Beer Grains Archives - Build The Bottle https://www.buildthebottle.com/tag/beer-grains/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Mon, 14 Sep 2020 14:17:07 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Beer Grains Archives - Build The Bottle https://www.buildthebottle.com/tag/beer-grains/ 32 32 218777377 Lavender Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/09/14/lavender-beer-recipe/ https://www.buildthebottle.com/2020/09/14/lavender-beer-recipe/#respond Mon, 14 Sep 2020 14:17:02 +0000 https://www.buildthebottle.com/?p=9099 Lavender Beer Recipe D.I.Y.Lavender Beer Recipe D.I.Y. smooth and just awesome impress all your friends when you pull out this delicious beer!

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Lavender Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5 US Gallons

Ingredients:

  • 3 lbs Pils Liquid Malt Extract
  • 3 lbs Wheat Liquid Malt Extract
  • 1 lb Wheat Dry Malt Extract
  • 75 oz Tettnanger pellet hops
  • 75 oz Saaz pellet hops
  • 1 tablespoon dried lavender flowers
  • 25 oz Saaz pellet hops
  • 25 oz freshly crushed coriander
  • 25 oz sweet orange peel
  • Omega Yeast Grand Cru

Directions

Step 1
  • 3 lbs Pils Liquid Malt Extract
  • 3 lbs Wheat Liquid Malt Extract
  • 1 lb Wheat Dry Malt Extract

Bring six gallons of water to a near-boil, around 200F. Turn off the flame.

Pour in all extract, stirring all the while to dissolve extract.

Once extract is complete dissolved, return to flame or heating element.

Bring wort to a boil the boil will be for 70 min.

Step 2
  • 75 oz Tettnanger pellet hops
  • 75 oz Saaz pellet hops

Add 10 min in to boil.

Step 3
  • 1 tablespoon dried lavender flowers

Add 5 min to the end of boil.

Step 4

  • 25 oz Saaz pellet hops
  • 25 oz freshly crushed coriander
  • 25 oz sweet orange peel

After the boil is over

Fermentation Through Bottling Lavender Beer Recipe

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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Omega Yeast Grand Cru

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 of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Lavender 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Rebekka D from Pixabay

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

]]> https://www.buildthebottle.com/2020/09/14/lavender-beer-recipe/feed/ 0 9099 Acorn Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/31/acorn-beer-recipe/ https://www.buildthebottle.com/2020/08/31/acorn-beer-recipe/#respond Mon, 31 Aug 2020 19:45:06 +0000 https://www.buildthebottle.com/?p=8503 Acorn Beer Recipe D.I.Y.Acorn Beer Recipe D.I.Y. Feel the love and the pleasure all in this most wonderful bottle!

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Acorn Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5.5 US Gallons

Ingredients:

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.

  • 60.4% – 8.00 lb Briess Pilsen Malt
  • 22.6% – 3.00 lb Weyermann Munich I
  • 11.3% – 1.5 lb Flaked Rye
  • 3.8% – .5 lb Castle Special B
  • 1.9% – 0.25 lb Weyermann Carafa Special II
  • 1.25 oz – 8 Year Old Willamette (Whole Cone, 1.00 % AA)
  • 11 g Calcium Chloride 
  • 1 Whirlfloc Tablet
  • 2 Cups of Fermented Acorns
  • East Coast Yeast Flemish Ale
  • East Coast Yeast Oud Brune

Directions

Step 1
  • 60.4% – 8.00 lb Briess Pilsen Malt
  • 22.6% – 3.00 lb Weyermann Munich I
  • 11.3% – 1.5 lb Flaked Rye
  • 3.8% – .5 lb Castle Special B
  • 1.9% – 0.25 lb Weyermann Carafa Special II
  • 11 g Calcium Chloride

Bring 3 gallons to a boil and then pour in your grains brining down the temp to 157F. let simmer at 157F for 45 min.

Remove grains and bring to a boil for 85 min.

Step 2

1.25 oz – 8 Year Old Willamette (Whole Cone, 1.00 % AA)

Add right when the boil starts.

Step 3

1 Whirlfloc Tablet

Add 5 min to the end of boil.

Fermentation Through Bottling Acorn Beer Recipe

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

Add puree of passionfruit and mango to the beer and age two weeks.

