Beer Recipe Archives - Build The Bottle https://www.buildthebottle.com/tag/beer-recipe/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Tue, 10 Nov 2020 14:33:53 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Beer Recipe Archives - Build The Bottle https://www.buildthebottle.com/tag/beer-recipe/ 32 32 218777377 Honey Ale Recipe D.I.Y. https://www.buildthebottle.com/2020/11/10/honey-ale-recipe/ https://www.buildthebottle.com/2020/11/10/honey-ale-recipe/#respond Tue, 10 Nov 2020 14:33:49 +0000 https://www.buildthebottle.com/?p=10693 Honey Ale Recipe D.I.Y.Honey Ale Recipe D.I.Y. yes its an awesome beer and the honey that you choose will greatly influence the taste of the beer!

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Honey Ale Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Honey Ale 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:

Recipe

  • 5.00 lbs. Pale Malt(2-row)
  • 3.00 lbs. Honey
  • 1.00 lbs. Crystal 10L
  • 0.50 lbs. Cara-Pils Dextrine Malt
  • 2.00 oz. Cascade Whole AA 5.75 IBU49
  • 0.25 Oz Irish Moss Fining
  • 1.00 Unit(s) BrewVint Yeast Fuel
  • White Labs WLP051 California Ale V

Directions

Step 1

Heat up about 4 gallons of water for the mash up to 170F add the grains in a grain bag and let fall to 155F keep at that temp for 60 min.

Bring to a 170F for 15 minutes and then remove grains.

Bring to a boil for 60 min.

Step 2
  • 2.00 oz. Cascade Whole AA 5.75 IBU49.1 60 min.

Right when it begins to boil add these hops.

Step 3
  • 0.25 Oz Irish Moss Fining

Add at 15 min to the end of boil.

Step 4
  • 1.00 Unit(s) BrewVint Yeast Fuel

10 min to the end of the boil.

Fermentation Through Bottling Honey Ale Recipe

Let cool and then transfer the wort into the primary fermenting vessel, then top off with cold water to 5 gallons.

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 WLP051 California Ale V

Prepare a yeast starter by stirring the yeast into 2 cups of 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.

Clean the berries then crack open and add to the carboy.

Fermentation

Fermentation will last for for 4 days at 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 3 days.

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

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 Honey 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!

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 Honey Ale Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/11/10/honey-ale-recipe/feed/ 0 10693 Humble Imperial Stout Recipe D.I.Y. https://www.buildthebottle.com/2020/10/29/humble-imperial-stout-recipe/ https://www.buildthebottle.com/2020/10/29/humble-imperial-stout-recipe/#respond Thu, 29 Oct 2020 17:45:39 +0000 https://www.buildthebottle.com/?p=10398 Humble Imperial Stout Recipe D.I.Y.Humble Imperial Stout Recipe D.I.Y. love the stout love the beer feel its glory roll down your throat!

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Humble Imperial Stout Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Humble Imperial Stout 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:

Recipe

  • 14 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM)
  • 1 lbs Caramel/Crystal Malt – 60L (60.0 SRM)
  • 8.0 oz Black (Patent) Malt (500.0 SRM)
  • 8.0 oz Roasted Barley (300.0 SRM)
  • 2.00 oz Chinook [13.00 %] (60 min)
  • 1 pkg Dry Ale Brewing Yeast

Directions

Step 1
  • 14 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM)
  • 1 lbs Caramel/Crystal Malt – 60L (60.0 SRM)
  • 8.0 oz Black (Patent) Malt (500.0 SRM)
  • 8.0 oz Roasted Barley (300.0 SRM)

Heat up about 4 gallons of water to 170 add the grains let the mash fall to 151F keep at that temp for 60 min.

Bring to a boil for 60 min.

Step 2
  • 2.00 oz Chinook [13.00 %] (60 min)

Right when it begins to boil add these hops. Boil for 60 min. Then let cool.

Fermentation Through Bottling Humble Imperial Stout 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 Dry Ale Brewing Yeast

Blend the yeasts or use the one of your choice.

Prepare a 2 cup 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

Fermentation will last for 1 week at 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 2 weeks.

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

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.

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

Keep cool to prevent bottle from over carbonating and exploding.

Congratulations, You Have Completed Making this Awesome Humble Imperial Stout!

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

This Recipe is adopted from yourshoutmate

The post Humble Imperial Stout Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/10/29/humble-imperial-stout-recipe/feed/ 0 10398 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!

