Corona (Mexico)
The following recipe normally wins the hearts of beer flavored water drinkers as well as provides a stepping stone for the non-brewers to experience good beer home brewed. It it not exeedingly hoppy, yeasty, or strong, but IS a hearty and well balanced and full flavored brew!
Ingredients:
3 c 20LV ish crystal malt
3.3 lbJohn Bull dark unhopped extract syrup
3.5 c munton & fison unhopped plain
amber dry malt extract (20 EBC ish)
1/2 t burton water salts (if needed)
1/2 t gypsum (if needed)
(if using dry or 'im really not sure' yeast)
1 oz Kent Goldings hop pellets (boiling)
1/2 ozCascade hop pellets (finishing)
Lager Yeast (please, use something good!)
Irish Moss (1/2 tsp or so)
Procedure: Crack the crystal in a blender or whatever you like to crack with (dont powderize it!) bring it to a boil with one gallon of cold water. At the first sign of a boil, strain the liquid into your normal boiling pot (dont squeeze, smish, or squish the grain... just let the wort run out). Add one gallon (or two if the pot is large enough) of water, the water salts, and extracts to the pot and bring to a boil. Boil for fifteen minutes, then add the boiling hops and continue boiling for 30 minutes (keep on stirring, but try to keep the pot covered as much as possible). Add the Irish moss, stir for one minute. Add the finishing hops. Stir and cover for three minutes. Place (chill first if you like) in the fermenter and top to 5.5 gallons. Pitch when cool (as if you didnt know this part). I normally use a two stage system. I'll rack it once after the head falls. When the bubbler pharts 2 or less times per minute, I'll bottle or keg. If you are bottling, i would suggest using somewhere between 1/2 and 3/4 cup corn sugar, or 1/2 cup of honey for priming... I hope i didnt forget anything...
Dos Equis (Mexico)
Description: This is a lager style and needs to be fermented cool 45-55f.
Size:5 gallon
Ingredients:
6 3/4 lb. German 2-row pilsner
6 oz. German light crystal malt
2 Lb. Vienna
1 oz. Black
1/4 lb. Malto dextrine
1 oz. Tettnanger
1/4 oz. Tettnanger
1/4 oz. Saaz
1 tsp Irish moss
Wyeast 2124 Bohemian Lager
1 1/4 cups x-tra light D.M.E.
Instructions: 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.
Fermentation:
Primary 7 days
Secondary: 1 week
O.G.-1.050
F.G.-1.014
Alcohol-4 1/5%
Note: If you serve this beer to newbies or wimps, serve it COLD! most beer lovers will enjoy it warm to cool also!
Dortmunder Hansa (German)
Quanity: 5 US Gallons
Ingredients:
7 lbs Lager Malt
In the Boiler:
1 oz Hallertau HopsStart of boil
1 oz Hallertau Hops30 min before end of boil
1 oz Hallertau Hops15 min before end of boil
1 tbspIrish Mosslast 15 min
Instructions: Mash at 55 deg C (131 F) for half an hour. Then at 66 deg C (151 F) for 2 hours. Boil hops for one hour then as per recipe. Adding the irish moss within the last 15 minutes.
Fosters (Australian)
Quanity:5 Gallons
Ingredients
6 lbs Crushed Lager Malt
14 oz Flaked Rice
In the Boiler
10 oz Brewing Sugar
1.25 ozHallertau Hops
1 tsp Irish MossLast 15 min
Instructions: Mash at 45 deg C (113 F) for 30 mins, Raise temp to 55 deg C (131 F) for 30 mins and then mash out at 66 deg C (151 F) for one hour. Boil for 90 minutes.
Heineken (Dutch)
Ingredients:
5 lbs 8oz Lager Malt
14 oz Flaked Rice
3 oz Crystal Malt
In the Boiler
3 oz Hallertau Hops
1 tbspIrish Moss last 15 min
Instructions: Mash at 55 deg C (131 F) for half an hour. Then at 66 deg C (151 F) for 2 hours. Boil hops for one hour adding the irish moss within the last 15 minutes.
Quanity:5 Gallons
Heineken Light (Dutch)
The pilsner enzyme is an important additive because it will lower the final gravity of the beer giving you the light bodied beer like Fosters and Heineken. Some beer kits include pilsner enzyme along with the yeast (i.e. Brewmart's Danish Pilsner and Dry kits). Also, if your brewshop has 'Glenbrew Secret Yeast' this brand of yeast has pilsner enzyme mixed in with the yeast.
Ingredients:
1 Coopers Lager kit (3.75lbs) or any lager or pilsner kit
2 lbs light dry malt
2 Fresh packets of ale yeast
1 packet of pilsner enzyme (amylase enzyme)
Procedure: Wort boiled for 15 minutes. This preserves the light color of the wort. Fermentation will also take longer, about 3 to 4 weeks at 68F, because the enzymes will take awhile to convert and unfermentable sugar(body) to sugars the yeast can convert to alcohol.