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 4

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pack of East Coast Yeast Flemish Ale and East Coast Yeast Oud Brune

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 5
  • 2 Cup Fermented of Acorns (look for our other article on fermented acorns.)

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.

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

Step 6
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Acorn 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Susanne Jutzeler, suju-foto from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/31/acorn-beer-recipe/feed/ 0 8503 Brooklyn Brewery Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/31/brooklyn-brewery-beer-recipe/ https://www.buildthebottle.com/2020/08/31/brooklyn-brewery-beer-recipe/#respond Mon, 31 Aug 2020 13:46:28 +0000 https://www.buildthebottle.com/?p=8508 Brooklyn Brewery Beer Recipe D.I.Y.Brooklyn Brewery Beer Recipe D.I.Y. a pleasure to drink and enjoy and mind you Brooklyn in a bottle!

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Brooklyn Brewery Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5 US Gallons

Ingredients:

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.012
IBU = 30 SRM = 13 ABV= 5.2%

  • 9 lb. 6 oz (4.25 kg) American 2-row pale malt
  • 14 oz. (0.40 kg) Munich malt (10°L)
  • 11 oz. (0.31 kg) caramel malt (60°L)
  • 4.6 AAU Willamette hops (75 mins.) (1 oz./28 g of 4.6% alpha acids)
  • 2.5 AAU Cascade hops (35 mins.) (0.33 oz./9.3 g of 7.5% alpha acids)
  • 2.5 AAU Vanguard hops (35 mins.) (0.45 oz./13 g of 5.6% alpha acids)
  • 0.5 oz. (14 g) Hallertau Mittelfrueh hops (2 mins.)
  • 0.5 oz. (14 g) Saphir hops (2 mins.)
  • 0.5 oz. (14 g) Cascade hops (2 mins.)
  • 0.75 oz. (21 g) Cascade hops (dry hops)
  • 1.5 oz. (42 g) Hallertauer Mittelfrueh hops (dry hops)
  • White Labs WLP833 (German Bock Lager) yeast

Directions;

Step 1
  • 9 lb. 6 oz (4.25 kg) American 2-row pale malt
  • 14 oz. (0.40 kg) Munich malt (10°L)
  • 11 oz. (0.31 kg) caramel malt (60°L)

Mash the grains at 118°F (47°C) for 20 minutes. Ramp up to 135°F (57°C) and hold for 5 minutes. To reach the saccharification temperature of 156°F (69°C), there are two methods, depending on your equipment.

If you can raise the temperature of the mash in 5-10 minutes, then do so. If not, add 200°F (93°C) water to the mash, stirring all the while until you reach the target temperature.

Hold for 35 minutes at 156°F (69°C), then ramp up to mash out at 170°F (77°C). Vorlauf and then sparge at 170°F (77°C) until you’ve collected enough wort (gravity should be 13°P/1.053 SG).

Bring to a boil for 75 minutes, adding the hops as instructed.

Step 2
  • 4.6 AAU Willamette hops (75 mins.) (1 oz./28 g of 4.6% alpha acids)

Add right at the beginning of boil.

Step 3
  • 2.5 AAU Cascade hops (35 mins.) (0.33 oz./9.3 g of 7.5% alpha acids)
  • 2.5 AAU Vanguard hops (35 mins.) (0.45 oz./13 g of 5.6% alpha acids)

Add 40 min in.

Step 4
  • 0.5 oz. (14 g) Hallertau Mittelfrueh hops (2 mins.)
  • 0.5 oz. (14 g) Saphir hops (2 mins.)
  • 0.5 oz. (14 g) Cascade hops (2 mins.)

Add at 2 min to end.

Fermentation Through Bottling Brooklyn Brewery Beer Recipe

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

If necessary, adjust the volume to 5 gallons (19 L). Cool to 55°F (13°C) and pitch the yeast.

  • White Labs WLP833 (German Bock 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

Once activity has clearly started (approximately 24 hours for lagers), ferment at 52°F (11°C). As activity subsides toward the end of fermentation, allow a free rise in temp to 60°F (16°C) over 48 hours.

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

Once the fermentation is finished, bring the temperature to 36°F (2.2°C) for lagering. After 1 week at 36°F (2.2°C), add the dry hops and hold for 10 days.