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

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

]]>

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!

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

]]>

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!

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

]]>

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 Extract Ale Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/23/newcastle-extract-ale-recipe/ https://www.buildthebottle.com/2020/07/23/newcastle-extract-ale-recipe/#respond Thu, 23 Jul 2020 16:12:37 +0000 http://www.buildthebottle.com/?p=6921 Newcastle Extract Ale Beer Recipe D.I.Y.Newcastle Extract Ale Beer Recipe D.I.Y. Yum and delicious this simple to make yet such a pleasurable beer will rock every party you serve it at!

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

]]>

Newcastle Extract Ale Recipe D.I.Y.

Hey Guys and Gals!

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

Original Gravity: 1.045
Final Gravity: 1.012
Alcohol by Vol: 4.33%
Recipe Type: extract
Yield: 5.00 US Gallons

Ingredients:

  • 5.5 lb (2.5 kg) light dry malt extract
  • 12 oz (340 g) 55° L crystal malt
  • 1.5 oz (43 g) black malt
  • 1.5 oz (43 g) chocolate malt
  • 4 oz (227 g) torrefied wehat
  • 1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (90 min)
  • 1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (30 min)
  • 1 tsp Irish moss (4.9 ml)
  • 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
  • 12 oz (340 g) 55° L crystal malt
  • 1.5 oz (43 g) black malt
  • 1.5 oz (43 g) chocolate malt
  • 4 oz (227 g) 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 30 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
  • 5.5 lb (2.5 kg) light dry malt extract

Remove for a minute and stir in then place back on fire.

Step 3
  • .1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (90 min)

Right when you put back in fire.

Step 4
  • 1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (30 min)

Add 60 min into boil.

Step 5

  • 1 tsp Irish moss (4.9 ml)

75 min in to boil.

Fermentation Through Bottling Newcastle Extract 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 1 ounce

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.

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

]]> https://www.buildthebottle.com/2020/07/23/newcastle-extract-ale-recipe/feed/ 0 6921 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!

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

]]>

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!

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]]>

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 Bronx Brew Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/14/bronx-brew-beer-recipe/ https://www.buildthebottle.com/2020/07/14/bronx-brew-beer-recipe/#respond Tue, 14 Jul 2020 12:40:43 +0000 http://www.buildthebottle.com/?p=6677 Bronx Brew Beer Recipe D.I.Y.Bronx Brew Beer Recipe D.I.Y. A dream to make a pleasure to drink need I say more to get you to make this awesome beer so get brewing now!

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]]>

Bronx Brew Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Beer Style: Fruit Beer 
Recipe Type: partial mash
Yield: 5 US gallons

Ingredients:

  • 22.5 kg (5.5 lb) pale malt
  • 1 kg (2.2 lb) light extract syrup (I use Cooper’s)
  • 100 gr (3.5 oz) 80L crystal
  • 100 gr (3.5 oz) amber malt
  • 500 gr (1.1 lb) wheat malt
  • 150 gr (5.3 oz) flaked barley
  • 25 gr (0.9 oz) 7.1%AA Willamette flowers 60 min
  • 20 gr (0.7 oz) 4.3%AA Styrian Goldings flowers 2 min
  • 600 gr (1.3 lb) frozen raspberries
  • gelatin finings
  • Wyeast 1028

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
  • 22.5 kg (5.5 lb) pale malt
  • 1 kg (2.2 lb) light extract syrup (I use Cooper’s)
  • 100 gr (3.5 oz) 80L crystal
  • 100 gr (3.5 oz) amber malt
  • 500 gr (1.1 lb) wheat malt
  • 150 gr (5.3 oz) flaked barley

Heat up 5 gallons of water to about 150 add the grains which should lower the temp to 50C (122F) for 30 min,

Then mash at 68C (154F) for 90 min

Mashout at 77C (170F) for 10 min, sparge to recover about 15 litres (about 4 US gal).

Now you will bring the the beer to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 25 gr (0.9 oz) 7.1%AA Willamette flowers 60 min

Add at the beginning of boil.

Step 3
  • 20 gr (0.7 oz) 4.3%AA Styrian Goldings flowers

Add 2 mins before the end of boil.

Step 4
  • 600 gr (1.3 lb) frozen raspberries

Add after the flame is off and let soak inside for 30-45 minutes it is helpful to pierce the berries before placing in brew to extract the juices.

