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
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
I've always held back from brewing very strong beers as I like proper drinking beer, rather than sipping beer. However I've got plenty of beer under the stairs, so can afford to take the extra time to ferment out a strong beer & wait for it to mature that bit longer in a bottle. I only sparged with a minimum of water, but still the OG of 1.100 took me a little by suprise though.
Mash - 1 hour 5 mins. 66ºC initially, dropping to 60ºC at the end
There is a long list of ingredients on my list of Things You Can't Buy In Cumbria - one of them is mango pulp (other things include peanut milkshake, decent lime pickle, date molasses, grape soda or cheap tahini and coconut oil). When I was down in the midlands I picked up a big can of the stuff as mango IPAs seemed to be all the rage a couple of years ago & I wanted to try making one.
Mash - 1 hour 25 mins starting at 68ºC & falling to 63ºC at the end.
2.5Kg pale ale malt
I already brewed a Belgian brown ale & called it The Witch of Agnesi after a mathematical description of a particular curve. This is a similar brown ale brewed with Belgian ale yeast, so I called it The Wizard of Agnesi. This is a partigyle beer where two beers were made from one batch of wort.
Mash - 1 hour 20 mins starting at 69ºC and allowed to fall to 62ºC.
3.5 Kg pale malt
400g crystal 150 malt
100g chocolate malt
1 teaspoon MgSO4
This beer was formed by making two beers from one batch of beer - a parti-gyle. I bought some Belgian ale yeast for my last brew - 'Ey You Belgian Blonde Ale - & wanted to use it again as I had such good results with it. I called it Magic Mountain after a field of hydrothermic vents near Vancouver Island - as this should be a black smokey stout.
I decided to brew a golden beer using cara malt & Belgian Ale yeast.
Mash: 1 hour 15 mins. Started at 72ºC and fell to 67ºC. This should give me a slightly fuller bodied beer than normal, as would suit the style.
4 Kg pale malt
1 Kg Cara malt
1 teaspoon MgSO4
1 teaspoon CaSO4
1/2 teaspoon NaCl
Boil: 1 hour 15 mins.
100g Savinjski Golding pellets added 25 mins before end
50g Savinjski Golding pellets added 10 mins before end
Having successfully made 2 Berliner Wiesses, I discovered that drinking exclusively 2.1% beers doesn't give you a sense of satisfaction like a viscous, chewy stout - so I made one. A beer to be taken seriously - hence the name.
Mash: 1 hour at 63ºC
4 Kg Pale malt
100g crystal malt
300g chocolate malt
100g roast barley
I ran out of beer to drink. I discovered that my Saisons taste way better with acid malt in. I remembered how good Tooti Fruiti (a sour, lemon & lime zest beer) tasted. I also found loads of dried strawberries (containing no sulphites) massively discounted in a shop. I put all these things together & a Berliner wiesse was formulated with half the brew being made with Strawberries & half with lemon.
I've made some great Saisons in the last year or so and decided to get back into making more. I split the wort made into two, with the first half making Cockermouth Kolsch. The second half made this beer.
Mash no.1: 1 hour 30 mins at 65°C falling to 63°C for the final 30 mins
4Kg extra pale Maris Otter malt