Step 7
  • 0.75 oz. (21 g) Cascade hops (dry hops)
  • 1.5 oz. (42 g) Hallertauer Mittelfrueh hops (dry hops)

Bottling

Step 8
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Brooklyn Brewery 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Greg Reese from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/31/brooklyn-brewery-beer-recipe/feed/ 0 8508 Blueberry Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/31/blueberry-beer-recipe/ https://www.buildthebottle.com/2020/08/31/blueberry-beer-recipe/#respond Mon, 31 Aug 2020 13:15:22 +0000 https://www.buildthebottle.com/?p=8510 Blueberry Beer Recipe D.I.Y.Blueberry Beer Recipe D.I.Y. a great Blueberry beer if there ever was one to make its this one!

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Blueberry Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5 US Gallons

Ingredients:

  • Munich – UK half a pound
  • Crystal 15L – CA half a pound
  • Dry Malt Extract – Wheat – US 6 pounds
  • Hallertau oz-1 type Pellet usage Boil time 60 min
  • Saaz oz-1 type Pellet usage Boil time 15 min
  • Wyeast American Wheat 1010
  • blueberry 6 lb usage Secondary

Directions;

Step 1
  • Munich – UK half a pound
  • Crystal 15L – CA half a pound

1.Steep grains at 150 for 30 minutes

2.Add extract and boil for 60 minutes

3.Cool wort and add water to make 5 gallons

4.After primary fermentation,

rack onto 6 lbs of pureed blueberries

Step 2
  • Dry Malt Extract – Wheat – US 6 pounds
  • Hallertau oz 1 type Pellet usage Boil time 60 min

Bring to a boil add extract set the timer at 60 min.

Step 3
  • Saaz oz 1 type Pellet usage Boil time 15 min

Add in 45 min to boil.

Fermentation Through Bottling Blueberry Beer Recipe

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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast American Wheat 1010

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
  • blueberry 6 lb

Chop and puree the blueberries and add to secondary carboy.

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

Step 8
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Blueberry 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Free-Photos from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/31/blueberry-beer-recipe/feed/ 0 8510 Cucumber Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/18/cucumber-beer-recipe/ https://www.buildthebottle.com/2020/08/18/cucumber-beer-recipe/#respond Tue, 18 Aug 2020 17:22:12 +0000 https://www.buildthebottle.com/?p=8076 Cucumber Beer Recipe D.I.Y.Cucumber Beer Recipe D.I.Y. A new crispy crunch to your bottle you will not stop crunching away!

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Cucumber Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5 US Gallons

Ingredients:

  •  
  • 8 oz flaked oats
  • 8 oz torrified wheat
  • 6lb Pilsner liquid malt extract
  • 1 lb Vienna malt
  • 1 oz Nugget hops (60 Minute Boil)
  • 8 oz Turbinado sugar
  • 10 g gypsum (to fortify the water)
  • ¼ tsp Irish moss
  • 1 pkg of WLP568 – Belgian style Saison ale yeast blend
  • 1 14 oz bag frozen lime pulp (for secondary)
  • 2 seedless, English cucumbers (for secondary)

Directions;

Step 1
  • 8 oz flaked oats
  • 8 oz torrified wheat

Bring 5 gallons of water to about 170F add in grains using a grain bag. Make sure the temp gets lower to about 154F this should happen by itself after you put in the grains . Let mash for 60 min.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 6lb Pilsner liquid malt extract
  • 1 lb Vienna malt
  • 1 oz Nugget hops

Add at the beginning of boil

Step 3
  • 10 g gypsum (to fortify the water)

Add 15 min into the boil.

Step 4
  • 8 oz Turbinado sugar
  • ¼ tsp Irish moss

15 before the end of boil.

Fermentation Through Bottling Cucumber Beer Recipe

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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pkg of WLP568 – Belgian style Saison ale yeast blend

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.

(If you are making your own lime pulp make it now)

Fermentation

Top off to 5 gallons 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 6
  • 1 14 oz bag frozen lime pulp (for secondary)
  • 2 seedless, English cucumbers (for secondary)

Chop up the cucumbers and add with frozen lime pulp to secondary.