Specifics:
OG: 1.038
FG: 1.000
Kronenbourg 1664 (French)
Ingredients:
6.5 lbsCrushed Lager Malt
16 oz Flaked maize
In the Boiler
Honey 1 lb
1 oz Goldings Hops start of boil
1.25 Saaz Hops start of boil
.25 ozSaaz Hops last 15 min
1 tsp Irish Moss Last 15 min
Instructions: Mash at 45 deg C (113 F) for 30 mins, Raise temp to 55 deg C (131 F) for 30 mins and then mash out at 66 deg C (151 F) for one hour. Boil for 90 minutes.
Molson (Canadian)
Ingredients
1 BrewCanada lager Beer kit
1.1 lbsLight Malt dry
2 cups Corn Sugar
Wyeast North American Lager yeast
Molson Dry (Canadian)
Ingredients
1 BrewCanada Dry Beer kit
1 cupCorn Sugar
2 lbsHoney
Wyeast North American Lager yeast
Negra Modelo Dark (Mexico)
Ingredients:
1/2 lb crystal malt
1/2 lb Vienna malt
2 oz Chocolate malt
3 lbs light DME
3.3 oz Glenbrew light
1 1/2 ozTettnang Hops
1 oz German Hersbrucker hops
Instructions: Pop the Wyeast the day before brewing. Put grains in 1 gallon of water, bring to a boil. Remove grains. Add the extracts. Bring to a boil again. Add 1 oz. Hersbrucker hops and 1 oz. Tettnang hops (to aid with clarifying, add 1 tsp. of Irish Moss to boil). Boil 50 minutes. Add remaining 1/2 oz. Tettnang hops slowly over several minutes. Pitch yeast at 75 degrees Fahrenheit. Place in location which is between 42 and 52 degrees Fahrenheit. Rack at day 6 into secondary fermenter. Check gravity. Keep between 42 and 52 degrees Fahrenheit until ready (usually 3 to 4 weeks). The colder the storage, the longer the process, but a smoother beer will result.
O.G. - 1.050 to 1.052
F.G. - 1.011 to 1.013
Saint Pauli Girl Dark #1 (German)
Ingredients:
1/2 lb Crystal 50
2 oz Chocolate malt
4 oz Munich malt
6.6 lb Light malt extract
2 oz Spaltz (60 min)
1/2 oz Hersbruckers (15 min)
1/2 oz Tettnanger (15 min)
1 tsp Irish Moss
Wyeast 2206 Bavarian Lager yeast
3/4 cuppriming sugar
Brewing Instructions: 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.
Size:5 gallons
Fermentation:
One week in primary@45F.
One week in secondary@55F
O.G.-1.050
F.G.-1.012
Alcohol-4.5%
St Pauli Girl Dark #2 (German)
Light malt and bold hop aroma, followed by very malty and slightly hoppy flavor and aftertaste; deep ruby-brown color
Ingredients:
6.6 lbs Ireks Light
1/2 lb crystal malt
1/4 lb Munich malt
1/8 lb Chocolate malt
2 1/2 ozTettnang Hops
1/2 oz German Hersbrucker hops
Bavarian Lager Wyeast 2206
Instructions: Add grains to 1 gallon of cold water. Bring to a boil, turn off heat and let it sit 15 minutes. Remove grains. Add malt, bring to boil. Add 2 oz. Tettnang hops and boil 45 minutes. Add remaining hops and boil 15 minutes. Remove from heat, add to primary fermenter. When temperature drops below 80 degrees Fahrenheit, add yeast. Ferment at 42 to 52 degress Fahrenheit for 5 days, then rack to secondary fermenter. Prime, age two weeks.
O.G. - 1.047 to 1.050
F.G. - 1.010 to 1.013
Stella Artois (Belgian)
Ingredients
7 lbs Crushed Lager Malt
12 oz Crushed Wheet Malt
In the Boiler
1.5 oz Hallertau Hopsstart of boil
1.5 oz Saaz Hops start of boil
0.50 ozSaaz Hops last 15 min
1 tsp Irish MossLast 15 min
Instructions: Mash at 45 deg C (113 F) for 30 mins, Raise temp to 55 deg C (131 F) for 30 mins and then mash out at 66 deg C (151 F) for one hour. Boil for 90 minutes.
Tsing-Tao (China)
Description: A Chinese Lager which has a light malt aroma.
Ingredients:
6 3/4 lbAmerican 6 row
1 lb Rice Hulls
1 1/2 LbRice
1/2 Lb Crystal 10L
1 Lb Rice syrup
1/3 oz Tettnanger
3/4 oz Saaz
1/4 oz Saaz
1 tsp Irish Moss
Wyeast Pilsen Lager yeast
3/4 cup Corn Sugar
Brewing Instructions: 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.
Fermentation:
Primary 7 days
Secondary: 1 week
O.G.- 1.048
F.G.- 1.010
Alcohol-4 1/2%