Fermentation Through Bottling Bronx Brew 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 1028

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.

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 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Bronx Brew 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 David Mark from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/14/bronx-brew-beer-recipe/feed/ 0 6677 Easy Porter Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/14/easy-porter-beer-recipe/ https://www.buildthebottle.com/2020/07/14/easy-porter-beer-recipe/#respond Tue, 14 Jul 2020 12:22:08 +0000 http://www.buildthebottle.com/?p=6684 Easy Porter Beer Recipe D.I.Y.Easy Porter Beer Recipe D.I.Y. A true and easy treat this recipe can not be beat so get brewing now!

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]]>

Easy Porter Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Easy Porter 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:

  • 0.5 lbs chocolate malt, crushed
  • 6.6 lbs Munton & Fison amber malt extract
  • 0.5 lbs Munton & Fison light dry malt extract
  • 2.5 oz Cascade hops pellets, boiling

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
  • 0.5 lbs chocolate malt, crushed

Place into water

Bring 3.25-3.5 gallons of water to a boil.

Remove the chocolate malt bag.

but be careful to avoid a “Boil Over. This Boil will last for 55 min.

Step 2
  • 6.6 lbs Munton & Fison amber malt extract
  • 0.5 lbs Munton & Fison light dry malt extract
  • 2.5 oz Cascade hops pellets

Add at the beginning of boil.

Fermentation Through Bottling Easy Porter 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.

  • American liquid yeast pick 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

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

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 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Easy Porter 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 Michael Tampakakis from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/14/easy-porter-beer-recipe/feed/ 0 6684 Pilsner Big Bang Ale Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/02/pilsner-big-bang-ale-beer-recipe/ https://www.buildthebottle.com/2020/07/02/pilsner-big-bang-ale-beer-recipe/#respond Thu, 02 Jul 2020 23:46:37 +0000 http://www.buildthebottle.com/?p=6375 Pilsner Big Bang Ale Beer Recipe D.I.Y.Pilsner Big Bang Ale Beer Recipe D.I.Y. Have a great beer at the ready and every party will be a huge bang!

The post Pilsner Big Bang Ale Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Pilsner Big Bang Ale Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Pilsner Big Bang Ale 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:

  • 2 lbs Liquid extract
  • 3 lbs DME
  • 1 lbs Rice extract
  • 1 1/2 oz Willamette for bittering
  • 1/2 oz Willamette for dry hopping aroma
  • American liquid Wyeast 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
  • 2 lbs Liquid extract
  • 3 lbs DME
  • 1 lbs Rice extract

Bring 3.25-3.5 gallons of water to a boil.

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

Step 2
  • 1 1/2 oz Willamette for bittering

Add at the beginning of boil.

Fermentation Through Bottling Pilsner Big Bang Ale 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.

  • American liquid Wyeast 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 4
  • 1/2 oz Willamette for dry hopping aroma

Add dry hops to secondary 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 5
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Pilsner Big Bang 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 Gerd Altmann from Pixabay

The post Pilsner Big Bang Ale Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/02/pilsner-big-bang-ale-beer-recipe/feed/ 0 6375 Habanero Hop Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/07/02/habanero-hop-beer-recipe/ https://www.buildthebottle.com/2020/07/02/habanero-hop-beer-recipe/#respond Thu, 02 Jul 2020 21:55:33 +0000 http://www.buildthebottle.com/?p=6381 Habanero Hop Beer Recipe D.I.Y.Habanero Hop Beer Recipe D.I.Y. A love of heat is a must this recipe is king of all those that love to feel the heat!

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

]]>

Habanero Hop Beer Recipe D.I.Y.

Hey Guys and Gals!

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

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

Ingredients:

Directions

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

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

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

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

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

Mashout to 170 for 10 min

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

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

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

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

Add at the beginning of boil.

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

15 min before the end of boil.

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

5 mins before end of boil add the above.

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

After you shut off flame

Fermentation Through Bottling Habanero Hop Beer Recipe

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

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

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

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

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

  • 3 vials of WLP001 California Ale

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

Fermentation

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

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

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

Step 7
  • 1 habañero chili pepper

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

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

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

Add to secondary carboy with the the roasted peppers.

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

Step 6
  • 3 oz of priming sugar

Add priming sugar before bottling.

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

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

Additional Info

Notes on Utensils and Ingredients

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

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Hans Braxmeier from Pixabay

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

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

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Argentine Scotch Ale Beer Recipe D.I.Y.