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

Step 7
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Cucumber 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Steve Buissinne from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/18/cucumber-beer-recipe/feed/ 0 8076 Rhubarb Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/18/rhubarb-beer-recipe/ https://www.buildthebottle.com/2020/08/18/rhubarb-beer-recipe/#respond Tue, 18 Aug 2020 16:41:19 +0000 https://www.buildthebottle.com/?p=8105 Rhubarb Beer Recipe D.I.Y.Rhubarb Beer Recipe D.I.Y. Delicious drink of beer will make you just want to drink it all up the minute it is ready!

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Rhubarb Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 10 US Gallons

Ingredients:

  • 12lbs belgian pilsner malt
  • 5 lbs white wheat
  • .5 ounce hallertau hops 30 min
  • Wlp 001 California ale yeast
  • 4lbs of strawberries
  • 8 stocks rhubarb
  • 2 cups of sugar

Directions;

Step 1
  • 12lbs belgian pilsner malt
  • 5 lbs white wheat

Bring 7 gallons of water to about 170F add in grains using a grain bag. Make sure the temp gets lower to about 154F this should happen by itself after you put in the grains . Let mash for 60 min.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 30 min.

Step 2
  • .5 ounce hallertau hops 30 min

Put in the beginning of boil.

Fermentation Through Bottling Rhubarb Beer Recipe

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 3

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wlp 001 California 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

Top off to 10 gallons 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.

Step 4
  • 4lbs of strawberries
  • 8 stocks rhubarb
  • 2 cups of sugar

Clean the strawberries and rhubarb and put into the 2 cups of sugar and macerate when soft add to your secondary fermenter.

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 of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 5
  • 3/4 of a cup sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Rhubarb 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Hans Braxmeier from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/18/rhubarb-beer-recipe/feed/ 0 8105 Gooseberry Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/18/gooseberry-beer-recipe/ https://www.buildthebottle.com/2020/08/18/gooseberry-beer-recipe/#respond Tue, 18 Aug 2020 16:20:40 +0000 https://www.buildthebottle.com/?p=8088 Gooseberry Beer Recipe D.I.Y.Gooseberry Beer Recipe D.I.Y. Have a drink that is such a pleasure to drink you will not want to share a bottle!

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]]>

Gooseberry Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 6 US Gallons

Ingredients:

  • 12 Lb Canadian – Pale 2-Row
  • 0.50 lb Canadian – Honey Malt
  • 0.50 lb German – Wheat Malt
  • 0.25 lb Flaked Wheat
  • 0.12 lb  American – Aromatic Malt
  • 1 oz Amarillo 60
  • 1 oz Summit 30
  • 1 oz Cascade 10
  • 1 oz Cascade-Whole Leaf
  • Fermentis – Safale – English Ale Yeast S-04
  • 2 oz Amarillo Dry hops 7 days

Instructions

Step 1
  • 12 Lb Canadian – Pale 2-Row
  • 0.50 lb Canadian – Honey Malt
  • 0.50 lb German – Wheat Malt
  • 0.25 lb Flaked Wheat
  • 0.12 lb  American – Aromatic Malt

Bring 5 gallons of water to about 170F add in grains using a grain bag. Make sure the temp gets lower to about 154F this should happen by itself after you put in the grains . Let mash for 60 min.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 1 oz Amarillo 60

Add at the beginning of the boil

Step 3
  • 1 oz Summit 30

Add halfway into the boil.

Step 4
  • 1 oz Cascade 10

Add 10 min of boil.

Step 5
  • 1 oz Cascade-Whole Leaf

1 min to the end of the boil.

Step 6
  • Gooseberries

Pop the gooseberries, and add now or before secondary fermentation for a sweeter gooseberry beer.

Fermentation Through Bottling Gooseberry Beer Recipe

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 7

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Fermentis – Safale – English Ale Yeast S-04

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

Top to 6 gallons 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
  • 2 oz Amarillo Dry hops 7 days

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

Step 9
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Gooseberry 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Varintorn Kantawong from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/18/gooseberry-beer-recipe/feed/ 0 8088 Strawberry Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/12/strawberry-beer-recipe/ https://www.buildthebottle.com/2020/08/12/strawberry-beer-recipe/#respond Wed, 12 Aug 2020 16:09:56 +0000 https://www.buildthebottle.com/?p=7843 Strawberry Beer Recipe D.I.Y.Strawberry Beer Recipe D.I.Y. feel the love of strawberries in your beer bottle and feel the love from family and friends!

