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SPECIALTY BEERS
These are beer recipes using any combination of unusual ingredients. Speciality recipes include beers using primarily Wheat Malt, Rice Syrups, Spices, Smoke, or Exotic Ingredients (pumpkin, etc.).
Summer Wheat
6.6# - Northwestern Weizen Syrup
1 oz - Fuggles - 30 min
1 tsp - Irish Moss @ 15 minutes
4 Lbs - Frozen Blackberries
1 pkg - Edme Ale Yeast
3/4 cup - Priming Sugar
Boil extract in 1 1/2 gallons water. Add hops as scheduled. Dump hot wort with cold water to make 5 gallons. Add frozen blackberries and pitch yeast. Rack to secondary on the seventh day.
OG: 1.040, TG: 1.013, Bitterness: 9 IBUs (plenty of room for even a non-hop head.)
Source: Dan Poe - Maryland
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Extract Pumpkin Ale
Ingredients:
6 pounds Northwestern Golden malt extract
1 pounds amber malt
10 ounces pure maple syrup
1-1/2 ounces Fuggles hops for 60 minutes
3 pounds sliced up pumpkin (smaller “sweet” pumpkin, not the big halloween kind)
1-1/2 teaspoon Nutmeg
1-1/2 teaspoons Allspice
2 teaspoons Cinnamon
1-1/2 ounces fresh grated Ginger root
1/2 ounce Fuggles finishing hops
Wyeast #1056 (American Ale)
Procedure:
Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10 minutes of the boil along with all the spices.
Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. Leave in the secondary for two weeks, then bottle-age for another couple of weeks Yield: 5 gallons
Source: Jamey Moss - Cats Meow III
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Japanese Rice Beer
3.3# - Northwestern Gold Syrup
2# - Northwestern Rice Syrup 1/2# - Carapil Grain (Dextrine) 1 oz - Saaz 3.1AAU- 45 min
1/2 oz - Cascade 4.3AAU - 30 minutes
1 pkg - Wyeast 2112 or Dry Lager Yeast (started)
3/4 cup - Priming Sugar
Steep grain and bring volume to 3 gallons. Add extract then bring to a boil. Be sure not to scorch extract. Add hops as scheduled. Cool wort and bring volume up to 5 gallons.
OG: 1.041, TG: 1.010, IBUs: 17.5
Source: Northwestern Extract Co.
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Merry Christmas! Ale
Ingredients: (for 5-1/2 gallons)
6.60 lb. Northwestern Gold LME
1.00 lb. Crystal 80L
0.50 lb. Chocolate malt
0.50 lb. Brown Sugar
0.50 lb. Honey
1.00 oz. Northern Brewer 7.8% 60 min
1.00 oz. Fuggles Leaf 3.8% 15 min
1 tsp cardamom
2 oz grated ginger
5 3 inch cinnamon sticks
Zest from rind of 4 large oranges
1 tsp Irish moss
3/4 c. Dextrose (priming)
Wyeast #1056 American ale yeast
Yeast nutrient
Procedure:
Prepare yeast starter. Crush specialty grains and steep for 30 min. Add LME, brown sugar, and bittering hops and begin boil. At 30 min, add honey, cinnamon, and cardamom and half of the orange zest and ginger. At 15 min, add Irish moss, flavoring hops, and remaining ginger and orange zest. Cool, aerate and pitch yeast. Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days, bottle beer.
Specifics: IBU: 28
Source: Philip Gravel - Cats Meow IIIback to top
Autumn Maple Wheat
Ingredients:
6# - Northwestern Weizen Malt Extract
32 oz - Pure Grade A Maple Syrup
1/2# - Carapils
1/2# - Caramel 10L
1 oz - Cascade Hops 4.4% - 60 min
1056 Wyeast
Steep grains usual fashion, and add extract. Add Maple Syrup 15 minutes before end of the boil. Ferment five days in primary and two weeks in secondary.
Source: Dan Thurk - Minnesota
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Pumpkin Ale
6.6# -Northwestern Gold Malt Extract
2 cans (16oz) -Cooked Pumpkin
1/4 tsp - Amylase Enzyme
1 oz - Fuggles 4.0% AA - 60 min
1 oz - Pumpkin Pie Spice - 5 min
3/4 cup - Dextrose
Wyeast 1056 - Made with 1/4 gallon of starter using 1/2# Northwestern Extract Co. DME.