Hey Guys and Gals!

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

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

Ingredients:

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

Directions

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

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

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

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

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

Mashout to 170 for 10 min

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

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

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

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

Add at the beginning of boil.

Fermentation Through Bottling Argentine Scotch Ale Beer Recipe

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

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

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

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

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

  • Wyeast 1728 Scottish Ale yeast

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

Fermentation

Ferment for 4 days at 50F.

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

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

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

Step 6
  • 3 oz of priming sugar

Add priming sugar before bottling.

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

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

Additional Info

Notes on Utensils and Ingredients

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

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Santiago Manosalva from Pixabay

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

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

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]]>

Pilsner Urquell Style Beer Recipe D.I.Y.

Hey Guys and Gals!

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

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

Ingredients:

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

Directions

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

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

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

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

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

Mashout to 170 for 10 min

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

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

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

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

Add at the beginning of boil.

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

15 min before the end of boil.

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

3 mins before end of boil add the above.

Fermentation Through Bottling Pilsner Urquell Style Beer Recipe

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

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

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

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

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

  • Wyeast #2206 lager yeast

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

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

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

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

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

Step 6
  • 3 oz of priming sugar

Add priming sugar before bottling.

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

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

Additional Info

Notes on Utensils and Ingredients

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

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by maatcheck from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/25/pilsner-urquell-style-beer-recipe-d-i-y/feed/ 0 6209 Honey Porter Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/25/honey-porter-beer-recipe/ https://www.buildthebottle.com/2020/06/25/honey-porter-beer-recipe/#respond Thu, 25 Jun 2020 12:17:15 +0000 http://www.buildthebottle.com/?p=6217 Honey Porter Beer Recipe D.I.Y.Honey Porter Beer Recipe D.I.Y. What a drink what a night and what a party this will be on everyones lips!

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]]>

Honey Porter Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Beer Style: Robust Porter
Recipe Type: partial mash
Yield: 5 US gallons

Original Gravity: 1.086
Final Gravity: 1.012
Alcohol by Vol: 9.69%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Ingredients:

  • Crystal Malt, 120L ½ lb
  • Roasted Barley ½ lb
  • Chocolate Malt ¼ lb
  • Honey Malt ¼ lb
  • Briess CBW, Porter 1 bag (3.3 lb)
  • Plain Amber DME 1 bag (3 lb)
  • Perle leaf 1 oz bittering hops
  • Fuggle leaf 1 oz flavoring hops
  • Burton Ale Yeast WLP (Liquid)
  • Irish Moss ¼ tsp

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
  • Crystal Malt, 120L ½ lb
  • Roasted Barley ½ lb
  • Chocolate Malt ¼ lb
  • Honey Malt ¼ lb

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 154F and hold for 60 min.

Mashout to 170 for 15 min

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

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

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. The boil time is 60 min.

Step 2
  • Briess CBW, Porter 1 bag (3.3 lb)
  • Plain Amber DME 1 bag (3 lb)

Turn of flame and add, than bring back to boil for 60 min.

Step 3
  • Perle leaf 1 oz bittering hops

45 mins before end of boil add the above.

Step 4
  • Fuggle leaf 1 oz flavoring hops
  • Irish Moss ¼ tsp

Last 15 min of boil

Step 5
  • Honey

After fire is out

Fermentation Through Bottling Samuel Adams 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.

  • Burton Ale Yeast WLP (Liquid)

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

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

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

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

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

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Honey Porter 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 Michael Tampakakis from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/25/honey-porter-beer-recipe/feed/ 0 6217 Samuel Adams Style Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/18/samuel-adams-style-beer-recipe/ https://www.buildthebottle.com/2020/06/18/samuel-adams-style-beer-recipe/#respond Thu, 18 Jun 2020 14:14:00 +0000 http://www.buildthebottle.com/?p=6053 Samuel Adams Style Beer Recipe D.I.Y.Samuel Adams Style Beer Recipe D.I.Y. kick back and fool all your friends when you serve this beer they will not believe you that you made it!

The post Samuel Adams Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Samuel Adams Style Beer Recipe D.I.Y.

Hey Guys and Gals!

