Recipes

Matt's Guide to making beer:
0. Prepare yeast, dry can be done day of brew.
1. Bring 3 gallons of water to boil.
2. Dump in malt and stir.
3. Put in first hops for 60 minutes and continually stir.
4. Put in second hops for 10-15 minutes(finishing hops, what ever the recipe says).
5. Cool off beer (wort) in pan as fast as possible, use a lot of ice.
6. Put beer (wort) in 5 gallon jug, fill up to 5 gallons with cold water and add yeast.
7. Let sit for about 3 weeks, until it quits bubbling.
8. Siphon out of container to pail, leave the stuff at the bottom of the bottle.
9. Boil water add, corn sugar let it cool(this staralizes the sugar). Stir in to beer.
10. Put in bottles!!!

Ames Brewers League
Hydrometer Calculator

If your time is free it is cheaper but it takes about 6 minutes per bottle.

Beers I have Made 1. Basic Cream Ale 7/13/00
2. WHAT THE HELLES BOCK?7/15/00
3. HONEY BROWN 7/17/00
4. ROADKILL PALE ALE 7/20/00
5. Dionysious Honey Ale 7/24/00
6. Honey Brown 2 8/1/00
7. Basic Cream Ale 8/4/00
8. Winter Amber Ale 8/11/00
9. HONEY BROWN 8/28/00
10. Basic Cream Ale finished w/ Cascade.
11. Roadkill Pale Ale 9/25/01
12. Honey Brown 10/30/01
13. Dionysious Honey Ale 8/29/03
14. Roadkill Pale Ale 10/19/03
15. Matt's Honey Brown 3/10/04 O.G. 1.057
16. Moose's Pale Ale (IPA) 5/26/04 O.G. 1.053
17. Indian Punch Ale (Eng. BW) 7/10/04 O.G. 1.076
18. Wandering Monkey (D. Alt) 7/29/04 O.G. 1.048
19. Old Fart Knocker (Strng Scot) 8/20/04 O.G. 1.065
20. Sweat Mead 11/03/2004 O.G. 1.100
21. Honey Brown 11/17/2004 O.G. 1.065
22. Honey Porter (Rob. Porter) 12/30/04 O.G. 1.062
23. Chinook IPA from NortherBrewer 04/03/2005 O.G. 1.065?
24. Victory and Chaos IPA from HowToBrew 04/03/2005 O.G. 1.054?
25. Wandering Monkey (D. Alt) 4/16/05 O.G. 1.0??
26. WitBier from NortherBrewer 06/18/05 O.G. 1.044
27. Honey Brown 08/27/2005 O.G. 1.042
28. Mild Brown 08/27/2005 O.G. 1.045
29. Sweet Mead 01/07/2006 O.G. 1.100
30. Three Wiesse Guys 04/08/2006 O.G. 1.043
31. Witbier Kit from Northernbrewer 07/15/2006 O.G. 1.044
32. Wandering Monkey (D. Alt) 9/15/06 O.G. 1.048
33. Dark Cherry Stout 9/15/2006 O.G. 1.056
34. Three Hearted Ale 4/6/2007 O.G. 1.064
35. Nut Brown Ale 4/6/2007 O.G. 1.044
36. Imperial Wit 7/4/2007 O.G. 1.073
37. Dry Irish Stout 7/4/2007 O.G. 1.042
38. St. Paul Porter 8/11/2007 O.G. 1.052
39. Tongue Splitter 8/12/2007 O.G. 1.045
40. Belgian Tripple 11/25/2007 O.G. 1.073
41. Dunkelweizen 11/25/2007 O.G. 1.049

