Brewing Ale

Homebrewing is an art. Every measurement and every ingredient is precisely conjured. Before all the supplies are purchased and credit cards maxed, one sits back and imagines their first home-made brew. Cold…crisp…the most satisfying fluid to cross your lips in many, many years. Truthfully, not much compares to making your own beer. This is not an omelette. It’s not some craft project you’re forced to make to keep your wife happy. It’s a freakin’ beer…the nectar of the gods…and you made it!

The only other time in my life that I tasted something so satisfying was the first grilled cheese sandwich I made when my (scum of the earth) wife left me. It was the best god-damn grilled cheese I ever ate, because I made it. And I made it with real god-damned butter. On white bread!…but I digress…Taking my own hands, creating my own beer, and sitting on my own couch to drink it, is not an experience I can describe. I can, however, “teach you to fish”.

Learning how to brew beer at home was not as easy as books made it sound. Sometimes I forced myself to drink creations that I would’ve thrown at a bartender if served to me. After years of trial and error, I’ve accumulated a small recipe book that I turn to for a “sure thing”. The following recipes are basic in nature and should be quite easy to follow.

Things to consider:

All recipes are for 5 gallon quantities.

Malt Extract:

Malt extract is specified by color (sometimes by country of origin). Purchase good quality, fresh, malt extract and only unhopped ones. If you chintz on quality, you will taste it. Two 3.3LB cans will give you 6.6LBS of unhopped malt extract and it is an acceptable deviation form 6LBS.

Hops and AAU’s:

While these recipes call for pellitized hops, whole hops may be used if you add 15% more by weight. Alpha acid units are given. If you know the alpha acid percentage of your hops, you may precisely match the bitterness level. If your hops’ alpha acid content is unknown, simply follow the recipe for a close match. Alpha acid units are proportional to the weight of the alpha acid level. Simply multiply the weight by the level to get the number of alpha acid units.

Yeast:

The quality of your yeast is as important as your malt extract for of flavor. A poor quality strain could ruin an entire batch. The liquid variety, while pricey, were once thought to be superior. I’ve seen some decent dry yeasts coming about recently. Ask your supplier for the best dry and give it a chance.

OK, let’s get the show on the road, I’m getting parched.

Summer Beer

Starting Gravity: 1.041. finishes at 1.012 or less.

4 lbs. light malt extract

2 lbs. rice extract or syrup

1st flavor- 1/2 oz. Hallertau (2AAU’s)

aromatic- 1/4 oz. Saaz hops (1.25 AAU’s)

1 ts gypsum

1 ts Irish moss

1 package ale yeast starter

4 1/2 oz. corn sugar (for carbonation)

Ferment at room temp. Let age at same room temp after bottling for 7 days. Refrigerate for 4 weeks. Enjoy!

Wheat Beer

Starting gravity: 1.040, finishes at 1.012

6 lbs. wheat and barley malt extract (at least 50% wheat)

1st flavor- 1 oz. Hallertau (4AAU’s)

2nd flavor- none

aromatic- 1/2 oz. Hallertau or Cascade (2AAU’s)

2 ts gypsum

1 ts Irish moss

1 package ale yeast or wheat beer yeast starter

4 1/2 oz. corn sugar (for carbonation)

Brew the same as an ale and consume within 4 weeks of bottling.

Black Cherry Ale

Starting gravity: 1.049. finishes at 1.012 or less

6 1/2 lbs. light malt extract

3 qt black cherry juice (add at end of boil when heat is turned off)

1st flavor- 1 oz. Hallertau (4AAU’s)

2nd flavor-none

aromatic- 1/4 oz. Cascade (1 AAU’s)

2 ts gypsum

1 ts Irish moss

1 package ale yeast starter

4 1/2 oz. corn sugar (for carbonation)

Best brewed at ale temp then lagered for 2 months. Use natural, good quality cherry juice with no added sugars.

Porter

Starting gravity: 1.040. finishes at 1.012 or less

6 lbs. dark Australian or English malt extract

1st flavor- 1/2 oz. Northern Brewer or Perle (3.5 AAU’s)

2nd flavor-3/4 oz. Northern Brewer or Perle (5.25 AAU’s)

aromatic- 1/4 oz. Williamette or Fuggle (1 AAU’s)

1 ts gypsum

1 ts Irish moss

1 package ale yeast starter

4 oz. corn sugar (for carbonation)

Age 2 weeks before drinking.

Stout

Starting gravity: 1.055. finishes at 1.021 or less

6 lbs. dark Australian or English malt extract

1 1/2 lbs. light dry malt extract

8 oz. crushed black patent, steeped before boil

4 oz. crushed roasted barley, steeped before boil

1st flavor- 1 1/4 oz. Northern Brewer or Perle (8.75 AAU’s)

2nd flavor-1/2 oz. Cascade or Fuggle (2 AAU’s)

aromatic- 1/4 oz. Williamette or Fuggle (1 AAU’s)

2 ts gypsum

1 ts Irish moss

1 package ale yeast starter

4 oz. corn sugar (for carbonation)

Brew and age like an ale.

Steam-style Beer

Starting gravity: 1.044. finishes at 1.012 or less

6 lbs. light American malt extract

1 lb. crushed amber crystal (lovibond 40), steeped before boil

1st flavor- 1 1/4 oz. Northern Brewer or Perle (8.75 AAU’s)

2nd flavor-3/4 oz. Cascade (3.3 AAU’s)

aromatic- 1/2 oz. Cascade (2 AAU’s)

1 ts gypsum

1 ts Irish moss

1 package lager yeast starter

4 1/2 oz. corn sugar (for carbonation)

Brew and age at room temp. Age 3 weeks.

Starting gravity: 1.045. finishes at 1.012 or less

6 lbs. light malt extract

1st flavor-1/2 oz. Hallertau hops (2 AAU’s)

2nd flavor-3/4 oz. Hallertau hops (3 AAU’s)

aromatic- 1/4 oz. Saaz (1.25 AAU’s)

1 ts gypsum

1 ts Irish moss

1 package lager yeast starter

4 1/2 oz. corn sugar (for carbonation)

Fermentation temp should be steady at or below 65 degrees F. Leave at fermentation temp after bottling for 6 days. Refrigerate for at least 4 weeks. Good luck. Light Lager is a finicky lady.

Enjoy every drop that hits your tongue. Share with your friends, impress your co-workers, and delight yourself with the knowledge that you created something from nothing. You are a man amongst man, or a lady amongst ladies. If it is the latter, are you single?

-Veronica Baywood is an 18 year veteran in the hospitality industry and staff writer for Bar and Drinker Magazine http://baranddrinker.com

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