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

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

Ingredients:

  • 21 pounds, pale malt (adjust to get specified O.G.)
  • 2 pounds, crystal malt (40L), added in mashout
  • 1 pound, cara-pils
  • 1 pound, wheat malt
  • 2 ounces, Tettnanger hops (4.5% alpha)
  • 1 ounces, Tettnanger hops (4.5% alpha)
  • 1 ounce, Perle hops (7.6% alpha)
  • 2 ounces, Cascade hops (dry hop)
  • 1 teaspoon, gypsum (in mash)
  • 2 teaspoons, Irish moss (last 15 minutes of boil)
  • Wyeast #2206 lager 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
  • 21 pounds, pale malt (adjust to get specified O.G.)
  • 2 pounds, crystal malt (40L), added in mashout
  • 1 pound, cara-pils
  • 1 pound, wheat malt

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

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

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

Mashout to 170 for 10 min

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

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

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

Step 2
  • 2 ounces, Tettnanger hops (4.5% alpha)

15 min after the beginning of the boil.

Step 3
  • 1 ounces, Tettnanger hops (4.5% alpha)

50 mins before end of boil add the above.

Step 4
  • 2 teaspoons, Irish moss (last 15 minutes of boil)
Step 5
  • 1 ounce, Perle hops (7.6% alpha)

10 min before end of boil.

Step 6
  • 1 teaspoon, gypsum (in mash)

After fire is out

Fermentation Through Bottling Samuel Adams 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.

  • Wyeast #2206 lager yeast

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

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

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

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

Step 7
  • 2 ounces, Cascade hops (dry hop)

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 Samuel Adams 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 Ольга Лазарева from Pixabay

The post Samuel Adams Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/18/samuel-adams-style-beer-recipe/feed/ 0 6053 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!

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

]]>

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 Peanut Butter Cup Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/18/peanut-butter-cup-beer-recipe-d-i-y/ https://www.buildthebottle.com/2020/06/18/peanut-butter-cup-beer-recipe-d-i-y/#respond Thu, 18 Jun 2020 12:39:18 +0000 http://www.buildthebottle.com/?p=6051 Peanut Butter Cup Beer Recipe D.I.Y.Peanut Butter Cup Beer Recipe D.I.Y. this bottle will win the heart and soul of all those that you are kind enough to share with!

The post Peanut Butter Cup Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Peanut Butter Cup Beer Recipe D.I.Y.

Hey Guys and Gals!

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

  • Original Gravity: 1.070 (17.0° P)
  • Final Gravity: 1.022 SG (5.7° P)
  • Alcohol by Vol: 6.3%
  • Color black
  • Bitterness IBU: 26.2
  • Recipe Type: all-grain
  • Yield: 5.00 US Gallons
  • Beer Style: Brown Porter  (12A)
  • Recipe Type: all-grain
  • Yield: 5 US gallons

Ingredients:

  • 10 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 1 lbs 11.6 oz – Carafoam (2.0 SRM) (Grain)
  • 14.0 oz – Caramel/Crystal Malt – 80L (80.0 SRM) (Grain)
  • 14.0 oz – Chocolate Malt (350.0 SRM) (Grain)
  • 7.5 oz – Black (Patent) Malt (500.0 SRM) (Grain)
  • 1.0 oz – Northern Brewer [8.5%] – Boil 60 min (Hops)
  • 1.0 oz – Willamette [5.5%] – Boil 20 min (Hops)
  • 1.00 – Whirlfloc Tablet (Boil 15 min) (Misc)
  • 2.00 lbs – PB2 (Boil 10 min) (Misc)
  • 2.00 oz – Caco Nibs (Boil 0 min) (Misc)
  • 1 pkgs – London Ale (White Labs #WLP013) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.070 (17.0° P)
Final Gravity: 1.022 SG (5.7° P)
Alcohol by Vol: 6.3%
Color SRM: black
Bitterness IBU: 26.2
Recipe Type: all-grain
Yield: 5.00 US Gallons

Directions

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

Step 1
  • 10 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 1 lbs 11.6 oz – Carafoam (2.0 SRM) (Grain)
  • 14.0 oz – Caramel/Crystal Malt – 80L (80.0 SRM) (Grain)
  • 14.0 oz – Chocolate Malt (350.0 SRM) (Grain)
  • 7.5 oz – Black (Patent) Malt (500.0 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 90 min.

Step 2
  • 31.0 oz – Northern Brewer [8.5%] – Boil 60 min (Hops)

At the very beginning of the boil.

