All Grain Beer Archives - Build The Bottle https://www.buildthebottle.com/tag/all-grain-beer/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Tue, 28 Jul 2020 17:05:52 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png All Grain Beer Archives - Build The Bottle https://www.buildthebottle.com/tag/all-grain-beer/ 32 32 218777377 Habanero Hop Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/02/habanero-hop-beer-recipe/ https://www.buildthebottle.com/2020/07/02/habanero-hop-beer-recipe/#respond Thu, 02 Jul 2020 21:55:33 +0000 http://www.buildthebottle.com/?p=6381 Habanero Hop Beer Recipe D.I.Y.Habanero Hop Beer Recipe D.I.Y. A love of heat is a must this recipe is king of all those that love to feel the heat!

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Habanero Hop Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Habanero Hop Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Original Gravity: 1.068
Final Gravity: 1.010
Alcohol by Vol: 7.7%
Bitterness IBU: 82.3
Recipe Type: all-grain
Yield: 5.25 US Gallons

Ingredients:

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 11 pounds Briess two-row malt
  • 1 pound Briess White Wheat
  • 1 pound Munich malt
  • 1 pound Vienna malt
  • 11 ounces Gambrinus Honey Malt
  • 5 ounces Crystal 20L

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 151F and hold for 60 min.

Mashout to 170 for 10 min

Remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • .5 ounces Warrior hop pellets (17.2 percent AA)—first wort, 60-plus minutes
  • 1 ounce Centennial hop pellets (8.7 percent AA), 60 minutes

Add at the beginning of boil.

Step 3
  • .5 ounces Warrior hop pellets (17.2 percent AA), 15 minutes

15 min before the end of boil.

Step 4
  • 1 ounce Citra Hop pellets (13.4 percent AA), 5 minutes
  • 1 ounce Warrior hop pellets (17.2 percent AA), 5 minutes

5 mins before end of boil add the above.

Step 5
  • 1 ounce Citra Hop pellets (13.4 percent AA), flameout

After you shut off flame

Fermentation Through Bottling Habanero Hop Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 3 vials of WLP001 California Ale

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 3 weeks at yeasts suggested temp written on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation cold-crash for two days. Do step 7 day that you cold crash.

Step 7
  • 1 habañero chili pepper

Roast pepper for approximately 3 minutes over an open flame, just enough to get a bit of char on the outer skin.

Then cut in half and soak in 46 ounces of vodka for 48 hours to sterilize. Add entire chili to secondary for seven days and save the vodka to blend back into the finished beer.

Step 8
  • 1 ounce Citra Hop pellets—dry-hop, seven days
  • 1 ounce Cascade hop pellets—dry-hop, seven days

Add to secondary carboy with the the roasted peppers.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Habanero Hop Beer Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Hans Braxmeier from Pixabay

The post Habanero Hop Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/02/habanero-hop-beer-recipe/feed/ 0 6381 Argentine Scotch Ale Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/02/argentine-scotch-ale-beer-recipe/ https://www.buildthebottle.com/2020/07/02/argentine-scotch-ale-beer-recipe/#respond Thu, 02 Jul 2020 16:57:48 +0000 http://www.buildthebottle.com/?p=6387 Argentine Scotch Ale Beer Recipe D.I.Y.Argentine Scotch Ale Beer Recipe D.I.Y. What a party it will be all for all your friends and family!

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Argentine Scotch Ale Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Argentine Scotch Ale Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • For 5.5 gallons (20.8 L)
  • Original Gravity: 1.080
  • IBU: 17
  • SRM: 16
  • Boil Time: 120 minutes

Ingredients:

  • 10.5 lb. (4.76 kg) Maris Otter malt
  • 3.5 lb. (1.58 kg) Munich malt
  • 1.25 lb. (0.56 kg) Crystal 60°L malt
  • 0.5 lb. (0.22 kg) Caramunich malt
  • 1 oz. (28 g) East Kent Goldings hops, 3.5 % a.a. (120 min.)
  • Wyeast 1728 Scottish Ale yeast

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 10.5 lb. (4.76 kg) Maris Otter malt
  • 3.5 lb. (1.58 kg) Munich malt
  • 1.25 lb. (0.56 kg) Crystal 60°L malt
  • 0.5 lb. (0.22 kg) Caramunich malt

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 150F and hold for 60 min.

