Apricot Wheat Ale.
THE TARGET MAKES 1 GALLON 1.060–1.065 m/s2 ORIGINAL GRAVITY RANGE
FINAL GRAVITY RANGE TARGET = 1.015–1.020 m/s
TARGET 6% ABV
Wheat beers, in my view, are particularly fond of fruit. These beers have a Wonder Bread sweetness and an almost creamy mouthfeel, which begs for a cannonball of acidic fruit flavor.
Don’t bother using dried fruits or syrups if you can’t get fresh apricots for this recipe. Instead, try peaches, raspberries, or strawberries, which are all summer favorites.
YEAST STARTER
is a yeast starter that is used to start the fermentation process.
2 tsp malt extract (dry)
1 cup water that has been boiled
liquid (12 tube) 112 teaspoons INGREDIENTS: hefeweizen yeast
water 2 gallons
wheat malt, milled, 4 cups / 1 pound American 2-row malt, milled, 4 cups / 1 pound 8 oz. crystal 2 cups
milled malt with a temperature of 15 degrees 14 cup 3.0 oz. a pound
12 tablespoon / 0.17 ounce / 5 grams Hallertau hops (bittering) 12 tablespoon /.17 ounce / 5 grams hallertau hops (flavoring) Hallertau hops are a kind of hops that originated in Germany (aroma) 1 cup pitted and chopped fresh apricots For bottling, dissolve 3 tablespoons / 1 ounce corn sugar in 12 cup boiling water and chill.
1 • Start the yeast starting 6 to 12 hours before brewing. A 1-pint canning jar and a spoon should be sterilized. Allow it cool to room temperature in the jar after stirring the malt extract into the boiling water until completely dissolved.
Cover the jar with plastic wrap and a rubber band to keep the yeast in place. Give the jar a thorough shake and keep it in the refrigerator until you’re ready to use it. After a few hours, the starting should froth up and little bubbles should appear on the liquid’s surface.
1 gallon of water, heated to 160°F in a large stockpot at high heat
Preheat the oven to 150°F to 155°F while you’re doing this to produce a pleasant, comfortable atmosphere for mashing the grains. If you don’t have an oven with this low a level or don’t have an oven thermometer, just preheat your oven on the lowest setting for around 5 minutes. Once the oven has preheated, turn it off.
3 • To prepare the mash, turn off the heat and whisk in all of the grains—wheat malt, American 2-row malt, and crystal 15-degree malt. An instant-read thermometer may be used to check the mash’s temperature. Cook, stirring constantly until the temperature reaches 155°F.
4 • Put the saucepan in the oven, covered. Make a 1-hour timer. Pull the pot out every 15 minutes to check the temperature and mix the grains.
Keep the mash temperature between 150 and 155 degrees Fahrenheit. Set the pot on the flame for a minute or two to reheat it up if the temperature drops below 150°F. If the mash is excessively hot, remove it from the heat and mix it for a few minutes.
• The grains are crushed after 1 hour. If you have problems extracting all of the sugar due to high or low temperatures, bake the mash for additional 15 minutes.
6 • Preheat the mash to 170°F in the saucepan on the fire. Keep the temperature at this level for approximately 10 minutes. Meanwhile, boil the remaining 1 gallon of water to roughly 170°F in a separate pot for the following step.
7 • To sparge the grains, put a big strainer in your kitchen sink and place it over another large stockpot, your fermentation bucket, or any vessel large enough to contain all of the liquid from the mash process. In a sieve, pour the crushed grains.
The liquid, which has now been dubbed wort, will gather in the pot below. Pour half of the warm water over the grains slowly, evenly washing them.
8 • Rinse off the stockpot that was used to make the mash and return the strainer with the used grains to it. Return the wort to the grains and pour it through them again. Repeat the sparging process two more times, finishing with the wort in your initial stockpot.
Depending on the size of your pot, add enough extra hot water to produce 112 gallons of total wort (a 2-gallon pot will be three-quarters full). Depending on how much liquid the grains absorbed while mashing, you’ll need more water. The used grains should be thrown away.