Step 3
  • 1.0 oz – Willamette [5.5%] – Boil 20 min (Hops)

20 mins before end of boil add the above.

Step 4
  • 1.00 – Whirlfloc Tablet (Boil 15 min) (Misc)

30 min before end of boil.

Step 5
  • 2.00 lbs – PB2 (Boil 10 min) (Misc)
Step 6
  • 2.00 oz – Caco Nibs (Boil 0 min) (Misc)

After fire is out

Fermentation Through Bottling

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 pkgs – London Ale (White Labs #WLP013) (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.

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 Peanut Butter Cup 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 Katy Williams from Pixabay

The post Peanut Butter Cup Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/18/peanut-butter-cup-beer-recipe-d-i-y/feed/ 0 6051 Russian River Pliny the Elder Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/11/russian-river-pliny-the-elder-beer-recipe/ https://www.buildthebottle.com/2020/06/11/russian-river-pliny-the-elder-beer-recipe/#respond Thu, 11 Jun 2020 14:03:06 +0000 http://www.buildthebottle.com/?p=5836 Russian River Pliny the Elder Beer Recipe D.I.Y.Russian River Pliny the Elder Beer Recipe D.I.Y. A great recipe of you are looking for a unique I.P.A.

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

]]>

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!

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

]]>

Zurich Beer Recipe D.I.Y.

Hey Guys and Gals!

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

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

Ingredients:

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

Directions

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

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

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

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

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

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

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

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

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

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

Before and than at the very beginning of the boil.

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

15 mins before end of boil add the above.

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

1 min before end of boil.

Fermentation Through Bottling Zurich Beer Recipe

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

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

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

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

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

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

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

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

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

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

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

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

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Zurich Beer!

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

Additional Info

Notes on Utensils and Ingredients

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

For Our Great Articles

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Jörg Vieli from Pixabay

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

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

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

]]>

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

Hey Guys and Gals!

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

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

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

Ingredients:

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

Directions

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

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

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

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

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

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

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

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

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

Before and than at the very beginning of the boil.

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

15 mins before end of boil add the above.

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

1 min before end of boil.

Step 5
  • 9 oz Honey (flameout)

After fire is out

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

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

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

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

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

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

  • 1 pkg US-05 Yeast

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

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

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

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

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

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

Step 8
  • 3 oz of priming sugar

Add priming sugar before bottling.

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

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

Additional Info

Notes on Utensils and Ingredients

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

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Free-Photos from Pixabay

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

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

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

]]>

Coors Light Style Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

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

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

Directions

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

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

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

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

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

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

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

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

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

At the very beginning of the boil.

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

15 mins before end of boil add the above.

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

2 min before end of boil.

Fermentation Through Bottling Your Coors Light Style Beer Recipe

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

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

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

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

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

Step 5

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

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

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

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

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

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

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

Step 5
  • 3 oz of priming sugar

Add priming sugar before bottling.

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

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

Additional Info

Notes on Utensils and Ingredients

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

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Free-Photos from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/05/coors-light-style-beer-recipe/feed/ 0 5672 Black Coffee Wheat Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/06/04/black-coffee-wheat-beer-recipe/ https://www.buildthebottle.com/2020/06/04/black-coffee-wheat-beer-recipe/#respond Thu, 04 Jun 2020 13:51:56 +0000 http://www.buildthebottle.com/?p=5643 Black Coffee Wheat Beer RecipeBlack Coffee Wheat Beer Recipe Crispy and delicious this beer will please the true beer lover in you!

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Black Coffee Wheat Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

Beer Style: Dunkelweizen 
Recipe Type: extract
Yield: 5 US gallons

  • 8lbs Wheat LME
  • 3lbs Light LME
  • 1/4lb Chocolate malt
  • 1/4lb Black Patent
  • 1/4lb Crystal 80
  • 1/4lb Roasted Barley
  • 1oz of Hallertauer 60min
  • 1/2 oz Hallertauer 30min
  • 1/2 oz Hallertauer 5min
  • Heifeweizen 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
  • 8lbs Wheat LME
  • 3lbs Light LME
  • 1/4lb Chocolate malt
  • 1/4lb Black Patent
  • 1/4lb Crystal 80
  • 1/4lb Roasted Barley

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
  • 1oz of Hallertauer 60min.

At the very beginning of the boil.

Step 3
  • 1/2 oz Hallertauer 30min

30 mins before end of boil add the above.