Mashout to 170 for 10 min

Remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 120 min.

Step 2
  • 1 oz. (28 g) East Kent Goldings hops, 3.5 % a.a. (120 min.)

Add at the beginning of boil.

Fermentation Through Bottling Argentine Scotch Ale Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 5

Once the wort is cooled to around 50° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast 1728 Scottish Ale yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 4 days at 50F.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for a week. The less exposure to oxygen the better it will taste so be careful when you rack.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Argentine Scotch Ale Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Santiago Manosalva from Pixabay

The post Argentine Scotch Ale Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/02/argentine-scotch-ale-beer-recipe/feed/ 0 6387 Pilsner Urquell Style Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/25/pilsner-urquell-style-beer-recipe-d-i-y/ https://www.buildthebottle.com/2020/06/25/pilsner-urquell-style-beer-recipe-d-i-y/#respond Thu, 25 Jun 2020 14:25:20 +0000 http://www.buildthebottle.com/?p=6209 Pilsner Urquell Style Beer Recipe D.I.Y.Pilsner Urquell Style Beer Recipe D.I.Y. A cool and refreshing beer that you will imbibe with such joy you will just love it!

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Pilsner Urquell Style Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Pilsner Urquell Style Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • Beer Style: Bohemian Pilsener
  • Recipe Type: all-grain
  • Yield: 9.51 US gallons
  • Original Gravity: 1.051 (12.5° P)
  • Final Gravity: 1.010 SG (2.5° P)
  • Alcohol by Vol: 5.3%
  • Color SRM: 4.3  Color Sample 
  • Bitterness IBU: 44.0

Ingredients:

  • 15 lbs 0.5 oz – Bohemian Pilsner (1.8 SRM) (Grain)
  • 2 lbs 1.1 oz – Munich Malt (4.8 SRM) (Grain)
  • 15.0 oz – CARAHELL (12.7 SRM) (Grain)
  • 4.6 oz – Saaz [3.6%] – Boil 90 min (Hops)
  • 1.7 oz – Saaz [3.6%] – Boil 15 min (Hops)
  • 2.8 oz – Saaz [3.6%] – Boil 3 min (Hops)
  • 1 pkgs – Urquell Lager (Wyeast Labs #2001) (Yeast)

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 15 lbs 0.5 oz – Bohemian Pilsner (1.8 SRM) (Grain)
  • 2 lbs 1.1 oz – Munich Malt (4.8 SRM) (Grain)
  • 15.0 oz – CARAHELL (12.7 SRM) (Grain)

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 1554F and hold for 60 min.

Mashout to 170 for 10 min

Remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 90 min.

Step 2
  • 4.6 oz – Saaz [3.6%] – Boil 90 min (Hops)

Add at the beginning of boil.

Step 3
  • 1.7 oz – Saaz [3.6%] – Boil 15 min (Hops)

15 min before the end of boil.

Step 4
  • 2.8 oz – Saaz [3.6%] – Boil 3 min (Hops)

3 mins before end of boil add the above.

Fermentation Through Bottling Pilsner Urquell Style Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 5

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast #2206 lager yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Pilsner Urquell Style Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by maatcheck from Pixabay

The post Pilsner Urquell Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/25/pilsner-urquell-style-beer-recipe-d-i-y/feed/ 0 6209 Anchor Steam Style Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/18/anchor-steam-style-beer-recipe/ https://www.buildthebottle.com/2020/06/18/anchor-steam-style-beer-recipe/#respond Thu, 18 Jun 2020 13:52:51 +0000 http://www.buildthebottle.com/?p=6055 Anchor Steam Style Beer Recipe D.I.Y.Anchor Steam Style Beer Recipe D.I.Y. Whay should I say this beer like its name sake me rocks the house like no other!