9 • Over high heat, bring the wort to a rolling boil.
It will take between 30 and 45 minutes to complete this task. Keep an eye out for a hot break and make sure the wort doesn’t boil over. Reduce the heat if necessary or stir the wort.
10 • Add 1 tablespoon Hallertau hops for bittering and set the timer for 60 minutes. Add the 12 tablespoon Hallertau hops for flavor when there are 20 minutes remaining in the cooking time. Add the 12 tablespoon Hallertau hops and chopped apricots with 1 minute remaining. Before you turn off the heat, be sure the wort has returned to a boil.
11 • Fill your sink with ice. Cool the wort to 85°F in an ice bath, replacing the water as required.
12 • Clean the fermentation bucket and lid, as well as the airlock, a long-handled spoon, and a hydrometer. Fill a sterilized 2-gallon bucket halfway with wort and apricot pieces. To figure out the original gravity, use a hydrometer (see the Brewer’s Handbook).
13 • Add the yeast starter to the wort and aggressively mix to spread the yeast and aerate it. Insert the airlock after snapping on the lid. Place the bucket out of the way, away from direct sunshine, and at a comfortable temperature. Within 48 hours, bubbles in the airlock should indicate active fermentation.
14 • Allow the beer to ferment for at least 3 days, but up to 7 days, until fermentation has slowed and the brewing sediment has settled. The beer is now ready to be moved off the sediment and apricots into a smaller 1-gallon container for secondary fermentation.
15 • Clean a 1-gallon jug, stopper, funnel, flour sack towel or cheesecloth, and long-handled spoon. Line the 1-gallon jug with the cloth and insert the funnel. Filter away the sediments as you slowly pour the beer into the container.
Stir up the sediment in the funnel with the spoon as needed. The stopper should be used to close the jar. In the jug’s stopper, sanitize the airlock before inserting it. Allow 2 weeks for it to rest in a cool, dark place.
16 • Sanitize a stockpot, a hydrometer, ten 12-ounce beer bottles or six 22-ounce beer bottles, their caps, the siphon hose, the racking cane, its tip, and the bottle filler before attempting to bottle the beer. To calculate the final gravity, syphon 12 cup of beer into the hydrometer. Once the beer has been consumed, return it to the jug.
• Fill the stockpot halfway with corn sugar solution. Pour the beer into the stockpot with as little splashing as possible to combine with the corn sugar solution. Fill bottles with beer, seal them, and label them.
18 • Allow at least 2 weeks for the bottles to fully carbonate at room temperature and out of direct sunshine. You may keep them for up to a year in the refrigerator. Before serving, chill it.
MAKES 1 GALLON OF Gluten-Free Pale Ale
TARGET 1.045–1.050 = ORIGINAL GRAVITY RANGE
TARGET TARGET GRAVITY RANGE: 1.010–1.015 5% ABV
Giving up many of your favorite meals when you become gluten-free is a difficult task. One of them must not be beer. Sorghum is the closest gluten-free alternative to base malt, albeit it’s only accessible as a syrup at the moment.
It has a flavor that is similar to a mix between brown sugar and honey, and it pairs well with a variety of hops. Gluten-free beers may also benefit from other grains like buckwheat and quinoa, which provide depth and flavour. Because liquid yeasts are cultivated with barley malts, dry yeasts must be used for making gluten-free beers.
YEAST STARTER is a yeast starter that is used to start the fermentation process.
sorghum extract (two teaspoons)
1 cup water that has been boiled
1 packet dry ale yeast (2 tablespoons) (such as Safale US05)
INGREDIENTS
Water in the amount of 112 gallons
toasted buckwheat groats (114 cup/ 8 ounces) 112 pound/ 218 cup Extract of sorghum 2 tsp 7.7 oz 20 \sgrams Hops in a bunch (bittering) 14 cup 3.0 oz. 10 \sgrams Hops in a bunch (flavoring) 18 tsp. Irish moss (dry)
14 cup
3.0 oz. a pound Hops Saaz (aroma) For bottling, dissolve 3 tablespoons / 1 ounce corn sugar in 12 cup boiling water and chill.