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

]]>

Strawberry Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5 US Gallons

Ingredients:

  •  2 oz Carapils steep for 30 min at 150 degrees
  • 6 pounds of Extra Pale LME
    2 pounds of Wheat DME
  • .5 oz MT Hood 6.1% 60 min
  • .5 oz MT Hood 6.1% 45 min
  • .5 oz Ahtanum 3.4% 30 min
  • 1 tsp Irish moss 15 min
  • .5 oz Ahtanum 3.4% 5 min
  • Wyeast – American Ale II 1272
  • 8 pounds of strawberries.

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
  •  2 oz Carapils steep for 30 min at 150 degrees

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 6 pounds of Extra Pale LME
  • 2 pounds of Wheat DME
  • .5 oz MT Hood hops

Add at the beginning of boil.

Step 3
  • .5 oz MT Hood hops

Add 15 min in to boil.

Step 4
  • .5 oz Ahtanum hops 30 min

Add 30 min before the end of the boil.

Step 5
  • 1 tsp Irish moss 15 min
Step 6
  • 5 oz Ahtanum hops

5 minutes before the end of boil.

Fermentation Through Bottling Strawberry Beer Recipe

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

Add puree of passionfruit and mango to the beer and age two weeks.

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 7

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast American Ale II 1272

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.

Step 8
  • lbs of strawberries

Clean and slice the strawberries and add to secondary with beer to carboy.

The less exposure to oxygen the better it will taste so be careful when you rack.

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

Step 9
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Strawberry 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Michelle Maria from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/12/strawberry-beer-recipe/feed/ 0 7843 Red Dragon Fruit Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/12/red-dragon-fruit-beer-recipe/ https://www.buildthebottle.com/2020/08/12/red-dragon-fruit-beer-recipe/#respond Wed, 12 Aug 2020 15:50:20 +0000 https://www.buildthebottle.com/?p=7865 Red Dragon Fruit Beer Recipe D.I.Y.Red Dragon Fruit Beer Recipe D.I.Y. have a drink that you will just love to share with friends and family every day!

The post Red Dragon Fruit Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Red Dragon Fruit Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5 US Gallons

Ingredients:

  •  1 lb Crustal malt — crushed
  • 1/3 lb Amber plain malt
  • 2 lb M&F amber dme
  • 2 oz Northern brewer hops for Boiling
  • 1 oz Fuggles hops for Finishing
  • 4 lb Red Dragon Fruit
  • 1 pk EDME ale yeast

Directions;

Step 1
  • 1 lb Crustal malt — crushed

Put crushed grains in muslin bag & place in 1 gal of cold water. bring to a boil then remove grain bag,

Step 2
  • 1/3 lb Amber plain malt dme
  • 2 lb M&F amber dme

Remove pot from heat and add syrup & DME. Stir until dissolved.

Step 3
  • 2 oz Northern brewer hops for Boiling

Return pot to heat & add 2 oz northern brewer hops. Boil for 30-45 minutes.

Step 4
  • 1 oz Fuggles hops for Finishing

Add the figgles hops for the last 5 min of boil.

Step 5
  • 4 lb Red Dragon Fruit

Chop and/or puree fruit. Add to wort when the boiling is finished. Do not boil the fruit.

Steep for 1/2 hour then add 4 gal of cold water. (You can leave the fruit in the wort thru through primary stage)

The longer you leave it in, the stronger the fruit flavor will be.

Fermentation Through Bottling Red Dragon Fruit Beer Recipe

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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pk EDME 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.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 6
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Red Dragon Fruit 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Varintorn Kantawong from Pixabay

The post Red Dragon Fruit Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/08/12/red-dragon-fruit-beer-recipe/feed/ 0 7865 Dragon Fruit Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/12/dragon-fruit-beer-recipe/ https://www.buildthebottle.com/2020/08/12/dragon-fruit-beer-recipe/#respond Wed, 12 Aug 2020 15:03:44 +0000 https://www.buildthebottle.com/?p=7853 Dragon Fruit Beer Recipe D.I.Y.Dragon Fruit Beer Recipe D.I.Y. Pure joy and so refreshing watch your friends faces light up as they sip!