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Anchor Steam Style Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Anchor Steam Style Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • Original Gravity: 1.054
  • Final Gravity: 1.010
  • Alcohol by Vol: 5.76%
  • Recipe Type: all-grain
  • Yield: 5.00 US Gallons

Ingredients:

  • 8 pounds, Klages malt
  • 1 pound, light munich malt
  • 1/2 pound, 10L Crystal malt
  • 1/4 pound, 40L Crystal
  • 1/4 pound, 80L Crystal

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1

Procedure:

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-150F and hold for 60 min.

After 60 minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

Sparge at 170

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 2 ounces, Northern Brewer Hops (Whole) (7.5% a)
  • Add 1/2 ounce of Northern Brewer for boil

Before and than at the very beginning of the boil.

Step 3
  • Another 3/4 ounce and Irish moss after 30 minutes

30 mins before end of boil add the above.

Step 4
  • In last 5 minutes of boil, add 3/4 ounce of Northern Brewer

5 min before end of boil.

Fermentation Through Bottling Anchor Steam Style Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.. Chill and pitch yeast.

Step 7
  • 1 tablespoon, Irish Moss

Add your irish moss

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack.

Step 7

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Anchor Steam Style Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Free-Photos from Pixabay

The post Anchor Steam Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/18/anchor-steam-style-beer-recipe/feed/ 0 6055 Russian River Pliny the Elder Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/11/russian-river-pliny-the-elder-beer-recipe/ https://www.buildthebottle.com/2020/06/11/russian-river-pliny-the-elder-beer-recipe/#respond Thu, 11 Jun 2020 14:03:06 +0000 http://www.buildthebottle.com/?p=5836 Russian River Pliny the Elder Beer Recipe D.I.Y.Russian River Pliny the Elder Beer Recipe D.I.Y. A great recipe of you are looking for a unique I.P.A.

The post Russian River Pliny the Elder Beer Recipe D.I.Y. appeared first on Build The Bottle.

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Russian River Pliny the Elder Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Russian River Pliny the Elder Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • Original Gravity: 1.072
  • Final Gravity: 1.011
  • ABV: 8.2%
  • 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]

Ingredients:

  • 13.25 lb (6.01 kg) Two-Row pale malt
  • 0.6 lb (272 g) Crystal 45 malt
  • 0.6 lb (272 g) Carapils (Dextrin) Malt
  • 0.75 lb (340 g) Dextrose (corn) sugar
  • 3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
  • 0.75 oz (21 g) Columbus 13.90% A.A. 45 min.
  • 1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
  • 1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
  • 2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
  • 1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
  • 1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
  • 1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
  • 0.25 oz (7 g) Columbus 13.90% A.A. Dry Hop (5 days to go in dry hop)
  • 0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
  • 0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
  • *Tomahawk/Zeus can be substituted for Columbus
  • White Labs WLP001 California Ale Yeast or
  • Wyeast 1056 American Ale Yeast

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 113.25 lb (6.01 kg) Two-Row pale malt
  • 0.6 lb (272 g) Crystal 45 malt
  • 0.6 lb (272 g) Carapils (Dextrin) Malt
  • 0.75 lb (340 g) Dextrose (corn) sugar
  • 3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
  • 0.75 oz (21 g) Columbus 13.90% A.A. 45 min.
  • 1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
  • 1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
  • 2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
  • 1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
  • 1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
  • 1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
  • 0.25 oz (7 g) Columbus 13.90% A.A. Dry Hop (5 days to go in dry hop)
  • 0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
  • 0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
  • *Tomahawk/Zeus can be substituted for Columbus
  • White Labs WLP001 California Ale Yeast or
  • Wyeast 1056 American Ale Yeast

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-150F and hold for 30 min.

