Instructions: Mash for 2 hours at 66 deg C (151 F)
Boil for 2 hours
Specifics:Original Gravity - 1039
Courage Imperial Russian Stout
Description:This recipe will take you ages to complete. But is well worth it ! If the fermentation sticks then use a suitable wine yeast and a covered fermenter with airlock. Bottle when complete (usually about 6 months) and leave for at least 2 years before sampling. Reputedly best after 5 years but I can't wait 2 usually...:-) This is the strongest beer regularly brewed in the United Kingdom. Gramms for 25 litres and Lbs or Oz's for 5 US gallons
Ingredients:
Pale Malt 7500g 12 lbs
Crystal malt 625g 1 lbs
Chocolate Malt 310g 0.5 lbs
Black malt 310g 0.5 lbs
In The Boiler:
Soft Dark Brown Sugar 1250g 2 lbs
Fuggles Hops 250g 6 oz
Instructions: Mash at 66 deg C (151 F) for 90 minutes
Source:Nick Hiams (oleum@spuddy.mew.co.uk), HBD #1790, July 25, 1995
Dave Line's book "Brewing Beers Like Those You Buy" has a recipe for Guinness. It is based on the bottled version which has a higher og than the "draught" version. It is suggested that a yeast starter is made from a bottle of Guinness. As you probably know Guinness is bottle conditioned still (in the stuff available in pubs at least). This is supposed to be a very good strain for all top fermenting English beers too. This recipe is supposed to give between og 1045 to og 1053 depending upon efficiency. Receipe for 5 gallons.
The Guinness available on draught in pubs in England is a "keg" beer which has an og of around 1036 (Dilute the above to 6 galls). It is unusual and different to the bottled version in that it is injected with Nitrogen instead of Carbon Dioxide. This has been tried with "a remarkable degree of success" by the author of the book. Personally I prefer the bottled stuff.
Instructions:First, get the tang the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref. Guinness) by leaving it out in a bowl a week or more & then freezing it. While brewing, thaw the sour stout & heat it to 180-190 F for 20 min. Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes. At end boil, add the sour stout. At 70F, pitch 2 packs of Wyeast #1084. A month or so of cold lagering (<40F) after bottling or kegging will help. A certified beer judge could not tell this from bottled Guinness.
This recipe is the only one on the site to have a gramms for 5 litres section. Should anyone want to try their hand at mashing then you can "mash" this recipe using kitchen utensils and get a prety good beer. Gramms for 5 litres, Gramms for 25 litres an Lbs or Oz's for 5 US gallons.
Ingredients:
Pale Malt 780g 3901g 8.7 lbs
Roast Barley 98g 491g 1.08 lbs
Flaked Barley 98g 491g 1.08 lbs
In The Boiler:
Challenger Hops 8g 38g 1.3 OZ
Target Hops 5g 26g 0.9 OZ
Instructions: Mash at 66 deg C (150.8 F) for 2 hours.
Boil for two hours (all hops from start)
Please note: Target is a British bittering hop (alpha acid 11-12) should you not be able to get Target hops stateside (like Tom couldn't) then we sujest a swap with northern brewer hops (adding more to take in to account the alpha acid difference)
Description:The following Guinness Clone recipe is excellent, although next time I will use all British malts. By the way, N2 is essential for two things: that extra creamy head and a particularly sweet head, neither of which has been accomplished when I used just CO2. Receipe is for 6 gallons.
Ingredients:
7.50 lb Pilsner 2-row
0.50 lb Cara-Pils Dextrine
2.00 lb Flaked Barley
1.50 lb Roast Barley
0.50 oz Chinook 12.8% 60 min
0.50 oz Kent Golding 5.2% 60 min yeast
Instructions:Boil temperature of water: 212F. Grain Starting Temperature: 65F. Desired Grain/Water Ratio: 1.5 quarts/pound. Strike Water: 4.31 gallons of water at 163F. First Mash Temperature: 149F. Second Mash Temperature: 153F. Boiling Water to add: 0.34 gallons. Water Absorbed by Grain: 1.15 gal. Water Evaporated during boil: 3.00 gal. Wort Left in Brewpot: 0.33 gal. Add 5.83 gal of water to yield 6.0 gal of wort
Notes:1. Add 1 gallon soured beer to boil. (When cooled, return 1 gallon to the souring
bottle and let set with airlock until next batch is brewed!
2. Use 2 Tbs gypsum and 1 tsp CaCo3 to mash water, acidify sparge to 5.2 pH
with lactic acid.