Mix 2 cans of pumpkin into 1 gl of water and add amylase. Bring the mixture to 150F and let sit for 30 min. Make sure the solution is mixed very well. Then heat the mixture to 170F, turn off heat, and let settle for 30 min.
Pour off the liquid into the brew kettle, leaving as much of pulp behind. Add the malt extract and bring volume up to 3 gallons. Bring wort to a boil, add hops as scheduled. Cool wort and bring volume up to 5 gallons in the fermenter and add yeast starter.
OG: 1:052
IBU: 15
Source: Charles Sule - Louisianna
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Berliner Weisse
3.3# -Northwestern Weizen Extract
1/3 lbs - Northwestern Weizen DME
2/3 lbs - Northwestern Gold DME
1 oz - Hershbrucker Pellets 2.0% AA - 30 min
1 oz - Pumpkin Pie Spice - 5 min
1 tsp - Yeast Nutrient
Wyeast 2565 - Kolsch
Boil in 3 gallons, makes 5 gallons. Add 6 fluid ounces 22% Lactic Acid at bottling.
OG: 1.035
TG: 1.011
IBU:6
Source: Jon Stika - North Dakota
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Blueberry Ale
6# -Northwestern Gold Extract
1 lbs - Caramel Malt 20L
1 oz - Kent Golding Hop Plugs - 5.20% AA - 45 min
1/2 oz - Kent Golding Hop Plug - 15 min
1/2 Tbl - Irish Moss - 15min
1/2 oz - Kent Golding Hop Plug - steep at end of boil
5 lbs - crushed Blueberries 1 tsp - Ascorbic Acid (at Bottling)
7/8 cup - Corn Sugar for priming
Wyeast 1056 - American
Boil in 5 gallons. Add fruit at end of boil, and leave in primary.
Remove the fruit after racking to secondary.
Source: George Nenni - Ohio
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Brown Bess - Smoked Bitter
6.6# - Northwestern Amber Malt Extract
2# - Crystal 40L crushed malt
1 tsp - Gypsum
2 tsp (10 ml) - Liquid Smoke
2 oz - Fuggle Pellets - 4.5 AAU - 60 minutes
1 tsp - Irish Moss - 15 minutes
1/2 oz - E. Kent Golding Pellets -4.8 AAU - 5 minutes
3/4 cup - Priming Dextrose or 2 Primetabs per bottle
1 pkg - Ale Yeast of Choice - recommend using a starter
Steep crushed malt in 2 gallons water. Add the gypsum. Bring the water to a hard simmer and remove from heat. The total steeping time should be about 30 minutes. Then remove crushed malt. Add malt extract and dissolve well before returning to heat. Add the liquid smoke. The theory of adding the liquid smoke at this stage is to imitate the use of a smoked malt. Now return to the heat and add hop pellets as scheduled once boiling begins. 15 minutes before the end of the boil add the Irish Moss. In the fermenter pour the wort into 3 gallons of cold or ice water. Insure wort is cool before adding yeast slurry, and rack to secondary fermenter after the initial fermentation slows down.
SG: 1.054
FG: 1.020
Source: Robert Harrison - Pennsylvania
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Nutty Wheat Ale
6.6# - Northwestern Wheat Malt Extract
1# - Northwestern DME Wheat
1/2# - Caravienne
1 oz - Hallertaur Hops 3.9 AAU - 60 min
1/2 oz - Hallertaur Hops 3.9 AAU - 30 min
1 tsp - Irish Moss - 10 minutes
1 oz - Hallertaur Hops 3.9 AAU - 5 min
1 cup - Priming Dextrose or 3-4 Primetabs per bottle
White Labs Hefeweizen Liquid
Steep crushed malt in 1.5 gallons water 170 degree for one hour. Then remove crushed malt. Add malt extract and dissolve well before returning to heat. Bring to a boil and add hops and Irish Moss as scheduled. Mix hot wort and cold water in fermenter to equal 5 gallons. Run 2 stage fermentation. Bottle condition 3 weeks minimum.
Source: Robert Restivo - Texas
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