Beer Recipe D.I.Y. Archives - Build The Bottle https://www.buildthebottle.com/tag/beer-recipe-d-i-y/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Thu, 18 Jun 2020 13:52:57 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Beer Recipe D.I.Y. Archives - Build The Bottle https://www.buildthebottle.com/tag/beer-recipe-d-i-y/ 32 32 218777377 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.

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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 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!

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]]>

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!

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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.

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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 French Saison Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/03/french-saison-beer-recipe/ https://www.buildthebottle.com/2020/06/03/french-saison-beer-recipe/#respond Wed, 03 Jun 2020 13:53:32 +0000 http://www.buildthebottle.com/?p=5619 French Saison Beer Recipe D.I.Y.French Saison Beer Recipe D.I.Y. feel the tingle on your lips when you drink this classic French beer!

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French Saison Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

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

  • 5 lbs 1.8 oz – Pilsner (2 Row) Ger (2.0 SRM) (Grain)
  • 2 lbs 15.6 oz – Vienna Malt (3.5 SRM) (Grain)
  • 12.9 oz – Wheat Malt, Ger (2.0 SRM) (Grain)
  • 1.0 oz – Goldings, East Kent [5.0%] – Boil 60 min (Hops)
  • 0.3 oz – Saaz [4.0%] – Boil 10 min (Hops)
  • 0.3 oz – Willamette [5.5%] – Boil 10 min (Hops)
  • 0.8 oz – Saaz [4.0%] – Boil 2 min (Hops)
  • 0.8 oz – Willamette [5.5%] – Boil 2 min (Hops)
  • 1 pkgs – French Saison (Wyeast Labs #3711) (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 1.8 oz – Pilsner (2 Row) Ger (2.0 SRM) (Grain)
  • 2 lbs 15.6 oz – Vienna Malt (3.5 SRM) (Grain)
  • 12.9 oz – Wheat Malt, Ger (2.0 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 143-147F and hold for 30 min.

Then raise to 154 Fahrenheit, do not heat past recommended temp you’ll get a beer that won’t ferment properly hold for another 60 min.

After total of 90 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.

Step 2
  • 3 oz – Saaz hops1.0 oz – Goldings, East Kent [5.0%] – Boil 60 min (Hops)
Step 3
  • 0.3 oz – Saaz [4.0%] – Boil 10 min (Hops)
  • 0.3 oz – Willamette [5.5%] – Boil 10 min (Hops)

10 mins before end of boil add the above.

Step 4
  • 0.8 oz – Saaz [4.0%] – Boil 2 min (Hops)
  • 0.8 oz – Willamette [5.5%] – Boil 2 min (Hops)

2 min before end of boil.

Fermentation Through Bottling Your French Saison 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.
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 – French Saison (Wyeast Labs #3711) (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 2 weeks at around 75F

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 2 weeks. 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 French Saison 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 French Saison Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/03/french-saison-beer-recipe/feed/ 0 5619 Fat Tire Style Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/05/13/fat-tire-style-beer-recipe/ https://www.buildthebottle.com/2020/05/13/fat-tire-style-beer-recipe/#respond Wed, 13 May 2020 03:41:28 +0000 http://www.buildthebottle.com/?p=5055 Fat Tire Style Beer Recipe D.I.Y.Fat Tire Style Beer Recipe D.I.Y. Like its name it will drive over its competition without even a pause you wan't to share this one with friends!

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Fat Tire Style Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

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

  • Grain Bag
  • 7.00 lb Pale Malt (2 Row) US (2.0 SRM)
  • 2.00 lb Amber Malt (22.0 SRM)
  • 1.00 lb Munich Malt – 10L (10.0 SRM)
  • 0.50 lb Biscuit Malt (23.0 SRM)
  • 0.50 lb Caramel/Crystal Malt – 10L (10.0 SRM)
  • 0.50 lb Special Roast (50.0 SRM)
  • 0.50 oz Northern Brewer [8.50%] (60 min)
  • 0.50 oz Williamette [5.50%] (30 min)
  • 0.50 oz Williamette [5.50%] (15 min)
  • 0.50 oz Williamette [5.50%] (5 min)
  • 1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

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
  • Grain Bag
  • 7.00 lb Pale Malt (2 Row) US (2.0 SRM)
  • 2.00 lb Amber Malt (22.0 SRM)
  • 1.00 lb Munich Malt – 10L (10.0 SRM)
  • 0.50 lb Biscuit Malt (23.0 SRM)
  • 0.50 lb Caramel/Crystal Malt – 10L (10.0 SRM)
  • 0.50 lb Special Roast (50.0 SRM)

Begin by heating 2.5 gallons of water in your brew pot. Add above grains and 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.

Slowly raise the temperature to 150° to 160°F (max temp.). Steep your grains at this temperature for 20 minutes.

