Monday, August 30, 2010

One Hundred Bottles Of Beer On The Wall - Beer Recipes To Make At Home

By graham Walter

You have simply completed bottling your first batch of beer with some tools and a standard beer recipe you bought a couple of weeks back. You are taking the bottle opener (or simply use your teeth, as a result of your in such a hurry to taste your beer), and pop open the bottle. Cautiously you taste it; about 10 seconds later, you might have a smile in your face as a result of it truly tastes like beer (and it's scrumptious too). Wanting on the two and a half circumstances of beer that you just made, you understand that it will solely final you a few weeks (for those who do not invite any associates over to help you drink it). You'll want to hurry up and make some more. Here are four beer recipes which might be pretty simple for learners to make; however upon getting a lot of experience with beer making, you'll get pleasure from making (and consuming them) as well.

The Full Pilsner (it is a nice second beer to strive, because the ingredient list is basically short)

1 can of Pilsner beer package

2.2 lbs of dry malt extract

1 lb of corn sugar

1 oz. of hops

1 vial of Pilsner Lager yeast

Carbonation drops

Heat the water to a hundred and fifty degrees Fahrenheit, and add the malt extract and corn sugar. Carry the combination to close boiling. Take away from the warmth and add the beer kit.

Add the hops to a liter of chilly water and convey to a boil. Cowl the pot and boil for 10 minutes. Let cool, and then add the water from this pan to the mixture of malt extract, corn sugar and beer equipment, straining out the hops.

Cool the combination, and add to the ferment er (adding extra water to make 5 gallons). Add the yeast, and begin the fermenting process. Before bottling, add some carbonation drops, and enjoy!

Easy Stout (this Irish beer recipe is a bit more advanced. Don't fret, after you've got made a few beers, this darkish beer won't appear tough to make at all)

6.6 lbs of darkish malt extract

1 lb of flaked barley

1 lb of roasted barley

2 oz. of Challenger leaf hops

teaspoon of Irish moss

7 grams of ale yeast

1 cup mild dry malt extract

Clear and sanitize everything. Put the roasted barley in a steeping bag, and steep within the water for about 15-20 minutes. (You remembered to get all of the chlorine out of the water by boiling it for about 10 minutes, right?)

Mix in the malt extract and the flaked barley, and bring to a boil. After the combination begins to foam, add the hops. Preserve boiling it, and after 25 minutes add the Irish moss. Boil it for 20 extra minutes after which cool the mixture all the way down to room temperature.

Put the combination in your ferment er (you could need so as to add a bit of water to get it to 5 gallons). Add the yeast and ferment. Earlier than bottling, add the dry malt extract.

US LAGER (Should you like brewery beer, now you can make it at house!)

6 lbs of sunshine malt extract

1 lbs of rice syrup solids

1.5 oz. of Styrian Golding hops

1 teaspoon of calcium chloride

1 teaspoon of Irish moss

7 grams of yeast

cup of corn sugar

Sterilize and pre-boil your water. Add the malt extract, rice syrup and calcium chloride to the water and produce to a light boil. After the mixture begins to foam, add the hops and the Irish moss - proceed to boil for 20 more minutes. Cool down to room temperature and put in your ferment er. When the temperature is lower than eighty levels Fahrenheit, add the yeast. Right earlier than you bottle, add the corn sugar. Invite some mates over, and revel in this beer while planning your subsequent recipe!

Pale Ale (When you don't like your beers too light or too dark, it is a good one to attempt!)

1 can of Coopers gentle malt extract

1 can of Coopers lager equipment

1/eight lb malted wheat

1/eight lb darkish crystal malt

1/eight lb mild crystal malt

three oz.hops

2 packages of ale yeast

Get everything cleaned up. Steep the grains in 1.5 gallons of the water from the time the water is chilly till it is boiling. Remove the grains, and add the 2 cans of extract. Boil for 10 minutes after which add 1/three of the hops, proceed to boil for 20 minutes and add 1/3 of the hops, after which boil for 5 extra minutes earlier than removing from the heat.

Cool, and add to the ferment er with enough water to make 5 gallons. Add the yeast when the temperature is at room temperature. After three days add the final 1/3 of the hops directly to the combination; after 12 days, you may bottle and revel in!

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