Date bottled
1. Basic Cream Ale 7/19/00
2. WHAT THE HELLES BOCK? 8/1/00
3. HONEY BROWN 7/30/00
4. ROADKILL PALE ALE 8/1/00
5. Dionysious Honey Ale 8/9/00
6. Honey Brown 2 8/9/00
7. Basic Cream Ale 8/10/00
8. Winter Amber Ale 8/21/00
9. Honey Brown 9/23/00
10. Basic Cream Ale
11. RoadKill Pale Ale 10/9/01
12. Honey Brown 11/20/01
13. Dionysious Honey Ale 9/10/03
14. RoadKill Pale Ale 10/30/03
15. Matt's Honey Brown 3/31/04 F.G. 1.017
16. Moose's Pale Ale 7/14/04 F.G. 1.014 - Judged 30.75 @ ABL on 10/12/2004(Don't make this.)
17. Indian Punch Ale 8/11/04 F.G. 1.034 - Judged 34.18 @ ABL on 12/14/2004 (5th of 8)
18. Wandering Monkey 9/23/04 F.G. 1.012 - Judged 35.7 @ ABL on 11/09/2004
19. Old Fart Knocker (Strng Scot) 9/29/04 F.G. 1.030 - Judged 34.64 @ ABL on 01/11/2005
20. Sweat Mead 03/13/2005 F.G. 1.065 - Judged xx.x @ ABL on 10/11/2005 (1st of 3)
21. Honey Brown 12/08/04 F.G. 1.028
22. Honey Porter (Rob. Porter) 01/19/05 F.G. 1.022
23. Chinook IPA from NortherBrewer 05/01/2005 F.G. 1.0?? - Judged 34.3 @ ABL on 06/14/2005 (3rd of 6)
24. Victory and Chaos IPA from HowToBrew 05/01/2005 F.G. 1.0?? - Judged 28.2 @ ABL on 06/14/2005 (5th of 6)
25. Wandering Monkey (D. Alt) 5/07/05 F.G. 1.0?? - Judged xx.x @ ABL on 11/09/2005 (1st of 3)
26. WitBier from NortherBrewer 07/07/05 F.G. 1.008
27. Honey Brown 09/24/2005 F.G. ~1.026
28. Mild Brown 09/24/2005 F.G. 1.001
29. Sweet Mead 06/04/2006 F.G. 1.013
30. Three Wiesse Guys 04/18/2006 (not impressed)
31. Witbier Kit from Northernbrewer 07/29/2006 F.G. ?
32. Wandering Monkey (D. Alt) 11/4/06 F.G. 1.017
33. Dark Cherry Stout 11/4/2006 F.G. 1.0?
34. Three Hearted Ale 4/28/2007 F.G. 1.018
35. Nut Brown Ale 4/28/2007 F.G. 1.014
36. Imperial Wit 7/29/2007 F.G. 1.015
37. Dry Irish Stout 7/29/2007 F.G. 1.013
38. St. Paul Porter 9/1/2007 F.G. 1.014
39. Tongue Splitter 9/16/2007 F.G. 1.010
40. Belgian Tripple 1/?/2008 F.G. 1.0?
41. Dunkelweizen 1/?/2008 F.G. 1.0?

ASTEROIDS HONEY ALE - Ale/Specialty Beer/Extract
1996 Great Arizona Beer Festival - 2nd Place

Asteroids Honey Ale - Brewed by Bill Schindler of Scottsdale
Recipe for 5 gallons
5 ½ lbs. Light malt extract
1 lb. Crystal malt 10L
3 lbs. Orange Blossom honey (60 min. boil)
¼ oz. Dried Tangerine peel (30 min. boil)
1 1/3 ozs. Cascade whole A.A. 5.9% (60 min.)
2/3 oz. Cascade whole A.A. 5.9% (5 min.)
1 tsp. Gypsum (water treatment)
7/8 cup Corn sugar b(priming)
Wyeast #1056 American Ale

Brewers specifics - Soak grains in cold water for 10 min. Then bring temp. up to 155 and steep grains for 30 min.

BASIC CREAM ALE
Extract/ Cream ale
For 5 gallons:
5 lbs. DME. Extra light or light
1 oz. Hallertauer- bittering
1/2 oz. Hallertauer- finishing
Wyeast- N. American lager or American ale
OG- 1.040
FG- 1.009
Simple? yes. Good? yes.
Light, Estery and perfectly in style.
Primary- 5 days @ 70 degrees (glass)
Secondary- 12 days @ 67 degrees (glass)
Primed with 1 1/4 cup DME.

