Widmer Hop Jack

ben — Mon, 14 Dec 2009 05:58:00 +0000

(5 gallons, extract with grains)

OG = 1.056 FG = 1.013 IBUs = 36 to 40

Ingredients

3.3 lbs. John Bull light malt extract syrup
2 lb. Cooper’s light dry malt extract
0.5 lb. Vienna malt
1 lb. Munich malt
1.5 lb. crystal malt (40° Lovibond)
0.25 lb. dextrin malt
2.5 AAU Willamette hops (bittering)
(0.50 oz. of 4.9% alpha acid)
6.2 AAU Cascade hops (bittering)
(0.75 oz of 8.3% alpha acid)
8.3 AAU Cascade hops (flavor)
(1 oz. of 8.3% alpha acid)
4.6 AAU Centennial hops (aroma)
(0.5 oz. of 9.3% alpha acid)
4.2 AAU Cascade hops (aroma)
(0.5 oz. of 8.3% alpha acid)
1 tsp Irish moss for 60 min.
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale)
O.75 cup of corn sugar for priming

Step by Step

Steep crushed malts in 3 gallons of water at 150º F for 30 minutes. Remove grains from wort, add malt syrup and malt powder and bring to a boil. Add Willamette and Cascade (bittering) hops, Irish moss and boil for 60 minutes. Add flavor hops (1 ounce of Cascade hops) for the last 10 minutes of the boil. Add aroma hops (Centennial and Cascade) for the last 2 minutes of the boil.

When done boiling, strain out hops, add wort to two gallons cool, preboiled water in a sanitary fermenter, and top off with cool, preboiled water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º to 70º F, and ferment for 10 to 14 days. Bottle your beer, age for two weeks and enjoy!
All-grain option

Replace light syrup and powder with 4 pounds pale malt and increase Munich malt to 4 pounds. Mash your grains at 150º to 152º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5 gallon yield in the fermenter.

Decrease bittering hops to 0.5 ounce of Cascade to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.

Source: BYO

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Cream Ale

ben — Mon, 15 Sep 2008 04:01:00 +0000

Photo by Sporkist

Wisdom Cream Ale Clone

(5 gallons, extract)
OG = 1.053
FG = 1.014
IBUs = 14–16
ABV = 5.1%

Ingredients :

6.0 lbs. Coopers Light dry malt extract
4.0 AAU Tettnanger hops (bittering)
(0.9 oz. of 4.5% alpha acid)
7.4 AAU Saaz hops (aroma)
(2.1 oz. of 3.5% alpha acid)
1 tsp Irish moss
White Labs WLP002 (English Ale) yeast or Wyeast 1968 (Special London) yeast
O.75 cup of corn sugar for priming

Step by Step:

Since there are no grains in this recipe, it is simple to make. Add the malt extract to three gallons of hot water and bring to a boil. Add the Tettnanger (bittering) hops and Irish moss and boil for 60 minutes. Add the Saaz (aroma) hops for the last two minutes of the boil.
When you are done boiling, strain out the hops. Add the wort to two gallons of cool water in a sanitized fermenter and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F and ferment for 10–14 days. Bottle your beer, age for a minimum of two to three weeks and enjoy!

All-grain option

Replace the light malt extract with 10 lbs. of two-row pale malt
(2° L). Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield.
Decrease the amount of bittering hops to 0.75 oz. of Tettnanger to account for increased hop extraction efficiency in a full-wort boil. Chill the wort, aerate and pitch yeast. Bottle and condition as explained in the extract recipe.

Source: Brew Your Own

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Widmer Hop Jack

Cream Ale