1 • Make the yeast starter 1 to 3 hours before to brewing. A 1-pint canning jar and a spoon should be sterilized. 2 tbsp sorghum extract, dissolved in 1 cup boiling water, cooled to room temperature in jar Cover the jar with plastic wrap and a rubber band to keep the yeast in place. Give the jar a thorough shake and keep it in the refrigerator until you’re ready to use it. After a few hours, the starting should froth up and little bubbles should appear on the liquid’s surface.
2 • Bring 8 cups of water to 155°F in a large stockpot over high heat.
Preheat the oven to 150°F to 155°F while you’re doing this to produce a pleasant, comfortable atmosphere for mashing the grains. If you don’t have an oven with this low a level or don’t have an oven thermometer, just preheat your oven on the lowest setting for around 5 minutes. Once the oven has preheated, turn it off.
3 • Turn off the heat and whisk in the buckwheat. An instant-read thermometer may be used to check the mash’s temperature. Cook, stirring constantly, until the temperature reaches 155°F.
4 • Put the saucepan in the oven, covered. Make a 30-minute timer.
Pull the pot out halfway through, give the grains a swirl, and check the temperature. Keep the mash temperature between 150 and 155 degrees Fahrenheit. Set the pot on the flame for a minute or two to reheat it up if the temperature drops below 150°F. If the mash is excessively hot, remove it from the heat and mix it for a few minutes.
• The buckwheat is mashed after 30 minutes. Heat the mash to 170°F in a saucepan on the fire. Keep the temperature at this level for approximately 10 minutes. Meanwhile, in a separate pot, heat the remaining 1 gallon of water to roughly 170°F, ready for the following step.
6 • To sparge the grains, put a big strainer in your kitchen sink and place it over another large stockpot, your fermentation bucket, or any vessel large enough to contain all of the liquid from the mash process. In a sieve, pour the crushed grains. The liquid, which has now been dubbed wort, will gather in the pot below. Pour half of the warm water over the grains slowly, evenly washing them.
7 • Rinse off the stockpot that was used to make the mash and return the strainer with the used grains to it. Return the wort to the grains and pour it through them one again. Repeat the sparging process two more times, finishing with the wort in your initial stockpot.
8 • Measure out 112 pounds sorghum extract and enough warm water to create 112 gallons of wort, dependent on the size of your pot (a 2-gallon pot will be three-quarters full). Depending on how much liquid the grains absorbed while mashing, you’ll need more water. The used grains should be thrown away.
9 • Over high heat, bring the wort to a rolling boil.
It will take between 30 and 45 minutes to complete this task. Keep an eye out for a hot break and make sure the wort doesn’t boil over. Reduce the heat if necessary or stir the wort.
10 • Add the 2 teaspoons Cluster hops for bittering and set the timer for 60 minutes. Add the 1 tablespoon Cluster hops and the Irish moss when there are 20 minutes remaining. Add 1 tablespoon Saaz hops for fragrance after 1 minute has passed.
11 • Fill your sink with ice. Cool the wort to roughly 85°F in the sink, replacing the water as necessary.
12 • Clean your fermenting bucket and lid, as well as the air lock, a longhandled spoon, a sieve, a funnel, and a hydrometer. Placing the strainer over the 2-gallon fermenting bucket is a good idea. Line the sieve with a flour sack towel or several layers of cheesecloth (sanitized by immersing in the sanitizing solution) if desired.
Fill the fermenting bucket halfway with wort. Make sure you have a gallon of wort on hand. If required, add extra water. To figure out the original gravity, use a hydrometer (see the Brewer’s Handbook).
13 • Add the yeast starter to the wort and aggressively mix to spread the yeast and aerate it. Insert the air lock after snapping on the lid. Place the bucket out of the way, away from direct sunshine, and at a comfortable temperature. Within 48 hours, bubbles in the air lock should indicate active fermentation.
14 • Allow the beer to ferment for at least 3 days, but up to 7 days, until fermentation has slowed and the brewing sediment has settled. The beer is now ready to be taken off of the sediment and into a smaller 1-gallon container for secondary fermentation.