Do not heat past recommended temp you’ll get a beer that won’t ferment properly.

After 20 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.

Step 2
  • 0.50 oz Northern Brewer [8.50%] (60 min)

After removing grain bag bring the “Wort” to a boil. It should be a rolling boil, but be careful to avoid a “Boil Over.

Step 3
  • 0.50 oz Williamette [5.50%] (30 min)

30 mins before end of boil add the above

Step 4
  • .50 oz Williamette [5.50%] (15 min)

15 min before end of boil add the above

Step 5
  • 0.50 oz Williamette [5.50%] (5 min)

5 min before end of boil add the above

Fermentation Through Bottling Your Fat Tire Style Beer

Once the 60 minute boil is over, it is time to cool the wort. There are many ways to cool a wort, the AIH recommendation is a wort chiller. Cool the wort to approximately 100° F as quickly as possible.

Transfer the wort into the primary fermenting vessel, then top off with cold water until a total of 5.125 gallons is in the primary fermenter. 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.
Step 6

Once the wort is cooled to 78° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-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.

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

Pitch yeast and ferment at lower end of what the yeast package says for 7-14 days or when fermentation bubbling has stopped.

After 4 days rack into your secondary carboy and let sit for awhile. The less exposure to oxygen the better it will taste so be careful when you rack.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again 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 AwesomeFat Tire 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

Estimated numbers of your beer.

Original Gravity: 1.062
Final Gravity: 1.015
Alcohol by Vol: 6.15%
Recipe Type: all-grain
Yield: 5.00 US Gallons

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 เฉลิมพล ศรีสังข์ from Pixabay

The post Fat Tire Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/13/fat-tire-style-beer-recipe/feed/ 0 5055 Stella Artois Style Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/05/06/stella-artois-style-beer-recipe/ https://www.buildthebottle.com/2020/05/06/stella-artois-style-beer-recipe/#respond Wed, 06 May 2020 15:11:42 +0000 http://www.buildthebottle.com/?p=4888 Stella Artois Style Beer Recipe D.I.Y.Stella Artois Style Beer Recipe D.I.Y. make your favorite beer but don't tell anyone for than you will have none left!

The post Stella Artois Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Stella Artois Style Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

Beer Style: Vienna Lager 
Recipe Type: all-grain
Yield: 5 US gallons

  • 9 lbs 8.0 oz – Pilsner (2 Row) Ger (2.0 SRM) (Grain)
  • 1.5 oz – Saaz [4.0%] – Boil 60 min (Hops)
  • 0.25 tsp – Irish Moss (Boil 10 min) (Misc)
  • 0.5 oz – Saaz [4.0%] – Boil 5 min (Hops)
  • 1 pkg of yeast – Bohemian Lager Wyeast Labs #2124, or White Labs WPL 830 German Lager Yeast, or WPL 850 Copenhagen Lager yeast
  • 3 oz priming sugar

Directions

Step 1

9 lbs 8.0 oz – Pilsner (2 Row) Ger (2.0 SRM) (Grain)

Mash at 150 F and let it go for 60 minutes. You want a very fermentable wort, since this beer is really crisp.

Warmer and you’ll get a beer which is maltier that Stella Artois.

Step 2
  • 1.5 oz – Saaz [4.0%] – Boil 60 min (Hops)
Step 3
  • 0.25 tsp – Irish Moss (Boil 10 min)

10 mins before end of boil add all of the above

Step 4
  • 0.5 oz – Saaz [4.0%] – Boil 5 min (Hops)
Step 5
  • 1 pkgs – yeast of your 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 Through Bottling Your Stella Artois Style Beer

let cool in pot or primary before adding yeast, pour into carboy leave a at least a third of the carboy empty and put on airlock.

Chill wort, top off to 5 gallons, and stir to mix and aerate.

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

Pitch yeast and ferment at lower end of what the yeast package says for 4 days or when fermentation bubbling has stopped.

After 4 days rack into your secondary carboy and let sit for awhile. The less exposure to oxygen the better it will taste so be careful when you rack.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again 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 Stella Artois 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

Estimated numbers of your beer.

Original Gravity: 1.051 (12.6° P)
Final Gravity: 1.012 SG (3.1° P)
Alcohol by Vol: 5.1%
Bitterness IBU: 22.0
Recipe Type: all-grain
Yield: 5.00 US Gallons

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 Leonhard Niederwimmer from Pixabay

The post Stella Artois Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/06/stella-artois-style-beer-recipe/feed/ 0 4888 Blonde Pilsner Ale Recipe D.I.Y. https://www.buildthebottle.com/2020/05/05/blonde-pilsner-ale-recipe/ https://www.buildthebottle.com/2020/05/05/blonde-pilsner-ale-recipe/#respond Tue, 05 May 2020 15:54:12 +0000 http://www.buildthebottle.com/?p=4869 Blonde Pilsner Ale Recipe D.I.Y.Blonde Pilsner Ale Recipe D.I.Y. a light beer to drink cold while sitting amongst family and friends.

