz at 2 min. from end of boil. Ferment at 68 degrees for 4 or 5 days. Rack out and prime with 1/3 cup of Dextrose, 1/3 cup of honey, & 1/3 cup of Brown sugar.

Let age in bottles for 3 weeks and serve "lightly" cooled (50-55 degrees).

This is the best ale I've made (out of 11 batches of all grain) - I usually make lagers because I'm a malt junky and have been unable to get real maltiness in an ale. This recipe delivers though!

Technical Info:

Color: 11L to 12L

IBU: 40

OG: 1.052

FG: 1.016

Rates:****

Ingredients:

5 lbs pale malt

4 Lbs Vienna malt

1 lb 20 L cyrstal malt

1 lb carapils

1.5 oz Ultra @ 15 min

1.5 cascade @ 57 min

Wyeast 1007 german ale

O.G. .048

F.G. .012

Mash with 2.75 water @ 150 degrees for 1.25 hours. Sparge with 6 gallons water; boil and add bittering and finishing hops when appropriate. A malt-o-licious honey colored brew with a fruity nose owing to the german ale yeast.

Rates: ***

INGREDIENTS:

Light Malt Extract 7 lbs. 60 min

Carmel Malt (20L) 1 lb 60 min

Munich Malt (20L) 1 lb 60 min

Vienna Malt 1 lb 60 min

Carapils 1 lb 60 min

Rice 1 lb 60 min

Tettenger 1 oz 40 min

Hallertauer 1/2 oz 5 min

Saaz 1 oz 2 min

Amylase Enzyme 1/2 oz

Wyeast #1007 German Ale

Dextrose Corn Suger .75 cup

DIRECTIONS

1. 3 step mash of grains, 122F/30 min, 150F/30 min, 158F/10 min

2. Grains & Amylase Enzyme 1 gal water @ 130F for 122F/30 min

3. 1/2 gal water @ 200F for 150F/30 min

4. Heat (Stir) raise temp to 158F/10 min

5. Sparge with 2 gals water @ 170F

6. Add sweet wort to 2 gals boiling water

7. Add 7 lbs Light Malt Extract @ 1 lb Rice solids

8. Bring wort to rolling boil for 60 min

9. Add Tettenger hops 20 min into boil

10. Add hallertauer hops 55 min into boil

11. Add Saaz hops 58 min into boil

12. Cool hot wort

13. Activate liquid yeast 48 hrs in advance

14. Prepare yeast starter 24 hrs in advance

Rates: ****

Ingredients:

7 lbs amber malt extract

1-1/2 to 2 lbs #20 crystal malt (roasted or no, your choice)

2 oz cascade pr northern brewers hops, 7-8 bittering units.

2-5 gram packets of dry ale yeast (windsor).

3/4 cup brewers sugar (priming)

Bring to boil 1-1/2 gal water, with crystal malt. Sparge grain. Add amber malt extract and bring back to boil. Be sure to put 1-1/2 oz of hop pellets into wort for boiling. Boil for about 35 minutes, then add rest of packet of hops to boil for about 10 more minutes. Re-sparge and pour wort into primary fermenter with 3 gallons of water. Give about 15 minutes to cool, and pitch both packets of yeast. I sometimes put two kinds of yeast at this point to change the flavor to an almost fruity one. Secondary ferment after 4 days. Bottle with the priming sugar after about 7 days. I always enjoy this brew, and it doesn't cost that much.

Rates: ***

From: PJSVAS@AOL.COM

Ingredients:

6 lbs m&f dried light malt extract

1 lb 40l crystal malt

1/2 lb toasted malted barley

1 tsp gypsum

2 oz cascade hop pellets bittering (10-12 hbu)60min

1 tsp irish moss 15 min

1 oz cascade hop pellets finishing/aroma 2 min

1 pkg edme ale yeast

1 oz cascade whole leaf hops dry in secondary

1/2 lb sanitized oak chips dry in secondary

3/4 - 1 cup corn sugar for priming

Directions:

crush grains and steep at 160f for 30 mins

remove grains, add gypsum and bring to a boil

add the malt extract and return to a boil

add the bittering hops and boil for 45 mins

add the irish moss and boil for 13 minutes more

add the finishing hops and boil for 2 minutes more

remove hops and cool wort to 130f

combine with cold water in fermenter to make 5 gal

pitch the rehydrated yeast at 70-80f

ferment for 6-8 days in the primary

rack into the secondary and add dry hops & oak chips

condition in secondary for 7-14 days

bottle & condition for another 7-14 days

2-3 more weeks of conditioning will improve flavor

Notes: assertive hop bitterness, especially with less than 2 weeks in the bottle. chill haze is present at cold temps. all grains and hops were boiled in muslin bags.

Rates:***

Ingredients:

7 lbs Amber Malt Extract

1 lb Crystal Malt (Lovibond 10)

1 lb Carapils (Dextrin Malt)

3/4 oz. Columbus Hops (60 min)

1 oz.Columbus Hops (5 min)

4 oz. Willamette Hops (Finish)

Cool to 70 F (Add Mad River Brewing Co Yeast* or similar living culture)

Primary: 6-8 days (Fermentation slowed to greater than 30 seconds between bubbles)

Secondary: Eight days (This helps clarity)

Add 1/3 cup fructose to a tertiary fermenter and transfer beer.

After Twenty days bottle beer with 3/4 cup fructose (48-50 12 oz. bottles)

Open two to four weeks later (Alcohol at 5.5 %).

Brewed Humboldt County CA (4-6-97 to 6-17-97)

* Mad River Brewing Co. is a small micro-brewery in Blue Lake Ca. that supports local homebrewers.

(An inexpensive extract brew that turned out excellent)

Rates:***