Scott
Senior Member
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- Jun 8, 2008
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Here are a couple of beer recipes, haven't make them but maybe someone will try. Copied from a wine and spirits newsletter.
Oktoberfest (5-gallon all grain)
5 lb Pilsner malt
5 lb Vienna malt
1 lb Light crystal malt
1 lb Dark crystal malt
2 oz Tattnang hops (60 min)
1 ozTattnang hops (2 min)
1 1/4cup Dry wheat malt extract (bottling)
1 pkg Wyeast Munich Lager
Pretty staight forward here; just follow your favorite masshing schedule and you'll be fine. Don't forget the diacetyl rest between the primary and secondary fermentations, and the wheat extract for bottling- that's a little secret of mine. It helps with head retention.
Pumpkin Ale (5-Gallon partial mash)
6 lb Dry light malt extract
6-10 lbReal pumpkin (jack-o-lanterns work great)
1/2 lb Carapils
1 lb Munich malt
1 lb Vienna malt
1/2 lb 60L Crystal malt
1 1/2oz Chinook hops (60 min)
1 oz Willamette hops (20 min)
1/2 oz Cascade hops (20 min)
1/2 oz Cascade hops (2 min)
1 tbsp Cinnamon each at 60 min, 20min and 2 min
1 tbsp Nutmeg each at 60 min, 20 min and 2 min
1 tbsp Crushed coriander at 2 min
1 tbspIrish moss (rehydrated -another tip for ya-last 15 min)
Cut the pumpkin into manageable sized cubes and bake at 350 for an hour. Add grains and pumpkin to a pot of water and bring to a boil. Remove grains and pumpkin, add malt extract and bring to a boil. Follow hop and spice schedule above. (Note: Steeping the pumpkin rather than adding it to the boil will reduce the amount of sediment that would make your life miserable later.)
Oktoberfest (5-gallon all grain)
5 lb Pilsner malt
5 lb Vienna malt
1 lb Light crystal malt
1 lb Dark crystal malt
2 oz Tattnang hops (60 min)
1 ozTattnang hops (2 min)
1 1/4cup Dry wheat malt extract (bottling)
1 pkg Wyeast Munich Lager
Pretty staight forward here; just follow your favorite masshing schedule and you'll be fine. Don't forget the diacetyl rest between the primary and secondary fermentations, and the wheat extract for bottling- that's a little secret of mine. It helps with head retention.
Pumpkin Ale (5-Gallon partial mash)
6 lb Dry light malt extract
6-10 lbReal pumpkin (jack-o-lanterns work great)
1/2 lb Carapils
1 lb Munich malt
1 lb Vienna malt
1/2 lb 60L Crystal malt
1 1/2oz Chinook hops (60 min)
1 oz Willamette hops (20 min)
1/2 oz Cascade hops (20 min)
1/2 oz Cascade hops (2 min)
1 tbsp Cinnamon each at 60 min, 20min and 2 min
1 tbsp Nutmeg each at 60 min, 20 min and 2 min
1 tbsp Crushed coriander at 2 min
1 tbspIrish moss (rehydrated -another tip for ya-last 15 min)
Cut the pumpkin into manageable sized cubes and bake at 350 for an hour. Add grains and pumpkin to a pot of water and bring to a boil. Remove grains and pumpkin, add malt extract and bring to a boil. Follow hop and spice schedule above. (Note: Steeping the pumpkin rather than adding it to the boil will reduce the amount of sediment that would make your life miserable later.)
