Beer Recipes

Coffee Stout Porter (The Roaster) (10/10/12)

8 lbs William's Brewing American Light liquid malt extract (LME)
.5 lb black patent malt (550 L)
.5 lb crystal 80 malt
.25 lb pale chocolate malt (225 L)
.25 lb roasted barley (550L)

3 oz. Northern Brewer pellet hops 7.2% (30 min)
1 oz. Sterling pellet hops 6% (15 min)

Nottingham ale dry yeast

4 oz Roasters espresso blend

Steep specialty grains for 30 minutes in 3 gallons of 150F water.  Boil LME for 30 minutes with hop additions at times noted above.  Cool and transfer to primary, top off to 5.25 gallons or so, pitch prepared (hydrated) yeast.  Ferment at 65-68 for 7 days primary.  Transfer to secondary.

To make the coffee, cold steep course ground beans by putting them in a pint or so of cold good water for 12-24 hours at room temp.  Strain out the grounds and add the coffee to the beer in the secondary.  Alternativey brew yourself a pot of strong Roasters coffee and add 1.5 pints or so to the secondary (after it's cooled, of cours).

Tasting notes to follow.

Dark Belgian Wheat Ale (Belgain Wheat Porter) (10/10/12)

6 lbs William's Brewing German Weizen liquid malt extract (LME)
.5 lb clover honey
.5 lb pale chocolate malt (225 L)
.5 lb Belgian special B (140 L)
2 oz roasted barley (550 L)

1 oz Northern Brewer pellet hops 7.2% (30 min)
1 oz Sterling pellet hops 6% (15 min)
1 oz Northern Brewer pellet hops 7.2% (5 min)

Safbrew T-58 dry yeast

Steep specialty grains 30 mins in 3 gallons of 150F water.  Boil LME and honey for 30 minutes with hop additions at times noted above.  Cool and transfer to primary, top off with clean water and pitch yeast when the wort is at or below 80F.  Don't worry about fermentation temperature because this yeast is interesting at high temps.  Ferment in the primary for 2 weeks, then bottle.