Step 4
  • 1/2 oz Hallertauer 5min

5 min before end of boil.

Fermentation Through Bottling Your Black Coffee Wheat 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.

  • Heifeweizen 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 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 Black Coffee Wheat 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 Black Coffee Wheat Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/04/black-coffee-wheat-beer-recipe/feed/ 0 5643 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.

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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 German Pilsner lightly Hopped Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/04/23/german-pilsner-lightly-hopped-beer-recipe/ https://www.buildthebottle.com/2020/04/23/german-pilsner-lightly-hopped-beer-recipe/#respond Thu, 23 Apr 2020 11:50:34 +0000 http://www.buildthebottle.com/?p=4447 German Pilsner lightly Hopped Beer Recipe D.I.Y.German Pilsner lightly Hopped Beer Recipe D.I.Y. Have a beer that you can confidently share with anyone and get a WOW!

The post German Pilsner lightly Hopped Beer Recipe D.I.Y. appeared first on Build The Bottle.

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Hey Guys and Gals!

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

Style

  • Beer Style: German Pilsner 
  • Recipe Type: all-grain
  • Yield: 3.25 US gallons
  • color gold

Description:

A not so hopped up version of a German Pils, with a very nice balance of malt to bitterness.

Ingredients:

Step 1
  • 5 lbs 8 oz Pilsner (Weyermann)
  • 8 oz Vienna Malt (Weyermann)
  • 60 oz Perle [7.2%] – FWH 60 min
  • .20 oz Perle [7.2%] – Boil 30 min
  • .50 oz Saaz [2.8%] – Boil 10 min
  • .50 oz Saaz [2.8%] – Boil 2 min
  • WLP830 German Lager Yeast
  • 3 oz priming sugar

Instructions

Step 1

Bring a gallon or 2 to a boil add in ingredients from step 1 the boil time will total 60 min all

Step 2

Add hops 30 minutes to end

Step 3

Add third hop 10 minutes to the end.

Step 4

Add in the last hops 2 minutes to end then add to fermenter fill till there is with 3.25 gallons of water use cold water.

Step 5

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

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.

After about 7 days when all signs of fermentation had ceased gradually start increasing the temperature till its a natural room temperature leave for a about 4 days.

Optional If you are cold chilling and using gelatin to create a clear beer do it now.

Add the priming sugar and bottle.

Estimate Of Your Numbers

Original Gravity: 1.049
Final Gravity: 1.008
Alcohol by Vol: 5.1%
Color SRM: 2.9  Color Sample 
Bitterness IBU: 33
Recipe Type: all-grain
Yield: 3.25 US Gallons

Obviously when all numbers are all the same, gravity which shows you the sugar content if your original gravity is higher then it will have a higher alc. content. Final gravity higher will have a lower content.

Congratulations, You Have Completed Making this Awesome German Pilsner lightly Hopped Beer Recipe!

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

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

The post German Pilsner lightly Hopped Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/04/23/german-pilsner-lightly-hopped-beer-recipe/feed/ 0 4447 Irish Red Ale Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/04/22/irish-red-ale-beer-recipe/ https://www.buildthebottle.com/2020/04/22/irish-red-ale-beer-recipe/#respond Wed, 22 Apr 2020 16:55:00 +0000 http://www.buildthebottle.com/?p=4418 Irish Red Ale Beer Recipe D.I.Y.Irish Red Ale Beer Recipe D.I.Y. Have a drink you have nowhere to go Covid-19 is all over and this beer will at least give you reason to celebrate!

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Hey Guys and Gals!

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

Style

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

Ingredients:

Step 1
  • 11 lbs 8.0 oz – Pale Malt (2 Row) UK (3.0 SRM) (Grain)
  • 5.9 oz – Crystal 120, 2-Row, (Great Western) (120.0 SRM) (Grain)
  • 5.9 oz – Crystal 40, 2-Row, (Great Western) (0.4 SRM) (Grain)
  • 5.9 oz – Roasted Barley (Briess) (300.0 SRM) (Grain)
Step 2
  • 1.0 oz – Willamette [5.5%] – Boil 60 min (Hops)
Step 3
  • 1.00 tsp – Irish Moss (Boil 10 min) (Misc)
Step 4
  • 1 pkgs – Irish Ale Yeast (White Labs #WLP004) (Yeast)
Step 5
  • 3 oz primer yeast

Directions

Step 1

Steep grains in one gallon at 150º F water for 20 minutes. Remove grains and sparge with 1 gallon of 170º F water.