Specifics:Origional Gravity - 1045
Final Gravity - 1011
Alcohol - 4.4%
Mackesons'
Description: This is a pretty close copy of Mackesons' Milk Stout from England. Very simple and I think it will turn out well.I tasted one after a week in the bottle and it had a chocolate,coffee taste with a lot of body. It's sweet because of the lactose but thats the style. Apparently this is real close to the original because a friend of mine,after tasting this said,"This taste like a stout I had in Pittsburg Pa.years ago. It was called Mackesons Tripple Stout." So I told him it was Mackesons Milk Stout clone. So it must be pretty close.
Size:2 1/2gallons
Ingredients:
4 lbs Brittish 2-row
1/2 lb Chocolate malt
2 1/2 oz Black patten
8 oz Lactose
4 tsp Yeast neutriants
1/2 oz Targett hops
1/2 oz Fuggle hops
1 tsp Irish Moss
Wyeast 1028 starter
2 tsp Polyclar
2 1/3 tbs Corn sugar
Instructions: Mahed all grains for at 142f.for 60 min. or untill iodine test shows total conversion.Sparge with 145f water.Boil for 60 min.adding targets and neutriants at the beggining of the boil.After 40 min. add the fuggles and irish moss.Cool to 75f and add yeast starter.Ferment as directed below.Bottle with corn sugar.
Fermentation: Primary for 7 days. Secondary for 7 days with polyclar
Specifics: Origional Gravity - Approx.1.050
Final Gravity - 1.026
Alcohol-Approx - .3%
Sam Smith's Oatmeal Stout
Description:British Stout, Receipe for 5 US gallons.
Ingredients:
6 lbs Pale Malt
1.0 lbs Crystal malt 60l
0.5 lbs Crisp Black Patent Malt
0.5 lbs Baird Brown Malt
0.5 lbs Roast Barley
1.0 lbs Flake Oats
0.5 lbs Crisp Wheat head retention)
In Boiler:
2 oz Goldings Hops
Instructions: Single-Step Infusion Mash at 155oF for 90 minutes. Sparge very, very slowly (or you the oatmeal will bind up everything.)
Black Butte Porter
Description: porter, Deschutes clone, all-grain
Ingredients:
6 oz chocolate malt
6 oz black patent malt
8 oz honey malt
8 oz 10L crystal malt
4 oz toasted barley (buy it pre-toasted,
or DIY @ 350 deg./10minutes)
8 oz malto-dextrin
6 lbs Light malt extract syrup
1 lb Light dry malt extract
1.5 oz Galena hops (60 min. bittering)
1 oz Cascade hops (1/2 hour bittering/finishing)
1 oz Tettnanger hops (5 min. aroma)
Wyeast #1338 European Ale yeast
2 tsp each Gypsum and Burton Water Salts
(We have very soft H2O)
Instructions: Add salts, gypsum to 1 1/2 gal. H2O. Steep grains for 1/2 hour @ 158 deg. Sparge with 1/2 gal. 170 deg. H2O, and strain out any loose grain. Mix in extract and malto-dextrin, and top off with H2O to desired optimum level for your brew pot. Bring to a
boil, and boil for 10 minutes before adding Galena hops. After 30 more min., add Cascade hops. Last 5 min. add Tettnanger hops. Cool wort with hops in it. Remove hops at pitching temp., and pitch yeast. Ferment to completion according to your desired method.
Samuel Adams Honey Porter
Description: porter, honey, extract, Samuel Adams Honey Porter
Ingredients:
1/2 lb black patent malt crushed
1/2 lb chocolate malt crushed
1 lb medium crystal malt crushed
6 lbs amber malt syrup
3 lbs light honey
1 oz Perles - boiling (60 minutes)
1/2 oz Fuggles - boiling (30 minutes)
1/2 oz Fuggles - finishing (5 minutes)
Wyeast 1084 "Irish Ale"
Instructions:Steep the crushed specialty grains from cold up to 160-170F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55
minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.
Specifics: O.G. - 1.062
F.G. - 1.016
Primary: 1 week
Secondary: 4 weeks
Sierra Nevada Porter
Description: porter, Sierra Nevada Porter, all-grain
Ingredients:
(for 6 gallons)
9.8 lbs Pale 2row
0.4 lbs Dextrin Malt (American Carapils)
0.4 lbs Crystal 60
0.4 lbs Chocolate Malt
0.2 lbs Black Patent
45 IBU Perle and Liberty Hops (60,30,15 minutes)
Wyeast American Ale
Instructions:80 minute mash at 153F. I brewed this, and after 3 wks in the bottle is it quite good. I currently have a Panel of Expert reviewing it, and when he tries it, we'll know more on how to tweek the recipe. Right now, I would say be careful of the Black Patent, and cut back on the Dextrin Malt to maybe a quarter pound. I think it has a bit too much of a sweet aftertaste. The Front-taste is fine, as is the Hop
balance, though next time I want to pull back a couple of tablespoons of the Black Patent for my taste. For you extract brewers, I would say to use 6-7 lbs of Pale Extract and use all of the specialty grains.