15 • Clean a 1-gallon jug, as well as the stopper, racking cane, tip, siphon hose, and hose clamp. Fill the jug completely with beer. To drain all of the liquid, tilt the bucket toward the end. When the liquid in the hose begins to fog over with silt, comes to a halt. The stopper should be used to close the jar. In the jug’s stopper, sanitize the airlock before inserting it. Allow 2 weeks for it to rest in a cool, dark place.
16 • Sanitize a stockpot, a hydrometer, ten 12-ounce beer bottles or six 22-ounce beer bottles, their caps, the siphon hose, the racking cane, its tip, and the bottle filler before attempting to bottle the beer. To calculate the final gravity, syphon 12 cup of beer into the hydrometer. Once the beer has been consumed, return it to the jug.
• Fill the stockpot halfway with corn sugar solution. Pour the beer into the stockpot with as little splashing as possible to combine with the corn sugar solution. Fill bottles with beer, seal them, and label them.
18 • Allow at least 2 weeks for the bottles to fully carbonate at room temperature away from direct sunshine. You may keep them for up to a year in the refrigerator. Before serving, chill it.
Stout with mocha flavor
YIELDS 1 GALLON OF TARGET GRAVITY RANGE ORIGINAL = 1.055–1.060
FINAL GRAVITY RANGE TARGET = 1.020–1.035 ABV = 5% ALCOHOL BY VOLUME
It doesn’t take much to turn a dark and roasty stout into a mocha stout.
With a handful of barley that has been so well roasted that it appears black, the malts immediately offer the beer lots of enticing coffee bean and dark chocolate notes.
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Cacao nibs are my secret ingredient for a genuinely mocha-y mocha stout. They provide a deep chocolate flavor to the beer without making it excessively bitter or sugary. This is the Goldilocks of beers; it’s just perfect. To give it a smoother texture, this beer utilizes slightly less bottling sugar than other formulas.
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STARTER FOR YEAST
2 tblsp malt extract (dry)
1 cup of hot water
12 tube liquid London ale yeast 112 teaspoons
INGREDIENTS
2 quarts water
2 pounds / 8 cups milled Maris Otter malt 1 cup (4 ounces) milled roasted barley 4 ounces / 1 cup
milled caramunich malt 1 cup rolled oats (4 ounces)
15 grams / 112 tablespoons /.5 ounce Hops the fuggle (bittering) 12 tablespoon /.17 ounce / 5 g Palisade hops are a kind of hop that grows in the Palisa (aroma) cacao nibs, coarsely ground (12 cup / 2 ounces) For bottling, dissolve 212 teaspoons /.75 ounce corn sugar in 12 cup boiling water.
1 • Start brewing 6 to 12 hours before making the yeast starter.
Using a 1-pint canning jar and a spoon, sanitize them. Stir the malt extract into the boiling water until completely dissolved, then cool in the jar to room temperature.
Cover the jar with a piece of plastic wrap held with a rubber band and add the yeast. Give the jar a thorough shake and set it aside until you’re ready to use it.
After a few hours, the starting should froth up and you should see little bubbles bursting on the liquid’s surface.
2 • Heat 1 gallon of water to 160°F in a large stockpot over high heat.
Preheat your oven to 150°F to 155°F while you’re doing this to produce a pleasant, comfortable atmosphere for mashing the grains. If you don’t have this low of an oven setting or an oven thermometer, just preheat your oven for 5 minutes on the lowest setting. Once your oven has warmed up, turn it off.
3 • Remove the pot of water from the heat and mix in all of the grains, including Maris Otter malts, roasted barley, Caramunich malts, and flaked oats. With an instant-read thermometer, check the temperature of the mash. Stir until it reaches a temperature of at least 155°F.
4 • Place the saucepan in the oven, covered. Set a one-hour timer. Pull the pot out every 15 minutes to mix the grains and check the temperature.