Step 2

Add first hops and bring to a boil for 50 minutes

Step 3

Add second hop addition. Boil 10 minutes more, then add to fermenter filled with 3 gallons of cold water.

Step 4

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.

(check and top-up to 5 gallons if necessary)

Fermentation Through Bottling

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 65F-70F for one week make sure your carboy is at least a third empty leaving space for frothing and foaming.

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

Step 5

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

Estimate Of Your Numbers

Original Gravity: 1.062 (15.1° P)
Final Gravity: 1.016 SG (4.0° P)
Alcohol by Vol: 6.1%
Color SRM: Reddish
Bitterness IBU: 17.7
Recipe Type: all-grain
Yield: 5.00 US Gallon

Obviously when all numbers are all the same, gravity which shows you the sugar content if your original gravity is higher then it will have a higher alc. content. Final gravity higher will have a lower content.

Congratulations, You Have Completed Making this Awesome Irish Red Ale Beer Recipe!

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

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

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

]]> https://www.buildthebottle.com/2020/04/22/irish-red-ale-beer-recipe/feed/ 0 4418 Blue Moon Style Beer Recipe D.I.Y. https://www.buildthebottle.com/2020/04/20/blue-moon-style-beer-recipe/ https://www.buildthebottle.com/2020/04/20/blue-moon-style-beer-recipe/#respond Mon, 20 Apr 2020 19:48:28 +0000 http://www.buildthebottle.com/?p=4392 Blue Moon Style Beer Recipe D.I.Y.Blue Moon Style Beer Recipe D.I.Y. show off your talent with this amazingly refreshing and delicious beer recipe!

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Hey Guys and Gals!

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

Description:

  • Beer Style: Winter beer Belgian
  • Recipe Type: all-grain
  • Yield: 5 US gallons

Ingredients:

Step 1
  • 5 lbs – Pale Malt – 2 Row (Cargill) (2.0 SRM) (Grain)
  • 4 lbs 8.0 oz – Wheat Malt, Bel (2.0 SRM) (Grain)
  • 2 lbs – Caramel/Crystal Malt – 10L (10.0 SRM) (Grain)
  • 8.0 oz – Carapils (Briess) (1.5 SRM) (Grain)
  • 8.0 oz – Oats, Flaked (Briess) (1.4 SRM) (Grain)
  • 1.0 oz – Hallertauer [4.8%] – Boil 60 min (Hops)
  • 0.25 tsp – Irish Moss (Boil 10 min) (Misc)
  • 0.50 oz – Orange Peel, Bitter (Boil 5 min) (Misc)
  • 0.50 oz – Orange Peel, Sweet (Boil 5 min) (Misc)
  • 0.25 oz – Coriander Seed (Boil 5 min) (Misc)
  • 1 pkgs – SafAle English Ale (DCL/Fermentis #S-04) (Yeast)
  • 3 oz of priming sugar

Directions

Step 1

Mash the two-row malt, wheat malt, and flaked oats in 5 quarts of water. Hold temperature at 154°F. for 60 minutes.

Strain the wort into the brew kettle, then rinse grains with 1 gallon of water at 170°F., collecting run-off in the brew kettle.

Step 2

Mix in liquid malt extract and add clean water to bring boil volume to 3.5 gallons. Bring to a boil, add hops, and boil for 60 minutes.

Step 3

Add the 0.25 tsp – Irish Moss in the last 10 min of the boil

Step 4

Add the orange peel and coriander in the last 5 minutes of the boil.

Step 5

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

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 65F-70F for one week make sure your carboy is at least a third empty leaving space for frothing and foaming.

After 1 week rack into your secondary carboy and let sit for a week. 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.

You will need 3 oz for priming sugar.

Estimate Of Your Numbers

Obviosly when all numbers are all the same, gravity which shows you the sugar content if your original gravity is higher then it will have a higher alc. content. Final gravity higher will have a lower content.

Original Gravity: 1.071
Final Gravity: 1.018
Alcohol by Vol: 6.94%
Color SRM: 36.1  Color Sample 
Recipe Type: all-grain
Yield: 5.00 US Gallons

Congratulations, You Have Completed Making this Awesome Blue Moon Style Beer Recipe!

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

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

The post Blue Moon Style Beer Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/04/20/blue-moon-style-beer-recipe/feed/ 0 4392