Cream Lager-ish Ale - Extract/ Mixed Style/Cream Ale
For 5 Gallons:
6.6 lbs. extra light extract
1/4 lb. wheat malt
1.5 oz. Saaz- bittering
Wyeast- American lager
Primary 5 days at 63 degrees in glass
Secondary 12 days at 58 degrees in glass
Wow! what a drinkable brew, nothing fancy but a unique lager character. Estery, smooth and a bit malty. Try this cream ale.

CHERRY LAGER - Fruit Beer/Lager
Ingredients:
3.3 pounds, John Bull dark unhopped malt extract
2 pounds, Munton & Fison light dry extract
1/2 cup, black patent malt
2 ounces, Cascades hops
2 tablespoons, gypsum
3-5 pounds, pitted chopped cherries
1/2 ounce, Hallertauer hops
Lager yeast
Procedure:
Steep black patent malt in 2 gallons of water bringing to boil. Strain out grain. Add extract and boil with Cascade hops and gypsum. Boil 60 minutes. Remove from heat. Add finishing hops and cherries. Steep 30 minutes. Strain into fermenter with cold water to make 5 gallons. Pitch yeast, and ferment at 55 degrees for 2 weeks.

Dionysious Honey Ale
3.5 lb. Light malt extract
3 lb. Honey
1.5 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (aroma)
Add 1 package of expired dried yeast to the boil. The high honey/low malt content makes for a lack of yeast nutrients.(Also add yeast energizer to the cooled wort) The boiled yeast gives those nutrients back. Add Irish Moss 15 min before finish.

Flatonyourback Cherry Ale
Alcohol::7.8% v/v (6.1% w/w)
6 lb. Light dry malt extract
3 lb. Honey
10 lb. cherries
2 oz. Saaz (4.0% AA, 60 min.)
1 oz. Saaz (4.0% AA, 15 min.)
After boil, follow Charlie Papazians' directions for Cherries in the Snow.
"This is a ""trial and error"" batch. I will be brewing this one very soon. After brewing, I will age this one 10 months before testing, if I can hang on that long!!"

GEORGE WASHINGTON CHERRY MEAD - Mead/Melomel/Cherry Mead
Ingredients: (for 2-3 gallons)
2 gallons water
12 pounds (approx 1 gallon?) fresh wildflower honey
2 buckets of sweet cherries (crushed)
2 packs Champagne yeast (1 added to secondary)

Procedure:
Follow basic mead prcedure adding cherries to secondary for10 days. Rack to another carboy, then again until crystal clear. Age 5-10 years.

GRAND CRU IT! - Belgian/Extract
Ingredients:
8 lbs. Light Malt Extract
2 lbs. Honey or light Candi sugar if available
1 oz. Styrian Golding (bittering)
1 oz. Saaz (bittering)
1/2 oz. Orange Peel (boil 60 min.)
1/2 oz. Coriander (60 min.)
Wyeast #3944 Belgian White

Grateful Red - Extract/ American Pale Ale
For 5 Gallons:
6 lbs. D.M.E. light
1/2 lb. crystal 10L.
2 oz. Roasted Barley
2 oz. Willamette hops- bittering
1 oz. Cascade- for 10 minutes
1 oz. Cascade- at 0 minutes
Munton & Fison dry yeast or #1056 Wyeast

2 tsp. Gypsum
Nice red glow and well balanced flavor.

HONEY BROWN - All-grain/Brown Ale/Honey
Much better than the commercial brand.
Ingredients:
7 pounds, 2-row malt
1/4 pound, chocolate malt
1/4 pound, black patent malt
1/2 pound, crystal malt (90L)
1 ounce, Willamette hops (boil)
4/5 ounce, Perle hops (boil)
1/2 ounce, Willamette hops (finish)
2 lbs. Clover Honey
1 teaspoon, gypsum
1/2 teaspoon, Irish moss
Wyeast London Ale
Procedure:
The mash was done using Papazian's temperature-controlled mash. The boiling hops are added with the honey and boiled for 60 min. Skim off any scum that forms on the surface of the wort. The finishing hops are added after the boil. The ale yeast is rehydrated in 1/2 cup of 100 degree water.