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

]]>

Dragon Fruit Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5 US Gallons

Ingredients:

  • 7 LB. Munton’s plain wheat extract
  • 1-1/2 oz. Tettnang hops
  • 1/2 oz. East Kent Golding hops
  • 3 ripe white Dragon Fruits, flesh only and puree
  • 1/2 teaspoon Irish Moss
  • Wyeast #1338 European 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
  • Bring water to a boil then add extract mixture and Irish Moss to boil.

You will now let it boil for 60 min.

Step 2
  • Add Tettnang hops

15 min into the boil.

Step 3
  • Add Golding pellets.

5 mins before the end of the boil.

Step 4
  • 0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)

Add 5 min before the end of the boil.

Fermentation Through Bottling Dragon Fruit Beer Recipe

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

Step 5
  • Puree the dragon fruit and add to the beer.

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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast #1338 European 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.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 6
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Dragon Fruit 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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

]]> https://www.buildthebottle.com/2020/08/12/dragon-fruit-beer-recipe/feed/ 0 7853 Passionfruit-Mango Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/04/passionfruit-mango-beer-recipe/ https://www.buildthebottle.com/2020/08/04/passionfruit-mango-beer-recipe/#respond Tue, 04 Aug 2020 15:56:17 +0000 https://www.buildthebottle.com/?p=7463 Passionfruit-Mango Beer Recipe D.I.Y.Passionfruit-Mango Beer Recipe D.I.Y. would you like a drink that would get lots of applause and grinning friends!

The post Passionfruit-Mango Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Passionfruit-Mango Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5.5 US Gallons

Ingredients:

  • 4.5 lb (2 kg) Wheat malt
  • 3.5 lb (1.6 kg) Two-Row malt
  • 1.0 lb (450 g) Flaked wheat or unmalted wheat
  • 0.5 lb (225 g) Munich malt
  • 0.5 lb (225 g) Rice hulls
  • 0.5 oz (14 g) Northern Brewer whole hops, 8% a.a. (60 min)
  • 0.5 oz (14 g) Mt. Hood whole hops, 3.2% a.a. (40 min)
  • 0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)
  • American Ale yeast
  • 1 pint (475 ml) Passionfruit puree
  • 1 quart (950 ml) Mango puree

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
  • 4.5 lb (2 kg) Wheat malt
  • 3.5 lb (1.6 kg) Two-Row malt
  • 1.0 lb (450 g) Flaked wheat or unmalted wheat
  • 0.5 lb (225 g) Munich malt
  • 0.5 lb (225 g) Rice hulls

Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 0.5 oz (14 g) Northern Brewer whole hops, 8% a.a. (60 min)

Add at the beginning of boil.

Step 3
  • 0.5 oz (14 g) Mt. Hood whole hops, 3.2% a.a. (40 min)

Add 40 min in to boil.

Step 4
  • 0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)

Add 5 min before the end of the boil.

Fermentation Through Bottling Newcastle 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.

Add puree of passionfruit and mango to the beer and age two weeks.

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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 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.

Add the puree to the beer.

  • 1 pint (475 ml) Passionfruit puree
  • 1 quart (950 ml) Mango puree
Step 6

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 7
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Passionfruit-Mango 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Michelle Maria from Pixabay

The post Passionfruit-Mango Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/08/04/passionfruit-mango-beer-recipe/feed/ 0 7463 Saskatoon Berry Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/04/saskatoon-berry-beer-recipe/ https://www.buildthebottle.com/2020/08/04/saskatoon-berry-beer-recipe/#respond Tue, 04 Aug 2020 15:31:59 +0000 https://www.buildthebottle.com/?p=7472 Saskatoon Berry Beer Recipe D.I.Y.Saskatoon Berry Beer Recipe D.I.Y. what joy to make and a pleasure to drink so go collect all your berries and start squeezing them as soon as you can!

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

]]>

Saskatoon Berry Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5.00 US Gallons

Ingredients:

  • Maris Otter Pale – UK 1.15 lb
  • Pale Wheat – CA 5.75 lb
  • Flaked Wheat – US lb 0.57
  • Hersbrucker 2 oz Boil 10 min
  • Hersbrucker 1 oz boil 60 min
  • Yeast Fermentis Safale US-05
  • raspberries 9.1 oz
  • saskatoon berries 3.45 lb

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
  • Maris Otter Pale – UK 1.15 lb
  • Pale Wheat – CA 5.75 lb
  • Flaked Wheat – US lb 0.57

Bring 5 gallons of water to about 140F add in grains using a grain bag let the temp fall to about 122F for 20 min. Then for 90 min bring to 148F. Finally bring up the temp to 168F for 20 min.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • Hersbrucker 1 oz boil 60 min

Add at the beginning of boil.