The post Blonde Pilsner Ale Recipe D.I.Y. appeared first on Build The Bottle.

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Blonde Pilsner Ale Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

Classic American Pilsner Recipe Type: all-grain, Yield: 6 US gallons, Color Blonde

  • 5 lbs Pilsner
  • 3 lbs white grain
  • 1 lbs unmalted grain
  • 1 lb flaked oats
  • 2 oz rice hull
  • 1 oz willamette hops
  • 4 oz cascade hops
  • 1/4 oz coriander
  • 1/4 orange peel
  • 1 whirlfloc tab
  • Yeast American or German ale yeast

Directions

Step 1
  • 5 lbs Pilsner grain
  • 3 lbs white grain
  • 1 lbs unmalted grain
  • 1 lb flaked oats
  • 2 oz rice hull
  • 5 oz of priming sugar

Mash grains and hulls and oats at 155 for 60 min. Then raise to a boil when reaches a boil go to step 2.

Step 2

1 oz willamette hops 60 min boil

Step 3
  • 1/4 oz coriander
  • 1/4 orange peel
  • 1 whirlfloc tab
  • 4 oz cascade hops (Hops)

10 mins before end of boil add all of the above

Step 4
  • Yeast American or German 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 Through Bottling Your Blonde Pilsner Ale

let cool in pot or primary before adding yeast, pour into carboy leave a at least a third of the carboy empty and put on airlock.

Chill wort, top off to 67 gallons, and stir to mix and aerate. Pitch yeast and ferment at 57F-70F for 4 days.

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

After 4 days rack into your secondary carboy and let sit for another 3 days. The less exposure to oxygen the better it will taste.

After the second week you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

You can leave in secondary carboy for 1-3 weeks to take in the dry hops.

Step 5
  • 5 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Blonde Pilsner Ale!

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!

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 Leonhard Niederwimmer from Pixabay

The post Blonde Pilsner Ale Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/05/blonde-pilsner-ale-recipe/feed/ 0 4869 American Pale Ale Extract Recipe D.I.Y. https://www.buildthebottle.com/2020/05/03/american-pale-ale-extract-recipe/ https://www.buildthebottle.com/2020/05/03/american-pale-ale-extract-recipe/#respond Sun, 03 May 2020 14:35:57 +0000 http://www.buildthebottle.com/?p=4819 American Pale Ale Extract Recipe D.I.Y.American Pale Ale Extract Recipe D.I.Y. a beer that is quick to make and typical enough for everyone to appreciate.

The post American Pale Ale Extract Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Hey Guys and Gals!

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

Ingredients:

Beer Style: American Pale Ale
Recipe Type: extract
Yield: 5 US gallons

  • 5 pounds, unhopped light dry malt extract
  • 1/2 pound, dark crystal malt
  • 1/2 ounce, Cascade (60 minute boil)
  • 1/2 ounce, Cascade(30 minute boil)
  • 1/2 ounce, Cascade (10 minute boil)
  • 1/2–1 ounce, Cascade (dry hop)
  • Wyeast American ale yeast

Directions

Step 1
  • Bring 3 gallons or so to a boil pour in your malt
  • 5 pounds, unhopped light dry malt extract
  • 1/2 pound, dark crystal malt boil for 60 min

To get the malt out of container easily put it into a tub of hot water.

Step 2
  • 1 ounce, Cascade hops Boil 60 min (Hops)
Step 3
  • 1/2 ounce, Cascade- Boil 15 min (Hops)
Step 4
  • 1/2 ounce, Cascade – Boil 10 min (Hops)
Step 5
  • 1 pkgs – Nottingham Yeast (Lallemand #-) (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 Through Bottling Your American Pale Ale Extract

let cool in pot or primary before adding yeast, pour into carboy leave a at least a third of the carboy empty and put on airlock.

Chill wort, top off to 5 gallons, and stir to mix and aerate. Pitch yeast and ferment at 57F-70F for one week make sure your carboy is at least a third empty leaving space for frothing and foaming.

Step 6
  • .1/2–1 ounce, Cascade – Dry Hop 7 days (Hops)

After 1 week rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste.

Put in those dry hops now.

Step 7

After the second week you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

You can leave in secondary carboy for 1-3 weeks to take in the dry hops.

Add priming sugar before bottling.

  • 5 oz of priming sugar

Congratulations, You Have Completed Making this Awesome American Pale Ale Extract !

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!

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 5598375 from Pixabay

The post American Pale Ale Extract Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/03/american-pale-ale-extract-recipe/feed/ 0 4819