Honey Brown 2
1.00 lb. Light malt extract
3.00 lb. Dark malt extract
2.0 lb. Honey
1.50 oz. Willamette (5% AA, 60 min.)
0.50 oz. Willamette (5% AA, 15 min.)
Corn Sugar: 3.79 oz. for 5.0 gallons @ 72°F

LIQUID TOOTSIE ROLL - Extract/Porter/Chocalate Beer
Only for the daring!
Ingredients:
7lbs. Amber Extract
1/2 lb. chocolate malt, crushed
1/2 lb. crystal malt, crushed
1 cup molasses
2/3 lb. light honey
4 oz. unsweetened baker's chocolate, chopped up into small pieces
1.5 oz. Hersbrucker hops (2.9%) for 60 min.
.5 oz. Hersbrucker hops (2.9%) 5 min. steep
5 gallons spring water
Wyeast Swedish Porter
Procedure:
Put grains in cold spring water, heat to boil and remove grains. Add malt extract, molasses and honey. Return to boil. Add chocolate, and boiling hops. Boil 60 minutes. Remove from heat and add aroma hops. Steep for 5 minutes. Strain hot wort into fermenter with VERY cold spring water to make 5 gallons.

Matt's Honey Brown
American Brown Ale Extract

Recipe for 5 gallons
4 lbs. Liquid dark extract
2 lbs. Liquid amber extract
2 lb. Clover honey
.25 lbs Dextrine Malt
.5 lbs American Carmel 60L
1.5 ozs. Cascade (60 min.)
.5 ozs. Cascade (5 min.)
dry ale yeast

O.G. 1.056 - F.G. 1.017

MILK STOUT - Stout/Sweet Stout/Extract
6lbs. Light DME
1lb. Crystal 60L.
1lb. Roasted Barley
.25lb. Black Patent
.5lb. Flaked Barley
2oz. Pearle Hops (Bittering)
1oz. Cluster Hops (Aroma Hops)
Wyeast #1084 Irish
4oz. Lactose added at bottling time with 3/4 priming sugar.
S.G.-1.048
F.G.-1.012

NEW YEARS ALE
Ale/Herb & Spice Beer/Extract

1996 Great Arizona Beer Festival - 3rd Place
New Years Ale - Brewed by Terry Semrau of Phoenix

Recipe for 5 gallons
7 lbs. Bulk malt extract syrup
1 ½ lbs. Malted wheat (steep)
½ lb. Chocolate malt (steep)
½ lb. Crystal malt 60L (steep)
1 lb. Clover honey
1 ½ ozs. Grated ginger root
3 tsp. Ground Cinnamon
Grated orange peel from 3 oranges
2 ozs. Cascade A.A .4.4 (55 min.)
Edme dry ale yeast

Brewers specifics - 55 min. boil. No specifics on priming method.
Times of boil on honey and adjuncts not given.

O.G. 1.046 - F.G. 1.008
2 stage fermentation in glass but no times given.

RED HOT ALE - Extract/Specialty Beer/Red Hot Candy
Ingredients:
7 pounds John Bull Bulk Extract
1oz. Galena leaf hops
1 pound, Honey
1/2 pound, Crystal Malt L.60
2 teaspoons, cinnamon
1 cup, Cinnamon Imperials (Red hots)
1 teaspoon, Irish Moss
Munton & Fisons Ale yeast
3/4 cup dextrose to prime
Procedure:
Add the specialty grains to a grain bag and steep until 170F. Remove grains and add all the extract and honey. Next add f the bittering hops for 60 minutes. With 10 min. left in the boil, add the cinnamon and red hots and steep with the lid on for 10 minutes.

