Ben Evert.com

Ingredients:


1/2 pound, pale malt
1/2 pound, crystal malt
1/2 pound, chocolate malt
9.9 pounds, dark malt extract syrup
1 pound, dry amber malt extract
3-1/2 ounces, Saaz hops (boil)
1/2 ounce, Hallertauer hops (finish)
lager yeast
3/4 cup, corn sugar (priming)


Primary Ferment: 1 week at 65 degrees
Secondary Ferment: 3 weeks at 45-50 degrees


Procedure:


Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees.


Prime and bottle. Refrigerate bottles for about 1 month.


Source: Beerrecipes.org


Have New Posts From Beer Recipes Delivered To Your Email

3 zucchini sliced
3 yellow squash sliced
1 large carrot parboiled and sliced
1 roasted red pepper sliced
2 tsp oregano


Marinade


1/2 cup samuel adams cherry wheat
1 cup olive oil
1/4 cup lemon juice
1 tsp black pepper
1/2 tsp salt




Instructions


1. place all ingredients in food processor but reserve the oil
2. drizzle all olive oil until marinade has a thickened consistency
3. place all vegetables in shallow pan, cover with the mainade in the refrigerator for about an hour
4. grill all vegetables for three to four minutes on both sides
5. dizzle some of the remaining marinade on top


Source: Family Oven


Cherry Wheat Beer Recipe

6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min);
Wyeast #2112 (California lager)


Procedure:


Starter: Wyeast (lager, 2 days before, only original starter)
Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
Add malt extract exept hop pellets and yeast and bring to boil.
Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
Last 10 min. boil with flavor hops.
Last 2 min. boil with aroma hops.
Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
Move the fermenter to the ~50 F place (garage) for fermentation.


Source:  Eric's Beer Page




Have New Posts From Beer Recipes Delivered To Your Email

* 1 bottle sam adams boston lager
* 2 cups ketchup
* 2 3/4 cups packed brown sugar
* 8 pork chopps


Instructions


1. preheat oven to 350 degrees f
2. in a medium bowl, combine the ketchup, brown sugar and beer. mix well and pour into a 9x13 inch baking dish. place the pork chops over this mixture in the dish
3. bake, uncovered at 350 degrees f for 1 hour
4. note: place foil over pork chops if they start to brown too quickly


Source: Family Oven


Sam Adams beer recipe

Photo by: pawelbak

Ingredients for 6 1/2 Gallons

Malts

9 lb. 2-Row German Pilsner Malt
1 1/2 lb. 10°L Munich Malt
1/2 lb. 18°L Durst Crystal Malt
1/2 lb. DWC Cara-Pils

Hops

3/4 oz. Nugget (Homegrown whole cone, 11% 60 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 60 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 30 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 10 min.)
1 oz. Saaz (Loose Leaf, 3.1%, Dry Hop)

Yeast

Wyeast 2124 Bohemian Pilsner
Water

3 gallons Los Angeles tap water. Use this for mashing.
6 gallons distilled water. Use for sparge and final make-up.
Lower pH to 5.5 with a few drops of 10% phosphoric acid.

Procedure

This is a double decoction procedure.
Mix 1 1/2 lb of the Pilsner malt with all of the specialty grains. Mash-in with 5 Qt of tap water at 174°F. Target temp 157°F for 15 minutes.
Heat on high heat until boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
While the first mash is heating, heat 10 Qt tap water to 131°:F. Mash-in the remaining Pilsner malt. Target temp 122°F for 30 minute protein rest.
Combine both mashes together for 1 hr starch conversion. Decoct 2 qt & heat to boiling to keep temp ~153°F.
Scoop out 7 Qt and heat to boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
Combine both mashes again for mash-out. Target temperature 170°F.
Sparge with about 16 Qt distilled water at 170°F.
Skim hot break prior to first hop addition.
Chill wort rapidly after boil.
Pitch yeast at 71°F. Put in fridge at 50°F until fermentation begins.
Reduce temp to 45°F for 22 days.
Rack to secondary and dry hop at 45°F for 22 days.
Raise temp to 60°F for 2 days for diacetyl rest.
Prime with 180 grams priming sugar. Hold at 60°F for 1 day. Then cool at 2°F per day until at 35°F for 2 months.

O.G. 1.050
F.G. 1.013

Source: Pico Brewery

Have New Posts From Beer Recipes Delivered To Your Email

Popularity: 5% [?]