After 30 minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 90 min.

Step 2
  • 3.50 oz (99 g) Columbus 13.90% A.A. 90 min.

Before and than at the very beginning of the boil.

Step 3
  • 0.75 oz (21 g) Columbus 13.90% A.A. 45 min.

45 mins before end of boil add the above.

Step 4
  • 1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.

30 min before end of boil.

Step 5
  • 1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
  • 2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.

After fire is out

Fermentation Through Bottling Russian River Pliny the Elder Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
  • 1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
  • 1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
  • *Tomahawk/Zeus can be substituted for Columbus
  • White Labs WLP001 California Ale Yeast or
  • Wyeast 1056 American Ale Yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack. You might have to scoop out the hops and place in secondary if its floating do that first.

Step 7
  • 0.25 oz (7 g) Columbus 13.90% A.A. Dry Hop (5 days to go in dry hop)
  • 0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
  • 0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hops)

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Russian River Pliny the Elder Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Ольга Лазарева from Pixabay

The post Russian River Pliny the Elder Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/11/russian-river-pliny-the-elder-beer-recipe/feed/ 0 5836 Spanish Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/11/spanish-beer-recipe/ https://www.buildthebottle.com/2020/06/11/spanish-beer-recipe/#respond Thu, 11 Jun 2020 13:45:10 +0000 http://www.buildthebottle.com/?p=5843 Spanish Beer Recipe D.I.Y.Spanish Beer Recipe D.I.Y. Feel the vibes of Madrid and a taste of Mexico the vibes of Barcenola all in a bottle!

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]]>

Spanish Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Spanish Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • 60  min Boil Time
  • 1.053 OG
  • 1.010 FG
  • 24.3 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 2.5° SRM Color
  • 70% Efficiency
  • 5.6% ABV

Ingredients:

  • 41% – Pilsen – UK lb 4.5
  • Flaked Corn – US lb 3
  • 2-Row – US lb 2.5
  • Carapils – Dextrine Malt – US lb 1
  • Chinook oz 0.25 type Pellet usage Boil time 58 min(s)
  • Irish Moss amount 1 unit tbsp 20 min to end
  • Amarillo oz 1 type Pellet usage Boil time 15 min(s)
  • Chinook oz 0.5 type Pellet usage Flame Out time 0 min(s)
  • Yeast Fermentis Saflager S-23
  • lime peel secondary
  • Secondary tequila barrel chips (rehydrated in 1800 anejo for 1 week) amount 4 unit oz usage Secondary

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 41% – Pilsen – UK lb 4.5
  • Flaked Corn – US lb 3
  • 2-Row – US lb 2.5
  • Carapils – Dextrine Malt – US lb 1

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-150F and hold for 30 min.

After 30 minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • Chinook oz 0.25 type Pellet usage Boil time 58 min(s)

Before and than at the very beginning of the boil.

Step 3
  • Irish Moss amount 1 unit tbsp 20 min to end

20 mins before end of boil add the above.

Step 4
  • Amarillo oz 1 type Pellet usage Boil time 15 min(s)

15 min before end of boil.

Step 5
  • Chinook oz 0.5 type Pellet usage Flame Out time 0 min(s)

After fire is out

Fermentation Through Bottling American I.P.A. Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Yeast Fermentis Saflager S-23

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Step 7

Secondary tequila barrel chips ( start rehydrating in 1800 anejo for 1 week) amount 4 unit oz.

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack

Step 8
  • lime peel secondary with tequila barrel chips

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome American I.P.A. Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by papagnoc from Pixabay

The post Spanish Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/11/spanish-beer-recipe/feed/ 0 5843 Zurich Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/11/zurich-beer-recipe/ https://www.buildthebottle.com/2020/06/11/zurich-beer-recipe/#respond Thu, 11 Jun 2020 12:58:21 +0000 http://www.buildthebottle.com/?p=5850 Zurich Beer Recipe D.I.Y.Zurich Beer Recipe D.I.Y. A great beer to feel flow down the throat its high alcohol content makes it a winner!