Maintain a 150°F to 155°F mash temperature. If the temperature falls below 150°F, put the pot back on the stove for a minute or two to rewarm it. If the mash is excessively hot, remove it from the fire and stir it for a few minutes to cool it down.
5 • The grains are crushed after 1 hour. If you have problems extracting all of the sugar due to high or low temperatures, return the mash to the oven for additional 15 minutes.
6 • Heat the mash to 170°F in the saucepan on the fire. For around 10 minutes, keep it at this temperature. Meanwhile, in a separate pot, boil the remaining 1 gallon of water to roughly 170°F for the following stage.
7 • To sparge the grains, lay a big strainer in your kitchen sink over another large stockpot, your fermentation bucket, or any vessel large enough to contain all of the liquid from the mash process. Fill the sieve halfway with crushed grains. The liquid, which is now known as wort, will gather in the pot below. Pour half of the hot water over the grains slowly, evenly washing them.
8 • Clean the stockpot that was used to make the mash and return the strainer with the used grains to it. Again, pour the wort through the grains. Rep the sparging stage two more times, finishing with the wort in the initial stockpot. Depending on the size of your pot, add enough extra hot water to generate roughly 112 gallons of total wort (a 2-gallon pot will be three-quarters full).
WHAT ARE THE PROCESSES IN THE MAKING OF BEER?
Depending on how much liquid the grains absorbed while mashing, the quantity of extra water required will vary. Remove the used grains and throw them away.
9 • On the stovetop, bring the wort to a rolling boil over high heat.
It will take 30 to 45 minutes to complete this task. Keep an eye out for the hot break and make sure the wort doesn’t boil over when it happens. As required, stir the wort or reduce the heat.
10 • For bittering, set a timer for 60 minutes and add the Fuggle hops.
Add the Palisade hops for fragrance and the chocolate nibs with 1 minute remaining.
11 • Fill your sink with ice and prepare an ice bath. Cool the wort to roughly 85°F in the ice bath, replacing the water as required.
12 • Clean your fermentation bucket, lid, air lock, longhandled spoon, strainer, funnel, and hydrometer. Over the 2-gallon fermentation bucket, place the strainer. Lining the sieve with a flour sack towel or many layers of cheesecloth (sanitized by immersing in the sanitizing solution) is optional. Into the fermenting bucket, strain the wort. Make sure you have around 1 gallon of wort on hand. If necessary, add extra water. To determine the original gravity, use a hydrometer (see Brewer’s Handbook).
13 • Pour the yeast starter into the wort and aggressively mix to evenly distribute the yeast and aerate it. Insert the air lock and snap on the lid. Place the bucket out of the way, away from direct sunshine, and at a comfortable room temperature.
14 • Within 48 hours, you should witness vigorous fermentation, as demonstrated by bubbles in the air lock. Allow the beer to ferment for at least 3 days, but up to 7 days, until fermentation has slowed and the sediment from the brewing process has settled. The beer is now ready to be taken off of the sediment and into a smaller 1-gallon container for secondary fermentation.
15 • Clean a 1-gallon jug, including the stopper, racking cane, tip, siphon hose, and hose clamp. Pour the whole can of beer into the jug. To siphon all of the liquid, tilt the bucket toward the end. When the liquid in the hose becomes hazy with silt, come to a halt. The jug’s stopper should be used to close it. Clean the air lock before putting it in the jug’s stopper. Allow it to marinate for another two weeks someplace cold and dark.
16 • Clean a stockpot, a hydrometer, ten 12-ounce beer bottles or six 22-ounce beer bottles, their caps, the siphon hose, the racking cane, its tip, and the bottle filler before bottling the beer. Fill the hydrometer with 12 cup of beer and use it to measure the final gravity. Once the beer has been consumed, pour it back into the jug.
17 • Fill the stockpot with the corn sugar solution. Pour the beer into the stockpot with as little splashing as possible to combine with the corn sugar solution. Fill the bottles with beer, seal them, and label them.
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18 • To completely carbonate the bottles, leave them at room temperature for at least 2 weeks away from direct sunshine. Keep for up to a year in the refrigerator. Before serving, chill the dish.