Step 3
  • Hersbrucker 2 oz Boil 10 min

Add 50 min in to boil.

Fermentation Through Bottling Saskatoon Berry 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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Yeast Fermentis Safale US-05

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.

Juice the berries add the secondary carboy,

  • raspberries 9.1 oz
  • saskatoon berries 3.45 lb
Step 6

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 7
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Saskatoon Berry 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Elena Mullagaleeva from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/04/saskatoon-berry-beer-recipe/feed/ 0 7472 Apple Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/08/04/apple-beer-recipe/ https://www.buildthebottle.com/2020/08/04/apple-beer-recipe/#respond Tue, 04 Aug 2020 14:53:26 +0000 https://www.buildthebottle.com/?p=7481 Apple Beer Recipe D.I.Y.Apple Beer Recipe D.I.Y. need an idea what to drink at your next party well go and make this beer you will appreciate it and so will your friends!

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]]>

Apple Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5.00 US Gallons

Ingredients:

  • 6 lbs. light malt extract
  • Hallertauer hops (flavoring)
  • 1 lb honey 1 1/2 oz.
  • 1/2 oz. Halletauer hops (aromatic)
  • 1 quart of apple juice (if you haven’t made your own, choose an apple juice without preservatives from your grocery store–many preservatives inhibit yeast growth).
  • 2 packages of Nottingham 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
  • 6 lbs. light malt extract
  • 1 lb honey 1 1/2 oz.
  • Hallertauer hops (flavoring)

Bring 5 gallons of water to a boil. Add extract and flavoring hops. Boil for 60 minutes.

Step 2
  • 1 lb honey 1 1/2 oz.
  • 1/2 oz. Halletauer hops (aromatic)

Add honey and aromatic hops after flames out.

Step 3
  • 1 quart of apple juice (if you haven’t made your own, choose an apple juice without preservatives from your grocery store–many preservatives inhibit yeast growth).

When it has cooled to the touch add the apple juice

Fermentation Through Bottling Newcastle Apple 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 4

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 2 packages of Nottingham 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.

Step 5

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 6
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Apple 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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by S. Hermann & F. Richter from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/04/apple-beer-recipe/feed/ 0 7481 Newcastle Ale Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/23/newcastle-ale-beer-recipe/ https://www.buildthebottle.com/2020/07/23/newcastle-ale-beer-recipe/#respond Thu, 23 Jul 2020 15:47:32 +0000 http://www.buildthebottle.com/?p=6929 Newcastle Ale Beer Recipe D.I.Y.Newcastle Ale Beer Recipe D.I.Y. welcome to Newcastle in a bottle no flight Covid-19 well make this at home!

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]]>

Newcastle Ale Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Newcastle Ale Beer Recipe also known as Northern English Brown? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5.00 US Gallons

Ingredients:

  • 8.5 lb two row pale malt
  • 1 lb 55° L crystal malt
  • 1.5 oz black malt
  • 1.5 oz chocolate malt
  • 4 oz torrefied wheat
  • 1 oz E. Kent Goldings hops, 5% a.a. (90 min)
  • 1 oz (57 g) E. Kent Goldings hops, 5% a.a. (30 min)
  • 1/2 tsp Irish moss
  • Wyeast No. 1028 Special London or White Labs English 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
  • 8.5 lb two row pale malt
  • 1 lb 55° L crystal malt
  • 1.5 oz black malt
  • 1.5 oz chocolate malt
  • 4 oz torrefied wheat

Bring 5 gallons of water to about 170F add in grains using a grain bag. Make sure the temp gets lower to about 154F this should happen by itself after you put in the grains . Let mash for 60 min.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 90 min.

Step 2
  • 1 oz E. Kent Goldings hops, 5% a.a. (90 min)

Add at the beginning of boil.

Step 3
  • .1 oz (57 g) E. Kent Goldings hops, 5% a.a. (30 min)

Add 60 min in to boil.