The post Zurich Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Zurich Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Zurich Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • Original Gravity: 1.143
  • IBU: 32
  • SRM: 23
  • Alcohol level 14%

Ingredients:

  • 28.75 lbs (13.0 kg) | Weyermann Pilsner Malt
  • 1.50 lbs (680 g) | German Crystal Malt 65L
  • 1.50 lbs (680 g) | Munich Malt
  • 1.00 lbs (454 g) | Vienne Malt
  • 0.50 lbs (226 g) | Melanoidin Malt
  • 1.00 lbs (454 g) | Dark Candi Sugar
  • 1.75 oz (49 g) | Styrian Goldings pellets 4.0% (60 min)
  • 1.50 oz (42 g) | Hallertauer Mittelfrüh pellets 3.8% (15 min)
  • 0.50 oz (42 g) | Hallertauer Hursbrucker (whole) 2.3% (2 min)
  • WLP885 Zurich Lager Yeast (cake from a previous batch)

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 28.75 lbs (13.0 kg) | Weyermann Pilsner Malt
  • 1.50 lbs (680 g) | German Crystal Malt 65L
  • 1.50 lbs (680 g) | Munich Malt
  • 1.00 lbs (454 g) | Vienne Malt
  • 0.50 lbs (226 g) | Melanoidin Malt
  • 1.00 lbs (454 g) | Dark Candi Sugar

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Mash in at 124° F (51° c) for 30 minutes with 36 quarts of strike water.

Saccharification rest at 154° F (68° C) for 60 minutes you can add some water.

After 90 minutes total remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for Boil Time: 90 minutes

Step 2
  • 1.75 oz (49 g) | Styrian Goldings pellets 4.0% (60 min)

Before and than at the very beginning of the boil.

Step 3
  • 1.50 oz (42 g) | Hallertauer Mittelfrüh pellets 3.8% (15 min)

15 mins before end of boil add the above.

Step 4
  • 0.50 oz (42 g) | Hallertauer Hursbrucker (whole) 2.3% (2 min)

1 min before end of boil.

Fermentation Through Bottling Zurich Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • WLP885 Zurich Lager Yeast (cake from a previous batch)

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack

Step 7
  • Dry Hopping add these hops to secondary fermentation
  • 1 oz Cascade Hops

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Zurich Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

For Our Great Articles

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Jörg Vieli from Pixabay

The post Zurich Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/11/zurich-beer-recipe/feed/ 0 5850 American I.P.A. Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/09/american-i-p-a-beer-recipe/ https://www.buildthebottle.com/2020/06/09/american-i-p-a-beer-recipe/#respond Tue, 09 Jun 2020 12:23:39 +0000 http://www.buildthebottle.com/?p=5792 American I.P.A. Beer Recipe D.I.Y.American I.P.A. Beer Recipe D.I.Y. feel the flag course through your blood as you share this beer with your english friends!

The post American I.P.A. Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

American I.P.A. Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome American I.P.A. Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Beer Style: American IPA
Recipe Type: partial mash
Yield: 5 US gallon

Original Gravity: 1.061
Final Gravity: 1.012
Alcohol by Vol: 6.41%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Ingredients:

  • 1 lb 8 oz Bob’s Red Mill Mighty Tasty Hot Cerea
  • 6 lbs 10 oz Briess White Sorghum Syrup (prior to boil)
  • 8 oz Molasses (prior to boil)
  • 6 oz Belgian Dark Candi Sugar (prior to boil)
  • 2 oz Cluster Hops (60 min)
  • 1 tsp Gypsum (60 min)
  • 0.5 oz Cascade Hops (15 min)
  • 0.5 oz Fuggles Hops (15 min)
  • 1 tsp Diammonium Phosphate (DAP) (15 min)
  • 1 tsp Irish Moss (15 min)
  • 0.5 oz Cascade Hops (1 min)
  • 0.5 oz Fuggles Hops (1 min)
  • 9 oz Honey (flameout)
  • 1 pkg US-05 Yeast
  • 1 oz Cascade Hops

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 1 lb 8 oz Bob’s Red Mill Mighty Tasty Hot Cereal

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-150F and hold for 30 min.