ROADKILL PALE ALE - All-grain/Ale/
Ingredients:
6 pounds, light malt
1/2 pound 60L
1/4 pound, Dextrine malt (Cara-Pils)
1 ounce, Perle hops (boil)
1 ounce, Cascade hops (finish)
Wyeast London Ale

SIMPLE WHEAT BEER - German Wheat Beer/Extract
For 5 gallons:
3.3lbs. Munton & Fison wheat extract
3lbs. DME wheat
1 oz. Tettnanger hops- bittering
.5 oz. Hallertauer hops- finishing
Wyeast #3056 Bavarian wheat
1 tsp. Irish moss

Vigorous 1 hour boil. Add Irish moss 10 min. before end of boil.
Make starter 24 hours before pitching.
Ferment at 70 degrees in glass
Prime with 5 oz. corn sugar

Comments:
Simple but a great drinking wheat beer. Tremendous benefits from making a starter. Drink with a slice of lemon if you choose.

SIMPLE DUNKELWEIZEN - Extract/Wheat Beer
Ingredients:
3.3 pounds,John Bull wheat syrup
3.3 pounds,John Bull amber syrup
1/2 pound, crystal malt (crushed)
1/2 pound, wheat malt (crushed)
1/2 cup, black patent malt (lightly crushed)
1 teaspoon, gypsum
1/2 teaspoon, Irish moss
2 ounces, Mt. Hood hops-Boiling hops
Wyeast Bavarian Wheat liquid yeast

TRADITIONAL GERMAN BIER - Mini-mash/German Ale
A very malty, fuller bodied german ale. Best if aged and served at room temperature.
Ingredients:
7 pounds, light unhopped syrup (we used John Bull)
2 pounds, Cara-pils malt
2 pounds, crystal malt 10 L.
1 pound, English Crystal
1/2 ounce, Hallertauer pellets
1 ounce, Willamette pellets
1 teaspoon, citric acid
1 teaspoon, yeast nutrient
1 tablespoon, Irish moss
Wyeast German Ale

Procedure:
Perform a mini-mash with the grains using a sparge bag and your oven for 1 hour@150 degrees. Sparge grains using 2 gallons water. Add extract to this and boil with hops for one hour. Pitch yeast and nutrient at same time. Yields 5 gallons.

WHAT THE HELLES BOCK? - Extract/ Bock
For 5 Gallons:
7 lbs. Light Extract (D.M.E.)
1/2 lb. Crystal 10L.
1/4 lb. Chocolate
1/4 lb. Pale Malt (toasted- uncracked)
2 oz. Tettnanger- bittering
3/4 oz. Northern Brewer- Bittering
Wyeast- #2308 Munich Lager
Toast pale malt at 350 degrees for 15 minutes in oven. Steep grains in brew water to boiling. (Do not boil the grains) Add extract and bittering hops and boil for one full hour. Cool and pitch yeast. Allow to actively ferment at room temperature before lagering.
Ferm. Temp.- 52 degrees for 2 weeks
Secondary- 48 degrees for 31/2 weeks

Weiss Not? - Extract/ Wheat Beer
For 5 Gallons:
6.6 lbs. Wheat Extract
3/4 oz. Spalt Select- bittering
1/2 oz. Spalt Select- finishing
Wyeast- German Wheat
Primary- 5 days @ 71 degrees
Secondary- 7 days @ 69 degrees
Nothing fancy but a commercial tasting wheat beer.

Winter Amber Ale
Alcohol: 5.6% v/v (4.4% w/w)
8 oz. American crystal 40L
2 oz. American chocolate
5 lb. Light malt extract
1 lb. 8 oz. Honey
2 oz. Cascade (6% AA, 45 min.)
.5 oz. Saaz (aroma)
Three 4"" cinnamon sticks were added during the last 15 minutes of the boil. One teaspoon of Irish Moss was added during the last 10 minutes

WIX AND STIX HONEY BROWN - Cinnamon and Honey Brown Ale
3 lb. Light malt extract
3 lb. Amber malt extract
2 lb. 8 oz. Honey
8 oz. American crystal 60L
8 oz. Dextrine malt (Cara-Pils)
8 oz. American chocolate
1 oz. Hallertauer (4.1% AA, 60 min.)
.5 oz. Liberty (3.1% AA, 60 min.)
.5 oz. Liberty (3.1% AA, 15 min.)
3/4 cup of corn sugar
Two sticks of cinnamon were added at the beginning of the boil (approx. 3 inches each)
Irish Moss added to secondary fermentor.

Matt & Jenny

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