Step 4
  • 1/2 tsp Irish moss

Add 75 min into boil.

Fermentation Through Bottling Newcastle 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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast No. 1028 Special London or White Labs English 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.

Step 6

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 7
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Newcastle 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 Michelle Maria from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/23/newcastle-ale-beer-recipe/feed/ 0 6929 London Ale Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/23/london-ale-beer-recipe/ https://www.buildthebottle.com/2020/07/23/london-ale-beer-recipe/#respond Thu, 23 Jul 2020 15:27:45 +0000 http://www.buildthebottle.com/?p=6937 London Ale Beer Recipe D.I.Y.London Ale Beer Recipe D.I.Y. You don't have to be English to enjoy this beer!

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

]]>

London Ale Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5.00 US Gallons

Ingredients:

  • 9 lbs Pale ale malt
  • 1 lb Amber/biscuit malt
  • The peel of one bitter/Seville/sour orange or three regular oranges.
  • 1/4 ounces coriander seed, freshly ground
  • Ale Yeast
  • 2 tsp powdered ginger
  • 1/4 tsp salt

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
  • 9 lbs Pale ale malt
  • 1 lb Amber/biscuit malt

Amber malt can be made by roasting pale malt for 20 minutes at 350° F. Allow to mellow a week or two before brewing.

Next bring 5 gallons of water to about 170F add in grains using a grain bag. Make sure the temp gets lower to about 153F this should happen by itself after you put in the grains . Let mash for 60 min.

Remove the grains and sparge.

Step 2
  • The peel of one bitter/Seville/sour orange or three regular oranges.
  • 1/4 ounces coriander seed, freshly ground

After Boil.

Fermentation Through Bottling Coventry Cream 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 3

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Ale yeast of choice

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.

Step 4
  • 2 tsp powdered ginger
  • 1/4 tsp salt

Add tp secondary.

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 5
  • 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome London 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 PIRO4D from Pixabay

Adapted From “London Ale,” adapted from John Tuck’s 1822  Private Brewer’s Guide

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

]]> https://www.buildthebottle.com/2020/07/23/london-ale-beer-recipe/feed/ 0 6937 Coventry Cream Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/14/coventry-cream-beer-recipe/ https://www.buildthebottle.com/2020/07/14/coventry-cream-beer-recipe/#respond Tue, 14 Jul 2020 13:02:00 +0000 http://www.buildthebottle.com/?p=6670 Coventry Cream Beer Recipe D.I.Y.Coventry Cream Beer Recipe D.I.Y. A beer that you will keep coming back to make day after day week after week!

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

]]>

Coventry Cream Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Original Gravity: 1.042
Final Gravity: 1.015
Alcohol by Vol: 3.54%
Recipe Type: extract
Yield: 5.00 US Gallons

Ingredients:

8.0 lb. English Pale Malt
.75 lb. Crystal 40L
1.50 oz Chocolate Malt
1.50 Ib Torrified Wheat
.25 oz Cascade hop pellets (5.75%AAU)
.25 oz Kent Golding hop pellets (4.75%AAU)
1.00 oz Brambling Cross (if not available use Kent Golding)
.50 oz Fuggle
1 tsp. Irish Moss

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
  • 8.0 lb. English Pale Malt
  • .75 lb. Crystal 40L
  • 1.50 oz Chocolate Malt
  • 1.50 Ib Torrified Wheat

Bring 5 gallons of water to about 170F add in grains using a grain bag. Make sure the temp gets lower to about 154F this should happen by itself after you put in the grains . Let mash for 60 min.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 90 min.

Step 2

.25 oz Cascade hops at beginning of boil.

  • 1 tsp Irish Moss for last 15 min of boil along with .25 oz of Cascade

Add at the beginning of boil.

Step 3
  • .25 oz Kent Golding for the last 40 min.

Add 50 min in to boil.

Step 4
  • 1 ounce Brambling Cross for last 20 min along with 1 tsp. Irish Moss

Add 70 min into boil.

Fermentation Through Bottling Coventry Cream 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 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • White Labs California Ale yeast or 8-05

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.

Step 6

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 7
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Coventry Cream 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 glidagida from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/14/coventry-cream-beer-recipe/feed/ 0 6670