After 30 minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 6 lbs 10 oz Briess White Sorghum Syrup (prior to boil)
  • 8 oz Molasses (prior to boil)
  • 6 oz Belgian Dark Candi Sugar (prior to boil)
  • 2 oz Cluster Hops (60 min)
  • 1 tsp Gypsum (60 min)

Before and than at the very beginning of the boil.

Step 3
  • 0.5 oz Cascade Hops (15 min)
  • 0.5 oz Fuggles Hops (15 min)
  • 1 tsp Diammonium Phosphate (DAP) (15 min)
  • 1 tsp Irish Moss (15 min)

15 mins before end of boil add the above.

Step 4
  • 0.5 oz Cascade Hops (1 min)
  • 0.5 oz Fuggles Hops (1 min)

1 min before end of boil.

Step 5
  • 9 oz Honey (flameout)

After fire is out

Fermentation Through Bottling American I.P.A. Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pkg US-05 Yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack

Step 7
  • Dry Hopping add these hops to secondary fermentation
  • 1 oz Cascade Hops

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome American I.P.A. Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Free-Photos from Pixabay

The post American I.P.A. Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/09/american-i-p-a-beer-recipe/feed/ 0 5792 Coors Light Style Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/05/coors-light-style-beer-recipe/ https://www.buildthebottle.com/2020/06/05/coors-light-style-beer-recipe/#respond Fri, 05 Jun 2020 11:32:31 +0000 http://www.buildthebottle.com/?p=5672 Coors Light Style Beer Recipe D.I.Y.Coors Light Style Beer Recipe D.I.Y. A great beer that yiu can make and share you will love this imitation of this American classic!

The post Coors Light Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Coors Light Style Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Coors Light Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

Beer Style: Blonde Ale
Recipe Type: all-grain
Recipe Yield: 5 US gallons

  • 5 lbs 0.3 oz – Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 3 lbs 1.4 oz – Rice, Flaked (1.0 SRM) (Grain)
  • 0.8 oz – Cascade [5.5%] – Boil 60 min (Hops)
  • 0.4 oz – Saaz [4.0%] – Boil 15 min (Hops)
  • 0.4 oz – Saaz [4.0%] – Boil 2 min (Hops)
  • 1 pkgs – American Lager Yeast (White Labs #WLP840) (Yeast)

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 5 lbs 0.3 oz – Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 3 lbs 1.4 oz – Rice, Flaked (1.0 SRM) (Grain)

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-150F and hold for 30 min.

After 30 minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 0.8 oz – Cascade [5.5%] – Boil 60 min (Hops)

At the very beginning of the boil.

Step 3
  • 0.4 oz – Saaz [4.0%] – Boil 15 min (Hops)

15 mins before end of boil add the above.

Step 4
  • 0.4 oz – Saaz [4.0%] – Boil 2 min (Hops)

2 min before end of boil.

Fermentation Through Bottling Your Coors Light Style Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Original Gravity: 1.041 (10.1° P)
Final Gravity: 1.007 SG (1.8° P)
Alcohol by Vol: 4.4%
Bitterness IBU: 20.8
Recipe Type: all-grain
Yield: 5.00 US Gallons

Step 5

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pkgs – American Lager Yeast (White Labs #WLP840) (Yeast)

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for a week. The less exposure to oxygen the better it will taste so be careful when you rack.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 5
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Coors Light Style Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Free-Photos from Pixabay

The post Coors Light Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/05/coors-light-style-beer-recipe/feed/ 0 5672